Brown Sugar.

Linking up with Shelley today!

I made my own brown sugar. See it all started when I wanted to make cookies with A, but we didn't have any brown sugar, so I got out my cookbook and looked up a substitute.

1 cup granulated sugar

1 1/2 TBS molasses 

Simple enough right?

Right. All you do is mix the two together.

And you get this. Friends, it even tasted pretty darn good!

And I used it to make cookies!

They tasted great too! Couldn't even tell a difference.

 

My future SIL noticed that when I bake chocolate chip cookies they're always so huge! Like puffy, they don't flatten out like the store bought rolls do. Well when I make cookies, I leave out the granulated sugar. Just add in the brown sugar that it calls for. They are puffy and a little less sweet. Makes me eating about 4 of them right after they cool off, a little better diet wise, ha! 

Thanks Shelley for the great link-up!

Apricot Chicken

So I want to show some blogger support to Shelley from Life Hand in Hand

This is her new blog recipe link-up! Though I haven't made this yet & gotten a picture its one of my go to recipes when I'm unsure what to make! 

Apricot Chicken.

4 Boneless Skinless Chicken Breast (Just whatever you need to make for your family works too!)
1/2 Jar Apricot Preserves.
1 packet Onion Soup Mix
Catalina or French Dressing

Preheat oven to 350 degrees. I like to cut the chicken into chunks, I think it makes the flavor better, covering every bite in the sauce is delicious! Anyway, throw the chicken into a baking pan, 9 x 13 works or 8 x 8. Then in a separate bowl mix the Apricot Preserves (Jam), Onion Soup Mix & Dressing together, I don't think I quite use half of the container of dressing, I just add till it seems like a good saucy consistency, & also till I think it smells right, don't want too much onion smell, or too much dressing, want to make sure I can smell a bit of everything!

*If you're making more than just 4 chicken breasts, then make more sauce, just do what feels right to you!*

 Anyway, cook it for about 45 minutes or until the chicken is cooked, serve over rice! If you're like me and like a little sauce on your rice then I'm happy to tell you that you'll have left over sauce in the pan! Enjoy!

I love to bake more than I love to cook, so if this link up lasts I will definitely be sharing some of my favorite desserts!!

Thanks Shelley for this great link-up!!