Buttermilk oven-fried chicken
1 Chicken- cut up
3 cups all-purpose flour
2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 cup buttermilk
1 teaspoon baking powder
3/4 teaspoon baking soda
1. Preheat Oven 350 degrees
2. In a baking pan, whisk together flour, garlic pepper, sugar and paprika.
3. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
4. Dip each piece of chicken into buttermilk mixture, shaking off excess.
5. Roll in flour mixture and then dip into buttermilk and flour mixture a second time.
6. Place in baking pan and drizzle with olive oil.
7. Bake about 50-55 minutes or until chicken is golden.
Mac and Cheese
1 lb elbow noodles
1 can evaporated milk
1 stick of butter
1 egg, beaten
5 cups of cheese, 1/2 sharp, 1/2 mild
2 cups regular milk
Salt and pepper to taste
Ham chunks (I buy them all ready cut, and browned them in pan with little butter)
Boil noodles till almost done in in pot, drain
Take 1/2 stick of butter and cut small pieces in bottom of crock pot.
Add noodles, the stir in evaporated milk, rest of butter, egg, milk, ham, and 4 cups of cheese.
Cook on low 4 hours, or high on 2 1/2.
One hour before time ends, add remainder cheese on top
2 lb collards, cleaned, stems removed and shredded
2 Tbsp olive oil
1 small onion, sliced
2 clove garlic, minced
3 Tbsp apple cider vingar
1 Tbsp sugar
salt to taste.
1/2 tsp red pepper flakes, optional
1 (32-oz) carton of chicken broth (if you have fresh chicken stock, use that)
1 leftover smoked ham bone, or a nice ham hock
1. If using bunches of collards, clean good, remove stems and shred. I used packaged shredded collards I found in the produce section of Walmart. Even though the packaging says the collards I purchased had been washed 3 times, I still rinsed them real good before cooking.
2. Over medium heat in a large pot saute onions and garlic in olive oil until tender. Pack greens in pot and add remaining ingredients. Occasionally turn greens as they wilt bringing wilted greens to top of pot. Once it comes to a boil, reduce heat to simmer. Simmer 45 minutes; taste test the pot liqour and add additional seasoning if desired. Continue simmering another 15 minutes.
2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13×9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Test Kitchen Tips
Add more flavor by stirring in orange zest.
Cornbread went stale? Don’t worry! You can crumble it up to use as breadcrumbs or cube it to make stuffing.
Try our other takes on cornbread.
1 slice: 259 calories, 10g fat (6g saturated fat), 68mg cholesterol, 386mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 5g protein.
2 (15 oz.) cans of yams
1 cup brown sugar
½ cup (1 stick) butter
½ tsp. vanilla extract
½ tsp. salt
Preheat oven to 400 degrees F.
Strain off yams and place then into a small baking dish
Cut up 1 stick of butter into small chunks and sprinkle them throughout the baking dish.
Sprinkle brown sugar and salt, as well as drizzle vanilla extract over the yams and butter.
Place dish in the oven and bake for about 25-30 minutes or until yams are soft.
You can double, triple, etc this recipe. Great news if you have an army to feed during the holidays!!