Chili Lime Drumsticks

I used to not be a lover of dark meat chicken.  It was a chicken breast or nothing for me and my husband, but one night while having dinner at my mom's house she made drumsticks and my kids were hooked on the idea of eating chicken legs ( should I be worried?) They thought it was so awesome and  to my surprise they were really tasty.  So I have branched out to different cuts of chicken and stubbled across this recipe.  This is so simple to throw together and taste so good.  Kids and adults love it at my house.

Chili Lime Drumsticks
From: All You
Time: 1 hour 5 minutes
Yields: 8 servings
Print Recipe 

8 Chicken drumsticks (skin removed)
4 T butter, melted and cooled
1/4 C fresh lime juice
1 T chili powder
1 clove garlic, chopped
1 t sugar

Pre-heat oven to 400 degrees.  Place chicken in a large baking pan lined with foil that has been sprayed lightly with cooking spray.

Mix remaining ingredients. Pour over drumsticks, turn them to coat. Cover with foil and bake for 20 minutes.  Remove foil and turn drumsticks; bake until cooked through about 25-30 minutes, basting often with pan juices.  Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate and serve cold.

Chili's Chocolate Chip Paradise Pie

Have you ever had the "Paradise Pie" at Chili's?  If so, you know that it is the best dessert around.  If not, you have been missing out, but you are in luck because now you can make it at home!  This dessert requires some effort, but taste so unbelievably delicious.  It is perfect for guest that you want to impress!  One bite and you will be sold on this graham, chocolate, coconut, butter, walnut concoction!  Please try it, at the very least order it at Chili's next time you are there, you will not be disappointed!

Chocolate Chip Paradise Pie
From: Top Secret Recipes
Yields: 9 servings
Print Recipe

Cookie Layer:
1 C flour
1/2 t baking soda
1/4 t baking powder
1/2 C butter, softened
1/3 c sugar
1 egg
1 T milk
1/2 t vanilla extract
1/2 C shredded coconut

Crust Layer:
6 T butter
1/4 C sugar
1 1/2 C graham crackers crumbs

1 1/4 C semi-sweet or milk chocolate chips
1/2 C chopped walnuts

Cinnamon Butter:
1/2 C butter, softened
3 T sugar
1 1/2 t cinnamon

9 scoops vanilla ice cream
Chocolate syrup
Carmel syrup

*I doubled the recipe and baked it in a 9x13 pan.

Preheat oven to 325 degrees

Combine the flour, baking soda and baking powder in a medium bowl.

In a separate large bowl, cream together the butter and sugar with an electric mixer for about 2 minutes. Add the egg, milk and vanilla and beat until smooth.

Slowly mix the dry mixture in the wet mixture.  Beat until combined and then add the coconut flakes.  Set this mixture aside.

Melt 6 T of butter in a medium bowl in the microwave on high for about 30 seconds, add the sugar and stir well, add the graham cracker crumbs and stir.  Press this mixture in a bottom of a 9x9 baking dish. Sprinkle with the chocolate chips.

Dump the cookie dough using large spoonfuls over the chocolate chips

Press the cookie dough into the dish, covering the chocolate chips.  Use flour on your fingers to keep the soft dough from sticking.

Sprinkle the chopped walnuts over the dough, using your fingers to press the nuts into the dough.  I left about a 1/4 of the pan without nuts since the hubby doesn't like them.

Bake for 40-45 minutes or until the edges become light brown.

While baking prepare the cinnamon butter by creaming all the ingredients together in a small bowl with and electric mixer on high speed.

When you are ready to serve your dessert, melt the cinnamon butter and place about a tablespoon of it on each plate, top with a piece of the warm pie and then top with a scoop of vanilla ice cream.  Garnish with chocolate and/or caramel syrup and walnuts if desired.  If your pie has cooled you can reheat each slice by putting it in the microwave for 30-40 seconds. Enjoy!