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Hi!
Here are a few recipes we like and we thought you might like them too. As you can see from the “Firecracker Fried Chicken” we like hot and spicy foods at our house. This chicken isn't really as hot as it sounds, unless you're not used to hot stuff. (Yes, dogs like hot stuff too!) You know what? I once ate half a habanero pepper when mom accidently dropped it on the floor. I didn't know what it was, but when I saw that Honey looking at it and when I saw that she was just about to eat it I zoomed in and got it first!
Lizzie & Honey
Firecracker Fried Chicken
3-1/2 lbs chicken pieces
Marinade Ingredients 6 large garlic cloves 2 cups buttermilk 2 tsps. ground cumin 1/2 tsp. Kosher salt 1/2 tsp. ground black pepper 1 tsp. dry ground habanero pepper
Marinade Press garlic into a medium bowl, add buttermilk, ground cumin, salt, ground black pepper and ground habanero pepper, whisk to blend. Put chicken pieces in a large plastic zip lock freezer bag and pour the buttermilk mixture in the bag, making sure all pieces of chicken are covered with the buttermilk mixture. Chill in the refrigerator at least 8 hours or overnight, turning the bag over occasionally. Remove the chicken from the marinade and put the pieces on a rack and let drain 10 minutes.
Flour Coating Ingredients 1-1/2 cups flour 1-1/4 tsp salt 1-1/2 tsp ground black pepper 1-1/4 tsp salt 1/2 tsp ground cumin 1/2 tsp dried habanero flakes
Flour Coating Mix flour, salt, black pepper, cumin and habanero pepper flakes in a large plastic bag (or paper bag). Put the chicken pieces in batches in the flour mixture, shaking the bag to coat the chicken pieces. Take the chicken pieces out of the bag and shake off excess flour. After all the chicken pieces are coated in flour once, toss each piece again in flour mixture, and shake off the excess flour. Transfer chicken to rack on baking sheet and let stand at least 15 minutes and up to 45 minutes.
Oil for frying Chopped fresh cilantro for garnish Lemon wedges for garnish
Pour oil into heavy large skillet to depth of 1/4 inch. Heat oil to medium high heat adjusting the heat if the chicken is cooking too fast or too slow.. Cook chicken till done and golden brown.
Transfer chicken to platter. Sprinkle with cilantro. Garnish with lemon wedges and serve. Serves 4
Mom 'n' Dad's Favorite Coleslaw
2 tbsp. Dijon mustard 2 tbsp cider vinegar 1 cup mayonnaise 1 tbsp celery seeds 6 tbsp. sugar dash of white pepper salt to taste 16 oz. package shredded coleslaw mix
Mix the mustard, vinegar, mayonnnaise, celery seeds, sugar, pepper and salt together thoroughly to make the dressing for the coleslaw. Pour the dressing over vegetables and toss well to combine. Cover coleslaw and refrigerate an hour or so to let the flavors blend. Serves 4-6
Mom's Favorite Potato Salad
This is our mom's favorite potato salad, she has a couple of others that she makes that she likes a lot too, but this is her number one fave!
2 lbs potatoes 1/4 cup chopped yellow onion 1/2 cup chopped white part of green onion 2 tbsp green part of green onions 1 clove of fresh garlic, crushed 2 tbsp chopped fresh parsley
Vinaigrette 1/3 cup olive oil 1-1/2 tbsp cider vinegar, or more to taste 1/8 tsp dry mustard salt and white pepper to taste
Peel the potatoes and drop them in a large pot of boiling water. Cook until tender but not mushy, about 30 minutes.
Meanwhile, prepare the vinaigrette, blending the ingredients well in a small bowl.
Drain and slice the potatoes, pour the vinaigrette over them while the potatoes are still warm. Add the onion, green onion, chives and garlic to the potato mixture. Taste for salt, white pepper and vinegar and correct as necessary. Sprinkle with the parsley. Allow to sit at room temperature for about an hour before serving. Serve at room temperature.
