I made this tonight and it was excellent.
6-8 skinless chicken thighs (I used a whole chicken instead)
1/2 sup soy sauce
2 Tbsp. brown sugar
2 Tbsp. grated fresh ginger
2 garlic clovers, minced
1. Wash and dry chicken. Place in slow cooker
2. Combine remaining ingredients. Pour over chicken.
3. Cover. Cook on high 1 hour. Reduce heat to low and cook 6-7 hours.
4. Serve over rice with a fresh salad.
From Fix-It & Forget-It Recipes for Entertaining
Caribbean "Jerked" Chicken
1/2 cup sliced green onions
2 tablespoons grated ginger root
1 teaspoon ground allspice
3 fresh jalapeno chiles, seeded and coarsely chopped
1 teaspoon vegetable oil
2 teaspoons seasoned pepper
1/2 teaspoon salt
1 clove garlic
1 tablespoon honey
5 chicken thighs and drumsticks (joined together)
Papaya (optional), peeled and sliced.
In a blender or food processor, combine onions, ginger, allspice, jalapeno chiles, oil, seasoned pepper, salt and garlic. Process until finely chopped. Stir in honey to form a paste. Brush on all sides of chicken. Place a rack in a slow cooker. Place chicken on rack. Cover and cook on Low 4 to 4 1/2 hours or until chicken is tender. Serve with rice. Garnish with papaya, if desired.
To crisp the "jerked" coating on the cooked chicken, broil or grill for several minutes or until bubbly.
From the Complete Crockery Cookery.
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 Tbsp. water
2 large eggs
2 tsp. vanilla extract
1 1/3 cups all-purpose flour
3/4 cup baking cocoa
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup chopped nuts (optional)
1. Preheat oven to 350*. Grease 13 x 9-inch baking pan.
2. Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.
3. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut in bars. Makes 2 dozen brownies.
This is the best brownie recipe I've found. I don't add the nuts, but I add about 1/3 cup of peanut butter sometimes.
3 Tbsp. butter or margarine
1 No. 2 can (2 1/2 cups) pineapple tidbits or crushed pineapple
California walnut halves
2/3 cup brown sugar
1/3 cup shortening
1/2 cup granulated sugar
1 tsp. vanilla
1 1/4 cups sifted cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1. Melt butter in 9 x 1 1/2 inch round pan. Drain pineapple, reserving 1/2 cup syrup.
2. Arrange cherries and nuts in bottom of pan.
3. Cover with brown sugar, then pineapple.
1. Cream together shortening and granulated sugar; add egg and vanilla; beat until fluffy.
2. Sift together dry ingredients; add alternately with reserved syrup, beating after each addition.
3. Spread over pineapple. Bake in moderate over (350) 45 to 50 minutes. Let stand 5 minutes.
4. Invert on plate. Serve warm.
1/3 cup butter or margarine, softened
2/3 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 cup applesauce (I use cinnamon applesauce)
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
1. Beat butter with mixer for 30 seconds.
2. Add the brown sugar, cinnamon, and baking soda. Beat till combined.
3. Beat in egg and applesauce till combined.
4. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the rolled oats.
5. Drop dough by teaspoons 2 inches apart on an ungreased cookie sheet.
6. Bake at 375 oven for 8 to 10 minutes or till lightly browned.
7. Transfer cookies to a wire rack and let cool.
Makes about 30 cookies.
Cookbook: Better Homes & Garden
3-4 lb. beef roast
1 cup water
1 cup ketchup
2 tsp. chili powder
3 Tbsp. Worcestershire sauce
4 Tbsp. vinegar
2 tsp. salt
2 Tbsp. sugar
2 tsp. dry mustard
1 medium onion, finely chopped
1/2 cup water
1. The night before serving, place roast in crock-pot with 1/2 cup water.
2. Cover. Cook on low 10-12 hours.
3. Also the night before serving, combine remaining ingredients and refrigerate 8-10 hours.
4. In the morning, shred roast with fork and return to cooker. Pour 1/2 of remaining ingredients over top. Mix together.
5. Heat on low until mealtime.
6. Serve on rolls.
7. Use the remaining sauce as extra sauce for sandwiches.
Cookbook: Fix-It & Forget It Recipes for Entertaining.
4-6 skinless chicken breast halves
10 3/4-oz. can cream of chicken, celery, or mushroom
4-6 potatoes, peeled and sliced
6-oz. pkg. stuffing mix
1 1/4 cups water
2 Tbsp. melted butter
1. Place chicken in crock-pot
2. Spoon soup over chicken
3. Top with potatoes
4. Combine stuffing mix, water and butter. Spoon over potatoes.
5. Cover. Cook on low 6-7 hours.
**I love this recipe, it's great comfort food. The problem is it always comes out to bland. Now I put in a ton of seasonings, an onion, carrots, celery, and anything else I can throw in there. If anyone ever makes this and finds a way to make it have a little more flavor, I'll send you a cookie.
Cookbook: Fix-It & Forget-It Recipes for Entertaining
12 ounces beer, room temperature
3 1/4 cups flour
3 teaspoons sugar
3 teaspoons baking powder
2 teaspoons melted butter
1/2 teaspoon salt
1. Mix all ingredients except butter to form a sticky dough.
2. Place in greased, covered bowl.
3. Let rise for 1 hour.
4. Pour into greased loaf pan.
5. Smooth the top.
6. Bake at 350* for 60 minutes.
7. Brush with the melted butter the last 10 minutes of baking.
1 whole chicken or 4 boneless breasts
2 cans Italian Spicy Tomato Sauce or 1 jar prepared spaghetti sauce
1lb Velveeta cheese or mexican style velveeta
1 box noodles your choice
1 sauteed onion
1. Simmer chicken in water until done
2. Saute onion
3. Heat sauce and melt cheese together
4. Add onions and chicken
5. Cook noodles in chicken water
6. Toss noodles with sauce