Kara Jones

Teriyaki Chicken over Rice

Broccoli

Ice Cream and Pumpkin Cookies

Slow Cooker Chicken Teriyaki

4 boneless skinless chicken breasts

1/2 Cup Honey

1/2 Cup Soy Sauce

1/4 Cup Rice Wine Vinegar

1 small chopped red onion

1 glove Garlic, minced

1 Tablespoon Ginger

 Pepper

1/4 Cup Cold Water

 3 Tablespoons Cornstarch

 Sesame Seeds

 Place the chicken breasts in the slow cooker.  Mix together the honey, soy sauce, rice vinegar, garlic, onion, ginger and pepper and pour over the chicken breasts.  Cook on low for 6 hours. 

After the 6 hours remove the chicken breasts from the slow cooker with a slotted spoon and place in a bowl, shred with forks.  In a separate bowl mix the cold water and cornstarch until it is smooth and not lumpy.  Pour the Terikyaki sauce from the slow cooker into a saucepan and add the cornstarch mixture.  Bring to a boil and cook for 1-2 minutes or until the sauce thickens.  Pour the sauce over the chicken and toss.

Pumpkin Cookies

1 spice cake mix

1 small can pumpkin (15 oz.)

1 bag chocolate chips (12 oz.)

Bake at 350 for 14 minutes.