Bacon Wrapped Chicken

MMM, so good! Lyndon turned 30 this fall so we had a few parties for him and I planned each menu to be his favorite foods. Which of course includes lot's of chocolate and BACON! This was the only appetizer that I made for each party because they were just that good. You seriously have to try these... 

 

 

Sorry about the picture quality, I had to make it quick before they were all gone ;)

Bacon Wrapped Chicken

2 boneless, skinless chicken breasts
1 -16 oz. package sliced bacon (I used double smoked, maple flavored and original, and all turned out great)
2/3 c. firmly packed brown sugar
2 Tbsp. chili powder
1/2 tsp. cumin

Cut chicken into bite-sized pieces.
In a small bowl, mix brown sugar, chili powder and cumin.
Cut slab of sliced bacon into thirds.
Coat a rack or broiler pan with cooking spray, and place on top of foil-lined cookie sheet (makes clean-up a breeze ;) )
Make an assembly line: Chicken, wrap with bacon, push a toothpick through to hold it together, roll/rub in chili powder mixture and place on rack.
-- To make ahead, I did all the wrapping, then put in a container in the fridge, so after all the guests arrived I just had to pop them on the tray and put in the oven, it worked great!
Bake at 350 for 25 min, or until bacon is crisp.

Really quite an easy appetizer and your guests(husband) will be impressed.

Big & Chewy Peanut Butter Cookies

I love the hint of honey you can taste and the extra flavor the whole wheat flour adds. I have also upped the whole wheat flour ratio to 2c. whole wheat, 1c. white and they still turned out great!

 

Big & Chewy Peanut Butter Cookies

1c. butter, softened
1c. brown sugar, packed
1c. crunchy peanut butter (I've used smooth too)
1/2c. honey
2 tsp. vanilla
2 large eggs
2c. all-purpose flour
1c. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt

1c. salted peanuts, topping (optional)

Cream butter and sugar. Then cream in peanut butter, honey, vanilla and eggs. Combine the dry ingredients and mix into creamed mixture until just incorporated. Drop by 1/4 cup-fulls onto baking sheet, and either press 4 peanuts on top or put a criss-cross pattern on top with a fork. Bake at 375 for 12-15 minutes. Transfer to a wire rack (or your counter) to cool.

Chocolate Oatmeal Chews

These are my go-to squares when I am in a hurry or doing a lot of baking and need something quick for the freezer. They are so quick to whip up, taste delicious, freeze well, but never last long around this house. Hope your family enjoys them as much as we do.

 

Chocolate Oatmeal Chews

3/4 c. margarine
1 c. brown sugar
1 1/4 c. flour
1 1/2 c. oatmeal
1/2 tsp. baking soda
1/2 tsp. salt
4 c. mini marshmallows
1 c. chocolate chips

Cream margarine and brown sugar together until light and fluffy. Combine flour, oatmeal, baking soda and salt, add to creamed mixture and mix well. Set aside about 1 cup of crumb mixture for the topping and press the rest into a greased 9x13. Sprinkle marshmallows and chocolate chips over the base and then sprinkle that with the reserved crumb mixture. Bake at 375 for 20-25 minutes until golden brown.

Creamy Chicken Taquitos

These are way better than the store bought version and don't take much longer to whip up. The kids (and hubby) love them and are easy enough to make that they can help along. In fact my little baker wrapped these ones up for me tonight ;)

 

Creamy Chicken Taquitos

1/3 c. cream cheese (I use 1/2c. because that's usually what I have laying around)
1/4 c. green salsa (once again red is what I have so that is what I use)
1 Tbsp. fresh lime juice (or bottled ;) )
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. cilantro (we aren't cilantro people so I omit and add more green onions)
2 Tbsp. sliced green onions
2 c. cooked and shredded chicken
1 c. grated pepperjack cheese (or cheddar ;) )
12 small corn or flour tortillas
cooking spray
kosher salt

Preheat oven to 425, and line a baking sheet with foil and cooking spray (I use my silicone liners and they work great). Heat cream cheese so it is soft, and add salsa and spices, mix well. Then stir in cilantro, onions, chicken and cheese. Place about 3 Tbsp. on bottom 1/3 of each wrap, roll up tightly and place seam side down on baking sheet. Spray tops with cooking spray and sprinkle with salt. Bake for 15 minutes or until crisp and edges start to brown.
Can serve with sour cream, salsa or guacamole, but we think they are awesome just the way they are, enjoy!

Pineapple Pie

I thought this sounded so interesting when I seen the recipe (can't remember where I found it though). Not only is it super easy to whip up, it is delicious! I made it for the guys in the field tonight (they're seeding wheat), and not an hour later a truck drove up on the yard asking 'if they're was possibly another piece of pie leftover?'

 

Pineapple Pie

9-inch pie crust, unbaked
3 eggs
1/3 c. butter, melted
1/2 c. pineapple juice (drained from the can)
2 Tbsp. lemon juice
1 c. sugar
1/4 c. flour
1/4 tsp. salt
1 -20oz. can crushed pineapple, drained (save the juice)

Lightly beat the eggs, add in melted butter, pineapple and lemon juice and blend. Mix in the sugar, flour an salt and beat until smooth. Stir in the drained crushed pineapple and pour mixture into the crust. Bake at 400 for ~40 minutes or until set.

See, easy peezy ;)

Peanut Butter Truffle Brownies

I made these for our Mother's Day BBQ and there are so good (and rich ;)). My husband thought they tasted like Reese Pieces, and needless to say they were all gone within 24 hours!

 

Peanut Butter Truffle Brownies

Brownies:
1 c. butter, melted
2 c. sugar
3 eggs
3 tsp. vanilla
2/3 c. cocoa powder
1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder

Peanut Butter Filling:
1/2 c. butter, softened
1/2 c. creamy peanut butter
2 c. icing sugar
2-3 tsp. milk

Ganache Topping:
1/4 c. creamy peanut butter
2 c. semisweet chocolate chips
1/4 c. butter
2 Tbsp. heavy whipping cream

Add the sugar to the melted butter and beat in the eggs and vanilla. Mix in cocoa, salt and baking powder, then add the flour till just combined. Pour into greased and parchment lined 9 x 13 pan. (I greased a metal 9x13, then lined with parchment and greased that too, came out slick as ever) Bake at 350 for 25-30 minutes. Then let cool before topping.
Beat peanut butter filling ingredients till smooth and top cooled brownies, then put in the fridge for about an hour until set. While the filling is setting combine the ganache ingredients in a saucepan and slowly melt together and combine. Pour/spread over the peanut butter filling and return to fridge to set.

Cream Puffs

I know these look intimidating but they really aren't that hard to make, and they taste so good fresh. For an even easier finish just dust them with icing sugar or leave off the garnish altogether. 

 

Cream Puffs

1 c. boiling water
1/2 c. margarine
1/4 tsp. salt
1 c. flour
4 eggs
whipped cream

Combine water, margarine and salt in a medium saucepan, stir to melt margarine and bring to a boil. Add flour all at once and stir vigorously until it forms a ball and pulls away from the sides of the pan. Remove from heat. Add eggs, one at a time, beating thoroughly after each is added. Drop by spoonful's onto greased baking sheet (leave room for them to expand). Bake at 425 for 30 minutes. (They should look dry) When cool you can either pipe whipping cream into each puff or cut off the tops and fill with whipping cream.
To garnish: you can melt chocolate in microwave and drizzle on top, dust with icing sugar or enjoy them as they are.