Sweet-n-Spicy Slow Cooker Chicken

My sister recommended this recipe. She found it on My Kitchen Cafe who found it on Prudence Pennywise! Wherever you find the recipe, it's delicious! We had this for dinner tonight, and the hubby said it's a definite do-over. We served it in flour tortillas with shredded cheddar cheese, iceberg lettuce, chopped tomatoes, and sour cream. We also had some seasoned black beans and sweet rice on the side. Delicious!

INGREDIENTS:


1 lb. boneless, skinless chicken breasts

1 (14 ounce) can petite diced tomatoes, undrained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper flakes


DIRECTIONS:

1. Coat inside of crock pot with no stick cooking spray.
   
2. Place all ingredients in crock pot.
   
3. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork.
   
4. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
   
5. Serve in tacos.

Quick Chickpea Curry

I got this out of the Everyday Food Magazine this month (thanks, Angela for the AWESOME Christmas gift again!). I wanted to try it for 2 reasons. 1. I love Indian food, and 2. It was allergy-kid friendly. It was delicious and very filling! My husband said this is a definite do-over. The other reason I like this meal is because it's inexpensive. You can buy the two cans of chickpeas for roughly $1.40. Add that plus an onion, rice, and what you use of your spices and you can feed your entire family for under $3.00! I served this over rice (1 and 1/2 -2 cups rice to 3-4 cups water). I also buttered and sprinkled garlic salt over pita bread and warmed that in the oven on 350 for 10 minutes. The pita bread is a nice side to use for scooping the curry!

Serves 4-6

INGREDIENTS:
1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick, 3 inches (I substituted this with 1 teaspoon ground cinnamon)
1 pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
1 teaspoon course salt
1/4 teaspoon ground pepper
2 cups water
chopped cilantro and lemon wedges (optional), for serving

DIRECTIONS:

1. In a large straight-sided skillet, heat oil over medium0high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
2. Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring until fragrant, 30 seconds.
3. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups of water.
4. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
   
5. Uncover and increase heat to medium0high; cook until sauce is slightly reduced, 5 minutes.
6. Serve topped with cilantro, with lemon wedges along side if desired.
   

Roberta's Rolls

Thanks to my friend Jody of Something Good for writing this all down for me :-). Roberta is my mother and she makes the best rolls. Due to my kiddo's egg allergies, it may be a while before I make these (like when I'm totally bored and have nothing else to do OR he's on his mission or something). Anyhow, I had to copy Jody's post to put in my blog for posterity. The photo is from Jody :-). Thanks, again, Jody!

INGREDIENTS:
1/2 cup really warm water
1 Tb sugar
2 Tb active dry yeast

Mix this together in small bowl--set aside for at least 5 min. or until nice and foamy.

2 cups scalded milk
1 cube butter-cut into pieces
1/2 cup
3 beaten eggs
2 tsp salt
7 1/4 cups flour (give or take)

In microwave scald milk for 3 to 5 min. Pour hot milk in your mixer attached with dough hook and add cut up butter. Allow butter to melt. Add beaten eggs and 2 cups flour, mix then add yeast mixture scraping the sides. Add 1 cup flour and salt mix, then gradually add additional flour. Total cups of flour about 7 1/2 cups. Beat until well incorporated. The dough will be pretty sticky. That's normal. If it looks a too soupy, sticky you can add no more than 1/2 cup to 1 cup more flour especially if you live in an area with high humidity.

Remove dough and place in a large well oiled bowl, cover and let rise 2 hours. If you have the time, you can add an extra hour.

Punch down dough and dump onto lightly floured counter. Prepare into desired roll shape. Lightly dust with flour when needed. Be careful not to add to much flour or your rolls won't turn out as light and fluffy as they should be.

Let rolls rise on pans until double in size. A good hour.

Bake at 420 degrees for 7-9 minutes. Or until they are nice and brown on top. The most important step is to brush each roll with melted butter after they are baked. Don't hold back!*

Michelle's Imitation Bajio Sweet Rice

I served this with Michelle's enchiladas—it was heaven. I love this rice!

