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Ingredients 1/2 cup vegan margarine or softened vegan butter 1 cup sugar 1/4 cup non-dairy milk 1 tsp vanilla extract 1 1/4 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder pinch of salt (optional) 1/2 cup or more dairy free chocolate chips Instructions Preheat oven to 375 F. In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy. Add non-dairy milk and vanilla and mix until combined. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the wet in two parts, stirring to form a dough. Stir in the chocolate chips. Use a large spoon to roll 1-2 tbsp size balls of dough. Space evenly on a baking sheet and bake in preheated oven for 9-10 minutes. Remove from oven and allow to cool 5 minutes before transferring to cooling rack. Base Recipe adapted from this SITE

Ingredients 15.25 oz chocolate cake mix plus ingredients to prepare the cake 3.4 oz vanilla instant pudding mix 2 cups cold milk 1 1/2 cups creamy peanut butter, divided 16 oz chocolate frosting 8 oz frozen whipped topping, thawed 25 mini Peanut Butter Cups unwrapped and roughly chopped Instructions Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon. Empty the pudding mix into a medium bowl, and add the milk. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth. Pour the pudding mixture over the cake, filling the holes as much as possible. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with t

INGREDIENTS 1 (8-oz.) block cream cheese, softened 1/3 c. granulated sugar 1 c. heavy cream 1 tsp. pure vanilla extract 1 (3.4-oz.) package instant vanilla pudding mix 1 c. whole milk 1 prepared graham cracker crust 3 bananas, sliced, plus more slices for garnish 30 Nilla Wafers Whipped topping, for garnish  Crushed Nilla Wafers, for garnish  DIRECTIONS Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining chees

Ingredients For the Cheesecake Brownies 1 - 9x13 package box brownie mix 1 - 8 ounce cream cheese, softened 2 Tablespoons butter, softened 1/4 cup peanut butter 1 - 14 ounce can sweetened condensed milk 1 Tablespoon cornstarch 1 egg 1 teaspoon vanilla extract 2 cups Reese's peanut butter minis, halved (family sized bag) For the Topping 1 3/4 cups milk chocolate chips 1/2 cup peanut butter, divided 1/2 cup mini Reese's Pieces Instructions Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan. Beat cream cheese, butter and peanut butter until creamy. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire ra

Ingredients 3 bananas ripe but still firm 1/4 cup peanut butter or your favorite nut butter – I used natural smooth peanut butter 10 oz - 280 g dark chocolate chopped. You can also use chocolate chips. 2 teaspoons coconut oil optional but recommended! Instructions Cut banana into slices (about 1/4 inch - 0.7 cm each). Set aside half of the slices and arrange the other half on a baking sheet lined with parchment paper.  Heat peanut butter in the microwave on low/medium for about 30 seconds to 1 minute, stirring in between, until it's smooth and easily spreadable.  Spoon about one heaped 1/4 teaspoon (up to 1/2 teaspoon if the banana is large) on the banana slices you arranged on the baking sheet. Top with the other half of the banana slices you set aside earlier. Freeze for two hours. When the banana sandwiches are frozen, prepare the chocolate. Place chopped chocolate (or chocolate chips if using) in a microwave-safe bowl along with the coconut oil

INGREDIENTS 1 cup (2 sticks, 226g) unsalted butter, softened 1/2 cup (100g) granulated sugar plus additional for pressing 1/2 cup (60g) powdered sugar 1 large egg, room temperature 1 tsp pure vanilla extract 2 cups (256 g) all-purpose flour, sifted 1 tsp baking powder 3/4 tsp salt 1 cup pecans, finely chopped INSTRUCTIONS Preheat oven to 375°F. Line two baking sheets with parchment paper. In a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment, cream the butter, granulated, and powdered sugars together until smooth. Add egg and vanilla and beat until completely incorporated, scraping down sides of bowl as necessary. Add the sifted flour, baking powder, and salt into a bowl and mix until just combined. Stir in pecans and make sure they are fully incorporated. Using a cookie scoop that holds 3 tablespoons, scoop dough place on the prepared baking sheet at least 2" apart. Press a kitchen glass onto a damp p

INGREDIENTS DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE 1 (18.4-oz) box Pillsbury™ Chocolate fudge brownie mix 2/3 cup vegetable oil 1/4 cup water 2 large eggs 1 (17.5-oz box) Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix 1/2 cup unsalted butter 1 large egg 1/4 cup chocolate chips BROOKIE CUPS 1 1/2 cups of Pillsbury chocolate fudge brownie batter  leftover from recipe above 1 17.5 oz box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix 1/2 cup unsalted butter 1 large egg 3/4 cup chocolate chips INSTRUCTIONS DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE Preheat the oven to 350°F. Lightly grease the interior of a 9 inch cast iron skillet. In a large bowl, make brownie batter according to the box instructions using the brownie mix, 2/3 cup oil, 1/4 cup water and 2 large eggs. Set aside. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg. Ad

