Smoke House Chicken – Weekend Adventure in Cooking


Smoke house chicken! It tastes a lot like chicken you grill with a vinegar sauce, but the good news for this time of year, you don’t have to go outside to do it!.  When I wrote the post about the Twice Baked Potatoes, I told you that I’ve been cooking for my mom a lot, and this was her meal for this week.  I think it looks pretty good! Smoke house chicken, twice baked potatoes and buttered corn.

Smoke house chicken is a great dish to do on Sunday, you just stick it in the oven and bake for a couple of hours.  Simple to do and you could cook it ahead of time and reheat in the oven the night you want to serve it, just save a little of the liquid and baste over it as you’re reheating it, plus it’s cheap when you use leg quarters.

Smoke House Chicken

3 chicken leg quarters

1 TBSP kosher salt

1 tsp. pepper

3 TBSP black pepper

1 TBSP hot sauce

1 TBSP Worcestershire sauce

1 1/2 cups apple cider vinegar

Add everything to a large dutch oven with a lid except chicken and stir until everything is dissolved.  Place chicken in skin side down, cover and place in a 300 degree oven. Bake for 45 minutes, flip and bake for another 45 minutes.  Remove the lid and turn the broiler on and broil for 15 to 20 minutes until golden brown.

Spoon pan juices over to serve.

You can also serve with barbecue sauce

This recipe was shared at The Country Cooks Weekend Potluck Party


Twice Baked Potatoes – A weekend cooking adventure

It’s seems that I’m always cooking on the weekend for the week.  Lately, I’ve been cooking a lot for my mom, so I’m always looking for something I can make for us( my family) that can be stretched into a meal for her as well.  I’ve done a lot of casseroles and believe me, I love them, but I’m afraid everyone’s getting a little tired of them!  So this weekend’s cooking adventure, was smoke house chicken(recipe to come), twice baked potatoes, and Tortellini Tomato Soup with Spinach.


Anyway, I thought this was sort of ambitious meal plan, but it turn out very easy and not as time-consuming as I thought it would be.   On Saturday, I had the Op Shop at my church to work at, so before I left at a very early 7:30 on a Saturday morning(ugh) I put 7 potatoes in the crock pot wrapped in foil



and cooked them on low and when I got home they were ready to come out of the crock pot.


To make the filling, cut your potatoes in 1/2 and scoop out the filling. Mix in butter, sour cream and garlic powder


While I was making the filling, I stuck the bacon in the oven while I was roasting some chicken breast for lunches this week and let the oven cook the bacon, so I didn’t have tend to it!


Then I mixed in 1/2 the cheese and the crumbled bacon and filled the potatoes


I saved out half of them for dinner and put half in the freezer for the next time we want Twice Baked Potatoes.



This will such a god send in the future with all the holidays coming up.  Think about this, it’s so simple and such a time saver.

Twice Baked Potatoes

7 medium to large potatoes

1/2 cup of sour cream

3 TBSP butter

1 tsp. garlic powder

1 1/2 cup shredded cheddar cheese

8 to 10 slices of bacon, cooked and crumbled*

You can bake your potatoes 1 of 2 ways, I washed my potatoes good, wrapped them in aluminum foil, put them in my slow cooker on low for 6 to 7 hours or you bake them in the oven in oven for an hour or so at 400 degrees, when you squeeze the sides, the sides should give some, then you know they are done.  Remove from crock pot or oven, unwrap and let them cool.  When you can handle them, cut in 1/2 lengthwise, and scoop out the pulp and put it in a bowl.  Add butter, sour cream, salt, pepper and garlic powder to the pulp and mash together. Stir in 1/2 cheese and all the bacon, and fill potato skins, top with remaining cheese and either baked them until the filling is hot and the cheese is melted or freeze them by putting them on baking sheet and flash freezing them, then put them in a zip lock bag and freeze until you are ready to use them.

*While I was roasting chicken breast at 400, I put my bacon on a sheet pan and baked it in the oven for about 15 to 20 minutes until it was brown.  I didn’t even turn the bacon while it baked.

This recipe was shared at  The Country Cooks Weekend Potluck Party


Lemon Glazed Strawberry Thumb Print Cookies



These cookies are perfect for this time of year.  They look like Christmas with the strawberry jelly, plus you can use some of your jelly you made this summer, and the lemon glaze makes them a little tart!  I started with sugar cookie mix from a bag( I don’t like reinventing the wheel!), but you could certainly make your own sugar cookies.  This is a good time-saving tip and where you are dressing them up, no one will know you didn’t spend a lot of time making them, except you!



Roll them into balls, then put a thumb print in them!  I like to refrigerate them for about 30 minutes, I think they keep their shapes better that way, so if you have time, let them chill for a few minutes.


Add your jelly or jam, I used strawberry and move them to a cooling rack over a sheet pan

thumbprint-cookies-020When you drizzle your glaze this will make clean up a snap!  After they’ll cooled, mix powder sugar, lemon juice and milk for the perfect glaze!


Santa will probably leave you extra gifts if he finds these under the tree!


Lemon Glazed Strawberry Thumb Print Cookies

  • Servings: 24 cookies
  • Print

1 pouch (1 lb) Betty Crocker sugar cookie mix

1/2 cup of butter softened

1 egg

3 TBSP. flour

1/3 cup of strawberry jam or preservers

1 cup powder sugar

3 TBSP. lemon juice

1 TBSP. milk

in a bowl, mix together sugar cookie mix, butter, egg and flour.  Stir until dough forms. I used a cookie scoop and divided the ball in half and roll it into a ball and put them on a silipad or parchment sheet lined cookie sheet and refrigerated for 30 minutes.  Put indentation into each cookie ball before baking.  Bake 8 to 10 minutes or until the bottoms start browning.  Remove from oven and spoon in 1/2 tsp of jam or preservers. Move to a cooking rack over a pan for easy clean up.  When cookies have cooled, mix powder sugar, lemon juice and milk together and drizzle over cookies.

This recipe was shared at The Country Cooks Potluck Party

This recipe was featured at Dad Whats 4 Dinner