Roast Sticky Chicken

Recipe Courtesy Doris Beck, Photo Courtesy Google.com
INGREDIENTS:
4 tsp salt
1/2 tsp cayenne pepper
2 tsp paprika
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried thyme
2 onions, quartered
1 tsp white pepper
2 (4 pound) whole chickens

DIRECTIONS:
Remove and discard giblets from chicken.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.

Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chicken in a resalable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F.

Place chickens in a roasting pan. Bake uncovered for 5 hours a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.

2-Ingredient Pumpkin Cake

Recipe Courtesy BigRedKitchen, Photo Courtesy NoblePig
INGREDIENTS:
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

DIRECTIONS:
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting.

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Chex Muddy Buddies

Recipe & Photo Courtesy Chex.com
This should be a staple in every one's diet, it is so stinking good! Next to chocolate chip cookies, it's my favorite snack.

INGREDIENTS:
9 cups Chex® cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1-1/2 cups powdered sugar

DIRECTIONS:
Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Try not to eat it all in one sitting.

Cake Balls

Recipe and photo courtesy Kendra Benson











This is perfect for cake scraps.

INGREDIENTS
Cake Scraps (any kind), or a whole cake if you're feeling ambitious
Frosting (canned or homemade)
Dipping chocolate or milk chocolate morsels
Sprinkles, white chocolate, other decorations (optional)

DIRECTIONS
While the cake is still warm (but not hot), crumble it into a bowl into semi-fine crumbs. There should be some larger-than-crumb pieces, but not too big, about 1/4" or smaller. Let the crumbs cool to room temperature.

Spoon in frosting a little at a time and mix together with a fork or the back of a spoon. Continue adding frosting until your "cake" sticks together and you can form a ball from it.

If you have a melon baller (or some similar kitchen tool), scoop out the "cake" and roll into balls. Place them on a parchment-lined cookie sheet and freeze them for a minimum of 10 minutes to hold their shape.

While the cake balls are freezing, melt the milk chocolate according to the directions. Dip the cake balls in the chocolate and refrigerate to harden. Decorate as desired and serve in mini muffin cups.

Delicious Baked Acorn Squash

Recipe and Photo Courtesy of The Pioneer Woman
If you would like a photo "step-by-step" tutorial, click here.

INGREDIENTS
Acorn Squash
Kosher Salt
Butter
Brown Sugar
Pure Maple Syrup

DIRECTIONS
Preheat oven to 400 degrees.

Half each squash, then scrape out the seeds and stringy membranes.
Sprinkle each half with salt.
Add a generous tablespoon of butter to the center of each squash.
Add 2 to 3 heaping tablespoons brown sugar.
Drizzle squash with maple syrup.
Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

Sweet Potato Casserole

Courtesy Kendra Benson

INGREDIENTS
Casserole:
3 cups sweet potatoes (canned), drained and mashed
1-1/2 cup sugar
1/2 cup milk
1/2 stick butter, softened
1 pinch salt
2 tsp. vanilla extract
2 eggs

Topping:
1 cup brown sugar
1/3 cup flour
1 stick butter
1/2 cup milk
1 cup chopped pecans (optional)

Mini marshmallows

DIRECTIONS
Mix all casserole ingredient with a mixer and pour into a 13"x9"x2" casserole dish.

Cook topping ingredients on the stove until mixture is smooth, just before boiling. Add pecans, if desired.

Pour over sweet potato mixture in casserole dish. Cover with tin foil and bake at 350F for 30-40 minutes.

In the last 3-5 minutes, remove from oven and top with mini marshmallows, then put back in (uncovered) to brown.

Cranberry Relish

Courtesy Kendra Benson

INGREDIENTS
2 c apples, chopped
2 c oranges, chopped
2 c cranberries, chopped
1 sm can pineapple, drained
1 c pecans, chopped
1 pkg cranberry Jell-O
1 envelope unflavored gelatin
2 c water
2 c white sugar

DIRECTIONS
Dissolve Jell-O in 1 cup boiling water.

Dissolve gelatin in 1 cup col water.

Combine and add sugar.

Stir well, add fruit and nuts. Chill overnight until firm.