Dijon Mustard

For the times you need just a bit (for a recipe and such)
and find that an investment in a full bottle
is a waste of money!!

1 tablespoon dry mustard
1 teaspoon water
1 teaspoon white wine vinegar -- (or 1/2 white wine, 1/2 white vinegar
1 tablespoon mayonnaise
pinch sugar

Mix all ingredients.

Yield: 2 tablespoons

Sparkling Apple Juice

sparkling apple juice

There are two methods I have used to make this.

12 ounce frozen apple juice concentrate
36 ounces Chilled Carbonated Water (Club Soda)

Empty undiluted apple juice concentrate into a pitcher.
Fill emptied can with carbonated water… three times.

Stir gently and serve!!

TWO (when I have leftover prepared apple juice)
Chilled Apple Juice
Chilled Carbonated Water (Club Soda)

Gently mix two parts juice with one part water.

Serve and enjoy!!

(Thanks to Karen Milling for posting her photo HERE)

Salsa Chicken in a Crockpot

This is what I have done with this recipe so far…

Served over rice. (Rice Bowl)
Served with rice in a tortilla (Burrito)
Served as a warm dip for corn chips.

1 pound boneless skinless chicken breasts
1 can of black beans, drained and rinsed
1 can cream of mushroom soup
1 cup salsa
1 package taco seasoning
3/4 cup sour cream

Pour in the can of black beans so that it's touching the bottom of the pot. 
Put the chicken, cream of mushroom, and salsa in the pot. Sprinkle taco seasoning on top.
Cook on low for 6 hours. 
Pull the chicken out after 5 hours, shred, and return back into the pot for the last hour. 
Stir in sour cream right before serving.

(Photo and Recipe from HERE)