4 oz sour cream
4 oz softened cream cheese
3 t your favorite seasoning blend (we use a rub or taco seasoning)
1 c cheese
1 large can of chicken (Or 1 c of shredded chicken)
Mix all together and refrigerate for a couple of hours to allow the flavors to blend.
Serve with vegetables or crackers. Delish!
by: susieq419
Monday, June 27, 2011
Watermelon feta cheese salad
One bag spring mix salad fixin's
Watermelon, cut into bite-size pieces
a red onion, chopped
one smallish container, feta cheese (I prefer the one without the herbs, but you can experiment)
Toss all the ingredients together.
Dress with balsamic vinegar.(the original recipe called for the dark balsamic, but, for looks' sake, I use golden balsamic. Brown splotches on watermelon look funny.
You may want to put a card telling what this is if you are serving it at a cookout. People have told me they thought it was tomatoes. They still like it, I think they like it more when they taste it, but you gotta warn people.
by: Rachel
Watermelon, cut into bite-size pieces
a red onion, chopped
one smallish container, feta cheese (I prefer the one without the herbs, but you can experiment)
Toss all the ingredients together.
Dress with balsamic vinegar.(the original recipe called for the dark balsamic, but, for looks' sake, I use golden balsamic. Brown splotches on watermelon look funny.
You may want to put a card telling what this is if you are serving it at a cookout. People have told me they thought it was tomatoes. They still like it, I think they like it more when they taste it, but you gotta warn people.
by: Rachel
Sauerkraut salad
I have not tried this 1 but intend to I ran across it the other day
1 lg can sauerkraut drain well
1 cup celery chopped
1 lg onion chopped
1 green pepper chopped
1 can pimientos chopped
1+1/4 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
Mix sauerkraut, celery, onion, green pepper,and pimientos, set aside. Mix sugar, vinegar and oil. Mix all ingredients stir and let stand 2 days stirring occasionally.
Refridgerate and it will keep for weeks
Kathy
1 lg can sauerkraut drain well
1 cup celery chopped
1 lg onion chopped
1 green pepper chopped
1 can pimientos chopped
1+1/4 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
Mix sauerkraut, celery, onion, green pepper,and pimientos, set aside. Mix sugar, vinegar and oil. Mix all ingredients stir and let stand 2 days stirring occasionally.
Refridgerate and it will keep for weeks
Kathy
Rice Salad
1 can 4oz. sliced mushrooms drained
1 tomato chopped
2 cups minute rice Not cooked
1 cup Italian dressing
1 cup water
1 cup diced cucumbers
1/2 cup chopped green onions
1 16oz can green peas drained
Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover let stand 5 to 10 minutes. Stir rice put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes, toss refrigerate till ready to serve.
by: sweetums
1 tomato chopped
2 cups minute rice Not cooked
1 cup Italian dressing
1 cup water
1 cup diced cucumbers
1/2 cup chopped green onions
1 16oz can green peas drained
Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover let stand 5 to 10 minutes. Stir rice put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes, toss refrigerate till ready to serve.
by: sweetums
Grape Salad
2 lbs green grapes
2 lbs red grapes
8 oz sour cream
8 oz cream cheese
1/2 cup sugar
1 teaspoon vanilla
Wash grapes--remove from "stems". Set aside
Cream cream cheese, sour cream and sugar together. Add vanilla. Gently mix together.
You can add finely chopped pecans.
By: irene69
2 lbs red grapes
8 oz sour cream
8 oz cream cheese
1/2 cup sugar
1 teaspoon vanilla
Wash grapes--remove from "stems". Set aside
Cream cream cheese, sour cream and sugar together. Add vanilla. Gently mix together.
You can add finely chopped pecans.
By: irene69
Rachaels Layered Salad
Basic ingredients:
Iceberg lettuce
Bacon
Red onion
Califlower
Peas
Mayonnaise
Romano or Parmesan cheese (if using an entire head of lettuce, use entire container of good quality cheese in dressing. If using 1/2 head lettuce, use 1/2 container of cheese.)
