Hanukkah Recipes: Seasoned Skewer Roasted Chicken | Submitted By: Callisons Fine Foods, recipe developed by Kathy Casey

6 Callisons Holiday Herb Seasoned Skewers1 (4 pound) roasting chicken, preferably organic or free-range1 tablespoon melted butter or olive oil1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperCooking sprayRemove the neck and any giblets from the chicken cavity. Rinse the chicken with cold water inside and out, and pat dry. Insert 2 skewers, lengthwise, through each side of the breast and then 2 through the legs and thighs. With the last 2 skewers, insert them into each side of the breast, crisscrossing the first skewers. Let sit at room temperature for at least 30 minutes or refrigerated overnight. Preheat oven to 425 degrees F. To roast the chicken, spray a roasting rack with cooking spray. Place the chicken on the prepared roasting rack and set on a rimmed baking sheet. Brush the chicken all over with the butter or olive oil and then sprinkle with the salt and pepper. Roast the chicken for about 45 minutes, or until the inner, thickest part of the thigh registers 160 degrees F on an instant-read thermometer inserted in the back side of thigh by the body. Remove from the oven and let rest for 10 minutes to allow the juices to settle before carving. Remove skewers before carving or serving. The chicken is beautiful presented on a platter and carved at the table. Amount Per Serving  Calories: 596 | Total Fat: 37.1g | Cholesterol: 202mg Powered by ESHA Nutrient Database

Seasoned Skewer Roasted Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 596

Total Fat: 37.1gCholesterol: 202mgSodium: 688mgTotal Carbs: 0.2g    Dietary Fiber: 0.1gProtein: 61.3g VIEW DETAILED NUTRITION
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Liqueur Flavored Desserts: Rum Glazed Raisin Bars | Submitted By: Kathy

2 tablespoons rum2 tablespoons butter1/2 cup raisins6 tablespoons white sugar1/2 cup butter1 egg1 cup all-purpose flour1/2 teaspoon baking powder1/4 cup milk1 tablespoon rum1/2 cup confectioners' sugarPreheat oven to 350 degrees F (175 degrees C). In a small bowl, pour the rum over the raisins and set aside. Grease a 9x9 inch baking pan. In a medium bowl, cream the sugar and butter. Add the egg and mix until fluffy. Sift together the flour and baking powder. Add this alternately to the egg mixture with the milk. Mix until blended, then fold in raisins. Spread the batter evenly in the greased pan and bake in preheated oven for 20 to 25 minutes. While the raisin bars are baking, in a smaller bowl, stir together the 2 tablespoons of butter with the confectioners' sugar. Add the remaining rum and stir until smooth. When the bars come out of the oven, let them cool slightly, then spread the icing evenly over the top. Cut into 32 bars. Amount Per Serving  Calories: 76 | Total Fat: 3.8g | Cholesterol: 16mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 76

Total Fat: 3.8gCholesterol: 16mgSodium: 48mgTotal Carbs: 9.1g    Dietary Fiber: 0.2gProtein: 0.8g VIEW DETAILED NUTRITION
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Frozen Desserts: Frozen Pineapple 'Ice Cream' Sandwich | Submitted By: Kathy

1 (16 ounce) container frozen whipped topping, thawed1 (20 ounce) can canned crushed pineapple, drained1 (3.4 ounce) package instant vanilla pudding36 graham cracker squaresIn a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch thick between two graham crackers. Wrap gently in plastic and freeze for 2 hours. Amount Per Serving  Calories: 161 | Total Fat: 5.5g | Cholesterol: 0mg

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