Overnight Crockpot Oatmeal

1 cup steel cut or regular oats (NOT Quick Oats!)
4 cups water
1/2 cup milk
1/4 cup brown sugar
1 TBS butter
1/2 tsp vanilla extract
1 tsp cinnamon

Combine all in crockpot and cook on low for 8hrs. Serve with milk & cinnamon sugar.

Variations:

Add up to 1 C raisins/dried fruit before cooking.
Add 1 chopped fresh apple before cooking.
Top with fresh fruit (in season) or canned fruit (drained).
Add a pat of butter or a dollop of jam/preserves.
Drizzle with honey.

Crock Pot Applesauce

What You'll Need…

• 6 medium apples {recommended Gala apples}
• 1/2 cup Water
• 1 tsp. – 1 tbsp. Cinnamon {I love cinnamon, so I use 1 tbsp.}
• 1 tsp. Sugar {this can be adjusted based upon the sweetness of the apples you use}
• 1/2 tsp. Vanilla Extract

What You'll Do…

• Peel and core apples.
• Chop up into chunky pieces.
• Place apples in crockpot.
• In separate bowl, combine water, cinnamon, sugar, and vanilla.
• Pour mixture over apples in crockpot, and stir around, so apples are evenly coated.
• Cover crockpot, and cook on low for 4 hours, or until soft.

I put mine in the blender to make it smooth.  I also skipped the sugar b/c I was giving it to Ella and John and I didn't think it even needed any.  Probably depends on the apples.

Baked Chicken Nuggets

Ingredients

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Chicken Noodle Soup (Kari)

3 chicken breast halves

50 oz chicken broth

8-16 oz Kluski egg noodles (depends how noodle-y you want it!)

1 pkg. chic noodle soup (starter) mix (instead of this I sometimes do 1 chic. bouillon cube, onion powder, garlic powder, parsley, salt and pepper)

Carrots and celery

Put everything in the crockpot except the noodles.  When the chicken is done (about 4 hrs on high or 6-8 hours on low) cut it up or shred it and add cooked noodles.

This makes a full crockpot!  Great for lunch as leftovers!

Crock Pot Buffalo chicken

• 3 lb. bag of frozen chicken breasts
• 1 bottle Frank's Wings Buffalo Sauce
• 1 packet Ranch Dip Mix
• 2 TBSP butter

1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
2. Cook on low at least 6 to 7 hours
3. Using two forks, shred chicken & return to crock pot.
4. Add butter.
5. Cook on low for an additional hour.
6. Enjoy!

Balsamic Chicken:

Balsamic Chicken:

4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta

Shrimp Sauce / Carrots

Here you go!

Shrimp Sauce/White Sauce

1 & 1/4 cup - Hellman's mayonnaise *

1/4 cup - water

1 teaspoon - tomato paste

1 tablespoon - melted butter

1/2 teaspoon - garlic powder

1 teaspoon - sugar

1/4 teaspoon - paprika

dash - cayenne pepper (and I mean dash!)

*Hellmann's mayo is called Best Foods in some parts of the Country. I promise, using other brands will not get the right taste.

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

This will NOT taste right if you don't let it sit overnight. I promise, I've tried and it tastes like a bunch of nothing right after mixing. (Great lesson in patience for kids)

Don't use ketchup as a substitute for the tomato paste as it will result in the consistency being off.

I have double and tripled this receipe with no issues (for dinners of 20+)

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Glazed Carrots

3 cups - carrots, chopped on diagonal into 1/4 to 1/2 inch pieces (diagnoal is optional)

3/4 cup - water

2 tablespoons - light soy sauce (i have hard time finding light..regular works fine)

2 tablespoons - brown sugar

2 tablespoons - butter

1 teaspoon - five spice powder (i put this here is it was in original recipe i found, i don't use it as I remember the carrots being sweet, not spicy)

Wash and chop carrots.

Combine water, soy sauce and sugar in small bowl and set aside

Melt butter in a frying pan over medium heat

Add carrots

(add five spice powder stirring it into carrots....if you decide to use)

Add water, soy sauce and sugar mixture

Bring to a boil

Lower the heat, cover and gently simmer the carrots until they are tender and pierce easily with a fork (about 10 minutes)

Remove the lid and turn the heat up to high.

Cook the carrots, stirring occasionally (and gently), until the liquid is burned off (5-7 minutes

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Fruit Salsa and Cinnamon Chips

Chips: 1 pkg tortillas, butter, cinnamon/sugar mix *Brush tortillas with melted butter.  Sprinkle with cinn/sugar mix.  Cut into eighths.  Bake 6-10 minutes at 350 until slightly browned/crisp. Salsa: 1 box strawberries, 3 kiwis, 2 small oranges (or small can of mandarin oranges - drained), 1 can crushed pineapple (drained) *Dice fruit into very small pieces and combine.

Rocky Road Bark

6 whole graham crackers 5 T unsalted butter (Don't substitute, it'll be too salty) 1/4 cup packed light brown sugar 1/2 tsp salt 1 cup milk chocolate chips (I use semi-sweet sometimes) 3/4 cup mini marshmallows 1/2 cup chopped pecans, walnuts, or almonds (I use pretzel pieces instead) Heat oven to 375. Line an 8 inch square baking pan with foil, leaving an overhang.* (* Sometimes I just spray the pan with non stick spray, because sometimes the caramel does stick a bit to the foil- it's up to you) Line bottom of pan with graham crackers in a single layer, breaking them if necessary to fit tightly. Make the caramel. Combine butter, brown sugar, and salt in a small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape mixture onto graham crackers and smooth with a small spatula so that mixture covers crackers completely. Bake for about 10 minutes, until caramel is bubbling. Remove pan from oven and sprinkle with chocolate chips, and return to oven to soften chocolate, about 1 or 2 minutes.  Remove from oven and, using a spatula, smooth chocolate in an even layer. Sprinkle with marshmallows and then nuts (or pretzels) over chocolate. Press lightly with fingertips to adhere to chocolate.  Cool on wire rack for 30 mintues, then freeze until chocolate hardens, 30 minutes. Grabbing overhang of foil, lift from pan onto cutting board and cut into 2 inch squares. I double this using a 9 by 13 pan instead.

Crustless Bacon and Cheese Quiche

    1 cup sliced green onion

1 cup tomatoes

12 slices bacon (I used turkey bacon and put it in the oven)

1 cup fresh mushrooms

1/3 cup sour cream

12 eggs

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Preheat oven to 325.  Reserve 2 TBSPS each of onion and tomato and set aside.  Cook bacon in large skillet until crisp.  Remove bacon and put on paper towel.  Cook mushrooms and stir 2 minutes until tender.  Remove from heat.  Chop bacon.  Add to mushrooms along with the onions and tomatoes.  Mix well.  Beat eggs and sour cream with whisk until well blended.  Pour into greased 9x13 baking dish.  Top with bacon mixture and cheese.  Bake 30 minutes or until center is set.  Sprinkle with the reserved onions and tomatoes.

Baked French Toast

Ingredients

• 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
•   6 eggs
• 2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Directions

1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour half over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 20 minutes, pour the rest of the syrup over the bread and bake for another 20 minutes

new email address

I have a new email address:

jenniferadrennan@gmail.com

If you could send me a quick email to this new address so I can add you to my contacts, that would be great!

Thanks,

Jenn

Spring Vegetable Chicken Potpie

(From Kari - serves 6) 1 rotisserie chicken, shredded 2 1/2 cups chicken broth olive oil 4 leeks (white and light green parts only), sliced into half-moons 4 medium carrots, cut up salt and pepper 1/4 cup flour 1/2 cup dry white wine 1 1/2 cup frozen peas 1 cup fresh parsley, chopped 1 Tbsp chopped fresh tarragon 1 sheet frozen puff pastry, thawed 1.  Heat oven to 375.  Heat oil in large pot over medium heat.  Add leeks, carrots, and 1/2 tsp salt and cook, stirring often, about 8-10 minutes. 2.  Stir in flour and cook 1 min.  Gradually stir in wine and broth; bring to a boil.  Add peas, parsley, tarragon, chicken, 1/2 tsp salt and 1/4 tsp pepper. 3.  Transfer to 2 qt. baking dish.  Place puff pastry over top of mixture, letting excess hang over.  Cut vents in top.  Place dish on a rimmed baking sheet and bake till top is golden brown and crisp, about 35-40 minutes. Note: To reheat later, 350 for 15-20 minutes.

Curry Roasted Chicken and Veggies

Mike and I LOVE this! Easy healthy and delicious! 1 onion, cut in big pieces 2 medium sweet potatoes, cut in large wedges 1 large apple cut in wedges (SO good in this recipe) 2 chicken breast halves, each cut in half 1 whole bulb garlic, cut top off to expose garlic inside. Olive oil and mild curry powder 1. Position oven racks into thirds. Heat oven to 450. 2. Put foil on 2 rimmed baking pans. Place half of veggies and chicken on each pan. Drizzle oil over and sprinkle with curry powder. Toss to coat. 3. Roast 15 minutes, toss and alternate racks, roast 15 min more till chicken is done. Garlic will squeeze out easily and taste sweet. You can spread it on chicken or bread.

PF Chang's Orange Peel Chicken-- From Jenn!

