Buttermilk "Fried" Chicken

Ingredients

• 1 1/2 cups buttermilk

• 2 tablespoons Dijon mustard

• 1 1/2 teaspoons salt

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 3/4 teaspoon hot pepper sauce (such as Tabasco)

• 1 package (4-1/2 pounds) chicken pieces, breasts cut in half diagonally and skin removed

• 5 cups corn flakes, coarsely crushed

• 1/2 cup bread crumbs

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon paprika

• Pinch cayenne pepper

• 2 tablespoons vegetable oil

Directions

1. In a large bowl, whisk together buttermilk, mustard, 3/4 teaspoon of the salt, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the pepper and the hot sauce. Add chicken (save wings for another use) and turn to coat. Refrigerate 1 hour.

2. Heat oven to 400 degrees F. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.

3. Stir together crushed corn flakes, bread crumbs, remaining 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture, pressing to adhere.

4. Place chicken on rack and bake at 400 degrees F. for 55 minutes or until instant- read thermometer registers 160 degrees when inserted in thickest part of breast.  Makes 8 servings.

Bread Sticks

1 Tbsp. yeast (I use quick rise) dissolved in 1 1/2 cup very warm water and 2 Tbsp sugar. Allow to proof. 

Add 1/2 tsp. salt and 3 cups flour. Mix thoroughly. I mix slowly using my dough hook of my KitchenAid, adding up to 1/4 cup more flour until the dough pulls completely away from the sides of the bowl. 

Knead for 3 minutes. 

Let rise 30 minutes. 

Roll into rectangle, cut in three columns, then rows. 

Melt 1/2 stick to 1 stick of butter in large cookie sheet.  

Dip one side of breadstick in butter flip over and lay down on cookie sheet.  Fill sheet tightly. Sprinkle with garlic salt and Parmesan cheese from a can. 

Let rise. Recipe says 10 minutes. I do 15 - 20 minutes. 

Bake for 30 minutes on 350. (watch these, it doesn't take 30 minutes in my oven). 

Slow Cooked Jerk Pork with Caribbean Salsa

Recipe from Skinny-taste

3 lb. boneless pork shoulder blade roast, lean all fat removed
6 cloves garlic, crushed
2-3 TBS. Walkerswood Jerk Seasoning (I just bought jerk seasoning at Walmart)
1/2 tsp. coarse salt
1 lime, squeezed
1/2 cup orange juice


Caribbean Salsa
1 avocado, diced
1-2 ripe mangos, peeled, seeded and coarsely chopped
1 1/2 tsp. chopped red onion
1-2 TBS. chopped fresh cilantro
2-3 TBS. fresh lime juice
salt and pepper, to taste

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.  Combine the remaining garlic, jerk seasoning, and salt and rub all over pork.  Place in large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all the pork.

The next morning, put everything in the crockpot and cook on low for 9 hours.
After 9 hours, remove pork and shred using two forks.

Remove the liquid from the crockpot and reserve.  Add shredded pork back to the slow cooker.  Add about 1 cup of the liquid back into the crockpot and taste for salt and pepper.  Let it cook for an additional 15 minutes.

Meanwhile make the salsa.  Combine all the ingredients in a bowl, season to taste with salt and pepper, refrigerate salsa until ready to serve.

Serve over brown rice.

Lighter Tastes like Lasagna Soup (Paula Deen)

2 tsp. olive oil
1 lb. Italian turkey sausage, casings removed
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, chopped
1 (32 oz.) container chicken broth
1 (15 oz.) can tomato sauce
1 (14.5 oz) can petite diced tomatoes
1/2 tsp. salt
1/4 tsp. crushed red pepper
4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 TBS. grated parmesan cheese
1/2 cup reduced fat shredded mozzarella cheese
8 whole wheat breadsticks or grissini (optional)

Heat the oil over medium heat in a large nonstick sauce pan.  Add the sausage, onion, bell pepper and garlic.  Cook over medium hight heat, stirring occasionally, until the sausage is crumbled and browned.  8-10 mins.

Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper.  Bring to boil.  Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 mins.  Add the noodles, bring to a boil.  Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender 10-12 mins.  Remove from the heat, stir in mozzarella, basil, and the parmesan.
*whole wheat noodles take a little longer to cook

Roasted Broccoli and Carrots

From the Williams Sonoma website

1 1/2 lb. broccoli, cut into 1 inch florets
2 carrots, peeled and cut on the bias into 1/2 inch slices
1 tsp. kosher salt
1/2 tsp. minced garlic
1/4 to 1/2 tsp crushed red peper flakes
zest of 1 lemon
1/4 cup finely grated Parmesan cheese

Preheat oven to 500 degrees.

Divide the broccoli and carrots evenly among 2 baking sheets.  Drizzle each with 1 tbs. of the olive oil and 1/2 tsp. salt.  Toss well, then spread the vegetables out in an even layer.  Transfer to the oven and roast until vegetables are crisp-tender about 8 minutes.

remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese.  Continue roasting for 2 minutes more.  Transfer the vegetables to a serving bowl and serve immediately.

Coconut Syrup

1/2 cup buttermilk
1 cube butter
1 cup sugar

Cook these 3 ingredients on medium / medium- high heat stirring continually until it comes to a boil. Boil for 1 minute.

Take off stove and add:
1/2 teaspoon baking soda
1/2 teaspoon coconut extract

It will foam up a bit but will settle as it cools a little.

I've also tried it with maple extract and the kids liked that one as well.

Wild Rice Stuffing

This was served at my Relief Society Christmas party.  Delicious

1 lb. wild rice (cook using directions)

In separate sauce pan brown:

1 lb. Jimmy Dean's original sausage

Then add and saute until soft:

1/3 cup onion chopped

1/3 cup celery chopped

Then saute for a few minutes:

1/2 cup apple diced

1/2 cup cranberries

Finally add:

1 can cream of mushroom soup

2 TBS. Gresham & Myers Poultry Seasoning

Add all ingredients to wild rice.  Stir together. Serve warm.

