BBQ Chicken Drumsticks

 

BBQ Chicken Drumsticks

*4 pounds bagged Chicken Drumsticks, frozen and thawed in refrigerator
*1/2 cup Lemon Lime Soda
*1/2 cup Honey
*1/4 cup Molasses
*2-3 tablespoons Apple Cider Vinegar or Distilled White  Vinegar
*1 Tablespoon Whorstershire  Sauce
*1/4 cup Brown Sugar
*1 cup Ketchup
*1-2 tablespoons Chipotle Hot Sauce, Fontera or Chipotle Adobo Sauce
*2 cloves Garlic, minced or pressed
*1/4 cup minced Onion, or 1  1/2 tablespoons Dried Minced Onions
*Salt and Pepper, to taste
In a crock pot with liner, add Chicken drumsticks and 1/2 cup lemon lime soda.
In a bowl combine the remaining ingredients.  Pour half of the sauce over the chicken drumsticks and cook on high in crock-pot for 5 hours or 6-8 hours on low or according to your crock pot instructions.  Then remove the chicken from the crock-pot and onto a foil lined baking sheet and baste with the remaining BBQ sauce ingredients.  Then in a preheated oven at 425*F and bake for 15-20 minutes.  Remove from the oven and cool slightly and enjoy!

 

            

 

 

Enjoy!

 

Lindy

White Chocolate Chip-Blueberry-Cranberry Oat Cookies

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This is a good energy cookie or breakfast cookie. Make and freeze them and they’ll be ready to take with you when you are in a hurry in the morning.

White Chocolate Chip-Cranberry-Blueberry & Oat Cookies

Ingredients:

*2/3 cup Butter, room temperature
*2/3 cup Brown Sugar
*2 Eggs, room temperature
*1 teaspoon Vanilla Extract
*1/4 teaspoon Almond Extract
*3/4 cup Old Fashion Oats
*3/4 cup Quick Oats
*1 1/2 cups All-purpose Flour
*2 teaspoons Cornstarch
*1 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
*1/3 cup Cranberries, dried, roughly chopped
*1/4-1/3 cup Blueberries, dried, roughly chopped
*2/3 cup Guittard Vanilla Milk Chocolate Chips (our favorite) or White Chocolate Chip

Pre-heat oven to 375*F.

Directions:

Cream together:

In stand mixer cream together the butter and brown sugar. Add eggs, vanilla and almond extract and mix together until combined.

Whisk together:

Whisk in bowl together flour, cornstarch, baking soda and salt, slowly add to the above creamed mixture and add oats.

Hand mix in:

Cranberries, blueberries and vanilla milk chocolate chips etc…. use cookie scoop to make cookie size of your choice. (We usually use a 2 ounce cookie scoop)

Bake the cookies for 9-11 minutes or until lightly brown.

Cool cookies on cooling rack and drizzle with melted white Chocolate chips if desired.

Note: We always bake our cookies on Silpat covered half baking sheet or you could use cooking spray (Pam) or parchment paper to prevent cookies from sticking to baking sheet.

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Enjoy!

Lindy