Cook them tasty food.
That is the “Penzey” motto. If you’ve never cooked or baked with, or heard of Penzey (if you have culinary skills whatsoever)–then YOU’RE missing out! I am now a PENZEY GIRL!!!
I ♥ cooking and baking and I ♥ using wonderful ingredients and Penzey trumps quite a bit of spices out there. I have but a limited collection of them and am working on finishing up my “less than perfect” ones so I can replace them immediately. SO COME OVER AND LET ME COOK FOR YOU with the sucky spices! LOL
There’s a significant difference in your food when you use Penzey’s! My daughter (an avid user and also a wonderful cook) asked me if I had ever tried their cinnamon…and up until Christmas I had not. However my sweet sister mailed me a package and it included cinnamon!
This is AMAZING and your food will come to life! No kidding with this baby – it doesn’t fool around!
Tonight I used two new ones for my new creation of chicken spaghetti (crockpot style) and it was delicious!
Here you go…
crockpot CHICKEN SPAGHETTI (Penzey) style!
(I cooked chicken and spaghetti ahead of time)
2 chicken breasts (cooked and shredded)
handful of thin spaghetti (cooked and drained) by handful I mean what fit inside my grasp-literally!
1/4 c. finely diced onion
1 can cream of mushroom soup & 1 can cream of chicken soup
1 can Rotel
1 small can each of sliced/drained mushrooms AND black olives (we ♥ black olives around here)! Both can be omitted.
1/4 c. chicken broth (reserved from chicken I cooked day before)
8 oz. package of shredded mild cheddar cheese
Dump everything in the crockpot (high heat) and then add salt and pepper (to taste) along with 1 t. Penzey’s Pasta sprinkle and 1 t. Cajun seasoning (for a kick)! Stir it all together and cook for 1 1/2 hours and enjoy! It turned out wonderful and such a good comfort food on a cold-drizzly Texas day!