pretzel turtles®

Ingredients

• Servings: 20
• 20 small mini pretzels
• 20 chocolate covered caramel candies
• 20 pecan halves

Recipe

Preparation Time: 10 mins Cook Time: 4 mins Ready Time: 14 mins


• preheat oven to 300 degrees f (150 degrees c).
• arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
• bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

chicken cordon bleu ii

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 6 slices swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
• heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

braised balsamic chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 teaspoon garlic salt
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• season both sides of chicken breasts with garlic salt and pepper.
• heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
• pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

tejano style shrimp cocktail

Ingredients

• Servings: 8
• 1 pound cooked medium shrimp, chilled
• 1/2 large cucumber, cut into 1/2 inch cubes
• 1/2 large tomato, cut into 1/2 inch cubes
• 8 green onions, thinly sliced
• 1 ounce fresh cilantro, finely chopped
• 1 serrano pepper, thinly sliced
• 1 (8 ounce) can tomato sauce
• 2 tablespoons white vinegar
• 1 lime

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine shrimp, cucumber, tomato, green onion, cilantro, and serrano pepper. stir in tomato sauce, and vinegar. squeeze lime juice over mixture.

Roast Sticky Chicken-rotisserie Style

Ingredients

• Servings: 2
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 9 hrs 10 mins


• in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
• preheat oven to 250 degrees f (120 degrees c).
• place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

adult sweet tea with lemon refresher

Ingredients

• Servings: 10
• 2 cups ice
• 3 cups sweetened tea
• 1 cup lemonade
• 1 cup sweet tea-flavored
• 1 lemon, thinly sliced (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour ice into a pitcher; add sweetened tea, lemonade, sweet tea-flavored , and lemon and mix well.