AMISH OVEN-FREID CHICKEN

Price ranted and raved about this chicken for days after eating it for the first time! I think it's the best fried chicken I've ever had. I got the recipe from an Amish-country cookbook that Connie was going to throw out! I did not include the marjoram.

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts, etc..

Place the oil and butter in a shallow cooking pan and put in a preheated 375 degree oven to melt. Set aside. Combine the flour and seasonings in a shallow dish. Roll the chicken pieces in the melted oil-butter mixture, then drop them in the flour mixture. Completely coat and tap off excess. Place chicken in the pan (if using skin-on chicken, place skin side down). Bake for 45 minutes. With a spatula, turn chicken over and bake for another 5-10 minutes longer, or until the top crust begins to bubble. Serve hot or cold - but the crust texture is better if chicken is not refrigerated before eating. The pan drippings make an "absolutely divine" gravy for either mashed potatoes or baking powder biscuits. (Serves 4-5)

Pumpkin Cupcakes

I can't wait to try this one!

Here's Another One

Pumpkin Butter (yum!)

I really want to try this one

This looked good

I haven't tried these tarts, but they looked so good, and supposedly easy. I thought I would share.

Ziti Casserole

1 pound ziti noodles (or other shaped pasta)
8 oz Cheddar cheese, grated
8 oz Monterey Jack cheese, grated
1 tsp salt
1/4 tsp pepper
1 28 oz can of tomatoes or 1 quart home bottled tomatoes
(minus 1/4 cup liquid) - slightly blended
1/2 cup half and half or evaporated milk
seasoned bread crumbs - or make your own with crumbed fresh bread and melted butter

Cook noodles as directed, drain. Mix noodles, salt, pepper, both cheeses and tomatoes together. Put in a 9x13 casserole dish. Pour the half and half over the top.

Bake at 350 degrees for 25 minutes. Top casserole with bread crumbs and bake and additional 10 minutes.

*I made this last night for the fam and they all loved it. It's super simple but hits the spot.

Healthier-for-you-but-still-yummy Crock Pot Fajitas

1 tsp. garlic powder
1 large onion, sliced or chopped
10 jalapeno rings (I use 1 medium Anaheim Chile, seeds removed, instead)
3 bell peppers, sliced and seeded (red, yellow, green)
1/2 tsp. cumin
1 envelope Fajita seasoning mix
1 can black beans or black soy beans, drained
2-3 chicken breasts (can use beef or pork tenderloin instead)
1/2 c. water or broth

Combine all ingredients in a crock pot. Cook on high for 3-4 hours, or on low for 6-7 hours. Meat should shred easily. Serve with tortillas and your favorite toppings (cheese, guacamole, light sour cream, tomatoes, hot sauce, etc...)

Chocolate Chip Cookies Cockaigne

1 2/3 c. all-purpose flour

1 1/4 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

1 c. unsalted butter, softened

3/4 c. sugar

2/3 c. packed light brown sugar

1 large egg

1 1/2 T. milk

2 1/2 tsp. vanilla

1 1/3 c. rolled oats, ground fine in a blender or food processor

1 c. semisweet chocolate morsels

3-oz. milk chocolate bar, coarsely grated or finely chopped

3/4 c. chopped walnuts or pecans (optional)

Preheat oven to 375 degrees. Grease cookie sheets. Thoroughly stir together dry ingredients, excluding sugars & oats. Using an electric mixer, beat butter until light and fluffy. Add sugars and wet ingredients. Beat the flour mixture into the butter mixture until evenly incorporated. Stir in oats, chocolate and nuts, if using. With lightly greased hands, shape the dough into generous 1 1/2" balls. Space about 2" apart on sheets. Pat down the tops of the balls just slightly. Bake, 1 sheet at a time, in the upper third of the oven for 8-12 minutes, or until just tinged with brown. Rotate sheets halfway through baking to ensure even browning, being careful not to over bake. Transfer sheets to wire racks and let the cookies firm up, 3-4 minutes. Then transfer the cookies to wire racks until thoroughly cool. Store, airtight, for 1 week or freeze for up to 1 month.