Saturday, April 12, 2014

Sweet Garlic Crock Pot Chicken

Crock Pot Sweet Garlic Chicken Recipe

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4-6 chicken breasts
1 c packed brown sugar
2/3 c vinegar (i used apple cider vinegar)
1/4 c lemon-lime soda
2-3 Tbsp minced garlic
2 Tbsp soy sauce
1 tsp fresh ground pepper
2 Tbsp corn starch
2 Tbsp water
pinch red pepper flakes (optional)
1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.
2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken
3. Cook on low for 6-8 hours or high for 4 hours.
4. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan.
5. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well.
6. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
7. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
8. Sprinkle red pepper flakes on top if desired. This can be served over rice, noodles or baked potato!

Chocolate Turtle Cake

Easy Homemade Chocolate Turtle Cake
1 cup chocolate chips
  1 cups pecans
  1/2 cup melted butter
3/4 cup evaporated milk
1 (14 ounce) bags caramels
2 boxes of your favorite chocolate cake mix - I used one box of German Chocolate and one box of Devil Food mixed together.


Preheat oven to 350.  Spray and flour 13 x 9 inch pan.

Prepare cake mix as directed.

Pour 1/2 of the batter in the prepared pan.

Bake at 350 for 15 minutes.

Remove and let cool.

Place caramels, evaporated milk, and butter in glass or other microwave safe bowl.  Heat on high in one minute increments, stirring between increments until sauce is nice and thick.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans&  1 cup chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes or until done.

Let cool.

I topped mine with a chocolate ganache and sprinkled with pecans.

Potato Puffs.

3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden bro