Apple Butter Pie

1/2 cup apple butter
1 beaten egg
1/2 cup sugar
2 cups evaporated milk
1/2 teaspoon cinnamon
1 tablespoon flour
1 9″ pie shell, unbaked

Mix all ingredients and pour in shell. Bake at 425 for 35 minutes.

Spicy Fried Chicken (from Simply Recipes ~
How to Make Spicy Fried Chicken

Prep time: 10 minutes
Cook time: 30 minutes
Marinating time: 8 hoursYield: 4 servings


For the chicken:

2 cups buttermilk
1/2 cup hot sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
3 1/2 pounds bone-in, skin-on chicken parts

For the batter:

2 cups all-purpose flour
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon garlic powder

For frying:

Canola, vegetable, or peanut oil


Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely.

Marinate at least 8 hours and up to 24 in the refrigerator.

Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder.

A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.

Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum—something that can take the heat). Heat until a pinch of flour gently sizzles when dropped in the hot oil (but not so hot that the pan is smoking), about 325°F. Remember when working with hot oil, always have a pan lid close by, just in case of grease fire.

Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side, flipping the chicken as needed with tongs. When done, the meat should register 165°F in the thickest part using a digital thermometer.

Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or a platter layered with paper towels for the excess oil to drain. Serve warm.

Italian Pasta Bake

2 pounds ground beef
1 large onion chopped
2 cloves garlic, minced
1 24 oz jar spaghetti sauce
1 14 oz. can diced tomatoes, undrained
1 4 oz. can mushroom pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, diced
3/4 shredded cup provolone
3/4 shredded cup mozzarella

Cook beef and onion in large skillet. Add garlic, cook 1 minute. Drain. Stir in sauce, diced tomatoes, mushrooms, and seasoning. Bring to boil. Reduce heat, simmer uncovered 20 minutes. Cook pasta by directions and drain. Add to beef mixture. Stir in plum tomatoes. Put in ungreased 9×13 baking dish. Sprinkle with cheese. Bake 25-30 minutes at 350.

Strawberry Sundae Sauce (from Food Network)
4 Reviews
Level: Easy

Total: 45 min (includes cooling time)
Active: 15 min

Yield: 2 cups


1 pound fresh strawberries, stemmed and halved
1/2 cup granulated sugar
Pinch table salt
1 tablespoon cornstarch
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
Ice cream, for serving
Crushed salted peanuts, for topping


Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it’s at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
Serve over ice cream with salted peanuts on top.

Best Sugar Cookie Recipe (in Katrina’s
Prep Time 30 minutes
Total Time 38 minutes
Servings 3 dozen cookies

1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
3 cups all purpose flour


Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.