Crockpot Teriyaki Chicken

This is a teriyaki chicken recipe for the crockpot that Kimmy gave me.

1 bag of frozen boneless/skinless chicken thighs or breasts (3 lbs)

In a separate bowl mix with whisk:

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup pineapple juice

little less than 1/2 cup of sugar

1 tsp powder ginger

2 cloves fresh garlic, minced

Place all ingredients in a crock-pot and cook 4-6 hours, or until the chicken is tender. If chicken needs to be shredded further, use whisk or a potato masher. If there is too much liquid, leave the lid off and let it reduce or thicken with a combination of cornstarch and water. Serve over rice.

NOTE: Use more sauce than it calls for! (I only used 4 large chicken breasts with the amount of sauce in the recipe and it was perfect.)

Lemon Teriyaki Chicken

½ cup real lemon juice

½ cup soy sauce

¼ cup sugar

3 Tbsp. brown sugar

2 cloves garlic, minced

¾ tsp. ground ginger

8 chicken thighs or breasts, cooked & cut into bite-sized pieces

Combine all ingredients, except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken and simmer for 30 minutes. Serve over rice.

**** I also add Chinese Hot Mustard and slivered almonds. Very tasty!

Really Yummy White Cake

This is a super simple, really yummy recipe for white cake. I used it to make cupcakes last night and they were so tasty! The only thing I did differently was add about 1/8 cup more milk because that is what some people had said to do on the reviews of the recipe. Oh, another thing someone said in the reviews was to make sure to cream the butter and sugar until it was really light and fluffy. The cupcakes were very moist and delicious! It made 12 cupcakes.

INGREDIENTS:

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk (add extra 1/8 cup):

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.