Put the drum in Drumsticks...

1/4 cup basting oil

Mix 1/4 cup Canola oil, 1/4 tsp dried thyme, 1/4 tsp dried parsley, 1/4 tsp garlic powder.

Let sit for five minutes.

1/4 cup McCormick BBQ seasoning (I like to use the sweet ones but any will do)

1/4 cup packed brown sugar

Mix all ingredients above. Set aside.

3 lbs Chicken drumsticks. Can also use chicken split breasts and thighs (bone in).

1. Add chicken to BBQ seasoning. Tossing to coat. Marinate covered, 6-8 hours in refrigerator. I like to marinate mine for 24 hours. Tossing half way through time.

2. Preheat oven to 275 degrees. Transfer chicken to baking sheet. Bake 2 hours, or until internal temp reaches 165 degrees. Remove from oven. Preheat grill to 400 degrees. Place chicken on grill and turn down grill to mid-low. Close lid. Grill for 3 minutes turn over and grill for another three minutes. Remove from grill and serve.

You can also broil the chicken. Adjust rack to 6 inches from heat. Broil chicken 5-8 minutes. Watch carefully to prevent burning.

lemon-blueberry crumb bars

what you need


1/2 cup butter
1 pkg. yellow cake mix
2 eggs, divided
2 tsp. lemon zest and 3 tbsp. lemon juice from 1 lemon, divided
2 pkg cream cheese
1/2 cup sugar
2 1/2 cups fresh blueberries

make it

heat oven to 350.
line 13 x 9 pan with foil, with ends of foil extending over sides. microwave butter in a bowl on high for 1 minute, or until melted. add cake mix, 1 egg, and 1 tsp lemon juice. beat with mixer until well blended. press 2/3 of the mixture into the pan.

beat cream cheese and sugar until well blended. add remaining egg, lemon juice and zest. mix well. pour over crust and top with berries. pinch small pieces of the remaining cake mix between your fingers and press lightly into the cream cheese layer.

bake 48 to 50 minutes, or until the center is almost set. cool completely. refrigerate 1 hour. use foil handles to lift dessert from pan before cutting into bars. keep refrigerated.

enjoy!

Brooke's Baked Beans

Baked Beans

Ingredients:
1 large onion, diced
2 (16-ounce) cans pork and beans
1/2 -1 pound bacon strips, cut into 1/2-inch pieces


(I never really measure these.  I've just listed rough measurements for you to go off of.)

3-4 tablespoons yellow mustard
1/4 cup maple syrup
4 tablespoons bbq sauce

Directions:

Preheat oven to 350 degrees F.

Cook bacon. Reserve bacon fat to cook onion.
Cook onion in bacon fat until tender.
Drain onion and add  to everything else.

Bake, covered, for 45 to 60 minutes.

Bunko Babes

The last Bunko was a sad Bunko because it was Erika's last Bunko night as an official member. She'll be subbing a lot, but we will miss you terribly!!! We love you E!

Dip recipe

Okay, so here's the yummo strawberry fruit dip

1 small jar marshmallow creme
1 8oz pkg cream cheese, at room temp
dash ginger
1 t orange zest (I add more)

Beat first 2 ingredients together then add the rest. Simple and good!

A little too late

Ladies, I totaly forgot about posting these photos the last time I hosted Bunko, back in may.

Better late then never.

Sweet and Sour Chicken and Triple Citrus Mojitos

Sweet and Sour Chicken

INGREDIENTS
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces (optional)
1 onion cut into pieces (optional)
1-2 carrots julienned/thinly sliced (optional)
2T vegetable oil or Peanut oil for stir frying above veggies
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour (If you don't have self-rising flour just add 1/2t salt and 1 1/2t baking powder to your flour)
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

DIRECTIONS

1-In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. In a separate bowl, combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Set aside keeping warm.

2- If you prefer no veggies with your meal, then skip this step, otherwise, heat 2 T peanut or veggie oil (or enough oil to stir fry veggies) and stir fry veggies until tender. Set aside, and serve with sauce on chicken.

3-Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

4-Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

5-When ready to serve, layer veggies, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve with rice if desired.

The Pampered Chef ®Triple-Citrus MojitosRecipe

1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 1/2 cups chilled lemon-lime soda

Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl.

Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.

Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.

Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.
Yield: 8 servings

Cook's Tip: To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.