Honey Mustard Chicken

Ingredients:

2

teaspoons butter or margarine

4

boneless skinless chicken breast halves

1/2

cup apple juice

2

        tablespoons sweet honey mustard

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• In 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken; cook 5 to 8 minutes, turning once, until chicken is browned on both sides.
• Add apple juice. Reduce heat to medium; cover and cook 8 to 10 more minutes or until juice of chicken is clear when center of thickest part is cut (170°F)
• With slotted spoon, remove chicken  from skillet; place on serving platter and cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken!
• Fresh steamed broccoli or carrots are wonderful with this, and taste great with the sauce!!

Strawberry Cupcakes (one of my favorite's from All Recipes.com)

Ingredients

Original recipe makes 1 dozen cupcakes

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  10 tablespoons butter, room temperature
• 3/4 cup white sugar
• 3 eggs
• 1 teaspoon strawberry extract
  1 3/4 cups self-rising flour 
  1/4 teaspoon salt
  1/4 cup finely chopped fresh strawberries, drained
  
  
  Directions

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1. Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
4. www.allrecipes.com

Make your own tortilla chips.

SO easy, SO good!! 

*Cut twelve 6-inch corn tortillas into 6 wedges each.
 *Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder
 & 1/2 teaspoon salt. 
*Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.

Delicious stuffed mushrooms

This recipe is pretty interchangeable! I switch it up a little every time I make it! I've added broccoli, red peppers, cheddar cheese instead of pepper jack, green peppers, bacon, etc. Work with the ingredients you have!!

Ingredients

• 1 tablespoon olive oil, plus more for tossing and drizzling
• 1 link italian mild sausage (or turkey sausage)
• 24 large white mushrooms, stems removed, reserved and chopped
• 2 cloves garlic, minced
• 4 ounces pepperjack cheese
• 3/4 cup  breadcrumbs
• 8 oz cream cheese
•  salt and freshly ground black pepper to taste
• **optional chopped japlapeno pepper for a nice kick!

Directions

Preheat the oven to 375 degrees F.

Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the sausage is cooked through. Add the garlic and briefly saute until fragrant. Transfer the mixture to a bowl. Add the pepper jack, breadcrumbs and cream cheese to mixture and stir to combine.

Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

Enjoy!!  And don't forget to invite me over ;)

Stuffed jalapenos!

Ingredients

• 15 jalapenos, preferably red, cut in 1/2, seeded and deveined
• 1 tablespoon canola oil
• 2 pounds mild Italian sausage, casings removed
• 1/4 cup minced red onion
• 1/4 cup minced red bell pepper
• 3 tablespoons minced garlic
• 2 cups cream cheese
• 1/4 cup grated Parmesan, plus more for garnish
• Salt and pepper
• 1/2 cup shredded mozzarella cheese
• **bacon is optional for wrapping 

Directions

Preheat oven to 350 degrees F and set a rack in the middle of the oven.

Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add cream cheese, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.

Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.

Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

I have also followed this recipe then wrapped my japs with a piece of bacon, then baked the same as above. They were delicious!! 

Crock Pot chocolate candy

Ingredients

• 2 pounds salted dry-roasted peanuts
• 4 ounces German's sweet chocolate (about 4 squares)
• One 12-ounce package semisweet chocolate chips (about 2 cups)
• 2 1/2 pounds white almond bark

Directions

Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

Once again, I am a huge fan of the slow cooker liners! These are the best for a no mess clean up!

Crack (Trisha Yearwood's recipe)

This recipe is so good for any sweet tooth! I made the first batch with butterscotch chips instead of chocolate and it was a huge hit!

 

• Cooking spray
• 35 to 40 saltine crackers
• 2 sticks (1 cup) butter
• 1 cup light brown sugar
• 8 ounces semisweet chocolate chips (about 1 1/3 cups)

Directions

Preheat the oven to 425 degrees F.

Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.