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I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.

Friday, April 24, 2015

Cream Cheese Brownies


Cream Cheese Brownies

1 pkg German chocolate cake mix

¾ cup flour

½ cup sugar

1 egg

1 tbsp vegetable oil

1/3 cup water

1 tsp baking powder

8 oz cream cheese, softened

1 egg

½ cup sugar

½ cup milk chocolate chips

 

Prepare cake mix as directed on box, plus add the flour, sugar,

egg, vegetable oil, water, and baking powder.

 
Pour batter into greased jelly roll pan.

 Mix remaining ingredients—cream cheese, egg, sugar, and

chocolate chips—and drop by tablespoon onto batter.

 
Cut through batter with knife several times for marbled effect.

 
Sprinkle with additional chocolate chips and nuts (optional).

Bake at 350°F for 25 to 30 minutes. Cut when cool.

Sunday, April 12, 2015

Fried Chicken

Our friend Barry started pestering me to make fried chicken for him....I gave in a few months ago and made a batch.  It was good.  Then I found this method, invited Jen and Barry over again for fried chicken dinner, and I think it turned out much better.  I didn't hear Barry complain so I think the recipe is a keeper!


Fried Chicken

Chicken (I used breasts and drumstricks)
1/2 gallon Buttermilk
Flour
Salt
Pepper
Onion Powder
Garlic Powder
Poultry Seasoning

Put chicken in a gallon sized ziplock bag and pour buttermilk all over it.  Let this sit in the fridge for several hours before you want to fry the chicken - turning the bag a few times throughout that time to make sure all sides of the chicken are coated with the yummy buttermilk.

In a large bowl mix about 4 cups of flour, and season with salt, pepper, onion powder and garlic powder.  And a little (don't over do it) of poultry seasoning. 

Take the chicken from ziplock back, roll in flour mixture, then place on a plate.

Heat oil in a large cast iron skillet.  When really hot add in the chicken....do not overcrowd.  Cook until golden, flip then cook until chicken is done.  (I use a meat thermometer to make sure it's cooked enough.)

Drain it on a wire rack placed over a cookie sheet (line the cookie sheet with paper towels to make clean up easier.)  Sprinkle with salt as soon as you put on the wire rack.

And of course serve with mashed taters and gravy.

Gravy

Drain the grease from the cast iron skillet, reserving about 1/8 cup oil (I don't measure, I just eyeball it) and the crunchies from frying chicken.  (I call that flavor!)  Add about 1/4 cup flour (add more if that doesn't absorb up all of the oil) and cook until flour lightly browns, then pour in some milk, again I don't measure it.  Stir constantly over med-hi heat, making sure all the lumps are gone.  This will start to thicken up, if its too thick you may need to add more milk.  Season with salt and pepper.