22 April 2012

Easy New FAVE!!

This is an easy and DELICIOUS new favorite meal in the Wauhop home!

The first, is Crock-pot BBQ Chicken (taken from here - and actually this whole blog post is really helpful for crockpot meals in general)!  So good and juicy and tender!

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier! and, I used tenderloins instead of breasts.)
1 bottle BBQ sauce 
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on 
LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!? 

Then, I served that with these AMAZING Sweet Potatoes (...recipe found here)!  Robert practically inhaled these!  They are apparently a copy cat of Ruth Chris, where I've never been, but trust me, these are to die for!  And, SO bad for you ;)  {I cut the recipe in half, FYI, and there were more than enough for leftovers the next day.}

1 cup brown sugar 
1/3 cup flour 
1 cup chopped pecans
1/3 cup butter, melted 

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. 

Sweet Potato Mixture 
3 cups cooked and mashed sweet potatoes 
1 cup sugar 
½ teaspoon salt 
1 teaspoon vanilla 
2 eggs, well beaten 
1/2 cup (1 stick) butter, melted 
(splash of milk if needed)

Note: To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray. 

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. 
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

And then, most importantly ENJOY (and don't even think about the calories)!!!

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