Kickin Chicken

Prep time: 20 minutes Bake: 45 minutes Oven: 375 degrees Makes: 8 servings

8 chicken drumsticks
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced, or 1 teaspoon bottled minced garlic
2 teaspoons cooking oil
3/4 cup bottled barbecue sauce
1/4 teaspoon catsup
1/4 cup orange juice or water
2 tablespoons packed brown sugar
2 tablespoons light molasses or maple-flavored syrup
several dashes bottled hot pepper suace (optional)

1. Lightly coat a 15x10x1 inch baking pan with cooking spray. Skin chicken. Arrange chicken in prepared baking pan. Sprinkle with salt and pepper. Bake in a 375 oven for 25 minutes.

2. Meanwhile, for sauce, in a medium saucepan cook garlic in hot oil over medium heat for 30 seconds. Stir in barbecue sauce, catsup, juice, brown sugar, molasses and if desired, hot pepper sauce. Heat through.

3. Carefully brush chicken with sauce. Turn chicken and brush with additional sauce. Bake for 20 to 25 minutes more or until chicken is no longer pink (180 F). Reheat any remaining sauce; drizzle some of the sauce over chicken; pass remaining sauce.

Nutrition Facts per serving: 188 cal., 5 g total fat (1 g sat. fat), 78 mg chol., 355 mg sodium, 13 g carbo, 0 g fiber, 22 g pro.

I make these all the time, they are really good. I have never used the hot pepper sauce but if you wanted to add a little spice to it that would be good.

Southwest Eggrolls

I got this recipe off of allrecipes.com (the coolest recipe site). We made them when we were snowed in and they were soooo yummy. They taste exactly like the southwest eggrolls from Chili's (I just needed the avocado ranch dip with it...yum). They were actually really easy to make--just plan ahead that they need to be refrigerated for four hours.

Southwest Eggrolls

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

DIRECTIONS
1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
**I read reviews that you can just bake them for 15 minutes at 375. I'd used lowfat, lowcarb wheat tortillas and they were too soft and looked like they were coming apart. So I just put a small amount of oil in a frying pan and then kept turning them until they were crispy. They're so yummy!

Angel Chicken

Here is Leslie's recipe:

This is one of our favorite meals. It's super easy and soooo yummy!

Ingredients:
1 cube margarine
2 pkg. dry Italian salad dressing mix
2 cans golden mushroom soup
1 can cream of mushroom soup
1 c. chicken broth (you can make it with boullion cubes)
1 can of water
8 oz. plain cream cheese
6-8 boneless, skinless chicken breast

Instructions:In a saucepan, stir together the margarine and the Italian dressing mix, add cream cheese, stir until smooth then add the soups, stir in chicken broth and water. Place chicken in the Crockpot, pour sauce over the chicken and cook on low for 3 1/2 to 4 hours. Serve over angle hair pasta or rice (I prefer the angle hair pasta)

Sorry...

Sorry about the whole confusion with the old site. I just got an email from them saying that they thought the old site was a spam site and that they'd let us republish in 4 business days. So whatever...I'd already started this one and I'll just copy and paste the recipes already on there. Sorry for the confusion!