Slow Cooker Rotisserie-Flavored Chicken Sandwiches 

Excuse the photo for now.  The sandwich on the left is the recipe below. Drew and I have to share plates some days when we have so many for supper at the church. This is a simple recipe I threw together one day. We've been making it so often over the last few years because I get asked over and over how to make it.  Make it how it works for you.  We are all about simple here. It works well plain or in so many things!  Hope you like it.

3 pounds of chicken breasts or tenderloins

1-2 cups of chicken broth

1 stick of butter

Rotisserie Spice

Place chicken and broth in crock pot.  Sprinkle with Spice.
After 6-8 hours on low, chicken should be falling apart and easy to shred with forks.  Add butter and more spice for your taste and a bit more broth, if needed.  Heat through, for at least 30-60 minutes more, covered in crock pot.  Can also place chicken in boiling water on the stove top, cook till falling apart and then add broth, butter and spice. Serve on buns, with BBQ sauce and Mayo on the side.  The Rotisserie Spice is not always easy to find.  Here in the North, I can find it at
Walmart, Sam's Club,
Rainbow Foods, Lunds & Restaurant Depot Supply.

REESES PIECES BARS

(just in time for autumn)

1 cup of Light Corn Syrup
1 cup of Granulated Sugar
1 and 1/2 cups of Peanut Butter
6 cups of Rice Krispies or Corn Flakes cereal
Mini Reeses Pieces (available at Walmart baking isle)

Place Corn Syrup and Sugar in 2 quart Pyrex Bowel.  Heat in microwave 2-4 minutes, stopping to stir and check once or twice.  Just before boiling, sugar should looked mostly desolved.  Removely and quickly stir in peanut butter.  Add cereal and mix well.  Quickly pressed into greased or buttered 8 x 12 or 9 x 13 pan, with buttered or greased spatula/scraper.  Gently press Reese Pieces on top and let sit for an hour before cutting.

 

                                    This has been such a

fun meal to make with our            
pals Connie & Doug!
Everyone loves making their own!

 

CHICKEN SUNDAES

1-2 pounds of boneless chicken breasts

2 cans of cream of chicken soup

1 can of chicken broth
Rice (suggested) or starch of choice

 

Heat in crock pot on low for 6-8 hours or until chicken is cooked thoroughly and falling apart.

 

Serve with rice and any toppings of your choice.  Some items we offered were peas, carrots and corn, and then uncooked tomatoes, green onions, chopped celery, mandarin oranges, pineapple tidbits, cheeses, peanuts, chow mein noodles or anything that appeals to you!!!   
The packages of cookies were for the dessert.  Not part of the Chicken Sundaes!  :-)  This is a great meal for a large group!   It takes a bit of prep or you can ask everyone to bring one specific ingredient, while you make the chicken in sauce and the starch for a fun potluck!

Drew & I brought cake pop supplies

to nieces birthday party!

We made a mess, but had lots of fun!

Cake Pops!
I didn't like cake pops so much with the canned frosting--too sweet.      I heard someone mention trying cream or flavored coffee creamers instead.  So this is what we have done since...
Bake a cake mix as directed on the package in a 9 x 13 pan.  When cool, crumble into mixing bowl.  Add 5 tablespoons of favorite coffee creamer and mix well.  If too dry, add just a bit more. Roll into 1 inch balls. Should get 30-40 made, placing on a wax paper-lined cookie sheet.  Melt just a little bit of candy coating. Dip the lollipop sticks into candy coating and then stick into the cake balls.  When all are done, freeze for a little bit.  Melt the rest of candy coating and dip each cake ball into it or spoon the candy coating over the cake balls until the excess drips off.  Sprinkle with sprinkles of choice if desired.  Place each in florist foam to dry.
 

"Our Norwegian Chili"  

 

2 pounds of boneless chicken breasts or tenderloins
2 cups of chicken broth
2 packets of Hidden Valley Ranch Powder
2 cans of navy beans or white beans of choice
2 cans of corn, white and/or yellow
1 brick Lite Cream Cheese
 1 cup Evaporated Milk (or whipping cream)

Put chicken, broth and 1 packet of the ranch powder into 5-6 quart crock pot.  Cook 6-8 hours on low or until chicken falls apart with fork and is cooked through.  Add the cream cheese and some evaporated milk and the other ranch packet.  Stir well.  Add beans and corn. Cover and continue to cook on low until cooked through and cream cheese melts into chili well. Add more milk, broth or cream cheese or cream of chicken soup to make the consistency that you want.
Serve with your favorite toppings or mix in your favorite ingredients.  We usually have crushed corn chips, cheese, sour cream, etc... available and also serve this on rice, if we want to stretch it or make it more filling. (If you want it richer, use the cream, but we are cutting back, so we use evaporated milk, which should never curdle like cream or regular milk will anyways,
so that's another reason to use it.)










 

Pulled Pork Sandwiches

 

We buy a double package of pork shoulder/butt on the bone at the warehouse stores.  We take new foil pans and then spray them with Pam or spread butter in them and then rinse  the pork off and place it in the pan. We pour just a bit of broth or apple cider or both over all.  Not much. Then we pour bbq spice (we like McCormick Smokehouse Maple for pork) and brown sugar and salt and smokehouse pepper all over the top.  Then we put in cold oven and bake over night at about 325 degrees.  Pork should be falling apart when done and using a meat thermometer is recommended.  Sometimes it takes 12 or 13 hours or more, depending on your oven and the size of the pork.  When cool enough to touch, we shred the pork and put it in freezer bags as is, to throw in the crock pot for another time.  Or if we are using it that day, we put it in a crock pot right away.  Then we put more of the spice, brown sugar, broth or cider and a stick of butter in the crock pot with it. Yep, BUTTER!  Heat on low for a few hours.  Season to taste!  We like our pork moist and tender.  The broth and the butter do alot towards that also, with the reheating.  We serve bbq sauce and mayo on the side, as some like it plain.

  Southern Living's No Bake Coconut Cream Pie

 

Graham Cracker or Chocolate Crust

1 (8-ounce) package cream cheese, softened

1 cup cream of coconut, from the beverage isle

1 (3.4-ounce) package cheesecake instant pudding mix 

1 (6-ounce) package frozen sweetened flaked coconut, thawed

1 (8-ounce) container frozen whipped topping, thawed

 

Preparation

 

Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended.

Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.

Garnish with Whipped Cream and flaked or toasted coconut if desired….

 

( This is my favorite coconut pie recipe! I use regular coconut, not frozen and use white chocolate or vanilla instant pudding, when I can't find the cheesecake flavor.  I usually freeze pie for a few hours.)