Crispy Baked Onion Rings

Prep Time: 15 min

Ingredients:

2 large Vidalia onions
3/4 cup all-purpose flour
4 large egg whites
2 Tablespoons mayonnaise
1 1/2 cups Italian-style breadcrumbs (See Kelly's Note)
Cooking spray

 

 

Preheat oven to 425F. Spray baking sheet with cooking spray.

Slice the onions into 1/2-inch wide rings then place the rings in a bowl of water.

In a medium bowl, whisk together the flour, 1 teaspoon salt and 1/4 teaspoon pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise. Add the breadcrumbs to a third medium bowl. Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until it's thoroughly coated. Next, dip the onion ring into the egg white mixture until it's thoroughly coated and then into the breadcrumbs, pressing them firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the coating process with the remaining onion rings.

Throughly spray the onion rings with cooking spray (optional, but it helps them brown more evenly). Bake the onion rings for 10 minutes then flip them once and bake an additional 5 minutes until they're golden brown and crispy. Serve immediately with your favorite dipping sauce.

 

 Note:

Fine (rather than Panko) breadcrumbs work best, as they adhere more easily to the onion rings. I prefer the Italian-style breadcrumbs, which are seasoned with herbs and spices. If you can't find the Italian-style breadcrumbs in your supermarket, make your own by mixing plain breadcrumbs with garlic powder, onion powder, dried parsley, salt and pepper.

Rudy’s Slow Cooker Creamed Corn

 

Serves 6-8

Ingredients

• 2 1/2 pounds frozen corn kernels
• 1 cup heavy cream
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup parmesan cheese, grated
• 6 tablespoons unsalted butter, room temperature
• 1 tablespoon sugar
• kosher salt and freshly ground pepper, to taste

Directions

1. Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.
2. Stir in corn, parmesan cheese and sugar, then season with salt and pepper.
3. Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
4. Serve hot and enjoy!

Spiced Peach Butter

 

About 10 pounds of peaches (18-20 medium peaches)

6 cups sugar (don't freak out)

1 cup water

1 tablespoon cinnamon

1 teaspoon ginger

1 teaspoon allspice

 

Fill large canning pot with water and add 6-7 pint sized mason jars and lids. Place over medium heat and bring to a simmer while you prepare recipe. If you'd rather not can these, skip this step and just sit clean jars on towel lined countertop while you cook peaches.

Peel and slice peaches, throwing away the pits. Place in large pot along with all other ingredients.

Place pot over medium high heat and cook, stirring often, while chopping up peaches.

Once peaches are good and hot (about ten minutes), strain them out in batches and run through a food processor or blender until pureed. Place back in pot. Continue heating until it just barely comes to a boil, stirring constantly. Remove from heat.

If canning, remove jars from canner (carefully) and drain water. Place on towel lined counter. Using a canning funnel, fill each jar to within ½ inch of the top. Use a damp paper towel to wipe the top and threaded sides of each jar before placing lids on jars.

If canning, place jars in water bath canner, making sure that there is enough water to cover them by a depth of one inch over the top. Put lid on pot and bring to a boil. Once it reaches a full rolling boil, process for 15 minutes for pint jars.

Enjoy! My favorite way to eat this is on cat head biscuits!

Cherokee Corn Pones

2 cups cornmeal 
1/4 teaspoon baking soda 
1 teaspoon salt 
1/2 cup vegetable shortening 
3/4 cup buttermilk 
3/4 cup milk butter

Combine cornmeal, baking soda and salt. Cut in shortening until mixture resembles a coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle (400 degrees F). Cook 15 minutes. Turn and cook an additional 15 minutes.

Serve hot with butter.

Serves 8.

Apache Corn Soup

I have never ate acorns... HUMMMMM

Peel the acorns and grind them. The outer part of the acorn is not used.

1 (2 1/2 pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.

Disney's Chicken Pot Pie

2 cups chicken tenderloins, uncooked
1 cup broccoli, tops only
1/2 cup carrots, cubed
1/2 cup celery, cubed
1/4 cup leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half-and-half
1 cup Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten

Heat oven to 400 degrees F.

In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.

In a medium size skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes).

Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well.

Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.

Spinach Casserole

2 eggs, well beaten
6 tablespoons all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups cottage cheese
1 1/2 cups grated Cheddar cheese
1/2 teaspoon salt

Heat oven to 350 degrees F.

Beat eggs and flour in bowl until smooth. Stir in spinach, cottage cheese, Cheddar cheese and salt; mix well. Pour into greased 1-quart casserole. Bake in oven for 1 hour.
Read more at http://recipegoldmine.com/meatless/spinach-casserole.html#5lEcbkf4LuzqtHMq.99

Chicken Parmesan

Serve 1 Step Chicken Parmesan over cooked pasta and top with spaghetti sauce if desired. For quicker, more uniform cooking, pound the chicken breasts between two sheets of plastic wrap using a mallet or edge of a heavy skillet.

