Crispy Oven Baked BBQ Chicken

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Ingredients

• 8-10 chicken thighs and/or drumsticks bone-in, skin on
• 2 cups of your favorite bbq sauce
• 2 tablespoons extra-virgin olive oil or canola oil

Instructions

1. Preheat oven to 400 degrees F.
2. Coat the chicken on all sides with olive oil and season with salt and pepper.
3. Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
4. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
5. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
6. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
7. Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes.
8. If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy.

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Baked Chicken Wings Extra Crispy Like Deep Fried

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Ingredients

• 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1 tsp kosher salt (plus more to taste)
• 1 Tbsp butter (melted)
• 1/3 cup hot wing sauce (e.g. Duff's hot sauce) 

Instructions

1. Preheat oven to 450F.
2. Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
3. Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
4. Lay the chicken wings on the rack, leaving space between the wings.
5. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
6. Bake for 30-40 minutes, until the wings are nicely browned and crisp.
7. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
8. Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
9. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

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ITALIAN HERB BRUSCHETTA CHICKEN

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INGREDIENTS

For The Chicken:

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
• 3 teaspoons Italian seasoning*
• 2 teaspoons minced garlic
• salt to taste
• 1 tablespoon of olive oil (for cooking)

For The Topping:

• 4 Roma tomatoes finely chopped
• 1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
• 4 tablespoons shredded fresh basil
• 2 tablespoons olive oil
• salt to taste
• ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

• 1/2 cup balsamic vinegar
• 2 teaspoons brown sugar (OPTIONAL)

INSTRUCTIONS

1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
3. Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

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Slow Cooker Chicken Marsala

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Ingredients

• 6 (1.5 pounds, total) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• chopped fresh parsley, for garnish 

Instructions

1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper. 
3. Heat olive oil in a skillet over medium-high heat.
4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
5. Transfer chicken to slow cooker and top with mushrooms and garlic.
6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
7. Pour wine over chicken and mushrooms.
8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
9. Remove chicken breasts from slow cooker and set aside on a plate.
10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
11. Add heavy cream to the wine sauce and whisk until combined.
12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
14. Serve.

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Oreo Balls

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INGREDIENTS

• 36 regular Oreo cookies
• 1 (8-ounce) package brick-style cream cheese softened
• 16 ounces chocolate semi-sweet, milk, or white chocolate all work great

INSTRUCTIONS

1. Line a large baking sheet with parchment paper and set aside.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the Oreo cookie crumbs into a large mixing bowl.  Reserve 1-2 tablespoons of the crumbs to sprinkle of the top of the Oreo balls if desired. Add the cream cheese to the Oreo cookie crumbs.
3. Using a handheld mixer, mix the cookie crumbs and cream cheese together until fully combined, stopping to scrape down the sides of the bowl as needed.
4. Measure out one-tablespoon sized balls of the mixture, roll into balls, and place on the prepared baking sheet. Once finished, place the baking sheet with all of the Oreo balls in the freezer for at least 20 minutes.
5. Once the Oreo balls are firm, chop the chocolate and place it in a microwave-safe bowl. Microwave the chocolate in 20-30 second increments, stirring well after each increment, until fully melted and smooth.
6. Dip the Oreo balls into the chocolate to fully coat them, then carefully place back on the baking sheet. Sprinkle the reserved crumbs on top of the Oreo balls as you dip them.
7. Once all of the Oreo balls are coated in the chocolate, place them back in the refrigerator for at least 20 minutes or until the chocolate is hardened. Serve and enjoy!

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Crock Pot Cinnamon Roll Casserole

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Ingredients

• 2 cans refrigerated cinnamon rolls. Cut into quarters I used Pillsbury Grands with Cream Cheese Icing
• 3 eggs
• 1/2 cup half & half
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg

Instructions

1. Spray the inside of your crock pot with cooking spray. 
2. Place the cinnamon roll quarters evenly in the crock pot. Set icing containers aside. 
3. In a medium bowl whisk together the remaining ingredients. 
4. Pour evenly over the top of the cinnamon rolls. 
5. Spread one of the containers of icing over the top of the cinnamon rolls. 
6. Close the lid and cook on Low for 3 1/2 hours. 
7. Spread the second container over the top of the cinnamon rolls. 
8. Let cinnamon rolls cool for 5 minutes before serving.

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Blueberry Cheesecake Dessert Recipe

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Ingredients

• 12 graham crackers, about 1 2/3 cups of graham cracker crumbs
• 1/4 cup butter, melted
• 1/2 cup granulated sugar
• 16 oz (two 8 oz packages) cream cheese, softened
• 4 eggs, beaten
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 21 oz can blueberry pie filling
• 8 oz tub Cool Whip (about 3 cups)

Instructions

1. Crush the graham crackers.
2. Stir in the melted butter and 1/2 cup of granulated sugar.
3. Press into 9x13 inch pan.
4. Beat the cream cheese until smooth.
5. Add the beaten eggs, sugar, and vanilla. Mix well.
6. Pour the cream cheese mixture over crust and bake at 375 degrees for 20-23 minutes, or until done (top is dry to touch).
7. Cool and top with blueberry pie filling and whipped cream or whipped topping.

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