Crockpot Chicken

4 skinless, boneless chicken breasts
28 oz. can Italian diced tomatoes
1 envelope Lipton Recipe Secrets herb & garlic
shredded parmesan cheese to sprinkle on top

Cut raw chicken into bite size pieces, mix with tomatoes and Lipton's and pour into crockpot. Cook on low for 6-8 hours. Serve over rice or bow tie pasta. Sprinkle with cheese.

Raspberry Orange Trifle

Show: Barefoot Contessa
Episode: Guests to Stay

6 to 8 servings

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1
side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to
3-quart glass serving bowl, cutting the pieces to fit. Top with a
layer of raspberries and orange cream. Repeat the layers of cake,
raspberries, and orange cream, ending with a third layer of cake, jam
side down, and raspberries.

Whip the cream in the bowl of an electric mixer fitted with the whisk
attachment. When it starts to thicken, add the sugar and vanilla and
continue to whip until it forms stiff peaks. Decorate the trifle with
whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by
2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment for about 5 minutes,
or until light and fluffy. With the mixer on medium speed, beat in the
eggs, 1 at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda,
and salt. In another bowl, combine 1/4 cup of the orange juice, the
buttermilk, and vanilla. Add the flour and buttermilk mixtures
alternately to the batter, beginning and ending with the flour. Divide
the batter evenly between the pans, smooth the tops, and bake for 45
minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar
with remaining 1/2 cup orange juice in a small saucepan over low heat
until the sugar dissolves. When the cakes are done, let them cool for
10 minutes. Take them out of the pans and place them on a baking rack
set over a tray. Spoon the orange syrup over the cakes and allow the
cakes to cool completely.

Orange Cream:

1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Combine the milk and orange zest in a medium stainless steel saucepan
over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an
electric mixer fitted with the paddle attachment until pale and thick,
about 5 minutes. With the mixer on low speed, sprinkle on the
cornstarch. Beat on medium-low speed until combined, scraping down the
bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the
egg mixture. Pour the mixture back into the pan. Cook over low heat,
stirring constantly, until the mixture thickens, about 5 to 7 minutes.
(Pay attention because it will thicken and then quickly become orange
scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl.
Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place
plastic wrap directly on the custard and refrigerate until cold.

Pistachio Cream Bars

Crust:
2 cups all-purpose flour
1/3 cup granulated sugar
2 sticks (1 cup) salted butter, softened

Cream Layer:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 package (3.4 ounce) pistachio-flavored pudding and pie filling mix
3/4 cup milk
1/2 cup pistachio nuts, coarsely chopped
Preheat oven to 325 degrees F.

In a medium bowl, whisk together flour and sugar. Beat in butter with an electric mixer on medium speed until blended. Press dough onto the bottom of an ungreased 13x9-inch baking pan. Bake 20-25 minutes or until edges are slightly brown. Cool completely, about 30 minutes.

In a medium bowl, beat cream cheese and sugar on medium speed until blended. Beat in pistachio pudding mix (dry) and milk. Spread over the top of crust. Sprinkle with chopped pistachio nuts. Refrigerate for 1 hour or until set before cutting into bars.

Makes 36 bars. 

Toffee Studded Snickerdoodles

1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1-1/3 cups sugar, divided
2 eggs
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
2 teaspoons ground cinnamon

Heat oven to 400°F.

Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.

Stir together remaining 1/3 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.

Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Crockpot Chinese Pepper Steak

Crockpot Chinese Pepper Steak

12 oz boneless beef round steak
1 clove garlic minced
1/4 t salt
1/8 t pepper
2 T soy sauce
1/2 T hoisin sauce
1/2 t sugar
1/2 tomato, seeded, peeled & diced
1 red or green bell pepper, cut into strips
1 1/2 T cornstarch
1 1/2 T water
1/2 C fresh bean sprouts
2 green onions, finely chopped
Hot Cooked Rice

Trim fat from steak; slice into thin strips.
Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in
slow cooker. Cover and cook on LOW about 4 hours.
Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with
water in a small bowl and stir into steak mixture. Cover and cook on HIGH
15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with
onions. Serve with rice.
Note: Steak is easier to slice thin if partially frozen
2 servings