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Chicken Fried Chicken

Chicken Fried Chicken is  G-O-O-D. What more can I say other than grab your skillet and get frying!

30   saltine crackers
2     tablespoons all-purpose flour
2     tablespoons dry potato flakes
1     teaspoon seasoned salt
1/2  teaspoon ground black pepper
1     egg
1/4  cup vegetable oil
6     skinless, boneless chicken breast halves

DIRECTIONS:
1.     Place crackers in a large resealable plastic bag. Seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag. Mix well.

2.     Beat egg in a shallow dish or bowl. Heat oil in skillet over medium high heat.

3.     Dredge chicken pieces in egg beat, then place in bag with crumb mixture. Seal bag and shake to coat.

4.     Reduce heat to medium.

5.     Cook coated chicken in skillet for 15 to 20 minutes, turning  frequently until golden brown.   

Cornell Chicken Barbecue Sauce

Have you ever wondered why the best tasting chicken barbecues are the ones where the outside of the chicken is kind of black in color? Not black as in burned. No. No. No. The skin of the chicken turns black as it cooks on the grill because, well, it just does. Anyway, when I got this recipe years ago, you would have thought I'd hit the lotto. It's that good.

1 egg
1 cup cooking oil
2 cups vinegar
2 tbsp salt
1 tbsp poultry seasoning
   white or black pepper to taste

Also, we were at a friends house for a chicken bar-b-que a while back and he proceeded to use something as a sauce that I'd never heard of. He put plain Mayonnaise in a bowl and spread it on the chicken before he grilled it. It smelled like the Cornell recipe as it cooked, and the finished product tasted and looked very similar to the Cornell chicken, too. So, if you're ever in a hurry or you're missing a few ingredients for the Cornell recipe, you should try using regular Mayo as your grilling sauce. If you like the flavor of the Cornell grilled chicken, you'll probably like chicken grilled with just Mayo, too.

Homemade Tartar Sauce

There are two things I can think of that really annoy me about Tarter Sauce. The first is not having it in the house when you need it, and the second is paying a fortune for those little bottles of Tarter Sauce the grocery stores carry. What a rip! Man, I feel better having just said that :)

Anyway, here's a solution, and a very good one if I do say so myself:

1    cup Mayonnaise
1   Tbsp Sweet Pickle Relish (if you'd rather use Dill Relish, go ahead)
1    Tbsp dried (or minced) onion
2    Tablespoon lime or lemon juice (which ever one you like better)

You can use this immediately after making it, but it is better if you refrigerate it for an hour or so.

Chicken Casserole

I will be totally shocked if this recipe doesn't become a favorite at your house. I mean, is there anyone out there who doesn't like chicken and stuffing??? I didn't think so. Enjoy...

3   large chicken breasts -- boil until tender, then cut in large chunks when cooled
2   cans Cream of Mushroom soup (dilute with 1 cup milk)
1   bag (3 cups) Pepperidge Farms stuffing (follow directions on bag)

1.    Place chunks of chicken in the bottom of a 13 x 9 inch buttered or greased baking dish.
2.    Pour mushroom gravy over chicken.
3.    Top with the dressing and bake, uncovered @ 350 for one hour.

(You can cut this recipe in half by using 1/2 the ingredients and a 9 inch square pan)

Delicious Chocolate Chip Cookies

Everyone loves chocolate chip cookies, that goes without saying. However, there are good chocolate chip cookie recipes, and then there are great chocolate chip cookie recipes. The following recipe makes delicious chocolate chip cookies or I wouldn't be adding it to alltoprecipes. 'Nuff said. Get  out your mixing bowl...

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
   pinch of salt

Preheat oven to 350. Sift together flour and baking soda. Set aside.

In a large bowl: Cream together butter, brown sugar, and white sugar. Beat in instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture and a pinch of salt. Stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto non-greased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven.

Taco Pie

I just had Taco Pie for the first time a few weeks ago. My sister-in-law got the recipe from our niece, and I'm sure glad she did. So, if you're craving a good Mexican recipe, make some Taco Pie. It's great.

1 (8 oz.) package refrigerated crescent rolls
1 lb. ground beef
1 (1 oz.) package taco seasoning mix
1 (16 oz.) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 oz.) package crushed tortilla chips

1. Preheat oven - 350 degrees.

2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.

3. Brown the ground beef, add taco seasoning and stir together.

4. When dough is done, remove from oven and place meat mixture on top. Layer with sour cream, cheese, salsa (optional), and use the crushed nacho chips for the topping.

5. Return to oven and bake at 350 degrees for 10 minutes, or until cheese has melted.

Linguine And Clam Sauce

Are you a Linguine and clam sauce lover?  Well, if so, don't be fooled by the simplicity of this recipe ...it's delicious. Give it a try.

1        cup   olive oil
3        garlic cloves, chopped
2        (6 oz) cans clams (we use cans of chopped clams)
1        cup fresh parsley, chopped
12      fresh clams (optional)
          salt and pepper
1lb.    linguine (cooked)
           Romano cheese

1. In saucepan heat Olive Oil.
2. Combine garlic, parsley, and chopped clams.
3. If you use fresh clams place them on top so they open.
4. Cook over medium heat for around 30 minutes.
5. Serve over Linguine and top it off with the Romano cheese.

Congo Bars

These cookie bars are the best ever. Just remember one of my very important instructions below ...the one that I've italicized for you. Don't even TRY to mix the flour, sugar and butter with your electric mixer. No. No. No. Say adios to the electric mixer if you do.

2 1/4    cups light brown sugar
2/3        cup shortening
4           eggs
2 3/4     cups all purpose flour
1 tsp     baking powder
1 cup    broken nuts (optional)
1 1/2    cups chocolate chips   

1. Cream sugar and melted butter.
2. Add eggs, one at a time, beating well.
3. Stir flour into sugar and butter mixture, a little at a time. Note: Do not use electric mixer.
4. Add nuts and chocolate chips.
5. Bake in a greased pan for 12 to 15 minutes @ 350 degrees.
6. Sprinkle with confectioners sugar.
7. Cut into squares when cooled.

Cream Cheese Ranch Potatoes

OK, I can't help it - I'm a huge carb addict. So, when I tasted "Cream Cheese Ranch Potatoes" for the first time, I thought I died and went to heaven. This recipe makes a lot, but that's a good thing, because they make delicious leftovers. Yum. Yum.

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
2. In a large bowl beat the cream cheese and dressing mix until smooth.
3. Stir in mashed potatoes, sour cream and butter - then beat until desired consistency is reached.

Cauliflower Au Gratin

My mother used to make this all the time and it's just plain delicious. If you like cauliflower ...you'll love Cauliflower Au Gratin.

(Both recipes can easily be doubled for a larger casserole)

Medium White Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk

1 cup medium white sauce
1 cup Cheddar cheese  shredded
4 cups hot cooked cauliflower, drained
1/2 cup breadcrumbs
1 TBS butter, melted

Melt butter in saucepan over low heat. Blend in flour, salt, and a dash of pepper

Add milk, all at once. Cook quickly stirring constantly until mixture thickens and bubbles

Once the white sauce is bubbling and has thickened, remove from heat and add the shredded cheese.

When white sauce and cheese are blended, take the cheese sauce and pour it over the cauliflower and mix gently.

Place in casserole dish.

Mix 1/2 cup breadcrumbs with 1/2 stick butter and sprinkle on top of casserole.  (If you double the recipe double this topping if you want, too!

Bake @ 350 for 20 - 25 minutes