Finger Lickin' BBQ Chicken

2 1/2 to 3 lbs. chicken drumsticks
1 cup barbecue sauce
1/3 cup apricot or peach preserves
2 teaspoons yellow mustard

1. Place chicken in a 3 1/2 or 4 quart slow cooker. In a small bowl, stir together barbecue sauce, preserves, and mustard. Pour over chicken.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours. Transfer chicken to a serving dish; cover and keep warm. If desired, transfer liquid in cooker to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until desired consistency. Serve sauce with chicken. Makes 4 to 6 servings.

Marinated Flank Steak

INGREDIENTS (Nutrition)
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

DIRECTIONS
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Source: http://allrecipes.com/Recipe/Marinated-Flank-Steak/Detail.aspx

Almond Chicken Salad

INGREDIENTS (Nutrition)
4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 1/2 tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard


DIRECTIONS
In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Source: http://allrecipes.com/Recipe/Almond-Chicken-Salad/Detail.aspx

Easy Chicken and Dressing Fit for Company

6 boneless chicken breast halves
6 slices Swiss cheese
2 cans cream of chicken soup
3/4 pkg. Pepperidge Farm seasoned dressing (not cubed)
1 1/2 sticks butter

Spray bottom and sides of Dutch oven or large covered baking dish with cooking spray. Put chicken breasts on bottom, then cheese slices. Pour chicken soup over meat and cheese. Sprinkle with dressing. Melt butter, then pour over dressing. Cover and bake 300 degrees for 2 1/2 hours (uncover the last 1/2 hour). Should be bubbly. Serve immediately.

Empanadas

2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
sour cream (optional)
Directions

1.Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.

2.On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.

3.Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.

source: http://www.realsimple.com/food-recipes/browse-all-recipes/empanadas-10000001094662/

Angel Chicken

4 oz. cream cheese, softened
1 can condensed cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Source: kraftfoods.com

Ultimate Twice Baked Potatoes

INGREDIENTS (Nutrition)
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

If making ahead of time, refrigerate after stuffing potatoes, then bake at 350 for 35-40 minutes.

Source: http://allrecipes.com/Recipe/Ultimate-Twice-Baked-Potatoes/Detail.aspx