••••WATERMELON MARGARITA••••

(Source: sandals resort.com & photo also)

••••HAPPY BIRTHDAY CATHY••••

(photos-kappboom wallpaper & Cathy photo)

••••MORE RECIPES TO COME••••

(photo-alyssa bradley & everyday maven.com)

••••SLOW COOKER JERK CHICKEN••••

slow cooker Jerk Chicken recipe

 

Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

 

Author: AfricanBites

Recipe type: Main

Cuisine: Caribbean

Serves: 5-6

Ingredients

• I lime or lemon
• 6-7chicken thighs or 3 -3½ pound chicken cut up
• 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
• 1 or more Scotch Bonnet Pepper (Habaneros)
• 6 garlic cloves, chopped
• ½ tablespoon cinnamon powder
• ½ tablespoon allspice coarsely ground
• ½ teaspoon coarsely ground white pepper
• ½ teaspoon freshly grated nutmeg
• 3 tablespoons dark brown sugar
• 1 medium onion, coarsely chopped
• 3 medium scallions, chopped
• 1 sprig of fresh thyme
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon Soy Sauce
• ½ cup pineapple juice or pineapple
• 1-tablespoon bouillon powder (optional)
• Salt and pepper to season

Instructions

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
2. In a food processor or blender, combine the cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice and pineapple juice or chunks. Pulse for about 30 seconds until blended
3. Drench the chicken with ¾ of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3- 4hours.
4. After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
5. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken .

(Source: africanbites.com & photos also)

••••CROCK POT CHOCOLATE CHERRY CAKE••••

CROCK POT TRIPLE CHOCOLATE CHERRY CAKE

 

PREP TIME

5 mins

COOK TIME

2 hours

TOTAL TIME

2 hours 5 mins

 

Author: Arlene Mobley

Recipe type: Crock Pot Dessert

Cuisine: Chocolate

Serves: 6

INGREDIENTS

• 1 box Duncan Hines Decadent Triple Chocolate Cake Mix
• 1 can cherry pie filling
• 1 stick butter, melted
• ⅓ cup water

INSTRUCTIONS

1. Turn crock pot on high to heat.
2. Spray inside of a 4 quart crock pot with cooking spray.
3. Pour can of cherry pie filling in.
4. Sprinkle the large packet of cake mix over the cherry filling and even out the top.
5. Drizzle melted butter over the top of the dry cake mix.
6. Cover the top of the crock pot with a double layer of paper towels. Place the lid over the paper towels.
7. Cook on low for one and a half hours.
8. After the 1½ hours are up mix the small package of cake filling with ⅓ cup water.
9. Dollop the filling on top of the cake mix.
10. Replace the damp paper towels with new dry paper towels and turn the heat down to low for 30. Cook 30 minutes for the topping to melted.
11. Turn the crock pot off and cool before serving.
12. Add a scoop of ice cream or cool whip (optional).
13. (Source: flouronmyface.com & photos also)

••••SLOW COOKER RANCH BEANS••••

Slow Cooker Ranch Beans

These chuck wagon-style beans are simple enough to complement everything from barbecue to Mexican food, but they are equally delicious served on their own in a big bowl alongside a hunk of corn bread.

Ingredients

• 1 pound dried pinto beans
• 1/4 pound salt pork OR bacon
• 5 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• 1 tablespoon chili powder

Directions

1. Place beans in a colander, rinse well, and remove any stones. 
2. Pour beans into slow cooker and cover with water (about 6 cups). Add salt pork or bacon and garlic. Cook on low for 8 to 10 hours or until tender. Periodically check that the beans remain covered with water, and add additional hot water, if necessary, or if you would like extra bean broth.
3. When beans are almost done, taste broth and season with salt and pepper. Stir in chili powder. Allow flavors to blend for an hour or so before serving.

Tips, Tricks, & Variations

As tempting as it may be, don't salt your beans until they're almost done cooking. Adding salt too soon can make them tough.

(Source: fivehearthome.com & photos also)

••••SLOW COOKER CHICKEN SLOPPY JOES••••

Slow Cooker Chicken Sloppy Joes

Yield: 4 sandwiches

(Source: fivehearthome.com & photos also)

Juicy shredded chicken meets a quick, homemade sloppy joe sauce in these messy, effortless Slow Cooker Chicken Sloppy Joe sandwiches that are sure to please the entire family!

Ingredients

For the chicken:
• 1 1/2 pounds boneless, skinless chicken breasts (about 3 chicken breasts)
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• Freshly ground black pepper
For the sauce:
• 8 ounces tomato sauce
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions

1. Place chicken and chicken broth in slow cooker. Sprinkle with garlic powder and pepper. Cook on low for 4 to 6 hours, or until chicken falls apart when you try to pick it up with a fork.
2. Drain liquid and any fat from slow cooker. Shred chicken with two forks. Measure sauce ingredients into a medium bowl or 2-cup measuring cup. Mix well and pour over shredded chicken. Stir to combine, cover slow cooker, and allow to reheat for a few more minutes. Serve on buns with sliced pickles, if desired.

Tips, Tricks, & Variations

I recommend cooking boneless, skinless chicken breasts on low as opposed to high, to lower the odds of chicken drying out. This recipe will work with any cut of chicken, but I like boneless, skinless chicken breasts because they are so easy, with no skin or bones to worry about picking out.

If your slow cooker runs hot or if you cook less chicken, you may want to check it at the 3-hour mark. If your slow cooker does not run as hot or if you double (or triple) the recipe, you will probably need to cook for 8 to 10 hours on low.

When a slow cooker recipe calls for chicken broth, I typically use water plus Organic (Chicken) Better Than Bouillon. 

I also like to use jarred, refrigerated minced garlic in slow cooker recipes. I just dump in several spoonfuls...the garlic becomes mellow as it cooks and I really don't think you can use too much! But garlic powder (as called for in this recipe) works as well.