Tasty Tuesday: Pinterest Reviews

I have been trying to use my Pinterest pins once in a while, so this week you get not one but two recipe reviews from my Pinterest Boards. One is originally from my "Breakfast Recipes to Try" Board but got moved, and the other one is from my "Desserts To Try" Board.

Crockpot Breakfast Casserole from All Kinds of Yumm







As you can see from the pin photo caption, this was not a hit. 5 out of 6 of us ate it. 1 out of 5 liked it.
I moved the pin to my "Pinned Recipes Tried - Just Okay". I have since wavered a little in my original decision to likely not try it again. I might try it again with bacon and a different style of hash brown. Maybe some onions. :) And probably on a camp-out in the dutch oven.

Kiss'n Cupcakes (these didn't have a name so I named 'em) from http://foodtalk.pinapic.co/?p=200






This one went over a little better. I mean, cupcakes? It's hard to ruin those.

I used a Betty Crocker Chocolate Fudge cake mix and Hershey's Kisses.
I followed the very difficult directions of baking the cupcakes for 5 minutes then setting a Kiss (unwrapped of course) on top of the mostly raw batter, then finished the baking.

I served them warm. They cooled for 5 minutes tops. Probably not even that. The one I cut open to photograph was still exceedingly hot. :)

As you can see, the kiss held it's shape (no surprise to me, since they do that with Peanut Butter Blossoms.) One of the pins I saw for this described them as a "molten" center. It was not exactly "molten" as described in that particular pin, but they were very soft and warm. Definitely not the gooey fudgy type liquid I expect in a Molten Chocolate Cake.
This pin was accurate in that it does sink to the middle, though closer to the bottom and even all the way to the bottom and create a chocolate center. A soft chocolate kiss center. :)

I think overall they are a fun treat, and I will make them again. I am going to get the mini kisses though and sprinkle 3 or 4 on each one to spread the chocolate around a bit more.

Have a great week!

A Pinterest Recipe Review: Slow Cooker Chicken

Source: get-on-the-floor-0.blogspot.com via Amy on Pinterest

First of all, let me say that the original link to this recipe seems to be bogus, but the details are in the pin itself so I went with it.  When I cooked it, It DID NOT look like the pin photo. In any way. At all. (The pin chicken obviously had been browned in some way, grilling or something. That does not happen in a slow cooker.)

See:

And it doesn't have a very descriptive name, so I added a word to it.

 My Review:
The flavor of the sauce is good, but the chicken did not really need to cook for as long as it did. My chicken was dry-ish. If it was bone-in or full chicken breasts, maybe it would need that long to cook.
That could have been because I just put frozen tenders in the slow cooker. I am going to make this again with fresh chicken and cook it less time.

I also may make a second batch of the sauce and simmer it to serve with the chicken. The sauce left in the slow cooker looked kind of gross. :) (See above photo)

My kids found it to be just okay. I want to try it again with the above mentioned tweaks.

The recipe/pin had no title, just the ingredients and basic instructions.
I fleshed it out a little but this is the recipe as given in the pin.

 Slow Cooker Sweet Chicken

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce

2 pounds chicken breast tenderloins

Whisk first 3 ingredients in a small bowl to combine.
Add 2 pounds chicken breast tenderloins (I use 2 -3 tenders per person I am serving) into the slow cooker.
Pour sauce over the chicken in the slow cooker.
Cover and cook on low 6-8 hrs.

 Serve with rice.

Feel free to pin this recipe from here to start a new pin with a link that works. :)

I served this with homemade Fried Rice that my friend DeLaine gave me the recipe for.



Delaine’s Fried Rice

2-4 cups precooked rice (leftovers work well) 
2-3 Eggs
Oil
Green onions, diced
¼ tsp garlic powder
Vegetables (diced carrots, peas, broccoli, pineapple etc.)
5 TBSP Soy Sauce divided
1 TBSP Oyster Sauce
1/8 - 1/4 tsp Asian Chili Sauce

Scramble 2-3 seasoned eggs.
Add 2 tbsp oil and sauté green onions, ¼ tsp garlic, carrots, peas, and broccoli and 1 tbsp soy sauce.

Add cooked rice, then make a funnel in the center of the rice and pour in 3-4 tablespoons of soy sauce, about a tablespoon of oyster sauce and a little squirt of Asian Chili Sauce.  Cook at medium high heat stirring frequently until lightly browned.

*Amy's notes:
  I don't have a wok, which is highly recommended (apparently) for fried rice. To make enough for my family I have to do my batches in a large pot. Mine always ends up kind of steamed and the veggies overdone while I am trying to get the rice to brown up. I have made small batches for lunch that work fine in a frying pan. Also, taste the rice and add more of the sauces to taste. More rice = more sauce. (Ask me how I know. :P)


 

Infinity Scarf

Infinity scarves are so cute! I have pinned a few tutorials and the other day, took time to try one out. It turned out great!

Full length - about 30 inches

Doubled.

The tutorial was found at Kill Them With Craftiness. (*UPDATE - the blog is now private)The tutorial was well done. I had to go slow at one point and really read the directions, but over all went really smoothly.

  My scarf used 9 inch (or so) width and I pieced the 2 sides to make 60 inches, since I was using stash fabric and it was not long enough. I like the more narrow width though, since a lot of bulk sitting on my ample chest is not terribly attractive.

 My kids have now all requested flannel versions to wear to school in the chilly mornings. I spent a rather nutso amount of money yesterday buying flannel at Jo-Ann's to make them. It was painful, knowing that I could get the fabric for a third of what I paid, but I wanted them off the to-do list, so I paid the price. I will be making at least one today.