Ingredients 1 cup butter 1/2 cup brown sugar packed 1 teaspoon vanilla extract 3 cups rolled oats 1 cup semisweet or dark chocolate chips 1/2 cup peanut butter Instructions Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.) Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving abo

Ingredients: 1/2 stick unsalted butter, softened 3/4 cup brown sugar 1 egg 1 tsp vanilla 1/8 tsp almond extract Small amount of pink gel food coloring 1 & 1/2 cups all purpose flour 1/2 tsp baking soda 1/4 tsp salt 3/4 cup drained & finely chopped maraschino cherries (plus extra for garnish) 3/4 cup semi-sweet chocolate chips (plus extra for garnish) Directions: Preheat the oven to 350º F. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick. Use a cookie scoop to drop dough balls onto a silicone lined

INGREDIENTS ½ cup brown sugar 1 stick of butter (8 tbls), softened 1 cup flour ½ cup sweetened condensed milk 1 tsp vanilla extract ½ cup mini chocolate chips Sprinkles TOPPING INGREDIENTS: 1 bag white chocolate candy melts ½ cup heavy cream Gel food coloring Base Recipe adapted from this SITE

Ingredients 1 large peach 1 (8-ounce) 8-count tube of refrigerated crescent rolls 1/2 cup butter, melted 3/4 cup sugar 1/2 teaspoon cinnamon 1 1/2 tablespoons all-purpose flour 3/4 cup lemon-lime soda Instructions Preheat the oven to 350°F and lightly spray an 8x8-inch glass baking dish with nonstick cooking spray. Peel and slice the peach into eight wedges, discarding the pit. Open the can of crescent rolls and unroll them. Place one peach slice on the wide end of one crescent and roll it up in the crescent. Place them in the baking dish. Continue with other rolls. In a small bowl combine the melted butter, sugar, cinnamon, and flour and mix until just combined. Spoon the mixture over each crescent. Pour the lemon-lime soda into the empty spaces between the dumplings being cautious not to pour it on top of the dumplings. Bake for 35 to 40 minutes or until crescents are golden brown. Serve warm with fresh whipped cream or vanilla ice cream.

Ingredients 2 pound white almond bark 4 ounces German chocolate bar 12 ounce bag semisweet chocolate chips 24 ounces dry roasted peanuts Instructions Add white almond bark, German chocolate bar, semisweet chocolate chips, and peanuts to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes. Drop spoonfuls of the candy onto wax paper and allow to cool completely. Base Recipe adapted from this SITE

Ingredients 1 Leftover dry cake - or 1 cake mix box 1 Can of icing 1 Package of candy melts 1 Package of Candy sticks Foam board - for placing finished cake pops in to dry Sprinkles Instructions If you do not have leftover dry cake, bake a cake according to package instructions and let cool.  Use a food processor to turn the cake into a breadcrumb consistency.  If you don't have a food processor you can also crumble the cake by hand.  Mix the cake crumbs with your icing (We used about 3/4 of the jar but you may need to add it slowly to get the right mix). You want it to be almost like dough but not too sticky from the icing. If you find it too sticky, add a little more cake in and if you find it too dry, add more icing.  Then roll the dough and form into balls. Place on wax or parchment paper. Chill the cake balls in the refrigerator for a few hours.  Melt your candy melts in the microwave according to the package directions. This is the step

Ingredients: 1 9” tart, set and chilled Assorted citrus fruits (we used grapefruit, ruby red grapefruit, Valencia oranges, cara cara oranges, and blood oranges) Preparation: Using a very sharp knife, cut the ends off of one of the citrus fruits, then stand it up one side. Carefully cut off the peel, following the contour of the fruit with the knife. Be sure to remove all of the white pith, then slice into ¼” thick rounds. Repeat with remaining citrus. On a baking sheet, match the citrus by color and sort them into groups from lightest color to darkest color. Starting with the lightest color, tile the rounds of citrus on the top edge of the tart, then repeat with the remaining colors. Base Recipe adapted from this SITE

INGREDIENTS 2/3 cup (94 g) flour 2 Tbsp (12 g) unsweetened cocoa powder, sifted 1 tsp (4 g) baking powder 1/4 tsp (1.5 g) salt 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate) 1/4 cup (57 g) unsalted butter, cubed 2 large eggs (100 g), at room temperature 1/2 cup (100 g) sugar 1/2 cup (92 g) light brown sugar 1 tsp (4 g)  vanilla extract 1/2 cup (85 g) semisweet chocolate chips flaky salt, for topping INSTRUCTIONS Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on me

