Baked Apple Chicken and Second Day Chicken in Dumplings

Thanks Chauna - this recipe was great! My only complaint... my husband and son ate ALL the chicken so we did not have any left over for Chicken in Dumplings.

Apple baked chicken

Ingredients:

1 whole chicken
1 container of apple juice or apple cider
3 granny smith apples
1 onion
rosemary
thyme (I was out of both this time and used basil and was fine)
salt
pepper
a big heap of butter

Directions:

~First make an "oven"in the bottom of your dish, out of foil to cover your chiken
~Put chicken in dish
~Pour apple juice over chicken until the dish is about half full.
~Cut up the apples removing seeds and put around the chicken
~Cut up the onion and put around chicken
~Sprinkle with rosemary, thyme, salt and pepper (I use a LOT!)
~Put a large amount of butter on the top of the chicken
~Cover and bake at 400 for about 2 hours depending on the size of the chicken.
~When ready to serve pour the juice surrounding the chicken over portion and enjoy!!
IMPORTANT: dont throw anything away!! This is important for the chicken and dumplin!



Second Day Chicken and dumplin's

Ingredients:

1 large pot
all of the leftovers from the baked chicken
3 chicken bouillons
celery or celery flakes
garlic
onion
seasoned salt
pepper
parsley flakes
bisquick

Directions:

~In large pot boil all of the chicken, bones and all, until the meat falls off the bones
~Scoop out the bones
~Add everything else but the bisquick
~Cover and let simmer for a few hours (or if in hurry for 30mins or so)
~When ready to serve make the bisguick following the directions for bisquits
~Drop in by the spoon full (some of them you will have to dunk under the water to make sure they are cooked in the middle)
~Let simmer until the juice thickens, ready to serve

Creamy Basil Chicken

ingredients

• 2 cups sliced mushrooms
• 2 medium red and/or yellow sweet peppers, cut into strips
• 1 large onion, sliced
• 4 oz. cooked bacon, chopped
• 8 cloves garlic, minced
• 3 Tbsp. quick-cooking tapioca, crushed
• 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
• 1 cup chicken broth
• 1/4 cup dry white wine or vermouth
• 1 lb. asparagus spears
• 1/3 cup whipping cream
• 1/2 cup plus 2 Tbsp. snipped fresh basil
• 2 cups hot cooked orzo pasta
• 2 Tbsp. grated Parmesan cheese

directions

1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.
3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.
5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

Crock Pot Creole Chicken

Another good one from Rhyan!

Ingredients:

Nonstick Cooking spray
1 can (about 14oz) no-salt added diced tomatoes
8 oz frozen cut okra
2 cups chopped green pepper
1 cup chopped yellow onion
3/4 sliced celery
1 cup fat-free reduced-sodium chicken broth
2 tsp. Worcestershire sauce
1 tsp. dried Thyme
1 bay leaf
1 pound chicken tenders, cut into bite-sized pieces
1 Tblsp. olive oil
1 1/2 tsp sugar
3/4 tsp Creole seasoning
Hot pepper sauce (optional)
1/4 cup chopped fresh parsley

Directions:

Coat 10-in nontick skillet with cooking spray. Heath over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 minutes or until lightly browned.

Add to slow cooker, along with remaining ingredients. Increase slow cooker temperature to HIGH. Cook for 4 1/2 hours.

Shredded Apricot Sandwiches

Ingredients:

2 medium onions, thinly sliced
1 cup apricot preserves
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 Tblsp Worcestershire sauce
1/2 tsp Red pepper flakes
1 (4-lb) boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 Tblsp cornstarch
1 Tblsp grated fresh ginger
1 tsp salt
1 tsp black pepper
10-12 sesame or onion rolls, toasted

Directions:

1. Combine onions, preserves, brown sugar, barbeque sauce, vinegar, Worcestershire sauce and pepper flakes in small bowl. Place roast in slow cooker. Pour apricot mixture over roast. Cover; cook on LOW 8-9 hours.

2. Transfer pork to cutting board; cool slightly. Shred pork into coarse shreds using 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise; skim off fat.

3. Blend water, cornstarch, ginger, salt, and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on HIGH 15-30 minutes, or until thickened. Return shredded pork to slow cooker; mix well. Serve on rolls.

