Brown Sugar & Honey Pecan Bars

Taken from Cookie Madness

Crust
2 cups all purpose flour
1/2 cup brown sugar, packed (light)
1/2 teaspoon salt
6 ounces cold butter, cut up

Filling
1/2 cup butter, melted
1 cup brown sugar, packed (light)
1/3 cup honey
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups coarsely chopped pecans (see note)

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment paper. These are very sticky bars, so line the pan with something.

Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.

Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in brown sugar and honey. Simmer mixture for 1 minute, stirring occasionally. Remove from heat and stir in cream, vanilla and pecans.

Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18-20 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator. I had to do this.

Makes 1 (13×9 inch) pan.

Maple Rosemary Marinade

1/3 cup balsamic vinegar
1/3 cup maple syrup
1/4 cup olive oil
2 tsp salt
3 Tbsp fresh rosemary
1/2 tsp fresh ground pepper
3 garlic cloves, crushed

Combine ingredients for marinade in large ziplock. Add meat. Marinate for 1 hour- 24 hours.

Dijon-Thyme Chicken

Taken from Lauren's Kitchen

Ingredients

• 1/2 cup butter or margarine, melted (substituted Smart Balance 50/50 spread)
• 3 tablespoons Dijon mustard
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh thyme (used 1 teaspoon dried thyme)
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• bread crumbs, enough to cover all pieces

Preheat oven to 350 degrees.

In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes.

Dip chicken in butter mixture, then coat with bread crumbs.

Place in a greased baking dish.

Bake, uncovered for 30-35 minutes or until chicken juices run clear.