Monday, August 22, 2011

Slow Cooker Curry Chicken

Slow-Cooker Chicken Curry recipe

Adapted from:

http://www.kraftrecipes.com/recipes/slow-cooker-chicken-curry-76229.aspx

4-6 large Chicken Breasts
2 small jars chunky salsa (one medium, one mild)
1/2 diced onion
3-4 T Curry
1-2 cups sour cream

Place Chicken, salsa, onion, and curry into a slow cooker; cook until chicken is cooked through and tender (about 3-4 hours) Be careful; my cooker does this in 2 hours!
Remove chicken to a platter; mix sour cream into remaining sauce and serve separately.

Serve chicken over rice and pour sauce on top.

Best Recipe Ever!! Simple; yummy, crowd pleaser, wow!

Double Rainbow Cupcakes

RAINBOW CUPCAKES!
These were really fun to make!
You need:
  • A white cake mix - any kind is fine; as long as it's white
  • 6 different food colors (splurge for the fancy stuff that Wilton has; you'll thank me; mixing colors is not easy)
  • 5 different colors of chocolate candy melts - or you can color white candy melts the colors you want with the above food colors.
  • Wax paper and tape
  • 11 plastic baggies.
  • White fluffy frosting for the cloud effect
Here's where the double rainbow comes in......

 
Ta Daaaaaaaaa!
Mix your white cake mix according to package directions; divide into 6 bags evenly (or however many colors you want. Drop the corresponding food colors into each back and start mixin!

 
Get some helpers (aren't mine cute!) Cause this takes awhile....
 
All done?
Ready your cupcake liners and in backwards rainbow order take one baggie at a time, cut a small hole in the bottom, and start squeezing out batter in the cupcakes like so.....

 
Until your liners are 1/2 full

 
Then bake and cool.
During the baking process you can start on your chocolate rainbows. (Doesn't that sound just perfect! One of the most beautiful things on earth paired with one of the most beautiful things on earth?!)
 
Get your template, cover it with wax paper and tape it down to your work surface.
Melt one color of chocolate at a time in a sandwich bag; sealed;  in the microwave at 50% power for about a minute.
Then cut a small hole in the bottom and begin!
It doesn't have to be perfect (as you can see)

 
Then continue with your next colors; I alternated mine so the earlier color had time to set and to help keep myself in the lines; but color order would work fine too if you're disciplined.

 
I filled in with blue then yellow and let them set for about an hour

 
Then frost your cupcakes and carefully peel your rainbows off the wax paper and set them on top! Refrigerate until ready to serve or the rainbows will fall over. :)
Enjoy!

 

Oreo Cream Cake

Lets unwrap this baby layer by layer shall we?

This is the whipped Cream Layer

This is the layered cake with oreo creme filling

This is the filling

This is the cake, from scratch; no box mixes here my pretties!
(Although a box mix is totally within the boundaries of exceptional behavior in my kitchen)

It was a moist, delicious cake and it came together very well. Serve Immediately.
Cake:


1¾ cup flour
⅔ cup cocoa powder
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter
1½ cups granulated sugar
1 teaspoon vanilla
3 large eggs, room temperature
1¼ cups buttermilk

Filling:

4 ounces cream cheese, softened
½ cup butter, softened
1 box (16 oz) confectioners sugar
3 to 4 tablespoons milk
3-4 Crushed Oreos for mixing in at the end

Frosting:

1½ cups heavy cream
¼ cup granulated sugar
1 teaspoon vanilla extract

Decor;

3 cups crushed oreos
8 or so whole oreos
Directions

1. Heat oven to 350. Coat two 8 inch round cake pans with nonstick spray and dust with flour. Shake out excess flour and set aside.

2. Cake: In medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt until well-combined. Set aside.
3.In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
4.On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour. Beat for 1 minute. Divide batter evenly between prepared pans. Bake at 350 for about 36 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on wire rack for about 10 minutes. Turn cakes out on racks, and cool completely - After an hour I cooled it in the fridge so the filling would spread easier....
5. Filling: In a large bowl, beat cream cheese and butter until smooth. Gradually add confectioners sugar then milk. Beat for 2 minutes or until light and fluffy.
6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally. Place one cut layer on a plate and top with ⅓ of the filling. Repeat with two more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes until set.
7. Frosting: In a large bowl, with mixer on high speed, beat together the heavy cream, the granulated sugar, and the vanilla until soft peaks form. Generously spread whipped cream all over cake. Place your crushed or chopped cookies all around the sides of the cake. Store in refrigerator.
http://mytastytreasures.blogspot.com/2009/02/oreos-n-cream-cake.html