Roast Sticky Chicken - Rotisserie Style

This chicken is so good!! It just falls off the bone and is so incredibly moist. My husband didn't even have to carve some of it. Pieces just fell apart. It's time consuming, but it's perfect for a Sunday dinner. The leftovers are great too.

Roast Sticky Chicken - Rotisserie Style
adapted from allrecipes.com

4 tsp. salt

2 tsp. paprika

1 tsp. onion powder

1 tsp. dried thyme

1 tsp. white pepper (I omitted)

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 tsp. garlic powder

2 onions, quartered (I used one large onion)

2 (4 lb) whole chickens (I used 1 5 lb chicken)

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside and out with spice mixture. (We don't eat the skin, so I gently lifted it and placed seasoning under the skin as well.) Place one onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.

2. Preheat oven to 25o degrees.

3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. (Mine took 4 hours) Let the chickens stand for 10 minutes before carving.

Double Peanut Butter and Milk Chocolate Chip Cookies

I apologize for the bad picture, but these cookies were so amazing!! I made some for myself with just peanut butter chips (I can't have chocolate) and they were awesome too! I guess you can't go wrong with any Hershey recipe.

Double Peanut Butter and Milk Chocolate Chip Cookies:

from Hersheys.com

1/2 cup butter, softened

3/4 cup sugar

1/3 cup Reese's Creamy Peanut Butter

1 egg

1/2 tsp. vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup Hershey's Milk Chocolate Chips (I used semi-sweet)

1 cup Reese's Peanut Butter Chips

1. Heat oven to 350 degrees.

2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda, and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3. Bake 12 to 14 minutes or until light golden brown around the edges. (Mine took 12 minutes) Cool 1 minute on cookie sheet. Remove to wire rack and cool completely. About 3 dozen cookies.

Crockpot Chili

Crock Pot Chili:
Adapted from Recipezaar

1 lb. ground beef
1 tsp. onion powder
2 cans cannelini beans
1 can dark red kidney beans
28 oz. can tomato sauce
2 cans condensed tomato soup
1 tsp. taco seasoning
1 tsp. cumin
1 tsp. chili powder

1. Brown ground beef with onion powder.
2. Mix everything together and put in crockpot.
3. Cook on low for 6-7 hours.

This recipe makes a very sweet chili. Not overly spicy hot at all. I'm not a fan of hot foods, so this fit the bill perfectly. I was practically licking the bowl! This would be amazing on hot dogs as well.