Barbeque Chicken Leg Recipe from the Kitchen of Fawn Morgan

The weather is getting warmer  and it’s perfect time to start thinking about spring and summer grilling!

What better time to plan a barbecue than now?

Check out this great barbecued chicken leg recipe from the kitchen of Fawn Morgan.


  • 4 cups water, 4 cups ice
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar

Ingredients for Grilled Chicken Legs

  • Approx 8 cups brine
  • 4 lbs chicken drumsticks
  • Olive oil
  • Kosher salt and pepper
  • 1 cup of your favorite BBQ sauce


Bring 2 cups of water, salt, and vinegar to a boil in a large pot, then turn off the heat.  Stir until dissolved.  Add the remaining water and the ice cubes to cool down the brine solution. Bring to room temperature and add chicken legs.  Cover with a lid and refrigerate the chicken for at least 3-4 hours.

Preheat oven to 400 degrees. Remove chicken legs from brine and pat dry with paper towel. Line a rimmed baking sheet with foil greased w/ olive oil.  Place chicken legs in single layer on sheet. Drizzle chicken with olive oil and season with salt and pepper. Bake 40 minutes.

Baste chicken with BBQ sauce and place on  hot grill for 10 minutes to sear and enjoy!

Honey Garlic Chicken Thighs From the Kitchen of Fawn Morgan

This time of year, crock pot dinners are not only super easy when you have a busy schedule, but delicious!

Serve with a fresh salad or your favorite dinner sides and you have a simple dinner that everyone will enjoy.

Honey Garlic Chicken thighs (1)


Southwest Corn Salad Recipe

Looking for a light and fresh recipe to take to your next barbecue or potluck? This cold Southwest Corn Salad recipe is just the ticket!
Bellingham Recipes


  • 1⁄2 red bell pepper, sliced and chopped
  • 1⁄2 green bell pepper, sliced and chopped
  • 1⁄2 purple onion, chopped
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 5 ounces of corn chips


Mix all the ingredients except the chips.

Add the chips in before serving otherwise the chips will get soggy.



Spring Nest Cookies, Perfect for Easter!

These adorable nest shaped cookies are always a hit of any spring party or Easter gathering. The cookies are simple to make and even the kiddos like to get involved. One point to mention, they are pretty messy to make!


· 1 (11-12oz) bag milk chocolate chips

· 1 (11-12oz) bag butterscotch chips

· 1 (10-12oz) bag chow mien noodles

· Small Egg shaped candies such as chocolate eggs or jelly beans


Combine both packages of chips in microwave safe bowl. Heat for 60 seconds. Stir and repeat until all melted. Add bag of chow mien noodles and stir until noodles are coated.

Lay out wax paper and drop large tablespoonfuls of chocolate noodles onto wax paper. Mold into bird’s nest shape.

Place a few candy “eggs” on top of each nest. Let the nest harden and then enjoy!

Easy French Dip Roll-Ups!

French Dip Roll UpsLooking for an easy weeknight dinner or a heart after school snack to warm up with? Fawn Morgan’s easy French Dip Roll-Ups are just the ticket!


1 roll refrigerated crescent rolls
1 lbs sliced roast beef deli meat
Swiss Cheese
Creamy Horseradish


Roll out crescent rolls and separate into triangles. Roll-up two to three slices of deli meat and place at the wide end of the crescent roll. Top 1/4 slice of swiss cheese. Add a dab of horseradish or more depending on your taste to the each roll. Roll each crescent roll up tightly starting from the large end. Bake at 375 degrees for 12-15 min or until golden brown. Serve with au jus for dipping!

Pumpkin Apple Muffins from the Kitchen of Fawn Morgan

‘It’s the season of baking! I don’t know about you, but I love filling the house with the sweet smells of baked goods on these cool days.

Below are the ingredients and baking directions for my  Pumpkin Apple Muffins.


  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 cups raw sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups peeled & chopped apples
  • 3 tablespoons butter, softened
  • 1/2 cup raw sugar
  • 1/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease 24 muffin cups, or line w/ paper muffin liners.

Combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda, and salt in a large bowl.

Mix eggs, pumpkin, and oil in a small bowl. Stir egg mixture into flour mixture until just moistened; fold in apples. Fill prepared muffin cups 2/3 full.

Combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.

Bake 18 to 22 minutes. Cool for 5 minutes before removing from muffin cups to wire racks and enjoy!

Easy Two Ingredient Pumpkin Muffins!

Have you been searching for the perfect easy treat to satisfy your sweet tooth? Look no further than these great two ingredient pumpkin muffins.  They are sure to be a hit with the kids, friends at fall parties or just as a great treat!


– 1 box spice cake mix

– 1 can pumpkin puree


Mix together pumpkin and spice cake mix in a large bowl. Scoop mixture into 12 paper lined muffin cups. Bake in an over pre-heated to 350 degrees for 20-25 min or until toothpick comes out clean.

Muffins can be topped with a whipped topping for a fun pumpkin pie like taste or even cream cheese frosting. I actually just prefer them plain.

Happy baking!

Who Wants Raspberry Pie?

It’s raspberry season in Whatcom County and what better way to enjoy it than with pie?  Here’s a great Raspberry Pie recipe from the kitchen of Fawn Morgan.
Pie Crust
  • 4 ½ cups all-purpose flour
  • 1 ½ cups shortening (cold), cut into small chunks
  • 2 tsp salt
  • 2 Tbsp sugar
  • 6 oz very cold water

Pie Filling

  • 4 cups fresh raspberries
  • Juice of 1 lemon
  • 1/3 cup cornstarch
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 egg yolk, slightly beaten with 1 tbsp warm water

Mix flour, salt and sugar in a large bowl. Add the cold shortening, mix with hands until it’s a sand-like texture. Add water and mix until a dough forms. Wrap and store in freezer until ready to use.

Mix raspberries, lemon juice, cornstarch, sugar and vanilla in bowl. To assemble the pie, preheat the oven to 400 degrees. Take dough out of freezer and slice in half. Place other half back in the freezer. Divide that half into half again and roll out half on a lightly floured surface. Place pie dish on top and cut around dish (leaving an inch extra).

Place dough in pie dish and prick all over with a fork. Fill with filling, be sure not to overfill. Now, take the rest of the dough and roll out thin again. Cut long one-inch wide strips of dough and weave onto the pie.

Seal edges of pie and brush beaten egg yolk all over to give shine.

Bake for 40 minutes or until golden brown. Let cool for 30 min.

From Our Kitchen to Yours… Stuffed Italian Meatballs


These meatballs are a huge hit with my family and an easy week night dinner ready in less than 30 min.


  • 1.5 lbs ground beef
  • 1/2 cup Italian breadcrumbs
  • 1 egg
  • 2 teaspoons milk
  • 1 teaspoon salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 tablespoon oregano leaf
  • 6 ounces mozzarella cheese cut into 1/2 inch cubes


Mix all ingredients except cheese in large bowl. Form meatballs using approx. 2 tablespoons of mixture to make each ball.

Press a cube of cheese into each meatball. Rolling with your hand to fully cover the cheese.

Lightly top with your favorite marinara sauce and bake 25 min at 350 degrees. Serve and enjoy!



Slow Cooker Candied Almonds

Slow Cooker Candied Almonds

From the kitchen of Fawn Morgan


  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 3 Tablespoons cinnamon
  • 1/8 teaspoon salt
  • 1 egg white
  • 2 teaspoons vanilla
  • 4 1/2 cups raw almonds
  • 1/4 cup water


Pour all ingredients except water in slow cooker. Stir well, place lid on and turn setting to low.

Stir almonds and dry mixture every 20 minutes for 3 1/2 hours. Once almonds have cooked 3 1/2 hours, add in water. Stir well and cook another 30 min.  Pour  almond mixture onto cookie sheets. Separate almonds and let dry before enjoying!

“ This recipe is the perfect holiday treat, not to mention it leaves your home smelling amazing!” Fawn Morgan