May 2020

When I first made this root beer float cake, I was so happy because it turned out great! My husband and kids loved it so much. The cake is super moist and the glaze is perfect! Normally, I doubled the glaze for a more root beery flavor which is terrific! And I think this is one of the easiest recipes for a cake that I’ve known. I made this for my son’s birthday last month. And it was a hit! I topped each slice with a scoop of vanilla ice cream. Delightful! And everyone loved it! My friends even asked me for the recipe. I’m pretty sure I’ll be making this again soon.

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (12 fluid ounce) can or bottle root beer

¼ cup of vegetable oil

3 eggs

½ cup of confectioners’ sugar

3 tablespoons of root beer

How to make Root Beer Float Cake I

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Meanwhile, grease and flour a 10-inch Bundt pan.

Step 3: Stir the cake mix, 12 ounces root beer, oil, and eggs in a medium bowl until smooth.

Step 4: Pour the batter into the greased and floured pan.

Step 5: Place inside the preheated oven and bake 35-40 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean, it’s done.

Step 6: Don’t remove the cake from the pan, let it cook first for 15 minutes, then, transfer the cake to the wire rack to cool completely.

Step 7: Use a skewer to poke holes in the cake at 2-inch intervals. And evenly pour the Root Beer Glaze over the cake. Slice and serve with a scoop of vanilla ice cream on top. Enjoy!

Step 8: How to make the Root Beer Glaze: Mix the confectioner’s sugar and 3 tablespoons of root beer in a small bowl. Whisk until smooth.

Root Beer Float Cake I

Rebecca When I first made this root beer float cake, I was so happy because it turned out great! My husband and kids loved it so much. The cake is super… Main Dish Recipes Root Beer Float Cake I European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (12 fluid ounce) can or bottle root beer
• ¼ cup of vegetable oil
• 3 eggs
• ½ cup of confectioners' sugar
• 3 tablespoons of root beer

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Meanwhile, grease and flour a 10-inch Bundt pan.

Step 3: Stir the cake mix, 12 ounces root beer, oil, and eggs in a medium bowl until smooth.

Step 4: Pour the batter into the greased and floured pan.

Step 5: Place inside the preheated oven and bake 35-40 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean, it's done.

Step 6: Don't remove the cake from the pan, let it cook first for 15 minutes, then, transfer the cake to the wire rack to cool completely.

Step 7: Use a skewer to poke holes in the cake at 2-inch intervals. And evenly pour the Root Beer Glaze over the cake. Slice and serve with a scoop of vanilla ice cream on top. Enjoy!

Step 8: How to make the Root Beer Glaze: Mix the confectioner's sugar and 3 tablespoons of root beer in a small bowl. Whisk until smooth.

If you like the convenience of bar desserts then you’re in for a treat! Our old-time favorite apple pie in slices. The same pie crust, cinnamon, and apples in one terrific bar are what we always wanted. My kids love it so much. They asked me to make extra and brought some in school and their friends went nuts! Before I know it their moms were calling me non-stop for the recipe. It’s a pretty good and easy dessert not only for pie lovers but for everybody!

Ingredients

2 ½ c. all-purpose flour

2 tbsp. white sugar

2 egg yolks

½ c. milk

½ tsp. salt

1 c. shortening

2 egg whites

9 apple – peeled, cored, and sliced

¾ c. white sugar

½ tsp. ground cinnamon

1 ½ c. confectioners’ sugar

1 pinch salt

1 tsp. vanilla extract

3 tbsp. milk

How to make Apple Pie Slices

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C. Then, grease and flour a 9 x 13-inch pan.

Step 2: Stir the flour, 2 tablespoons of sugar, and salt in a medium bowl. Mix in the shortening little by little until the mixture matches a coarse crumb. In a separate bowl, combine the egg yolks and a half cup of milk then pour it into the flour mixture.

Step 3: Roll half of the dough on a lightly floured surface. Make it the size of the prepared pan. Then, place the dough inside the pan, and lightly coat it with egg white.

Step 4: Fill the dough with sliced apples, and sprinkle with sugar and cinnamon.

Step 5: Roll out the remaining dough, then, place it on top of the apples. Lightly brush the dough with egg whites.

Step 6: Place inside the preheated oven and bake for 35-40 minutes until the crust is golden.

Step 7: Meanwhile, whisk the confectioner’s sugar, salt, vanilla, and milk until smooth. Drizzle over the apple pie. Slice into squares, serve, and enjoy!

