I’m feeling domestic today for some reason. Doesn’t happen a lot. Though I’d be willing to bet my boyfriend wished it would happen more often.

So I made breakfast for both us. Bacon and eggs. Okay, not creative but classic.

For dinner I pulled out the slow cooker. In there I have No Time to Cook Chicken. Original recipe from All Recipes.com but with a few tweaks from me. I added chicken broth and veggies.

Ingredients:

4 skinless, boneless chicken breast halves
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1/2 can chicken broth
half a package frozen green beans (or other vegetable)
1/2 cup sour cream

Place chicken breasts in a slow cooker. In a medium bowl mix the soups and the chicken broth until smooth. Pour over the chicken making sure it’s well coated. Add the frozen green beans.

Cover and cook on low heat for 7 to 8 hours (the extra liquid will probably make it closer to 8). Stir in the sour cream about a 1/2 hour before serving.

I serve this over egg noodles.

And for dessert I made Cocoa Peanut Butter Mounds

This one is an old favourite at my house. My sister and I grew up having these.

Ingredients:

1 cup sugar
3 tbsp cocoa
2 tbsp butter
1/4 cup milk
1 1/2 cup rolled oats
1/4 cup peanut butter
1 tsp vanilla

Combine the sugar and cocoa in a medium sized pot.

Mix in the butter and milk.

Boil 2 minutes.

Add rolled oats, peanut butter, vanilla and mix well. (I put in the peanut butter first and make sure it’s melted, then the vanilla and last the rolled oats).

Drop onto waxed paper and refrigerate.

Happy eating!

Until next time…

Cindy