Most of the recipes will come from my Mother's Old Cookbooks and some, may come from other family members cookbooks. Also you know the people, from the south never did any measuring. So if I say a pinch of this or that, you will have to pardon me... So that will be up to you to figure out. I know that so many good meals were cooked, on a stove just like in the picture. And many of my recipes will come from, some pretty old worn cookbooks. Recipes written on scratch paper, and stuck inside the books... And not to forget a few things from my Daddy too ... I will be adding a new recipe each week on Friday, unless I decide to change my mind. Isn't that what a lady can do? Yeppers .... I can do that without Notice ... So you will need to check back often. So let's all have some fun...
1 3/4 cups panko breadcrumbs
1 tbsp mayonnaise (I use whole egg sometimes
1 1/2 tbsp dijon mustard (or any other mustard of choice)
2 tbsp flour
1/2 tsp salt
2 lb chicken tenderloins (or chicken breast cut into STRIPS
1.Preheat oven to 390F.
2.Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
3.Place a rack on a baking tray (not critical but bakes more evenly).
4.Place the Batter ingredients in a bowl and whisk with a fork until combined.
5.Add the chicken into the Batter and toss to coat.
1.Pick up a piece of chicken with your left hand and place it into the panko bowl.
2.Use your right hand to sprinkle some breadcrumbs onto one end of the chicken, then pick up that end of the chicken and turn it over. Pat down gently to press the breadcrumbs onto the chicken, then transfer onto baking tray.
3.Repeat with remaining chicken.
4.Spray lightly with oil. Bake for 10 minutes - 15 minutes (medium to large).
5.Remove from oven and serve immediately, with dipping sauce and sprinkled with fresh parsley, if desired.
Ranch Dipping Sauce (optional)
You can use any kind of dressing to dip these in or leave plain.
1/4 cup each mayonnaise (preferably whole egg) and sour cream
2 tbsp milk
1 tsp lemon juice or white vinegar (or any other light coloured vinegar)
1/4 tsp each dried parsley or dill, dried dill, dried fresh chives and garlic powder
1/8 tsp salt & black pepper
Easy Coconut Cake
1 (16.25 ounce) box white cake mix
+ ingredients to make cake called for on box
1 1/2 teaspoon coconut extract
1 cup sweetened flake coconut
Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.
My Daddy always got a Coconut Cake, so I like to try and make one for him in Heaven.