Fried Dill Pickles

This recipe is from the Neelys of Food Network :) My friend Cassie is the person who should get all the credit towards me finding this recipe - she started talking about fried pickles and I was like WHAT? I HAVE TO HAVE THOSE. Only took me forever to actually make the recipe, but I digress...

(Printable Version)
What you need:

• Peanut oil, for frying (I used canola because my DS may have a peanut allergy)
• 1 cup milk
• 1 egg
• Pinch of cayenne
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 tsp. smoked paprika
• 1 tsp. salt, plus some
• 1/2 tsp. ground black pepper
• 2 tsp. finely chopped dill
• 1 jar whole dill pickles, cut into spears

Directions:

Preheat deep fryer (or pot with oil) to 375. Combine cornmeal, flour, paprika, salt, pepper and dill in a casserole dish or shallow bowl.

Beat together milk, egg, cayenne and a splash of pickle juice in another casserole dish or shallow bowl.

Thoroughly dry pickles with paper towels.

Dredge first through wet ingredients.

Then dredge in dry ingredients.

Gently place in deep fryer and fry until golden brown, about 1 1/2 to 2 minutes.

Remove to a paper towel lined sheet tray and immediately season with salt.

Roasted Chicken with Tomatoes and Corn

Absolutely delicious! I halved the recipe (I would say it feeds a family of 4 halved). I'm posting the original though. So do what you see fit for your family :)

(Printable Version)
What you need:

• 2 cans (28 oz. each) stewed tomatoes, undrained (I used diced)
• 2 cans corn, drained
• 2 large onions, cut into wedges
• 1/2 cup Italian dressing, divided
• 10 bone-in chicken breasts (3 lbs.)
• 1 pkg. (8 oz.) sharp cheddar cheese, shredded
• 2 tbsp. chopped cilantro

Directions:
(My camera likes to be dumb with my computer, unfortunately my software doesn't work for Windows 7 and stupid Nikon hasn't come out with a software that WILL work for my camera *eye twitch* So I'm missing pictures that were lost in the transfer.)

**Preheat oven to 375.
**Combine tomatoes, corn, onions, and 1/4 cup dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans.

Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat.

Top tomato mixture in each pan with 5 of the chicken breasts (I used some big ole chicken breasts and I halved the rest of the recipe - so don't be confused by that). Bake 45 minutes or until chicken in cooked all the way through (165 degrees).

**Transfer chicken to serving platter; cover to keep warm.
**Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended.

Serve with the chicken.

Crispy Chicken Fingers

I know I have been trying a lot of different chicken finger/tender recipes, but I've been trying to find the one that my kids and I like the most. So far this has been our favorite.

(Printable Version)
What you need:

• 6 tbsp. mayonnaise, divided
• 2 tbsp. milk
• 1/4 tsp. ground red pepper (cayenne)
• 4 small boneless skinless chicken breast halves (1 lb.), each cut lengthwise into 3 strips (OR tenderloins)
• 1 pkt. Shake'n'Bake Extra Crispy Seasoned coating mix
• 2 tbsp. ranch dressing
• 2 tsp.  chopped green onions

Directions:

Heat oven to 400. Mix 1/4 cup mayo, milk and pepper.

Add chicken in medium bowl; stir until chicken is evenly coated. Refrigerate 30 minutes to marinate.

Pour coating mix onto plate. Dip chicken, 1 strip at a time, in coating mix, turning to evenly coat each strip; place in single layer on baking sheet. Discard marinade.

Bake chicken 20 minutes or until done. Meanwhile mix remaining mayo, dressing and onions. Serve chicken with sauce.

Freaky Friday!

Had to do a Freaky Friday in place of the normal Twisted Thursday because yesterday was a holiday - hehe!

It's your all's turn to share recipes today!
Please feel free to share your favorite Thanksgiving dishes or any other dish for that matter!

If you don't have an account, please feel free to send me an email (fantasticalsharing@yahoo.com) or if you are on my FB - feel free to write on my wall :)


Can't wait to get some new recipes from everyone!
Be on the lookout for Crispy Chicken Tenders, Cheeseburger Pasta, Roasted Chicken with corn and tomatoes, and Fried Dill Pickles :D

Hope everyone is having a good weekend and survives today's stores if you are out shopping!
XOXO - Sarah



Poppy Seed Chicken - from my friend Bri

--5 cups chicken, chopped and cooked
--1 can cream of chicken soup
--1 cup sour cream
...--1 1/2 cup crushed Ritz crackers
--1 tsp poppy seeds
--1/2 cup butter, melted

Preheat oven to 350 degrees. Place chicken in 9x13 baking dish.
Mix soup and sour cream, pour over chicken.
Mix crackers, poppy seeds, and butter -- sprinkle over chicken and sauce.
Bake for 30 minutes or until bubbly.

