Bourbon Chicken

Bourbon Chicken
1-1⁄2 pounds chicken breast halves, boneless and skinless
2 T. olive oil
2 T. Dijon mustard
1⁄4 C. bourbon whiskey
2 T. red wine vinegar
2 T. Worcestershire sauce
2 T. soy sauce
1⁄4 C. brown sugar
2 garlic cloves,
minced Sea salt
Black pepper

Combine olive oil and next 8 ingredients.
Add chicken, cover and refrigerate for minimum
2 hours to over night. Remove chicken from marinade.
Discard marinade. Place chicken in hot pan add salt
and pepper to taste and stir fry until done.
Add with rice for a delicious meal.

Grilled Chicken with Tomato-Avocado Salsa

Grilled Chicken with Tomato-Avocado Salsa (Heart Healthy)
This recipe serves: 4
Ingredients

For the salsa
4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken
1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper

Cooking Instructions
For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5. Serve the chicken with tomato-avocado salsa.

Serving Size: 1 chicken breast with salsa

Gumdrops

Gumdrops for all occasions.

Make Your Own Gumdrops
Ingredients:
1 1/3 Cups Applesauce
2 Envelopes Unflavored Gelatin
1 6oz. Package fruit flavored gelatin
2 Cups Sugar
1 Tsp. Bottled Lemon Juice
Sugar
Combine the applesauce, the unflavored gelatin, flavored gelatin, sugar, lemon juice in a saucepan. Bring to a boil and boil for for one minute, stirring frequently. Fill the loaf pan up with cold water and then pour out the water. Immediately pour the gelatin mixture into the wet pan.

Allow the loaf pan to cool for 10 minutes and then put it into the refrigerator for about 3 hours, or until the gelatin is firm. Cut the candy into squares. Remove the squares and place them onto a ungreased cookie sheet. Allow to dry for at least 8 hours.

After the candy has dried, pour some sugar into a bowl and roll the candy pieces in the sugar.

Tips: When cutting the candy, dip the knife into warm water to avoid the candy from sticking. Try making 3 - 4 flavors, place them in a tin (separated by wax paper), and give the candy as a gift. Enjoy!

Note: When you try to get these out of the loaf pan, turn the pan upside down and lay a warm, wet towel on the pan. This will "melt" the sugar just a bit and the gumdrops will come right out.

Don't forget you can make these in fall colors and Christmas colors too.

Meringues

Grandmas Cookies
Makes about 3 dozen

Ingredients
2 egg whites
1 teaspoon vanilla extract
1 pinch salt
1 cup semisweet chocolate chips
1/4 cup white sugar
Red food coloring to make pink

Directions
1. Preheat oven to 325 degrees F

2. Beat egg whites with the salt until foamy.
Slowly add sugar, one tablespoonful at a time, beating
after each addition until the meringue stands in stiff peaks.

3. Stir in vanilla, food coloring to light pink shade and fold
in chocolate chips. Drop by teaspoonfuls on a lined baking
sheet and place in preheated oven.

4. After 2 minutes, turn off oven. Leave meringues in
oven overnight. Remove from pan and store in cookie tin
lined with paper towel.

Cheesecakes Pumpkin

Cheesecakes Pumpkin

Crust: (doubled on right side)
3/4 cup Graham wafer crumbs ---1 and ½ cups
3 tablespoons Melted butter or margarine ----6 Tablespoons

Filling:
1 cup Cream cheese ----2 cups
1/4 cup Sugar----½ cup or more
1 large Egg ----2 lg eggs
2/3 cup Pumpkin -- cooked or canned ---- 1 and 1/3 cups
3/4 teaspoon Cinnamon ----1 and ½ teaspoon

GARNISH
Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter.
Mix together and press into 8x8" pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy.
Beat in sugar then egg.

Blend dry ingredients together and beat into cream cheese mixture.
Beat in pumpkin.

Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.

Garnish with whipped cream or topping just before serving.
Serve like a pie or in smaller squares.

