Saturday, October 20, 2012

2 New Recipes for you!

I am going to a Halloween potluck party tonight and am bringing along a yummy treat I found last year. Creamy, smooth and with the o.j., just a little brightness! Serve in a hollowed out pumpkin pie pumpkin for fun and with the best gingersnaps you can find.

Pumpkin Dip

1 pkg. (8 oz) cream cheese, softened
2 C. confectioners (powdered as we like to call it in Canada!) sugar
1 can (15 oz) solid pack pumpkin
1 T. cinnamon
1 T. pumpkin pie spice (if you don't have this, a mix of nutmeg, cloves and cinnamon will do)
1 t. frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Serve with gingersnaps for dipping.


I made this for dinner this past week. It had great flavor and was a hit with Dave and the kids (the ones who eat anything besides pb and nutella sandwhiches)

Sweet & Spicy Slow Cooker Chicken

4-6 boneless skinless chicken breasts
2 (14 oz) cans diced tomatoes
2/3 c. brown sugar
1/2 t. crushed red pepper (I think I will up this a bit next time for a bit more kick)

Put chicken in greased slow cooker. Combine the rest of the ingredients and pour over chicken. Cook on high 4-6 hours or low 8-9 hours. Shred and return to slow cooker to mix with juices. Season with salt and pepper to taste. 

Serve in Tortillas with your choice of toppings. We did lettuce, cheese, avocado and sour cream.

This made A LOT of shredded chicken. I froze half of it for a quick dinner another night. To reheat, simply heat up in a saucepan over med-low heat. I LOVE dinners that do double duty!

No comments:

Post a Comment