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

Pillsbury Corned Beef Biscuits



2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)

2 oz thinly sliced cooked corned beef, coarsely chopped

2 tablespoons finely shredded Swiss cheese

2 teaspoons Thousand Island dressing

1 teaspoon butter or margarine, melted

1/8 teaspoon caraway seed

Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 45 to 50 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)

On lightly floured surface, roll or press each biscuit into 5-inch round. Place half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1 tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round. Carefully fold to enclose filling. Press edges to seal.

Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16 minutes or until golden brown.



Honey Almond Cranberry Crostatas

1/3 cup water

1/3 cup honey
1 ¼ cups fresh or frozen whole cranberries
1 Pillsbury® refrigerated pie crust, softened as directed on box
3 tablespoons almond paste, softened (from 3 1/2-oz tube)
1 ½ teaspoons sliced almonds
8 teaspoons honey

Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.