Crock Pot Ranch & Mushroom Chicken over Rice

I decided to try a twist on a recipe I found. It is Crock Pot Chicken and Rice. I twisted the ingredients pretty much because I just didn’t have what the original recipe called for – so IMPROVISE! I’m so good at that although sometimes it works, and sometimes … not so much. Hopefully, this one will prove successful.

INGREDIENTS:

4-6 boneless skinless chicken breasts

1 pkg. (8 oz) cream cheese (softened)

1 (10 0z can) cream of golden mushroom soup

1 (8 oz can) of mushroom stems/pieces

½ cup ranch dressing

1 tsp salt (or to taste)

1/2 tsp pepper (0r to taste)

rice

Mix cream cheese, golden mushroom, and dressing together until blended.

Add mushrooms.

Cook on low for 6-7 hours or until the chicken is fully cooked and tender.

Prepare rice as directed. I like to use the Boil-In-Bag rice – simple and quick. Takes about 10 minutes.

Serve the chicken and mixture over rice.

Add a vegetable side such as steamed broccoli and carrots.

Oh yeah. I will be making this one AGAIN!

Gina's Sweet Tater Cream Cheese Pie

Gina's sweet tater cream cheese pie

• 14 oz sweet potatoes (I used the frozen yam patties)
• 1 tbsp light butter, softened
• 3/4 cup packed dark brown sugar
• 8 oz of fat free cream cheese
• 2 large eggs
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp pumpkin spice
• 1 (9 or 10 inch) ready made pie crust

Thawed sweet potatoes in microwave until soft.

Blended potatoes in a blender and pulse for about one minute until smooth.
Added butter and softened cream cheese, and mixed well.

Using an electric mixer, mixed in sugar, milk, eggs, cinnamon, nutmeg, ginger, and vanilla.

Beat on medium speed until mixture is smooth.

Poured filling into pie crust.
Baked at 350 degrees for 40-45 minutes, until knife inserted in center cames out clean.

Serve it with cool whip or vanilla ice cream!