Molten Butterscotch Cakes

6 tsp gram cracker crumbs
1 cup butterscotch chips
2/3 cup butter
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1/2 cup flour

Preheat oven to 425. Grease and flour bottoms and sides of 6-6oz. custard cups. Sprinkle 1 tsp cracker crumbs onto bottom and sides of each cup. In a medium sauce pan melt butterscotch chips and butter over medium heat stirring constantly. Remove from heat and cool slightly.
In a large bowl beat all eggs until well blended. Beat in brown sugar. Beat in butterscotch mixture, and flour until well blended. Divide evenly among custard cups place on a cookie sheet with sides.
Bake 12-14 minutes or until sides are set and centers are still soft. Let stand 3 minutes, run a small knife or metal spatula along sides of cake to loosen. Serve warm.

*550 calories per cake!!
*can substitute other flavor of chips... chocolate, peanut butter, mint chocolate chip!
*once cooked the tops will be puffed and cracked, but centers will still be gooey!

Honey Glazed Chicken

2 chicken breasts, cubed
1/4 cup flour
1 tsp seasoning salt
1 Tbsp oil
1-2 Tbsp honey

Mix flour and seasoning salt in bowl. Add chicken and stir to coat. Heat oil in pan, add chicken and saute. Once cooked thru drizzle with honey, stir, cover, turn off heat. Let sit for 5 minutes stirring occasionally.

Fried Rice

6 slices bacon chopped
8 baby carrots diced
1/2 small onion diced
1 stalk celery thinly sliced
1 cup sliced cabbage
1 large mushroom diced
1 clove garlic minced
1 inch ginger grated
2 Tbsp soy sauce
1 Tbsp sesame oil
3 eggs
2 cups rice
2 Tbsp butter
1 Tbsp olive oil
1/3 cup soy sauce
1/2 cup yoshida sauce

Cook 2 cups rice with 4 cups water and 1 Tbsp butter, set aside.

Cook bacon in frying pan until crispy, set aside reserving fat. Cook carrots, onion, cabbage, mushroom, garlic, & ginger in bacon fat until tender. Add 2 Tbsp soy sauce and 1 Tbsp sesame oil. Set aside.

In large frying pan add 1 Tbsp butter and 1 Tbsp olive oil. Add rice and vegetables. Stir. Add remaining soy sauce and yoshidas sauce to taste. Slide rice mixture to one side of pan. crack eggs into other side of pan and scramble. Mix eggs with rice. Add crispy bacon, stir, and serve.

Fajitas

3-4 chicken breasts, sliced
1 cup oil
2 Tbsp chili powder
1 tsp pepper
1 clove garlic, minced
3/4 tsp salt
1 dash steak sauce
4 Tbsp butter
2 Tbsp flour
1 large onion sliced
2-3 bell peppers sliced

Mix oil, chili powder, pepper, garlic, salt and steak sauce together as marinate. Marinade chicken for 2 hours. Drain marinade and discard. Add 4 Tbsp butter to skillet. Add chicken and lightly dust with flour. Cook until browned and tender. Remove chicken and set aside. Saute vegetables in same pan until tender. If desired mix chicken and vegetables. Serve with warmed tortillas, sour cream, salsa, & guacamole