Crock Pot Barbecue Chicken

When I was making my dinner plan last week I went through Pinterest to see what recipes I had on my recipe board.  This BBQ Chicken recipe looked easy and worked well since the only chicken breasts I had were frozen.  It ended up being super easy and was very good!

Crock Pot Barbecue Chicken

4-6 pieces of boneless skinless chicken breasts, frozen

1 bottle Barbecue sauce

1/4 cup Vinegar

1 teaspoon Red Pepper Flakes

1/4 cup Brown Sugar

1/2 - 1 teaspoon Garlic Powder

1. Mix Barbecue sauce with all ingredients listed below it.  

2. Place chicken in crockpot.

3. Pour sauce over it and cook on Low for 4-6 hours.

*I would do less times if the chicken isn't frozen.

Chicken Poulet

KayKay brought this for dinner after James was born and we really enjoyed it so I thought I'd share.  It is apparently a recipe from an old restaurant in Decatur called The Iron Gate.

Chicken Poulet

Makes a 9x13 dish

2 chicken breasts, cooked and shredded

1 Cup Shredded Cheddar Cheese

1/2 Cup Mayonnaise

4 eggs

1 stick Margarine

2 cups Chicken Broth

16 ounce package Peppridge Farm corn bread stuffing mix

1 cup Milk

1 cup Water

1 can Cream of Mushroom Soup

Sprinkling of Salt

1. Melt stick of margarine in a cup of water by heating in the microwave.

2. Place stuffing mix in bowl.

3. Pour water and margarine over and stir.

4. Add 2 eggs and chicken broth, stir.

5. In a separate bowl, combine shredded chicken and mayonnaise.  Stir well.

6. Place 1/2 of stuffing mix in bottom of a 9x13 pan.  Top with all of chicken mixture.

7. Dash salt over chicken.

8. Top with remaining stuffing mix.

9. Beat together remaining two eggs and milk.  Pour over mixture in pan.

10. Cover and place in refrigerator for at least eight hours.

11. Before baking, remove cover and spread cream of mushroom soup over top.

12. Place in 350 degree oven, uncovered, and bake for 45 minutes.

13. Remove from oven and top with shredded cheese.  Return for another five minutes, or until cheese is melted.

Mrs Jenni's Cornbread Muffins

We have been so blessed over the past few weeks to have friends and family bring us dinners as we've been settling into life as a family of four.  The first person to bring us dinner was our friend Jenni and she brought a great stew with delicious cornbread muffins.  To be honest, I've never been a fan of cornbread and even though Jason loves it I just haven't been able to find a recipe that I like.  But Jason snuck a taste of Jenni's cornbread muffins and told me that I had to taste them because he thought I'd like them.  I'm glad he told me and didn't just keep them all to himself because I loved them!  I knew I had to ask Jenni for the recipe and she graciously agreed to let me share it with you.  Even Charlotte enjoyed them although when she would see a piece of corn she would pick it out but I know some got into her mouth without her noticing!  Thank you Jenni for sharing!

Mrs Jenni's Cornbread Muffins

Makes 24 muffins

2 boxes Jiffy cornbread mix

1 can cream corn

1 cup of shredded cheese (all cheddar or a blend)

Diced onion to taste (maybe 1/3 cup) -- optional, Jenni left it out of ours

Few teaspoons of diced jalapenos -- optional, Jenni left it out of ours

2 eggs

2/3 cup milk

1. Preheat oven to 400.

2. Grease muffin pans or use paper baking cups.

3. Blend ingredients.  Batter will be slightly lumpy.  Let batter rest for 3-4 minutes and then restir before filling cups.

4. Fill muffin cups 1/2 full.

5. Bake 15 - 20 minutes or until golden brown.

Note: These freeze wonderfully and you can pull them out anytime you need them!