Crockpot Chicken and Stuffing

This recipe is really easy. Prep time is about 10 minutes. I love making this on Sunday just before church because it makes the house smell divine when I get home.

4 chicken breasts

4 slices swiss cheese

2 cans cream of chicken soup

1 cup chicken broth

1/4 cup milk

4 cups seasoned stuffing mix (I use StoveTop's Chicken Flavor)

1/2 cup melted butter

salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crockpot. Pour chicken broth over chicken breasts. Put one slice of swiss cheese on each breast. Combine both cans of soup and milk in separate bowl. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Berry Cream Cupcakes

Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)

1 1/3 cups water

3 large eggs whites

2 tablespoons unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

Filling

2 (6-ounce) containers fresh raspberries, cut in half

OR 1 (16-ounce) container fresh strawberries, coarsely chopped

1 cup heavy whipping cream

1 teaspoon vanilla

1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream, vanilla, and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.