Christmas Crack

2 cups each:
M and M's
square pretzels
peanuts
plain cheerios
rice or corn chex cereal

2 bags of white chocolate morsels

Mix the dry ingredients together in a large bowl.  Microwave (slowly) the white chocolate morsels.  Pour melted morsels over the dry ingredients and mix well.  Pour out onto wax paper to about 1 inch thick.  Let cool.  Break apart.  Store in the fridge.

Pecan Chicken with Dijon Mustard Sauce

1 stick (1/2 cup) + 1 tablespoon butter, divided
4 tablespoons Dijon mustard, divided
6 chicken boneless, skinless chicken breast halves
8 ounces pecan, finely chopped
2/3 cup cour cream

Melt 1 stick butter in saucepan.  Turn off heat and stir in 3 tablespoons Dijon mustard until will blended.  Dip breast into mixture, then coat with chopped pecans.  Place in a 9x13 dish and bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 20 minutes more.  Just before serving, prepare sauce by heating remaining 1 tablespoon butter in a pan until melted.  Stir in sour cream and remaining 1 tablespoon Dijon mustard and immediately turn off heat.  Place a dollop of sauce on top of each breast and garnish with a pecan, if desired.

Honey-Lemon Chicken

6-8 pieces chicken
flour
2 tablespoons butter, melted
1/3 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce



 Wash chicken and roll in flour; place on baking pan.  Drizzle with melted butter.  Bake chicken at 400 degrees for 20 minutes.  Mix together honey, lemon juice and soy sauce.  Pour over chicken and bake 20-30 minutes.

Chicken and Beans in a crockpot

4 boneless ,skinless chicken breast halves
salt, pepper, basil, to taste
1-2 cans white navy beans
1 can tomatoes, diced

Season chicken breasts with salt, pepper and basil.  In a crock pot place the beans, tomatoes and seasoned chicken and cook approximately 8 hours on low.  Serve and enjoy a hearty, low calorie meal.  Can shred and serve with tortillas.

Chicken Nuggets

3 boneless, skinless chicken breast halves
1/2 cup milk
1 cup corn flakes, crushed
1/2 tsp. seasoned salt
1/3 cup Parmesan cheese, grated

Preheat oven to 375 degrees.  Cut chicken breasts into 2 inch strips and place in bowl.  Pour milk over chicken pieces.  Crush corn flakes and toss together with seasoned salt and Parmesan cheese in a plastic bag.  Remove chicken from milk and toss in seasoned crumbs.  Place on greased baking sheet and bake 20 minutes.

Note:  I used a pkg. of chicken tenderloins and seasoned garlic salt.  So good! 

Pumpkin Chocolate Chip Cookies

1 Spice Cake mix

1 15 oz can pumpkin

1 C chocolate chips

Preheat oven to 375

 Mix ingredients together and drop by teaspoonfuls onto ungreased cookie sheet.

 Bake 8-10 minutes.

Classic Peanut Butter Cookies

1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Sugar

Heat oven to 375 degrees.  Combine brown sugar, butter and peanut butter in large bowl.  Beat on medium speed until well mixed.  Add egg and vanilla; continue beating until well mixed.  Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart onto ungreased cookie sheet; flatten balls in criss-cross patern with fork dipped in sugar.  Bake for 8 to 10 minutes or until edges are lightly browned. 

Makes four dozen cookies