Dad's Favorite Potato Salad
Dad is originally from central Pennsylvania, and he loves the potato salad that his mother, Pauline, used to make. She didn't use mayonnaise on her potato salad, she made her own dressing. Our mom has been trying for years to find this recipe for the dressing Pauline used to make, and she finally got it from a Internet friend - thank you Reallymine!
Dressing for Potato Salad 1/4 cup sugar 14 cup cider vinegar 1/4 cup margarine 1 egg, slightly beaten
Dissolve sugar and vinegar over low heat. Add margarine. Pour in egg, whisking constantly. Heat until mixture is thickened. If you cook it too long, thin with sm amount milk.
NOTE FROM REALLYMINE: I grew up on this, just slightly west of central PA. It makes fabulous coleslaw, too. We add a tsp dry mustard for coleslaw dressing.
Marlene's Lemon Bars
This recipe came from another one of mom's good friends, Marlene. Mom said Marlene was one of the most warmhearted persons she ever knew. This is really good, even dad likes it and he doesn’t like lemon desserts usually!
The Crust 2 cups flour 4 eggs 1/2 cup powdered sugar
The Filling 2 cups granulated sugar 1 cup butter 1/3 cup lemon juice 1/4 cup flour 1/2 tsp baking powder
Additional powdered sugar for garnish
Preheat oven to 350 degrees. Sift together the 2 cups of flour and the 1/2 cup of powdered sugar. Cut in the butter until the mixture clings together. Press the mixture into a 13" x 9" x 2" pan. Bake in preheated 350 degree oven for 20 to 25 minutes or until lightly brown.
Beat together the eggs, the granulated sugar and the lemon juice. Sift together the 1/4 cup of flour and the baking powder then stir the flour mixture into the egg mixture. Pour the egg mixture over the baked crust. Bake in a 350 degree oven for 25 minutes. Sprinkle with additional powdered sugar. Cool completely then cut into bars. Serve at room temperature.
NOTE: It’s important that you let these cool completely before you try to cut them, if you cut them too soon they’ll fall apart and won’t keep their shape.
Hot Dog Cookies
We got this recipe for Hot Dog Cookies from the Internet, they sure are cute aren't they?
1 cup butter (no substitutes), softened 1/2 cup confectioners' sugar 2 cups all-purpose flour 1 teaspoon vanilla extract Red and green liquid food coloring 3 tablespoons flaked coconut Yellow decorator's frosting
In a mixing bowl, cream butter and sugar. Beat in flour and vanilla. Remove 1 cup dough; add red food coloring and knead until well combined. Cover and refrigerate remaining dough for 1 hour.
For hot dogs, divide red dough into 16 portions. Shape into 2 1/2-in. logs and round the ends; set aside.
Divide plain dough into 16 portions. Shape into 3-in. logs; make a very deep lengthwise groove in each. Smooth edges to form buns.
Place 3 in. apart on an ungreased baking sheet. Place hot dogs in buns. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Cool.
Meanwhile, for pickle relish, combine coconut and green food coloring in a resealable plastic bag; seal the bag and shake well. Sprinkle over hot dogs. For mustard, pipe a stripe of yellow frosting down the center of each.
Another recipe from the Internet -- if you like Jell-O you'll like this pie!
Patriotic Jello Pie
1-1/2 cups boiling water, divided 1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin 1 cup ice cubes, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor 1 cup thawed COOL WHIP Whipped Topping
Stir 3/4 cup of the boiling water into blue gelatin at least 2 minutes or until completely dissolved. Add 1/2 cup of the ice cubes; stir until ice is completely melted. Pour into pie crust; refrigerate 5 to 10 minutes or until gelatin is set but not firm.
Meanwhile, stir remaining 3/4 cup boiling water into red gelatin in separate bowl at least 2 minutes or until completely dissolved. Add remaining 1/2 cup ice cubes; stir until ice is completely melted. Let stand at roomtemperature 5 minutes or until slightly thickened.
Spread whipped topping evenly over blue gelatin layer; spoon red gelatin over whipped topping. Refrigerate 2 hours or until set.
Optional: Garnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of pie crust before covering with blue gelatin.
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