INGREDIENTS For the pastry: 140g butter, chilled 200g plain flour 50g rolled oats 50g caster sugar 50g demerara sugar 1 egg, beaten For the filling: 250ml milk 250ml double cream 1 tsp vanilla extract 100g caster sugar 8 egg yolks 3 pink apples INSTRUCTIONS Preheat the oven to 160c. Rub the butter and the flour together until it resembles breadcrumbs. Add the oats, sugars and egg and bring together to form a dough. On a lightly floured surface roll out the pastry and line a 20cm tart tin. Prick the base and leave to chill for 30 minutes. Line the case with greaseproof paper and fill with baking beans then bake for 15 minutes. Remove the beans and the paper and cook for a further 15 minutes. Remove from the oven and reduce the oven temperature to 120c. In a saucepan heat the milk and cream until scalding point then add the vanilla. In a large bowl beat together the egg yolks and sugar until pale, then slowly add the hot mi

Ingredients 32 Oreo cookies 5 tablespoons butter, melted 1 (8-ounce) package cream cheese, softened 1 cup confectioners' sugar 3/4 cup creamy peanut butter 1 bag mini Butterfingers 1 (16-ounce) container Cool Whip, divided 1 (5.9-ounce) box instant chocolate pudding mix 2 cups milk Instructions In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate. Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture. Spread peanut butter mixture evenly over oreo crust. In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer. Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate

Ingredients Cookie Dough 1/2 stick unsalted butter, softened (1/4 cup) 1/2 cup brown sugar, packed 1 large egg 1 teaspoon vanilla 1 cup all-purpose flour 1 cup chocolate chips Batter 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup granulated sugar 2 teaspoons vegetable oil 1 cup milk Deep Frying 3 cups vegetable oil Serving (optional) chocolate sauce, or caramel sauce powdered sugar Instructions Cookie Dough Line a medium baking sheet with parchment or wax paper, and a plate with paper towels. In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.  Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet. Freeze the balls for 15-30 minutes while you make the batter. Batter In a medium bowl, mix together flour, baking powder, salt and sugar. Add milk and oil and whisk until smooth. De

INGREDIENTS 1/2 cup unsalted butter (1 stick), softened 2 tablespoons granulated sugar 1 cup all-purpose flour 1 heaping cup chopped pecans 1/4 teaspoon salt Optional chocolate drizzle: 1/2 cup semisweet chocolate chips INSTRUCTIONS Preheat the oven to 275 degrees F. Cream together the butter, sugar and flour with a hand mixer or stand mixer. Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself. Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.) Bake at 275 degrees F for 45 minutes. Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry. To make the chocolate sauce: Place chocolate chips in a microwave safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until

Ingredients one-1lb 1.5 oz pouch Snickerdoodle Cookie Mix 1/2 cup butter,softened Cream Cheese Filling 1 eight ounce package cream cheese, softened 1/4 cup sugar 1 Tablespoon flour 1 Teaspoon vanilla 1 egg 11/4 cups apple pie filling, chopped 1/2 Teaspoon cinnamon Instructions Preheat the oven to 350 degrees. Grease a 9 inch glass pie plate. Place the pouch of cookie mix into a large bowl. Add the 1/2 cup butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumbs into to the bottom and up the sides of the pie plate. Bake 10 minutes. Set aside. Add 1 Tablespoon melted butter to the remaining crumbs, toss to combine.  Beat the cream cheese in a medium bowl until smooth, add the sugar and flour. Mix until well incorporated. Add vanilla and egg, beat until the batter is smooth. Place the apple pie filling into a small bowl, add the 1/2 Teaspoon cinnamon, stir to combine. Spread the creamed cheese mixtur

Ingredients 4 Chicken Breasts (boneless/skinless) 3/4 tsp Salt 1/2 tsp Pepper 1/2 tsp Poultry Seasoning 1 1/2 tsp Garlic Powder 2 cans Cream of Chicken Soup 1/2 cup Unsalted Butter, cut in slices 2 tsp Better Than Bouillon® Chicken Flavor (reduced sodium) 4 cups Low Sodium Chicken Broth 24 oz Reames® Homestyle Egg Noodles (frozen) 2 cups Frozen Mixed Vegetables (optional) Instructions Place the chicken breasts in the slow cooker. Sprinkle with the salt, pepper, poultry seasoning, and garlic powder. Spread the soup over the top of the chicken.  Add the sliced butter on top of the soup layer.  Mix together the bouillon and chicken broth to dissolve it. Then pour over chicken/soup layers.  Place the lid on the crock and cook on Low for 5-6 hours, or until chicken is done and can be easily shredded.  Remove the chicken to a plate using tongs. Set aside.  Add the noodles to the soup mixture (and frozen veggies, if using). Stir well.

