Each of these recipes is tried-and-true and holds a special place in my heart. Some were passed down from my grandmother, my mother, my sister, friends, and some I have come up with and shared with family over the years. 

Grandma’s Southern Cornbread Dressing

Sweet Potato Casserole with Praline Streusel Topping

Green Bean Bundles

Cranberry Sauce

Sweet Potato and Apple Bake

Cream Corn

Homestyle Mashed Potatoes

Southern-Style Collard Greens

Classic Deviled Eggs

Pecan Pie

Buttermilk Pie

Pumpkin Dump Cake

Mom’s Carrot Cake

Looking for more delicious Thanksgiving recipes? Check these out!

Thanksgiving Appetizers:

Marinated Cheese

Sausage Stuffed Mushrooms

Spicy Pretzels

How to Make a Charcuterie Board

Caramel Apple Dip

Thanksgiving Sides:

Creamed Spinach

Creamy Macaroni and Cheese

Cauliflower Au Gratin (Keto)

Classic Risotto

Sauteed Brussels Sprouts with Crisp Bacon

Broccoli Salad

Spring Greens with Pears, Sugared Walnuts & Gorgonzola

Apple Snickers Salad

Thanksgiving Desserts:

French Silk Chocolate Pie

Honey Spice Bars

Pumpkin Whoopie Pies

Banana Pudding

Texas Chocolate Sheet Cake

Mini Turtle Cheese Cakes

Apple Dumplings

2-Ingredient Pumpkin Cake

Four Layer Dessert

What To Do With Leftover Turkey? Try these recipes! (Replace Chicken with Turkey)

Southern-Style Chicken and Dumplings

Pad Thai

Rosemary Chicken Salad

Chicken Spaghetti

Creamy Chicken and Wild Rice Soup

Hibachi-Style Fried Rice

From our family to yours, we’re wishing you a safe and Happy Thanksgiving!

The post Thanksgiving Favorites 2020 appeared first on Jennifer Cooks.

Food is love in my family, and my Grandma’s Southern Fried Chicken was one of those staples that my grandma made with love and care. 

The secret to this recipe is seasoning every layer of ingredients well, and for the golden, crunchy coating, crushed saltine cracker crumbs are key!

WHAT TO SERVE WITH FRIED CHICKEN

Here are my favorite sides to serve with this amazing chicken:

Homestyle Mashed Potatoes

Creamed Corn

Southern-Style Collard Greens

Creamy Macaroni and Cheese

Fresh Tomato Salad

HOW TO MAKE GRANDMA’S SOUTHERN FRIED CHICKEN

1. Make the Dry Seasoning. In a medium bowl, combine 2 tablespoons kosher salt, 3 tablespoons smoked paprika, 2 tablespoons ground white pepper, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon freshly ground black pepper. Whisk together to combine and then divide the seasoning into 2 batches. Use 1 batch for the dry rub and the other batch for the coating.
2. Dry Brine the Chicken. Rub the chicken pieces generously with spice mixture and place into a dish or bowl, cover and refrigerate for 1-2 hours or overnight if time permits. Don’t skip this step! This will give your chicken a wonderful flavor!
3. Make the Coating. Mix the flour, cracker crumbs, and ½ of the spice mixture in a shallow casserole dish or large zip-top bag. 
4. Mix the Wet Ingredients. In a large bowl or pie plate, whisk together the eggs, buttermilk, and hot sauce.
5. Prep the Oven. Preheat the oven to low heat (around 200 degrees) to keep the chicken warm as you fry it in batches.
6. Prep Fry Oil. Place a large heavy-bottom Dutch oven over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F. 
7. Dredge the Chicken. Dunk the chicken in the flour mixture, and then immediately into the egg mixture, and then back into the flour mixture, and lightly shake off the excess. 
8. Fry the Chicken. Fry the chicken in the hot oil for 14-15 minutes, flipping the pieces with tongs every couple of minutes.
9. Keep Warm. When working in batches, move the fried chicken to a lined baking sheet and place in the warm oven, until all of the chicken is cooked.

