Apricot Chicken

4-6 boneless chicken breasts
1 c. russian dressing
1 1/4 c. apricot preserves
1 pkg. onion soup mix

Arrange chicken in 9"X13" baking dish. Combine preserves, dressing, and soup mix and pour over chicken. Cook at 350 for 35-45 minutes or until chicken is cooked through. Serve over steamed white rice.

Bacon Wrapped Water Chestnuts

2 cans water chestnuts (whole)
1 lb. bacon
1 c. ketchup
toothpicks
2/3 c. brown sugar

Cut bacon slices in half. Wrap water chestnuts in slices of bacon and secure with a toothpick. Bake in shallow baking dish at 250 for 1 hour. When done, drain grease from pan. Mix brown sugar and ketchup. Dip each bacon wrap into mixture and coat completely. Place back in baking dish. Bake a second time at 250 for 1 hour. *NOTE* You may complete the first bake and refrigerate until ready to coat and bake again. This is one of my very favorite appetizers. Give it a try, I think you'll be surprised at how good these are!

Apple Dip

1 package cream cheese (softened)
1/2 C. brown sugar
1/4 C. white sugar
1 tsp. vanilla
2 C. or 1/2 package toffee bits

Mix all the ingredients, but save toffee bits until right before you serve so they stay crunchy. Dip apples and enjoy!!

Mandarin Chicken

3-4 chicken breasts (whole or cubed)
2 eggs
3/4 C. corn starch

Sauce:
1/2 C. chicken broth/bouillon
1/2 C. ketchup
2 tsp. garlic powder
1 tsp. salt
1 tsp. accent
1 C. white vinegar
2 Tbsp. soy sauce (optional)

Beat eggs, dip chicken in eggs and then cornstarch/garlic mix. Brown chicken in hot oil then place in casserole dish. Bring sauce ingredients to a boil and then simmer for 15 minutes. Pour sauce over coated chicken. Bake at 375 for 1 hour.
*I make it without the accent and it still tastes great.

Serve with rice or whatever you like.