CREAM TUXEDO RECIPES

Steps:

• In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

Steps:

• Place the chicken breasts (frozen is ok) in the crockpot.
• Pour the two cans of cream of chicken over top.
• Pop the lid on it and cook for 4-6 hours on high or 8-10 hours on low.
• While this is cooking your children and husband will tell you it smells like the best dinner they will ever have. Promise.
• When the chicken is done cooking, start a large pot on the stove to boil water for the noodles.
• Boil noodles according to the bag directions.
• While the noodles are going,  remove the chicken from the crockpot and dice or shred.
• Add the can of chicken broth (or stock) to the soup that is still in the crockpot and whisk until well combine.
• Add your shredded chicken back to the crock.
• Drain the noodles once they are done cooking.Toss them into the crockpot.
• Add salt and pepper to taste.
• Stir the noodle, meat and soup mixture until everything is well coated.
• Serve it up!