Hayley's turn

Hi Ya'll

Welcome Pammie!! So glad to have you on board. Okay, so head sister says my turn. Well, I will give you choices. If you own, or can borrow, (Kathy's) it is stove top smokin' time. I have really come to love this little thing. So easy to use, and everything turns out so moist! De-lish!!

Loaf Pan Chicken:

3/4c. applesauce
3T. Worces(whatever) sauce
1 yard bird!

Combine and coat chicken with it. Dripping over the bird which is placed (snuggly ) in the loaf pan.


Dry rub:

1T. turbinado sugar
2 1/4 t. paprika
1 1/2 t. pepper
1 1/2t. garlic salt
3/4 t. salt
1/4 t. ground cumin
1/4 t. ground coriander

In a small bowl, combine dry ingred. and mix well. Coat entire chicken, getting under skin ( I know, I know) with the dry rub. Place the chicken into loaf pan, breast side up and smoke at med. high for 2 hours. You have to tent the smoker. I also leave on the draft the entire time. Although the smoke doesn't seem to be a problem. You can also slow bake it at 300 for 2 hours, or put on a real smoker - of which we don't have.

Choice 2:

This is probably the simpliest thing in my repoitire (sp) [I am sure MK will correct my:-)] But most requested:

Ice cream Pie:

7 T. melted butter
1/4 c. brown sugar - you know I go for dark brown every time...
2 oz. unsweet choc
1/2 c. choc chips
3 c. corn flakes
1/2 c. finely chp'd walnuts or pecans - Hughes opt out of
1 1/2 qts. ice cream (coffee or vanilla) It is so importante' to use the very best. I will use Amy's mexican vanilla.

1. In med saucepan, melt butter, brown sugar, unsweet choc and choc chips over low heat. Stir constantly until thoroughly mixed and sugar is dissolved.

2. In large bowl, place cornflakes and nuts. Pour warm choc. mixture over the corn flakes, gently stirring until flakes are THOROUGHLY coated.

3. Spray 9" pie pan with PAM - and lots of it!! Gently press coated flakes evenly into pie plae. Place in freezer until firm.

4. Fill frozen chocolate shell with slightly softened ice cream. Freeze until firm.
Top with Fudge sauce, praline sauce or berries.

We Hughes' just eat straight up -no syrup or nottin!

Okay, just had UGA's top 12 skiddos over. Pizza night. Fell in love with this pizza...so I retrived the recipe from the trash to share with you all tonight.

Blackened Chicken Pizza:

3 t. blackening seasoning, divided (found on spice aisle)
1 boneless, skinless chicken breast, pounded to 1/4" thickeness. They will gladly tenderize it for you at the meat counter.
4T. butter, divided
4 garlic cloves minced
1 shallot, minced
2 T. flour
1/4c. white wine - plus extra for all of your effort you are putting forth..
3/4c. milk
2T. chopped fresh basil
1 1/2 shredded mozzerella cheese, divided
1/2 c. fresh spinach leaves
8 slices of bacoon, cooked and crumbled
1c. grated parmesan cheese
Pizza crust - I bought mine from CM - ran out of time

Sprinkle 2t. blakening seasoning evenly over chicken breast. In a large skillet, melt 2T. butter over med-high heat. Add chicken, and cook for 2-3 minutes per side or until done.

Remove from heat, cool and cut into bite size pieces.

In large skillet, melt remaining 2T. butter over med. heat. Add garlic and shallot, and cook for 2 minutes. Stire in flour, cook for 2 minutes, stirring constantly. Gradually whisk in wine and milk.

It is totally up to you, but you may want a swig of that wine while waiting for the thickening process....

Continue to whisk the mixture constantly for 4-5 minutes or until thickened. Stir in basil and remaining 1t. blackening seasoning. Remove from heat.

Stir another 1/2 c. mozzerella cheese and 1 c. grated Parmesan cheese over the top. Bake for 15-20 minutes or until slightly browned.

Yummers!!

Okay, let me know what you think and what you decided on - love to each of you!!

Haute