BEST EVER MCDONALD'S RECIPE IN MY CROCKPOT?

SAVE HUNDREDS (THOUSANDS?) OF DOLLARS THIS YEAR!!!

Julia Child The French Chef- French Bread

Southern Country Kitchen: Queso Fundido

Southern Country Kitchen: Queso Fundido:

Ingredients: 1 link of chorizo sausage, about ½ lb. ½ yellow onion, diced 1 poblano pepper, roasted and peeled, deseeded 2 cloves g...

Blueberry Cheesecake Ice Cream

OMGoodness ..... doesn't this look yummy?

Ingredients:

For the Ice Cream Base:
1 cup of Heavy Cream, whisked to stiff peaks
8 oz of cream cheese, softened to room temperature
1 14 oz can of Sweetened Condensed Milk
1/2 tsp of Lemon Zest

For the Blueberry Mixture:
1 cup of Fresh Blueberries
3 Tbsp of Vanilla Sugar
2 Tbsp of Water
1/2 tsp of Cornstarch plus 1 Tbsp of Water

Process,

1) In a large bowl, using a handheld electric whisk, whisk the heavy cream until it forms stiff peaks, set aside.

2) In a separate bowl, using the same whisk, cream together the cream cheese, condensed milk and lemon zest until really creamy and no lumps appear.

3) Fold the whipped cream into the cream cheese mixture using a spatula, then pour the mixture into a large container with a tight fitting lid and pop it in the freezer for about 4 hours.

4) Meanwhile, make the blueberry mixture. In a saucepan, add the blueberries, vanilla sugar, lemon and water and cook over medium heat for about 5 to 6 minutes or until the blueberries have burst and the mixture is really runny.

5) In a very small bowl, whisk together the cornstarch and one tablespoon of water, add it to the blueberries and cook for about 1 more minute. Remove from the heat into a jug and pop it in the fridge to cool completely.

6) Pour the blueberry mixture over the semi-set ice cream and swirl it in to mix a bit, then pop the lid back on the container and pop it in the freezer to set overnight.

7) Allow the ice cream to come to room temperature for about 10 minutes before serving.

NOTE: In the video I made a double batch of the blueberry sauce because I planned on serving it over pancakes so I suggest you double the recipe as well if you’d like to use it on other things.
Serve this ice cream in small waffle cones or sugar cones or make an ice cream sandwiches using graham crackers.

Southern Smothered Chicken

Southern Smothered Chicken


Ingredients:

6-8 boneless chicken thighs (leave skins on)
1 cup flour
1 tsp each salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning 
1 tsp cajun seasoning (I use Slap Ya Mama)
1 cup chicken stock
1 cup veggies (optional)
olive oil for cooking

Heat oil an Iron skillet or Dutch Oven.  Take a large ziploc plastic baggie and place flour and rest of spices in and shake up real well.  Add chicken pieces 2 at a time, close bag and shake till each piece is well coated.  Place gently into hot oil and cook till brown on both sides.  Place on paper towels to drain.  HINT: Do not over crowd the pan.  I usually only put 4 peices in at one time.  

Once you've finished your chicken, remove all but about 3 tablespoons of the oil making sure to keep all the crispy bits in the pan too.  Add 3 tablespoons of flour or enough to make it look like a paste when mixed up.  Cook it just long enough to where the flour starts turning brown.  Slowly add chicken broth, stirring constantly.  Once it's thick, turn heat down to low and add your chicken back to the gravy.   Cover and let cook for 30-45 minutes.  If it gets too thick, just add a little more chicken broth.

Serve with rice or mashed potatoes.

Get Your Copy Of Simply Southern e-Cookbook NOW !!

Hello

I hope that you are enjoying my blog and all the recipes and stuff that I'm adding. If you have any suggestions of what you might want to see, or if you have a recipe you want to add, just give me shout.

I've been collecting recipes and cookbooks for many years now.  I decided that I was going to re-organize my hard drive and I was shocked at what I found.  Hundreds and hundreds of recipes, craft ideas, household/beauty remedies and lots more.

As I was looking through them, some of the recipes go back 100 years or more.  I knew they were too good to keep to myself, so I decided to pull my favorite recipes out of storage and create a e-cookbook.  

Simply Southern has around 200 pages with some of my favorite southern recipes from my childhood.

I'm also going to give you a bonus ebook with nothing but "Sweets and Treats" 

You can click on the PayPal button in the right sidebar to order your copy of Simply Southern for just 

$5