Brine your chicken! This is a fancy brine, but there are simpler ones out there. It makes such a difference when baking or smoking chicken. I smoked the bone in and skin on chicken breasts at 225 for 1 hour and 350 for one hour. The temperature and times work well for a whole chicken also. I seasoned the chicken with a mixture of butter, olive oil, garlic and chopped herbs (rosemary, thyme, and parsley).
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Perfect Pie Crust
4 cups flour
1 T sugar
2 t salt
1 3/4 butter flavored shortening
Mix together the flour, sugar, and salt, then cut in the shortening until crumbly.
Mix together the following in a small bowl.
1 T vinegar
1 large egg
1/2 cup water
Add liquid to dry ingredients with fork until moistened. Divide into 3 large balls. Roll out between 2 sheets of plastic wrap. Refrigerate for easier handling.
Pecan Pie- Dear Abby
1 cup light corn syrup
1 cup brown sugar
3 large eggs
1/2 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
2 cups pecan halves
Beat eggs, add the rest of ingredients. Pour into pie shell. Bake at 350 for 50-60 minutes.
For this recipe Michelle substituted butter for margarine
