Home Made Bourbon Chicken

1 cup Bourbon Whiskey (I used Jim Beam)
1/2 cup firmly packed brown sugar
1 cup ketchup
2 Tbsp Worcestershire sauce
1/4 cup Cider vinegar
1 Tbsp fresh lemon juice (about 1 whole large lemon)
3 cloves Garlic, Minced
1/2 tsp Dry mustard
salt & pepper, to taste

Preheat oven to 375℉
Place chicken in a single layer, into an ungreased 13x9 baking dish.

In a large bowl, combine bourbon whiskey, brown sugar, ketchup, worcestershire sauce, cider vinegar, lemon juice, fresh minced garlic, mustard, salt and pepper. Mix well, I used a hand mixer. Pour mixture over chicken, place uncovered in oven for 45 minutes or until juices run clear.

Remove from oven & serve immediately.

This meal is VERY good with my aaah-mazing mac & cheese recipe too!

Crock Pot BBQ Chicken

When trying to use every bit of left overs that I can find in my fridge, I often find extra pieces of chicken, which is so easy to make a quick meal out of, especially when you're in a hurry. I have a mini-crock pot, and used it for this recipe. I also had my few pieces of chicken marinating in regular bbq sauce for about a day, until i could figure out sometime to cook it.

3 chicken pieces, I used 1 breast & 2 thighs, skinned.
1 cup bbq sauce
1 cup chicken stock
1/4 cup chopped onion

Throw all ingredients into crock pot in the morning before work, school, etc.
Turn on LOW heat, and let cook for 8-10 hrs.
try and drain all extra grease/fat before serving.

I served with butter noodles & a vegetable mixture (squash, zucchini, mushrooms, onions, garlic)

Ahhhh-mazing Mac & Cheese

When I was growing up, my Mom used to always make the most amazing Mac & Cheese, always baked to perfection & delicious. 

I recently moved into my own home, & begged her for the recipe. I made this for a few friends that said "this is better than Paula Deans"

so...Here it is

• 2 cups (before cooking) dry large elbow macaroni, cooked & drained
• 2 tablespoons corn starch
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground pepper
• 1 can evaporated milk
• 1 cup water
• 2 tablespoons butter or margarine
• 2 cups shredded cheese (mexican style works best)
• 1/4 cup bread crumbs

1. Preheat oven to 375, grease 2-quart round casserole dish
2. In a medium sauce pan, combine cornstarch, salt, dry mustard & pepper
3. Stir in evaporated milk, water and butter, cook over medium-high heat, stirring constantly (or it will burn on bottom) until mixture comes to a boil.
4. Boil 1 minute, remove from heat. Stir in 1 1/2 cups cheese until melted.
5. Place cooked macaroni in greased casserole dish and top with cheese mixture, mix well. 
6. Top with remaining cheese and sprinkle with bread crumbs.
7. Bake for 20-25 minutes or until cheese is melted and light brown

Spinach Manicotti-Shell Masterpiece

Spinach Manicotti-Shell Masterpiece

• 2 Tablespoons + 2 teaspoons 
• Margarine
• All-purpose flour
• 2 cups skim milk (or any milk on hand)
• 1/2 cup chicken broth- store bought
• 1 1/2 teaspoon, divide
• Black pepper, dash
• Nutmeg, dash
• 2 cups part-skim ricotta cheese
• 1 package (10 oz) frozen chopped spinach, thawed & well drained (aprox. 1 cup)
• 2 ounces grated Parmesan cheese
• 1 teaspoon garlic salt
• 14 large shell pasta (half box), cooked
• 2 cups mozzarella cheese, seperated
• 2 cups monterrey cheese, separated
• 1 chopped onion, sautéed
•  1/2 tablespoon roasted garlic, minced

1. Preheat oven to 350° F 
2. In a medium sauce pan, heat margarine over medium heat until bubbly and hot. Add flour and cook, stirring constantly for 1 minute. 
1. This is creating a roux for the base of your sauce.
3. Reduce to medium-low heat, gradually stir in milk and chicken broth. Continue to stir and cook until sauce is smooth. 
4. Add 1/2 teaspoon salt & dash each of pepper and nutmeg, let simmer, stirring occasionally, until sauce is thickened. 10-15 minutes
5. While sauce is simmering, in a medium bowl, combine
1. ricotta cheese
2. spinach
3. parmesan cheese
4. 1 cup mozzarella cheese
5. 1 cup monterrey cheese
6. garlic salt
7. roasted garlic
8. sautéed onion
9. dash of pepper (or more if you'd like)
10. dash of nutmeg
6. Mix well, Grease a 13x9x2 inch baking dish
7. Stuff Manicotti Shells with spinach mixture until full & place in the greased baking dish
8. Add 1 cup mozzarella & 1 cup monterrey cheese to sauce, stirring constantly for 1 minute. 
9. Pour sauce onto stuffed manicotti shells
10. Bake for 20-25 minutes until cheese is slightly browned
11. TA-DA you have a delicious Spinach Manicotti-Shell Masterpiece!