Sunday, November 3, 2013

Crock Pot Cashew Chicken

2 pounds boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and pepper in large Ziploc bag.  Add chicken.  Shake to coat with flour mixture. Heat oil in skillet over medium-high heat.  Brown chicken about 2 minutes on each side.  Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over chicken.  Cook on LOW for 3 to 4 hours. Add cashews and stir.  Serve over rice. Makes 4-6 servings.

Pumpkin Squares

Mix together:
4 eggs beaten
2 cups sugar
1 cup oil
1 can pumpkin (solid pack)

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

Bake at 350 for 20-25 minutes in a sheet cake pan. Cool cake and frost.

3 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla
3/4 pound of powdered sugar
1 teaspoon milk