Apple Pie Slices

Rebecca If you like the convenience of bar desserts then you’re in for a treat! Our old-time favorite apple pie in slices. The same pie crust, cinnamon, and apples in one… Main Dish Recipes Apple Pie Slices European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 ½ c. all-purpose flour
• 2 tbsp. white sugar
• 2 egg yolks
• ½ c. milk
• ½ tsp. salt
• 1 c. shortening
• 2 egg whites
• 9 apple - peeled, cored, and sliced
• ¾ c. white sugar
• ½ tsp. ground cinnamon
• 1 ½ c. confectioners' sugar
• 1 pinch salt
• 1 tsp. vanilla extract
• 3 tbsp. milk

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C. Then, grease and flour a 9 x 13-inch pan.

Step 2: Stir the flour, 2 tablespoons of sugar, and salt in a medium bowl. Mix in the shortening little by little until the mixture matches a coarse crumb. In a separate bowl, combine the egg yolks and a half cup of milk then pour it into the flour mixture.

Step 3: Roll half of the dough on a lightly floured surface. Make it the size of the prepared pan. Then, place the dough inside the pan, and lightly coat it with egg white.

Step 4: Fill the dough with sliced apples, and sprinkle with sugar and cinnamon.

Step 5: Roll out the remaining dough, then, place it on top of the apples. Lightly brush the dough with egg whites.

Step 6: Place inside the preheated oven and bake for 35-40 minutes until the crust is golden.

Step 7: Meanwhile, whisk the confectioner's sugar, salt, vanilla, and milk until smooth. Drizzle over the apple pie. Slice into squares, serve, and enjoy!

This beauty makes everything alright. It’s creamy, smooth on the inside and crispy and crunchy on the outside. Puddings are simple and have the same format; dried bread and a custard sauce made from milk, eggs, and sugar. You are welcome to twist it up by adding additional ingredients like this classic pecan pie bread pudding dessert that’s baked to perfection!

Ingredients

16 -ounce loaf of day-old French bread

2 and ½ c. milk

1 c. half & half see notes You can substitute whole milk or heavy cream

4 large eggs lightly beaten

1 c. granulated sugar

1 tbsp. vanilla

1/8 tsp. salt

1/2 c. butter softened

1 and ½ c. packed brown sugar

1 c. pecan chopped

HOW TO MAKE PECAN PIE BREAD PUDDING

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Cut the bread in cubes. Place them in a large bowl.

Step 3: Beat the eggs, milk, half-and-half, sugar, salt, and vanilla in a separate bowl. Then, pour the mixture over the cubed bread. Let it sit for 5 to 15 minutes.

Step 4: With a fork, combine the softened butter, brown sugar, and pecans in another bowl. Mix until you have a wet sand consistency.

Step 5: In a greased 8 x 8-inch pan, pour just half of the bread mixture.

Step 6: Then, top with half of the pecan mixture.

Step 7: Empty the remaining bread mixture over the top and for the last layer, pour in the remaining pecan mixture. Slightly press the mixture down the pan.

Step 8: Place the pan with a 1-inch edge on a cookie sheet.

Step 9: Place inside the preheated oven and bake for 45-55 minutes. That’s okay if the center is slightly jiggly as it will set when cool.

Step 10: Once done, remove from the oven and let it cool for 20-30 minutes before serving.

Step 11: You can make 16 equal slices because this is a thick bread pudding. Or you can make the slice larger if desired.

PECAN PIE BREAD PUDDING

Rebecca This beauty makes everything alright. It’s creamy, smooth on the inside and crispy and crunchy on the outside. Puddings are simple and have the same format; dried bread and a… Main Dish Recipes PECAN PIE BREAD PUDDING European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 -ounce loaf of day-old French bread
• 2 and ½ c. milk
• 1 c. half & half see notes You can substitute whole milk or heavy cream
• 4 large eggs lightly beaten
• 1 c. granulated sugar
• 1 tbsp. vanilla
• 1/8 tsp. salt
• 1/2 c. butter softened
• 1 and ½ c. packed brown sugar
• 1 c. pecan chopped

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Cut the bread in cubes. Place them in a large bowl.

Step 3: Beat the eggs, milk, half-and-half, sugar, salt, and vanilla in a separate bowl. Then, pour the mixture over the cubed bread. Let it sit for 5 to 15 minutes.