Bake in small casserole square glass pan.
If doubled use 9x13” pan.

No Bake Oatmeal Cookies

No Bake Oatmeal Cookies

Mix in a saucepan and boil for 1 minute:
2 cups sugar
1 stick butter
4 Tablespoons cocoa
pinch salt
1 tsp vanilla
1/2 c milk
After boiling, add:
1/2 c peanut butter
3 c oatmeal
Drop on wax paper, cool till firm.

Fruit cookies

Fruit cookies
1-1/2 c butter
2 c brown sugar
3 eggs
3 c flour
1-1/2 tsp soda
1 tsp vanilla
1 cup chopped dates
1 cup raisins
1 c candied fruit
1c chopped candied cherries
1-1/2 cup walnuts (or pecans)
2-1/2 c rolled oats

Mix all ingredients in large bowl. Drop by tsp onto cookie sheet.

Bake 350 . Do not over bake.(About 8 minutes)

Fresh Apple Cake

Fresh Apple Cake (Glenda's recipe)
1-3/4 cups sugar
1 cup oil
1 tablespoon cinnamon
3 eggs
1 tsp vanilla
1 cup chopped walnuts

Mix well with mixer. 3 cups flour 1 tsp soda 1 tsp baking powder 1/2 tsp salt

Sift together dry ingredients and add to wet mixture. Beat until just wet.

Add 2 cups chopped, peeled apples and stir in well.

Pour into greased and floured tube pan.

Bake at 350 about 1 hour.

Test for to make sure it is done before removing from oven.

Make ahead of time and freeze. I usually make two at a time and
freeze them for special occasions.

Butter Pecan Fudge

Butter Pecan Fudge

About 5 dozen squares
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar

Coat an 8-inch square baking dish with nonstick cooking spray.
In a large saucepan, bring the butter, heavy cream, granulated
sugar, brown sugar, and salt to a boil over medium heat, stirring
frequently.

Allow to boil for 5 minutes, stirring constantly, then remove pan
from the heat. Stir in the pecans and vanilla. Add confectioners'
sugar and stir until smooth and well combined. Spread mixture
into the baking dish.

Allow to cool to room temperature then cut into 1-inch squares
and serve, or store in an airtight container until ready to serve
or wrap for gift-giving.

White Fudge

White Fudge
3 cups sugar
1 Tablespoon Corn Syrup
1 cup cream or milk
chopped nuts
1 teaspoon vanilla
2 Tablespoons butter

Mix together sugar, corn syrup and milk in medium saucepan.
Bring to boil and cook to soft ball stage (when a drop is placed
in ice water it forms a soft ball). Add butter. Set pan in a bowl
of water to cool. Beat with a wooden spoon or on low speed
with mixer until it starts to show signs of setting and is no
longer glossy. Add vanilla and nuts. Spread on platter or in
pan. Cool until set and cut into small serving size squares.
Sometimes I add a spoon or two of crunchy peanut butter
instead of the chopped nuts, and it is great peanut butter fudge.

Fudge always makes a nice dinner or holiday gift when
placed in paper cups and a pretty tin or box.

Crazy Chocolate Marshmallow Cake

Great Wiki How to here:
http://www.wikihow.com/Bake-a-Crazy-Chocolate-Marshmallow-Cake

Pumpkin Cake

Pumpkin Cake

4 eggs beaten well
2 C. sugar
2 C. pumpkin (canned)
1 1/2 C. oil 3 C. flour
2 tsp. baking soda
2 tsp. baking powder
4 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1C. walnuts (coarsley chopped)

Sift all dry ingredients together & set aside.
Add sugar to beaten eggs, mixing well, then add pumpkin & oil, blending well.
Add flour mixture, a small amount at a time, then add nuts, mixing well.

Bake in a well greased bundt/tube pan at 350 degrees for approx. 60 mins
or til cake is done.
Cool approx. 15 mins, then invert onto wire racks to finish cooling.
When cake is completely cooled, I use a small strainer & spoon to sprinkle
powdered sugar on top.