Easy Crockpot Teriyaki Chicken

I LOVE using my crockpot, especially during the summer!  Aren't they just so handy?!  I thought this recipe looked so yummy when I saw it on Pinterest.

 

One thing I really liked was that it had pepper in it and no pineapple juice or honey.  I have tried a couple of different Teriyaki Chicken recipes and they always seem the same.  So, I was excited that this one seemed a little different.

 

I will say this, I would add veggies.  I think that every time I make a Teriyaki Chicken dish!  Its yummy, but I ALWAYS wish I had veggies.  You would think I would learn my lesson, but I guess I haven't. 

 

Try this, its yummy.  AND add some veggies! :)

 

Easy Crockpot Teriyaki Chicken

4 chicken breasts

3/4 cup sugar

1/2 cup soy sauce

6 Tablespoons apple cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon garlic powder

1/2 teaspoon pepper

4 1/2 teaspoons corn starch

4 1/2 teaspoons water

cooked rice

Place chicken in slow cooker. Mix in a bowl sugar, soy sauce, vinegar, ginger, garlic, pepper. Once mixed together well pour over chicken. Cook on high for about 2 1/2 hours (or until chicken is cooked all the way through).

Remove chicken from crockpot and cut in slices.

Mix cornstarch and water in a small bowl.

Put the remaining sauce in a saucepan and bring to a boil. Slowly add the cornstarch mixture and continue to stir until sauce is thickened.

Put chicken over steamed rice and drizzle sauce over the top.

Found here.

-Brooke

Fannie Farmers Classic Mac and Cheese

I found this recipe a couple of years ago, and so I don't have a link to share with you. I LOVE mac and cheese, so I am always on the look-out for homemade recipes. I think that this is the most delicious one that I have tried to date. When I first tried it, I thought that I had died and gone to heaven. :) Its a little bit of a difficult recipe, but I think that its worth it in the end!!

Ingredients:
About 8oz elbow noodles
4 Tbs butter
4 Tbs flour
1 cup milk
1 cup cream
1/2 tsp of salt (I would put more in, but as Brett keeps telling me - I have a salt problem!)
Black pepper to taste
2 cups sharp cheddar cheese

Instructions:
Preheat oven to 400
1- Cook elbow noodles as usual, drain and set aside.
2 - Melt butter in a large saucepan. Add flour, salt, and pepper then stir with a whisk.
3 - Add the milk and cream, stir.
4 - Boil for 2 minutes, stirring constantly, then reduce the heat and stir for 10 more minutes.
5 - Add the cheese, stir for 5 minutes.
6 - Take the sauce off the heat and toss with the cooked elbow noodles.
7 - Transfer to a buttered baking dish (I would use a 9X9 for 8 oz of noodles)
8 - Bake uncovered for 20 minutes

Warning: This is NOT healthy (if you haven't already figured that out!) so I would serve it with broccoli or something of the like to compensate for all of the cheese grease that you are going to consume :)

Happy Eating!
Love, Karli

a life well lived

Please excuse us, as we take a small break to celebrate a life well lived.

 

 

 

Friday Favorite

Alright, I apologize.  I'm a major slacker.  But I'm on vacation so I get a little bit of slack right?  Better late than never!  Merry Saturday!

I thought this was hilarious because I'll probably end up doing this at some point in my life.  

-Alissa

Hershey's Decadent Chocolate Cake

I apologize for posting late...  I'm on vacation!  But this is the cake I made for Jason for his birthday and we both really enjoyed it!  It was the first cake I had ever made from complete scratch so I was pretty impressed with myself.  I got it from this site.  The actual for reals recipe calls for dark cocoa powder but I just use normal.    

Ingredients:

2 cups sugar 
1-3/4 cups all-purpose flour 
3/4 cup HERSHEY'S SPECIAL Cocoa 
1-1/2 teaspoons baking powder 
1-1/2 teaspoons baking soda 
1 teaspoon salt 
2 eggs 
1 cup milk 
1/2 cup vegetable oil 
2 teaspoons vanilla extract 
1 cup boiling water 

Directions for cake:

1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING

8 tablespoons butter or margarine, softened (make sure it is room temperature!!!!  It will be chunky if it's not!!)
3 cups powdered sugar
2/3 cup HERSHEY'S SPECIAL Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat room temperature soften butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk or less may be needed). Stir in vanilla. About 2 cups frosting.

-Alissa

Baked Creamy Chicken Taquitos

This week I'm cheating a little bit.  I did not find this recipe on Pinterest but I'm pretty sure you can find it on there.  This is one of our absolute favorite dinners and I love how pretty easy it is to make, you can even make it ahead of time and keep it in the fridge until you are ready to roll the taquitos.  They even say you can pre-make them and freeze them.  I also totally failed on the picture thing but click on the link and you can see just how yummy these are.  I make them with flour tortillas, mostly because I really don't like corn tortillas and they are so yummy!

I found the recipe here
.
Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

 

-MEGAN

Friday Favorites

Enjoy!
Love, Karli