Lemon Garlic Dump Chicken

-1 – 2 tsp minced garlic (I like more so I used 2)
-1/4 cup olive oil
-1 Tbls parsley flakes
-2 Tbls lemon juice (or the juice of one whole lemon)
-4-6 chicken breasts (or 8 to 10 chicken tenders)


Place all ingredients into a 1-gallon freezer bag and freeze.



Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.


OR

Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.

OR

Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)

Chicken with Wine and Mushroom Sauce

-4 skinless chicken breasts

-1 tbsp plain flour, seasoned

-1-2 cups chicken stock

-8 ounce pkg sliced mushrooms

-1/2 onion, diced

-Thyme

-3/4-1 1/2 cups red wine

-1 tbsp mild olive oil, vegetable oil

Toss the chicken in the flour, then tap off the excess (I season with salt and 5 pepper mix). Mix 1 tsp of the excess flour with a little chicken stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms, onion, and thyme. Cook over a medium-high heat for about 5-10 mins, turning the chicken breasts over once until golden.

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5-10 mins or until cooked through and the sauce is glossy.

Haystacks

-12 ounces semi sweet chocolate chips. melted
-1 1/2 cups sweetened shredded coconut


Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.     


In a medium bowl, combine toasted coconut and melted chocolate. (I melt chocolate in the microwave....stirring after 30 second increments...you can also slowly melt using a double boiler). Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet or candy papers. Repeat with remaining mixture. Place in the refrigerator until candy is set, about 20 minutes. Keep in refrigerator until ready to serve.

Chocolate Peanut Clusters

-1/2 cup  Milk Chocolate Chips
-1/2 cup Semi-Sweet Chocolate Chips

-1 tablespoon shortening (do not use butter, margarine, spread or oil)

-1/2 cup unsalted, roasted peanuts

-1/2 cup salted, roasted peanuts

                                       

Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in peanuts.  Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store in tightly covered container in refrigerator.  Makes about 2 dozen candies.