Today’s delicious quick and easy Honey Mustard Chicken Sandwiches recipe is great for the summertime and you’ll also find recipes for some cool summer treats!
Honey Mustard Chicken Sandwiches
- Grind or chop leftover roast or meatloaf, add a little onion, ketchup or tomato paste and use it for stuffed baked green peppers.
- One of the recipes below says to add 3 Tbsp. or sugar and 1 tsp. of vanilla to the whipped topping. You can add these ingredients to less expensive whipped topping when you use it to give it a richer taste and make it taste more like the more expensive whipped topping.
- With picnics and outdoor barbecues, we often use paper plates, cups and disposable silverware. To save time, store all of these things with a few napkins in an plastic container. Then, when you are getting ready for your party, just grab your container and you’ll have it all right there.
Honey Mustard Chicken Sandwiches*
Veggie Platter w/ Mozzarella Dip*
Quick and Easy Chicken recipes seem to be the most popular recipes so here is a fast one to make on a hot summer day.
Honey Mustard Chicken Sandwiches Recipe
1/4 cup Dijon mustard
2 Tbsp. honey
2 Tbsp. dried oregano
1 tsp. water
1/4 tsp. garlic powder
1/8-1/4 tsp. cayenne pepper
Mix all ingredients. Set aside.
4 boneless skinless chicken breast halves
4 sandwich or hoagie buns
Broil chicken 4 inches from the heat for 3 minutes on each side. Brush with mustard sauce. Broil 4-6 minutes longer or until juices run clear, basting and turning several times. Serve on buns with lettuce and tomato.
Easy Mozzarella Veggie Dip Recipe
2 cups mayonnaise
1 cup (8 oz.) sour cream
1 cup (4 oz.) mozzarella cheese, grated
2 Tbsp. grated Parmesan cheese
1 Tbsp. dried minced onion
1 tsp. sugar
A dash each of garlic salt and seasoned salt
Cover and chill for at least 1 hour. Serve with veggies or tortilla chips.
This is a new twist on the usual ice cream dessert. You could mix and match your favorite flavors if you like.
1 cup butter or margarine, melted
6 cups crisp rice cereal, finely crushed
3/4 cup packed brown sugar
1 (8 oz.) container whipped topping
3 Tbsp. sugar
1 tsp. vanilla
1 pint each pineapple, raspberry and lime sherbet
Combine butter, cereal and brown sugar until crumbly. Set aside 3/4 cup of the mixture for topping. Press the rest into a 13 x 9 dish. Add sugar and vanilla to whipped topping and carefully spread on crust. Arrange small scoops of sherbet on top of this. Sprinkle with reserved crumb mixture. Cover and freeze until firm.