Recipes found on Facebook: October 2013

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Wednesday, October 30, 2013

Malibu Candy Corn Cocktail

Malibu Candy Corn Cocktail



Even if you didn't realize #NationalCandyCornDay was a thing, you'd probably still agree this inspired cocktail is awesome!

Ingredients

1/4 box lemon flavored gelatin powder
1/4 cup water
1/2 cup mango nectar
3/4 cup orange soda
1/4 cup Malibu Rum
Top with whipped cream


Boil water, add lemon gelatin and add mango nectar.
Pour mixture into a stem-less glass and chill in fridge for 3-4 hours.
Mix orange soda with Malibu Rum and slowly pour over chilled mixture.
Top with whipped cream.
Stir before drinking, and enjoy!








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Lazy Eggs Recipe from Metabolic Cookbook

Lazy Eggs Recipe


from Metabolic Cookbook: http://tiny.cc/Metabolic


I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.

Here's what you need:
muffin tin
nonstick spray
ham, slices
tomatoes, diced
shredded cheddar cheese
eggs
salt & pepper, to taste


Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.








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Carmelized Baked Chicken

Caramelized Baked Chicken



2 1/2 lbs chicken legs or wings
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper (optional)

Directions:

Preheat oven to 350.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
Makes 8 servings; Calories 402







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Pretzel Hugs

So easy too!

 

Pretzel Hugs


1 bag Hershey's kisses HUGS
1 lb bag pretzel squares
Parchment paper
Cookie sheet


Preheat oven to 300 degrees. Place wax paper on cookie sheet. Place a single layer of pretzel squares onto the wax paper. Top each pretzel with one hug. Place in the oven for 2-3 minutes....YES just 2-3 minutes. You want the hug to be a little glossy, but not melted. If they melt, you will have a big mess! Remove from oven, let sit for 1-2 more minutes to let the hug soften a little more. Top each hug with another pretzel square. Place the pretzels in the fridge for 15-20 minutes to let cool and firm. You can let them cool at room temp but will take longer to do so. These are also good with any of the kisses....may try with the pumpkin spice flavored kisses next!







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PUMPKIN LUST CAKE

PUMPKIN LUST CAKE


Ingredients
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 oz container)
2 small packages (3.4oz) of Jell-O Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.
Source: http://sweettreatsmore.com/








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Monster Bars

By request - super easy

Monster Bars

1/2 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
1 1/2 c. peanut butter
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oatmeal
1 1/2 c. chocolate chips
1 1/2 c. mini M & M’s

Preheat oven to 350º F.
Cream the butter and sugars together.
Add eggs and peanut butter and mix.
Stir in vanilla, baking soda and oatmeal.
Stir in chocolate chips and M & M’s.
Put in lightly greased 10x15 pan.
Bake for 25 minutes. Do NOT over bake!









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Caramel Crispix

Great recipe for the upcoming holidays to take and share!!

Caramel Crispix


Ingredients
2 small boxes of Crispix Cereal
2 cups of butter
2 cups of brown sugar
½ cup Light Karo syrup
½ tsp Vanilla
½ tsp Baking Soda


Instructions
Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the cereal.







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Apple Cider Sangria

**ADULTS ONLY**

 

Apple cider sangria for Thanksgiving


1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples, chopped
3 pears, chopped

directions: Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.












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Tuesday, October 29, 2013

☆•♥✱ Fudgy Chocolate Chip Toffee Bars Recipe! ✱♥•☆

☆•♥✱ Fudgy Chocolate Chip Toffee Bars Recipe! ✱♥•☆




Ingredients:
  • 1/2 C butter, melted
  • 2 C graham cracker crumbs (32 squares)
  • 1 8 oz. bag toffee bits
  • 1 roll refrigerated chocolate chip cookie dough
  • 1 12oz. bag chocolate chips
  • 1 14oz. can sweetened condensed milk
  • 1 T butter
  • 1 tsp vanilla extract

Directions:

  1. Grease 13x9 baking dish and heat oven to 350.
  2. Have the roll of cookie dough sitting out for around 10 minutes to soften up.
  3. In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.
  4. In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.
  5. In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.
  6. Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.



