Recipes

Creamy Italian Chicken
4 boneless, skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg. (80z) cream cheese, softened
1 can (10-3/4 oz) cream of chicken soup (undiluted)
1 can (4 oz) mushrooms, stems and pieces
rice or noodles

Place chicken in slow cooker.  Combine salad dressing mix and water, pour over chicken.  Cover and cook on low heat for 3 hours.  Remove chicken and cut into small pieces.  In small mixing bowl beat cream cheese and soup until blended.  Stir in mushrooms.  Pour over chicken and return to slow cooker; cook 1 hour longer, or until chicken is tender.  Serve over rice or noodles.

SURVEY SAYS...  keeper!  Everyone was a member of the "Clean Plate Club" on this recipe :)

Today is Grandparent's Day, so I made Peanut Butter Balls and we took them to my grandparents this afternoon-they liked them:)

Peanut Butter Balls
2 cups creamy peanut butter
2 cups crushed graham crackers
1.5 cups powdered sugar
12 oz semi-sweet chocolate chips

Mix the first three ingredients together.  Roll into balls (it helps if it is chilled first).  Melt chocolate chips.  Cover peanut butter balls with melted chocolate.  Let them cool on wax paper.

I learned the hard way on melting chocolate chips!  The best way is to microwave them-first for one minute, then stir, then 20 second increments after that.  Also, I put them in the refridgerator after I covered them with the chocolate - this made the chocolate hard, and not gooey.