Saturday, August 15, 2009

Sweet and Sour Wrap-Ups

I received this recipe from my mother-in-law and it is always a hit at parties & Bunko!! It is easy to make....just a little time consuming to wrap up all of the water chestnuts. I usually double the amount of wraps that I make and it works well with the amount of sauce. I make a full 11 x 14 dish of wraps and then bake them for 30 minutes. I take the cooked wraps out of the oven and put them into a crockpot. Then cook the sauce in a saucepan until bubbling...pour sauce over the wraps and mix together. Then set the crockpot on low heat to keep warm. Yummy!!


1 lb. lean bacon

2 (8 oz.) cans water chestnuts, drained

1 1/2 c. catsup

2/3 c. sugar

1/4 c. lemon juice

Cut bacon crosswise into thirds. Cut water chestnuts in half. Wrap 1 piece of bacon around each water chestnut. Secure bacon with wooden toothpick. Place in 9 x 13 inch baking dish. Bake at 350 degrees for 30 minutes. Drain off fat. Combine remaining ingredients. Pour over bacon. Reduce heat to 325 degrees. Bake 20 to 30 minutes, basting once or twice. Serve hot. Makes about 54 appetizers.-----------------------------------------

Quick Chicken and Dumplings (Crockpot)

Quick Chicken and Dumplings (Crockpot)
2 lbs chicken thighs (about 6), or 4 large chicken breasts (I've even used frozen chicken breasts)

1 can cream of chicken soup

1 can cream of mushroom

1/2 packet italian salad dressing mix (sometimes I just add my own seasonings)

Dumpling dough:

1 cup Bisquick Mix
1/4 cup milk

Place chicken (skin removed) in crock pot. Sprinkle with Italian seasoning. Mix soups and pour over top. Cover and bake on low 4 hours. Spoon dumpling dough around edges of gravy near sides of the crock, using a teaspoon. Cover and cook 20 minutes, or until the dumplings are cooked through, and tooth pick comes out clean.

No need to add milk or water to this recipe, the chicken produces wonderful juices that make it just perfect!

(Another option is not adding the dumpling dough and just shredding the chicken in the gravy sauce. Then serve the chicken over cooked rice.)

Huli Huli Chicken recipe

Here is a chicken recipe that I've made several times this summer and it always turns out delicious! I have made this as stated by the recipe (under the broiler) using chicken thighs and I've also made it with various chicken pieces in a large casserole dish at 350 degrees until cooked through. I've also been told this is great on the grill!

Huli Huli Chicken

5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons dry sherry (I've also used red wine)
1 piece ginger root, crushed (I just peel a 1 inch piece of ginger root and then grate it or mince it)1 clove garlic, crushed ( I mince the garlic clove)

Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings