Basic ingredients needed to make shortbread;find them all in this free online baking video. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan

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Bring some history into your kitchen.  Get the kids in the kitchen to help you bake some cherry treats.  As you work together, talk to them about the early history of our country and our first President George Washington.  This can lead to even more talks about our history.  Don't leave it to the schools to teach your children the history of their country.  Unfortunately, many of today's textbook don't even have the correct information in them.  Let your kids learn from you as you build up our country in their eyes.  Most kids like to bake cookies and these Chocolate Cherry Cookies would be a good project for you  as they are simple and made from a cake mix.  And they are diabetic friendly so even the diabetic children (of all ages)  can enjoy them.  Or you can use a regular chocolate cake mix for regular cookies.  Tiny Cherry Cheesecakes are also a delicious choice and they are also diabetic friendly.  However they, too, can be made regular by replacing the Equal with sugar.  These tiny cheesecakes have a chocolate crust and who doesn't love chocolate and cherries together?  And speaking of chocolate, how about some Oh-So-Easy Cherry Brownies? 

CHOCOLATE CHERRY COOKIES

1 (8 oz) pkg sugar-free chocolate cake mix

3 tbsp skim milk

1/2 tsp almond extract

10 maraschino cherries, rinsed, drained and halved

2 tbsp white chocolate chips

1/2 tsp canola oil

Preheat oven to 350 degrees.  Spray baking sheets with nonstick cooking spray; set aside.

In a medium mixing bowl, beat cake mix, milk and extract with an electric mixer at low speed.  When mixture looks crumbly, increase speed to medium and beat 2 minutes or until smooth dough forms.  (Dough will be very sticky.)  Coat hands with cooking spray and shape dough into 1-inch balls.  Place balls 2 1/2 inches apart on baking sheets.  Flatten each ball slightly.  Place cherry half in center of each cookie.  Bake 8-10 minutes or until cookies losse their shine and tops begin to crack.  DO NOT OVERBAKE OR COOKIES WILL BE HARD WHEN COOLED.  Remove to wire racks and cool completely. 

Place chips and oil in a small microwave-safe bowl and cook a few seconds at a time, removing and stirring until chips are melted.  Drizzle over cooled cookies.  Allow drizzle to set before serving.

TINY CHERRY CHEESECAKES

Crust: 1 cup all-purpose flour

1/3 cup Equal-Lite

1/4 cup cocoa powder

1/2 cup cold butter

2 tbsp cold water

Filling: 

6 oz cream cheese, softened

1/4 cup Equal-Lite

2 tbsp milk

1 tsp vanilla extract

1 egg

1 can sugar-free or lite cherry pie filling

Preheat oven to 325 degrees.  Grease 24 mini-muffins cups and set aside.To make crust:  In a small mixing bowl, combine flour, Equal and cocoa.  Cut in butter until crumbly.  Gradually add water, mixing with a fork until mixture forms a ball.  Divide dough and shape into 24 balls. Place in prepared miniature muffin tins and press dough onto the bottom and up sides of each muffin cup.

To make filling:  In a mixing bowl, beat cream cheese and Equal until smooth.  Beat in milk and vanilla.  Add egg; beat on low just until combined.  Spoon approximately 1  tablespoonful into each muffin cup.  Bake for 15-18 minutes or until set.  Cool on a wire rack for 30 minutes.  Carefully remove from pans to cool completely.  Top each cake with a dab of pie filling before serving.  Store in refrigerator.

OH-SO-EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.

 1 pkg. (21.5 oz) brownie mix

1 cup cherry pie filling

1/4 cup oil

2 eggs

1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.

Enjoy!

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If you are tired of the same old desserts, step out of the rut and try these really different recipes. The Persimmon Festival Brownies with Cream Cheese Frosting comes from Southern Indiana where the native persimmons are celebrated every fall. If you prefer cake, try this Chocolate Orange Marble Pound Cake for a change of pace.

PERSIMMON FESTIVAL BROWNIES WITH CREAM CHEESE FROSTING

2 cups persimmon pulp
2 cups all-purpose flour
2 cups sugar
2 cups buttermilk
1 1/2 cups butter
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 tsp nutmeg
3 eggs

Cream sugar and butter together; add persimmon pulp, buttermilk and eggs. Mix together flour, baking powder, baking soda, cinnamon and nutmeg. Bake in greased and floured pan for 30 minutes in a 350 degree oven. Cool and frost with the following icing.

