Slow Cooker BBQ Chicken

 4 skinless, boneless chicken breasts

1 (18oz) bottle bbq sauce

1/4 cup distilled white vinegar

1/4 cup brown sugar

1 tsp garlic powder 1/2 tsp red pepper flakes

Place chicken in slow cooker

Whisk together bbq sauce, vinegar, brown sugar, garlic powder and pepper flakes in sauce pan until sugar dissolves.  Pour over chicken.

Cook on low for 4-6 hours

364 calories

60 g carbs

3 g fat

23 g protein

Women's History Month

Women's History Month is a celebration of women's contributions to history, culture and society. The United States has observed it annually throughout the month of March since 1987.

Gingerbread House

Basic Gingerbread Dough Recipe

For this recipe, you’ll need a heavy paper and scissors to create a house pattern, a rolling pin, parchment paper, a sharp knife, and a ruler. Because the dough is stiff and difficult to mix, make it in two batches. Make additional batches if you plan to add dormers or additions.




Ingredients:
1 cup brown sugar
1 cup molasses
1 tablespoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
¾ cup (1-½ sticks) butter
1 tablespoon baking powder
8 cups all-purpose flour
¼ teaspoon salt
2 eggs, lightly beaten
6 tablespoons milk, plus more as needed

Instructions:

On heavy paper, draw a pattern for the walls, floor, and roof of your house. Cut out the pieces: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 ½ inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 ½ inches from the bottom. Four smaller rectangles, 1 ½ by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 ½ inches to the roof line, and slanted to a peak 2 ½ inches from the bottom for the front of the entryway.

In a pan over low heat, combine brown sugar, molasses, spices, and butter. Bring to a boil, stirring occasionally. Remove pan from heat; cool slightly. Stir in baking powder. Set mixture aside to cool for 10 minutes more. In a bowl, sift together flour and salt. Form a well in the center and pour in cooled syrup, eggs, and milk, stirring until blended. Add additional milk, if needed, to make a stiff dough. Cover the bowl and set aside in a cool place for about 15 minutes. Do not refrigerate.

Preheat oven to 325°F. Grease a large baking sheet.

Roll dough on prepared baking sheet to approximately ¼ inch thick. (Roll the section for the walls slightly thicker than the roof.). Place the paper house patterns on the rolled out dough. Using a sharp chef’s knife, cut out each of the pieces. Leave the pieces you’ve cut right on the baking sheet.

Bake for 15 minutes. Dough should feel firm. Let cool on a rack for 10 minutes. Carefully remove pieces with a spatula and cool on a rack.

Then place paper house pattern on the dough again and cut out more shapes, as needed.

When completely cool, assemble your house, using generous amounts of royal icing.
(See recipe below.)

Royal Icing Recipe

You may substitute powdered egg whites for the raw egg whites and follow the container’s instructions to make the equivalent of two fresh whites.


Ingredients:
2 egg whites
4 cups confectioners’ sugar, divided
1 to 2 teaspoons lemon juice

Instructions:
In a bowl, combine the egg whites and 2 cups confectioners’ sugar. Use an electric mixer to beat until smooth. Gradually add the remaining sugar and as much lemon juice as needed for desired consistency, beating until smooth. The icing will harden in about 30 minutes; to keep it workable for up to an hour, cover with a damp dish towel. Use a pastry bag or knife to apply to the gingerbread. Makes enough to assemble about one-half an average-size gingerbread house.

BUILDING THE GINGERBREAD HOUSE

For supplies, you’ll need spatula, pastry bag, writing tip, royal icing, confectioners’ sugar, and house decorations.

You’ll also need to think about a cake board or a flat surface for the house to sit on.

If you use a pastry bag, make sure that there aren’t any air pockets in the icing itself, which will wreak havoc as you pipe it out.

If you wish to also color icing, use paste food coloring. Liquid food coloring will thin out the icing.

I found this recipe here.#

Chicken Caesar Pasta Salad

Recipe found here.

Serves 4

Ingredients

1. 6 oz penne pasta
2. 2 chicken breasts, grilled
3. 4 cups Romaine lettuce, chopped
4. 1/2 (medium size) cucumber, chopped
5. 1 carrot, shredded
6. 1/4 cup green onions, thinly sliced
7. 2 cups cherry tomatoes, halved
8. 1/3 cup shredded Parmesan cheese
9. 1/2 cup croutons (optional)
10. Caesar salad dressing, to taste

Instructions

1. Cook pasta according to package directions. Drain water and set aside to cool.
2. Chop the grilled chicken breasts into small chunks. In a large bowl toss together chicken, cooked penne pasta, lettuce, cucumber, carrot, green onion, cherry tomatoes, Parmesan cheese and croutons.
3. Drizzle with desired amount of Caesar salad dressing and toss to coat.

By Lauren Allen

Slow Cooker Chicken and Dumplings

                                                               

Ingredients:

4 skinless, boneless chicken breast halves 

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


I found this recipe at Allrecipes.com. 

