Tag Archives: Flour

Coconut Breaded Chicken Tenders

This has to be one of the best chicken tender recipes that I have ever made! These are perfectly crispy on the outside and soooo juicy on the inside! I instantly thought this was MAGNIFICENT! We dipped this in an amazing Apricot Sauce. These are amazing with shrimp too!

Fried perfection <3

Fried perfection ❤

Here’s What You’ll Need:

1 package of chicken breast tenderloins (or 1 pound of shrimp)

1/2 cup all-purpose flour

salt & pepper to taste

2 large eggs, beaten

1 cup sweetened shredded coconut

3/4 cup panko breading

2 cups of canola oil (adjust amount if using coconut oil) for frying

Directions:

In a small bowl, add flour, salt, & pepper, stir to combine and set aside.

In a separate small bowl, add eggs, beat, and set aside.

In a medium bowl, add coconut, Panko, and stir to combine and set aside.

In a large skillet, deep fryer, or dutch oven, pour oil and let it heat up over medium-high (350 degrees). While the oil is heating up you can start the batter process as follows:

  1. Dip chicken in flour, dip in egg, and dredge very well in Panko breading mixture (press on it to make sure it is fully breaded). Set aside on a platter while you repeat the process for the remaining chicken tenderloins. Begin frying. Make sure the oil is hot enough to guarantee a crispy coating. (Fry until coating is dark and crispy).
  2. I place 3-4 pieces in each batch. Frying time will vary depending on skillet size, chicken size, and personal preferences.
  3. After frying, place on paper towel to drain the oil. Continue the process until all chicken is fried.
  4. Leftovers can be stored in the fridge for 3 days, reheat in a 350 degree oven to keep the coating crispy

ENJOY!!

Shrimp Pasta Bake

I love pasta and shrimp! I also love casseroles and I found this recipe in one of my Taste of Home cookbooks, and I cut the amounts in half and I took out the green pepper, sautéed onions and mushrooms (fresh not canned), and I used shredded cheese and mixed it into the noodles and shrimp prior to putting the baking dish into the oven….it worked out beautifully. This recipe is for an 11×7-inch baking dish if you double the recipe it will accommodate a 13×9-inch baking dish. I hope you enjoy!

Makes: 6 servings

Here’s what you’ll need:

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6 oz. whole wheat fettucine noodles

5 green onions, chopped (including greens)

3 Tbsp butter, cubed

3 garlic cloves, minced

1 Tbsp all-purpose flour

1/2 tsp celery salt

1/8 tsp black pepper

2 cups shredded mozzarella cheese

1 (14.5 oz) diced tomatoes

4 oz. fresh mushrooms, sliced

1/4 cup parmesan cheese

1 lb. raw medium-sized shrimp, peeled and deveined (I used half of the bag shown below)

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Directions:

Pre heat oven to 350 degrees. Cook fettucine noodles according to package directions, set aside and keep warm.  Meanwhile, in a large skillet over medium heat, melt butter, add green onions and mushrooms and saute for approximately 5 minutes or until onions are tender….

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Add minced garlic, cook 1 minute longer….

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Gradually stir in flour until blended…..

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Stir in the shrimp, celery salt, and black pepper…..

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Cook, uncovered over medium heat until shrimp are pink and firm, approximately 6-8 minutes…..

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Add tomatoes to shrimp mixture, stir and let simmer for 3-5 minutes while you get the baking dish sprayed with non-stick cooking spray…..

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Add the shredded mozzarella cheese and the cooked fettucine noodles, stir to incorporate…..

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Pour into prepared baking dish…..

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Sprinkle with parmesan cheese…..

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Bake uncovered for 20-25 minutes, depending on your oven (mine took about 25 minutes) or until heated through….

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We served this dish with a spring mix salad and garlic bread. ENJOY!!

Lemon Loaf w/ Lemon Glaze

Mmm, Mmm, Mmm….I love anything that has lemon flavor and this recipe has it all the way! I’m not gonna preach much about what changes I made to this recipe…I’ll let you make it for yourself and you let me know how ya like it! ENJOY!!

