Lemonade Chicken Slow Cooker
Lemonade Chicken Slow Cooker
- 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 in crockpot.
Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 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.
Serves 4 to 6.
Canyon Cafe Raspberry Chiffon Cheesecake
- 1 3/4 cups Oreo cookie crumbs
- 1/3 cup butter, melted
- 20 frozen raspberries, thawed
- 2 envelopes of unflavored gelatine
- 1 cup cold water
- 1 cup boiling water
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 tablespoons Chambord Raspberry Liqueur
- 1 cup melba sauce or raspberry jam
- Chocolate Sauce
Crust: Set oven at 350 degrees F. Have a 10-inch springform pan ready by spraying with nonstick spray. (If you have cardboard rounds, place this in the springform before forming the crust.) Mix cookie crumbs and melted butter in a bowl, and press a thin crust (1/4 inch) into the bottom and sides of the pan. Place in oven and bake for 10 minutes. Remove and cool completely at room temperature.
Filling: Puree thawed raspberries in a food processor and strain out seeds. Set aside.
In a small bowl, combine gelatine with cold water and let stand until gelatine is softened. Add boiling water and stir until gelatine is completely dissolved and the liquid is clear. Beat cream cheese, sugar, and 2 tablespoons raspberry liqueur until well blended. Add the raspberry puree and gelatine mixture, and blend thoroughly. Pour into crust and refrigerate for several hours
Cranberry Cream Pie
- 8 ounces cream cheese, softened
- 1 cup whipping cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 (16 ounces) can whole berry cranberry sauce
- 1 graham cracker crust
In another bowl combine whipping cream, sugar, and vanilla extract. Beat until soft peaks form. Beat into the cream cheese until well blended. Fold in the cranberry sauce. Spoon into crust. Freeze.
Remove from the freezer 15 minutes before serving. If properly wrapped, this pie will freeze well for up to 2 weeks.
Deep-Fried Turkey Rub
- 1 (15 pounds) fresh turkey
- 25 medium whole bay leaves
- 3 1/4 teaspoons dried thyme
- 3 1/4 teaspoons dried oregano
- 1 1/2 teaspoons whole black peppercorns
- 3 tablespoons hot Creole seasoning
- 2 teaspoons garlic powder
- 4 gallons peanut oil
Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in a spice grinder; transfer to a small bowl. Finely grind thyme, oregano, and peppercorn separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
Rub 1/3 spice mixture on the inside of a turkey, 1/3 under the skin of breasts, and 1/3 on the outside of turkey; place in a roasting pan. Cover; marinate overnight or up to 24 hours in the refrigerator. Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to the bottom of the turkey. Fold wing tips under. Using steel or aluminum wire, truss legs, and pope