Here are three chicken recipes. They are dumb. I made them up.
SWEET BABY RAYS OVEN CHICKEN Bone-in chicken in Freezer Gallon Ziplock. Pour in 1 bottle off Sweet Baby Ray’s Original BBQ sauce. Or more bottles. Close the bag then massage it like crazy to coat the chicken Refrigerate 2-12 hours Put on a baking tray skin side up (I use parchment paper for easy clean-up) Bake at 375 – 400 for 1 hour 15 minutes for bone in. (If you get bone in breasts, chop through the bones and everything to get three equal pieces out of each breast before you throw them in the bag. These are really good, but lots of picking through bones. For this, chop across the breasts, not lengthwise)
ADOBO BAKED CHICKEN Bone-in chicken in Freezer Gallon Ziplock. Pour in a bunch of Vegetable Oil (1 cup, maybe?) Sprinkle in a whole bunch of the red Adobo. Close the bag then massage it like crazy to coat the chicken and get the Adobo all over Refrigerate 2-12 hours Put on a baking tray skin side up (I use parchment paper for easy clean-up) Bake at 375 – 400 for 1 hour 15 minutes for bone in.
GAZEBO ROOM BONELESS BREASTS Boneless chicken breast in Freezer Gallon Ziplock. Pour in a 1/4 to 1/2 bottle of Gazebo Room LITE Greek dressing (lite tastes better than regular) Close the bag then massage it like crazy to coat the chicken Refrigerate 2-12 hours Put on the grill, cut side down. Try to pull it open so it’s not all mounded up. After a while, flip it. Maybe again. When it’s done, cut the breasts in to easy to manage strips (longways. Don’t cut across the breast in this case. I have cutting agenda)
1/2 cup butter or marg 3/4 cup sugar 2 eggs 1 tsp. vanilla 3/4 cup flour 1 tbsp. cocoa 1/2 tsp. baking powder 2 cups mini marshmallows 1 cup chocolate chips 1 cup peanut butter 1 1/2 cup rice krispies
Cream first four ingredients together. Stir in flour, baking powder and cocoa. Spread in greased 9×13 pan and bake at 350 for 25-20 minutes. Spread marshmallows over top and return to oven for 2 minutes. Cool. Melt chocolate chips and peanut butter together. Stir in cereal and spread over marshmallows. Chill
A friend of ours served this granola at a Sunday School retreat several years ago and I felt the same way about it you do so got the recipe from her! Dani makes it regularly as well. We’ve put our own spins on it so I’ll give you the basic recipe and you can do the same. I love adding all sorts of nuts and of various amounts so it is never the same and I always end of with more dry ingredients than the recipe calls for. I also add ground flax seed and sometimes wheat germ. Also, since some people are saying coconut oil may not be all that good for us I sometimes use canola oil as well as coconut oil in the recipe. All this to say, make it your own!
CHUNKY HOMEMADE GRANOLA
In large bowl combine:
6 cups rolled oats
1 1/2 cups sunflower seeds
1 1/2 cups almonds
1 cup whole wheat flour
3/4 cup brown sugar (I usually use less, but totally up to your taste)
1 heaping teaspoon kosher salt
Mix together:
3/4 cup melted coconut oil or oil of your choice
1/2 cup maple syrup
1/2 cup water
Mix with dry ingredients.
Bake on cookie sheets at 300.
I fudge on the time. The recipe says to “Bake 20 minutes, flipping in large sections with a spatula after 10 minutes. After the first 20 minutes, switch the trays around in oven and bake 10-20 minutes more, stirring every 10 minutes, or until golden. If you prefer smaller chunks, stir and break up the mixture as you go. If you want bigger chunks, flip in section breaking them up as desired.” I’ve tried the flipping business and end up with granola everywhere, and now I just bake it till I think it’s like I want it, only stirring in the outside edges if they look like they’re browning too much.
So, there. Did I make it all far too complicated?! Have fun!
