Jeff's Favorite Chocolate Cookies

I adapted this recipe from ambitiouskitchen. This is a crowd-pleaser for sure! My kids will ask for this instead of regular chocolate chip cookies. Jeff loves them too. He's not all that into baked desserts, but he'll eat these by the handful.

Ingredients:

• 2 cup all purpose flour
• 2/3 cup unsweetened special dark cocoa powder (the secret is using the dark cocoa powder)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 1/2 cup brown sugar
• 2 eggs
• 1 Tbs vanilla extract
• 1 1/2 cup chocolate chips

Directions:

Preheat oven to 350. Cream oil, sugar, eggs, and vanilla. Add the flour, cocoa powder, baking soda, and salt and mix until just combined. Fold in the chocolate chips. Spoon onto baking pan and slightly flatten the dough ball. Bake 8-10 minutes. Bring out of oven before they look done because they will continue baking as they cool. I take mine out at 9 minutes. This recipe makes about 36 cookies.

Chocolate Covered Strawberry Brownies

I almost always make brownies from a box because it's easy and more often than not, I think they taste better. But these from-scratch brownies fill a special niche of comfort food. If you want a brownie that is almost indistinguishable from a piece of fudge, these are the ones you want to make. The fresh strawberries on top send this dessert to gourmet level!

Adapted from: Here

Ingredients:
Brownies
1 cup plus 2 Tbs chocolate chips
1/2 C butter, cut into pieces
3 Tbs cocoa powder
3 eggs
1 1/4 C sugar
2 tsp vanilla
1 C flour
1/2 tsp salt

Topping
1 C fresh strawberries, diced
1/2 C chocolate chips
1 Tbs shortening

Directions:

Preheat oven to 350 and grease a 9x9 square baking pan. Melt the chocolate chips and butter in the microwave, pausing to stir every 30 seconds until smooth. Mix in the cocoa and set aside to cool. 

In a separate bowl, whisk the eggs, sugar, vanilla, and salt until well mixed. Stir in the warm chocolate mixture and then fold in the flour until just combined. Pour the batter into the pan and spread evenly with a spatula. Bake 35 to 40 minutes or until a toothpick inserted into center comes out with a few sticky crumbs. Cool on a wire rack to room temperature before adding the strawberries (about 2 hours).

When the brownies are cooled, sprinkle the strawberries evenly over the top. Melt the chocolate and shortening together in the microwave and pour evenly over the strawberries. Refrigerate until chocolate hardens (at least 1 hour).

Note: I doubled the recipe to make a 13x9 and cooked them for 10-15 extra minutes.

Cinnamon Breakfast Bites

These are a very yummy breakfast treat.

Ingredients:
1 1/3 C flour
1 C rice Crispies, coarsely crushed
2 Tbs sugar
3 tsp baking powder
1/2 tsp salt
1/4 C butter flavored shortening
1/2 C milk

Coating:
1 1/2 tsp cinnamon
2/3 C sugar
1/3 C butter, melted

Directions:
Combine flour, cereal, 2 tbs sugar, baking powder, and salt. Then cut in shortening. Stir in milk just until wet. The mixture is going to be dry but you can add 1 extra tsp of milk if it's too dry. Shape into 1 inch balls. In a small bowl, combine the cinnamon and 2/3 C sugar. Dip each ball into the melted butter, then roll into the cinnamon/sugar mixture. Place in a greased baking dish. Bake at 420 for 15 to 17 minutes. Makes 24 breakfast bites.

Pizza Lasagna

Adapted from here.

I've made these Lasagna roll-ups several times now. I find them easier than a regular lasagna. I love that you don't have to slice the finished lasagna; a nice serving size roll is just sitting waiting for you. And my picky kids love these too! The pepperoni is so much easier than browning sausage or ground beef. And if you are like me and have more energy in the morning, you can prep these ahead of time and just stick them in the oven an hour before dinner!

Ingredients
12 Lasagna Noodles, cooked, drained and laid out on parchment paper
1 (16oz) jar of your favorite pizza sauce
1 egg
1 (15oz) container of ricotta cheese
1 1/2 C mozzarella cheese, divided
3/4 C grated Parmesan cheese, divided
2 Tbs dried parsley
1/4 tsp black pepper
pepperoni (50-60 slices)

Directions
Preheat oven to 350. Grease a 13x9 inch pan and spread a bit of the pizza sauce on the bottom to prevent sticking.

