Slow Cooker Lemon Chicken

I use my slow cooker all year round. I love it in the summer because it doesn't heat up my kitchen while cooking and I love it the rest of the year because it is such a time saver. My friend has 9 children with one on the way and she doesn't have a slow cooker. I cannot even grasp that concept. How does she survive without one?! 

Crazy, is what it is. 

Make this Slow Cooker Lemon Chicken today. It only takes 3-4 hours so you can start it later in the afternoon and be ready for dinner. Sometimes I forget to start a meal in my slow cooker in the morning and then it's too late because a lot of meals take longer to cook. Not this one. Winner, winner chicken dinner. I had to say it.

Printable Version

Ingredients

4 boneless, skinless chicken breast or 12 chicken tenders

1/4 C. flour

1/4 C. butter

1 packet Italian Dressing mix, dry

1/2 C. fresh lemon juice or 1/4 C. concentrated lemon juice

1/2 C. chicken broth or 1/2 C. water plus 1 chicken bouillon cube

Directions

• If using chicken breasts, cut into thirds lengthwise; coat chicken in flour.
• Heat 2 Tbsp. butter in a large skillet; cook half of the chicken on each side 3 minutes to brown. Don't cook through as they will cook in the slow cooker.
• Remove chicken and place in the slow cooker; cook other half of the chicken in the remaining 2 Tbsp. butter.
• Place chicken in slow cooker.
• Sprinkle chicken with Italian Dressing mix, lemon juice and chicken broth. 
• Cover with lid and cook on low 3-4 hours.
• Serve over rice with juices.

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Strawberry Lemonade Slush

Summertime means slushes. Like we want them in the winter. Unless you live somewhere warm when it's winter. Strawberry Lemonade is a favorite of mine. Combine into a slush and it's perfection. Add a cute straw and it's even funner.

Printable Version

Ingredients (Lemonade Base)

2 1/2 C. water

1 1/4 C. sugar

1/2 tsp. lemon zest

1 1/4 C. lemon juice

Slush

1/2 C. fresh or frozen unsweetened strawberries

1/3 C. lemonade base

1 Tbsp. sugar

1/2 C. ice cubes

Directions

• For the Lemonade Base- In a saucepan, heat and stir water and sugar over medium heat till sugar is dissolved.
• Remove from heat; cool 20 minutes.
• Add zest and juice to the mixture. 
• Pour into a jar, cover and refrigerate for up to 3 days.
• For the Slush- For each serving, in a blender combine strawberries, lemonade base and sugar. 
• Blend till smooth.
• Add ice cubes until mixture becomes slushy.
• Serve immediately.

Recipe Source: BHG cookbook

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Lemon Heavenly Oreo Dessert

Remember the Heavenly Oreo Dessert I posted? You should since it's the #1 viewed recipe on my blog!.

It is still one of my all-time favorite desserts. I decided to make a lemon version. I thought it would be good, but nothing compared to the original version. Umm...wrong! It is just as good, only different because it's lemon. It's also made it into the all-time favorites category. 

Like last time, I made this when my mom came to visit. She loved it as well. Give it a try and be prepared to eat the entire thing yourself, if left unattended. I used the Golden Oreos but you can also try the Lemon Oreos (yes, there is such a thing!) if you want to up the lemon flavor.

Printable Version

Ingredients

1 (14.3 oz.) package of Golden Oreo cookies

1/2 c. butter, melted

2 pkg. (3.4 oz each) Lemon Instant Pudding

3 1/4 c. cold milk 

2 containers (8 oz. each) Cool Whip

8 oz. cream cheese, softened

1 c. powdered sugar

Directions

• Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin.
• Save 1/2 c. of the crumbs for the topping.
•  Pour the remaining crumbs into a 9x13 dish and add the melted butter.
• Stir and press into the bottom of the dish to make a crust. 
• In a bowl, whisk together the pudding mix and milk.
•  Set in the fridge for now. 
• Blend cream cheese until smooth. 
• Add powdered sugar.
•  Mix and fold in one container of Cool Whip. 
• Spread over the crust.
•  Add pudding and spread over the cream cheese mixture. 
• Top with the other Cool Whip.
• Sprinkle the 1/2 c. Oreo crumbs over top.
•  Keep refrigerated until ready to serve. Refrigerate leftovers.

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Lemon Cake Mix Cookies {Guest Blogger: Crazy For Crust}

Well hello everyone! This is Dorothy, from Crazy for Crust.

 I'm so excited to be here at Mandy's house today, because that means she's off having her baby! What a sweet time for her family, I'm so happy for them!

Mandy and I met awhile ago, I think through her Totally Tasty Tuesdays linky party. And since then, I've fallen in love with all of her delicious food and her photos. I mean, every time I look at her site I'm drooling, really. How can you look at her Heavenly Oreo Dessert or her Little Caesar's Breadsticks and not drool? Go on, try it. I dare you!

Anyway, you might ask me: why are you called Crazy for Crust when you brought cookies to Mandy's for the day? Well, that's a good point. I do love crust, but I love other things too. Like brownies, cakes, pie, and sugar in general.

