Slow Cooker Chicken and Mushroom Stew

Best Chocolate Birthday Cake

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).

2 . Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.

3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.

4 . Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

Grandma's Chicken Chardon

1 . Preheat the oven to 375 degrees F (190 degrees C).

2 . In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.

3 . Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.

4 . Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

False chicken legs

1 . Knead the dough from kefir, soda, salt and flour (it should be soft, do not stick to hands).

2 . Roll out the dough 1 mm thick and cut into strips 3 cm wide.

3 . Stuff it well, even leave it a little on the table so that it holds well and does not fall apart.

4 . Take the straws, stick a little minced meat to the edge of the straws.

5 . Then wrap a strip of dough around the minced meat, starting from the middle of the straw and you get a "chicken leg" .

6 . Pour oil in a pan so that it covers half of the legs, this is approximately 1-1.5 cm. Heat the oil and fry the legs there until browning.

Pico de Tuna

1 . In a medium bowl, stir together the tuna, onion, tomatoes, cilantro, and jalapeno. Season with salt and pepper. Refrigerate until serving.

Red Wine Hot Chocolate

1 . Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.

2 . Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.

Rabbit Loin Cigars

1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2 . Heat the oil in a small skillet over medium-high heat. Add the mushrooms, shallot , salt, and pepper. Cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. Remove from the heat and allow to cool slightly.

3 . Lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. Spread the mushroom paste over the surface. Place the rabbit loin on the center and arrange the asparagus alongside the rabbit. Roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. Place on prepared baking sheet, and brush the top of the pastry with egg yolk.

4 . Bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. Remove from the oven and let rest for 5 minutes. The meat should reach an internal temperature of at least 145 degrees F (65 degrees C).

5 . While the rabbit is cooking, heat the demiglace in a small skillet over medium heat. When melted and hot, stir in the butter until melted and remove from the heat.

6 . To serve, cut the pastry in half crosswise, and set in the center of a serving plate. Drizzle the sauce around the plate.

Watermelon Pie

1 . Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.

2 . Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

Fresh Apple Cake II

1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt.

2 . In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly.

3 . Bake in the preheated oven for 45 minutes, or until cake springs back to the touch.

Garlic Onion Chicken Fajitas with Lime

1 . Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.

2 . Remove chicken from marinade and shake off excess; discard remaining marinade.

3 . Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.

4 . Spoon chicken mixture into tortillas.

Rainbow Smoothie Packs

1 . Place all ingredients except Almond Breeze almondmilk in a small zip-top bag. Freeze until ready to use. To prepare smoothies, place the ingredients and Almond Breeze almondmilk in a blender and puree until smooth.

Ma Ma's Sugar Cookies

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . In a medium bowl, cream together the shortening and sugar. Beat in the eggs and vanilla. stir in the self-rising flour to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.

3 . Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Forgotten Cookies I

1 . Preheat oven to 325 degrees F (170 degrees C).

2 . Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.

3 . Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.

4 . After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.