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Backyard Berry Honey Garlic Chicken (Slowcooker)

INGREDIENTS
3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

EQUIPMENT:

slow cooker
INSTRUCTIONS
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, Berry Hot Pepper Jelly, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds

Backyard Wicked Cran-Raspberry Zombie Nachos

Ingredients
Two 17 1/3 oz. bags of cinnamon sugar pita chips
Hot fudge ice cream topping
1 cup of mini Oreo cookies crushed into coarse crumbs
Candy eyes gummy eyeballs, gummy brains, gummy worms ...
Halloween sprinkles
Instructions
Spread the cinnamon sugar pita chips on a baking sheet or serving tray
Microwave the hot fudge according to package directions and drizzle over chips
Sprinkle crushed Oreos over chips
Spoon 'globs' of Backyard Wicked Cran-Raspberry Hot Pepper Jam over chips
Add candy eyes and/or gummy candy
Finally, add Halloween sprinkles and serve!!!.
 

Bacon Salt Hickory Bacon Cookies

Ingredients

  • 4 slices bacon, cut into small pieces
  • 2 cups all-purpose flour
  • 1/2 cup butter or margarine, chilled
  • 1 egg
  • 3 tablespoons heavy cream
  • 2 dashes Bacon Salt Hickory
  • 1 egg yolk, beaten

Directions

  • Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
  • Into a large mixing bowl, place the flour, butter or margarine, egg, Bacon Salt Hickory, and heavy cream. Using the mixer’s hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
  • Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
  • Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.

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