Tag Archives: food

Baked French Toast — all time best for Yom Kippur Break Fast

Posted on September 14, 2026 | Leave a comment

DSCN4294 I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made. I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins at sundown on October 1; ends at nightfall on October 2 2025

For those of you who fast — have a good fast.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

Tagged Baked French toast, baked-french-toast-for-brunch, baking, Best Baked French Toast, Best French Toast ever, Break Fast Food, breakfast, food, jewish-holidays, recipe, recipes, Yom Kippur Breakfast Recipe, Yom Kippur Food

Happy New Year Brisket

Posted on September 11, 2026 | Leave a comment

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe. I’ll let you know. Thanks again Michele and Karyn!

I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)

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Posted in Holiday, Holiday Recipes, meat

Tagged barbecue, BBQ, brisket, Brisket in the oven Happy New Year, Cooking, dinner, food, jewish cooking, jewish food, jewish new year, recipe, recipes, Rosh Hashana

Mushroom Barley (egg noodles)- Side Dish

Posted on September 11, 2026 | Leave a comment

this is an old recipe of mine that I’ve played around with and it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . I used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles

Great for Rosh Hashana and actually any other time for dinner as well. It’s delicious!

Ingredients:

1/4 cup butter or margarine

1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

I use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. I salt and pepper generously here. I remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley/noodles for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley/noodles is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

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Posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian

Tagged dinner, food, Holiday Recipes, jewish food, jewish holiday, jewish-holidays, mushroom barley side dish, recipes, recipes for rosh hashana, Rosh Hashana, soup

Honey Roasted Chicken – Holiday Chicken

Posted on September 9, 2026 | Leave a comment

This recipe was actually given to me by my daughter Jennifer. She has made it numerous times. always to raves from the family. It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.

Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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Posted in chicken, Holiday, Holiday Recipes

Tagged Chicken, dinner, food, Happy New Year Chicken, holiday chicken, Honey roasted chicken, jewish food, jewish holiday food, jewishcooking, recipe, recipes, Rosh Hashana Chicken, Rosh Hashana Menu

Honey Balsamic Chicken – perfect for Jewish Holidays

Posted on September 5, 2026 | Leave a comment

I made this chicken last night as I wanted to try it out , it’s a conglomeration of a few recipes I’ve been playing around with.

I used chicken thighs because we prefer them, but feel free to use breasts and have butcher cut them in 1/2.

If I were making a lot I might split into 2 sheet pans.

This is both sweet and savory and make sure you use balsamic Glaze not balsamic vinegar.

Carrots and Potatoes — roasted in the same pan is a win win for me!

Enjoy! and Happy Healthy Peaceful New Year!

Ingredients:

6-8 bone -in , skin- on chicken thighs

1 1/2 lb gold potatoes, cut into 1 inch chunks — I quarter them

3-4 carrots, cut into chunks similar to potatoes

3-4 Tablespoons Olive Oil

2 tbsp. honey

2 tbsp. balsamic glaze

1 tbsp. thyme

1 tbsp garlic powder

1 tsp. onion powder

1-2 teaspoons paprika

Kosher Salt and black pepper

Directions:

Prepare a very large sheet pan I used the biggest one I have — I spray with Pam Olive Oil Spray or use parchment paper or aluminum foil

Pre heat oven to 425 degrees

Toss potatoes and carrots in a large enough bowl with about 2 Tbsp. Olive Oil , thyme, salt and pepper , garlic powder, onion powder, and paprika. Mix well, I usually allow them to sit in a bowl for a bit while prepping other ingredients. Spread them on a large prepared sheet pan.

Roast for 15 minutes in hot oven, give the potatoes and carrots a bit of a head start

Pat the chicken pieces dry with paper towels

Rub a little olive oil ,salt, pepper, garlic powder and paprika all over both sides of the chicken

Take baking sheet out of oven and spread out the carrots and potatoes making room for chicken with the veggies.

