Homemade Shake-n-Bake mix

I wanted to do Shake-n-Bake pork chops a few night ago but didn't have any Shake-n-Bake. I found this recipe on allrecipes.com and its fantastic, I'll never buy Shake-n-Bake again! You bake at the same temperature and time (425 for 15 minutes). 

1 cup bread crumbs

1TBS & 1tsp vegetable oil

3/4 tsp salt

3/4 tsp paprika

3/4 tsp celery salt

1/4 tsp black pepper

1/8 tsp garlic salt

1/8 tsp minced garlic

1/8 minced onion

1/4 tsp dried basil leaves

1/4 tsp dried parsley

1/4 tsp dried oregano

Put everything in a large plastic Ziploc bag and mix. Can also be mixed in a bowl. 

Easy Peach Cobbler

1 cup Bisquick 

1 cup milk

1/2 cup butter, melted

1/2 tsp nutmeg

1 cup sugar

1 (29oz) can of sliced peaches, drained

Preheat oven to 375

Mix peaches and sugar together, set aside. 

Whisk together Bisquick, milk and nutmeg until smooth. 

Whisk in melted butter. 

Pour in 8x8 casserole dish and spoon peaches and sugar evenly over the top. 

Bake 50-60 minutes, until golden. 

*This can also be made in a 9" round casserole dish. 

Cap'n Crunch Chicken

2 1/2 cups Cap'n Crunch cereal

1 cup Frosted Flakes cereal

1 egg

1/2 cup milk

1/2 cup flour

1/2 tsp black pepper

2 lbs. chicken breasts, cut into strips

Oil for frying

Dipping Sauce

1/2 cup mayo

2 TBS honey

1 TBS mustard

Coarsely crush both cereals together, set aside. 

Beat egg and milk together, set aside. 

Mix flour and pepper together, set aside. 

Dip chicken in flour, coat well and shake off excess. 

Dip in egg wash, coating well, then dip in cereal mixture, coating well. 

Heat oil to 325

Drop coated chicken carefully in hot oil and cook until golden brown. 

Drain and serve with dipping sauce. 

Chocolate Strawberry Poke Cake

1 box Devils Food chocolate cake mix

2 small boxes of Jello instant chocolate pudding

4 cups milk

1 (8oz) Cool Whip

2 sheets of cinnamon graham crackers, crushed (sheets = whole graham, 4 crackers)

Strawberries, quartered (as many as desired)

Bake chocolate cake according to package directions.

Remove from oven and cool 10 minutes. Poke holes in cake with handle end of wooden spoon. Be generous with holes and go all the way to the bottom. 

Mix instant pudding and milk together until no longer lumpy. Pour over cake. Use the back of a spoon to make sure the pudding gets into the holes. Refrigerate 2 hours. 

Cover with Cool Whip, sprinkle with crushed graham crackers and top with sliced strawberries. 

Banana Pudding Poke Cake

1 box yellow cake mix

2 small boxes Jello vanilla instant pudding

4 cups milk

1 (8oz) Cool Whip

20 vanilla wafers (crushed)

Bananas, sliced (as many as desired)

Bake cake according to box directions in a 13X9. 

When done let cool 10 minutes. Then poke holes in the top of the cake with a wooden spoon handle. Be generous with the holes and go all the way to the bottom of the cake. 

Mix the milk and instant pudding until combined and no longer lumpy. Pour over the top of the cake and use the back of a spoon to make sure the pudding gets in the holes. Refrigerate for 2 hours to set pudding. 

When pudding is set cover the top with the Cool Whip. Then sprinkle crushed vanilla wafers over Cool Whip. Then push sliced bananas half way into Cool Whip around the top of the cake. 

Angel Food Cake

I love angel food cake. It can be eaten alone or with fruits and berries and be great either way. It's the one box cake mix I try to have on hand, because it's so easy. One and a quarter cup of water, mix and bake, can't get much easier than that! They can be made homemade, but for something really easy and only needs water, boxed is the way to go. Bake for 40 minutes, cool an hour and a half and enjoy. AND angel food cake has ZERO fat grams!!

Big Spring Mill Seasoned Flour

This is the BEST seasoned flour ever! I got introduced to it years ago and considered myself lucky every time someone brought me a bag. It could only be found around the mountains of NC, until recently when Eagle Island in Wilmington started carrying it. But I think they only carry the small bags and they're kinda pricey. The big bags still seems to only exist in the mountains. 

I googled it and found that you can order it directly from the mill and it's rather cheap. Along with the seasoned flour they also carry a regular flour, a biscuit flour and I think a corn meal. I haven't tried the others, because I've never found them on any shelves. But if they're half as good as the seasoned flour, they're worth a try. 

