CRACK POTATOES RECIPES

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CRACK CHICKEN – INSTANT POT RECIPES



Crack Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 7

1/2 cup Water
2 lbs boneless chicken breast
8 ounce cream cheese (cut into 6-8 pieces)
1 packet ranch seasoning
1 cup Cheddar cheese (shredded)
6 - 8 slices cooked bacon (crumbled)
2 green onions (diced (optional))

Steps:

  • Pour water in the Instant Pot.
  • Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
  • Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken and shred.
  • Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
  • Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
  • Sprinkle with bacon and green onions and serve.

CHRISTMAS CRACK CANDY RECIPE - RECIPES.NET



Christmas Crack Candy Recipe - Recipes.net image

Enjoy the holidays more with this crack candy recipe. It's a sweet and salty treat that has lots of crunch and is filled with caramel and chocolate.

Provided by Mia Graham

Total Time 2 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 40

Number Of Ingredients 5

1 sleeve (about 35-40 crackers) saltine cracker
1 cup (2 sticks) unsalted butter
1 cup brown sugar
2 cups semisweet chocolate chips
sprinkles

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a 10x15-inch pan with aluminum foil and lightly grease.
  • Place the saltine crackers on the cookie sheet to cover the entire pan in 1 layer of crackers. 
  • Melt together the butter and sugar in a medium saucepan over medium heat.
  • Once the butter is melted, bring to a boil for 3 minutes while stirring constantly.
  • Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered.
  • Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
  • Add the chocolate to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth. 
  • Spoon the chocolate over the crackers, and spread it smooth to completely cover the pan. Decorate with sprinkles. 
  • Let the toffee harden until the chocolate is set. Either at room temperature or in the fridge.
  • Once completely hardened, remove from the pan peel the aluminum foil off. Break/"crack" it into pieces.
  • Store in an airtight container at room temperature for up to 5 days, or in the fridge for 10 days. 

Nutrition Facts : CarbohydrateContent 9.36g, CholesterolContent 12.20mg, FatContent 7.20g, FiberContent 0.51g, ProteinContent 0.42g, SaturatedFatContent 4.45g, ServingSize 40.00 Piece, SodiumContent 3.30mg, SugarContent 0.00, UnsaturatedFatContent 2.06g

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