Cheesy Slow Cooker Chicken

Another great one from my friend Rhyan!

Ingredients:

6 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt, black pepper and garlic powder to taste
2 cans (10 3/4 oz each) condensed Cream of Chicken soup, undiluted
1 can (10 3/4 oz) condensesd Cheddar cheese soup, undiluted
chopped fresh parsley
hot cooked pasta of your choice

Directions:

1. Place 3 chicken breasts in the slow cooker. Sprinkle with salt, pepper, and garlic powder. Repeat.
2. Combine soups in medium bowl; pour over chicken. Cover; cook on LOW 6-8 hours or until chicken is tender. Sprinkle with parsley, if desired. Serve over pasta.

*Note, also great over rice or mashed potatoes!

Italian Style Pot Roast

This was given to me by my dear friend Rhyan. I made it one Saturday night and then got up early and put it on Sunday morning and we had lunch by the time we got home from church. It was the juiciest and most tender roast I had ever had.

Ingredients:

2 tsp minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
1 boneless beef bottom round rump, or chuck shoulder roast (about 2 1/2 - 3 lbs)
1 large onion, quartered and thinly sliced
1 1/2 cups tomato-basil or marinara pasta sauce
2 cans (about 15 oz each) cannellini or Great Northern Beans, rinsed and drained.
1/4 cup shredded fresh basil.

Directions:

1. Combine garlic, salt, dried basil, oregano, and pepper flakes in small bowl. Rub over roast.

2. Place half on onion slices in to slow cooker. Cut roast in half. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW for 8-9 hours or until roast is fork tender.

3. Remove roast to cutting board; tend with foil. Let liquid in slow cooker stand for 5 minutes to allow fat to rise. Skim off fat.

4. Stir beans into liquid. Cover; cook on HIGH 15-30 minutes or until beans are hot. Carve roast against the grain into thin slices. Serve with mean mixture and fresh basil.

Chicken in Dumplings Crock Pot Style

Ingredients:

5-6 chicken breast

chicken bouillon

cream of chicken soup

cream mushroom soup

salt

pepper

onion powder

garlic salt

dried basil

raw carrots sliced

celery chopped

mushrooms sliced

3-4 garlic cloves chopped

1 jumbo can of buttermilk biscuits

Directions:

Boil the chicken breast and 2T of Chicken Bouillon in water (just enough to cover all chicken)

When chicken is cooked all the way through save broth and tear chicken into shreds.

Pour shredded chicken and broth into crock pot.

Add can of cream chicken soup and cream mushroom soup.

Add chopped celery, sliced carrots, sliced mushrooms, and garlic.

Season with salt, pepper, onion powder, and dried basil.

cook for 3-4 hours.

45 minutes upon eating add jumbo can of buttetmilk biscuits*

* Tear each biscuit into 4-5 pieces and roll into balls

Tortilla Soup

Ingredients:

2-3 Jalapenos
1 package of white corn tortillas
1 can of white corn drained
1 white onion
2-3 garlic cloves
can of tomato paste
2 cans of tomato sauce
2 cans of diced tomatoes
olive oil
cumin
chili powder
salt
pepper
4 chicken breast boiled and shredded SAVE BROTH
mexi blend shredded cheese

Directions:

boil the chicken save broth
cut 6-8 tortillas into little squares
dice onion
mince garlic
chop up jalapeno and only use some seeds (depending on how hot you want)
saute onions, jalapenos, garlic, and tortillas until the onions are translucent.

mix all canned ingredients in crock pot or stock pot
shred the chicken and add to pot
add ingredients you sauteed to pot
add chicken broth 3-4 cups or until you get the consistency
you desire.
add salt and pepper
1-2 tsp chili powder
1-2 TBS cumin

bring to boil and serve with shredded cheese on top.

Hawaiian Chicken

Ingredients:

8 chicken breast
1 bottle of Russian salad dressing
1 package of French onion soup mix
8 oz apricot preserves cook

Instructions:

Brown Chicken in a little bit of olive oil. Throw in crock pot and mix with Russian Dressing, French Onion Soup mix, and apricot preserves. Add water until it has consistency of gravy.

Cook 5 hours in Crock Pot