Crock Pot Sticky Chicken

Crock Pot Sticky Chicken

3- 5  lbs. chicken thighs
salt and pepper, to taste
Sauce:

1/2 c. soy sauce
1/2 c. ketchup
1/2 c. honey
1 T. minced garlic
1 t. ground ginger
2 T. chili sauce
1 t. lime juice

For serving:
4 c. cooked rice
cilantro, for garnish

Place chicken in crock pot and season with salt & pepper..

Mix together the sauce and pour over the chicken.  

Cook on low for 6-8 hours or on high for 3-4 hours.  

Serve over rice and garnish with cilantro.  

If you want to thicken the sauce at serving time:  Mix together some of the sauce with 2 to 4 T. cornstarch or clear jel.  Pour back into the crock pot and stir well,  cook about 10-15 minutes longer.  

Homemade Chicken Bouillon

Most purchased bouillon these days contains MSG and many more additives that I don't want to consume.  So after some research this is my new recipe.  

Homemade Chicken Bouillon

1 c. Nutritional Yeast

1/4 c. sea salt 

1/4 c. onion powder

1/4 c. garlic powder

1/4 c. dried parsley

1 T. sage

2 t. dried thyme

2 t. dried rosemary

2 t. turmeric powder

2 t. white pepper

1 T. celery seed

1 T. dried basil

1 T.. dried oregano 

Place all ingredients in a blender or food processor and blend to create a nice powdered bouillon.  

Store in an airtight container.  

To use:  2 t. to 1 c. hot water.  When using in recipes calling for bouillon use 2 t. homemade bouillon in place of 1 t. 

Ham & Cheese Breakfast Casserole

 My newest creation for our Spring Sturgeon trip since it was too windy to cook outside.

Ham & Cheese Breakfast Casserole

2 c. milk

8 eggs

1 t. salt 

1/2 t. pepper

1 t. dry mustard

8 c. cubed bread (8 slices) 

2 c. diced ham

1 c. diced peppers

1/2 c. diced onion

1 1/2 c. grated cheese

Whisk together: milk, eggs, salt, pepper & mustard.  Set aside.

Spray a 9x13 pan or dutch oven.

Layer in the bread, peppers, onion, ham and  1 c. cheese.

Pour over the egg mixture.

Sprinkle remaining cheese over the top.

Bake at 375 for 40 minutes, until golden brown.  

Dutch oven: 11 briquettes on bottom & 18 to 20 briquettes on top.  

Sugar Cookie Bars

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

Instant Pot Cheesy Hamburger and Potato Soup

Today was cold and rainy and we have lots of hamburger and potatoes, so I came up with this.  

Instant Pot Cheesy Hamburger and Potato Soup

1 lb. hamburger

1 c. chopped onion

4 cloves of minced garlic

4 c. water

1 T. beef bouillon

4 c. diced potatoes

1 t. paprika

1 t. parsley

1 t. salt

1/2 t. pepper

1 1/2 c. grated cheddar cheese

1 c. cream or milk

1 T. cornstarch or regular clear jel

1 T. water

Brown hamburger on saute, add in onion and garlic.  Add water, bouillon, potatoes, and seasonings.

Cook for 5 minutes at high pressure and 5 minutes natural release.  

Return to saute mode.  Stir in the cheese until melted.  Stir in the milk.  Stir together the cornstarch and water and add to the soup.  Cook until thickened, about 3 to 5 minutes.  Serve.  

Mayo

 With the huge increase in the cost of  Mayo.....I have decided to give homemade Mayo a try.  I simply cannot pay ten dollars for a jar of Mayo!!!

Mayo

1 egg

1 c. avocado oil

2 t. lemon juice

1/2 t. salt

1/2 t. mustard

Place ingredients in a wide mouth jar.  Blend with an immersion blender until thick and turns to mayo.  Chill.

Instant Pot Potatoes and Carrots

 Yesterday was Dale's birthday and we got together for lunch.  I made these and wanted to keep track of my recipe for future reference.  

