Slow Cooker Honey Teriyaki Chicken

Ingredients

2 lbs. boneless, skinless chicken thighs (about 6) , cut into 1 1/2 in. pieces (you can also use chicken breast too if you prefer) 

1/2 medium yellow onion, diced (about 1 C) 

2 cloves garlic, minced

1/2 C. tamari or soy sauce

1/2 C. honey

1/4 C. rice vinegar

1/4 tsp. freshly ground black pepper

1 Tbsp. grated peeled fresh ginger

1/4 C. water

2 Tbsp. cornstarch

For serving: cooked rice (if you prefer) , red pepper flakes, sesame seeds, sliced scallions (all are optional) 

Directions

1) Arrange the chicken in a single layer in the bottom of a 6-qt or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken. 

2) Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165 degrees. 

3) Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slowly into the sauce and cook until thickened, 1 to 2 minutes. 

4) Return the chicken to the slow cooker and pour enough sauce to coat the chicken. Reserve and remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds and scallions , if desired. 

Prep: 15 minutes

Cook: 3 hours 25 minutes

Total: 3 hours 40 minutes

Serves: 4 to 6

• You can refrigerate any leftover chicken and sauce in an airtight container for up to 3 days. 
• The chicken and sauce can be made 1 day in advance and refrigerated in an airtight container. Warm it up in a saucepan over medium - low heat or in the microwave before serving. 

Chocolate Kahlua Cake

Ingredients

Cooking spray

1 (16.5 oz) pkg. devil's food cake mix

1 (8oz) container sour cream

4 eggs

1/2 C. coffee-flavored liqueur (ex: Kahlua) 

1/2 C. vegetable oil

1 (3.9oz) pkg. instant chocolate pudding mix

2 Tbsp. grated orange zest

1 tsp. ground cinnamon

1 (12oz) pkg. mini chocolate chips

1 Tbsp. confectioners' sugar , or to taste

Directions

1) Preheat oven to 350 degrees. Grease a fluted tube cake pan with cooking spray; dust with flour.

2) Combine cake mix, sour cream, eggs, Kahlua, oil, pudding mix, orange zest and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 3-4 minutes. Fold in the chocolate chips. Pour the prepared batter into the greased tube pan.

3) Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50-60 minutes. 

4) Cool in the pan for 10 minutes. Invert onto a plate; let cool completely , about 30 more minutes. Dust with confectioners sugar. 

Prep: 15 minutes

Cook: 60 minutes

Cool: 40 minutes

Total: 1 hour 15 minutes

Serves: 12 

Easy Hamburger Casserole

Ingredients

1 (1lb) box medium pasta shells

1lb ground beef

2 (10oz) cans tomato soup

2 C. shredded cheddar cheese

1 C. shredded mozzarella cheese

1/2 C. water

garlic powder, salt and pepper to taste 

Directions 

1) Cook and drain the pasta according to the package directions. 

2) Meanwhile, preheat your oven to 375 degrees and grease a 9 x 13 inch  baking dish.

3) In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4) Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheeses to your skiller with the browned beef; stir and cook for 2-3 minutes over medium heat.

5) Pour the mixture into your greased dish and top with the remaining cheeses. 

6) Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes. (You can also turn on the broiler for the last 2-3 minutes to brown the cheese if you would like).

7) Serve immediately and store any leftovers in the fridge for up to 3 days. 

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Serves: 8

• You don't need to use mozzarella cheese if you don't want to. You can use 100% cheddar instead. It's completely up to you (or you can try different types of cheeses instead) 
• You can also if you would like to add a diced onion or onion powder to the beef mixture while its cooking.