Crockpot Teriyaki Chicken

·         2 lbs boneless chicken breasts (or leg quarters)

·         1/4 cup brown sugar

·         ½ cup soy sauce

·         2 tablespoons cider vinegar

·         ½ teaspoon ground ginger

·         1 clove minced garlic

·         ⅛ teaspoon pepper

·         2 teaspoons cornstarch

·         2 teaspoons water

• Place chicken in the crockpot.
• In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
• Remove chicken from slow cooker, chop into cubes, and set aside.
• Strain the cooking liquid into a skillet and bring to a boil.
• In a small bowl whisk cornstarch and water until combined.
• Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
• Coat chicken with sauce and let heat through.

No-Bake Cookies

2 cups sugar                              3 cups oats
1/2 cup milk                             1/2 cups peanut butter
1/2 cup margarine                     1 TBL vanilla
3 TBL cocoa                             1/2 cup nuts (optional)

Bring first  4 ingredients to boil for one minute.  Remove from heat and add remaining ingredients quickly.  Drop onto waxed paper and cool.