ROASTED STICKY CHICKEN

Posted by Starr
1 large roasting chicken
4 tsp. salt
1 tsp. white pepper
2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. thyme
1 cup chopped onion
In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well
and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out,
making sure it is evenly distributed and down deep into the skin.
Place in a resealable plastic bag, seal
and refrigerate overnight.
When ready to cook chicken put it in the crockpot
and do not add any liquid.
As the cooking process goes on it will produce it's own juices.
Cook on low 8 to 10 hours
and it will be falling off the bone tender.
Big *HUGS* to all my wonderful PW friends!
Have I told you lately that I love ya? *big smile*

STRAWBERRY CAKE

Posted by Jeanne
1 box white cake mix
1/2 cup Crisco oil
3/4 cup fresh strawberries, blended
1/2 cup water
2 eggs
1 small box strawberry gelatine
1-1/2 teaspoons vanilla
Combine all ingredients in large bowl, [all at room temperature].
Beat until batter is smooth.
Pour into greased and floured 9x13-inch pan.
Bake 40 minutes at 350-degrees.
Cool and then frost.

FROSTING:
1 stick butter or margarine
1/2 cup fresh strawberries, blended
1 (1-pound) box powdered sugar (4-1/2 cups sugar)
1 teaspoon vanilla
Combine all ingredients and beat until creamy.
Use on cool cake. Decorate with whole strawberries.
Enjoy and remember to kiss the cook often!
Love Jeanne
Blueberry afternoons, and firefly evenings!
Summer arrives with promises of languid days and soft nights
allowing us long leisurely hours to spend with family and friends.
Renewal and slow motion agenda's that
lift our ordinary days into enchantment.
How beautiful is summer's Serenade!

Heavenly Dirt

Posted by MaiTai
This is really cute when done :o)
This dessert is great to take where there are kids.
They really get a kick out of this one :o)
2 (8oz) pkg. cream cheese
2 cups powdered sugar
2 (3 1/2 oz.) pkg. vanilla instant pudding
3 cups cold milk
16 oz. container Cool Whip softened
2 tsp. vanilla
1 (20 oz.) pkg. Oreo cookies
1 (8 inch) flower pot
silk flowers- the tackier the better
gummy worms
Beat the cream cheese and powdered sugar until creamy and set aside.
Mix pudding and milk until thick. Combine with cream cheese mixture.
Using a wire whisk add Cool Whip and vanilla.
Crush Oreo cookies including filling and set aside.
In the 8 inch flower pot put layer of cookie crumbs
then a layer of creamed mixture.
Continue layering ending with a layer of crumbs to look like dirt.
Add silk flowers and gummy worms to look
as if they are wiggling out of the dirt.
Can be used on many other occasions,
just omit worms and put pretty silk flowers in centre
or use your imagination for different holidays.
That's It!! Good Luck and Bon Appetite!

AMARETTO CHICKEN

Posted by Sheri
The next time you're having a group of friends or family over for dinner,
try this excellent, fruity chicken variation.
Serve the golden chicken on rice;
then generously spoon over the creamy apple/almond sauce.
Note that Amaretto is an almond liqueur;
you can find small bottles at a liquor store.
Serves 10. Per serving: 311 calories, 6.2 grams fat, 72 milligrams cholesterol, 32.3 grams carbohydrates,
1.3 grams fibre, 22.8 grams protein, 187 milligrams sodium.
2 tablespoons vegetable oil
1/4 cup bread crumbs
1 ounce sliced roasted almonds
10 boneless, skinless chicken breast halves
1/2 cup flour
1 egg, beaten
1 teaspoon white pepper
4 cups fat-free half and half
2 cups apple juice
4 tablespoons cornstarch
1/4 cup water
1 ounce green onions, chopped
1 cup seedless grapes
1-1/2 ounces Amaretto
1 large apple, cored and sliced thin
1 teaspoon sugar
Heat oil in a large frying pan. Combine breadcrumbs and almonds in a small bowl.
Dredge chicken breasts in flour, then in beaten egg, then in breadcrumb mixture.
Sauté 1-1/2 minutes, until golden brown.
To make sauce, combine white pepper, half-and-half, and apple juice in a saucepan.
Heat to boiling, stirring frequently. Mix cornstarch and water until smooth.
Add to sauce; stir until thickened.
Add green onion, grapes, Amaretto, apple, and sugar.
Serve over chicken.