TIPS FOR FRYING CHICKEN

• To prevent the coating from falling off, lightly press the final flour coating into the chicken, and then carefully place it into the hot oil.
• Make sure that you don’t overcrowd your pan. You want to make sure that the chicken isn’t pressed against other pieces of chicken (which can cool the oil too much and knock off the breading).
• Try to only flip your chicken once while frying. The more you move your chicken, the more likely you are to knock off some of the crunchy crust.
• It can be very helpful to dredge all of your chicken pieces before frying and allow the coating to dry a little bit first. To do this, place dredged chicken pieces on a wire rack after dipping and dredging. Continue with all of the pieces and then fry in batches. 
• If you’re concerned that the outside of the chicken is cooking too quickly and over-browning, remove it from the pan and place it on a baking sheet and bake in a 350°F oven for about 15-20 minutes to finish cooking.

MORE DELICIOUS DISHES!

Smothered Steak

Cajun Fried Catfish

Chicken Fried Steak

Southern Style Chicken and Dumplings

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Yield: 8 pieces

Grandma's Southern Fried Chicken

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

My grandma’s tried and true Southern Fried Chicken is the best! Perfectly seasoned and fried crispy for the most delicious, juicy homemade fried chicken.

Print

Ingredients

• 8 pieces skin-on bone-in chicken (breast, thighs, legs)
• 2 tablespoons kosher salt
• 3 tablespoons smoked paprika
• 2 tablespoons ground white pepper
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 2 eggs
• 1 cup buttermilk
• ¼ cup Franks Red Hot Sauce
• 2 cups flour
• 1 cup cracker meal crushed saltine crackers or crushed potato chips
• 2 quarts peanut or vegetable oil for deep frying

Instructions

1. Make the Dry Seasoning. In a medium bowl, combine 2 tablespoons of kosher salt, 3 tablespoons of smoked paprika, 2 tablespoons of ground white pepper, 1 tablespoon of ground black pepper, 1 tablespoon of garlic powder, 1 tablespoon freshly ground black pepper. Whisk together to combine and then divide the seasoning into 2 batches. Use 1 batch for the dry rub and the other batch for the coating.
2. Dry Brine the Chicken. Rub the chicken pieces generously with 1 batch of the spice mixture and place it into a dish or bowl, cover, and refrigerate for 1-2 hours or overnight if time permits. Don’t skip this step! This will give your chicken a wonderful flavor!
3. Make the Coating. Mix the flour, cracker crumbs, and 1 batch of the spice mixture in a shallow casserole dish or large zip-top bag.
4. Mix the Wet Ingredients. In a large bowl or pie plate, whisk together the eggs, buttermilk, and hot sauce.
5. Prep the Oven. Preheat the oven to low heat (around 200 degrees) to keep the chicken warm as you fry it in batches.
6. Prep Fry Oil. Place a large heavy-bottom Dutch oven over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F.
7. Dredge the Chicken. Dredge the chicken in the flour mixture, and then immediately dip it into the egg mixture, and then back into the flour mixture, and lightly shake off the excess.
8. Fry the Chicken. Fry the chicken in the hot oil for 14-15 minutes, flipping the pieces with tongs once, halfway through. Fry to a golden brown and remove to a paper towel-lined pan or plate.
9. Keep Warm. When working in batches, move the fried chicken to a lined baking sheet and place it in the warm oven, until all of the chicken is cooked.

Recommended Products

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• 
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• 
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• 
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Nutrition Information:

Yield:

4

Serving Size:

2 pieces
Amount Per Serving: Calories: 2228Total Fat: 162gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 117gCholesterol: 115mgSodium: 3774mgCarbohydrates: 134gFiber: 31gSugar: 19gProtein: 91g

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This Easy French Toast is of my kid’s favorite breakfast requests, and luckily for me, it’s quick and easy, and I usually have all the ingredients on hand!

WHAT ARE THE INGREDIENTS FOR FRENCH TOAST?

• Bread
• Eggs 
• Milk or Half and Half – you can use your favorite milk or milk alternative in this recipe if you want to make your French toast without milk, however, full-fat milk makes the BEST French Toast.
• Salt – add a pinch of salt to balance the flavors and sweetness
• Sugar – just a little. 
• Flavorings – I love vanilla extract and ground cinnamon for the classic French toast flavor. 
• Butter – I prefer real butter melted on the griddle for cooking up crisp buttery edges. Serve with extra butter on the side.
• Maple syrup – Use your favorite maple syrup, caramel syrup, or fruit syrup.

