Written by: Maya

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Honey BBQ Chicken

recipe courtesy of Liz Fourez, LoveGrowsWild.com

Ingredients:
3 boneless skinless chicken breasts
18 ounce bottle Honey BBQ Sauce
1/2 cup Italian Salad Dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce

DIRECTIONS:
Place chicken in a slow cooker. In a bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire. Pour sauce over the chicken and cover with lid. Cook 6-8 hours on low or 3-4 hours on high. Remove chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker to coat with sauce and serve on kaiser rolls.

 

Pumpkin Cornbread

recipe courtesy of Jaclyn, CookingClassy.com

Ingredients:
1 cup all-purpose flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup packed light-brown sugar
1/4 cup unsalted butter, melted
1 cup canned pumpkin puree
1/2 cup sour cream
2 large eggs

DIRECTIONS: Preheat oven to 375 degrees. In a mixing bowl whisk flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a separate mixing bowl, add brown sugar and break up sugar. Add in melted butter and pumpkin. Mix in sour cream and eggs. Pour mixture into flour mixture. Pour batter into an 8 by 8 inch baking dish. Bake about 25 – 30 minutes. Cool slightly on a wire rack then cut into squares.