Fried Chicken

How I have I not posted here!  I seriously completely forgot about this little guy!  I am super excited to try these recipes!  YEAH!

Here is my fried chicken recipe (VERY untechnical!) 

(By the way, if you didn't get one, they have great, self-contained “fry daddy’s” now that are great.)  I always put mine out on the back porch so it doesn’t smell up my house.  I get a zip-lock bag and put 2 cups of flour in it.  Then season it with lots of salt, pepper, garlic salt and cavendars greek seasoning.  I use frozen, boneless, skinless chicken breasts and dethaw them in hot water.  You can then just plop them in the bag and the flour and seasonings will stick with no egg.  I also season my chicken with the same seasonings before dropping it into the bag.  Just shake the bag until all the chicken is coated.  Then drop them into the fry daddy (wait about 10 minutes) and take them out when the batter looks brown.  It is yummy!  

Best Cheesecake Ever!

I have not made this for you all, but it's the best cheesecake I have ever made. Actually, I don't love cheesecake, but this one I can't turn down! Every time I make it, people ask me for the recipe, so I thought I would share it!

Ingredients:
1 1/2 cups Graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
4 packages Philadelphia cream cheese, softened
1 1/4 cups sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
2 cups strawberries, sliced (or any other topping)

Preheat oven to 325 degrees. Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp of the sugar; press firmly onto bottom of prepared pan.

Beat cream cheese, 1 cup sugar, and 1 tsp of vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 40 minutes or until center is almost set.

Cool, cover and refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut to serve and top with strawberries, just before serving. Store leftovers in refrigerator.

Southwest Stuffed Burgers

Ingredients:
1 1/2 lb ground beef
1/4 cup light mayonnaise (I did not put in)
1 package taco seasoning mix
1/2 cup Colby & Monterey Jack crumbled cheese
Salsa
Hamburger Buns
Garnish: tomato, lettuce, onions, cheese, etc

Mix meat, mayo and seasoning mix. Shape into 12 thin patties. Put cheese crumbles over 6 patties, then cover each with remaining patties, pinch edges together to seal.

Grill 7 minutes on each side, or until thoroughly cooked.

YUMMY!

Smothered Enchiladas

Ingredients:
2 pounds ground beef
1 (1 1/4 ounce) package mild taco seasoning mix
1 (4.5 ounce) can chopped green chiles, divided
2 (1o 3/4 ounce) can cream of chicken
1 (16 ounce) container sour cream
8 (8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13 by 9 inch baking dish.

Spoon beef mixture evenly down centers of tortillas, fold in corners and roll up. Place seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated. Add garnish, if desired.

From: Southern Living

Chicken Tetrazzini

Ingredients:
3 cups chopped chicken
1 cup shredded Parmesan cheese
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) container Alfredo sauce
1 can sliced mushrooms (I did not add, I don't like mushrooms)
1/2 cup slivered almonds
1/2 cup chicken broth
1/4 cup dry sherry (this is a liquor...I didn't know that. The website recommends that you don't cut it out because it really changes the flavor)
1/4 teaspoon ground pepper
7 ounces vermicelli, cooked

Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased pan. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated.

From: Southern Living

Quiche Lorraine

Ingredients:
1/2 (15 ounce) package refrigerated piecrusts
8 bacon slices, cut into small pieces
4 green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground red pepper (also called cayenne)
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Fit piecrust into a 9 inch pieplate according to package directions, fold edges under, and crimp.

Bake at 400 degrees for 7 minutes, remove from oven.

Cook bacon (I used already cooked and just re-heated it!) Crumble bacon and sprinke bacon, green onions, and 1 cup cheese into prepared crust.

Whisk together eggs and next 4 ingredients, pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

Bake at 350 degrees for 35 to 40 minutes or until set. Let stand 10 minutes

Three Cheese Baked Pasta

1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups tomato pasta sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.

Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.

Bake in preheated oven for 30 minutes, or until bubbly.