MK's Chicken Breast Brine

1 Qt of water
1 T minced garlic
1/4 tsp dried sage
1/4 tsp dried rosemary
dash onion powder (NOT onion salt)
dash garlic powder


In 2 QT glass bowl, put 1 cup of water and microwave it for 2 min or until boiling (time depends on your microwave). Add 3 T of salt and 1/2 tsp sugar, stir until completely dissolved. Add the spices listed above and let sit a few minutes to steep. Add remaining quart of very cold water (I use some ice) and cool it all down in the refrigerator for 10 min.

Once it is cold, add 4 boneless, skinless chicken breasts making sure the meat is submerged. Place a plate on top if needed to push the meat into the water.

Let brine for 1 hour.

Remove meat from brine and rinse well under cold water and pat dry. Cook on an outdoor grill for 4 - 5 minutes per side. (4 min if they are thin, 5 if thicker breasts)  or on an indoor grill such as the George Foreman grill for 5-6 min.

Why Brining Keeps Meat So Moist - Fine Cooking Recipes, Techniques and Tips

Why Brining Keeps Meat So Moist - Fine Cooking Recipes, Techniques and Tips

Brownie Cheesecake Bites - Betty Crocker

6 cups Cocoa Puffs® brownie crunch cereal

1/2 cup butter, melted

2 packages (8 oz each) cream cheese, softened

2 eggs

1/2 cup sugar

1 teaspoon vanilla

Sliced fresh strawberries, if desired

Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). In large bowl, mix crushed cereal and melted butter. Press mixture in 13x9-inch pan.

In large bowl, beat cream cheese, eggs, sugar and vanilla with electric mixer on medium speed until smooth. Spread over crust.

Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Garnish bars with sliced strawberries. Store covered in refrigerator.

Makes 24 bars