Kimono Chicken - crock pot

8+ Organic, boneless/skinless chicken thighs  (or bone and skin on, up to you)
1 cup of soy sauce
1/2 cup of rice vinegar (I also added 1/2 cup white wine)
4 cloves of garlic crushed and minced
4-6 green onions chopped
5 Tbsp of brown sugar
1/2 tsp of fresh ground pepper
2 tbsp of parsley (fresh chopped if available)
Brown Rice

Directions:  Place your chicken thighs in a deep pan that also has a lid. Over medium heat pour in the soy sauce, and rice vinegar and then add the brown sugar, garlic, 2-3 chopped green onion, parsley and pepper.  Toss the chicken pieces around a little bit so that they are coated with the liquid.  Cover and allow the chicken to cook for about 45 minutes or until they are done.  As this is cooking you will notice that the liquid will start to caramelize nicely on the skin and in the pan.  If you notice that the liquid is cooking much faster than the chicken just lower your heat setting.  Do not cook this any higher than a medium temperature.  It should caramelize and not burn.  When the chicken is done remove, add a little extra chopped scallions and parsley to the top and serve. This recipe makes extra sauce to pour over the rice. 

Cinnamon Rolls with Homemade Cream Cheese Frosting

Makes 24 cinnamon rolls

In a small bowl add the following and set aside:

1/2 cup war water
4 1/2 tsp yeast
1 TBSP sugar

In a VERY large bowl BLEND:

1 5.1oz box vanilla pudding mix
3 cups milk

Mix in: 

1/2 cup butter melted
2 eggs beaten
1 tsp salt

Mix in: 

Yeast mixture

Add:

8 cups white flour 2 cups at a time
Fold flour in until a non-sticky ball forms, remove from bowl and kneed 5 more minutes
Grease the same large bowl (or butter) and place the dough in bowl.  Cover with towel.  Rise for 1 hour or until double in size. Punch down. Rise another 45 min.

Split the dough in half and roll 1/2 the dough on a floured surface into a large rectangle until no more than 1/4" thick.  (you will want to roll out very thin because the dough likes to move back together and become thick again)

With a spatula spread soft butter to cover the dough.  Sprinkle about 1/2 cup sugar over dough. Sprinkle about 1/2 cup brown sugar over dough. (brown sugar is optional). Sprinkle GOOD cinnamon to cover dough.  I like a lot of cinnamon so it's up to you how much.  I cover it a good layer.

Cut dough into 12 strips.  They should be around 1 1/2" - 2" wide.  The strips a good 6" high.  Roll and place 1"-2" apart in a greased/buttered cake pan or dish the same size.

Set aside to rise 30 min or rolls are full and touching each other.  Repeat for the second ball of dough.  While second batch is rising you can bake the first batch.

BAKE:  350  for 15-20 min or until golden

While your first batch of rolls are cooking you can make the frosting!

Cream Cheese Frosting

8 oz butter
8 oz cream cheese
4 cups powder sugar
1 tsp vanilla

Blend all together.

***Spread a LIGHT coating over rolls immediately after pulling them out of the oven***  the frosting will melt into the rolls and make them oh so yummy.  After rolls have cooled place desired amount of frosting over top.  ENJOY!

PERFECTLY SWEET *** Sweet Potatoes

6-8 medium sweet potatoes
3/4 cup brown sugar
1 stick butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1 bag mini marshmallows

Wash, peel and cut potatoes into large pieces and place in a large baking dish. (they shrink down once cooked so you can add a good amount into dish) Mix melted butter, brown sugar, cinnamon and nutmeg. Pour over potatoes.  Sprinkle 2 cups marshmallows over top.

Bake 375  30-45 min. or until tender. 

Sprinkle remaining marshmallows over top and broil on LOW 2 min or until marshmallows are golden.

Whah-Lah!

Cranberry Pie

2 cups fresh cranberries rinsed
1 egg
3/4 cups sugar
1/3 cups brown sugar
3/4 cups four (whole wheat four)
1 stick melted butter
1/4 cup chopped nuts, walnuts or slivered almonds (optional)

In a 9" pie pan non-stick or greased on the bottom only ADD cranberries.  Spread out evenly.  Sprinkle with 1/3+ cup brown sugar.

In bowl add egg and sugar.  Mix. Add flour and butter. Mix.  Pour over top of cranberries and carefully spread to cover all cranberries and make even.  If you are using nuts, sprinkle nuts over the top.

Bake 325 40-45 min until golden.

White Flour on the left whole wheat flour on the right:

Oatmeal Craisen White Chocolate Chip Cookie

Beat:

3/4 c. soft butter
2/3 c. brown sugar

Add and mix:

2 large eggs

2 c. OLD FASHIONED OATS
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt

1/2 tsp. vanilla
1 6oz. bag of craisins
2/3 c. white chocolate chips

Bake 375 for 10-12 min. or LIGHT brown on top
Makes 2 doz + cookies

Soft Pretzels

Use a bread maker that has a "dough" setting then transfer to a large bowl to rise.

FIRST add the following to the bread maker bowl/mixing bowl:

4 tsp yeast

2 TBSP brown sugar

1 1/4 cup hot water

Then ADD in order:

5 c. flour
1/2 c. sugar
1 1/2 tsp salt
2 TBSP olive oil or veg oil

1/2 c. milk scolded

Transfer to larger bowl sprayed with oil. Let rise until double in size (about 30 min)

Get a pot and add:

2 cups water to boiling. Turn to medium low and add

1/4 c. baking soda (slowly because it will fuzz up fast)

Shape dough into desired shape (pretzel shapes or my favorite BITE SIZE about 1-2" long) and place into hot soda water for about 30 seconds. (while making the other pretzel works good too, or you can make all your pretzels and dip them in) Place on greased cookie sheets. Let rise in a warm area 30-45 min.

Preheat oven 425 BAKE 8 min.

After baking spread melted butter over tops and LIGHTLY sprinkle with salt.
OPTIONAL you can add: garlic and Parmesan cheese to the melted butter.

Dip in softened cream cheese.