Crock Pot Chicken and Dressing

Crockpot Chicken and Dressing

Ingredients

·         1 whole chicken, boiled, de-boned and torn in bite size pieces  (I used 2 chicken breast and 3 leg quarters and I boiled the chicken in half broth, half water)

·         3 packages Martha White Yellow Cornbread Mix, prepared per the package instructions and crumbled

·         8 (1-ounce) firm white bread slices, toasted and crumbled  (I used day old French bread)

·         2 (14-ounce) cans chicken broth (I used the broth from cooking the chicken, about 3 cups)

·         2 (10 3/4-ounce) cans cream of chicken soup

·         1 medium onion, chopped

·         3 celery ribs, chopped

·         4 large eggs, lightly beaten

·         1 heaping tablespoon ground sage

·         1/2 teaspoon pepper

·         1/4 teaspoon salt

·         1/2 cup butter, softened

Preparation

1.     Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

2.     Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. 

Sweet Potato Casserole

Ingredients:

• 6 cups mashed sweet potatoes (about 6 sweet potatoes)
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 2 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1 cup brown sugar
• 2/3 cup flour
• 2/3 cup melted butter
• 2 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 12-16.

PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE

1 (29 oz.) can pumpkin 1/2 c. sugar 1/2 c. brown sugar 1 (13 oz.) can evaporated milk 3 eggs 4 tsp. pumpkin pie spices 1/2 tsp. salt 1 box yellow cake mix 1 1/2 cubes (3/4 c.) butter, melted 1 c. pecans, chopped Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all.Bake at 350°F for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15.

Pico de Gallo

A recipe really isn’t needed for this but my girls need a recipe. 
Ingredients:

• 5  Roma tomatoes, diced
• 1/2 large onion, diced (I like sweet onion but red onions are pretty)
• 1 jalapeno pepper, seeded and diced fine
• cilantro (not too much)
• juice of 1 lime (about 2 tbsp)
• salt to taste

Directions:
Gently combine all ingredients and adjust to your liking.  I don’t like super hot things but you might want to add more jalapenos.  I also don’t care for cilantro so I only put a couple tablespoons, diced in big pieces so I can dodge it. 

Chicken Taco Chili

Ingredients:

• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 10.5-oz cans diced tomatoes w/chilies (mild Rotel)
• 1 packet taco seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp dried cilantro
• 1 cup chicken broth
• 3 boneless skinless chicken breasts

Directions:

Combine beans, chicken broth, tomatoes w/ green chilies, corn, tomato sauce, cumin, chili powder, salt, pepper and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 8 hours or on high for 5 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker along with dried cilantro and stir together.  Continue to cook for 30 minutes.    Serve with shredded cheese, Fritos and sour cream.

Oven Chicken Taquitos

Ingredients:

• 3 cups shredded roasted chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 teaspoon teaspoon garlic powder
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1 cup shredded Mexican cheese blend (or cheddar)
• 12 corn tortillas
• cooking spray
• guacamole and  sour cream or salsa

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.
2. Combine the chicken in a bowl with the cumin, salt, pepper, chili powder and garlic powder- mix together.
3. Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling).
4. With 1 tortilla in front of you, place about 3 tbsp of the chicken mixture in the center of the tortilla and some of the cheese and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling.
5. Spray the tops lightly with cooking spray, dust with chili powder, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole/sour cream/ salsa, as desired.

Rosemary Bread

Ingredients

• 1 1/4-ounce packet active dry yeast
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoons dried rosemary or 2 tablespoons fresh
• 1/4 teaspoon Italian seasoning
• 1 teaspoon fine salt
• 1/2 teaspoon kosher salt Freshly ground pepper

Directions

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, rosemary, Italian seasoning,  the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush a baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 3 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form loaf.  Place seam-side down on a prepared baking sheet. Repeat with the remaining dough.   Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt.. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.