Welcome back! You may want to bookmark this site!. Thanks for visiting! See you soon!

2 Cups Elbow Macaroni
3/4 cup Velveeta cheese Cut into cubes
2/3 cup shredded mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
Boil 2 quarts of salted water (about 1 tablespoon of salt in the water), once the
water comes to a boil, add the macaroni and cook for 12 to 15
minutes. Drain the macaroni, but do not rinse.

Cheese Sauce
In a separate pan, over low heat, combine the Velveeta cheese,shredded cheddar and the milk. Cook the cheese until they are melted smooth and then add the salt. Add the macaroni and mix.

Optional Step….

Pour into casserole dish and bake at 350F for 10 to 15 minutes. You may want to broil the top to make a brown top.

This is EASY and really tasty!!!

8  cups cabbage (1 nice sized head)
1/3 cup carrot
1 tsp onion chopped fine
1/3 cup sugar
1/2  tsp salt
1/4 tsp pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First cut the core from the cabbage and shred it and the carrot.
You can use a box grater (I do) or a crank style grater or a food processor.

In a small bowl, combine buttermilk, mayonnaise, milk and lemon juice and mix well with a whisk.  Then add the salt and pepper. The last step is to add the
sugar mix until sugar is dissolved. Add the dressing to the cabbage and carrot mixture and mix well. Refrigerate for several hours before serving.

Extreme Rock Band Cheese Sticks!

Ok, just really good cheese sticks!

You need at least 3 bowls and 3 plates or 5 bowls and a plate.
Bowl 1 (or a plate)
1 Pound Mozzarella cheese cut into sticks

Bowl 2
1 cup of self rising flour

Bowl 3
3 eggs, beaten
1/4 cup cool water
1/2 to 1 cup of your favorite hot sauce (I use Franks Redhot)
The amount of hot sauce depends on hot seasoned you like your sticks. I suggest using 1/2 of a cup to start and adjust it next time.

Bowl 4
2 cups self rising flour
1 Tbsp black pepper
1 Tbsp salt

Bowl 5
Is for breaded cheese to be fried

Last Plate
for the cooked cheese sticks, line with a paper towel

Method
Use one hand for wet ingredients, and the other for dry.
Take you “dry” hand and dip a piece of cheese in the first bowl of plain self rising flour. Toss to coat. Still with the dry hand, pick up the cheese piece, shake off the excess flour, and place in egg wash.
Using your “wet” hand, toss the cheese to coat with the egg wash. Using wet hand, pick up cheese and place in seasoned self rising flour.

Toss chicken in last bowl of flour using dry hand. Then repeat the egg wash and final breading step. Double Breading prevents the melted cheese from leaking out and making a mess.

Repeat until desired amount of cheese is breaded.

Next, fry cheese sticks in 350F oil for 1.5-2 minutes until nicely browned. You may have to flip them in the oil, they tend to float! Then they will be ready to eat! I serve them with marinara or pizza sauce to dip!

Ok, so, for an “Extra Crispy” recipe….

Crispy Fried Chicken
Ingredients
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees.
Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).

Working with one piece of chicken at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Y’all wanted an easy dinner roll recipe.
It gets no easier than this.

Ingredients

1 cup warm water

2 Tbsp yeast (2 packets)

1 cup milk

1/2 cup oil

1/2 cup sugar

1 1/2 tsp salt

2 eggs

7 cups flour

Method

1. Dissolve yeast in warm water. Let sit until dissolved. Meanwhile…

2. Heat milk, not to boiling, just warmed (under 110f, warm to the touch), too hot will kill the yeast. Then add to yeast water.

3. Add oil, sugar, salt, and eggs, mix well.

4. then add flour. Mix until it forms a smooth ball, this is a fairly soft dough and is slightly sitcky. I don’t knead this out of the bowl. Don’t over work this dough and keep the finished rolls soft.

5. Let the dough double in size.

6. Form 1″ balls and place 2 balls in each section of a muffin or cupcake pan. (You can also use a baking sheet, place 2″ apart.

7. Let the dough rest for about 30 mins before baking

Bake in a 350F over for 10-12 minutes. Rolls should have a light golden brown appearance.

You may notice a similarity between this and the Original Fried Chicken Recipe…
The reason is, they are the same.

This breading can be used for almost anything!
Chicken, country fried steaks, mozz sticks, veggies, anything!!!

