Peach Iced Tea

• Peach Syrup:
• 1 cup Sugar
• 1 cup Water
• 2-3 sliced fresh Peaches
• Tea:
• 3 Tea Bags
• 6 cups Water
• 
  

1. Bring syrup ingredients to boil. Then reduce heat to medium.
2. Crush peach slices as you stir to dissolve sugar.
3. Turn off heat cover and let sit for 30 minutes.
4. Boil water and brew tea letting steep 5 minutes.
5. Remove tea bags and refrigerate.
6. Strain syrup through a fine strainer to remove fruit pieces.
7. Add syrup to tea and serve over ice.

Honey Mustard Chicken

INGREDIENTS:

2 chicken breasts {about 1 lb.}
1/2 cup diced onion
1 clove garlic, minced
1/2 cup dijon mustard
3/4 cup honey
2 tablespoons salted butter
1 sprig fresh rosemary
salt & pepper, to taste

2 teaspoons dried chives {for garnish; optional}

DIRECTIONS:

Place all ingredients into plastic freezer bag. Seal and freeze.

To make, defrost bag, place contents into crockpot and cook covered 3-4 hours on high or until chicken is fully cooked. Discard rosemary sprig. Remove chicken, shred and place back into sauce. Stir in a few chives for color if desired. Keep warm until ready to serve.

Serve over rice

Oreo Cake Filling

1 (8oz) pkg cream cheese, softened
1/2 C sugar
2 C cool whip, thawed
12 Oreo's, coarsely crushed

Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies. Use to fill chocolate cakes.