WHAT IS THE BEST BREAD FOR FRENCH TOAST?

Although I love Brioche bread for an indulgent treat, my go-to bread is my Homemade Sourdough Bread and store-bought Texas Toast!

• Brioche bread
• Sourdough bread
• Texas Toast
• French Bread

HOW TO MAKE FRENCH TOAST

1. The secret: Flour. Yes, I use a little bit of flour in my French Toast recipe! The added flour makes an extra fluffy custardy French Toast. Trust me…it’s delicious!
2. Preheat the oven to 170 degrees F. This is to keep prepared French Toast warm while making the entire recipe.
3. Whisk. Mix the half & half, egg yolks, flour, sugar, cinnamon, orange zest (optional), vanilla, and salt together.
4. Cut. Slice your choice of bread into 1-inch slices. The bread can be fresh or stale. 
5. Heat the skillet. Set a large skillet over medium heat or preheat an electric griddle to 350 degrees.
6. Soak. Soak the brioche in the egg mixture, flipping to coat. 
7. Fry. When ready to cook, add a little butter to the skillet or griddle and spread it around to melt in the area where you will place the toast. Gently move the soaked bread to the preheated skillet or griddle. Fry the French Toast slices until golden brown, turning to cook both sides. 
8. Keep Warm. Move the French Toast to the baking sheet and place in the oven to keep warm.
9. Repeat. Continue cooking the remaining slices of bread until all the French Toast is cooked.

WHAT TO PUT ON FRENCH TOAST

This French Toast is perfectly sweetened so that it can be eaten by itself or with a light dusting of powdered sugar, or a drizzle of maple syrup.

*However, my favorite way to eat it is slightly more indulgent: Kind of like my Bananas Foster! I love to lightly saute sliced bananas in butter, sprinkled with a little brown sugar. Then I top it off with toasted pecans and some maple syrup. YUM!

• Maple Syrup
• Powdered Sugar
• Whipped Cream
• Nutella
• Toasted Nuts
• Fresh Berries
• Fresh Sliced Peaches
• Sliced Bananas*
• Caramel Sauce

MORE BREAKFAST FAVORITES!

Sourdough Pancakes

Almond Poppyseed Waffles

Sausage Gravy & Biscuits

Bacon Candy

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Yield: 6 servings

Easy French Toast

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Start your day with this Easy French Toast Recipe! With a touch of sweetness, cinnamon, vanilla, and crispy edges, this French Toast will have your family fighting over the last piece!

Print

Ingredients

• 1 loaf sliced Texas Toast 12 thick slices
• 3 cups half & half
• 5 egg yolks
• ¾ cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon fresh orange zest optional
• ½ teaspoon kosher salt
• 6 tablespoons butter
• Optional Toppings: extra butter maple syrup, powdered sugar, whipped cream, nutella, toasted nuts, fresh berries, fresh peaches, sliced bananas, caramel sauce

Instructions

1. Preheat the oven to 170-200 degrees. Set aside a large baking sheet.
2. In a large bowl, whisk the half & half, egg yolks, flour, sugar, vanilla, cinnamon, orange zest (optional), and salt together. Whisk well to combine. (It’s ok to have a few lumps.)
3. Pour batter into a large rectangular casserole dish.
4. If using unsliced bread, use a serrated knife to slice the loaf into 1-inch slices. (About 12 thick slices.)
5. Set a large skillet over medium heat or heat an electric griddle to 350 degrees. Add 1-2 tablespoons of butter.
6. Soak 2-3 pieces of bread in the egg mixture for about 1 minute, flipping to coat. The bread should soak just long enough to be saturated, but not dissolving.
7. Using a spatula, carefully move the soaked bread to the hot skillet or griddle. Fry the French Toast slices for 2-3 minutes per side, until golden brown. (If they are cooking too fast, lower the heat to medium-low, to make sure the inside is cooked through the middle without burning the outside.)
8. Move the French Toast onto the baking sheet and place in the oven to keep warm.
9. Wipe the skillet or griddle out with a clean paper towel and add more butter.
10. Repeat with the remaining slices of bread until all of the French Toast is cooked. Place each batch in the oven to keep warm.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

2 slices
Amount Per Serving: Calories: 631Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 232mgSodium: 362mgCarbohydrates: 75gFiber: 3gSugar: 54gProtein: 10g

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This Amish White Bread recipe is very simple to make and takes only a few ingredients that most people have on hand.

