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Showing posts from January, 2013

Honey Mustard Barbeque Chicken

This sauce is amazing.  It would also be great on chicken wings, chicken breast or served as a dipping sauce.


Honey Mustard Barbeque Chicken

1 pkg 12-13 chicken legs salt & pepper to taste 2 Tbsp canola oil
Sauce 1 18 oz bottle Kraft Honey Mustard Barbecue Sauce 1/3 cup brown sugar 1 Tbsp teriyaki sauce
Directions Sprinkle chicken with salt and pepper on both sides Allow chicken to come to room temperature Pat them dry with paper towels Place a large skillet over medium high heat Pour oil into the pan when very hot Place chicken into pan about 5-6 pieces at a time Let chicken cook until it can be lifted without sticking Turn chicken and repeat until all sides are brown Remove from pan onto a plate with paper towels   Place in a 9x13 baking dish, skin side up In a bowl mix sauce, brown sugar and teriyaki Reserve some sauce for after baking Pour the rest of the sauce over chicken Bake at 350 degrees for 45-50 minutes Remove chicken from oven and let rest for 5-10 minutes Serve with e…

Peanut Butter Cookie Cups

Little bites of heaven!


Peanut Butter Cookie Cups

2 cups all-purpose flour
1 tsp baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg, beaten
1 tsp vanilla
2 Tbl milk
approx 36 (or more) miniature peanut butter or caramel cups

Directions
Preheat oven to 375 degrees
Place candy in fridge (this will make them easier to unwrap)
Sift together dry ingredients and set aside
Cream together butter, sugars and peanut butter
Beat in egg, vanilla and milk
Slowly add sifted ingredients and mix well
Using small cookie scoop, spoon into ungreased mini muffin tin
Bake at 375 degrees for 7 to 8 minutes, while cookies are baking take wrappers off from candy
Remove from oven and place candy cup into cookie
Let cool and remove from pan

Virginia Dip

Just in time for your super bowl party!  Something a little different to dip your cracker into.

Virginia Dip
Courtesy of {Linda Sackett}

2 blocks (16 oz) cream cheese
1/2 cup sour cream
1 pkg dried chip beef (or "corned beef"), chopped small
minced onion, to taste
garlic salt, to taste
1 to 2 Tbl butter
1/2 cup chopped pecans

Directions
Soften cheese
Mix with sour cream, beef, onion and garlic salt
Pour into pie plate
Saute chopped nuts in butter and spread on top of mixture
Bake at 350 degrees for about 20 minutes

Dutch Apple Pie

I don't know what it is, but I love the combination of a warm apple pie and vanilla ice cream!

Dutch Apple Pie

1 ready-made pie crust
5 cups peeled cored sliced Fuji apples
1 Tbl lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 Tbl flour
1/2 tsp cinnamon

Topping
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter, room temperature

Directions
Preheat oven to 350F
In large bowl, mix sliced apples, lemon juice, sugar, brown sugar, flour and cinnamon
Pour into crust
In separate bowl blend flour, sugar, brown sugar and butter with a fork until coarsely crumbled
Sprinkle over apple mixture
Bake for 50 to 60 minutes until golden brown.