Taken from my “Favorites” folder!

You need a sweet tooth for this pie, it’s quite sweet!

Servings 8

INGREDIENTS:

2/3 cup half and half cream (can use whole milk or 1/3 cup each)

3/4 cup semisweet chocolate chips (or can use milk chocolate chips)

1/4 cup cold water

2 tablespoons cornstarch

1 (14-ounce) can sweetened condensed milk

3 large eggs, beaten

1-1/2 teaspoons vanilla extract

3 tablespoons butter

1 (6-ounce) ready-made chocolate crumb pie crust

1 cup heavy (35%) whipping cream, unwhipped

3 tablespoons confectioner’s sugar, or to taste

milk chocolate candy bar, chopped (use as much as you like)

INSTRUCTIONS:—————————————————

In a heavy saucepan heat the light cream until it just begins to bubble around (do not boil). Remove from heat, and whisk in chocolate morsels until melted; cool slightly.

Stir together cold water and cornstarch until dissolved.

Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture; bring to a boil over medium heat, whisking constantly, then boil 1 minute or until mixture thickens and is smooth. (do not overcook).

Remove from heat, then whisk in butter.

Spoon mixture into piecrust.

Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until starting to thicken; gradually add confectioners sugar, beating until soft peaks form.

Spread whipped cream evenly over pie filling, and sprinkle with candy bar pieces.

You will also find this recipe on Recipezazz.com

Plan ahead the chicken needs to chill in the buttermilk for 8-24 hours before breading, then sit for 30 minutes after breading and before frying, just salt and pepper for this too many spices will burn in the oil

For spicy fried chicken, add in a generous amount of Louisiana hot sauce to the buttermilk

The most important thing here is method not quantity, and make certain to maintain the temperature of the oil when frying, the amounts are only a guideline you can use as much  chicken as you like but just make sure that you have enough buttermilk to cover all the chicken pieces, the cooking times listed are for legs and thighs with skin on, for best results use fresh chicken pieces not frozen thawed and do not remove the skin!

Servings 4-6

INGREDIENTS:

4-6 chicken thighs (skin on)

4-6 chicken legs (skin on)

seasoned salt

fresh ground black pepper

1 quart (4 cups) buttermilk

self-rising flour (as needed, it will depend on how much chicken that you use)

vegetable oil

INSTRUCTIONS:———————————————-

Sprinkle chicken with seasoned salt and pepper.

Place chicken in a bowl, then cover with the buttermilk, using clean hands toss the chicken in the buttermilk to makes sure all pieces are coated.

Refrigerate for 8-24 hours.

Remove chicken from buttermilk, discarding buttermilk.

Dredge chicken in flour, then place onto a rack at room temperature for about 30 minutes (this is important, do not skip this step!)

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch;  heat to 360 degrees F.

Add chicken, a few pieces at a time; cover and cook 5 minutes.

Uncover chicken, and cook 8 minutes.

Turn chicken; cover and cook 6 minutes.

Uncover and cook 5  minutes, turning chicken the last 3 minutes for even browning, if necessary.

Drain on paper towels.

Servings 9

INGREDIENTS:

1 3/4 cups sugar, divided

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

2 large apples, peeled and chopped

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch baking pan.

In a medium bowl beat 1-1/2 cups sugar with  cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes).

Add eggs one at a time beating well after each addition; set aside.

In a small bowl combine the flour with baking powder, and salt; add to the creamed mixture beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon.

Toss 2 tablespoons of the cinnamon mixture with the chopped apples in a bowl; stir apple mixture into batter.

Pour batter into the pan then sprinkle with remaining cinnamon mixture.

Bake for 1 hour and 5-10 minutes or until cake pulls away from the sides of pan.

Cool cake completely.

You will also find this recipe on Recipezazz.com

Servings 9

INGREDIENTS:

Streusel Topping:

1/3 cup firmly packed dark brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons butter, melted

2 cups chopped pecans

Cake:

2 cups all-purpose flour

3/4-1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup firmly packed dark brown sugar (have a sweet tooth? use 1 cup)

2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

INSTRUCTIONS:—————————————–

For the streusel; combine the brown sugar, flour and cinnamon, then mix in melted butter, then the nuts; set aside.

For cake; preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch square baking pan.

