Bert's Fried Chicken

Very tasty fried chicken hubby loves it a few changes for next time is when I season the chicken I will use some garlic powder along with the salt and pepper, Also I will add a few dashes of tobasco to my egg/milk mixture. I did add paprika to my flour too, Good Stuff Maynard!



Bert's Southern Fried Chicken

Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
3 hr 0 min
Cook Time:
30 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients
1 (3-pound) chicken, washed and cut into 8 serving pieces
Salt and pepper
2 cups all-purpose or self-rising flour
3 eggs
1/3 cup milk
Peanut oil, for frying
Directions
Liberally sprinkle each piece of chicken with salt and
pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.

Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the
chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the
floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about
halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side
about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs
and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and
drain well on brown paper bags. Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of
chicken.

Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns
or cause a grease fire if the grease lands on a gas flame or electric cooktop.

RIP Sourdough Starter

I am so used to doing the amish friendship starter and stirring it every day instead of feeding it every day, I totally forgot to feed my poor starter, so he is history :( pathetic aint I, maybe Ill try it again later

Yayy I cut up my own chickens

We bought 2 chickens quite a while ago, they have been in the freezer. I bought them so I could learn to cut them up myself and make fried chicken , well I put it off forever and decided that I will just DO IT hehe, I did it, It was easy til I got to the backbone I just couldnt figure out exactly where to cut so I ended up with boneless chicken breasts which I guess is ok, I got quite a bit of chicken out of it, the chickens were cheap to begin with and so I saved some money doing it myself :D Both chickens together were 4.88 and I got 4 wings, 4 drumsticks, 4 thighs, and the breasts which I cut in half to make 8 AWESOME!

Sourdough Starter

So I started a sourdough starter today, I asked hubby if he liked sourdough bread and he said I LOVE sourdough bread so Ok.. I started it, I didnt have bread flour so Im hoping regular flour will work, I found these fab videos of how to do it on youtube check em out

http://www.youtube.com/watch?v=JpeijFtGO1I

Baking Lessons

Hey.. I think Ill give these a try, Ive wanted to learn to bake both :D
http://www.safyeast.com/baking/lessons.html

Scalloped Potatoes with Thyme and Bay

Ohhh lordy I just made another batch of these nummy scalloped potatoes, couldnt help myself lol, I LOVE them..sooo good. I am a potato and cheese freak lol, they are already half gone and I doubled the recipe again ROTFL hubby has lunch for tomorrow



Peek at the blog where I got this recipe, also a photo alot better than mine lol
Cook's Illustrated Scalloped Potatoes with Thyme and Bay

2 Tbsp butter

1 medium onion, minced

2 medium garlic cloves, minced or pressed

1 Tbsp fresh thyme leaves, minced

1 1/4 tsp salt

1/2 tsp ground black pepper

1 1/2 lbs (about 5 med) russet potatoes, peeled and sliced 1/8" thick

1 cup low sodium chicken broth

1 cup heavy cream

2 bay leaves

4 oz cheddar cheese, shredded

A couple of cook's notes:I doubled this recipe and baked it in a 13x9 inch pan and also had to use milk because I didnt have the heavy cream. I ended up adding some cornstarch in to thicken the sauce a little before I put it in the oven but OHHH its good. I also added some paprika sprinkles on top to try to make it prettier but it didnt lolol.. Hubby went crazy over these VERY man pleasin

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Dscard the bay leaves.

3. Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Ooey Gooey Caramel Corn

Ooey Gooey Caramel Corn

3/4-1C popped popcorn

2 sticks butter
2 C sugar
1 T molasses
1/2 C corn syrup
1 teaspoon baking soda


Bring butter, sugar, molasses and corn syrup to a boil and boil gently for 3 minutes. Take off the heat and add in your baking soda. This will foam up so make sure you pan is large enough. Pour over popcorn and stir to mix till all popcorn is coated. This isnt a hard popcorn recipe, its stays nice and gooey I added in some food coloring to the mixture right before it boiled to make it pretty and orange for halloween. I also didnt have any molasses so I didnt use any, still really nummy.

Jello Popcorn Balls

My daughter and I made these last night. VERY messy lol, sticky and ooey gooey but fun.

