Oh my gosh, I almost neglected you all again. Sorry, I got so busy stamping I just plain forgot it was Wednesday. Anyway . . . ITALIAN CROCK POT CHICKEN 1 lb. boneless, skinless chicken breasts 1/2 stick butter (4 tablespoons) (do not substitute margarine) 1 envelope dry Italian dressing mix (0.7 oz.) 1 can cream of chicken soup (10.75 oz.) 1 8-oz. block cream cheese, softened. Melt butter; pour over chicken in crock pot. Sprinkle dry dressing mix over chicken. Cover and cook on low for 4 hours. Blend soup and cream cheese; pour over chicken and stir to combine with butter and dressing mixture. Cook on low for 30-45 minutes. Serve over egg noodles. This smells so yummy right now I cannot wait till hubby gets home so we can eat it! Additionally, I made: Crockpot Apple Cranberry Crisp (in my mini crock pot) 3 large apples, peeled, cored, and sliced 1 cup cranberries 3/4 cup brown sugar 1/3 cup rolled oats (quick cooking) 1/4 tsp. salt 1 tsp. cinnamon 1/3 cup butter, softened Place app...