More Cooking?

As requested, more cooking.. things I have made for my crew last trip. I don't know what was going on with me last trip but I was so "off".. Worked twice as hard and just couldn't seem to get as much done.

I did manage to get some pictures and put some meals together..

Main dish.. Chicken on a stick. It is a whole meal on a stick, layers of boneless chicken, bell peppers, onions, potato chunks, and dill pickles. Everything is cut into chunks and layers in the wooden scewer. IMPORTANT... always start with potato and end with potato.. The potato helps keep everything else on the stick. I use the red potato's.

To start, I cut everything up ahead of time and keep in zip lock bags until needed.

Next, I mix up my breading and you will need LOTS of the breading because you bread them hours ahead and re-roll them in the breading to make a nice thick crust. (I use a roasting pan to bread them as you will see and since I make at least 12, I need another pan to lay them on as not all 12 will fit into the roasting pan.)

I use at least 12 cups of flour (for 12) and season it well.. I use 1/2 cup of salt per 5 1/2 cups flour.. Sounds like a lot but this seasoning as it sits in the breading goes through the meat & potato's so no salt is needed when you eat them.

Seasoning I use is; Salt, pepper, onion powder, garlic granules and paprika however you can use what you want.
http://img.photobucket.com/albums/v2...g/IMG_0793.jpg

(the amounts I use would not do for home use so I won't list the amounts and everyones tastes are different so you play with the amouints for your own tastes... my guys like hot and spicey)

This is the onions, peppers, and dills and I laid out samples of how I cut them.
http://img.photobucket.com/albums/v2...g/IMG_0791.jpg

The breading process
http://img.photobucket.com/albums/v2...g/IMG_0789.jpg

(the salt makes everything sweat, once it sweats you can re-roll. You want a nice crust to form... this is how you get that nice crust.. RE-ROLLING! Be sure you coat it all, I turn them upside down, right side up, turn and turn to make sure all sides and parts are covered.)

See how these are sweating?
http://img.photobucket.com/albums/v2...g/IMG_0790.jpg

I deep fry at 325* for 10 minutes each..
(I have used shake and bake chicken coating, seasoned with my own spices and baked and they are just as good baked also, you could cook them on a grill although I haven't done that)

These are done and ready to eat...
http://img.photobucket.com/albums/v2...g/IMG_0794.jpg

Small eaters can only eat 1/2 of one, large eaters can eat 2 of them and complain they are in pain after they eat TWO!

Desert to follow!

This cake is SOOOO good!

http://img.photobucket.com/albums/v2...g/IMG_0776.jpg


STRAWBERRY DREAM CAKE

CAKE:
1 pkg. white cake mix
1 (3 oz.) pkg. strawberry Jello
4 eggs, beaten
1/2 c. water
10 oz. pkg. frozen strawberries, thawed (use half for cake, 1/4 for frosting)
3/4 c. salad oil
FROSTING:
1/2 c. butter
3 oz. cream cheese
1 lb. (2 c.) powdered sugar
1/2 strawberries
1/2 tsp. vanilla
Combine cake mix, Jello, eggs and water. Beat 2 minutes. Add half of thawed strawberries. Beat 1 minute. Add salad oil. Beat 1 minute. Pour in floured and greased pans. Will take three 9-inch round pans. Bake at 350 degrees for 20-25 minutes.
Frost with strawberry frosting when cool.
FROSTING: Cream together cream cheese and butter. Alternate adding powdered sugar and strawberries. Add vanilla last.

This one I have been making for years and is always a big hit. It is easy and quick, nice and cool on a hot day..

http://img.photobucket.com/albums/v2...g/IMG_0792.jpg

Eclair Cake
20 min | 20 min prep
SERVES 12
1 (1 lb) box honey graham crackers
FILLING
2 packages French vanilla instant pudding (I use just plain vanilla)
1 (8 ounce) container Cool Whip, thawed
3 cups milk
CHOCOATE GLAZE
2 ounces unsweetened chocolate
3 tablespoons butter
3 tablespoons milk
2 tablespoons Karo syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar
Line buttered 9 x 12 dish with graham crackers.
Combine pudding mix with milk.
Fold in Cool Whip.
Pour half of the mixture over crackers.
Add second layer of crackers.
Add remaining pudding mixture.
Add final layer of graham crackers.
Over medium heat, melt chocolate glaze except for the powdered sugar.
Remove from heat.
Beat in 1-1/2 cups powdered sugar.
Pour over crackers.
Refrigerate overnight.

Sometimes I make my own icing, sometimes I use ready made. I usually just put it in a zip lock bag and squirt it all over the top as I did here. This one never lasts long!

Since I'm not much of a cook but I love to bake, I think I will be trying these two dessert recipes. :D Thanks!! I always need new ideas for parties at the "in-laws".

That cake looks yummmm-ie! I am going to have to try it.

I will also be trying the other two at some point... just not sure when! LOL.

Thanks for the recipes, Laura.