During the 2020 Coronavirus Pandemic, I started receiving texts and emails for a simple bread recipe.  I have wonderful bread recipes on my website, like my Homemade Sourdough Bread and my Potato Flake Amish Friendship Bread, but I realized that I didn’t have a basic white bread recipe posted!

One of the best, simple white bread recipes that I’ve tasted was my sister’s Amish White Bread! June was gracious enough to not only give me the recipe but to allow me to post it on my website to share with all of you.

June and her family have an amazing homestead just about 10 minutes from me here in Central Texas. She makes a variety of handmade products, like goat milk soaps, lotions, lip balm and shave soaps, and she sells them in local shops in Salado, Texas.  She also sells online and ships all over the U.S.

Check out The Small Farm Life for more information about her products and homestead!

TIPS FOR MAKING AMISH WHITE BREAD:

• Bread flour will give you the best results for a soft, chewy texture, however, you can substitute all-purpose flour.
• This recipe makes 2 loaves. I usually make one fresh and freeze the second one. To freeze: Place 1 dough “log” onto a parchment paper-lined baking sheet and place it directly into the freezer.  Freeze dough until firm and then wrap well with plastic wrap and place into a zip-top bag, and freeze until ready to use.  
• When ready to bake: Remove dough from the bag, unwrap and place into a greased loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let thaw and rise for about 3 to 4 hours.  Once risen, bake as directed.
• This bread recipe can be made without a stand mixer.  Add water, yeast, and sugar to a large bowl. Once the yeast is bubbly, stir in the salt and the flour using a wooden spoon. Turn dough out onto a floured countertop (I like to use a large piece of parchment paper for easy cleanup) and knead for about 10 minutes, or until the dough is no longer sticky. Proceed with remaining instructions.
• Rub the top of each loaf with butter right when they come out of the oven to keep the crust tender.

MORE BREAD RECIPES!

Potato Flake Amish Friendship Bread

Homemade Sourdough Bread

Sourdough Soft Pretzels

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Yield: 2 Loaves

Amish White Bread

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour 35 minutes

Soft and tender Amish White Bread is an easy, homemade bread that is perfect for sandwiches or toast! 

Print

Ingredients

• 2 cups lukewarm water
• ⅓ cup sugar or honey
• 2 tablespoons dry yeast
• 2 teaspoons salt
• ¼ cup vegetable oil
• 6 cups bread flour

Instructions

1. In the bowl of a stand mixer, dissolve sugar in water and whisk in yeast.
2. Allow the yeast to proof (activate) until the yeast mixture looks like bubbly foam.
3. Mix in salt and oil.
4. Place the bowl onto the mixer with a dough hook attachment.
5. Place on “stir” speed and pour in flour, 1 cup at a time.
6. At 5 cups, check the consistency (dough should begin pulling away from the sides of the bowl).
7. Place mixer on second speed and mix for 3 minutes.
8. Turn out dough onto a clean kitchen towel that has been lightly dusted with flour (you can also use plastic wrap, parchment paper or wax paper for quick clean up).
9. Wash and dry bowl and then grease with about 2 tablespoons of vegetable oil.
10. Form dough into a ball and turn ball of dough a couple of times in the greased bowl (to grease the top of the dough).
11. Leave dough in the bowl and loosely cover with a clean kitchen towel or plastic wrap.
12. Place in a warm, dry place to rise for about 1 hour. (Kitchen countertop or stovetop - turned off - is fine).
13. Once dough has risen to double in size, punch down dough and knead a few times.
14. Divide dough into 2 pieces.
15. Shape pieces into 2 thick logs and place into 2 greased loaf pans.
16. Allow to rise in pans, loosely covered for about 30-45 minutes (or until doubled).
17. Bake at 350 degrees for 30 minutes.
18. Remove from the oven and quickly grease the tops of the loaves with butter.
19. Allow to cool in pans for about 5 minutes and then turn the loaves out onto their sides onto the countertop and let cool completely before wrapping or bagging.

