Kickin’Bacon & Chicken Bites

1 ½ pounds raw chicken breast cut into bit-size pieces

1 lb. bacon

1 bottle pickled, sliced jalapenos

Fajita seasoning (found in the spice aisle)

Preheat oven to 375. Put on slice of jalapeno on a piece of chicken. Take 1/3 piece of bacon and wrap around chicken and jalapeno. Secure with a toothpick and place in 9x13 baking dish. Repeat assembly until baking dish is full. Generously sprinkle fajita seasoning over chicken and bacon bites.

Bake for one hour- or until bacon is well done. You can pour some of the grease off half way through. Remove bits from dish and place on paper towels to remove some of the grease. Serves 8-10.

“These are quite the hubby pleasers, as in, ‘Honey, please make more!’ ”

-Leigh Cappillino, Point of Grace

Chocolate Scotcheroos

1 cup corn syrup

1 cup sugar

1 cup peanut butter

6 cups of crisp rice cereal

1 cup semi-sweet chocolate chips

1 cup butterscotch chips.

In large saucepan cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter, then mix in cereal. Press into buttered 13x9 pan. Melt chocolate and butterscotch chips in a double boiler, stirring constantly until smooth. Spread over cereal mixture. Chill until firm and cut into squares to serve. Makes about 15.

“These are great little cookie bars”

-Shelley Breen, Point of Grace, commenting on recipe given to her by her mother-in-law for one of her husband’s favorite treats.

Recipes from Cooking with Grace, A Cookbook by Point of Grace (hard cover, retail $14.99). Available at www.pointofgrace.net.