Chicken, Crockpot

Chicken & Noodles Crock Pot

Ingredients

  • 2 cans cream of chicken soup
  • 2 cans chicken broth (15oz each)
  • 1 stick butter or margarine
  • 1 lb chicken breasts (fresh or frozen)
  • 1 package frozen egg noodles (24 oz)
Directions
In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours. Take the chicken out and shred. Put back in crockpot. Add the frozen noodles and cook for 2 more hours.
Breakfast, Light Eating

Cheesy Bacon Frittata Muffins

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons Italian Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup crumbled cooked bacon
  • 1 medium onion, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 cup shredded Cheddar cheese, divided

Directions

Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add bacon, onion, zucchini and 1/2 cup of the cheese; mix well.

Spray 1 (12-cup) muffin tin generously with no-stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with remaining 1/2 cup cheese.

Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.

5 Ingredients or less, Crockpot, Pork

Slow Cooker Ham & White Beans

Ingredients

  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt & pepper to taste

Directions

Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Breads

Chelsea Buns

Ingredients

  • Sweet dough
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/3 cup softened butter or margarine
  • 1/2 cup raisins
  • 1/2 c. walnuts, chopped

Directions

Mix brown sugar, cinnamon, and butter together. Place 1/3 mixture in 8-inch square pan; blend in 2 tsp. water. On a lightly floured surface, roll dough into 12 x 9-inch rectangle. Spread remaining mixture on the dough. Sprinkle raisins and walnuts on top. Roll up along the short side jellyroll style; pinch edges together to seal. Cut into 9 slices and place cut side up on top of the mixture in the pan. Cover and let rise in a warm place until almost doubled in size about 40-50 minutes. Bake at 375F for 30-35 minutes. Turn out upside down onto serving dish while warm.

Variation: Place 9 pecan or cherry halves in three rows in the mixture. Place slices on top of each nut or cherry

Breads

Basic Sweet Dough (Small Batch)

Ingredients

  • 1/2 cup water
  • 1 small egg
  • 2 tbsp butter or margarine
  • 2 cups all-purpose or bread flour
  • 1 tsp salt 1/4 cup sugar
  • 1-1/2 tbsp skim milk powder
  • 1 tsp quick rise or bread machine yeast

Directions

Be sure to add ingredients to the pan in the order that they are listed. Select dough setting on ABM. Press start button. When complete, remove dough, cover and let rest 5 minutes.

Tips: Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch. Prepared dough may be kept in refrigerator for a few hours; bring to room temperature before shaping. When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel.

Cookies & Bars, Dessert

Banana Split Bars

Ingredients
  • ⅓ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 banana, mashed
  • ½ teaspoon vanilla
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup chopped peanuts
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup maraschino cherries, drained and quartered
Directions
  1. Preheat the oven to 350F. Grease a 9×13 inch baking pan.
  2. In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, banana, and vanilla and mix well. Mix together the flour, baking powder, and salt, then mix into the batter. Fold in the peanuts.
  3. Pour the mixture into the prepared pan. Bake for 20 minutes.
  4. Remove from the oven and top with the marshmallows, chocolate chips, and cherries. Return to the oven and bake until a toothpick inserted in the center comes out clean, an additional 10-15 minutes. Cool completely then cut into bars.
5 Ingredients or less, Breads, Breakfast

Gooey Apple Pull-Apart Bread

Screen Shot 2016-04-25 at 12.05.57 PM

Ingredients

  • 12 frozen dinner rolls
  • 2 Granny Smith apples, chopped (and peeled, if you prefer)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted and divided
  • For the Glaze:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray. Place frozen dinner rolls on a plate covered with plastic wrap, thaw about 30 minutes or until soft enough to cut.
  2. In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
  3. Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
  4. Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
  5. Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.

For the glaze:

  1. Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
  2. Pour all over the top of the bread.
Chicken, Uncategorized

Jalapeno-Lime Marinated Chicken

Ingredients

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

 

Directions

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
  5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.
Chicken, Uncategorized

Lemon Chicken Pasta

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 8 ounces uncooked capellini or angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup plus 3 tablespoons minced fresh parsley, divided
  • Lemon wedges, optional

Directions

  1. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.
  4. Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges. Yield: 6 servings.
Salads, Uncategorized

Sweet-Tart Cucumber Salad

Ingredients

  • 10 pickling cucumbers or 3 medium cucumbers, thinly sliced
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 2 cups white vinegar
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 3 teaspoons celery seed
  • 1 teaspoon pepper
  • 2 medium onions, halved and thinly sliced

Directions

  1. Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
  2. In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving. Yield:8 servings.