Thursday, February 25, 2016

Cranberry Chicken

I am thrilled with this recipe
because I always put cranberries out for the turkey dinner
and usually only 1 person eats any,
leaving me with a TON of leftovers.......

3/4 cup chopped carrot
3/4 cup of chopped onion

Place in crockpot.

1 can of cranberries (or whatever is left)
1/2 cup bbq sauce (hickory if you have it)
1/2 cup ketchup
1/3 cup brown sugar
2 tbsp. Dijon mustard
1 tbsp. lemon juice
1/2 tbsp dried crushed chillies (I used chili spice)

Mix in a large bowl

3-6 SKINLESS quarter chickens
***personally I think boneless skinless thighs or 2 cups of deboned leftover turkey/chicken would be amazing***

1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp black pepper

Mix spices in a large Ziploc bag, and shake rinsed chicken in them.

Arrange chicken in crockpot.
Cover the meat with the sauce.
(if you have to layer the chicken ensure some of the sauce is on each piece)

Cook covered on low for 6 to 7 hours
or on high for 3 to 3 1/2 hours.

Remove chicken with slotted spoon

Rinse the veggies in a strainer with HOT water and serve as side dish. *** unnecessary if using deboned leftovers***

(found in Company's Coming - Chicken Now pg 99)

We served this with peas and rice.

"Bon Appetit!"

Monday, February 22, 2016

Apple Cake

  • 2 eggs
  • 1 cup coconut oil {or oil or butter}
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • diced apples (mine were frozen)
  • caramel topping - optional
  • walnuts - optional

  1. Preheat oven to 350 degrees
  2. Grease a 9×13 inch rectangular cake pan
  3. Beat oil and eggs until creamy
  4. Add sugar and vanilla and beat well
  5. Combine flour, cinnamon, salt and baking soda together in a bowl
  6. Slowly add flour mixture to the egg mixture
  7. and mix until thoroughly combined
  8. The batter will be very thick
  9. Fold in half of the diced apples
  10. Spread half the batter into the prepared pan
  11. Spread 1/4 of the leftover apples
  12. Spread the rest of the batter onto those apples
  13. Top with the last of the apples
  14. I added a few crushed walnuts on top
  15. I drizzled some caramel topping over the top
  16. Bake for 45 minutes or until cake is done in the center.
  17. Cool.

No caramel sauce on hand???
Caramel Glaze for the top:

  • 4 Tablespoons butter
  • 3 Tablespoons brown sugar
  • 3 Tablespoons white or raw sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 1-2 Tablespoons confectioner’s sugar, sifted
  1. Heat butter, sugars, vanilla and milk over medium heat
  2. whisk constantly
  3. When it reaches a boil, boil for one minute
  4. whisk constantly
  5. Remove from heat and continue stirring 
  6. Add one tablespoon confectioner’s sugar to thicken.
    Use more if it needs to thicken more.
*Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps.


A deep round dish will NOT work for this.... the apples make the center too gummy. Ensure you use the right pan! But YUMMMMMMMM

Saturday, February 20, 2016

Candy Cane Swirl Cheesecake

I have made this before and thought it would be a good idea for Christmas dessert 2015. Didn't quite turn out they way I wanted it to, but those that ate it enjoyed it.


Cream Cheese Mixture:

3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1.5 tsp vanilla extract
3 eggs
42 Hershey's Kisses brand candy Cane Mint candies (divided 30/12)
1 Tbsp milk
1.5 cups sweetened whipped cream

Cookie Crumb Crust:

1.5 cups vanilla wafer cookie crumbs (approx 45 crushed cookies)
1 Tbsp sugar
1/4 cup (1/2 stick) melted butter


1. Heat oven to 350F degrees. Prepare cookie crumb crust. Stir together wafer cookie crumbs and sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2 inch up side of 9" springform pan. Bake 8 minutes; cool.

2. Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.

3. Remove wrappers for 30 candies. Place candies and milk in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute, stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by table spoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

4. Bake 45-50 mins or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove
side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers.

Makes 12 servings.