Alternative Meal Wild Card

For all my fan of BBQ We have everything for you to celebrate an alternative meal when you want to switch it up and have a new flavor look no further to our great meal ahead. Every kind of BBQ Chicken you can think of like bubba gump and forest gump. "Life is a box of chocolates you'll never know what your gonna get" we get the most out of our lives living them daily and together and laughing and learning, and loving our soul to who we are as a family unit. Have a fun day and make your neighbors know how much you care about them. Call up a dinner party tonight and share in the blessing the lord has given unto us.

BBQ Chicken and Apple Bread Pudding

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 6 tablespoons butter, divided

• 1 large sweet onion, thinly sliced

• 2/3 cup barbecue sauce, divided

• 2 cups diced cooked chicken

• 2 large eggs, beaten

• 1 cup half-and-half cream

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1-1/4 cups shredded Monterey Jack cheese

• 1 small green apple, peeled and diced

• Minced chives

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Directions

• Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.

• Pour 1/4 cup barbecue sauce over chicken; toss to coat.

• Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine.

• Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

Test Kitchen tipsMake-ahead tip! Bake the cornbread ahead of time, or just buy some from your local bakery. You can also use leftover muffins, bread or rolls in place of the cornbread.

Nutrition Facts 1 serving: 465 calories, 25g fat (13g saturated fat), 156mg cholesterol, 1028mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 21g protein.

BBQ Chicken Sandwiches

Ingredients

• 1/2 cup chopped onion

• 1/2 cup diced celery

• 1 garlic clove, minced

• 1 tablespoon butter

• 1/2 cup salsa

• 1/2 cup ketchup

• 2 tablespoons brown sugar

• 2 tablespoons cider vinegar

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon chili powder

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 2 cups shredded cooked chicken

• 6 hamburger buns, split and toasted

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• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper.

• Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

Nutrition Facts 1 sandwich: 284 calories, 8g fat (3g saturated fat), 47mg cholesterol, 770mg sodium, 35g carbohydrate (12g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Apple-Butter Barbecued Roasted Chicken

Ingredients

• 1 teaspoon salt

• 3/4 teaspoon garlic powder

• 1/4 teaspoon pepper

• 1/8 teaspoon cayenne pepper

• 1 roasting chicken (6 to 7 pounds)

• 1 can (11-1/2 ounces) unsweetened apple juice

• 1/2 cup apple butter

• 1/4 cup barbecue sauce

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Directions

• Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken.

• Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan.

• Grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving.

Nutrition Facts 6 ounce-weight: 441 calories, 24g fat (7g saturated fat), 134mg cholesterol, 489mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 43g protein

Barbecued Burgers

Ingredients

• SAUCE:

• 1 cup ketchup

• 1/2 cup packed brown sugar

• 1/3 cup sugar

• 1/4 cup honey

• 1/4 cup molasses

• 2 teaspoons prepared mustard

• 1-1/2 teaspoons Worcestershire sauce

• 1/4 teaspoon salt

• 1/4 teaspoon liquid smoke

• 1/8 teaspoon pepper

• BURGERS:

• 1 large egg, lightly beaten

• 1/3 cup quick-cooking oats

• 1/4 teaspoon onion salt

• 1/4 teaspoon garlic salt

• 1/4 teaspoon pepper

• 1/8 teaspoon salt

• 1-1/2 pounds ground beef

• 6 hamburger buns, split

• Toppings of your choice

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Directions

• In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.

• In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties.

• Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.

Nutrition Facts 1 each: 626 calories, 19g fat (7g saturated fat), 121mg cholesterol, 1146mg sodium, 86g carbohydrate (56g sugars, 2g fiber), 30g protein.

Can-Can Chicken

Ingredients

• 1 tablespoon kosher salt

• 1 teaspoon sugar

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 teaspoon ground mustard

• 1 broiler/fryer chicken (3-1/2 to 4 pounds)

• 1 can (12 ounces) beer

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Directions

• In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.

• Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack.

• Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.

• Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Nutrition Facts 1 serving: 377 calories, 20g fat (5g saturated fat), 122mg cholesterol, 1067mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 39g protein.

Ingredients

• 5 pounds chicken wings

• 2-1/2 cups ketchup

• 2/3 cup white vinegar

• 2/3 cup honey

• 1/2 cup molasses

• 2 to 3 tablespoons hot pepper sauce

• 1 teaspoon salt

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon onion powder

• 1/2 teaspoon chili powder

• 1/2 to 1 teaspoon liquid smoke, optional

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Directions

• Preheat oven to 375°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

• Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

• Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.

Nutrition Facts 1 wing (2 sections): 178 calories, 7g fat (2g saturated fat), 30mg cholesterol, 458mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 10g protein.

Quick Barbecued Beans

Ingredients

• 1 can (16 ounces) kidney beans, rinsed and drained

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained

• 1 can (15 ounces) pork and beans

• 1/2 cup barbecue sauce

• 2 tablespoons brown sugar

• 2 teaspoons prepared mustard

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• In an ungreased 8-in. square disposable foil pan, combine all ingredients.

• Grill, covered, over medium heat until heated through, 15-20 minutes, stirring occasionally.

Nutrition Facts 3/4 cup: 264 calories, 2g fat (0 saturated fat), 0 cholesterol, 877mg sodium, 51g carbohydrate (15g sugars, 13g fiber), 14g protein.

Bread Pudding with Nutmeg

Ingredients

• 2 large eggs, room temperature

• 2 cups whole milk

• 1/4 cup butter, cubed

• 3/4 cup sugar

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 teaspoon vanilla extract

• 4-1/2 to 5 cups soft bread cubes (about 9 slices)

• 1/2 cup raisins, optional

• VANILLA SAUCE:

• 1/3 cup sugar

• 2 tablespoons cornstarch

• 1/4 teaspoon salt

• 1-2/3 cups cold water

• 3 tablespoons butter

• 2 teaspoons vanilla extract

• 1/4 teaspoon ground nutmeg

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Directions

• In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently.

• Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes.

• Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Nutrition Facts 1 piece: 419 calories, 19g fat (11g saturated fat), 118mg cholesterol, 534mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 7g protein.

Sweet Candied Carrots

Ingredients

• 2 pounds carrots, cut into sticks

• 1/4 cup butter

• 1/4 cup packed brown sugar

• 1/4 teaspoon salt

• 1/8 teaspoon white pepper

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Directions

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.

• In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts 1/2 cup: 125 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 18g carbohydrate (14g sugars, 3g fiber), 1g protein.

Buttery Sweet Potato Casserole

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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Directions

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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Directions

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.