Monday, May 14, 2012

BBQ chicken

BBQ Jelly "DUMP" Chicken 3/4 cup Ketchup 3/4 cup Blackberry Jam 1/8 cup White Vinegar 1 Teaspoon Worcestershire Sauce 2 Teaspoon Chili Powder 1/8 Teaspoon Salt 1 1/2 Pounds Chicken Pieces For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Saturday, May 12, 2012

Sweet and Sour Turkey Kielbasa

Ingredients: 10 oz. Sweet-n-Sour Sauce  1 can pineapple chunks, un-drained (20 oz.) 1 can mandarin oranges, drained (11 oz.) 1 kielbasa, cut into chunks (I used turkey Kielbasa) Instructions: Put all ingredients into a crock-pot, turn on low/med & simmer 1-2 hrs, or it can be made on the stovetop. Frozen Mamas:   Thaw and follow above directions, serve over rice (provided). Adapted from

Friday, May 11, 2012

Sweet, Sour and Spicy Meatballs

1 bag of Frozen Homestyle Meatballs
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze
1 cup of habanera and pineapple sauce
2 cups of frozen vegetables
1 large bag of egg noodles or Rice

Thaw meatball mixture Ziploc bag. Pour meatball mixture into a 9x13 baking dish, Bake covered at 350 for 30-45 mins. Combine rice with 4 cups water, 2 tablespoons of oil and a pinch of salt, bring to a boil and then simmer with lid on for 20 minutes. Serve meatball mixture over the rice.

Thursday, May 10, 2012

Buffalo Chicken Sandwiches

  • 4 chicken breasts
  • 2 cups of your favorite hot sauce or wing sauce
  • 8 ounces of cream cheese, softened or sour cream
  • Sandwich makings: Buns, cheese, lettuce, tomato, ranch/ blue cheese dressing, banana peppers (the sky is the limit!)
Place the chicken breasts and hot sauce (I use (3) 5 oz. bottles that a friend of my husband's makes) in a 3 - 4 quart crock pot. Cook on low for 3 - 4 hours. Even though my chicken breasts were frozen they were cooked and ready to shred in 3 1/2 hours.

This is actually a photo of my
bbq shredded chicken (I forgot to take pic at
this step, but same method).

Remove the lid, and using two forks, shred the chicken breasts. Once shredded toss everything back together and add the softened cream cheese (or sour cream) to the top. Place lid back on and cook an additional hour.

Once it has "melted" the cream cheese, stir it in to incorporate it well.  Serve on your favorite buns or rolls and top with your favorite sandwich toppings. 
This recipie is taken from:  Crock Pot Recipe Exchange


King Hawaiian Rolls 

Dry Lipton Soup Mix Packet
Ground Beef
(1 packet for every 2lbs of beef)

Mix with hands. Shape into balls. Press down with thumb in the center.

Patties are best cooked on the grill, though they taste lovely fried in a pan with some butter! Rolls really should be toasted, either on the grill or under your broiler.

We put cheese on ours and they of course can be served with lettuce, mayo, ketchup, or whatever :) (our friend Justin always puts pineapple rings, mayo and lettuce on his and they are fabulous!)