In a medium bowl, mix together the egg, ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, parsley, and black pepper. Spoon the cheese mixture over the lasagna noodles, using about 2 Tbs of the mixture per noodle.

Place 4-5 pepperoni slices on each lasagna strip.

Roll up the lasagna noodles, starting from a short end. Place seam side down in the prepared 13x9 dish.

Spread remaining pizza sauce on top of the rolls. Make sure to cover the noodles to prevent them from drying out in the oven. Top with remaining 1/2 C mozzarella and 1/4 C of grated Parmesan.

 Cover the dish with aluminum foil. Bake for 45-50 minutes, removing foil for the last 10-15 minutes so the cheese can brown. Let stand for 10 minutes before serving.

My go-to Chocolate Chip Cookie Recipe

This is my go-to chocolate chip cookie recipe. The one I always return to because it just makes a great cookie.

Ingredients:
3/4 C sugar
3/4 C brown sugar
1 C butter, softened
1 tsp vanilla
1 large egg
2 1/4 C flour
1 tsp salt
2 C chocolate chips

Directions:
Preheat oven to 350. Beat sugars and butter until smooth. Add egg and vanilla and mix well. Stir in flour, baking soda, and salt. Fold in chocolate chips.

Place heaping tablespoon sized balls onto ungreased cookie sheet. Bake for 10-13 minutes or until golden brown.

Cold Oil French Fries

I can't remember where I first saw this idea for making french fries. It looked so much easier than trying to maintain a constant oil temperature while doing small batches of spuds that my interest was piqued enough to give it a try. I didn't have to use an oil thermometer?! I was sold.

It may seem counter-intuitive but I think potatoes fried this way even turn out less greasy than the conventional method! And they turn out delicious!

Ingredients:
Cooking oil
Potatoes
Salt

Directions:

Start by washing your potatoes (I did not peel mine) and cutting them into shoe-string slices (about 1/4-1/3 inch wide). The important thing for even cooking is that they all be relatively the same thickness.

Here is where the magic happens: Put your potatoes in an empty pot. Pour in enough oil to cover the potatoes. Make sure your pot is big enough to have 1.5-2 inches of extra room between the oil and the lip of the pot.

Here is what it will look like

Put your pot on the stove and turn the burner to high. No thermometer necessary! When the oil starts to boil (5-10 minutes later), turn the heat down to medium high. You want the oil to be at a rolling boil the whole time.

After another 5 or so minutes, use some tongs to gently stir the potatoes. This keeps them from sticking together and helps them cook evenly. Check the potatoes every 5 or so minutes and stir gently. First they will go limp. Then they will start to crisp and brown. When they reach your desired level of brownness (for me, usually 30-35 minutes after I start), take them out of the oil and spread on some paper towels to drain. Salt to taste. Let cool for a minute before eating or you will burn your mouth (and fingers)!

Yum!

Cream Cheese Swirl Brownies

These are the most dense, fudgy brownies I have ever made. Topped with a marbling of cheesecake and brownie, each bite is the perfect mix of flavors.

Adapted from Here

Ingredients:
Brownie Layer:
1/2 Cup butter, chopped into pieces
4 ounces unsweetened chocolate, chopped
1 1/4 C sugar
1 tsp vanilla
2 eggs
1/2 C flour
1/4 tsp salt

Cheesecake layer:
8 ounces cream cheese (full fat), at room temperature
1/3 C sugar
1/2 tsp vanilla
1 egg

Directions:

Preheat oven to 325. Line an 9 x 9 square baking pan with aluminum foil. Melt the butter and chocolate in the microwave, pausing to stir every 30 seconds until completely smooth. Stir in the sugar and vanilla. Add the eggs one at a time, beating between each addition. Stir in the flour and salt until the entire mixture is smooth and glossy (the secret to a dense brownie is to not over-mix so do this by hand, not with an electric mixer). Set aside 1/2 a cup of the brownie mixture. Pour/press the rest of the brownie mixture into the bottom of the prepared pan. Set aside.

