Fatburger Banana Shake

2 cups premium vanilla ice cream
3 tablespoons half and half (you can use milk)
2 teaspoons instant banana pudding powder

In a blender combine 2 cups of premium vanilla ice cream, 3 tablespoons of half and half, and 2 teaspoons of banana pudding powder and blend until rich and creamy. Fatburger banana shakes are topped with whipped cream before serving. If you are diabetic, you may want to use sugar free pudding and ice cream. This shake also works well with light ice cream.

KFC Fried Chicken

1 Broiler fryer – cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1 tsp. fines herbs
1/2 tsp. Black Pepper
1 C. Flour

1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name “Accent”. Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you.
Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.

Houston’s Walnut Apple Cobbler

1 20 oz. Can Sliced Apples
Divide into:
1 1/2 C. Apple Juice from the can of apples
1 C. Apples Drained
2 C. English Walnuts (coarsely chopped)
1 Tbsp. + 2 tsp. Cinnamon
1/8 tsp. Nutmeg
1/8 tsp. Salt
3 Tbsp. Melted Butter
1/4 C. White Corn Syrup
1 C. Brown Sugar
In Mixing bowl add all above ingredients and stir well. If you do not have enough apple juice from can of apples add a little water to make up the difference. Set aside.

Cookie Topping for Cobbler

1/2 C. Flour
1/4 tsp. Baking Powder
1 Stick of Butter (chilled)
1/2 C. Brown Sugar
1 Egg Yolk
1/4 tsp. Vanilla
1/4 tsp. Salt

This is easy to blend in a food processor. Cut butter into four pieces and place in processor, add sugar, vanilla, and egg. Process until blended. Add flour, baking powder, and salt, blend dry ingredients until all is mixed well. Should form a ball very quickly. Remove from processor and place between waxed paper and chill just long enough so dough may be rolled out with out sticking to wax paper.

Spray baking pan with a oil spray and pour walnut mixture in a 8″x11.5″x2″ baking dish and cover with rolled out cookie dough topping. Bake at 375 degrees 20 – 24 minutes, top should be golden brown.

Walnut cobbler should be served hot with crust side down with a generous serving of your favorite vanilla ice cream on top.

Please note you divide the can of apples into the apples and the juice. You will have some apples left over. You also may need to add some more apple juice to this.

Subway Orchard Chicken Salad

Yield: 6 cups of chicken salad.
3 cups cooked chicken breast
1 red apple – Honeycrisp works well
1 granny smith apple
1/2 cup chopped celery
1/2 cup cherry juice infused Craisins
1 to 1/2 cups light mayonnaise
salt and pepper to taste

Chop both apples into small cubes, and place into a bowl. Sprinkle over 1 tablespoon of lemon juice over apples, this will help them from turning brown. Add chopped chicken, chopped celery, and craisins. Mix well. Add 1 cup of light mayonnaise, and stir well. Depending on how the salad is coated, you may want to add an additional 1/2 cup of light mayonnaise. Season with salt and pepper. Allow flavors to marry in the refrigerator in a covered container for about an hour before serving.

After making this recipe a few times, I added some toasted almond slivers to this salad, and thought the almond slivers added a really nice touch.

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Golden Corral’s Brass Bakery Yeast Rolls

Ingredients

1 envelope Active Dry Yeast
1/4 cup very warm Water
1/3 cup Sugar
1/4 cup Butter
1 teaspoon Salt
1 cup scalding hot Milk
1 Egg - lightly beaten
4 1/2 cups sifted all-purpose Flour
2 tablespoons melted Butter - for brushing the rolls.



Directions

1. Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.)
2. Stir until yeast dissolves.
3. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted.
4. Cool mixture to 105 to 115 degrees.
5. Add milk mixture to the yeast, then beat in egg.
6. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough.
7. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
8. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
9. Place dough in a warm buttered bowl; turn greased side up.
10. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.
11. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
12. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter.
13. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan.
14. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
15. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned.

Serve warm with plenty of butter.
This recipe yields about 2 dozen rolls.