Saucy BBQ Chicken

• 2 C. Ketchup
• 1/2  C. water
• 1/2 C. tomato sauce
• 1/2 C. Corn Syrup
• 1/2 C. Cola
• 1/4 C. Cider Vinegar
• 1/4 C. Butter, cubed
• 1/4 C. Steak Sauce
• 2 TBSP. Soy Sauce
• 1 1/2 TSP. Sugar
• 1 TSP. Seasoned Salt
• 1 TSP. Hot Pepper Sauce
• 1/2 TSP. Garlic Powder
• 1/2 TSP. Onion Powder
• 1/2 TSP. Liquid Smoke, Optional
• 1 Broiler/fryer Chicken (3 to 3 1/2 lbs) Cut Up

Directions:

1) In a large saucepan, combine the first 15 ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 1 Hour, stirring frequently.

2) Set aside 1 Cup for basting (or more if you need it). Store remaining sauce in the fridge for another use.

3) Grill chicken, covered, over medium heat for 30 min, turning occasionally. Baste with marinade; grill 5-10 minutes longer or until juices run clear, turning & basting frequently with marinade.

The sauce tastes great on the chicken, also would be great on boneless chicken as well or even maybe warmed up and used as a dipping sauce for chicken or even on top of pork.

Baked Honey BBQ Popcorn Chicken

• 2lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 C (125g) all purpose flour
• 5 C (140g) corn flakes cereal
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 large eggs
• 1/4 c (60ml) milk

Easy Honey BBQ Sauce

3/4 C (222g) your favorite BBQ sauce

1/4 C (80g) honey

1/4 C (68g) ketchup

Directions:

1) Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2) Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.

3) Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn't all fit). Pulse 4-5 times in a food processor until the mixture is in fine crumbles. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.

4) This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all the chicken bites.

5) Bake for 18 minutes, flipping once at the 9-10 minute mark. During this time make the sauce in step 6. Remove from oven and allow to cool for 5 minutes.

6) Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.

7) Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep in the fridge for up to a week. Reheat in microwave until warm.

You can also use bread crumbs instead of the corn flakes (this omits having to use the food processor step) just don't use 5 cups of bread crumbs (this would be too much, instead cut it down to maybe 2 or 3 cups depending on how much chicken you have). Another helpful tip I did was instead of using your hands and getting them really messy (and trust me you do) another hint would be to use a fork with the egg mixture and transferring the chicken to the bread crumbs and than using another fork to coat it  and then picking up the chicken with your fingers...I would also do more than one piece at a time because it can be time consuming doing one at a time. This comes out great and its definitely very tasty and the kids love it....You can make it ahead by preparing the chicken through step 4 up to a day before continuing with step 5. You can also freeze the chicken before tossing it into the sauce. Bake it at 350 degrees for about 20 minutes or until warm than toss in sauce.

Meatloaf Muffins

 

1 TBSP. Butter

  1 onion, chopped

       1 1/2 lb. lean ground beef

1 large egg, slightly beaten

1 cup milk

1 cup dried plain bread crumbs (I actually used the roasted garlic flavor)

salt & pepper, to taste

3 TBSP. Brown Sugar

3 TBSP. Mustard

1/2 cup. Ketchup

Instructions:

1) Preheat oven to 350 degrees.

2) Melt the butter in a medium skillet over medium-high heat. Add the chopped onions & cook stirring occasionally, until onions have softened. Remove from heat & let cool slighty.

3) In a large bowl, combine the onions, beef, egg, milk & bread crumbs. Season with salt & pepper to taste. Mix well.

4) Brush a 12 cup muffin tin with vegetable oil or Xtra Virgin Olive Oil. Divide beef between the muffin tin. Lightly pat into each well.

5) In a separate small bowl, combine the brown sugar, mustard & ketchup. Set aside.