Photo Credit: familybites



http://justlovefoods.blogspot.com/2013/05/fudgy-chocolate-chip-toffee-bars.html




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Roasted Sweet Potatoes

Roasted Sweet Potatoes



Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.

♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿








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Sunday, October 27, 2013

Chocolate Kiss Cherry Cookies

Chocolate Kiss Cherry Cookies


1 Cup Powdered Sugar
1 Cup Butter, Softened
2 teaspoons Maraschino Cherry Liquid
1/2 teaspoon Almond Extract
4 Drops Red Food Coloring
2 1/4 Cups Flour
1/2 teaspoon Salt
1/2 Cup Maraschino Cherries, Drained and Chopped
48 Milk Chocolate Candy Kisses


1. Preheat oven to 350º
2. Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well
3. Add Flour and Salt. Mix well
4. Stir in the Cherries
5. Shape Dough into 1" balls
6. Place 2" apart on ungreased sheets
7. Bake for 8 - 10 minutes or until you can see that the lower edge is a light golden brown
8. Remove from oven and press a candy kiss into the top each cookie.








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Crockpot Orange Chicken

Crockpot Orange Chicken


Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.













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EASY CALZONES

EASY CALZONES FOR EVERYONE!!


  
2 sheets of pie crust prepared or make your own.(OR 2 pizza crusts.)
5 tomatoes sliced thin.
a Tablespoon Herbs (Rosemary, oregano, basil or any Italian herbs)
Cream cheese,
Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
salt and pepper to taste.
garlic and melted butter

Blend the herbs and cheeses together

Roll out one crust...lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.

add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little water to ensure seal.

Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top...(You could also bake at 375 until brown.)

Serve with a good marinara sauce.







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Ritz Crackers

Ritz Crackers



1 stick melted butter,
1 packet Ranch dressing mix,
¼ c. grated Parmesan,
1 tbsp. red pepper flakes
1 tsp. garlic powder.
1 box Ritz crackers

~Directions

toss box of Ritz crackers with all 5 ingredients
Bake in 300 degree oven for 15 minutes










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Saturday, October 26, 2013

Apple "mouth with teeth" Snack!!

Cute Idea for a fun party!
Or great snack for kids!!

Sliced apple, Peanut butter and Marshmallows

remember to put a little sign in front saying Contains Peanut Butter!







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THE BEST EVER PORK CHOPS



THE BEST EVER PORK CHOPS


Crockpot Ranch Pork chops:

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot, layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.








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Steak Pork Chop meat tenderizer Loose meat stainless steel needle Tender Meat Hammer kitchen helper Mincer tool QA012-SZChefBuys.com Stainless Steel Tenderizer for Chops & Steaks

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Skinny Buffalo Chicken Dip

Skinny Buffalo Chicken Dip 


All the flavor of buffalo wings without messy hands! Perfect for your Superbowl Party. I lightened this using low fat and fat free ingredients. Adjust the heat to your liking and serve this with celery, chips or crackers.

Lighter Buffalo Chicken Dip

Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1/3 cup Old Points: 3 pts • Points+: 3 pts
Calories: 107.9 • Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g

Ingredients:

  • 4 oz reduced fat cream cheese, softened
  • 1 cup fat free sour cream
  • 1/2 cup Franks hot sauce (or whatever hot sauce you like)
  • 1/2 cup crumbled blue cheese
  • 1 tsp white wine vinegar
  • 2 cups (14 oz  raw) cooked shredded chicken

Directions:

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.

To do this on the stove, simmer on low heat 30 minutes.





http://www.skinnytaste.com/2010/02/lighter-buffalo-chicken-dip.html


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Almond Joy Cookies

Almond Joy Cookies


how can you go wrong with chocolate and coconut?

