Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps

12- 15 Appetizer Servings

1 1/4 Pounds Boneless, Skinless Chicken Breasts (About 4 Breasts)

1 (1 Pound) Package Sliced Bacon

2/3 Cup Firmly Packed Brown Sugar

2 Tablespoons Chili Powder

Preheat Oven to 350 Degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in the mixture. Coat a large sheet pan with foil. Place a rack on top of the sheet pan, and coat rack with cooking spray. Place chicken wraps on the rack. Bake for 30-35 minutes or until bacon is crisp.

Keylime Tarts

Makes 24 Tarts

24 Lemon or Lime Cookies*
16 Ounces Cream Cheese, Softened
2 Eggs
1 Cup Sugar
4 Tablespoons Lime Juice
2 Teaspoons Lime Zest
Fresh Sweetened Whipped Cream
Mint Leaves or Lime Slices for Garnish

Preheat Oven to 350 Degrees F.

Fill 2 (12 Muffin) muffin tins with foil or paper cups, and spray with cooking spray. Place one cookie in the bottom of each cup, flat side down.

Prepare filling. Beat together cream cheese, eggs, sugar, lime juice and zest until well mixed. Distribute into the cups. Bake for 12 minutes or until filling is set. Remove tarts to cool. Once tarts are completely cool, top with whipped cream and garnish.

*I found Famous Amos Lemon Cookies at Walmart and they worked great. If you can’t find lemon or lime cookies, Nilla wafers would also work!

And so it begins...

It all began at a baby shower at Chelsea's. She served these amazing eclairs. I couldn't get enough of them. After convincing her to give a us a tutorial at Brittany's house we decided to make a girls night of it!

Cream Puffs
2 (3.5 oz) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 eggs

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball.
Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
6. Optional: Top with melted chocolate or chocolate icing.

Then I convinced Jessica to teach us how to make some fabric flowers. SO CUTE and super easy too! For a free tutorial on how to make these flowers go to Flower from Anna's Garden
We had so much fun that night we decided to make this into a monthly gig. We'll have a recipe exchange and post the recipe's on this blog and learn a new craft or do a sewing project. June = appetizers, desserts, and the flirty skirt.