CROCK POT CHICKEN DINNER

Crock Pot Chicken Dinner

2.5 lbs. chicken thighs, cubed
1 package Pictsweet frozen seasoned summer vegetables
1 package frozen sliced carrots
1 cup frozen peas
1 can of cream of mushroom soup
2 cups chicken broth
2 heaping tbsp flour
1 tsp. black pepper
1 tsp. poultry seasoning
1 package Pillsbury frozen oven baked southern style biscuits

Place thighs in crock pot.  In a large bowl toss all frozen veggies together.  Pour over chicken.  In same bowl add soup, broth, flour, seasoning and pepper.  Mix well and pour over veggies.  Cook on low for at least 8 hours.  Stir well after cooking is completed.  30 minutes prior to serving, bake biscuits according to package directions.  Place split biscuit on a plate and top with chicken mixture.  Serve immediately.

CHICKEN WONTON STARS

Chicken Salad Wonton Stars
1 8 oz. cream cheese
3 tbsp milk
1/2 tsp garlic salt
1/4 tsp pepper
2 cups chicken breast, cooked and cubed
2 tbsp green onion, chopped
36 Wonton wrappers
Butter spray
Paprika
In a mixing bowl, beat cream cheese, milk, garlic salt, and pepper.
Stir in chicken and green onion. Set aside. Spritz one side of each
Wonton wrapper with butter spray, press into mini muffin pan, buttered
side down. Bake at 350* for 4 to 5 minutes or until light golden
brown. Full each cup with 1 tbsp of chicken salad. Bake 5 minutes
longer. Sprinkle with paprika.

GILES JELLO

1 package Jello tapioca pudding
1 package Jello vanilla cook n serve pudding
1 package Jello fruit flavored jello
Mix all the dry powders together. Add 3 cups water. Bring to a boil on stove.
When cool add an 8 ounce Cool Whip. Mix in any fruit.

Chocolate buttercream frosting

Chocolate Buttercream Frosting (recipe can be cut in 1/2)

4 C. Powdered sugar
2 Squares butter, softened 
3 T. Cocoa
2 tsp. vanilla
1/2-1 Tb. milk

With electric beater cream powdered sugar, butter and cocoa. Add vanilla and enough milk to make it smooth but not runny. Add a bit more powdered sugar if the frosting appears grainy or too thin. 

Vanilla Buttercream frosting

3 C. Powdered sugar
1/3 C. Butter, softened
1 1/2 tsp. Vanilla
1-2 Tb. Milk

With electric mixer cream powdered sugar and butter. Add vanilla. Gradually beat in enough of the milk to make the frosting smooth and spreadable. If frosting is too thick, add milk a few drops at a time. If frosting is too thin, beat in a small amount of powdered sugar. 


same vanilla buttercream...just a larger amount

4 1/2 C. powdered sugar
1/2 C. butter
2 tsp. vanilla
2-3 Tb. milk

Puffed French Toast

Puffed French Toast

2 eggs
2 1/2 Tbsp. sugar
1/2 tsp salt
1/2 tsp vanilla extract
2 cups milk
1 cup flour
2 1/2 tsp baking powder
12 slices Texas toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4" of vegetable oil over medium heat.  In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking poser.  Test oil heat by flicking some water into the frying pan.  If it pops, reduce the heat.  If hardly anything happens turn up the heat.  If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak both sides in the milk/egg/flour mixture.  If you leave it too long it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread.  Gently shake to remove excess batter and place in hot oil.  Cook until puffed, golden brown, and a nice crispy crust has formed on each size (3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel.

When ready to serve, roll each piece in cinnamon sugar.  (Or you can do syrup)

Sugar Cookies

Sugar Cookies

3 cups flour
2 tsp baking powder
1 cup sugar
2 sticks butter
1 egg
3/4 tsp. vanilla
1/2 tsp almond extract

Preheat oven to 350*.  Cream sugar & butter.  Add egg & extracts, mix well.  Gradually add flour & baking powder.

Will be crumbly.

Roll out dough.  Cut shapes & freeze shapes for 15 minutes.  Use parchment paper.  Bake for 10 minutes.