Pineapple BBQ Slowcooker Chicken

This is one of shannon's, heather's and mine favorite recipe

Ingredients:

2 (18 ounce) bottles barbeque sauce 1 (15 ounce) can pineapple chunks 1 green bell pepper, chopped

1 onion, chopped 2 cloves garlic, minced 8 boneless, skinless chicken breast halves

Directions:

1.	In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2.	Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3.	Cover, and cook on Low for 8 to 9 hours.				We enjoy it over brown rice.

Butterscotch Marshmallow Bars

These are one of my favorite desserts to make.  I was excited to find a recipe that was for a 13 x 9 sized pan.  I had a recipe for a 9 x 9.  I made this dessert for the high school secretaries, media specialist and administrators.  Hope they liked it. 

Added by Shugary Sweets on April 29, 2012 in Brownies and Bars, Desserts

Prep Time 15 Minutes Cook Time 18 Minutes

Ingredients

• 1 cup Butterscotch Chips
• ½ cup Butter
• ⅔ cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1½ cup Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• 2 cups Mini Marshmallows
• 1 cup Semi-sweet Chocolate Morsels

Preparation Instructions

Preheat oven to 350ºF. Line a 13×9 baking dish with parchment paper.
In small bowl, melt butterscotch chips with butter in the microwave, at 30-second increments, stirring between each time. Set aside.
In a large mixing bowl, add brown sugar, eggs, and vanilla. Mix in melted butterscotch chips, flour, baking powder and salt. Fold in marshmallows and chocolate chips. Pour batter into baking dish.
Bake for 18-22 minutes. Cool, cut into squares and refrigerate for 1 hour. Enjoy!
Recipe from The Cooking Photographer’s Disappearing Marshmallow Brownies.

Bunny Grams

Each for our Easter fundraiser we sell Bunny Grams.  Each batch of rice krispies makes 6 heads.

Healthy Lemon Squares!!

I did not add food coloring.

I purchased some silken tofu a few weeks ago with the intentions of making smoothies or some sort of dessert.  I came across this one today and it was DELICIOUS.  Of course I didn't tell Shannon what was in it until he was done.  The crust has a yummy coconut flavor (first time using coconut oil).  I loved the crust!   Next time I will double the crust in the recipe.

Recipe from:  Chocolate Covered Katie


Crust:

• 1/2 cup ww pastry or white flour (180g)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar (28g)
• 1/4 tsp salt
• 2 tbsp plus 2 tsp coconut oil (40g)
• 1 tbsp water or more coconut oil

Picture from Chocolate Covered Katie's blog

Filling:

• 1/2 tbsp arrowroot or cornstarch
• 1/4 cup plus 2 tbsp lemon juice (90g)
• 1/4 cup powdered sugar or sf powdered sugar (linked above) (28g)
• 2 Nunaturals stevia packs or 1/16 tsp uncut, or 2 more tablespoons powdered sugar or sugar-free powdered sugar
• 1 cup MoriNu silken-firm or lite tofu (This is not the same as the tofu in a grocery store’s refrigerator section. See “nutrition facts” link below for where to find this.) (240g)
• zest of one lemon (you can omit this)
• optional: a few drops yellow food coloring, only if desired for color

Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand. (Make sure the oil is melted if combining by hand.) Press evenly into a well-greased 8×8 pan. (I used a piece of wax paper over the top, so it was easier to press down.) Cook 10 minutes, while simultaneously combining filling ingredients in a food processor or blender. After crust cooks, pour filling evenly on top and cook another 26 minutes. Let cool 10 minutes, then fridge for at least 2 hours (important, as this lets the custard set) before cutting with a sharp knife. (Note: If you want fatter squares than what are pictured, you can times the filling by 1.5, cook 10 minutes longer, and fridge 2 extra hours.) Makes 12-16 squares.
Click to see: Substitutions & Nutrition Facts

Angry Bird Cake Pops

A coworker of mine placed an order for 30 Angry Birds and 30 Yodas.  I have been pinning every Angry Bird and Yoda cake pop example that I could find.  I had weeks to prepare.

For the beaks I used both candy corn and star bursts.  I heated each in the microwave 10-15 seconds.  I used star bursts for the feathers on top.  I would only heat two candy corns at a time.  I cut off the yellow and white parts of the candy corn.  I rolled the heated candy into a ball and used the back side of a knife to press the slit in the beak.  I placed a white candy melt on the chest.  I dipped the head feathers in candy melts and stuck down into the cake pop.