In a mixing bowl using an electric mixer on medium speed beat butter with  dark brown sugar, and white sugar until combined.

Add eggs one at a time beating until blended after each addition.

Add vanilla beating until blended.

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition.

Pour batter into pan; sprinkle evenly with the prepared streusel topping.

Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Serve warm or at room temperature.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

These are a cross between a baking powder biscuit and a dinner roll, very easy to make and very delicious!

Yield 2 dozen

INGREDIENTS:

1 package dry yeast (about 2 1/4 teaspoons)

1/2 cup warm water (100 degrees F to 110 degrees F, or do the baby bottle wrist test)

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup Crisco butter flavor vegetable shortening(or can use plain shortening)

2 cups  buttermilk(can use low-fat)

melted butter

INSTRUCTIONS:———————————————-

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes or until foamy.

In a bowl combine the flour with next 4 ingredients .

Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist.

Cover and chill 1 hour.

Preheat oven to 425 degrees F.

Grease a large baking sheet.

Set oven rack to second-lowest position.

Turn the dough out onto a heavily floured surface; knead lightly 5 times.

Roll dough to about 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter.

Place the biscuits on a baking sheet.

Brush the melted butter over the biscuit tops.

Bake for 12 minutes or until golden.

You will also find this recipe on Recipezazz.com

Servings 4-6

INGREDIENTS:

Make certain to drain the canned tomatoes very well before using, if your not a lover of tomatoes you may omit, adding in some cooked chopped chicken makes this a complete meal

1-2/3 cups uncooked elbow macaroni

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup light cream OR milk

1/2 teaspoon ground mustard powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce, or to taste

6 ounces shredded cheddar cheese

1/4 cup finely chopped yellow onion

1 (14 ounce) can diced tomatoes, very well drained

6 tablespoons dry bread crumbs

2-1/2 tablespoons melted butter

Taken from my “Favorites” folder!

Dough with egg takes a slightly longer time to rise, this may be made by hand also

Yield 1 loaf/25 slices

INGREDIENTS:

1 package active dry yeast (1/4 ounce/2-1/4 teaspoons)

3/4 cup warm water, divided (110 degrees  to 115 degrees F — or do the baby bottle wrist test)

1 cup 1% or 2% warm milk (110 degrees F  to 115 degrees F — or do the baby bottle wrist test)

1/4 cup soft butter

2 tablespoons plus 1 teaspoon sugar, divided

1 large egg yolk

1-1/2 teaspoons salt

4 to 4-1/2 cups white flour (American residents use white bread flour, Canadian residents can use all-purpose flour or half each)

Toppings:

1 egg white

2 teaspoons water

1 teaspoon kosher salt

1-1/2 tablespoons coarsely crushed dried minced onion

1 teaspoon each sesame, caraway and poppy seeds

INSTRUCTIONS:———————————————

In  heavy-duty mixer bowl dissolve/proof the yeast in 1/2 cup warm water and 1 teaspoon sugar for 8-10 minutes or until foamy (if the yeast does not foam discard and start over).

Add the remaining 1/4 cup water,  milk, butter, sugar, egg yolk, salt and 2 cups flour; using beater blade beat on medium speed for 3 minutes.

Stir in enough remaining flour to form a  firm dough.

Replace the beater blade with kneader blade; knead until smooth and elastic, about 8-10 minutes or until the dough is smooth adjusting flour or water as needed — important! stop the machine about halfway through kneading and allow dough to rest for 10-12 minutes then continue kneading again.

Place in a greased bowl, turning once to grease the top; cover and let rise until doubled about (1 hour or more, dough with egg will take longer to rise and also depends on the temperature of your kitchen).

Punch dough down.

Turn onto a lightly floured surface; divide dough into thirds.

Cover the ropes and allow to rest for about 5-7 minutes.

Shape each into a 20-inch rope

Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.

Cover and let rise until doubled, about 45 minutes.

Meanwhile in a small bowl or cup combine the kosher salt with dried onion and seeds, then combine egg white and water; set aside while dough is rising.

Just before baking and after rising; brush the egg/water mixture over dough, then immediatly sprinkle the seed mixture on over dough.

Bake in a preheated 375 degree F oven for 22-28 minutes or until golden brown.

Remove from pan to a wire rack to cool.

You will also find this recipe on www.recipezazz.com