Monday, June 10, 2013

Hawaiian Chicken Kabobs

We first had these kabobs at Tara's luau birthday party, but enjoyed them so much it will now become a staple summer grill food at our house! Super yummy served with rice and veggies.

Hawaiian Chicken Kabobs

Ingredients:

1/2 C reduced sodium soy sauce
1/2 C unsweetened pineapple juice (we used the juice from the pineapple chunks below)
1/4 C vegetable oil
1 T. brown sugar
1 t. garlic powder
2 t. ground ginger
1 t. dry mustard
1/4 t. freshly ground pepper
1 1/2 lbs. boneless, skinned chicken breasts, cut into 1 in. cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 large green pepper, cut into 1 in. pieces
12 medium sized fresh mushrooms
18 cherry tomatoes
1 medium onion cut into chunks (our addition)
3 C. hot cooked rice

Combine first 8 ingredients in a saucepan, bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish, add chicken. (My hubs uses a baggie.) Cover and marinate at least 1 hour in the refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushroom, tomato and onion on 12 7-inch skewers.  Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade.  Serve over hot cooked rice.

Yield: 6 servings.
Recipe Given by: Cooks.com


Saturday, June 8, 2013

Poppy Seed Chicken

I first had this dish at our Small Group Bible Study and my family begged me to get the recipe. It's a tasty dish  - great for a potluck or meal to someone in need.

Poppy Seed Chicken

Ingredients:

4 chicken breasts, cooked & cut into bite-size
1 can cream of chicken soup
1 C sour cream
1/2 t. garlic powder
1/2 t. onion powder
1 T. soy sauce
1 tube of Ritz crackers, crushed
1 stick of butter, melted
2 T. poppy seeds

Mix together the chicken, cream of chicken soup, sour cream, and spices. Pour into a glass 9x13 inch dish.  Mix the Ritz crackers, melted butter and poppy seeds. Sprinkle on top of the chicken mixture. Bake at 350 degrees for 35-40 minutes.

Serve over rice.

Recipe Given by: Susan Rebeiz


There are lots of Poppy Seed Chicken recipes on the web, like this one
I just might give a few of them a try and see which one we like best.

Saturday, June 1, 2013

Butterfinger Cookies

There's a new treat in town (my little home-town, that is.)

I like a good warm cookie, but I would say that cookies, in general, don't temp me. I can pass up a cookie.  However, this one might just be the ONE...the one that does me in. I love it's peanut-y goodness and the delicious chunks of Butterfinger. When you open the container the nutty goodness greets you and the chewy cookie calls your name...at least mine.  Enjoy!

Butterfinger Cookies

Ingredients:

1/2 C butter, softened
3/4 C sugar
2/3 C packed brown sugar
2 egg whites
1 1/4 C chunky peanut butter
1 1/2 t. vanilla extract
1 C flour
1/2 t. baking soda
1/4 t. salt
5 Butterfinger candy bars (2.1 oz each), chopped

In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 in. balls and place on greased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.  Cool on wire racks.

Yields: 4 dozen
Recipe by: Taste of Home

So Yummy!