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Make This Southern Classic And Watch Mama Cry Tears Of Joy

One of my main concerns when cooking chicken (with any recipe, really) is that it might turn out dry. No-one enjoys dry chicken and it’s such a disappointment when you’ve spent a lot of time to prepare for the meal. With this one, I didn’t have to worry. Oh my, this recipe is amazing! The marinade is off the charts and really makes for a juicy breast.

The batter is great; the addition of the Old Bay was a cool twist. The next time I do this chicken, I am going to use my Paul Prudhomme Cajun seasoning instead just to see how it turns out. This is sure to be a family favorite, great for you next get-together at home – or bring your portable fryer to a potluck or tailgate!

Original Recipe savoryspicerack

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Quick Tip: Serve this awesome fried chicken with mashed potatoes, gravy, corn, and buttermilk biscuits for a complete meal.

Bon Bon’s? Yes Please And Thank You!

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, bon bon, Borden, breakfast, brown sugar, butter, Campbell’s soups, casserole, Chiquita, chocolate, chocolate sweets, Clabber Girl, coconut, coconut oil, College Inn, Condensed Milk, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dark chocolate, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, walnuts, Wesson vegetable oil, whipped topping

That rich, dark chocolate is holding a dreamy sweet secret inside! The buttery coconut filling will just melt in your mouth. Be careful – after that first one you won’t be able to stop! These coconut bon bon’s are really decadent. I opted to use shortening in mine but for a slightly healthier alternative you can use coconut oil. I figured if I was eating bon bon’s I may as well go for the gusto! I also doubled this recipe because they keep really well, and you can never have too many bon bon’s, right?

These will also make a great present for someone who appreciates handmade sweets. Just wrap them up in a pretty box and people will think you stopped by La Chocolaterie for these!

I would be overjoyed to receive a box of chocolates like these for my birthday or a holiday. So much yumminess in one little box would certainly be the highlight of my day 🙂

Original Recipe coolhomerecipes

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Quick Tip: Store in the fridge, in a tightly sealed container.

Mouth Watering Roasted Honey Chicken: How To Make Magic With Simple Ingredients

Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, betty crocker, bisquick, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, butter, cake, casserole, Chiquita, chocolate, Clabber Girl, College Inn, cooking, cookware, Cool Whip, cream cheese, crock pot, crockpot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, foster farms, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hormel, Jell-O, jennie-o, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, lemon, lemon pie, Libby, lunch, McCormick spices, meals, Morton salt, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, pie, Powdered sugar, recipe, Roasted Chicken, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, walnuts, Wesson vegetable oil, whipped topping

Savor The Flavors Of Sweet Honey And Seasonings Baked Onto Tender Chicken Breasts When You Make This Recipe

This honey roasted chicken recipe comes out perfectly! In fact, the proof is in how well it smells as it’s cooking. I mean, wow, just wow! I was cooking this meal up the other day and my husband came in from working outside and was wondering how long before we could eat this flavorful masterpiece. Now, if you know anything about my husband, it’s that nothing, not even food, can pull him away from his work. You can’t ask for a better balance between savory and sweet.

It was perfectly cooked, tender and juicy inside but with the skin crispy! This really is reminiscent of some down home southern cooking for sure. The original poster of this recipe said that she liked this as a child so this is some home cooking, just not sure from what area of the country. The kicker to all of this is how simple and easy this Tastee recipe really is.

I will definitely be adding this recipe to my top secret recipe box. A gem like this should be kept with care 🙂

Recipe and image courtesy of Oh Sweet Basil.

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Quick tip: Serve this meal up with a side of roasted baby carrots, red potatoes, and a side salad.

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