I gave up the crock pot a while back and now I'm regretting it. Might have to go buy another. Or have the kids over and have them bring mine back to make this!
SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!
From Kim Turner on Facebook: https://www.facebook.com/photo.php?fbid=10151509023982751&set=a.10150951178022751.411948.561262750&type=1&theater
Sunday, January 26, 2014
Hot cocoa
I've got to try this. The package stuff has been killing John lately. And let's be honest, who knows what kind of stuff is in those little packets. So this is on the list!
Directions
http://allrecipes.com/recipe/creamy-hot-cocoa/
Lemon cake
I'm trying this one tonight. It's a mish-mash of two recipes. The cake is one recipe and then I've got a lemon cream filling from another recipe that I'll be putting in between the layers. Also, I'll only be doing two layers of regular size cake, not a loaf cake.
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. **I'll be doing smaller cake pans and cooking at 325 degrees.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. **I'll be using this as the lemon cream in between the two cake layers.
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html?oc=linkback
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html
http://allrecipes.com/recipe/lemon-cake-with-lemon-filling-and-lemon-butter-frosting/
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. **I'll be doing smaller cake pans and cooking at 325 degrees.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. **I'll be using this as the lemon cream in between the two cake layers.
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html?oc=linkback
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html
http://allrecipes.com/recipe/lemon-cake-with-lemon-filling-and-lemon-butter-frosting/
English Muffins
ENGLISH MUFFINS
Ingredients:
2 cups All Purpose Flour
1 cup Water
1 teaspoon Instant Yeast
1 tablespoon Unsalted Butter
1 teaspoon Salt
1 teaspoon Sugar
approximately 1/4 cup Cornmeal or as needed
Method:
1. In a mixing bowl combine 2 cups of all purpose flour, 1 tablespoon instant yeast, 1 teaspoon sugar, and 1 teaspoon salt. Mix all together until all ingredients are well combined.
2. Add 1 cup of water and 1 tablespoon of melted butter. Stir the wet ingredients into the dry ingredients.
3. Once a dough forms and it is difficult to stir it is time to start kneading the dough. There may or may not be dry flour left in the bowl. If there is, then simply dust your work surface with some of this in order to keep the wet dough from sticking. If you have incorporated all the the flour into the dough already then use fresh flour to dust the work surface. knead the dough for about 5 minutes adding only enough flour to keep it from sticking to your hands or the work surface.
4. Round off the dough and place it seam side down into a lightly buttered bowl. Cover, and set in a warm place and allow the dough to rise for 1 and 1/2 to 2 hours. Or until the dough doubles in size.
5. Turn the dough out onto a lightly floured surface and cut it into equal pieces. You can make anywhere from 6 to 12 depending on the size that you prefer. I like to make 8.
6. Round off each piece of dough and dip each side into cornmeal to lightly coat it. Dust a pan with cornmeal and place the rounds of dough into the pan and cover. Place in a warm spot and allow the dough to rise for 30 minutes.
7. Preheat a skillet to a medium heat and brush with a little butter. Place a few pieces of dough onto the skillet leaving at least an inch in between each piece to allow room for them to rise. cook on each side for 3 to 5 minutes and allow each side to become a deep golden brown.
8. Remove from skillet when fully cooked (if you have a food thermometer you can make sure they are done by making sure the temperature is at least 194F) and place them onto a cooling rack.
9. Once they are cool enough to handle you may use them in whatever way you normally use English muffins. Once they have completely cooled they can be stored in a plastic bag for about 5 days
From the Dutchess of Cansalot on Facebook
Ingredients:
2 cups All Purpose Flour
1 cup Water
1 teaspoon Instant Yeast
1 tablespoon Unsalted Butter
1 teaspoon Salt
1 teaspoon Sugar
approximately 1/4 cup Cornmeal or as needed
Method:
1. In a mixing bowl combine 2 cups of all purpose flour, 1 tablespoon instant yeast, 1 teaspoon sugar, and 1 teaspoon salt. Mix all together until all ingredients are well combined.
2. Add 1 cup of water and 1 tablespoon of melted butter. Stir the wet ingredients into the dry ingredients.
3. Once a dough forms and it is difficult to stir it is time to start kneading the dough. There may or may not be dry flour left in the bowl. If there is, then simply dust your work surface with some of this in order to keep the wet dough from sticking. If you have incorporated all the the flour into the dough already then use fresh flour to dust the work surface. knead the dough for about 5 minutes adding only enough flour to keep it from sticking to your hands or the work surface.
4. Round off the dough and place it seam side down into a lightly buttered bowl. Cover, and set in a warm place and allow the dough to rise for 1 and 1/2 to 2 hours. Or until the dough doubles in size.
5. Turn the dough out onto a lightly floured surface and cut it into equal pieces. You can make anywhere from 6 to 12 depending on the size that you prefer. I like to make 8.
6. Round off each piece of dough and dip each side into cornmeal to lightly coat it. Dust a pan with cornmeal and place the rounds of dough into the pan and cover. Place in a warm spot and allow the dough to rise for 30 minutes.
7. Preheat a skillet to a medium heat and brush with a little butter. Place a few pieces of dough onto the skillet leaving at least an inch in between each piece to allow room for them to rise. cook on each side for 3 to 5 minutes and allow each side to become a deep golden brown.
8. Remove from skillet when fully cooked (if you have a food thermometer you can make sure they are done by making sure the temperature is at least 194F) and place them onto a cooling rack.
9. Once they are cool enough to handle you may use them in whatever way you normally use English muffins. Once they have completely cooled they can be stored in a plastic bag for about 5 days
From the Dutchess of Cansalot on Facebook
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