Homemade Shake 'n Bake (Shake and Bake Mix) Recipe

    Today I am going to show you how to make a delicious coating mix for your chicken or pork.  It is basically a homemade version of the popular "Shake 'n Bake" you can find at your local store.  Lately the cost of even the generic brands has increased to nearly $3 a box locally so I wanted to make my own that would not only be cheaper but free of the preservatives and other "icky" things.  This is what I came up with and let me tell you IT IS DELICIOUS!!!!

 

     

 
     This recipe makes enough to equal 4 boxes of the bought stuff so use what you want and store the rest in a mason jar in the refrigerator.  It can last about a month in the fridge or store it in the freezer for several months.

Homemade Shake and Bake Mix

4 c. bread crumbs (1 box of Panko)

1/4 c. olive oil

1 T. paprika

1  1/2 tsp. seasoning salt

1 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. parsley

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. salt

   Place all into a mason jar and shake well.  Use as you would the "box" variety.  I just take a cup of it and put it in a large baggie and place a piece of meat into the baggie and shake well.

Coated and ready to go into the oven.

    This time I used pork chops.  Bake in a preheated 425 degree oven for about 17 minutes.  That little bit of oil added to the mix makes the meat come out with a super delicious crispy outside.

 

  When cooking chicken I cook the coated chicken in a 400 degree oven for 20 minutes for boneless chicken and 45 minutes for bone-in chicken.  Be sure to check the internal temperature of whatever meat you are cooking to be sure it is cooked thoroughly.

   Be sure to check out my "Bisquick" recipe too.  

 

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The Best Creamy Corn Casserole Recipe

    This corn casserole is such a comforting side dish that is perfect for a holiday meal or any meal for that fact.  It truly is one of my personal favorite side dishes of ALL TIME!  It is very easy to make and tastes so delicious and creamy.

    Before I get to how to make this creamy corn casserole, I want to give you a few tips. For starters, you do need to drain the whole kernel corn but NOT the cream style corn.  Next, be sure to use full fat sour cream.  I have used the "light" varieties but it just does not turn out as well and it does effect the taste quite a bit.  Also, if you don't use the full fat kind of sour cream then your casserole will not be as creamy.  Also, be sure to include the sugar and not to omit it.  I know it does not seem like a lot so if you are thinking about leaving it out...don't!  It is a small amount but it does affect the flavor a LOT!

The Best Creamy Corn Casserole Recipe

  

1 c. sour cream

1 c. shredded cheddar cheese

1/2 c. butter

1 can (15 oz.) whole kernel corn, drained

1 can (15 oz.) cream style corn

1 pkg. Jiffy Mix corn bread mix

1 tsp. sugar

     Preheat your oven to 350 degrees.  Spray a 9"x13" cake pan with cooking spray.  Be sure to spray it on the bottom and sides really well because you do not want the casserole to stick to the pan...and believe me, it will if it's not coated well.

        In a large bowl, combine all the ingredients and stir well.  Pour the "batter" into the cake pan and spread it out evenly.

     Bake for 38-42 minutes or until done.  When the edges are golden brown, it is ready.  Don't worry if the middle of the casserole is still real light because that is the way it is supposed to be.  Just be sure to not overbake it or it will lose its creaminess.

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How to Dehydrate Mango

 
     My boys love mangoes but since we live in rural SE Oklahoma outside of a tiny community, mangoes are not so easily found.  If we can't find fresh mangoes, my boys beg me to buy the dried variety.  The only problem with the dried variety you can buy is that they are expensive and they contain sulfites and other preservatives.  Um, no thank you.

       Dried mangoes are not only easy to make but they turn out super sweet and make a healthy snack!  Once you dry mangoes, you'll never buy them again because the taste truly does not compare!

     To dehydrate mango, begin by thoroughly washing the skin.  Once they have been thoroughly rinsed with cool water, cut off each end of the mango.

  
    Sit the mango up and using a sharp knife begin cutting off the peel of the mango.  

   After all of the peel has been removed, cut up the mango into "sections" as shown in the below photo and place the pieces onto your dehydrator trays.

   
     Set your dehydrator to 135 degrees and dehdyrate the slices for 12-14 hours. 

Store the dried pieces in a canning jar until ready to eat.  Dried mangoes can be eaten as they are or they can be tossed into a salad, a smoothie or used in baked goods. 

     If you enjoyed this post over drying mangoes, I encourage you to check out some other how-to posts on drying fruit:  Pineapples, Cantaloupe, and Strawberries!

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No Bake Strawberry Kool-Aid Pie

    This pie is cool, creamy and delicious and would be perfect for any occasion!  Not only is it delicious but it is super easy to make and requires only 4 ingredients!  This pie will surely be a hit at your next party or get together.  You have to love a recipe that requires no baking and no cooking.  Everyone will think you spent hours creating this gorgeous dessert but don't worry...your secret is safe with me. 

    Since this recipe calls for a packet of Kool-Aid, you can decide to make the pie any flavor you want but my whole family loves strawberry and it makes such a pretty pink pie that we chose to use it for this pie.  Other favorites of ours to use are mixed berry (turns out baby blue) and lemon.

     Another really fun thing about this pie is it can be served two different ways.  You can refrigerate and chill it for one way or you can freeze it and serve it as a frozen pie.  Both ways are super delicious and we love it both ways.

No Bake Strawberry Kool-Aid Pie

graham cracker crust

14 oz. can sweetened condensed milk

8 oz. homemade whipped topping or Cool Whip

1 pkg. strawberry Kool-Aid envelope

   In a large bowl, stir together the Kool-Aid and the sweetened condensed milk.  

Pouring the sweetened condensed milk into a bowl.