Makes 4 servings

1 1/4 pounds boneless, skinless chicken breasts,
    pounded or thin-cut 
2 tablespoons dry plain bread crumbs 
1/4 cup grated Parmesan cheese 
3 tablespoons McCormick 1 Step Chicken
    Seasoning: Garlic Herb

1. Mix bread crumbs, cheese and 1 Step. Coat chicken breasts in crumb mixture. Cook chicken in well oiled nonstick skillet until coating is brown, about 3 minutes on each side. Cover and cook over medium heat until done, about 2 to 3 minutes.
2. Serve over pasta. Top with spaghetti sauce, if desired.

Tip: Thin-cut chicken breasts or turkey cutlets cook quicker and more evenly.

Peach Pickles

1 cup white vinegar
2 cups sugar
14 very small peaches, peeled, each stuck with 2 - 4 cloves
optional: cinnamon sticks
1 tbsp. allspice, in a mesh boiling bag, optional

      Bring vinegar and sugar to a boil. 

 Add peaches and cook until tender. 

Cinnamon sticks may be boiled with peaches,

added to jars. 

Allspice in a mesh boiling bag may be boiled with peaches,

 but do not put into jar(s). 

Place peaches into sterilized qt. jars, cover with syrup.

  Seal according to mfgr's instructions that came with jars.

  Serve cold.  Makes 14 pickled peaches (1 qt.)  Note:

  Peach Pickles good up to 2 weeks.

Chocolate Pudding

1 very ripe banana
1/2 cup plain Greek yogurt
2 tbsp. cocoa powder
optional 1 tbsp. peanut butter

      Combine all ingredients in a mini food processor or

 blender; blend until smooth. Alternatively, can mash banana

 with a fork,

 stir everything, but pudding won't be quite as smooth.

Divide between 2 bowls, refrigerate until ready to serve. 

 Can be served right now,

 but will firm up a bit if refrigerated at least an hour. 

 Makes 2 servings.

Almost-Homemade Buttermilk

1 cup milk
1 tbsp. white vinegar 

      Mix milk and vinegar in a measuring cup or bowl;

 let sit until thickened, about 5 minutes.

Breakfast Soufflès

12 eggs
1/2 chopped green pepper
1/4 chopped red onion
2 tbsp. parmigiano cheese
pinch of sea salt, ground pepper. 

 

 

      Beat eggs with cheese, salt and ground pepper;

 poured it into cup pan.  Sprinkle chopped peppers.

  Makes 6 servings.

Mayo-Free Green Goddess Dressing

2 cloves garlic, minced

1 cup fresh basil, loosely packed

1/3 cup fresh parsley, loosely packed ½ cup

 plain Greek yogurt (I used low fat)

2 tbsp. olive oil

2 tbsp. fresh lemon juice

 

Kosher salt to taste

      Add it all to a small blender and blend until smooth.

Cranberry Pineapple Salad

4 cups (1 lb.) fresh cranberries
1 cup crushed pineapple, drained
1 tsp. lemon juice
1 cup sugar 

      Wash and remove stems from cranberries.

  Put through food chopper.  Add pineapple,

 lemon juice and sugar; mix well.  Chill. 

 Makes 2 pints.

 

Zippy Garlic Dressing

2/3 cup salad oil
1/4 cup wine vinegar
1 tsp. sugar
3/4 tsp. each salt, dry mustard
dash freshly ground pepper
1 clove garlic, minced 

      In a screw-top jar, combine all ingredients;

 shake well.  Chill thoroughly before serving. 

 Makes about 1 cup.

Country Cream Dressing

 

2 cups dairy sour cream
6 tbsp. vinegar
1/4 cup sugar
1 tbsp. salt
3/4 tsp. dry mustard pepper, optional 

      Mix all ingredients, adding pepper to taste. 

 Makes about 2-1/4 cup dressing, or

enough for 2 qt. 

 tender leaf lettuce or finely shredded cabbage.

Buttermilk Truck Famous Biscuits

Makes 6 biscuits

 

8 ounces all-purpose flour (about 1 1/2 cups)
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 pinch garlic powder
8 tablespoons cold unsalted Real California
butter, cut into 1/2-inch pieces
3/4 cup Real California buttermilk
2 tablespoons melted Real California butter

 

Heat oven to 400°F.

In a mixing bowl, stir dry ingredients together with a fork.

With a pastry blender, cut in cold butter until mixture resembles

coarse crumbs. Make a well in the center and add buttermilk.

With your hands or a rubber spatula,

quickly fold together dry ingredients and buttermilk until

a sticky dough forms. Turn dough out onto a floured surface;

roll out 3/4-inch thick.