Roast for another 30 minutes, until the chicken is cooked through and crispy,

In a small bowl mix balsamic glaze and honey with a small whisk or fork.

Remove tray from oven for the last 5 minutes or so depending on your oven, brush the chicken with the mixture, drizzling any extra over the vegetables as well.

For extra , switch to broil for last few minutes at the end — it really did make a difference but you gotta watch it carefully! Crispy delicious skin on chicken ( see pics)

*dry spices aren’t exact amounts like for Salt and Pepper just be a bit generous on chicken and veggies with the salt or else it will be very bland

Enjoy! Happy Healthy Peaceful New Year!

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Posted in Uncategorized

Tagged Chicken, dinner, food, holiday chicken, jewish food, jewish-holidays, recipe, recipes, Rosh Hashana

Orzo with Feta, Tomatoes and Mint

Posted on September 1, 2026 | Leave a comment

Totally delicious and fresh tasting that’s what this is. Looking for an easy, fresh side dish? This could be it. It’s very easy and took about 1/2 hour to make whole recipe and I served it alongside Mustard Glazed Salmon for dinner. Mint gives this dish the most wonderful layer of flavor, don’t leave it out. Easy, quick and packed full of flavor, you can even add crushed red pepper for a little heat if you like.

Perfection!!!!

Ingredients:

1 pound orzo pasta

1/4 cup olive oil plus 1/8 cup olive oil

1 medium shallot, finely chopped

1 clove garlic, minced

1 pint cherry tomatoes, quartered

1 cup or more feta cheese use as much or as little as you like but at least 1 cup for that tang and bite. I used crumbled feta which makes it a little easier to work with. Block of Feta is fine and equally delicious, you’ll just have to cut it up.

1 cup or more arugula ( I used a little more) but use at least 1 cup

1/2 cup fresh mint , chopped ( don’t omit)

3 Tablespoons white balsamic vinegar

1 teaspoon kosher salt ( you may want to taste before adding this , I used 1 teaspoon )

1/4 teaspoon freshly ground black pepper ( you may want to taste before adding this as well, this is what I did)

Directions:

Prepare orzo according to box directions for al dente and make sure you add salt to water

While the pasta is cooking, heat 1/4 cup of the olive oil in a large sauté pan over medium-low heat. Add the shallots and garlic, and sauté until the shallots soften and the garlic is fragrant, about 3 minutes on a very low heat. Be careful not to burn! Add the cherry tomatoes, and then heat for another few minutes and then I put heat on the lowest setting and let tomatoes just sit on stove-top while orzo cooked. ( about 5 more minutes)

Add tomato mixture to a large bowl along with the feta, arugula, mint and balsamic vinegar.

Drain the orzo and allow to cool a little bit. Add it to the bowl, and drizzle app. 1/8 of a cup of olive oil. Toss well . Taste for Salt and Pepper, I added 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Adjust seasoning to your taste. I put it in refrigerator till we ate dinner, it can be served cold or warm, delicious either way.

Toss and Serve.

1/4 teaspoon freshly ground black pepper

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Posted in Healthy Cooking with Candi, pasta, vegetables

Tagged and Tomatoes, Arugula, dinner, food, orzo, Orzo Salad, orzo side dish, Orzo with fresh mint, orzo-and-feta, orzo-and-tomatoes, Pasta, recipe, recipes, summer

S’mores Dip

Posted on August 29, 2026 | Leave a comment

Melted Chocolate and Toasty Marshmallows!!! This is a hit for your next party or just for your family. Who says it’s only for camping out? This was made in the oven very quickly and came out perfectly delicious and perfect all year round. A few minutes in the oven and a few minutes to prep and you have a delicious most fun dessert to serve. Serve it with graham crackers or graham cracker sticks and watch it disappear. You can also mix it with peanut butter chips for a little bit different spin on S’mores. All I can say is yum!

Happy Labor Day!

Ingredients:

app. 1 regular size bag of chocolate chips, you can use semi-sweet, milk chocolate, peanut butter chips or any combo.

