KFC STYLE GRAVY

Ingedients Needed:


        1 1/2 tbsp. butter, melted

        3 tbsp. of Original Breading Flour

        2 tbsp. All purpose flour

        1 can Campbell’s Condensed Chicken Stock or you can you plain chicken stock

        1 can water

Step by Step Cooking Procedures:

        1.First we are going to make a roux with the melted butter and 1 1/2 tablespoon of breading flour.

        2.Cook this over lowheat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.

        3.Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps.

        4.Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take about 3 to 5 minutes.

        5. You're Done. Happy Dipping!

Hershey S’mores Cupcakes

Ingredients
For the crust:

1 1/3 cup graham crackers crumbs

5 Tablespoon sugar

5 Tablespoon unsalted butter-melted
For chocolate cupcakes:

1 cup sugar

3/4 cup plus 2 tablespoons all-purpose flour

6 tablespoons Hershey's Cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk- room temperature

1/2 cup vegetable oil

1 large egg-lightly beaten

1 teaspoon vanilla

1/2 cup boiling water
For marshmallow filling:

2 egg whites

1/2 cup sugar

1/4 teaspoon cream of tarter

1 teaspoon vanilla
For milk chocolate ganache:

1 cup heavy whipping cream

10 oz. milk chocolate-finely chopped

1/2 Tablespoon vegetable oil

Instructions

    To make the crust:
    Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.

    In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
    Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
    To make the cupcakes:
    In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
    Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
    Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).
    To make marshmallow filling:
    In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
    Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.
    To make the ganache:
    On a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
    Store in the fridge.

Blow-Your-Mind Banana Pudding

 Ingredients

    1 (14 ounce) can Eagle Brand Condensed Milk
    1 1⁄2 cups cold water
    3 1⁄2 ounces instant banana pudding mix
    1 pint heavy whipping cream
    sliced banana
    vanilla wafer

Instructions

1 _ Combine the condensed milk; water and pudding mix in a bowl.

2 _ Mix thoroughly and chill in the refrigerator.

3 _ Pour heavy whipping cream in a bowl and beat until stiff.

4 _ Combine your whipping cream and the pudding mixture together.

5 _ Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.

6 _ Refrigerate until ready to serve.

Cheesy Garlic Pull Aparts

Ingredients
2 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried parsley
1⁄4 teaspoon garlic powder
1 (8 ounce) can biscuits (10 biscuits)
2 cups mozzarella cheese (can use less)
2 tablespoons parmesan cheese, grated
pizza sauce





DIRECTIONS
Heat oven to 425.
Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.
Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.
Bake for 10-15 minutes until biscuits are cooked through.
Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).
Serve with warm pizza sauce.

Super Crispy Country Fried Chicken

Ingredients


    1⁄2 cup milk
    1 egg, slightly beaten
    1 cup all-purpose flour
    2 teaspoons garlic salt
    1 teaspoon paprika
    1 teaspoon black pepper
    1⁄4 teaspoon poultry seasoning
    1 (2 1/2-3 lb) frying chickens, cut up or 1 (2 1/2-3 lb) use chicken pieces
    Crisco shortening (for frying)

Directions

    Combine milk and egg in medium bowl; set aside.
    Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
    Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below).
    To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels.
    To deep fry, heat 2 or 3-inches Crisco to 365° in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels.
    For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.

Cheesy Broccoli and Rice Casserole

Ingredients


    2 (10 ounce) boxes frozen chopped broccoli, thawed
    2 cups cooked rice
    8 ounces shredded cheddar cheese
    2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
    1 small onion, chopped
    2 tablespoons butter

Directions

    Cook onion in butter in large skillet until soft.
    Add remaining ingredients and cook just until cheese is melted.
    Put in 2 quart casserole dish.
    Bake at 350 (uncovered) for 1 hour.
    To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

Peppered Steak and Rice

Ingredients
3 servings

    2 packages Skirt Steak
    1 1/2 cup White Rice
    2 Bell Peppers
    1 cup Brown Gravy
    ground black pepper
    Seasoning Salt
    2 tsp Butter

Method
45 mins

    I used regular long grain white rice, so I started that first. (If you're using minute rice you can make it last.) But combine rice, butter, and salt in a pot and bring to a boil. Then remove from heat. (Hopefully you know how to make rice by now)

    Put 1 teaspoon of butter in a skillet and watch it melt

    Pop the skirt steak in the skillet. One at a time unless you have a big enough skillet to cook both. Season the steak with ground black pepper.

    Cut the Bell Peppers into strips. I used 3 peppers of different colors for aesthetic reasons. Don't get distracted and forget about your steak lol.

    Whether you got pre-made canned brown gravy or powdered gravy. Get it bubbling and toss the peppers in it and let it simmer to soften the peppers up.

    When the steak is all browned. Remove it from the skillet and cut it into strips. Whatever size you prefer.

    Toss the steak strips into the the simmering gravy and let it continue to simmer. This will cook the gravy flavor into the meat.

    By the time the peppers are soft, the rice should be done.

    Put a scoop of the rice into a bowl, or on a plate. Top it with the gravy/steak/pepper mix and serve. Be careful, the gravy will be really really hot.

    ENJOY!

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