Potato & Ham Soup

I had LOTS of leftover ham so I decided to throw this soup together....it is DELICIOUS!!!

Ingredients:
Ham (chopped up - about 1 1/2 cups)
dried onion (about a tablespoon)
celery seed (a few dashes)
salt/pepper (to taste)
garlic powder (about a teaspoon)
carrot (one large - chopped)
4 small potatoes (peeled and chopped)
3 cups of water
3 chicken bullion cubes
2 cups of milk
1/2 stick of butter
3 tablespoons of flour

Directions:
In a big pot add potatoes, ham, carrots, water, dried onion, garlic powder, celery seed, salt/pepper and bring to boil. Let boil for about 10 minutes (until the potatoes are tender). Next add the chicken cubes and stir to dissolve...turn pot down to a simmer. In another pot (small one) melt butter (med heat) then whisk in flour to make a thick paste....once it's thick add the milk slowly, while continuing to whisk. Bring heat up to a med high heat on the milk...and whisk until it starts to thicken. Once it's thick add the milk mixture to the potato soup. Stir together and let simmer for about 15 minutes...add any salt or pepper if needed for taste:-)

Serve with cheese and green onions on top...YUM!!!!!!!!

Cinnamon Almonds - Crock Pot

OMG...these ROCK! They are just like the ones you get at the fair. I am IN LOVE!!!!!!!!!!!! Easy to make too:-) The only thing I have to say about them...is keep stirring about every 20 minutes or they will burn...and make sure you spread them out on foil or something so they can harden. If you don't spread them out they will harden in big clumps...and you don't want that. This was my first attempt at making these are they turned out perfect...it's easy...just keep an eye on them!

Ingredients

• 1 1/2 C. Sugar
• 3 Tbsp. Cinnamon
• 1/8 tsp. Salt
• 1 Egg White
• 2 tsp. vanilla
• 3 1/2 Cups Almonds
• 1/4 C. Water

Directions

1. In a medium sized bowl, mix together sugas, cinnamon, and salt. Set aside.
2. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture.
3. Add cinnamon mixture to the almonds and toss until coated.
4. Thoroughly spray the stoneware of your large crock pot. Add the mixture of almonds and sugars to the crock pot and turn it to high
5. Cook ( with the lid on ) 1 1/2 hours, stirring every 20 minutes. In the last 15  minutes, add the 1/4 C. of water and stir well. Stir really well, especially as it gets later in the cooking process.
6. Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
7. Once the almonds have cooled store them in an air tight storage container and enjoy as you wish!!!!

Roasted Broccoli

This is the best broccoli I have ever put in my mout....mmm...mmm.mmmm:-)

Cut fresh broccoli up into bite size pieces  spread on cookie sheet. Drizzle olive oil, salt, pepper and crushed garlic...mix together. Bake in pre-heated 425 oven for about 15-20 minutes...turning once. Once the broccoli is fork tender and starting to brown, it's done. Pull it out and squeeze a little lemon juice all over it...and shred a little fresh parmesan on top too....YUM!!!!

Parsley Garlic Grilled Chicken

So, I totally bought parsley instead of cilantro...OOPS! Had to make up a recipe....and it turned out AWESOME!!!

Ingredients:
2 chicken breasts
1 cup fresh parsley
2 tbsp soy sauce
4 garlic cloves (roughly chopped)
3 tbs olive oil
2 tbsp teriyaki sauce
few dashes of pepper
few dashes of Thai chili sauce

Mix everything above in a food processor (except chicken)...then pour marinade over chicken and let sit for at least 30 minutes.

Grill chicken for about 3-4 minutes on each side or until chicken is done...ENJOY!!!
This is really a great recipe....doesn't need any sauce or anything to go with the chicken. It's healthy too!!!

Mummy Cupcakes

These were super simple...and they turned out super cute! I just made a regular batch of chocolate cupcakes and put the icing on in a mummy pattern. Then I added black gel dots and red sugar dots for hte eyes...that's it!!!

Roasted Pumpkin Seeds

These are pretty darn tasty! I was suprised:-) Super easy too!!!