Salt & pepper (to taste) but allow that cheese and bacon will add saltiness to the salad.
Optional ingredients: hard boiled egg, green onions, fresh spinach, broccoli etc... Perhaps some sunflower seeds or pine nuts.
For a main dish add layers of cooked chicken, turkey, pancetta etc...
Directions:
Arrange in serving bowl, lettuce, red onion, cauliflower, peas and any other choices in layers.
Mix mayonnaise and cheese together, spread over top of salad, cover and place in refrigerator.
Cook bacon, chop and set aside to top salad before tossing.
Enjoy!
Georgia
Iceberg lettuce
Bacon
Red onion
Califlower
Peas
Mayonnaise
Romano or Parmesan cheese (if using an entire head of lettuce, use entire container of good quality cheese in dressing. If using 1/2 head lettuce, use 1/2 container of cheese.)
Salt & pepper (to taste) but allow that cheese and bacon will add saltiness to the salad.
Optional ingredients: hard boiled egg, green onions, fresh spinach, broccoli etc... Perhaps some sunflower seeds or pine nuts.
For a main dish add layers of cooked chicken, turkey, pancetta etc...
Directions:
Arrange in serving bowl, lettuce, red onion, cauliflower, peas and any other choices in layers.
Mix mayonnaise and cheese together, spread over top of salad, cover and place in refrigerator.
Cook bacon, chop and set aside to top salad before tossing.
Enjoy!
Georgia
Pasta Shell Salad
Key Ingredients – as much or as little as you like
Pasta shells
Frozen peas
Cherry tomatoes
Mayonnaise
Ranch buttermilk dressing
Shredded mozzarella cheese
Bacon bits
1. Cook pasta, drain and lightly coat with mayonnaise. Set aside.
2. Mix rest of ingredients together.
3. Gently toss all together.
4. Can eat right away or chill. Flavors blend better if chilled first before serving.
AbbieIA
Pasta shells
Frozen peas
Cherry tomatoes
Mayonnaise
Ranch buttermilk dressing
Shredded mozzarella cheese
Bacon bits
1. Cook pasta, drain and lightly coat with mayonnaise. Set aside.
2. Mix rest of ingredients together.
3. Gently toss all together.
4. Can eat right away or chill. Flavors blend better if chilled first before serving.
AbbieIA
Baked Beans
1 large can baked beans
1 can chili beans
1/4 or 1/2( original recipe calls for 1/2 cup) brown sugar. I use 1/4
1/4 cup mustard
1/2 cup ketchup
1 onion chopped
1+1/2 Lbs. ground beef
4 slices bacon
Brown ground beef and onion together with salt, pepper to taste (drain).
Mix and pour all ingredients except bacon into 9x13 lightly sprayed pan. Place bacon on top and bake 350 45-60 minutes.
by: sweetums
1 can chili beans
1/4 or 1/2( original recipe calls for 1/2 cup) brown sugar. I use 1/4
1/4 cup mustard
1/2 cup ketchup
1 onion chopped
1+1/2 Lbs. ground beef
4 slices bacon
Brown ground beef and onion together with salt, pepper to taste (drain).
Mix and pour all ingredients except bacon into 9x13 lightly sprayed pan. Place bacon on top and bake 350 45-60 minutes.
by: sweetums
Peach Salsa
We make a peach salsa that's killer. (You can sub the peaches for black-eye peas to make a more fiber-rich, less sweet salsa).
