Raspberry Brie Crescents


1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.

Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.

Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.
Serves 8.

STRAWBERRY BREAKFAST ROLLS



1 large can refrigerated buttermilk biscuits
1/2 cup strawberry preserves
1/2 cup confectioners' sugar
3 tablespoons whipping cream

Preheat oven to 375 degrees F. Coat a baking sheet lightly with
cooking spray.

Separate dough into 8 biscuits. Roll each biscuit on lightly floured
surface into a 5-inch round. Spread about 2 teaspoons preserves on
half of each dough round. Fold each dough round in half to form a
half moon. Brush edges of dough with water; press tightly to seal.
Place on prepared baking sheet.

Bake rolls until golden, 12 to 14 minutes. Remove rolls from baking
sheet; place on wire rack to cool. Place wire rack over wax paper.

Stir together confectioners' sugar and whipping cream in a small bowl
until a smooth glaze forms. Place glaze in resealable plastic bag
with small hole cut in corner. Drizzle glaze over rolls.

Makes 8 rolls.

SESAME CHICKEN STRIPS

1/4 tsp garlic powder
1/2 tsp ginger (use minced fresh ginger if possible)
1-2 tsp Soy sauce
1 chicken breast (cut-up)
1 tsp sesame oil (use dark toasted sesame seed oil)
1 Tbsp sesame seeds
1 Tbsp fruit jelly (your choice - try plum or use hoisin sauce)
1 tsp sugar
~1 tsp cornstarch
~2 Tbsp water (or chicken stock)
5-10 drops Tabasco sauce


1) Stir fry the chicken.
2) Add all remaining ingredients EXCEPT the cornstarch to the chicken.
(Watch out it cooks fast).
3) Thicken and coat the chicken with the thickened mixture.
4) Add the cornstarch and cook until bubbly. (Again, it cooks fast).
Serve.



SWEET HEAT GLAZE
MAKES 1 ½ CUPS

1/2 c. grape jam
1/2 c. chili sauce
1/2 c. light corn syrup

Heat all ingredients over medium heat, stirring until smooth, or microwave on HIGH (100%) in a microwave-safe bowl for 1 minute, and stir to combine. Reserve about half of mixture. Brush remaining sauce on meat during last third of roasting or grilling. Serve with reserved sauce.



Sweet and Spicy Chicken

1 packet taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 pounds chicken pieces

Put chicken in the bottom of the pot, pour over the remaining
ingredients (mixed) and cook 8 hrs on low.

APRICOT GLAZED CHICKEN

6 skinless, boneless chicken breasts
1 can (10.75 oz.) low-sodium chicken broth
3/4 c. apricot preserves
1 T. light soy sauce
1 T. cornstarch
1 T. water

Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet. Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center). Remove chicken from skillet. Add 1 T. cornstarch and 1 T. water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

AMISH HAM

1 - 1" or 1¼" ham steak
¼ c. brown sugar
¼ c. muscadine jelly (or apricot or your favorite flavor)
Milk

Place ham steak in baking pan (fairly deep). Mix brown sugar and jelly and rub over ham. Cover with milk. Cover and bake at 325* F. until done. (40-45 minutes).