Cajun Chicken

I must give credit for this recipe to my daughter Kayla.  If you don't like spicy this one may not be for you,  or you might want to go easy on the seasoning.  

 Here are the spices used for the "mix"

 Measure out all the spices, don't you dare look at the lumps in my onion spice

 Pretty colors, don't you think

 Mix them all together

I usually mix up about 4 or 5x the recipe and store the extra for future use

 Sprinkle some on both sides of the chicken.  This is "flattened" out chicken breast, but use what you like.  Raw chicken is not the prettiest thing I have ever photographed......just sayin'

 This was baked in a 350 degree oven for 30 minutes, then turned and cooked 15 minutes more, till done

 Cut up into bite size pieces or strips

 We like ours on salad for a spicy change

This has honey mustard dressing, just use whatever is your favorite

Cajun Chicken Seasoning Recipe
1/2 teaspoon Dried Italian Seasoning
1/2 teaspoon Paprika
1/2 teaspoon Red Pepper
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic
1/4 teaspoon White Pepper
1/4 teaspoon Black Pepper

Thanks for visiting my part of the country,


Warning:  This can be addictive if you like granola.  I also forgot to put vanilla in this picture and just for the clarification the small bag is sunflower seeds and the measuring cup is full of oatmeal.

Measure water and brown sugar in a microwaveable bowl:
Bring to a boil to dissolve sugar.

In a large bowl combine oatmeal, coconut, sunflower seeds, pecans and almonds, I feel like I'm on survival at this point, this is as close to nature as I get.

Add the vanilla to the sugar mixture and pour over dry ingredients, mix well to coat all evenly.

Pour out on 2 "sheet pans, or jelly roll pans" and bake in a 275 degree oven for 25 minutes and then stir up mixture and bake another 25 minutes.

We don't care for raisins, but love Craisins, so I just add some after mixture has cooled.  Go crazy, it's all a matter of taste, no one will get you in trouble if you skip this step........
No one but me......

Doesn't it just look healthy?  Well my definition anyway.  It is toasty goodness.

I just store it in an airtight container and enjoy!!!!!


In a glass bowl:
1 1/2 Cup Brown Sugar
1/2 Cup Water
Heat in microwave about 5 minutes, stirring several times until sugar is dissolved.
Add 4 teaspoons vanilla
1/2 teaspoon salt

In large bowl mix:
8 Cups Oatmeal
3/4 Cup Chopped Pecans
3/4 Cup Chopped Almonds
1/2 Cup Sunflower Seeds
1/2 Cup Coconut

Pour onto 2 jelly roll pans and bake in a 275 degree oven for 25 minutes, stir and return for another 25 minutes, cool and add dried fruit of your choice. 

Thanks for visiting my part of the Country

Pie Crust
This is a GREAT recipe for pie crust, and I don't say that lightly......
1.  It is easy
2.  It is easy to work with
3.  It can be made ahead of time,  freeze it for later (they store great too)
4.  It is extremely flakey

 I am doubling the recipe, so if mine looks like a lot, well it is.  I am using butter crisco that is why it is a bit yellow.  You can use buttered crisco or regular, which ever you prefer, I have used both.

 Cut the crisco into the flour and salt until......

It looks more like coarse meal.

 I then like to add my egg yolks, salt and cold water, and vinegar together.  Mine is very yellow because I was lucky enough to have "farm" eggs.

 Now just work into the flour mixture until it is well mixed.

 Separate into 2 or 3 equal balls.  It makes 2 "generous" pie crust or 3 "thinner" crusts.
When I double the recipe I split the difference and make 5 crusts, it is perfect for my pie pans.

 I then put the balls into ziploc freezer bags.  This crust is actually "better" if it is frozen before it is used,  and that is perfect,  I always have them in my freezer.  It is really nice to have on hand when I am needing a quick pie to take a neighbor or a family gathering.

 I then flatten them out to a circle with a rolling pin.

 Then just stack 'em up in the freezer until they are needed.  If you need to use them immediately, it is still better to freeze them for 20-30 minutes before using them.

When your ready to use them, just take out of the freezer and let the dough sit for about 15 minutes.  Put it out on a floured surface.

I flour both sides of the dough and then roll it out to fit my pie pan.  If the edges "crack" just pinch it back together, this is what I mean by being easy to work with.  It is really the most forgiving pie crust I have ever worked with.

I like to roll the dough around my rolling pin and then place in the pie pan.  This is the way my mom did it, so I figure it has got to be a good idea.....Thanks mom!

