Marvelous Recipes

Barbecued chicken is one of my favorite foods and this delightful recipe from Taste of Home is also one of my favorites.

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds) cut up and skin removed
4 teaspoons cornstarch
1 tablespoon cold water

1. In a small saucepan, combine the first 11 ingredients; bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Remove from the heat.

2. Place the chicken in a 3-quart slow cooker; top with the sauce. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear.

3. Remove chicken to a serving platter and keep warm. Strain the cooking juices and skim the fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into the juices.

4. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over the chicken and serve the remaining sauce on the side. Makes 4 servings.

Emily

When the weather is hot and the AC is going full blast, I don’t like to heat up the kitchen by using my oven. This is the perfect hot weather recipe using my slow cooker! My family enjoys this delicious pork barbecue served on big toasted onion rolls purchased from our local Kroger store. Yummy!

1 (3 to 3-1/2 pound) pork tenderloin roast
2 (18 ounces each) bottles barbecue sauce (your choice)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

1. Place tenderloin roast in a 5-quart slow cooker; cover and cook on High for 4 to 5 hours or until tender.

2. Remove roast to a platter; discard juices in slow cooker. Using 2 forks, shred the tenderloin roast; return to the slow cooker.

3. Stir the barbecue sauce into the shredded pork; add the remaining ingredients and blend well. Cover and cook on Low 1 to 2 hours.

4. Serve on your favorite sandwich buns. Makes 10 to 12 servings.

Emily

This recipe came together as a result of using what I had on hand. My hubby and my son both declared it was “awesome”.

1 teaspoon salt
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon coarse ground black pepper
2-1/2 pound beef brisket, trimmed
1/2 cup ketchup
1 (10.5 oz) can hot dog sauce
1/3 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon ground mustard
1 teaspoon liquid smoke, optional
1 to 2 tablespoons corn starch
1/4 cup water

1. In a small bowl combine the salt, chili powder, garlic powder, onion powder, celery seed and black pepper. Rub mixture onto the brisket. Place rubbed brisket in bottom of a 5-quart slow cooker.

2. In a medium bowl, combine the ketchup, hot dog sauce, brown sugar, vinegar, Worcestershire sauce, ground mustard and liquid smoke, if using. Pour mixture over brisket in slow cooker.

3. Cover tightly and cook on Low for 9 to 10 hours or on High for 5 to 6 hours or until the meat is tender. Remove brisket to a serving platter; keep warm. In a small bowl, combine the corn starch and water. Add to the liquid in slow cooker; cook and stir on High until thickened.

4. Slice the brisket and serve with the sauce. Makes 8 servings.

Crock Pot Green Beans are the perfect side for this delicious barbecue brisket.

Emily

Have dinner on the table in a hurry with this simple but delicious dish!

1 pound lean ground beef
1 medium onion, chopped
1 (28 oz) can baked beans
1/4 cup barbecue sauce
1 cup shredded cheddar cheese

In a 12-inch skillet over medium heat, cook the beef and onion until the meat is no longer pink. Drain and return to the skillet. Stir in the beans and barbecue sauce; heat through.

Sprinkle with the cheddar cheese; cover, reduce heat to low and cook until the cheese is melted. Makes 4 servings.

Emily

This hearty appetizer is sure to please everyone at your next party or get together.

36 frozen cooked Italian meatballs*
1 (16 oz) package miniature smoked sausages
1 (3-1/2 oz) package sliced pepperoni
1 (26 oz) jar meatless spaghetti sauce
1 (18 oz) bottle hickory flavor barbecue sauce
1 (12 oz) bottle chili sauce
1/4 cup packed brown sugar

Combine all the ingredients in a 5 quart slow cooker. Cover and cook on Low for 3 hours or until hot. Keep warm in slow cooker. Makes 8 cups.

* Place party toothpicks and a slotted spoon alongside the slow cooker. Guests can easily scoop the meatballs, sausages and pepperoni out of the sauce. They can use the toothpicks to make little kabobs for easy and tasty munching.

My baked bean recipe has been a big hit every time I have made it. It is so incredibly easy to make and tastes like it took hours to prepare! Serve some to your family and friends and take all the credit for the ooh’s and aah’s you will hear! By the way, it tastes even better the next day. Just reheat in the microwave until hot, and enjoy!

4 (16 ounce) cans pork and beans (any brand) drained
1 (18 ounce) bottle honey hickory flavor barbecue sauce, (I prefer Hunts)
2 teaspoons minced onion
1/4 cup brown sugar, firmly packed

1. Empty drained pork and beans into a 2 quart baking dish. Stir in the barbecue sauce, minced onion and brown sugar.

2. Bake, uncovered, at 350 degree F  for 30-40 minutes. Let stand in dish for 10-15 minutes before serving. Makes 6-8 servings.