Monday, November 28, 2011

Teriyaki Chicken (or Steak)

This recipe was shared by one of the ladies in our church.  (However, I borrowed the picture from  I LOVE crock-pot recipes.  Will probably end up making this very soon as long as I remember to pick up some soy sauce!  Thanks for sharing, M!


2 to 2 1/2 lbs. boneless chicken breasts or chuck steak
1 tsp. ground ginger
1 Tbsp. sugar
2 Tbsp. oil
1/2 c. soy sauce
1 clove garlic, crushed

Cut chicken or steak into 1/8-inch thick slices or bite-sized cubes. Combine remaining ingredients in small bowl. Place meat in slowcooker. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve over rice.

Makes 5 to 6 servings.

NOTE:  The recipe contributor suggests making double of the "sauce" as this recipe does not make very much.

Monday, November 21, 2011

Turkey Leftovers

Here's a link to some great turkey leftover recipes!  (For those of you that know her, this is Tami Neal's blog -- Niki Lott's Mom.)  I'll be looking back at this later this week when we have a bunch of leftover turkey!

Sunday, November 20, 2011

Caramel Pecan Cheese Dip

At the November meeting, one of our ladies brought this delightful dip!  I asked her to share the recipe with me.  After I saw this picture, I was SO glad I tasted it before I came across the recipe.  I most likely wouldn't have been impressed enough to make it.  But Let. Me. Tell. You.  It was awesome!  The flavors blend well and the bits of fresh apple are unbelieveably good!

Thanks for the great recipe (and devotional)!

Caramel Pecan Cheese Dip

1 package (8 oz.) cream cheese, softened*
1/4 cup caramel ice cream topping
1/2 cup chopped pecans, toasted**, divided
1 cup chopped apple
1 cup frozen non-dairy whipped topping, thawed
Keebler® Wheatables® Original Golden Wheat crackers

1. In medium bowl stir together cream cheese and ice cream topping. Stir in pecans. Fold in apple and whipped topping.

2. Garnish as desired. Serve with crackers.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Sunday, November 13, 2011

Cranberry Delight Spread

With the holidays approaching, I thought I'd share a couple recipes that you may use during the holidays.  

Our previous pastor's wife, Maggie, shared this recipe with me.

Cranberry Delight Spread

1 package (8 oz.) cream cheese, softened*
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon sugar
2 teaspoons grated orange peel
1/8 teaspoon cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans
Keebler® Town House® Original crackers

1. In small mixing bowl beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed of electric mixer until fluffy. 2. Stir in cranberries and pecans. Refrigerate at least 1 hour. Garnish as desired. Serve with crackers.

YIELD: 12 servings

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.