CREAM CHEESE ICING:

3 oz cream cheese
1/2 stick butter
1 lb powdered sugar
1 tsp vanilla
1 cup chopped pecans
2 tbsp milk

Cream together the butter and cream cheese; add vanilla and milk; mix well. Add powdered sugar and blend in well. Spread over the brownies. Sprinkle with chopped nuts.

CHOCOLATE ORANGE MARBLE POUNDCAKE
3 cups cake flour
1 1/2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened to room temperature
2 1/4 cups sugar
6 large eggs, room temperature
1 cup milk
1 tbsp grated orange peel
3 squares (1-oz each) semisweet chocolate, melted and cooled

Preheat oven to 350 degrees.

Lightly grease 10-inch tube pan with removable bottom and dust with flour tapping out any excess. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, with an electric mixer at medium speed, beat together butter, sugar, and eggs until light and fluffy. At low speed, beat in the flour mixture alternately with the milk. Beat after each addition until smooth. Place 2 cups of the batter into a small bowl and stir in the orange peel; set aside. Stir melted chocolate into the remaining batter. Spoon a layer of the chocolate batter into bottom of prepared pan. Top with a thin layer of the orange-flavored batter. Repeat with the remaining batters alternating orange over chocolate and chocolate over orange. With a large metal spatula, gently swirl batters together a few times to marble. Bake 1 hour and 15 minutes or until top springs back when lightly touched with fingertip. Cool cake in the pan on a wire rack for 15 minutes. Loosen from edge of pan by running a thin knife or spatula between cake and pan. Remove sides of pan. Cool cake completely before removing the center and bottom. Cake is best when allowed to stand overnight before cutting.

Enjoy!

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Looking for something to take with you on the road, or a snack to munch at your desk? Forget about those awful Powerbars and other various soy bars. Granola bars are OK, but they do not have much protein. High quality protein bars are available at the store, but for $5 a pop! We are looking for something cheap and easy, and here it is. Do-it-yourself, homemade protein bars.

Homemade Protein Bars: The Recipe

3 1/2 cups rolled oats

1 1/2 cups dried milk

1 tablespoon cinnamon

1 cup lite syrup

2 scoops protein powder

2 large egg whites or 1 egg

1 1/4 cup orange juice

1 teaspoon vanilla extract

1 cup raisins or dried fruit

Start by preheating the oven to 325 degrees. Line a cookie sheet with waxed paper, or spray on some non-stick butter flavored Pam spray. In a large metal bowl, mix all the ingredients until the oats are well coated. Spread the mix onto the cookie sheet and press down to make 10 cutting lines so you can separate them into 10 protein bars later. Bake for 15 minutes or until golden brown. While still warm, cut them apart and allow to cool before wrapping. The bars can be stored airtight at room temperature for up to 2 weeks.

Optional Upgrades

Nutty Bars - use 1 cup chopped nuts instead of dried fruit or raisins.

Fruity Bars - experiment with various extracts other than vanilla to change up the flavor.

The Protein Bar Diet - make a whole bunch of these bars with various fruits and nuts, and various flavors of protein powder. Eat the bars for 3 out of 5 meals each day and make the other two meals small. Do this for a month and see if you don't drop a couple pounds.

Who likes peanut butter?

Who likes brownies?

If you are anything like me or the rest of the bodybuilding / powerlifting / weightlifting world, you answered 'ME ME ME!' to both questions. If so, this recipe is for you. I could not post an easier recipe and prepping a meal can't be quicker unless you are unwrapping a protein bar. That said, on with the recipe!

Peanut Butter Protein Brownies : The Recipe

1 scoop of protein powder; chocolate, vanilla, or peanut butter

1 tablespoon natural peanut butter

milk or water

Mix all ingredients together in a small glass bowl; do not use plastic. If the resulting mixture is too thick add a couple drops of milk or water to loosen it up until it reaches your desired consistency. Since it is already in a glass bowl, microwave on high for 30-45 seconds. Mixture should come out to a cake/brownie like consistency.

Many friends of mine have doubted this recipe, thinking the peanut butter protein brownies would be mediocre at best. Instead what they find is a protein party in their mouths. Give this one a try for a quick high protein, high 'healthy-fats' snack.

