From Our Recipe Box to Yours...Saturday edition!

I've been loving the magazine Simple & Delicious by Taste of Home. I'm not sure if it was a special edition or if it will come every two months, but I love it! Every recipe I've tried so far has been easy and my whole family has told me they liked it!! That's practically unheard of!!

So, we tried this first recipe...and the beauty of it was that the second recipe was right next to it so that you could make it with the leftovers. Brilliant!!

My family loved both!! The magazine is just chock full of good stuff! I have more recipes that I am going to try next week!! Actually makes me want to cook!! Go Figure!

Honey & Spice Baked Chicken
Prep/Total Time: 30 min. Serves: 5 plus leftovers

3 tsp. garlic powder
3 tsp. chili powder
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
3/4 tsp. cayenne pepper
8 boneless skinless chicken breasts (5 oz. each)
6 T. honey
2 tsp. cider vinegar

Combine first six ingredients; rub over chicken. Transfer to a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 375 degrees for 25-30 minutes or until juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves fro the chimichangas or save for another use.

Chicken Chimichangas
Prep/Total Time: 20 min. Serves: 6.

3 Honey & Spice Baked Chicken breast halves, cubed
1 C. refried beans
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. garlic salt
1/4 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
6 flour tortillas (8 in.), warmed
3/4 C. shredded cheddar cheese
Oil for deep-fat frying

Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and sliced seeded jalapeno pepper.

Combine first seven ingredients in a small microwave-safe bow. Cover and microwave on high for 1 1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
Heat oil to 375 degrees in an electric skillet or deep-fat fryer. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.