Sweet treats can be slow-cooked as well as savory ones so here is a delicious dessert offering from my Slow Cooker Bible!
1 can (8 oz) crushed pineapple in juice, undrained
1/4 cup apple juice
3 tbsp dried cranberries
1-1/2 tsp quick-cooking tapioca
1/2 tsp vanilla
2 pears, cored and cut into halves
1/4 cup granola with almonds
Combine pineapple with juice, apple juice, cranberries, tapioca and vanilla in slow cooker; mix well. Place pears, cut side down, over pineapple mixture.
Cover; cook on low 3-1/2 to 4-1/2 hours. Arrange pear halves on serving plates. Spoon pineapple mixture over pear halves and top with granola.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving one to two tablespoons drippings.
Saute the chicken in the drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with addt'l cheese.
Kids love this dish! And so does everyone else who tastes it. (You make two casseroles with this recipe; each casserole serves five.)
1 package (16 oz) mostaccioli
1 package (16 oz) frozen breaded chicken tenders
4 cups (16 oz) shredded cheddar cheese
1 container (16 oz) sour cream
1 carton (15 oz) ricotta cheese
3/4 cup prepared pesto
2/3 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/4 cup butter, melted
Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese.
Chop chicken tenders and drain mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11-in x 7-in baking dishes (they will be full!). Combine bread crumbs and butter; sprinkle over the top.
Bake, uncovered, at 350 for 25-30 minutes or until heated through and golden brown.