Hey everyone! It has been a long and tiring past couple of weeks, but they have been so much fun. Even though it’s only Monday I am already planning my weekend because I am so excited to finally be at home! Pam C. sent me a ton of recipes today (I will eventually post them all) but there are two that definitely matched my mood. I can’t wait to start the Crockpot BBQ before work on Friday and return home to an awesome dinner will get the weekend going.
Pam’s Crockpot BBQ Chicken
- 4 lbs. boneless, skinless chicken breasts
- ¾ cup water
- 1 tsp. ground cumin
- 3 T. vinegar
- 3 T. Worcestershire
- 28 oz. BBQ sauce*
Combine chicken, water, cumin, vinegar, and Worcestershire in crockpot. Cook on low 6-8 hours. Drain liquid. Shred chicken with 2 forks. Add BBQ sauce and cook 1 hour to heat through.
*Note: This recipe makes a lot. Can be frozen or it can be halved. My favorite sauce is one called Georgia South. I usually use 1 ½ bottles (part hot and part mild). This is a vinegar based sauce and not too sweet.
Pam’s Choco Hoto Pots
- Butter for ramekins
- ¾ cup semi sweet chocolate chips
- 1 stick (4oz) unsalted butter
- 2 large eggs
- ¾ cup superfine sugar
- 3 T. all purpose flour
- ½ cup white chocolate chips
Place baking sheet in preheated 400 degree oven.
Butter 4 (2/3 cup) ramekins and set aside. Using a microwave or double boiler, melt together semi sweet chocolate and butter. Set aside to cool.
In a separate bowl, combine eggs, flour, and sugar. Add cooled chocolate mixture and mix until blended. Fold in white chocolate chips.
Divide mixture evenly among ramekins and place on baking sheet.
Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a plate and serve. (ramekins will be hot)