Classic Roasted Whole Chicken Video

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lemon butter sauce

Ingredients
2 tablespoons butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce (to taste)
pepper
parsley, chopped

Directions
Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste.
Spoon sauce over trout or other fish, sprinkle with parsley and serve

Blue Ribbon Corny Dogs

I love corn dogs /I remember when I was a child eating corn dogs at the State...

Ingredients

(4 cups) oil for frying

2 whole eggs

1 cup milk

1 cup Bisquick™ mix

1 cup cornmeal

8 Beef hot dogs, cut in half

16 wooden skewers

Steps

Pour oil into a small pot and heat to medium high.
While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal. Mix well and set aside.

Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.

Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.

Remove from the oil and drain the corn dogs on paper towels.

video

Mississippi mud pie

When I found A Recipe You Know I will Share...Recipe courtesy of Paula Deen

Ingredients

2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil

1/2 cup cocoa

1/4 cup water

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

Icing:
1 stick unsalted butter, softened

3 tablespoons cocoa

6 tablespoons milk

1 (1-pound) box confectioners' sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Recipe courtesy of Paula Deen
Read more
http://www.foodnetwork.com/recipes/paula-deen/mississippi-mud-cake-recipe.html?oc=linkback

Roasted / Chicken / Sausage / Potatoes / Peppers

Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken...

4 large links hot Italian sausage

2 tablespoons olive oil, divided

6 bone-in, skin on chicken thighs

1/2 pound assorted sweet peppers, seeded

1 small red onion, sliced

1/2 yellow onion, sliced

4 large Yukon Gold potatoes, quartered

2 teaspoons dried Italian herbs

2 teaspoons kosher salt, plus more as needed

Freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F

Cut two slashes down to the bone on the skin side of each chicken thigh.
Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.

Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes.

Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.

Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired

Video

Fried green tomatoes

Chicken Pot Pie

Ingredients
Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
Chicken Pot Pie Filling:
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Egg wash:
1 egg whisked with 1 Tbsp water

Breakfast Chicken Biscuit

You will love this chicken biscuits... Harding so delicious ..Happy Eating

Video

Cheesy Potatoes Casserole

Ingredients

make a light color Roux

3 kinds of cheese 1 cup each

can (10 3/4 oz) condensed cream of chicken soup

1/2cup butter, melted

tablespoon garlic salt

cup chopped onions

5 pound bag potatoes Peel and per Cooked in chucks

Video

Blackened Fish

Ingredients
6 (6- to 8-ounce) redfish, grouper (about 1/2 inch thick) 1 cup unsalted butter, melted 2 tablespoons blackened fish seasoning Lemon wedges
How to Make It
Step 1
Dip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper.
Step 2
Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.
Step 3
Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.


Video 
Blackened Fish

Sour Cream Pound Cake

Ingredients

10 servings

3 cups all-purpose flour

3 cups white sugar

2 stick butter

1 cup sour cream

6 eggs

1 pinch baking soda

Preheat oven to 350 degrees F (190 degrees C). Grease and flour 10 tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
Bake at 350 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.