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- PREP35 mins
- READY IN1 hr
Directions
http://allrecipes.com/Recipe/Sassy-Tailgate-Sandwiches/Detail.aspx
Thursday, July 9, 2015
Slow Cooker Chicken Caesar Sandwiches
SLOW COOKER CHICKEN CAESAR SANDWICHES
an easy, fast and delicious meal that you will want to make again and again!
Author: Nikki
INGREDIENTS
- 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
- ½ to 1 cup of your favorite Caesar dressing (I used Brianna's Asiago Caesar)
- ½ cup shredded Parmesan cheese
- ¼ cup fresh chopped parsley or 2 teaspoons of dried parsley
- ½ teaspoon ground pepper
- 2 cups shredded romaine lettuce
- 12 slider buns or 4-6 regular sized hamburger buns
INSTRUCTIONS
- Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
- Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
- Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
- Spoon ¼ cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.
http://www.chef-in-training.com/2012/03/slow-cooker-chicken-caesar-sandwiches/
BBQ Chicken Salad with Chipotle Dressing
BBQ CHICKEN SALAD WITH CHIPOTLE DRESSING
This will be one salad you won't be able to forget and will have to make over and over again!
Author: Nikki
Recipe type: Salad
INGREDIENTS
- 6 cups of your favorite lettuce mixture
- 3 grilled chicken breasts, sliced
- ¾ cup Colby jack shredded cheese
- 10 pieces of cooked bacon, cut into bite sizes
- 4 boiled eggs, cooled and sliced
- 1 cup tortilla strips
- 1 medium tomato, diced
- ½ cup of your favorite barbecue sauce to drizzle over top, I like Sweet Baby Rays
Chipotle Ranch Dressing
- ½ cup mayo
- ½ cup sour cream
- ½ cup buttermilk
- ¼ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1 teaspoon lime juice
- 1 teaspoon chipotle seasoning
INSTRUCTIONS
- Combine all Chipotle Ranch ingredients and mix well to create dressing.
To Layer salad:
- Layer Lettuce, cheese, tomatoes, bacon, eggs, chicken, tortilla strips, BBQ sauce and Chipotle Ranch Dressing (May not want to use all of the dressing, it stores great in the fridge for later use).
http://www.chef-in-training.com/2014/07/bbq-chicken-salad-chipotle-dressing/
Red, White and Blueberry Trifle
Gina's Weight Watcher Recipes
Servings: 14 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
Sodium: 102.8 mg
Ingredients:
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 (4 oz) package white chocolate or cheesecake instant pudding mix
- 12 oz frozen whipped topping, thawed (I like TruWhip)
Directions:
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.
http://www.skinnytaste.com/2011/06/red-white-and-blueberry-trifle.html
Thursday, May 14, 2015
Mary Hardman's Frosting and Filling Recipes
Mary Hardman's Frosting and Filling Recipes
Basic
1 cup butter
4 cups powdered sugar
1 tsp flavoring
4 T milk or cream
(can be used as filling)
Decorator's Basic
1/2 cup butter
8 cups powdered sugar
2 tsp. butter flavor
2/3 cups water
2 cups Crisco (do not substitute)
Chocolate
Use basic recipe, substitute 3 1/2 cups powdered sugar, 1/2 cup cocoa powder, 5-6 T milk or cream.
Cream Cheese Icing
Use 4 oz. cream cheese and 1/2 cup butter
All recipes - soften butter to room temperature
Filling variations to basic recipe- Add shredded coconut; zest of lemons, oranges, or limes; add caramel topping; cool whip; add raspberry or strawberry filling mixture.
Raspberry or Strawberry Filling
1 box raspberry or strawberry junket
1 cup water
Place in small pot on medium heat, stir until it boils, take off heat and add 6 ounces of frozen strawberries or raspberries; stir until raspberries dissolve - mixture should be the consistency of jam. Add Ice cubes if it is too thick- stir, remove any partially dissolved cubes.
Mary Hardman's Cake Decorating 101
Baking Tips
- Decrease the temperature listed on the box or cookbook cake recipes by 25 degrees
- Cook cupcakes at the recommended temperature
- Slightly cool cakes in the freezer before cutting
- Trim cakes before assembling layers together
- Cut any "tops off" of the cake - cake surfaces should be completely flat
- Place "to be decorated cake" on separate board than the final serving platter - trim board to fit the cake exactly.
- Make and icing "well" between icing cake layers before adding filling to avoid seepage
- Crumb-coat the cake if possible, thin layer of icing.
Frosting the Cake Tips
- Beginning on the top of the cake; spoon ample portion of butter cream frosting.
- Begin spreading frosting with a metal spatula, avoid touching raw cake with the spatula.
- Spread ample portions of frosting onto the sides of the cake - using a turn table will help.
- Smooth iced cake with a metal spatula, removing any excess frosting.
- Use metal spatula dipped in hot water to smooth the sides
- Move iced cake to stand or display plate to decorate.
Decorating Tips
- Star tube 13-22: Borders, shells, rosettes, stars
- Round tube 1-12: writing, dots, hearts, scrolls, cornell lace, pearls, figure piping
- Leaf Tube 65-67, 349-352: leaves, stand up ruffles
- Rose tube 101-104: Roses, ruffles, sweet peas
Mary Hardman's Quick Cake Recipes
Mary Hardman's Quick Cake Recipes
Basic recipe using your choice of white, yellow or chocolate cake mixes.
- Preferences: Pillsbury or Duncan Hines for all cakes (exception: Betty Crocker Chocolate is best for a chocolate cake)
1 Cake mix recipe makes an 8 inch double layer cake or a 9x13
Basic Cake Recipe
1 cup of water
3 whole eggs
1 cake mix 1/4 cup vegetable oil (substitute softened butter)
1 tsp. butter flavoring (optional)
White Cake Mix Base-
Raspberry or Strawberry Marble - White cake mix; mix 1/2 cup batter with 1 T raspberry or strawberry filling. Swirl mixture into white cake batter
Coconut/Coconut Pecan- White cake mix; add 1/2 cup shredded coconut, 1 tsp. coconut flavor, (optional- substitute coconut milk for water) and add chopped pecans if desired.
White Chocolate Marble- same as raspberry marble except use chocolate cake batter with almond or vanilla flavoring.
Almond Poppy - Add 1/4 cup poppy seeds; additional almond flavor to taste.
Yellow Cake Mix Base-
Lemon, Lemon-Orange or Orange Cake - yellow cake mix; lemon or orange extract, sezt from large orange or lemon. Add yellow or orange food color to tint the batter.
Pumpkin Spice- Add 1/2 pumpkin puree, 2 tsp. pumpkin pie spice, 2 T flour.
Apple Cake or Quick Carrot- add 2/3 cup grated apple or carrots (depending on the type of cake); spices: cinnamon, nutmeg, vanilla flavor, 2 T flour, 1/2 cup chopped walnuts or pecans.
Chocolate Mixes (Betty Crocker Chocolate) -substitute 1/2 cup mayo for oil, 2 T flour.
Chocolate Chip- Add 1/3-1/2 cup mini chocolate chips- dredge them in 2 T flour, stir after batter is in the pan.
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