Adobo Peach BBQ Chicken

Adobo Peach BBQ Chicken
Recipe from Picky-Palate.com

18 chicken tenders (I cut up chicken breasts into strips)
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced

1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.

2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.

(I broiled mine in the oven on a baking sheet lined with tin foil...same way, both sides for 3-4 minutes. I also tried to spread as much sauce on as I could before baking each side.)

Fudge Sauce

Fudge Sauce
Recipe from Liz Cox

2 cups sugar
1/4 cup cocoa
3 Tbsp flour
1/4 cup butter
1 can evaporated milk
1 tsp vanilla

Mix together and bring to boil. Stir for 3-4 minutes. Serve over ice cream, brownies, etc.

*Can put in a glass container and refridgerate to save for later...heat up in microwave before serving.

Baked Chimichangas

Baked Chimichangas

Recipe from Taste of Home Cookbook

2 1/2 cups shredded cooked chicken breast

1 cup salsa

1 small onion, chopped

3/4 tsp ground cumin

1/2 tsp dried oregano

6 flour tortillas, warmed

3/4 cup shredded cheddar cheese

1 cup chicken broth

2 tsp (2 cubes) chicken bouillon granules

1/8 tsp pepper

1/4 cup all-purpose flour

1 cup half and half (or evaporated milk)

1 can (4 oz) chopped green chilies

In a large nonstick skillet, simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid is evaporated. Place 1/2 cup down the center of each tortilla; top with 2 Tablespoons cheese.

Fold sides and ends over filling; roll up. Place seam side down in a 13x9 baking dish coated with cooking spray. Bake, uncovered, at 425 for 15 minutes or until browned.

In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half and half until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Cut chimichangas in half; top with sauce.

Hawaiian Haystacks

*I didn't have chow mein noodles or celery...was still great.

Hawaiian Haystacks
Recipe from Recipezaar.com

1/4 lb butter (optional or use less if you want)
3/4 cup flour
3 cups milk
1 tsp salt
1 can cream of mushroom soup
1 1/2 cooked chicken breasts (or canned)
1/2 can sliced mushrooms
Pineapple tidbits
Chopped green onion
Grated cheddar cheese
Coconut
Slivered almonds
Chow Mein noodles
Cooked rice
Celery

Cook chicken and cut into bite sized pieces or shred. Melt butter in a large pan. Add flour, salt, and milk. Stir well. Add cream of mushroom soup, mushrooms, and chicken. Simmer. Cook rice (however much is needed for number of people serving). Layer on plate rice, chow mein noodles, cheese, soup mixture, and other toppings desired. Can also add soy sauce if desired.