Another sweet treat

Root Beer Chicken

1 chicken (about 3 pounds), cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat the oven to 350°F.

Coat a 9" x 13" baking dish with nonstick cooking spray

Place the chicken pieces in the baking dish.

Season with the salt and pepper.

Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.

In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.

Preheat the grill to medium heat.

Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce.

Serve with the remaining sauce for dipping.

Chocolate Haystacks

1 12oz package of chocolate chips
2 Tbsp peanut butter
2 cup nuts (walnuts, pecans or peanuts)
1 package of chow mein noodles


Melt morsels and peanut butter in microwave at 1/2 power for 2 min.
Let stand for a minute and stir again. If still not totally melted heat in
microwave at 30 second intervals.

Let stand after each warming session.
(or heat in top of double boiler till melted).

Stir in nuts & noodles until all are coated, drop by spoonfuls onto waxed paper.

Let cool until set

Ruben Loaf

3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick sliced deli corned beef, chopped
1 can (14-1/2 ounces) sauerkraut, chopped
1 cup shredded Swiss cheese


Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.

With a wire whisk, beat in the buttermilk, eggs, and oil until moistened.
Stir in the corned beef, sauerkraut, and Swiss cheese.

Spoon into the baking dish and bake for 55 to 60 minutes, or until golden and a wooden toothpick inserted in the center comes out clean.

Crock pot Chicken Fajitas

7 boned and skinned chicken breast halves -- cut in strips
2 onions – sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper – chopped
4 cloves garlic – minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas

Combine all ingredients in crock pot.
Cover and cook on low for 8-10 hours.
Spoon mixture into tortillas.

Serve with salsa and/or sour cream

Sour Cream Salsa Chicken

4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crock pot with cooking spray.
Add the chicken breasts.
Sprinkle with Taco Seasoning.
Top with salsa.

Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot.
Place about 2 Tablespoons cornstarch in a small amount of water.
Stir well.
Stir the cornstarch mixture into salsa sauce.
Stir in 1/4 cup of sour cream.

Monkey Bread

3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar


Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt or round pan).

Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.

Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.


Bake at 350 degrees for 30 min.


Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Popeye's Famous Fried Chicken Recipe

This Southern fried chicken recipe duplicates Popeye's Famous Fried Chicken using white pepper, cayenne pepper and paprika and flour and egg-dipped chicken. A lot of people in the South consider Popeye's Fried Chicken the very best fried chicken that there is. Now you can make your own delicious fried chicken at home with this great fried chicken recipe that tastes just like Popeye's.

6 C vegetable oil or olive oil
2/3 C all-purpose flour
1 T. salt
2 T. white pepper
1 tsp. cayenne pepper
2 tsp. paprika
3 eggs
1 frying chicken with skin, cut-up

Heat oil over medium heat in a deep fryer or in a deep cast-iron skillet on the stove.
Combine the flour, salt, peppers, and paprika in a bowl.
In another bowl, break eggs and beat until well-blended.

Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature.

Dip each piece of chicken into eggs; then coat generously with the flour mixture.

Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is a dark golden brown.

Drain chicken on paper towels and serve warm. Makes 8 pieces.

NOTE: You really need to use the white pepper to get the right taste to this chicken recipe.
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Cheese & Bacon Stuffed Tomatoes

2 medium tomatoes
6 slices of bacon
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3/4 cup shredded cheddar cheese
1 tablespoon lettuce, chopped
1 tablespoon crushed cheese crackers
2 tablespoons butter



Cut a thin slice from the top of each tomato.
Scoop out the pulp and set it aside.
Drain the tomatoes upside down on a rack placed over a paper towel.
In a skillet, cook bacon until well done (or microwave until done).
If done in skillet, drain off fat and then add the pepper and onion
and sauté until soft.
Remove the pan from heat and blend in the cheese, lettuce and
reserved tomato pulp.
Fill each tomato shell with half the mixture.
Sprinkle with cracker crumbs and dot each with 1 teaspoon of butter.
Place in a baking dish sprayed with non-fat cooking spray (or buttered dish).
Bake in preheated 400* oven for 25 to 30 minutes.

Skillet Mexican Chicken

2 1/2 to 3 1/2 pounds chicken cut into pieces
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 medium clove garlic
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
1 tablespoon vinegar
1/4 teaspoon chili powder
dash salt
1/2 cup sliced stuffed green olives
1/4 cup golden raisins, optional
1 green bell pepper, cut in strips

Heat butter and oil in a heavy skillet over medium heat; brown chicken.

Remove chicken from skillet.

Add onion and garlic; cook until lightly browned.

Add tomato sauce, chicken broth, vinegar, chili powder, salt, olives, and raisins, if using.

Return chicken to the skillet.

Cover and simmer for 30 minutes.

Add green pepper; cover and cook 10 minutes longer.

Serve with hot cooked rice