Archive | September, 2010

CrockPot Chicken Thighs

11 Sep

This is a very easy and inexpensive meal… but delicious!


4 Chicken Thighs, washed and patted dry

2 cups Baby Carrots

1 large Onion, large chopped

2 cups Boiling Water

2 cubes Chicken Bouillon

dash of Pepper

Start Preparing

  1. Place chicken thighs in crockpot and top with pepper, carrots and onions.
  2. Combine boiling water and chicken bouillon until dessolved; Pour over chicken.
  3. Cook on low for 6 hours.

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(I served this meal alongside mashed potatoes and made a gravy using the broth in the crockpot by removing 1 to 1 1/2 cups chicken broth and adding 1 Tbsp Cornstarch to it. Bring to a boil on stove and let cook for one minute. Add salt and papper if desired.)


Apple Crescents

11 Sep

I wanted to make something using apples and crescent rolls so these were my creation. They are very yummy served warm with Breyer’s vanilla bean ice cream and topped with warm caramel… or skip the ice cream and dip in caramel!


3 Apples, chopped small

1 pkg Crescent rolls

1/4 c. Sugar

1/8 c. Honey

1/4 tsp Cinnamon

1 Tbsp Butter, melted

Start Preparing

  1. Preheat oven to 375 degrees.
  2. Mix together apples, sugar, cinnamon and honey until evenly coated.
  3. Take one unrolled crescent in your hands and put a heaping tablespoon of apple mixture inside; Roll up and place onto greased baking dish; Repeat until all 8 crescents are used.
  4. Brush butter on top and sprinkle with cinnamon, if desired.
  5. Bake for 12 minutes.

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