I have made this same exact recipe for years but I bake mine in a loaf pan. I also do not use any sauce on mine. I think it is great without it.
I made this tonight using all chicken legs (6 of them). I took the advice of a couple other readers and I brined the chicken for 45 minutes in iced water and salt. I then combined the flour in a gallong Ziploc with seasoned salt, black pepper, garlic powder (1 tsp) and onion powder (1 tsp). I took another person's advice and I dipped the legs into the Ziploc mixture first, then I dipped the legs into a mixture of whisked egg white and 1/4 c. water, and then I dipped the legs again in the Ziploc mixture. This chicken came out absolutely beautiful and all the coating stuck to the legs! It was golden brown and it was the crispiest chicken I have ever eaten. It sounded like we were eating a bunch of tortilla chips! This recipe is fantastick and I would highly recommend it!
These were fantastic! I wouldn't change a thing!
We followed most of the recipe ingredients but we made a few minor adjustments according to other people's reviews. We used one 8oz container Chive & Onion cream cheese, 1/2 pkt Ranch salad dressing mix, six(?) 10" large flour tortillas, some shredded Colby cheese and two 10oz containers Farm Fresh Deli Thin Sliced Honey Ham. We omitted the green onions since our cream cheese already had onions and chives in it. Other than those adjustments we followed the directions on the original recipe. My husband couldn't stop eating them so I had to end up making a double recipe so we'd have some to share for the Super Bowl.
This recipe is loved by my kids. The only adjustments I made were to use a heaping half-cup of coconut and I also added a half-cup of chocolate chips.
This is absolutely beautiful jelly...almost too pretty to eat! It was a hit with my family. When I make new jellies we enjoy trying them out on saltine crackers. Yummy! I will definately be making this again.
I've made this recipe in the past and it turns out great! I use either raspberry or strawberry jello and no one can tell that it's made with green tomatoes. Instead of freezing the jam I process my jars in a boiling-water canner for 10-15 minutes.
Very quick and easy to make. The only thing I did differently was that I used the foil cupcake liners instead of the greased muffin cups. After 5 minutes of cooling I inverted each of them on a serving tray. I did notice that the biscuit tops got real soggy sitting there on the tray so next time I may leave them in the foil liners until I'm ready to eat them. They were yummy though!
