Friday morning I asked Mark to pick up a bag of frozen "Chicken Drumettes" from Smart & Final on his way to work. This is handy because he has a freezer at work he can keep groceries in. The most brilliant thing came next...going into Super Walmart on a Friday night to get the Lawry's Teriyaki marinade with pinapple juice. The product is terrific, had everything already mixed together in one bottle, and fairly inexpensive. The problem? Well, you probably figured it out already. Yes, Super Walmart on a Friday night. I do not know what I was thinking. I will spare you the details, but if you are craving someplace to go "people-watching" just go to your nearest Super Walmart on a Friday night. Riddle me this, why are there 25 checkstands and only 3 open at one time?
I thawed the chicken and marinated it in the wonderful Lawry's in a gallon size zip-lock bag, overnight in fridge. In the morning I drained the chicken and put it on high in the crock-pot for four hours. Here comes the magic trick...I put the chicken on foil-lined baking sheets and broiled it in the oven on high for 8 minutes, first putting a dallop of Famous Dave's Sweet & Zesty BBQ sauce on each one. After 8 minutes, I turned the little drumettes over and broiled for five minutes. Crock-pot on warm, I put these little delights in there to keep warm They were yummy!! The original recipe came from: http://crockpotrecipeexchange.com/2011/08/crock-pot-chicken-wings.html
The next recipe is a broccoli-slaw overnighter. Start with two packs Ramen noodles, crumbled, and put them in the bottom of a bowl. Next, add in two packs of broccoli slaw (from Walmart, but today I noticed the same product at the 99cents store). Now add in seeds...I used pepitas, which are pumpkin seeds, but I have seen other recipes using sunflower seeds. Now you can mix the dressing: 1 1/2 cup sugar, 1/3 cup vinegar (I used Trader Joe's Orange Champagne Vinegar), and 1 cup oil (I used garlic-infused olive oil), and the two seasoning packets from Ramen noodles. Mix all the dressing ingredients well, then pour over salad. DO NOT MIX! just refrigerate overnight. Toss just before serving. I also added in about 1/4 of a red onion, thinly sliced. https://www.facebook.com/pages/Fun-Recipes/535926156435524
The grand finale: Missippi Mud Pie Thing! I remember making this years ago when we lived in Fontana, and then recently, while in Arizona, Marissa and I talked about it, so I decided to give it a try. I found this pretty picture on pinterest:
My cousin Bonnie gave me two bags of pecans last December which I have used here and there, and kept the rest in the freezer. This was a perfect chance to use them again. The crust is 1 cup flour, 1 cube butter and 1 cup finely chopped pecans. I use my extra coffee-grinder to chop the nuts. (to clean coffee grinder, put in half piece of bread and pulverize--cleans up right nice!) Mix those three together and spread in Pyrex. Bake for 20-25 minutes and cool completely.
Next, mix 1 cup powdered sugar and 1 (8oz) package cream cheese with an electric mixer until smooth. Stir in half a tub (16 oz) cool whip and blend. Spread this mixture on top of the crust. Then take 3 cups milk and 2 (3 oz) packages of chocolate pudding and mix with electric mixer for 2 minutes. You can use any flavor, but I love chocolate best. Once the pudding is mixed for full 2 minutes it will be thick and shiny. Make sure there's no dry pudding mix left, incorporate it all! Now spread that on top of the previous layer. And then spread the remaining Cool Whip and embellish with chopped pecans and Hershey's chocolate bar pieces. Refrigerate overnight for best-est results! Here's how mine came out:
I absolutely loved spending time with family and friends enjoying this Saturday DAY-OFF meal! Iced-tea, swimming and games round out the day. I feel refreshed and recharged! I hope ya'll enjoy this post, and get in the kitchen and try some of these ideas, or make up your own...just remember to share!