Peanut Butter Fudge

*Mom's Recipe ;-P

3 c. sugar
3/4 c. margarine
2/3 c. milk
1 c. peanut butter
1 jar marshmallow cream
1 tsp. vanilla

Directions
Mix sugar, margarine and milk (bring to a boil for 5 min).  Remove from heat and add peanut butter until melted then add marshmallow cream.  Pour in a pan and cool.

Corn Casserole

*Miss Cindy's Recipe

1 (17 oz.) can creamed corn
1 (17 oz.) can whole kernel corn, drained
1 c. grated sharp cheddar cheese
1 c. cracker crumbs
1/2 grated onion
1 (2 oz.) jar pimiento
1 egg
2/3 c. evaporated milk
1/2 c. butter, melted
1 tsp. salt
1 1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 c. chopped bell pepper
paprika

Directions

Mix all ingredients together, except paprika, in order given stirring well.  Pour into slightly oiled casserole, sprinkle with paprika and bake at 400F approx 1 hour.

Serves 12

Apricot Nectar Cake

*Miss Cindy's Recipe

1 pkg. yellow cake mix
3/4 c. cooking oil
Apricot nectar
2 tsp. lemon extract
4 eggs, separated
1 1/2 c . confectioners' sugar
2 Tb. lemon juice

Directions

Combine cake mix, cooking oil 5 1/2 oz. apricot nectar, lemon extract and egg yolks in electric mixer bowl.  Mix at low speed for 5 minutes.  Fold in stiffly beaten egg whites, place batter in greased tube pan.  Bake at 350F for 35-40 minutes.  Let cool slightly; remove from pan.  Combine 2 Tb. apricot nectar and remaining ingredients; beat until smooth.  Spread over hot cake. 

Yield: 12 servings

Grandma Lemmon's Apple Cake

4 c. chopped apples (packed)
1 c. chopped nuts
2 c. sugar
3 c. flour
1 c. oil
2 eggs beaten
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt

Directions

Put apples, sugar and nuts in a bowl. Stir and let stand 1 hour. Add eggs, vanilla and oil.  Sift dry ingredients.  Add stirring only into mixture. Bake 1 hour at 350F in tube pan.

Banana Split Cake

*via Kraft Recipes

 

What You Need

 

9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1cup  sugar, divided

1/3 cup  butter, melted

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can  (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  cold milk

2 cups  thawed COOL WHIP Whipped Topping, divided

1 cup  chopped PLANTERS Pecans

Make It

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Kraft Kitchens Tips

Size-Wise

This banana split-inspired dessert makes a great treat to share with friends and family.

Shortcut

Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

Variation

Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.

servings

total:
24 servings

Oreo Cookie Delight

*Miss Renea's Recipe ;-)

Bottom:  Blend 28 Oreos with 1 stick of melted butter and spread on bottom of 9x13 in. pan.  Freeze for 2 minutes.

Middle:  Mix 1 c. sugar 1 8 oz. softened cream cheese.  Blend with a few crushed up Oreos.  Add 1/2 of a large container of Cool-Whip and spread on top of Oreo layer.

Top:  Mix 3 c. milk with 1 3 oz. instant vanilla and 1 3 oz. chocolate instant pudding.  Spread on top. 

Refrigerate until ready to serve.

Miss Isabelle's Banana Bread

Ingredients

1/2 c. butter at room temp.
1 c. sugar
2 eggs
1 c. unbleached flour
1/2 c. corn flour or corn starch
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas
1/2 c. sour cream or yogurt
1 tsp. vanilla
1/2 c. chopped walnuts or pecans or choc. chips

Directions

Preheat oven to 350F.  Cream butter, sugar and eggs. Sift the dry ingredients and combine with the butter mixture.  Blend well.  Add the bananas, sour cream and vanilla.  Stir well.  Stir in the nuts and pour into a well-buttered 9x5x3 inch loaf pan or several smaller pans.

Bake 1 hour.  Turn onto a rack to cool.

