Country Chocolate Gravy – Just Like Grandma’s

My grandma always made Country Chocolate Gravy for me. I wasn’t crazy about regular gravy, but CHOCOLATE gravy…that’s another story!

 

I now make it whenever I want a nostalgic treat! The neighbors’ children love it with biscuits! It’s a good sweet treat!

Pure enjoyment with the saltiness of the biscuit and the sweet from the chocolate gravy…yum!

Your children will beg you to make this! Enjoy!

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Country Chocolate Gravy
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Country Chocolate Gravy
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is real Country Chocolate Gravy just like my Grandma made years and years ago.

Course: Breakfast
Cuisine: American
Keyword: Country Chocolate Gravy
Servings: 4
Calories: 315 kcal
Ingredients
  • 1 cup sugar
  • 4 tablespoons all-purpose flour
  • 1 pinch salt
  • 2 tablespoons cocoa I use Hershey
  • 3 cups milk but you can use what u like (better with whole)
  • 1/4 cup butter
  • 1 teaspoon vanilla extract optional
Instructions
  1. In a saucepan combine the sugar, flour, salt and cocoa and cook over medium heat. You will be adding the milk before the dry ingredients start to really cook!
  2. Gradually add the milk. I add 1 Cup at a time stirring. Cook until thick and creamy, stirring constantly. About 15 minutes.
  3. Remove from the heat and THEN then stir in the butter and vanilla.
  4. Serve over biscuits. It is sweet!

 

Enjoy!

Up Next:

Southern Buttermilk Biscuits

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Recipe based on one by *HogHeaven*
Photo by *HogHeaven*

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Cheese Puffs – A Great Holiday Appetizer

These Cheese Puffs are quick, easy, delicious and they make an excellent appetizer. So quick you can whip up these snacks in no time.

 

This is a basic recipe that can be taken into 100 directions!

You can vary the taste with different types of cheese. You could also throw in a little onion, dill, green peppers, chopped nuts, etc.

This recipe is a definite keeper and should be in everyone’s recipe box!!!

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Cheese Puffs
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Cheese Puffs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Delicious, easy, and quick. What more could you ask of an appetizer?

Course: Appetizer
Cuisine: American
Keyword: Cheese Puffs
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 egg
  • 1/2 cup milk
  • 1 cup flour sifted
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 cups cheese grated
Instructions
  1. Beat the egg in the milk; mix together with the flour, baking powder, salt and grated cheese.
  2. Put large teaspoonfuls on a cold greased tray.
  3. Bake for 10 minutes in a hot oven 400 degrees Fahrenheit (200 degrees Celsius).

 

Enjoy!

Up Next: 

Candied Almonds

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Recipe based on one by Missy Wombat
Photo by SharonChen

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Alton Brown’s Buttermilk Fried Chicken

The crust on Alton Brown’s Buttermilk Fried Chicken will really amaze you. Not only is it nice and crusty but Alton adds great seasonings also! It’s adapted from his Good Eats show.

 

Great tasting fried chicken! Alton’s technique of applying the seasonings keeps them from getting lost in the flour, but trapped just underneath the crust!

This will surely go into ‘my favorites’ cookbook!

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Alton Brown's Buttermilk Fried Chicken
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Alton Brown's Buttermilk Fried Chicken
Prep Time
25 mins
Cook Time
30 mins
Marinating Time
12 hrs
Total Time
12 hrs 55 mins
 

Alton Brown's Buttermilk Fried Chicken is absolutely the best fried chicken I've ever eaten!

Course: Main Course
Cuisine: American
Keyword: Alton Brown's Buttermilk Fried Chicken
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 broiler-fryer chicken cut into 8 pieces
  • 2 cups low-fat buttermilk
  • 2 tablespoons kosher salt
  • 2 tablespoons Hungarian paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 cup flour for dredging
  • vegetable shortening for frying
Instructions
  1. Place the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12-24 hours .
  2. Drain the chicken in a colander.
  3. Combine the salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture.
  4. Then, dredge the chicken in the flour and shake off the excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
  5. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
  6. Once the shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
  7. Place the chicken skin side down into the pan. Put the thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan. The oil should come half way up the pan once the chicken is added.
  8. Cook the chicken until golden brown on each side, approximately 10-12 minutes per side. The internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes).
Recipe Notes

Drain the chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.

 

If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven, which is very moist and will ruin your beautiful chicken crust!

 

Enjoy!

Tips And Tidbits About Alton Brown’s Buttermilk Fried Chicken.

These are tips for most any fried chicken recipe. Not just Alton Browns Buttermilk Fried Chicken!

Set up a “dredging station” to minimize mess and make cleanup easy. Put your ingredients and mixtures into large shallow bowls or baking dishes. Then work in one direction (left to right, for example), moving from seasoned flour to egg batter over to bread crumbs/panko/coating mixture.

Have one “wet hand” and one “dry hand” — and use your “wet” hand to transfer chicken from the wet mixture to the coating bowl.

Gently shake off the excess flour and place the coated chicken on the parchment- or wax paper-lined baking sheet.

Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere. (Do this step in the refrigerator if you won’t be frying the chicken within half an hour.)

Up Next:

Thai-Grilled Chicken Thighs

 

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Recipe based on one by Gay Gilmore
Photo by KK – Chef #426156

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Glazed Ham with Chipotle Peppers

This Glazed Ham with Chipotle Peppers recipe is the most wonderful recipe EVER!!  Sweet, Smokey, Spicy, and delicious.

 

I love it. Kids love it. Families love it. This glaze would taste great on an old shoe… lol.

Seriously I think this glaze would be great on chicken, pork.. but I think I’m going to try it on some baby back ribs.. just the right spice and “stickiness”

This was the prettiest, tastiest ham I have ever made!! Looking forward to using the yummy leftovers in a ham and potato casserole recipe!

I’ll be making this often!

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Glazed Ham with Chipotle Peppers
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Glazed Ham with Chipotle Peppers
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 

There's nothing I enjoy more for holidays than ham and this Glazed Ham With Chipotle Peppers is a favorite!

Course: Main Course
Cuisine: American
Keyword: Glazed Ham With Chipotle Peppers
Servings: 12
Ingredients
  • 5 -7 lbs smoked ham
  • 1 cup packed brown sugar
  • 1 10 ounce can crushed pineapple
  • 1 -2 chipotle chile in adobo seeded and diced
  • 1 tablespoon adobo sauce
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon fresh ginger
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
Instructions
  1. Mix cornstarch with a little cold water to dissolve.
  2. Place all ingredients except for ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil then simmer till thickened.
  3. Preheat oven to 375 ° F.
  4. Place ham, cut end down, in a large baking pan and score skin. Bake ham for 15 minutes.
  5. Brush glaze over ham and bake for another hour or until internal temperature reads 140 °F.
  6. Baste halfway through baking.

 

Enjoy!

Up Next: 

Split Pea Soup With Ham And Potatoes

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Recipe based on one by Rita~
Photo by Delicious as it Looks

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Parmesan Crusted Chicken Schnitzels

These Parmesan Crusted Chicken Schnitzels are a delectable low-calorie chicken dish packed with flavor but not calories. The flavor is sooo good.

 

I used panko breadcrumbs and shredded Parmesan and I serve it with lots of steamed greens and a grilled tomato.

It makes for a delicious dinner.

If you are NOT worried about the extra calories, brush the chicken fillets with a little oil before baking, or pan-fry them in a little oil or butter.

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Parmesan Crusted Chicken Schnitzels
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Parmesan Crusted Chicken Schnitzels
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Parmesan Crusted Chicken Schnitzels sounds really fancy but they are easy to make!

Course: Main Course
Cuisine: American
Keyword: Parmesan Crusted Chicken Schnitzels
Servings: 4
Calories: 395 kcal
Ingredients
  • 2 boneless skinless chicken breasts about 250g/8ozs
  • 2 tablespoons breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic granules or 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • salt and pepper
  • vegetable oil optional for those not on a calorie controlled diet
Instructions
  1. Beat the chicken breasts with a mallet until they are flat. This is best done between cling-film.
  2. Mix the rest of the ingredients together and then put them into a large bowl.
  3. Dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
  4. Bake at 400F for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
  5. Serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.

 

Enjoy!

Up Next:

Glazed Ham with Chipotle Peppers

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Recipe based on one by French Tart
Photo by French Tart

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Roast Beef Tenderloin with Red Wine & Shallot Sauce

roast-beef-tenderloin-with

I made this for Christmas dinner in the past and it was devoured and loved by all. The beef was melt-in-your-mouth tender and I could have eaten a bowl of the sauce all by itself. This one is a keeper!

It is definitely dinner party fare but also good enough for your family!

This recipe is awesome, elegant and SO easy too!!

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Roast Beef Tenderloin with Red Wine & Shallot Sauce

Ingredients

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil

Sauce

4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1⁄4 cups beef stock
1⁄2 cup dry red wine
1⁄4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Directions

Sprinkle beef with peppercorns & salt, pressing to adhere.

Heat oil in roasting pan, over medium-high heat; sear beef all over.

Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in center registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.

Sauce:

Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.

Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.

Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.

Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.

Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Enjoy!

Next Up:

Parmesan-Crusted Chicken Schnitzels

parmesan-crusted-chicken-scThis delectable low-calorie chicken dish is packed with flavor but not calories and is perfect for anyone following a diet.…

Read more ›

 

 

Recipe based on one by CountryLady
Photo by Swirling F.

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Easy Cornish Game Hens – Delicious Elegance

This Easy Cornish Game Hens recipe is really easy but so delicious! When I last made it I made it even easier by not cutting the hens in half.

It has been a while since I last made it but it’s close to Christmas and I think I know what’s going to be for Christmas dinner!

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Print
Easy Cornish Game Hens
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

A deliciously different dish for holidays or special guests.

