Crock Pot Chicken & Dressing

Ingredients:
1 - recipe homemade cornbread (9x13 in) or 2 - 6 oz packages yellow cornbread mix, prepared (not corn muffin mix- corn muffins are sweet corn bread is not)
5 - boneless, skinless chicken breasts, cooked or use rotisserie
2 - slices bread, hamburger or hot dog buns, toasted
2 - eggs, hard boiled
1 - small onion, chopped
2 - stalks celery, chopped
1 - 2 teaspoons sage, to your taste
1 - 2 teaspoons poultry seasoning, to your taste
salt and pepper, to taste
2 - 10.5 oz cans great value cream of chicken soup
1 - stick (1/2 cup) butter or margarine, melted
2 - cups low sodium chicken broth

Directions:
Prepare and bake cornbread according to packet directions (9 x13 inch pan) and set aside to cool. While the cornbread cools poach or simmer the chicken breasts (you can also use store bought rotisserie or a homemade roast chicken).

Season the chicken with salt and pepper and place in a saucepan or skillet. Add enough water to cover the chicken pieces.

Bring the water to a boil then reduce heat to a simmer. Simmer the chicken for 10 minutes. Turn off heat and let the chicken sit in the hot water for another 10 minutes. Remove chicken to a plate and let cool.

In a very large bowl add the crumbled cornbread. Tear the toasted bread into pieces and add to the cornbread.

Add onion, celery, hard boiled eggs, sage, poultry seasoning, one can cream of chicken soup, chicken broth, melted butter and salt and pepper to taste.

Gently mix everything together. Spray a 6 quart crock pot with baking spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.

Top with 1/3 of the dressing. Add half of the cooked chicken breaking it into pieces as you add it.

Top with 1/3 more of the dressing, remaining chicken and the last of the dressing. Spread the remaining half can of the cream of chicken soup on top. Cover and cook on low for 4 hours.

Cook's Note: I start my crock pot on high for the first hour. Then turn it to low and cook for the remaining 3 hours. You can also use your favorite homemade cornbread in place of packaged. Two packages of cornbread mix yielded one 9 x 13 inch pan of cornbread.

http://www.mommyskitchen.net/2012/10/crock-pot-chicken-dressing-happy.html

Pecan Pie Bars

1 can crescent rolls (they now make it without seams)
1/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).

Cool completely, about 1 hour, and cut into bars.

Bubba's Chocolate Chess Pie

Ingredients:

2 eggs beaten
1 1/2 c. sugar
1 tsp. vanilla
3/4 stick oleo melted
1 small can Pet milk
2 1/2 tbsp. cocoa

Directions:
Mix all together. Pour into pie shell. Bake at 325° for 45 min.

Crock Pot Cheesy Chicken, Bacon, & Tator Tot Bake

Ingredients

• 1 (32 ounce) bag tater tots
• 3 ounce crumbled bacon pieces
• 1 lb skinless chicken breasts
• 11/2 cups grated colby cheese
• 11/2 cups grated monterey jack pepper cheese
• 3/4 cup milk
• salt and pepper

Instructions

1. Grease the bottom of the crock pot
2. Layer 1/2 the tater tots on the bottom of the pot
3. Sprinkle 1/2 of the bacon pieces on top of the tator tots
4. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots
5. Top cheese with the chicken breasts
6. Sprinkle chicken with salt and pepper to taste
7. Top chicken with another 1/3 of cheese
8. Sprinkle with other 1/2 of the bacon pieces
9. Add remainder of the tater tots
10. Top with final 1/3 of the cheese
11. Pour milk over the top
12. Set crock pot to high and cook 4-5 hours (3 was perfect for me)