Fried Cheddar Cheese Cubes

Ingredients:

6-inch by 2-inch by 1-inch block of Cheddar cheese (10 ounces), cut into twelve 1-inch cubes
2 eggs, well-beaten
½ cup all-purpose flour
1 cup fine, dry breadcrumbs
about 2 inches of vegetable oil in a heavy pot 

Dip cheese cubes in beaten eggs to coat. Dredge in flour. Dip again in beaten eggs. Roll in breadcrumbs, pressing firmly so that breadcrumbs adhere. Place on wax paper.
Chill for at least 30 minutes. (You may even place the coated cheese cubes in the freezer for the last 10 minutes.) Heat oil to 350 degrees (F).

Fry half of the cheese cubes until golden brown. Remove to a plate lined with paper toweling. Repeat the frying process with the remaining coated cheese cubes. When drained, place all cheese cubes on a nice serving plate and serve immediately with Versatile Catalina Dressing or dipping sauce of your choice.

A Superbowl favorite!

Texas Pete Buffalo Wing Hot Sauce

3 Tablespoons Texas Pete Hot Sauce
2 Tablespoons butter or margarine

Melt 2 tablespoons of butter/margarine in a sauce pan, add 3 tablespoons Texas Pete Hot Sauce, or more to taste, stir well.

This will drizzle about 20 wings.  You can double or triple the ratio for more sauce.

Truffle Fudge

2 pkg.  (8 squares each) Semi-Sweet Chocolate, divided
1 can  (14 oz.) sweetened condensed milk
3 Tbsp.  whipping cream
2t sp.  vanilla

LINE 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 chocolate squares in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.

MICROWAVE remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. Spread over chocolate layer in pan.


REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Orange Sugar Fried Donut Holes

Ingredients
1 orange, zested
2 cups sugar
1/4 teaspoon ground cinnamon
1 container (8 large) store-bought buttermilk biscuit dough
Vegetable oil, for frying
Directions
Place zest, sugar and cinnamon in a paper bag and shake to combine.

Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees F.

Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.

Pretzel-Crusted Pickle Chips with Mustard Sauce

Ingredients
For the Sauce:

1 1/4-inch-thick slice red onion, finely diced
3 tablespoons spicy brown mustard
11/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
Kosher salt
For the Chips:

Vegetable oil, for frying
6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
2 cups salted mini pretzels
2 large eggs
1/2 cup all-purpose flour
Celery salt, for sprinkling (optional)
Directions
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.

Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.

Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

Macaroni & Cheesy Chicken Baked Casserole

3 cups uncooked elbow macaroni
2 tablespoons olive oil
Salt and pepper
1 lb uncooked chicken, finely chopped
2 bags (11 oz each)  frozen mixed vegetables
3 tablespoons butter
3 tablespoons Gold Medal® all-purpose flour
2 cups milk
1 1/2 teaspoons onion salt
3 cups shredded Cheddar cheese (12 oz)
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups Progresso® panko crispy bread crumbs
1/4 cup butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.

Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.

In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.
Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.
Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

Makes 8 to 10 servings

Batter Dipped Corn Dogs

1/2 c. plain flour
1/2 c. cornmeal
1 tsp. salt
1/2 tsp. pepper
1/2 c. milk
1 egg, beaten
1 tbsp. oil
12 hot dogs
Fat or oil for frying

Mix cornmeal, flour, salt, and pepper in bowl. Add milk, egg, and oil. Stir until smooth. Dip hot dogs into batter; drain over bowl. Fry in deep fat 2 or 3 minutes until golden brown, turning once. Remove from fat; drain.

Bacon, Egg & Cheese Crescent Roll-Ups

1 roll refrigerated crescent rolls
4 large eggs, scrambled
4 slices bacon, cooked and cut in half
4 slices American cheese (can also use shredded)

Unroll crescent roll dough and separate into triangles like you normally would. Place half a slice of cheese on the wide end, then a piece of scrambled egg, then a slice of bacon or sausage. Roll up, stretching the end tip as necessary to allow it to go on the bottom. Place onto an ungreased cookie sheet and bake at 350*F for 12-15 minutes. Makes 8 breakfast roll ups.

Easy Fried Chicken

Ingredients

1 chicken (about 3 pounds), cut into 8 pieces
1 1/2  teaspoons  salt
1 1/2  cups  flour
1  teaspoon  freshly ground black pepper
1/2  teaspoon  cayenne pepper
1  cup  buttermilk
vegetable oil

Directions

1. Pat the chicken dry. Combine the salt, flour, black pepper, and cayenne in a large, shallow bowl. Dredge the chicken in the flour mixture, shaking off the excess. Set aside for about 15 minutes. Pour the buttermilk into a second shallow bowl. Dip the chicken in the buttermilk, then again in the flour mixture.

2. In a heavy-bottomed Dutch oven (preferably cast iron), heat about 4 inches of vegetable oil over medium heat until the temperature registers 360° F on a deep-fry thermometer.

3. Carefully place the chicken in the oil, using tongs. (Add the pieces slowly, so that the temperature does not drop, and work in batches to avoid overcrowding.) Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Check for doneness by piercing the meat; the juices should run clear.

4. Drain the chicken on paper towels set on a wire rack. If desired, the cooked chicken can be kept warm in an oven set on low.

Quick Homemade Vegetable Soup

Ingredients

1 (14-1/2 oz can) stewed tomatoes, undrained
1 (8 oz can) tomato sauce
1 onion, chopped
1 garlic clove, minced
1 (10 oz) pkg frozen mixed vegetables
2 cups water
1 beef bouillon cube
1/8 tsp pepper
1/4 tsp basil
1/4 tsp oregano

Directions

Combine all ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally.

Delicious, quick and easy. You can add cooked beef, ground or steak, rice, celery, cubed potatoes or other veggies for a more filling meal.

Easy Homemade Vegetable Soup

1 lb. ground beef
1 small onion, chopped
2-3 (16 oz.) cans Veg-All
8 oz. can tomato sauce
8-12 cups of water
1-2 tsp. Worcestershire sauce
1/2-1 tsp. Tabasco sauce
Salt, Pepper to taste

In a large Dutch oven, sauté onions in 1 tbsp. of butter. Add ground beef and cook over medium heat stirring until brown. Add remaining ingredients and cook over medium heat for at least 45 minutes to one hour.