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds


Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.






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Friday, October 25, 2013

Easy no-bake Reese's peanut butter bars

Reese's peanut butter no-bake bars



Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!






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Carmelitas

Carmelitas


Carmelitas    (Good recipe for the Holidays)


32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips


Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.

Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off, if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

***To make a 9"x13" version, simply double the amounts.







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Strawberry Pretzel "Salad"

Strawberry Pretzel "Salad"



Ingredients

2 1/2 cups crushed pretzels

3 tablespoons sugar

3/4 cup butter or margarine

1 8-ounce package cream cheese, softened

1 cup sugar

1 12-ounce Cool Whip

1 6-ounce package Strawberry Jell-O

2 cups boiling water 1 -10 ounce bag frozen sliced strawberries

Whipped cream or Cool Whip for garnishing



Directions

Topping: Add 2 cups boiling water to Jell-O; mix well. Add strawberries to Jell-O. Cool Jell-O mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.   

Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened Jell-O mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.     







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Big Mac® Sauce

Big Mac® Sauce  



1/2 cup Mayonnaise
2 Tbs French Dressing
4 tsp Sweet Pickle Relish
1 Tbs finely minced onion
1 tsp White Vinegar
1 tsp sugar
1/8 tsp salt

Makes about 3/4 cup.









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Christmas Mice

Christmas Mice

I made these little mice last year, so cute, they were a Hit!

Open face up Oreo cookie
Chocolate dipped cherry for the body (tail is cherry)
Hersey's kiss for the head
Almond slice for the ears.
Cherry for nose (pinch of cherry)











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Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies


(Makes 1 dozen brownies)


3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not, then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.





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Thursday, October 24, 2013

Chocolate Chip Cream Cheese Cookies-

Chocolate Chip Cream Cheese Cookies-


Ingredients

1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

How to Make

 1. With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
 2. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
 3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
 4. Sprinkle your chocolate chips on top of cream cheese.
 5. Roll the crescent sheet up tightly and wrap in cling wrap.
 6. Refrigerate for at least 2 hours, or overnight.
 7. When chilled, preheat oven to 350°.
 8. Line a cookie sheet with parchment paper to prevent sticking.
 9. Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
10. Transfer to wire rack.
11. Eat warm or room temperature.






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Crock-Pot Chicken Pot Pie Soup

Crock-Pot Chicken Pot Pie Soup



Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded
2 Cups Chopped Carrots
1 Cup Frozen Peas
1 Small Onion, chopped
3 Tablespoons Stick Butter
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Garlic
Pinch of Thyme
2 Chicken Bouillon Cubes
4 Cups White Milk
1 Cup Chicken Broth
1/2-3/4 Cup Flour

Instructions
  1. Add all ingredient but the flour to the crock-pot.
  2. Cook on low for 5 hours.
  3. Add in flour slowly whisking as you add.
  4. Add in more or less depending on how thick you want it.
  5. Cook on low for 1 additional hour.
  6. Serve.

Read more at http://crockpotladies.com/recipe-categories/soups-stews/crockpot-chicken-pot-pie-soup/#wDprZ4c06OFt6X9k.99








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Easy Crockpot Chicken BBQ

Easy Crockpot Chicken BBQ

Posted by Kathryn on July 18, 2011
 
 
Ingredients:

4 boneless skinless chicken breasts
40 oz. bottle BBQ sauce (I used Sweet Baby Ray’s)

What To Do:

Spray inside of crockpot with non-stick spray.
Place chicken and BBQ sauce in crockpot.
Cook for 3-5 hours on high. Then turn to low until chicken becomes so tender it pulls apart (another 2-4 hours).
Remove from crockpot and shred the chicken by continuing to pull it apart with a fork.
Put shredded chicken back into the crockpot and stir until mixed.
Serve on hamburger buns.
Top with your favorite coleslaw, if desired.
Enjoy!
 
 
 
 
 
 
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