Step 4: With a fork, combine the softened butter, brown sugar, and pecans in another bowl. Mix until you have a wet sand consistency.

Step 5: In a greased 8 x 8-inch pan, pour just half of the bread mixture.

Step 6: Then, top with half of the pecan mixture.

Step 7: Empty the remaining bread mixture over the top and for the last layer, pour in the remaining pecan mixture. Slightly press the mixture down the pan.

Step 8: Place the pan with a 1-inch edge on a cookie sheet.

Step 9: Place inside the preheated oven and bake for 45-55 minutes. That's okay if the center is slightly jiggly as it will set when cool.

Step 10: Once done, remove from the oven and let it cool for 20-30 minutes before serving.

Step 11: You can make 16 equal slices because this is a thick bread pudding. Or you can make the slice larger if desired.

This is another wonderful Southern dessert that is full of pecan flavor, buttery and sweet. It is rich, moist, delicious, and very easy to make. A fluffy coconut butter pecan cake topped with a sweet butter pecan glaze that with no doubt put a smile on everyone’s faces.

Ingredients

For the Cake

1 box Betty Crocker butter pecan cake mix

16 oz. can Betty Crocker Coconut Pecan Frosting

4 large eggs

3/4 c. canola or coconut oil

1 c. half-and-half for increased flavor instead of water

1/2 c. chopped pecans

For the Butter Pecan Glaze

14 oz. can sweeten condensed milk

3 tablespoon butter

1/2 c. chopped pecans

How to make Southern Pecan Praline Sheet Cake

To make the Cake

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: Spray a 9 x 13-inch baking dish with a cooking spray.

Step 3: Combine the cake mix, pecan frosting, eggs, canola or coconut oil, and half-and-half in a mixing bowl. Mix until incorporated.

Step 4: Then, mix in the chopped pecans.

Step 5: Empty the batter into the greased baking dish.

Step 6: Place inside the preheated oven and bake for about 40 to 50 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean the cake is done.

To make the Butter Pecan Glaze

Step 7: Melt the butter in a small saucepan over medium heat.

Step 8: Pour in the condensed milk and stir.

Step 9: Heat the butter and milk thoroughly, then add in the chopped pecans.

Step 10: Stir to combine the chopped pecans. remove from heat.

Step 11: Pour the glaze over the cake or spoon over individual slices. Serve and enjoy!

Note: The baking time varies depending on the pan that you use; 30-40 minutes for a 9 x 13-inch pan while 50 minutes for a bundt pan. Also, the coconut pecan frosting is part of the batter, it is not an icing nor include in the sauce.

Southern Pecan Praline Sheet Cake, Mouthwatering Coconut Butter Pecan Flavor!

Rebecca This is another wonderful Southern dessert that is full of pecan flavor, buttery and sweet. It is rich, moist, delicious, and very easy to make. A fluffy coconut butter pecan… Main Dish Recipes Southern Pecan Praline Sheet Cake, Mouthwatering Coconut Butter Pecan Flavor! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

• For the Cake
• 1 box Betty Crocker butter pecan cake mix
• 16 oz. can Betty Crocker Coconut Pecan Frosting
• 4 large eggs
• 3/4 c. canola or coconut oil
• 1 c. half-and-half for increased flavor instead of water
• 1/2 c. chopped pecans
• For the Butter Pecan Glaze
• 14 oz. can sweeten condensed milk
• 3 tablespoon butter
• 1/2 c. chopped pecans

Instructions

To make the Cake

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: Spray a 9 x 13-inch baking dish with a cooking spray.

Step 3: Combine the cake mix, pecan frosting, eggs, canola or coconut oil, and half-and-half in a mixing bowl. Mix until incorporated.

Step 4: Then, mix in the chopped pecans.

Step 5: Empty the batter into the greased baking dish.

Step 6: Place inside the preheated oven and bake for about 40 to 50 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean the cake is done.

To make the Butter Pecan Glaze

Step 7: Melt the butter in a small saucepan over medium heat.

Step 8: Pour in the condensed milk and stir.

Step 9: Heat the butter and milk thoroughly, then add in the chopped pecans.

Step 10: Stir to combine the chopped pecans. remove from heat.

Step 11: Pour the glaze over the cake or spoon over individual slices. Serve and enjoy!

