Cornflake Baked Chicken Legs

When Derek and I were first married, I made chicken legs A LOT. (Cheap, easy... and I had not one, but TWO recipes that I liked) Anyways, I either made them too much or Derek never really did like the recipes or both...but one day I got this confession "Could you lay off the chicken legs for awhile? I don't really like chicken legs that much." I kind of stopped making them all together. But recently, our girls seem to love chicken legs, so I gave them another try. This time, I looked for a different recipe. The girls and I really enjoyed them. As for Derek, he ended up working really late that night and picked up fast food on the way home, so I guess I won't know until next time if he still dislikes chicken legs.

3 c. corn flakes, crushed
10 chicken legs
3/4 stick butter, melted
Seasoned salt

Wash drumsticks and pat dry with paper towel.

Dip chicken legs in melted butter. Roll in crushed cornflakes. Lay on cookie sheet covered in foil. Sprinkle with seasoning salt.

Bake in a 400 degree oven for 45-55 minutes.

Macho Nachos

There is a wonderful family that gets Peyton on the bus for us in the morning. To help return the favor, we watched their girls so that they could go out to dinner. When they came to pick up the girls, they brought us a HUGE bag of chips and some delicious salsa. I didn't want to let the abundance of chips go to waste, so I made "macho nachos". I had some leftover taco meat in the freezer from another meal, so I thawed & warmed that.

Here's what I did:

spread chips on bottom of large pizza pan
spread taco seasoned beef over them (would also be good with shredded chicken)
sprinkle cheddar cheese
add diced tomatoes and black olives
(next time, I may add re-fried beans or black beans)

bake at 350 degrees for 10 to 15 minutes or until cheese is melted

we served with sour cream, salsa & guacamole

Cherry Cobbler

I think I have finally perfected my cherry cobbler recipe to our liking. Some people like more topping, some like more cherries...but after playing around with the proportions enough, this is what I've finally written down in pen!

(BATTER)
1.5 c flour
3/4 c sugar
3 tsp baking powder
pinch of salt
3 tbl melted butter
3/4 c milk

(FRUIT)
2 (15 oz) cans of tart cherries (1 can drained, 1 can un-drained)
1 c sugar
1/2 c hot water

Combine batter ingredients and pour into Pampered Chef Deep Dish Baker (or something similar). Combine "fruit" ingredients and pour over batter. Bake at 400 degrees for 40 minutes. We like to serve it warm with vanilla ice cream.

Pineapple Pretzel Fluff

You know how sometimes someone describes a recipe and you are like "What? That DOES NOT sound good...AT ALL!" Well, I was skeptical when I heard this recipe. BUT it ended up being soooooooo delicious. Can't wait for the next "potluck" type of event because I am totally bringing this!

PRETZELS

1 stick butter, melted
1/2 c sugar
1 c broken pretzels

combine melted butter, sugar and pretzels until well coated. Spread on baking sheet and bake at 400 degrees for 7 minutes.

FLUFF

12 oz cool whip, thawed
20 oz can crushed pineapple, drained
8oz cream cheese, softened
1/2 c sugar

beat sugar with cream cheese, fold in cool whip, fold in pineapple


*Before serving, mix in pretzels. Reserve some pretzels to sprinkle on top.* (Note: not as good the next day when the pretzels are soggy. If you think you'll have leftovers, maybe allow guest to mix in their pretzels individually)

This is THE perfect blend of sweet and salty. LOVE it. And, if you have leftover pretzels, they are addicting on their own!