Today's Lesson About Plastics

The reason I make a big deal about the use of a glass bowl, is because you do not want to be cooking anything in microwave safe plastic containers. Plastic containers contain trace amounts of phytoestrogens, which seep into food when it is stored or cooked inside such containers. A lifetime of these estrogens can have a negative impact on testosterone levels and they tend to promote cancer in laboratory animals. It might not kill you, but your best bet in today's toxic society is to avoid anything that could possibly be related to cancer. Every little bit helps.

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Summertime and the livin' is easy! What says summertime better than a backyard cookout? And don't be worried about inviting your diabetic relatives or friends. Here is a complete menu for you that is diabetic friendly. The food is delicious, no need to prepare diabetic and non-diabetic food. In fact, no one will guess you planned your meal around diabetic needs.

Let's start with an appetizer so folks can 'graze' while you do grill duty. How about some Garlic Olive Cheese Dip with an assortment of whole wheat or other whole grain crackers and some baked tortilla chips? Sound good? Here is the recipe:

GARLIC OLIVE CHEESE DIP

1 pkg (8 oz) cream cheese, softened
20 pimento-stuffed Spanish olives, finely chopped
5 peeled garlic cloves put through a garlic press

Mix all three ingredients together. Let set for at least an hour to let flavors blend before serving. Serve with party crackers or with chips. Refrigerate leftovers, if there are any!

Chicken is an excellent choice for the grill. It's quick, easy, and healthy. It also packs a big protein punch which allows your diabetic friends and relatives to also enjoy the carbs you will serve. For something different try chicken with black bean salsa. The black beans make it a good diabetic choice and the salsa is refreshing.

CHICKEN WITH BLACK BEAN SALSA

1 can black beans, rinsed and drained
1 can (8 oz) crushed pineapple in its own juice, drained
1/2 small red onion, chopped
1 plum tomato, chopped
1 garlic clove, minced
2 tbsp lime juice
1/4 tsp salt, optional
1/4 tsp freshly ground black pepper

RUB: 1 tbsp brown sugar
1 tsp hot pepper sauce
1/2 tsp garlic powder
1/2 tsp salt (optional)
1/2 tsp freshly ground black pepper

4 skinless boneless chicken breast halves

To make salsa: In a large bowl, combine the beans, pineapple, onion, tomato, garlic, lime juice, salt and pepper. Refrigerate until serving.

To make chicken: Combine the sugar, hot pepper sauce, garlic powder, salt and pepper. Rub mixture over both sides of chicken.

To grill chicken: Coat grill with nonstick cooking spray before starting the grill. Grill chicken over medium heat until cooked thoroughly, about 4 to 7 minutes each side.

Serve chicken with salsa.

A good diabetic recipe as 1 serving of 1 breast half with 3/4 cup salsa has 31 g carbs but 29 g protein.

Cole slaw is always good on a hot summer day. This creamy cole slaw with be a perfect compliment to the chicken and to the beans and pineapple in the salsa. This dish needs to chill for at least two hours before serving to allow the flavors to blend. Perfect for a cookout as it can be made ahead.

CREAMY COLE SLAW

1 1/2 cups low-fat mayonnaise
1/3 cup SPLENDA granular
3 tbsp finely chopped sweet onion (optional)
2 tsp lemon juice
1 tbsp white wine vinegar
1/4 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper
8 cups shredded cabbage or slaw mix
1/2 cup shredded carrots

Blend mayonnaise, Splenda, onion (if using), lemon juice, vinegar, celery seed, salt and pepper together in a large bowl. Add cabbage and carrots. Stir well to cover all the cabbage. Chill at least 2 hours before serving.

FRESH VEGGIE TRAY

A fresh veggie tray is always a nice addition. Use seasonal summer vegetables such as sliced cucumbers, tomatoes wedges, baby carrots, green onions, and broccoli crowns for a tasty, colorful presentation.