Instant Pot Potatoes and Carrots 

2-3 T. olive oil

1 onion cut in chunks

1 1/2 lbs. mini carrots

4 cloves of garlic

10 yukon gold potatoes, cut in 1 inch chunks

2 c. water or broth 

1/2 c. fresh chives and parsley, finely chopped

4 T. butter

salt and pepper

Place oil in instant pot on saute and add the onions.  When the onions are carmelized add the carrots and garlic.  Saute a few more minutes and turn off.  Add the potatoes, water and fresh herbs.  Cook on High for 5 minutes.  Natural release for 5 minutes and then quick release remaining pressure.  Drain most of the liquid off.  Top with butter and salt and pepper.   Serve. 

Salisbury Steak

My version of Salisbury Steak.  

Salisbury Steak in the Air Fryer

1 lb ground beef

1/2 c. bread crumbs

1 egg

1/2 c. diced onion 

1 t. salt

1/2 t. pepper

1 tsp granulated garlic

1/2 t. dried oregano

1 T. Worcestershire sauce

1 t. mustard

1 T. ketchup

1/4 cup barbecue sauce (1T. per pattie)  or to taste

Preheat air fryer to 325 for 5 minutes.

In a bowl, combine the ground beef, bread crumbs, egg, onion, salt, granulated garlic, oregano, ketchup,  mustard, Worcestershire sauce. Mix well.

Form the ground beef mixture into 4 large oval shaped patties.

Place patties inside of the air fryer and cook at 325  for 8 minutes.

Open the air fryer and brush the steaks with barbecue sauce on all sides. Cook for an additional  5-7 minutes or until fully cooked to 160 degrees.

Serve over mashed potatoes or with some veggies on the side.

Notes:

Can serve with brown gravy if you don’t like it with bbq sauce.

There is no need to flip the steak patties during air fryer cooking.

Peach Hot Pepper Jelly

This recipe came from the Sure Jell Pectin website.  

 Peach Hot Pepper Jelly

2 c. finely chopped peeled peaches (about 1 1/2 lbs.)

1 c. finely chopped red pepper (about 1 large red pepper)

1 c. finely chopped jalapeno peppers (about 10 peppers)

1 c. apple cider vinegar

1 pkg. Sure Jell Fruit Pectin

1/2 t. butter or margarine

5 c. sugar, measured into a separate bowl and set aside.  

Place peaches and peppers in 8 qt. saucepan.  Add vinegar.  Stir in pectin.  Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly.  

Stir in sugar.  Return mixture to a full boil and boil for 1 minute, stirring constantly.

Skim off any foam with a spoon.  

Immediately ladle into prepared jars, leaving 1/4 inch headspace.  Wipe jar rims and cover with 2 piece lids.  Place filled jars in a water bath canner on a rack.  Cover with water 1 to 2 inches above the tops of the jars.  Cover canner and bring to a gentle boil.  Process for 10 minutes.  (Check to see if you need more time for your altitude.) 

Remove jars and place on a towel to cool.  Check seals and label jars for storage.  

Best of 2024

 A few favorites from 2024!!  

Back in the old days, Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

This recipe became our summer favorite!!  We even liked the leftovers, cold straight out of the refrigerator.  Great on a hot summer day.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

My Sister, Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday.  It has become a big favorite.  I have made all the Jello flavors and they are all good!!!   

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

I have been working on this recipe for some time now.  I finally have it perfected! 

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

Instant Pot Chicken and Rice Soup

 We like soup in the winter.  I needed something new.  This is what I came up with.

Instant Pot Chicken and Rice Soup

1 T. oil

1 c. chopped onion

2 c. carrots, cut in thick circles 

2 c. diced celery

3 cloves garlic or 1 1/2 t. granulated garlic

1 1/2 t. Italian seasoning

1 T. parsley 

1 1/2 T. chicken bouillon

5 to 6 c. water

1/2 t. salt

1/2 t. pepper

1 lb. boneless skinless chicken

3/4 c. white or brown rice, uncooked

Set instant pot to Saute and add:  oil, onion carrots, celery, and garlic. Saute for 3 to 4 minutes.

Add the remaining ingredients, except for the chicken and rice.  Stir well. 

Add the chicken and rice.  

Cook on High for 12 minutes.

Natural release for 10 minutes.  Then quick release.

