Frickles and Beer Ranch

Some people use beer batter when frying food. Me? I put the beer in the sauce instead.

Frickles (Fried Pickles)
1 cup dill pickle slices, drained
½ c flour
½ c milk
½ c flour + ½ c corn meal
hot oil

Add the pickles to the first portion of flour so they're evenly dusted and shake off the excess. Dip them in the milk so they're fully coated and then put them in the flour/corn meal mixture. When thoroughly covered, shake off the excess and fry them until golden brown. Drain on paper towels. Serve with ranch.


Beer Ranch
1½ c real mayonnaise
1 c buttermilk
½ c beer (Budweiser tastes best, but any regular beer will do)
2 tsp onion powder
2 tsp garlic powder
½ tsp Lawry's seasoned salt
½ tsp black pepper
1 tsp dill weed
½ T dried parsley

Put the mayonnaise in a bowl and drizzle in the buttermilk, mixing as you go so it will blend smoothly. Once the mayo and milk have been mixed, add the beer and stir well. Add the spices and whisk together. Let set for about 30 minutes in the fridge and serve with frickles or chicken lips.

Chicken Pot Pie

The other day, I made dinner and had a lot of leftover mixed veggies. The first thing that came to mind to use them in was homemade chicken pot pies. The kids frowned. "Mom? You don't bake." Well, in my world, they threw the gauntlet. I had just a few days to figure out how to make a pot pie worthy of their criticism. EEP!

Tonight, they ate my pot pie AND a mouthful of crow. :)

3 chicken breasts, cooked and shredded (or diced)
1 pkg Bear Creek Creamy Potato Soup  (Wal-Mart sells it. You don't have to order it online).
1 can chicken broth (**see below)
1 pkg chicken gravy mix
3 med potatoes, peeled & diced
1 16oz bag frozen mixed veggies
2 frozen deep-dish pie crusts
2 cans refrigerator crescent rolls

Preheat oven to 350°

**Typically, I use my pressure cooker to cook my chicken. It only takes about 10-15 mins or so and turns out more tender than if I cook it on the stove, but how you cook yours is up to you. I do season it, however, with thyme, sage and poultry seasoning. When the pressure cooker is done and I've shredded the chicken, I pour off the broth from the pan and use that as part of the "water" for my soup. If  you don't use this method to cook your chicken, just use a can of chicken broth instead. You'll have approximately 2 cups or so.

Bring 6 cups of water (and/or broth) to a rapid boil and add the potato soup mix and gravy packet. (I substitute chicken broth/drippings for some of the water). If the soup is too thick, add another cup of water/broth.

Add the diced potato to the soup and bring back to a low boil. Cook for 15-20 mins until potatoes are tender.

While the soup is simmering, warm up the veggies.

Once they're both done, carefully mix the soup into the bowl of veggies and add the shredded chicken. Stir it all together and let it cool for a few minutes before pouring the mix evenly into two deep-dish 9" pie shells. (You'll have a cup or two of the filling left over. You can freeze it if you want to use later.)

Open the crescent rolls and carefully place the triangles around the top of the pie, points facing into the center, pinching the outer sides together with the pie crust. You can leave a little space between the pieces to let the pie vent, but it's not vital. When each pie has 8 crescent rolls spread over the top of it, put them both on a cookie sheet and place in the oven.

Bake for 12-15 mins at 350° or until the crust is a golden brown. Let sit for 5-10 minutes and serve.

Cinnamon Rolls

I wish I could take credit for this recipe, but let's face it, I don't bake. Therefore, I don't create new things to bake. When I do bake, I borrow recipes from other people, such as this recipe for cinnamon rolls that I got from Karen Crossland on justapinch.com. They're phenomenal rolls and the only recipe I use now. :)

3/4 c	milk
1/4 c	butter, softened
3 1/4 c	all purpose flour
1 (.25 oz) pkg	quick acting dry yeast
1/4 c	white sugar
1/ 2 tsp	salt
1/4 c	water
1	egg
1 1/2 c	brown sugar
1 Tbsp	cinnamon, ground
3/4 c	butter, softened
1/2 c	raisins or nuts (optional)
Frosting/Glaze	------------------------------------------
2-3 c	powdered sugar
2 Tbsp	butter, softened
1/2 tsp	vanilla extract
2-6 Tbsp	milk or cream(can also use a little sour cream)

1) Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. 

2) In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3) Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar and cinnamon.

4) Roll out dough into a 12x9 inch rectangle. Spread butter all over dough, sprinkle sugar/cinnamon mixture 

evenly over dough.Sprinkle with raisins or nuts if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up on lightly greased baking sheet. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.

5) Bake in the preheated oven for 20 minutes, or until browned. Let cool on baking sheet for about 5 minutes, then remove to plate. Serve warm

6) Frosting/Glaze: Mix first 3 ingredients (using 2 cups sugar to start),add milk or cream 1 tablespoon at the time, until you get the desired consistency.If you add to much milk, add a little more powdered sugar,until you get it just right for you.You want to drizzle it over the rolls while still warm.I also use this for my cake frosting, just make it thicker so it is spreadable.