One can Mexican-style diced tomaotes (drain thoroughly)
One jalapeno, seeds, veins removed, diced
Peach: (you can use a fresh peach, peeled and diced or a can of peaches, drained, diced)
a sprig of chopped cilantro
1/2 teaspoon diced garlic
1/2 chopped white onion
Thoroughly mix ingredients in glass bowl and cover. Refrigerate overnight. (you may choose to drain off the liquid)
Serve cold with warm chips!
by: bronzemom
One can Mexican-style diced tomaotes (drain thoroughly)
One jalapeno, seeds, veins removed, diced
Peach: (you can use a fresh peach, peeled and diced or a can of peaches, drained, diced)
a sprig of chopped cilantro
1/2 teaspoon diced garlic
1/2 chopped white onion
Thoroughly mix ingredients in glass bowl and cover. Refrigerate overnight. (you may choose to drain off the liquid)
Serve cold with warm chips!
by: bronzemom
Corn Bread Salad
Layer these in a dish:
Crumbled corn bread
pinto beans (I use Luck's right out of the can)
tomatoes, chopped
green pepper, chopped
onion, chopped
corn (right out of the can; I omit this because I don't care for corn)
cheddar cheese, shredded
ranch dressing
Very good, especially the next day.
Robin - NC
Crumbled corn bread
pinto beans (I use Luck's right out of the can)
tomatoes, chopped
green pepper, chopped
onion, chopped
corn (right out of the can; I omit this because I don't care for corn)
cheddar cheese, shredded
ranch dressing
Very good, especially the next day.
Robin - NC
BBQ Chicken
I have an awesome chicken recipe. First, I brine the chicken over night. I usually take frozen chicken out of the freezer and put it into the brine. Then I pat it down with a paper towel, season and grill. I have BBQ sauce and buffalo sauce for those who want it. It's never failed me.
Brine: (for eight pieces of chicken. Double or triple as necessary)
2 quarts of warm water
1/4 cup light brown sugar
1/4 cup kosher salt
4 tbsp worchestershire sauce
5 cloves of chopped garlic
Tabasco sauce ( I just do a couple of chugs)
Fresh thyme
Fresh rosemary
Chicken seasoning:
Garlic power
Cayenne pepper to taste
Poultry seasoning
Websters Chicago Steak seasoning
BBQ sauce:
1 bottle of KC Masterpiece
1/2 cup red cider vinegar
Red pepper flakes to taste
1 tbsp garlic powder
1 tsp mustard powder
Buffalo sauce
I bottle of ranch dressing
Add Texas Pete buffalo sauce to desired spiciness
Hope yal enjoy!
Leslie, Tx
Brine: (for eight pieces of chicken. Double or triple as necessary)
2 quarts of warm water
1/4 cup light brown sugar
1/4 cup kosher salt
4 tbsp worchestershire sauce
5 cloves of chopped garlic
Tabasco sauce ( I just do a couple of chugs)
Fresh thyme
Fresh rosemary
Chicken seasoning:
Garlic power
Cayenne pepper to taste
Poultry seasoning
Websters Chicago Steak seasoning
BBQ sauce:
1 bottle of KC Masterpiece
1/2 cup red cider vinegar
Red pepper flakes to taste
1 tbsp garlic powder
1 tsp mustard powder
Buffalo sauce
I bottle of ranch dressing
Add Texas Pete buffalo sauce to desired spiciness
Hope yal enjoy!
Leslie, Tx
Sunday, June 26, 2011
Rhubarb Bread
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
1 ½ tsp. each baking powder and baking soda
1 tsp. salt (I cut this in half)
2 tbsp. grated orange peel
¾ cup orange juice
1 egg, lightly beaten
2 tbsp. vegetable oil
1 ½ cups finely chopped rhubarb
½ cup chopped walnuts (optional)
In bowl whisk together flours, sugar, baking powder, soda, and salt.
In separate bowl whisk together orange rind and juice, egg and oil, add to flour mixture. Sprinkle with rhubarb and nuts, stir until moist but still slightly lumpy. Scrape into greased 8 x 4 inch loaf pan. (can line loaf pan with parchment paper instead of greasing…I’ve never tried this)
Bake in centre of 350F oven until tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes, remove from pan, let cool.
Enjoy!
What I like about both these recipes is that they are yummy, moist and low fat!
