Spaghetti with Sauce Italiano

ingredients

• 1 pound bulk Italian sausage or ground beef
• 1cup chopped onion (1 large)
• 2 cloves garlic, minced
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 4-ounce cans (drained weight) mushroom stems and pieces, drained (optional)
• 6-ounce can tomato paste
• 1 bay leaf
• 1 to 2 tablespoons snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chopped green sweet pepper (1 large)
• 12 to 16 ounces dried spaghetti
• Grated or finely shredded Parmesan cheese (optional)

directions

1. In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.

4. Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.

Spaghetti with Spicy Sausage-Cream Sauce: Prepare as directed, substituting bulk hot Italian sausage for Italian sausage. Before serving, stir 1/2 cup whipping cream into sauce.

Nutrition Facts per serving for Spaghetti with Spicy Sausage-Cream Sauce: 621 cal., 30 g fat (15 g sat. fat), 78 mg chol., 1,514 mg sodium, 62 g carb., 6 g fiber, 28 g pro.

nutrition facts

• Servings Per Recipe 6 to 8 servings
• Calories548
• Total Fat (g)25
• Saturated Fat

Fudgy Chocolate Brownies

Recipe courtesy of My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow

These are about as healthy as brownies can get without sacrificing flavor.
Makes 12

INGREDIENTS

2 cups white spelt flour (preferably King Arthur)
1 cup cocoa powder
1 1/2 tablespoons baking powder
1 cup maple syrup
1/2 cup vegetable oil
1/2 cup brown rice syrup (or light agave nectar)
1/2 cup strong brewed coffee
1/2 cup soymilk
1 tablespoon vanilla extract
2 tablespoons oil
1 cup semisweet chocolate chips, divided

PREPARATION
Heat oven to 350°. Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Whisk maple syrup, oil, brown rice syrup, coffee, soymilk and vanilla in another bowl. Fold wet ingredients into dry ingredients. Pour half the batter into a greased 9" x 11" baking dish; top with half the chips. Pour remaining batter into dish and top with remaining chips. Bake until knife comes out with crumbs adhering to it, 30 minutes. Let cool.

The skinny

348 calories per brownie, 15 g fat (3 g saturated), 53 g carbs, 4 g fiber, 5 g protein

Homemade Marshmallows

A variation of Alton Brown’s recipe.

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup corn syrup

1/2 t salt

1 t vanilla extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Nonstick spray



1. Place the gelatin into the bowl of a mixer along with 1/2 cup of the water. Get the whisk on your mixer in place and ready to rumble.

2. In a small saucepan, mix the remaining 1/2 cup water, sugar, corn syrup and salt on medium high heat, cover and cook for approximately 3 to 4 minutes.

3. Use a candy thermometer and allow the mix to get to 240 degrees F. This will take about 8 minutes.

4. Once the mixture hits 240 degrees, immediately remove from the heat.

5. Get your mixer going on low speed and slowly pour your sugar syrup into the bowl of the gelatin mixture. Once you have added all of the syrup, increase the speed to high.

6. Whip that stuff to death until it looks very thick and fluffy. This will take about 15 minutes. Patience, patience, patience. 15 minutes is going to seem long.

7. Add vanilla and and whip it another minute.

Pouring it out in the pan…the super sticky factor

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick spray. Mix the powdered sugar and cornstarch together in a small bowl. You are going to use this mixture several times before you get to the finish line here. First use it to coat the bottom of the pan. Save what you have left for later use.


Pour the mixture into the prepared pan. This stuff is super STICKY so use a oiled up spatula to spread it evenly. You can then use more of your powdered sugar/cornstarch mixture to dust the top of marshmallows. Reserve the rest for later. Allow the marshmallows to sit uncovered for a few hours or even overnight.


Turn the marshmallows out onto a cutting board and use a pizza cutter, that you’ve dusted with the powdered sugar/corn starch mixture, to cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Variations: Get creative and change up the shape by using cookie cutters. Heart shaped marshmallows would be adorable for Valentine’s Day. You could even dip them and chocolate and coat with colorful sugar sprinkles…voila! Valentine’s Day Marshmallows!

Paula Deen's Beef Stroganoff

I've only tried the Betty Crocker's recipe for beef stroganoff. I'm excited to see how Paula's will taste.

Servings: 4 servings
Prep Time: 5 min
Cook Time: 40 min
Difficulty: Easy

Ingredients

1 1/2 lb cubed round steak, cut into thin strips
House Seasoning to taste
all purpose flour
2 tablespoon olive oil
2 tablespoon butter
1 medium onion, sliced
8 ounce fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
salt and pepper to taste
1 cup sour cream
cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Cracker Barrel Copycat Chicken Casserole

This delicious Cracker Barrel copycat chicken casserole is so good you'll swear it's the real thing.

