This is the link to the site where I found the recipe for Crock Pot Brown Sugar Chicken. Below is the recipe with the changes I made.

3 boneless, skinless chicken breasts and six boneless, skinless thighs
3/4 c. white sugar
1 T. unsulphered molasses
2/3 c. white vinegar
1/4 c. Sprite [Next time I will leave this out and add 1 tsp. lemon juice.]
4 minced garlic cloves [Could have used more.]
2 T. soy sauce
1/2 tsp. freshly ground black pepper

Place the chicken in a greased crock pot. Pour the other ingredients over the chicken. No need to stir. Cook on high for four hours. It could be cooked on low for 8 hours. Serve over rice. The chicken would be delicious served on sandwiches.

If your family likes sweet peppers, I think those would be great in this.

To make the rice, I put the liquid from the crock pot (liquid measured 4 cups) in a saucepan. Added two cups of rice, covered it with a tight lid and brought it to a boil. I immediately turned it down to a bare simmer and let it simmer for 25 minutes without lifting the lid. So good with the chicken!

A green salad and some crusty bread would round out a great meal. The recipe is so easy to make and very good. DH commented several times on how much he liked it. He also mentioned it would be great to take to a church dinner, so maybe some of you will get to try it soon. Definitely a keeper.

By the way, I don’t buy brown sugar anymore. I just add some molasses to white sugar. Same thing. Maybe I should change the name of the recipe…

~~Rhonda

I had planned to make the chili in the crock pot as the original recipe does, but didn’t have all the ingredients in time to do that. I made it in a soup pot on the stove.

Chicken Taco Chili

To a large soup pot, add:

3 pounds of chicken breast, boneless and skinless (about four large breasts)
water to just cover the chicken in the pot
1 T. dry onion
2 tsp. celery seed
1/2 tsp. salt

Bring to a simmer and, once it begins to gently simmer, give it about 25 minutes.
Remove the chicken from the broth and let it rest for ten minutes or so before dicing or shredding. Return the chicken to the broth. Add:

1 16-oz. can black beans (do not drain)
1 16-oz. can kidney beans (do not drain)
29-oz. can tomato sauce (original recipe called for only 8-oz.)
29 oz. can crushed tomatoes
2 cups frozen corn
1 T. cumin
1 T. homemade taco seasoning (See recipe below.)
1/4 c. chopped fresh parsley

Bring to a simmer and serve.

The original recipe also added:
1 packet taco seasoning
1 T. chili powder
1/4 c. chopped cilantro. (I substituted parsley as I do NOT like the taste of cilantro.)

This is very good and a nice warm soup for a cold evening. It would be great served with cornbread, tortilla chips and celery sticks. Top with shredded cheese and sour cream, if you like. Could be served over rice, as well. It was even better the second day.

I doubled this taco seasoning recipe and used a tablespoon of it in the soup. I stored the rest in a glass spice jar. No more taco seasoning packets for us. Another small step in reducing excess packaging.

Taco Seasoning Mix

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Since making the seasoning, I’ve used it in Slow Cooker Cilantro Lime Chicken and to season homemade baked tortilla chips. Very good!

~~Rhonda

Spaghetti with Chicken and Broccoli (See? I’ve already changed it from linguine…)

2 pounds boneless, skinless chicken breasts or thighs (I used thighs because that’s what I had on hand.)
water – just enough to cover the chicken in a large soup pot
1 T. dehydrated onion flakes
1 tsp. dried thyme
1 tsp. salt
16 oz. spaghetti noodles (I would have used linguine if I’d had it. Next time. Was good with spaghetti, though!)
3 broccoli spears, diced
2 cups chicken broth reserved from cooking the chicken, divided into one cup each
1 T. cornstarch
1 T. lemon juice
ground black pepper to taste
1/4 chopped fresh parsley (Use a tablespoon of dried if you don’t have fresh.)

Place the chicken in a stock or soup pot and add just enough water to cover the chicken.

Add the onion, thyme and salt. Bring to a boil, reduce to a simmer and cook 25 minutes.

When the chicken is done, remove it from the pan and let it rest for 5 or 10 minutes before dicing.

Bring to a boil the liquid left from cooking the chicken. No need to strain first. When it comes to a boil, add the noodles.

When the noodles are about half done, add the broccoli and cook together until noodles are al dente. Drain off the liquid, reserving two cups. Return the noodles to the pot.

Mix together one cup of stock, the cornstarch and the lemon juice. Whisk to combine well.

Add the diced chicken and the above mixture to the pot and cook on low to medium heat for a few minutes. Add some of the additional reserved liquid, if the noodles look like they need it.

Turn off the heat and stir in the freshly ground pepper and the parsley.

I served the spaghetti with a green salad, corn, steamed asparagus and homemade rolls.

I saved what was left of the reserved liquid and stirred it into the leftovers before putting them in the fridge. Noodles tend to absorb more moisture in storage, so adding a little extra liquid will help keep them loose.

