Zesty Slow Cooker Pulled Chicken Barbecue

6  skinless, boneless chicken breast halves
1 (12 oz.) bottle of your favorite barbecue sauce
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 T. Worcestershire sauce

2 T. chicken broth
2 T. cornstarch



Place chicken in slow cooker.  In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauces.  Pour over the chicken.

Cover and cook 2 1/2-3 hours on HIGH or 4 1/2-5 hours on LOW.

Remove chicken from crock pot to cutting board.  In a small bowl, mix cornstarch and chicken broth.  Stir into the sauce in slow cooker.  Cover and cook on high until the sauce is thickened and heated (10-15 minutes).  Meanwhile, use two forks to shred the chicken.  Return the shredded chicken to the slow cooker and stir.  Add additional barbecue sauce as needed/desired.  Cover and continue cooking on low for 45 minutes.

Ultimate Chocolate Chip Cookie 'n Oreo Fudge Brownie Bar

1 c. (2 sticks) butter, softened

1 c. sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.

Caramel Fudge Brownies

• INGREDIENTS:
  BROWNIE:
  • 1 c. butter
  • 2 c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2 c. cocoa
  • 1/2 tsp. salt
  • 2 c. flour
  • 1 c. milk
  • 1 c. chopped pecans (optional)
  CARAMEL:
  • 32 Kraft caramels (unwrapped)
  • 1/2 c. butter
  • 1 (14 oz.) can of sweetened condensed milk.
  FUDGE GLAZE:
  • 12 oz. semi-sweet chocolate chips
  • 12 T. butter (do not substitute margarine here!)
• 
  
• Preheat oven to 350.
• Cream butter and sugar together. 
• Beat in eggs, cocoa, vanilla and salt.
• Add flour and milk (alternating them and mixing well in between).
• Spread evenly in greased jelly roll pan.
• Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
• Cool.  

CARAMEL:

• Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
• Stir this constantly to prevent scorching (about 6-8 minutes).
• Gently pour over cooled brownies and spread to edges.
• Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

• Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
• Pour over cooled caramel and gently spread evenly over top
• Chill until top layer is hard and cut into bars.

from Easybaked.net

Fudgy Brownies

Ingredients

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 1-1/2 cups confectioners' sugar
• 1/2 cup butter, softened
• 2 to 3 tablespoons peanut butter
• 2 tablespoons cold 2% milk
• 4-1/2 teaspoons instant vanilla pudding mix
• 1 can (16 ounces) chocolate fudge frosting (preferably use homemade)

Directions

• Prepare and bake brownies according to package directions. Cool on a wire rack.
• Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.

from Taste of Home

Powdered Sugar Donuts

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon nutmeg

1/2 teaspoon salt

3/4 cup milk or buttermilk

2 eggs

1 teaspoon vanilla extract

1 tablespoons melted butter, cooled

Powdered Sugar in which to toss doughnuts 

Directions:

1. Preheat oven to 350 degrees and grease doughnut pans.

2. Sift flour, sugar, baking powder, nutmeg and salt together.

3. In a separate bowl use a whisk to combine milk, eggs and vanilla.

4. Add wet ingredients to the dry and begin to stir, then add melted butter and stir only until combined. (I use a wooden spoon to stir)

5. Fill doughnut pans half full. The easiest way is using a piping bag or a plastic bag (snip off the tip) and pipe the batter in.

6. Bake for 7-10 minutes or until the tops spring back to the touch.

7. Let cool on cooling racks, then toss them in powdered sugar or cinnamon sugar.

Notes

Powdered sugar will absorb into the doughnut over time, so it's best to toss them just before serving!

from YourCupofCake

Oven Baked Churros

• 
  
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup melted butter 

Preparation

1. 1. Preheat oven to 450°. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 10 minutes or until golden brown.
2. 2. Meanwhile, combine sugar and cinnamon. Remove pastry strips from oven, and dip in butter; roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.
3. 
   

Chicken Pot Pie Soup

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)    
• 2 cups water
• 4 cups fat free milk

• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz. slice baby portabella mushrooms (optional!)
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Directions:

Combine 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5  minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

from Skinny Taste-recipe and picture