Category Archives: Tasty Tuesday

Tasty Tuesday – National Pecan Pie Day!!



Today is National Pecan Pie Day!!!! So I thought I would post a recipe in tribute!!


  • CRUST:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fat-free milk
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray
  • 1 large egg
  • 4 large egg whites
  • 1 cup light or dark-colored corn syrup
  • 2/3 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1 cup pecan halves
  • 1 teaspoon vanilla extract



  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.
  • Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
  • Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
  • Preheat oven to 350°.
  • To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350° for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not over bake. Cool pie on a wire rack.


Check out My Recipes for a bunch of awesome recipes!!


Tasty Tuesday ~ Tater Taco Casserole




This is one of my family’s favorite meals and it is so quick and simple to make

  • 2lbs ground beef (browned and drained)
  • 1 packet of Taco Seasoning
  • 1 can of Cheddar Cheese Soup
  • ½ bag of frozen corn
  • 1 bag of Tater Tots

Brown and drain ground beef. Add taco seasoning, cheese soup and frozen corn. Pour mixture into a 9×13 in baking dish. Pour tater tots on top and spread out evenly. Bake at 350° for 30 minutes or until the tater tots are brown and mixture is bubbling.

Tasty Tuesday ~~Pecan Crusted Chicken~~


This is my Husband’s favorite dish, I made it for him for Father’s Day. A lot of work but well worth it!



  • Vegetable oil, for frying
  • 1 1/3 to 2 pounds chicken tenders
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten with a splash of milk or water
  • 1 cup plain bread crumbs
  • 1 cup pecans, processed in food processor to finely chop
  • 1/2 teaspoon nutmeg, freshly grated or ground
  • 1 orange, zested


Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Tasty Tuesday~Double Dipped Fried Chicken


My family loves this chicken, it is my “signature” dish. Most of the time I use Boneless Skinless Chicken Tenders or Cutlets instead of the Chicken Pieces. Serve with some homemade honey mustard or bbq sauce and mac and cheese and you have a meal fit for company!!



  • 3 1/2 pound frying chicken, cut into 8 serving pieces
  • 2 cups buttermilk
  • 1/4 cup water
  • 2 teaspoons red pepper sauce
  • 3 cups flour
  • 1 tablespoon kosher salt
  • Fresh cracked black pepper, to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon granulated garlic
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 4 cups peanut oil, for frying


Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

Tasty Tuesday


This recipe is from one of my co-workers. When asked on the spot about 5 minutes ago to “quick hurry up give me a recipe” 🙂

Grandma's Five Cup Salad Recipe

5 cup Salad

  • 1 cup Drained Mandarin Oranges
  • 1 cup drained Pineapple Tidbits
  • 1 cup Sour Cream
  • 1 cup crushed Pecans
  • 1 cup of Mini Marshmallow

Mix together and enjoy!!






Tasty Tuesday


In my new quest to go Organic, I thought that my Tasty Tuesday Recipe should be something yummy and organic…..So here it is!!

Cinnamon Apple Tea Bread

  • 12 cup shortening (at room temperature)
  • 12 cup sugar
  • 2 Organic Valley large eggs
  • 14 cup Organic Valley Milk (or Soy milk)
  • 1 teaspoon vanilla extract
  • 1 cup apples, peeled and very finely chopped (heaping cup)
  • 1 cup Old-fashioned oats (or Nature’s Path Organic Hemp Plus Granola)
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder (scant teaspoon)
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 12 teaspoon cinnamon

1. Heat oven to 350 degrees. Use a bit of the shortening to grease a loaf pan that’s about 4 by 9 inches.

2. Cream shortening and sugar with electric beaters in a medium bowl. Add the eggs, soy milk and vanilla and beat until smooth. Stir in the apples.

3. Process the granola in a food processor until the texture is like coarse crumbs. (If you are using oats, there’s no need to process them first.) Mix it thoroughly with the remaining ingredients.

4. Stir the dry mixture into the wet mixture until they are barely combined. Spread the mixture in the prepared loaf pan and bake until toothpick inserted in center comes out clean, 40-45 minutes.

5. Cool on wire racks about 15 minutes, then use a sharp knife to loosen the edges of the loaf. Remove the bread and let it cool to warm or room temperature before serving.

Tasty Tuesday


Today yummy recipe is an after school treat to “celebrate” going back to school J

Fruit Leather

  • 1/3 cup no sugar added fruit preserves
  • 1 teaspoon of cornstarch

Mix both ingredients together and spread into a 2×12 inch strip on greased parchment; bake @ 45 minutes @ 225°.

Cool, then trim the parchment and roll up!!