Spaghetti-Squash Bread

Slow-cooker sweet-and-spicy chicken

Slow-cooker sweet-and-spicy chicken

serves 4 to 6

Active time 20 mins

Total time 3HR 50 MIN

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

coarse salt and ground pepper

4 chicken leg quarters (2.5lbs total) 

1 tablespoon extra-virgin olive oil

1 medium yellow onion, cut into 1/2-inch wedges (root end left in tact) 

3 garlic cloves , minced

3-inch piece peeled fresh ginger, sliced into rounds

1 can (28oz) diced tomatoes

1/2 cup raisins

1. In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. IN a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 mins; flip and cook 2 minutes. 

2. In a 5-to-6 quart slow cooker, place onion, garlic, and ginger, Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low). 

per serv (based on 6) 310 cal; 15 g far (4g sat fat); 25 g protein; 20 g carb; 1 g fiber

$1.86 per serving

***Someday I will put a picture of the finish product. It was actually PRETTY looking. I was worried it would look weird but the raisins got all plump and juicy. I loved the looks of it. The taste was good too. It was nice to have something "different".

The Elders really enjoyed it. Leftovers were pretty good too. Not one part of this dish was wasted. The day after we made it Warren and I ate all the leftover veggies and juice over rice. 

Small Fancy Salad

No-Bake Made With Pudding

Cream Puff Cake

Recipe Type: Dessert

Author: Kristyn {Lil’ Luna}

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 12

A super yummy and tasty way to turn Cream Puffs into a delicious cake

Ingredients

§  1 stick margarine

§  1 cup water

§  1 cup flour

§  4 eggs

§  1 large box instant vanilla or white chocolate pudding

§  3 cups milk

§  1 – 8 oz. pkg. cream cheese, softened

§  1 – 8 oz. carton cool whip

§  chocolate syrup

Instructions

1.    Boil together the margarine and water.

2.    Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.

3.    Bake at 400 for 30 minutes. Cool completely.

4.    In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.

5.    Pour into cream puff crust.

6.    Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

7.    This keeps well for days