Copy Cat Chick-Fil-A dipping sauce

1/2 cup mayo
2 teaspoons prepared mustard
2 teaspoons lemon juice
2 tablespoons honey
1 tablespoon smokey BBQ sauce

Mix together and enjoy!

Chicken Cordon Bleu

4 chicken breasts
1/2 pkg Panko bread crumbs seasoned to taste with Wild bills garlic pepper & season salt
1 egg (beat in a bowl with a dash of water to make an egg wash)
Sliced ham
Sliced swiss cheese

Place each chicken breast in a ziplock baggie and pound out until about 1/4 inch thick. Dip in egg wash then in seasoned bread crumbs. Place on greased cookie sheet and bake in oven for 35-40 minutes @ 350*. Take out of oven and place ham and swiss cheese on top. Put back in oven until cheese is melted.


Copy cat Chick Fil A Dipping Sauce

1/2 cup mayo
2 teaspoons prepared mustard
2 teaspoons lemon juice
2 tablespoons honey
1 tablespoon smokey BBQ sauce

Mix together and enjoy!

Monterey Chicken

4 chicken breasts
1/4  cup BBQ sauce
3 slices bacon (cooked)
Sauteed red onion
Shredded Colby jack/cheddar cheese
1 tomato chopped
Season Salt

Place thawed chicken breasts in electric skillet with just a little bit of olive oil. Sprinkle with season salt.  In a separate pan chop bacon and cook. When bacon is cooked place on paper towel to soak up the grease. Place onion in the pan you used to cook the bacon, cook until soft. When chicken is browned on both sides and cooked all the way in the middle, add a small amount of BBQ sauce to each breast. Sprinkle with cheese and place lid on top of skillet to melt the cheese. After cheese is melted top with bacon, onion and tomato. Serve with mashed potatoes, country gravy and corn on the cob!

French Toast & Homemade Syrup

4 eggs
1/4 cup sugar
1 tablespoon cinnamon
1/2 cup whipping cream ( can also use french vanilla coffee creamer and leave out vanilla)
1 teaspoon vanilla
1 tablespoon applesauce (optional)
Texas toast or any bread you like

Dip both sides of bread into batter and cook on griddle over medium heat.

Syrup

Bring to rolling boil:

1 cube butter
3/4 cup sugar
1/2 cup buttermilk (can substitute by adding 1/2 tablespoon vinegar to 1/2 cup milk)

Right before serving add:

1 teaspoon vanilla
1 teaspoon baking soda ( stir quickly because it will foam up)

Makes about 10 slices of french toast.

Homemade Salsa

(divide into 2 large stockpots)

8 onions
16 garlic cloves
28 bell peppers
1 1/2 bushell tomato's
16-20 jalapenos ( add just a few then taste) can always add more not less
8 tablespoons salt
4 tablespoons cumin
4 teaspoons oregano
2 cups apple cider vinegar

Add Later:
2 cups sugar
8 tablespoons honey (add just a little then taste)

Place food processor in sink or on cookie sheet to help with clean up!

Remove all stems off tomato's- then blanch (place in boiling water until skins start to crack and peel) Remove from boiling water and place in ice cold water. Remove skins. Place in food processor to chop up a little)

Chop remaining ingredients in food processor doing the onions last. Place in 2 huge stock pots bring to boil and then simmer for 2 hours stirring occasionally. Be careful not to scrape the bottom of pan with spoon because salsa has a tendency to to burn to the bottom and will leave burned chunks in your salsa. After salsa has boiled for 2 hours remove from heat and add sugar and honey to taste.

Fill warm jars with salsa (run bottles through dishwasher while salsa is cooking) also boil lids for just a minute or two to help them seal. Wipe off tops of jars with a warm rag before placing lid on.

Place in Stock pot with rack and boil 20 minutes to process and seal lids--water should be 2 inches over the top of jars. Lids should not pop when done and cooled.

Makes approx 28 quarts.

Jalapeno Jelly

Jalapeno Jelly

Warm Jars ahead of time so they don’t break when you pour in hot mixture)
***Wear gloves while handling peppers and removing seeds- if not it will burn your skin for hours***

3/4 cup jalapeno’s (approx. 10. I do only 2 with seeds)
1/2 c red bell pepper (1 large pepper)
5 1/2 c sugar
1 1/2 c white vinegar
1 pkg. certo Liquid pectin ( 2 packets)

Fine chop peppers and add sugar and vinegar. Boil 2 minutes. Let rest 1 minute then add certo. Blend well and add 8 drops green food coloring. Skim off foam chunks. Put in jelly jars and seal. (I boil the lids so they seal well. You don’t have to water bath because it should be hot enough to seal.)

Serve over cream cheese with crackers. Enjoy!!!

Makes about 7-8 jelly jars.