First off...Happy Halloween everyone!!! Here is our pumpkin this year:-)

Roasted Pumpkin Seeds:

Scoop seeds out of pumpkin and rinse under cold water...getting all of the stringy stuff off of them.
Spread out on roasting pan and sprinkle with salt, cumin, garlic powder and chili powder. Toss together to coat all of the seeds and roast in 350 oven for about 30 minutes....or until the seeds are toasted brown. They will smell awesome too....so you will know they are done:-) I tossed them around on the pan about half way through the cooking. ENJOY!

Beef Stew

Perfect Fall Supper!!!

Ingredients:

• 1 lbs boneless chuck roast, cut into 2-inch pieces
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 tbsp freshly ground pepper
• 1 yellow onions, cut into 1-inch chunks
• 2-3 tbsp cup flour
• 2 cloves garlic, minced
• 1/2 cup red wine
• 3 cups beef broth
• 1 bay leaf
• 1/2 tsp dried thyme
• 3 carrots, peeled, cut into 1-inch slices
• 2 large russet potatoes, peeled and cut in eighths

DIRECTIONS

1. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
   
2. When it begins to smoke slightly, add the beef and brown very well. Add the salt and pepper as the beef browns.
   
3. Once browned, remove the beef and set aside.
   
4. Add the onions and sauté for about 5 minutes, until softened.
   
5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
   
6. Add the garlic and cook for 1 minute.
   
7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
   
8. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, and the beef.
   
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
   
10. Add potatoes and carrots and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
    
11. Turn off heat and let sit for 15 minutes before serving. 

ENJOY! This is wonderful stew!!!

Re-fried Beans (Crockpot)

I LOVE re-fried beans. It has taken me a few tries....but I have finally figured out how to make them just the way I like them:-) They are delicious!!!!!!

I didn't use measurements....so bare with me on this. You might have to just play with the seasoning until you get it just the way you like it.

Ingredients:
Dried pinto beans (about 2 cups)
1/2 tbsp garlic powder
1/2 tbsp dried onion
1 tbsp chili powder
1/2 tbsp cumin
1 tbsp chopped jalapeno
2-3 cups of water

Directions:
Put beans into crockpot. Cover them with water. You want the water about 1/2 inch about the beans. Add all of your seasonings and stir. Cover and turn on high for 5-6 hours or until beans are tender. You might have to add water as they cook if they look like they are getting a little dry. Once the beans are tender, get a spoon and spoon out extra moisture(keep on the side in a bowl). Mash the beans with a fork...or potato masher...or heck, you could probably use a blender..lol. I used a fork which I am sure is the hardest way...but it worked! Once you have them all mashed up you can add back in the sauce that you took out...as need to get the right texture of the beans.

These are really yummy!!!! I am not sure my hispanic friends would approve...lol. I might be doing em' all wrong:-) But they ROCK!!!!!!!!!!!!!

Sloppy Joes

Who doesn't love sloppy joes??? YUM!!! I have always bought the can stuff....but tonight decided I would make my own. It's so easy...and is SOOOO much better than the can stuff. Try this...and you will never eat the can stuff again. Not to mention it's much healthier for you when not used from the can. The more processed the worse it is for you:-(

Ingredients:
1 pound ground beef (or turkey)
1 small yellow onion (chopped)
3/4 cup ketchup
pepper
1 1/2 tbsp mustard
1 1/2 tbsp sweet pickle relish
1 tsp garlic (dried)
2 tbsp Worcestershire sauce
1 tbsp BBQ sauce
1 tbsp vinegar (any kind will do)

Directions:
Saute onion for a few minutes in pan (with a bit of olive oil) and then add the beef. Cook until done...then drain grease and return beef to pan. Add in all remaining ingredients...stir...taste (you might need to tweek it a little to your liking). Simmer for about 15 minutes...serve open face on buns. Toast in oven with cheese on top. YUMMY!!!!!

I added a little BBQ sauce for flavor...but if you leave out the BBQ sauce it's more like the regular sloppy joe flavor.

Kids will eat these bad boys up! Hope your family enjoys these as much as we do!!!

