I have used these recipes over and over and over- for my family- they have all been staples in our house!



Kentucky Grilled Chicken
1 cup cider vinegar
1/2 cup vegetable or canola oil
5 teaspoons Worcestershire sauce
4 teaspoons hot pepper sauce
2 teaspoons salt
10 bone-in chicken breast halves, 10 ounces each
In a bowl, combine the first five ingredients; mix well.
Pour 1 cup marinade into a large resealable plastic bag; add the chicken.
Seal bag and turn to coat; refrigerate for at least 4 hours. Cover
and refrigerate the remaining marinade for basting. Coat grill rack
with nonstick cooking spray before starting the grill. Drain and discard
marinade from chicken. Grill bone side down, covered, over indirect
medium heat for 20 minutes. Turn; grill 20-30 minutes longer or
until juices run clear, basting occasionally with reserved marinade. Yield: 10 servings.

Kick “Ars”Texas Brownies ( see Texas Chocolate Frosting
For this dessert)

2 cups all-purpose flour
2 cups white sugar
1 cup butter
4 tablespoons cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 C chopped pecans, optional
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking pan.
2. Combine flour and sugar in a large mixing bowl.
In a medium saucepan, over medium heat, bring margarine,
cocoa and water to a fast boil. Pour over flour mixture and mix well.
Mix buttermilk, eggs, baking soda, cinnamon and
vanilla into the flour mixture; mixing well after each addition.
spread evenly into the prepared pan.
3. Bake for 35 minutes in the preheated oven,
or until brownies begin to pull away from the sides of the pan.
4. Once brownies have cooled ice with chocolate frosting.
5. Sprinkle chopped pecans over the brownies (optional).


Texas Chocolate Frosting
For Texas Kick Arse Brownies



1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
a dash of cinnamon, optional
1. Melt margarine over a low heat. Gradually beat in cocoa,
sugar, milk and vanilla, mix well. My "dash" of cinnamon
is closer to 1/2 tsp btw.
2. Spread generously over cooled brownies

Mammy's Refrigerator Pickles:

3 cups white vinegar
3 cups sugar
2 Tbsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric seed or powder
2-3 medium onions, sliced
approximately 8 cucumbers, sliced 1/4" thick

Mix and boil first six ingredients. Layer onions and
cucumbers in a one gallon glass jar. Pour liquid over veggies and cover.
Store in refrigerator. Pickles will be ready to enjoy after 1 week

A&W Coney Island Sauce

Ground chuck - 1lb
Tomato paste - 1 can (6oz)
Sugar - 1 tbsp
Yellow mustard - 1 tbsp
Dried, minced onion - 1 tbsp
Chili powder - 2 tsp
Worcestershire sauce - 1 tsp
Salt - 1 tsp
Celery seed - 1/2 tsp
Ground cumin - 1/2 tsp
Black pepper - 1/4 tsp
Water - 1 cup

Cook the ground chuck in a pan and break into
small pieces. Season with salt and pepper.
Add in the remaining ingredients. Simmer for about 30 minutes until thickens.
Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on
3 tablespoons of the sauce you just made. Spread the cheddar cheese on top, and you're done

Amish Apple Cake



1-1/4 Cup Oil
2 Cup Sugar
3 Eggs
2 tsp Vanilla
3 Cup Flour
1 tsp Soda
1 tsp Salt
1 tsp Cinnamon(more if you like)
3 Cup Cubed Apples
1 Cup Walnuts
Stir together oil, sugar, eggs and vanilla together until well blended. Add dry ingredients; mix well then add apples and nuts. Batter will be very very thick.
Pour into a greased 9x13 dish. Start baking in a cold oven. Bake at 350 for 40-45 min. or until knife inserted in middle comes out clean. (I use granny smith or gala apples).
Enjoy!!

Asian Chicken Bites

4 boneless skinless chicken breasts,
pounded thin and cut into chunks
salt and pepper to taste
1/2 cup buttermilk
3/4 cup flour, self rising
oil for frying
Soak chicken in buttermilk.
Season and shake in flour.
Deep fry and drain on paper towels.
Toss in sauce and serve.
Sauce:
1/2 cup teriyaki sauce
1/3 cup of barbecue sauce
2 TBSP. brown sugar, dark or light
1/4 cup of honey
1/4 cup of soy sauce
4 scallions, white and green parts, sliced thin
2 cloves garlic, minced
2 tablespoons of finely chopped fresh gingerroot
Combine sauce ingredients and simmer until slightly thickened. Dip chicken in sauce and place on a platter. Sprinkle with sesame seeds.3 tablespoons of toasted sesame seeds

My Cole slaw dressing


1 C. mayonnaise
1/2 C. sugar
1/4 C. vinegar
Mix well and add to 1 bag of shredded cabbage. Note:
If you have time, make the dressing ahead and let it sit
awhile in the fridge for the flavors to blend a little

Cinnamon-Swirl Bread

1 1/3 c. granulated sugar
2 tsp ground cinnamon
2 c. all-purpose flour
1 Tbsp. baking powder (yes-- tablespoon)
1/2 tsp. salt
1 egg (beaten)
1 c. milk
1/3 c. vegetable oil
Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan
. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine
flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil;
add to flour mixture. Stir by hand just until moistened. Pour half the batter into
prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining
batter and cinnamon mixture. Draw a knife through batter to marble.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes.
Remove from pan. Cool. Wrap and store bread overnight before slicing. Serves 16.

Cheddar Sausage Muffins



2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter or margarine -- melted
1/2 pound bulk pork sausage -- cooked and drained
1/2 cup shredded cheddar cheese
In a bowl, combine the dry ingredients.
Combine egg, milk and butter; stir
into dry ingredients just until moistened. Fold in sausage and cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375' for
18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pans. Serve warm. Refrigerate leftovers

Saltine candy

1 stick butter
1 cup brown sugar
saltines
1/4 tsp. baking soda
2 bags MILK chocolate chips
Chopped nuts of choice

Foil a cookies sheet with edges and spray with PAM. Line cookie sheet with salted saltine crackers.
Melt together brown sugar and butter, stirring constantly, bring to boil, take off heat and add baking soda, stir. Pour over saltines (don’t worry some will float around) Place in a preheated 350 degree oven for approximately 10 min. Remove from oven and pour chocolate chips over top of
your now very bubbly candy/saltines. Wait a few minutes and spread chocolate evenly (the chocolate chips will melt from the heat of the candy) Top with chopped nuts of your choice.
Cool in fridge and cut into squares