Slow Cooker Moroccan Chicken

• Prep

  15 m

• Cook

  5 h 15 m

• Ready In

  5 h 30 m

Recipe By:juliebu

“Tasty, easy, and impressive! Serve with couscous or rice.”

Ingredients

• 1 pound skinless, boneless chicken breast halves – cut into 2 inch pieces
• 4 cloves garlic, chopped
• 1 large onion, chopped
• 1 (28 ounce) can diced tomatoes
• 3 fresh peaches – peeled, pitted, and sliced
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup chopped dried apricots
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger

• 1 teaspoon cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 cups chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 tablespoons chopped fresh cilantro
• 1/3 cup slivered almonds, toasted

Directions

1. Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
2. Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 6/6/2018

Banana Caramel Poke Cake

yield: 16 SERVINGS

prep time: 6 HOURS

cook time: 28 MINUTES

This Banana Caramel Poke Cake has a VERY moist cake layer topped with Banana JELL-O Pudding flavored Cool Whip. Caramel in the cake AND drizzled on top with some Nilla Wafers completes this luscious dessert.

INGREDIENTS:

FOR THE CAKE:

• 1 box (16.5oz) yellow cake mix (with ingredients to prepare, according to box)
• 1 box (3.4oz) banana cream JELL-O pudding mix
• I can (14oz) sweetened condensed milk
• 1 jar (12oz) caramel ice cream topping sauce

FOR THE TOPPING:

• 1 box (3.4oz) Banana cream JELL-O pudding mix
• 1 cup milk
• 16oz Cool Whip, thawed
• 1 cup Nilla Wafer cookies, crushed
• 1/4 cup caramel ice cream topping sauce

DIRECTIONS:

1. In a large mixing bowl add cake mix and ingredients to make a 13×9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13×9 baking dish. Bake according to package directions.
2. Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That’s okay!! Cover cake with plastic wrap and refrigerate overnight.
3. To make the topping, beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/banana-caramel-poke-cake/

 

 

Blueberry Upside-Down Mini Cakes

• Prep

  25 m

• Cook

  26 m

• Ready In

  56 m

Recipe By:Kim

“A nice way to use up some leftover blueberries.”

Ingredients

• 2 cups frozen blueberries
• 1 lemon, zested and juiced, divided
• 2 tablespoons white sugar
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar

• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1/2 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9×13-inch baking pan.
2. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
3. Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
4. Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
6. Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 6/6/2018

13 Oldest Towns in Indiana

http://www.onlyinyourstate.com/indiana/oldest-towns-in-indiana/?utm_medium=email&utm_source=indiana&utm_campaign=newsletter

 

Tuna Garden Casserole

• Prep

  30 m

• Cook

  25 m

• Ready In

  55 m

Recipe By:John Stine

“This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.”

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, crushed
• salt, to taste
• ground black pepper, to taste

• 1/4 cup sherry
• 1/2 pound kale, stems removed and leaves coarsely chopped
• 1 (14.1 ounce) can potato leek soup
• 1 cup vegetable broth
• 1 (5 ounce) can tuna packed in water, drained
• 1 cup shredded mozzarella cheese
• 1/3 cup herb seasoned bread crumbs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
2. Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
3. Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
4. Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 6/6/2018

Grilled Chicken Thighs Tandoori

• Prep

  10 m

• Cook

  45 m

• Ready In

  8 h 55 m

Recipe By:DIANA F

“Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.”

Ingredients

• 2 (6 ounce) containers plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced

• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs
• olive oil spray

Directions

1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
3. Preheat an outdoor grill for direct medium heat.
4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 6/6/2018