What I liked about this recipe was the simplicity of the ingredients: sauerkraut, chicken and barbecue sauce. I’m not a big fan of sauerkraut, but the barbecue sauce sweetens it up. Try it out, I’m sure you will be surprised:
Chicken – any part, I used thighs
A bottle of barbecue sauce – used a thick honey blend
Preheat the oven to 375, line a baking dish with sauerkraut, then chicken on top. Layer barbecue sauce over the chicken and cook 35 minutes (took me around 50 so adjust time to the amount of meat used).
Recipe used: http://allrecipes.com/Recipe/german-chicken/Detail.aspx.
This is a 2-part project, with the second using whipped wax. For a great tutorial on whipped wax please see: CandleHelp – Whipped Wax.
- Cupcake pan
- Wax, wicks and boil tools
- Scent (used Banana Nut)
- Brown color, others for icing color
Line the cupcake pan with oil so the wax doesn’t stick to the pan. Melt the wax and add a small amount of brown color for a golden “bread” look. Add scent before pouring, and fill the pan cup like you are making real cupcakes. After the wax starts to harden, you can move the pan into the fridge (or freezer) for a faster set. Pop out of the pan and you will have your bottom layer.
Melt more wax, color is optional for this part. Once melted pour into a container and wait for the wax to start hardening (a few minutes). Using a fork start to “whisk” the wax like you’re beating an egg. The wax will begin to foam and “chunk” up. using the fork, spoon the wax onto the first part of the candle. You can layer the whipped wax in small amounts or large messy amounts. The more “runny” the whipped wax the more messy the frosting will be on the finished candle.