• 2 lbs chicken legs
• 1/2 cup margarine or butter
• 1 cup soy sauce (I use reduced salt)
• 1 cup brown sugar
• 3/4 cup water
• 1/2 teaspoon dry mustard
• 3/4 teaspoon garlic powder

Directions

1. Heat butter, soy sauce, sugar, water mustard and garlic powder  in the microwave or stove top until the butter and sugar melt. Allow to cool
2. Place chicken legs in zip bag
3. Pour  marinade over legs and marinate at least 12 hours, turning as often as possible.
4. Drain off all the marinate
5. Bake in a heavy foil lined baking pan at 375F for 1 hour or until down, turning occasionally.

• 9 cups Chex cereal
• 1/2 cup peanut butter
• 1 cup chocolate chips
• 1 1/2 cups powdered sugar

1. In a saucepan over low heat melt the chocolate chips and add peanut butter.
2. Mix until smooth.
3. Remove from heat, add Crispix and stir until coated.
4. Pour powered sugar into a large plastic bag, add coated Crispix and shake until well coated.

 

Ingredients:

Cake

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY’S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Filling:

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)
  

Directions:
CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR

FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Check Out Our Online Recipe Book: www.CafeChatterbox.com

I made the mistake of  making this casserole as a main dish. I have been trying to incorporate two meatless meals in our menu per week, but I haven’t been very successful. I made this for dinner thinking what a great meatless meal it would be when it truth it would have made a much better side dish. I don’t blame the recipe I blame myself.

As for the dish in general it has a great flavor, makes a great presentation, and doesn’t cost much to make. It smells great cooking, and turned out perfect. As I said before it would make a wonderful side dish for me the word casserole was misleading. Thank you Wildflour for the great recipe.

Ingredients:

• 2 quarts chopped cabbage
• 1 (10 1/2 ounce) can cream of celery soup 1/4 cup milk
• 1 cup packed shredded American cheese or 1 Velveeta cheese
• 1/2 teaspoon salt, less if desired
• 1/8 teaspoon pepper
• 1 cup finely crushed butter flavored cracker
• 4 tablespoons melted butter, more if needed

Directions:

1. Cook cabbage 5-7 minutes in salted water, drain well.
2. Combine soup, milk, cheese, salt and pepper in large bowl.
3. Microwave til cheese melts and is creamy. Stir occasionally.
4. Fold in cabbage.
5. Pour into 1-1/2 quart casserole dish.
6. Mix cracker crumbs and melted butter.
7. Sprinkle evenly over top.
8. Bake in 350º over for 30-40 minutes til bubbly.