Thursday, November 10, 2011

Crock Pot Teriyaki Chicken

I made this for dinner tonight. Wow! Talk about moist & delicious! Serve it up with some brown rice & steamed veggies and your family will love you.

6 frozen chicken breast halves (boneless & skinless)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve over chicken.

Wednesday, November 9, 2011

Slow Cooker Apple Pie Oatmeal

I made this for the hubby to enjoy this morning. He's been trying to eat healthier since he found out he has elevated cholesterol. So out went the bacon & eggs and in came the oatmeal...everyday. Honestly, even he (who loves oatmeal more than anyone I know), is getting sick of it every single day. So I, like the wonderful wife that I am, found him a new oatmeal recipe. Because everyone should eat more oatmeal, right?

2 c. steel cut oats
8 c. water
2 c. apple sauce
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. allspice
1/4 c. brown sugar

1. The night before, spray your crock pot with some oil. Or better yet, if you have one of those nifty crock pot liner bags, use it!
2. Combine all the ingredients & cook on low for 7-9 hours.
3. In the morning, stir well & serve with your favorite oatmeal garnishes (nuts, raisins, etc.)

Baked Pumpkin Donuts

I made these the other week when I was craving something sweet. I rarely crave sugar, mostly because I think every dessert is just too sweet. You're all thinking I'm crazy right now, I know. These donuts didn't really turn out donutty (is that even a word?). They kind of reminded me of a pumpkin bread with a glaze. Yummy, but aside from the shape, not really a donut. Here's the recipe:

3 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
6 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 3/4" thick, then cut with donut cutter. Transfer to a lightly greased cookie sheet. Bake in an oven preheated to 400 degrees for 12-15 minutes, or just until the donuts are cooked through. Dip immediately into buttermilk glaze.
Whisk together in a small bowl until smooth. Dip hot donuts in the glazed, then allow to air dry on a cooling rack.