Baked Fried Chicken By Granny's Favorite Cookbooks

Baked Fried Chicken

Olive oil or shortening
Buttery flavored crackers or saltines
1 tsp. salt
Pepper to taste
Olive oil
2 lbs. boneless chicken breast, 4 to 6

Preheat oven to 400 degrees. Grease heavy baking sheet with shortening or olive oil.

Crush crackers in food processor into crumbs. In a shallow dish combine crumbs, salt and pepper.

Brush both sides of chicken with olive oil; roll in crumb mixtures; place on prepared baking sheet.

Bake 20 to 25 minutes or until no longer pink in center, about 170 degrees F.

Variations:
Use flavored olive oil for the brushing of the chicken
Use Buttermilk with an egg, whipped together for dipping in place of olive oil; then roll in crumbs
Add Grated Parmesan cheese to the crumb mixture
Add dried parsley to crumb mixture
Add garlic powder to crumb mixture

So many wonderful ways to make this old favorite…make your own family favorite today!

Biscuits and Hamburger Gravy By Granny's Favorite Cookbook

Biscuits and Hamburger Gravy

For biscuits:
½ Tsp salt
2 cups flour
1 Tbsp. Baking Powder
1/3 cup soft butter
¾ cup milk

For biscuits blend flour, baking powder and butter until crumbly. Add milk, blend (¼ more milk for drop biscuits, drop by heaping Tbsp onto baking sheet). Roll out biscuits and cut in shapes. Bake on a baking sheet at 400 degrees F for 10 minutes or until golden brown on top.

For Gravy:
½ cup butter (1 stick)
¼ cup flour
salt and pepper to taste
1 cup milk
hamburger or sausage (optional)

For Gravy fry crumpled hamburger or sausage in frying pan until not pink in the middle, remove meat and set aside, drain out all but a Tbsp of fat and put butter into frying pan and melt until bubbling . Whip together milk, flour and spices until foamy. Add to melted butter stirring constantly, add meat if using. Bring to a boil stirring constantly for 5 minutes or until gravy starts to thicken. Remove from heat and set to cool. Gravy will thicken while cooling. Pour over biscuits and serve. Serves 4

Baked Beans with a Bang By Karen's Kreative Cooking

Baked Beans with a BANG

8 slices bacon (diced small)
1/2 yellow onion (diced)
2 cloves garlic (diced)
1/2 jalapeño (diced) no ribs or seeds unless you want them
2 cans pork and beans (16 oz)
1/2 Cup ketchup
1/4 Cup brown sugar packed
1 tsp mustard
1 tsp Worcestershire
1 Tbsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp season salt
1/4 to 1/2 tsp cayenne

Put diced bacon in small skillet and cook until cooked soft.
Add onion and jalapeño to bacon grease. Right before they are done add garlic. Let cook a couple of minutes. I drained most of the grease off.

Spray 9 X 13 rectangular cake pan with Pam. Empty pork and beans with juice. Add cooked bacon pieces. Add onion, jalapeño, and garlic.

Add all spices and mix well.

Cook uncovered (350 F)for 45 minutes.
Stir and cook about 15 more minutes.

They will still be juicy.

I didn't have bell pepper but if I had I would have used 1/2 a bell pepper and treated it like the onion.
Also really great with 1/2 to 1 pound of ground beef. High quality 90/10.

Perfect side dish to some grilled pork chops or chicken.
Fan submitted recipe and pic, thank you Patricia S

Bacon Wrapped Jalapeno Popper Stuffed Chicken By Karen's Kreative Cooking

Bacon Wrapped Jalapeno Popper Stuffed Chicken

Ingredients
4 small chicken breasts, pounded thin
salt and pepper to taste
4 jalapenos, diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices bacon

Directions
Preheat the oven to 400 F
Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
Bake in the oven until cooked, about 25-35 minutes

Bacon Cheddar Ranch Pull Apart Bread By Kitchen to Kitchen

Bacon Cheddar Ranch Pull Apart Bread
From Slow Roasted Italian

1 loaf of Italian Bread
8 ounces shredded Mexican cheese blend
16 ounces crisp cooked bacon, diced
½ cup unsalted butter, melted
1 tablespoon Hidden Valley Ranch dry dressing mix

Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.

On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.

Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly.

Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!

Adapted from Sargento

The variations to this are simply endless. I will be trying new twists to this all summer long.

Bacon Ranch Foil Pocket By Foodie Tv

Bacon Ranch Foil Packet Potatoes

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

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Bakred Sweet and Sour Chicken By Karen's Kreative Cooking

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes