Fried Pickles

I just made these babies and they are awesome. My husband said to call it FanTABulous! Haha! Here's the recipe I came up with so you can be the judge. Be sure to let me know what you think when you've made them! I am constantly tweaking my recipes to improve them so your input will help!

Fried Pickles

1 Jar Dill Pickle Spears

½ teaspoon Salt, more for taste after frying

1 teaspoon black pepper, or more to taste

1 large Egg

½ cup Milk, I used 2%

2 cups finely crushed Ritz crackers(about 1 ½ packs)

½ teaspoon Cayenne Pepper

¼ teaspoon Seasoned Salt

½ teaspoon Pickle Juice, from jar

Tabasco Sauce, 4 dashes. You can use more or less depending on your taste.

Oil for Frying, I used vegetable oil

Method:

In large freezer bag, mix together the flour, salt, black pepper and seasoned salt. Place pickle spears in bag and shake until well coated.

In a small bowl mix together Milk, Eggs, Tabasco and Pickle Juice.

In another freezer bag, pour in Ritz crackers and finely crush. Add Cayenne Pepper and then pour out onto a plate.

In batches, dip the flour-coated pickles into the egg/milk mixture and then into the cracker mix. Place cracker-coated pickles on a large plate or sheet. Repeat until all pickles are evenly coated.

Skillet Frying:

In a large, heavy skillet heat ½ inch of oil on medium heat until it reaches 350 degrees. Cook the pickles for one minute or until golden, turning once. Depending on the size of your skillet, you will probably have several batches to do. Drain on paper towels.

Deep Frying/Fry Daddy:

Fill fryer to the line and wait until heated. This is usually about 350 degrees. Drop in pickles, depending on your fryer size the batches will differ. I used a fry daddy so I did them 3-4 pickles at a time. Fry for about 1 minute or until golden. Remove from oil and drain on paper towel.

Yields 8-10 pickles.

You could use pickle chips and yield more.

C.G. Ward Photography: Regarding the facebook "Breast Cancer Awareness Game on Facebook"

C.G. Ward Photography: Regarding the facebook "Breast Cancer Awareness Game on Facebook"

"I guarantee you there is someone in your life, someone on your friends list who saw you post your fake pregnancy, and for a moment, she was reminded of her empty aching womb," - C.G. Ward Photography

I am so thankful for this woman for standing up and saying how she feels. This is the words I have wanted to say so long about how I feel about infertility and how people who "love" me disregard my feelings all of the time without even realizing it.

Corn Salsa

I made this to go along as a side to the Creamy Chicken Enchiladas. I served them with a tortilla chip, you can also use them as a garnish to the enchiladas.

Ingredients:

* 2 cups frozen corn kernels, thawed
* 1/3 cup chopped purple onion
* 1/4 cup chopped red bell pepper
* 3 tablespoons chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 to 2 tablespoons finely chopped jalapeno pepper
* 1/2 teaspoon salt

Preparation:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.

Makes about 3 cups corn salsa.

Creamy Chicken Enchiladas

This is by far THE best chicken enchilada I have ever had!! They are so creamy, so yummy and just amazing! I got the recipe from Amanda at kevinandamanda.com, but I did a little bit of tweaking to my liking.

Here’s what you’ll need:
1 tbsp butter or margarine
1 cans Rotel tomatoes and green chilies, drained
1 can whole kernel corn, drained
1 can black beans, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions…
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in corn, beans, cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.


Enjoy the cheesy, creamy awesomeness!!!


*I also made a side of corn salsa to go with the meal for dipping tortilla chips in. Here's the recipe for that!

Ingredients:

* 2 cups corn
* 1/3 cup chopped purple onion
* 1/4 cup chopped red bell pepper
* 3 tablespoons chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 to 2 tablespoons finely chopped jalapeno pepper
* 1/2 teaspoon salt

Preparation:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.

Chicken Parmigiana

Got this recipe from Amanda at kevinandamanda.com. Love her recipes!

Chicken Parmigiana

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
1 tbsp salt
1 tbsp olive oil
1 lb noodles – angel hair, spaghetti, linguine, etc
2 tbsp butter
3-4 cloves minced garlic
1 (28 oz) can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves, chiffonaded
1-2 tbsp fresh, finely chopped parsley, divided
2 tbsp butter
2 tbsp olive oil
shredded mozzarella cheese
grated Parmesan cheese

Layer chicken between wax paper and pound breasts to even thickness. Whisk together flour, Parmesan cheese, salt, and steak seasoning in a medium bowl. Coat chicken in flour mixture. Add 1 tbsp of salt and 1 tbsp olive oil to a large pot of water and bring to boil. Boil noodles according to package. Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well just before serving. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.

To serve: Spoon sauce over chicken and top with shredded mozzarella cheese. Sprinkle on parsley. Add noodles to the plate and cover with sauce. Generously cover the sauce on the noodles with Parmesan cheese, and sprinkle some more Parmesan cheese on the chicken. Let stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.

Serves 4.

Why We Relay!

Last year I participated in Relay For Life and I am doing it again this year. I have joined my cousin this year as Co-Captain and I am very excited about helping in the fight against cancer. I created this video with photos that I took last year with hopes that it will get some attention out there about Relay For Life. I hope that everyone will find it in their hearts to help our team out. The littlest donation helps and 100% of the donations go to The American Cancer Society for research to find a cure!!!

If you would like to donate, please goto this link: Relay For Life
Thank you so much!!! God Bless!

Mountain Dew Apple Dumplings

Mountain Dew Apple Dumplings

Ingredients
2 (8-count) cans refrigerated crescent rolls
3 to 4 tart apples, peeled and slice into 16 wedges
1/2 cup butter, melted
1-1/2 cups sugar
1 teaspoon cinnamon
1 (12-ounce) can Mountain Dew soda

Directions
Heat oven to 350°F. Spray 13×9-inch dish with cooking spray. Separate dough into 16 triangles. Place apple quarter on shortest side of each triangle. Roll up each, starting at shortest side, and rolling to opposite point. Place point side down in prepared pan.

In small bowl, stir together melted butter, sugar and cinnamon; spoon evenly over crescent-wrapped apples. Pour Mountain Dew over all.

Bake at 350°F. for 35 to 45 minutes or until apples are tender. Serve warm with sauce. Top with whipped cream or vanilla ice cream if desired. Makes 16 dumplings.