In your electric mixer, begin the cheesecake layer. Whip the cream cheese until smooth. Add the sugar, vanilla, and egg and beat until just smooth (don't over mix). Spread the cream cheese mixture over the brownie layer. Then add the reserved 1/2 cup of brownie mix, one dollop at a time to the top. Run a knife or wooden skewer through the batter to create a marble look.

Bake for about 30 minutes. The brownies should be set, the cheesecake should just be starting to brown, and a toothpick inserted in the center should come out with a few moist crumbs.

Let cool on a wire rack and then in the fridge until the brownies are set enough to cut into squares. You can store these in the fridge for several days. I enjoy eating mine cold with a large glass of milk!

Chocolate Mint Brownies

I made these brownies in preparation for St. Patrick's day. Who doesn't want to eat a little lucky green! The taste reminds me of Andes mints, which I love!

I had to make the brownies twice because I left out the flour in the first batch. Don't do that!

Adapted from here.

Ingredients:
 Brownies:
4 (1 ounce) squares unsweetened chocolate (you can substitute 3/4 C cocoa powder and 1/4 C oil if you want)
1 C margarine, softened
2 C sugar
3 eggs
2 1/2 tsp vanilla
1 C flour

Green layer:
1/2 C butter, softened
3 C powdered sugar
2 Tbs milk, give or take
1 tsp mint extract
green food coloring

Chocolate Coating:
1 1/3 C semi-sweet chocolate chips
6 Tbs butter
1/2 Tbs vanilla

Directions:
Preheat oven to 350. Melt the unsweetened chocolate in the microwave, stirring at 15 second intervals. Remove and allow to cool slightly. (If substituting cocoa powder you can skip this step). In a large mixing bowl, combine the chocolate with margarine and sugar until smooth. Beat in eggs one at a time and then add the vanilla. Stir in the flour until just blended. Pour into a greased 9x13 pan. Bake for 20-25 minutes or until the sides are just starting to pull away from the pan. The center might be a little soft still. Let cool on a wire rack.

To make the green layer, beat together the softened butter and powdered sugar. Add milk as needed until it is a spreadable consistency. Stir in mint* extract and desired amount of green food coloring (I used 6 drops). Spread over the cooled pan of brownies.

Refrigerate the brownies for 30 minutes before adding the chocolate coating.

To make the chocolate coating, melt the chocolate chips and butter in the microwave, stirring every 30 seconds until smooth. Add the vanilla and stir. Pour over the refrigerated brownies and spread quickly. Put back in the fridge for 10 minutes before slicing and serving.

I store my leftover brownies in the fridge and eat them cold. Enjoy!

*Make sure the mint extract you use is a flavor you like. I used McCormick's Pure Mint Extract which is a mix of spearmint and peppermint. If you don't like spearmint, make sure you use an exclusively peppermint extract.

Egg-Free Sugar Cookies

I found this sugar cookie recipe and thought I would give it a try so my son with an egg allergy could eat them too. We had a lot of fun making these, sampling the dough, and then decorating the finished product. And of course eating them too! They were a very good flavor and texture.

The original recipe has you refrigerate the dough at least an hour but I found that my dough was probably ready to roll out immediately. Since I did refrigerate it, I had to let it thaw for a good 15 minutes before I could roll it out.

Recipe Source
Ingredients:
3 1/4 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 C butter, softened
1 1/4 C sugar
1 tsp vanilla
1/4 C milk

Directions:
Combine flour, baking powder, and salt in a small bowl. In a large mixing bowl beat the butter and sugar well. Add the vanilla and milk, stirring until well mixed. Slowly add in the flour mixture. When dough comes together, divide into two lumps so you can work with a smaller batch at a time. Shape each lump into a flat disk and then roll out to 1/4 in thickness. If the dough seems too soft, wrap with plastic wrap and refrigerate an hour. Cut into desired shapes. Bake at 375 for 10-12 minutes or until the edges are golden brown. Let cool before frosting.

Oatmeal Buttermilk Whole-Wheat Pancakes

These are so delicious! And I feel very healthy when eating them because there is only 1 tablespoon of sugar in the whole recipe and it includes whole-wheat AND oats! These cook fast so use a lower-than-normal pan temperature to make sure you don't burn them before they cook through.