I think this would be delicious made with sugar snap peas instead of broccoli. Or you could use asparagus. If I used asparagus, I would cook it separately and add it at the last with the chicken because it is so tender. Next time I make this recipe, I am going to add some minced garlic to it.

I had some of the leftover spaghetti for lunch today. Delicious. Definitely making this one again.

~~Rhonda

Rhonda’s Rolls

In the mixing bowl, mix together:

3 c. bread flour (all purpose flour works fine, too)
5 tsp. yeast

Add, and continue to mix:
3 c. milk, heated to 112-115 degrees (We use 1/2 buttermilk and half 2% milk. Buttermilk gives it a bit of a tang which is nice.)
3 eggs (I whisk them in the measuring cup I used for the milk…it’s still warm and takes a little chill off the eggs as I never remember to take them out of the fridge before I make bread, but you can just drop them into the mixing bowl.)
1/2 c. sugar (You can use less sugar if you like. If I decide I’ll make part of the recipe into a pizza crust, I’ll cut the sugar back to 1/4 c.)
2 T. unsulphered molasses
1/2 c. vegetable oil (I use 1/4 c. canola oil and 1/4 c. olive oil.)
2 tsp. salt
5-6 c. additional flour, added a cup at a time

After everything is incorporated, knead the dough for six minutes.

Then, place the dough into a large oiled bowl, flip the dough to coat it with oil to keep it from drying out, cover with a dishcloth and allow to rise until doubled in size. About 45-60 minutes. Punch the dough down, shape into rolls, buns, or loaves and allow to rise again.

Bake rolls and buns at 375* for 13 minutes. Loaves for 25-30 minutes. If you have an instant read thermometer, the loaf is done when the internal temperature is 195*.

I use a dough hook and do all the kneading in the mixer. When DH makes this recipe, he kneads the dough by hand.

You can add cheese, herbs, etc., to the dough near the end of kneading. This is a great addition for making flavored breads (rosemary is wonderful!) or hamburger buns (love cheese in these).

I hope you give the recipe a try. Let me know if you do. I’d love to have your feedback.

~~Rhonda

Tangy Buttermilk Cheese Bread

1 1/8 cups buttermilk
1 1/2 teaspoons active dry yeast
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons white sugar
1 cup room temperature sharp Cheddar cheese, sliced and then diced into small pieces (divided into 3/4 c. and 1/4 c.)

Heat the buttermilk to 110-115*F. This won’t take long in the microwave, maybe 60-90 seconds, depending on your microwave.

Add the yeast, sugar, salt and flour and mix well. Knead by hand or with a mixer and a bread hook for four minutes. Add the 3/4 c. cheese and knead for two more minutes. If the cheese is at room temperature, it will be smoothly kneaded into the dough.

Allow to rise for 45-60 minutes until doubled in size.

Punch down and knead in the remaining 1/4 cup of shredded cheese. Knead just enough to incorporate all the cheese. This will leave some nice chunks of cheese in the dough. Cut the dough into twelve equal pieces.

Shape into twelve flattened rolls and place on a greased cookie sheet (or line the cookie sheet with parchment paper).

Allow to rise 45 minutes, until doubled in size. Bake at 350*F for 35-45 minutes, until browned.

~~Rhonda

Heat Free Chili

1 pound ground beef [I used ground round]
3 cloves garlic, minced
2 28-oz. cans crushed tomatoes
1 28-oz. can tomato sauce
1 15-oz. can pinto beans
1 15-oz. can refried beans
1 T. dry onion flakes [DH is allergic to fresh onions]
4 tsps. ground cumin
1 tsp. chili powder
1 tsp. sugar
red pepper flakes [Optional. Add to taste. I used less than 1/4 tsp...I may leave them out next time.]
1/4 tsp salt
freshly ground black pepper to taste

In a stock pot, brown the ground beef. Drain excess grease and add minced garlic to the beef, cooking for a minute or so.

Add the crushed tomatoes and the tomato sauce. Stir well.

Add the pinto beans and the refried beans. Stir to combine well. If your children won’t eat beans, add only refried beans. They’ll never know.

Add the remaining ingredients, stirring well. Heat to boiling. Reduce heat to low and cover. Simmer for 30 minutes or longer to meld flavors.

Serve with crackers, a dollop of creamy peanut butter and a sprinkle of cheddar cheese. Makes a thick and creamy chili. Delicious!

~~Rhonda

Fake Baked Ziti

olive oil
3 cloves of garlic, minced
1 shallot, minced
1 28-oz. can crushed tomatoes
pinch of sugar
basil and oregano, dried or fresh
1 lb penne rigate [Penne or Ziti pasta works fine.]
2 T. butter
2 T. flour
2 c. milk
whole nutmeg, grated
salt and freshly ground black pepper
Asiago cheese
Parmigiano-Reggiano cheese
8 oz block of mozzarella cheese

The recipe doesn’t call for mushrooms, but I had these lovely portobellos and decided to add them to the ziti. The recipe does call for shallots, but I left those out as DH is allergic to fresh onions.