Jello Popcorn Balls

1 C sugar
1 C corn syrup
1 package jello any flavor
2/3 C popcorn popped

cook first 3 ingredients in a saucepan until boiling and sugar is dissolved, pour over popcorn and mix in well while still warm, them with wet your hands with a little water and shape into balls, wetting your hands in between balls, it will help it not stick to your hands. Let cool. We used Cherry and ours made about 13 balls

Easy Cinnamon Rolls

These are easy to make if your in a hurry but I prefer the real thing, they are pretty tasty though :D



INGREDIENTS

* 5 cups all-purpose flour
* 1 (18.25 ounce) package yellow cake mix
* 2 (.25 ounce) packages quick-rise yeast
* 2 1/2 cups warm water (120 to 130 degrees F/50 degrees C)
* 1/4 cup butter, melted
* 1/2 cup sugar
* 1 teaspoon ground cinnamon

* FROSTING:
3 oz cream cheese
1/4 butter, softened
1 1/2 C powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

DIRECTIONS

1. In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
3. Bake at 400 degrees F for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Recipe from http://annieseats.wordpress.com/2008/09/30/spicy-shredded-pork/ who got it from the pioneer woman cooks blog listed in my favs
Spicy Shredded Pork

Ingredients:

4-7 lb. pork shoulder

1 onion, quartered

1 tsp. chili powder

1 tsp. dried oregano

1 tsp. ground cumin

¼ cup brown sugar

3-4 garlic cloves

1-2 tbsp. salt

pepper

1-2 tbsp. olive oil

2-3 tbsp. white wine vinegar

2 cups water



Directions:

Rinse and pat dry the pork shoulder.



Combine the onion, spices, brown sugar, garlic, salt and pepper to taste in the bowl of a food processor. Add the olive oil and white wine vinegar. Blend mixture until totally combined. Pour over the pork shoulder. Rub over the whole surface of the pork, being sure to cover any folds or crevices.



Place the pork in a Dutch oven or roasting pan and add water to the pan. Cover tightly and roast at 300° for several hours, turning once every hour. When it is fork tender turn the heat up to 425°, remove the lid, and roast skin-side up for 15-20 more minutes until crispy. Let rest 15 minutes.

Shred the pork shoulder using two forks. Pour some of the juice from cooking over the shredded meat to keep it moist.

Chicken Crescents

Crescent Chicken Pyramids

3 oz cream cheese softened
3 Tablespoons margarine melted
2 C cooked cubed chicken
1 1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons milk
1 Tablespoon chives or onions chopped
1 8oz can crescent rolls
3 1/4 crushed seasoned croutons

Heat oven to 350 degrees
in a medium bowl blend cream cheese and 2 T margarine, blend til smooth.

Add next 5 ingredients and mix well.
Separate crescent rolls into 4 squares press them together to make them stick together. add blobs of chicken mixture in centers and pull up 4 corners to make a pyramid (I didnt make mine pyramids but I should have). Place on ungreased cookie sheet and sprinkle with crushed croutons. bake 20-25 minutes or until brown, serve

Zucchini Bread

Zucchini Bread

1. Combine and beat together

3, eggs
2 C sugar
1 C oil
2 C zucchini, grated
1 teaspoon vanilla

2. Sift together

3 C sifted flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder

3. Add dry ingredients to egg mixture and stir well.
4. Add if desired 1/2 C chopped nuts

5. Pour into 2 well greased loaf pans and bake 1 hour at 325 degrees.

makes 2 loaves

Out of this world rolls revisited

Out of this world rolls

2 pkg (2 Tablespoons) active dry yeast
1/4 C warm water

1 stick (1/2 Cup) Margarine
1/2 C sugar
3 eggs,beaten
1 C warm water
2 teaspoons salt
4 1/2 C flour

Soften yeast in 1/4 C warm water. In large bowl, combine margarine, sugar, beaten eggs, 1 C warm water and salt. Stir in softened yeast and 2 1/2 C flour. Beat with hand mixer until smooth and well blended. Add remaining flour, mixing with hands, to make soft dough; mix thoroughly. Cover and allow to rise in warm place until doubled in bulk, about 1 hour. Punch dough down;place in refrigerator overnight.

