apricot mustartd chicken glaze

i made this last night and it was so delish, i had to make sure to document it before i forgot it. it is really simple, but very tasty.

equal parts mustard and apricot preserves
splash of lemon juice
salt, pepper, and thyme seasonings

pour over chicken breasts and bake at 350 until juices run clear. loved it.

Wheat Bread

Top rated on all recipes, 1/2 white 1/2 whole

INGREDIENTS

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Scotcheroos

1 c light corn syrup
1 c sugar
1 c peanut butter
6 c rice crispy cereal
1 pkg semi sweet morsels
1 c butterscotch chips

1. Place corn syrup and sugar in sauce pan and cook over medium heat, stirring frequently until sugar dissolves and mixture begins to boil.
2. Remove from heat and add peanut butter- mix well.
3. Add cereal, mix until well coated.
4. Press into 9x13 greased pan.
5. Melt chocolate and butterscotch chips in saucepan on low until melted. Spread evenly, let cool, and cut into squares.

This is a treat I did NOT grow up with, and I was in heaven. Mmm, mmm, mmm....

White Chili With Chicken

I tore this recipe out of a magazine and made it over conference weekend. It only takes about 30 minutes to make it, and it was scrumptious! Even Jared who hates soups and especially onions, loved it. I will use this for the next chili cook off!


Ingredients
3 T olive oil
1 large onion, chopped
2 t chili powder
1 1/2 t cumin
1 t oregano
2 garlic cloves, minced
2 (15 ounce) cans white kidney beans, drained and rinsed
3-4 cups diced cooked chicken
1 cup frozen corn kernels
1 (7 ounce) can green chilies (mild)
2 cups chicken broth, plus more for thinning if desired
1/4 t salt
2 T butter, softened
1.5 T flour pepper
3-4 T Half and Half grated Monterey cheese (optional)
crushed tortilla chips (optional)

1. Warm the oil in large sauce pan over medium heat. Add onion and saute, stirring often, about 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, and green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer, and allow it to continue to simmer partially covered for about 10 minutes. 2. In small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. To thin, add more broth. To thicken, add Half and Half. Serve chili hot, topped with cheese and crushed tortilla chips. Serves 6.