Christmas dinner recipes :)

So yesterday I promised you our Crock-Pot recipe from Christmas dinner.  

Since I ALWAYS try to keep my promises, here it is ;)

Crock-pot barbecue chicken

4-6 pieces boneless skinless chicken breasts (I threw them in frozen, even easier!)

1 bottle BBQ sauce (Sweet Baby Ray's all the way!)

1/4 c vinegar

1 tsp. red pepper flakes

1/4 c brown sugar

1/2 - 1 tsp. garlic powder (I used 1 tsp)

Mix BBQ sauce with all ingredients listed under it.  Place chicken in crock-pot.  Pour sauce over it and cook on LOW for 4-6 hours. You pretty much don't even have to stir it.  How easy is that!? 

We served it with green beans from the garden and then made up these easy, super yummy biscuits!

Cheddar and Herb Biscuits

Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon garlic powder

1/2 teaspoon salt

2 tablespoons shortening

3 tablespoons butter, cold (or room temp works too)
1 cup buttermilk 

(I never have buttermilk so I use 1 c milk and 1 1/2 tsp vinegar... let them sit together until little bubbles appear on the top, about ten min.)

1 1/4 cups grated sharp cheddar cheese (I pretty much do 2 cups)

Buttery Topping:

3 tablespoons melted butter
1/4 teaspoon dried parsley flakes (not necessary... just pretty)
3/4 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are over mixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly. Serve immediately.

It was HEAVENLY!!!  

So yummy and I can't wait to have it again!