Place the chicken in the crockpot.
Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.).
After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
Serve with cauliflower rice and pour your delicious sauce over all.
In crockpot combine all ingredients and cook on low 3 1/2 hours.
Stir every 1/2 hour.
(I double this to fill my crockpot.)
erries; set aside.
Combine freezer jam pectin and sugar in
pint size zip-lock freezer baggie.
1 - 1 gallon
Beat eggs, then add all other ingredients.
Put into freezer can.
Add about 2-inches ice around the can while freezer is turning, then about 1/3 cup rock salt (or ice cream salt). Continue alternating ice and salt, covering the lid evenly.
As ice melts down, add more ice and salt.
Set freezer in sink or tub as excess water will drain out of the hole in the side.
As soon as motor begins to strain, unplug it so you don't burn out the motor; takes 20 to 30 minutes.
Combine mashed bananas and strawberries in medium bowl; set aside.
Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
Ladle jam into freezer jars, leaving 1/2 inch headspace.
Let jam stand to thicken, not to exceed 30 minutes.
Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
Yield: 5 - 8 oz. jars.
Use an electric mixer to mix the canned milks, whipping cream, vanilla, and sugar together to get the sugar mixed smooth before pouring into your freezer. Finish filling the freezer with milk, pack the tank with ice and salt according to the manufactures instructions and freeze.
Mix all ingredients together in freezer can and proceed as usual for your freezer.
Mix fruit and sugar thoroughly.
Let stand for 10 minutes. Mix water and Sure-Jell in a saucepan.
Boil 1 minute, stirring constantly.
Remove from heat.
Stir in fruit, stirring for 3 minutes.
Spoon quickly into 6 (1-cup) freezer containers. Tightly lids.
Let stand overnight.
Store in freezer next day.
Combine freezer jam pectin and sugar in
In a large mixing bowl, combine freezer jam fruit pectin and sugar, stirring until evenly blended. Stir in pineapple, papaya and mango. Continue stirring for 3 minutes.
Ladle jam into clean 8-ounce Ball freezer jars, leaving 1/2\"-inch headspace. Apply lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate jam for up to 3 weeks or freeze for up to 1 year.
Combine crushed strawberries, raspberries, blackberries and sugar in a medium bowl. (I use a potato masher to crush the berries, you can leave some whole).
Let stand 15 minutes.
Gradually stir freezer jam pectin into fruit mixture.
Stir 3 minutes; let stand 5 minutes.
Ladle jam into can-or-freeze jars, leaving 1/2-inch headspace.
Adjust two-piece caps, label and freeze.
Tip: Will keep for several weeks in the fridge, or up to one year in the freezer.
Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
Add crushed raspberries, stirring to combine.
Continue stirring mixture for 3 minutes.
Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
our finished jam into clean freezer containers leave 1/2 inch
Mix sugar, flour and salt.
Add eggs and beat well.
Add evaporated milk and half and half, stirring well.
Strain mixture into the ice cream cylinder.
Add mashed bananas and nuts.
Add enough milk to fill the cylinder.
Stir and freeze according to your freezer's instructions.
ive, clean 8 oz plastic freezer jars to fill line. Twist
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.
Pulse chopped apples in food processor 10 times or until finely chopped.
Place in a medium bowl.
Stir in sugar and juice; let stand 15 minutes.
Gradually stir in pectin.
Stir for 3 minutes; let stand 5 minutes.
Spoon fruit mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean.
Cover with metal lids and screw on bands.
Place in freezer.
emperature) and put in the crockpot. Turn on to low to