Rum Balls

Ingredients

• 1 Box Nilla Wafers
• ½ Cup Rum or bourbon
• 2 Cups Confectioner's sugar
• 3 ½ tbs Light Corn Syrup

Directions

1. Empty whole box of Nilla wafers into food processor
2. Pulse to crush the Nilla wafers finely
3. Add in rum, sugar and corn syrup
4. Chill mixture in the fridge for approximately 20 minutes
5. Place confectioners sugar into an empty pie pan. Spoon 1 inch balls and roll in confectioners sugar
6. Store in refrigerator

Notes
- The longer these sit the better the taste
- Try flavored rum
- 2 tbs of cocoa can be added to the mix for chocolate Rum balls

Saltine Cracker Toffee

Ingredients

• 24 saltine crackers
• 1 cup butter
• 1 cup firmly-packed light brown sugar
• 12 ounces semi-sweet chocolate morsels
• ½ cup pecans, roasted and chopped

Directions

1. Preheat the oven to 325º. Line the bottom of a 9 x 13-inch baking pan with aluminum foil. Mist the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the pan.
3. In a microwave-safe glass bowl, microwave the butter and brown sugar on HIGH for 3 to 4 minutes, or until sugar melts, stirring occasionally. Pour the hot butter mixture over the crackers.
4. Bake 15 minutes, or until bubbly. Remove the pan from the oven, sprinkle the chocolate morsels evenly on top, and let stand until melted, one to two minutes. Spread the melted chocolate over the surface. Sprinkle evenly with nuts.
5. Cover and chill at least two hours. Break into pieces. Store refrigerated in an airtight container.

Notes
Yield: 2 dozen pieces.
Hint: You can double or triple this recipe to fill a rimmed baking sheet.

Source
https://www.ourstate.com/saltine-cracker-toffee

Ali's Cinnamon Butter

Mix unsalted butter with cinnamon, nutmeg and honey to taste.

Oven fried Chicken Nuggets

Ingredients

• buttermilk
• chicken tenders, 1 in pieces
• Panko
• Bread crumbs
• cheese, shredded
• eggs, 2-3
• Garlic Powder with Parsley seasoning
• salt & pepper

Directions

1. Preheat oven to 375°
2. Place chicken in 1 gallon tip top bag with buttermilk and Garlic Powder with Parsley seasoning. Let sit overnight.
3. In a small-medium bowl mix eggs and more Garlic Powder with Parsley seasoning for the egg wash
4. In a second dish combine Panko, bread crumbs and cheese. Fork through so cheese is covered in the breadcrumb mixture.
5. Dip pieces of chicken, one at a time, into egg then into breading/cheese mix.
6. Place on half sheet pan with silpat in a single layer
7. Bake for 25-30 minutes

Notes
Use different combos of cheese flavors and bread crumb flavors

Chicken Satay with Peanut Sauce

Ingredients
Chicken:

• 2 pounds chicken tenders
• 1 cup yogurt
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• Kosher salt

Peanut Sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• 1/2 cup smooth peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• Juice of 2 limes
• Kosher salt
• 1/2 cup hot water
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Special equipment: 20 wooden skewers

1. Cut the chicken tenders into 2-inch pieces and put in a large container.
2. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl.
3. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
4. Meanwhile, soak the wooden skewers in water
5. When ready to cook the chicken, heat a grill pan over medium heat.
6. Remove the chicken from the marinade and thread 2 pieces onto each skewer.
7. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

For the peanut sauce:

1. In a small pot, heat the oil.
2. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft.
3. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt.
4. Blend, adding the hot water a little at a time to thin it and make it smooth.
5. Transfer to a bowl, cover and refrigerate.

To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Notes
Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 2 hr
Cook: 10 min
Yield:20 skewers
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/chicken-satay-with-peanut-sauce.html