Creamy Italian Ranch Crockpot Chicken

Creamy Italian Ranch Crockpot -- A Pinch of JoyChicken
Creamy Italian Ranch Crockpot Chicken  -- A Pinch of Joy

Cooking during a kitchen remodel has definitely been a challenge!!  The stove is out in the garage and the kitchen is full of three guys wielding power tools.  My cooking space is one crockpot on a tv tray in the front hallway adjoining the dining room and a second crockpot on the little chest in the dining room.  The dining room  is stuffed with boxes full of cabinet contents.  They were orderly when the project started four days ago.  Operative word – “were”.     The motto is:  “Keep calm and cook on.”  Because that keeps the crew fueled and those new cabinets going up! 

One crockpot today contained our lunch.   Left over soup  – begin with a packaged vegetable soup mix and throw in what is left of yesterday’s crockpot roast and just about everything else found in little containers in the fridge.   The second crockpot bubbled with a new- to- me recipe for our dinner.  I improvised a little by using dried onion flakes instead of sautéing a fresh onion and used minced garlic from a jar.  I also mixed them into the cream of chicken soup and cream cheese right in the crock pot on top of the chicken using shallow strokes of my mixing spoon.  This was supposed to be creamy Italian chicken – but I put in a package of ranch by mistake.  I couldn’t get to my spices to kick up the ranch flavors so I just went ahead and added the Italian dressing too.  I would make it the same way again because it made a very good and flavorful chicken and gravy dish served over brown rice. 

Creamy Italian Ranch Crockpot Chicken

Cook Time: 7 hours

Yield: 8 servings

Creamy Italian Ranch Crockpot Chicken

Rich and flavorful gravy and tender chicken is delicious served over brown rice, noodles or mashed potatoes.

Ingredients

  • 3 pounds chicken
  • 1 package Italian Salad Dressing Mix (2/3 ounce)
  • 1 package Ranch Dressing Mix
  • 2 tablespoons melted butter
  • ¼ cup water
  • 1 small onion, chopped
  • additional 2 tablespoons butter
  • 1 clove garlic, chopped
  • 1 can cream of chicken soup (10 ½ ounces)
  • 8 ounces cream cheese

Instructions

  1. Place chicken in crock pot, pour melted butter over chicken.
  2. Sprinkle Italian and ranch dressing over chicken, including between pieces.
  3. Pour water evenly over chicken and dressing mixes.
  4. Cook on low for 4-6 hours.
  5. Saute onion and garlic in 2 tablespoons butter.
  6. Add cream of chicken soup, cream cheese and stir until smooth.
  7. Pour over chicken and cook on low for an additional hour.
http://www.apinchofjoy.com/2014/04/creamy-italian-ranch-crockpot-chicken/

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Cinnamon Cream Cheese Open Danish

Cinnamon Open Danish -- A Pinch of Joy
Cinnamon Cream Cheese Open Danish -- A Pinch of Joy

Officially these cinnamon cream cheese treats are called Cinnamon Cream Cheese Open Danish.  Cinnamon Flats is the name Wheels gave them and how they are known around our house.  Leaving off the top layer usually given a Danish and spreading the dough in a larger jelly roll pan instead of a 9×13 reduces the carb count without reducing the deliciousness.  You could serve these for breakfast.   You could probably also eat them at lunch – I’m pretty sure you can.  Maybe even serve them for a  brunch or a tea party.   We use them for dessert at dinner.  Cinnamon and cream cheese baked on a crescent roll base – good any time. 

I use Pillsbury Crescents.  And I prefer the sheets, if they are available.  If not, just be sure to pat the perforations closed.  (This is a great job for little hands.)  Mixing the cream cheese until it is light and somewhat fluffy allows you to spread it more easily on the dough.  You can substitute Neufachetal Cheese (which is lower in fat) but I use Philadephia Cream Cheese.  Let cool about ten minutes before cutting.  These are really good when served hot, but they are also good the second day.  Warm about 30 seconds in the microwave before devouring.  Actually, I like them better the second day as the cream cheese is a little more firm and the flavors have developed more deeply.   Bytes likes to spread a bit of strawberry or grape jelly on them.

This is a quick and easy recipe which will serve more than one meal (or feed hearty eaters).  We are getting ready to take the kitchen out of commission for a while (I’m so excited!)  so you’re likely to see quick n easy and slow cooker recipes for the next weeks. 

