Olive Garden Fettucine Alfredo

1⁄2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2⁄3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

DIRECTIONS

In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles.

How To Make Crispy Spicy Fried Chicken Recipe

Ingredients

• BRINE
• ½ gallon buttermilk
• 4 cloves garlic, crushed
• ½ white onion sliced
• ½ cup hot sauce ( I used Franks)
• 3 Tablespoons salt (optional, but adds great flavor)
• 3 lbs fresh whole chicken, cut up
• SEASONING BLEND
• 1 Tablespoon sugar
• 1 Tablespoon salt (can add more if desired)
• 1 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon cayenne (can more if desired)
• 1 Tablespoon cajun seasoning
• 1 Tablespoon paprika
• 1 Tablespoon garlic powder
• 1 Tablespoon poultry seasoning
• 1 teaspoon celery salt
• 1 teaspoon smoked salt
• ½ tablespoon chili powder
• 3 cups self-rising flour
• Egg Mixture
• 3 eggs
• ¼ cup water
• ½ cup hot sauce (can use more if desired)
• 1 teaspoon garlic powder
• Peanut oil or shortening, for frying
• Cajun seasoning, for sprinkling (if desired)

Instructions

1. In a large bowl, lined with a brining or roasting bag, combine buttermilk, garlic, onion slices, ½ cup hot sauce and salt (if using).
2. Add chicken and tie the bag close so that the chicken is completely submerged in the brine.
3. Refrigerate for up to 3 hours.
4. Pour off the brine and shake off excess brine from chicken. (You can rinse if desired. I didn't)
5. Combine the seasoning blend.
6. Taste the seasoning blend to make sure it is salty and spicy enough for your taste. Adjust the seasoning if needed.(It should taste bold)
7. Place chicken on a baking tray and sprinkle on up to half of the seasoning mixture generously over the chicken on both sides. Set aside.
8. Mix the rest of the spices into the flour. DO THIS GENTLY. IF THAT SPICY FLOUR "SMOKE" GETS IN YOUR NOSTRILS IT WILL BURN. TRUST ME. Taste the flour and make sure it tastes seasoned Add in more seasoning to your liking. Flour SHOULD taste seasoned. (I usually add in more salt, garlic powder, onion powder, and cayenne)
9. Place the flour mixture into a large paper bag.
10. Add chicken to the bag.
11. Close the bag tightly and shake to coat the chicken.
12. Remove the coated chicken from bag and shake off the excess flour. Set aside.
13. In a large dish, combine eggs, water, hot sauce and garlic powder.
14. Dip each piece of coated chicken into the egg mixture and shake off the excess egg mixture. (Use one had to place the chicken in the mixture and the other hand to pull it out to minimize clumping)
15. Place chicken back into paper bag and shake to coat one last time.
16. Remove chicken from bag and place on a plate. It's time to fry!
17. Add oil to deep skillet and heat until a test piece of flour fries gently. (about 350 degrees. See Note)
18. Add chicken to skillet and cook until golden. (Oil should completely cover chicken. Fry dark meats together and white meats together. Do not overcrowd the pan.)
19. When done, place chicken on a plate lined with paper towels to drain.
20. Sprinkle with cajun seasoning as soon as the chicken come out of the oil, if desired.
21. Serve hot and add hot sauce!

Notes

Cooking the Chicken:
Average Cooking Time for 325 degree:
White Meat- 16-20 minutes (I cooked mine for 13 minutes)
Dark Meat- 20-30 minutes (I cooked mine for 16 minutes)
As you can see my cooking time varies a lot from the standard cooking time. My chicken was small so you may need more or less.

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Bacon Cheese Pull Aparts

Ingredients : 

1 egg
2 tablespoons milk
1 (16 1/3 ounce) can pillsbury original flaky refrigerated biscuits
4 -6 slices crispy bacon, cooked and broken into 1/2-inch pcs
4 ounces shredded cheddar cheese
1 (4 ounce) can mushroom pieces
1/4 cup finely chopped green onion, both green and white parts (4 medium)
cooking spray
Directions:

1 Preheat oven to 350°F.
2 Spray 11x7" or 12x8" (2 quart) glass baking dish, with cooking spray.
3 In a large bowl, beat egg and milk with wire whisk until smooth.
4 Separate dough into 8 biscuits; cut into quarters.
5 Gently stir biscuit pieces into egg mixture to coat evenly.
6 Fold in bacon, cheese, mushrooms and onions.
7 Spoon mixture into sprayed dish; arrange biscuit pieces in a single layer.
8 Bake for 23-28 minutes or until golden brown.
9 Cut into squares or just apull-apart.
10 Serve warm.

Make-Ahead Bacon and Cheddar Stuffed Mushrooms

6 slices bacon
16 cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onions
1 1/2 cups shredded cheddar cheese
Directions:

1 Place bacon in a large, deep skillet.
2 Cook over medium high heat until evenly brown.
3 Drain, dice and set aside.
4 Preheat oven to 400 degrees F.
5 Remove mushroom stems.
6 Set aside caps.
7 Chop the stems.
8 In a large saucepan over medium heat, melt the butter.
9 Slowly cook and stir the chopped stems and onion until the onion is soft.
10 Remove from heat.
11 In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar.
12 Mix well and scoop the mixture into the mushroom caps.
13
Bake in the preheated oven 15 minutes, or until the cheese has melted.
14 Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
15 Put into the oven for a couple of seconds to melt if desired.
16 To freeze: Flash freeze them before baking in the oven.
17 A freezer bag would work great for storing these.
18 Let defrost and then add cheese and bake in oven for 15 minutes.