Barbeque Chicken www.thepioneerwoman.com
- 18 whole chicken legs (I used 4 leg quarters)
- 1 tablespoon canola oil
- 1/4 whole onion, diced
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/4 cups packed brown sugar
- 2 tablespoons (additional) brown sugar
- 4 tablespoons distilled vinegar
- 1 tablespoon Worcestershire sauce
- 1/3 cups molasses
- 4 tablespoons chipotle adobe sauce (omitted)
- dash of salt
Reduce heat to low. Add all of the remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering to adjust seasoning.
After 20 minutes of roasting, crank on the broiler to get a little color on the chicken. Broil for about 5 minutes. Remove chicken from oven. Reduce oven to 350 degrees. With tongs, dip each piece of chicken into the sauce, submerging completely. Place back onto the pan. After all the chicken is coated, return pan to oven for five minutes, or until hot and sizzling. Remove from oven. Allow chicken to rest for a few minutes before serving.
I hope you enjoy this barbeque sauce as much as we do. It is not too sweet nor have a high vinegar taste.
Corn Casserole Paula Deen www.foodnetwork.com
1 can whole kernel corn (I used 3 fresh ears of corn)
1 can creamed corn
1 box corn muffin mix
1 cup sour cream
1 stick of butter, melted
1 cup cheddar cheese
Preheat oven to 350 degrees. Mix all together except for cheese. Pour into a greased 9x13 casserole dish. Bake for 45 minutes or until golden brown. Remove from oven and top with cheese. Bake an additional 5-10 minutes or until the cheese is melted.
This is a wonderful casserole to take to a potluck. It reminds me a lot of hashbrown casserole except with corn instead of potatoes.
What is your favorite comfort food? I would love to hear from you!