Oven Fried Chicken
The best thing about chicken, is that you can make a very delicious meal with very few ingredients. This oven fried chicken is super easy to make and it’s delicious! Check it out.
You’ll Need:
1 cup of flavored Panko.
5 defrosted drumsticks.
¼ cup of buttermilk.
1 tsp of Cajun seasoning.
How to:
In a bowl, mix together the buttermilk and seasoning together and pour the breadcrumbs onto a plate.
Dip the chicken in the buttermilk mixture and coat in breadcrumbs.
In a greased baking dish, place the chicken and bake it for 60 to 65 minutes in a preheated oven to 400°.
Bonne Appétit!
Easy, peasy and crispy! Most of the times, I bake my chicken in the oven to avoid extra fat. I’m sure that if you try this recipe, you will like it!
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Old Fashioned Butter Cake
ONE HUNDRED YEAR OLD BUTTER CAKE RECIPE ! VINTAGE CAN TASTE SOOOOO SWEET ! AND SO MOIST !!
This beautiful cake recipe is a 100 year old treasure and a keeper! This recipe was discovered in an old McCall’s cookbook published in 1910, and you will fall in love with this fluffy, moist, easy-to-prepare cake.
INGREDIENTS:
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract2 eggs
DIRECTIONS:
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can.
“Perfectly Chocolate” Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar (confectioners’ sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting.
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Spanish style cabbage..sooooo good!!!!
Ingredients:
1/2 head of cabbage chopped
1 lb of hamburger meat
1 can of rotel
1 packet taco seasoning
Instructions:
Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water. Simmer until liquid is absorbed.
ENJOY!
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Apple Praline Bread
Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided
For the praline sauce:
¼ cup brown sugar and ¼ cup butter
Instructions:
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)
Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light colored loaf pan.
For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Apple Praline Bread
Cool completely
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Soft Sugar Cookies Recipe
INGREDIENTS:
2/3 c. shortening
1 c. sugar
2 eggs
1/3 c. milk
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1 tsp. salt
Cream Cheese Frosting:
8 oz. cream cheese-softened
1/4 c. butter, softened
1 tsp. vanilla
1 lb powdered sugar
DIRECTIONS:
Preheat oven to 350 degrees. Beat shortening and sugar together. Add eggs, milk and vanilla. In separate bowl, combine flour, baking powder and salt. Slowing add dry ingredients to wet ingredients. Mix together until you can form a large dough ball. On floured surface, roll out dough ball until about 1/2 to 3/4 inch thick. Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough. Place cookies on lightly sprayed cookie sheet. Bake about 10-12 minutes. Don’t overcook or they will turn out hard. For frosting…beat together cream cheese, butter, and vanilla. Add powdered sugar to desired consistency. Spread over cooled cookies.
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Worlds Best Chocolate No Bake Bars
Ingredients:
1 cup peanut butter
1/2 cup honey
… 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
Instructions:
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!
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Shrimp Linguine (a different spin)
Shrimp Linguine
1 lb. of cooked large shrimp (thawed and tails removed)
2 T. butter
3 cloves of garlic, minced
1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
pinch of crushed red pepper
salt and pepper
2 t. light brown sugar
1 c. of half and half (plus a splash more)
3 T. fresh parsley or 1 t. dried parsley
1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
8 oz. cooked linguine
Hwo to make it
Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant.minced garlic (I may have added more than called for).
Next add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked liked a better finished product also, if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
Next add the half and half and don’t forget that extra splash :) Add the parsley also. Bring to a slow boil and then immediately turn heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.
Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper. Enjoy!!
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