BBQ Chicken With a French Honey Glaze

BBQ Chicken With a French Honey Glaze

Rinse Chicken and lay out on cooking sheet sprinkle with garlic salt.

Heat Grill to 350 degrees

Place chicken on grill for 15 minutes then turn over

after 10 minutes  more turn over again and cover with Honey French Dressing

Cooking time 30 minutes

For an inexpensive meal add some fresh steamed zucchini and a salad.


Glazed Raisin Cinnamon Bread

Hot Glazed Raisin Cinnamon Bread

4 1/2 cups Bread Flour

1 table spoon salt

2 1/2 tsp. yeast

1 tbs sugar

2 cups warm water

1/4 cup vegetable oil

4tbs butter

1 cup brown sugar

Add yeast and sugar to warm water (110  degrees)  let stand for tem minutes, until foam appears.

Add flour, salt, cinnamon, nutmeg, water and oil and need in mixer with hook for tem minutes.

Place in oiled bowl and cover with plastic shopping bag for 2 hours.

Place on flat surface and roll out to a 16” x 24” square

Melt butter and spread over the dough surface than sprinkle brown sugar and cinnamon mixture over the dough surface.

Start rolling on 16” side place on cooking sheet and let rise for another hour.

Preheat oven to 350 and cook for 35 min.

Take ¼ cup powdered sugar and one tbs. water and mix together for icing.



Mouth Watering Smoked Chicken Thighs

Use fresh chicken like Foster Farms or Zacky Farms

Make Brine using 1 gallon of water ½ cup Kosher Salt and ½ cup honey. Let cool add chicken and refrigerate over night.



3 tbs. kosher salt.

1 tbs Brown Suger

1 tsp.  Smoked Ground Paprika.

½ tsp. Ground Cyenne Peper

1 tsp Ground Cinnamon

½ tsp Ground Turmeric

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Ground Mustard

Mix all ingredients

Coat Chicken with seasoning and place in smoker

Use hickory chips that have been soaked in water,

Smoke for 4 hours or until internal temperature reached 165 digrees


Super Flaky Pie Crust

Super Flaky Pie Crust

Prep Time: 5 min

Inactive Prep Time: 30 min

Cook until Golden Brown

Level: Intermediate

Serves: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))


1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water


In a large bowl, mix together flour, salt, and sugar
until well combined. Using clean hands add butter and toss until just coated. Rub butter between thumb and
forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in
quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour,
then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes
together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through
mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through
mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough
when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)

While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, and then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust

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