JUSTAPINCH RECIPES

Steps:

• COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

Steps:

• Salt & pepper chicken breasts.
• Place in the bottom of Crock Pot.
• Spoon soup over the chicken.
• Cut butter into several pats and place pieces evenly over soup.
• Whisk the bouillon with the broth.
• Pour over soup.
• Place lid on the Crock Pot and turn to low. Cook for 6 hours.
• Remove chicken and tear into pieces.
• Add back to pot.
• Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
• Sprinkle with parsley and mix in if using at the end of cooking.
• Salt & pepper, if needed, and serve. Yum!