CROCK POT LEMONADE CHICKEN

6 chicken thighs without skin (or pieces cut up)

1/2 cup flour

1 teaspoon salt

1 teaspoon Balsamic vinegar

3 Tablespoons ketchup

3 Tablespoons brown sugar

6 ounces frozen concentrate lemonade

2 Tablespoons cornstarch

1/4 cup water



Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.

Birthday Cake Shots

 
 Ingredients: 
1 ounce cake flavoured vodka (e.g. Pinnacle or Three Olives) 
1 teaspoon dry white cake mix 
1/4 ounce whipped cream flavoured vodka (e.g. Pinnacle) 
1/4 ounce chocolate liqueur 
1/2 ounce half & half (10.5-18% fat cream)
whipped cream (for topping)
sprinkles (for topping)
I made alcohol-infused cupcakes and put the shot class right on top of the icing of the cupcake.. delicious! from Sweetapolita

~ Tina

today's tip

 
Today's tip: The next time you have green onions, don't throw away the white ends. Simply submerge them in a glass of water and place them in a sunny window. Your onions will begin to grow almost immediately and can be harvested almost indefinitely. The green tops will re-emerge and can be snipped off as needed. This is great for the summer or winter – you never have to buy green onions again! Who knew?

~ Tina

chicken parmesan

Making this at Angie's party today! It's comfort food at it's FINEST!

The Pampered Chef's Chicken Parmesan Soup
1/4 of a 16-oz (450-g) loaf French bread
2 tbsp (30 mL) olive oil

3 tbsp (45 mL) Garlic & Herb Rub, divided
1 1/2 cups (375 mL) unsalted chicken stock
2 cups (500 mL) marinara sauce
1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained
2 1/2 cups (625 mL) diced cooked chicken breasts
3 garlic cloves
1 oz (30 g) fresh Parmesan cheese
3/4 cup (175 mL) shredded mozzarella cheese, divided

Cut bread into 3/4-in. (2-cm) cubes using Color Coated Bread Knife. (You should have about 2 cups/500 mL.)
Toss bread cubes, oil and 1 tbsp (15 mL) of the rub in Deep Covered Baker.
Microwave bread cubes, uncovered, on HIGH 3–4 minutes or until they begin to brown, stirring every minute. Spread croutons over a piece of Parchment Paper to cool.
Stir stock, remaining 2 tbsp (30 mL) rub, marinara sauce, tomatoes, chicken and garlic pressed with Garlic Press into baker.
Microwave, covered, on HIGH 11–13 minutes or until soup is hot.
Grate Parmesan using Microplane® Adjustable Fine Grater.
Carefully remove baker from microwave and stir in Parmesan.
Top soup with half of the mozzarella and sprinkle with half of the croutons. Top with remaining mozzarella.
Let stand, covered, 2–3 minutes or until cheese is melted. Serve soup with remaining croutons.

mini apple pies

Cleaning Quick Tips of the day:

Cleaning Quick Tips of the day: Lemonade Kool-Aid as Dishwasher Cleaner Hmmm... Place the lemonade Kool – Aid into where you place the detergent and run a full cycle without dishes. Your dishwasher should be bright and clean again!

How about Shaving Cream To Clean Bathroom Mirror..... Use a little shaving cream and spread onto the mirror, then wipe with a soft cloth. It helps defog the mirror after showers.  ~ Tina

The Corer

 
Coring an apple cannot be any easier
#2415 The Corer™ — $11.00 buy here  http://www.pamperedchef.biz/
Instantly remove cores and seeds from apples or cucumbers.
A stainless cutting edge easily pierces apple peels. The ejector cleanly removes cores. Includes safety lock. Dishwasher-safe.

Easy Pepperoni Pizza Rolls from The Gunny Sack

 
 Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)

56 pepperoni slices
Block of cheese (Colby & Monterrey Jack or Cheese Stick)
1 beaten egg
Parmesan
Italian seasoning
Garlic powder (I would use FRESH garlic - so much better!)
1 jar pizza sauce

Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.

Be sure to "like" and/or "share" to keep the recipes showing in your news-feed! Facebook is changing all the time, and if you don't interact with pages, they are disappearing from your feed!

The Pampered Chef has the BEST Italian Seasoning! And our Garlic Press is THE BOMB - no need to peel your garlic cloves - presses right through! Get yours at Here

~Tina

Sweet 'N Salty Caramel Mousse Cups

2 cups (500 mL) mini pretzel twists

5 tbsp (75 mL) butter, melted
1/3 cup (75 mL) powdered sugar
1 bar (1.4 oz/40 g) milk chocolate English toffee candy
½ cup (125 mL) caramel sauce, divided
6 oz (175 g) cream cheese, softened
½ cup (150 mL) thawed frozen whipped topping

1. Preheat oven to 375ºF (190ºC). Spray cups of Deluxe Mini Muffin pan with nonstick cooking spray; set aside.

2. Finely crush pretzels in large resealable plastic bag using Measure-All® Cup. Mix pretzels, butter and sugar in Classic Batter Bowl.

3. Spoon about 1 heaping tbsp (15 mL) of pretzel mixture into each cup of pan. Press down using lightly floured Mini-Tart Shaper to form indentations. Bake 6 minutes.

4. Meanwhile, finely chop candy bar using Food Chopper. Measure ¼ cup (50 mL) of the caramel sauce into a resealable plastic bag; twist bag and set aside.

5. For filling, mix cream cheese, remaining caramel sauce and chopped candy in same batter bowl. Stir in whipped topping until blended. Set aside.

