4-6 boneless, skinless chicken breasts, or tenderloins (3 tenderloins=1 breast)
18 oz. bottle sweet baby Ray's barbecue sauce ( your choice flavor)
1/4 c. vinegar
1 t. red pepper flakes
1/4 c. brown sugar
1 t. garlic powder
Combine all ingredients except for chicken. Place chicken in bottom of lined crockpot. Pour sauce over chicken. Cook on low for 4-6 hours.
Tuesday, February 26, 2019
Brown Sugar M&M Cookies
2 3/4 c. SR flour
2 sticks butter, softened
1 1/2 c. packed brown sugar
2 eggs
1 1/2 t. vanilla extract
1 c. M&M's
Combine all ingredients. Chill dough for 1 hour before baking. Using a cookie scoop will help the cookies be the same size. Preheat oven to 350 degrees. Place scoops of dough on parchment paper lined cookie sheets, 2" apart. Bake for 15 minutes, or until golden brown. Store in covered container. (smaller cookies can be baked for 8-10 minutes.
2 sticks butter, softened
1 1/2 c. packed brown sugar
2 eggs
1 1/2 t. vanilla extract
1 c. M&M's
Combine all ingredients. Chill dough for 1 hour before baking. Using a cookie scoop will help the cookies be the same size. Preheat oven to 350 degrees. Place scoops of dough on parchment paper lined cookie sheets, 2" apart. Bake for 15 minutes, or until golden brown. Store in covered container. (smaller cookies can be baked for 8-10 minutes.
Tuesday, February 19, 2019
Mediterranean Chickpea Salad
2 15 oz. cans chickpeas (garbanzo beans), drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, chopped
1/2 c. kalamata or black olives, sliced
1/2 c. crumbled feta
salt
pepper
Lemon Parsley Vinaigrette
1/2 c. olive oil
1/4 c. white wine vinegar/cooking sherry
1 T. lemon juice
1 T. chopped parsley
1/4 t. red pepper flakes
salt
pepper
In a large bowl, toss first 5 vegetables. Add feta. Season with salt and pepper to taste. Place 1st 5 ingredients of vinaigrette in a jar with a well fitting lid. Shake until blended. Season with salt & pepper. Pour over salad and serve.
*good with baked salmon
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, chopped
1/2 c. kalamata or black olives, sliced
1/2 c. crumbled feta
salt
pepper
Lemon Parsley Vinaigrette
1/2 c. olive oil
1/4 c. white wine vinegar/cooking sherry
1 T. lemon juice
1 T. chopped parsley
1/4 t. red pepper flakes
salt
pepper
In a large bowl, toss first 5 vegetables. Add feta. Season with salt and pepper to taste. Place 1st 5 ingredients of vinaigrette in a jar with a well fitting lid. Shake until blended. Season with salt & pepper. Pour over salad and serve.
*good with baked salmon
Baked Salmon
garlic, minced
salt & pepper
1/2 c. grilling sauce or light honey bbq sauce (I used Lawry's steak & chop marinade)
salmon fillets, I used skinless, boneless, thawed
Combine first 3 ingredients. Spray dish. Preheat oven to 400. Place fillet in dish and brush with 1/2 of sauce. Bake 15 minutes and brush sauce on again. Bake a total of 35-40 minutes until salmon flakes easily. Serve with favorite sides.
*may be baked inside aluminum foil for moister salmon and less mess.
salt & pepper
1/2 c. grilling sauce or light honey bbq sauce (I used Lawry's steak & chop marinade)
salmon fillets, I used skinless, boneless, thawed
Combine first 3 ingredients. Spray dish. Preheat oven to 400. Place fillet in dish and brush with 1/2 of sauce. Bake 15 minutes and brush sauce on again. Bake a total of 35-40 minutes until salmon flakes easily. Serve with favorite sides.
*may be baked inside aluminum foil for moister salmon and less mess.
Apple Turnovers
1 pkg frozen puff pastry (2 sheets), thawed
2 c. peeled and diced apples, I used Fuji
1/2 t. cinnamon
1 T. splenda blend brown sugar, or brown sugar
1 T. lemon juice
1 egg, whisked, optional
sanding sugar, optional
Line 2 baking sheets with parchment paper. Unroll thawed pastry onto baking sheets (1 sleeve per sheet). Pastry should still be cool, not warm. Seal any perforations or tears, and cut each sheet into 4 squares. Space squares 2" apart. Combine apples, cinnamon, brown sugar and lemon juice. Using a slotted spoon, place 1 T. mixture in middle of square and fold over, forming a triangle. Crimp sides with a fork. Cut 3 slits in tops of turnover. Bake 17-20 minutes at 400 degrees, until golden brown and puffed. (Do not overfill pastry.)
*Brush egg over pastries & sprinkle with sanding sugar before baking, if desired.
**Serve with vanilla ice cream as a dessert or as a breakfast pastry.
Photos: 1st picture is apples in square before folding, 2nd picture is after folding, before baking, 3rd picture is after baking.
2 c. peeled and diced apples, I used Fuji
1/2 t. cinnamon
1 T. splenda blend brown sugar, or brown sugar
1 T. lemon juice
1 egg, whisked, optional
sanding sugar, optional
Line 2 baking sheets with parchment paper. Unroll thawed pastry onto baking sheets (1 sleeve per sheet). Pastry should still be cool, not warm. Seal any perforations or tears, and cut each sheet into 4 squares. Space squares 2" apart. Combine apples, cinnamon, brown sugar and lemon juice. Using a slotted spoon, place 1 T. mixture in middle of square and fold over, forming a triangle. Crimp sides with a fork. Cut 3 slits in tops of turnover. Bake 17-20 minutes at 400 degrees, until golden brown and puffed. (Do not overfill pastry.)
*Brush egg over pastries & sprinkle with sanding sugar before baking, if desired.
**Serve with vanilla ice cream as a dessert or as a breakfast pastry.
Photos: 1st picture is apples in square before folding, 2nd picture is after folding, before baking, 3rd picture is after baking.
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