Slow Cooker Bacon-Wrapped Apple Chicken

Ingredients

1. 4 boneless skinless chicken breasts
2. 1 cup BBQ sauce, I LOVE Sweet Baby Rays
3. ¼ cup brown sugar
4. ⅛ cup lemon juice, fresh or from a bottle
5. 5 small apples, peeled and chopped, I used gala
6. 8 slices bacon

Instructions

1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
2. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
3. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

Notes

Yummy but the bacon was soggy. I would pull them out a bit sooner and stick them in the frying pan to crisp the bacon up. Or just put the whole combo in the pan and cook that way. Great flavor though! 

Old-Fashioned Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar

• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Notes: Really good, super fast and fluffy! 

Mom Tobler's Homemade Chicken Noodle Soup

Chicken Noodle soup

I love making homemade Chicken soup. It's fast (almost as fast as opening a can of Campbells) to make, especially if you have leftover chicken. It's a throw together dish..I don't measure. It's wonderful ( so much better than Campbell's that it's not even comparable). It's guilt free...eat as much as you want and you won't blow your diet. And it's scientifically proven to cure whatever ails you.

(these measurements are just approximate...for those that feel more secure with measurements.)

8 cups water (or homemade broth*)
3 Tbsp. Chicken base/bouillon (1 tbs. if using homemade chicken broth)
Cooked chicken ( whatever you have leftover)
1/4 onion finely chopped (optional)
1 small garlic clove (optional.. I don't like the onion and garlic to overpower the other flavors)
3 carrots, sliced (not the ones used to make broth...flavor is out of those)
2 celery, chopped
1/4 tsp. Thyme
1/8 tsp. ground sage ...just sprinkle it until you feel good in your heart.
1/8 tsp. white pepper ...a few shakes
fresh ground black pepper
Salt to taste...it usually has enough salt from the bouillon for my tastes.

Egg noodles - a couple big handfuls

Simmer until noodles and carrots are tender.

Sometimes I add broccoli after the noodles are cooked. Broccoli cooks enough just from the heat of the broth after the heat is turned off and the soup is waiting to be served.

*Homemade Chicken Broth:
Boil chicken with onion, celery,carrot, garlic until chicken is cooked. run broth through a fine sieve for a clear broth. Chop chicken for soup or other dishes and toss the veggies away...but I alway eat the carrots while I'm cooking:)

My favorite egg noodles are homemade but these are a close second:
I find them at Walmart with the dry pasta, usually on the bottom shelf.

This is my favorite bouillon!I use it when a recipe calls for canned broth, bouillon or I use it undiluted to just add more favor to gravies and sauces.
Walmart here (Las Vegas) carries small jars of it. Or I can find large jars at Smart and Final (here) or Costco in St. George, UT. I try to keep several jars ahead for food storage.

White Hot Chocolate

Ingredients

• 2 ounces milk chocolate, for garnish
• 12 ounces good-quality white chocolate, coarsely chopped (add slowly to desired sweetness)
• 6 cups whole milk
• 2 cups heavy cream (I only used 3/4 cup)
• 1 teaspoon pure vanilla extract
• Peppermint sticks, for garnish
• Whipped cream, for garnish

Directions

1. Using a vegetable peeler, shave milk chocolate into curls; set aside.
   
2. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.
   
3. Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
   (Recipe from Martha Stuart)

Olive Garden Lemon Cream Cake

Ingredients:

• 1 (18 ounce) box white cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 3 egg whites
• 2 teaspoons fresh lemon juice
• 1 tablespoon lemon zest
• 12 ounces cream cheese
• 3 cups powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 cups heavy whipping cream
• 1/2 cup flour
• 1/2 cup powdered sugar
• 1/4 cup butter (cold)
• 1/2 teaspoon vanilla
• 1 teaspoon fresh lemon juice

Directions:

1. 1
   Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
2. 2
   For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
3. 3
   For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
4. 4
   Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

Honey Mustard Dipping Sauce

Original recipe makes 3 /4 cup Change Servings

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard

• 2 tablespoons honey
• 1/2 tablespoon lemon juice (optional) 

Mix together!