This is so good. They served it at the relief society christmas dinner and program. It was served with a baked potato, green salad and a roll. It is easy to make because it is done in the crockpot and the chicken was so soft and yummy. (serves 6)
6 chicken breasts
8 oz of catalina (or french) dressing
1 can whole berry cranberry sauce
1 pkg. dry onion soup mix
Spray crock pot with pam. Mix all ingredients together. Add chicken and spoon some sauce over the top and cook on low 4-6 hours.
Yummy cupcakes to eat or share with the neighbors.
PINK PEPPERMINT SWIRL CUPCAKES
8 ounces cream cheese (about 1 cup), softened 2 egg whites 1/4 cup vegetable oil 1 box white cake mix (recipe works best if you use a name brand cake mix i.e Duncan Hines, Betty Crocker; not a generic brand) 1 cup water 2 t. peppermint extract
1 C. crushed peppermint candy canes (divided)
a touch of red gel food coloring
Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand or stand mixer, beat the ingredients until combined and creamy. Add the cake mix, water and peppermint and mix until smooth, about 3 minutes. Divided the batter evenly into two separate bowls. Add 1/2 cup crushed candy canes as well as the gel color to half the batter. Fill the muffin cups with half white batter and half pink batter. Using a tooth pick, lightly swirl the two batters together. Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.When cool, frost with vanilla bean frosting (recipe below), and sprinkle the remaining crushed candy canes on top.
VANILLA BEAN FROSTING 1/2 C. butter softened (1 stick) 1 lb. powdered sugar 1/4 + C. milk 1-2 t. vanilla bean paste**
**(You can also use regular vanilla if you don't have or don't want to purchase Vanilla Bean Paste) In a mixing bowl combine the butter, vanilla bean paste and powdered sugar. Mix, starting slow, until somewhat combined. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or a tablespoons at a time, until the frosting reaches your desired consistency. it!