Home Fried Pickles

Mmmmmm, fried pickles.

Not everybody likes them.

In our house only 3 of the 5 people living here, actually

admit to liking them.

I, am in the group that does like them.

I like them very much!

A while back, someone suggested I make my own.

I've seen them made on TV.

I've ordered them from restaurants and bought them

from food service stores...but until tonight -

I had never successfully made them.

But tonight - SUCCESS!!

I even got my husband to try and enjoy my version of fried pickles.

Here's what I did:

Ingredients:

thinly sliced pickles, or pickle chips

1/2 cup AP flour

1/2 cup cornmeal

1/2 tsp cajun seasoning blend

oil for frying

*ranch dressing for dipping*

Directions:

1. Cut pickles into bite size pieces if not using dill chips. Once pickles are bite size, remove from brine and separate so that each piece can be dredged individually.
2. Combine AP flour, cornmeal, and cajun seasoning in a shallow dish.
3. Use a fork to dredge each pickle bite in the seasoned flour mix.
4. Heat oil to desired temperature, and drop covered pickles into hot oil one at a time - not overcrowding the oil.
5. Deep fry the pickle bites 1-2 minutes. Browning will occur in the frying process.
6. Remove deep fried pickles from the hot oil, and drain on a paper towel.
7. Serve with buttermilk dressing for dipping.
   

Mandarin-Cashew Salad

Ingredients:

• 12 cups of your favorite lettuce (or blend) torn
• 2 (11 oz) cans of mandarin oranges, drained
• 1 medium green pepper, chopped
• 1 celery rib, thinly sliced
• 1/2 small red onion, chopped
• 1 cup honey roasted cashews

Dressing:

• 1/4 cup vegetable oil
• 1/4 cup honey
• 1/2 tsp ground mustard
• 1 TBS lime juice
• 1/4 tsp paprika
• 1/8 tsp salt
• dash white pepper

Directions:

1. In a large salad bowl, layer the lettuce, green pepper, celery, red onion, mandarin oranges, and roasted cashews.
2. In a separate small bowl, or large measuring cup - mix the vegetable oil, honey, ground mustard, lime juice, paprika, salt, and pepper.
3. Drizzle dressing over layered salad, just prior to serving.

This recipe is linked up at the Old Fashioned Recipe Exchange over at Little House on the Prairie Living - go visit and link up your favorite recipe too!

Zucchini Bread

Ingredients:

• 3 cups AP flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tsp cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 tsp vanilla
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, combine: flour, salt, baking powder, baking soda, cinnamon, and sugar. Mix well.
3. Next add eggs, vegetable oil, and vanilla. Mix well.
4. Almost there...add 2 cups of grated zucchini and - mix well. By now, batter should be heavy and very wet.
5. Last, stir in the chopped walnuts just prior to filling the baking pan(s).
6. Bake at 325 degrees F for 45-50 minutes...or until cake tester comes out clean.
7. Allow to cool and rack before serving.

Hint: Wrap unused bread tightly in plastic wrap and freeze for later, if desired. Great with a nice, hot cup of coffee...or cold glass of milk. Next time - I'm making cupcakes instead of loaves!!

I shared this recipe over at Cups by Kim, for her Sweet & Simple Sunday recipe swap...go check it out!

Strawberry Kissed Poundcake

Ingredients:

1 strawberry cake mix

1 instant vanilla pudding mix (4 serving size)

4 eggs

1 cup water

1/3 cup vegetable oil

1 1/2 cups mini chocolate Kisses (<----secret weapon!)

1 cup creamy chocolate icing

1 - Preheat oven to 350 degrees F. Grease and flour 9 inch bundt pan.

2 - In a large mixing bowl combine: strawberry cake mix, vanilla pudding mix, 4 eggs, 1 cup water, 1/3 cup vegetable oil until combined (still slightly lumpy). Slowly add remaining Kisses.

3 - Pour batter into prepared pan. Bake at 350 degrees F for 55-60 minutes or until table knife inserted comes out clean.

4 - Cool completely on wire rack before removing from pan.

5 - Once completely cool, turn upside down on serving plate.

6 - In a microwave safe dish, heat chocolate frosting for 45 seconds. Stir well. Spoon or slowly pour over cake on serving plate.

7 - **Add sprinkles**

Hint: Cakes taste better with sprinkles :)

I linked this recipe up over at Grateful Belly...go see what other awesome recipes and ideas are being shared there this week!