BBQ Chicken Sliders

• 6 Boneless skinless chicken thighs (I'm going to use chicken breasts)
• 1 tsp Kosher salt
• Chicken broth
• 2 Cups BBQ sauce
• 12 - 16 mini rolls

In a large sided pot add chicken, salt and broth. Bring to a boil, reduce heat and simmer until done - approximately 20 minutes. Remove from heat, drain broth and allow to cool. With two forks, shred chicken in pot by pulling the pieces a part,. Add BBQ sauce, reheat the mixture and reduce. If too thick add a little chicken broth. Split rolls, add meat. Using a toothpick put a pickle on sandwich (Optional) and serve warm.

 

(This was a recipe featured on Good Things Utah the other day. I'll let you know how we like them.)

Lollipops

Lollipops

1 cup water
1 cup Karo Syrup
2 cups sugar
Cook to 290 degrees (hard crack)

Pour into sucker molds

Carmel Popcorn

Carmel PopCorn

12 - 16 cups popped corn
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1/2 cup light corn syrup
1/2 cup water
1 tsp. white vinegar
1/4 tsp. salt
3/4 cup butter

Measure popped corn into a bowl.
Combine sugars, corn syrup, water, vinegar, and salt in a saucepan.
Cook to 245 degrees on candy thermometer.

Reduce heat to low and stir in butter until melted.
Pour syrup in thin stream over popped corn. Stir until well coated.
Spread out on a cookie sheet or butter hands and shape
into popcorn balls.

I spread out the popcorn and drizzle chocolate over the camel coated
popcorn. You can drizzle white chocolate and dark chocolate.
Let cool and break into pieces.