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Recipes
Easy Crockpot Sweet and Sour Chicken
By CJKK
Directions Place all ingredients into a crockpot
- 6 boneless chicken thighs or breasts (you can use chicken on the bone as well)
- 4 tablespoons butter
- 3 carrots, diced
- 2 C. broccoli florets
- 1 can pineapple chunks (use a 20 ounce can)
- 1 medium red bell pepper and green bell pepper, cleaned and diced.
- 1/2 teaspoon ginger and garlic chopped finely
- 3/4 cup white vinegar
- 1/2 cup brown sugar
- 3 tablespoons Worcestershire sauce
- Salt and pepper
- 1 1/2 cup chicken broth
- Chili flakes or ground cayenne pepper to taste
- Salt and pepper to taste
Grilled Pork Chops
By CJKK
Begin by making the marinade
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- Eight 1/2-inch bone-in pork chops (about 3 ounces each)
- Salt and freshly ground black pepper
Crab Cakes
By CJKK
In a large bowl, mix together all ingredients, except for the flour and peanut oil
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Chocolate-Eggnog Cheesecake Squares
By CJKK
*Email Address: *Your Email Address: Heat oven to 300°F
- 3 3 35 to 40 1 2 8 6 until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.
Boozy Eggnog Bars
By CJKK
Preheat oven to 350 degrees F
- Nonstick cooking spray
- 1 3/4 1 3/4
- cups finely crushed vanilla wafers
- 1/4 1/4
- cup finely chopped walnuts
- 1 1
- tablespoon sugar
- 1/3 1/3
- cup butter, melted
- 2 2
- 8 ounce pkg. cream cheese, softened
- 2/3 2/3
- cup eggnog
- 1/2 1/2
- cup sugar
- 2 2
- tablespoons dark rum or eggnog
- 1/2 1/2
- teaspoon freshly grated nutmeg or 1/4 tsp. ground nutmeg
- 2 2
- teaspoons vanilla
- 3 3
- eggs, lightly beaten
- Freshly grated nutmeg (optional)
Salisbury Steak
By CJKK
In a large bowl, combine the beef, egg, breadcrumbs, milk, garlic powder, onion powder salt and pepper
- 1 tablespoon olive oil
- 2 lbs ground beef 80-90% lean
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 teaspoon McCormick onion powder
- 1 teaspoon McCormick garlic powder
- 1 teaspoon salt
- 1/2 teaspoon McCormick black pepper
- 8 ounces sliced mushrooms
- 1 small onion sliced
- 1 12 ounce container McCormick Simply Better Beef Gravy
- 1/2 cup beef broth or water
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
Peanut Butter Cup Cookies
By CJKK
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Chicken Cordon Bleu Foil Packs
By CJKK
1 Heat gas or charcoal grill
- 4 boneless skinless chicken breasts (6 oz each)
- 4 slices Swiss cheese (1 oz each)
- 4 slices deli ham (1 oz each)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 4 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper Save $
- 1 lb multicolored fingerling potatoes, cut in 3/4-inch pieces
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Crockpot Broccoli Cheddar Soup Recipe
By CJKK
Directions Heat the olive oil in a pan and whisk in the flour with the oil
- 1/4 cup whole wheat flour
- 2 tablespoon olive oil
- 4 cups of low sodium chicken/vegetable stock
- 1 bowl frozen broccoli
- 3 cups shredded cheddar cheese
- 1 clove of mince garlic
- Salt and Pepper
Crockpot Pot Roast
By CJKK
Season the chuck with salt, pepper, and thyme
- 4-5 lb Chuck Roast
- 2 Tbsp Canola Oil
- 2 tsp Kosher Salt
- 1 tsp Coarse Ground Black Pepper
- 1 tsp Dried Thyme
- 1 lb Carrots, peeled and cut into small chunks
- 2 lb Potatoes, peeled and cut into large chunks
- 2 cloves Garlic, minced
- 2 cups Beef Broth
- 2 Tbsp Corn Starch
- 2 Tbsp Cold Water
- Minced Parsley Optional, to garnish