Boneless Bird

Ok...I have NO idea why my Mom calls this boneless bird...it's boneless....but it's not a bird...hmmm. Either way it's soooo delicious and easy to make!!! ENJOY

Ingredients:
1 small can of tomato paste
1 small can of tomato sauce
2 cans of beef broth
salt/pepper
1/2 cup red wine
1 tbsp dijon mustard
2 bay leaves
2 carrots(you can use anything you want for this part)
1 package of beef round (tenderized)
2 tbsp olive oil

Directions:
Slice each beef round into strips that are about 2 inches wide and 3-4 inches long. Brush each strip with Dijon mustard and salt and pepper both sides. Place whatever veggie you are using to put in the middle (I used carrots) on top of the strip and roll the beef around the carrot. Continue with all beef strips.Secure each with tooth pick.

Put oil in pan and bring to med high heat. Brown each rolled up strip on all sides. Remove after browned and place on paper towel.

Poor wine in pan to deglaze... whisk around to get all the bits up off bottom of pan (that's the good stuff). Whisk in tomato paste and sauce until mixed together. Add the beef back to pan. Poor in enough beef broth to bring the liquid to almost cover the beef rounds. You  might not have use both cans of broth. Put in 2 bay leaves. Cover pan and put in a 325 oven for at least an hour. I usually let it cook for about an hour and a half.

You can serve these over rice....but I used egg noodles this time...and it was awesome! Very hearty...tasty....and easy to make:-) ENJOY!!!

Energy Bites

These are super easy to make, and are a great afternoon snack when you start to get tired...and need a little pick me up! Keep them in the fridge so they will stay together and will be easier to handle.

Ingredients:
1 cup (dry) oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter ( I use natural peanut butter)
1/3 cup honey
1 tsp. vanilla

Mix everything together and roll into small balls...about the size of a bouncy ball (lol...that's all I can think of). Put a layer of wax paper in the bottom of a plastic container and place each ball in the container. Store in fridge and eat 2 for an afternoon snack. DON'T eat more than 2 a day....that's all you need. You will want to eat all of them....if you do...this goes from being a healthy snack...to a bad snack...go it???? ENJOY!!!

Croutons

Homemade croutons are so much better than store bought....and a lot less expensive too! Try these out...you will love them:-)

Buy bread that is on a the clearance shelf at the store. You want bread that is about to go stale...it makes for crunchier croutons. I bought a loaf of asiago cheese bread for $1.69. I cut up half of it...and put the other half in the fridge (so it will last longer) and use it for toast in the morning. Asiago cheese bread makes REALLY good toast...just fyi:-)


Ingredients:
1/2 cup olive oil
2 tsp pepper
2 tsp salt
2 tsp dried parsley
2 cloves of fresh garlic chopped fine
1/2 cup freshly grated parmesan


In a small bowl mix together olive oil, salt, pepper, garlic and parsley.

Slice up the bread into small pieces (pretty thin). Brush the olive oil mixture on each piece, front and back. Sprinkle fresh parmesan on top of each piece of bread. Place on baking sheet and bake for about 15 min. at 350 or until the bread is lightly browned and crispy (you can turn them once if you want....but you don't have to). Pull out of oven...let cool, then chop up into crouton size pieces. Store in an airtight container and enjoy throughout the week on your salads. YUM!!!! These are sooooo good! It's hard to save them for a salad...I just want to snack on them...lol.

Country Fried Hamburger Steak with gravy

All I can say is yum...comfort food!!!!

http://www.food.com/recipe/country-fried-hamburger-steaks-with-gravy-338883

Banana Split Cake

Found this recipe on Pinterest...YUM! I am taking it to family supper tonight...hope it's as good as it sounds:-)

Love her blog: http://www.browneyedbaker.com/2012/04/25/no-bake-banana-split-cake-dessert/

Breakfast Burritos

These are soooo yummy! You can make as many as you need on Sunday...and have a quick, yummy breakfast every morning of the week. Beats heating up nasty ole' pop-tarts...or eating sugar (cereal/donuts..etc...) for breakfast.

