Chicken Marinade

5lbs chicken

1 cup vegetable oil

2 cups sprite 

1 cup soy sauce 

1 1/2 teaspoons garlic powder 

1 1/2 tsp horseradish

Marinade overnight

Hawaiian Breakfast Sliders

12 Hawaiian rolls

12 slices Canadian bacon

12 eggs

½ cup cream

12 slices Swiss cheese

¼ cup butter

¼ cup maple syrup

Preheat the oven to 350° and grease a 9x13 pan.

Slice rolls in half horizontally, ideally keeping rolls together. Place the bottom of the rolls in the pan.

In a medium bowl, whisk together eggs and cream until blended.  Pour into a lightly greased skillet.  Scramble until slightly undercooked.

Layer the bottom of the rolls with deli ham, eggs, cheese and top half of buns.

In a small microwave bowl, melt butter.  Combine with syrup and spoon over the top of the rolls.

Cover with foil and back for 10 minutes.  Remove cover and continue baking for an additional 10 minutes.

Mexican Street Corn Salad

 4 ears fresh corn, shucked & cut from cob (4 cups)

Salt

1/3 cup green onion

1/3 cup cilantro, chopped

1 jalapeno pepper, seeded & minced

1 clove garlic, minced

3 oz. cotija cheese, crumbled

3 Tbsp. mayonnaise

1 1/2 Tbsp. lime juice (divided)

1/2 tsp. chili powder

1 1/2 avocado, chopped

Mix all ingredients in a bowl and serve cold.

Magleby's Rolls

Rhodes frozen dinner rolls (use number desired)
1/3 cup butter, melted
1/8 cup chopped fresh parsley or 2 tsp. dried parsley
¾ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Salad Supreme

Dip frozen rolls in butter in a shallow bowl.

In another shallow bowl, mix parsley, Parmesan cheese, garlic powder, and Salad Supreme. Coat rolls in cheese mixture. Place rolls on an ungreased cookie sheet. Cover and let rise 4 to 5 hours, until double in size. Heat oven to 375. Bake 15 minutes.

Raspberry Muffins

 Muffins: 

½ cup butter, softened

1 ½ cup sugar

2 eggs

2 tsp. vanilla

1 cup buttermilk*

3 cups flour

4 tsp. baking powder

1 tsp. salt

3 cups raspberries (fresh or frozen)

Crumble: 

2 tbsp. butter

¼ cup flour

2 Tbsp. brown sugar

2 Tbsp. sugar

Preheat the oven to 375°.  Line 2 muffin tins (24 total).

Cream butter and sugar.  Beat in egg and vanilla then buttermilk.  Add flour, baking powder and salt and mix until just combined.  Fold in raspberries.  Add ¼ cup of batter to lined muffin tins.

In a small bowl, combine all crumble ingredients until it resembles coarse crumbs. Sprinkle on top of muffins.

Reduce heat to 350° and bake for 18-22 minutes or until golden brown.

*Buttermilk Substitute: add 1 Tbsp. white vinegar and add enough milk to create 1 cup.  Let sit for at least 5 minutes.