Ingredients  1 1/2 lbs. chicken tenders 1 Tbsp olive oil 3 Tbsps clarified butter or ghee, melted 4 fresh garlic cloves, finely chopped 3 Tbsps raw Honey 2 Tbsps apple cider vinegar sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each 2 Tbsps fresh chopped parsley Instructions In a medium glass bowl, whisk melted butter/ghee, garlic, vinegar and honey. Add in the chicken tenders and sprinkle with sea salt and pepper. Toss/stir until all tenders are nicely coated. Allow to sit and marinate flavors for 5-10 minutes. Heat olive oil in a large skillet over medium heat. Add chicken tenders in a single layer to the pan and cook until golden brown on both sides, about 8 minutes total. You might need to cook these chicken tenders in two batches to avoid overcrowding the pan, which prevents that nice golden brown color. Sprinkle with fresh chopped parsley and enjoy! Read Full Recipe ---> Click Here

Ingredients 3 boneless, skinless chicken breasts  1/4 teaspoon seasoned salt 1/4 teaspoon pepper 1 (6-ounce) box Stovetop stuffing 1/2 cup sour cream 1/4 cup mayonnaise 1 (10.5-ounce) can condensed cream of chicken soup 1/3 cup water 1 (10-ounce) package frozen green beans salt and pepper Instructions Season chicken with seasoned salt and pepper. Place chicken in the bottom of a lightly greased 6-quart slow cooker. Pour dry stuffing mix on top of chicken. In a medium bowl, whisk together sour cream, mayonnaise, soup, and water. Pour on top of stuffing mix, spreading it evenly. Scatter green beans on top and season to taste with salt and pepper. (I add about 1/4 teaspoon of each.) Cover crock pot and cook on HIGH for 4 1/2 hours. Read Full Recipe ---> Click Here

Ingredients  1 tsp garlic powder 1 tsp onion powder 1 tsp paprika* 1 tsp chili powder 1 tsp salt 1/2 tsp ground pepper 1/4 tsp crushed red pepper flakes (optional) 1 tbsp dried parsley 2 large boneless, skinless chicken breast olive oil 2 tbsp butter Instructions Preheat oven to 450 degrees. Mix together garlic powder, onion, paprika, chili powder, pepper, salt, crushed red pepper flakes, and parsley together in a small ramekin.  Slice the large chicken breasts in half lengthwise to create 4 chicken breasts.  Brush olive oil on both sides of chicken breasts. Rub the seasoning blend onto each side of the chicken breasts making sure all sides are coated well. Place seasoned chicken breasts in a baking dish.  Place half of a tablespoon of butter on top of each chicken breast. Bake for 18 minutes. Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes. Remove chicken breasts from oven and allow t

INGREDIENTS For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fr

INGREDIENTS   16 oz thin spaghetti, cooked (or any of your favorite noodles)   ½ cup butter (plus more for buttering pan)   4 chicken breasts, cooked, diced   2 cans cream of chicken soup   2 cup sour cream   ½ cup dry white wine (I use Beringer, but you can also use cooking wine)   1 tsp kosher salt   1/2 tsp ground black pepper   2 Tbsp parmesan cheese   2 cup shredded mozzarella cheese INSTRUCTIONS Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy! Read Full Recipe ---> Click Here

INGREDIENTS:  3 to 4 boneless skinless chicken breasts 1 (10.75-oz) can cream of chicken soup 2 (0.87-oz) envelopes of chicken gravy mix 1/2 cup water or chicken broth, optional hot steamed rice INSTRUCTIONS: Place chicken in the slow cooker and season with salt and pepper, if desired. Whisk together soup, gravy mix, and water (if using). Pour over chicken. Cover crock-pot and cook on LOW for 4-6 hours. Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice. Read Full Recipe ---> Click Here

Ingredients 4 lbs chicken drumsticks (or chicken legs) For the marinade 2 Tbsp olive oil 1 Tbsp sesame oil 1/4 cup low sodium soy sauce 2 Tbsp Worcestershire sauce 2 Tbsp lemon juice (or lime juice) 5 Tbsp honey (or maple syrup) 6 cloves garlic (minced) 1 inch ginger root (peeled and grated, or use 1/4 tsp powdered ginger) ½ tsp black pepper (freshly ground) 1 tsp kosher salt (plus more to taste) 1/2 tsp red pepper flakes Instructions In a medium bowl, combine all of the ingredients for the marinade and mix with a fork. Set aside. The best honey soy garlic chicken marinade in a white bowl with a spoon inside. Place the chicken in a Ziploc bag. Add the marinade. Expel as much air from the bag as possible and close. Marinate overnight and up to 24 hours, or at least several hours. Chicken legs in a ziploc bag with marinade inside. If baking drumsticks immediately, massage them in the bag with the marinade for about 5 minutes