6) Bake meatloaf muffins 10 minutes. Remove meatloaf muffins from oven & top with ketchup mixture. Bake an additional 10-15 minutes or until meat is no longer pink & a meat thermometer reads 160 degrees.

7) Let stand 5 minutes before serving.

Prep: 10 minutes

Cook: 35 minutes

Servings: 6

You may wanna play around with this recipe and add additional spices. Change it up a bit according to your tastes and that of your family...My kids (especially my 4 yr old daughter) absolutely loved this recipe and ate everything up. You may also be able to get a second batch (or at least half ). I actually got 18 Mini Meatloaf Muffins made (all depends on how big you make them). This is definitely a great idea to make ahead a freeze. Perfect individual meatloafs

Winger's Sticky Fingers

Prep: 15 minutes

Cook time: 15 minutes

Total time: 30 Minutes

Serves : 4 (you can double recipe)

3-4 chicken breasts, pounded to 1/2 inch thickness (I used chicken tenders instead)

1/2 cup flour

3 eggs + 2 tablespoons of water

1 cup panko bread crumbs ( I used the spicy blend )

SAUCE:

1& 1/2 cups brown sugar

1/3 cup Frank's red hot sauce (it can be original or buffalo flavor, I actually used the new honey garlic one and it came out great)

1/2 tsp. garlic powder

2 tablespoons water

Instructions:

1) Preheat oven to 425 degrees and grease a baking sheet with cooking spray.

2) Slice chicken breasts into strips (if not already using tenders). Add chicken strips and flour to a large ziplock bag (or bowl). Seal and toss to coat chicken in flour.

3) Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.

4) Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.

5) While chicken is cooking, prepare the sauce. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.

6) When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing, if desired.

These definitely are sticky and can get messy (especially with the little ones) but they are a huge hit and very tasty especially with my changes I made. So definitely experiment with different breading and hot sauce flavors if you want...

Bacon Cheese Brown Sugar Pork Chops

Ingredients 

4 Boneless pork chops (about 3/4 -1in thick)

4 slices of Bacon

4 cloves of garlic, finely minced

2/3 cup brown sugar

1/2 cup shredded mozzarella

1/2 cup shredded cheddar cheese (I actually used Taco Blend and it tasted great)

Directions

1) Preheat oven to 400 degrees. Spray a 13 x 9 in baking pan (or whatever size you need if making more that 4 chops) with non-stick cooking spray or line with parchment paper or foil.

2) In a small bowl, mix the brown sugar and the garlic. In another bowl, mix the cheeses. Set the cheese aside.

3) Place pork chops in prepared baking pan, being careful to leave room between chops.

4) Distribute the garlic/sugar mix evenly over the top of each pork chop. Lay a slice of bacon diagonally on top of each pork chop; tuck ends of bacon under each pork chop.

5) Bake at 400 degrees for 35-40 minutes. Top with cheese and bake an additional 5-10 minutes to melt cheese.

Prep: 5 minutes

Cook: 40 minutes

Total: 45 minutes

Serves: 4

The family really enjoyed these to the point that there were no left overs..lol.. Definitely worth making and you can experiment with the cheeses to change it up a little too...

Marshmallow Crispy Treats

3 tbsp. Margarine or butter
1(10.5oz) Jet-Puffed Mini Marshmallows
6 Cups Toasted Rice Cereal


1) Melt margarine or butter in large saucepan over low heat. Add Marshmallows stir until melted and mixture is smooth. Remove from heat.
2) Immediately add cereal; mix lightly until well coated. Press firmly into lightly greased 13x9x2-in. pan.
3) Cool completely; cut into squares.

Microwave:
Microwave margarine or butter in large microwavable bowl at high (100%) 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until melted and mixture is smooth, stirring after 45 seconds. Proceed with Step 2.