Marshmallows- start out with a whole bag — you’ll probably use 3/4 of the bag –you can use minis or the large ones but I just used regular sized this time which are readily available

Graham Cracker Squares–for dipping

I used an 8 inch cast iron skillet– it makes for a great presentation and it cooks perfectly– just be very very careful with serving it because skillet will be very hot — careful supervision with this one

Directions:

Pre-heat oven to 350 degrees and spray the cast iron pan with cooking spray ( this will help with clean up) Pour the chips you’re using in an even layer on the bottom of the skillet. Bake for3-4 minutes or until chocolate chips are melted . Watch closely because you don’t want to burn. Using an oven mitt –remove the skillet from the oven and stir the chocolate around then cover the top with the marshmallows completely. Bake for another 4-5 minutes or until marshmallows are browned on top. ( see photo) Serve immediately with graham cracker squares —only tip is to be very careful , because the dip and the pan will be very hot!!!! you’ll have to supervise with little ones and even some of the over anxious adults. You can let it rest for about 4-5 minutes before serving. But it should be served hot.

*if you don’t have a skillet you may use another oven-safe baking dish like a 9×13 pyrex would work . Chocolate does melt more evenly in cast-iron skillet and it retains heat better.

*you can adjust the amounts of chocolate and marshmallows to your liking, and the size of the skillet. Some of these photos show the jumbo sized marshmallows which will work just as well or you can cut them in 1/2.

*use whatever kind of chips you like, and any kind of marshmallows you like — mini marshmallows work well here too.

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Tagged baking, chocolate, dessert, food, recipe, recipes, s'mores, smoresdip

Eggplant and Tomato with or without Pasta

Posted on August 12, 2026 | Leave a comment

Another wonderful inspiration from Jessica Seinfeld’s cookbook “The Can’t Cookbook”, even though I can cook there are so many great and easy recipes in this book. This was certainly one of them. I served over pasta (see photos) and it is so easy! Everyone gets nervous about cooking eggplant and I really am not sure why that is, well this will cure you of that fear if you have it. You can just make this as a side dish without the pasta but any reason to eat pasta in this house is a good one.

Eggplants should be smooth-skinned, evenly firm and without soft spots. I bought organic , when I’m eating the peel or the skin I try to buy organic.

Ingredients:

1 large eggplant or 2 small ones

4 cloves garlic

1 pint cherry or grape type tomatoes

6 sprigs fresh thyme

1/3 cup olive oil

3/4 teaspoon kosher salt

*1/4 teaspoon crushed red pepper ( optional )

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Wash the eggplant and the tomatoes. Cut off and discard the stem. Cut the eggplant into 1 inch thick round pieces. Stack 2 rounds, then slice rounds 2 x and 2x across to make 1″ cubes. ( see photos). Smash the 4 garlic cloves with the back of large knife. Prepare baking dish by spraying lightly with Pam spray.

Place the eggplant , garlic, tomatoes, and thyme in baking dish. Sprinkle salt , pepper and crushed red pepper if you’re using it. With clean hands toss together until the eggplant is coated with olive oil and don’t worry if it’s over-crowded. It will break down and there will be plenty of room.

Roast until the eggplant is really soft and tender. I roasted for an hour and gave it a stir and was good to go.

I served over pasta but you certainly don’t have to have pasta, you can eat this just as is. If you’re serving over pasta you may want to drizzle a little more olive oil into the eggplant and tomato mixture–just for a little more saucier consistency.

Thanks again Jessica .

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Posted in sides, vegan, vegetables, vegetarian

Tagged dinner, Eggplant, eggplant and pasta, Eggplant and Tomatoes, eggplant-and-tomato, food, Pasta, recipe, recipes, Roasted Eggplant and Tomatoes, Tomatoes, Tomatoes and Pasta, vegetarian

Sheet-Pan Feta with chickpeas and tomatoes–

Posted on August 9, 2026 | 1 comment

I saw this recipe in the NYT Cooking Section by Ali Slagle and decided to make it as a side dish/main dish for my daughter who is a vegetarian. I ate it as a side dish and can attest to its tastiness . The feta is soft and creamy and plays nicely with the sweet juicy tomatoes and chickpeas are slightly sticky from the honey and if you’d like add some spice with crushed red pepper flakes. Eat with pita, salad hummus or even yogurt. This is what I did last night . It’s a simple meal which is delicious.

