Saturday, July 24, 2010

Zesty BBQ Chicken

6 frozen skinless, boneless chicken
Breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Killer Apple Cobbler (Crockpot)

1 cup brown sugar
1 teaspoon cinnamon
1 stick (1/2 cup) butter, melted
1 (16 ounce) package caramels (unwrapped)
1 (18.25 ounce) box yellow cake mix
1 can cream soda
2 cans apple pie filling

Spray crock pot with non-stick Pam.

Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture into the crock pot and drizzle with one third of the melted butter. You will repeat this process 2 more times. Open and pour the 2 cans of apple pie filing on the sugary mixture, spreading it evenly in the crock pot. Using another 1/3 of the sugar and cinnamon blend, sprinkle it over the apples and drizzle with 1/3 of the melted butter. Place unwrapped caramels randomly as the next layer, using half the package.

Mix the yellow cake mix in separate bowl with 1 can of cream soda. Pour the cake mix over the caramels and apples. Spread evenly. Sprinkle the last amount of sugar/cinnamon and melted butter over the cake batter. Place paper towel on rim of crock pot and cover with lid. The paper towel will absorb excess moisture. Cook on High for 2 hours or Low for 3 hours. Check doneness with tooth pick. When the cake is done turn off crock pot and randomly place the remaining caramels on the top of the cake. This time, without the paper towel, cover with the lid and let the caramels soften and melt somewhat from the residual heat. Don't let them melt all the way. The caramels on the top and in the middle of the cake are a delicious chewy surprise.

Serve with scoop of vanilla ice cream.