Maple Bacon Monkey Bread

2 tbsp. butter or margarine

2 tbsp. real maple syrup

1/4 cup packed brown sugar

1/4 tsp ground red pepper (cayenne)

6 slices bacon, crisply cooked, crumbled

2 cans (8oz each.) refrigerated crescent dinner rolls or 2 cans (8oz ea.) crescent recipe creations refrigerated seamless dough sheet

1) Heat oven to 350 degrees. Spray 8 x 4 inch loaf pan with cooking spray.  ( I used a bundt pan)

2) In medium microwavable bowl, microwave butter and syrup uncoved on high 30 to 45 seconds or until hot. Stir in brown sugar and red pepper until dissolved. Stir in bacon. Evenly spoon mixture into pan.

3) Unroll each can of dough into 1 large rectangle: if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball. Arrange balls over butter mixture in pan.

4) Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Serve warm. 

prep: 15 min

total: 40 min

makes 8 servings

Crock Pot Tomato Sauce with OMG Garlic Bread

For the Crock Pot Spaghetti Sauce:

1lb. ground beef 

salt & pepper

1 medium onion, minced (or cut in half)

28 oz can crushed tomatoes

8 oz can tomato sauce

6 oz can tomato paste

1 tbsp. brown sugar

1 bay leaf (or 2 small)

3 garlic cloves, minced

2 tsp dried oregano

2 tsp. dried basil

3/4 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. red chili pepper flakes (optional) 

2 tbsp. butter

1) Season ground beef with salt & pepper then brown with minced onion in a large skillet over medium high heat. Drain then add to a large crock pot. Add all the ingredients except for the butter, stir to combine, then cook on low for 5-6 hours. Remove bay leaves, stir in butter, then serve over cooked pasta.

For the OMG Garlic Bread:

French or Italian loaf of bread

melted butter

garlic salt

italian seasoning

1) Preheat oven to 350 degrees. Slice the loaf of bread into 1/2" slices, being careful not to cut all the way through the bottom crust. Melt butter in a small bowl then season with garlic salt and italian seasoning. Brush seasoned butter between slices, then wrap the entire in foil and bake for 15 minutes to warm through.

Serves 6-8

Pork Loin with bacon and brown sugar glaze

Ingredients

1 boneless pork loin, about 5 to 6 lbs

4 to 6 slices of bacon 

Rub Mixture:

1 tsp. Chili Powder

1/2 tsp. paprika

1 1/2 tsp. salt

1/2 tsp. coarse ground black pepper

1/2 tsp. ground cumin

1 tsp. ground cinnamon

GLAZE:

1 cup light brown sugar, packed

2 tbsp flour

2 tbsp cider vinegar

1/2 tsp. dry mustard

Directions

1) Heat oven to 350 degrees

2) Place pork loin in a roasting pan. Combine the rub  ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours or until the pork registers about 150 degrees.

3) In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160 degrees. 

serves 6 - 8 

prep: 5 min

cook: 1 hour 30 min

Glazed Kielbasa

3 lbs smoked kielbasa or Polish sausage, cut into 1 in chunks

1/2 cup packed brown sugar

1 1/2 cups ginger ale

1) Place sausage in a 3-qt slow cooker; sprinkle with brown sugar.

2) Pour ginger ale over the top. Cover and cook on low for 4-5 hours or until heated through. Serve with a slotted spoon.

Makes : 12 servings 

Prep: 5 min

cook: 4 hours

Honey Brown Sugar Chicken Tenders

Ingredients

           1/4 cup packed dark brown sugar

             1/4 cup honey

            1/4 tsp salt

                                    1 cup Progresso (or any brand you want) plain panko crispy bread                    

           crumbs

                         1 pkg. (14 oz) uncooked chicken tenders (not breaded)

             1/4 cup honey

Directions

 1) Heat oven to 400 degrees. Spray large cookie sheet with cooking spray.

2) In medium bowl, mix brown sugar, honey and salt. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into brown sugar mixture. (You will have to really press down when do this) Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

3) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with honey.


                                                                    Prep: 10 min    
                                                                    Total: 30 min.  
                                                                   makes 4 servings


this is a favorite kid friendly honey and brown sugar flavored tenders..and go great with fries..