I like to grate my own cheese, so I used 8 oz. of Mozzarella, about 3 oz. of Parmigiana, and 4 oz. of Asiago. I cubed them, then ran them through the food processor. Grated cheese in less than 30 seconds. Wonderful! I grated them together, so they were all mixed.

You can use three pans: 1 large for the red sauce, 1 large for the pasta, and 1 small for the white sauce, though I actually used two pans for cooking…a pot for cooking the pasta, and a pan for sauteing the mushrooms and garlic. After they were cooked, I added the crushed tomatoes and the seasonings, heated them through and then poured the sauce over the cooked pasta. After I scraped the pan clean with a spatula, I used it for the white sauce also (didn’t bother washing it).

You also need a 9×13 casserole dish on hand on top of some hot pads. I greased it with cooking spray.

Preheat the oven to 350 degrees.

Cook the pasta in boiling water. [I added a teaspoon of salt to the water. Optional.] Cook until al dente and drain. Return the pasta to the cooking pot.
As the pasta cooks, grate the cheeses and set aside.

Red Sauce
Mince garlic and shallot and saute in saucepan in olive oil until the shallot is transparent. Don’t let the garlic burn. [I used mushrooms and didn't use shallots.]

Three cloves of minced garlic.

I sauteed the mushrooms until they were almost done, then added the garlic, so it wouldn’t cook too long.

Add the crushed tomatoes. Add a palm full each of dried oregano and basil [I used about 2 teaspoons of each]. If using fresh basil, tear and add it right before pouring the sauce over the pasta. Also add a pinch of sugar to cut the acidity [I added more like a teaspoon of sugar]. Heat until bubbling, then reduce to a simmer. Stir occasionally.

Pour the red sauce over the pasta in the cooking pot and stir to evenly coat the pasta. Pour the pasta into the greased casserole dish. Top with half the grated cheese.

White Sauce
Melt 2 T. of butter in a pan and make a roux with 2 T. of flour, whisking to combine. Let cook for a few minutes. Pour in 2 cups of milk and grate in some nutmeg. Salt and pepper to taste. Whisk continuously while sauce thickens. Pour the white sauce over the first layer of grated cheese.

Add the second layer of grated cheese.

Place in the oven and monitor until the cheese is melted and bubbly, 15-20 minutes. Don’t let it get too brown. Take out of the oven and let it sit for a few minutes before cutting into it.

This pasta goes well with some crusty ciabatta or peasant bread to dip into olive oil and freshly ground black pepper.

It also makes delicious leftovers. Just warm in the microwave and enjoy!

I hope my DDIL doesn’t mind the minor changes I made to her recipe. I can’t seem to cook without doing that…The changes made the process easier for me.

A delicious meal and one I would not hesitate to serve to guests. As a matter of fact, DH’s sister and her husband were visiting and they enjoyed it a great deal!

~~Rhonda

~~Rhonda

I basically followed the recipe, but added some basil and celery seed and changed the amounts a bit. Here’s my version.

Tomato, Bacon, and Bean Soup

1/4 pound bacon, diced
2 garlic cloves, minced
2 T. dry onion (or 1 onion, diced)
2 c. potatoes, peeled and diced
2 28-oz. cans crushed tomatoes
2 15-oz. cans white beans, undrained
32 oz. chicken broth
1 T. brown sugar
1 tsp. dry basil
1 tsp. celery seed
salt and freshly ground pepper to taste

I like to dice the bacon before cooking so I don’t have to crumble it later. I eye-balled the pound of bacon, cut off 1/4 of it, and diced that.

I like a one pan method, so I started with the stock pot.

Brown the diced bacon (and the onion, if using fresh) in the stock pot until the bacon is crisp. Drain off the grease. I remove the pot from the heat, tip it to pool the grease, scrape the bacon to one side, and use a wad of three or four paper towels to soak up the grease. If I had four arms, I’d have taken a picture for you, but I was cooking alone. So no picture of grease sopping.

Add the minced garlic and stir well. Don’t cook the garlic too long or it will leave a bitter flavor.

While the bacon cooked, I peeled and diced the potatoes.

Add the remaining ingredients, except the salt and pepper. Bring to a boil, cover and reduce the heat to a simmer. Simmer for 15-20 minutes, until potatoes are tender.

Salt and pepper to taste. I added 1/2 teaspoon of salt. Next time, I think I’ll add a little less.

The original recipe called for blending a portion of the soup and returning that to the pot. I skipped that step. I like chunky soup. And it’s just one more thing to wash…

Delicious with crunchy toasted homemade bread. DD practically inhaled her bowl of soup.

~~Rhonda