Tuesday, September 7, 2010

Sweet and Sour Chicken and Chocolate-Peanut Bars

I love church cookbooks, especially southern church cookbooks! These cookbooks include recipes that are tried and true. The recipes are compiled from women in the church and you can trust that almost any recipe from a church cookbook is gonna be good. 

This recipe is from Carriage Hills Baptist Church Women's Ministry Cookbook. I attended Carriage Hills while living in Southaven, MS. The recipe is super easy and really good!

Sweet and Sour Chicken
serves 4-6

2 to 3 lb. chicken breasts
12 oz. jar apricot preserves
1 pkg. dry onion soup mix
8 oz. Russian salad dressing

Place chicken in a shallow baking pan. Mix soup mix, dressing, and preserves and pour over chicken. Bake at 350 degrees for 1 1/2 hours. Serve with white rice.

Chocolate-Peanut Bars
This second recipe is one that I have had in my recipe binder for over a year, and finally got around to making. I had everything on hand except the vanilla wafers so I substituted crushed graham crackers instead. This recipe is also super easy and really delicious!!

Chocolate-Peanut Bars
Yield: Makes about 4 dozen

1 cup butter or margarine, softened
1 cup crunchy peanut butter
1 (16-ounce) box powdered sugar
1 1/2 cups vanilla wafers, crushed (about 45 cookies)
1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream


Beat butter and peanut butter at medium speed with an electric mixer until blended. Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13- x 9-inch baking pan lined with wax paper.

Stir together chocolate morsels and whipping cream in a medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut butter mixture. Chill 1 hour or until firm.

Remove from refrigerator, and let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars.

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