Three hours before baking, roll out by dividing dough in 2 portions. Roll each portion on lightly floured surface to rectangle 1/2 inch thick. Spread with softened butter (I melt mine) or margarine. Roll jelly roll style and cut in 1 inch slices. Place slices cut side down in greased muffin cups and on cookie sheets. Cover and allow to rise 3 hours. bake in 400 degree oven for 12-15 minutes, until lightly browned. Makes 1 dozen large dinner rolls.

Caramel Corn

Best Seller Caramel Corn

1 C packed brown sugar
1/2 C unsalted butter
1/4 C corn syrup
1/2 teaspoon baking soda
1 Tablespoon vanilla
8 C popped popcorn (1/3 C unpopped)

Preheat oven to 275 degrees
Place popcorn in a very large bowl.
In a large , heavy saucepan over high heat, combine the sugar, butter and corn syrup. Bring to a boil and let boil for 2 minutes stirring constantly.

Remove from heat and add and add baking soda and vanilla. The baking soda will cause the caramel to bubble up a little so make sure you use a large enough saucepan, combine well and pour over popped corn. Combine it all well adn spread mixture out on cookie sheet or jelly roll pan.
Bake in preheated oven for 40minutes stirring every 10 minutes.
Let cool before eating

To Try

OHhhh Ohhh found another to try.. it will go good with my pork when I make it YUMMO

http://mywoodenspoon.com/2008/01/15/flour-tortillas/

Ohhh lordy another I must try :D

Sorry!

Hello there this is Marissa, Carms Daughter. My Moms computer is down and getting repaired so she won't be available for about 5-9 days. If there are any questions you can e-mail me at marissa_bernard89@yahoo.com!! Thanks!!

Zucchini Muffins

just whipped up a batch of these and BOY are they delicious, nice and moist inside. I didnt have any raisins or I would have added some. I think hubby stole them and ate them lol

Zucchini Muffins Recipe

Recipe is here

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.
Ingredients

* 3 cups grated fresh zucchini
* 2/3 cup melted unsalted butter
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional)
* 1 cup raisins or dried cranberries (optional)

Method

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Zucchini Recipes PLEASE!

Look what my mom just brought over omgosh I know I have to make some zucchini bread of course but what other things can I use it for?? Anyone? Recipes? I think I need to go on a search for some. Also can I cube it up and freeze it?

Fresh Peach Pie

I needed more peaches than I had but it turned out really yummy NUM NUM perfect treat for fall I just wish it would have browned better on the top
Recipe is here


Fresh Peach Pie

* 3/4 cup white sugar
* 1/4 cup light brown sugar
* 1/4 cup all-purpose flour
* 4 ripe fresh peaches, peeled and sliced (about 5 cups)
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg (or ground mace, for an old-fashioned flavor)


* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 2/3 cup Crisco or other good shortening
* 1/2 cup cold water
* 2 tablespoons butter, cut into small pieces

Preheat oven to 425°F.

To prepare filling, mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add peaches, lemon juice, cinnamon and nutmeg or mace and toss well. Set aside.

To prepare the dough, mix 2 cups flour and salt in large mixing bowl. Measure shortening and drop on top of flour mixture. Cut flour into shortening with fork or pastry blender until mixture becomes small bits of shortening coated with flour. Size will not be uniform. Add water all at once by sprinkling on top of mixture. Stir with fork to incorporate water into mixture.

Generously flour work surface and hands. Scoop dough out of bowl, plop it onto work surface and pat into a rough ball. Divide into 2 equal portions. Roll out 1 portion into circle about 12 inches in diameter, lifting dough and sprinkling additional flour onto work surface as needed so that dough doesn't stick.

To transfer to 9- or 10-inch pie pan, roll dough loosely around rolling pin and unroll, starting at far side of pie pan, so that dough drops into pan. Avoid stretching dough. Let about 1-1/2 inches of dough hang over outer edge of pan. Pile fruit onto dough. Scatter bits of butter over fruit.

Roll out remaining half of dough for top crust and drape over pie. Trim away excess dough around edges, but leave enough to tuck under top of pie pan edge. Crimp edges and cut several vents in top.

Bake at 425°F for 10 minutes, then reduce heat to 350°F, and bake until juices bubble around edges on top of pie and crust is lightly browned, about 40 minutes more.

Feel free to snag these and use them, no link back required