Thursday, January 31, 2008

Crockpot Teriyaki Chicken

1 cup soy sauce
4 Tablespoons brown sugar
2 Tablespoons ginger
2 teaspoons crushed garlic

Mix all above in the crock pot and add:

4-6 chicken breasts

Cook on high for an hour, and turn down to low for another 4-6 hours, depending on how tender you want it. I usually turn the chicken over a couple fo times during cooking and drizzle some of the sauce over the tops of the chicken just to keep in super moist. When it is done, it should just fall apart. I usually put the chicken over white rice and drizzle a little bit of the sauce or just plain soy sauce on the rice. YUMMY!

It tastes great with a Caesar Salad and I like to make cinnamon biscuits with it. For some reason, those flavors just compliment each other well!

Chocolate Chip Cookies

2 cups butter flavor shortening
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons salt
4 cups flour
3/4 cup quick oats
2 cups semi-sweet chocolate chips
2/3 cup mini semi-sweet chocolate chips

Mix all above and drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 9-10 minutes.

French Bread

2 1/2 teaspoons yeast
1 1/8 cups warm water
1 teaspoon sugar

Dissolve together above ingredients and set aside.

In mixing bowl, blend together:
3 cups flour
1 teaspoon salt
1 Tablespoon oil
3 Tablespoons honey (I add a bunch extra so that each tablespoon is way overflowing with honey.)

Mix the flour ingredients and yeast mixture together and knead well. Cover with waxed paper that has been sprayed with nonstick cooking spray. Let rise until doubled in size. Punch dough down. Roll dough out in a rectangular shape and then roll up like cinnamon rolls. Cut the traditional five slits in the top of the bread. Place on greased cookie sheet. Cover with sprayed waxed paper again and let dough rise until doubled. Bake at 400 degrees for 15-20 minutes. Butter the top when done baking.

Pumpkin Chocolate Chip Cookies

1 Spice cake mix (just the powder, not the aggs and other stuff it calls for)
1 can (15 oz.) Pumpkin Pie Filling
1 bag semi sweet chocolate chips
1 cup chopped nuts (optional)

Mix all above with a large spoon and drop by tablespoonfuls on a lightly greased cookie sheet. Bake at 350 degrees for about fifteen-twenty minutes.