COCONUT CHICKEN

1 cup flour, divided
1 egg
1 cup sweetened coconut flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/4 cup butter, melted

1.Preheat oven to 400˚F. Line a baking sheet with parchment paper.*** see note

2.Place 1/2 cup flour in a bowl and set aside. In another bowl, lightly beat the egg; set aside.

3.In another bowl combine the remaining 1/2 cup flour with the coconut, garlic powder, salt and pepper.

4.Working with one chicken breast at a time, dip the chicken in the plain flour and get it all coated with a layer of flour. Then dip in the beaten egg and then coat with the coconut mixture. Place on the parchment lined baking sheet.

5.Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

*** Note: If you would rather prepare this on the stove top, do not drizzle the chicken with the butter. Just fry in a skillet with oil until cook through and crisp and golden in color.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

SECRET RECIPE MAMBO SAUCE

I found this recipe and had to share it. I love to can sauces because they are so much tastier than the store bought sauces. You can 1/2 the recipe and not can it at all. Great over meat as a BBQ sauce. YUMMMMM 


Ingredients
1 gal can diced tomatoes (or 1 gallon fresh tomatoes peeled and diced)
4 lg onions (minced fine)
6 lg jalapeno peppers (minced very fine)
6 can(s) (12- ounce) tomato paste
12 - 14 can(s) water (depending on how much tomato juice from fresh tomatoes)
2 c brown sugar
1/2 c dark molasses
2 Tbsp each: mustard powder and prepared yellow mustard
8 clove garlic (minced very fine)
2 Tbsp garlic powder
1 1/2 tsp each: ground cayenne pepper, ground red pepper and ground black pepper
2 tsp canning salt
1 tsp liquid smoke flavoring
1/2 c each: worcestershire sauce and soy sauce
1 1/2 c cider vinegar
1/2 c lemon juice
1/2 btl tabasco sauce (more if you like)

Directions
MAKES 18 PINTS

1.  Cook the tomatoes, onion and jalapeno pepper in large stainless steel sauce pan until onions are translucent and most of the liquid is gone, do not let brown or burn. Stir frequently.
 2.  While this is cooking: Prepare canning jars and boiling water bath.
 3.  Add all remaining ingredients to the tomato mixture. Stirring constantly heat over high heat for 20 minutes. Reduce heat to a simmer. Simmer for about 35 more minutes or until desired consistancey is reached.


*** If at any point you feel it is too thick, add water and simmer a bit longer. 4Put the hot sauce into sterilized hot jars to 1/2 inch from top, wipe rims with hot damp cloth. Place lids and rings, tighten to fingertip tightness. 5Place in boiling water bath for 30 minutes with the lid on the canner. Remove lid. Remove jars to towel lined counter top to cool and seal for 24 hours before putting in pantry for storing. You will hear "PING" noises as the jars seal as they cool. Check to make sure all jars are sealed before storing. If there are some that didn't seal, you can re-do those ones, or store in refrigerator. 6*** You may want to taste test this as you are adding ingredients to adjust for personal tastes. Use less spice to start out or use more... if you dare! My family loves spicy sauce... so I make it this way.... and I make it even spicyer!


*** If you want it spicyer, you can also include the entire jalapeno peppers (except for the stems)and add more peppers... it is all to your taste

OREO COOKIE BALLS

INGREDIENTS
1-18oz. pkg oreo cookies (regular size, 3 rows of cookies) 
1-8oz. pkg cream cheese-block
4 oz white chocolate almond bark




Directions
1  Add oreos to food processor and blend until fine.
2  Add cream cheese to oreo crumbs and blend until dough-like.
3  Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
4  Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

ROCKY ROAD POPS

Find some cute wooden skewers at Michaels or a party store. Stick two large marshmellows onto skewers . Dip in cooled melted chocolate. Let excess chocolate drip then roll in chopped nuts. Place in refridgerator til set up.

CHRISTMAS TREE CAKE

Ingredients

9X13 pan
Bake your favorite cake
Buy candies to decorate your cake
Make an icing and use green food coloring or buy icing.

BACON APPETIZERS

BACON APPETIZERS


Ingredients
12 slices fully cooked lean bacon cut in 1/2
1 8oz can whole water chestnuts
1/2 cup Miracle Whip
1/2 cup packed brown sugar
1/.4 cup chili sauce
Heat oven 350

Wrap bacon around chestnut secure with toothpicks and place on baking sheet.Mix remaining ingre. and pour over chestnuts. Bake 30 minutes

MEATBALL APPITIZERS

Ingredients

2 lbs lean gound beef
16 oz. pkg. stove top stuffing mix for chicken
1 cup water
2 eggs
1 bottle 16oz. Original Kraft BBQ Sauce
1 can 16oz. whole cranberry sauce
Heat oven 400.
Line a 15X10X1 inch cookie sheet with foil and spray with cooking spray
Mix meat, stuffing mix, water, and eggs until blended . Shape into 50 balls about 1 1/2 inch.

Put on pan and cook 16 minutes. Bring BBQ sauce and cranberry sauce to a boil in large saucepan on med. heat. Add meatballs and stir to coat. Leave in sauce til serving. Put ou tooth picks for guests.

MACAROON ANGLES

MACAROON ANGELS


Ingredients
1 1/4 cups flake coconut
1 1/4 cups shredded coconut
1/2 cup sugar
1 1/2 Tlb sugar
2 large egg whites
1 12 tsp honey
1/2 tsp vanilla
36 Necco wafers

With clean hands throughly mix the 2 types of cococut in large bowel
In medium bowel combine the sugar, flour and salt. Add the eggs whites, honey and vanilla extract and rapidly wisk the batter until smooth and frothy, about 30 seconds.
Pour the mixture over the coconut,and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refridgerate 30 min.
Heat the oven to 300
Line a large baking sheet wih parchment paper or foil and lightly coat with cooking spray. Placed 12 evenly spaced mounds of dough on the baking sheet, loosley packed. Gently shape each mound to a cone shape with blunt top.
If dough sticks to your hands, dampen them with water, shake off excess.
Bake the macaroons til they are golden brown on bottom, about 20 min.
Cool about 5 min. transfer to wire rack and cool completely.

With a sharp serrated knife make a slit on each side holding the sides of the cookie as not to crumble while slicing. Insert Neccos for wings and pinch the cookie together to hold.

Slice a wedge ontop and place a Necco for the head and pinch dough to secure.
Makes 12

WHITE BEAN AND CHICKEN CHILI

INGREDIENTS

1 tablespoon olive oil



1/2 cup diced onion


2 (14.5 ounce) cans Great Northern Beans, undrained


2 cups cooked, diced chicken (or turkey)


2 cups chicken broth


3/4 cup salsa (I use Pace Chunky Medium)not my homemade, this is chunkier


1 teaspoon dried oregano


1/2 teaspoon celery salt


1 1/2 cups shredded mozzarella cheese


In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

PECAN OATMEAL COOKIES

4 oz unsalted butter
3/4 cup dark brown sugar (I used light)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour, fluffed and scooped
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt (if using salted butter, decrease to 1/4)
1/2 cup toasted, crushed finely pecans
1 cup toasted, barely chopped pecans
1 cup raisins
1 1/2 cups old-fashioned rolled oats
Preheat oven to 350 degrees F. Beat butter and both sugars until creamy. Add egg and vanilla and beat well.
Combine flour, baking soda, cinnamon, nutmeg and salt and mix thorougly. Add oats, raisins, nuts and stir to combine. Shape into 2 dozen balls. Bake on parchment lined baking sheets for 11-13 minutes.
Makes about 2 dozen cookies, depending on size.