Wednesday, December 2, 2009

Lemon Chicken!

So, here is the best lemon chicken crockpot recipe ever! Thought you guys might wanna try it. It's super easy and yummy.

3-4 Chicken breasts
1/2 cup white onion, chopped
2 T butter
Juice of 4-5 lemons
1 T parsley
1/4 salt
garlic salt to taste
1/4 tsp thyme
1/4 tsp paprika

I didn't use the thyme and paprika because I didn't have it, so that's optional. It was still great without it. Place chicken, onion, and butter in the crockpot. Squeeze lemon juice over chicken, and sprinkle remaining seasonings. Cover and cook on low for 6 hours.

Serve over pasta. The lemon-butter sauce goes great as the sauce. Enjoy!


Monday, November 2, 2009

Crockpot Recipes!

Hello everyone! I'm excited for some new recipes!! I got a couple requests for some crockpot recipes I love, so here they are. Enjoy!

Cream of Mushroom Chicken

1 can cream of mushroom soup
1 8-oz. package cream cheese, softened
I package Liptons onion soup (dry)
4 chicken breasts, defrosted

Blend soup, cream cheese, and onion soup mix well and put in crockpot on low heat. Add chicken to mixture and cook for 6-8 hours. It is usually done around 5 hours in my experience. Serve over rice or pasta. Serves 4.

Fiesta Chicken

4 chicken breasts
16 oz. can black beans, drained and well rinsed
1 can cream of chicken soup
2 T taco seasoning
1/4 cup salsa

Arrange chicken in crockpot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 3 hours, or low for 5-6 hours. Serve with rice. Serves 4.

Lemon Roasted Chicken

3-4 lbs. chicken
1/2 cup white onion, chopped
2 T butter
Juice of 4-5 lemons
1 T parsley
1/4 tsp salt
1/4 tsp thyme
1/4 tsp paprika

Place chicken, onion, and butter in the crockpot. Squeeze lemon juice over chicken and sprinkle remaining seasonings. Cover and cook on high for 5 hours.

I'm trying to find my recipe for cranberry pork...I will put it up when I do. Tell me what you think of these! Love to all,


Wednesday, October 28, 2009

Carrot and Red Pepper Soup

A friend of ours made this for us the other night. It was DELICIOUS! My daughter (almost 3) did okay with it, and her son (2) loves it.

Vegetarian Cooking for Everyone

Deborah Madison

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.

Friday, August 21, 2009

Larsen Barbecue

Ok, I have had a few requests for these BBQ recipes, so I am putting them here, enjoy.

Pulled Pork
1 picnic pork roast or a pork shoulder

Rub the meat with a mixture of 3 Tbs. kosher salt, 2 Tbs. pepper, 2 tsp. garlic powder, 2 tsp. onion salt, 1 tsp. cayenne, 1/4 cup paprika, and 1/4 cup brown sugar.

Do the rub on the meat the night before, so it has time to marinade in it, then cook one of the following ways.

You can either cook it in a crock pot on low for 6-8 hours or in the oven covered very tightly with 2-3 layers of foil for 6-8 hours at 275.

When the meat is done, shred it and add BBQ sauce.

Baked Beans
1 lb. bacon, browned and cut into pieces
2 large cans pork and beans {I use Bush's Original}
(This is the semi-homemade and easy was, you can do your own beans if you want)
1 medium onion, diced {I use the dried onions}
1/2 cup catsup
1 cup brown sugar
2 tsp. molasses
3/4 tsp. chili powder
1 tsp. celery salt
5 Tbsp. bbq sauce

Mix all ingredients together and bake at 350 for 2 hours. Really yummy if you can cook it in a dutch oven.

BBQ sauces:

Alabama White BBQ sauce

1 cup reduced fat mayonnaise
4 TBS. white vinegar
1 1/2 tsp. pepper (it is quite a bit, so it has a good kick, if you don't like too spicy, cut this back)
2 tsp. fresh lime juice
mix all together, cover and chill

(Now we use this on regular pulled pork, but it is really, really yummy when you cook the pork in a crock pot in 1 cup apple cider vinegar, 1/2 cup water, 3 TBS. brown sugar, 2 tsp. kosher salt, 1 tsp. pepper, 1/2 tsp. ground red pepper, 1 tsp. chili powder and 1/2 tsp. garlic powder. Cook on low 6 hours, shred the meat and continue cooking for another hour. Top with white sauce on rolls.)

Sweet and Tangy BBQ sauce
1/2 cup maple syrup
1/2 cup ketchup
1 TBS. Worcestershire
1 TBS. A1 steak sauce
1 TBS. yellow mustard
1 TBS vinegar
1 TBS vegetable oil
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
dash of ground cloves

Bring to boil and simmer 5-10 minutes.