Chicken and White Bean Stew

*Mom and Dad's Recipe via BHG

 

Ingredients

 

2 lbs. skinless, boneless chicken

1 tsp. ground cumin

1/8 tsp. ground black pepper

1 Tb. olive oil

1 block of cream cheese

1 15 oz. can Great Northern white kidney beans, rinsed and drained, 

1 15 oz. can butter beans

1 c. reduced-sodium chicken broth

1/2 c. chopped red onion (1 med)

1 4 oz. can diced green chile peppers

4 cloves garlic, minced

1/4 c. shredded sharp cheddar cheese

Fresh parsely leaves (optional)

Directions

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.

 

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

 

 

Chicken Tortilla Soup

*Mom and Dad's Recipe ;-P via Taste of Home

Ingredients

• 1-1/4 pounds boneless skinless chicken breasts
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 corn tortillas (6 inches), cut into 1/2-inch strips

Directions

• Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
• In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
• Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.

Cheesecake

*Sharon's Recipe :-)

3   8 OZ PKG. CREAM CHEESE. REGULAR.  DOES NOT COME OUT AS WELL WITH, LESS CALORIES, LESS SODIUM, ECT.

2   TSP   VANILLA

5   EGGS

1   CUP SUGAR  GRANUALTED

GRAHAM CRACKER CRUMBS  ABOUT  1/2 BOX.  CAN CRUSH YOUR OWN, OR USE THE ALREADY CRUSHED TYPE

2 TBSP GRANULATED SUGAR.

DASH OF CINNAMON

3   TBSP  BUTTER

1   PINT SOUR CREAM 

1/8   CUP GRAN. SUGAR

1   TSP VANILLA

MIX CRUMBS, 2 TBSP. SUGAR, CINNAMON, AND MELTED BUTTER.  PRESS BOTTOM AND SIDES OF SPRINGFORM PAN.  MAKE SURE IT IS COVERED.

SEPARATE EGGS, RESERVING WHITES.  IN MED/LARGE MIXING BOWL, COMBINE SOFTENED CREAM CHEESE, 1  CUP  SUGAR, VANILLA AND 5 EGG YOLKS.  BEAT ON MEDIUM SPEED UNTIL SMOOTH.  I OTHER BOWL, BEAT THE EGG WHITES UNTIL PEAKS FORM.  GENTLY FOLD INTO CREAM CHEESE MIXTURE.   POUR INTO SPRINGFORM PAN.  BAKE AT 300 DEGREES UTIL LIGHTLY BROWNED, AND KNIFE INSERTED IN MIDDLE, COMES OUT CLEAN.  WHILE IT IS BAKING, MIX SOUR CREAM WITH 1/8 CUP GRAN. SUGAR, 1 TSP VANILLA.  WHEN CAKE IS DONE, POUR THE SOUR CREAM MIXTURE OVER TOP AND RETURN  TO OVEN= ABOUT TEN MINUTES.  REMOVE, LET COOL.  REFRIGERATE.  CAN USE ANY OF YOUR FAVORITE PIE FILLINGS FOR TOPPING. 

Blonde Things

*Sharon's Recipe :-)

4  1/2 CUPS ALL PURPOSE FLOUR

1  1/2 CUPS BROWN SUGAR- PACKED

1   1/2 CUPS GRAN. SUGAR

4 TSP  BAKING POWDER

2 TSP   SALT

2 CUPS BUTTER - SOFTENED

2 TSP VANILLA

4  EGGS

1   12 OZ PKG.  NESTLES CHOCOLATE CHIPS  SEMI SWEET

1   12 OZ PKG.  NESTLES BUTTERSCOTCH CHIPS

MIX BUTTER AND SUGARS TILL CREAMY.  ADD EGGS, SALT, BAKING POWDER, FLOUR, VANILLA.  BLEND WELL.  ADD CHOC. AND BUTTERSCOTCH CHIPS.  MIX.  SPRAY A 9 X 13 PAN WITH PAM.  PUT MIXTURE INTO PAN.  BAKE AT 300 UNTIL GOLDEN BROWN.  ABOUT 25-30 MINUTES.  OVER BAKING WILL MAKE THEM HARD,.  YOU WANT TO KEEP THAT CHEWINESS.  

