Thursday, January 6, 2011

Cindi's Oven Barbecued Chicken

I love this oven barbecued chicken, and even more so than the chicken that's been cooked on the grill.  I bake the chicken without the skin, so the barbecue sauce will adhere to the chicken.  For this recipe, you can use as many pieces of chicken as you'd like, and the desired amount of barbecue sauce as well.  Total baking time for this recipe will be: 1 hour. 




Cindi's Oven Barbecued Chicken


About 4 lbs. of chicken (6 thighs and 6 drumsticks)

salt, sprinkle on desired amount

black pepper, sprinkle on desired amount 

1 (18-oz.) bottle barbecue sauce (See *Note)
 
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1.)  Line one 14-inch pizza pan in a criss-cross pattern, with 2 layers of aluminum foil, then spray the foil-lined pan with a non-stick cooking spray.  (You can also use a baking sheet with sides to bake the chicken on it.)


2.)  Heat oven to 350 degrees.


3.)  Remove the skin and any excess fat from the chicken, and season both sides of chicken with a bit of salt and pepper.


4.)  Place chicken on the pizza pan or baking sheet (meaty side down), and bake in the oven for 15 minutes.


5.)  Remove pan from the oven, turn chicken over, then place the pan back in the oven, and continue to bake the chicken for 15 minutes.


6.)  Remove pan from the oven, turn chicken over (meaty side down), and top the chicken with the barbecue sauce.  Place the pan back in the oven, and continue to bake for 15 minutes.


7.)  Once again, remove pan from the oven, turn chicken over, and coat the other side of the chicken with more of the barbecue sauce.  Return the pan to the oven, and finish baking the chicken for 15 minutes.


8.)  Place chicken on serving platter, serve, and enjoy!


9.) *Note: The types of barbecue sauce I have used for this recipe... Sweet Baby Ray's, Hunt's, Kraft's, and KC Masterpiece.  All are thick in consistency, and makes the chicken taste great!

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Crispy Herb Chicken

Here's another wonderful chicken recipe, which I use a crispy rice cereal in the coating mix.  The kind of cereal that goes... Snap! Crackle!  Pop! For this recipe, you can leave the skin on, or remove it from the chicken.  The melted butter helps to adhere the coating mix to the chicken, even without the skin. Prepared either way, the chicken tastes great!






































Crispy Herb Chicken 

1-1/4 cups crushed, crispy rice cereal

1 (.06-oz.) packet Good Seasons Zesty Italian Salad Dressing Mix

1 teaspoon dried parsley flakes

3-1/2 lbs. chicken (chicken legs & thighs) about 10 pieces.
 
9 Tablespoons butter


1.)  Line a baking sheet (with edges) with aluminum foil, or line 1-(14-inch) pizza pan with the foil, and spray the foil with a non-stick cooking spray.  (If you should use a pizza pan, be sure to line the pan in a criss-cross pattern with 2 layers of aluminum foil.)


2.)  Preheat oven to 375 degrees.


3.)  In a shallow bowl or 8-inch baking pan; combine the crushed cereal, salad dressing mix, and parsley.


4.)  Melt the butter, then add it to a shallow bowl or pan.  (You can melt the butter in an 8x8-inch baking pan in the oven).


5.)  Dip the chicken pieces (with or without the skin), and one piece at a time, in the melted butter; then roll the chicken in the cereal coating mixture.


6.)  Place the chicken on the foiled lined baking sheet.  (If using chicken with the skin on, be sure to place the thighs (skin-side-up) on the baking sheet.
 

7.)  Bake chicken in the oven for 60 minutes.  "DO NOT TURN THE CHICKEN AT ANY TIME" while it's baking in the oven.


8.)  Once the chicken is done baking, immediately remove it from the pan, so it's not sitting in any grease.  Serve chicken on a plate or serving platter.


8.)  Yields: 5 servings (2 pieces per serving)




Wednesday, December 29, 2010

πŸŽ„ Cookies I made for Christmas (2010)

These are the cookies I made for Christmas this year.



Snickerdoodles

Gingersnaps

Cherry-Nut Slices

Chinese Almond Cookies

Black Forest Cherry Cookies

Kisses Candy Cane Blossoms

Confetti Peanut Butter Cookies

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❄️Jenny's After Christmas Celebration Dec. 26, 2010❄️

This is the cake our daughter Jenny made for our day after Christmas celebration.  Isn't this a cute cake!





This is our daughter Jenny who makes the cakes.  Oh how I wish I had more photos of the beautiful cakes she's made throughout the years.

⛄️ Jenny's After Christmas Celebration 12/26/2010 ⛄️

 

Saturday, December 11, 2010

* ~ Domestic Goddess Chili ~ *

This is my all time favorite chili.



Domestic Goddess Chili 

Prep Time: 10 Minutes
Cook Time: 20 Minutes

2 lbs. ground beef

1 cup chopped onions

1/4 cup chili powder

2 teaspoons minced garlic

2 (15-oz.) cans tomato sauce

2 (8-oz.) jars taco sauce, mild or medium

2 (15-oz.) cans red kidney beans, drained & rinsed 
shredded cheddar cheese, to garnish chili
tortilla chips, to scoop up the chili


1.)  Cook ground beef in a Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).


2.)  Add the onions; cook and stirring until translucent (for 2 minutes).


3.)  Stir in the chili powder and garlic; cook one minute.


4.)  Stir in the tomato sauce and taco sauce.  Bring to a boil; then reduce the heat, and simmer (uncovered) for 10 minutes.


5.)  Stir in the kidney beans and heat through.


6.)  Top each bowl with shredded cheddar cheese, and scoop up the chili with the tortilla chips.


7.)  Yields: 8 to 10 Servings.


8.) Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.

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Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...