Servings 6-8

INGREDIENTS:

(8 ounce) package cream cheese, very soft

1 teaspoon dried Italian seasoning

1 garlic clove, minced

1-1/2 cups shredded mozzarella cheese,divided

1-1/2 cups  prepared pizza sauce (or use your own favorite)

1 cup chopped pizza pepperoni slices (or use as much as you like)

pickled jalapeno slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

Yield 20 breadsticks

INGREDIENTS:

1 cup plus 2 tablespoons water (room temperature)

2 tablespoons olive oil

1/4 cup freshly grated parmesan cheese

2 tablespoons sugar

1 tablespoon garlic powder (or 2 garlic cloves, minced)

1-1/2 teaspoons salt

1/4 teaspoon dried basil

3 cups bread flour

1-1/2 teaspoons bread machine yeast (or 2 teaspoons active dry yeast, depending on what your bread machine uses)

melted butter

INSTRUCTIONS:——————————————–

Place the first nine ingredients into the bread machine pan in order suggested by manufacturer.

Select dough setting, then press start.

After about 5-7 minutes of kneading add in flour or water if needed.

When cycle is completed, remove then transfer the dough onto a lightly floured surface.

Cover and allow the dough to rest for 15 minutes.

Divide into 20 portions, then roll each portion into a 9-inch rope.

Place on greased baking sheet/s.

Cover and let rise for 30 minutes or until doubled.

Bake in a preheated 350 degrees F oven  for 18-22 minutes or until golden brown.

Brush warm breadsticks with melted butter.

Transfer to a rack to cool.

Make certain that the mashed potatoes are hot for easier spreading, a prepared pastry crust may be used in place of mashed potatoes omitting the parmesan cheese or cheddar cheese

Cooked turkey may be substituted for the chicken

Servings 4

INGREDIENTS:

1/3 cup butter

1 small onion, chopped

1 celery stalk, diced

3 garlic cloves, minced

1 tablespoon chicken bouillon granules

1/3 cup all-purpose flour

1-1/2 cups chicken broth

2/3 cup light cream

2 cups cubed cooked chicken (can use more)

1 cup frozen mixed vegetables

seasoned salt and fresh ground black pepper, to taste

3 cups hot mashed potatoes (can use more, the potatoes must be hot for easier spreading)

1/2 cup fresh grated Parmesan cheese (or can use 1 cup shredded cheddar cheese)

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease an 9-inch baking dish.

In a large saucepan melted the butter.

Add in onion and celery; saute until for (about 4 minutes).

Add in garlic and bouillon granules granules; cook for 2 minutes.

Add in flour; stir until blended.

Gradually stir in broth and light cream Bring to a boil stirring constantly for about 2 minutes or until thickened and bubbly.

Stir in chicken and frozen vegetables until combined, then heat through (about 15 minutes) .

Season with salt and pepper to taste, then transfer to baking dish.

Spoon the spread the hot mashed potatoes over the top then sprinkle with Parmesan cheese or shredded cheddar cheese.

Bake uncovered for 30-40 minutes or until hot.

You will also find this recipe on Recipezazz.com

Do not use previously frozen then thawed chicken, use only fresh chicken, plan ahead the chicken needs to soak in the buttermilk mixture for 24 hours

Servings 4

INGREDIENTS:

3 pounds chicken pieces skin-on chicken pieces (for even cooking I recommend using all the same chicken parts)

4 cups buttermilk

6 garlic cloves, quartered

1/2 medium onion, chopped

1 tablespoon hot sauce, or to taste

Coating:

1-1/2 to 2 cups all-purpose flour

2 teaspoons seasoned salt

2 teaspoons fresh ground black pepper

1-1/2 tablespoons garlic powder

2 teaspoons onion powder

1 tablespoon paprika

1/2 teaspoon ground sage

1/4 teaspoon ground thyme

1/8 teaspoon baking powder

oil for frying

INSTRUCTIONS:————————————————

Pat chicken pieces with paper towels then place in a large bowl.

Combine the buttermilk with hot sauce, chopped garlic cloves and onion; pour over the chicken.

Refrigerate for 24 hours.

When ready to make the chicken; combine coating ingredients in large resealable plastic bag.

Remove the chicken from the buttermilk mixture; shake off any excess buttermilk and onion and garlic pieces that may be stuck to the chicken.

Add chicken pieces, one at a time to the flour mixture and shake to coat well.

Place all coated chicken onto a rack and allow to sit for 25 minutes (the coating will adhere to the chicken better).

Prepare an ungreased baking sheet.

In a heavy skillet heat about 1/2-inch inch oil over medium-high heat.

Add in breaded chicken and brown in batches on both sides (about 3 minutes per side, do not cook chicken completely just until lightly golden brown).

Transfer to baking sheet skin side up.

Bake lowest oven rack in a preheated 375 degree oven for 45 minutes or until cooked through.

If your not a fan of spicy food, you can omit the cayenne and hot sauce

Servings 6

INGREDIENTS:

1 cup all-purpose flour

1 cup dry bread crumbs

2 tablespoons freshly grated Parmesan cheese

1-1/2 teaspoons seasoned salt

1 tablespoon garlic powder

1/2 teaspoon fresh ground black pepper

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon baking powder

1 large egg

1 cup buttermilk

2 teaspoon shot sauce, or to taste

1-3/4 pounds boneless skinless chicken breasts OR thighs, cut into strips

oil for deep-fat frying

I have been making this for years and still enjoy it, it’s a pretty simple recipe and you can adjust all amounts to your taste

You could use olive oil but the flavor may be overpowering, I recommend to use a mixture of cooking oil and butter, I most usually make the spaghetti a day ahead and refrigerate

Servings 4

INGREDIENTS:

1 (8 ounce) package uncooked thin spaghetti

6 large garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to taste

3 tablespoons vegetable or canola oil

3 tablespoon butter

1/3 cup minced fresh parsley, or to taste

salt and pepper, to taste

fresh grated Parmesan cheese

Taken from my “Favorites” folder!

This is not a marinade it’s to be rubbed on grilled or skillet steaks the last few minutes of cooking time, amounts listed is enough for four steaks

INGREDIENTS:

10 medium garlic cloves, finely minced

1-1/2 teaspoons seasoned salt

1/2 teaspoon fresh ground black pepper

3 tablespoons olive oil

1 tablespoon lemon juice (preferably fresh but bottled will work okay)

2 teaspoons Worcestershire sauce

small pinch cayenne pepper

INSTRUCTIONS:——————————————

In a processor, process all  ingredients pulsing a few times until combined.

Brush steaks with garlic mixture during the last few minutes of cooking.