WhichCraft

All You Need: 3-4 lbs boneless, skinless chicken breasts  4 large eggs, beaten 2 cups breadcrumbs 2 cups all purpose flour bowls seasoning of choice (about 1/4 cup total) baking sheets oven some sort of storage container freezer What You Do: Preheat oven to 350°. Cut chicken breasts into 1" pieces that are about 1/2" thick. Place cut chicken, flour, beaten eggs, and breadcrumbs in separate bowls and line them up in that order. At the end of your little assembly line, place your baking sheets. (Note: if you have a nonstick baking sheet, great! If not, any baking pan lined with parchment paper will work.)  Divide your seasoning (I use Tony Chachere's Creole Seasoning, but any spice mix or simple salt and pepper would work.) between the chicken, flour, eggs, and breadcrumbs. Mix the seasoning into each bowl completely. Here is a picture of my chicken, and then my assembly line. Using the "wet hand, dry hand" method*, dredge the chicken...

All You Need: Jalapeno (I use 10 large ones at a time) 2 blocks of cream cheese, softened 3 cups of shredded cheddar cheese  sheet pans oven freezer broiler What You Do: To Prep: Split peppers and remove membrane and seeds (unless you want them super spicy!). In a mixing bowl, combine cream cheese and shredded cheese. (I use my hands because it makes it go faster.) Stuff peppers with cheese mixture and lay flat on a baking sheet. Freeze for at leas 4 hours or until solid. This way, you can store them in a bag or stack them in a container without them freezing into a solid lump. To Cook: When ready to cook, remove the amount you want to make. Place them on a microwave safe dish and microwave at full power for 30 seconds. Set your oven broiler to 500°. Once the broiler is preheated, place peppers about 3 inches away from broiler (top rack) and watch. Depending on your oven and your peppers, this can take anywhere from 3-8 minutes. Remove peppers when they start...

All You Need: 12 Russet potatoes, washed Sour Cream 1 lb Shredded Cheese  (I use a mixture of sharp cheddar and the Mexican blend) Olive Oil Salt Pepper 6 oz Bacon bits (homemade or store bought) baking pan aluminum foil oven fork bowl food service gloves (trust me)

All You Need: For 6 Pancakes: 1/2 cup milk 3 eggs 1/2 cup flour 1/4 teaspoon salt 1/2 teaspoon vanilla 2 tablespoon butter, melted a bowl and whisk (or a hand blender) an oven a non-stick muffin tin What You Do: Preheat oven to 400°. Combine the milk, eggs, flour, salt, and vanilla in the cup of a hand blender. Pulse until smooth. Very slowly add the melted butter.  Once the mixture is well blended, pour into muffin tin cups (fill about 2/3). Pop in the oven and bake for about 12-15 minutes.  Serve with fresh (or frozen) fruit and whipped cream. Or syrup. Or eat them plain. They're great no matter which way you eat them. The Wordy Bit My daughter loves watching these bake and puff up! I'm trying to figure out a way for them to better maintain their shape once they're out of the oven...they deflate, and it's a little sad. But these are delicious! I'm experimenting with including my Nutrition information on my recipes, so let me know ho...

The Wordy Bit It's all wordy bit and pictures today. My life has been a whirlwind of projects, illness, wellness, craziness, and chaos since just before Christmas. I've got loads of projects going, and none of them seem to be getting done--at least, not fast enough! My baking experiments have been mostly failures, lately...which is very disheartening but! I'm learning. I'm trying new things even when I fail, and I'm making notes (extensive notes) so that I can track my successes and failures. I teased a sugar-free chocolate cake a while back and never came back around to it....it was a mess, and I ate one piece. My husband didn't like it, and I wouldn't even dare give it to my toddler.  I have a love/hate relationship with Devil's Food cakes, anyway**. This iteration is a modified version of my cupcake recipe. It didn't turn out well, so I made some notes on ways to alter the prep (not the ingredients) and see if that yields better results. ...

All You Need: Bottom Round or Eye of Round roast (2-5lbs) Beef Broth Salt Pepper  Garlic salt Instant Pot Trivet

All You Need:

All You Need: Rack of ribs (uncut, and 3-6lb works best) Your favorite barbecue sauce  Salt Pepper An oven Baking sheet (with raised edges) Aluminum foil

Chicken Soup, Stage 1 1 3-6 lb whole chicken (either frozen or fresh, depending on method) 4 medium carrots, roughly chopped 1 lb baby Bella mushrooms, cleaned and roughly chopped 1 quart chicken broth 3/4 cup water 2 Tablespoons dried thyme 2 Tablespoons dried parsley 1 teaspoon salt 1 teaspoon fresh ground pepper 1 bay leaf