HippyDan.com

HippyDan.com When we started HippyDan, we did it with the goal of helping people feel better physically as well as mentally.

With all of the studies and knowledge that we have today about the medicinal properties of plants, we want to help spread that knowledge so mor

Tomorrow, this cutie is joining the HippyDan Family. New mascot??? What do you all think?? 😃
08/20/2024

Tomorrow, this cutie is joining the HippyDan Family. New mascot??? What do you all think?? 😃

We do love a good Polk a Dot bar and you will too!
08/19/2024

We do love a good Polk a Dot bar and you will too!

Don't forget about your fur babies. ❤️
08/18/2024

Don't forget about your fur babies. ❤️

This coming from one of the smartest businessman on the planet.
08/15/2024

This coming from one of the smartest businessman on the planet.

07/03/2024

➡️Sweet Baby Ray’s Crockpot Chicken
EASY DIABETIC RESIPES
**This has been a very popular recipe and had a huge response. I have received multiple messages wanting me to post this and a complete typed recipe as well.

INGREDIENTS
4 -6 pieces boneless skinless chicken breasts (or you can use any other chicken you desire, bone-in or boneless) I used chicken legs
1 (18 oz. ) bottle of Sweet Baby Ray's Original Barbecue Sauce, can use any flavor you want, they also have sugar-free
1/4 cup of white vinegar
1 teaspoon red pepper flakes
1/4 cup of brown sugar
1/2 teaspoon garlic powder

DIRECTIONS
Mix all ingredients (except the chicken).
Put chicken in the crock pot and pour sauce mixture over it (TIP: save some sauce to glaze the chicken before you serve it!).
Cook on low heat for 4-6 hours.
I cooked the legs for 5-1/2 hours as they were small legs, I checked them at the 4 hour mark to see how they were cooking. It was so finger licking good, that I had to use the colonel’s saying.❤️

07/03/2024

Chicken with Mushroom Gravy

Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tbsp olive oil
8 oz (225g) mushrooms, sliced
2 cloves garlic, minced
1 tbsp butter
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/2 tsp dried thyme
Fresh parsley, chopped, for garnish
Instructions:
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from skillet and set aside.
In the same skillet, add sliced mushrooms and minced garlic. Cook for 5-7 minutes, or until mushrooms are browned and tender.
Add butter to the skillet and let it melt. Sprinkle flour over the mushrooms and stir to combine, cooking for 1-2 minutes.
Gradually pour in chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Stir in heavy cream and dried thyme. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
Return chicken breasts to the skillet, spooning mushroom gravy over the top. Cook for another 2-3 minutes, or until chicken is heated through.
Garnish with chopped fresh parsley before serving.

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