Dave’s Poached Chicken Breasts

2 boneless, skinless chicken breasts
Bay leaves
Thyme
Cloves of garlic
Salt and pepper

Bring to a boil and simmer for 14 minutes. Comes out juicy. Serve over salad.

Pulled Chicken from Petunia

Slow-Cookin' Pulled Chicken
PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0 --="" .5g="" 22.5g="" 9g="" fiber="" nbsp="" protein="" span="" sugars="">PointsPlus® value 3*
This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!
Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste
Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce. If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

1 2 3 Cake

 1-2-3 Cake. You need 2 boxes of cake mix. 1 can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big ziploc bag or stir them together in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put 3 tablespoons of the dry mixture in a big coffee mug and stir in 2 tablespoons of water. Microwave it for one minute and you will have a single...

Pesto from Ina Garten

• 1/2 cup walnuts toasted


• 3 tablespoons chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Directions

Watch how to make this recipe.

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Leave nuts out and add separately. They made the pesto dark. 

Loaded Baked Potato Soup from Clayton

Serves 6

1 pound bacon, roughly chopped
 1 medium yellow onion, diced
 1 large carrot, peeled and diced
 3/4 cup diced celery
 4 large Russet potatoes, peeled and diced
 4 medium red potatoes, diced
 1/4 cup flour
 2 cups chicken or vegetable stock
 Coarse salt, freshly ground pepper, to taste
 4 cups heavy whipping cream
 Optional garnishes: chopped chives, bacon bits, sour cream, shredded
cheddar and Monterey Jack cheese
 In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In
bacon fat, cook onions, carrots, and celery until the onions are
translucent. Add potatoes and cook for 4 minutes, stirring
occasionally.
Whisk in flour and stir constantly over low heat until the flour is
cooked and the mixture has thickened slightly, about 5 to 7 minutes.
Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25
minutes or until the potatoes are soft. Mash some of the potatoes for
thicker, creamier texture. Add whipping cream and simmer for 5
minutes.
Adjust thickness by adding water or stock. Soup should have a creamy
consistency.
Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to
keep them from turning brown. To make bacon easier to chop, lightly
freeze.

Chocolate Raspberry Cake

One Chocolate Cake mix...I use the super moist kind..remember to scratch the box before opening then you can tell everyone you made it from scratch!

Make a two layer cake according to directions on box, when cool slice each layer in half. (I use dental floss for this) 

Warm in the micro a small jar of raspberry jam and brush or spoon it on all open cut halves. 

Whip one pint of heavy whipping cream (stiff) and mix in 1/2 to 2/3 cup of sugar to dissolve.  Fill between layers with the whipped cream, can also put cream on the top and if you have some fresh raspberries put a few on the top as well.

Blueberry Buckle from Mary B.

Mix together in bottom of 9x12 pan sprayed with cooking spray.

1 can crushed pineapple with juice

3 cups blueberries

1 cup sugar

Add on top

1 box Yellow cake mix, sprinkle

Drizzle on 1/4 lb (1 stick) melted butter

Top with

1 c finely chopped walnuts

1/4 c sugar (I put a little less than this since it’s a super sweet dessert already)

Bake at 350 for 45 min, punching down cake with end of wooden spoon after 20 min

I actually prefer the dessert the day after and chilled, but it is yummy after it's been baked and cooled some.