Note: The baking time varies depending on the pan that you use; 30-40 minutes for a 9 x 13-inch pan while 50 minutes for a bundt pan. Also, the coconut pecan frosting is part of the batter, it is not an icing nor include in the sauce.

As a mom, I always make sure to cook for my family. Even if I’m busy working, I see to it that I prepare healthy meals for them. And this recipe hits the top 10 spots. It’s a quick and easy meal to prepare. And the ingredients are very basic, you might even have them already; fresh beans, ham, and potatoes. Put them all into a crockpot, leave it for 6 hours, and before you know it dinner is ready. And if you are a busy mom like me, that 6 hours of waiting for the ham, green beans, and potatoes to cook, is all you need to work on some chores inside the house, and to relax, or work on projects or task if you are working from home. I love this recipe because it’s a complete meal by itself. My family enjoys this a lot, especially my kids. The ham gives flavor to the beans and potatoes which is super yum! This is a family-friendly meal that’s nutritious, filling, and delicious. You can, by the way, use some leftover ham too if any. And did I mention that this recipe is great for post-holiday to enjoy leftover ham with a hearty twist?

INGREDIENTS

2 pounds fresh green beans

2 pounds ham

4 baking potatoes

1 large onion, optional

3 cups of water

Salt & pepper, to taste

How to make Crockpot Ham, Green Beans & Potatoes

Step 1: Dice the green beans, potatoes, and ham.

Step 2: Place them into the crockpot and add 3 cups of water. Season with salt and pepper to taste. It is optional but you can use Steak Spice.

Step 3: Cook on low for 6 hours. Serve and enjoy!

Tip: I would suggest sauteing the ingredients in a saute pan once done cooking in the crockpot for 6 hours. In that way, you will get a crispier dish.

Crockpot Ham, Green Beans & Potatoes

Rebecca As a mom, I always make sure to cook for my family. Even if I’m busy working, I see to it that I prepare healthy meals for them. And this… Main Dish Recipes Crockpot Ham, Green Beans & Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds fresh green beans
• 2 pounds ham
• 4 baking potatoes
• 1 large onion, optional
• 3 cups of water
• Salt & pepper, to taste

Instructions

Step 1: Dice the green beans, potatoes, and ham.

Step 2: Place them into the crockpot and add 3 cups of water. Season with salt and pepper to taste. It is optional but you can use Steak Spice.

Step 3: Cook on low for 6 hours. Serve and enjoy!

Tip: I would suggest sauteing the ingredients in a saute pan once done cooking in the crockpot for 6 hours. In that way, you will get a crispier dish.

This is a simple old school chocolate cake that’s been around for ages. It’s moist and very chocolatey! It is easy to make and everyone’s crazy about it! You are welcome to put pecans and walnuts in the homemade chocolate frosting, it’s delicious! I will be making this again soon and I will try to put some chocolate chips in it and a scoop of vanilla ice cream on top. Scrumptious!

Ingredients

2 c. all-purpose flour

2 c. white sugar

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

½ c. margarine

½ c. shortening

¼ c. unsweetened cocoa powder

1 c. water

2 eggs, beaten

½ c. buttermilk

½ c. margarine

6 tbsp. milk

¼ c. unsweetened cocoa powder

1 tsp. vanilla extract

4 c. sifted confectioners’ sugar

How to make Chocolate Sheet Cake I

Step 1: Prepare the oven by preheating it to 350 degrees or 175 degrees C.

Step 2: Meanwhile, grease and flour a 10 x 15-inch jellyroll pan.

Step 3: Sift the flour, sugar, baking soda, cinnamon, and salt in a large bowl and set aside.

Step 4: Combine a half cup of margarine, shortening, 1/4 cup of cocoa, and water in a saucepan. Then, bring the mixture to a boil and cook for a minute.

Step 5: Carefully pour the liquid mixture over the flour and sugar mixture. Mix well until incorporated. Blend in the eggs and buttermilk.

Step 6: Empty the batter into the greased and floured pan. Place inside the preheated oven and bake for 30 minutes. Insert a toothpick in the middle of the cake, when it comes out clean the cake is done.

Step 7: Let the cake cook for 10 minutes. Frost the cake while still warm.

Step 8: For the frosting, combine half a cup of margarine, milk, and 1/4 cup of cocoa in a saucepan. Cook for a minute, once boiling remove from the heat and stir in the vanilla. Whisk in the confectioner’s sugar. Finally, pour the frosting over the warm cake.

