PB Butterscotch Bread

Peanut Butter Butterscotch Bread via Today's Creative life
2 c flour
½ c sugar
1 t salt
2 t baking powder
1 c peanut butter
1 egg
1 c milk
1 c butterscotch chips

Stir flour, sugar, salt, baking powder into med  bowl. Using a fork, blend peanut butter into mixture until crumbly. In separate bowl, blend egg and milk .Add egg mix to pb mix and stir until moistened.
Fold in chips Pour into 9x5 bread pan. Bake at 350° for 45 min til toothpick comes out clean. You may need to use tin foil tent to prevent browning. Once it's finished, remove bread from pan and place on a wire rack to cool completely before cutting.

notes: this bread is highly addictive, so consider yourself warned!

Egg noodles from scratch

Five Minute Homemade Egg Noodles via Real Life Dinner
2 eggs
2 tbsp milk
½ tsp salt
pinch of pepper
1½-2 cups flour + more for rolling out

Whisk eggs, milk, salt and pepper.Add flour, (start out with 1¼ c and add until dough begins to form. Knead 1 min to get dough into a ball shape.  Roll out very thinly on generously floured surface
Slice dough into ¼-1/2 in slices with a pizza cutter and gently place in boiling soup. Let noodles cook in boiling water for 10-15 min before serving.

notes: I was expecting these to be like the egg noodles you buy at the store.  They are not.  They were still good, but tasted more like the flat style dumplings.  Again, very tasty, just not what I was hoping for.

Chicken Vesuvio

Chicken Vesuvio via 52 ways to grill
3 LARGE Chicken Breasts, bone in, skin on (I used boneless and skinless)
Salt and Pepper to Season
2 T Not Your Grandmother's Herbs de Provence divided
4 Russet Potatoes Cut into wedges, skins on
4 c Chicken broth*
1 c Red Wine Vinegar*
12 cloves Garlic
1 c frozen Peas

Season chicken with Salt, Pepper and 1T Herbes de Provence. Coat bottom of  skillet with thin layer of Oil, brown chicken. Remove chicken and add potato to brown in the oil and fat While browning, add the Garlic.Once potatoes browned, deglaze pan with red wine vinegar and add chicken stock.
Add potatoes and garlic to stock, top those with chicken breasts, sprinkle on remaining T  Herbs de Provence and cover. Continue to cook over med heat til chicken reaches 150F, then add peas. When the chicken reaches 160F, remove and allow to rest for 5 min.

*I doubled the amt of stock and vinegar because I wanted extra sauce.  Feel free to use less if you are not a fan of sauce.

Herbes de Provence

Herbes de Provence via 52 ways to grill
1 part dried Tarragon
1 part dried Oregano
1 part dried Dill
1 part dried Thyme
1 part dried Rosemary
1 part dried Garlic Flakes (i used garlic powder)
1/2 part Sea Salt
1/2 part Fresh ground Pepper*
1/2 part dried Lemon Zest*

Combine all ingredients.
*I didn't have lemon zest so instead of 1/2 part pepper and 1/2 part zest I just used 1/2 part lemon pepper

Crockpot Chicken Parm Soup

Chicken Parmesan soup for the crock pot via Baked by Rachael

Soup:
3/4 C carrots, chopped
3/4 C onion, chopped
3 cloves garlic, minced
30 oz petite diced tomatoes, drained
1 1/2 t salt
1 t  pepper
1 t orgeano
7 1/2 C chicken broth
6 oz spinach
3/4 C pasta

Meatballs:
1 lb gr chicken (or turkey)
1/2 C Parmesan cheese
1/2 C plain breadcrumbs
1/4 t salt
1/4 t pepper
1/2 - 1 t red pepper flakes
1 egg

Mozzarella, shredded

To crockpot add carrots, onions, garlic, drained tomatoes, salt, pepper, oregano and chicken broth. Cover and cook on high for 4 hrs. Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment. In large bowl, combine meatball ingredients. Using sm cookie scoop, shape balls. Place on prepared baking sheet, bake for 10-15 min. Add meatballs to slow cooker, replace cover and continue cooking. When 4 hrs are up, gently stir in pasta and spinach. Cover and cook for 30 min.

Divide soup between oven safe bowls. Sprinkle with mozzarella. Bake until cheese is fully melted. If using broiler safe containers, broiler may be used to brown cheese. (I just added the cheese to the soup in the crockpot and let it get all stringy and melty as I did not have oven safe bowls.)

crock pot buffalo lasagna

Buffalo Chicken lasagna for the crock pot adapted slightly from A kitchen addiction
9 lasagna noodles
3 C chicken, cooked and shredded
12 oz buffalo sauce
1½ C spaghetti sauce
1 bell pepper, chopped
14 oz can diced tomatoes, drained
15 oz cottage cheese
1½ C shredded mozzarella cheese
¾ C shredded cheddar cheese, divided
¾ C feta cheese crumbles, divided

In large bowl, stir chicken, sauces, peppers, and tomatoes. In small bowl, stir cottage cheese, mozzarella , ½ c cheddar , and ½ c feta. Spread about 1½ c chicken mix in bottom of  5-6 qt slow cooker. Layer with 3 noodles (may need to break noodles to fit). Top with 1½ c chicken mix. Top with ⅓  cheese mix. Top with another 3 noodles. Repeat with another layer of chicken mix, cheese mix and 3 noodles. On the top of the last noodles, top with remaining chicken mixture and remaining ⅓ of cheese mix. Sprinkle with remaining ¼ c cheddar and ¼ c feta. Cover and cook on low for 4-5 hr or high for 2.5-3 hrs. Turn off heat and allow to sit 15 min before serving.