Bourbon Chicken

I had heard about this recipe on a chat board I frequent and had been wanting to try it for awhile. They refer to it as "crack chicken" on there because it is so good and addicting! So last night I had the girls over for dinner and finally got a chance to make it. I used the crockpot version and it turned out great!

Crockpot style

3 lbs boneless chicken breasts
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
2 tbsp of corn starch

I used frozen chicken tenderloins. Mix all ingredients into your crockpot, throw in the chicken. Cook on high for 3 hours or on low for 6-8. Serve over rice.
Now how easy is that???

Skillet Version
2 lbs boneless chicken breasts cut into bite-size pieces
1 tablespoon cornstarch
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

I usually do this step the night before and let it marinade, but the recipe will work if you don't let it sit overnight. Cut the chicken into bite sized pieces and then mix all of the ingredients below the olive oil together and pour into a ziploc bag and add the chicken (you can throw this in the freezer if you want to have it another night or even make a double batch so you have one for later!) .The next night I'll pull the chicken mixture out, heat the oil in a pan and add the mixture to the hot oil just long enough to brown the chicken and remove the chicken.Then remove about 1/4 cup of liquid and mix the cornstarch in until it is dissolved. You can also mix the cornstarch with water if you prefer, and add that to the pan. Add the chicken back and bring to a hard boil. Reduce heat and simmer 20min. Serve over hot rice.

Gourmet Caramel Apples

Okay...these didn't turn out all that great for me at first. They taste just wonderful, the problem is they aren't very pretty. At least not the way you see them in the stores. But as I went on, I learned a few tricks. First, don't use as much water in the caramel as it says on the bag. It won't harden as well. Second, wait a little while after heating the chocolate before dipping. If you dip them immediately, the chocolate will melt the caramel and everything will run back off. And let the chocolate sit for a minute before adding any decoration (candy, nuts, etc.).

Also, this is very time-consuming and messy. So if you have made these or try this and find an easier way, please let me know how they turned out!

5-6 Large Apples
1 bag caramels (i used the new caramel bits)
Sticks for apples - ask in the meat dept and most places will give them to you free!
Chocolate wafers
Candy/Cookies/Nuts for decoration

Wash and dry apples. Press sticks thru top center of each.

Heat caramel with 1 tbsp water in microwave for 1 minute. Stir vigoriously until smooth. Immediately dip apples in hot caramel and set on wax paper. Let set for about 15 minutes. Once they cool, you may have to scoop the dripped caramel up and press back onto apple

Heat chocolate in microwave. Let chocolate sit and cool for a few minutes. Spoon melted chocolate over apple. Let sit and cool. Sprinkle with any additional toppings.

Examples of kinds I made...
Caramel/White Chocolate/Milk Chocolate/Chopped Walnuts
Caramel/Milk Chocolate/Mini M&Ms
Caramel/White Chocolate/Crushed Oreos
Caramel/White Chocolate/Milk Chocolate
Caramel/Milk Chocolate/Crushed Oreos

Buffalo Chicken Pinwheels

This one is always a big hit when I make it here for football games or take to parties. My only problem with it is it's a little time consuming and it doesn't make a ton.

2 cans Pillsbury refrigerated crescent rolls
1 13oz can of chicken breast
2 tablespoons of red hot pepper sauce
1 block of cream cheese, softened
1 packet Hidden Valley ranch powder
1/2 Cup shredded cheese

Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough and separate each can into 4 rectangles. Firmly press together perforations to seal.

Heat chicken in small skillet over low heat. Stir in Red Hot sauce and let it cook in, stirring occasionally. Mix softened cream cheese with powdered ranch until blended.

Spread a spoonful of cream cheese mixture on each rectangle. Sprinkle evenly with chicken and cheese. Starting on one short side, roll up each rectangle and press edges to seal.

Refrigerate for approximately 30 minutes to chill, if you have time. This will help them keep their shape better when you cut them. Cut each roll into 6 slices and place on cookie sheet.

Bake 13-17 minutes or until edges are golden brown. Serve warm.

Easy Crockpot Turkey

This is one I use when i know we are going to be busy for a couple days because it makes alot. And it's super easy, so great for a day when you are running behind.

1 Butterball boneless turkey breast (I get the ones that are already seasoned and come with a gravy packet)
1 can of chicken broth
1 can cream of chicken soup
Seasoning to taste

Mix cream of chicken soup and chicken broth in crockpot. Cut open turkey and set in mixture. I usually cut the netting off, but that doesn't make a difference. Also, I sprinkle with Herb & Garlic Roasting Rub and seasoning salt. Cover and cook on low for 8 hours. Serve with mashed potatoes or rice.

Sloppy Buffalo Joe's

This is a yummy twist on your regular old sloppy joe. I got it off the Rachael Ray website and just made it for the first time earlier this month. I made a few changes, just because we are picky. I left out the carrot and celery and used garlic powder instead of fresh garlic. And added a half cup of Frank's Red Hot to give it a little more kick.


2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon until browned. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more.

Serve with either blue cheese or monterey jack crumbles on hard rolls. Ranch is always good too!

Quick-N-Easy Party Dip

I know everyone likes this one, and it's the easiest thing I know how to make.

Prep Time: 5 minutes

1 16oz container of Sour Cream
1 jar of Salsa (any kind)
1 packet Hidden Valley Ranch dip powder
2 Cups shredded cheese

Mix sour cream and ranch powder until blended. Stir in salsa and shredded cheese. Refridgerate at least 1 hour before serving. Serve with chips and crackers.

Stuffed Pepper Soup

This is a great, easy recipe to make the night before in the crockpot and then just throw on the next morning before work.

Prep Time: 30 minutes

2 lbs ground meat
2 green peppers, chopped
1 29 oz can tomato sauce
2 15 oz cans diced tomato
2 beef bullion cubes
1/4 C brown sugar
2 tablespoons soy sauce
2 1/2 cups cooked rice
1 C water or chicken stock
Seasoning to taste

Brown ground meat and drain. While ground meat is browning, cook rice. I sprinkle in some garlic and herb powder with some red pepper and seasoning salt on my meat while it is cooking. Also, I usually use Minute rice and it works fine also.

Mix tomato sauce, diced tomato, brown sugar, soy sauce and chicken broth in crock pot. Throw in beef bullion cubes and chopped peppers.

Once cooked, add ground meat and rice to sauce.

Cook on low for 6-8 hours.

Serve hot with french bread for a yummy meal!