Jan's Barbecue Sauce for Chicken

Mmm, the best sauce ever!

Brown a few chicken breasts; set aside.

Saute in 2 TBSP of butter:
1/2 c celery, finely chopped
1/2 c onions, finely chopped

Then add:
2 TBSP vinegar
2 TBSP brown sugar
2 TBSP Worcestershire sauce
1/4 c lemon juice
1 cup ketchup
1 cup water
1 tsp mustard
1 tsp salt
Bring to a simmer then pour over browned chicken breasts. Cook on low, covered, for about 2 hours.

-OR-

Crock Pot Instructions:
I place about 7-8 frozen chicken tenders in the bottom of my crock pot. I follow the sauce recipe, except I reduce the water to 1/4 cup, but I think it would be okay without any at all. Cook on low for 6 hours. I always serve mashed potatoes on the side cause we like to put the extra sauce on them.

~Yum! I made this on Sunday and my mouth is watering just thinking about it again! Definitely one of our favorites.

Peach Spritzer

(Not the best picture, oh well!)

1 liter Peach flavored Sparkling Water
1 can Peach Nectar
Fresh Mint for garnish, optional

Chill both (or serve over ice); Mix 1/4 peach nectar and 3/4 sparkling water, stir well. Enjoy! For a little stronger flavor and thicker drink, mix half and half.

Nothing fancy, but sooo yummy! I love peach ANYTHING and this tastes especially yummy on a hot day. You can usually find the nectar in the Mexican aisle.

Toasted Artichoke Sandwiches

Another recipe from Simple and Delicious

• 4 Servings
• Prep/Total Time: 20 min.

Ingredients

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 medium sweet red pepper, julienned
• 1 medium onion, halved and thinly sliced
• 1 tablespoon canola oil (I used olive oil)
  
• 3/4 cup shredded Parmesan cheese
• 1/3 cup mayonnaise
• 1/3 cup sun-dried tomatoes (not packed in oil)
• 8 slices Italian bread (1/2 inch thick)
• 8 spinach leaves
• 1/4 cup butter, softened

Directions

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat.
• In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped.
• Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches.
• On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned. Yield: 4 servings.

*I used a yellow pepper cause that's all I had, I'm sure it doesn't matter either way, I wonder if roasted red peppers from a jar would be good in this. I didn't stir the cheese into the veggies, I waited until I put the veggies on the sandwich and then sprinkled the cheese on top of that. I got 3 sandwiches out of this and I think I have enough leftover for 2 more for lunch tomorrow. I bought a loaf of Italian bread already pre-sliced at the store so the slices would be super thin and then I skipped the butter part and just grilled these on my panini grill. I couldn't find sun dried tomatoes packed in water, so I just bought the ones packed in oil and rinsed them off.
*Dall was skeptical when I was making them, but he loved them and said this recipe is definetely a keeper! I loved them too, by the way.... :)