Maple Glazed Green Beans

Ingredients

3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1 Tbsp. bourbon, optional
1/4 tsp. salt
1/4 tsp. pepper

Directions

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.

Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Add the beans, cranberries, syrup, bourbon if desired, salt and pepper; heat through.

*This recipe is from the June/July 2011 edition of Simple & Delicious.*

Simply Seasoned Chicken

Ingredients

2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter

Directions

Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.

In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Flavorful Pork Chops

Ingredients

4 bone-in pork loin chops (8 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup sliced onion
2 garlic cloves, minced
1/2 cup Worcestershire sauce
3 Tbsp. honey
1 Tbsp. Dijon mustard

Directions

Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.

In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15 to 20 minutes or until tender.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Cinnamon Flapjacks

Ingredients

2 cups complete buttermilk pancake mix
1-1/2 cups water
1 Tbsp. maple syrup
1 Tbsp. butter, melted
1/2 tsp. ground cinnamon

syrup:

1 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1/2 tsp. vanilla extract

Directions

In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.

Meanwhile in a small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Saucy Peach Balsamic Chicken

Ingredients

4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar

Directions

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.

Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Strawberry Pretzel Dessert

Ingredients~

Crust:

2 2/3 cups coarsely crushed pretzels
3/4 cup melted margarine
3 Tbsp. sugar

Second Layer:

1 (8 ounce) pkg. cream cheese, softened
1 (8ounce) carton Cool Whip
1 cup sugar

Top Layer:

1 large or 2 small packages strawberry Jell-O
2 cups boiling water
3 pints sweetened frozen strawberries

Directions~

Mix crust ingredients together and spread in a 9 x 13 inch pan. Bake for 10 minutes at 350 degrees. Let cool.

Blend second layer ingredients and spread on cooled pretzel mixture; refrigerate.

Mix Jell-O with boiling water and add strawberries. Wait until mixture is slightly set, 30 to 45 minutes. Pour over cream cheese layer. Chill overnight.