Coke Brined Fried Chicken

Ingredients:

  • 5 cups Coke
  • 1 tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 4 cloves garlic, sliced
  • 4 teaspoons hot sauce
  • 6 chicken thighs and 6 legs
  • 3 cups flour
  • 1 tablespoon Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper

Directions:

  1. In a large bowl combine the coke, salt, thyme, garlic and hot sauce.
  2. Pour over the chicken parts.
  3. Let marinade about 6 hours.
  4. In a large bowl, combine the flour, salt, pepper, paprika, onion powder, garlic powder and cayenne pepper.
  5. Coat the chicken with the flour mixture.
  6. Fry until golden brown.
  7. Finish at 350 until the juices run clear.
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Peach Pound Cake

Ingredients:

  • 3 sticks butter, at room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 ounce container sour cream
  • 2 teaspoon vanilla
  • 2 cups fresh peaches, diced

Directions:

  1. Cream the butter in a stand mixer.
  2. Add the sugar and beat until fluffy, about 5 minutes.
  3. Add the eggs in one at a time, until the yolks are combined.
  4. In a bowl, whisk together the flour, salt and baking soda.
  5. Add half of the flour mixture to the mixer.
  6. Add the sour cream and vanilla.
  7. Add the rest of the flour mixer.
  8. Stir in the peaches,
  9. Grease and flour a bundt pan.
  10. Pour batter into the pan.
  11. Bake at 325 for about 1 hour 30 minutes (start checking about 1 hour 20 minutes).
  12. Let cool in the pan 15 minutes.
  13. Turn out on a cake plate and let cool completely.

Source:  http://www.gonnawantseconds.com/2015/07/peach-pound-cake/

Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.

Au Gratin Potatoes

Ingredients:

  • 4 potatoes, sliced on a mandolin
  • 2 onions, sliced into rings
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounce bag of cheddar cheese
  • salt and pepper to taste

Directions:

  1. Slice potatoes and onion into about 1/4 inch pieces using a mandolin.
  2. In a greased baking dish layer potatoes and onions, beginning with potatoes.
  3. In a skillet, melt the butter.
  4. Add the flour and whisk together.
  5. Let brown slightly to cook out the flour.
  6. Add milk and let thicken slightly.
  7. Add cheese, salt and pepper and stir well.
  8. Pour cheese sauce over the potatoes.
  9. Bake at 375 for 1.5 hours.

Source:  http://allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

Chicken Marinade

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 1/3 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 1 cup packed brown sugar
  • 4 tablespoons spicy brown mustard
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Tabasco sauce

Directions:

  1. Whisk all ingredients in a bowl.
  2. Pour over chicken and let marinate up to 24 hours.
  3. Grill chicken, discarding leftover marinade.

Adapted from: http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/

Hungarian Parsley Stuffing

Ingredients:

  • 1 large loaf sliced white bread
  • 1 onion
  • 6 ribs of celery with leaves
  • 2-3 bunches of flat leaf parsley
  • 1 1/2 sticks of butter
  • 1 cup of cold water
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Cut the bread into cubes and place in a large mixing bowl.
  2. Finely chop the parsley.
  3. Add to the bread.
  4. Dice the onion and saute in butter until translucent.
  5. Dice the celery and add to the onions.
  6. Add the water to the celery and onions.
  7. Add the salt and pepper to the bread and parsley.
  8. Add the eggs, onion and celery to the bread and parsley.
  9. Mix well using your hands.
  10. Pack the stuffing into your bird, making sure to pack tightly.
  11. Cook until the meat is done.

Source:  Elek family recipe

Cream Cheese Whipped Cream Frosting

Ingredients:

  • 8 ounces cream cheese, cold
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipping cream, cold

Directions:

  1. Chill your whisk attachment and bowl in the freezer.
  2. In a stand mixer, cream the cream cheese.
  3. Add the sugar and vanilla and beat until well combined and no longer grainy.
  4. Whisk your whipped cream in the chilled bowl until stiff peaks form.
  5. Mix about 1/3 of the whipped cream into the cream cheese mixture.
  6. Carefully fold the rest of the whipped cream in.

Source:  http://www.themerchantbaker.com/desserts/whipped-cream-cream-cheese-frosting/

Peanut Butter Buttercream

Ingredients:

  • 1 cup sugar
  • 1 stick butter (at room temperature)
  • 8 ounces cream cheese (at room temperature)
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla

Directions:

  1. In a stand mixer, whip together the sugar and the butter.
  2. Add in the cream cheese and whip together for about 5 minutes or until light and fluffy.
  3. Add the vanilla and peanut butter and whip together for another 1-3 minutes.

Source:  http://leelabeanbakes.com/blog/frosting-filling/smooth-lush-cream-cheese-frosting/

Death by Chocolate Cake

Ingredients:

  • 4 eggs
  • 8 ounce container of sour cream
  • 1/2 cup oil
  • 1/2 water
  • 1 box chocolate cake mix
  • 1 small box chocolate pudding
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a mixer, beat together eggs and sour cream.
  2. When well combined, mix in the oil and water.
  3. Add cake mix and pudding and mix.
  4. Add chocolate chips.
  5. Pour into a prepared bundt pan.
  6. Bake at 350 for 45 minutes.

Source:  http://www.livecrafteat.com/eat/death-by-chocolate-bundt-cake/

Black Forest Brownies

Ingredients:

  • 20 ounce brownie mix (to make enough for a 9×13 pan)
  • Ingredients for brownie mix (oil, water, egg)
  • 1 package cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup heavy whipping cream
  • 1 can cherry pie filling
  • 1/2 bag semisweet chocolate chips

Directions:

  1. Bake brownies according to package directions.
  2. Beat cream cheese, sugar and vanilla together.
  3. Beat heavy cream until soft peaks form.
  4. Fold the cream into the cream cheese mixture.
  5. Spread the cream cheese mixture over the brownies.
  6. Spread the pie filling on top of the cream cheese mixture.
  7. Top with chocolate chips.

Source:  http://www.food.com/recipe/black-forest-brownies-142912