Slow Cooker BBQ Chicken

Tonight's Dinner:

I found this recipe on Pinterest today and decided it would be dinner! The flavor in this is incredible and it's such an easy recipe to put together and family friendly!! Enjoy ...

Slow Cooker BBQ Chicken - from Natasha's Kitchen

Serving: 8 when served as sandwiches

3 lbs (about 5-6 count) boneless, skinless chicken breasts

1½ cups BBQ Sauce, store bought OR Homemade

½ medium onion, grated (with juice)

1 Tbsp olive oil

1 Tbsp Worcestershire sauce

2 Tbsp brown sugar

8 Hamburger buns or your favorite large round roll

~  Stir together all sauce ingredients in a 5-6 qt slow cooker.

~  Add chicken and turn to coat.

~  Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.

~   Remove chicken to a cutting board and shred each breast using two forks. OR, if its like mine, just do it in the pot. 

~   Place shredded chicken back in the crockpot and stir to coat with the yummy sauce.

Serve on buns with a little extra BBQ Sauce and Enjoy!!!

McCormick's Coloring Guide

Here is a simple guide to coloring icings, foods, cakes, anything you need ....

Frosting Color Guide: Start with a can (16 oz.) of white frosting, then add food color.

Frosting Flavor Guide: Start with a can of (16 oz.) of white frosting, then add flavor and food color.

Cake Color Guide: Start with a box of white cake mix, then add food color.

Enjoy your colors and Flavors!!!

Honey Bourbon BBQ Sauce

This recipe is one I compiled from several recipes I found on Pinterest.

Honey Bourbon BBQ Sauce

Ingredients:

1/2 cup brown sugar
1 cup ketchup
1/2 cup bourbon, Maker's Mark OR Jim Bean ** OR Hazelnut Syrup OR REAL Maple Syrup
1/4 cup honey
3 Tbsp mustard
3 Tbsp soy sauce
3 Tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder

1 tsp chili powder

1 tsp Mesquite spice mix
1/2 tsp black pepper
1/2 tsp salt
1/8 tsp cayenne pepper, optional to taste

Preparation:

~    Combine all ingredients in a small saucepan over medium heat.

~    Mix with a whisk until completely blended and smooth

~    Bring to a boil; let boil for 5 minutes

~    Reduce to a simmer; let simmer for 20 minutes, stirring occasionally

~    Pour into a container (a standard Mason jar is the perfect size), cover, and chill

~    Let it sit for a few hours to thicken up before using - serve at room temperature
Enjoy!
Recipe makes about 2 cups of sauce.

** For my non-drinking friends - Bourbon and Whiskey are generally the same thing -- it really depends where its made. AND the Alcohol cooks out as it boils, leaving just the flavor.

NOTE: This sauce can easily be made gluten-free by using Heinz ketchup and mustard (or other gluten-free brands), tamari-style soy sauce, and Maker's Mark bourbon.

Chocolate Peppermint Bundt Cake

I made this for a "Friend-Shipping" night for Relief Society a few weeks ago. It was a hit!!

Chocolate Peppermint Bundt Cake - Our Best Bites

Ingredients:

cocoa powder for dusting pan
1 box Devil’s Food Cake mix
1 small box instant chocolate pudding
4 eggs
1 cup full fat sour cream
1 cup oil
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 cup dark chocolate chips, roughly chopped

Glaze:
3.5 ounces dark chocolate chips (1/2 cup)
½ cup cream
½ teaspoon peppermint extract

Additional ingredients:
Crushed candy canes (2-3)

Preheat oven to 350 degrees.  Butter a Bundt pan (make sure to get the inside center as well) and then dust with cocoa powder, covering all sides and then shaking out excess.

~  Place cake mix and dry pudding mix in the bowl of a stand mixer.  In a small mixing bowl, whisk together eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. 

~  With mixer running, add liquid ingredients to cake mix and beat until combined. 

~ Scrape down sides of bowl and then beat for 2 minutes on medium high speed. 

~  Add chocolate chips and stir until combined. 

~  Pour batter into Bundt pan and bake for 45-50 minutes, until a skewer comes out with moist crumbs attached.

Glaze:

~  While cake is baking, place chocolate chips in a bowl. 

~  Heat cream until hot and bubbly and then pour over chocolate.  

~  Let sit for 2-3 minutes, then add peppermint and whisk until smooth.  Set aside.

~ When cake is done, let cool until just warm (15-20 minutes).

~  Invert onto a paper towel on a metal rack. 

~  Let cool completely and place on serving platter.

~  To glaze cake, either use a brush to lightly brush over surface, or spoon and drizzle chocolate over. 

~  You may have extra.  If too thick, heat for a few seconds to loosen, if still warm and too runny, let cool longer or place in fridge to speed up process. 

~ After cake is glazed (and you may want to wait for the glaze to set just a bit), sprinkle with crushed candy canes.  Slice into servings and serve with a dollop of whipped cream or vanilla ice cream.