CROCKPOT SWEET TERIYAKI CHICKEN

Crockpot Sweet Teriyaki Chicken
sixsistersstuff.com

1 cup soy sauce
1 cup sugar
1 teaspoonh garlic salt
1/2 an onion
4-6 chicken breasts, chopped (can be frozen)

Put all ingredients but chicken into a pot over medium heat until boiling.  Pour over chicken in crockpot.  Cook on HIGH for 3-4 hours or LOW for 6-8 hours.  Serve over rice.


photo from sixsistersstuff.com

PULLED BARBECUE CHICKEN

Pulled Barbecue Chicken
livinglifeofriley.com

4 chicken breasts
1 bottle BBQ sauce
half a can of cherry Coke
1/2 cup brown sugar

Place all ingredients in crockpot and cook on LOW for 5 hours.  About an hour before serving shred chicken and return it to crockpot until ready to serve.


photo from livinglifeofriley.com

Necia's Notes:  The first time I made this I served it over rice.  Would be better on rolls.

CROCKPOT ITALIAN CHICKEN

Crockpot Italian Chicken
crockadoodledo.blogspot.com

4 boneless skinless chicken breasts
16 oz. bottle Italian Dressing
1/2 cup Parmesan Cheese
Italian Seasoning
4-6 potatoes cut into halves or wedges
1/2 bag of mini carrots

Spray crockpot with cooking spray.
Put a small amount of Italian dressing on the bottom of crockpot.
Place two chicken breasts in the crockpot.
Pour some of the Italian dressing on the chicken.
Sprinkle half of the cheese onto the chicken.
Sprinkle Italian seasoning onto chicken.
Place next two chicken breasts into the crockpot, if possible not directly on top of the first ones.
Sprinkle remaining cheese on top of chicken.
Pour carrots on top.
Pour more of the Italian dressing on top of chicken and carrots.
Sprinkle Italian seasoning onto the chicken and carrots.
Place potatoes on top.
Pour the remaining Italian dressing on the potatoes.
Sprinkle Italian seasoning on the potatoes.
Cook on LOW for 6-8 hours.


photo from crockadoodledo.blogspot.com

CROCKPOT HAWAIIAN BBQ CHICKEN

Crockpot Hawaiian BBQ Chicken
sixsistersstuff.com

4-6 boneless skinless chicken breasts (can be frozen)
1 bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can pineapple chunks, drained

Place frozen chicken breasts in the crockpot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on HIGH 2-3 hours or LOW 4-6 hours.  Shred chicken and return to crockpot to coat well with sauce.  Serve over rice.


photo from sixsistersstuff.com

CROCKPOT BARBECUE CHICKEN

Crockpot Barbecue Chicken
valleyridgerecipes.blogspot.com

4-6 boneless skinless chicken breasts (can be frozen)
1 bottle BBQ sauce
1/4 cup vinegar
1 teaspoon red pepper flakes
1/4 cup brown sugar
1/2 - 1 teaspoon garlic powder

Mix BBQ sauce with all ingredients listed under it.  Place chicken in crockpot.  Pour sauce over it and cook on LOW for 4-6 hours.

photo from valleyridgerecipes.blogspot.com

Cheesy Chicken Enchiladas

Kristie Tomlinson

2 cans Cheese Soup
1 cup milk
2 cups cooked chicken, chopped
3/4 cup salsa
Tortillas
Tomato

Mix soup and milk together.
In a seperate bowl mix 2 Tablespoons of soup mix, chicken and salsa together.
Spread 1/2 cup soup mix in lined 3 quart dish.
Spread 1/4 cup chicken mix onto tortillas and roll.  Place tortillas in dish seam side down.
Pour remaining soup mix over enchilada.
Cover and bake at 350 degrees for 25 minutes.

Rolo Cake Mix Bars

Cookies and Cups
Ingredients:
1 box (18.25 oz.)yellow, vanilla or white cake mix, dry
5 oz. evaporated milk
1/4 cup butter, melted
40 Rolo candies, unwrapped & cut in half

Directions:
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.

Divide batter in half and press one half into the bottom of the pan.

Bake until just set, approximately 8-9 minutes.

Remove base from oven and place Rolos caramel-side down on top.

Drop remaining batter on top of Rolos in teaspoon sized amounts.

Bake for 20-24 minutes longer until top begins to golden.

Cool completely before cutting into squares.

(Recipe found on cookiesandcups.com which was adapted from an original Taste of Home recipe)

Strawberry Pretzel Squares

Kraft Foods
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

HEAT oven to 350°F.

MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.

STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Bacon-Wrapped Pork Tenderloin recipe

Bacon-Wrapped Pork Tenderloin recipe
I tried this tonight and figured Glenn would like it, but I was prepared for a fight from the kids. To my utter amazement they ALL loved it. Maggie wants to take it in her lunch tomorrow. That never happens unless we have leftover pizza.

Apparently this is a keeper!!

Kit Kat Cake

Lori Lange
RecipeGirl.com


Yield: 10 to 12 servings
Prep Time: 30 min
Cook Time: 35 min

This recipe makes enough for three 8-inch round layers OR two 9-inch layers + 6 cupcakes.

CAKE:
One 18.25-ounce box of chocolate cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs

CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup salted butter, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips (or chopped dark chocolate)

DECOR:
Three 4.5-ounce Giant Kit Kat Bars (you'll need 36 Kit Kat sticks total)
One 12.6-ounce bag M&M's
Ribbon

Directions:

1. Preheat oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter into the prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove the cake layers to a wire rack to cool completely.

4. When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.

5. Prepare the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.

6. Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.

7. If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.

Tips:
*You can certainly use your favorite layer cake recipe for this cake. The doctored-up cake mix recipe that is included here is actually quite good!

*You can also use a yellow cake or your favorite flavor... following the same instructions here for jazzing it up.

*Technically, you can use all of the batter in two 9-inch round pans, but it might make the cake too high to work for this recipe. You don't want the cake to stand higher than the height of the Kit Kat's- or they will not be able to act as a "fence" to hold in the M&M's.

Variations:



Sohowsittaste.com

Chicken Cordon Bleu Casserole

Rachelle Richins
Evanston 5th Ward

2 Cups cooked, cubed chicken
1 1/2 - 2 Cups cooked, diced ham
2 Cups instant rice (minute rice), uncooked
2 Cups sour cream
2 Cups grated cheese
2 Cans Campbell's Cream of Chicken Soup
Onion Powder to taste (1/2 tsp?)
Seasoned croutons

Mix all ingredients together and pour mixture into a greased 9x13 pan. Take a 1/2 package of seasoned croutons and place in a large ziplock bag. Crush croutons with a rolling pin. Sprinkle on top of chicken mixture. Cover with aluminum foil and bake at 350 degrees for 45 - 60 minutes.

Creamy Chicken & Broccoli Casserole

Kraft Philadelphia Cooking Creme

What You Need
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1/2 cup milk
24 RITZ Crackers, crushed (about 1 cup)
1 Tbsp. butter, melted

HEAT oven to 400ºF.
COMBINE first 5 ingredients in 13x9-inch baking dish; cover.
BAKE 25 min. Meanwhile, mix cracker crumbs and butter.
STIR chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown.

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit.

Substitute
Substitute 1 pkg. (16 oz.) frozen green beans for the frozen broccoli.

Overnight Cherry Danish

Taste of Home
Leann Sauder

2 pkg. (1/4 oz. each)(4 teaspoons) active dry yeast
1/2 cup warm 2% milk (110 degrees to 115 degrees)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoon salt
1 cup cold butter
1 1/2 cups warm half-and-half cream (110 degrees to 115 degrees)
6 egg yolks, beaten
1 can (21 oz.) cherry pie filling

Icing:
2 Tablespoons butter, softened
3 cups confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
4 to 5 Tablespoons half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.

Using the end of a wooden spoon handle, make a 1/2 in. deep indentation in the center of each roll. Fill each with about 1 Tablespoon pie filling.

Bake at 350 degrees for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over rolls.

Creamy Bacon Fettuccine

Kraft
Philadelphia Cooking Creme
6 slices Oscar Mayer Bacon, cut into 1/2-inch pieces
1/2 cup chopped red onions
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 pound fettuccine, cooked

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tablespoons drippings in skillet. Drain bacon on paper towels.

Stir onions into drippings; cook and stir 3 minutes or until crisp-tender.

Add cooking creme, milk and peas; cook and stir 3 minutes. Add bacon and pasta; stir to coat.

Asparagus Bow-tie Pasta

Kraft
Food & Family Magazine
2 cups farfalle (bow-tie pasta), uncooked
1 pound fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
1/4 cup whipping cream
1 Tablespoon chopped fresh oregano
1 cup Kraft shredded Italian Five Cheese with a Touch of Philadelphia

Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 minutes. Drain.

Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 minutes or until crisp-tender, stirring frequently.

Add pasta mixture, broth, whipping cream and oregano to skillet; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Top with cheese; cook 2 to 3 minutes or until cheese begins to melt.

EXTRA: Add 1 1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.