Sticky Chicken

This recipe is from The Secrest Lives of Bees web site. It is tonight's dinner. Hopes the family likes it.



1 cup soy sauce

1 cup honey

2 cloves minced garlic

1 tb chopped fresh gingerBlack pepper

2 small chickens cut up in 10 pieces.

I usually throw the back away, so for each chicken, it's 2 legs, 2 thighs, 2 wings, and 4 breast pieces. If you want to make a really cheap version of this, just use chicken wings. They're delicious.Line a baking pan with two layers of aluminum foil, leaving enough hanging over to fold over the top.Lay chicken pieces on foil. Cover with marinade, seal the foil.Bake 3 hours at 325. Turn now and then.This sounds disgusting but it's completely great. It's great at a party with a big bowl of cold Szechuan noodles.

Anyone elses makes it let me know what you think.

Chicken and cheese enchilades

Chicken and cheese enchilades

Serves 4:

1 can (10 3/4 oz.)  Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8'')

Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375 degreesF. for 35 min. or until hot.

 

Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants

 

Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants

Recipe courtesy of Rachael Ray

This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!

INGREDIENTS

• 12 ounce package semisweet chocolate chips
• 1 cup butterscotch chips
• 14 ounce can sweetened condensed milk (save the can)
• 1 teaspoon pure vanilla extract
• 8 ounce can walnuts, plus more for topping
• 1/2 cup raisins or dried currants (a couple of handfuls)
• candied red and green cherries to decorate top (like holly)
• softened butter to grease an 8 inch round cake pan

1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.

Variations:
White Chocolate Wreath with Pistachio
and Cranberry

• Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
• Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
• Substitute 1/2 cup dried sweetened cranberries for currants.

Goober and Raisinette Wreath

• Swap butterscotch for peanut butter chips
• Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
• Swap 1/2 cup large raisins for currants in original recipe

 

*Gingerbread Cookie Wreath*

*Gingerbread Cookie Wreath*

Serves 16


3 TBS all purpose flour
1 batch of gingerbread cookie dough (see below)
2 cups icing sugar
3 to 4 TBS water or milk
Food colouring (if desires)
assorted small candy sprinkles, edible glitter and or decorator sugar

Heat the oven to 350*F/180*C. Line a cookie sheet with parchment paper. Draw a ten inch circle on the paper. Turn the paper over so that the ink is underneath, but you can still see it through the paper.

Sprinkle 1 TBs of the flour on the workspace. Shape 1/3 of the cough into a ball and press it down into the flour. Press the dough to form a 6 inch round, turning it and coating it with flour frequently. Place it in the centre of the circle on the baking sheet. Roll to form a 10 inch round about 1/4 inch thick. Cut a four inch round from out of the centre and set aside to use for cut out cookies.

Bake the wreath for 7 to 9 minutes or until light golden brown. Remove from the cookie sheet and place on a rack to cool completely.

Meanwhile roll half of the remaining dough out on the floured surface to 1/4 inch thickness. With 1 1/2 inch to 3 inch Christmas cookie cutters, cut out shapes. Place on an ungreased baking sheet. Repeat with remaining dough scraps and flour until it is all used up.

Bake the shapes for 7 to 9 minutes or until light golden brown. Remove from the baking sheets and place on wire racks to cool before decorating and icing.

In a small bowl blend together the icing sugar and enough water to make a spreading consistency. Divide into small bowls and add colouring if desired. Frost and decorate cookies as you wish with various coloured sugars, sprinkles and dragees. With dabs of frosting, attach the decorated cookies to the cookie wreath, allowing one layer of cookies to set before adding another.

*Old Fashioned Ginger Cut Outs*


8 TBs softened butter
1/2 cup packed light soft brown sugar
1/2 cup molasses
1 large egg
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/2 tsp ground cardamon

Pre-heat the oven to 160*C/350*F. Cream together butter and sugar. Then beat in the molasses and egg.

Sift the dry ingredients together in a bowl. Add to the creamed mixture and mix until well blended. Put into a plastic bag and refrigerate for one hour.

Roll out onto a lightly floured surface, 1/4 inch thick. Cut into 3 inch squares or use your choice of cookie cutters to cut out shapes. Place on baking sheets and bake for 7 to 9 minutes until set and lightly browned. Transfer to a rack to cool completely.