This is the second PF Chang "copycat" recipe I've tried this week! Yum! I am not good at frying chicken, and don't have a wok but this turned out so great and was so easy to do.

SAUCE

1 T vegetable oil

2 T minced garlic (this is A LOT, so you may want to use less, I didn't mind the amount because I love garlic!)

4 green onions, sliced

1 cup tomato sauce

1/2 cup water

1/4 cup sugar

2 T Asian chili-garlic sauce (This is HOT, I only used 1 teaspoon instead, and thought it was plenty)

1 T soy sauce

Zest from 1/4 of orange

CHICKEN

1/2 cup vegetable oil

1 pkg. chicken breast tenders

1 egg, beaten

1 cup milk

1 cup flour

1 orange (peel from one orange julienned into 1/8 inch thick strips)

1 cup sugar snap peas

Prepare sauce by heating 1 T of oil in a medium sauce pan over medium heat. Add minced garlic and sliced green onion. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce, soy sauce, and orange zest and bring to a boil. Simmer 5 to 6 minutes, or until sauce thickens, and turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok (or large sauce pan) over medium heat. Combine beaten egg with milk in a medium bowl. Pour flour into another medium sized bowl.

Coat chicken pieces in flour, a few at a time, then into the egg/milk mixture, and back into the flour. When oil in the wok is hot, and about half the chicken to the oil and cook for a couple minutes until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked, rinse the oil out of the wok with water and place it back on the stove to heat up.

When the wok is hot again, and the julienned orange peel and the chicken. Heat 20-30 seconds or so, stirring gently. Add sugar peas and sauce to the pan and cook about 2 minutes. Stir the dish a couple times, but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice.

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html#ixzz1Eo02wMAF

One of John's co-workers made these and they were SOOOO good!

For the cookie dough (this needs to sit in the freeze overnight - John's co-worker said she only put them in the freeze for 2 hours):
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes (John's Co-worker- Instead of this recipe, I used cupcake batter from a box, and you only need to bake 16-18 mins because there is no center to cook through. Don't overcook.)
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting (John's co-worker- Icing: I didn't put in as much salt as they called for…it seemed excessive):
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie's Eats.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html#ixzz1Eo02wMAF

PF Chang's Lettuce Wraps- From Jenn

These are so good and easy to make. They taste just like the real thing!

1 head of Boston, Baby, or Bibb lettuce. We also used iceberg and it was more crunchy-really good!

1 lb. ground chicken

1 lg. onion, diced

2 T garlic, diced

1 T soy sauce

2 t fresh grated ginger (or 1 t dry, ground ginger)

1/4 cup Hoisin sauce

1 T red wine vinegar or rice wine vinegar

2 t Asian chili sauce (this is HOT and you may want a little less)

1 can water chestnuts, diced

1 bunch green onions, thinly sliced

2 t Asian sesame oil

Wash and dry whole lettuce lettuce leaves to use as lettuce cups.

In a large skillet, cook chicken and break up into pieces.

Add the onion, garlic, ginger, soy sauce, Hoisin sauce, vinegar, and Asian chili sauce.

Cook until chicken browns and ingredients are well combined.

Add water chestnuts, and green onion. Cook until green onion wilts, about 2 minutes.

Stir in sesame oil.

Spoon into lettuce cups and serve with rice. Enjoy!

Broccoli Salad

1/2 pound bacon, cooked crispy, and crumbled

2 whole bunches of broccoli (florets only)

I sm. onion, diced

1 cup raisins

1/2 cup sunflower seeds

Dressing:

I cup mayo/ MIracle Whip

1/2 cup sugar

1 T vinegar

Mix salad ingredients in large bowl, mx dressing, and add to salad and toss. Enjoy

Note: I love broccoli, but do not care for raw broccoli at all! This salad with raw broccoli is awesome! I love it and always get seconds!

Chinese Ramen Coleslaw/Salad

1 lb. package fresh shredded cabbage slaw

1 sm. bag purple shredded cabbage

1 pkg. Ramen noodles, chicken flavor, broken into pieces (keep the flavor pack out)

2 green onions, thinly sliced

1/2 cup slivered almonds

2 T sesame or sunflower seeds

1-2 T butter

Dressing:

4 T sugar (or a little more!)

6 T rice or red wine vinegar

1/2 cup oil

Seasoning packet from Ramen

Mix cabbages and onions in a bowl. In a skillet on low/medium heat, toast broken Ramen noodles, sesame seeds, and almonds with 1-2 T butter until golden brown. Toss with salad. Mix dressing ingredients and add to salad.

You can add dressing and Ramen mixture just prior to serving, or add dressing an hour or two before serving to coat thoroughly, and just add the Ramen mixture prior to serving.

Enjoy!

From : Jenn