Makes:  10 servings

Here’s what you’ll need:

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1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 eggs, room temperature

1 cup sugar

2 Tbsp butter, softened

1 tsp vanilla extract

2 tsp lemon extract

1/2 cup oil

1/3 cup lemon juice

zest of 1 lemon

Directions: 

Pre heat oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, combine flour. baking soda, baking powder, and salt…..

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In a medium bowl, combine eggs, sugar, butter…..

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Vanilla extract, lemon extract, and lemon juice…..

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Make sure it is well-blended…..

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Pour wet ingredients into the dry ingredients and blend well until smooth…..(oops! sorry flash was set on auto)

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Add oil and lemon zest and mix well…..

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Pour into loaf pan and bake for 45 minutes to an hour (depends on your oven) or until a toothpick inserted into the middle comes out clean……

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Remove from oven…..

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Pour glaze (recipe follows) over baked lemon cake and let cool (in pan) on wire rack….

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GLAZE:

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1 cup powdered sugar

2 Tbsp milk (I use 2%)

1/2 tsp lemon extract

Directions:

Pour ingredients into a bowl…..

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Whisk together until all combined…..

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This is the finished product….Mmm!

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Sugar Doughnut Muffins

I found this recipe on Pinterest. We made them this morning (we had our ‘niece’ over and she was our taste tester…ha!) These were actually fantastic! Josh isn’t one for many sweets, but this made 24 mini muffins and between Josh and Tayelor, there are 3 muffins left (which are for me)…ha ha! I would say they went over well. 🙂 I hope you enjoy them…I know we sure did!

Makes: 24 mini muffins or 10 standard muffins

Here’s what you’ll need:

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3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk (low fat is fine too)

1 tsp vanilla extract

For Rolling:

2 Tbsp butter, melted

1/2 cup sugar (for rolling)

Directions:

Preheat oven to 350. Lightly grease a muffin tin with cooking spray (I used silicone muffin pans). In a large bowl, combine egg and sugar….

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Beat together until light in color….

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In a small bowl, whisk together flour, salt, nutmeg, and baking powder….

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Pour into egg mixture and continue mixing to combine thoroughly…

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Pour in vegetable oil, vanilla extract, and milk….

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Divide batter evenly into 24 mini muffin cups, or 10 standard muffin cups…Filling each about 3/4 full….

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Bake for 15-18 minutes for standard muffins and 11-13 minutes for mini muffins, until a tester inserted into the center comes out clean. While muffins are baking, melt butter and pour 1/2 cup of sugar into a small bowl…

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When muffins are done, lightly brush the top of each muffin with melted butter…..

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Remove the muffins from the pan and roll the tops in sugar….

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Making sure to cover the entire top of the muffin….

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Cool completely on a wire rack….

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GOOOOD MORNING! 🙂

White Chocolate Peppermint Brownies

I love brownies and I love the holidays…therefore I decided to make christmas brownies! I saw this recipe in my KitchenAid mixer cook book (early Christmas gift from Josh). Since I made these today I decided on eating a lot for the holidays…ha ha! The brownies are very succulent and fudgy…I added some red and green sugar along with the peppermint candy crunch pieces. The recipe didn’t ask for this part but I thought that since I was in the festive spirit, I might as well enjoy them (as I hope you do too) and hope you have a very Merry Christmas!

Makes: 12 brownies (8×8 pan or 9-inch pan)

Here’s what you’ll need:

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Brownies:

1 package (12 ounces) white chocolate baking chips, divided

1/4 cups granulated sugar

3 eggs

1/2 cup (1 stick) butter, melted

1 1/4 cups all-purpose flour

1/2 tsp salt

1/2 cup crushed peppermint candies (I use King Arthur Flour brand)

Directions:

Pre heat oven to 350 degrees. Grease 8×8-inch or 9-inch square pan. Melt 1 cup of white chocolate chips in a small sauce pan over low heat, stirring constantly until smooth. Cool slightly….