The kool-aid poweder poured into the sweetened condensed milk.

The sweetened condensed milk and the kool-aid mixed together.   Doesn't it look so pretty?!

    Now fold in the whipped topping.

Pouring the whipped topping into the mixture.

   Stir well.  Set out the pie crust.

   Spoon in the mixture into the crust.

   Cut and serve.  It is perfect on its own or top with some whipped topping.

   If you like this pie, I encourage you to try out some of my other pie recipes such as:  my Pumpkin Supreme Pie or my Chocolate Mousse Pie.  Both are so good!  

 

If you prefer, you can use a "regular" pie crust instead, if you do try my Extra Flaky Never-Fail Pie Crust

 

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Zucchini, Squash & Corn Casserole

     This is a simple but super delicious casserole.  It is perfect for summer picnics or is a favorite side for your Thanksgiving or Christmas dinner.  No matter when you serve it, it will be a big hit around your table.

Zucchini, Squash & Corn Casserole

 1 lb. zucchini, sliced

1 lb. yellow squash, sliced

1 can of corn, drained

1 1/2 c. shredded cheddar cheese

1 c. Panko breadcrumbs

1/2 c. sour cream 

1/4 c. butter

2 lg. eggs, beaten 

1 tsp. chopped onions

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

 

 

 

  Preheat your oven to 350 degrees.  In a large skillet, add the butter and then saute the zucchini, squash and onion until soft.  

         Lightly spray a 9"x13" cake pan.  Using a large bowl, stir together the cooked vegetables, the corn, spices, cheese, eggs, and sour cream.  

Spread the mixture out into the cake pan.

 Now, sprinkle on the Panko bread crumbs.

    Place into the oven and bake for 25-30 minutes, or until the top is lightly browned.  

     Dip up, serve, and enjoy!  Pairs perfectly with anything or even on its own.  

     This casserole pairs beautifully with all kinds of meats but some of our favorites to serve it with include:  Glazed Pork Chops,  Salisbury Steak, or my Soy & Garlic Chicken!

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I shared this recipe on the following blogs:

Carol's Chatter

Dehydrating or Drying Cilantro

     Cilantro is an herb that pairs well with Mexican dishes mainly but can also be used in Middle Eastern or Indonesian dishes.  But if you are anything like me you can't use up a bunch of cilantro before it goes bad.  I use it in cooking but not that often.  I hate wasting it and I hate having to run to the store when I need it so I dry the cilantro and store it so I have some on hand whenever the need arises. 

         The first thing you need to do is thoroughly wash the cilantro.  I use some vinegar and water and soak the cilantro for a few minutes and then rinse it under cool running water to make sure all the dirt and residue is off the cilantro.  

    Once they are rinsed be sure to gently shake the bunch so most of the water is removed. Now lay the cilantro onto your dehydrator trays.  I leave the stems ON but you can remove them if you prefer.  I keep them on because most of the flavor comes from the stems. 

   Set your dehydrator to 110 degrees and let it run for 3-5 hours.  They dry fairly quick but don't worry you can't exactly "over dry" them.  They are considered "done" when the leaves are completely dry and kind of "crunch" when you pinch them. 

 

    Store the dried cilantro in an airtight container like a small canning jar.  Store in a cool, dry place until ready to use.  They should be used within a year.  The flavor and aroma is intense so don't listen to the naysayers who say drying the cilantro loses its flavor.  Just open up a jar that you have dried a few days after you store them and you will see what I mean. 

     I store my cilantro whole and do not crush or grind them down until right before I need them.  This keeps the flavors intact. 

    Besides the ethnic dishes I mentioned earlier, cilantro can also be added to soups for a punch of flavor. 

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Hawaiian Pizza Recipe

    At our house, we are big pizza lovers.  We have pizza night every Friday night and it is NEVER take-out...it's always made fresh, from scratch.  Sometimes we just make a "regular" pizza but we like to mix things up a bit and try a Fresh Vegetable Pizza or a Homemade BBQ Chicken Pizza.  Today, we made this Classic Hawaiian Pizza and it was a real crowd pleaser.


    This delicious pizza started with my homemade pizza crust and homemade pizza sauce and finished off with 2 kinds of cheese.  It truly was "love at first bite"!  My homemade crust makes a light, soft dough that almost melts in your mouth.   It is chewy and puffs up beautifully when baked  and has just enough of crunch. 

Classic Hawaiian Pizza

 Pizza Dough, homemade or you can buy some premade

Pizza Sauce, again homemade or store-bought 

Mozerrella cheese

Parmesan cheese

1 can (15 oz.) drained pineapple chunks

Canadian bacon 

1 T. Extra virgin olive oil

    To begin with, take your pizza dough and roll out and place onto a pizza pan.  I do highly recommend using homemade dough and homemade sauce.  They really do elevate your pizza from great to extraordinary.  Clicking on the links in the recipe will direct you to my recipes so be sure to check them out.   

    Take the extra virgin olive oil and spread it out on top of your crust as you would do pizza sauce.

   Now, take your pizza sauce, about 1/4-1/2 cup depending on your preference, and spread it over the crust.

     Take a handful of your mozarella cheese and sprinkle it on.

    The Canadian bacon we purchased was for sandwiches so we had to cut it up into bite sized pieces first.

 Place the pieces onto your crust.

   Now place on the pineapple.  To be honest, the pineapple chuncks were too big for my liking so next time I may buy crushed pineapple and see how that works.

   Finally sprinkle on some more Mozarella.  Place into a preheated 425 degree oven for about 12-15 minutes.  It is done with the crust is golden brown and the cheese is melted and bubbling.


    Remove from the oven and sprinkle on Parmesan cheese and enjoy!

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