INGREDIENTS:
1 tablespoon cooking oil (not olive oil)
1/2 white onion, chopped
1/2 bunch fresh cilantro, chopped-no big stems
1 and 1/3 cup white rice
1/4 cup sugar
3 cups chicken broth

DIRECTIONS:

1. Add oil to large skillet and warm on medium high.
2. Saute onion until translucent
3. Add cilantro. Saute a minute more.
4. Add rice cooking till light brown but not burned.
5. In a separate pot, take the chicken broth and add sugar, stirring and warming until the sugar dissolves.
6. Stir broth sugar mixture into the rice. Bring to a boil. Cover and reduce heat to medium-low for 25-35 minutes.
7. Fluff with a fork before serving.

Michelle's "Not Your Mother's" Enchiladas

Hands down, this is the best enchilada recipe I've ever had. It's my new favorite recipe. If you like sweet and spicy, you'll love these. Thank you Michelle, for sharing!

INGREDIENTS:

CHICKEN MARINADE
2-3 boneless skinless breasts, cooked and shredded (I cooked mine in 6 cups of water, with 1 chopped onion and 4-6 cloves of garlic, 1 and 1/2 teaspoons of salt, and 1/4 teaspoons fresh ground pepper. After the water came to a boil, I covered the pot and let it simmer on medium-low for 1-2 hours until it was tender. Then, I drained the chicken and when it was cool enough to handle, I shredded it. I did this the night before, and stuck it in the fridge sitting in some of the juices in a covered container.)
6 tablespoons of honey
5 tablespoons fresh lime juice (roughly the juice of 2 large limes or 3 small limes)
1 tablespoon chili powder
1 teaspoon garlic powder

REMAINING INGREDIENTS
flour tortillas (I used the taco size)
2 lbs mexican blend shredded cheese (I used a combination of shredded Monterey Jack and Cheddar cheese)
1 lg can green chili enchilada sauce
1 cup sour cream
1/2 cup whole milk or heavy cream

DIRECTIONS:

1. Combine chicken marinade ingredients, place in a ziploc bag or covered container and let marinade for 1/2 hour to 3 hours (but at least 1/2 hour).
2. In a small saucepan, whisk together green chili enchilada sauce with sour cream and milk/heavy cream on medium. Stir until combined. Remove from heat.
   
3. Pour 1/2 cup sauce in bottom of pan
4. Warm flour tortillas 6 at a time in damp paper towels in your microwave for 45 seconds. This makes them easier to roll.
   
5. Place cheese, chicken and sauce in each tortilla. Roll tightly and place seam side down in 9X13 casserole dish (this may fill another 9X9 pan-it makes a lot). Fill your pan(s) then pour remaining sauce (reserving some to serve on the side later) over the enchiladas. Place remaining cheese on top.
6. Bake on 350 for 25 minutes.
7. Serve with sweet rice.
   

Whole Wheat Bread by Maxine Meyers

I got this recipe from my sister-in-law, Angela. In Maxine's words, "This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end."

To start...

* 3 Tablespoons yeast
* 4 cups warm water
* 4 cups whole wheat flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

Add...

* 1/2 cup butter or vegetable oil
* 2/3 cup honey or molasses
* 3 teaspoons salt
* 6-8 cup whole wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiny crust. Recipe makes 4 loaves.

*If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.

This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.

Cheree's Pasta Salad

I made this pasta salad up since most boxed pasta salads have some trace of egg or milk. Not only do they not work for my son because of his allergies, but they're usually severely overpriced. You can't really mess this pasta salad up. Feel free to add the vegetables you enjoy the most. However, I'd at least stick with the tomatoes, cucumbers, and olives. Whenever I make this at our house it's gone pretty fast!

NOTE FOR EGG ALLERGIES: If you're looking for egg-free pasta, I usually purchase mine at Costco.

INGREDIENTS:
1 packet Good Season's Italian Dressing, prepared (I use olive oil and red wine vinegar)
1 lb cooked pasta (your favorite kind, I've used rotini and radiatori) drained (you can rinse it or not, I've done it both ways and it doesn't really matter)
4 Roma tomatoes, chopped
1 bunch radishes, chopped
4 green onions, chopped
1 can sliced olives, drained
1 large cucumber, deseeded and chopped
1/2 bag matchstick carrots
1/2 cup-1 cup chopped broccoli (optional)
1 can artichokes, chopped (optional)
parmesan cheese (optional)

DIRECTIONS:

1. Mix cooked pasta with prepared Good Season's Italian Dressing
2. Cover and let sit overnight
3. Add vegetables
4. Top with Parmesan cheese

NOTE: If you're looking to make this into a lunch, add some cooked chicken or kidney beans.

