Pineapple chicken in the Crock Pot

I can't give you a terrible or delicious rating cause we still haven't tried this, but we totally are going too!

Ingredients.

• 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
• 2/3 cup pineapple preserves
• 1 tablespoon plus 1 teaspoon terriyaki sauce
• 2 cloves garlic sliced thinly
• 1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
• 1 tablespoon lemon juice
• 1/2 teaspoon ground ginger
• dash cayenne, to taste
• 1 package (10 oz) sugar snap peas, thawed

Directions

• Put chicken in the crock pot
• Set sugar snap peas to the side. 
• Combine all other ingredients and spoon onto the chicken.  
• Cover and cook on low for 6-7 hours
• Add the peas the last 30 minutes. 

Best Brownies

Okay so my mom makes pretty much killer brownies, BUT it just makes so many.  I mean that really isn't a problem, but it kind of is when there are only two of us at the house, and it only takes us a day to go through the pan.   So I have been on the search for a recipe almost as good as my mom's that makes less.  So here is what I have come up with. 

Ingredients

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)
• CREAMY BROWNIE FROSTING (recipe follows) 

Instructions

• Heat the oven to 350 and great a 9x9 pan
• Stir the butter, sugar, and vanilla in a bowl.  Add the eggs.  Stir the flour, cocoa, baking powder, and salt; and gradually add the egg mixture.  Stir in nuts.  Put in 9x9 pan. 
• Bake for 20-25 minutes, or until the brownies start to pull away from the side of the pan.  
• Make delicious frosting and spread on brownies.  

Frosting

Ingredients

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Directions

Mix it all together adding powder sugar and milk until it reaches the proper consistency. Makes about a cup. 

Monterey Chicken

LOVED this - tried it off an online family recipe site (easy recipes) and was fearful but the family LOVED IT and so did I! I can see a lot of variations too!

6 chicken breasts butterflied open and cooked (bake, grill, whatever)
12 Strips of bacon cooked till' crisp
BBQ sauce (I used honey)
6 THICK Slices of Cheese (I used cheddar)
Diced Onions (optional)

Put your cooked chicken in a baking dish - put a good spoonfull of bbq sauce on top then the slice of cheese and top with the bacon - if you want, sprinkle some diced onions on top - put in the oven under the broiler for about 5 min till the bacon is crisper and the cheese is bubbling! It is SO delish - the crispy bacon is YUM!~

Darla

Meatballs

I have always loved my mom's meatballs and always thought she was a genius cook, only to find out that they are really not that difficult to make, but super delicious! We always pair these with some mashed potatoes, corn, and rolls.

1 box beef rice-a-roni
1 lb ground beef
1 egg

In a bowl mix the beef, egg, and rice-a-roni  rice together with your hands. It just works easier than using a spoon, and it is kinda fun. After it is good and mixed, form into small meatballs and place them in a skillet (my mom uses an electric skillet. You just need to use one that has a lid) over medium heat. Turning until all the sides are browned. As you are browning the meatballs mix the rice-a-roni sauce mix stuff together as indicated on the box. Pretty much you just add some water to the powder and mix it up. Once the meatballs are sufficiently brown, pour the sauce you just made over the top of them and skillet with the lid. Bring to a simmer and let it simmer for about 30-45 minutes, you need to be turning your meatballs every so often so they all get cooked. You'll know they are done when the sauce is almost all absorbed and bit into the rice isn't crunchy.

Asparagus

So Oley is now on this healthy eating kick, hence the reason I haven't posted in awhile. We are still trying to figure out what we can and can't eat.  Unfortunately, as I talked to Lauralynn she joyfully was baking up some cookies, while I was slaving over some asparagus.  Fortunately, it turned out delicious though so I will share it here with you. 

Ingredients
A medium bushel of asparagus, I used about a pound
2 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese. (I just used the stuff in the bottle, I know worthless)
Lemon Zest to your likening (I used half a lemon, next time I think I will use the whole thing)
Salt and Pepper to your likening

Instructions
Mix the oil, Parmesan, and lemon in a medium bowl and set aside.  Cut asparagus into thirds using diagonal slices, discarding of the white bottoms.  Boil a medium pot of water. Simmer, place asparagus in and parboil for exactly two minutes.  Drain water and add to the bowl of mixture.  Mix everything together until asparagus is well coated and season with salt and pepper to your likening.  Is best when it's warm or at room temperature. 

Easy Lasagna

This is the easiest recipe for lasagna I've ever seen. Don't worry about pre-cooking the noodles; they soften up in the oven.

Ingredients:

• uncooked lasagna noodles
• 24 oz. cottage cheese
• 1 pound hamburger (or wild game burger ... I just made this with ground venison), cooked and drained
  
• 26 oz. spaghetti sauce
• grated cheese (I prefer mozzarella and a little bit of parmesan)

Directions:
Layer the noodles, cottage cheese, burger, sauce and cheese in a 9x13 pan. Repeat until the pan is full. Cover pan tightly with aluminum foil and bake at 350 for 1 hour. Remove foil and continue to bake for 15 minutes. Remove and enjoy!

Recipes to try.....Asparagus Bowtie Pasta with Paprika Chicken

I tried this the other day and loved it.  I added some red pepper with the garlic in the sauce for extra flavor.  You can serve it with paprika chicken listed below

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.


Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese, breadcrumbs and paprika. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated.  Bake uncovered for 35-40 minutes @ 350