Butte, Montana

My baking usually leaves something to be desired, and I had resigned myself to store bought or premixed cookie recipes, until I tried these :) I made these today out of sheer boredom and they turned out amazing. I followed the recipe to a tee, although I didn't have a mini muffin tin, so I used two regular size muffin tins, and a cookie sheet to make up the difference. Not only did they actually turn out, they taste amazing!!! I know they will be a hit with my hubby, who loves Reese's PBC's and my 5 year old little girl won't stay out of them. I will be making these again, if fact I'm pretty sure I will have to make another batch before Santa comes :)

I bought a brown/wild rice blend (wild rice is EXPENSIVE!), and followed the directions on the bag in cooking it, which means I didn't need the full 5 1/2 cups of broth. It turned out great - served it with cranberry chicken at a dinner party, and people could not stop talking about it. Next time I will add some more golden raisins and some green onion/shallot. As far as leftovers are concerned, follow the other tips here and add a little broth or water to it before heating, otherwise it gets really dried out. Overall, though - a great side dish!!!

This is a super good, easy recipe. My daughter is continually asking for chicken and rice, and there's only so many times you can do that before you never want to see chicken again. I have resorted to finding many many ways to make my chicken so everyone in my house is happy. I do have to say that this is one of our favorites. What I do is, cut chicken breasts into bite size pieces and sprinkle with lemon pepper. Then I brown them in a little oil along with diced onion. When the chicken is cooked I add the sauce ingredients (doubling, but we like ours extra saucy) I then let the mixture simmer until it is bubbly and serve it over rice. Thanks for the idea!!!