Easy Roasted (crispy on the outside, creamy on the inside) Potatoes

I got this recipe out of a Better Homes and Gardens Cook Book and altered it. It's great as a side dish for a dinner or for a hearty breakfast with eggs and sausage.

INGREDIENTS:
5 pounds red or medley potatoes, cut into bite sized pieces

SEASONING OPTION 1:

Combine everything below 

1/4 cup + 2 TBSP olive oil

2 1/2 teaspoon onion powder

1 1/4 teaspoon garlic salt

1 teaspoon salt

1 1/4 teaspoon black pepper

5/8 teaspoon paprika

SEASONING OPTION 2:

Olive oil drizzled over potatoes

Freshly ground salt & pepper to taste

Garlic powder to taste

DIRECTIONS:

1. Boil potatoes, starting with cold salted water – counting 8 minutes from the boiling point
2. Drain and cut the potatoes into quarters and place them onto a parchment lined sheet pan.
3. Top with one of the seasoning options above.
4. Bake in a 400 degree oven for 25 minutes. 

Amber's Caramel Popcorn

I'm not a fan of crunchy caramel popcorn. This recipe is soft and chewy!! It keeps well in a covered container for a couple of days and stays chewy. It's so simple and easy, it's going to be difficult for me to NOT make this every day. Thanks for the scrumptious recipe, Amber!

My kids now affectionately call this "sticky popcorn."

INGREDIENTS:
1 cup butter or margarine
1 cup packed brown sugar
1/2 pkg marshmallows
6 quarts popped popcorn

DIRECTIONS:

1. Melt butter and brown sugar in a saucepan over medium low heat.
   
2. Add marshmallows, stirring constantly until melted through. Do not boil.
   
3. Pour mixture in layers over popped corn. Use a large wooden spoon to coat evenly.
   

Michelle's Brownie Trifle

This is by far one of my favorite desserts. I'm a sucker for brownies and toffee. The combination will leave you wanting for more. Thanks, Michelle for another great recipe!

INGREDIENTS:
1, 9X13 pan of brownies, cut into bite size pieces
1 made up box of chocolate pudding (1 large box or 2 small boxes)
1 large container of Cool Whip
1 pkg bits o' brickle (or 10 oz. crushed toffee bar such as Skor or Heath)

DIRECTIONS:

1. In a trifle bowl layer 1/2 brownies, then 1/2 of the pudding, then 1/2 of the Cool Whip, then 1/2 of the toffee.
2. Repeat layers. If desired rearrange the layers to end with Cool Whip on top, then complete with chocolate shavings.
   

Kip's Banana Chocolate Chip Cookies

I got this recipe from my my friend Kip. In his words: "It's kind of a nice variation on your standard chocolate chip cookie. It's a soft cookie rather than a crispy one. And I like the somewhat subtle banana flavoring. By the way, I don't usually make the frosting for these cookies. They are good enough by themselves. But if you think they need some extra sweetness, go ahead. Of course, I like to tell myself that because there is banana in these cookies, they must be healthy."

INGREDIENTS:
1 cup sugar
2/3 cup shortening (Crisco butter flavor is my favorite)
2 eggs (can use Ener-G egg replacer)
1 teaspoon vanilla
1 cup mashed bananas (2 or 3 medium very ripe bananas)
2 ½ cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 package (6-oz) chocolate chips

DIRECTIONS:

1. Beat together sugar and shortening until fluffy.
   
2. Blend in eggs and vanilla, mixing well.
   
3. Add mashed bananas alternately with mixture of flour, baking powder, salt, and baking soda; mix well.
   
4. Stir in chocolate chips.
   
5. Drop by rounded teaspoons onto lightly greased baking sheet. Bake at 350 degrees. for about 10 minutes. Cool on rack.
   
6. Makes 3-4 dozen soft cookies. If desired, top with frosting.
   

Frosting:

1 stick butter or margarine, softened
1 package. confectioner’s sugar (4 cups)
Dash of salt
Milk (may use goat milk)
1 teaspoon vanilla

Beat butter, sugar, and salt until thoroughly blended. Add milk (about 1/4 cup) and vanilla. Add more milk as needed.