Apple Kielbasa

                                                                            Ingredients

2 lbs kielbasa (or smoked sausage anything really that comes in a link form)

3/4 cup brown sugar

1 cup chunky applesauce

2 tbsp. Dijon mustard

2 cloves garlic, minced

Directions

1) Cut Kielbasa into 1 inch pieces

2) Combine the brown sugar, applesauce, mustard and garlic and place in crockpot with kielbasa.

3) Cover and cook on high for 2 hours.

(You could do low for 4 hours if you want) 

Tastes really good. This could also be used as an appetizer as well. Its simply and easy to make. 

Balsamic Roasted Pork Loin

2 tbsp. steak seasoning rub (I used the Cowboy Rub from McCormick)

1/2 cup balsamic vinegar

1/2 cup olive oil

2 lbs boneless pork loin

1) Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag. Marinate 2 hours to overnight.

2) Preheat oven to 350 degrees.

3) Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees, about 1 hour. Let roast rest for 10 minutes before slicing and serving.

Prep: 5 min. 

Cook:  1 hour

Ready in: 3 hours 5 min

Servings: 8

Hapari Swimwear Giveaway

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Cheesy Garlic Baked Chicken

4 Boneless skinless chicken breasts -thin 

4 garlic cloves-minced

4 tbsp. brown sugar

3 tsp. olive oil

1 tsp. salt

1 cup of cheese (any type you want)

1) Preheat oven to 375 degrees and line a casserole dish with tin foil this will help with the clean up afterwards. Lightly grease it.

2) In small saute pan, saute garlic with the oil until tender.

3) Remove from heat and stir in brown sugar & a teaspoon of salt.

4) Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5) Add salt and pepper to taste.

6) Bake uncovered for 30 minutes.

7) Within the last 10 minutes before removing it from the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes longer or until cheese is fully melted.

*You can use more then 4 pieces of chicken just double up on everything else so you have enough. 

Extra-Crispy Spicy Fried Chicken

3 eggs

1/3 cup water

about 1 cup "Texas Pete" hot sauce

4 cups flour

2 tsp. pepper

2 tsp. paprika

3 tsp. cayenne pepper

1 qt. buttermilk (optional) 

Salt, Pepper, and garlic powder (to taste) 

1 (1 to 2 1/2 lb.) chicken, cut into pieces

Peanut oil, for frying

1) Place cut up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours or overnight. This is an optional (but highly recommended) step.

2) In a large bowl, add eggs water, and red pepper sauce. Whisk until combined.

3) In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. 

4) Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt , pepper, and garlic powder.

5) Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. 

6) Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7) Heat oil in deep fryer or deep pan to 350 degrees. Working in batches , drop each piece of  chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first. 

Serve with whatever side you want and enjoy :)

Rosemary Roasted Chicken w/Potatoes

2 tsp. paprika
1 1/2 tsp. crushed rosemary leaves
1 tsp. minced garlic
1/2 tsp. coarse ground black pepper
2 tbsp. olive oil
1 tsp. salt
6 bone-in chicken thighs, skin removed (about 2 lbs) or you can use chicken legs
1 1/2 lbs small red potatoes cut into 1 in cubes


1) Mix oil, all of the spices and salt in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on a foil- lined 15 x 10 x 1 in baking dish that is sprayed with non-stick cooking spray. ( you also can use a stick of butter and rub it all over the bottom of the foil if you don't have the cooking spray)

2) Roast in a preheated 425 degree oven for at least 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

prep time: 15 minutes
cook time: 30 minutes (or more)
makes 6 servings

Slow Cooker Orange Chicken

Boneless Chicken breasts, chopped into small chunks (use as much as you think you'll need)
1/3 cup flour
Olive Oil
1/2 tbsp. salt
1 tsp. balsamic vinegar
3 tbsp. ketchup
6 oz. frozen orange juice concentrate (thaw it or throw it in the microwave for about 45 sec)
4 tbsp. brown sugar


1) In a bowl, mix the orange juice, brown sugar, vinegar, salt and ketchup. Pour the flour in a small bowl. Cover the chicken breasts chunks in flour and shake off excess.