Wilma BC
1 cup all-purpose flour
¾ cup sugar
1 ½ tsp. each baking powder and baking soda
1 tsp. salt (I cut this in half)
2 tbsp. grated orange peel
¾ cup orange juice
1 egg, lightly beaten
2 tbsp. vegetable oil
1 ½ cups finely chopped rhubarb
½ cup chopped walnuts (optional)
In bowl whisk together flours, sugar, baking powder, soda, and salt.
In separate bowl whisk together orange rind and juice, egg and oil, add to flour mixture. Sprinkle with rhubarb and nuts, stir until moist but still slightly lumpy. Scrape into greased 8 x 4 inch loaf pan. (can line loaf pan with parchment paper instead of greasing…I’ve never tried this)
Bake in centre of 350F oven until tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes, remove from pan, let cool.
Enjoy!
What I like about both these recipes is that they are yummy, moist and low fat!
Wilma BC
Rhubarb Pecan Muffins
2 cups all-purpose flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt (I cut this in half)
¾ cup chopped pecans
1 egg
¼ cup vegetable oil
2 tsp. grated orange peel
¾ cup orange juice
1 ¼ cup finely chopped fresh rhubarb
In large bowl combine flour, sugar, baking powder, baking soda, salt and nuts
In a medium bowl, beat egg. Add oil, orange peel and juice. Add to flour all at once and stir just until batter is moist. Stir in rhubarb. Lightly grease 12 large muffin cups and fill three-quarters full.
Bake at 350F 25 to 30 minutes.
Enjoy!
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt (I cut this in half)
¾ cup chopped pecans
1 egg
¼ cup vegetable oil
2 tsp. grated orange peel
¾ cup orange juice
1 ¼ cup finely chopped fresh rhubarb
In large bowl combine flour, sugar, baking powder, baking soda, salt and nuts
In a medium bowl, beat egg. Add oil, orange peel and juice. Add to flour all at once and stir just until batter is moist. Stir in rhubarb. Lightly grease 12 large muffin cups and fill three-quarters full.
Bake at 350F 25 to 30 minutes.
Enjoy!
Saturday, June 25, 2011
Banana Nut Bread
2 cups all-purpose flour
1 cup rolled oats
2 tsp. baking soda
1 cup vegetable shortening (I've always used Imperial Margarine)
2 cups sugar
2 cups mashed ripe bananas
4 eggs
1 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and dust with oatmeal, a 1 to 2 1/2 qt tube pan.
Combine flour, oats, and baking soda. Toss. Set aside.
In mixing bowl, cream shortening and sugar. Stir in bananas, eggs, and walnuts.
Add dry ingredients; mix on low speed until blended. Poor into tube
pan and bake in preheated 350 degree oven for 1 hour and 20 minutes,
or until toothpick inserted near center comes out clean. Cool in pan
for 5 minutes, then turn out on rack to cool completely.
Maple Glaze (If desired. We prefer it without the glaze.)
Combine 1 cup confectioners sugar, 1 Tablespoon lemon juice, and 1/2
teaspoon Maple Flavoring. Gradually stir in enough water to make an
icing of smooth pourable consistency. Pour over Banana Nut Bread.
by: Leta
1 cup rolled oats
2 tsp. baking soda
1 cup vegetable shortening (I've always used Imperial Margarine)
2 cups sugar
2 cups mashed ripe bananas
4 eggs
1 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and dust with oatmeal, a 1 to 2 1/2 qt tube pan.
Combine flour, oats, and baking soda. Toss. Set aside.
In mixing bowl, cream shortening and sugar. Stir in bananas, eggs, and walnuts.
Add dry ingredients; mix on low speed until blended. Poor into tube
pan and bake in preheated 350 degree oven for 1 hour and 20 minutes,
or until toothpick inserted near center comes out clean. Cool in pan
for 5 minutes, then turn out on rack to cool completely.
Maple Glaze (If desired. We prefer it without the glaze.)
