Kind of Paula Dean's Fried Chicken

Ingredients
2 eggs
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
Garlic Salt
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
Directions
In a medium size bowl, beat the eggs with enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the garlic salt. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Put in crockpot on low 1 hour(soft crust) or in oven(0n baking sheet) (350 30 min) to finish cooking

Apple Crisp

Ingredients:
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks 2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Pineapple Chicken (sweet and Sour)

I will now always keep a can of Pineapple on hand because of this recipe..so good over rice!! Chicken Pieces (8) oil or shortening for frying flour, salt pepper can pineapple (20 oz)with juice 1 cup sugar 2 T cornstarch 3/4 cup cider vinegar 1 T soy sauce 1 Chicken bouillon cube 1/4 t ginger Wash chicken and pat dry. Coat with flour salt and pepper. Heat oil in Large skillet. Brown chicken and place in 9 x 13 baking dish. Preheat oven to 350. Make sauce by combining sugar, cornstarch, vinegar, soy sauce, chicken cube, ginger, pineapple chunks and liquid in saucepan. bring to boil over high heat stirring constantly until thickened. Pour sauce ove chicken and bake at 350 for 45 min or until chicken is tender. Serve over rice

Brunch Egg/Bacon Cups

Serves 6 Ingredients: Pam package refrigerated biscuits 3 slices bacon mixed cheese shredded 6 large eggs Coarse salt and ground pepper Hollandaise sauce (in blog) Directions: Preheat oven to 375 degrees. Lightly spray Pam on 6 standard muffin cups. Cut biscuits in half and with a rolling pin, flatten biscuits into a round shape and push into muffin cups. crating a shell. lightly sprinkle with tsp. mixed cheese in each cup. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1/2 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately with Hollandaise sauce.

Easier Hollandaise sauce

Ingredients: 3 large egg yolks Juice of 1 lemon or 1/4 cup water 1/4 teaspoon white pepper 1 stick melted butter Directions: Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. whisk yolks, lemon juice, in double broiler over med heat, slowly drizzle in hot butter. keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.