Spicy Chicken Legs

Taylor and Tony love chicken wings so I am always trying to find a new way to make them.  I wanted to make them a little spicy this time because that's what Taylor likes.  I decided to make a breaded chicken leg but none of the recipes I found were quite what I was looking for.  So I made my own.

Marinade the legs in hot sauce.  I used Franks Buffalo style.  I used about a cup on six legs, threw them in a ziploc bag and threw them in the refrigerator.  Turn every hour.  The longer you marinate them, the spicier they are.  I did mine for about 4 hours.  While they are marinating, make the breading.  I used two cups of flour, two teaspoons of garlic and seasoning salt and one teaspoon of salt and pepper.  Mix up and put m in a ziploc bag.  Scramble two eggs with a splash of milk and place in a bowl big enough to fit one chicken leg at a time in.  Dip the chicken leg and then shake it in the ziploc bag of flour.  Bread all legs and place on a plate to wait for frying.  I fried two legs at a time in my fry daddy, but you can also use your cast iron skillet. Fry until golden brown and the juices run clear.  Drain on paper towel lined plate.  ENJOY

Peanut Squares

We had a block party last weekend to celebrate the kids going back to school !!  I made these peanut squares.  They were a huge hit. Everyone loved them and wanted the recipe.

I topped mine with a drizzle of melted chocolate.  Everything is better topped with a little chocolate.

They tasted close to the salted peanut rolls you can buy at the store, but better because you make them yourself.  They need to stay in the refrigerator or they get to soft in my opinion.
Peanut Squares:
1 (12-ounce) package peanut butter flavored chips
3 tablespoons butter
1 14-ounce can sweetened condensed milk
1/2 cup smooth peanut butter
16 ounce dry roasted peanuts
1 10.5-ounce bag miniature marshmallows
Directions:
Butter a 9X13 inch pan.  Spread half the peanuts in the bottom of the pan.  Set aside.  Melt the butter, marshmallows, chips, condensed milk and peanut butter in a large sauce pan over low heat.  Stir until smooth. Take off the heat and immediately pour over the peanuts.  Sprinkle with the remaining peanuts.  Lightly push the peanuts into the marshmallow mixture just to make sure they stick to the top without falling off.  Cool and refrigerate.