Wednesday, December 19, 2012

Awesome crock pot recipe!

Slow Cooker Honey Garlic Chicken

1 T Vegetable Oil
6-7 Boneless Chicken Breast 
3/4 Cup honey
3/4 Cup soy sauce
3 T Ketchup
2 cloves garlic crushed (I used 1 1/2 T minced garlic)
1 T fresh ginger root (I used 1 T dry ginger)
1 20 ounce can pinapple drained with juice reserved (I didn't use the pineapple)
2 T cornstarch
1/4 c water

Mix together and pour over chicken.  Cook on low for about 4-6 or so hours.  Easy!

I've made this twice in the last month because our family liked this dinner so much.  So glad to have a bunch of great slow cooker recipes.

Surprising great choc chip cookies using Bisquick

Bisquick Chocolate Chip Cookies

  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 3/4 cups Bisquick
  • 1 cup chocolate chips

  1. Beat crisco and sugars till creamy. Add egg and vanilla; beat till thoroughly combined.
  2.  Gradually add Bisquick; mix till thoroughly combined. Add chocolate chips. 
  3. Using cookie scoop, Form cookie dough into Tablespoon-ish sized balls. Place on cookie sheet. 
  4. Bake at 350 for about 9 min.  
I get bored with making the same recipes over and over.  When I saw this recipe using Bisquick, I was very curious and decided to try it.  These are the best tasting cookies I've ever had straight out of the oven.  The next day they were a bit hard, but the microwave helped bring them back to life.  These are more puffy cookies than flat and chewy, which I am happy about.  Give them a try!  


Homemade Caramels
  • 2 cubes of Butter (1 cup) I like to use salted
  • 2 cups of Sugar
  • 1 1/2 cups Light Corn Syrup
  • 2  14oz cans of Sweetened Condensed Milk
  • 2 teaspoons Vanilla Extract

Before you get started get a bowl of ice water ready and set next to the stove.

  1. In a large heavy bottom saucepan melt the butter. Add the sugar, corn syrup and sweetened condensed milk.
  2.  Stir constantly on medium high heat until it comes to a rolling boil. Turn down heat to medium. Continue to stir constantly to avoid scorching. If it does start to scorch, turn the heat down a little. 
  3. Stir until it starts to get a little darker. Check to see if it is done by spooning a little of the caramel into a bowl of ice water.  
  4. Continue to check the caramel until it is the consistency you want (mixture forms a soft ball- took about 15 minutes or so of constant stirring). When it is right, remove from heat and add the vanilla.
  5.  Pour into a greased pan. I use a cookie sheet. Let completely cool before cutting and eating. It takes a few hours for it to completely cool and set up. The longer you wait the better.
Delicious and easy!  Just make sure you keep stirring!