Chicken Monterey

This was from my Relief Society Christmas party.

1/2 lb. Monterey Jack cheese (cut into finger size pieces)
4 chicken breasts cut in half
1/2 cup parmesan cheese
1/2 cup fine bread crumbs
1/2 cup butter, melted
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. onion salt
1/2 tsp. paprika
1/2 tsp. marjoram

Bone and skin chicken, put the pieces one at a time into a plastic bag and pound to about 1/4 inch thickness.

Mix bread crumbs, parmesan cheese and spices.  Dip chicken in butter, roll around a piece of Monterey Jack cheese and cover with bread crumbs.  Place in pan with seam side down.  Bake uncovered at 400 degrees for 20 minutes.

Oreo Truffles

27 oreos mashed up
1 pkg. cream cheese
1/2 pkg. chocolate almond bark

Mix oreos and cream cheese in mixer until WELL mixed.  Scoop into balls and refrigerate for 1 1/2 hours.  Melt almond bark and dip oreo balls into chocolate.
Refrigerate again until chocolate is solid.

Holiday Dressing

10-12 cups of stale bread (leave it out for a couple of days to dry)
3 stalks of celery, chopped
2 onions, chopped
1 cube butter
1 pound sausage
2 cans cream of celery soup
1 can cream of mushroom soup
salt, pepper and a very small amount of sage

Cube the bread to make 10-12 cups of bread cubes.  Brown the sausage and set aside.  Saute the celery and onions in the butter.  Add the cooked sausage and then add the soups and spices and stir well.  Put in crock pot and cook on low for 3-4 hours.  About an hour before you eat you can take the lid off of the crock pot to allow the stuffing to get a bit crusty around the edges.  Serve hot.  (Can also cook in the turkey.)

Cream Pie Filling

2 eggs
1 c. milk
1 c. cream
1/2 c. sugar
3 TBS cornstarch
1 tsp. vanilla
additional milk to add to cornstarch

Mix eggs, milk, cream, and sugar.  Heat over medium till hot but not boiling.  Add cornstarch that has been mixed with a bit of cold milk (to make a thick but stirable mixture).  Cook until thickened.  Add vanilla.  Pour into cooled pie crust and chill.  Top with whipped cream.

This makes a delicious pie all by itself, but you can also make this pie into any "cream pie."  We put sliced bananas on the bottom and pour the pie filling over for banana cream.  Add toasted coconut for coconut cream.

Oatmeal Rolls

Oatmeal Rolls

★★★★★

Prep Time: 1 hr | Cook Time: 10 mins | Makes: 2 dozen rolls | Difficulty: Easy

Ingredients:

• 2 cups quick cooking oatmeal
• 2 cups boiling water
• 1 cup butter
• 11/2 tbsp yeast
• 2 large eggs
• 2 tsp salt
• 3/8 cup sugar (just under 1/2 cup)
• 41/2 cups flour
• 2 tbsp butter, melted

Directions:

In large bowl, measure oatmeal and pour the boiling water over the top of it. Stir slightly so all of the oatmeal is moistened. Cut butter and place on top of oatmeal mixture. Set aside until butter is melted and mixture has cooled. Sprinkle yeast on top of oatmeal mixture. Add eggs, salt, sugar and flour. Mix on low speed for 8-10 minutes. Dough will be soft and sticky but don't add more flour. Let dough rise until double in size. Roll out onto a well-floured board until dough is 1/4 inch thick. Brush with melted butter and cut with 31/2 inch round cutter. Fold each round in half, then take two rounds and fold them so the ends interlock; round edges up, folded sides down. Place rolls in regular size muffin tins that have been sprayed with nonstick spray. Let rise till double in size. Bake at 375 degrees for 10-12 minutes. Rolls should be light golden brown. If they are dark golden brown, they are overdone and will be dry.

Source: Lion House Cookbook

Coconut Cream Pie

(taken from Foodnetwork.com)

Ingredients

Crust:

• 30 gingersnap cookies
• 1/4 cup sweetened shredded coconut
• 5 tablespoons melted butter

Filling:

• 3 cups half-and-half
• 2 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 teaspoon pure vanilla extract
• 2 tablespoons butter
• 1 1/2 cups sweetened shredded coconut
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.
Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.
Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.
Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

Apple-Cranberry Pie...

This recipe was found on www.wholeliving.com

• For The Filling

  • Juice of 1 orange
  • Zest of 1 orange
  • 5 cups of peeled, sliced apples (approximately 5 medium apples)
  • 1/2 cup sugar
  • 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
  • 1/2 cup dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon

• For The Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons oats
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon

  
  

  Directions

  1. To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.
  2. To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
  3. Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
  4. Transfer to a wire rack; cool completely before serving.

Pumpkin Chiffon Pie

This was my grandma's most delicious pumpkin pie recipe!

1 envelope of knox gelatin
1/4 cup water
1 1/4 cup mashed pumpkin puree
3/4 cup carnation canned milk
2 egg yolks-lightly beaten
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. ginger spice
1/2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 egg whites


Soften gelatin in water.

In a double broiler combine pumpkin, milk, egg yolks, 1/2 of sugar, salt and spices in top of broiler.  Bring water to boil and cook for 10 minutes stirring constantly.  Add gelatin and stir until dissolved.  Removed and chilled until slightly thickened.

In separate bowl beat egg whites until foamy.  Add remaining sugar gradually and continue beating.  Fold in pumpkin mixture and vanilla.  Turn into baked pie shell, chill until serve and top with whipped cream.