Personal property of Neta Pierce. Sat; Sept.6th- 10 am. Highway 5 Auction House 27751 Highway 5 Cincinnati Iowa, 52549. Item up for auction. Massey Ferguson 50 3pt hitch,wide front end;Misc. American Tools: Old Axes, Old Hammers,Saws & More;Tool Boxes; Misc. Fishing Equipment;Sliver Spoon Collection; Variety of Glassware; Black Amethyst, Cobalt Blue, Ruby Red, Orange Slag, many more too numerous to mention; McMoy Cookie Jars & Teapots; Old Brass Washboard; Cast Iron Coll...ection-Various Pieces; Beveled Glass Coffee Table; Old OVB Meat Grinder; Light Oak Cabinets (2); Oak Rocker; Kerosene Lamp; Musical Instruments: Clarinet &Saxophone; Sound Desing Stereo/Recorder/CD Player; 78 & 45 Records; Baseball Cards; Toy Tractors; Doll Collection, too numerous to mention; Rope Bed; Cutting Torch,Tank; 60 Gal Air Compressor; Misc. old Tractor Parts; Old Oliver Tractor Rear Fenders; 8x14 Cargo Box And Much Much More By Sale Time!!! For More Info. Call Rob at 641-895- 2634
You may never fry chicken again after tasting this baked crispy chicken.
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts ...
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
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Homemade Corn Dogs
Makes 10 Corn Dogs
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying
In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Makes 1 pie.
if you want to make 2 use all of the ingredients.
1/2 of (8 ounce) package cream cheese, softened
1/2 of (14 ounce) can sweetened condensed milk
1/2 of (12 ounce) container frozen whipped topping, thawed
1/2 of (20 ounce) can crushed pineapple, drained
3/4 of cup chopped pecans
1 (9 inch) prepared graham cracker crusts ( or 2 for 2 pies)
Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.
PAULA DEEN'S 5 MINUTE FUDGE:
Prep Time: 5 mins
Total Time: 15 mins
About This Recipe...
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.
Fresh blueberries ready for the picking -- so what are we going to make...this looks yummy! Get out the Stoneware Fluted Pan (Bundt)...
2 & 1/...2 cups unbleached, all-purpose flour
1 TBSP cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 & 3/4 cups vanilla superfine sugar *see note
1 & 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 & 1/3 cups fresh blueberries
For recipe details visit CrazyJamie's Blog
Who DOESN'T love Cheesecake? And with this YUMMY diabetic friendly recipe you can have a slice without worry!!!!
A delicious Diabetic Friendly Cheesecake
Ingredients for Diabetic Cheesecake
Unsalted soda crackers
1 can sugar free cherry pie filling
1 package fat free vanilla pudding mix
1 envelope light dessert topping mix
Directions for Diabetic Cheesecake
Prepare pudding and dessert topping in two separate bowls. In glass dish layer: crackers, pudding, cherry, topping etc. make sure crackers on bottom and cherries on top. Makes layers 3 – 4 times depending on size of dish.Allow to sit several hours in fridge. Crackers will soften and this dessert is low fat, low sugar and delish!
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Fluffy Pink Lemonade Dessert with Pretzel Crust..Crust
cups broken pretzels (about 4 oz)
cup butter or margarine, melted
package (8 oz) cream cheese
boxes (4-serving size each) white chocolate instant pudding and pie filling mix
can (12 oz) frozen pink lemonade concentrate, thawed
or 3 drops red food color
container (8 oz) frozen whipped topping, thawed
Lemon slices, cut into fourths..1
Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
Cut dessert into squares. Garnish each serving with lemon.http://www.bettycrocker.com/…/de4eb5c6-ec81-4561-91ea-a7745…