I'll share my recipe, if you'll share yours, August 28, 2011

12 years ago

Slow Cooker Honey Garlic Chicken

Allrecipes.com

"Easy to prepare and very tasty. Can also be baked with the same results if you don't have a slow cooker. Serve over rice."

Original Recipe Yield 10 servings

Ingredients

1 tablespoon vegetable oil

10 boneless, skinless chicken thighs

3/4 cup honey

3/4 cup lite soy sauce

3 tablespoons ketchup

2 cloves garlic, crushed

1 tablespoon minced fresh ginger root

1 (20 ounce) can pineapple tidbits, drained with juice reserved

2 tablespoons cornstarch

1/4 cup water

Directions

Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.

In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.

Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.

Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

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Comments (6)

Jasdip
12 years ago
Roasted Veggie Panini

This recipe was originally shared by Lynda McCormick of Burkburnett, Texas.
She writes, "This is one of my family's favorite sandwiches; it's especially good in the summertime when veggies are abundant."

2 zucchini, thickly sliced
1 yellow squash, thickly sliced
8-oz. pkg. portabella mushrooms, sliced
2 t. olive oil, divided
1 t. balsamic vinegar
1 sweet onion, sliced
1 loaf sourdough bread, sliced

4 T. olive tapenade (below)
1 red pepper, thickly sliced
1 green pepper, thickly sliced
1 yellow pepper, thickly sliced
1 c. spinach leaves
2 roma tomatoes, sliced
4 slices provolone cheese

Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon olive oil and vinegar. Grill or broil until roasted; set aside.

Caramelize onion in remaining olive oil in a skillet over medium heat; set aside. Spread tops and bottoms of bread slices with olive tapenade; layer fillings evenly on half the bread slices. Top with remaining bread slices; grill or broil lightly on both sides. Makes 4.

Olive Tapenade
1/2 cup black olives
1/2 cup green olives
1 tablespoon capers (optional)
2 cloves garlic
2 tablespoons olive oil

In a food processor, process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth.
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Marilyn Sue McClintock
12 years ago
Fresh Fruit Cream Cheese Pie

Ingredients

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Or 1 (14 oz.) can Eagle Brand Low Fat Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (9-inch) frozen deep-dish pie crust, baked
Fresh fruit (blueberries, strawberries, bananas
Smucker's Seedless Red Raspberry Jam

Instructions

BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Sue
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I'll share my recipe, if you'll share yours, August 1, 2011
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Berry Squares What You Need 1 pkg. (12 oz.) prepared pound cake, cut into 10 slices 3 Tbsp. orange juice 4 cups mixed fresh berries (raspberries, blueberries, halved strawberries) 2 Tbsp. sugar 2 pkg. (3.4 oz. each) JELL-O French Vanilla Flavor Instant Pudding 2-1/2 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It ARRANGE cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries and sugar. BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Top with remaining COOL WHIP. REFRIGERATE 1 hour. Kraft Kitchens Tips Healthy Living Save 40 calories and 5.5 g fat, including 4 g saturated fat, per serving by preparing with fat-free pound cake, fat-free milk and COOL WHIP LITE Whipped Topping. Variation Prepare with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping. Substitute Prepare using JELL-O Vanilla Flavor Instant Pudding. From Jello and Cool Whip Simply Delicious Cook Book. Sue
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I'll share my recipe, if you'll share yours, August 30, 2011
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I made this soup a few weeks ago and we all loved it. Super simple too. Winter Vegetable Soup 1/2 cup sliced green onions 1 tablespoon canola oil 1 can (14-1/2 ounces) chicken broth 1 small potato, peeled and cubed 1 large carrot, sliced 1/4 teaspoon dried thyme 1 cup broccoli florets 1/4 teaspoon salt, optional 1/8 teaspoon pepper In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender. Yield: 2 servings. ----------------- another one I had printed this one out and my DDIL fixed it for DH and family and they all loved this one also. Chunky Chicken Soup 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 cup sliced celery 1/2 cup chopped onion 2 tablespoons canola oil 6 cups chicken broth 1-1/2 cups sliced carrots 1 teaspoon dried thyme 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/2 cup uncooked macaroni 1-1/2 cups frozen peas Directions In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Ã¢ÂÂ¢Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield: 8 servings (2 quarts). Nutrition Facts: One 1-cup serving (prepared with low-sodium broth and without added salt) equals 1 starch, 1 meat; also, 140 calories, 109 mg sodium, 18 mg cholesterol, 13 gm carbohydrate, 10 gm protein, 6 gm fat.ÃÂ© Here is a link that might be useful: Soup
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glenda_al
12 years ago
Family loves when I make this.
Lava cake is served every dinner service on Carnival.

Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

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grams33
12 years ago
Where can I find the KT crafts? I can find the recipes but not the crafts. TIA
0
kathleenca
12 years ago
Hello Grams,

GardenWeb Crafts is at http://ths.gardenweb.com/forums/crafts/

A listing of all the GW forums is at http://ths.gardenweb.com/forums/

HRH.
Kathleen
0
sweet_betsy No AL Z7
12 years ago
Click on Number 16 for crafts.

Here is a link that might be useful: KT Gathering Place
0

I'll share my recipe, if you'll share yours, August 28, 2011

Comments (6)

Jasdip

Marilyn Sue McClintock

Related Discussions

glenda_al

grams33

kathleenca

sweet_betsy No AL Z7

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