Adapted From Here
Ingredients:
3/4 C of oats (I use old-fashioned)
1 1/2 C plus 2 Tbs buttermilk, divided
3/4 C whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
2 Tbs butter, melted
1 Tbs brown sugar

Directions:
Soak the oats in 3/4 C of the buttermilk for 10 minutes. Meanwhile mix the flour, baking powder, baking soda, cinnamon and salt in a large bowl. Stir in the oat mixture, the remaining 3/4 C plus 2 Tbs buttermilk, egg, butter, and brown sugar until just combined. Cook on medium-low. Makes about 8 pancakes.

If you are just trying to use up leftover buttermilk and don't have quite enough, I have used half buttermilk and half 1% with wonderful results.

Cinnamon Streusel Oatmeal Muffins

I love muffins for breakfast. This is a favorite recipe I use all the time (from the Better Homes and Gardens New Cook Book).

Ingredients:
1 1/3 C flour
3/4 C rolled oats
1/3 C sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 C milk
1/4 C oil

Streusel Topping:
3 Tbs flour
3 Tbs brown sugar
1/4 tsp cinnamon
2 Tbs butter

Directions:
Preheat oven to 400. In a medium bowl combine flour, oats, sugar, baking powder, and salt. In a separate bowl whisk together the egg, milk and oil. Add to the flour mixture and stir until just mixed. Spoon batter into greased or paper-lined muffin tin.

In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Cut in the butter until the mixture looks like course crumbs. Sprinkle streusel topping over the muffin batter in the cups. Bake for 18-20 minutes.

Homemade Pop Tarts

Photo Source

I love breakfast pastries! I have tried a couple homemade pop tart recipes and this one is my favorites. The original website had several filling options but I have only tried the brown sugar cinnamon kind. Why make anything but the best? If you are interested in some other ideas, follow the link and see some options for alternate fillings.

Ingredients:
2 C flour
1 Tbs sugar
1 tsp salt
1 Cup unsalted butter, cubed (I used salted once and the crust did turn out too salty)
1 egg
2 Tbs milk

Cinnamon Sugar filling:
1/2 C brown sugar
1 to 1 1/2 tsp cinnamon to taste
4 tsp flour
1 egg to brush on pastry

Directions:
Mix flour sugar and salt in a large bowl. Cut in butter until it is in pea-sized lumps just as if you were making a pie crust (because basically you are). Combine the egg and milk and then pour into the flour mixture, stirring until just combined. Knead a few times on a floured counter if needed.

Divide the dough in half. One half will be the bottom of the pastry, and one will be the top. Now, if you want these to look like poptarts, roll out to about 1/8" thick, roughly a 9x12 rectangle. From there cut into 9 3x4 pieces. I usually just make one giant poptart and then cut it into pieces afterward but that means the filling won't be surrounded by crust in all of the pieces.

Beat the extra egg and brush it over the bottom pastry piece. This will be the inside and will help the filling stick to the pastry. If you have the dough in pieces, put a heaping tablespoon on each pastry. If you have one large piece of dough, just spread it evenly over the surface. Then place the remaining pastry piece/s on top. Use your fingers or a fork to press around the edges and seal the top and bottom together. Prick the tarts a few times with a fork to let steam escape.

Refrigerate the poptarts while you preheat the oven to 350. Bake on a greased or parchment lined pan for 20-25 minutes.

Twice Baked Potato Casserole

This is a delicious alternative to twice-baked potatoes. While this is faster and easier than the real thing, the flavor is the real deal.

Recipe Source

Ingredients:
2 lbs of potatoes peeled and diced
2 Tbs of butter/margarine
1/2 C sour cream
1 C of shredded cheese
2 Tbs bacon bits
garlic salt
pepper

Directions:
Boil potatoes 20 minutes until tender. Mash with butter and sour cream. Add garlic salt, pepper, and other desired spices to taste. Layer half of the potato mixture in a 9x9in pan. Spread the cheese over it and top with the remaining potato mixture. Sprinkle with bacon bits. Bake in 350 degree oven for 30 minutes.

Crock Pot Breakfast Casserole

 This has been my go to breakfast for dinner lately. It is easy to put together in the morning and then forget about until dinner time. Or if you want it for breakfast, put it together at night and wake up to a hot meal!