Baked Seasoned Chicken

This is my "go-to" lazy recipe. It takes almost zero preparation, and tastes delicious!

INGREDIENTS:
Frozen chicken tender's or breasts
Olive Oil
Onion Salt
Garlic Powder
Marjoram
Paprika
Thyme

DIRECTIONS:

1. Preheat oven to 375
2. Place chicken in casserole dish
3. Drizzle olive oil over chicken
4. Sprinkle chicken with seasonings
5. Bake uncovered for 20-40 minutes or until done.
   

Pizza Dough

A number of pizza dough recipe's I've seen require "rising" time. When I want to make pizza, I want it to be just as fast as ordering it. This recipe works with whatever "rising" time you give it, 5 minutes, 20 minutes, 30--whatever!

INGREDIENTS:
1 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
2 teaspoon olive oil
2 1/2 cups flour

DIRECTIONS:

1. Mix water, sugar and yeast together. Let sit 5 minutes until frothy.
2. Add 1 cup of flour. Mix well with a wire whisk. Add salt and oil. Stir well.
3. Add remaining flour and stir with a wooden spoon.
4. Knead a few minutes. Cover and set aside until ready to add toppings (at least 5 minutes).
5. With a rolling pin, make a 16" circle. Place on pizza stone and fold and flute edges.
   
6. Layer sauce (we use 1/2 can Hunt's traditional spaghetti sauce sprinkled with dried basil, garlic powder and onion salt), cheese, and toppings, more cheese, etc.
7. Place in a preheated 425 oven for 20 minutes or until cheese is golden and bubbly.
   

Beef and Potato Burritos

This is adapted from Martha Stewart's Every Day Food magazine. Basically I've eliminated the jalapeno. My husband can't tolerate the heat. You can find the original recipe here.

Serves 4
INGREDIENTS:
1 large baking potato (You can also use dehydrated potatoes here. Just rehydrate beforehand and follow the same instructions)
2 tablespoons vegetable oil, such as safflower
3/4 pound ground beef
1 onion, chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro (optional)
1 lime, plus wedges for garnish

DIRECTIONS:

1. Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
2. Add beef and onion; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
3. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
4. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

No-Bake Cookies

This is one of my favorite recipes from my childhood. I have vivid memories of looking in the cake tupperware container that my Mother hid in the pantry on top of the griddle and sneaking a few out. I'd pop one in my mouth all at once to make sure I didn't leave any crumbs on the floor :-)

INGREDIENTS:
2 cups sugar
1/2 cup milk (I use goat milk for my allergic kid)
1/2 cup shortening (preferably Crisco Butter Flavored)
3 tablespoons cocoa
1/2 teaspoon salt

3 cups oats
1/2 cup nuts, chopped (I eliminate this for my allergic kid, but walnuts or pecans are delicious in these)
1 cup coconut
1 teaspoon vanilla

DIRECTIONS:

1. In a large pot, on medium-high, mix together sugar, milk, shortening, cocoa and salt.
2. Bring to a full boil.
3. Remove from heat.
4. Mix remaining ingredients in with a wooden spoon or rubber spatula.
5. Using a medium cookie scoop, drop onto wax paper and cool.

Southwestern Chicken Wraps

I found this recipe in an Everyday Food magazine. (Thanks, Angela, for the gift subscription!!) The hubby said it's a definite "do-over"!

INGREDIENTS:
3/4 cup sour cream or tofutti sour cream
1-2 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps, (10 inches each)
3 cups baby spinach or romaine lettuce
3 cups shredded cooked chicken
1 can (15 ounces) drained and rinsed black beans
1 large tomato, thinly sliced
1/2 small red onion, thinly sliced
1 avocado, thinly sliced

DIRECTIONS:

1. In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
2. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, in a rectangular shape, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling (the short sides of the rectangle), then roll tightly, ending seam side down.
   

