Google crock pot bread recipes. These two are for the old fashioned 70's style Rival that you could use with a coffee can insert. CROCK POT ZUCCHINI BREAD 2 eggs 2/3 c. vegetable oil 1 1/3 c. zucchini, peeled and grated 2 tsp. vanilla 2 c. flour 4 tablespoons sugar 1/4 tsp. salt 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 to 1 c. chopped nuts With mixer, beat eggs until light and foamy. Add oil, sugar (1/4-1/2 cup depending upon how sweet you prefer it), grated zucchini and vanilla. Combine well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. PUMPKIN BREAD 1/2 c. oil 1/2 c. white sugar 1/2 c. brown sugar 2 beaten eggs 1 c. canned pumpkin 1 1/2 c. sifted flour 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg or 1 tsp. pumpkin pie spice 1 tsp. soda 1 c. chopped walnuts 1/2 c. dates, cut up Blend oil and sugars, stir in eggs and pumpkin. Sift dry ingredients and add to above. Stir in nuts and dates. Pour butter into greased and floured 2 pound coffee can. Place can in crock pot (Rival or any tall crock pot). Cover top of can with 6-8 folded paper towels. Place lid on pot. Bake at high for 2 1/2 to 3 1/2 hours. No peeking until last hour. CONVENTIONAL OVEN: In loaf pan, bake at 350 degrees for approximately 1 hour.

CC, stale Doritos? What's that? The grandkids can finish off a bag without batting an eye. Good thing, none left for me! Lyfia, You can also dip the chicken strips into Italian dressing for extra flavor. OK, so if it doesn't have to be "traditional", how about coconut chicken strips? My girls loved these and I started making this with shrimp but quickly changed to chicken: Awesome Coconut Chicken Strips 2 lb chicken breast halves, skinless and boneless (can thaw in coconut milk) 1 1/3 c shredded coconut 16 saltine crackers 1/4 c white flour 1/4-1/2 tsp cayenne pepper 1/2 tsp each-garlic powder, fresh ground black pepper, paprika 1 tsp salt 1/4 tsp onion powder 1/2 c melted butter 3 eggs cut chicken into strips at desired width and pat dry with paper towels mix all the dry ingredients in a bowl wide enough for dipping strips, stir until ingredients are completely mixed. put eggs in a separate flat dish and whisk with fork, put additional flour in flat bowl for dipping dip chicken strips first in flour, then in egg and then in coconut mixture. Place chicken strips in a cake pan or cookie sheet which has been sprayed with cooking spray. Melt butter a drizzle a small amount over each strip Place pan in a 350 degree oven and bake for about 30 minutes gently turning them after 15 minutes. We liked the sweet chili sauce, just the bottled stuff, as a dipping sauce, or some habanero gold jelly heated in the microwave. We also liked this chicken recipe, I'm sure it would work as well with strips as it does regular chicken pieces: PECAN CHICKEN 4 chicken breast halves, skinned & boned 1/4 c. honey 1/4 c. Dijon mustard 1 c. finely chopped pecans Place each piece of chicken between 2 sheets of wax paper, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard. Spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes, until tender. Good luck, I'm still looking for a traditional one that the kids like that isn't fried. Annie

Gosh Marilyn-have no idea---I did really PUSH/manuver them into the mini muffin tin -pressing & sort of folding to actually shape them --& I used a canola oil sprey-very light spritz into each--& baked for only 8 min. Was your oven preheated ? ---the wonton wrapper I used was quite thin & cold right from refig-really had to push it into shape. Of the 12 I did only one came out misshaped a bit---and the "bottom" of the cups weren't quite a firm as the sides. Diane

Sounds delicious...but think you are wise to skip the popovers. That will be very "bready"...more like a sandwich with biscuit dough and some chicken and vegetable filling. Any moisture in the filling will come from the tomatoes. Keep a close eye on it in the oven, It may get too brown before cooking through, if so lay a piecs of foil on top and continue baking. In my experience 45 minutes at 425 is a bit long for a biscuit crust made with buttermilk.