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Beat granulated sugar and eggs with an electric mixer at medium-high speed for 5 minutes….

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Turn to low speed and blend in melted chocolate, butter, flour, and salt. The batter should resemble a ribbon when dripping from the beater…

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Stir in peppermint candies….

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Spread batter into greased baking pan…

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Bake at 350 for approximately 20-25 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

Frosting:

Here’s what you’ll need:

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3 Tbsp cream cheese

1 1/4 cups powdered sugar

Remaining white chocolate chips

6 Tbsp butter

Directions:

Melt remaining chips in a small sauce pan over low heat, stirring constantly until smooth adn cool slightly….

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Beat butter, cream cheese, and powdered sugar in mixer bowl until smooth. Beat in melted chocolate…

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Once brownies have cooled and frosting is made….spread frosting over brownies and sprinkle with crushed peppermint candies and a little green and red sugar.

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Magnificent Lemon Brownies

I have been on the ultimate search for a great lemon brownie recipe and I have officially found it on www.beckybakes.net! I’ve seen the ones with the Lemon cake mix and those were great too, but I prefer to use my own flour, sugar, and salt mixture. I got it with this recipe! These are just the perfect blend of tart, sweet, and zesty…all in the same bite of this MAGNIFICENT brownie. I changed an ingredient or 2, you know me…ha ha! Please let me know how you liked these! Feedback is a wonderful thing! 🙂

Makes: 9×13 pan

Here’s what you’ll need:

1 1/2 cups flour

1 1/2 cups sugar

1/2 tsp salt

10 Tbsp butter, melted and cooled

3 large eggs

1 (14 oz) can sweet condensed milk

1/2 tsp lemon extract

2 Tbsp fresh squeezed lemon juice

1 tsp packed lemon zest (from 1 lemon)

Directions:

Pre heat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray. In a large mixing bowl, mix together the flour, sugar, and salt…

In a separate bowl, whisk together the melted (and cooled) butter, sweetened condensed milk, eggs, lemon extract, lemon juice, and zest until combined…

Mix the butter mixture into the flour mixture until well combined…

Spread the batter into the coated 9×13 baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the middle should come out mostly clean…

Let the brownies cool slightly in the pan before glazing…

Here’s what you’ll need for the glaze:

1 cup powdered sugar

1 tsp packed lemon zest

3 Tbsp lemon juice

In a small bowl, whisk together all ingredients until smooth…

Pour over the lemon brownies and cool before serving…

Pumpkin Pie Muffins (Leftover pie filling)

I’m what you call a bit of a Penny Pincher (sometimes)and I have realized that if I have leftover ingredients from something that I have made, I look to make something else from that leftover mixture. This is where I found a recipe from The Rescue Baker online and I needed to use leftover pumpkin pie filling which I had already mixed with the eggs, evaporated milk, cinnamon, ginger, cloves, etc… I was amazed at the richness and texture from this leftover miracle! Make sure to adjust the baking powder if necessary! It’s quick and easy…let’s get started! www.therescuebaker.com

Cook Time: 20-25 minutes

Makes: 9 muffins

Here’s what you’ll need:

1 1/4 cups leftover pumpkin pie filling (this is how much I had leftover)

1 Tbsp baking powder

1 cup flour

1/4 cup brown sugar

1/2 cup milk

chopped walnuts or pecans (optional)

Directions:

Pre heat oven to 350 degrees.

In a medium-sized mixing bowl, mix together the leftover pie filling, brown sugar, flour, baking powder, and milk until well blended…

Pour batter into muffin tins lined with paper baking cups or spray tins with non-stick cooking spray. Fill muffin cups 2/3 of the way full, I used a 1/3 measuring cup to dip out the batter into the muffin cups/tins…

Bake at 350 for 20-25 minutes…check for firmness.

Let muffins cool before placing the muffins on a wire rack to finish cooling completely…

Enjoy!

Please make sure that you are using the filling that is already made from making a pumpkin pie. If you use just canned pumpkin pie filling and the remaining ingredients in this recipe, they turn out dense and heavy.

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