Crock Pot Rotisserie Style Chicken

Ingredients:

• 1 (4 -5 lb) whole roasting chickens
• 3 teaspoons kosher salt (less if you like, this amount approximates the saltiness of the store bought kind)
• 1 teaspoon smoked paprika (you can use regular, I like the smoked flavor)
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper (optional)
• 4 whole garlic cloves (optional)
• 1 yellow onion, quartered (optional) 

Directions:

•  Spray the inside of a 5 quart or larger crockpot with nonstick spray.
•  Combine all dry ingredients. The cayenne and black pepper are optional, I add them in  but for you with toddlers who don't care for "hot" food, you might want to leave it out.
•  Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down.
•  If desired, place onion and garlic inside chicken cavity (I don't use these).
•  DO NOT ADD ANY WATER.
•  Cook 4-5 hours on high, or 8 hours on low.
•  The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.

 

Cilantro Chicken & Rice Casserole

Ingredients

• 2 cups cooked rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast meat
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 1 tablespoon diced jalapeños
• Salt

Preparation

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.