Remove the chicken and dice or shred and add it back to the soup.  

Caramel Puff Corn

 My friend Linda Murray makes this and shares it often.  Katie makes a version of it that is really gooey and delicious.  If you don't want to get your hands sticky this version is for you.  

Caramel Puff Corn

20 c. puff corn

1 1/2 c. brown sugar

1 c. butter

1/2 c. light corn syrup

1 t. salt

1 T. vanilla

1 t. baking soda

Preheat oven to 200.

Place puff corn in a large roasting pan.  

Combine brown sugar, butter, corn syrup and salt into a 3 qt. saucepan.  Cook of medium heat, stirring occasionally for 8 to 10 minutes or until it comes to a full boil.  Continue to cook stirring occasionally for 5 minutes.  

Remove from heat and stir in vanilla and baking soda.  

Carefully pour over the puff corn.  Stir well and bake for 1 hour, stirring every 15 minutes.

Immediately pour out onto waxed paper.  Cool completely.  Break into bite-sized pieces.  Store in covered container.  

Hard Candy

Back in the old days,Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool and about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

Taco Pasta Salad

Well it is garden club time again and so I needed to come up with a new recipe using tomatoes.  I tried this out last week and Steve says it is a keeper.  We even liked the leftovers, cold straight out of the refrigerator.  Great on these hot summer days.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

Cream Cheese Ice Cream

 Justin makes this every year for the 4th of July!  I made it this year too!!  I adjusted the recipe to make 1 gallon.  His version took 5 batches for 2 gallon of ice cream.  

Cream Cheese Ice Cream

4 c. cream

3 1/2 c. milk

3 1/4 c powdered sugar

5 eggs

16 to 20 oz. cream cheese

2 T. vanilla

 

Whisk together the first 4 ingredients in large heavy saucepan.  Cook over medium heat, while stirring for 10 minutes or until mixture thickens slightly.  Remove from heat and whisk in cream cheese and vanilla.  Cool and pour into ice cream tin.  Chill mixture for 8 to 24 hours.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Blackberry Ice Cream

 This is my version of Blackberry Ice Cream.  There are so many blackberries out there and I needed another use for them!!  

Blackberry Ice Cream
10 to 12 c. blackberries (pureed and strained = 4 c. puree)

1 to 1 1/2 c. sugar (depending on how sweet your berries are)

1 T. lemon juice

1 T. vanilla

1/4 to 1/2 t. cinnamon

5 to 6 c. cream (only fill to fill line)

Place all ingredients in 1 gallon ice cream maker. Chill for 2 hours if possible.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Easter Bunny Cheeseball

I saw a ready made bunny shaped cheeseball and decided I could come up with something to mimic it.  My normal recipe is very orange and I wanted my bunny to be white.  This is what I did, it was a nice change and everyone liked it.  

Easter Bunny Cheeseball

16 oz. cream cheese

2 c. grated mozzarella cheese (1 1/2 c. for cheeseball and 1/2 c. to sprinkle over the bunny)

1/4 c. ranch dressing mix

2 T. fresh chives, snipped

1 t. granulated garlic

1/4 c. sour cream 

slice of cheese cut in the shape of ears (I used cheddar)

dill pickle or olives cut for the eyes ( I used pickles)

Mix together in mixer, first 6 ingredients.  Form onto platter, 2 balls, one for the head and a bigger one for the body.  I used my biggest cookie scoop, 1 scoop for the head and 3 scoops for the body.

Sprinkle bunny with the remaining mozzarella cheese.  Add the ears and eyes.  Cover and chill until serving time.

Add crackers, and veggies at serving time.  Next time I will put the bunny on a bed of lettuce with veggies and keep the crackers separate.  

Lime Blender Salad

 Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday next week.  

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

Strawberry Bundt Cake

 I have been working on this recipe for some time now.  I finally have it perfected and I love it.  Parker wanted pink cake for her birthday.  This one fit the bill.  She ate 3 pieces....I think she loves it too!!

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

March Madness Birthdays......Connor (Mar. 16), Brody (Mar. 20), Tanner (Mar. 20), Lacey (Mar. 22), Parker (Mar. 29) & Seth (Apr.3)