5. Place paper towels underneath Stackable Cooling Rack. Remove pan from oven to cooling rack; let stand 2 minutes.

6. Loosen edges of crusts (see Cook's Tip); remove crusts from pan to cooling rack.

7. Spoon filling into another small resealable plastic bag; trim corner and squeeze filling evenly into crusts. Trim corner of caramel-filled bag; drizzle caramel sauce over cups.

Serves 24

U.S. Nutrients per serving (1 mousse cup): Calories 100, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 10 g, Fiber 0 g, Protein 1 g

Gotta headache?

 


Gotta headache? Did you know there are several foods that can help, without having to pop a pill! Check it out: http://www.fitsugar.com/Foods-Help-Headaches-24355398

The Big Enchilada

2 tsp (10 mL) canola oil
1 medium onion, cut into chunks
1 large poblano pepper, seeded and cut into chunks

3 cups (750 mL) diced cooked chicken breasts
2 cups (500 mL) mild red enchilada sauce, divided
1 can (11 oz or 341 mL) Southwestern-style corn, well drained
3 garlic cloves
2 tbsp (30 mL) Chipotle Rub
2 cups (500 mL) shredded Monterey Jack cheese, divided
4 10-in. (25-cm) flour tortillas
1 egg, beaten

Directions:
Preheat oven to 450°F (230°C). Brush Large Bar Pan with oil using Chef's Silicone Basting Brush.
Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.
Microwave chicken mixture, loosely covered with lid, on HIGH 4–5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.
Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)
Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.
Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)
Bake 7–9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH 45–60 seconds or until hot.
Remove pan from oven and top with remaining sauce and cheese; bake 2–3 minutes or until cheese is melted.
Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.
Yield: 8 servings

"crock pot chicken"

My Mom calls this simply "crock pot chicken"


You put a whole chicken (thawed and rinsed) in the crock pot with some butter and seasonings (we use Greek Seasoning). Cook it on HIGH for an hour and then turn it down for the rest of the time. It makes the whole house smell delicious. The chicken is so moist it usually just falls off the bone. It takes about 6-8 hours. We usually have it with crusty rolls and salad.

 Enjoy!! Tina

Peanut Butter Eggs

We also like Peanut Butter Eggs at Christmas if I have time to make them - they make wonderful gifts. We call them eggs because I got the recipe from a friend who gives them in little baskets at Easter...



1/4 C butter

1/2 C peanut butter (good brand)

1-1/4 C confectioner’s sugar

1 lb. milk chocolate wafers



Mix thoroughly the butter, peanut butter, and confectioner’s sugar. Roll into balls. Dip into melted chocolate using tongs, a fork, or a spoon. Allow to dry on waxed paper. Wrap in plastic wrap. Variations that are good include chunky peanut butter and mixing fresh Rice Krispies in. NOTE: If you are giving these, don't make them too far ahead - they are best fresh!



And, finally, the one cookie I ALWAYS bake at Christmas, even the year I was 9 mos pregnant and swore off baking but wound up making these on Christmas Eve, are Tollhouse Cookies or the Great American Cookies off the back of the Hershey's chocolate chip bag. I change the recipe and use a whole bag (or sometime two!) of MILK chocolate chips instead of semi-sweet (Hershey's or Nestle's) along with half a bag of BUTTERSCOTCH chips. Also, use butter only, no margarine, and drop by TABLESPOONSFUL instead of teaspoons (meaning you have to bake longer than the recipe calls for - usually 15-17 minutes or so). Bake them on a cookie sheet turned upside down to prevent burning, space them far apart because they will be very big (since each one is 3X the size of a normal cookie) and take them out right as the edges brown and the middles still look a little soft (they will harden up after you take them out). These get raves every time and I actually baked a batch today just because since the house is straight and we had the ingredients - it is nice to fly, even if it is only for a day!

Poppy Seed Cake

Duncan Hines butter recipe cake mix

1/2 C sugar

3/4 C vegetable oil

3/4 C poppy seeds

1 C sour cream

4 eggs

Confectioner's sugar (just a little)



Butter and lightly sugar bundt pan (over a trashcan - this can be messy for us SHEs!). Mix cake mix, sugar, oil, poppy seeds, and sour cream. Add 4 eggs, one at a time. Pour into pan. Bake at 350 for 50-55 minutes. Unmold after it's cool (it looks beautiful on one of those paper doilies) and lightly sprinkle with confectioner's sugar.

Awesome reasons to own a Brownie Pan!!

 

Reasons Why Everyone Should Own a Brownie Pan"....yes, I know there are tons but here are a just a few!

Contact me if you are interested! 

{Gifting Made Easy}

Celebrate new life with an Origami Owl custom creation!

Thanks for stopping by ~ Tina

Cheesy Crockpot Chicken

4-6 chicken breast (boneless, skinless)

2 cans of condensed cr of ckn soup

1 can cheddar cheese soup

1/4 tsp salt, pepper, & garlic powder each



Throw all in crockpot on Low 6-8 hours. Serve on bed of rice or noodles.

Cajun Chicken

4-6 chicken breasts (boneless/skinless)

1 can of cream of chicken soup

cajun seasoning (to your taste ... a lot if you like it spicy)



Spread cream of chicken soup in the bottom of the crock pot. Place chicken over the top, sprinkle with cajun seasoning and cook. We serve ours over rice or mashed potatoes. - Abilene, Texas!

Continental Chicken

6-8 chicken breasts

1 pkg dried beef

1/4 cup sour cream

1 can cream of mushroom soup

6-8 slices bacon

1/4 cup flour



Arrange dried beef in bottom of greased crockpot. Wrap chicken in bacon and lay on dried beef. Mix sour cream with flour,then with mushroom soup. stir well and pour over chicken. cover and cook for 8-10 hours on low. This is good by itself or you can serve over noodles or rice. Add a salad and you have a great meal

If I were to have another baby...

 I would so do this!!

To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina