Google crock pot bread recipes. These two are for the old fashioned 70's style Rival that you could use with a coffee can insert. CROCK POT ZUCCHINI BREAD 2 eggs 2/3 c. vegetable oil 1 1/3 c. zucchini, peeled and grated 2 tsp. vanilla 2 c. flour 4 tablespoons sugar 1/4 tsp. salt 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 to 1 c. chopped nuts With mixer, beat eggs until light and foamy. Add oil, sugar (1/4-1/2 cup depending upon how sweet you prefer it), grated zucchini and vanilla. Combine well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. PUMPKIN BREAD 1/2 c. oil 1/2 c. white sugar 1/2 c. brown sugar 2 beaten eggs 1 c. canned pumpkin 1 1/2 c. sifted flour 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg or 1 tsp. pumpkin pie spice 1 tsp. soda 1 c. chopped walnuts 1/2 c. dates, cut up Blend oil and sugars, stir in eggs and pumpkin. Sift dry ingredients and add to above. Stir in nuts and dates. Pour butter into greased and floured 2 pound coffee can. Place can in crock pot (Rival or any tall crock pot). Cover top of can with 6-8 folded paper towels. Place lid on pot. Bake at high for 2 1/2 to 3 1/2 hours. No peeking until last hour. CONVENTIONAL OVEN: In loaf pan, bake at 350 degrees for approximately 1 hour.

Haven't used this exact recipe but improvisd and made one similar. Really tasty Pesto chicken 4 boneless, skinless chicken breast halves 1/3 cup Refrigerated Pesto with Basil 3 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese DIRECTIONS PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted

Sherry Sour Cream Chicken Allrecipes.com "An easy and delicious way to prepare chicken breasts. Works best with skinless AND boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste." INGREDIENTS  4 skinless, boneless chicken breasts  1 cup sour cream  1/4 cup sherry (I would use HarveyÂs Bristol Cream)  4 tablespoons butter  1 tablespoon chopped fresh rosemary  2 tablespoons chopped fresh thyme  salt and pepper to taste  (I would also be adding onions and mushrooms to this dish, for more depth of flavour) DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish. (This is where I would then sauté up the onions and mushrooms.) 3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.

This is one of my all time favorite chicken recipes and I usually substitute Fontina for the Mozzarella. I also substitute dry white wine for the Marsala but that's just a personal preference. Chicken Lombardy Recipe courtesy The Ultimate SL Cookbook 2 cups sliced fresh mushrooms 2 tablespoons butter, melted 3-6 boneless, skinless chicken breast halves 1/2 cup all purpose flour (season with salt & pepper) 1/3 cup butter, melted 3/4 cup Marsala 3/4 cup chicken broth 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup (2 oz.) mozzarella cheese, shredded 1/2 cup grated Parmesan cheese 2 green onions, chopped Cut each chicken breast in half lengthwise. Place in Ziploc bag and flatten to 1/8 inch thickness using meat mallet. Cook mushrooms in two tablespoons butter, in large skillet, until tender. Remove from pan and set aside. Place flour in shallow dish. Season with salt and pepper. Dredge chicken pieces in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden. Place chicken in lightly greased 13x9 baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken. Add wine and broth to skillet to deglaze. Bring to a boil, reduce heat and simmer uncovered, ten minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered at 450 degrees for 12 to 14 minutes. Broil 5 1/2 inches from heat 1 to 2 minutes or until browned.