Skillet Barbecued Chicken

Surprisingly easy and VERY yummy!!! Cooking covered on the stove made the chicken very tender and created a sugary crust.

SKILLET BARBECUED CHICKEN

1 broiler fryer, cut up (I used boneless skinless chicken breast. Actually, I am not sure what a broiler fryer is!)
2 tbsp. butter
1/2 c. chopped onion
1/2 c. Karo dark corn syrup
1/2 c. catsup
1 tbsp. Worcestershire sauce
1/2 tsp. salt

In large skillet over medium heat brown chicken in butter; drain excess fat. Stir together remaining ingredients and pour over chicken. Cover; cook 30 minutes or until fork tender on low heat. Makes 4 servings.

Pork Tenderloin

A very simple, easy and impressive meal that I have made many times. The recipe calls to use the marinade as a... well...marinade. However, I have always seared the tenderloin with EVOO in a pan, then put it in the crockpot. Mixed up the marinade and poured it over the meat and cooked on low for 6-8 hours. Always turns out yummy!!

Pork Tenderloin
1-2lb pork tenderloin
1/4 cup soy sauce
2 TBL dry red wine
1TBL honey
1 TBL brown sugar
2 cloves fresh garlic, minced
1 tsp fresh grated ginger
1/2 tsp ground cinnamon
2 green onions (green parts only) chopped

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over tenderloin in a plastic bag and marinade overnight.

Preheat oven to 350 degrees. Bake for 45 minutes or until meat is 145 degrees. Allow meat to rest about 10 minutes before cutting.

Mississippi Mud Cookies

Of course, I am a huge sucker for any recipe that involves at least 1 cup of sugar. If you add marshmallows and bit of chocolate.... Oh my!! However, the past 3 cookies Micah and I have made from scratch, he did not enjoy. I don't feel too guilty because I believe he enjoys cooking them (especially standing on the big stool) just as much as the actually eating. Thank God, he doesn't appear to have my ferocious sweet tooth!

This delicious recipe came from Southern Living August 2007. The recipe offers several variations, one being a Mississippi Mud Cake that I made shortly after receiving the magazine. It was dee-lish! Since Micah enjoys making cookies and cupcakes, I decided to try the cookie version. There were no disappointments! The gooeyness (sp?) of the marshmallows and the milk chocolate morsels were so irresistible that I ate basically the entire batch all by myself. Between these cookies and the Cadbury Mini Eggs I have been eating, this is not" shaping up" to be a very good month for my waistline!

Mississippi Mudd Cookies

1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows

1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.