TWD: Chocolate Chunk Muffins

I've been a bad blogger lately :(

I've been baking goodies once, twice and even thrice a week, but not blogging about any of them (bad, bad, blogger). What can I say: work, life, parties, holidays, watering my drought parched lawn, lots of things have gotten in the way.

But today on this sweltering July 4th afternoon, I made some mid-year resolutions...

1) I will blog on everything I bake,
2) I will stop using my treadmill as laundry line and start exercising again, and
3) I will try to see the good in people and situations. Note to self: stop being so negative.

So here is my first blog in a while, TWD's Chocolate Chunk Muffins. So good, so chocolaty, so moist and delicious. Thanks, Bridget of The Way the Cookie Crumbles, for a great selection.



Next week Cream Scones (yummm, my favorite).

Sweet Chicken Bacon Wraps

WOW! Can I say it again? WOW!


These little bacon-chicken wraps were a huge hit at our Christmas Eve party. I baked three batches and within minutes of each batch leaving the oven they were gone. Everyone wanted the recipe and to me that is a sure sign of success.

This recipe is compliments of Paula Deen. Thank you Paula.

Sweet Chicken Bacon Wraps

Ingredients
1-1/2 lbs boneless skinless chicken breasts
3/4 cup firmly packed brown sugar
2 tablespoons chili powder

Directions

• Preheat oven to 350°F.


• Cut chicken breasts into 1-inch cubes.


• Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick.


• Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.


• Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.


• Bake at 350°F for 30 to 40 minutes, or until bacon is crisp.