Slow Cooker Chicken Cordon Bleu

Here is another recipe by another great cook in my life, who has taught me so much, my mom.  I love chicken cordon bleu but never have the time to make it.  She shared this recipe with me shortly after I gave birth to my third son, Samuel.  My family loves it and it is easy to put together when short on time. Enjoy!

Chicken Cordon Bleu
Original recipe by Author Unknown
Shared by Susan Clough
Adapted by Rins Recipes

Ingredients

6 boneless chicken breasts
4 oz sliced Swiss cheese
4 oz sliced ham
1 can cream of chicken soup
1-8oz package of herbed stuffing
1 cup of milk
1/4 cup butter - melted

Directions

Mix together soup and milk in a small bowl.  Pour enough of the soup into the crock pot to cover the bottom.  Layer the chicken breasts over the soup and cover with the ham and cheese.  Pour the remaining soup over the layers to distribute evenly through the layers.  Sprinkle stuffing over the top and drizzle the butter over the stuffing.  Cook on low for 4-6 hours.

Serve with your favorite vegetables.

Note:  The ham and cheese I use, I buy from the deli and have them cut 4 - 1/4" thick slices of each to use in the recipe.  Another trick I learned from my sister, Coleen, is to place the chicken in plastic bag and pound it out with a meat mallet, so that the chicken cooks more evenly and comes out more tender and juicier.

Chocolate Peanut Butter Snacks

This recipe comes from one of the best cooks I know, my grandmother.  I often wonder if this is where my love of cooking and cooking for other people comes from.  She is a wonderfully strong and incredible woman.  When I set out on my own in college, she gave me a collection of all her recipes and gathered recipes from friends, neighbors and relatives.  I love to peruse through them just to find something unique that I have never made before and that is where I came across this recipe. Enjoy!

Chocolate Peanut Butter Snacks
Original recipe by Adeline Clough
Adapted by Rins Recipes

Ingredients

1/2 cup corn syrup
1/2 cup semi-sweet chocolate chips
1/4 cup sugar
1/2 cup peanut butter
3 cups rice crispies (I used cornflakes and I am sure you could use any of your favorite cereals)

Directions

Line a cookie sheet with wax paper

Combine corn syrup, chocolate chips, and sugar in a medium sauce pan.  Cook over medium heat, stirring consistently until mixture comes to a boil.  Remove from heat.  Stir in the peanut butter till well blended.  Stir in cereal till all is evenly coated.  Drop by spoonfuls onto wax paper.  Chill.

Store in an air tight container in the refrigerator.

Yield: Approximately 2 dozen cookies

Variations: Add in mini marshmallows and/or nuts at the same time as the cereal.  The mixture can also be placed into a 13x9 pan, patted down, chilled and cut into squares.