Callie Roberts

Slow Cooker BBQ Ranch Chicken

Rice

Coddled Apples

Pumpkin Chocolate Chip Cookies with Ice Cream

Main Dish

Slow Cooker BBQ Ranch Chicken

1 lb boneless, skinless thighs, trim and cut each thigh into 4 pieces

2 Tbsp flour

2 Tbsp Ranch Dressing seasoning

1/3 cup Original BBQ Sauce

1. Place flour and ranch dressing seasoning in a tupperware container. Put the chicken in the container. Cover with the lid and shake until all of the pieces of chicken are well-coated.
2. Pour chicken into a 2-4 quart slow cooker.
3. Stir the BBQ sauce into the chicken until it is well coated.
4. Cover and cook on LOW for 3-5 hours. Stir and serve.

Fruit Side

Coddled Apples

2 apples, medium size

2/3 cup sugar

1 ½ cups water

1. Add sugar to water in saucepan. Stir until sugar is dissolved. Bring to a boil.
2. Wash, peel, core and cut apples into 1/4” rings.
3. Add apples to hot syrup and cover saucepan. Reduce heat to cook apples slowly for about 20 minutes or until slices are translucent and clear when lifted from the water.

Dessert

Pumpkin Chocolate Chip Cookies

18.14 oz. Spice Cake mix

15 oz. small can solid-pack pumpkin

2 cups chocolate chips

1. Preheat oven to 350°F.
2. Spray cooking spray lightly on cookie sheets.
3. In a large bowl, mix cake mix and pumpkin together with a fork or mixer until well mixed.
4. Add in chocolate chips.
5. Using a large rounded spoon, drop onto cookie sheet.
6. Bake for 8-15 minutes, depending on the cookie size.
7. Let cookies cool on baking sheet for up to 5 minutes, then remove to a wire rack for complete cooling.