Here is the CFS (Country Fried Steak in roadhouse slang is CFS)

You need at least 3 bowls and 3 plates or 5 bowls and a plate.
Bowl 1 (or a plate)
4 Cubed Steaks, about 1 pound

Bowl 2
1 cup of self rising flour

Bowl 3
3 eggs, beaten
1/3 cup cool water
1/2 to 1 cup of your favorite hot sauce (I use Franks Redhot)
The amount of hot sauce depends on hot seasoned you like your CFS. I suggest using 3/4 of a cup to start and adjust it next time. Most of the heat cooks out of the steak and it leaves a savory taste.

Bowl 4
2 cups self rising flour
1 Tbsp black pepper
1 Tbsp salt

Bowl 5
Is for breaded CFS to be fried

Last Plate
for the cooked CFS, line with a paper towel

Method
Use one hand for wet ingredients, and the other for dry.
Take you “dry” hand and dip a piece of cubed steak in the first bowl of plain self rising flour. Toss to coat. Still with the dry hand, pick up the steak piece, shake off the excess flour, and place in egg wash.
Using your “wet” hand, toss the steak to coat with the egg wash. Using wet hand, pick up steak and place in seasoned self rising flour.

Toss steak in last bowl of flour using dry hand. Then remove steak to plate or bowl to wait to be fried. Repeat until desired amount of steak is breaded.

Next, fry breaded steak in 350F oil for 4-5 minutes (internal temp of chicken needs to be 165f). Then it will be ready to eat!

Top with gravy and enjoy

Here it is, the recipe that started it all….

You need at least 3 bowls and 3 plates or 5 bowls and a plate.
Bowl 1 (or a plate)
Raw Chicken. In the video, I use a 20oz package of chicken tenders

Bowl 2
1 cup of self rising flour

Bowl 3
3 eggs, beaten
1/3 cup cool water
1/2 to 1 cup of your favorite hot sauce (I use Franks Redhot)
The amount of hot sauce depends on hot seasoned you like your chicken. I suggest using 3/4 of a cup to start and adjust it next time. Most of the heat cooks out of the chicken and it leaves a savory taste.

Bowl 4
2 cups self rising flour
1 Tbsp black pepper
1 Tbsp salt

Bowl 5
Is for breaded chicken to be fried

Last Plate
for the cooked chicken, line with a paper towel

Method
Use one hand for wet ingredients, and the other for dry.
Take you “dry” hand and dip a piece of chicken in the first bowl of plain self rising flour. Toss to coat. Still with the dry hand, pick up the chicken piece, shake off the excess flour, and place in egg wash.
Using your “wet” hand, toss the chicken to coat with the egg wash. Using wet hand, pick up chicken and place in seasoned self rising flour.

Toss chicken in last bowl of flour using dry hand. Then remove chicken to plate or bowl to wait to be fried. Repeat until desired amount of chicken is breaded.

Next, fry chicken in 350F oil for 5-6 minutes (internal temp of chicken needs to be 165f). Then it will be ready to eat!

Chef Kevin (me) used to have a pizza shop before I went to culinary school. Here is a home version of a pizzeria style dough you can make easily. And remember, you don’t always have to use red sauce. Brush on a little Italian dressing and top with cheese for a cheesy bread type pizza, or with some olive oil and pesto, tomato slices and mozzerella for a real treat!
The possibilities are endless!

Pizza Dough for 2- 14″ Pizzas

Ingredients

1tsp granulated sugar
1cup warm water
1Tbsp Yeast (1 envelope) Active Dry type
2Tbsp butter (melted and cooled)
3 ½ cups all purpose flour
1/8 tsp salt (a pinch)

Method
Get a large bowl, and dissolve the sugar in the warm water. Then sprinkle the yeast over the water. In about 10 minutes, the yeast will be dissolved and somewhat foamy. Now, stir in the butter.
Next, stir in half of the flour and the pinch of salt. Gradually add in the remaining flour until the dough forms a slightly sticky ball.
You should still have a bit of the flour left. You need this to flour the surface to knead the dough ball. Knead until the ball is smooth and elastic, about five minutes.
Now, place the dough ball into a greased bowl and let it rest for 15 minutes. Punch down the dough and cut in half. Roll out into an 11-12” circle. Let it rise for another 15 minutes.
Now it is ready for the pan!
Place it on a 14” pizza pan. Start pressing the dough out from the center with your finger tips until it nearly reaches the edge. Let the dough rest for 10 minutes. Press it out the rest of the way. You are ready for sauce and toppings!!!
Easy and fun for the family!