Oven Barbecued Chicken

BBQ ChickenBetween our BBQ dying and it being the dead of winter, we are obviously using the oven. But we can still have a wonderful taste of Bbq Chicken. In fact, this recipe turned out perfectly and now that I have made it, I don’t think I would even bother cooking chicken on the BBQ anyways, with the constant turning, and basting, it just seems like a lot of work, when something so much easier can produce such tasty results. Maybe a new BBQ purchase isn’t as much of a necessity as we thought.

Recipe from Great American Brand Name Cookbook

  • 1 cup flour
  • 1 tsp. salt
  • 3 pounds chicken pieces
  • 1/4 cup melted butter
  • 2 Tbsp. butter
  • 1/4 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 Tbsp. Worcestershire sauce
  1. Combine flour and salt. Coat chicken pieces in flour mixture. Place in 13×9 inch pan. Pour 1/4 cup melted butter over chicken pieces.
  2. Bake for 30 minutes at 350 degrees.
  3. While chicken is in oven make BBQ sauce.
  4. Melt remaining butter in saucepan. Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 10 minutes. When chicken has finished its 30 minute cook time, take out of oven and turn all pieces. Pour on BBQ Sauce. Return to oven and cook additional 30 minutes.
  5. Eat and enjoy!

Easy Fudge Frosting

Chocolate FrostingAs you may be able to tell, from the green and red sprinkles, this was a recipe we made in December. It has taken me a while to share it. One thing every cook should have in their arsenal in a great chocolate icing recipe. This one was super easy and super delicious, so it would be an ideal one, when opening that jar of pre-made frosting just doesn’t seem good enough.

Recipe from Great American Brand Name Cookbook

  • 4 ounce unsweetened chocolate (4 squares)
  • 2 Tbsp. butter
  • 4 cups powdered sugar
  • 1/2 cup milk
  • 1 tsp. vanilla
  1. Melt chocolate with butter. Add sugar, milk and vanilla and stir until smooth.
  2. Let sit to thicken. (about 1/2 hour). If it gets to thick add 1 Tbsp. of milk at a time to smooth it out.
  3. Frost cake.
  4. Eat and enjoy!

Hazelnut Chocolate Chip Cookies

chocolate chip cookiesOh, homemade chocolate chip cookies. You are so delicious. My preference will always be when they include nuts. Nutty cookies, yes, they are the best. We like to have a big bowl of nuts with shells sitting around during the christmas season, and of course there are always the left behinds. The ones that sit there, and sit there, never to be eaten. In our house these are always the hazelnuts. Not sure why, we do love them, perhaps they are just a bit harder to crack. So I finally just sat down, opened up all those bad boys, and then, toasted them, chopped them, and put them into cookies. It was a bit of an undertaking, but don’t worry, you can just go ahead and by pre-opened, even pre-chopped if you want.

Recipe from Allrecipes

  • 1 cup margarine, softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup semi-sweet chocolate chips
  • 3/4 cups chopped hazelnuts
  1. Grease cookie sheets. Pre heat oven to 350 degrees.
  2. Beat margarine with both sugars until creamy. Beat in eggs one at a time, then vanilla.
  3. Combine flour, baking soda and salt. Add to mixture and beat until combined. Beat in chocolate chips and nuts until mixed in.
  4. Scoop onto cookie sheets, about a tbsp. of dough per cookie.Flatten dough ball slightly.  Bake each batch for 10 minutes. Let sit on cookie sheet for 2 minutes, then remove to cool.
  5. Eat and enjoy!

Chicken Stew with Oat Dumplings

Chicken 'n' DumplingsNothing says a homey meal to me quite like stew. We usually do the beef stew in crock pot, we rarely have dumplings. This recipe caught my eye, and with just a few adaptions, I had most of the ingredients on hand. Most of our liquid got absorbed turning this into more of a stove top casserole, but it was still oh so tasty. Next time I will add a bit more liquid, but there were certainly no complaints heard around the dinner table on this night.

Recipe slightly adapted from Sobey’s

  • 2 Tbsp. cold butter
  • 1 large white onion, chopped
  • 4 carrots, peeled and chopped
  • 3 boneless, skinless chicken breasts
  • 1/2 tsp. salt
  • 2/3 cup all-purpose flour
  • 1 1/2 cup chicken broth – I would increase this by 1 cup, at least
  • 1 cup frozen peas
  • 1 tsp. dried thyme
  • 1/2 cup Quick oats
  • 2 Tsp. baking powder
  • 1/3 cup milk
  1. Melt 1 Tsp. of the butter in large skillet. Add onion with carrots and cook until tender. Add chicken and 1/4 tsp salt to pan. Brown chicken on all sides.
  2. Measure out your flour. Remove 1 Tbsp. and sprinkle over the chicken. Stir to coat. The rest will be used in the dumplings.
  3. Add broth to pan and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in peas and 1/2 tsp. thyme.
  4. Mix remaining flour with oats, 1/2 tsp. thyme, 1/4 tsp salt, and 1 Tbsp. butter. Mix, then add milk. Stir until just combined.
  5. Drop on hot chicken mixture, and cover. Cook for 15 minutes, leaving the lid closed.
  6. Eat and enjoy!