Chocolate Sheet Cake I

Rebecca This is a simple old school chocolate cake that’s been around for ages. It’s moist and very chocolatey! It is easy to make and everyone’s crazy about it! You are… Main Dish Recipes Chocolate Sheet Cake I European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c. all-purpose flour
• 2 c. white sugar
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. salt
• ½ c. margarine
• ½ c. shortening
• ¼ c. unsweetened cocoa powder
• 1 c. water
• 2 eggs, beaten
• ½ c. buttermilk
• ½ c. margarine
• 6 tbsp. milk
• ¼ c. unsweetened cocoa powder
• 1 tsp. vanilla extract
• 4 c. sifted confectioners' sugar

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees or 175 degrees C.

Step 2: Meanwhile, grease and flour a 10 x 15-inch jellyroll pan.

Step 3: Sift the flour, sugar, baking soda, cinnamon, and salt in a large bowl and set aside.

Step 4: Combine a half cup of margarine, shortening, 1/4 cup of cocoa, and water in a saucepan. Then, bring the mixture to a boil and cook for a minute.

Step 5: Carefully pour the liquid mixture over the flour and sugar mixture. Mix well until incorporated. Blend in the eggs and buttermilk.

Step 6: Empty the batter into the greased and floured pan. Place inside the preheated oven and bake for 30 minutes. Insert a toothpick in the middle of the cake, when it comes out clean the cake is done.

Step 7: Let the cake cook for 10 minutes. Frost the cake while still warm.

Step 8: For the frosting, combine half a cup of margarine, milk, and 1/4 cup of cocoa in a saucepan. Cook for a minute, once boiling remove from the heat and stir in the vanilla. Whisk in the confectioner's sugar. Finally, pour the frosting over the warm cake.

This is my favorite Balsamic Chicken Marinade, made with the highest taste of olive oil, garlic, Italian seasoning, and balsamic vinegar, of course. Not only for summer, it is an important recipe, but it’s a whole year long! Whenever I buy chicken breast in bulk, I freeze it for a quick dinner right in the Marinade. In a freezer-friendly bag or container, simply place the chicken in the marinade to ensure that the chicken is covered evenly.  Lay the name and date of use of your container (freeze for up to three months) and place it in the freezer.  Place on a soup plate to defrost and thaw overnight in the fridge.

Ingredients:

1/2 cup balsamic vinegar

2 tablespoons olive oil

1-2 tbsp of brown sugar (optional to offset the acidity from the vinegar)

1 teaspoon Dijon mustard

1 (or more to taste) clove garlic, minced

2 teaspoons Italian seasoning

Salt + pepper (to taste)

2 pounds boneless, skinless chicken breast

Directions:

For Making the Marinade:

In a bowl and whisk, place all marinade ingredients very well.

For Marinating the Chicken:

In a ziplock bag, place the chicken or a small glass platter. Pour marinade on top, make sure every piece of chicken is covered everywhere. Close the ziplock well and cool until overnight for 15 minutes.

For Cooking the Chicken:

Remove the marinade from the chicken, remove the excess. Cook your favorite chicken.

When you used Grill:

Put the chicken on a hot grill and grill on either side for 6-8 minutes, or until the chicken is finished.

When you used Skillet:

In a pot, heat oil. Add chicken and cook on either side for approximately minutes or until chicken is cooked.

When you used Oven:

In a baking dish put the chicken and bake for 20-30 minutes at 410 ° F or until the chicken is cooked.

Tip:

To get the best flavor, I suggest marinating for at least 30 minutes. The more chicken you leave it the more pronounced the flavor it will be, but you don’t marinate it overnight.

Use any chicken cut – especially great here are the boneless thighs or wings

Before marinating, you can cut the chicken into strips, into pieces or pound it

Leftover chicken is kept in a 3-day fridge airtight container and is added to easy lunches salads!

For the best texture and flavor use about 2 pounds of chicken with the marinade.

If you want to avoid the plastic in a single application, you can marinate a chicken in a glass or a lid in stainless steel containers. Ensure the chicken is marinated! You can have to double the marinade depending on the size of your container.

For reasons of food safety, you should always discard and not reuse used marinade.

It is recommended that you do not re-freeze it when you are using defrosted chicken.

