Money Saving Recipes

Honey Garlic Chicken ~ Crock Pot Recipe

Honey Garlic Chicken

by Tiffany

Put your hands in the air if you love your crock pot! I LOVE when I find a great crock pot recipe or develop one, don’t you?! They just seem to make my sometimes crazy schedule much less hectic. The other night I was thinking about a recipe my mom gave me years ago. The recipe wasn’t for the crock pot and wasn’t even for chicken, buuuut I had an idea and got to adapting. Voilà! Honey Garlic Chicken was born. This recipe got a big thumbs up all around the table. I served Honey Garlic Chicken along side steamed broccoli with sour dough garlic toast, but rice or mashed potatoes would have made a great companion too! Enjoy.

Ingredients

  • 3/4 cup ketchup
  • 1/2 cup honey
  • 1/4 cup + 2 tablespoons soy sauce
  • 1/3 cup light brown sugar
  • 3 teaspoons minced garlic
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon crushed red pepper
  • 7 boneless skinless chicken breast
  • 2 heaping tablespoons cornstarch

Directions

  1. In your crock pot/slow cooker, whisk together ketchup, honey, soy sauce, brown sugar, garlic, onion and red pepper together.
  2. Place chicken breast in crock pot/slow cooker, spoon sauce mixture over chicken.
  3. Cook on low for 5 hours or until chicken easily falls apart.
  4. Remove chicken breast from crock pot. Whisk cornstarch into the sauce mixture in your crock pot/ slow cooker, cover with lid and set crock pot/slow cooker to high. Sauce will thicken after about 5 minutes. Turn crock pot/slow cooker off. Return chicken to crock pot, cover chicken with sauce. Serve.

 

 

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Honey Garlic Chicken ~ Crock Pot Recipe

Great tasting Chicken Dinner that looks like you prepared it all day but really just let the Slow Cooker do all the work!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Ingredients

  • 3/4 cup ketchup
  • 1/2 cup honey
  • 1/4 cup + 2 tablespoons soy sauce
  • 1/3 cup light brown sugar
  • 3 teaspoons minced garlic
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon crushed red pepper
  • 7 boneless skinless chicken breast
  • 2 heaping tablespoons cornstarch

Instructions

  1. In your crock pot/slow cooker, whisk together ketchup, honey, soy sauce, brown sugar, garlic, onion and red pepper together.
  2. Place chicken breast in crock pot/slow cooker, spoon sauce mixture over chicken.
  3. Cook on low for 5 hours or until chicken easily falls apart.
  4. Remove chicken breast from crock pot. Whisk cornstarch into the sauce mixture in your crock pot / slow cooker, cover with lid and set crock pot/slow cooker to high. Sauce will thicken after about 5 minutes. Turn crock pot/slow cooker off. Return chicken to crock pot, cover chicken with sauce. Serve.

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Candy Bar Crescent Rolls ~ A yummy way to use up extra candyCandy Bar Crescent Rolls

Okay, first I have to thank lovely, Sarah, for sharing the roll recipe years ago, because without that recipe, these babies wouldn’t have been developed. When I first started following A Thrifty Mom, Sarah, had shared a roll recipe. Do y’all remember that? Did you print that delicious roll recipe out?! If you didn’t and want too, go to the highlighted link above. Every time I make them I’m asked time and time again for the recipe. Yes, they’re that good! The other night while making them, (I need to tell you I make them at least once a month if not more. We LOVE these rolls. :)) I thought, “I wonder how these would taste if I slightly adapted them and stuffed them full of our left over Snicker and MilkyWay candy bars?!” I just had to do it! Ohmyheavens, they were so yummy. A soft buttery roll, stuffed with melted candy bars – gooey caramel, chocolate and drizzled with glaze. Yes, please!

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 teaspoon sea salt
  • 6 cups unbleached all-purpose flour
  • Fun size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • Approx. 3 tablespoons milk

Directions

  1. Grease a large baking sheet, set aside.
  2. In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
  3. In a small bowl, whip three eggs, set aside.
  4. In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
  5. Add Whipped eggs, brown butter and sea salt to yeast mixture.
  6. Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
  7. Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
  8. Meanwhile preheat oven to 350 degrees F.
  9. Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
  10. Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
  11. Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
  12. Roll up each crescent, ending at the tip of triangle.
  13. Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
  14. Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
  15.  Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

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Candy Bar Crescent Rolls

Candy Bar Crescent Rolls 
Course Breakfast, Dessert, Dessert Party Food
Cuisine American

Ingredients

  • 2 tbsp active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 tsp sea salt
  • 6 cups unbleached all-purpose flour
  • 1 bag un size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • 3 tbsp milk

Instructions

  1. Grease a large baking sheet, set aside.

    In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.

    In a small bowl, whip three eggs, set aside.

    In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.

    Add Whipped eggs, brown butter and sea salt to yeast mixture.

    Slowly stir in 1 cup of flour at a time. Dough will be very sticky.

    Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.

    Meanwhile preheat oven to 350 degrees F.

    Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.

    Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.

    Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.

    Roll up each crescent, ending at the tip of triangle.

    Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.

    Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.

     Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

    *Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

 

 

 

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Pineapple Chicken, 30 Minute Dinner Recipes, Money Saving Recipes, 30 minute Chicken Recipes, Wok Recipes

Pineapple Chicken ~ 30 Minute Recipe by Tiffany

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I’m dreaming again.  Aaaaanywho, here’s a fast one for you to get you one step closer to that bubble bath. 😉

This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!

Ingredients

  • 2 teaspoons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives

For The Sauce

  •  (RESERVED JUICE)
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch

Directions

  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.

*Notes*

I bought my vine sweet mini peppers at Costco. They are so stinkin’ delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I’d only use 1/2 of each one.:)

Leftovers are even better the next day as the flavors get a chance to marry overnight.

This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I’m planning a big dinner party with different entrees. Or simply know I won’t feel like cooking the next day. No one knows the wiser. Shh… it’ll be our little secret. 😉

Quick note on the rice… If making the dish a head of time, wait to make the rice the day you are reheating the dish.

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Pineapple Chicken ~ 30 Minute Recipe

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I'm dreaming again. Aaaaanywho, here's a fast one for you to get you one step closer to that bubble bath. 😉 This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!
Course Dinner
Author A Thrifty Mom

Ingredients

  • Ingredients
  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers red, yellow and orange, seeded/julienned
  • 1 can 8 oz. water chestnuts, drained
  • 1 can 20 oz. pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives
  • For The Sauce
  • RESERVED JUICE
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • fresh cracked pepper to taste
  • 1 tablespoon corn starch

Instructions

  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.
  5. *Notes*
  6. I bought my vine sweet mini peppers at Costco. They are so stinkin' delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I'd only use 1/2 of each one.:)
  7. Leftovers are even better the next day as the flavors get a chance to marry overnight.
  8. This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I'm planning a big dinner party with different entrees. Or simply know I won't feel like cooking the next day. No one knows the wiser. Shh... it'll be our little secret. 😉
  9. Quick note on the rice... If making the dish a head of time, wait to make the rice the day you are reheating the dish.

 

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Cowboy Casserole ~ Ground Beef Recipe ~ Money Saving Recipe

Cowboy Casserole, Money Saving Recipes, Ground Beef Recipes, Casserole Recipes

Want to feed your gang, but don’t want to spend a lot of $$$$ doing so?! Well then, you’ve come to the right place! Today’s recipe is called Cowboy Casserole and is featuring ground beef. Ground beef, my go to meat when the budget is a little tight. 🙂 This recipe is packed with, as I would call, “healthy fillers” including beans, corn and tomatoes to make the ground beef stretch farther. I have my little tricks, as I’m sure you do too, when it comes to feeding your family and making your dollar stretch farther for your gang.  If you have a “stretch your ground beef farther method”, please share it with the rest of us. We’d love to hear it!

Ingredients

  • 3/4 lbs. ground beef
  • 2 celery stalks, diced
  • 5 garlic cloves , minced
  • 1/2 cup chopped sweet onion
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) black beans, drained
  • 2 cups frozen super sweet white corn
  • 1 can tomato sauce
  • 3 tablespoons McCormick taco seasoning
  • approx. 1/2 cup shredded pepper jack cheese
  • approx. 1/2 vintage white cheddar

Crust

  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon McCormick taco seasoning
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, melted
  •  1 cup half and half

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large skillet combine ground beef, celery and onions. Brown over medium high heat; drain fat.
  3. Add diced tomatoes, black beans, corn, tomato sauce and taco seasoning; stir.
  4. Scoop mixture into a large 3 quart baking dish. Top with cheeses. Set aside.
  5. Let’s make the crust – In a medium mixing bowl, combine flour, taco seasoning, baking powder, melted butter and half and half; whisk until smooth. Pour crust mixture evenly over meat mixture. Bake in preheated 350 degree F. oven for 35-40 minutes Or until crust is lightly brown. Serve.
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Cowboy Casserole ~ Ground Beef Recipe ~ Money Saving Recipe

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 3/4 lbs. ground beef
  • 2 celery stalks diced
  • 5 garlic cloves minced
  • 1/2 cup chopped sweet onion
  • 1 can 14.5 oz. diced tomatoes
  • 1 can 15 oz. black beans, drained
  • 2 cups frozen super sweet white corn
  • 1 can tomato sauce
  • 3 tablespoons McCormick taco seasoning
  • approx. 1/2 cup shredded pepper jack cheese
  • approx. 1/2 vintage white cheddar
  • Crust
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon McCormick taco seasoning
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter melted
  • 1 cup half and half

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large skillet combine ground beef, celery and onions. Brown over medium high heat; drain fat.
  3. Add diced tomatoes, black beans, corn, tomato sauce and taco seasoning; stir.
  4. Scoop mixture into a large 3 quart baking dish. Top with cheeses. Set aside.
  5. Let's make the crust - In a medium mixing bowl, combine flour, taco seasoning, baking powder, melted butter and half and half; whisk until smooth. Pour crust mixture evenly over meat mixture. Bake in preheated 350 degree F. oven for 35-40 minutes Or until crust is lightly brown. Serve.

 

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Filed Under: Casseroles, Food Storage Recipes, Lunch, Main / Dinner / Supper, Recipes, Red Meat

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