But back to the seasoned flour. It is great for fried foods (chicken, pork, seafood, etc.). It can be used along with flour to make a great gravy. It'll make the best cubed steak and gravy you've ever put in your mouth! And it's perfectly seasoned, so nothing needs to be added. 

If you want to give it a try, their website is: www.bsmill.com (where all products can be viewed)

Their phone number is: 540-268-2267 (where orders are taken)

Hours are:

Mon-Fri: 7am-5pm

Sat: 7am-12pm

Very Simple Jambalaya

Had a few chicken breast that needed to be cooked, and also had a kielbasa sausage on hand, so decided to make a very simple jambalaya. 

Cut chicken up into small chunks and sliced kielbasa sausage. Added a tablespoon of each butter and oil to a large pot. Added chicken to the pot and sautéed for several minutes then added sausage and continued to cook several minutes. I added salt, pepper, paprika, crushed red pepper, parsley and minced onions for seasoning. 

While the chicken and sausage is cooking put 3 cups of water on to boil and added 2 chicken bouillon cubes.  This makes a chicken stock. If you have stock handy there's no need to boil water, just use stock. Once water boils remove from heat (you just want to melt the cubes). 

Pour stock into pot with chicken and sausage and bring to a boil. Add 1 1/2 cups of rice, stir and cover. Reduce heat to low and simmer 20-30 minutes. 

You can also add peppers (red & green), shrimp, tomatoes, about anything you desire to this jambalaya. This was just a quick pot I made trying to use up some stuff that was already thawed. 

Peanut Butter Cookies with Chocolate Kisses

Here's a simple peanut butter cookie recipe. The ingredients are things most of us keep on hand, peanut butter, sugar and an egg. They can be made a couple of ways. The ones pictured here were made with chocolate kisses. But you can also make them as plain peanut butter cookies. 

Peanut Butter Cookies with Chocolate Kisses

1 cup peanut butter

1 cup sugar

1 large egg

30 chocolate kisses

Preheat oven to 350.

Mix peanut butter, sugar and egg until dough forms. 

Shape into small balls and place 1" apart on lightly greased baking pan. 

Bake 10 minutes. Remove and immediately press kiss into center. 

To make plain Peanut Butter Cookies

Add 1 tsp vanilla to peanut butter, sugar and egg mixture. 

Roll into balls and place on pan, as above. 

Dip a fork into sugar and press into cookies making a criss-cross pattern. 

Bake 12 minutes, remove from oven and sprinkle with additional sugar (can be plain or colored). 

Tip:

To get small, uniform balls I use a 1 1/2" ice cream scoop. Just scoop up dough, run up the side of the bowl (so you only have half a ball when ejected) and roll in hands like making meatballs. 

Pecan Pie Muffins

These are quick and easy to make when you don't feel like making a pie. No crust is needed for these, just stir everything up and scoop into a mini or regular muffin pans. I use cupcake liners and spray with a little butter cooking spray, cause they will stick. 

Pecan Pie Muffins

1 cup packed light brown sugar

1/2 cup all purpose flour

2 cups chopped pecans

2/3 cup butter, softened

2 eggs, beaten

Preheat oven to 350. 

Grease muffin cups, generously. 

In medium bowl, stir together brown sugar, flour and pecans. 

In separate bowl, beat butter and eggs together. 

Stir in dry ingredients just until combined.

Spoon batter into muffin cups about 2/3's full. 

Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular muffins. 

Makes 36 mini muffins. 

Apple Cream Cheese Bundt Cake recipe

Cream Cheese Filling:

1 (8oz) package cream cheese, softened

1/4 cup butter, softened

1/2 cup sugar

1 large egg

2 TBS all purpose flour

1 tsp vanilla

Apple Cake Batter:

1 cup finely chopped pecans

3 cups all purpose flour

1 cup sugar

1 cup packed brown sugar

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

1/2 tsp allspice

3 large eggs, lightly beaten

3/4 cup canola oil (vegetable will also work)

3/4 cup apple sauce

1 tsp vanilla

3 cups peeled and finely chopped Gala apples (Red Delicious will also work)

Praline Frosting:

1/2 cup packed brown sugar

1/4 cup butter

3 TBS milk

1 tsp vanilla

1 cup powdered sugar

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour and vanilla. Beat just until blended. 

2. Prepare Batter: Preheat oven to 350. Stir together 3 cups flour and next 7 ingredients in a large bowl. Stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans. 

3. Spoon 2/3's of apple mixture into a greased, floured 14 cup bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1" border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over cream cheese filling. 

4. Bake at 350 for 1 hour to 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack and cool completely (2 hours). 

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter and 3 TBS milk to a boil in a 2qt saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3-5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cake. Top with pecan halves. 

Apple Cream Cheese Bundt Cake

Apple Cream Cheese Bundt Cake with Caramel Pecan Frosting.