Buttermilk Chicken

I have another SUPER easy and great recipe for the crock pot. My mom told me about this one years ago & it has been a favorite ever since. I love it because of its simplicity. It has 3 ingredients - you can always add more, but you don't need to. It tastes great with just the 3.

It tastes like a labor intensive southern meal, only in reality it takes about 2 minutes to make!

Buttermilk Chicken

Frozen chicken tenders (you can also use breasts, I just always prefer the tenders)
2 cans cream of chicken or mushroom - whatever you have on hand
Buttermilk to fill 2 cans

All you do is throw the chicken into the crock pot like this. Don't worry about it being frozen.

Pour the cream of whatever you choose over the chicken. Tonight I chose cream of chicken and cream of mushroom! Fill both of the empty cans with buttermilk and then pour over the chicken. That's it! Cover and cook on low for 6-8 hours or on high for 4-5 hours.

I completely forgot to take a picture of the finished meal, sorry! We like to eat ours with mashed potatoes, but it also tastes great over egg noodles. Add some biscuits and you have a great meal without much time or effort, perfect for those afternoons you live in the car!


Pear Muffins

You can probably see if you look at previous posts, that I am a big muffin and quick bread fan. They are my comfort food. My son loves them too, he wants some in his lunch everyday. So, I experiment quite a bit with different kinds to give us a little variety. I had a bunch of ripe pears and I thought I would give them a try in a muffin. I have found my favorite.

This muffin is so good. It honestly is my favorite! I love the way the pears taste. I think I will use this recipe as my "base" from now on and find new things to add to the middle. I can already imagine blueberries, peaches, apples, chocolate chips, strawberries... I could keep going on.

Pear Muffins

3 cups flour
1 1/2 cups sugar
1 tsp. salt
4 tsp. baking powder
2/3 cup vegetable oil
2 eggs
approximately 1/2 cup milk
2 cups peeled and diced pears

Crumb topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup cubed butter
1 1/2 tsp. ground cinnamon

Preheat your oven to 400 degrees and spray muffin tins with cooking spray.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup, add the eggs and then add enough milk to take it up to 2 cups (if you don't have a 2 cup measuring cup, then half the oil, eggs and milk into a 1 cup measuring cup.) Mix the flour mixture with the oil mixture and then add the pears.

In a medium bowl, mix the crumb topping ingredients and cut with a fork until the butter is in very small pieces. This works best when the butter is still a little bit cold, if it is too warm it will just mush with pressure from the fork.

Fill the muffin tins right to the top and the sprinkle with the crumb topping mixture. Bake for 15 minutes - again, I take it out as soon as possible! If you are using the little mini tins, then about 10 minutes. You can put a toothpick in to see if it is done, but they are so much better if they aren't over baked.

Look at the middle of this muffin! Pete thinks it tastes like his favorite cake at Starbucks, so yummy!