Bbq Rub

1/2 cup Brown Sugar
3 Tablespoons Paprika
1 Tablespoon Black Pepper
1 Tablespoon Kosher Salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Mustard Powder
1/2 teaspoon Crushed Red Pepper Flakes
1/4 teaspoon Cayenne Pepper

Mix all ingredients in an 8 oz jar.  Seal tight.

Slow Cooked Drumsticks

3 lb Chicken Drumsticks
1/4 cup Bbq Rub
2 1/2 cup Bbq sauce, divided

Rub the Bbq Rub over the drumsticks.  Place in slow cooker.

Pour 2 cups Bbq sauce over chicken and toss gently to coat.

Cook on high for 1 hour and low for 6 hours.

Preheat broiler.

Remove chicken to a jelly roll pan lined with foil.  Brush the remaining Bbq sauce over them.  Broil for 3-5 minutes or until the edges are starting to brown and crisp.

Slow Cooked Duck

3-4 Carrots, peeled
3 Celery stalks
2 Onions, quartered
1 Apple, quartered
1 Duck
1 cup Chicken Broth, optional
Big pinch Kosher Salt
Little pinch Pepper

On the bottom of the slow cooker make a single layer of carrots and celery.  I like to put 1 onion that has been quartered around the outside edge.  This is to lift the duck off the bottom of the slow cooker.  

Put the quartered apple and other quartered onion in the cavity of the duck.

Place duck on the veggies breast side up.  If using a duck with skin on prick the breast skin with a fork in several places to allow fat to escape.  

If you are doing a skinless duck, pour chicken broth over the duck.  

Sprinkle duck with salt and pepper.

Cook on high for 1 hour and low for 5 hours.  

Air Fried French Fries

2-3 Idaho Potatoes - french cut
2 Tablespoons Olive Oil
Salt
French Fry Seasoning

Turn Air Fryer on at 390 degrees for 23 minutes.

Toss french cut potatoes with olive oil.  

When time gets to 20 minutes open air fryer and toss in oiled french cut potatoes.  

Let cook for 10 minutes.  Remove basket and gently stir potatoes fries.  Return basket and continue cooking.

When done cooking remove basket and dump fries into a mixing bowl.  Sprinkle with salt and desired amount of French Fry Seasoning.  Not too much for it is spicy!

Eat right away!

French Fry Seasoning

1 Tablespoon Paprika
1 Tablespoon Kosher Salt
1 Tablespoon Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon White Pepper
1 Tablespoon Onion Powder
1 Tablespoon Dried Oregano
1 Tablespoon Thyme
1 teaspoon Cayenne

In an 8 oz mason jar, or other air tight container, mix all ingredients together.  

Sprinkle on french fries as desired.  

Note: If you want it to be more spicy increase cayenne in recipe.

Refried Beans

1 (15 oz) can Black Beans or Pinto Beans

1 Tablespoon Olive Oil

1 Garlic Clove, minced

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

1/4 teaspoon Kosher Salt

Pinch Black Pepper

Drain the beans and reserve the liquid in a measuring cup.  

In a small saucepan, heat oil over medium heat.  Add garlic and saute for about a minute.  Add beans, 1/4 cup of the reserved liquid, cumin, chili powder, salt, and pepper.  

Turn the heat to medium low and cook for 10-15 minutes, stirring often.  Smash towards the end of the cooking time until most of the liquid is cooked out and the texture is mashed and thick, but not to dry.  You can add small amounts of liquid if the beans become too dry.  The consistency should be fairly creamy with some whole beans.  

Add additional salt to taste.  Serve immediately.

Peppermint Bark

3/4 cup Crushed Candy Canes (~10 ct.)

24 oz. White Chocolate chips (2 bags) or (1 block of almond bark)

1 teaspoon Peppermint Extract

In a large ZipLock bag, crush candy canes so no piece is larger than 1/4 inch.  

Line a jelly roll pan with parchment or wax paper, cut to size.

In a double broiler, melt chocolate.

Combine candy pieces, chocolate, and extract.  

Pour mixture onto lined jelly roll pan.  

Refrigerate at least 1 hour until firm.  Break into small chunks.

NOTE: you can do variations to this.  

- Make 3 Corn Treat but using this peppermint bark as the chocolate. 

- Take 4 cups of Pecans and pour mixture over.  Spread on 2 lined jelly roll pans. Break into chunks when firm.

- Before you melt the white chocolate, melt 24 oz. of dark chocolate in the microwave following package directions.  Spread onto lined jelly roll pan.  Let cool for 1 hour.  Then continue with the  recipe for the white chocolate.  When you pour on top of the dark chocolate let set for 10 minutes before you put in the refrigerator.  Then let cool for 1 hour until firm.  Break into chunks.