Consider yourself warned :-)

Cinnamon Cream Cheese Open Danish

Cook Time: 25 minutes

Yield: 20 servings

Serving Size: 3\\\" x 3\\\"

Cinnamon Cream Cheese Open Danish

Creamy cinnamony -- so good for breakfast, lunch, dinner, tea time, brunch time, anytime!

Ingredients

  • 2 packages crescent rolls
  • 2 packages cream cheese
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • ½ cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Turn on oven to 350 degrees.
  2. Unroll the two packages of crescent roll dough and pat out across an ungreased 11x15 jellyroll pan.
  3. Place the cream cheese, vanilla and ¾ cup sugar in medium mixing bowl. Beat until fluffy.
  4. Spread cream cheese mixture across the crescent roll dough.
  5. Mix together the ½ cup sugar and cinnamon, then sprinkle evenly over the cream cheese mixture.
  6. Melt butter in the microwave and spoon or pour over the cinnamon sugar layer.
  7. Bake at 350 for about 25 minutes.
http://www.apinchofjoy.com/2014/03/cinnamon-cream-cheese-open-danish/

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Rueben Dip

Rueben Dip -- A Pinch of Joy
Rueben Dip -- A Pinch of Joy

If it seems like I am on the appetizer and dip bandwagon – well, guess that’s because I am.  We sometimes pair dips and their accompaniments with a salad or a big vegetable plate for a light supper on these cold winter nights.  Sunday evenings especially it is  nice not to have to prepare a meal, but instead snuggle under the fuzzy blanket with a full plate while Downton Abbey plays out across the room.

Bytes and Wheels are Rueben collectors.  Whenever they eat out and there is a Rueben sandwich on the menu – everything comes to a halt until they order one. And when it arrives, attention is focused on nothing but the Rueben and the whole Rueben.  This Rueben Dip has almost the same effect.  Nothing can interrupt the inhalation. 

 You can layer this dip if you want.  But I’ll tell you, it’s a waste of time.  Nobody is going to pay any attention to nice layers.  It’s dig in, every dog for himself until it’s gone.  So just soften the cream cheese by bringing it to room temperature.  Stir in the Thousand Island dressing.  Add one cup of the Swiss Cheese, the drained sauerkraut and the corned beef.   Stir well and spread into an 8×8 pan or a 9 inch diameter pie pan.  Sprinkle the remainder of the Swiss Cheese on top.  If you have a decorative pan, by all means use it.  It will make your heart sing as you carry it full to the table and empty to the dishwasher.  Nobody else is going to notice since they are riveted on the dip ;-)  

 With my tastebuds geared for smooth and sweet and chocolate – the Rueben sandwich thing escapes me.    But I like this dip – on the creamy side with a bit of meat and a nice tang.  Serve with rye toast for the whole Rueben experience. It’s also good with triscuit crackers or a flatbread cracker – something with very little salt and mild flavor that is not competitive with the sauerkraut. 

Rueben Dip

Serving Size: 1 tablespoon

Rueben Dip

A creamy, tangy dip that tastes just like it's brother, the Rueben Sandwich! Serve with mild flavored crackers or rye toast crisps.

Ingredients

  • 1 package cream cheese, 8 ounces, softened
  • ¼ cup Thousand Island dressing
  • 1 ½ cups of Swiss cheese (1 6 ounce package)
  • 1 cup sauerkraut, drained
  • 1 cup chopped corned beef (4 ounces deli sliced)

Instructions

  1. Preheat oven to 375
  2. Put 1 cup sauerkraut into colander to drain, press lightly once or twice.
  3. In large mixing bowl, mix cream cheese and Thousand Island dressing together.
  4. Chop deli sliced corned beef into even pieces.
  5. Add drained sauerkraut, corned beef and 1 cup of the Swiss cheese to cream cheese mixture and blend well.
  6. Spray 8x8 baking pan or a 9 inch diameter pie plate with cooking spray and turn mixture into pan.
  7. Sprinkle remaining 1/2 cup Swiss cheese on top of the dip.
  8. Bake until melted and beginning to bubble, about 20 minutes.
  9. Serve hot with rye bread, or mild flavored crackers, like triscuits, pretzel flips or flatbread.
http://www.apinchofjoy.com/2014/02/rueben-dip/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!

Subscribe:  email  on the sidebar  or follow on Facebook RSS feed  / bloglovin’ /   twitter  and check out my  pinterest boards.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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