Sweet Pepper Chicken and Rice

I saw this recipe in a little cookbook a while ago and wanted to try it.  But when I actually tried it, for some reason I didn’t really follow the recipe.  (I’m good at doing that.)  We ended up with a delicious meal, and the smell was heavenly.  This is a crockpot dinner, which means less last minute work for the cook.  I’m a fan of those!

This is my crockpot.   It’s very old, and I love it.  But on to the recipe.
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Begin by browning some chicken in a skillet.  (I cooked about 2 1/2 pounds, but I was feeding a crowd)  Sprinkle some salt and pepper on it while you’re at it.
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Place the chicken in the crockpot when both sides are browned.
Julienne 1 red bell pepper and 1 green bell pepper.
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Place on top of chicken in crockpot.
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Thinly slice 6-8 ounces fresh mushrooms and add to crockpot.
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Now slice 2 medium onions and add to crockpot, as well.
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In a separate bowl, empty two cans cream of mushroom soup.
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Add 2 cans cream of chicken soup
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and 1 cup half and half.
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Add 1 tsp. garlic powder and stir.
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Pour over food in crockpot.
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Stir ingredients a little.
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Cover and cook on low for 4-5 hours or on high for 3 hours.
You won’t believe how good it smells after a little while.
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Wow.  So colorful, pretty, and heavenly smelling!
Cook some rice to serve with it and you’re set!
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I served this to a fairly large group and it got rave reviews from everyone.
I hope you enjoy it, too.

Sweet Pepper Chicken and Rice  (can easily be cut in half)

2 pounds chicken tenders
1 red bell pepper
1 green bell pepper
2 medium onions
6-8 ounces fresh mushrooms
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 cup half and half
1 tsp. garlic powder
cooked rice

In skillet, brown chicken on both sides, sprinkling with salt and pepper.  Place chicken in crockpot.  Julienne red and green peppers and add to chicken.  Thinly slice mushrooms and add to crockpot.  Slice onions and add to crockpot.  In mixing bowl, combine cream of mushroom soup, cream of chicken soup, half and half, and garlic powder.  Pour over ingredients in crockpot.  Stir gently.  Cover and cook on low for 4-5 hours or on high for 3 hours.  Serve over cooked rice.

Wonderful Old Crockpot

I just wanted to tell you about my crockpot.  It’s been my friend for 18 years now.
I hope to have it till I die.
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It was old when I got it.  My dad bought it for me at a yard sale before I left for college (my Dad and yard sales are an amazing combination.  I swear he can find anything at a yard sale.  I wish yard sales where I live were half as good as they are back home).

At the time, I remember looking at it and thinking, “Wow.  It’s big and it’s ugly, but I might as well take it.”
Now I think it’s beautiful.  And yes, it’s big.  6 quarts!  I love it.

I have newer crockpots, programmable ones, littler ones.   Yet this is the crockpot I use EVERY time.  They really don’t make them like they used to.  It never fails me.  It cooks food the way I want it to, in the time I want it to.  It doesn’t scorch, make its own decisions, or cook too fast or too slow.  It’s just right.  And it holds just the right amount of food for a woman who’s always cooking for a crowd.

This crockpot has cooked dinner for the Cub Scouts Blue and Gold Banquet, potlucks, countless meals for people with lives temporarily upside down.  It’s saved me time and again on a crazy day.  I can’t count how many family dinners it’s helped me with.  I really mean it when I say that I love my crockpot.   It may not be a vintage item that sits out for display, but it proudly parks on my kitchen counter quite regularly to serve as my number one assistant.  In my book, it certainly counts as one of my wonderful old things!

Mom’s Oatmeal Chocolate Cake

Do you have some foods that, when you make them, transport you back to your mother’s kitchen table?
This is one for me.

Last night my Dad was in town, so we had him over for dinner, along with my brother and his wife and my sister and her husband.  I made this cake for them for dessert.

It’s so easy and so wonderful.

Start with 1 cup of oatmeal.
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Pour 1 1/2 cups of boiling water over the oatmeal and let sit for 10 minutes.
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In another bowl (I decided to use my mixer), combine 1 cup brown sugar
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1 cup granulated sugar
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1 cup shortening
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Add the oatmeal.
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Beat well

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Add two eggs and beat well.
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Then add 1 1/2 cups flour, 1 Tablespoon cocoa, 1 teaspoon baking soda and 1/2 tsp. salt.
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Stir in 1/2 cup chocolate chips.
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Pour into a greased 9 x 13 pan
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Sprinkle the top of the cake with more chocolate chips and some chopped nuts (optional).
I used some pecans.
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Bake at 350 for 35-40 minutes.  Remove from oven and cool.
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Last night we served it with whipped cream on top.
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It’s delicious with ice cream, as well.  Or if you’re like me, you love it plain.
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Delicious!  And filled with happy memories of home.

Mom’s Oatmeal Chocolate Cake

1 cup oatmeal
1 1/2 cups boiling water
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 Tb. cocoa
1/2 cup chocolate chips

1/4 cup chocolate chips
1/4 cup chopped nuts

Pour boiling water over oatmeal and let stand 10 minutes.   To the oatmeal, add the brown sugar, granulated sugar, and shortening.  Mix well.  Add the eggs and mix well.  Add flour, soda, salt and cocoa to the mixture.  Beat well.  Stir in 1/2 cup chocolate chips.  Pour into greased 9 x 13 pan.  Sprinkle 1/4 cup chocolate chips and nuts over top of cake.  Bake at 350 for 35-40 minutes.  Cool and enjoy!

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