Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

ENJOY!

http://thewondertwins.blogspot.com/2011/10/mondays-menu-baked-fried-chicken.html

"Billie's Italian Cream Cake"
http://sweetapolita.com/?s=Italian+Cream+Cake

Ingredients: For the cake:
5 eggs, separated (then brought to room temperature)
1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
1 cup (237 mL) vegetable oil
1 cup (200 g/7 oz) granulated sugar
1 tablespoon (15 mL) pure vanilla extract
1 cup (100 g/3.5 oz) sweetened flaked coconut
2 cups (260 g/9 oz) all-purpose flour
1 teaspoon (5 g) baking soda
1 teaspoon (5 g) baking powder
1 cup (237 mL) buttermilk (or 1 cup milk mixed with 1 teaspoon white vinegar), at room temperature

For the icing:
Two 8-ounce packages cream cheese
1/2 cup (1 stick/114 g/4 oz) unsalted butter, softened
2 teaspoons (10 mL) pure vanilla extract
2 pounds (1 kg) powdered sugar
1 cup (110 g/4 oz) chopped pecans
1 cup (100 g/3.5 oz) sweetened flaked coconut

Method: For the cake:
1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans (from Sweetapolita: I used three 8-inch round pans) or 2 quarter sheet pans, or one 9 x 12-inch pan.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they’re stiff. Transfer them to another bowl, and then clean the mixing bowl and beater.

3. Combine the butter, vegetable oil, and granulated sugar in the mixing bowl and mix until light and fluffy, about 3-5 minutes. Add the egg yolks and vanilla and beat until smooth.

4. Add the coconut and beat to combine.

5. Combine the flour, baking soda, and baking powder in a medium bowl, and then add to the mixer bowl, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix for a few seconds between each addition.

6. Add the stiff egg whites by gently folding into the mixture by hand until they’re incorporated.

7. Divide the batter among the pans and spread it out evenly. Bake until a toothpick inserted into the center comes out clean, about 15-18 minutes.

8. Let cool on wire rack for about 10 minutes in pans, and then turn out onto the wire rack to cool completely.

For the icing:
1. Combine the cream cheese, butter, vanilla and powdered sugar in the bowl of an electric mixer (can use whisk or paddle attachment) until very light and fluffy, about 5 minutes.

2. Add 3/4 cup of the chopped pecans and all of the coconut and mix until combined.

Assembly:
1. If using round cake layers, stack them onto desired cake plate or board with generous amount of filling between each layer. If using the quarter sheet pans, cut them in half lengthwise, resulting in 4 rectangular layers, and spread a generous amount of filling between each layer.

2. Cover the stacked cake with the remaining icing and top with remaining chopped pecans.

Store leftovers in the fridge.

Sweetapolita’s Notes:
I used three 8-inch round cake pans (rather than 9-inch) for a slightly thicker cake layer.

I added 1/2 teaspoon of salt to the batter and a pinch of salt to the icing.

This cake is amazing day 1, 2, and likely for several more. Keep covered and refrigerated and bring to room temperature if you’re serving leftovers. The oil in the cake keeps it super moist, even in the fridge. The cream cheese in the frosting is why it should be kept refrigerated.

This recipe is now in my top 5 best-loved cakes, so you can imagine how yummy it is!

From the book The Pioneer Woman Cooks: Food from My Frontier

Cottage Inspiration ~ My style of bedroom! More white with accenting pastels. And this is where I'm going...after 14 hours of driving back from Florida I'm a bit tired! :)

I love this. This is my inspiration!

http://pinterest.com/vintagebydee/vintage-beach/

Soft Caramel for Popcorn: 
1c brown sugar 
1 stick butter 
1c karo syrup
1 can condensed milk
Heat until mixed the pour over popcorn

I just love this because it is so true.  I know relationships are hard and today it seems that some give up or take the easy way out by just giving up and or divorcing.  I have talked to some of my friends that have divorced and after they have seen me stick it out and make the decion to pursue my relationship at all costs.  It hasn't been easy to go through pain and to suffer through trials in my relationship but I know that to have a relationship that wasn't just ordinary I had to do something to make my life even better.  I deserved better for both me and my kids.

RefineUs Marriage Ministry