Crock Pot Baked Potatoes

This is a great way to bake potatoes without heating up your kitchen!

INGREDIENTS:
Potatoes

DIRECTIONS:

1. Wash and dry potatoes
2. Wrap in aluminum foil
3. Place in crock pot and cook on low for 8 hours

Sweet Mustard Chicken on Rice

Bake: 2 hours
Oven: 300ºF
Makes: 6-8 servings

I found this recipe on Recipezaar. The original recipe uses whole grain mustard, I switched that out for table mustard. Additionally, it's for grilled chicken. Since I don't own a grill, I thought the slow baking would be delicious...and it was!

INGREDIENTS:
1/4 cup cider vinegar
3 tablespoons table mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste (I did about 1/4 teaspoon)
6 boneless skinless chicken breast halves or as many chicken breasts that will fit in a 9X13 baking dish

DIRECTIONS:

1. Whisk together ingredients for mustard sauce
   
2. Place chicken in a 9 X 13 inch pan
3. Pour mustard sauce over chicken
4. Bake for 2 hours, uncovered at 300º, basting chicken every 20 minutes
5. Serve over rice

Chicken with Artichokes and Pasta

I found this in Everyday Food here. I altered it switching out the cutlets for sliced chicken breasts. I also added an extra cup of chicken broth because I liked more sauce. Next time I may saute some onions before cooking the chicken and add some fresh diced tomatoes at the end.

INGREDIENTS:

Coarse salt and ground pepper
1/4 cup all-purpose flour
thinly sliced chicken breasts (about 1 1/2 pounds total, I used 2 breasts)
2 tablespoons olive oil
2 cups reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter or margarine
8 ounces pasta
1/2 cup parsley leaves

DIRECTIONS:

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge chicken pieces, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Chocolate Butter Frosting

This is adapted from the Better Homes and Garden Cookbook

INGREDIENTS:

6 tablespoons butter (or margarine), softened
1/4 cup unsweetened cocoa powder
4 1/4 cups sifted powdered sugar (about 1 pound)
2 tablespoons milk
1 teaspoon vanilla
Milk (or goat milk)

DIRECTIONS:

1. In a large mixing bowl beat butter until smooth. Beat cocoa powder into butter until well combined. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in the 2 tablespoons of milk and the vanilla
2. Gradually beat in remaining powdered sugar. Beat in enough additional milk to read spreading consistency.
   

This frosts on 13X9X2-inch cake. (Double the recipe to frost the tops and sides of two 8- or 9-inch cake layers.