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

Lemon-Blueberry Yogurt Loaf

For the Loaf:

·      1 1/2 cups + 1 tablespoon all-purpose flour, divided

·      2 teaspoons baking powder

·      1/2 teaspoon kosher salt

·      1 cup plain whole-milk yogurt (We used non-fat and it worked fine)

·      1 cup sugar

·      3 large eggs

·      2 teaspoons grated lemon zest (approximately 2 lemons)

·      1/2 teaspoon pure vanilla extract

·      1/2 cup vegetable oil

·      1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

·      1/3 cup freshly squeezed lemon juice

·      1/3 cup sugar

For the Lemon Glaze:

·      1 cups confectioners’ sugar, sifted

·      2 to 3 tablespoons fresh lemon juice

Directions:

1.  Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

2.  In a medium bowl, sift together flour, baking powder and salt; set aside.

3.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

4.  Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

5.  While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

6.  Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

7.  To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Yields: 1-9x5 loaf

Note:

·      This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.

·      It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

·      This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

From: www.sweetpeaskitchen.com

Jill's easy breadsticks

Finally made these last night

Bread Sticks

1 Tablespoon instant yeast

1 1/2 cups warm water

1 Tablespoon honey

1 teaspoon salt

4 cups flour

Mix together and knead in mixer for 10 minutes. Meanwhile melt 1/2 cup butter or margarine in a cake pan in the oven. (I always use half the amount of butter and use a cookie sheet). Be careful not to scorch the butter. When dough is ready, roll it out into a rectangle similar in size to your pan. Cut into 1 inch strips. Place in pan, turning so all sides are coated with melted butter. Sprinkle with garlic salt and Parmesan Cheese Let rise about 15 minutes. Bake 20-25 minutes at 425 degrees

*We also tried half the pan with Johnny's garlic spread (big seasoning jar from Costco) 

From Jill’s blog “quick and easy breadsticks”