And for dessert...
BANANA GRAHAM CRUMBLE
Get out of the peach cobbler/apple crisp rut with this delicious dessert,
which is unexpectedly made with bananas.
Note that the bananas should be ripe but not yet be turning brown.
Serves four. Per serving: 122 calories, 2.4 grams fat, 0 milligrams cholesterol,
25.8 grams carbohydrates, 1.7 grams fibre, 1.1 grams protein, 81 milligrams sodium.
2 medium bananas, sliced lengthways
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
1 ounce graham cracker crumbs
1 tablespoon light margarine
Preheat oven to 375 degrees.
Spray a shallow baking dish with non-stick cooking spray.
Place bananas in dish; sprinkle with lemon juice.
Combine cinnamon, brown sugar, and crumbs.
Sprinkle over bananas. Dot with margarine.
Bake 20 minutes, until lightly browned.

Kelly's prize winning Peach Pie

Posted by Kelly
This is what hubby gets instead of birthday cake.

Filling:
(I like to make this first, so it seeps in its own juices)
5 c. peeled sliced fresh peaches
2 tsp. lemon juice
3/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
2 T. margarine or butter
In large bowl, combine peaches and lemon juice.
Add sugar, flour and cinnamon, toss lightly to mix.
Set aside and make pastry.

Pastry:
2 c. all purpose flour
1 tsp. salt
2/3 cup Golden Crisco shortening
5 to 7 T cold water, depending on how humid it is.
In medium bowl, combine flour and salt.
Using pastry blender cut in shortening until particles are the size of small peas.
Sprinkle flour mixture with water, 1 tablespoon at a time,
while tossing and mixing lightly with a fork.
Add water until dough is just moist enough to hold together.
(Too much causes dough to be sticky and tough,
too little causes edges to crack and pastry to tear easily while rolling).
If you accidentally make it too moist, just add a bit more flour.
Form dough into two balls; place on well-floured piece of waxed paper.
Flatten ball slightly and smooth edges.
With floured rolling pin, roll dough to a circle 1-inch larger than inverted pie pan.
Lift waxed paper and flip onto pie pan, then peel paper off.
Preheat oven to 425 F.
Pour peach filling into pastry-lined pan. Dot with margarine.
Roll out other ball of dough as before. Place on top of pie filling, peel off wax paper.
Seal edges. Cut slits for escape of steam.
With pastry brush, brush with milk, and sprinkle with sugar.
Bake for 35 to 40 minutes or until juice begins to bubble through slits in crust.
Serving size: 1/6 of recipe Calories 552, Protein 6 g, Carbohydrates 74g,
Fat 27 g, Sodium 405 mg, Potassium 390 mg.
Enjoy!

Grandma's Strawberry Shortcake

Posted by Siobhan
2 quarts of Strawberries, ripe, sliced
and sprinkled with sugar (about 3 tablespoons).
The sugar draws out the juice, and you want the juice.
Whipped cream or cool-whip or some sort of whipped topping
A homemade, 10" single crust pie shell, with a few modifications
- sorry ladies, but the already made onnes won't work.

To make pie crust:
1/2 cup shortening
1 1/3 cups flour (all-purpose)
3-4 tablespoons of sugar (up to you how sweet you want crust)
3-4 tablespoons ice water
Cut shortening into flour and sugar until particles are size of peas.
Add water, 1 tablespoon at a time,
tossing with fork until all flour is moistened
and pastry almost cleans side of bowl.
You may need to add a teaspoon or two more, especially if the weather is dry.
Gather pastry into ball and shape into a flattened round on a flour covered,
cloth covered board. Roll out as usual.
Place on cookie sheets (you may need more than one) and prick dough.
Bake for 8-10 minutes in a 475* oven until lightly brown.
Let cool.
Place sheets of crust in the bottom of a wide serving bowl
- break crust as necessary.
After each layer, spoon on strawberries & juice.
Keep in fridge or at room temp until you serve.
Top with whipped topping.