Cream Cheese - Chocolate Chip Filled Cupcakes

CREAM CHEESE - CHOCOLATE CHIP FILLED CUPCAKES

1 (2 layer) pkg. chocolate cake mix 1 (8 oz.) pkg. cream cheese 1 egg 1 tsp. vanilla 1/2 c. sugar 1 c. chocolate chips Prepare cake mix as directed. Mix together cream cheese, egg, vanilla, and sugar. Add chocolate chips to cream cheese filling. Line 24 cupcake tins with paper liners. Place about 1 large tablespoon of cake batter into each liner. Then place 1 teaspoon of filling into each liner. Top with more cake batter. Bake at 375 degrees for about 25 minutes.

Stuffed Zucchini

Ingredients 

Original recipe makes 4 servings 

• 3 zucchini
• 1 pound pork sausage
• 1 cup dry bread crumbs
• 1 clove garlic, minced

• 1 (32 ounce) jar spaghetti sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

 

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted. 
5. http://allrecipes.com/Recipe/Stuffed-Zucchini-2/Detail.aspx?src=rotd

Apple Pie

2 (9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
3. Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

  

Crust:
Ingredients
1 cup unsalted butter, chilled
2 cups all purpose flour
3 tablespoons white sugar
1/3 cup ice water
    

Directions

1. Combine flour and sugar into the bowl of an electric mixer. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and sugar. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernal corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Homemade Soft Pretzels

4 Tablespoons butter, melted
1 Tablespoon sugar
2 teaspoons kosher salt, plus more for topping
1 1/2 cups warm water (110 to 115 degrees F)
1 package (2 1/4 teaspoons) instant yeast
22 ounces (about 4 1/2 cups) all-purpose flour
Vegetable oil (nonstick) spray, for pan and bowl
10 cups water
2/3 cups baking soda
1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

Mix butter, sugar, salad and water with yeast in a large mixing bowl.

Add flour and mix until a dough forms.

Knead and add more flour until dough is tacky.

Let dough rise for 45 minutes.

Preheat oven and bring large pot of water to a rolling boil. Add baking soda.

Shape dough into desired pretzel shape. Boil 30 seconds and place on baking sheet.

Bake 14 minutes for large twists, 10 minute for mini twists or bites.

Allow to cool on rack for 5 minutes before serving.

I found this recipe here.

Caramel Corn Treat Bags

 Ingredients

4 quarts popped popcorn
1  cup brown sugar

1/2 cup Karo® Light or Dark Corn Syrup

1/2 cup butter or margarine

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon Spice Islands® Pure Vanilla Extract

Treat bags or bowls

Halloween candies, nuts, dried fruits, etc. 

 

Directions

1. Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
   
2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
   
3. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.
   
4. Pour syrup mixture over warm popcorn, stirring to coat evenly.
   
5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container.
   
6. To serve, set out small bowls of your favorite candies, nuts or fruits and let your guests individualize their own Halloween treat.
   

Red, White and Blue Berry Trifle

Ingredients
1 1/2 pounds raspberries (5 cups)
3/4 cup confectioners' sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces 3/4 pound blueberries (2 1/2 cups)
Directions

In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

Prep Time 20 minutes Total Time 30 minutes, plus chilling Yield Serves 8 I found this recipe at marthastewart.com.

Chicken Fried Chicken

Chicken
4 skinned and boned chicken breasts
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Directions:
 Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.

Country Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks too oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens too much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.

Barbecued Beef

1 1/2 cups ketchup 1/4 cups packed brown sugar 1/4 cup red wine vinegar 2 tablespoons mustard 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 (4 pound) boneless chuck roast 1. In a large owl, combine ketchup, brown sugar, red wine vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. 2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover and cook on low for 8 to 10 hours. 3. Remove chuck roast from slow cooker, shred with a fork and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Strawberry Shortcake Smoothie

6 oz pineapple juice
6 oz soymilk
3/4 cup frozen yogurt
1/2 cup Strawberries
1/4 cup Pineapple Sherbet
1/4 cup Ice

Place all ingredients into blender and blend until "smoothie" consistency

Lemon-Zucchini Loaf with Lemon Glaze

2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1/2 cup canola oil 2/3 cup sugar 1/2 cup buttermilk Juice of 1 lemon (or 2 Tablespoons lemon juice) Zest of 1 lemon 1 cup grated zucchini (you don’t need to peel the zucchini before grating it) Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze… LEMON GLAZE 1 cup powdered sugar Juice of 1 lemon (or 2 Tablespoons lemon juice) In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve. I found this recipe at http://nancycreative.com.

Krispy Kreme Doughnuts – CopyKat

Raised doughnuts
2 pkgs. regular or rapid rise yeast
note: If you don’t have the small yeast pkg’s you will use : 4 1/2 teaspoons of yeast. (Each yeast pkg. contains 2 1/4 teaspoons)
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

Directions:
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll dough1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after glazed if desired.

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a chocolate glaze if desired)

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

I found this recipe here.

Hawaiian Beef Teriyaki

1 can pineapple chunks with juice (15 oz.) 1 c. soy sauce 3/4 c. brown sugar 2 cloves garlic, minced 1 tsp. minced ginger *1 Lb. skirt steak, sliced very thin (carne asada works GREAT) Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate. Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours (overnight works great). Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don’t have to grill it for too long). Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple). *you can use sirloin steak, cut into chunks. Thread marinated beef onto skewers and grill. **This is also a GREAT marinade for Teriyaki burgers… I found this recipe here.

Baked Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
12 skinless chicken thighs

Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.