Margarita Chicken

1 can (10 ounces) frozen non-alcoholic margarita mix, thawed (I used Bacardi)
3 tablespoons lime juice
3 garlic cloves, minced
5 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours. Rotate half way through marinating. Cover and refrigerate remaining marinade.
Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 5 servings.

Creamy Scrambled Eggs with Ham

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham
1 green onion, chopped
Dash salt
Dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed
In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper.
In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
Stir in cream cheese. Cook and stir until completely set. Yield: 4 servings.

Cinnamon Crescent Twists

1 package (8 ounces) refrigerated crescent rolls
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon
Glaze:

1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water
Separate crescent roll dough into four rectangles; press seams to seal.
In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.
Starting from a long side, cut each rectangle into three strips (I use my pizza cutter to do this). Twist each strip several times; seal ends together.
Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.
Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

Hamburger Cookies

Ingredients:
vanilla wafers (hamburger buns)
icing - yellow, red and white (cheese, catsup and mayonnaise)
green-tented coconut (lettuce)
Mints cookies* (hamburger)
Corn syrup
sesame seeds (top of bun)

Preparation:
Place vanilla wafer flat side down so it sits nice. Put a small amount of white icing on and then one mint cookie (hamburger).Then put yellow and then red icing. Sprinkle a little green coconut for lettuce. Then place vanilla wafer on top so it is rounded like a bun. Put a drop of corn syrup on top and sprinkle with a few sesame seeds. Let dry before serving.

Chicken and Bacon Shish Kabobs

Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar or less
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced 3 skinless, boneless chicken breast
halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in
half
1 (8 ounce) can pineapple chunks (Like to use fresh),
drained
skewers

Directions:
1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear

Bunny Bread

Ingredients
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice

Directions
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.

Peanut Butter Cup Cookies

Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped


Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Sift together the flour, salt and baking soda; set aside.
3.Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.Shape into 40 balls and place each into an ungreased mini muffin pan.
5.Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.