Cranberry BBQ Chicken Skewers

Ingredients:

1 1/2 lb. chicken tenderloins

12 6-inch bamboo skewers

1 (16 oz) can of jellied cranberries

1/4 c. Shirley J BBQ Sauce Mix 1/2 c. water

Directions:

Place one skewer into each piece of chicken lengthwise. Salt and pepper to taste, grill or sear in a pan or BBQ until the chicken is fully cooked. Baste with sauce (below) during cooking, if desired.

Sauce:

Combine the Shirley J BBQ Seasoning, water and cranberries and allow to sit for 5 minutes before serving. Use as a dip and as a basting sauce.

Buffalo Cheese Dip

This is a dip that Scott made for dinner on Sunday. It is spicy, tasty and cheesy.

1 small container of crumbled bleu cheese

1/2 cup of mozzarella

1/4 cup of cheddar

1 8 oz thing of cream cheese

1 tbsp of butter

1/4 cup of Franks Buffalo Sauce (More if you like)

Best Ever Peanutbutter Oatmeal Chocolate Chip Cookies

Gotta say, you HAVE to try these babies! Yummmmmmmmy!!!


2 cups quick cooking oats, uncooked
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup peanut butter, creamy or chunky
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 package semi-sweet chocolate chips


Preheat oven to 350 degrees
In a small bowl combine oats, flour, baking powder, baking soda, and salt. Set aside
In a large, with electric mixer on medium speed, beat butter and peanut until smooth
Beat in sugars, then the eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
On a ungreased baking sheet, drop dough by rounded tablespoonfuls, 2 inches apart
Bake 8 minutes or til golden brown.
Remove to wire rack and cool completely

Pork Chop & Rice Skillet

Ingredients

• 4 boneless pork chops, about 3/4-inch thick
• 1-1/2 teaspoons olive oil
• 1/2 cup uncooked long grain rice
• 1/2 can chicken broth
• 1/4 cup water
• 1/2 small onion, chopped
• 1/2 package frozen peas
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

Directions

1. In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

White Chocolate Popcorn

pop 2 bags of microwave popcorn (the more butter the better) and take out all the unpopped kernels (so as to save your teeth) and put in a large bowl.

melt 1/2 a bar of almond bark (or 2 small white chocolate bars, or one bag of white chocolate chips) in the microwave (30 seconds at a time and then stir between). Or you can do the old fashioned double-boiler way, but...why?

pour the almond bark or chocolate over the popcorn and stir all the popcorn is coated.

Put out on waxed paper to dry (unless it doesn't make it that long)

Enjoy!

P.S. This recipe comes from aunt Renae...she always has great dessert recipes :)

Cream Chese Potato Soup

Makes 6 servings

3 cups water
1 cup ham, diced
5 medium potatoes, diced finely
8 oz. pkg. fat-free cream cheese, cubed
half an onion, chopped
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. dill weed

1. Combine all ingredients in slow cooker.
2. Cover. Cook on High 4 hours, stirring occasionally.
3. Turn to Low until ready to serve.

*Fix-It and Forget-It cookbook

Barbecue Chicken for Buns

Makes 16-20 Servings

6 cups diced cooked chicken
2 cups chopped celery
1 cup chopped onions
1 cup chopped green peppers
4 Tbsp. butter
2 cups ketchup
2 cups water
2 Tbsp. brown sugar
4 Tbsp. vinegar
2 tsp. dry mustard
1 tsp. pepper
1 tsp. salt

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8 hours.
3. Stir chicken until it shreds.
4. Pile into steak rolls and serve.

*Fix-It and Forget-It cookbook