Crock pots are great for summer time cooking.  You will get a great, easy, home cooked meal, without heating up the kitchen.  I love cooking with wine and I think you will enjoy this recipe.

4 boneless skinless chicken breasts (boneless and skinless is best when using the crock pot)

Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken.

Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.

Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.

My friend and bowling buddy Joy gave me this soup recipe.  I love these kinds of soups because you can add as much or as little as you would like to go along with your own taste.  This soup is great for the crock pot, or if you are in a hurry cook it on the stove.  As with most recipes of this type, it is always better the next day.  Try doubling the recipe and freeze some of the soup for a busy day.

Taco Soup Recipe

1-2 lbs ground beef

1 can whole kernal corn (drained)

1 can cream style corn

1 can pinto beans

1 can ranch style beans w/ jalapeno

1 can rotel

1 can diced tomatoes

1-2 pkgs taco seasoning (depending on your taste)

onion powder

garlic powder

Brown ground beef and drain.  Pour beef and all other ingredients into pot and cook.

This is the soup that I want when it is cold outside.  It is quick and oh so delicious!  This soup with cornbread muffins have been served at many scrapbooking crops.  So often this soup has been served as it is known as the Scrapbooking Soup.  I hope you enjoy the recipe.

 2 cans minestrone soup, undiluted

2 cans Ranch-style beans

2 cans cream of mushroom soup, undiluted

2 cans veg-all mixed vegetables

1 can Rotel tomatoes

1 can tomato sauce

In a dutch oven, mix together all of the above ingredients.  Simmer over low to medium heat until bubbly.  You can also put this soup in a crock pot, cook on high for 1 hour and then turn on low and keep it warm for a while.  People will keep coming back for more of this soup.

A lady who volunteers at my husband’s office made him a batch of Peanut Clusters.  She told him she made them in the crockpot.  This amazed me that you could make candy in the crock pot.  So I did some research and found several recipes.  I love to experiment so I gave it a try.  Below is what I came up with as the best batch of creamy peanut clusters I think I have ever tasted.

Enjoy!

Crockpot Peanut Clusters

2 pounds white almond bark or white chocolate for dipping
4 ounces German’s sweet chocolate or milk chocolate for dipping
1 package semisweet chocolate chips (12 ounces)
12 ounces dry roasted peanuts and 12 ounces of honey roasted peanuts

Put all ingredients in crockpot; cover and cook on high for 1 hour. Do not stir.

Turn Crock Pot to low and stir every 15 minutes for 1 hour longer. Drop on waxed paper and let cool. Store candy in a tightly covered container.