Tuesday, April 26, 2011
This one comes from a good ole country cook who lives in Creal Springs, a tiny town here in southern Illinois. NORMA LINDSEY shared this delicious recipe in our COAL COUNTRY COOKIN' cookbook. She is the sister-in-law of one of my cousins and is known for her good southern-style cookin.
This is a simple recipe that is finger-licken good!
Try it and add it to your "comfort foods" file.
YOU WILL NEED:
1/4 cup butter
1/3 cup flour
2 tsp. salt
2 tsp. paprika
1/4 tsp. pepper
2 1/2- 3 lb. frying chicken, cut up
1 can biscuits
2 T. milk
1/3 cup Parmesan cheese
1 tsp. garlic salt (or garlic powder if you'd rather)
Melt butter in 9x13" baking pan. Combine flour, salt, pepper and paprika in a paper or plastic bag. Shake to blend. Add meat 2-3 pieces at a time. Shake to coat. Place meat, skin side down in butter. Bake at 400 degrees for 30 minutes. Turn meat. Sprinkle with salt and bake 15 minutes more. Move meat to one end of pan. Dip biscuits one at a time in milk, then Parmesan/garlic salt mixture. Place at other end of pan. Bake 15-20 minutes longer.
Monday, April 25, 2011
As if you can't tell from the photo, this is one of the MOST DELICIOUS treats I've ever tasted! You will be SHOCKED at the taste, the texture and presentation--it truly tastes like a "from-scratch" recipe...and all it needed was a little help from a friend!
My friend Gail shared this recipe with me this past Christmas. She brought the warm pan, fresh from the oven to my home for me to serve to my family for Christmas Eve breakfast.
It was a special time for us. My middle son had just graduated from boot camp and was home on leave. And Gail herself had just learned she had breast cancer, but was still going about her business, doing what she does best...cooking up mouth-watering recipes!
We share a love of food--and feeding those we love--along with many other interests, including writing. (Gail and her husband, Michael are the publishers of GOOD LIVING IN SOUTHERN ILLINOIS and GOOD LIVING IN WEST FRANKFORT magazines and I am one of the freelance writers.)
She is now in the middle of Chemo treatments and is doing very well. She has a great prognosis and amazing strength! I'm honored to be counted among her close friends.
Okay, before I start tearing up, here's the recipe you MUST try--you can thank us later when you WOW your friends and family! (And it wouldn't hurt to say a little prayer for my friend-continued health, strength and peace is always welcomed)
This would be a perfect MOTHER'S DAY TREAT! Just print out the recipe and hand it to your kids or husband! :)
YOU WILL NEED:
1 frozen Bag of Rhodes cinnamon rolls (12)
3/4 cups nuts-broken
*take out the 2 bags of cream cheese icing that comes with rolls (to use in another recipe later)
Spray a 9x13 pan with Pam.
Melt 1 stick butter and 1 cup to 1 1/4 cup light brown sugar. Melt in saucepan until it bubbles. Then add broken nuts.
Pour over bottom of a 13x9 pan. Take slices of rolls and lay flat in pan.
Let rise (about 3 hours if frozen-till they meet together)
Bake at 350 degrees till golden on top (20-25 min.)
Run knife around sides, flip upside down.
Take a bow.
THANK YOU GAIL!
I hope everyone enjoyed their Easter celebration and I hope you were able to enjoy your family and friends as well as DELICIOUS food, as I did!
Here are links to a couple of my previous posts that are perfect for using your ham leftovers from Easter.
Both receive rave reviews from my bunch!
The first is Pasta Primavera with Smoky Ham (an old Bon Appetite recipe)Delicious and not heavy. Especially good after a heavy meal. (It is photographed above)
The next is a simple throw together, Ham/veggie Casserole.
A simple but tasty recipe to mix-up those ham leftovers.
Sunday, April 24, 2011
A delicious versatile side dish perfect for a weeknight meal, or add it to your Holiday dinner menu.
Only 4 ingredients- what could be simpler?
Another food I have a hard time eating in moderation. (So, sue me ;)
YOU WILL NEED:
1 (16 ounce) package baby carrots
1/2 cup butter
3 tablespoons honey
1/2 cup brown sugar
Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes.
This makes a lot of juice, you may want to reduce the sauce just a bit, unless you're like me and know a good sauce when you taste one and choose just to savor the flavor!