Tag: tablespoons butter

JACK DANIELS APRICOT-PEACH BARBECUE CHICKEN!!!!

2 split chicken breasts, bone in, skin on (3 pounds) *Note, this made so much sauce you could use more chicken than this!! Original calls for 12 bone in thighs so you could use that instead if you like!!!
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Yellow Onion, Diced
1-1/2 cup Jack Daniel’s
12 ounces, fluid Barbecue Sauce
1 jar (10 oz) Apricot Preserves
1/2 cup Water
2 Tablespoons Worcestershire Sauce
4 cloves Garlic, Peeled
16 ounce bag, frozen sliced peaches

Heat oil and butter in a heavy pot over medium-high heat. Salt and pepper the chicken and place
chicken in the pot, skin side down. Brown both
sides, then remove to crockpot, skin side down. Add onions to pan
and stir, cooking for 2 minutes. Remove from heat to be safe and pour Jack Daniel’s into the pot. Scrape the bottom of the
pan, allowing Jack Daniel’s to reduce for two mins . Pour in barbecue
sauce, preserves, water, and Worcestershire sauce. Throw in garlic
cloves. Stir until combined and comes to a boil. Cook just a few minutes to blend flavors. Pour over the chicken. Top with the frozen peaches. Cook on low for 8 hours. Shred chicken and load up with sauce on top!!!! Serve over rice or quinoa!

ADAPTED FROM PIONEER WOMAN

HERSHEY MARBLED CHEESECAKE BROWNIE BARS!!!

Ingredients

10 Tablespoons butter
3 ounces Hershey’s Milk Chocolate Chips
1 cup sugar
2 large eggs
2 teaspoons vanilla
3/4 cup All Purpose Flour
1/4 teaspoon salt
2 tablespoons Unsweetened Hershey’s Cocoa Powder

For the Cream Cheese Swirl

8 ounces Cream Cheese, softened
1/3 cup sugar
pinch salt
1 large egg
2 teaspoons vanilla
Full Sized Hershey Bars, to top

Instructions

Preheat oven to 350. Line
8×8 baking pan with parchment paper/nonstick foil long enough to hang over on two
sides, making it easier to remove from pan once baked. Spray pan and
paper.
In microwave, melt chocolate and butter until smooth. Allow to cool slightly.
In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
Pour batter into prepared baking pan.
For the Cream Cheese Swirl
Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
Bake approx 40 mins. or until just set and toothpick inserted comes out clean. Top
with full sized hershey Bars and return to still warm (but off) oven
until lightly melted. Allow to cool.

I found these a bit challenging to cut. DO NOT cut when they come right out of the fridge or the chocolate will crack. Let sit out a little while and use a hot knife!!!

Adapted from The Recipe Critic

HONEY & BROWN SUGAR GLAZED CARROTS

Ingredients:

1 1/2 POUNDS CARROTS (I used 4 huge carrots), PEELED, CUT IN HALF AN HALF AGAIN LENGTHWISE

3 TABLESPOONS BUTTER (USE GRASSFED IF YOU CAN!!!-HEALTHIER!!!)

3 TABLESPOONS RAW HONEY

2 TABLESPOONS DARK BROWN SUGAR

Directions:
1. Boil carrots for about 20 mins or until fork tender. Drain.
2. Heat butter in skillet with honey and sugar until all are well combined.
3. Add carrots and simmer on low until they are well glazed.
4. Sprinkle with sea salt and serve!

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