Peanut Butter Balls

*Sharon's Recipe :-)

 

1   18 OZ JAR CREAMY PEANUT BUTTER ( I USE JIFF)

2    STICKS BUTTER

1  1/4 LBS POWDERED SUGAR

2   TBSP. VANILLA

12 OZ NESTLES  SEMI SWEET CHOC, CHIPS.  (I SOMETIMES MIX 1/2 SEMI CHOC. WITH 1/2 MILK CHOC.)  USING ALL MILK CHOC IS REALLY 

TOO SWEET.  BUT YOUR PREFERENCE............

1/4   BAR (NOT BOX) PARAFIN WAX.  HOUSEHOLD VARIETY.

MIX PEANUT BUTTER AND BUTTER UNTIL CREAMY.  ADD POWDERED SUGAR.  MIX AND THEN KNEAD A FEW MINUTES.  THIS MAKES THE CANDY WELL BLENDED AND CREAMIER.   ROLL INTO BALLS -- YOU ALL KNOW THE SIZE..........ABOUT THE SIZE OF A SMALL WALNUT.  YOU CAN ALSO ROLL OUT ABOUT 1/4 " AND USE SMALL COOKIE CUTTERS TO MAKE YOUR FAVORITE SHAPES.  

IN TOP OF DOUBLE BOILER, MELT WAX, AND CHOC CHIPS.  MIX.  USING TWO FORKS,  DROP[ CANDY INTO CHOC.  QUICKLY COAT AND LIFT OUT WITH ONE FORK.  SHAKE OFF EXCESS CHOC.  PLACE ON WAXED PAPER.  USE FORK NUMBER TWO TO EASE CANDY OFF FORK NUMBER ONE.

LET SET.

Chocolate Fudge

*Sharon's Recipe ;-)

 

4 1/2 CUPS GRANULATED SUGAR

1  13  OZ CAN EVAPORATED MILK

2 8 OZ HERSHEY BARS (OR EQUIV.)

1  12 OZ PKG NESTLES SEMI SWEET CHOCOLATE CHIPS

1   7 OZ JAR MARSHMALLOW CREME

1   TSP. VANILLA

1   TBSP. BUTTER

PUT HERSHEY BARS, BROKEN  IN PIECES, CHOC. CHIPS, VANILLA, BUTTER AND MARSH. CREME INTO A LARGE BOWL.  

PLACE SUGAR AND MILK IN LARGE POT.  BRING TO A BOIL.  BOIL FOR 6 MINUTES.  POUR OVER REMAINING INGREDIENTS.  BEAT UNTIL SMOOTH.  POUR INTO A 9 X 13 PAN WHICH HAS BEEN BUTTERED.  LET SET.  YUM, YUM

Peanut Butter Blossoms

via Crisco

Ingredients:

• 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1/2 cup Smucker's® Natural Creamy Peanut Butter, stirred
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped 

Directions:

HEAT oven to 375°F. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.  STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.

SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.  BAKE 10 to 12 minutes or until golden brown.  TOP each cookie immediately with a chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Puerto Rican Flan

1 c. sugar

Melt sugar over medium heat until it carmalizes (amber color). Pour into the bottom of a metal pie pan. 

4 eggs
1 pkg. cream cheese
1 can evaporated milk
1 can condensed milk
2 Tb. vanilla

Put all ingredients in blender and blend until mixed thoroughly. Pour over sugar glaze.  Put in a water bath (deep pan filled with water ) in the oven at 350F.

Cook for 1 hour or until toothpicked center comes out clean.

Take out of water and let it cool. Then put in refrigerator to chill. When ready to serve run a knife around edge of pie plate.  Put serving platter on top of it and flip over onto platter.  

Coconut Oatmeal Monster Cookies

2 c. Old Fashioned Oats
1 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 c. butter
1 c. firmly packed brown sugar
1/2 c. sugar
2 large eggs
2 tsp. vanilla
1 1/3 c. shredded coconut
1 c. raisins
1 c. walnuts
1 bag of chocolate chips
1 bag of butterscotch chips

Heat oven to 340F.  Grease large cookie sheet.  Combine oats, flour, baking soda, and salt in bowl.  Set aside. Beat butter and sugars until light and fluffy.  Beat in eggs and vanilla.  With mixer at low speed, beat in dry ingredients.  Stir in coconut and raisins.  Using 1/4 c. measure, scoop cookie dough onto sheet, placing scoops 3 in apart.  Bake 15-18 min.

