Maple Dijon Chicken Thighs, by Cheryl

Super easy and delicious, these chicken thighs were a big hit! The chicken was so moist and the maple dijon was very flavorful. I'll definitely be making these again. Yum!

Ingredients (recipe from here):

1/4 cup Dijon mustard
2 tbsp maple syrup
1 tbsp olive oil
2 tsp soy sauce
1 clove garlic, minced
1/2 tbsp rosemary, chopped
6 boneless, skinless chicken thighs

Directions:

1) Preheat oven to 375. In a small bowl stir together Dijon mustard, maple syrup, olive oil, soy sauce, garlic, and rosemary.

2) Coat the casserole dish with non stick spray. Arrange the thighs so that they are close, but not overlapping. Pour marinade on top and spread around until the thighs are completely covered.

3) Bake the chicken for 45-50 minutes. Spoon some of the liquid over the thighs, return them to the oven, the broil for about 5 minutes or until the top of the chicken is golden brown. Use a spoon to drizzle some more liquid over the thighs before you serve it.

Cornbread, by Cheryl

This is the best cornbread I've ever had and I knew as soon as I tasted it that I had to have the recipe. This recipe is from my brother in law's mother and goes well with just about anything. I've had it with chili and most recently made it with a smoked brisket for our Hanukah party. It is beyond unhealthy, but makes a nice addition to some warm comfort food. Yum!

Ingredients:

1 (30oz) can drained whole kennel corn
1 (30oz) can creamed corn
2 eggs beaten
1 cup melted butter
1 cup sour cream
1 package jiffy cornbread or muffin mix
2 tablespoon sugar

Directions:

1) Preheat oven to 350.

2) Mix all ingredients together. Bake in a greased 9x13 dish for 45 minutes.