Course: Main Course
Cuisine: American
Keyword: Easy Cornish Game Hens
Servings: 6
Calories: 385 kcal
Ingredients
  • 6 baking hens
  • 1/2 cup melted butter
  • 1/2 teaspoon garlic salt
  • 1 whole onion chopped fine
  • 1 tablespoon crushed parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Mix all ingredients except hens.
  2. Clean & cut hens in half.
  3. Place hens in baking dish and pour the sauce over hens & bake 1 hour at 350°F.

Enjoy!

Up Next:

Roast Beef Tenderloin with Red Wine & Shallot Sauce

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Photo by sloe cooker

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Ham in Coca Cola

This Ham in Coca Cola comes from Nigella Lawson’s book Nigella Bites and I can’t even say how EASY this is to make. It’s a wonderful way to make ham! Her recipes rarely fail!

Ham in Coca Cola

I had a smoked pork shoulder, 5 1/2 pounds. Gave it 3 hours in the pot with the cola. It only takes 10 minutes in the oven, how easy is that?

The ham is juicy, tender, and delicious! I don’t think I’ll want ham cooked any other way now.

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Print
Ham in Coca Cola
Ingredients
  • 4 to 5 pound mild-cure ham
  • 1 onion peeled and cut in half
  • 1 2 liter bottle Coca-Cola
For the glaze
  • 1 tablespoon molasses
  • 2 teaspoons mustard powder
  • 2 tablespoons brown sugar
Instructions
  1. Put ham in a pan, add onion and pour over the Coke. Bring to the boil, reduce to a simmer, put the lid on and cook for around 2 1/2 hours.
  2. Preheat oven to 475 degrees F.
  3. When ham is cooked, take it out of pan and let cool. Remove skin, leaving a thin layer of fat.
  4. Use a sharp knife to make large diamond shapes in the fat. Put a clove in each diamond and spread with molasses all over. Pat mustard and sugar onto the sticky fat.
  5. Bake in a foil-lined pan for around 10 minutes, or until crispy and bubbly.

Enjoy!

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Up Next:

Easy Cornish Game Hens

easy-cornish-game-hensThis recipe is so easy but so delicious! When I last made it I made it even easier by not cutting the hens in half.

Read more ›

Recipe based on one by Sackville
Photo by Diana Johnson

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Gingersnap Crusted Ham – Delicious Beyond Belief

Gingersnaps as a crust for ham? Absolutely! This Gingersnap Crusted Ham totally works. This ham is delicious beyond belief.

 

The gingersnaps add lovely spicy sweetness to the ham and it’s not overpowering at all.

I’m not usually a mustard lover, but again it totally worked with this ham! Fantastic!

With this hams amazing flavor and beautiful crust, I may have to add it to my holiday menu!

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Gingersnap Crusted Ham
Print
Gingersnap Crusted Ham
Prep Time
30 mins
Cook Time
1 hr 35 mins
Resting
10 mins
Total Time
2 hrs 15 mins
 

The gingersnap crust really makes this ham!

Course: Main Course
Cuisine: American
Keyword: Gingersnap Crusted Ham
Servings: 16
Calories: 395 kcal
Ingredients
Ham
  • 1 8 lb ham, half
  • 2 tablespoons apricot preserves
  • 2 tablespoons Dijon mustard
  • 1/2 cup brown sugar
  • 1/2 cup gingersnap crumbs about 9 cookies, finely crushed
Sauce
  • 1 1/2 cups apricot preserves
  • 1/2 cup dry marsala wine
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon ground allspice
Instructions
  1. Preheat oven to 325°.

  2. To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from the oven, and cool slightly. Increase oven temperature to 375°.

  3. Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.

  4. Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto the pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.

  5. Place ham on a platter; let stand 15 minutes before slicing.

  6. To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

 

Enjoy!

Up Next:

Ham in Coca Cola

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Recipe based on one by dicentra
Photo by anniesnomsblog

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Honey Roasted Pork Loin

I was looking for a new way to cook pork loin… this Honey Roasted Pork Loin is it! The pork is succulent and the sauce is outstanding.

 

A very simple dish with common ingredients.

I served the pork with rice – great with the sauce. Very yummy!

My family prefers this over pork chops and it makes it’s way into my menu at least once or twice a month.

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Honey Roasted Pork Loin
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Honey Roasted Pork Loin
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

Nothing can beat roast pork and I think this recipe proves it.

Course: Main Course
Cuisine: American
Keyword: Honey Roasted Pork Loin
Servings: 6
Calories: 435 kcal
Ingredients
  • 2 lbs pork loin boneless
  • salt and pepper to taste
  • 1/4 cup honey
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon thyme
  • 1/2 cup chicken broth
Instructions

  1. Preheat the oven to 375.

  2. Season the pork and place in a roasting pan.

  3. In a separate bowl, mix together the honey, juice, oil, and thyme. Pour over the pork. Add the broth to the pan.

  4. Bake until internal temperature reaches 150 (45-60 minutes). Baste frequently.

  5. Strain the pan juices into a saucepan. Reduce until slightly thickened.

  6. Serve over the sliced pork.

 

Enjoy!

Up Next:

Gingersnap Crusted Ham

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Recipe based on one by Lisa in Oregon
Photo by PaulaG

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