BAKED STICKY HONEY CHICKEN

BAKED STICKY HONEY CHICKEN Nonstick cooking spray One 3-pound chicken, cut into 10 pieces Kosher salt and freshly cracked black pepper 1/4 cup honey 1/4 cup Dijon mustard 1/2 stick melted butter Juice of 1 lemon Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and spray with nonstick spray. Sprinkle the chicken on both sides with salt and pepper. Combine the honey, mustard, melted butter and lemon juice in a large bowl. Toss the chicken through the mixture and place skin-side up on the prepared baking sheet. Sprinkle with more salt and pepper. Bake until the chicken is fully cooked and an instant-read thermometer reads 165 degrees F, about 40 minutes. NOTE: Seleta used all chicken legs and said it needed to be cooked an additional 15 minutes at 400 on her oven to reach the 165 degrees!

Cherry Dream Cake (perfect for Valentines Day)

Cherry Dream Cake (perfect for Valentines Day) 1 package white cake mix (regular size) 1 package (3 ounces) cherry gelatin 1-1/2 cups boiling water 1 package (8 ounces) cream cheese, softened 2 cups whipped topping 1 can (21 ounces) cherry pie filling Prepare cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes. In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving. Yield: 20 servings. By recipe and photo

Crunchy Pecan Apple Pie

Crunchy Pecan Apple Pie Makes (2) 9" Crusts 1 1.2 cups all purpose flour 3/4 teaspoon salt 3/4 cup butter 4-5 tablespoons cold water Filling 6 or 8 large Honey Crisp or Granny Smith apples, peeled, cored and thinly sliced 1/2 cup brown sugar 2 Tablespoons all purpose flour 1 teaspoon ground cinnamon Crumble 1/2 cup crushed pecans 1/2 cup ground almonds 1/4 cup butter 1/4 cup brown sugar Topping Vanilla ice cream Measure the flour into a mixing bowl and mix in the salt, add in the butter. With a pastry blender or two knives, cut in until you have it the consistency of coarse meal. One spoonful at a time, sprinkle with the cold water. Mix lightly with a fork until the dough clings together and cleans easily from the bowl. Separate into two evenly sized flattened balls and chill until you are ready to use. Use a lightly floured surface or a pastry cloth and lightly floured rolling pin. Roll each of the flattened balls. If you only require one for the recipe, then just do one and you can freeze ( in freezer bag or plastic wrap) the other until you need it. If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust. Roll out the crust so it is about 1" larger than the plate you are putting it in. Roll the pastry over your rolling pin and transfer it to the pie plate. Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry. Preheat oven to 375. Prepare your top crumble by crushing the nuts with a food processor. Leave some bigger chunks too. Mix in the brown sugar and butter, and blend well. In a large bowl, toss the apple slices with the brown sugar, flour and cinnamon. Add the apple mixture to the unbaked crust. Place on the middle rack of oven. Bake for 20 minutes, and then open the oven, take out your pie and evenly sprinkle on the crumble. Bake for another 25 minutes, until the crust is golden and the juices are bubbling. Serve warm with vanilla ice cream.

No Bake Coconut Snowballs

No Bake Coconut Snowballs 1 3/4 cups unsweetened shredded coconut 3 tsp coconut oil 3 tbls maple syrup 2 tbls unsweetened coconut milk 1/2 tsp vanilla extract 1/8 tsp salt organic dark chocolate Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined. Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter. Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week. Bring to room temperature before serving. Chocolate Snowballs If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes

Honey Butter Pork Tenderloin

Honey Butter Pork Tenderloin 4 tbs butter 2 tbs honey 1 1/2 pounds pork tenderloin, trimmed 1/2 tsp Cajun seasoning 1/2 tsp black pepper 3/4 cup water Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn. Place pot in oven and roast uncovered for 15 - 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve. NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.

Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake 1 can cherry pie filling (20 oz) 1 can crushed pineapple (16 oz) 1 box Yellow Cake mix 1/2 - 2/3 cup Chopped Walnuts 1/2 cup of butter (1 stick) Lightly spray a bundt pan, or pan of choice. Layer the bottom with the entire can of cherry pie filling On top of the cherries, layer the crushed pineapple, juice and all. Sprinkle the (dry) cake mix over the cherries/pineapple evenly. Cut a stick of butter and place pats of butter on top of the dry cake mix Sprinkle walnuts over butter (as much as you want) Bake at 350 degrees for 45-55 minutes. Ovens may vary. You know it is done when the top is a nice golden brown. Serve warm with whip cream or ice cream on the side.

CHICKEN CABBAGE STIR FRY

CHICKEN CABBAGE STIR FRY 3 chicken breast halves 1 teaspoon vegetable oil 3 cups green cabbage, shredded 1 tablespoon cornstarch 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 1/2 cup water 1 tablespoon soy sauce Red bell pepper Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and sauté 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute. Refrigerate leftovers within 2 hours.