Crockpot Lemonade Chicken, Coconut Rum Balls and Velvet Ice Cream Recipe

Crockpot Lemonade Chicken Recipe

  • 4 to 6 pieces chicken breasts and legs
  • 1 (6 ounces) can frozen lemonade, thawed
  • 2 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.
Servings: 4 to 6

Coconut Rum Balls Recipe

  • 2 1/2 cups finely crushed vanilla wafer cookies
  • 2 teaspoons rum flavoring
  • 1 cup confectioners' sugar
  • 2 tablespoons powdered cocoa
  • 1/4 cup good rum
  • 1/2 cup finely chopped pecans
  • 1 can coconut
  • 3 tablespoons light corn syrup
Mix together vanilla wafers, confectioners' sugar, nuts and cocoa. Add corn syrup, rum and rum flavoring. Mix well with hands and roll into 1-inch balls. Roll in confectioners' sugar.
NOTE: If mixture feels a little dry, add more rum, a little at a time.

Velvet Ice Cream Recipe

  • 1 quart milk
  • 2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 4 egg yolks, beaten
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, whipped
  • 4 egg whites, stiffly beaten
Heat milk to scalding. Mix sugar with cornstarch and egg yolks. Gradually add scalded milk and cook until mixture begins to thicken, stirring constantly. Remove from heat, add salt and flavoring; set aside to cool.
Fold egg whites and whipped cream into cooled custard and freeze.
Makes 4 quarts.