Beer Can Chicken aka Beer Butt Chicken

Beer Can Chicken aka Beer Butt Chicken

INGREDIENTS:

1 cup butter 2 tablespoons garlic salt 2 tablespoons paprika

salt and pepper to taste 1 (12 fluid ounce) can beer 1 (4 pound) whole chicken

DIRECTIONS:

1.	Preheat an outdoor grill for low heat.
2.	In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
3.	Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
4.	Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C). This can also be baked in the oven at 350 degrees for 1-1/2 hours or at 325 for 2 hours

Rocky Road Bundt Cake

Rocky Road Bundt Cake

Serves: 10

Cooking Time: 55 min

Ingredients

• 1 package (18.25 ounces) chocolate cake mix, mixed according to the package directions
• ¹/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
• ¹/2 cup plus 2 tablespoons chopped walnuts, divided
• ¹/2 cup marshmallow crème

Instructions

1. Preheat the oven to 350°F.
2. Place the cake batter in a large bowl and stir in 1/2 cup chocolate chips and 1/2 cup walnuts. Pour into a 10-inch Bundt or tube pan that has been coated with nonstick baking spray and lightly floured.
3. Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and let cool for about 20 minutes. Invert the cake and remove from the pan; continue to cool thoroughly on a wire cooling rack. Place the cake on a serving platter when cooled.
4. In a small saucepan, melt the marshmallow crème over low heat, stirring constantly. Pour over the cake and top with the remaining 2 tablespoons each of chocolate chips and walnuts.

Corn and Poblano Lasagna

This is an easy vegetarian dish I watched them make on the Food Network.

Corn and Poblano Lasagna

Prep Time: 20 min

Inactive Prep Time: 15 min

Cook Time: 1 hr 20 min

Level: Easy

Serves: 6 to 8 servings

Ingredients

• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, minced, divided
• 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
• 2 cups heavy cream
• 1 teaspoon fresh thyme
• Salt and freshly ground black pepper
• 1/2 cup thinly sliced white onion
• 1 large zucchini, thinly sliced lengthwise
• 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
• 12 (7 by 3-inch) no-boil lasagna sheets
• 2 cups shredded Oaxaca cheese, or mozzarella

Directions

Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and sauté for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Cookie Fruit Baskets

Cookie Fruit Baskets

TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.

12 Servings Prep: 15 min. Bake: 10 min./batch + cooling

Ingredients

• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 cup light corn syrup
• 3-1/2 tablespoons all-purpose flour
• 1/2 cup ground pecans
• 1/2 teaspoon vanilla extract
• Vanilla ice cream and fresh berries

Directions

• In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
• Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown.
• Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries. Yield: 12 servings.