Category: MISC

FIESTA CHICKEN
2-3 pounds boneless, skinless chicken thighs
scant 1/4 cup light olive oil (just enough to coat chicken)
2 tablespoons creamy horseradish
1/2 cup chardonnay
1 1/2 cup fresh bread crumbs
1 teaspoon salt
1 teaspoon white pepper
1 bunch green onions, sliced
1 can Rotel original tomatoes, Drained – but save juice
1 small V8 juice

• Coat chicken thighs in olive oil
• In a large ziploc bag combine the bread crumbs, salt & pepper
• Dredge chicken pieces in bread crumb mixture and alternately layer in slow cooker, pressing crumbs firmly onto chicken pieces
• place the onions and tomatoes evenly around the edges
• Whisk together the creamy horseradish, chardonnay, V8 juice and the juice from the Rotel tomatoes
• Pour the liquid all around the edges over the tomatoes and onions
• Cover and cook on low 5-6 hours
• Serve over prepared Rice or noodles OR serve with warm tortillas and shredded cheese

MOLASSES PUFFS
3/4 cup molasses
3/4 cup packed brown sugar
1/2 cup hot water
1/3 cup butter, melted
1 egg, beaten
2 teaspoons ginger
1 teaspoon cinnamon
2 teaspoons baking soda
3 cups flour
PURE

• Spray muffin tin thoroughly.
• Mix the molasses and sugar together until well mixed.
• Add the water and butter. Beat well.
• Add the egg and mix thoroughly.
• Sift the ginger, cinnamon, baking soda and flour together.
• Add dry mixture to the wet mixture and blend well.
• Fill muffin slots 3/4 full.
• Bake at 350 degrees for 25 minutes.
• Cool & then ice.

BROWN SUGAR ICING
2 egg whites, beaten stiffly
2 cups light brown sugar
1/2 cup water
1/2 teaspoon vanilla

• Cook sugar and water together until it “clicks” when a little is dropped into cold water
• Pour the syrup SLOWLY over the stiffly beaten egg whites
• Beat vigorously until cool and creamy
• Add the vanilla and beat smooth.
• Ice cupcakes*

*If the icing gets hard before it is cool, add 2 tablespoons of water and continue beating. The secret of good icing is steady, constant beating.