Italian Cream Cheese Chicken

I haven't make this recipe in a long time, but it is simple, easy, and delicious.  I love being able to throw some ingredients in the crock pot in the morning and having a delicious dinner in the evening.

Italian Cream Cheese Chicken

3-4 Boneless, skinless chicken breasts

2 cans cream of mushroom soup

4 oz cream cheese

½ packet Dry Italian Salad Dressing Mix

Place chicken in crockpot.  Mix soup, cream cheese, and Italian dressing mix.  Pour over chicken.  Cook for 5-6 hours on low.  Serve over white rice.

Buttercream Frosting

Buttercream Frosting

1 c. butter, room temperature

4 c. powdered sugar

1 tsp vanilla

¼ c. heavy cream

Cream the butter with an electric mixer.  Add the sugar and vanilla extract and mix on low speed until blended.  Increase the speed to medium and add the cream in a thin stream.  Increase speed to high and then whip until the texture is light and smooth.  Add more sugar or cream to adjust texture as needed.

Sour Cream

It turns out making sour cream is really easy. With all of my other dairy making projects I decided to give it a try. Put a quarter of a cup of plain yogurt or buttermilk in a glass container, then add 1 cup of cream on top. You don't even stir it up. Let it sit at room temperature for 24 hours and then refrigerate for 24 hours to set.

I tried both the yogurt and the buttermilk. The yogurt seemed slightly thicker after a few days. I seriously doubt I'll ever buy sour cream again, unless it is an emergency. 😉

Parmesan Rolls

18 frozen Rhodes Rolls

¾ c. Parmesan cheese

½ tsp garlic salt

2 tbsp parsley

¾ c. melted butter

Melt the butter in the microwave.  Mix the Parmesan cheese, garlic salt, and parsley together in a separate container. Dip the frozen Rhodes Roll in the butter, then the cheese mixture so that the cheese sticks to the whole roll.  Let rise six hours in a warm place.  Bake at 375° F for 12-15 min. or until golden brown.