Bold and Spicy BBQ sauce
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire
1/4 cup packed brown sugar
2 tbs. molasses
2 tsp. yellow mustard
1 TBS. Tabasco sauce
1 Tbs BBQ rub (recipe above)
2 tsp. liquid smoke
1/2 tsp. black pepper

Combine in saucepan, bring to boil over medium-high heat. turn to a simmer for 10-15 minutes.

My favorite is to have both ref sauces and mix together, but I like them separate as well.

I also like to serve it with coleslaw, so this is the recipe I use
2 pounds shredded cabbage
4 carrots shredded
1 medium onion chopped (I leave this out sometimes)
1/2 cup mayonnaise
1/4 cup mustard
2 tsp. cider vinegar
1 cup sugar
1 tsp. black pepper
dash of cayenne pepper

Mix dressing and pour over vegetables, cover and chill for 2 hours.

Wednesday, April 15, 2009

Krispy Kreme Doughnut Bread Pudding

I have never made this but I saw it on a blog and it sounds AMAZING. Thought I would post it here.

Preheat oven to 350 F.

- 2 dozen Krispy Kreme glazed doughnuts, torn into little chunks. (You can also use 2 dozen glazed crullers if you want a heavier texture.)
- 3 eggs, beaten.
- 1 can sweetened condensed milk.
- Vanilla flavoring to taste. About 1 tsp.
- 1/2 stick melted butter.
- Cinnamon to taste. Takes more than you think. Just add until you think it tastes right.
- Can of fruit cocktail OR milk

Combine the eggs, condensed milk, vanilla, melted butter, and cinnamon.

Pour over doughnut chunks and stir. You can also use a KitchenAid

At this point it's going to look really dry so you can either add a can of fruit cocktail (it really cuts the sweetness) or,add milk while stirring until you have a lumpy cake batter consistency.

You don't need milk if you add the fruit cocktail--it's the perfect amount of liquid.

Now you can add 1 cup of chopped pecans if you'd like. Or not. Depends on your preference. It's great both ways. The pecans again cut down on the sweetness.

Now you can add 1 tsp of nutmeg if you want to.

Pour this into a 13 x 9 glass pan and cook for 30 minutes. Test with a toothpick to see if it's done. If not, give it a couple more minutes.

Take it out and let it cool. You can eat it this way or you can add a glaze.

Two different types of glazes.

- 2 cups confectioners' sugar
- 3 to 4 tablespoons milk or water

Mix together and beat until it becomes smooth and pourable. Pour over bread pudding. You can make more if you need to.


- 1/4 cup buttermilk
- 1/2 cup sugar
- 1/4 tsp soda
- 1 1/2 tsp cornstarch
- 1/4 cup margarine
- 1 1/2 tsp vanilla

Combine first five ingredients in a saucepan and bring to a boil. Remove from the heat and cool slightly. Add the vanilla. Pour over pudding.

Friday, March 27, 2009

TDF Chocolate Chip Cookies

TDF = To Die For - and seriously they are!!!

1 c shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 T water
1 tsp vanilla

Beat until fluffy.

2 c. flour
1 tsp soda
1 tsp salt
1 c. oatmeal
2 c. chocolate chips

Gently add dry ingredients to egg and shortening mixture. Bake at 375 for 10 minutes.

Friday, February 13, 2009

Ham and Potato Soup

This is an excellent recipe for finishing off lefover ham. But I didn't have leftover ham so I just used cubed ham. Still great! Matt really liked this one and said it was "excellent!" Try it out. Less than an hour to prepare, too.

3 1/2 C potatoes, peeled and diced
1/3 C celery, diced
1/3 C onion, chopped
1 1/2 C ham, chopped
2 C water
2 T chicken bouillon granules
1/2 t salt
1 t pepper
5 T butter
5 T flour
2 C milk

1. Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil.
2. Cook over medium heat until potatoes are ten-der (about 10-15 minutes).
3. Add chicken bouillon, salt, and pepper.
4. In a separate saucepan, melt butter over medium-low heat.
5. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
6. Slowly stir in milk; heat over medium-low heat until thick, 4-5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.

Wednesday, January 7, 2009

Mom's Buttercream Frosting

Here you go, Rachel, this is for you.

A 2 lb bag of powdered sugar
1 cup shortening, (crisco, please)
2 cubes butter softened
5 TBS water
1 TBS. clear vanilla (You can use regular vanilla, it will just make the frosting yellower)

Mix it all up until nice and smooth, then eat it, right out of the bowl, YUMMY.
(You know Frosting Fingers)

Ok, or put it on a cake. I have omitted 1/2 cup of powdered sugar and added 1/2 cup of cocoa powder to make chocolate buttercream, in case you are interested in that as well.