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Cilantro cream sauce!!

Need a great sauce to go along with that fried tilapia??!

1 Tablespoon fresh chopped cilantro

1 quart heavy whipping cream

3/4 cup grated parmesan cheese

1 teaspoon of garlic powder

salt and pepper to taste

Heat the cream until boiling, and salt, garlic, pepper and cheese and stir continuously

Add the cilantro and continue stirring until the sauce has thickened and is smooth.

This sauce goes good with anything on the plate!! 

"Krispy Kremes" by Krystle's Kitchen.

No hot light near you...?? Well....I'VE got the secret!!! 

3 Tablespoons butter

1 Tablespoon+1/4 cup of sugar (separated)

1 cup of milk (scalded. Heat quickly until boiling and remove. Let cool slightly)

1 pack of dry active yeast

1/4 cup water (105*-110*!!)

1 egg+1 teaspoon of salt (beaten together)

Flour 1 1/2 cups+3 cups (separated)

While your milk is cooling (see ingredients list), pour the yeast into the tempered water, and stir.

Dissolve 7-8 minutes. 

Pour the yeast mixture into the milk along with 1 1/2 of flour and 1 Tablespoon of sugar. Mix until smooth and let it rest in a warm place until doubled, about an hour. 

Usually the "warm place" would be a proof box. From home i chose to cover my dough with a towel and leave it in the car.

Cream the butter and 1/4 cup of sugar together.

Once the starter dough has relaxed, beat the cream mix into a little at a time.

Add the egg and salt mixture, then the flour and mix and knead until the dough is soft and smooth and workable...

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In a greased bowl turn the dough over and cover with a towel and let it proof again at least another hour.

Lay the soft finished dough on a floured surface and gently press with your HANDS (NOT your fingers) until the dough is about 1/2 inch thick.

I don't have a donut cutter but i do have cookie cutters. 

To make a hole on the inside you can also use a pop bottle cap or similar!

Deep fry in vegetable oil turning as needed.

The glaze is simply 1 cup of powdered sugar and 2 Tablespoons of milk, give or take until desired consistency is reached.

Glaze while warm!!!

Looks like I just left the donut shop but guess what...I made these all in my own kitchen and you can too!!!

                                 

                                 

Puttin' on the Ritz!!!

Buttery ritz crackers can be used for way more than a party snack!!! Simply crush one sleeve by hand or in a food processor and lets get to work!!! 

To coat your chicken we're going to use a three step method.

From left to right gather the following ingredients:

Unseasoned flour

5 eggs and about 1/4 cup of milk mixed very well

Your ritz crackers mixed with about 1/4 cup (or more if you're bold) 

of freshly grated parmesan cheese. 2 teaspoons garlic powder, 1 Tablespoon of salt and pepper blend. 

One chicken breast at a time start with the flour, then egg wash, then the ritz cheese mixture.

Bake on 375* for 20 minutes on one side, flip then 10 minutes on the other side.

The crackers create a seal, locking in all the moisture and natural juices of the chicken. Let the chicken rest at least 5 minutes before cutting.

I always keep a box of Ritz crackers on hand, they're ALWAYS good for SOMETHING!!

Never too much chocolate!!!

1 stick butter softened

2 1/4 cup light brown sugar

3 eggs

1 1/2 teaspoon vanilla extract

2 teaspoons baking soda

1/2 teaspoon salt

1 cup cocoa powder

1 cup chopped unsweetened chocolate

1/4 cup chocolate syrup

2 1/4 cup cake flour

1 cup sour cream

1 cup BOILING water

PREHEAT OVEN TO 350*

Cream together the butter and sugar until smooth, then add the eggs until fluffy. Beat in vanilla, then beat in baking soda and salt.

Starting on low speed add all of your chocolate. 

Alternate sour cream and flour blending until well mixed. Add boiling water and stir until thoroughly blended. Your batter will be VERY loose. 

In two 9 inch round pans line with vegetable oil and flour and bake for 40 minutes.

Let cool COMPLETELY before frosting/icing.

Frosting:

1 stick unsalted butter softened

3 cups powdered sugar

1/2 cup chocolate chips (melted in a double boiler)

1/2 cup sour cream

3/4 cup cocoa powder

2 Tablespoons milk

1 teaspoon vanilla extract

Cream butter and sugar. Add chocolate, sour cream and cocoa. Beat in milk and vanilla. Add 1/4 cup more powdered sugar at a time if needed to thicken until you reach your desired consistency.

To assemble, cut the "hump" off of the cake and level each one. On the bottom cake put about 1/2 cup of frosting and carefully spread. Lay the other cake upside down on the frosted cake so the FLAT bottom is on the top.

Completely frost the outside of the cake and decorate as you please. 

If you have a big enough freezer frost it there. It'll be cold, but your frosting will be less likely to run. Especially in warm weather conditions. 

The sour cream adds so much flavor and moisture to this cake. For sure a new classic to add to the list!! 

Squash or sweet potatoes?!

Described as "moist, rich and nutty" butternut squash can be used the same way you would use a sweet potato.

Fairly easy to cut, peel and clean:

To peel the outer skin i used a vegetable peeler and just went around it a couple of times.

Dice and cook with butter, brown sugar, and nutmeg in a skillet with the lid on.

My daughter doesn't know the difference, she actually calls them sweet potatoes!!! 

Serve with your favorite meal...!!!

Chicken and biscuits

Biscuits:

2 cups flour

1 teaspoon sugar

1 teaspoon salt

1 Tablespoon baking powder

1 stick of butter, cold and cut into cubes

3/4 cup milk

Blend the dry ingredients and cut the butter into in with your fingertips. 

Rub the butter into flour blend until very well blended.

Add the milk and stir just until the dough starts to come together.

Knead on a floured surface until the dough is workable.

Roll out the dough and cut the biscuits about 1/2 an inch thick with a cookie cutter.

Enlarged to show detail

Filling:

4 Tablespoons of butter

1 small red onion

4 cloves of garlic chopped

1/3 cup flour

1 1/2 pounds of chicken (about 3 chicken breasts, boneless)

1 teaspoon dried sage

1 teaspoon dried thyme

1 small bag frozen mixed vegetables

1 1/2 cups of milk

1 1/2 cups of chicken stock

Cover the chicken breast in olive oil and salt and pepper. Roast your chicken breast in an oven on 375* for 30 minutes cover with foil. Once cooled dice and set aside. 

Melt the butter in a large skillet then add the garlic and onion. Cook until tender and add the flour.

Cook until thick and brown, and add the chicken broth. Once that thickens add in the milk.

Now add the chicken, sage, thyme and frozen veggies. Cook on medium heat 7 or 8 minutes.

In a 9x13 casserole dish pour the filling in and layer the pre made biscuits on top barely touching.

Crack an egg and mix with 1 Tablespoon of milk (egg wash) and brush the top of each biscuit. 

Bake in the 375* oven for 20-30 minutes or until the biscuits are golden and the filling is bubbling. 

Let cool before serving.

Enough to feed the entire family yet quick. 

Perfect biscuits are the centerpiece of this warm old fashioned favorite!!