With a 3-inch biscuit cutter, cut dough into rounds.

 Transfer to a sheet pan and brush with melted butter.

Bake for 15 minutes or until golden brown.

Tip: Buttermilk Truck uses these biscuits for their popular

 Buttermilk Brick breakfast sandwich. To make it at home,

place 2 buttermilk biscuits on a bed of hash-brown potatoes,

top with 2 over-easy eggs and chorizo gravy. If desired,

sprinkled with grated Real California Cheddar cheese.

 

Bahama Breeze Pina Colada Bread Pudding

1/4 cup butter
3 quarts Cuban bread cubes
2 1/2 cups eggs
1 1/4 cups sugar
5 cups milk
1 tablespoon vanilla extract
1/2 cup coconut rum
1/2 cup shredded coconut
1/2 cup canned pineapple, diced

Toss 3 tablespoons melted butter with the Cuban bread cubes,

 place on a sheet pan and place in an oven at 350ºF and

toast until golden.

Brush a medium size casserole dish with one tablespoon

melted butter and add the toasted bread cubes.

Mix all the remaining ingredients together and pour over

 the bread cubes.Press down on the bread cubes until they

 absorb most of the liquid.

Bake in a 300ºF oven for 1 hour or until firm in the center.

Imposible Lemon Pie

2 cups milk
3/4 cup granulated sugar
1/2 cup Bisquick
1/4 cup butter or margarine
4 eggs
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice

Place milk, sugar, Bisquick, butter, eggs, vanilla extract and

 lemon juice in container of blender.

Cover and blend on high speed for 15 seconds.

Pour into a greased 10-inch pie plate.

Bake at 350 degrees F until a knife inserted in

center comes out clean, about 50 to 55 minutes.

Cherry Pie Cobbler

1/2 cup butter 
1 cup self-rising flour 
1 cup granulated sugar 
1 cup milk 
1 can cherry pie filling

Melt butter in baking dish.

Combine sugar, flour, and milk. Beat until smooth.

Pour over melted butter in baking dish. Add fruit.

 Do not stir.

Bake at 400 degrees F for 30 minutes until brown.

LEMON BLUEBERRY POUND CAKE

• 1 cup butter
• 1¾ cups sugar
• zest of one lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour
• 2 teaspoon baking powder
• 1 teaspoon salt

Lemon Glaze

• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
3. Add eggs one at a time and beat an addition minute per egg.
4. In a separate large bowl, mix and combine dry ingredients together.
5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
6. Grease and flour either 2 large bread pans or 3 small bread pans.
7. Pour batter and bake at 350 degrees F for 55 to 60 min.
8. Let loaves cool and pour glaze over them.

Lemon Glaze

1. Whisk glaze ingredients together until smooth.

Easy Big Fat Yeast Rolls

I've had lots of compliments on these over the years, and many people now have this recipe and it's the only one they use!


1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour


Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.

Crispy Oven-Baked Onion Rings

 

4 cups baked potato chips
1/2 tsp cayenne
1 cup lowfat buttermilk
1/2 cup plus 2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 to 2 large Vidalia onions, peeled

Preheat the oven to 450 degrees F. Spray a baking sheet slightly with oil and set aside.

Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside.

In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside.

Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.

Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat.

Dip onions one at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet.

Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately. Makes four servings.

Chicken Lombardy

Make Your Own Chicken Lombardy, this one showed up in my personal feed this morning and looked so amazing we had to share!

 

8 oz package(s) sliced fresh mushrooms

2 tablespoon(s) butter melted

6 skinned and boned chicken breasts

1/2 cup(s) all-purpose flour

1/3 cup(s) butter

3/4 cup(s) marsala wine

1/2 cup(s) chicken broth

1/2 teaspoon(s) salt

1/8 teaspoon(s) pepper

1/2 cup(s) shredded mozarella cheese

1/2 cup(s) parmesan cheese

2 green onions chopped

 

Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over

 medium-high heat, stirring constantly, 3 to 5 minutes or just until tender.

Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of

 heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or

rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons

 butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side

or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish,

overlapping edges. Repeat procedure with remaining chicken and butter.

Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer,

uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour

sauce over chicken. Combine cheeses and green onions; sprinkle over

chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

TOMATO SOUP 4 B'S

   1       cn           28 0z diced tomatoes

   1       c            Chicken broth

     1/4   c            Butter

   2       tb           Sugar

   1       tb           Chopped onion

     1/8   ts           Baking soda

   2       c            Milk

 

  In a saucepan, combine the first 6 ingredients.  Cover
  and simmer for 1 hour.  Heat milk, add to tomato
  mixture just before serving. makes about 1
      1/2    quarts.