Next time out I will make with an angel hair pasta or orzo.

Enjoy!

Ingredients:

2 cans (15 oz.) chickpeas ( garbanzo beans) drained, rinsed and as dry as you can get them

2 pints cherry or sungold tomatoes I used Sugarbombs which Whole Foods sells

1 shallot thinly sliced

1/4 cup Extra virgin olive oil

2 Tablespoons honey if you’re adventurous you can use Hot Honey for more kick but leave off the red pepper

1/4 -1/2 teaspoon crushed red pepper flakes

Kosher Salt

I used 1 block of feta sliced into 1″ blocks ( see photo)

Directions:

Pre heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil honey and crushed red pepper. Season with salt, then spread in an even layer. arrange the feta blocks among the chickpeas.

Roast until the feta and tomatoes are soft and the chickpeas turn a golden brown, 30-35 minutes. This is meant to be eaten right away and hot. The feta will harden as it cools so reheat the leftovers. You can add rice or a thin pasta would be perfect as well or orzo.

*you can use sliced red onion if no shallot

*fresh basil would be a nice addition

**if you’re not on board with the vegetarian version you can add some sausage along with chickpeas or chicken

*you can half recipe easily enough

*can sub halloumi for feta

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Posted in Uncategorized

Tagged feta-and-tomatoes, food, recipe, recipes, salad, sheetpan-feta, sheetpan-meals, vegetarian

Blueberry Summer Crisp

Posted on August 5, 2026 | Leave a comment

Tons of blueberries around in the summer and it’s such an easy and delicious dessert. I make a day ahead and bake for a bit then take it out of fridge bring to room temp then heat it up for about 1/2 hour to 45 minutes while we’re eating dinner so it’s ready when were ready for dessert. I serve with vanilla ice cream — perfection in a bowl.

This is really easy to make , you can easily double recipe up to you, but you make have to bake for an hour if you do.

This is what I did.

Enjoy!

Ingredients:

I used 2 large containers of blueberries – you’ll need about 5 cups but you can double

2 Tablespoons granulated sugar

3 Tablespoons all purpose flour

1 lemon– you’ll need 1 lemon grated and juiced

Topping:

1/4 cup butter – softened to room temperature

1/2 cup brown sugar light or dark I prefer light

1/4 cup all purpose flour

3/4 cup oats – regular or quick whatever you have

*optional 1/2 cups sliced almonds –or chopped pecans/walnuts I opted out of the nuts

1/4 teaspoon cinnamon

Directions:

Preheat the oven to 375 degress

Grate the rind of the lemon and squeeze the juice of half of the lemon

Toss washed blueberries with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour

Place in a 2 quart baking dish — 9×9, 9×11 or if doubling 9×13 — you can eyeball it for a pretty baking dish that can sit on the table as well

Set aside blueberries, and with a fork , combine the butter, brown sugar oats, flour , cinnamon and nuts if you’re using

I find clean hands get it squishy and the right consistency but a fork will do.

Sprinkle topping over the blueberries

Bake for 35-40 minutes until the top is golden brown and the fruit is bubbly.

Cool slightly and serve warm — I like it with some delicious vanilla ice cream but greek yogurt or whip cream works well too.

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Posted in Uncategorized

Tagged baking, blueberries, blueberrycrisp, dessert, food, recipe, recipes, summerdesserts

Tag Archives: food

Ingredients:

Directions:

Ingredients:

1/4 cup butter or margarine

1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

This recipe was actually given to me by my daughter Jennifer. She has made it numerous times. always to raves from the family. It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.

Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

Happy Holiday from my Kitchen to Yours

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