Recipe and Photo Source

Ingredients:
1 lb of breakfast meat (ham, bacon, OR sausage), cooked
1 small onion, diced
1 small bell pepper, diced
16 oz of frozen hash browns
3/4 cup of cheese (we use cheddar)
6 eggs
1/2 C milk
green onions (optional)
salt and pepper

Directions:
Grease your crockpot. Layer half of your ingredients starting with meat, then onion, pepper, hash browns, and cheese. Repeat the layers and top with green onion. In a separate bowl, beat together eggs, milk, and salt and pepper. Pour over the layered ingredients making sure everything gets wet. Cook on low for 7 hours. I enjoy eating mine with salsa!

Lentil Tacos

These lentil tacos are a great meatless substitute for the real thing. Just be sure you cook the lentils long enough. The original recipe said 20-30 minutes, which might work well at low altitudes but I had much better success cooking them for 45-55 minutes.

 

Recipe and Photo Source

Ingredients:
1 tsp oil
2/3 C finely chopped onion
1 garlic clove, minced
2/3 C of lentils, rinsed
1 Tbs taco seasoning
1 2/3 C of chicken or vegetable broth
2/3 C salsa

Directions:
 Heat oil in a skillet. Cook and stir onion and garlic until tender, about 5 minutes. Add lentils and taco seasoning. Stir and let cook for about 1 minute. Cover lentils with broth and bring to a boil. Reduce heat and cover. Simmer until the lentils are fully cooked, about 45 minutes.

Uncover and cook until the mixture is slightly thickened; about 6-8 minutes. Gently mash the lentils and stir in salsa. Serve with all your favorite taco fixings.

Italian Dressing Mix

I wanted to make my Italian Chicken in the Crockpot for dinner yesterday. I didn't have any Italian dressing mix and didn't want to make a trip out to the store for it.

With a little internet search I came across this recipe for the mix using ingredients I already had. Our dinner turned out delicious!

Ingredients:
 1 1/2 tsp garlic powder
1 Tbs onion powder
2 Tbs oregano
1 Tbs dried parsley
1 Tbs Sugar
2 Tbs salt
1 tsp black pepper
1 tsp basil
1/4 tsp thyme
1/2 tsp dried celery leaves or flakes (I substituted 1/4 tsp celery seed)

Instructions:
Mix all ingredients together and store. I used 2 Tbs for a packet of dressing mix.

For Italian Salad Dressing: Mix 2 Tbs of mix with 1/4 C vinegar, 2 Tbs water, and 1/2 to 2/3 cup of oil. Shake well.

1½ teaspoons garlic powder

1 tablespoon onion powder

2 tablespoons oregano, ground or leaves

1 tablespoon dried parsley

1 tablespoon granulated sugar

2 tablespoons salt or substitute

1 teaspoon black pepper

1 teaspoon ground basil or leaves

¼ teaspoon ground thyme or leaves

½ teaspoon dried celery leaves or flakes

- See more at: http://afewshortcuts.com/2012/01/tide-you-over-tuesday-homemade-italian-dressing-mix/#sthash.MNZdGmhN.dpuf

White Chocolate Raspberry Cheesecake

I made this cheesecake for Valentine's Day and absolutely love the way it turned out. It looked great and tasted wonderful. I can't wait to try it again and make my decorative hearts look even better.

This cheesecake only uses 12 oz of cream cheese as opposed to other recipes that use up to 32 ounces. It doesn't sacrifice any flavor but is great for smaller groups/occasions because you can eat a large wedge of the cake without it being too much.

Recipe Source

Ingredients:
1 pre-made Oreo crust (really just easier than homemade if you ask me)
1 Tbs sugar
1 1/2 tsp cornstarch
1/3 C cold water
1 1/2 cup raspberries, fresh or frozen
12 oz (1 1/2 bars) cream cheese, softened
1/3 C sugar
1 egg
1 egg white
1 tsp vanilla
1 1/2 tsp lemon juice
1 C white chocolate chips (or 6 oz chopped white chocolate)
1/4 C heavy whipping cream

Directions:
Preheat the oven to 350.

Start by making the raspberry sauce. Mix 1 Tbs sugar and 1 1/2 tsp cornstarch in a small saucepan. Add water and raspberries and bring to a low boil, stirring frequently. Allow mixture to boil for about 5 minutes, whisking constantly until sauce thickens. Remove from heat and put sauce through a fine mesh strainer to remove seeds. Set aside.