Balsamic Chicken Marinade

Rebecca This is my favorite Balsamic Chicken Marinade, made with the highest taste of olive oil, garlic, Italian seasoning, and balsamic vinegar, of course. Not only for summer, it is an… Main Dish Recipes Balsamic Chicken Marinade European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1/2 cup balsamic vinegar
• 2 tablespoons olive oil
• 1-2 tbsp of brown sugar (optional to offset the acidity from the vinegar)
• 1 teaspoon Dijon mustard
• 1 (or more to taste) clove garlic, minced
• 2 teaspoons Italian seasoning
• Salt + pepper (to taste)
• 2 pounds boneless, skinless chicken breast

Instructions

For Making the Marinade:

In a bowl and whisk, place all marinade ingredients very well.

For Marinating the Chicken:

In a ziplock bag, place the chicken or a small glass platter. Pour marinade on top, make sure every piece of chicken is covered everywhere. Close the ziplock well and cool until overnight for 15 minutes.

For Cooking the Chicken:

Remove the marinade from the chicken, remove the excess. Cook your favorite chicken.

When you used Grill:

Put the chicken on a hot grill and grill on either side for 6-8 minutes, or until the chicken is finished.

When you used Skillet:

In a pot, heat oil. Add chicken and cook on either side for approximately minutes or until chicken is cooked.

When you used Oven:

In a baking dish put the chicken and bake for 20-30 minutes at 410 ° F or until the chicken is cooked.

Tip:

To get the best flavor, I suggest marinating for at least 30 minutes. The more chicken you leave it the more pronounced the flavor it will be, but you don't marinate it overnight.

Use any chicken cut – especially great here are the boneless thighs or wings

Before marinating, you can cut the chicken into strips, into pieces or pound it

Leftover chicken is kept in a 3-day fridge airtight container and is added to easy lunches salads!

For the best texture and flavor use about 2 pounds of chicken with the marinade.

If you want to avoid the plastic in a single application, you can marinate a chicken in a glass or a lid in stainless steel containers. Ensure the chicken is marinated! You can have to double the marinade depending on the size of your container.

For reasons of food safety, you should always discard and not reuse used marinade.

It is recommended that you do not re-freeze it when you are using defrosted chicken.

Southern Fried Chicken – a typical, crunchy and crusty southern chicken, juicy, and savory on the outside and inside. Infused with spices and savors, and soaked in buttermilk for flavor. Excellent addition to your collection of chicken recipes. When you think of food from the south, corn, gumbo, grain, and, of course, the King of all Kings — fried chicken — is a recipe you always have in mind. Well, though half of my mind says serve some vegetables in the table, I can’t seem to get away with it easily especially when we’re talking of chicken. Since then, it has been in the family ‘s diet. And as I get older, I am looking forward to gathering different chicken fried or cooked recipes.

Ingredients:

3 pounds chicken, cut into pieces

2 eggs

1 cup milk

salt and pepper, to taste

1 tsp garlic powder

1 tsp seasoned salt (optional)

1 cup all-purpose flour

2 cups canola or peanut oil

1/2 cup crispy bacon bits (optional)

Directions:

In cold water, rinse the pieces of chicken and dab the chicken with a paper towel to dry.

Beat the eggs into a shallow bowl and add salt, pepper, and garlic powder. Stir in the milk. In the milk mixture, soak the chicken for 5 to 10 minutes.

In the large zip-top plastic bag, combine the flour with the seasoned salt. Add some of the chicken pieces to the flour, shake them to cover completely. Shake the excess and reserve the chicken on a rack to dry.

In the deep saucepan or deep fryer pour the oil and heat until 350 ° F. Add the thighs and legs of the chicken and cook for a few minutes.

Add the other pieces of chicken carefully, make sure that the skillet does not overflow. Continue cooking, invert once, until golden brown and cooked pieces of the chicken. Serve warm or at room temperature on paper towels.

Extra Crispy Southern Fried Chicken

Rebecca Southern Fried Chicken – a typical, crunchy and crusty southern chicken, juicy, and savory on the outside and inside. Infused with spices and savors, and soaked in buttermilk for flavor.… Main Dish Recipes Extra Crispy Southern Fried Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 pounds chicken, cut into pieces
• 2 eggs
• 1 cup milk
• salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp seasoned salt (optional)
• 1 cup all-purpose flour
• 2 cups canola or peanut oil
• 1/2 cup crispy bacon bits (optional)

Instructions

In cold water, rinse the pieces of chicken and dab the chicken with a paper towel to dry.

