Diva Tasting-Roasted Chicken with Cauliflower Casserole; Dessert

Chicken Krispy Roasted


  • Cooking Spray
  • 1 Roaster Chicken Cut Into Pieces
  • 1/4 Teaspoon Garlic Salt
  • 1/4 Teaspoon Onion Salt  
  • 1/4 Teaspoon Dried Oregano
  • 1/4 Teaspoon Ground Thyme
  • 1/4 Teaspoon Paprika
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Stick Butter Melted


  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Arrange chicken on prepared baking sheet skin side up. Brush all sides with butter.
  3. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken to coat.
  4. Bake chicken in the preheated oven until skin is crispy and no longer pink at the bone, and the juices run clear, (about 1 hour). An instant-read thermometer inserted near the bone should read 165 degrees F.

Serve with Cauliflower Casserole and salad


Oven to 375° 9×13 Pan

1 Head Of Cauliflower

1 8oz Cream Cheese

1 Cup Monetary Jack Shredded (Reserve ¼ cup)

1 Cup Cheddar Shredded (Reserve ¼ cup)

1/2 Cup Diced Green Onions

1/2 Cup Butter Melted

1 Cup Crispy Bacon Chopped

2 Teaspoons Garlic Minced

  • Steam Cauliflower Florets until tender (about 6 minutes) drain and set aside
  • Cream together cheeses, cream cheese, melted butter, garlic fold in onions, and bacon. Fold in cauliflower. Taste for seasoning. If you wish a smoother texture mash with a potato masher.
  • Pour into a greased 9×13 Pan and sprinkle with remaining cheeses. Bake covered with foil for 25 minutes. Remove foil and continue to bake until cheese is brown and bubbly (approximately 8-10 minutes).

Fresh Raspberry Upside Down Cake


  • 3 cups crushed fresh raspberries
  • 1 (6 ounce) package raspberry flavored Jell-O(R) mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package white cake mix, batter prepared as directed on package


  1. Preheat an oven to 350 degrees F.
  2. Spread crushed raspberry on the bottom of a 9×13 inch baking pan. Evenly sprinkle raspberry with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

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