Red-Cooked Chicken with Stir-fry Veggies- Slow Cooker Style

Ingredients:
1/2 cup(s) dry sherry
1/3 cup(s) soy sauce
1/4 cup(s) (packed) brown sugar
2 tablespoon(s) grated peeled fresh ginger
1 teaspoon(s) Chinese five-spice powder
3 clove(s) garlic, crushed with press
1 bunch(es) green onions, cut into 2-inch pieces (white and green parts separated)
3 pound(s) bone-in skinless chicken thighs
1 bag(s) (16-ounce) fresh veggies for stir-fry (snow peas, carrots, broccoli, red pepper, etc.)


Directions

1. In 5- to 6-quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. (Coarsely chop remaining green parts; wrap and refrigerate until serving time.) Add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.

2. Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.

3. With tongs, transfer chicken to deep platter. Stir vegetables into slow cooker. Spoon vegetable mixture around chicken. Sprinkle with green onions.

Easy as Tortilla Pie

Ingredients:
1 cup(s) frozen corn kernels
2 green onions, thinly sliced
1 teaspoon(s) ground cumin
1 1/2 cup(s) salsa
1 can(s) (15- to 19-ounce) low-sodium black beans, rinsed and drained
4 burrito-size flour tortillas (96% fat-free)
1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend
2 tablespoon(s) chopped fresh cilantro leaves


Directions

1. Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray.

2. Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans.

3. Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.

4. Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.

http://www.delish.com/recipefinder/easy-tortilla-pie-ghk0308

Ooey Gooey Bars

Ingredients:

2 tubes of refrigerator chocolate chip cookie dough (18 ounces each)

1 (6 1/2 ounces) package of caramel apple wraps
3/4 cup coarsely chopped raw macadamia nuts
3 Skor (or Heath) bars (1 1/2 ounces each), chopped
Directions:

Let cookie dough stand at room temperature for about 15 minutes until starting to soften. Press into ungreased 9 x 13 inch pan. Bake in 375ºF oven for about 20 minutes until wooden pick inserted in centre comes out clean.

Arrange caramel wraps on top of cookie in pan to cover. Sprinkle with nuts and Skor pieces. Bake for another 5 minutes until Skor pieces and caramel are melted. Let stand on wire rack for 1 hour. Cuts into 32 bars.

http://www.thenest.com/Recipes/Chocolate_Dessert_Easy_Fast_Party-Pleasers_Valentine's-Day_13513/detailview.aspx?id=13513&type=7&recipe_type=Party+Pleasers&pageIndex=8

Black and White Muffins

Ingredients:

1 (4-ounce) block of cream cheese, softened
3 tablespoons granulated sugar

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cocoa, sifted if lumpy
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 large egg
1 cup milk
1/2 cup butter (or hard margarine), melted
Directions:

Beat cream cheese and first amount of sugar in small bowl until smooth. Set aside.

Measure next 6 ingredients into large bowl. Stir. Make a well in center.

Combine remaining 3 ingredients in separate small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 1/2 full.

Make small dent in batter with back of spoon. Spoon about 2 1/2 teaspoon cream cheese mixture into each dent. Spoon remaining batter over top. Bake in 375°F oven for 18 to 20 minutes until firm to the touch. Let stand in pan for 5 minutes before removing to wire rack to cool.

http://www.thenest.com/Recipes/Chocolate_Dessert_Party-Pleasers_13464/detailview.aspx?id=13464&type=7&recipe_type=Party+Pleasers&pageIndex=8

Country Style Salad

Ingredients:

4 large ripe tomatoes, peeled if desired
1/2 teaspoon sugar
Coarse sea salt to taste
1 large English cucumber, peeled, halved lengthwise, and cut into half-moons
1 medium bell pepper, any color, roasted and skinned, seeds wiped off, and cut lengthwise into thin slices
Large handful of purslane or watercress, sprigs only, or a small handful of arugula or young romaine lettuce leaves, torn into pieces
1 1/3 cups feta cheese, drained, and crumbled into large pieces
1 small red onion, thinly sliced
12 Greek black olives such as kalamatas or Thasos, drained
6 to 8 tablespoons extra-virgin olive oil (to taste)
Finely cracked pepper to taste
2 tablespoons dried Greek oregano, crumbled
Directions:

Using a small, sharp knife, core the tomatoes and cut into wedges. Sprinkle with sugar and salt, and set aside.

