Fried Chicken

 My hubby loves fried chicken and found this recipe on allrecipes.com so we tried it out tonight. It turned out really yummy. We both contributed to making this so I don't want to take the credit.

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 egg
• seasoning salt to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• oil for frying

Directions

1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture). We went ahead and doubled this portion to start with because we had more chicken and it was NOT boneless): 1 cup flour, 1 cup cornstarch, 1 tsp garlic powder, 1tsp paprika, and sprinkled salt and pepper.
3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
4. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
5. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

 

 Before frying

 Ready to eat - after frying

Potato Chicken Broccoli

About 6 potatoes cup up into pieces
1lb of chicken breasts cut into pieces ( 2 chicken breasts)
bag of frozen broccoli cuts
2 tbsp of butter
salt & pepper
garlic salt

Cook your chicken and set it aside.
Now cook your potatoes until softened
Add your frozen broccoli and than chicken very last.

In the meantime you need to make your sauce/gravy to add to your potatoes, chicken, and broccoli.

sauce/gravy recipe
2 tbsp of butter
2 tbsp of flour ( I ended up using maybe about 4 tbsp total to help thicken it)
1 can of chicken broth, undiluted
1/2 c milk
2 tsp of dry onion ( i just used garlic salt because I didn't have the onion)
dash of pepper.

Melt butter in pan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens. (recipe from myrecipes.com)

Peanut Butter Chocolate Chip cookies

• 1 cup Butter, Softened
• 1 cup Peanut Butter
• 1 cup White Sugar
• 1 cup Brown Sugar
• 2 whole Eggs
• 2-½ cups Flour
• 1-½ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• 1 bag Semi-Sweet Chocolate Chips (12 Ounce Bag)
• 1 bag Milk Chocolate Chips, 12 Ounce Bag

 1. Make sure the butter is soft (sitting on the counter works best for this but I zapped mine for about 30 seconds on power 4 in the microwave). In a large bowl, beat together the butter and peanut butter until it is well combined.
2. Add the sugars and eggs and beat for about 2 minutes or until the mixture is frothy.
3. Combine the dry ingredients in a separate bowl.
4. Add the dry ingredients into the butter and sugar mixture, mix for about 1 minute, making sure it is well combined.
5. Stir in the chips just until well combined.
6. Place dough in fridge for an hour or up to overnight.
7. Preheat oven to 350 F. Place dough on a large cookie sheet 4 across and 4 down the length of the pan, in balls that are about 1 1/2 inches in size.
8. Bake at 350 F for 8 minutes. Do not overbake, take them out of the oven just after they start to crack and let them finish cooking on the sheet as it cools down.
9. Eat and share! Or freeze some of the balls for later—otherwise you will be getting a round belly from eating too many.

I got the recipe through Pinterest: 

http://tastykitchen.com/recipes/desserts/peanut-butter-chocolate-chip-cookies-9/

Jerri's Buttery Rolls - AKA Alicias famous rolls!!

2 pkg dry yeast ( 4 1/2 tsp)

1/2 c warm water

4 1/2 c flour

1/4 c sugar

10 tablespoons butter, melted , cooled and divided ( 1 stick + 2 tbsp)

1 egg

1 c warm milk

1 1/2 tsp salt

 

1. Dissolve yeast in water. Let stand until bubbly (15 minutes)

Stir together 2 c flour, sugar, and salt. Add 6 tbsp butter, egg, yeast mixture, and milk. Beat 5 minutes until blended. Add 2 1/2 c flour. Cover and let batter rise in warm place until doubled (45 minutes)

2. Pour half of remaining butter into 9 x13 pan to coast bottom. Punch down batter and divide into 15 balls. Place in pan to rise. Drizzle with remaining butter. Cover lightly and let rise in warm place until doubled. Bake at 425 degrees for 12-14 minutes or until golden brown.

Traditional White Bread

6-7 cups of all purpose flour or bread flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages of regular or quick active yeast or 4 1/2 teaspoons
2 1/4 cups very warm water
2 tablespoons butter, melted (this is to put on top of the loaf while its rising and also to put on after it gets out of the oven)

Bake at 425 degrees for 25-30 minutes (until golden brown and sounds hollow when you tap it)

You mix only 3 1/2 cups of flour to start with, the sugar, salt, yeast,shortening, and than add the warm water. After this add the additional cups of flour until the dough is not too sticky anymore and easy to handle. I ended up only using 6 1/2 cups total.

Knead dough, let dough rise, separate dough into two pieces to forms loaves, put those into greased loaf pans and let those rise until doubled in size. NOW BAKE!

Cakey Lemon Bar brownies

1st pic - After coming out of the oven, but before the glaze
 

After the glaze

Brownies

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

2 large eggs

2 1/2 teaspoons lemon zest

2 tablespoons lemon juice

Lemon Glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

2 teaspoons lemon zest

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside. 

Zest and juice two small lemons; set aside.

In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined. 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!

I found this pinned on Pinterest, but from a girls blog :

http://buddingbaketress.blogspot.com/2012/04/cakey-lemon-bar-brownies.html

Easy Peach Cobbler

1 package of yellow cake mix
 1-2 cans of peaches
 Cinnamon
Butter

In pan put sliced peaches on bottom. Add yellow cake mix (dry) over that. Add slices of butter all over the top of cake mix. Sprinkle cinnamon on top of that. Bake at 350 degrees from 30-45 minutes or until brown on top. Add vanilla ice cream for added yummy-ness :)