Honey Pineapple Chicken

3 lbs boneless, skinless chicken breast halves
2 tbsp vegetable oil
1 can (8oz) unsweetened, crushed pineapple, undrained
1 cup brown sugar, packed
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 tbsp prepared mustard
2 tsp soy sauce

In a skillet, brown chicken in oil, on both sides. Transfer to a 5 qt slow-cooker. Combine the remaining ingredients, pour over chicken.

Cover and cook on low for 3-4 hrs or until chicken is done.

Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.

Honey Garlic Sauce for Meatballs

1 cup beef stock
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
Dash hot pepper sauce
1 green onion, chopped

In a large skillet, whisk together beef stock, garlic, honey, cornstarch and hot pepper sauce, cook, whisking over med. Heat until thickened.
Pour over hot cooked meatballs.
Sprinkle with onions.

To freeze: Allow sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.

Sweet and Sour Sauce for Meatballs

¾ cup br. sugar
¼ cup vinegar
1 ¼ cup pineapple juice
¾ cup water
2 ½ tbsp soya sauce
3 ½ tbsp cornstarch dissolved in ½ cup cold water
Bring to a boil over low heat.

If freezing: Cool and store in freezer bag or container.

Beefaroni II (the kids' favorite of the two)

1 lb ground beef
2 cups shredded cheddar cheese
2 (15 oz) cans tomato sauce
2 Tbsp butter
1 (16 oz) package uncooked elbow macaroni
salt and pepper to taste

Preheat oven to 350 degrees F.

Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.

While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and stir in butter. Transfer to a large casserole dish and mix in the beef, tomato sauce and cheese. Sprinkle with salt and pepper, to taste.

Bake, uncovered, for 30 minutes or until heated through and bubbly.

Broccoli Dip

1 stalk broccoli
1/2 red pepper
1/4 purple onion
2 cloves garlic
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup miracle whip

Chop all veggies, mix in sour cream, cheese and miracle whip. Bake at 375 for 25 minutes. Serve warm with crackers or tortilla chips.

Black Berry Muffins with Crumble Topping

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup vanilla or plain yogurt
1/2 cup canola oil
1 tsp vanilla
1 cup frozen blackberries

Crumble topping:
1/4 cup flour
1/4 cup brown sugar
2 Tbsp oats
1 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp butter

Preheat oven to 375. Grease or line muffin tins.

In a medium sized bowl stir together flour, baking powder and soda and salt. Set aside.

Prepare crumble topping in a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everything is crumbly. Set aside.

In a large bowl, beat together sugar and eggs until creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed through the batter.

Add batter to prepared tin, filling them 3/4 full. Sprinkle topping on each muffin and bake until a toothpick inserted in the center comes out dry,about 20 minutes or so.

Shamrock Smoothies

1 Tbsp sugar
2 green spearmint candy leaves
2 thin round chocolate mint patties
1 banana, peeled, cut in chunks
1 cup ice cubes
3/4 cup apple juice
1/4 cup plain yogurt
1/2 tsp vanilla
1/4 tsp orange extract
2-3 drops green food coloring

Place small sheet of waxed paper on a work surface; sprinkle with sugar. Place leaves on paper and top with 2nd sheet of waxed paper. Roll out leaves to 1/4 inch thickness. Cut out 2 (1 1/4 x 1 inch) cut out 2 shamrock shapes. Press 1 onto each mint pattie.

Blend remaining ingredients. Pour into glasses. Garnish with mints.