Recipe of the Month:  Chicken Cacciatore - Crock Pot Style






Ingredients

Onions
Green pepper
Tomato sauce
chicken (bout 3 lbs)
Spaghetti noodles or linguini
Can of chopped tomatoes

Prep
Cut onions cover bottom of crock
Cut green peppers put those in
Season the chicken (your taste)
Sauce: Tomato sauce 1 jars,1 can of chopped tomatoes, season to taste, add garlic, oregano, thyme, salt pepper and bay leaf.
Place all ingredients in crock in the sauce except the spaghetti.
Cook on high in Crock for about 4 hours
Cook spaghetti in the last 15 minutes, drain.

Da Service
Serve chicken Cacciatore over a bed of spaghetti...(bone apple teets back atcha! LOL bon appetite!)

Punkin Apple Crumb Cake



da ingredients
2 large apples, diced (about 2 cups)
2 TBS demera sugar
1 TBS salted butter
1 tsp cinnamon
pinch of nutmeg                                                                        

1 1/2 cup all-purpose flour
1 cup brown sugar
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1/2 cup unsalted butter, cut into pieces

3/4 cup canned pure pumpkin
1/3 cup plain yogurt
2 TBS sugar
1 tsp baking soda
2 large eggs

da prep

1. Preheat oven to 350F. Butter an 8 or 9 inch cake pan. Set aside. In a large skillet, heat butter and stir apples, sugar, cinnamon and nutmeg. Saute lightly for a few minutes until mixture starts to caramelize. Remove from heat.

2. Mix together the flour, salt, brown sugar, and spices. Cut in butter and use your hands to break up the mixture until it resembles coarse crumbs. Set aside 2/3 of a cup to use as crumble topping.

3. In separate bowl, combine pumpkin, yogurt, sugar, baking soda and eggs. Stir in the flour mixture and beat until smooth. Pour batter into prepared cake pan. Spread diced apples over top and then sprinkle with reserved crumb topping. Bake for 1 hour and 10 minutes or until cake is golden and a cake tester comes out clean. Let cool on wire rack and serve with huge scoop of whipped cream.

 enjoy with a hot cup of coffee or mug of hot chocolate

Whiskey Peach Cobbler

            


da filling
3 peaches cut and sliced
2 tbs. flour
1/4 cup sugar
1 tsp vanilla
2 tbs. whiskey (J.D.)

da topping
1 cup flour
1/2 sugar
3/4 cup cold butter, cut into small cubes
1 tsp. baking powder
1/2 tsp. salt

Mix all of the filling ingredients together until combined. Bake in 2 quart pyrex dish (or similar) at 350^o for 10 minutes.

While filling is baking, mix all of the topping ingredients until coarse and butter is completely cut in. Roll out the dough.  Cut into strips.
Take filling out of oven and place strips onto warm filling and put back in oven to bake at 350^o for another 25-30 minutes, or until topping is golden brown.

* Cut, and top with french vanilla icecream.  (make ya wanna smack somebody!)

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Cranberry Chicken (oven bag style)                          
  

da ingredients
chicken (whole or in parts)
1 can of jellied cranberry sauce
1 pkg of dried onion soup mix
8 oz of catalina dressing
various seasonings: whatever suits your taste
salt, pepper, rosemary, poultry, sage

da prep
Wash chichen and season
Prep oven bag by putting a TBS of flour in it and shake it all around...strengthens bag.
Put in the jellied cranberry sauce, the dried onion soup mix and pour in the 8 oz of catalina dressing.
Mix ingredients carefully in the bottom of the bag by squishing them together until you have a smooth mixture.
Carefully place the chicken in the bag, twist tie bag and poke holes in the bag to allow pressure out during baking.
Bake at about 350 degress until done, about 1 to 1 1/2.

da service
Split open ovenbag, (take a second to enjoy the aroma) and serve your favorite pieces over, rice or smashed taters. 
Add a side of greens or green beans.  So moist, so fall off da bone tender...This time you will smack somebody
cuz it is just soooo good.

Crockpot Style:  Takes about 4hrs on high...mix ingredients in bowl, throw it all in da crock and let it cook.


                                                                            

Babba Ghanoush Recipe

da ingredients

1/2 lb Eggplant
 3 tbs Lemon juice
 1 tsp Salt
 2 tsp Minced fresh garlic
 3 tb Sesame tahini
            or
 (yogurt or sour cream)
 1/4 c  Chopped parsley
 1/2 c  Toasted pine nuts
  2 tbs Olive oil
  
da prep

Preheat oven to 400 degrees F.  Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes).  Remove from oven, halve
and scoop out the innards.  Blend  with the lemon
juice until smooth.  Mash the salt and garlic together and combine
with the eggplant, along with the tahini or sour cream or yogurt (plain).  Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
  
da service
 
Serve as a dip with tortilla chips or triangles of flat (pita) bread.

            

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