Honey Dijon Chicken

Barbie’s Autumn Chicken

1 large chicken breast

1 tsp lime juice

2 tsp vegetable oil

½ cup Dijon mustard

½ cup honey

4 slices bacon, halved

4 mushrooms, halved

4 slices Monterey Jack cheese

4 slices cheddar cheese

Italian seasoning

Combine lime juice, vegetable oil, Dijon mustard and honey in medium bowl and beat with electric mixer just until frothy.  Remove skin and bone from chicken breast and divide into 4 pieces.  Place in zip lock bag and pour ¾ of the mustard mixture over the chicken.  Let stand for at least two hours.

Preheat oven to 350º. In a cast iron fry pan cook the bacon until crisp; sauté the mushrooms briefly in the last minute or so of cooking bacon.  Remove bacon and mushrooms and keep 1 tbsp grease.  If the bacon grease is too yucky, wipe out pan and use vegetable oil.  Sear chicken in pan for 4-5 minutes per side until golden brown.

In same pan, brush each seared chicken breast with a little of the reserved honey mustard marinade.  Lay two slices of bacon halves on each breast, top with two slices of mushrooms and one slice each of the cheeses. 

Bake at 350º for 15-20 minutes until the cheeses is thoroughly melted and starting to bubble.  Top with Italian seasoning before serving. 

© Crackerberries 2011

Peach Honey Elderberry Coffee Cake w/Lemon Glaze

 8 oz whipped cream cheese

¾ cup sugar

½ cup butter flavored Crisco

3 egg whites

1¾ cups flour

1 tsp baking powder

½ tsp baking soda

6 oz light strawberry banana yogurt

½ cup elderberry jam

½ cup peach honey

1 cup powdered sugar

1 Tbsp lemon juice

In large bowl cream together cream cheese, Crisco and sugar until fluffy; add egg whites and beat well (about two minutes).  Combine flour, baking powder and baking soda together and mix well.  Alternately add flour mixture and yogurt to creamed mixture, mixing well after each addition.  Spread into well greased 11”x7”x 2” (or larger) baking dish. 

Combine peach honey and elderberry jam together and mix well.  Swirl into top of coffee cake.  Bake in 350º oven for 45 minutes or until toothpick inserted into center comes out clean.  Remove and let cool for 15-20 minutes. 

Combine powdered sugar and lemon juice together and mix well.  Drizzle over coffee cake before serving warm.

© Crackerberries 2011

Dug's Super Spicy Honey Roasted Peanuts

16 oz raw peanuts
2 Tbsp unsalted butter
½ cup honey
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla
1tsp kosher salt, plus some
¼ cup sugar





Preheat oven to 325º. Line a cookie sheet with aluminum foil and spray generously with non-stick cooking spray.

Combine butter, honey, cayenne pepper, cinnamon, ginger and vanilla in sauce pan (or microwaveable dish) and heat until butter is melted and mixture is smooth. Add peanuts and stir until well combined. Spread mixture on cookie sheet.

Bake peanuts for 35 minutes, stirring every 7 minutes. Make sure to stir the ones on the outside to the inside because they will get crispier faster. Remove from oven final time and stir to distribute sauce evenly.

Sprinkle with sugar and a little more kosher salt. Once they have cooled a few minutes place on parchment paper on counter to cool completely. You will have to stir and break apart clumps; store in air tight container at room temperature.


© Crackerberries 2011