Combine 1 cup confectioners sugar, 1 Tablespoon lemon juice, and 1/2
teaspoon Maple Flavoring. Gradually stir in enough water to make an
icing of smooth pourable consistency. Pour over Banana Nut Bread.
by: Leta
Rhubarb Crisp
1 cup light brown sugar
1 cup all purpose flour
3/4 cup quick rolled oats
1/2 cup melted oats
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
In mixing bowl combine brown sugar,flour oats,butter,cinnamon. Mix together til crumbly. Press half of the brown sugar and oats mix into a buttered 8 inch square baking dish. Top with sliced rhubarb. In a saucepan combine 1 cup granulated sugar,cornstarch,1 cup water,vanilla. Cook together til clear then pour over rhubarb. Top remaining with crumb mixture and bake at 350 for 45 to 55 min. Its good!!! I made it for a 9x13 just doubled it I only used 5 cups rhubarb. and baked it the same time.
Rhonda Ia
1 cup all purpose flour
3/4 cup quick rolled oats
1/2 cup melted oats
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
In mixing bowl combine brown sugar,flour oats,butter,cinnamon. Mix together til crumbly. Press half of the brown sugar and oats mix into a buttered 8 inch square baking dish. Top with sliced rhubarb. In a saucepan combine 1 cup granulated sugar,cornstarch,1 cup water,vanilla. Cook together til clear then pour over rhubarb. Top remaining with crumb mixture and bake at 350 for 45 to 55 min. Its good!!! I made it for a 9x13 just doubled it I only used 5 cups rhubarb. and baked it the same time.
Rhonda Ia
Rhubarb Berry Crisp
4 c rhubarbs pieces (I recommend peeling them)
2 c sliced strawberries, or any other berry
1 c sugar
1 1/3 c flour, divided
1/2 tsp cinnamon
1 c brown sugar
1 c old fashioned rolled oats (I have successfully used both quick cook and instant, in a pinch)
1/4 tsp nutmeg
1/2 c butter, melted and cooled
Melt butter in microwave and set aside to cool.
In large bowl combine rhubarb, berries, sugar, 1/3 c flour and cinnamon. Mix well and transfer to a greased 9x13 baking dish.
In another bowl (or heck, use the same bowl and save on dishes!) combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create topping. Dump the topping onto the rhubarb mixture and spread evenly. Bake at 350 for 35-40 min, or until the top is nicely browned and the juices are bubbling up. Serve warm with ice cream, or chilled. Tried and true and oh so good!
Linda
2 c sliced strawberries, or any other berry
1 c sugar
1 1/3 c flour, divided
1/2 tsp cinnamon
1 c brown sugar
1 c old fashioned rolled oats (I have successfully used both quick cook and instant, in a pinch)
1/4 tsp nutmeg
1/2 c butter, melted and cooled
Melt butter in microwave and set aside to cool.
In large bowl combine rhubarb, berries, sugar, 1/3 c flour and cinnamon. Mix well and transfer to a greased 9x13 baking dish.
In another bowl (or heck, use the same bowl and save on dishes!) combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create topping. Dump the topping onto the rhubarb mixture and spread evenly. Bake at 350 for 35-40 min, or until the top is nicely browned and the juices are bubbling up. Serve warm with ice cream, or chilled. Tried and true and oh so good!
Linda
Monday, June 20, 2011
Robusto Chicken
4 Chicken breast halves; skin, bone
1 Bottle Seven Seas Robusto Italian dressing
1 lb Bag egg noodles; cook, drain
4 oz Sour cream
1/2 c Parmesan cheese; grate
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW 7 hours or HIGH 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.
Enjoy!
1 Bottle Seven Seas Robusto Italian dressing
1 lb Bag egg noodles; cook, drain
4 oz Sour cream
1/2 c Parmesan cheese; grate
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW 7 hours or HIGH 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.
Enjoy!
Sunday, June 19, 2011
Sour Cream Chicken Enchiladas
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Bacon Cheese Chicken
2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese
The Directions.
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese
The Directions.
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
Subscribe to:
Posts (Atom)
