Pulled Chicken Sandwiches (Crock Pot)

Prep Time: 10 mins

• Total Time: 6 1/4 hrs

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Ingredients:
• 1 medium onions or 1/2 large onion, thinly sliced
• 3 boneless skinless chicken breasts

Sauce

• 1 cup ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons molasses
• 1 tablespoon yellow mustard
• 1/4 teaspoon black pepper
• 1 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Tabasco sauce
• 1 pinch salt

Directions:

1. Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
2. Trim the chicken breasts and place on top of the bed of onions.
3. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
4. Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
5. When the chicken is falling apart tender, take two forks and shred the chicken.
6. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
7. Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Read more: http://www.food.com/recipe/pulled-chicken-sandwiches-crock-pot-242547#ixzz1TGRwy5jN

Kevin's Loaded Baked Potato Pizza - Grilled!

Serves 2-4 people

Pizza Crust
1 package of Betty Crocker Pizza Crust - Just add water
2 cloves of minced garlic
1/4 to 1/3 cup olive oil

Pizza Toppings
1 package of garlic mashed potatoes. Prepare in microwave.
1 head of fresh broccoli - chopped
1 package of bacon bits
1/2 cup cheddar cheese
1 red onion - diced

1. Prepare pizza crust per package directions. Let sit for 5 minutes.
2. Prepare toppings and set aside
3. Heat up grill to about 400-500 degrees. After heating, turn on low-medium heat.
4. Spread out pizza crust and add flour when rolling to get nice consistency for a thin pizza crust. Pizza crust should be about a 1/8 to 1/4 inch thick and about 12-16 inches in diameter when done rolling. Put onto cookie sheet to transport.
5. Mix garlic and olive oil in small bowl.
6. Just before putting pizza crust on grill, brush olive oil mixture onto pizza crust making sure to cover all of it. Then flip over the cookie sheet onto the grill to get the pizza crust onto the grate. If you don't have room to do this, just use your hands and make sure the pizza crust with the oil is face down. It might take a few times to get the hang of this. Let cook for a few minutes and check consistently. It will become firm very quickly.
7. After the crust if firm, brush olive oil mixture on top of crust and flip the crust over using a large spatula. It should flip easy. Cook for a few minutes on this side. It will burn if you don't watch it.
8. When the crust is finished, it will look like it was fired in a brick oven. Very good! Remove pizza and bring inside to add toppings.
9. Spread mashed potatoes evenly onto pizza crust.
10. Add the rest of the toppings as you prefer in quantity.
11. Lay down aluminum foil onto grates and set pizza crust onto foil. If crust is too big, put crust onto cookie sheet. Put foil under cookie sheet. This will protect the cookie sheet from getting black marks on it when being over the flames. Shut the lid and cook for a few minutes to melt the cheese.
12. Cut and serve.

Snack Mix - Similar tasting to Gardetto's

GARLIC SNACK MIX (Similar to Gardetto's)
Source: Spike & Jamie's Recipe Collection, Recipe Disk 352

9 Tbsp. Butter or margarine, melted
3 Tbsp. Worcestershire sauce
1 1/2 tsp. garlic powder
2 tsp. seasoned salt
3/4 tsp. onion powder
2-3 shakes Tabasco sauce, to taste (optional)
1 tsp. sugar (only if using Tabasco)
9 cups (total) Rice, Wheat, and/or Corn Chex
1 can cocktail peanuts (about 2 cups)
1 cup pretzels

Preheat oven to 250 degrees. In small bowl, stir together butter, Worcestershire, seasonings, Tabasco, and sugar. In large mixing bowl, combine cereal, peanuts, and pretzels. Drizzle seasoned butter over cereal mixture, stirring to coat well. Transfer to large roasting/baking dish and bake for 75-90 minutes, stirring every 15 minutes, until almost completely dry but not over-browned. Allow to cool completely, stirring once or twice to air dry, and store in airtight bag/container.

NOTE: If mixture doesn't seem completely dry after cooling, pop it back into
a 250-degree oven for another 15 minutes or so and then cool again.

Substitutes: bagel chips, mini breadsticks, or any other "munchy" ingredient cup for cup as you wish. Just make sure you have 12 cups total.

Kevin and Emily's Favorite Spinach Dip!

We make this every time we have a family event and it goes over well.

2 cups (8 oz) shredded mozzarella cheese

1/2 cup fat-free sour cream

1/4 cup (1 oz) grated fresh parmesan cheese

1/4 tsp pepper

3 garlic cloves, crushed (I use the minced garlic from the jar)

1 (14 oz) can artichoke hearts, drained and chopped

1 (8 oz) block 1/3 less fat cream cheese, softened

1 (8 oz) block of cream cheese, softened

1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry

1. Preheat oven to 350 degrees

2. Combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons parmesan, pepper, and remaining 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1-1/2 quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. We like to serve this with baguette bread cut up into slices. Yields about 4-1/2 cups of dip. Serving size: 1/4 cup.

This recipe is from the Cooking Light Complete Cookbook that we have. I modified it a little bit, but it's almost the same. Everyone loves this dip and we get asked to make it every time!

Kevin's Cajun Seasoning

2 tsp onion powder
2 tsp garlic powder
1 tsp black pepper

1 tsp chili powder

1 tsp cayenne pepper

1 tsp cumin

1 tsp thyme

1 tsp marjoram

1 tsp lemon and pepper salt

1 tsp coriander

1 tsp basil
1 tsp oregano

1 tsp celery seed

Mix all ingredients together and add to coffee grinder or if you have a magic bullet, use the coffee grinder blade. Blend until really fine and use as a rub or spice on foods. Nice and spicy!

Kevin's Mac and Cheese

Serves 6-8

24 oz - Macaroni Noodles
1 medium onion
½ to 1 teaspoon of garlic – Depends on how you like it
½ teaspoon of pepper
½ teaspoon of salt
2 cups of whole milk
10 slices of American cheese
¼ cup of parmesean cheese
1/3 cup of cheddar cheese

1. In a large pot, boil water and add macaroni noodles. Cook, drain and remove from heat.
2. While cooking macaroni noodles, dice onion and add to 4-quart pot. Add garlic, pepper and salt and cook over medium heat until onion is caramelized. To help onion cook, add a tablespoon or two of water to the pot.
3. Cut up cheese into small cubes to help it melt evenly.
4. When onion is carmelized, add milk to pot. Heat up milk until steamy and then add cheeses to the pot. Stir constantly until cheese is melted. If the cheese/milk mixture starts to boil, turn down heat until the boiling stops and keep stiring. Never leave the cheese unattended or the cheese will stick to bottom of pan. When cheese mixture has thickened it is finished.
5. Add cheese mixture to cooked macaroni noodles in large pot by ladling the cheese until the noodles have a nice consistency. You will likely have left over cheese sauce that you did not use.
6. Let pot sit for 5 minutes, which will allow mac and cheese to thicken.
7. Add any garnishes and serve mac and cheese!