In a large bowl, gently combine the cucumber, bell pepper slices, and purslane.

Transfer to a serving platter, and scatter over the tomatoes, feta cheese, onion, and olives. Pour over the olive oil, and sprinkle with pepper, oregano, and more salt if desired.

http://www.thenest.com/Recipes/Vegetable_Easy_Fall-food_Greek-food_Healthy_Party-Pleasers_Salad_Vegetarian_Entree_13383/detailview.aspx?id=13383&type=7&recipe_type=Party+Pleasers&pageIndex=8

Spinch Pasta Salad

Ingredients:

2 tablespoons lemon juice
1 tablespoon olive (or cooking) oil
1 garlic clove, minced (or 1/4 teaspoon powder)
1/2 pound boneless, skinless chicken breast halves

2 cups medium bow (or other) pasta (about 6 ounces)
8 cups boiling water
1 teaspoon salt

4 cups fresh spinach, stems removed, lightly packed
1 cup chopped tomato
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/3 cup Kalamata olives

Parsley Pesto Dressing:
1/2 cup coarsely chopped fresh parsley
1/3 cup grated Parmesan cheese
1/3 cup olive (or cooking) oil
1/4 cup pine nuts, toasted (see Tip)
1/4 cup red wine vinegar
2 garlic cloves, minced (or 1/2 teaspoon powder)
1/4 teaspoon salt
18 teaspoon pepper
Directions:

Combine lemon juice, olive oil and garlic in medium bowl. Add chicken. Turn until coated. Preheat electric grill for 5 minutes or gas barbecue to medium (see Note). Cook chicken on greased grill for about 5 minutes per side until no longer pink inside. Transfer to large plate. Let stand for 10 minutes. Cut into 1/8 inch slices. Cover to keep warm.

Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to large bowl.

Add chicken and next 4 ingredients. Toss gently.

Parsley Pesto Dressing: Process all 8 ingredients in blender or food processor until smooth. Makes about 2/3 cupdressing. Drizzle over salad. Toss gently.

http://www.thenest.com/Recipes/Pasta_Easy_Fast_Party-Pleasers_Salad_Side-Dish_Entree_13510/detailview.aspx?id=13510&type=7&recipe_type=Party+Pleasers&pageIndex=8

Hot Waffle Ice Cream Sandwiches

Ingredients:

3/4 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder, natural or Dutch process
1/2 cup milk
1/4 cup (packed) brown sugar
1/2 teaspoon instant coffee powder
1 egg
1/2 teaspoon vanilla extract
1 pint dolce de leche or coffee ice cream
Directions:

To make the waffles, in a medium bowl, mix the flour, granulated sugar, baking powder, and salt. Set aside.

Melt the butter in a small saucepan. Stir in the cocoa until smooth and hot. Gradually stir in the milk. Off heat, whisk in the brown sugar, coffee powder, egg, and vanilla, stirring until the mixture is completely smooth. Pour over the flour mixture and stir until the dry ingredients are completely moistened.

Preheat the waffle iron. Make each waffle with 1/4 to 1/2 cup of batter (amount depends on your waffle iron), cooking just until steam stops rising from the sides of the iron. Place cooked waffles on a rack to cool slightly and crisp.

Make the sandwiches while the waffles are still warm, or let the waffles cool and reheat them in a 350°F. oven for a few minutes before serving. To serve, press a scoop of ice cream between 2 waffle sections.

http://www.thenest.com/Recipes/Chocolate_Comfort-food_Dessert_Easy_Holiday_Party-Pleasers_13523/detailview.aspx?id=13523&type=7&recipe_type=Party+Pleasers&pageIndex=8