Teriyaki Chicken in the Crock Pot

I'm trying to widen my crock pot recipe category. There is nothing better on a busy day than to walk in the house at 5 and smell dinner done! Now that is a good thing, no matter what your season in life.
I found this recipe on Leigh Ann Wilkes blog Homebased Mom. It is easy to assemble cooks in 3 hours and is delicious.
I have found a new love for chicken thighs, I don't know why but they just work. I was also happy as I had everything in the house to put this quick meal together. This was a perfect meal on a very busy day. Here is the simple recipe:

Put 5-12 frozen chicken thighs in a crock pot.
Mix together
3/4 cup soy sauce
3/4 cup sugar
2 minced garlic cloves
6 Tablespoons cider vinegar
3/4 teaspoon ground ginger
1/4 teaspoon pepper
5 teaspoons cornstarch
5 teaspoons water
Pour sauce minus the cornstarch and water over the chicken thighs. Cook on low 2 1/2 to 5 hours. that is a wide range but depending on the size of your crock pot and the amount of chicken you use. I used about 6 frozen thighs and the full amount of sauce. It was done in about 3 hours on low. It is safe to leave your crock pot on the warm setting for 2 hours.
Remove meat, clean off any fat and shred meat. Pour sauce in a strainer or a gravy separator. Remove fat. pour sauce in a sauce pan and heat add cornstarch mixed with water. Stir until sauce comes to a boil. Boil for a minute or two. Serve chicken and sauce over sticky rice. I added steamed veggies for a perfect meal.

Pumpkin Cheescake and a Birthday Boy

Our 'newborn' turned 23 this week. Family tradition allows the birthday child to choose their favorite meal. Over the years meals have varied from pizza to hamburgers and many things in between. As children get older their tastes seem to get more expensive. No longer will a Happy Meal suffice!

That's Max and his cute girlfriend, Jess

Max chose grilled pork tenderloin, twice baked potatoes, yummy rolls and cheesecake.
Today we will focus on the cheesecake. Max didn't mention what kind of cheesecake he wanted (OK, I didn't ask). Being the middle of October I have pumpkin on my mind, pumpkin cheesecake to be exact.  A Google search lead me to a Pumpkin Cheesecake recipe by Paula Dean. This recipe had over 500 five star reviews. I read several of the reviews and made a few changes. It was a heavenly combination of a pumpkin pie and a cheesecake. Here is Paula Deen's Recipe with my modifications.

Pumpkin Cheescake

Crust:

• 1 3/4 cups graham cracker crumbs--I used 2 cups
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter
• Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin or 2 cups
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar-- I used 1 cup
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• Mix together cracker crumbs, brown sugar, cinnamon and melted butter. Press in bottom and up sides of a 9 inch springform fan. Put in freezer.
• Mix cream cheese in bowl of mixer till smooth. Add pumpkin, eggs and egg yolk, sour cream, sugar and seasonings. Mix untill combined. Pour mixture into chilled crust. I had about 1 1/2 cups too much filling. It would have filled my pan to the brim. There were complaints of the cheescake spilling over the pan. Since I didn't want a mess in my oven I reserved some of the filling and will make mini cheesecakes. Maybe a 10 inch pan would have worked (I didn't have one).
• I wrapped the bottom of my springform pan with 2 layers of foil and baked  the cheese cake in a water bath. Put wrapped pan in a larger pan--such as a roaster pan and add an inch or two of boiling water in the roaster pan. I went to a chessecake class taught by a chef at Thanksgiving Point. He praised this waterbath method as the best way to cook cheesecake. It does have a wonderful texture when cooked this way. Bake cheesecake at 350 for about an hour and 10 minutes. Remove cheesecake from oven and let cool at room temperature for 15 minutes. Cover and refrigerate at least 8 hours or overnight. 
• Cut cheesecake with a knife that has been dipped in hot water, clean after each cut. Serve with ice cream or whipped cream. Cheesecake improves with age. I had a slice for breakfast today (day 4) it was perfect, and then gone. I don't know how it would taste on day 5! It is certainly a dessert that can be made a day or two ahead. That's great news for a busy cook.
• This was a delicious dessert that was enjoyed by all. Yes, 5 stars!
• 
  

TWD Basic Biscuits

Years ago I was going to the hospital to have a baby, number five or six, I don't remember. I asked Hubby if he wanted to learn how to  make a few simple dishes. His answer was--do you want to learn how to change the oil in the car? I didn't. So I did the cooking and hubby did outside stuff. It worked out fine for 35 years.
But seasons in our life change, kids are gone and Hubby has more time. He has been a great help in the kitchen, I have had health problems, he has stepped right in and been so helpful. I do have the best husband.
What does this have to do with Dories Basic Biscuits??  Hubby wanted to learn to make Biscuits and Gravy--the ultimate male comfort food. I really didn't care to perfect it so he went to work. I gave him Dories Basic Biscuit recipe, he read it and reread it. I watched over his shoulder just a bit and gave him a few pointers. I'm happy to say that Hubby now makes perfect Buttermilk Biscuits. We have tried several recipes but we always come back to Dories Basic Biscuit.
It comes together in minutes and is consistently delicious. Hubby also has Sausage Gravy perfected, but it is not so photogenic. The boys all agree it is delicious, and the girls don't mind it either.
So when I see a nice plate of biscuits on the table I think of a loving hubby who was willing to step outside his comfort zone and learn something new. For the record--I have not learned how to change the oil in the car. But I do know how to drive thru Jiffy Lube!
Thanks for letting me ramble. The purpose of my blog is not only sharing yummy recipes but also sharing stories that my children and grandchildren may someday enjoy. Don't you wish you knew more about your father or grandfather?
The complete recipe for Basic Biscuits will be on Jennifer's Blog, Cooking For Comfort. Or just purchase Dories book, it will become your kitchen friend.