Ah, last but not least, don't forget dessert! This may not sound diabetic friendly but how about Brownie Sundaes? That's right, brownie sundaes. The way you make them, they will be diabetic friendly and delicious too. Let's start with this brownie recipe:

BROWNIES

3/4 cups cocoa powder
1/2 tsp baking soda
2/3 cup vegetable oil
1/2 cup boiling water
2 cups Equal Sugar Lite
2 eggs or 1/2 cup egg substitute
1 1/3 cups flour
1 tsp vanilla extract
1/4 tsp salt
1/2 cup chopped walnuts or pecans

In large mixing bowl, stir cocoa and baking soda together. Blend 1/3 of the oil into cocoa mixture. Add boiling water and stir until it thickens. Stir in Equal, eggs and remaining oil. Stir until smooth. Add flour, vanilla extract and salt. Blend together completely adding in nuts. Pour in a 9x13-inch baking pan that has been sprayed with non-stick vegetable oil spray. Bake for 35-40 minutes. Cool and cut into 24 pieces.

To make BROWNIE SUNDAES: Place a brownie on dessert plate. Top with a scoop of no-sugar-added or sugar free vanilla ice cream. Heat some sugar-free (I love the Russell Stover brand) chocolate sauce in the microwave 15-30 seconds and pour over ice cream. Top with finely crushed salt-free peanuts, optional.

Ice down some cold drinks in a large cooler, remember to include sugar-free drinks or make some lemonade using the following recipes.

OLD-FASHIONED-STYLE SUGAR-FREE LEMONADE

2/3 cup water
1/2 cup Splenda granular
1 cup fresh squeezed lemon juice (about 6-8 lemons)
4 to 6 cups cold water to taste

In a large glass measuring cup, combine 2/3 cup water and the Splenda. Heat in the microwave for 2 minutes on high. Using caution, remove from microwave and stir the mixture to see if Splenda is completely dissolved. If not, return to microwave and heat an additional 45-60 seconds. Fill a pretty, large pitcher with ice. Pour lemon juice over the ice. Add the Splenda mixture and stir well. Add 4 cups (1-qt) of cold water. Stir well to blend. Taste and add additional water to suit your taste.

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed
1 cup fresh lemon juice
1 cup Granulated Splenda
4 cups cold water

Put berries, lemon juice, and Splenda into blender. Process mixture until smooth, scraping down sides. Press mixture through a sieve into a pitcher. Discard solids remaining in the sieve. Stir in water. Serve over ice.

Yield: 7 servings with 4 grams sugar each

There you have it! An easy menu for a backyard cookout that is suitable for your diabetic family and friends but also tasty for all guests.

Enjoy!

diabetes friendly cookout

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My family loves freshly baked brownies, especially when they are beyond the basic recipe. We like to add goodies to our batter such as peanut butter chips, white and milk chocolate chips, chopped nuts and marshmallows.

All of these recipes are easy to make and are worth the time investment. They would be great for family gatherings, parties or bake sales.

Before you get started, I would like to share a few important tips with you.

1. Don't over mix the batter. It's normal to have a few small lumps.

2. Don't over bake. Remove the pan from the oven at the recommended time. They will finish baking in the pan.

3. Let them cool before cutting into squares. Store squares in an airtight container.

Raspberry Browns

3/4 cup flour
3/4 cup baking cocoa
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 tsp. vanilla
3 eggs, divided
1/2 cup chopped pecans
1/2 cup red raspberry jam
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 8" square baking pan. Combine cocoa, flour and salt in a bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add 2 eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Spread 1 cup of batter into baking pan. Sprinkle pecans over batter. Drizzle jam over pecans. Beat remaining batter and egg in same bowl until light in color. Stir in 1 cup of chocolate chips. Spread evenly over raspberry jam. Top with remaining chocolate chips. Bake for 30-35 minutes until done.

Chocolate White Chip

3/4 cup flour
3/4 cup baking cocoa
1/4 tsp. salt
1/2 cup. butter, cut up into pieces
1/2 cup sugar
1/2 cup brown sugar
3 large eggs, divided
2 tsp. vanilla extract
1 cup pecans, chopped
3/4 cup white chocolate chips
1/2 cup caramel ice cream topping
3/4 cup semi-sweet chocolate chips

Combine flour, cocoa and salt in a bowl. Beat butter, sugar and brown sugar in a large bowl until creamy. Add 2 eggs, beat until blended. Add vanilla and mix well. Gradually beat in flour mixture. Reserve 3/4 cup of batter. Spread remaining batter into prepared 8" square baking pan. Sprinkle pecans and white chocolate chips over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in chocolate chips. Spread evenly over the top. Bake for 35-40 minutes in a 350 degree oven.

