Pecan Crusted Chicken

1/3 cup honey
3 tbsp light soy sauce
1 1/2 cups ground pecans
4 boneless skinless chicken breast halves
1/4 tsp salt
1/8 tsp pepper

Heat broiler, coat broiler pan with nonstick cooking spray.  In a medium-sized bowl, whisk honey and soy sauce.  Spread pecans on a plate.  Dip both sides of chicken breast in honey and soy mixture then in the pecans.  Place on prepared broiler pan.  Season both sides with salt and pepper.  Broil for 2 minutes per side, 6 inches from heat source,  Reduce oven temperature to 500F and place broiler pan on rack in lower third of the oven.  Bake for 6 minutes or until internal temperature reaches 160F on an instant- read thermometer.  While chicken is cooking place remaining honey and soy mixture in a small saucepan and boil for 1 minute.  Drizzle honey and soy mixture over chicken and serve.

*Read soy sauce ingredients to check for garlic and onion

Creamed Corn

1 1/4 (16 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste


In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

~~If you love Rudy's BBQ's creamed corn this will be a close match!~~

Sweet Potatoes

3 15oz cans sweet potatoes, drained
1/4 cup butter, melted
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
3 cups Jet Puffed Miniature Marshmallows

Preheat oven to 350.  Beat sweet potatoes, butter and seasonings in a medium bowl with an electric mixer until well blended.  Spoon into a lightly greased baking dish; top with marshmallows.  Bake 15-20 minutes or until heated through.

~~This recipe is from the back of the Jet Puffed mallow bag.  I use this recipe and add a little bit of brown sugar too the sweet potato mixture.  This is some goooooood stuff!~~

Bacon & Pea Stuffed Potato

4-6oz baking potatoes
2 Tbsp unsalted butter
salt and pepper
1/2 cup milk
1/2 lb bacon, cooked until crisp, crumbled
1 1/2 cups frozen peas, thawed
2 cups grated cheddar

Preheat oven to 450°F. Scrub potatoes, dry well and pierce several times with a fork. Microwave for 4 minutes on high. Turn potatoes over and cook for 4 more minutes. Turn again, cook on low for 2 minutes, turn and cook another 2 minutes. Transfer potatoes to a work surface and cover with a bowl. Let sit for 5 minutes.

Slice a 1/4-inch "lid" off top of each potato; discard. With a small spoon scoop out flesh, leaving a shell with a 1/4-inch "wall" of flesh.

Mix scooped-out potato with butter, salt, pepper and milk in a large bowl. Mash with a fork until blended (mixture should be chunky). Stir in bacon, peas and 1 cup cheese. Fill potato skins with equal amounts of potato mixture. Top with remaining cheese and bake until cheese has melted and filling is warmed, about 10 minutes.

*Check bacon ingredients for garlic, onion and celery seed seasoning

Egg Salad Sandwich

Fried Egg, Bacon, Toast.  

Done.

*Check bacon ingredients for garlic and onion and celery seasoning ingredients

Baked Corn

1 can creamed corn 
1 can whole kernel corn (drained) 
1 tablespoons sugar 
1/2 teaspoon salt 
1 tablespoons butter 
4 eggs 
1 "Jiffy" corn muffin mix 
2 cups milk 

Beat eggs, add muffin mix, salt and sugar until smooth. Add milk and both cans of corn. Pour into a greased casserole dish. Top with the butter. Bake for 30 minutes at 350F. Stir and bake for 20-30 more minutes or until it's cooked all the way through.