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Our family welcomes you and thanks you for stopping by to visit. We are delighted you have taken a few minutes out of your day to spend with us. We are Joe and Jessica. We have two children and one very regal beagle! We post often and it usually includes details of our Christian faith; life here in the South; entertaining our family and friends; tales of our travels; as well as the daily adventures of having two children. Oh, and our passion for Alabama Crimson Tide Football!
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Monday, November 10, 2008

Recipe Monday!

I get two different emails a day containing "copy cat" recipes. Thought it was time to start sharing my favorites. I am going to try to do so every Monday. If I forget, just remind me-gently LOL I am holding the P F Chang's recipes for closer to the holidays. Yummy!
First up:

This is the best chicken sandwich you'll ever eat...
--Chick-Fil-A Chicken Sandwich-
-3 cups peanut oil
1 egg
1 cup Milk
1 cup flour
2 1/2 Tb. powdered sugar
1/2 ts. pepper
2 teas. salt
2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 Tb. melted butter
8 dill pickle slices

Heat the peanut oil in a pressure cooker over medium heat to about 400 degrees. In a small bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour, sugar, pepper, and salt.Dip each piece of chicken in milk until it is fully moistened.Roll the moistened chicken in the flour mixture until completely coated. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the times for 3 1/2 minutes.IMPORTANT!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise or mustard also goes well on this sandwich.--
Next on the list:
Chick-Fil-A Coleslaw-
-6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup milk
Mix & Chill 15 minutes.
Meanwhile combine:
1/2 cup mayonnaise
1/2 tsp. celery seed
2-3 drops hot sauce
3 Tbsp. dry minced onion
1/4 - 1/2 cup buttermilk
Mix well with cabbage.
Chill. Allow flavors to blend for several hours before serving.


--Reese's Peanut Butter Cups--
6 oz. Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth.Use small muffin tin liners, or cut regular cupcake liners down to a1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate.Refrigerate to allow cups to set up before serving.Makes: 24 tiny/12 large

--T.J. Cinnamon's Cinnamon Rolls--
Dough: 2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4-5 cups all-purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling: 1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing: 1 cup confectioners' sugar
2-3 tablespoons warm milk
1 teaspoon vanilla

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until well blended. Beat in additional our, about 1 1/2 cups, until dough pulls away from sides of bowl.On floured surface, knead dough until smooth and elastic, 8-10 minutes.Place in greased bowl, turning to grease top. Cover and let rise in warm,draft-free pace until doubled in bulk, about 1 hour.For billing, beat all ingredients together until smooth. Set aside.Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough into an 18- by 10-inch rectangle Spread with filling. Roll tightly from long side. Cut into 14 (1 1/4-inch) slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.Rolls can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped,at room temperature.

Neiman Marcus Cookies- recipe was $250.00

NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts! (Your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

OK, so I hope everyone has a great week!

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