Bourbon Chicken
1 ½ lbs. boneless skinless chicken breasts tenderloins
2 tablespoons oil
1 garlic clove, minced
¼ cup apple juice
1/3 cup brown sugar
2 tablespoons ketchup
1 tablespoon vinegar
½ cup water
1/3 cup soy sauce
1 tablespoon cornstarch
In a large skillet cook the chicken pieces in the oil until the chicken is cooked through. I cut the pieces into bite size chunks as I cooked them in the skillet. Meanwhile, in a separate bowl, combine the remaining ingredients mixing well with a whisk. Once the chicken is cooked through, add the sauce mixture and bring to a boil, stirring frequently until the sauce thickens. Serve over hot cooked rice or with fried rice as a side. Enjoy! *This was delicious and I plan to make it again with some fried rice for our Chinese New Year Celebration.
Cheesy Potatoes
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
12 ounces process American cheese, cubed
About 4 pounds potatoes, peeled, cooked and thinly sliced (8 cups)
Paprika
Melt butter in a saucepan; add flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add cheese and stir until melted. Place potatoes in a large bowl; gently stir in cheese sauce. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
Strawberry Muffins
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup strawberry jam
In a bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt; make a well in the center. Combine eggs, oil and buttermilk; pour all at once into the well. Stir just until dry ingredients are moistened. Do not overmix. Gently fold in jam (a few lumps will remain). Place in a well-greased or paper-lined muffin tins. Bake at 375° for 20 minutes. Yield: 18 muffins. *I made these for breakfast one morning and they disappeared fast.

And last but not least...the following recipe wasn't new for us but is a family favorite and we enjoyed it a couple of times during the month of January. I usually serve it for dinner with some sausage, fresh fruit, and muffins. I double the recipe for our family.
Crustless Cheese Quiche
2 cups (16 ounces) cottage cheese
2 cups (8 ounces) shredded Monterey Jack or Mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese (we use Sharp)
4 eggs, lightly beaten
2 tablespoons butter, melted
1 can (4 ounces) chopped green chilies (don't leave out- it's what makes the Quiche so yummy!)
2 tablespoons chopped ripe olives
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
In a large bowl, combine the first seven ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted near the center comes out clean. Garnish with olives if desired. Yield: 6-8 servings.

If your looking for some new recipes for the new year then check out one of my favorite places to recipe hunt, Taste of Home. They publish cookbooks and magazines and I can honestly say that just about every single thing I have tried of theirs over the years has ended up landing on our favorite list. A few of my own recipes have been published in their cookbooks through the years. I LOVE Taste of Home!
While the earth remains, Seed time and harvest, And cold and heat, And summer and winter, And day and night, shall not cease. ~Genesis 8:22



























































