Slow Cooker Barbecued Chicken Drummies Recipe

Today would have been Mom's 80th Birthday...

Mom was a great cook.She taught me so many great tricks in the kitchen. I miss her so much.. I hope all of you are having a joyous Holiday Season and that you make great memories. Momma left me with some wonderful memories.. I know she is here with me in spirit. God bless all of you and Merry Christmas. Here is a recipe for some chicken drummies. They are Yummy!

Enjoy!

Ingredients:
3 pounds chicken drummies
1 1/4 cups barbecue sauce
2 tablespoons chili sauce
1/4 cup honey
2 teaspoons minced garlic
1/8 teaspoon pepper

Directions
Place the drummies on a broiler pan, allowing space between each.

Preheat the broiler. Place the broiler pan under the broiler so that the drummies are approximately 6 inches from the heat. Broil for 9 or 10 minutes, until drummies are nicely browned. Turn several times to brown the drummies evenly.

After broiling, place the drummies in a 3 quart slow cooker.

Mix the barbecue sauce, chili sauce, honey, garlic, and pepper in a bowl and then pour over the drummies in the slow cooker.
Place the cover on the slow cooker, turn it on low and cook for 4 to 5 hours. Or, turn on high for 1 hour and then turn it down and cook for 2 to 3 hours on low.Check for doneness and then leave the drummies in the slow cooker to keep them warm while serving.

Squash Casserole

4 med. yellow squash

6 Tbsps. butter

2 cups evaporated milk

2 cups bread crumbs (dry)

4 Tbsps. onion (grated)

4 eggs

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup cracker crumbs (buttered)

Quarter, slice and cook squash, drain and place in a mixing bowl then mash with a fork, leave some chunks. Melt butter in hot milk and pour over bread crumbs, mix well and add to the squash. Beat eggs then add salt, pepper, and onion add this to squash mixture stirring good. Pour into a buttered baking dish and top with buttered cracker crumbs. Bake at 300 for 30 to 45 mins. until it browns lightly.

serves 6 to 8

Easy Fresh Coconut Cake

1 box Duncan Hines Golden Butter cake mix
8 ounces sour cream
2 cups sugar
Three 6-ounce packs of frozen coconut
8 ounces Cool Whip dessert topping

Bake Golden Butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar, and two packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream, and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.

Mississippi Mud Pie

1 (8-inch) prepared chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Lightly sweetened whipped cream (optional)

Heat sugar, chocolate chips, butter, cream and corn syrup in small saucepanover low heat, stirring constantly, until butter is melted and mixture issmooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cupnuts. Layer with 1 pint ice cream; freeze for 1 hour.Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle withremaining sauce; top with remaining nuts. Freeze for 2 hours or until firm.Serve with a dollop of whipped cream, if desired.Makes 8 servings.