Baked Fried Chicken tenders

Place thawed chicken breast tenderloin strips in a bowl of milk.

 Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl: 

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces

 and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the 

pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with

 the seasoning mix. You can either shake the chicken in the bag, until

 coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for

 20 more minutes, or until cooked through.

VERY MUCH like KFC.  My tenders were small and did not take the full forty minutes.  I think they

only took abut 25 minutes.  

Breakfast Casserole (using hash browns)

2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)I used a red pepper)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes (mine were refrigerated not frozen)
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches.
 Cook sausage, bell pepper and onion in 10-inch skillet over medium heat,
stirring occasionally, until sausage is no longer pink; drain. Stir
 together sausage mixture, potatoes and 1 1/2 cups of the cheese in
 baking dish.
Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife inserted in center comes out'
 clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just
 until cheese is melted. Cool 5 minutes.

I forgot to sprinkle the remaining cheese on top, but it was very tasty and I
think I forgot to add pepper.   My
granddaughter said it is better than one the mother of a friend of hers in Michigan
makes.    I used two smaller square baking pans instead of a 13 by 9 one.

Peanut Butter Cookies (using cake mix)

1

box Aldi's Yellow Cake Mix

1/4

cup packed brown sugar

2

tablespoons water

1

cup creamy peanut butter

1/4

cup shortening

2

eggs

Granulated sugar

Directions

• 1Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
• Chill in the refrigerator (I added this step)
• 2Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
• 3Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

Crockpot Brisket and Cabbage

Slice up one large onion and put on bottom of crockpot.  Crush several cloves of garlic and set among the onions.   Stir together one cup of water, three cups of cider, 2 tbsp vinegar and 2 tbsp of sugar. Place 4 lb corned beef brisket in crockpot,  Spread mustard over the top and spread contents of seasoning packet (which comes with the brisket)and then pour the liquid over it all (try to pour on the sides so as to not disturb the mustard.

Cook on low all morning and add carrots around lunch time.  A couple of hours later, add cut up cabbage (I think it needs at least an hour, 90 minutes might be better.  Serve with mustard on the side.

http://www.familyfreshmeals.com/2013/02/crockpot-corned-beef-and-cabbage.html  ( I started with this recipe and modified it)