2) Pour s small amount of Olive oil in a skillet and brown the flour covered chicken. The chicken doesn't need to be fully cooked since its going in the crock pot.

3) After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with the sauce mixture and stir it up.

4) Cook on low for 5-6 hours or on high for 2-3 hours.

Serve over rice and you can also add veggies if you want. Just make sure to double the sauce recipe if you have  a lot of chicken. That way it doesn't burn.

Spicy Oven-Fried Chicken

2 cups flour

2 tbsp. seafood seasoning

2 tsp. hot sauce (you can use more depending on how spicy you want)

1 tsp. pepper

3/4 tsp. salt

1 1/4 tsp. paprika, divided

1/2 cup nonfat milk

1 (2 1/2 to 3 1/2 lb.) pkg. chicken pieces

1/2 cup vegetable oil

1) Preheat oven to 350 degrees. In a large resealable plastic bag combine flour, seafood seasoning, hot sauce, pepper, salt and 1 tsp. of the paprika: set aside. Place milk in a shallow bowl. Dip each piece in milk, then place in bag. Seal bag; shake to coat.

2) Pour oil into a 15 x 10 x 1 in. pan. Place chicken in pan and sprinkle with remaining 1/4 tsp paprika.

3) Bake, uncovered, 1 hour or until chicken is golden brown and meat is no longer pink (165 degrees). Drain on paper towels before serving. 

Serves 4. 

prep time: 15 min

cook time: 1 hour

You can change it up with the recipe as far as the spices go..you can add additional or add more of one of the ones above..All depends on taste. 

Chicken Parmesan Casserole

2 lbs. boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
1/4 tsp. crushed red pepper ( or more to taste if you want it hotter)
1/4 cup fresh basil, finely chopped
2 cups marinara/pasta sauce (any kind you want. I used Parmesan & Romano flavor)
1 1/2 cups shredded mozzarella cheese, divided
2 oz. Parmesan cheese, freshly grated, divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces ( I used New York Texas Toast Garlic & Butter)




1) Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.

2) Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes & basil evenly over chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle 3/4 cup of the mozzarella and 1 oz of the parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.

3) Bake for 40-45 minutes. Let stand for 5 minutes before serving.

makes 8 servings

Strufoli

2 cups flour
1/2 tsp. baking flour
4 tbsp. sugar
4 eggs
2 tsp. vegetable oil
1 tsp. lemon juice
1/2 tsp. vanilla extract
1 fl.oz whiskey (rye, bourbon or Canadian works but not scotch)
3 cups honey
oil or shortening for deep frying
multi-color sprinkles (non-parells)


1) Mix all dry ingredients together in a large bowl.
2) Add all liquid ingredients (except honey) to dry to form a dough.
3) Knead dough well.
4) For balls roll dough out in 1/4 inch round strips like pencils.
5) Cut the pieces at small intervals with an angle cut.
6) Deep fry until golden brown.
7) Drain on paper towels.
8) Heat honey in a microwave until it starts to thin out and become pourable.
9) Add balls to the honey and toss to coat. Sprinkle with sprinkles.



There are many versions of this recipe..this is just one..  enjoy :)

Cinnamon Pull-Apart Bread

1 cup sugar
2 tbsp. cinnamon, ground
3 cans (7.5oz ea.) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted



1) Preheat oven to 350 degrees. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in Cinnamon sugar mixture. Place biscuit pieces in greased 10 cup bundt pan.

2) Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.

3) Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.


makes: 16 servings
prep: 10 min
cook: 35 min

Smokey Chipotle Chicken

 

1 pkg of chicken (about 3 to 4 pieces) cut into bite size cubes

1 16oz bottle chipotle sauce/marinade

1) Put about 1 tbsp of oil in pan and heat.

