Jalapeno Cheese Bread

1 Cup warm milk
1 packet active dry yeast
2 Tbs butter
2- 4 oz of chopped jalapenos.
1 1/2 cup cheddar cheese
3 cup flour
1 cup cornmeal
1 Tbs sugar
1 1/2 tsp salt
Mix milk and yeast until yeast is dissolved. Add other ingredients until mixed.  Split into two dough balls. Cut X on top of both and add cheese and Jalapenos to top. Bake at 375 for 30 minutes.
Yum!

Provolone and Broccoli soup

I have this one memorized, but I figured I probably better put it down somewhere to share!  It's super easy and I figured the other day that this could be considered "Skinny" as it has little sodium for the sodium conscious.

1 cup water
1 cup chopped broccoli
1/2 cup chopped onion
1 Tbs of Chickin Boulion (Don't have to use if you don't want to)

Cream Sauce
2 Tbs Butter
2 Tbs Flour
1 Can Evaporated milk
1/2 - 1 tsp of garlic powder
1/4 tsp black pepper
1/2 C. Provolone Cheese

Boil water, Broccoli, boulion, and onion in pan for about 10 minutes.  Set aside.  For Cream sauce melt butter and add flour until smooth.  Add evaporated milk and warm until thicker.  Then add your broccoli mixture with Cream sauce and stir until smooth add seasonings in recipe and others if desired.  **At this point if you want a THICK sauce add 2 Tbs of Corn Starch mixed with 2 Tbs cold water** After your sauce is as thick as you want add your provolone cheese and stir until completely melted.  Serve in bowls and enjoy!  Makes about 3-4 servings.


The beauty about this easy recipe is that it's hard to mess up AND if you don't want the onion flavor you can add onion powder.  You can also add any cheese you want to make it your own or leave it completely out!  It still tastes great without cheese in it!!

Mom's Famous Zucchini Bread!

My Mother makes the BEST Zucchini Bread.  Neighbors where she lives ask for her recipe constantly and since she always grows mountains of Zucchini she's usually happy to share both!  The smell of this bread is intoxicating while it's baking!  I recently found the recipe in a cook book of mine while I was searching for rolls.  I was excited to finally have it to make on my own!!!

Here it is!

1 c. white sugar                        1 1/4 tsp. baking powder
1 c. brown sugar                       3 tsp. cinnamon
3 eggs                                       1/2 tsp. nutmeg  
1 c. oil                                      1/2 tsp allspice
2 c. grated zucchini                  1/2 tsp cloves
3 tsp. vanilla                             1 c nuts
3 c. flour                                   1 tsp. baking soda

Combine ingredients.  It'll look like this:

 

Then bake at 375 degrees for about 55 minutes!

Jalapeno Poppers

Looks so good huh!!!!!  Here's the recipe

 

2-3 jalapeno peppers minced*

1 8oz package of cream cheese

1 package of cressent rolls 

Roll out package of cressent rolls and make one big sheet.  Mix jalapeno peppers and cream cheese together and spread out on big sheet of cressent rolls.  Roll up long wise and cut them every 1 inch.  Put them right side up on baking pan and bake for 11-13 on 375 degrees. 

* You can use canned jalapeno's if you want.  I loved the flavor of fresh ones.

BEST Baked Caramel Corn

I grew up with this favorite recipe for Caramel Corn.  We would have this every New Years Eve party with pizza and Root Beer.  Such happy memories that I love to remember when I eat this popcorn.  I think this is by far the most tasty I have had.  I may be biased because I grew up on this, but I haven't found another Caramel corn I love as much as this one. The picture isn't so good, but I have limited light at night in our basement apartment.  Enjoy this recipe and come up with your own traditions for this Caramel corn!

3qt popcorn popped
1/2 Cup butter
1 Cup Brown Sugar
1/4 Cup Corn Syrup (The clear one)
1/2 tsp Salt
1/4 tsp baking soda
1 tsp vanilla

Pop corn and set aside in a 9X12 baking dish (Might need a bigger size).  Mix following 4 ingredients in sauce pan until boiling.  Boil without stirring for 5 minutes. Add baking soda and vanilla.  Stir until completely incorporated and pour over popcorn.  Stir into popcorn and place in oven at 250 degrees for 1 hour stirring every 15 minutes.

Enjoy!!

Go-To Fried Chicken

I'm totally slacking off!!!!!  I haven't written anything in FOREVER. 
18 Weeks left till baby #2 is born and it's another girl!  Her name will be Brooklyn Rebekah Holt.
YAY!!!  Enough of that, I want to share with you all my ULTIMATE Go-To fried Chicken Recipe.  I have been SEARCHING and SEARCHING for this for several years now ever since we spent some time down south in South Carolina one summer and I had an amazing Fried Chicken!!!  I can't get my mind off of it sometimes and I have discovered this recipe that is the closest I can get to it!
Like many of my creations, I found this one on Pinterest.

They look amazing!!!
Here is the recipe:

Ingredients

• 2 pounds chicken tenders
• 3-4 cups vegetable oil, for cooking
For the Marinade
• 1 cup buttermilk
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
For the Breading
• 1-1/2 cups all purpose flour
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1-1/2 teaspoons baking powder
• 3 tablespoons buttermilk

Instructions

1. Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
2. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
4. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Like always, original link is right here
Enjoy Ya'll!!!