Fried Chicken, Mashed Potatoes, Gravy, Corn and Rolls

I soaked the chicken in buttermilk for 8 hrs, then dredged in flour and spices. The coating spices for the chicken was from Thomas Keller's Fried Chicken recipe.
6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
salt
The roll recipe was found on allrecipes. I made a couple of changes out of necessity, one was the milk. I did not have 2% and substituted coconut. It worked just fine.

Farm Fresh Eggs!

We had farm fresh eggs for breakfast. Thank you, Nace! The menu was maple bacon, fried potatoes, red pepper and onion, biscuits and cream gravy.

Bacon, Hashbrowns, Egg

I cooked shredded potatoes, onion and red pepper in bacon grease until browned, then added salt, pepper and paprika. I prepared the egg over medium and placed on top of the hash-browns.

Vegetable Pasta

French Toast

I dipped the bread in beaten egg, 2% milk, vanilla, then covered in corn flake crumbs. Fry in a cast iron skillet, in hot peanut oil.

Possibly The Best Cookie!

I loved these cookies! The addition of the Creme Brulee Almonds and the burnt sugar extract, made  this recipe fantastic.           
                                                 2 sticks of butter
                                                 1 1/2 c. brown sugar
                                                 1 t. burnt sugar extract
                                                 1/2 t. salt
                                                 2 eggs
                                                 2 c. of flour
                                                 1 t. cinnamon
                                                 1t. soda
                                                 1/2 t. salt
                                                 1 c. Creme Brulee Nuts crushed slightly
                                                 12 oz Ghiradelli chocolate chips

Whip butter with sugar, extract, eggs, salt, then combine dry ingredients and add to butter. Drop by small scoop on cookie tray. Bake at 375 degrees for 10 min.
I liked the King Arthur Unbleached Bread Flour for this. 

Pina Colada Upside Down Cake

This is a Betty Crocker recipe and is from Sarah W. Caron.


Pina Colada Upside Down Cake

1/4

cup unsalted butter

1

cup packed light brown sugar

1

cup shredded coconut

1

can (20 oz) pineapple slices in juice, drained, 2 tablespoons juice reserved

1

box Betty Crocker® SuperMoist® vanilla cake mix

1

cup reduced-fat (lite) coconut milk (not cream of coconut)

1/2

cup olive oil

3

eggs

1. Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
2. Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
3. In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
4. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.

Makes 8 servings

Toasted Cheese Sandwhich ( Gouda & American )

I put Hellmans on the bread, two kinds of cheese, pepper, then toasted it in a cast iron skillet. I used butter to get a nice deep brown color. 

Deviled Eggs

I used Hellmans Mayonnaise, lemon, mustard, salt, white pepper and paprika for the top.

Tomato Soup

W

 Rinsing the tomatoes first is important to help remove any possible pesticide or bacteria. There have been many outbreaks of food borne illness and clean is always a good idea. For peeling the tomatoes, my next step, was to drop them in boiling water, then a quick ice bath. I peeled, cut, then cooked Roma tomatoes in a sauce pan with water, cloves, garlic, onion powder, a spash of rice wine vinegar, dash of red pepper, paprika, Heinz ketchup, salt and pepper. I made a roux in another pan with butter, flour and 2 % milk. I pureed the tomatoes and strained in a fine mesh strainer, before adding to the roux to finish. I tasted for seasoning and then added fresh basil to the top of my bowl.