Just Crafty

I have become somewhat obsessed lately with English Paper Piecing. I am sewing hundreds of little 'hexes' together to form a Grandmothers Flower Garden Wall Hanging. It will hang above my stairs and hopefully loook beautiful.

It is a labor of love as is any had stitched piece. The beauty of English Paper Piecing is that it is portable. It has been with me all over the west. It is a perfect project to while away the hours on a long car ride. It can even be taken on planes.

I like to stitch a few moments in the morning when the sun comes through the window. Everything look better in natural light. While I still have a long way to go I'm happy with my progress on my Grandmothers Flower Garden.

One Good Hot Roll

My mother has been the designated 'roll maker' for all my life. She makes wonderful hot rolls, she kneads them by hand and lovingly rolls them out and dips them in butter as she places them on the pan. Dinner was always better when Mom made hot rolls. Mom still makes hot rolls, but not very often. She's 83 for pete's sake and deserves a rest.

So that means if we want hot rolls it is up to me. Yes, I can make hot rolls I have and I could do it again if necessary. But I have found a 'Semi-Homemade' answer to the problem. It starts with Rhodes Frozen Roll Dough. The recipe is simple. Remove desired rolls from freezer and place on a plate. Cover with plastic wrap for about 1 hour. You don't want the rolls to raise, just come to room temperature. Brush rolls with melted butter, lots of it. Now brush the rolls with mayonnaise, again use plenty of it. Roll the butter/mayonnaise laden rolls in fresh grated Parmesan cheese. They will look like furry little snow balls. Sprinkle with your choice of seasoning. I like garlic salt and Pampered Chef's Italian seasoning. Place in muffin tins that have been brushed with, you guessed it, plenty of butter. Cover with plastic wrap and let raise till double. Bake as directed on package.

Serve this tasty roll with pasta or any dish. Or just eat them plain. This is one good roll.

Introducing Baylee

Isn't she a doll! This is Baylee, our 13th grandchild. She is sweet, beautiful and so fun to love and kiss. Is there anything better than new born kisses--I think not! Baylee is one of our closest grandchildren, just a 58 minute plane ride away. We are so happy when our children live close to a major airport.

Welcome Baylee!

A New Look and Carrot Zucchini Cake

I'm excited to have a new blog look. Thanks to Rebeka from Monkeys Love Donuts I have a fun updated blog with my own button! Rebeka was so fun to work with, she is amazing.
Now for the recipe. We have had the most beautiful September, temperatures around the 80's. So that means our garden is still producing a bit. I had one last zucchini, I think I found the perfect recipe.

This has to be good for you, it is full of carrots, zucchini, dates, nuts and honey. Now that is one great list!
The recipe comes from Better Homes and Gardens. I substituted dates for the raisins. Delicious! I do love dates. The recipe calls for a Citrus Cream Cheese Frosting. It tasted great but was so soft that it didn't set up even after refrigeration. So you might want to find a cream cheese frosting you can trust! But do add the citrus, it adds a great flavor. This is one great cake full of yummy ingredients
Here is the recipe for Carrot and Zucchini Cake.

Just A Soft Cookie

I asked a friend one day what her favorite treat was. Her response surprised me. "I just want a soft cookie", she said. She didn't mind a little chocolate but she didn't want a brownie. Just a soft cookie. I decided nuts were out as were many other additions that added crunch or too much texture to the cookie. I didn't want a sugar cookie--soft but boring.
I made a cookie I had pinned, took one bite and knew I had found the 'soft cookie' I was looking for. It had a little peanut butter, a small amount of oatmeal and just enough chocolate it give it character. And it was soft!
I called my friend and said I had the perfect cookie for her. She took one bite and agreed, it was soft, it was perfect!

Just a Soft Cookie

1 ¼ cups flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

½ cup creamy peanut butter

½ cup granulated sugar

1/3 cup brown sugar

½ teaspoon vanilla

1 egg

½ cup rolled oats

½ cup semisweet chocolate chips

Whisk together flour, soda and salt, set aside

Cream butter, peanut butter, sugars and vanilla for about 3 minutes on medium speed. Add egg and beat to combine. Add flour and mix until just combined. Stir in the oats and chocolate chips. Use a large cookie scoop, about 3 tablespoons and drop dough on a parchment lined baking stone. Bake at 350 for 10-13 minutes or until cookies are lightly golden. They will not look done, but if the edges are set and the cookie is puffy they are done. Let cookie cool on baking sheet. This recipe makes about 18 large cookies.

