Natalynn's Crockpot Lemon Herb Chicken

• 4 Chicken Breasts
• 1 Can Cream of Chicken Soup
• 1/2-3/4 Tbs McCormick Lemon HErb Seasoning
• 1/4 c Butter

Melt butter and add soup and seasoning mix. Pour half into crockpot. Add Chicken and pour remaining soup in. Cook 5 hours on LOW in crockpot.


Serve over rice.

Natalynn's S'more Cookies

• 11 Tbs Unsalted Butter, Softened
• 1 c Brown Sugar, packed
• 1/2 c White Sugar
• 2 Large Eggs
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 tsp Cinnamon
• 2 1/2 c Flour
• 1/2 c Semi-Sweet Chocolate Chips
• 1 c Mini Marshmallows
• 3 Regular Sized Hershey's bars broken into Pieces
• 1-2 Packages Graham Crackers Broken Into Squares

In Medium bowl, whisk together flour baking soda, sea salt, and cinnamon to combine. Set aside.


In electric mixer bowl cream butter with both sugars until light and fluffy. Add eggs and vanilla and mic until combined. Add flour mixture to butter mixture and combine on low speed. Fold in chocolate chips and marshmallows. Chill dough in fridge for 1 hour or overnight.


Preheat oven to 375˚. Line baking sheet with parchment paper. Lay out graham crackers side by side on pans as close as possible. 


Place Tablespoons of dough on crackers about 1-1 1/2 Tbs of dough per cracker square. Press down slightly with fingertip.


Bake 5 minutes then press Hershey's bar pieces on top of each square.


Bake 5-7 Minutes or until dough begins to turn golden brown on edges. Remove and cool. When cool cut squares with sharp knife.

Emeril's Shrimp Scampi

• 1 Pound Large Shrimp, Peeled and deveined (16-20)
• 2 tsp Emeril's Essence Seasoning
• 2 tsp Olive Oil
• 1/4 c Unsalted Butter in 2 Tbs Portions
• 1 1/2 Tbs Minced Garlic
• 1/2 c Chicken Broth
• 1/4 c Fresh Lemon Juice
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 lb Cooked Linguini or Thin Spaghetti
• 3-4 Tbs Parsley Leaves

Toss the shrimp in a bowl with the essence seasoning.
Place olive oil and 2 Tbs of butter in a large skillet over high heat. Add shrimp and spread them out evenly  in the skillet. Cook for 2 minutes, quickly turn shrimp over.
Add garlic to the pan and cook for 30 seconds.
Add chicken broth and lemon juice and remaining butter to skillet and cook for 1 1/2 minutes. Season shrimp with salt and pepper and add pasta, tossing to coat well.
Remove skillet from the heat and stir in the parsley. 
Serve hot.