Picnic Oven Fried Chicken

Ingredients:
1/2 cup buttermilk
1 Tbsp Dijon mustard
2 cloves garlic, minced
1 tsp hot sauce
2 1/2 -3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 Tbsp sesame seeds
1 1/2 tsp paprika
1 tsp dried thyme leaves
1 tsp baking powder
1/8 tsp salt, or to taste
Freshly ground pepper to taste
Olive oil cooking spray

Directions:
*Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended.
*Add chicken and turn to coat.
*Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
*Preheat oven to 425°F.
*Line a baking sheet with foil.
*Set a wire rack on the baking sheet and coat it with cooking spray.
*Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl.
*Place the flour mixture in a paper bag or large sealable plastic bag.
*Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. *Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.)
*Spray chicken pieces with cooking spray.
*Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Serves: 4


Source: Food Network

Submitted by: Michelle Meadows Turner

BBQ Baked Beans

Ingredients:
1 Large (3 lb, 7 oz) can Bush’s baked beans
¾ - 1 lb. kielbasa sausage
½ cup ketchup
½ cup brown sugar
1 ½ cup BBQ sauce
2 TBSP honey
Dash minced garlic

Directions:
*Cut sausage into pieces and brown in skillet
*Combine all ingredients (including sausage) in Crock Pot
*Cook over low to medium heat until heated through

Serves: 12

Submitted by:  DeAnne Anderson