Easy Crockpot Chicken BBQ

Posted by Kathryn on July 18, 2011

http://www.talkingdollarsandcents.net/easy-crockpot-chicken-bbq

 

 

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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Nutella Hot Chocolate

Nutella Hot Chocolate

Nutella Hot Chocolate

Author: Leslie Green - The Hungry Housewife
Prep time: 1 min; Cook time: 5 mins; Total time: 6 mins

Nutella Whipped Cream. Nutella infused homemade hot chocolate with homemade whipped cream


Ingredients

Nutella Hot Chocolate

1 cup milk (I use skim)
2 1/2 Tbsp Nutella
1 Tbsp Cocoa
Tiny pinch of salt

Homemade Whipped Cream

1 cup Heavy Whipping Cream
2 Tbsp Sugar
1/2 tsp vanilla extract 

Instructions

Hot Chocolate

In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot.
Pour in a cup and top with homemade whipped cream and shaved chocolate.

Homemade Whipped Cream

Place a medium bowl and your beaters from your electric mixer in the freezer for 10 minutes (this helps the whipped cream stiffen faster)
Pour all ingredients into the chilled bowl and start to beat.
Start off on low and gradually work your way up to high. It will be done when it is the consistency of ...well...whipped cream.
Don't over beat.

Notes: The whipped cream makes several servings. The Nutella Hot Chocolate itself only serves one.

Recipe by The Hungry Housewife at http://www.thehungryhousewife.com/2010/12/nutella-hot-chocolate.html

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St. Patty’s Day Brownies

St. Patty’s Day Brownies

 

(SHARE for some luck 'o the Irish!)

Ingredients
1 box brownie mix plus ingredients listed on the package, prepared according to box directions
1 (8 oz) pkg cream cheese, softened
½ cup sugar
1 egg
1 Tbsp all-purpose flour
1 Tbsp vanilla
green food coloring (I used 12 drops)

optional: mint flavoring added to brownie mix or frosting!

Instructions
1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray using the Kitchen Spritzer. (or cover dish with parchment paper to easily remove after cooking)
Pour prepared brownie batter into the prepared 9 x 13 inch dish.

2. In a bowl, beat the cream cheese and sugar together until well blended. Beat in the egg, flour, vanilla, and food coloring until well blended and smooth. Drop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.

3. Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour and cut into squares. Store in refrigerator.

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Banana Split Brownie Pizza

Banana Split Brownie Pizza

1 (19 1/2 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
2 tablespoons sugar
1/2 cup nuts
strawberry
banana
chocolate syrup

Directions:
 1 Preheat oven to 375.
 2 Prepare brownie mix according to package directions.
 3 Place parchment paper on 15-inch baking stone.
 4 Pour brownie mixture on paper and spread into 14-inch circle.
 5 Do not bake without parchment paper or batter will run off stone while baking.
 6 Bake 15-20 minutes or until set.
 7 Cool completely.
 8 Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
 9 Spread over brownie crust.
10 Slice banana and strawberries using Egg Slicer Plus.
11 Chop nuts using Food Chopper or Manual Food Processor.
12 Arrange fruits and nuts on top of cream cheese mixture.
13 Drizzle with chocolate syrup.
14 Chill.

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Chocolate Eclair Cake

Yum-O! Never lose this recipe -

Chocolate Éclair Cake!!!

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Éclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

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AUTUMN APPLE BREAD

AUTUMN APPLE BREAD

(This is probably one of the best apple bread recipes I have ever tasted. This delirious and moist Apple Bread will not last long. Make plenty!)

Ingredients:

1 cup oil
3 eggs
2 cups sugar
1 tsp. vanilla
4 cups apples, diced
3 cups all-purpose flour
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional but they really do add to the texture and flavor)

Directions:

Preheat oven to 300 degrees F

In a large mixing bowl, combine the oil, eggs, sugar, and vanilla.

In another mixing bowl, sift flour, cinnamon, soda, and salt and add the sifted dry ingredients to oil mixture gradually. Add apples and nuts (if using).

Divide cake mixture into 2 regular loaf pans or 3 foil loaf pans. Put into the oven and bake for 1-1/2 hours. Cool 10 minutes in the pan before serving. For an added touch, you can sprinkle sugar on top before serving.

Yield: 2 loaves of Autumn Apple Bread

For more exciting recipes like this, please come over to my website at www.Chefronlock.com and click on the RECIPES tab.

Source: https://www.facebook.com/TheChefRonLock 

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Festive Reindeer cookies

Festive Reindeer cookies

 

~snowflake~

Easy to make.....
All you need is..........

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies. ENJOY!!!

Christmas Cottage Corner


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Breakfast casserole in the crock pot!

Wouldn't this be great on a cold, Saturday or Sunday morning? Or how about those family holidays where everyone is together and you need lots of food for breakfast and everyone wants to eat at the same time? What about Mother's Day "breakfast in bed"....or on a school day, when mornings are rushed and kids don't seem to have time for a healthy breakfast. This is a great meal; you wake up and breakfast is served!

Breakfast casserole in the crock pot!

