Southern Fried Chicken Don't Lose This Recipe

 

Here’s a classic Southern Fried Chicken recipe that’s crispy, juicy, and full of flavor. Save this one—you won’t want to lose it!

Ingredients (Serves 4-6)

For the Chicken:

• 1 whole chicken (cut into pieces) or 4-6 bone-in, skin-on chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tsp hot sauce (optional, for extra flavor)
• 1 tsp salt

For the Seasoned Flour:

• 2 cups all-purpose flour
• 1 tbsp cornstarch (for extra crispiness)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)

For Frying:

• 2 cups vegetable oil (or enough to submerge chicken halfway in a skillet)

Instructions

1. Marinate the Chicken

1. In a bowl, mix buttermilk, hot sauce, and salt.
2. Add the chicken, ensuring it's fully coated. Cover and refrigerate for at least 4 hours (or overnight for the best flavor).

2. Prepare the Coating

3. In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

3. Coat the Chicken

4. Remove the chicken from the buttermilk, letting excess drip off.
5. Dredge each piece in the seasoned flour, pressing gently to adhere.
6. Place the coated chicken on a wire rack and let it rest for 10-15 minutes (this helps the breading stick).

4. Fry the Chicken

7. Heat oil in a deep skillet or Dutch oven to 325-350°F (163-177°C).
8. Fry the chicken in batches, turning occasionally, for 12-15 minutes (for smaller pieces) or 15-18 minutes (for larger pieces).
9. Remove and drain on a wire rack or paper towels.

5. Serve & Enjoy

• Let the chicken rest for 5 minutes before serving.
• Serve with biscuits, coleslaw, or mac & cheese for a true Southern meal!

Would you like a spicy or honey-glazed variation?

Butterfinger Balls

 

Butterfinger Balls are an easy, no-bake treat made with crushed Butterfinger candy bars, peanut butter, and chocolate. They're rich, crunchy, and perfect for holidays or snacking!

Ingredients (Makes about 24 balls)

• 1 ½ cups crushed Butterfinger candy bars (about 8 fun-size bars)
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• 2 tbsp unsalted butter, softened
• 2 cups chocolate chips (milk or semi-sweet)
• 1 tbsp coconut oil or vegetable shortening (optional, for smoother chocolate)

Instructions

1. Make the Dough

1. Crush the Butterfinger bars using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
2. In a bowl, mix peanut butter, powdered sugar, and softened butter until smooth.
3. Fold in the crushed Butterfinger pieces and mix until well combined.

2. Form the Balls

4. Roll the mixture into small balls (about 1 inch in diameter).
5. Place them on a baking sheet lined with parchment paper.
6. Freeze for 20-30 minutes until firm.

3. Coat with Chocolate

7. Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.
8. Dip each Butterfinger ball into the melted chocolate, coating evenly. Use a fork to remove and let the excess chocolate drip off.
9. Place the coated balls back on the parchment paper.

4. Set & Serve

10. Let them set at room temperature or refrigerate for 10-15 minutes until the chocolate hardens.
11. Serve and enjoy!

Would you like any variations, like using white chocolate or adding a crunchy coating?

Fluffy Japanese Cotton Cheesecake Cupcakes

 

Ingredients (Makes about 12 cupcakes)

A: Cream Cheese Mixture

• 125g cream cheese, softened
• 30g unsalted butter
• 50ml milk
• 3 egg yolks
• 30g cake flour (or sifted all-purpose flour)
• 10g cornstarch
• ½ tsp vanilla extract

B: Meringue

• 3 egg whites
• 50g granulated sugar
• ½ tsp lemon juice or cream of tartar

Instructions

1. Prepare the Batter

1. Preheat your oven to 150°C (300°F). Line a muffin tin with cupcake liners.
2. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth, then let it cool slightly.
3. Whisk in egg yolks, followed by vanilla extract, sifted cake flour, and cornstarch. Mix until smooth.

2. Make the Meringue

4. In a clean, dry bowl, beat egg whites with lemon juice until foamy. Gradually add sugar while beating until soft peaks form.

