Grilled Chicken with White Sauce

Grilled Chicken with
White Barbecue Sauce

What You Need

 5 lb chicken (wings, drumsticks, thighs and quartered breasts)

1 1/2 cups fat-free or light mayonnaise

 1 Tbsp grated lemon zest

 1/4 cup  lemon juice
1/4 cup water

 2 Tbsp chopped fresh oregano leaves

 2 Tbsp white-wine Worcestershire sauce

 1 Tbsp each coarse black pepper and yellow mustard

 3 large cloves garlic, crushed through a press

 2 tsp sugar and

 3 tsp horseradish

Medium mixing bowl

Whisk

 Large 2 gallon size ziplock style bag

Rimmed baking sheet

Aluminum foil

Before You Start:  This recipe requires marinating over night. After marinating preheat oven to 375° and prepare grill.
Lets Make It!  In a medium bowl whisk together ingredients. Remove ¼ cup of sauce and set aside. Place chicken in a ziptop bag; add remaining sauce, seal bag and toss to coat. Place bag filled with chicken and marinade into a container (to avoid leaking) and marinate chicken in refrigerator overnight and refrigerate remaining sauce.  After marinating line a rimmed baking sheet with foil. Arrange chicken on baking sheet; bake 35 minutes, turning once. Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with  the reserved sauce, until cooked through, about 15 minutes. Serves 4-6
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Super Simple Mud Pie

Super Simple Mud Pie

What You need 

• 24  chocolate sandwich cookies ( Oreos or Hydrox), finely crushed
• 4  tablespoons unsalted butter( melted)
• 2  pints vanilla ice cream
• 2  pints coffee ice cream
• 12  chocolate sandwich cookies (such as Oreos), coarsely crushed
• 1  cup bottled fudge sauce( at room temperature)
• 1/2  cup plus 2 tablespoons toasted sliced almonds
• 2  cups heavy cream
• 2  tablespoons sugar
• 1/2  teaspoon vanilla extract
• Chocolate sauce, for drizzling 
• 9 inch Pie Plate
• Food Processor

BeforeYou Start : Preheat oven to 350 degrees F.

Lets Make It!

Crust: Finely crush cookies with food processor.  In a medium-size bowl, stir melted butter into cookie crumbs until moistened. Press into the bottom and up the sides of  pie plate.

Bake crust at 350 degrees F for 15 minutes. Transfer to a wire rack and let cool for at least 30 minutes. Filling: Remove ice creams from freezer; soften for 5 minutes. Transfer vanilla ice cream to a bowl; stir until good spreading consistency. Repeat with coffee ice cream. Spread vanilla ice cream into cooled crust and spread level. Sprinkle with coarsely crushed cookie crumbs and spread coffee ice cream over top; spread level. Freeze for 2 hours.
Carefully spread top of pie with fudge sauce; sprinkle with 1/2 cup of the almonds. Cover with plastic wrap and freeze overnight.
 Remove pie from freezer. Let stand at room temperature for about 20 minutes before serving.
 Meanwhile, whip heavy cream, sugar and vanilla extract on high speed until medium peaks form. Spread whipped cream over pie. Sprinkle with remaining almonds and drizzle with chocolate sauce.

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