While you sleep, your breakfast is cooking.
Wake up, breakfast is served!

 
Ingredients:
1 bag 26 oz. frozen hash browns, or larger
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage - maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
(optional variations listed below)


Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

• chunks of sourdough bread
• diced chilies
• salsa
• diced green onions
• crumpled or chopped bacon
• diced ham or Canadian bacon

Click here for photos :)

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"When I found this recipe I was so amazed and excited at the same time.  Why hadn't I ever thought of this before???" as quoted straight from Amy Ott on HER PAGE! This is NOT Amy's original recipe.  
http://www.chillingeffects.org/dmca512c/notice.cgi?NoticeID=1500630

Beer Battered Pickles

Kelli's recipe and pic!!

Beer Battered Pickles

These are amazing and crispy!!!! mmmmmm.....

Ingredients:

16 dill pickle spears, drained

Beer Batter~
1 egg
1 (12-oz.) bottle beer
1 tablespoon baking powder
1 teaspoon salt
Pinch cracked black pepper
1/2 tsp dried dill
1 1/2 cups all-purpose flour

Directions:

Place pickles in a strainer drain for 10 minutes.

Dredging Flour~
1/2 cup flour
1/2 tsp dried dill
1/2 tsp seasoning salt
Mix and coat drained pickles.

In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and dill. Add the flour and whisk until smooth.
In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat .
Dip flour dredged pickle spears into batter and fry in batches, until golden. Drain paper towels and serve with Dill Ranch dipping sauce.

Dill Ranch~
1/2 cup Ranch
1 tsp dried Dill
1/4 tsp garlic salt

Mix and let stand at least 30 min for flavors to mix.
Enjoy!!!

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Crock-Pot Sweet Kielbasa

Crock-Pot Sweet Kielbasa

Ingredients

2 Pounds Kielbasa Sausage, sliced in bite size pieces
1 Cups Unsweetened Applesauce
3/4 Cup Brown Sugar
2 Tablespoons Dijon Mustard
2 Cloves Garlic, minced

Instructions

1. Add ingredients to Crock-Pot.
2. Cook on low for 6 hours.
3. Serve.

 

 

 

 

 

 

 

 

 

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MONSTER COOKIES

One of my all-time favorite cookies: MONSTER COOKIES (so good, and can be easily made to be gluten-free)

Recipe here:
http://www.recipegirl.com/2012/05/07/monster-cookies/

Monster Cookies

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.
4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Tips:

*If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
*If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.

Source: RecipeGirl.com

---

This delicious recipe brought to you by Recipe Girl http://www.recipegirl.com/2012/05/07/monster-cookies/

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Chicken Alfredo Casserole!

Chicken Alfredo Casserole! DELICIOUS!!!

Weight Watchers Points 15
Serves 6

2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce
1-2 cups cooked chicken, shredded or chunked
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste
(you can also add stuff in - like mushrooms, or broccoli!)

Preheat oven to 350*
Prepare pasta according to package directions
In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well
Grease 9x13 baking dish
Pour chicken mixture into baking dish
Sprinkle mozzarella cheese on top
Bake uncovered for 30-35 minutes

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TRIPLE LAYER REESE'S PIECES OREO BROWNIES

TRIPLE LAYER REESE'S PIECES OREO BROWNIES

Brownie layer:

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 tsp) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour

OREOS
PILLSBURY REESE'S MINI PIECES COOKIE DOUGH (Big Deluxe Peanut Butter Cookies)

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed. Press Oreos into the batter to line pan.
Bake brownies about 10 minutes. Top with Pillsbury Reese's Pieces cookie dough. Flatten each scored cookie a bit and lay on top of the oreos. Return to the oven for about 20-25 minutes until cooked through.

http://www.hugsandcookiesxoxo.com/2013/10/triple-layer-reeses-pieces-oreo-brownies.html

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Apple Braid

Apple Braid

For the Apple Filling:

3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread:
(note: before you panic about making bread, I have done this recipe using Pillsbury Crescent Roll Dough that I simply roll out & pinch the seams closed and then proceed with the slicing - so if you don't want to make bread dough - try this shortcut!)
 
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze: 

1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg

Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

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Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle 
 (slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed  

Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 

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~**Cherry Cream Cheese Bake**~

~**Cherry Cream Cheese Bake**~

1 can cherry pie filling
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 tbsp vanilla
1/2 cup granulated sugar


Instructions

Preheat the oven to 375 degrees.

Grease an 8 x 8 baking dish.

Take half of the crescent rolls and lay them out on the bottom of the baking dish.

In a medium sized mixing bowl, blend cream cheese until smooth.

Once smooth, add powdered sugar and vanilla and blend.

Once blended, spoon onto the crescent rolls in baking dish and spread evenly.

Top with can of cherry pie filling.

Top with the last half (4 triangles) of the crescent rolls.

Melt butter and pour on top of crescents.

Top with granulated sugar and bake for 25 minutes or until browned.

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Pecan Pie Cobbler

Someone say THANKSGIVING yummy!!!!!

Pecan Pie Cobbler (Recipe from Pillsbury)

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

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