BBQ Chicken Muffins

This is about as easy a dinner as it gets.



BBQ Chicken Muffins

2-3 chicken breasts
Premade BBQ Sauce
Onions, sliced
1 can refrigerated biscuit dough (8-10 pieces)
Cheddar cheese

Pan cook the chicken thoroughly, then slice into thin strips. Toss with BBQ sauce. Press each biscuit into a cooking-sprayed muffin pan cup, making a hollow for the chicken. Add BBQ chicken, then sprinkle with cheese. Bake at 375 for 15 minutes.

Even my kids loved this--totally a winner.

How to Cube a Mango

Candy Corn Cookies

Don't know what to do with all that leftover candy corn from Halloween? Or maybe you're a candy corn fanatic who wants to experience candy corn on a whole new level? Either way, these cookies are sweet and chewy and positively addicting.



Candy Corn Cookies
Start with a basic chocolate chip cookie recipe (minus the chocolate chips):

1/2 C. granulated sugar
1/2 C. brown sugar
1/3 C. butter, softened
1/3 C. shortening
1 egg
1 tsp. vanilla
1-1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. salt

Mix sugars, butter, shortening, egg, and vanilla until fluffy. Stir in remaining ingredients.

Fold in 1 C. chopped candy corn. (Roughly snapped/cut into thirds.)

Line baking sheet with parchment paper. Yes, parchment paper. Not wax paper, not baking spray. It has to be parchment. Nothing sticks to that stuff, so if you don't want to ruin your cookie sheets, shell out for the parchment.

Scoop dough into balls onto the paper, leaving plenty of room between in case any cookies bleed sugar. (And a lot of them probably will.)

Bake at 375 for 8-12 minutes. (Check every two minutes after 8 have gone by.) Pull them just as they begin to brown and allow to cool on the parchment paper for several minutes.

Be careful not to touch them right away because melted sugar is like napalm.

Use a spatula or other flat utensil to lift (and/or break apart if necessary) cookies. Cool completely on a wire rack. Store in an airtight container.



The ones in my pictures are pretty big, but whenever I make these again, I'll probably do them at half the size. That would make it a scant tablespoon's worth of dough for each cookie. A nice touch would be to put one whole candy corn on top of each cookie.

Beef Veggie Stew [AFM]

We received a package of four "ribeye steaks" from Angel Food Ministries with our June order. I finally got two of them defrosted and tried to pan-sear them for a beef salad. Unfortunately, I found them very...flimsy. They also seemed a little watery and had a ring of tough tissue around the edges. (Is that a bit too much information?)

I realized that these things couldn't be used in the traditional way I would cook steak. Not wanting to make them go to waste, I decided to go the soup route--or rather the stew route.



Beef Veggie Stew
4 x 6 oz. Ribeye Steaks (cubed)
4 potatoes (medium-sized; cubed with fat trimmed)
diced veggies (celery, carrots, onions)
frozen, mixed veggies
brown gravy mix (dry)
cracked pepper
water

Place diced potatoes in the bottom of a crock pot. Sprinkle with gravy mix. Add veggies. Sprinkle more gravy mix. Add cubed meat. Sprinkle with pepper and gravy mix. (Yes, I have a brown gravy mix shaker.)

Fill pot with water to nearly the top of the pile of ingredients.

Cook on high for 4-5 hours, stirring every couple hours if you can. Serve over rice if you want a carb overload, or just serve with crackers.

By the way, a bag of rice also came with our Angel Food order. Yay!