Beat the eggs into a shallow bowl and add salt, pepper, and garlic powder. Stir in the milk. In the milk mixture, soak the chicken for 5 to 10 minutes.

In the large zip-top plastic bag, combine the flour with the seasoned salt. Add some of the chicken pieces to the flour, shake them to cover completely. Shake the excess and reserve the chicken on a rack to dry.

In the deep saucepan or deep fryer pour the oil and heat until 350 ° F. Add the thighs and legs of the chicken and cook for a few minutes.

Add the other pieces of chicken carefully, make sure that the skillet does not overflow. Continue cooking, invert once, until golden brown and cooked pieces of the chicken. Serve warm or at room temperature on paper towels.

It tastes like everybody’s favorite Mexican rice restaurant dish. Except in 30 minutes or less, it is transformed into a full, hearty meal. This rice pot was always a staple in my house because this is one of the things we can all agree about. I used to put it together and baked it in the oven. I could only turn that into a pottery dish until I realized that I can make this using the stove. We enjoy this also with an additional salsa side and a dollop of sour cream.

Ingredients:

1 lb lean ground beef

1 cup yellow onion, diced

10.5 oz condensed chicken broth

2 cups of water

2 cups instant rice

1 cup medium salsa

1/2 cup Heinz chili sauce

8.75 oz canned corn, not drained

4 oz canned of chopped green chilies, not drained

1 oz taco seasoning

3 cups shredded mozzarella

Directions:

On medium to high heat, place a large saute bowl on the stove and add a dab of butter and or margarine to the pan.

In the saute pan, cook the ground beef.

Add diced onions to the pan while cooking the ground beef.

Keep cooking ground beef and onions, and ensure that the beef cooks well.

Drain the grease from the pan when the ground beef is fully boiled.

Add condensed chicken broth and water to the pan in medium-high heat still.

In the pan, add instant rice.

Stir until all the rice is covered in the liquid. Stir gently.

Let the dish simmer until the rice absorbs all the liquid, stirring occasionally.

Add to the bread the salsa, chili sauce, canned corn, green chilies, and taco seasoning.

Make sure you did not drain the canned corn and canned green chilies before you add it to the pan, Stir it well

Just allow the dish to cook for a few minutes and remove the pan from the heat

In the pan, add 2 cups of grated cheese.

Stir the beef and rice mixture so that the cheese is fully complemented.

Top with the rest of the cup of shredded cheese, but don’t stir in this time.

Top the cheese with the dried chives.

Let the dish rest to allow the cheese to melt on top for a few minutes, then serve.

One Pot Mexican Ground Beef and Rice

Rebecca It tastes like everybody’s favorite Mexican rice restaurant dish. Except in 30 minutes or less, it is transformed into a full, hearty meal. This rice pot was always a staple… Main Dish Recipes One Pot Mexican Ground Beef and Rice European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 8 voted )

Ingredients

• 1 lb lean ground beef
• 1 cup yellow onion, diced
• 10.5 oz condensed chicken broth
• 2 cups of water
• 2 cups instant rice
• 1 cup medium salsa
• 1/2 cup Heinz chili sauce
• 8.75 oz canned corn, not drained
• 4 oz canned of chopped green chilies, not drained
• 1 oz taco seasoning
• 3 cups shredded mozzarella

Instructions

On medium to high heat, place a large saute bowl on the stove and add a dab of butter and or margarine to the pan.

In the saute pan, cook the ground beef.

Add diced onions to the pan while cooking the ground beef.

Keep cooking ground beef and onions, and ensure that the beef cooks well.

Drain the grease from the pan when the ground beef is fully boiled.

Add condensed chicken broth and water to the pan in medium-high heat still.

In the pan, add instant rice.

Stir until all the rice is covered in the liquid. Stir gently.

Let the dish simmer until the rice absorbs all the liquid, stirring occasionally.

Add to the bread the salsa, chili sauce, canned corn, green chilies, and taco seasoning.

Make sure you did not drain the canned corn and canned green chilies before you add it to the pan, Stir it well

Just allow the dish to cook for a few minutes and remove the pan from the heat

In the pan, add 2 cups of grated cheese.

Stir the beef and rice mixture so that the cheese is fully complemented.

Top with the rest of the cup of shredded cheese, but don't stir in this time.

Top the cheese with the dried chives.

Let the dish rest to allow the cheese to melt on top for a few minutes, then serve.