BBQ Chicken Pizza

INGREDIENTS:

1 pizza dough recipe
2-3 cups mozzarella cheese (leave off for those with milk allergies)
2 grilled chicken breasts (seasoned with olive oil, salt, and pepper), cubed
1/2 red onion, sliced
1 small can of sliced olives
1-2 cups bbq sauce (preferably Bullseye brand)

DIRECTIONS

1. Place dough in stone pizza pan or baking tray
2. Mix chicken, bbq sauce and onions together, reserving 1 cup of chicken.
   
3. Place chicken bbq sauce mixture on dough.
4. Sprinkle with layer of cheese.
5. Sprinkle remaining chicken and olives.
6. Sprinkle with remaining cheese.
7. Bake at 425 for 20 minutes or until cooked through.
8. Let stand 10 minutes before serving.
   

Cheree's Eggless Cut-Out Cookies

Note: This was adapted from Jody's Cut-Out Cookies

DO NOT DOUBLE THE RECIPE!! The water/oil/baking powder egg replacement will not work very well when doubling. These cookies will turn out flat if you double it.

INGREDIENTS:

1/2 cup butter OR margarine, room temperature
3/4 cup sugar
preferred egg substitute (see red text below)

The ingredients below are basically your "egg": 

1/4 cup unsweetened applesauce, chilled (this is my preferred method, it comes out crispy on the outside and chewy on the inside) 

OR 

1 1/2 tablespoon water, 1 1/2 tablespoon oil; 1 teaspoon baking powder all mixed together 

OR 

equivalent of 1 egg of Ener-G egg replacer)

3/4 teaspoon vanilla
1 tablespoon milk (goat milk can be used here for those allergic to cow's milk)

1 3/4 cup flour
1/4 teaspoon baking powder

DIRECTIONS:

1. Cream together margarine and sugar. Stir in additional wet ingredients. Add dry ingredients; mix well.
2. Preheat oven to 350.
3. Roll out dough on heavily floured board 1/4 inch thick. Cut out with cookie cutters. Place one inch apart on ungreased cookie sheet.
4. Bake 10-15 minutes for cookies that measure 3" in diameter (if your cut out is smaller, lower the cooking time as you see fit). If the cookie is golden brown on the edges, it's overdone.

Yields 12, 3-inch size cut out cookies.

Shredded Pork Tacos

Makes 10-12 servings

INGREDIENTS:

2, 14.5 oz. can mexican stewed tomatoes processed or blended
1 large white or yellow onion, chopped

6 cloves garlic, minced

1/2 teas. dried thyme

1/4 teas. driend oregano

2 bay leaves

coarse salt and pepper

3 lb. boneless pork shoulder picnic roast, string and timer removed, cut in half

DIRECTIONS:

1. Generously salt and pepper pork.
   
2. Place everything in a crock-pot and cook on low for 8-9 hours.
3. Shred with a fork.
4. Add a cup of water if needed and cook an additional 1-2 hours on low.
5. Serve with warm white corn tortillas, shredded cheese, sliced radishes, sliced avocado, cilantro, sour cream, lime wedges, and shredded romaine lettuce.

NOTE: Goes great with Corn and Black Bean Salsa!

Apricot Chicken by Kip Clark

Bake: 1-1/2 hours Oven: 350ºF Makes: 4-6 servings

INGREDIENTS:
1 package dry onion soup mix
1 bottle red salad dressing
1 small bottle apricot jam (approximately 2 cups)
4-6 chicken breasts

NOTE: Currently, Lipton Onion Soup Mix is processed in a plant that also processes milk and egg products. To make sure this didn't interfere with my little guy's allergy, I substituted 1/4 cup dried chopped onion, 1/2 teaspoon onion powder, and 1 cup of chicken broth. Usually you could use 2 Tablespoons of beef bouillon, but since this was a chicken dish and I was making a sauce, I opted for the chicken broth.

DIRECTIONS:

1. Mix first three ingredients in a blender and pour over chicken pieces in a shallow pan (9X13).
2. Bake uncovered at 350ºF for 1 and 1/2 hours.
3. Serve over rice if desired. (I like to cook my rice in chicken broth for more flavor in dishes like these.)