Cherry Chocolate

1/3 cup butter
3/4 cup sugar
2 eggs
1/4 cup light corn syrup
1 tsp. almond extract
1 tsp. vanilla extract
2/3 cup flour
1/3 cup cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup chopped, well drained maraschino cherries
1/3 cup slivered almonds, chopped (optional)

Cream butter, sugar and eggs in a bowl. Blend in corn syrup, almond extract and vanilla. In a separate bowl combine flour, cocoa, salt and baking powder. Gradually add flour mixture to creamed mixture, blend well. Stir in chopped cherries and almond slivers. Spread into a greased and floured 8" square baking pan. Bake at 350 degrees for 25-30 minutes or until brownies are done.

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I HATE cake-y brownie I want mine like fudge so what recipes out there are good for that?

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One of our favorite sweets seems to be Brownies.  Whether you like them plain, iced, chocolate, layered, as the base for an ice cream sundae, as a snack or a fancy dessert, the humble brownie is always a welcome treat.  Add these recipes to your brownie file; Iced Brownies and Heavenly Apricot Brownies.  

ICED BROWNIES

1 1/2 cups all-purpose flour
1/2 cup cocoa
1 tsp baking powder
1 tsp salt
2/3 cup canola oil
2 cups sugar
4 eggs
1 tsp vanilla
1 cup nuts, chopped

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.

In a mixer bowl, beat the sugar, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 to 27 minutes at 350 degrees.

ICING:

3 to 4 tbsp milk
1 stick butter
dash of salt
1/4 cup cocoa
powdered sugar

In a saucepan, melt the butter with the milk. Add the salt and cocoa stirring over the heat until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin spreading consistency icing. Pour over the cooled brownies and spread to cover. Garnish with mini chocolate chips, if desired.

HEAVENLY APRICOT BROWNIES

2 bars (2-oz each) white baking chocolate
1/3 cup butter
1/2 cup packed brown sugar
2 eggs, beaten
1/4 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup finely chopped dried apricots
1/4 cup sliced almonds
1/4 cup flaked coconut

In a saucepan, melt the white chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in the brown sugar, eggs, and vanilla until blended. Set aside.

In a bowl, combine flour, baking powder and salt. Stir in the chocolate mixture. Combine apricots, almonds, and coconut; stir half of the mixture into the batter. Pour into a 9-inch square baking pan. Sprinkle the remaining apricot mixture on top of the batter. Bake at 350 degrees for 25 minutes or until golden brown. Cool.

Enjoy!

types of brownies, different types of brownies

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Chick-fil-A offers freshly prepared sandwiches, wraps and salads, as well as a variety of milkshakes, brownies and other delicious treats such as their Waffle Potato Fries.

They offer an array of sandwiches, chicken strips/nuggets, salads, freshly squeezed lemonade and a country-style breakfast menu. Their famous chicken items include Chargrilled Chicken Sandwich, served with lettuce and tomato - Chick-Fil-A Club Sandwich and Chick-Fil-A Nuggets.

Their popular Fried Chicken, which was available in some outlets, has now been replaced by their Chargrilled Chicken Cool Wraps...

The famous Chick-fil-A Chicken sandwich has been rated #1 in 32 consecutive National Restaurant Quality Surveys over a 17 year period - and the Chargrilled Chicken Sandwich has topped the ratings since its introduction in the 1980's.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date - maybe someone you met on a romantic dating site - here are Chick-Fil-A's most popular recipes of all...

--Chick-Fil-A Chicken Harvest Soup--

1/4 pound butter

3/4 cup flour

2 1/2 to 3 quarts water

2 tablespoons chicken base

2 quarts chicken stock (see chicken tenders recipe below)

1 pound fresh carrots, diced

6 to 7 ribs celery, diced

1 medium onion, diced

3/4 teaspoon white pepper

3/4 teaspoon garlic powder

Cooked chicken tenders (recipe follows)

10 ounces egg noodles

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.

While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken tenders.

Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.

Makes 8 to 10 servings.