Have a Fantastical Thanksgiving!

I've had mine and man was it delicious :)

 

I hope that everyone [and their families] has a wonderful Thanksgiving!

Macaroni Salad

Ahh :) I was so excited to have my mom [and grandma] visit me from Minnesota last week. We did an early Thanksgiving and my mom made me something I hadn't had in years. I'm sure you can safely assume what I'm talking about from the title. Macaroni Salad was made at EVERY holiday in my family.

(Printable Version)
What you need:

• 1 can (12 oz.) light chunk tuna in water, drained
• 1 box (7 oz.) Creamette ring macaroni (you can use any pasta you prefer, but we always used rings)
• 1 cup frozen peas
• 1/3 cup yellow sweet onions, finely diced
• 1 cup celery, finely diced
• 1 cup Miracle Whip (or more if needed)
• Salt and pepper to taste

Directions:

1. Cook macaroni according to package so it will be "al dente".
2. Add frozen peas to macaroni in last minute of cooking.
3. In a large bowl, mix Miracle Whip, celery, and onions.
4. Drain macaroni and peas and add to Miracle Whip mixture. Make sure all the macaroni is covered with mayo, if you need to, add more by the tablespoon.
5. Flake tuna into the macaroni mixture and mix well.
6. Add salt and pepper to taste
7. Place in refrigerator until serving. It is especially great if you let the flavors soak overnight and it's always nice to have an easy fix-ahead side dish for the holidays. If the macaroni looks dry after sitting in the refrigerator, add mayo.

Recipe Courtesy: My mom, Kathy Westmoreland

Sweet Potato Casserole

Let's begin with this: I hate sweet potatoes. I had only ever eaten them one time willingly when my Aunt Lisa had made her casserole. Then last Thanksgiving, I watched my friend Jaime make hers and she told me that I had to try it. I did and I fell in love. This will be made for years and years to come :)

(Printable Version)
What you need:

• 2 (29 oz.) cans yams
• 1 1/2 cups sugar
• 2/3 cup flour
• 4 eggs
• 2 tsp. vanilla
• 1 cup butter (softened)

Topping:

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup butter (softened)
• 1 cup chopped nuts (I had to leave out because of my son's allergies)

Directions:

Mix all ingredients (except topping) together.

Mmmm! Spread into a greased 9x13-inch dish (or a casserole dish) and bake at 375 for 35 to 40 minutes.

Meanwhile mix topping ingredients with fingers. Take dish out of the oven and add topping. bake for 15 minutes more.

Recipe Courtesy: Jaime Akin

Perfect Roast Turkey

This recipe comes straight from Ina Garten aka Barefoot Contessa. I would have to say that the lemon is a really really nice touch. You only get a hint of it when you actually eat it, but it's that hint that really makes the turkey great :) Next year I am getting an actual roasting pan plus rack. I mean, I'm going to do Thanksgiving every year, right?

(Printable Version)
What you need:

• 1 (12 lb.) fresh turkey
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 Spanish onion, quartered
• 1 head garlic,  halved crosswise
• 4 tbsp. unsalted butter, melted.

Directions:

1. Preheat oven to 350.
2. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
3. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity, then stuff with thyme, lemon, onion and garlic.
4. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
5. Roast for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

Completely From Scratch Pumpkin Pie

First you'll need the from scratch pie crust.
This recipe comes from Food.com member Karen=^..^=

(Printable Version)
Most Incredible No Fail Pie Crust (I only made one pie so I halved the recipe)
What you need:

• 3 cups flour
• 1 cup shortening
• 1/2 tsp. salt
• 1 large egg, beaten
• 5 to 7 tbsp. cold water
• 1 tsp. vinegar

Directions:

Cut together flour, shortening and salt until it resembles peas. Combine the egg, water and vinegar in a separate bowl.

Slowly add egg mixture to flour mixture. Stir just until moistened and a soft dough forms.

