Microwave Peanut Brittle

Ingredients

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions

Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. 
Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Banana Chips

Ingredients

2 ripe bananas (no bruises!)

Equipment
knife
cookie sheet
nonstick cooking spray
fork
plastic bag or covered container

Instructions

Slice the bananas into thin rounds. Spray the cookie sheet with the cooking spray. Spread the banana slices in a single layer over the cookie sheet.

Cook slices in a 150 degree oven for 2 hours with the oven door opean about 1 inch. Turn the slices over with the fork & bake for about 2 more hours. 

You wiil know theor done when they are hard and you can't bend them. Store the banana chips in a plastic bag or covered container.

Creamy Garlic Dressing

Ingredients

1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon coarsely ground black pepper
1 teaspoon garlic powder
1 egg yolk
salt

Directions

In a small mixing bowl, whisk together mayonnaise, mustard, sugar, lemon juice, vinegar, pepper, garlic powder and egg yolk, then season to taste with salt. Whisk until well-blended and creamy. Chill dressing in refrigerator until ready to use.

Red Potato Salad

For the salad

1 tsp. fresh lemon juice 
1 tsp. salt 
2-1/2 pounds of Red-skinned potatoes (leave skins on) 
3 extra -large eggs 
1/2 cup finely chopped green onions 
1/3 cup chopped fresh parsley 
1/4 cup shredded carrots 
1 Tbsp. chopped fresh dill

For the dressing
3/4 cup Hellmann's real mayonnaise 
1/3 cup sour cream 
2 Tbsp. Dijon mustard 
1 tsp. salt 
1 tsp. sugar 
1/2 tsp. garlic powder 
1/2 tsp. ground white pepper

Fill a large saucepan half-full with water and add lemon juice and salt. Slice the potatoes 1/4 inch thick, drop them into the water, and bring to a boil high heat. Reduce the heat to medium and simmer the potatoes until they are tender. 

Transfer potatoes over cold water. Drain well and peel. Place them in a large bowl. 

Place eggs in a small saucepan. Cover with cold water bring to a full boil. Reduce to low heat and simmer until eggs are hard cooked. Rinse in cold water and peel them. 

Chop eggs and add potatoes. Add green onion, parsley, carrots and dill. Toss until ingredients are mixed well. 

To make DRESSING: Mix all of ingredients together in a small bowl. Spoon dressing over potatoes mixture, and stir until all ingredients are well coated 

Cover with plastic wrap and chill.

Buttermilk Fried Chicken

1 broiler chicken, cut up

1 qt. buttermilk

2 cups self-rising flour

1-1/2 tsp salt

1 tsp freshly ground black pepper

1/2 cup bacon drippings

3/4 cup lard

Place chicken pieces in large bowl. Pour in the buttermilk and place in refrigerator for 2 to 3 hours.

Combine flour, 1-1/2 teaspoons salt, and pepper in a shallow dish. Drain chicken and rub in the flour mixture. Shake off excess flour.

Heat the bacon drippings and lard in a black iron skillet over medium-high heat until a small bit of flour pops when dropped into the fat. Add chicken a few pieces at a time, skin side down. Cover and cook the chicken for 15 to 20 minutes. Remove cover and turn chicken over. Cook for another 15 to 20 minutes until chicken is a light golden brown color.

Easy Chicken Pot Pie

Ingredients


3 tablespoons butter, melted
1 (16 ounce) package frozen mixed vegetables
1 (5 ounce) can chicken chunks, drained
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup milk or (powdered milk)
salt and pepper to taste
1 (10 ounce) can refrigerated layered biscuits


Directions


Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

Buttery Soft Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.