3. Combine & Bake

5. Gently fold the meringue into the cream cheese batter in three additions, using a spatula. Be careful not to deflate the batter.
6. Pour the batter into the cupcake liners, filling them about 80% full.
7. Place the muffin tin into a larger tray filled with hot water (water bath method).
8. Bake at 150°C (300°F) for 25-30 minutes, or until the tops are lightly golden.
9. Turn off the oven and let the cupcakes cool inside for 10 minutes before removing them.

4. Serve & Enjoy

• Let them cool completely before enjoying.
• Optionally, dust with powdered sugar or top with whipped cream and fruit.

Would you like any variations, such as matcha or chocolate flavors?

Italian Meatball Soup

 

Italian Meatball Soup

50 minutes to prepare serves 6

INGREDIENTS

• 1 (20 oz) package frozen meatballs
• 1 (24 oz) jar marinara
• 4-5 red or new potatoes, quartered
• 2 carrots, sliced into ½-inch rounds
• 1 cup frozen peas
• 5 cups low-sodium beef broth
• 3 tablespoons garlic, minced
• 1 dried thyme seasoning
• 1 teaspoon crushed red pepper
• 8 oz spaghetti noodles, broken in half
• Fresh thyme, for garnish
• Kosher salt and black pepper, to taste

PREPARATION

In a large stockpot or Dutch oven, heat marinara, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper over medium-high heat until sauce reaches a low boil, about 10 minutes.
Add meatballs to stockpot and cook for 15-20 minutes before adding pasta.
Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes.
Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs.
To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired

Grilled Cheeseburger Wraps

 

Grilled Cheeseburger Wraps Recipe

Ingredients:

• 1 lb ground beef
• 1 tablespoon Worcestershire sauce (I used a little more to taste)
• 1 tablespoon ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 5 flour tortillas (the larger ones)
• shredded cheddar cheese
• sliced tomatoes
• yellow mustard

How to Make It:

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Mom’s Swedish Meatballs Recipe

 

Ingredients

MEATBALLS

• 3 lbground beef
• 1white onion, diced
• 2eggs, lightly beaten
• 1 cseasoned dry bread crumbs
• 1/2 cfresh chopped flat-leaf parsley
• 2 tspcoarse ground salt
• 1 tspcoarse ground pepper

GRAVY

• 4 Tbspall purpose flour
• 2 10.5-OZ can(s)beef consomme
• 1 TbspWorcestershire sauce
• 2 cmilk
• 1 tspcoarse ground salt
• 1 tspcoarse ground pepper

SERVING/PLATING

• 12 ozmedium egg noodles, cooked according to directions
• 1/4 cbutter
• 3 Tbspfresh chopped flat-leaf parsley

 DIRECTION

Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs.
Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley

 

Mexican White Cheese Dip/Sauce

Ingredients

• 1 pound white American cheese, cubed
• 1/2 cup milk, or as needed
• 1 tablespoon butter or margarine
• 2 (4 ounce) cans chopped green chilies
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cayenne pepper to taste

Directions

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Make delicious apple pie filling to keep on hand all winter long

 

Homemade Apple Pie Filling

• Makes 7 quarts
• About 35 medium apples
• 9 1/2 cups water
• 4 1/2 cups sugar
• 1 cup Clear Jel* or cornstarch
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons lemon juice (optional)

Directions

*Clear Jel is a modified food starch that is more stable when use in canning. Regular cornstarch can separate or become watery.
1. Mix spices, Clear Jel, and sugar in large saucepan and add water. Cook until thickened, stirring constantly. Add lemon juice, if desired.
2. Slice apples directly into jars, adding layers of syrup as you fill each jar. This helps eliminate air pockets. Leave at least 1 inch headspace.
3. Tighten lids and process 25 minutes in boiling water.
To make pie with canned pie filling: Fill unbaked crust with filling. Put dabs of butter on top and add a top crust. Bake pie just until crust is lightly browned and filling is bubbly.
You can also freeze pie filling. Fill freezer containers (or an unbaked pie crust), exclude air, and seal.
What are good pie apples?
People have different opinions, but in general you should choose tart, firm, juicy apples. For canned pie filling, you also want apples that will hold their shape when cooked. Examples: Cortland, Jonathan, Rome, Winesap, Stayman, Golden Delicious, and Grimes Golden