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Country Kitchen

Country Kitchen

Saturday, February 28, 2015

Finger lickin' Chicken - Fried Chicken with German Cole Slaw

Fried Chicken
1. Thaw chicken breasts, butterfly and cut into smaller pieces
2.  Flour chicken pieces in ½ cup flour mixed with ½ Tbsp seasoned salt
3. Dip pieces in milk then back in the flour
4. Place the pieces in a frying pan with ¼ in oil heated to medium heat
5. Leave pieces undisturbed for several min.
6. Turn pieces when bottom edges turn golden brown
7. Fry on the other side for same amount of time
8. Remove chicken pieces and place on a paper towel to absorb extra oil

  1. Add 1 tablespoon flour to the oil in the pan and stir to make a rue
  2. Add 2 ½ cups milk and whisk
  3. When bubbles occur add salt, pepper and chicken bullion crumbles to taste
  4. Allow to boil until desired thickness is reached

German Cole Slaw
  1. Shred ½ head of cabbage
  2. Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
  3. Pour dressing over slaw and toss
  4. Chill slaw for several hours before serving

Lettuce Eat Salad - Wilted Lettuce Salad

Wilted Lettuce Salad
3-4 Tbsp bacon grease
1/3 cup sugar
1/3 cup white vinegar
2-3 Tbsp chopped green onions
Baby salad greens

Sweet Sweets - World's Best Sugar Cookies

The World’s Best Sugar Cookies

½ cup powdered sugar                            
½ cup white sugar
½ cup butter                                            
½ cup oil
1 tsp vanilla                                               
1 egg
¼ tsp almond extract                               
2 ½ cup flour
½ tsp salt                                                   
½ tsp baking soda
½ tsp cream of tartar

  1. cream sugars, butter, and oil until light and fluffy
  2. add egg, vanilla and almond, beat until combined
  3. Sift in dry ingredients
  4. Mix until dough forms ball and pulls away from sides of bowl
  5. Turn out onto plate, cover and place in refrigerator for 1 hour to chill
  6. Roll out dough and cut into desired shapes
  7. Bake at 350 degree for 8-12 min
  8. Let cool and frost
  9. Store in an air tight container for up to a week, makes about 2 dozen cookies

Basic Buttercream Frosting 
*Cut recipe in half for sugar cookies
*Make full recipe for cupcakes
*Double for a cake (that you frost down the sides and in between layers)

½ stick softened butter
3-4 cups powdered sugar
up to ¼ cup water
1 tsp vanilla extract, clear
food coloring
  1. Mix butter, vanilla and powdered sugar in mixer with whisk attachment
  2. Add small amounts of water until you reach desired consistency
  3. Add color and mix until dispersed
Color Flow Icing Recipe 

*For Flowing Icing that Hardens but still tastes great use this recipe. 

*It's basically the Wilton Recipe with a few improvements 

2 1/2 tbsp water
2 cup powdered sugar
1 Tbsp Wilton Meringue Powder (Pictured above)
*1/4-1/2 tsp clear vanilla extract
*1/4-1/2 tsp butter extract 

Mix in stand mixer on low for 5 min until smooth.  Add more or less water to get the consistencies you desire (thicker for outlines, Thiner for easier low)

Divide and color and decorate! Allow to harden for several hours before touching
Store in air tight containers 

*Add more water as you decorate if icing starts to get too thick

Breakfast Yo! - Biscuits and Gravy


1/2 package of pork sausage

2 Tbsp butter

2-3 Tbsp flour

2 1/2 cups milk

salt and pepper to taste

Your favorite biscuits


1. Brown sausage

2. Put sausage in a small bowl and mix with 1-2 Tbsp flour

3. Add milk to pan and whisk

4. Add salt and pepper to taste

5. When milk starts to steam add sausage and whisk

6. Keep whisking till gravy has thickened

7. Pour over biscuits and enjoy!

Perfect Pies

Since I'm just starting I don't have a lot to put up so I'll start with a few videos I made several years ago - bk (before kids).  This one is about making cherry pie.  My favorite kind of pie, sooo yummy! 
This video shows me making my own crust but lately I find I don't have that much time so I have  been buying pre-made refrigerated pie crust (such as pillsbury)  and it works just as well! 

Pie Crust
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening 

  1. Put all ingredients in a bowl and mix with fork
  2. Add cold water (up to 5 Tbsp), mix until loosely combined
  3. Form into a ball with hands
  4. Spank to combine
  5. Flatten and form into crust
Makes 2 crusts

Cherry pie
(I started out with the Better Holmes and Gardens recipe with a few changes and modifications, I've got it down to a science now) 
2 pie crusts (one for top, one for bottom)
1 package thawed tart red cherries
¾ cup sugar
1/3 cup flour
½ tsp almond ext.
2 Tbsp butter (for dotting)
  1. preheat oven to 425 degrees
  2. Combine sugar, cherries, flour, and almond in a bowl
  3. Pour into bottom pie crust
  4. Dot with butter
  5. Add top crust
  6. Bake 35 min

Peach Pie
2 pie crusts
1-2 packages thawed peach slices
2/3 cup sugar
2-3 Tbsp flour
¼ tsp cinnamon
¼ tsp ginger
  1. Preheat oven to 400
  2. Combine sugar, peaches, flour and spices in a bowl
  3. Pour into bottom crust
  4. Dot with butter
  5. Add top crust
  6. Bake 40-50 min

Apple Pie
2 pie crusts
6 granny smith apples (peeled, cored & thinly sliced)
3/4 cup sugar
1 1/2 Tbsp flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
  1. Preheat oven to 400
  2. Combine sugar, apples, flour and spices in a bowl
  3. Pour into bottom crust
  4. Dot with butter
  5. Add top crust
  6. Bake 40-50 min