Fried Chicken

Boneless, skinless, chicken thighs, cut into smaller pieces

1-2 c. Buttermilk

1 tsp. Garlic powder

2 c. Flour

1/2 c. Cornstarch

 2 tsp. Onion salt

2 tsp. Garlic powder

1 tsp. Pepper

Crisco

Place all the chicken into a container with a lid.  Sprinkle some garlic powder over the chicken, then pour some buttermilk over the chicken.  Stir to coat the chicken.  Cover and refrigerate overnight or up to 24 hours. 

In a large ziplock bag, mix the flour, cornstarch, onion salt, garlic powder, and pepper.  Adjust the amounts as needed.

Dip each piece of chicken in the flour mixture then set on a pan.  (You can put the chicken right into the hot oil to fry, but it makes it better when you let it sit for a bit first).

Heat the crisco in a deep pot for frying.  Place a few pieces of chicken at a time into the hot oil, careful not to over crowd the pan.  Adjust the heat as needed. 

 (When taking camping, I will set it in the fridge overnight, then freeze the chicken in the buttermilk so it stays cold if keeping it in a cooler while camping).  

Drunken Potatoes

3 lbs. baby potatoes

1 lb. bacon, cut into 1” pieces 

1 large onion, minced

1 large bell pepper, minced

1 jalapeño, minced

1-2 c. chicken broth

1 can Sprite (7-up or ginger ale)

salt

pepper

Heat a large Dutch oven type pot over medium-high heat.  Add the bacon.  Cook for a minute or two, then add all the onion and peppers.  Continue cooking until the bacon is crispy and the veggies are tender.  

Add the potatoes, 1 c. chicken broth, and Sprite.  Turn heat down to medium-low, cover, and cook until potatoes are tender.  Stirring occasionally and adding more broth as needed.  Season with salt and pepper.

Easy Cheesecake

 INGREDIENTS

16 graham crackers
1/2 c. butter, melted
1 pkg. Dream Whip*
1- 8oz. pkg. cream cheese
1/2 c. powdered sugar
1 pkg. Danish Dessert*
2-3 c. frozen raspberries or strawberries

DIRECTIONS

Crush the graham crackers and mix with the butter.  Gently press into a 9x13 inch pan.  Bake at 375 degrees for 8 minutes.*  Cool completely.

Make the Danish Dessert according to package directions using 1 3/4 c. water.  Mix in the berries and cool.

Make the Dream Whip according to package.  

Mix the cream cheese and the powdered sugar.  Gently mix in the prepared Dream Whip.  Pour over the cooled graham cracker crust.

When the Danish Dessert mixture has cooled, pour over the cream cheese mixture.  Best if chilled 3-4 hours before serving.

*NOTES

You can use 2 c. of cool whip in place of the Dream Whip.

You can use pie filling instead of Danish Dessert and frozen berries.

You don't have to bake the graham cracker crust, it will be more crumbly.

from Grandma Mickelsen

Instant Pot Mac & Cheese

INGREDIENTS

16 oz. elbow macaroni
4 c. chicken broth
4 Tbs. butter
1 c. cream
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese
1/2 c. parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dry mustard

INSTRUCTIONS

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.

Cut butter into small pieces and place on top of pasta.  

Place lid on top of Instant Pot and secure in place.

Move vent to SEALING position.

Press MANUAL button and set timer for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Remove lid and add whipping cream, and all the cheese. Add in seasonings and mix together until the cheese is all smooth and melted.  Season with additional salt and pepper if needed.

NOTES

You need a total of about 3 cups of cheese. You can use all cheddar cheese if you want.  Or switch it up and try different cheeses!

from sixsistersstuff.com