Crock Pot Teriyaki Chicken

Ingredients:
3 to 4 lbs of boneless skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Cooked rice 

Directions:
Place chicken in the slow cooker.  In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender. 

Remove chicken from the slow cooker.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.  

To serve, top rice with chicken and cover with Teriyaki Sauce.


Recipe from www.scatteredthoughtsofacraftymom.com.

Vanilla Rum Soaked French Toast

Ingredients:
1/2 to 3/4 cup half & half (I used milk)
3 large eggs
2 tablespoons sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons rum
Pinch of salt
6-8 slices of french bread, slightly stale and cut thickly

Directions: In a small mixing bowl, whisk together the half & half, eggs, sugar, vanilla, cinnamon, nutmeg, rum, and salt. Soak bread slices in egg mixture for at least 4 to 5 minutes. Do not soak more bread than you have griddle space for at one time. Lightly oil and heat a large griddle or heavy skillet on medium-high. Place the soaked bread on the griddle and cook for 3 to 4 minutes on each side, or until French toast is a light golden brown. Serve hot with maple syrup, butter, or powdered sugar (or all three!) with a side of fresh fruit.

 Recipe from www.pastryaffair.com.