What's for dinner tonight....

Oh how I LOOOOVE The Pioneer Woman!

Spicy Roasted Chicken Legs

24 whole Chicken Legs
2 sticks Butter
1 Tablespoon Hot Salt (or You Favorite Seasonings)
½ cups Lemon Juice (or To Taste)


Melt 2 sticks of butter in a saucepan. Pour ½ cup of lemon juice (fresh or bottled). Now add your seasonings. In this case, 1 tablespoon of Morton’s Hot Salt. You can use whatever seasonings makes your skirt fly up, be it minced garlic, salt and Cayenne pepper … let your imagination run wild. Stir it together until combined.
Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.
Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.


Roasted Potato Wedges

Potatoes (number And Variety Of Your Choosing: Russets Work Well)
¼ cups (approximately) Olive Oil
Salt To Taste
Fresh Herbs (to Taste)
Optional Ingredients
2 Tablespoons Melted Butter
Garlic, Minced
2 Tablespoons (to 3 Tablespoons) Balsamic Vinegar
Cayenne Pepper
Paprika

Preheat oven to 450 degrees
Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc.
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.

Banana Sour Cream Coffee Cake

Ingredients
1/2 c Butter or margarine
1 c Sugar
2 Eggs
1 c Mashed bananas
1 ts Vanilla
1/2 c Sour cream
1 ts Baking Powder
1 ts Baking Soda
1/4 ts Salt
1/4 c Chopped nuts
1/4 c Sugar
1/2 ts Cinnamon
2 cups Flour


In bowl, cream butter with sugar. Beat in eggs..Add mashed bananas, vanilla and sour cream. Sift together flour, baking powder, soda and salt. Fold into the creamed mixture, stirring just to blend. In separate bowl, combine finely chopped nuts, 1/4 cup sugar and cinnamon. Sprinkle half over bottom of well greased bundt or tube pan. Spoon in half the batter. Sprinkle with remaining nuts and cover with balance of batter.
Bake at 350 degrees approx. 45 minutes or until cake is nicely browned.