Dry Rub (for Bacon Wrapped Chicken)

For the dry rub:

--1/3 cup light or dark brown sugar (dark is better if you have it)

--1.5 tsp salt

--1 TBSP onion powder

--1 TBSP smoke paprika

--1 tsp cayenne pepper

--1.5 tsp garlic powder

--1.5 tsp black pepper

1. Combine all the ingredients and mix well. Rub on all sides of your meat. I like to then let it sit on the meat for about 30 minutes, but you can cook immediately if you need to.

*Please use as many organic ingredients as possible. This will make enough for about 8-10 chicken breasts, a small rack of ribs or pork roast.

Bacon Wrapped Chicken

Let me forewarn you, this dish takes a little patience, because rolling the chicken and wrapping it in bacon can be a PAIN IN THE ASS! But, the end result is delicious. I make my own dry rub, which is optional, but I recommend it. Go easy on the rub though, because I've made it and thought "Sure, rub this chicken like you're massaging it"....and we almost died a spice-induced death. I use string cheese, but if you only have sliced cheese you can still do this, just know the cheese will probably run out since it's not as firm as string cheese. I serve mine with yellow potatoes, the recipe is on my blog.

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Serving Size: 6

--1 batch of dry rub (recipe on blog)

--3 large chicken breasts *boneless and skinless

--3 whole milk string cheese *you will cut them in half

--12 slices of bacon *not thick cut, 2 slices per cutlet

You will need:

--skewers

--baking pan with a rack

1. Prepare dry rub and set aside.

2. Preheat oven to 375 degrees F.

3. Cut each chicken breast into 2 cutlets. (cut horizontally) Place each cutlet between parchment paper ad pound breast cutlets into even thickness, about 1/2 inch thick.

4. Sprinkle dry rub over the top of the cutlets, reserving some for sprinkling at the end.

5. Place half a cheese stick at the end of breast cutlet and roll. Then starting at one end, wrap a slice of bacon around rolled chicken. Continue with a second piece of bacon until wrapped around entire rolled chicken.

6. Thread the rolled, wrapped chicken onto skewer. Sprinkle the tops with rub.

7. Bake on broiler pan/rack for approx. 40 minutes. Chicken is done with there's no pink and juices run clear. Let rest for 5 minutes, as it will be VERY hot.

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Prior to baking:

Completed!

'Better than Heaven' (sugar free)

Since losing my stomach I really have to be careful with sugar, too much will cause more issues than I care to have. This dessert is great any time of year, but really awesome in the summer during cook-outs and BBQ's. You'd never know it's sugar free if I didn't tell you! Give it a shot!!

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Serving Size: 6

--3.5 cups thawed SUGAR FREE Cool Whip (two 8 oz containers)

--8 oz cream cheese, softened

--12 graham crackers, plus more from crumbling

--2.5 cups of fresh strawberries, diced. Slice some to put on top to display.

--handful of blueberries and raspberries, if preferred, for the top.

{I don't use the optional toppings, but I made it once with them}

Optional toppings: (will eliminate the sugar free advantage)

~chopped almonds

~drizzle of chocolate

~powdered sugar for dusting

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1. Using a stand mixer (or hand mixer) whip the softened cream cheese on high speed for 2-3 minutes to break up large lumps.

2. Fold in 3 cups of the whipped topping, reserving 1/2 cup for the top layer. On high speed again, mix together the cream cheese and whipped topping until blended well. I usually mix it for 5 minutes.

3. Assemble the cake: Spread a thin layer of cream mixture in the bottom of an 8x8 pan, just enough to coat the bottom.

4. Place 3 graham crackers across the center of pan and then break up 1-2 more crackers to fill in any gaps. Spread half the cream mixture evenly over crackers and place a single layer of diced strawberries.

5. Top with another layer of graham crackers, the rest of the cream mixture and diced strawberries.

6. Top with the final layer of graham crackers and spread the reserved 1/2 cup of Cool Whip across the crackers. Place the last layer of berries, using the sliced "pretty" strawberries and other berries, if using. Sprinkle on graham cracker crumbs.

7. Refrigerate for at least 4 hours, but better overnight. When ready to eat, add the optional ingredients if you're using those.