And, lately anyway, you may say I'm Crazy for Lemon. I've made fudge, sweet rolls, and ice cream just since Christmas. And, I have a gazillion more recipes lined up. So, yeah. Crazy for Lemons should be my new name.

You might look at these and say, duh Dorothy. Lemon Cake Mix cookies. Just buy a box of lemon cake mix and I can do that! Well, um, no. These are different!

I used a regular old yellow cake mix for these - so they have a distinct cake battery flavor. Then I added Meyer lemon juice and zest to them. Have you ever had Meyer lemons? The smell is intoxicating. But if you only have regular lemons, that's fine too. These will be perfectly lemony no matter which lemon you use.

This is a small batch of cookie. It uses part of a cake mix - and makes less cookies, just over a dozen. So you can eat the whole batch and not feel guilty! It's a win-win!

And then there's the white chocolate. Lemon and white chocolate go together like Mork and Mindy, Rachel and Ross, and peanut butter and chocolate. They are the perfect match!

Combined, all these things (lemon, white chocolate, and cake mix) mix up to a delicious cookie, sweet and a teeny bit tart from the lemon. They are one of my favorites!

Kind of like Mandy. :)

Congrats on your new addition Mandy! I hope that you're all doing well and sleeping through the night already. xo

Come visit me over at Crazy for Crust sometime. I'll make you some crust, I promise. And some blondies. And ice cream. Oh, and if you didn't already figure it out, I'll talk your ear off too. ;)

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Lemon White Chocolate Cake Mix Cookies

by Dorothy @ CrazyforCrust.com

1 3/4 cups yellow cake mix

1/4 cup vegetable oil

1 large egg

1 tablespoon lemon zest

2 tablespoons lemon juice

(Both zest and juice were from 1 large Meyer lemon - with smaller lemons you may need 2!)

1 tablespoon flour

1/2 cup white chocolate chips

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Add cake mix, oil, and egg to a large bowl. Stir to combine. Add lemon juice, zest, and flour and stir until the mixture comes together. Stir in white chocolate chips.
3. Chill your dough for at least 30 minutes before baking.
4. Scoop tablespoons of dough (I used a 2-tablespoon cookie scoop) onto your cookie sheet. Bake 8-10 minutes until they just start to brown on the bottom. Cool 10 minutes before removing from cookie sheet.

Enjoy!

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Lemon Chicken with a Kick

 

While you are reading this, I'm enjoying some family time in Jackson Hole, Wyoming. Just a quick overnight trip, but I'll take it. I have a tasty dish for you today.

Yes, another recipe using lemons. I can't get enough of them. This recipe is delicious in a dutch oven or grilled with those grill marks. Yum.

You can adjust the amount of kick by adjusting the amount of Tabasco sauce.

Ingredients

8 boneless, skinless chicken breasts

1/2 c. lemon juice

2 tsp. Tabasco sauce

1 tsp. seasoned salt

1 tsp. garlic powder

How You Do It

Mix all but the chicken together. Pour over the chicken in a shallow container. Marinate in the fridge at least 1-2 hours. The longer, the better. Place chicken on  the BBQ grill. Cook and baste with remaining marinade sauce while turning. Or cook it in a dutch oven with the marinade sauce.

Printable Version

This may have been linked to these parties.

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Lemon Delight Cake

 

Lemons. One of my favorite fruits. So refreshing on hot summer days, lemons just make me happy. Stick them in desserts and you can't go wrong. This recipe uses a boxed cake mix, but once you are done, it's anything but boring. It also uses applesauce in place of oil, making it better for you. Bonus!

Ingredients

1 box (18-1/4 oz) lemon cake mix

1 1/3 c. water

3/4 c. egg substitute or 3 eggs

1/3 c. unsweetened applesauce

3 Tbsp. poppy seeds ( I left them out this time)

Filling

1 pkg (8 oz) reduced fat cream cheese

1/2 c. powdered sugar

1 can (15-3/4 oz) lemon pie filling

Topping

1/3 c. packed brown sugar

1/4 c. chopped pecans ( I left them out this time)

3 Tbsp. flour

4 1/2 tsp. butter, melted

1/2 tsp. ground cinnamon

1/8 tsp. vanilla extract

Glaze:

1/2 c. powdered sugar

4 tsp. lemon juice

How You Do It

In a large bowl, or the bowl of your stand mixer, combine lemon cake mix, water, eggs, applesauce, and poppy seeds. Beat on low 30 seconds. Beat on medium for 2 minutes. Spray a 9x13 baking pan with cooking spray and dust with flour. Spread half of the batter in the pan. In a large bowl, beat cream cheese and powdered sugar until smooth. Stir in the lemon pie filling. Drop by teaspoonfuls and gently spread over the batter. Top with remaining batter.

Combine topping ingredients and sprinkle over the batter.

Bake at 350 degrees F. 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients and drizzle over cooled cake. Refrigerate leftovers.

Printable Version

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