Ingredients

* --Cornbread:
* 1 cup yellow cornmeal
* 1/3 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 2 tablespoons vegetable oil
* 3/4 cup buttermilk
* 1 egg
* 1/2 cup melted butter

* --Chicken Filling:
* 2 tablespoons butter
* 1/4 cup chopped yellow onion
* 1/2 cup celery, sliced thin
* 1 3/4 cups chicken broth
* 1 can cream of chicken soup
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 1/2 cups cooked chicken breasts, cut into bite-size pieces

Instructions

Cornbread:

1. Mix all except melted butter together in mixing bowl until smooth.

2. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.

3. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.

4. Add 1/2 cup melted butter to crumbs and mix well, set aside



Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent, stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

4. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ).

5. Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

7. A side order of country green beans or salad makes for a hearty meal.

Tim McGraw's Chicken and Dumplings

Ingredients

* 1 small chicken
* Water
* Pinch of salt
* 1 cup chicken broth
* 2 cups all-purpose flour
* 3 tablespoons butter shortening (crisco)
* 1/2 cup buttermilk

Directions
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.

In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.

Edna's Cornbread

Recipe from Faith Hill

Servings: 6-8

* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk

Directions:

Prep Time: 10 mins
Total Time: 55 mins

1. 1 Preheat oven to 500°

2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.

3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.

4. 4 Bake at 500° until it is deliciously golden brown.

Six Cheese Rigatoni

I got this from Market Panty Rigatoni noodles. The love this.

3 1/2 cups rigatoni (1/2 package)
1 1/4 cups half and half
1 (8 oz) pkg shredded italian six-cheese blend
2 tsp. cornstarch
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Freshly ground black pepper

Cook pasta according to package directions; drain.

Meanwhile, in a medium bowl, thoroughly combine cheese, cornstarch and salt; set aside. In medium saucepan, over Medium-low heat, bring half and half just to a simmer; stirring occasionally. Gradually add cheese mixture, whisk until cheese is completely melted and sauce is smooth.

Pour sauce over pasta; toss to coat. Serve with Parmesan cheese and black pepper.

Buffalo Chicken Drumsticks

16 chicken drumsticks (about 4 pounds), skinned, if desired
1 16-ounce bottle buffalo wing hot sauce (2 cups)
1/4 cup tomato paste
2 tablespoons white or cider vinegar
2 tablespoons Worcestershire sauce
1 8-ounce carton dairy sour cream
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (2 ounces)
1/4 to 1/2 teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

Directions

1. Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.

4. Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.

To store reserves: Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.
Nutrition Facts

* Servings Per Recipe 4 servings plus reserves
* Calories 454

Little Caesars Pizza Dough

http://savoryseasonings.blogspot.com/

1 1/4 cups (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)

Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).

Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can sacrifice some flavor and make this dough first thing in the morning and place it in the fridge until dinner that evening.

3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).

45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).

15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.

*****
I’ve spent some time on the Pizzamaking forum where there are several dozen amazing chef’s who have dedicated an extraordinary amount of time perfecting pizza making at home. Some of their doughs take up to 7 days to make with a huge focus on temperature control and top quality ingredients. They are inspiring!

This recipe is from their site but is simple to use, forgiving and only takes a day to make without sacrificing on the flavor. It was designed to mimic the flavor of Little Caesars pizza using the same processing time as the restaurant along with the same cornerstone ingredients.

After trying this recipe, we no longer crave takeout pizza- this is SO much better (at least we think so)! Yeah!!!

I think the two secrets to great homemade pizza are finding the right dough and baking it on a hot stone (Fibrament sells a great stone with an outstanding reputation and a 10 year warranty against cracking). The benefit of baking it on a hot stone is it duplicates the professional brick ovens. The ceramic stone creates a light crispy crust by absorbing excess moisture and distributing the heat evenly and efficiently. The results are night and day compared to baking a pizza on a cookie sheet or cold stone. Give it a try, you’ll love it!

Thanks to Randy at the Pizzamaking forum for providing this excellent recipe!

All-American Meatloaf

Ingredients
2 eggs, lightly beaten
2/3 cup beef broth or dry red wine
1 Tbsp. Worcestershire sauce
3 slices sourdough bread, cubed (about 2 cups)
1/4 cup grated Parmesan or Romano cheese
2 Tbsp. yellow mustard
4 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 lb. ground beef sirloin
1 lb. ground beef chuck
1 medium green sweet pepper, chopped
1/2 a medium onion, chopped
1/2 cup ketchup
2 Tbsp. packed brown sugar
2 tsp. cider vinegar
Chopped fresh parsley, sliced green onions, and black pepper (optional)

Directions

1. Preheat oven to 350 degrees F. In large bowl combine eggs, broth, and Worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, 1 tsp. salt, 1/2 tsp. black pepper, and crushed red pepper. Add meat, sweet pepper, and onion. Using hands, mix ingredients together well (do not overmix.) Lightly pat meat mixture into 9x5x3-inch loaf pan.* With fingers lightly pull loaf away from sides of pan (see Shape and Bake, below).

