Italian Chicken

2 boneless, skinless chicken breasts
1/2 cup Italian salad dressing (we love Newman's Own Italian Dressing)
1 tsp. Italian seasoning (or mix basil, oregano, crushed red pepper and garlic powder)
1/2 cup grated Parmesan or Romano cheese
4 potatoes, peeled and cut in wedges
baby carrots (as many as you like)
1 onion, cut in chunks

Place chicken in bottom of crock pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes, onions and baby carrots on top and around the chicken. Sprinkle with the rest of the dressing, spices and cheese. Cook on Low for about 6-8 hours, or until the chicken and potatoes are tender. We love the dressing so much that sometimes we pour extra on as we eat.

This is an easy meal to prepare and always a hit with my kids and guests. That makes it a winner in my book! Hope you're hungry!

German Pancakes...Like you've never had them!!!

Seriously, these are yummy without anything on them! I tried them for breakfast on New Year's Day, YUM! Sorry, I didn't take a picture, but they look like your typical GPs but thicker and browned a little more from the butter. So, here it goes...
1/2 cup butter
3 cups milk
1 1/2 cups flour
2/3 cups sugar
6 eggs
1/2 tsp salt
Preheat oven to 400°F. Put butter in a glass cake pan. Place in oven for 5 minutes, until butter is melted and bubbles. While butter is melting, put milk, flour, sugar, eggs and salt into blender. Blend on medium speed until smooth. Remove pan from oven and adjust heat to 450°F. Immediately pour mixture into pan and return pan to oven. Bake for 20 minutes. Reduce oven temperature to 350°F and bake 8 to 10 minutes more until edges are puffed and browned. Serve with strawberries, powdered sugar, syrup, or any of your favorite toppings.