2) Cut up chicken into bite size cubes (or however big of small you want)

3) cook until all chicken is cooked thru and browing (about 15 min)

4) Pour Chipotle sauce over and let boil then lower to simmer. About 5 min.

5) Serve over rice. (or whatever you choose) 

6) Enjoy!

This is a very simple and cheap dish.

Pizza Meat Loaf

1 envelope Onion Soup Mix (you can also use Savory Herb & Garlic Soup Mix)

2 lbs ground beef (or meatloaf mix beef) 

1 1/2 cups bread crumbs

2 eggs

1/4 cup water

1 cup pasta sauce, divided

1 cup shredded mozzarella cheese (divided)

1) Preheat oven to 350 degrees. In a large bowl, combine all ingredients except 1/2 cup pasta sauce & 1/2 cup cheese.

2) In a 13 x 9 in. baking dish or roasting pan, shape into loaf. Top with remaining 1/2 cup pasta sauce. 

3) Bake, uncovered, 50 minutes.

4) Sprinkle top with remaining 1/2 cup cheese. Bake an additional 10 minutes or until done. Let stand for 10 minutes before serving. 

Makes about 8 servings

first impressions of Palmolive!

My first impression of the Vox Box from Influenster with the Palmolive Dish Soap was surprising at first because I hadn't realized I had been selected to receive it. But once I realized it I was quite happy because it couldn't of come at a better time..lol...I actually needed dish soap no less..lol..Since using it I am quite pleased and definitely will be going to Walmart to purchase more. Its something I highly recommend to anyone who does dishes..it works great and the scents are amazing. Thanx +Influenster and @Palmolive Fresh Infusions

"Palmolive Fresh Infusions"

I was given the opportunity thru  Influenster (Great site by the way) to try out this new product. And I absolutely love it. I had my mother try out the Ginger & White Tea one and it was amazing. The scent was so nice and so different from anything I ever smelled before. She loved it. Right now I'm using the Lime and Basil one and am loving it. I gotta say that with all the dish soaps I have ever used before this one is by far the best. Here is a link to the  Palmolive® website: http://bit.ly/VMwX1V and also a link to  the Influenster review page: http://bit.ly/101WrXn You can find this great product at Walmart.

I do wanna let everyone know that I received this product complimentary through Influenster. 

Barbecue Beef (made in crock pot)

3lbs rump roast

3 tbsp. flour

1 (15oz) can tomato sauce 

1/2 cup chopped onions

1/3 cup firmly packed brown sugar

2 tbsp. lemon juice

3 beef bouillon cubes

1 1/2 tsp. chili powder

1 garlic clove, minced 

1 tsp. dry mustard

1) Coat meat with flour and set aside.

2) In crock pot, combine remaining ingredients.

3) Place meat in crock pot and turn to coat with sauce.

4) Cover and cook on low for 10-12 hours or on high for 6 hrs.

5) Slice or shred meat into small pieces.

6) Mix into sauce

7) Serve on rolls.

This will make your house smell so good..I even could smell it from outside my kitchen door before coming into my house. Very tasty. 

London Broil in Slow Cooker

1 London Broil (any size)
2 bottles of marinade (I usually use Lawrey's but you can use any kind you want)



1) Pour one bottle into Slow cooker
2) Cut up the london broil into slices and put into crock pot
3) pour the other bottle of marianade  into crock pot
4) cook on high for 2 hours


If you use more then one london broil (which you can do if you are feeding more people) then just double up on the bottles.

Slow Cooker Garlic & Brown Sugar Chicken

                                           

     Ingredients 

4-6 chicken breasts (or thighs would work too)

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup lemon-lime soda

2-3 tbsp. minced garlic

2 tbsp. soy sauce

1 tsp. fresh ground pepper

2 tbsp. corn starch

2 tbsp. water

rice or noodles, cooked

red pepper flakes (optional)

Directions

1) Spray slow cooker with non stick cooking spray. 

2) Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. 

3) Mix together brown sugar, vinegar, soda, garlic, soy sauce and pepper together. Pour over chicken. 

4) Cook on low for 6-8 hours or high for 4 hours. 

5) Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. 

6) Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes or until it starts to thicken and turns to glaze. 

7) Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

8) Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Prep: 5 minutes

Cook: 8 hours

Total: 8 hours 5 minutes

Serves: 6 

Slow Cooker Pizza Chicken

1 1/2 lb. boneless skinless chicken thighs (or breasts)
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, sliced
2 medium bell peppers, cut into strips (optional)
2 cups tomato pasta sauce (from 26 oz jar)
1 pkg (16 oz) rotini pasta
1 cup shredded mozzarella cheese (4 oz)


1) Sprinkle chicken with salt and pepper. In a 3 1/2 to 4 quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.

2) Cover; cook on low 4 to 6 hours

3) Cook and drain pasta as directed on package. Place pasta on platter ( or you can do it on each plate). Top with chicken and sauce. Sprinkle with cheese.


Makes 8 servings

prep: 10 minutes
total time: 4 hours 10 min

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Bourbon Chicken (without the Bourbon)

Ingredients 

5 chicken breasts (cubed) 

2 tbsp. oil

1 tsp. garlic , minced

1/4 cup apple or pineapple juice

1/3 cup brown sugar

2 tbsp. ketchup

1 tbsp. apple cider vinegar

1/2 cup water

1/3 cup soy sauce

pinch red pepper flakes

1 tbsp. cornstarch

Directions

1) Cut chicken into small 1-2 inch pieces.

2) Heat up a large skillet over medium high heat. Once it is hot, pour 2 tbsp. olive oil into it.

3) Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.

4) The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink .Return the pan to the stove top and continue cooking over medium high heat.

5) Into a medium sized mixing bowl combine 1 tsp. garlic, 1/4 cup apple or pineapple juice, 1/3 cup brown sugar, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 1/2 cup water, 1/3 cup soy sauce, a pinch of red pepper flakes and 1 tbsp. cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.

6) When your chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken pieces.

7) Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some steam to escape. Let this simmer for about 20 minutes, stirring a couple times during the cooking period.

8) Serve over white or brown rice.

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 5-6

Honey Sauced Chicken

Honey Sauced Chicken


3/4 lb. chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 tbsp. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes



1) Season both sides of chicken with salt and pepper, put into crock pot.
2) In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
3) Cook on low for 3 hours or high for 1 1/2 hours.
4) When done cut chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.


This can also be baked in the oven:

Dice Chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes

Cola Chicken

1 cup cola (not diet)
1 cup ketchup
1 onion, sliced (or chopped/ minced onion..whichever you prefer)
1 1/2 pounds boneless skinless chicken breast

1. Wash and pat dry chicken. Salt and pepper to taste.

2. Place chicken into crockpot with onion slices on top.

3. Add cola and ketchup.

4. Cover; cook on low 6-8 hours.

Golden Parmesan Potatoes

2lb. Yukon Gold Potatoes (about 6) cut into 1/8th inch thick slices (about 6 cups)
3 tbsp. butter, melted, divided
1/2 cup grated parmesan cheese, divided



1) Heat Oven to 425 degrees
2) Rinse potatoes; pat dry with paper towels.
3) Brush 1 tbsp. butter onto bottom and up side of 9 inch pie plate. Toss potatoes with remaining butter and 1/4th cup cheese; layer on bottom and up side of pie plate. Sprinkle with remaining cheese.
4) Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate; invert immediately onto serving plate.



Sub: You can use any all purpose potatoes

Extra: Garnish with chives before serving.

8 servings total
prep: 10 min
total; 1 hr 10 min