2. Bake, uncovered, for 1-1/4 hours. For topping, in small bowl stir together ketchup, brown sugar, and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F.

3. Let stand 10 minutes. To remove, use two large spatulas inserted along short edges to lift loaf from the pan to a platter. Sprinkle with parsley, green onions, and black pepper. Makes 8 to 10 servings.

4. *Or shape the meat mixture in a 9-inch loaf in a baking dish. Bake as directed.

Shape and Bake: When shaping meat loaf, as in above recipe, in a 9x5x3-inch pan, use a light touch. Packing it tightly will make the loaf dense and tough. For even browning and to prevent drippings from pooling on the loaf, use your fingers to round the top while pushing the sides away from the edges of the pan.
Nutrition Facts

* Calories312,
* Total Fat (g)15,
* Saturated Fat (g)6,
* Monounsaturated Fat (g)6,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)113,
* Sodium (mg)778,
* Carbohydrate (g)16,
* Total Sugar (g)9,
* Fiber (g)1,
* Protein (g)28,
* Vitamin C (DV%)27,
* Calcium (DV%)8,
* Iron (DV%)16,
* Percent Daily Values are based on a 2,000 calorie diet

Panera Broccoli & Cheese Soup

Serves/Makes: 4

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

found at cdkitchen

Fresh Corn Casserole

Cook Time: 45 Minutes
Servings: 6

8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

{soft} CARAMEL POPCORN

1 cup butter
1/2c. dark Karo syrup
1 1/3 c. sugar
1 tsp. vanilla
3 bags (or equivalent) popcorn

Melt butter, syrup and sugar in saucepan. Bring to boil for one minute only.
Remove from heat and add vanilla.
Pour over popped corn and mix well.

Chicken Puffs

There are a million different ways for this recipe to be made. Some people make it with onions but I think the flavor of onions is WAY too overpowering.

Chicken Puffs
1 package of frozen rolls
4 chicken breasts
8 oz. cream cheese
salt and pepper
Ritz crackers
butter
1 can cream of chicken soup
milk
sour cream

I cook my frozen breasts of chicken in the crock pot with S&P and Ms.Dash. My mother-in-law boils it. I like it done in the crock pot b/c it's so tender when it comes apart that it just falls apart.

Shred it or if its too tough to shred use a food chopper and chop it up. Then you mix it with the cream cheese and S&P. Make a little mash. Then thaw the Rhodes rolls (some people use crescent rolls and that is much easier but I have tried both ways and Rhodes is the best-promise). I usually put them in the microwave for 30 seconds on regular microwave heat, turn them over and then do another 30 seconds. DO NOT OVER HEAT. Mold one roll at a time in to disc shape. Put a T. of mash onto the roll then fold and pinch dough around mash. I then dip it in melted butter (about a stick is what you'll need for the recipe) then roll it smashed Ritz crackers. Then I put it on a greased cookie sheet upside down so it doesn't come undone. Cook at 350 degrees for about 23 minutes.

Top with sauce. To make sauce combine one can of cream of chicken soup and one soup can of milk in sauce pan over med. heat. Keep a close eye on it, you don't want the sauce to burn. Once those two ingredients are combined mix in 1 c. of sour cream with whisk. Bring to a gentle boil then remove from heat.

Recipe from peach tree cooking

Cinnamon Rolls

These cinnamon rolls are the best I have ever tasted!

INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt

FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened

FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt

Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.

Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.

Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Directions by hand:

Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.

Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.

If you love cream cheese frosting, I recommend doubling the frosting.

Fried Chicken

Pioneer Woman’s Buttermilk Fried Chicken

recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you’re feedin’ normal city folk)

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.

Crock Pot Mac N Cheese

Servings 8

Ingredients
8 ounces, weight Macaroni, Cooked And Drained
2 Tablespoons Vegetable Oil
1 can Of Evaporated Milk, 13 Oz. Can
1-½ cup Milk
1 teaspoon Salt
3 cups Cheese, Cubed (Velveeta And Cheddar)
2 Tablespoons Butter

Preparation Instructions
Toss the cooked macaroni in oil, then stir in all remaining ingredients. Cook on low for 2-3 hours, stirring occasionally.

Old-Fashioned Meat Loaf

Old-fashioned Meat Loaf- A.K.A "Basic" Meat Loaf
Recipe courtesy Paula Deen

Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 min
Serves: 4 servings

Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened*
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Cook Time: 30 minutes

Servings: 10

I found this on the Pioneer Woman website.