Chicken Enchiladas with Red Chile Sauce

adapted from Tide and Thyme, orginally from America's Test Kitchen. -Via Pink Parsley

Made this...and it was MOUTH-watering!  Will never do a can mix again!

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Chocolate-Covered OREO Cookie Cake

Via KraftRecipes

 

1 pkg. (2-layer size) devil's food cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

Make It

HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Cheese Grits

Grits made for us by a church members that volunteer at my school.  Yummy!

6 cups water
2 teas salt
Boil these two ingredients and add 1 ½ cup Quick Grits (not instant)
Boil 5 minutes and stir… turn heat down
While hot-add ½ cup or more shredded cheese (I added one cup of sharp cheddar)
1 stick margarine
When cheese has melted and mixed in good, add 2 eggs that have been slightly beaten
¾ cup milk
When all is mixed well cook 1 hour at 350.

Greek Style Quinoa Burgers

via Martha Stewart
Ingredients
Serves 4

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Crock Pot Rotisserie Chicken

via Real Food Allergy Free
Ingredients:

• 4 tsp Salt
• 2 tsp Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Onion Powder
• 1 tsp Thyme
• 1 tsp White Pepper
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder

• 1-2 Onions, chopped (optional)
• 6-8 Yellow Potatoes (optional)

Instructions:

1. Combine spices in a small bowl.

2. If necessary, remove giblets from inside of chicken. Rinse inside and outside of chicken and pat dry with paper towels.

3. Massage chicken with spice mixture.

4. Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top. I usually put some onions inside the chicken too.

5. Cover and cook on low 4-6 hours or until chicken is falling off the bone.

Saffron Basmati Rice

via Steamy Kitchen

Ingredients:
2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
1 tsp Salt
2 T olive oil
½ cup diced onions

Directions:
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

Pork Chop Marinade

Ingredients:
1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Directions:
Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

Crock Pot Chicken and Rice

Source: Stick a Fork in It
Ingredients:

2-4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

Directions:
Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. I actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer cut it up into strips for easier eating. How easy is that!?

Slow Cooker Chicken Caesar Sandwich

Source: Sweet Treats and More
Ingredients:
2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
Directions:
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Slow Cooker Buffalo Chicken Wraps

Via Betty Crocker. Serves 8

Ingredients:
2 lb boneless skinless chicken thighs                                           
1/2 tsp salt                                                                            
3/4 cup buffalo wing sauce (from 12-oz jar)
3/4 cup ranch dressing
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

Directions:
1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
2. Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
4. To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.

Lemon and Garlic Roasted Chickpeas

Via Moderate Oven 

You can roast chickpeas a hundred different ways. I use the extra step of marinating here to infuse the chickpeas with lemon flavor, but you can make a simpler version just by drying the chickpeas then tossing with olive oil and any spice or seasoning that appeals to you. Experiment!

Ingredients:
1 can of chickpeas, rinsed and drained, or 1 ½ to 2 cups cooked chickpeas
the juice of one lemon
1/4 teaspoon finely grated zest from the lemon
2 medium cloves of garlic, pressed or finely minced
1 tablespoon olive oil
½ teaspoon kosher salt, or more to taste
freshly ground pepper to taste
½ teaspoon granulated garlic
1 teaspoon dried herb such as basil, thyme, parsley, rosemary, mint, etc (optional)

Directions:
Combine the chickpeas, lemon juice, lemon zest, and pressed garlic in a bowl. Mix well and allow the chickpeas to marinate for at least an hour.
Preheat the oven to 400.
Drain the chickpeas but do not rinse. Return them to the bowl then gently pat them dry with a paper towel. Toss them in the olive oil and salt, pepper, granulated garlic and herb of your choice. Spread the chickpeas on a lightly greased baking sheet in a single layer.
Roast the chickpeas for 30-40 minutes. Every 10 minutes or so, use a spatula to roll the chickpeas around for even browning. Some of the chickpeas may pop like popcorn as they cook, so be careful when you are stirring them. Take them out when they are crunchy and deep golden brown with some dark caramelized spots.
Try not to eat them until they’ve cooled enough to not burn your tongue. These are best eaten the day they’re made, but store extras in an airtight container at room temperature.