In a mixing bowl, combine cream cheese and 1/3 C sugar. Beat until fluffy. Add egg, egg white, vanilla, and lemon juice. Mix well and set aside.

Melt the chocolate chips (30 second intervals in the microwave at 50% power). When smooth, stir in the heavy cream. Add to the cream cheese mixture and blend until smooth.

Pour 2/3 C of batter into prepared crust and spread evenly. Then spoon on 2 Tbs of the raspberry sauce. Using a knife or toothpick, swirl the raspberry sauce into the cheesecake. Spoon on remaining batter and smooth with a spatula. Be careful to not let any of the raspberry layer show through.

Fill a clean medicine syringe with raspberry sauce. Starting in the center, squeeze out small drops of sauce, creating a spiral pattern as you move out. Start with small drops and gradually increase the size. I thought I had mine packed together pretty tight but next time I will make the drops smaller and closer together.

Grab a toothpick and starting in the center, run the toothpick through the center of each drop, following the spiral. Don't lift the toothpick until the very end. This will create the heart shapes.

Bake for 40 minutes or until center is still just a bit jiggly. Then turn oven off but leave the cheesecake in for another 5 minutes. Remove and cool completely. Refrigerate at least 6 hours before serving. Top slices with remaining raspberry sauce if desired.

Chicken Ranch Pizza

I love pizza. I rarely digress from the red-sauce pepperoni type because why change something that is perfect? But here was a rare occasion where I decided to test out a ranch chicken pizza. I thought it looked beautiful but I have a cold and couldn't really taste it very well. However, my husband says it is the first white-sauce pizza he has ever liked and he ate 5 slices so it must be tasty, right?

I doubled this recipe to get two medium sized pizzas. I was in the mood for a thinner crust than usual so I only made 3/4 of the dough recipe.

Doesn't it look so colorful?

Ingredients:
Ranch dressing
1/2 batch of pizza crust
3/4  C shredded mozzarella cheese
½ grilled chicken breast, chopped into bite-sized pieces
1/2 tomato, seeded and diced
2-3 green onions, chopped
3/4 cup shredded cheddar cheese

Directions:
Preheat your oven and pizza stone to 450. Roll out the pizza dough onto a sheet of parchment paper (if you don't have a pizza peel this is the best method. You can just slide the pizza and parchment onto the pizza stone then slide it back off when it is done). Spread a layer of ranch dressing on your dough. Sprinkle on mozzarella cheese, chicken, tomato, and green onions. Top with the shredded cheddar. Bake for 10-12 minutes.

Makes 1 medium-to-large pizza
Recipe Source

Best Pizza Crust

My family has used this pizza crust recipe for years. Every time I branch out and try something different, I end up returning to this recipe for several reasons. First, it is quick. The dough only has to rise for 30 minutes. Most other crust recipes that actually taste good require hours of rising (some even 24 hours of slow rising in the fridge!). Those are yummy crusts but a whole lot more work for not so much extra taste. This dough is delicious. And easy. Thus a staple.

Ingredients:
4 C flour
2 C warm water
2 Tbs instant yeast
1/3 C sugar
1 tsp salt

Directions:
Mix all ingredients until a sticky dough is formed. Cover the bowl and let the dough rise for about 30 minutes. Working with 1/2 the dough at a time, turn out onto a floured area and knead (it is usually pretty sticky so I sometimes sprinkle enough extra flour on top to make it workable). Roll the dough to desired size depending on your preferred crust thickness (dough will rise a bit in the oven). Bake 15 to 18 minutes at 375 or for an even better pizza use a pizza stone at 450-500 and bake for 8-10 minutes.


Makes 2 large thick crust pizzas

Chicken Teriyaki

This is a simple but tasty recipe for chicken teriyaki.

Ingredients:
3/4 C sugar
3/4 C soy sauce
6 Tbs apple cider vinegar
3/4 tsp ginger
3/4 tsp garlic powder
1/4 tsp pepper
Chicken
4 1/2 tsp cornstarch
4 1/2 tsp water

Directions:
Mix first 6 ingredients together and pour over chicken breast you have placed in a crock pot. Cook until chicken is done. Remove chicken and shred. Pour sauce into medium pot and bring to boil. Add cornstarch and water. Bring to a boil and stir until thickened. Serve chicken over rice and pour sauce on top.