Ingredients:
8 eggs
salt/pepper to taste
1/2 cup cheddar cheese (or any other cheese)
turkey sausage links (kroger brand are the best!)
9-10 tortillas

Directions:
Cook sausage on med heat in skillet.While the sausage is cooking mix up eggs with salt and pepper. When sausage is done turn heat down to med-low and add eggs. Stir eggs to cook. Add cheese right before the eggs are done...pull off heat. Taste and add more salt and pepper if needed:-)

Tortillas - I heat them because they are easier to work with warm...but you don't have to. Divide up egg mixture and put in tortillas...roll them up then wrap in plastic wrap. Put the burritos in fridge and enjoy in the mornings for a quick breakfast.

To heat: Take out of plastic and wrap up in paper towel. Heat for about 30-45 seconds in microwave...ENJOY! Add salsa or whatever you like...or just eat them the way they are!

Mexican Casserole

I made this with the leftovers I had from chicken tacos:-) It was delicious!

Ingredients:
Shredded Chicken
1 cup cooked white rice
1 cup re-fried beans
1 cup cheddar cheese (plus more for top if you want)
5-6 corn tortillas
1/2 cup sour cream
1/2 cup salsa
1/2 cup corn
You can add anything else you want to this. These measurements are estimate...I just used what I had.

Layer everything until casserole dish is full. Top with cheese and bake on 350 for about 35-45 minutes. Serve with slices of fresh avocado on top....YUM!!!!

Chicken Tikka Masala - Indian Food

This was soooo yummy! I would only change one thing. I would add about 1/2 tablespoon less of the garam masala spice...that's it! Looking to try something new!! Check this out...this is a whole new world of flavors!

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro 
•  
• 
  
  Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
  Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
  Next you are going to add about 3 tablespoons Garam Masala spice. Next add in can of diced tomatoes. Cook...and stir scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
  
  After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro.
  
  Cook rice according to package...serve on top of rice with Nan and Raita...YUM!!!!
  
  http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
  
   

Frappuccino

2 Tbsp sugar
1 tsp instant coffee
1/4 cup hot water
1 1/4 c. milk
1/4 tsp vanilla extract

In a protein shaker bottle, add sugar, instant coffee and hot water. Swirl to dissolve sugar and coffee. Add in the milk and vanilla. Tighten lid securely and shake to mix well.
It's that easy! ENJOY!

I used peppermint mocha instant coffee to make this a peppermint Frappuccino....YUM! You can also add whip cream with chocolate bits on the top if you want!!

NO CREAM Pasta Primavera

This was very filling...and tasty!

Ingredients

• 1 (12 ounce) package penne pasta
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 carrot, julienned
• 1/2 red bell pepper, julienned
• 1/2 pint grape tomatoes
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 5 spears asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/2 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 1 tablespoon butter
• 1/4 large yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tsp dried parsley
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain. Save about 1/2 cup of the pasta water.
3. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, or until tender.
4. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

Garlic Chicken

YUM!!! Is about all I have to say about this....mmmm....it was really good!

Ingredients:
4 chicken breasts sliced in half
2 cups flour
1 lemon, juice and peel
3 1/2 Tbls. prepared minced garlic
pure olive oil
onion powder
cajun seasoning
black pepper
dried oregano
dried parsley

Directions:
Put flour in plastic freezer bag...add chicken....shake to coat all chicken with flour. Pull chicken out and set on a plate. Pour olive oil in pan...and heat to med high heat. Add garlic...once the oil starts to bubble...add all chicken to pan. Sprinkle all seasonings on top of chicken...enough to coat...and add good flavor. Cook chicken 4-5 minutes and turn....put all seasonings on that side too....repeat this process a few times until the chicken is brown and cooked through. Add lemon zest and juice at the end...right before it's done. It adds a nice lemon flavor to the chicken.

ENJOY!