>> Chicken Tenders for Harvest Soup:

2 quarts water

2 tablespoons chicken base

1 small onion, cut into quarters

1/2 rib celery, cut into 2-inch segments

2 1/2 pounds chicken tenders, thawed

1. In a large pot, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes.

2. Do not overcook. Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.) Place chicken in the freezer to stop the cooking process. When cool, use a sharp knife to dice into 1/2-inch cubes.

3. Add to soup.

Makes enough for 8 to 10 servings of soup.

--Chick-Fil-A Classic Fried Chicken--

6 pieces bone-in chicken, such as breasts, thighs and legs, skinned

1 cup coarsely crushed Corn Flakes

1 Tbsp flour

1 cup pancake mix

salt and pepper to taste

1/2 cup of parm cheese

1 tsp. seasoned salt

1 egg white

1. Preheat oven to 400°F. Combine cereal, flour, pancake mix, salt, pepper, parm cheese and seasoned salt in a shallow dish or pie plate. 2. Beat egg white with 1 Tbsp. water in a shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.

3. Put chicken, coating sides up, on baking sheet; spray lightly with cooking spray.

4. Bake 40 min. or until chicken is golden brown and cooked through.

--Chick-fil-A Honey Roasted BBQ Sauce --

1/2 cup vegetable oil

1/4 cup honey

1 tablespoon Grey Poupon Dijon mustard

1 teaspoon ketchup

1 teaspoon granulated sugar

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

2 1/2 tablespoons white vinegar

1/2 teaspoon concentrated hickory liquid smoke flavoring 1/4 teaspoon lemon juice

1 egg yolk

1 teaspoon water

Directions:

1. Combine oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small saucepan over medium heat until boiling. Stir. Remove the pan from the heat and let it cool, uncovered, for 10 minutes. Add vinegar, smoke flavoring, and lemon juice.

2. While the sauce cools, vigorously whisk egg yolk with 1 teaspoon water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.

3. Drizzle he cooled sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it's needed.

Makes about 1 cup.

Or Try...

--Chick-Fil-A Carrot and Raisin Salad--

Carrots, raw, 4 cup, grated (remove)

Pineapple, canned, 2 1/2 cup, crushed, sliced, or chunks (remove)

1 cup raisins (not packed)

Mayonnaise, regular (mayo), 3/4 cup

3 tsp Granulated Sugar 1/2 tbsp Lemon juice

Directions:

1.Chill all ingredients except sugar for at least 30 mins. mix suger into pineapple. add mayo. add lemon juice.

2.Add raisins to carrots. Add dressing mixture to carrots and raisins.

3. Chill.

4. Drain some of the juice off the pineapple.

Note: This salad may be refrigerated for 72 hours.

When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Place salad on lettuce and serve.

--Chick-fil-A Fudge Nut Brownies--

1 cup butter, melted

1 cup flour

1/2 teaspoon baking powder

1/2 cup milk 1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

2 cups sugar

2/3 cup cocoa

2 eggs

3 teaspoons vanilla

1 (12 ounce) package chocolate chipsDirections:

1. Preheat oven to 350 degrees.

2. Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.

3. Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.

His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

Chick-Fil-A Fun Facts:

> The Chick-Fil-A cow never talks. Its part of the rules! There is a Moo Manifesto!

> You can get 52 combo meals simply by being one of the first 100 individuals at a new Chick-Fil-A opening.

> The 247 million-plus original Chick-fil-A Chicken Sandwiches laid side-by-side would stretch out nearly 19,500 miles, or nearly eight times the distance from Chick-fil-A Founder Truett Cathy's original restaurant, the Dwarf House, in Hapeville, Ga., to the most distant Chick-fil-A restaurant in Sacramento, California.

> Chick-fil-A restaurants sold more than 137 million pounds of Waffle Potato Fries - cooked in pure peanut oil.

> If you buy 2 kids meals- you get 8 nuggets, 2 small fries, 2 drinks, & 2 ice creams for cheaper then you can buy a 8 nugget combo.

> The Chick-fil-A Bowl is the oldest guaranteed match-up of two top-ranked teams from the Atlantic Coast Conference (ACC) and the Southeastern Conference (SEC).

> The Chick-fil-A Bowl brand also includes the Chick-fil-A Bowl Challenge head coach and celebrity golf event each April and the Chick-fil-A Kickoff Game season-opening game over Labor Day weekend in its family of events.

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