Crock Pot Balsamic Chicken

Ingredients

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Amish Friendship Bread Starter

This is the recipe that you’ll need to make the Amish Friendship Bread It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!Ingredients:
1 pkg. active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)
Directions:
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions below.
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Amish Friendship Bread

Day 1 - receive the starter
Day 2 - mix
Day 3 - mix
Day 4 - mix
Day 5 - add 1c flour, 1c sugar, 1c milk
Day 6 - mix
Day 7 - mix
Day 8 - mix
Day 9 - mix
Day 10 - add 1c flour, 1c sugar, 1c milk

Scoop 1 cup into each of 3 gallon sized bags, give 2 to friends and keep one for yourself.
After removing the 3c of batter combine the remaining batter with the following ingredients

2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
Grease two loaf pans with butter, sprinkle with sugar instead of flour.

Bake at 325 degrees F for 45 minutes to 1 hour.

Cool 10 minutes, remove from pans. Makes two loaves

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened1 large box (5.1 ounces) vanilla instant pudding3 cups milk1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped creamchocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).


Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Apple Pie Bites

1 tube Crescent rolls1 Slice apple per triangleSprinkle with cinnamon & sugarRoll up & Bake for 11-13 minutes at 350 degrees.x
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Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
Boil chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 in a 9x13 pan for about 5 minutes until just starting to turn golden. 
Boil chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 in a 9x13 pan for about 5 minutes until just starting to turn golden. 
Bake on 350 in a 9x13 pan for about 5 minutes until just starting to turn golden. 
Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
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1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast (or canned chicken breast if feeling lazy)

Zucchini Parmesan Crisps

1 lb. zucchini (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

-Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

-Slice zucchini into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

-In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

-Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

-Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

-Bake for about 22 to 27 minutes, until golden brown, no need to flip during baking