Sunday, March 31, 2013

Easter Dinner

I had a cut up chicken in the freezer that I bought on mark down for 3 dollars at Food Lion. I made sticky chicken for Easter dinner in the crock pot. I added several carrots, onion, and green beans to this. I also have in the oven a nice homemade carrot cake with a thick rich cream cheese frosting that I made for pennies. This meal would cost a fortune to eat in a restaurant, and I did it at home.

Cream Cheese Frosting
 1/2 cup butter, softened
 8 ounces cream cheese
 4 cups confectioners' sugar I used two cups of powdered sugar.
 2 teaspoons vanilla extract

Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.

Roast Sticky Chicken Rotisserie Style
 4 teaspoons salt
 2 teaspoons paprika
 1 teaspoon onion powder
 1 teaspoon dried thyme
 1 teaspoon white pepper
 1/2 teaspoon cayenne pepper
 1/2 teaspoon black pepper
 1/2 teaspoon garlic powder
 2 onions, quartered
 2 (4 pound) whole chickens I used one cut up chicken.

Directions I used my crock pot instead of the oven.

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Carrot Cake
 2 cups self-rising flour
 2 teaspoons ground cinnamon
 2 cups white sugar
 1 1/2 cups vegetable oil
 4 eggs
 3 cups grated carrots
 1 (8 ounce) package cream cheese
 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots. Divide the batter evenly between the two prepared pans.
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.

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