Recipe adapted from What Megan's Making

TWD Flip-Over Plum Cake

By now I shouldn't be surprised that Dorie has created another fun and delicious recipe. I didn't quite know what to expect I have never cooked with plums. I love Dories description, 'a texture that can't decide whether it wants to be a cake or a pudding'. The crispy cake bites were yummy and the pudding bites were a fun surprise. The plums added a bright flavor and color. I can't wait to make this for the 'Grandmas', I know they will love it!
The complete recipe will be on Project Domestication. Or it's on page 42 of Baking, From My Home To Yours. A cookbook that everyone should own.

Secret Recipe Club--5 Minute Fudge

Another great month as a member of the Secret Recipe Club! This month I had the pleasure of getting to know Melissa at Melissa's Cuisine. Melissa is a great cook, her blog is full of yummy foods. I had a hard time choosing between cinnamon rolls, cookie dough or several kinds of pizza. But a simple chocolate fudge recipe caught my eye. This recipe is a favorite of her husband, who makes it often. It is smooth and creamy and very easy to make. It is made with common pantry ingredients and I'm happy to say you do not need a candy thermometer. Thanks Melissa for a great recipe, I'll make it often. I also have several other recipes bookmarked.

5-Minute Fudge
2/3 cup Carnation Evaporated Milk (it's the tiny can)
1-2/3 cup sugar
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla
1-1/2 cups mini marshmallows (you can also quarter regular sized marshmallows)
1-1/2 cups semi-sweet chocolate chips

1. Mix milk, sugar, butter, and salt in a saucepan over medium heat.
2. Bring to a boil and cook for 5 minutes, stirring constantly.
3. Remove from heat and add vanilla, chocolate chips, and marshmallows.
4. Stir until marshmallows melt.
5. Immediately pour into a greased 8x8 pan.
6. Cool before cutting into squares.
I added some chopped walnuts

Something Crafty

I have five grandchildren that are in grade school. I wanted to send them a little something in the mail to let them know that we love them and are thinking of them. I also wanted them to laugh! A card is good, a laugh is great and a 2 dollar bill is wonderful. So I made some silly cards, tucked a 2 dollar bill inside and a handwritten message by Grandpa or Nana. And sent them on there way and hoped that I brightened a child's day.

 

Moosical Chairs

 

A Big Mac

 

Because they always know when you are eating outside.

 

Breakfast in Bed

 

He was allergic to nuts

What makes you smile????

Cracked Pepper Salad Dressing

Cracked Pepper Dressing has been a family favorite for years. The recipe came from a Taste of Home Magazine, seems like many of our favorite recipes come from this source. This dressing reminds me of a Ranch Dressing with a lot more flavor. I usually have the ingredients in the fridge to make it and it keeps for a week or so.
Cracked Pepper Dressing is delicious on a Garden Salad or Baked Potatoes. Make it and you may never make a 'packet' dressing again.

Cracked Pepper Salad Dressing

2 cups mayonnaise

¼ cup water

¼ cup milk

¼ cup buttermilk

3 Tablespoons grated fresh Parmesan cheese

1 Tablespoon coarsely ground pepper

2 finely chopped green onions

1 Tablespoon lemon juice

1 clove garlic, pressed

Salt

In small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

Crock Pot Chicken Tortilla Soup

I went to a class on cooking with a crock pot. It was taught by the author of 101 Things To Do With A Crock Pot, Janet Eyring. It was very interesting, did you know that every time you lift the lid on your crock pot you add 30 minutes cooking time to the recipe? That would explain why dinner is late!
I made one of the recipes suggested and it was delicious. A perfect meal for a busy fall evening.

 Chicken Tortilla Soup

1 pound chicken, cooked and shredded

1 small can diced tomatoes

1 can enchilada sauce, 10 ounces

1 small can chopped green chilies

1 can chicken broth

1 can corn or frozen corn

1 onion diced

1 clove garlic, minced

2 cups water

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon dried cilantro--look for this in the produce department

1 bay leaf

Combine all ingredients in a slow cooker. Cover and cook on low 8-10 hours or on high 4-5 hours. Serve with tortilla chips, sour cream and cheese.

Janet Eyring—101 Things to do with a Slow Cooker

I asked Janet why the recipe called for cooked shredded chicken. She cooks a crock pot full of chicken breasts and shreds them. She then bags them in 2 cup portions and freezes them. So when she makes this recipe she just puts a bag of frozen shredded chicken in. Making it a very quick meal to assemble.

Candise tried it with frozen chicken tenders, she said it cooked perfect. She just took out the tenders before serving and shredded them and put them back in the soup. Candise added a can of drained black beans and served the soup with diced avocado and a splash of lime. Perfect.

Did you know it takes about 9 chicken tenders to equal a pound? I love my kitchen scale. When I made the soup I used homemade enchilada sauce, it was pretty warm, we liked it. Candise used a can of mild enchilada sauce, next time she would use either a medium or hot variety of enchilada sauce.

So friends, here is way more information than you probably need. Try this soup, it was delicious.