Zesty Crock Pot Chicken Barbeque

Zesty Crock Pot Chicken Barbeque
makes 6 servings
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
1.Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Baked teriyaki chicken courtesy of Vanna Black

 
 

Baked teriyaki chicken
1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup soy sauce..i used low sodium
1/4 cup apple cider vinegar
1 clove garlic minced
1/2 tsp ground ginger
1/4 tsp black pepper
12 boneless skinless chicken thighs..i used chicken breast.

In a small saucepan over low heat combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let singer stirring frequently until sauce thickens and bubbles.preheat oven to 425°.place chicken in a lightly greased baking dish.brush chicken with sauce.turn pieces over and brush again.bake in preheated oven for 30 minutes.turn pieces over and bake another 30 minutes until no longer pink and juices run clear.baste with sauce every 10 minutes during cooking. I thought it was good but needed a little extra flavor so next time I'm going to marinate my chicken for an hour in a marinade made with soy sauce , ginger, garlic powder and brown sugar..

State Fair Funnel Cake

"State Fair Funnel Cakes"
Ingredients:
3 large Eggs
1/4 cup Sugar
2 cups Milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable Oil
Instructions:
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with cinnamon sugar or powdered sugar.

Renea Nelson's Spinach Salsa Queso Dip

Renea Nelson 10 ounces frozen chopped spinach, thawed and drained

1 lb Velveeta cheese 

8 ounces cream cheese

1 can of Rotel

A handful of chopped cilantro (optional-but good)

Here are 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients. 

2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. I usually put the dip in at 350 degrees for about 15 minutes--keep an eye on it as it depends on how deep your dish is--it can take as little as 10 minutes or as much as 20-25 minutes to have all the cheese melted. When it's hot and bubbly, it's ready!

3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!

Robert Chowanie's Black Bean Ravioli Nacho.




Simple easy with a powerful taste,
Black Bean Ravioli Nacho......
6 in flour tortilla quartered and fried to a golden brown.
Filling ....
1 pound black beans. Dry..
1/4 c sweet hot jalapeno's
2 tsp cumin powder.
2 Tbl Chili powder..
1 tsp turmeric powder.
kosher salt to taste.
1 onion chopped.
1-1/2 qt's beef stock
simmer until beans are done, strain beans retaining the liquid,
blend beans smooth, use liquid to get the right consistency.
Place a dollop of bean mixture place on tortilla chip top with mozzarella cheese, enough to melt over entire chip creating a ravioli top with seasoned ground beef, chicken, or even veggie's, melt cheese in a 400 degree oven...

Amaretto Torte courtesy of Laura Lanzana

7 oz (Grated) Almond Paste- I use the Odense Paste in the box (use cheese grater to grate)
1/2 cup sugar
2 tablespoon grated Orange Zest (Med Orange)
3 sticks of unsalted butter (room temperature)
4 Large Eggs(Room temp)
1 teaspoon pure vanilla extract
2 1/2 cups of sifted Cake Flour
2 teaspoons baking powder
½ cup whole milk
3 shots Disgnorno Amaretto
2 cups sliced almonds
1 cup Ghirardelli Mini Dark Chocolate Chips

Preheat oven to 325F
Use a 10” spring foam pan or cake pan (nonstick)

Mix on med speed:
Grated Almond Paste
Sugar
Butter
vanilla
Mix well- aprox 2 - 4 minutes

Slowly add eggs one at a time beating well until light and fluffy
Sift in the flour with the baking powder and add to batter and slowly pour in milk as mixing.
Beat on low until ingredients are smooth.

Pour 2 shots of Amaretto, Orange Zest and ½ cup of choc chips and fold into mixture.
Pour into cake pan and bake aprox 50 mins… Check center 40-45 mins…

In a shallow bowl, I mix almonds with 1 shot of amaretto and ½ cup of sugar
5 minutes before removing the cake the middle should have a springy consistency.. carefully add the almonds to the top of the cake and spread around evenly
Continue to bake the remaining time.-to roast the almonds on top

Let cool and remove the edges of the spring foam pan

Top Glaze: 2 tablespoons milk
1/2 cup confec. sugar
Drizzle all over top

Completely cooled- sprinkle confec sugar. Cake is dense in texture.

Mini Chicken Pot Pies Courtesy of Abby Laverman

Mini Chicken Pot Pies
I c. Cooked Chicken
I can Condensed Cream of Chicken Soup
1 bag Mixed Vegetables
1 Can of Flaky Biscuits

Preheat oven to 375.
Cook chicken. Cut into small squares.

Mix soup, cooked veggies, and chicken together in a medium sized bowl.

Flatten biscuits to 5 1\2 inches and place in a greased cupcake tin.

Using a 1/3 measuring cup, spoon the chicken/veggie/soup combo into the biscuits.

Pull the dough and pinch around the sides leaving a small opening at the top.

Put in oven for 20-22 minutes.

Brittany Soulful Williams Chicken and Spinach Lasagna

Brittany Soulful Williams Chicken and Spinach Lasagna

3 Chicken Breast 

1 Box of Frozen Spinach
2-3 Cloves of Garlic 
1/2 Red Onion 
1 Bag of Swiss Cheese 
1 Bag of Mozzarella Cheese 
1 Box of Lasagna Noodles

Homemade Alfredo Sauce 

1 Pint of Heavy Whipping Cream
1 Stick of Butter
1 1/2 Cup of Parmesan Cheese

Directions:
Sit spinach out and let thaw. Then begin to boil the Chicken Breast for 30-45 minutes. While that's boiling in a separate sauce pan over medium-low heat melt the butter. Once butter is melted add the diced onions and garlic and sauté for a brief moment. Add heavy whipping cream, Parmesan cheese, and season to taste. Once chicken is done, let it cool and then begin shredding it. 
After you've finished shredding the chicken, add chicken and spinach to sauce and continue to cook on low for about 5 minutes. 
Once your noodles are finished, you can begin layering your lasagna with the sauce and cheese.

Planet Hollywood Captain Crunch Chicken. Courtesy of Frannie Whitney McAvoy

Ingredients

1 tablespoon butter 
2 cups chopped leek
1/4 cup chopped shallot
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/3 cup dry white wine 
1 teaspoon Dijon mustard
(14-ounce) can fat-free, less-sodium chicken broth 
2 cups chopped roasted chicken breast
1 1/2 cups frozen mixed vegetables 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1 1/2 tablespoons cornstarch
2 tablespoons water
2/3 cup half-and-half 
Cooking spray
1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart) 
1/2 cup fat-free milk
large egg white, lightly beaten 

Preparation

Preheat oven to 425°.
Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

Note: