Stella's Crock Pot Chicken Noodles

Hi.  John Morgan here.  You might have noticed a lack of posts on our website and social media over the past couple of weeks.  On Friday, September 14, my mother, Stella Morgan, passed away after complications following a medical procedure a week earlier.

If you didn’t know my mom, you might think Corena’s Kitchen would be a weird place to share this news.  However, for those of you who knew her, this is the perfect place.  She loved to cook!  During her funeral service, my uncle shared fond memories of family gatherings where mom would cook enough food to feed a small army.

One of mom’s signature dishes that was passed down through our family is homemade chicken noodles.  She would fix a five gallon kettle of them for Thanksgiving!  However, sometimes when it was just a few people over for dinner, she would fix a crock pot version using Reames brand frozen noodles.  This was faster than going to the trouble of making noodles from scratch.  In honor of mom, here’s the recipe.

Ingredients

• 3 Chicken Breasts

• 2 Cans, Cream of Chicken Soup

• 1 Box, Chicken Broth

• 1 Stick of Butter, melted

• Pepper, to taste

• 24 oz, Frozen Reames Egg Noodles

Instructions

1. Combine chicken, cream of chicken soup, broth, butter, and pepper in a crock pot.  Cook 4 hours on high or 8 hours on low in a crock pot.

2. Take it out so it can cool.  Then cut into pieces.

3. Put 24 oz of frozen Reames Egg Noodles in the crock pot after removing the chicken.

4. Add chicken back in.

5. Continue cooking 1 hour on high or 2 on low.  Stirring every 15 minutes away from the sides and bottom.

6. Add up to 2 more cups of liquid (broth or chicken bouillon) if needed.

Breakfast Pies

These tasty breakfast pies can be made ahead of time, and microwaved as needed. Kids love them, and they are finger food for the little ones on their way to school. The big guys love them too. Fix hash browns and gravy as side dishes. It will be a huge hit!

Ingredients

• 3/4 pound breakfast sausage
• 1/8 cup minced onion
• 1/8 cup minced green bell pepper
• 1 (12 ounce) can refrigerated biscuit dough
• 3 eggs, beaten
• 3 tablespoons milk
• 1/2 cup shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

No Bake Chocolate Oat Bars

Today is my birthday, and I love chocolate.  .... Who doesn't?!  Check out this amazing recipe.  This isn't a hint or anything to drop off sweets at my office.  Really.

-John Morgan, Web Editor  (1334 Second Street, Mason)    ;-)

Ingredients

• 1 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Crock-pot Buffalo Chicken Dip

Jordan Smith from New Haven, WV shared this recipe that quickly went viral on Facebook last year.  This dip is sure to wow at your next tailgate party, pot luck or holiday gathering.

Ingredients

• 4 - large boneless chicken breasts boiled & shredded
• 1 - 16oz bottle ranch
• 1 - 14 oz bottle of Franks Red Hot
• 1 - 5 oz bottle of Frank’s Red Hot (19 oz total)
• 3 - 8 oz blocks of Philadelphia cream cheese
• 1 - 8 oz bag of shredded sharp cheddar
• 1 - 8 oz bag of shredded Monterey/Colby Jack

Add all ingredients to a crock pot for 90-120 mins on high.

Note: The additional 5oz bottle of Frank’s is optional, I just like a little extra kick so I used 19oz total instead of 14oz.

Crock-pot buffalo chicken dip. Good eatin! 🤘🏽 (4) large boneless chicken breasts boil & shredded (1) 16oz bottle...

Posted by Jordan Smith on Sunday, October 8, 2017

Lemon Cream Cheese Bars

Recipe Shared by Janet May

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine.

Ingredients

• cooking spray
• 2 (8 ounce) packages refrigerated crescent roll dough, divided
• 2 lemons, zested and juiced, divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 tablespoons butter, melted
• 3 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Death by Chocolate Zucchini Bread

INGREDIENTS

• 1/2 c. melted butter, plus more for brushing pan
• 1/2 c. cocoa powder, plus more for dusting pan
• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. kosher salt
• 1 c. sugar
• 1 egg plus 1 egg yolk
• 1 tsp. vanilla extract
• 2 c. grated zucchini (from 1 large or 2-3 small)
• 2/3 c. chocolate chips
• Flaky sea salt, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
2. In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
3. In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
4. Transfer batter to prepared dish and bake 50 minutes.
5. Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.