Irish Corned Beef and Cabbage

Found on Kitchen Daily

Ingredients

• 5 to 6 pounds corned brisket of beef
• 5 cups water
• 1 tablespoon pickling spices
• 1 pound turnips
• 1 pound carrots
• 2 large onions
• 2 pounds small red potatoes
• 2 pounds cabbage
• For Horseradish Cream:
• 1/2 cup sour cream
• 1/4 cup jarred horseradish, drained
• 1/4 cup chopped fresh dill

Directions

Place brisket into a large heavy pot with water and spices. Bring to a boil, then reduce heat to a simmer and cover pot. Simmer until brisket is tender, about 3 hours. Cut turnips, carrots, onions, and potatoes in chunks, then scatter vegetables in a pot around beef. Slice cabbage into 1-inch-thick wedges, then layer over beef and vegetables in pot. Cover pot and continue to simmer until vegetables are very tender, about 1 hour more.

Just before serving stir together sour cream, horseradish, dill, 1/2 teaspoon each of salt and pepper.

To serve: place cabbage on a large platter and scatter vegetables over top. Slice beef and place over vegetables. Serve beef and vegetables topped with horseradish cream.

Read more: http://www.kitchendaily.com/recipe/irish-corned-beef-and-cabbage-151540/#ixzz1Gg9M4KHU

Slow Cooker Chicken Tacos

Found on Disney Family

Ingredients

• 1 can Green chiles, diced
• 1 teaspoon Ground cumin
• 1 whole onion, chopped
• 2 clove Garlic, minced
• 2 pound boneless, skinless chicken thighs

Directions

1. Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
2. Remove chicken from pot, shred, and return to juices.
3. Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.

CrockPot Brown Sugar Chicken Recipe

Found on CrockPot 365

The Ingredients.
courtesy of Confessions of a Wacky SAHM

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe. 

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

The Verdict.

Seriously. Go to the store. This is what's for dinner.

Slow Cooker Chicken Marsala

Found on Pillsbury

INGREDIENTS

2

cloves garlic, finely chopped

1

tablespoon vegetable oil

8

boneless skinless chicken breasts

1/2

teaspoon salt

1/2

teaspoon pepper

2

jars (6 oz each) Green Giant® sliced mushrooms, drained

1

cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)

1/2

cup water

1/4

cup cornstarch

3

tablespoons chopped fresh parsley

DIRECTIONS

• 1Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
• 2Cover; cook on Low heat setting 5 to 6 hours.
• 3Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
• 4Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.
• 5To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Serve on a bed of white rice with a green salad.

Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.

Rocky Road Chocolate Cake

Found on MyRecipes

Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.

Yield: Makes 8 to 10 servings

Ingredients

• 1  (18.25-oz.) package German chocolate cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs, lightly beaten
• 1  cup  sour cream
• 1/3  cup  butter, melted
• 1  teaspoon  vanilla extract
• 3 1/4  cups  milk, divided
• 1  (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2  cup  chopped pecans
• 1 1/2  cups  miniature marshmallows
• 1  cup  semisweet chocolate morsels
• Vanilla ice cream (optional)

Preparation

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Southern Living, OCTOBER 2008

Crock Pot BBQ Chicken

Found on Weelicious

Crock Pot BBQ Chicken (Serves 4-6)
4 Chicken Breasts, bone in, skinless









1 Cup Barbecue Sauce ( I use Smokin’ Willie’s)
1. Place the chicken in a crock pot.
2. Pour the barbecue sauce over the chicken and coat the chicken WELL with the sauce.
3. Cook the chicken on low for 2 1/2 hours.
4. Serve.
*Save the juice from the bottom of the pot if you want to make Shredded BBQ Chicken Sammies

Slow Cooker Cheesy Potato Soup

Found on Pillsbury

INGREDIENTS

1

bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2

cup frozen chopped onion (from 12-oz bag), thawed

1

medium stalk celery, diced (1/2 cup)

1

carton (32-oz) Progresso® chicken broth

1

cup water

3

tablespoons all-purpose flour

1

cup milk

1

bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4

cup real bacon pieces (from 2.8-oz package)

4

medium green onions, sliced (1/4 cup)

DIRECTIONS

• 1In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
• 2Cover; cook on Low heat setting 6 to 8 hours.
• 3In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.

Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.