Crimp the edges.  I didn't get a picture, I just put a finger down and pinch around it.  It's homemade, it looks better if it is imperfect......or at least that is what I tell myself.   

I then poke holes all over with a fork....Great time to take out any anger issues you have.

Now this may look a bit odd.  I hate when my pie crust shrinks up, so when I need to bake the crust before I fill it, this is what I do.  I keep a bag of beans in a ziploc bag.  I then line my crust with parchment paper and fill it with the beans.  This weighs it down and keeps it from shrinking up on me.  I bake it for 10 minutes, remove the parchment paper and beans then bake another 5 minutes.  

I made 5 pies today and forgot to get a picture of the finished pie crust...oops again.
Anyway it is a great pie crust and here is the recipe for you.

Thanks for visiting my part of the pastry country,

Pie Crust:

1 1/2 Cups Crisco
3 Cups All Purpose Flour
1 Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon salt

In a large bowl with a pastry cutter, work crisco and flour until it resembles course meal.  In a small bowl beat egg, water and salt with a fork.  Stir into flour mixture until mixed well.

Separate the dough into 2 or 3 balls and put in large ziploc freezer bags.  Slightly flatten each ball to about 1/2 " thick.  Seal bags and place in freezer.  If you will be using immediately it's a good idea to put them into the freezer for 20-30 minutes and get them chilled first.

When you are ready to use the dough, remove from the freezer for about 15 minutes an allow the thaw.  On a floured surface, roll dough out starting at center and work your way out.  Keep both sides of dough sprinkled with flour to prevent sticking.  Roll dough around rolling pin and put in pie pans.  Tuck under edges of crust to get a clean edge then gently press to form edges.

Bake @ 400 degree for 15 minutes
(10 minutes with beans (or weights), then remove weights and cook another 5 minutes)

It makes 2 generous crusts or 3 thinner crusts

Caramel Corn
Redneck Style
Here are the items you will need to make caramel popcorn.  I forgot to put in salt and the brown bottle on the left is my vanilla....I know it looks like a tequila bottle,
trust me it's vanilla, the tequila is long gone.
I popped 2 bags of popcorn, the recipe calls for daughter has used as little as one bag,
she likes caramel, use as little or as much as you like..
.be on the wild side.
Butter and sugar....what's not to like.
This is after the first 3 minutes.
Cook another 1 1/2 min in microwave...stir.
 Now it will look like this....
kind of a puuurrrrrty color don't ya think?
Now put in the soda...don't be freaked out when it looks a little weird....
It's Jana....
I just finished off the tequila....remember.
Now pour it over the popcorn and stir....a lot....until it is evenly coated and fold down the bag and return to the microwave for 1 minute, flip bag over and cook another minute.
Some people don't like to use a paper sack....
remember this is a redneck household and a paper sack is china to us.
 Now pour it out and drool.
Break up the pieces as it cools or you will have one very large popcorn ball
and that's OK if you want to say "I only had one piece",
4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine or butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda

  • Place popped popcorn in a large paper bag, set aside.
  • In a large heat proof glass bowl combine brown sugar, margarine, corn syrup, salt and vanilla.  Heat for 3 minutes in microwave, then stir.  Return to microwave and cook for 1 1/2 minutes, 
  • remove and stir in baking soda.
  • Pour syrup over popcorn in the bag.  Mix well to coat all popcorn.  Roll down the top of the bag once or twice to close and microwave for 1 minute.  Remove, shake bag, flip over and return to microwave for another minute.  Dump the popcorn out onto waxed paper or large bowl and let cool.  
  • As it cools break pieces apart.  Store in airtight container .

  • ENJOY with a good movie.

  • Cinnamon Rolls  

  • (more pictures and instructions on my blog)
  • (this is from Pioneer Woman, 
  • with a few changes that worked well for me)

1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages dry yeast
8 + 1 cup all-purpose flour
1 heaping tsp baking powder
1 "scant" tsp baking soda
1 heaping tablespoon salt
1 1/2 cups melted butter
2 cups sugar
cinnamon (about 1/4 cup)

Maple Frosting

2 lb. powdered sugar
2 teaspoons maple flavoring
1/2 c milk
1/4 c melted butter
1/4 c brewed coffee
1/8 tsp salt


  1. Just wonderin'.... what was the occasion? Nobody makes this many cinnamon rolls unless they HAVE to!.. Just curious . I might HAVE to make these soon!