Divide into 2 disks, wrap and refrigerate until ready to use. When ready, roll it out.

Fit into a pie dish and use with your favorite pie!

And now for the filling:
Grandma's Pumpkin Pie Filling (with fresh pumpkins!)

What you need:

• 1 to 2 sugar pie pumpkins that will make 1 1/2 cup mashed pumpkins
• 1 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground cloves
• 1 2/3 cup sweet condensed milk
• 2 eggs

Directions:

Cut one pie pumpkin in half, remove seed, cover with foil (whoops! didn't do that! LOL).

Try and get all the pulpy stuff out.

Bake 1 hour at 350.

Scoop out pumpkin and mash.

Mix sugar, cinnamon, nutmeg, cloves, condensed milk and eggs in with 1 1/2 cups mashed pumpkin.

Mix until smooth.

Pour into an unbaked 9-inch pie crust. Bake at 450 for 15 minutes, then lower heat to 325 and cook for another 45 minutes.

Enjoy!

 

This recipe was recreated for Mar 2012 SRC by Veggie Wiz {here}

Chicken & Pepper Pasta Bake

This probably my most favorite of the recipes I've made so far. It's just absolutely delicious :)
Mad props to Kraft.com for this one!

(Printable Version)
What you need:

• 3 cups rigatoni, uncooked
• 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
• 1 each large red and green peppers, coarsely chopped
• 1 jar (24 oz.) spaghetti sauce
• 2 oz. cream cheese, cubed
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 375. Heat a large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 minutes.

Meanwhile, cook pasta as directed on package.

Add peppers to chicken; cook and stir 3 minutes. *I cooked my chicken longer before adding peppers because I'm more paranoid about undercooked poultry.*

Stir in spaghetti sauce; simmer 6 to 8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally.

*Excuse the steam* Add cream cheese; cook and stir 1 to 2 minutes or until melted. Drain pasta. Add to chicken mixture; toss to coat.

Spoon half into 8- or 9-inch square baking dish or a casserole dish. Top with 1/2 cup mozzarella and 2 tbsp. Parmesan. Repeat layers.

Bake 20 minutes or until heated through. ^^ Before cooking.

*Update 5/20/2011: New pictures!

Meatloaf Cupcakes

(Printable Version)

What you need:

• Your favorite meatloaf recipe
• Your favorite mashed potato recipe

Directions:

1. Mix up your meatloaf recipe and place mixture into greased muffin tins. For me, a pound made 6 cupcakes. You'll want to fill the meat mixture up to the top of the muffin tin because this mixture won't rise. More than likely it will shrink a little.
2. Bake at 350 for 25 to 30 minutes.
3. Add mashed potatoes to a piping bag --OR-- a ziploc bag with a bottom corner snipped off.
4. Pipe potatoes over meatloaf cupcakes.
5. Top with cheese, if desired, and serve.

Recipe Courtesy: Heather @

http://twindragonflydesigns.blogspot.com/

Kinda Like Chik-fil-A Sandwiches

Update 1/19/2013: Finally got new pictures of this one too. This time I made it with chicken breasts that I sliced in half to "thin" and then trimmed down to a burger bun size. It's one of our family favorites and we eat it regularly. Of course, we always eat it with waffle fries!

Grands! Taco Melts

Oh. My. Gosh.
I don't think I could correctly describe the amazingness of this recipe right here. I'll let you all try it out and see what I'm talking about :)

(Printable Version)
What you need:

• 1 pkg. taco seasoning
• 2/3 cup water
• 1 1/2 cup salsa
• 1 lb. ground beef
• 1 can refrigerated biscuits (8 count)
• 1 cup shredded Monterey Jack cheese (or Cheddar)
• 1 cup sour cream, if desired

Directions:

Brown ground beef.

Flatten biscuits into 6-inch rounds onto a greased sheet.

Combine taco seasoning, water, 1/2 cup salsa and ground beef; cook until thickened.

Top each biscuit with taco meat and 1 tbsp. or so of cheese.

Fold dough over filling and press to seal. Bake at 375 for 9 to 14 minutes.

Doesn't that look awesome?

Serve with remaining salsa, cheese and sour cream, if desired.

Update 5.14.2011: I found out that they are supposed to be crimped with a fork, somewhat like a calzone. Check out the original on Pillsbury.com