Works for me Wednesday Recipes

I browse through WFMW every week but I seldom participate. Today I am participating! The theme is simple recipes with 5 ingredients or less ingredients. Go over to Rocks In My Dryer for more recipes!

I have two easy recipes that I've posted before. They are:
Easy Crockpot Roast
Baked Parmesan Tilapia

My favorite simple recipe is Cheesy Rotel Chicken.
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 can Fiesta cheese soup
1 can Rotel tomatoes

Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups & Rotel over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked. Serve with Mexican Rice for a wonderful and easy Arroz con Pollo!

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Triple Decker Strawberry Cake

This recipe originated from Southern Living, but I was introduced to it by my new sister-in-law's aunt at a pre-wedding bridal luncheon. I fell in love with it and immediately asked for the recipe. I've made it twice since then. Once for my family and once for Krista's Kitchen. My family and my customers all raved over it. I hope you enjoy it too!

Ingredients
1 (18.25-ounce) package white cake mix

1 (3-ounce) package strawberry gelatin

4 large eggs

1/2 cup sugar

1/4 cup all-purpose flour

1/2 cup finely chopped fresh strawberries

1 cup vegetable oil

1/2 cup milk Strawberry Buttercream Frosting

Garnish: whole strawberries

Preparation:

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

I used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.

To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

Strawberry Buttercream Frosting

1 cup butter, softened (make sure that you use real butter)

2 (16-ounce) packages powdered sugar, sifted

1 cup finely chopped fresh strawberries

Preparation:

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup Hot Sauce or Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken

DIRECTIONS: 2 different ways
1st Way
HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

2nd Way (my favorite way)
Mix hot sauce with chicken while your cooking it. Layer the chicken mixture into a 9 x 13 casserole dish. Melt cream cheese in a saucepan over medium-low heat. Reduce heat & add blue cheese dressing. Stir together quickly so it doesn't scorch! Pour cream cheese mixture over chicken. Bake for 20 minutes or until bubbly, then add your mozzarella cheese & blue cheese. Yes, I said both. From time to time I'll use both if I have both. Bake 15-20 more minutes or until cheese is melted. Serve with celery! Crackers or chips will work too...

I think this dip is best served warm either way you decide to prepare it It just isn't as good cold...
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Buffalo Chicken Penne Pasta

1 lb penne pasta
1 tbsp paprika
1/2 tbsp each salt, garlic powder, and pepper
1 lb chicken breasts, cut into strips or cubes
vegetable oil or olive oil
Buffalo Wing Sauce or Hot Sauce (to your taste, I use about 1/2 bottle)
1 cup diced celery
1/2 cup red onion, diced
1 cup mayo
1/2 cup blue cheese dressing (or ranch, I've used both)
3/4 cup milk

Cook pasta according to directions. While pasta is cooking, prepare chicken with spices and cook in oil. Add hot sauce and saute with chicken. When chicken is mostly cooked; add onion, celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet. Toss with pasta.

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Buffalo Chicken Pizza

INGREDIENTS
3 skinless, boneless chicken breast halves - cooked and shredded
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust (I like Boboli Thick Crust)
1 (8 ounce) package shredded mozzarella cheese or cheddar

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

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Buffalo Chicken Soup

I love Buffalo Chicken, Give me wings, pizza, dip, salads...anything with that tangy flavor! I ran across several recipes today and I thought you all might enjoy them too.



6 cups milk
3 (10 3/4 oz) cans cream of chicken, celery or mushroom soup (any combo of three will do, I use 2 chicken & 1 celery)
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste (Frank's Buffalo Wing Sauce is my favorite)

Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.

Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.

Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.

Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

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Slow Cooking Thursday - Fajita Stew

It's Slow Cooker Thursday again! Please stop by Sandra's blog Diary of a Stay at Home Mom to check out all the other participants recipes!

I love cooking in my slow cooker. I like no brainer throw it all in the pot recipes! I like coming home from work at 6 or 6:30 and smelling the food already done. All I have to do then is set the table... Simple, Easy! Luv it! Today's recipe comes from my love of Mexican food. I am always up for spicy food.

Ingredients:
2 1/2 lbs boneless beef top round steak
1 onion, chopped
2 cloves garlic, minced
14 oz can diced tomatoes, undrained
1 oz envelope of fajita seasoning mix
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1/4 cup flour
1/4 cup water

Preparation:
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings

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