Asian Slaw with Ginger Peanut Dressing

Found this on Pinterest...it's killer!!!!
Ingredients
For the Dressing
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar*
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
½ teaspoon salt
½ teaspoon Sriracha sauce (Thai hot sauce…optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
½ cup chopped salted peanuts (you can also leave them whole)
½ cup loosely packed chopped fresh cilantro

Directions
1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Broccoli, Cheese and Corn Chowder

YUM!!! I threw this together in about 15 minutes...let it sit on the stove on low for about an hour...and it's SOOOO GOOOD! Had NO idea it would turn out like this:-)

Ingredients:
1 head of broccoli chopped
1/2 stick butter
1/2 large onion chopped
2 cloves garlic chopped
salt pepper (to taste)
2 cups of shredded cheddar (yes I said 2...YUM)
1 cup chicken broth
3-4 tbs flour
2 1/2 cups milk
2 cans of corn (drained)

Directions:
Put butter in pot...once melted...add onions and garlic...saute for about 5 minutes...then add flour. Stir around until mixture is thick and pasty. Add chicken broth, milk, broccoli, cheese and corn. Stir and let simmer for about 5 min...salt and pepper to taste. Then leave on stove for about 30-45 minutes...long enough to let the broccoli soften and the flavors to blend...mmmm...this is really good!

Love me some pork butt!!!

I work from home 3 days a week and like to make hearty meals when I can:-) Today I put a pork butt on the crock pot during my lunch break. It will be PERFECT when it's time for supper!!!
It's about a 4-5lb butt (or shoulder) bone in! I put it in the crock pot on high...season it with onion, garlic powder, pepper, Lawry's seasoning, ground red pepper (rub all of those into the roast really well)...then poor about an inch of water around the roast....put a few spoons full of chopped jalapeno on top of the roast...cover and let cook for about 4-6 hours...until it's for tender:-)
When it's done...pull the roast out...poor out almost all of the liquid (saving about 1 cup),,,shred the meat...put back in pot,...add BBQ sauce and some of the liquid if needed....mix together and serve on buns! YUMMY!
 I will add a picture tonight once it's done!

Glazed Carrots

Ingredients:
baby carrots (whatever you need for supper)
1/3 cup water
1 tablespoon honey
2 tablespoon butter
salt/pepper
1 tablespoon lemon juice
1 teaspoons parsley

Directions:
Combine carrots, water, honey, butter and salt in sauce pan. Bring the simmer of med heat. Cover and let cook for about 10 minutes. Remove top and let sauce thicken  a little and make sure carrots are tender. Sprinkle with pepper and parsley...serve!

Parmesan Tomatoes

Ingredients:
2 tomatoes sliced very thick
1/4 cup freshly grated parmesan
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
pepper to taste
1 teaspoons olive oil

Directions:
Place sliced tomatoes on baking sheet. Preheat oven to broil. Brush tomatoes with olive oil, top with cheese and salt and pepper. Broil long enough to brown cheese...done!

Lemon Garlic Chicken

This chicken was so good...and moist! LOVED IT! Will start making this often:-)
I used chicken tenders because that's what I had....worked great!

Ingredients:
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
salt/pepper
4-6 chicken tenders

Directions:
Combine first 6 ingredients in a mixing bowl. Whisk and then add chicken...let sit in fridge for up to 6 hours. I just did it for about 30 minutes and it was still great!
Preheat skillet to med high heat. Cook chicken turning once until it's browned and cooked through. Serve!!

Fried Pickles

Ingredients:
Sliced dill pickles
Mesa Corn Flour
Flour
pepper
cayenne pepper
garlic powder
1 cup of buttermilk (or more if you are doing TONS of pickles)
vegetable oil 1 inch in pan

Directions:
Heat vegetable oil to 350 (hot)....but it shouldn't be smoking...I used med-high on my stove and ended up turning it down to medium.
Put 1/3 cup of each four in bowl...add spices and mix together. Drain a few handful of pickles and pat with paper towel to make sure they are dry. Poor buttermilk in bowl...add pickles. Let them sit in the buttermilk for about 10 minutes. Pull pickles out one by one and roll them around in the flour mixture until they are covered...set on separate plate. (You can do the whole shake in plastic bag too if you want...that would work)Once you are done with all of the pickles add each one slowly to the hot oil (make sure it's bubbling)....cook pickles in batches of about 5-10 at a time. Cook for about 1-2 minutes until they are brown...remove and put on paper towel to drain. Serve with ranch...YUM!!!!

Sweet Bacon Chicken

This is REALLY easy...and very tasty!!

3 chicken breasts cut in half

6 bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 2 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.