Lexington Style Grilled Chicken

This marinade is totally different than the usual cuban mojo we regularly use. I can't wait to try something different!  Grilled chicken is one of our favorite meals.

Ingredients

• 2 cups cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup vegetable oil
• 3 tablespoons dried crushed red pepper
• 4 teaspoons salt
• 2 teaspoons pepper
• 2 (2 1/2- to 3-pound) cut-up whole chickens

Directions

Stir and blend first 6 ingredients.

In a large zip-top plastic freezer bag, place half of vinegar mixture and chicken. In another large zip-top plastic freezer bag, repeat procedure.

Refrigerate at least 2 hours, up to 8 hours. Turn occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken on a covered grill over medium-high heat (350° to 400°) 35 to 40 minutes or until done. Turn occasionally.

SOURCE

Larry Elder, Charlotte, North Carolina, Southern Living MARCH 2005

Coconut-Cherry Cream Squares

Awesome recipe . . . love the combinations!

The recipe is for a lower fat and sugar version, but you can substitute the low fat, low sugar items with the real thing.  My personal preference is using the real thing . . . if you are going to have dessert, enjoy it to the fullest!

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup flaked coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold reduced-fat butter

FILLING:

• 1/3 cup all-purpose flour
• 1/4 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 1/4 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 eggs, lightly beaten
• 1/2 cup flaked coconut
• 2 teaspoons coconut extract
• 1 can (20 ounces) reduced-sugar cherry pie filling

Directions

Preheat oven to 400°.

Coat a 9-inch square baking pan with cooking spray.

Combine the flour, coconut and brown sugar in a small bowl.

Cut in butter until crumbly. 

Press into prepared 9-in. square baking pan. 

Bake 7-10 minutes or until lightly browned. 

Cool on a wire rack.

For the filling:

Combine flour, sugar, sugar substitute and salt in a small saucepan. 

Stir in milk until smooth. Cook over medium-high heat, constantly stirring until thickened and bubbly. 

Reduce heat and continue cooking and stirring 2 minutes longer. 

Remove from heat.

In a small bowl, lightly beat eggs and stir a small amount of hot filling until well blended.

Add to the pan, stirring constantly. Bring to a gentle boil, cooking and stirring 2 minutes longer. 

Remove from the heat.

Stir in coconut and extract gently and pour over crust. 

Refrigerate for at least 2 hours before cutting. 

Yield: 16 servings.

Editor's Note: 

This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes stick light butter. Look for Splenda in the baking aisle of your grocery store.

Source: Taste of Home

Originally published as Coconut-Cherry Cream Squares in Light & Tasty August/September 2005, p44

Nutritional Facts

1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Peanut Butter Sheet Cake

Never in my life have I had a peanut butter cake!  Why not? It makes perfect sense!

Imagine how great it would taste with chocolate frosting . . .

Ingredients 

Original recipe makes 1 - 10x15 inch pan

• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup butter or margarine, softened
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup white sugar
• 1/3 cup evaporated milk
• 1 tablespoon butter or margarine
• 1/3 cup chunky peanut butter
• 1/3 cup miniature marshmallows
• 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 10x15x1 inch jellyroll pan.

Stir flour, 2 cups sugar, baking soda and salt together in a large bowl . . . set aside. 

Combine in a saucepan and bring to a boil . . . water and 3/4 cup of butter.

Remove from heat. Stir in 1/2 cup peanut butter and vegetable oil until well blended. 

Stir mixture into the dry ingredients. 

Combine eggs, buttermilk and vanilla and stir into the peanut butter mixture until well blended. 

Spread the batter evenly in prepared pan.

Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

As the cake bakes, combine 2/3 cup sugar, evaporated milk, and butter in a saucepan and bring to a boil. Stir constantly. Cook and stir for 2 minutes. 

Remove from heat. Stir in peanut butter, marshmallows and vanilla until the mixture is smooth and marshmallows are melted.

Spoon the frosting over the warm cake, spreading in an even layer. 

Cool before cutting and serving.

Photo and Recipe Source

Pecan Pie Muffins

These delicious pecan pie muffins would be awesome for breakfast!

Ingredients

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup finely chopped pecans

Preparation

Preheat oven to 425°. 

Combine first 5 ingredients in a large bowl; make a well in center of mixture. 

Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. 

Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. 

Place muffin pans on an aluminum foil-lined jelly-roll pan.

Bake at 425° for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. 

Cool on a wire rack 2 minutes. 

Run a knife around edge of each cup to loosen muffins, and remove from pans.

Southern Living 
NOVEMBER 2011