Rum and Coke Chicken (Crockpot)

4 or 5 boneless skinless chicken breasts
3/4 cup Coca-Cola
1/4 cup rum
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons brown sugar

Place chicken breasts in crock pot. Pour remaining ingredients over chicken. Cook on medium setting for 5-6 hours.

Serve with steamed rice.

Orange Pop Chicken (Crockpot)

Yield: 4 servings

1 to 1 1/2 pounds boneless, skinless chicken breasts
1 (12 ounce) can orange soda
1/2 cup soy sauce

Place chicken in crock pot. Combine soy sauce and orange soda. Pour over chicken. Cover; cook on LOW for 5 to 6 hours.

Serve over hot, cooked rice

PeanutButter Candy-Tart

 

1	box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2	cup powdered sugar
1/2	cup creamy peanut butter
2	to 3 tablespoons milk
3	chocolate-covered peanut, caramel and nougat candy bars (2.07 oz each), unwrapped, chopped
2	tablespoons chocolate topping, heated
2	tablespoons fat-free caramel topping, heated DIRECTIONS 1. Heat oven to 450°F. Remove pie crust from pouch; unroll on ungreased large cookie sheet. If desired, flute edge. Generously prick crust with fork. 2. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes. 3. Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency. 4. Spread peanut butter mixture over cooled baked crust. Sprinkle evenly with chopped candy; drizzle with chocolate and caramel toppings. Cut into wedges to serve.

Shoo Fly Pie

11/2 C. molasses

11/2 C. water

Place molasses and water in pan and cook over low heat but don't boil.

Add 1 1/2 tsp. baking soda and mix well.

Crumbs:

41/2 C. sifted flour

2 C. sugar

1/2 C. butter or margarine

Divide liquid into 2 deep 9" pie plates. Place crumbs on top and press

some of the crumbs into the liquid with finger

Bake at 375 degrees for 40 to 45 min.

Cashew Chicken Casserole

1/2 Cup onion -- diced
1/2 Cup celery -- diced
1/4 Cup margarine
1 Can cream of chicken soup -- (10 1/2 oz.)
1 1/2 Cups rice -- cooked
3/4 Cup chicken broth
1 Tablespoon soy sauce
2 Dashes Tobasco Sauce
1 can chow mein noodles -- (3 oz.)
1/2 cup cashews
 Sauté onion and celery in margarine. Add soup, chicken broth, soy sauce, Tobasco sauce and chicken. In casserole dish, place the cooked rice. Cover with chicken mixture. Top with chow mein noodles and cashews. Bake 30 minutes at 350 degrees

 

Banana Cream Toffee Shortcakes

INGREDIENTS

2	Pillsbury® Grands!® frozen buttermilk or southern stylebiscuits (from 25-oz bag)
1/2	teaspoon butter or margarine, melted
2	teaspoons toffee bits (not chocolate covered)
1	snack-size container (4 oz) vanilla pudding
1/4	cup frozen (thawed) whipped topping
1/2	small banana, sliced
	Caramel topping, if desired

DIRECTIONS

1.	Heat oven to 375°F. Bake biscuits as directed on bag; place on cooling rack. Brush tops with melted butter; sprinkle with toffee bits, pressing down slightly.
2.	Place pudding in small bowl; gently fold in whipped topping. Carefully split warm biscuits on serving plates; fill with pudding mixture and banana slices. Drizzle with topping; sprinkle with additional toffee bits if desired.

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