Frosted Flakes Chicken

2 cups flour
1 egg
1 cup milk
1 box Frosted Flakes
8-10 pieces chicken

Preheat oven to 375° F.

Remove Frosted Flakes from box. With a rolling pin, begin to
crush cereal (this works best if you do it while it is still in bag,
or you can transfer it to another type of bag.

Beat egg and milk together in a shallow pie dish to make
an "egg wash." Pour flour into another plastic grocery bag. After
chicken has been rinsed off and patted dry, begin breading process.
Put a few pieces of chicken in bag of flour and toss gently.
Remove from bag and dip them in egg wash, making sure to cover entire
piece of chicken. Remove from egg wash, and place chicken pieces in
the Frosted Flake bag. Shake around until entire piece is coated.
Put chicken pieces in a glass baking dish and bake for approximately 1 hour.

Hardees Biscuits

4 c. self rising flour

1 tbsp. baking powder

1 tbsp. sugar

2/3 c. Crisco

2 c. buttermilk

Recipe may be halved.

Mix all ingredients. Roll 3/4 inch thick. Brush with melted butter. Bake at 400 degrees until golden brown. 

Easy Caramel Candy

1 sm. can Eagle Brand condensed milk
2 c. brown sugar
1 c. white Karo syrup
1/2 lb. butter (use only butter)
1/2 tsp. vanilla
Put all ingredients, except vanilla, in heavy saucepan and cook over low
heat until the sugar melts (stirring constantly). Cook over low to
medium heat until a medium ball is formed when a little bit is dropped
into cold water (stirring constantly).
Add vanilla and pour into slightly buttered 9x13 inch pan. Cool and cut
into squares and wrap.

Subway Sweet Onion Sauce

1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder

Combine all ingredients in a small microwave-safe bowl.
Heat mixture uncovered in the microwave for 1 to 1 1/2
minutes on high until mixture boils rapidly.
Whisk well, cover and cool.

Makes about 2/3 cup

Kings Hawaiin Bread

3 loaves

Ingredients
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter or margarine, melted (one stick)

Directions
1 Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.

2 Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.

3 Add the remaining 3 cups of flour and mix inches Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.

4 Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.

5 Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.

6 Bake at 350 degrees for 25-30 minutes or golden brown.

Mandarin Orange Pie

1 graham cracker crust
1 can Eagle brand condensed milk
1/2 c. lemon juice
1 large Cool Whip
1 c. chopped pecans
1 (11 oz.) can mandarin oranges, drained and chopped

Mix condensed milk, lemon juice, pecans, Cool Whip, and oranges.

Pour into shell. Chill until ready to serve.

Orange Creamsicle Cookies

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.