CROCK POT SESAME CHICKEN

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

Strawberry Punch

1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled
Directions
In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.
Nutritional Facts
1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Green Juice Smoothie

Juice Together: 

10-12 apples (depending on their size)

One whole pineapple

2 Limes (skin peeled, but try to leave as much of the white skin as possible)

1/2 a cucumber

1 heaping handful of spinach

1 heaping handful of kale

{This will make about half a pitcher}

Blend Together: 

1 cup of ICE

1/2 Avocado

3-4 cups of Juice (depending on the consistency you like - thin or thick)

-Ali Micek

Cresent Pizza Rolls

Ingredients

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

cup pizza sauce

3/4

cup shredded mozzarella cheese

1/2

cup sliced pepperoni (24 slices)

1

teaspoon grated Parmesan cheese

• 1 Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• 2 Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
• 3 Bake 13 to 15 minutes or until deep golden brown. Serve warm.

No Peek Beef Tips

Ingredients:
2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Directions:
Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Servings: 6 - 8

Salsa

Quick and Easy Blender Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa

Ingredients

• 1- 14 oz can diced tomatoes
• 
  
• 1- 10 oz can orginal Rotel
• 
  
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Instructions

1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Egg Nog

2 Eggs, well beaten
1 can sweetened condensed milk  (eagle sweetened condensed milk)
1 tsp Vanilla
1/4 tsp Salt-- Mix
1 quart Milk
1 cup Heavy Whipping Cream (beat, but not totally)
Sprinkle with nutmeg

To pasteurize the eggs, place them in boiling water for 10 seconds

-Shelly Croft

Holiday Hot Cocoa

Heat (Stevens) Hot Chocolate and milk on stove according to directions
Add pinch of cayenne Pepper to hot cocoa
Pour over a scoop of pepermint ice cream

Fudge

1/2 cup butter
1- 5oz can (or 2/3 cup) evaporated milk
1 1/2 cup Sugar
2cups of tiny marshmallows (use liquid measuring cup)
1/2 cup Milk Chocolate Ghiradelli chocolate chips
1/2 cup Semi-sweet Ghiradelli chocolate chips
1/2tsp Vanilla

Melt butter in large stockpot
Add milk and sugar
Cook over med/high heat until mixture starts to boil (stirring constantly)
Add Vanilla and (secret ingredient: 1/8 tsp cayenne pepper)
Turn heat off, but leave pot on burner (on gas stove turn to lowest setting)
Add chocolate chips and stir until melted
Add marshmallows, stir until everything is combined

After all ingredients are combined continue to stir for 1 minute

Line cookie sheet with tinfoil
Take softened butter (1-2TBS) and cover tinfoil
Pour batter onto cookie sheet (or 9x13)

Put in fridge for 2-3hrs to cool
Then cut into 1x1 slices

Keep refrigerated

-Dan Henrie

Baking Powder Biscuits

2 cups flour
3t Baking Powder
1/2tps Salt
1/3 cup Butter (butter needs to be soft, but not melted)
3/4 cup Milk

Add butter to dry ingredients, by cutting it in.
Add milk all at once and stir quickly till dough forms.
Kneed dough till all ingredients are mixed
Roll dough out till 1/2 inch thick
Cut out biscuits and place on untreated cookie sheet

Bake at 450' for 12-15 minutes (closer to 12)

-Dan Henrie