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Nutrition Information:

Yield:

24

Serving Size:

1 slice
Amount Per Serving: Calories: 160Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 178mgCarbohydrates: 29gFiber: 1gSugar: 4gProtein: 5g

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I first tried French Silk Chocolate Pie at a local restaurant when I was in High School and I was in love at first bite! Growing up, my family made the traditional chocolate pudding pie and I still love that pie, but the delicious mousse filling of this pie makes this chocolate pie my favorite!

HOW TO MAKE FRENCH SILK CHOCOLATE PIE

1. The first step is to prepare and blind bake (bake without filling) the pie crust. You can buy refrigerated pie dough as a shortcut, but if you want to take it over the top, use my favorite homemade pie crust recipe.
2. Next, melt the chocolate and whip the cream to stiff peaks. 
3. The next step, combine the eggs, sugar, and water and whisk in a bowl over a pan of simmering water (also called a bain-marie). 
4. Now, add the melted chocolate, vanilla, and butter. Continue mixing until Once everything is smooth and combined.
5. Fold the whipped cream into the chocolate mixture.
6. Spread the chocolate filling in the pie shell and refrigerate for a few hours or overnight.
7. When ready to serve, top with my Stabilized Whipped Cream and my Chocolate Curls!

MORE DELICIOUS DESSERTS!

Key Lime Pie

Banana Black Walnut Cake with Cream Cheese Frosting

Czech Apple Strudel

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Yield: 8 slices

French Silk Chocolate Pie

Prep Time: 30 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

This French Silk Chocolate Pie is a chocolate lover's dream dessert! The light and fluffy, intensely chocolate mousse filling will melt in your mouth and have everyone vying for the last piece!

Print

Ingredients

• 1 cup heavy cream chilled
• 3 large eggs
• ¾ cup powdered sugar
• 2 tablespoons water
• 8 ounces bittersweet chocolate melted and cooled
• 1 tablespoon vanilla extract
• 8 tablespoons 1 stick unsalted butter, cut into 1/2-inch pieces and softened
• 1 9-inch pie shell, baked and cooled
• 1 recipe Stabilized Whipped Cream optional
• Chocolate Curls optional

Instructions

1. Melt chocolate in a microwave-safe bowl: melt chocolate in the microwave at 30-second intervals, stirring between times, until melted and smooth; set aside to cool to room temperature.
2. With an electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to a small bowl and refrigerate.
3. Combine eggs, sugar, and water in a large heatproof bowl set it over a medium saucepan filled with ½ inch barely simmering water (don’t let the bowl touch water).
4. With an electric mixer, beat mixture on medium speed until egg mixture is thickened, about 7 to 10 minutes.
5. Remove bowl from heat and continue to beat egg mixture until light yellow, fluffy and cooled to room temperature, about 8 minutes.
6. Add chocolate and vanilla to cool egg mixture and beat until incorporated.
7. Beat in butter, a few pieces at a time, until well combined.
8. Using a spatula, fold in chilled whipped cream until no streaks of white remain.
9. Pour filling into cooled pie shell and refrigerate until set, at least 3 hours and up to 24 hours.
10. If desired, top with Stabilized Whipped Cream and Chocolate Curls.
11. Serve.

Notes

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use my Buttery Flaky Pie Crust recipe. Serve with lightly sweetened whipped cream.

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Nutrition Information:

Yield:

8

Serving Size:

1 slice (1/8th of Pie)
Amount Per Serving: Calories: 520Total Fat: 41gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 135mgSodium: 76mgCarbohydrates: 29gFiber: 5gSugar: 15gProtein: 9g

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Have you ever wanted to know how to make chocolate curls? Well, now’s your chance! Don’t be intimidated by the idea of making them at home, they’re really quite simple to make.

One key to making chocolate curls is getting the chocolate to the right temperature. This can be done by checking it often after spreading.

Allowing the chocolate to get too cold will cause you to have chocolate shards instead of curls. Too soft and it won’t curl, it will push into fan-like chunks.

HOW TO MAKE CHOCOLATE CURLS

1. In a medium-size glass bowl, add the chocolate and shortening then microwave on high for about 30 seconds and stir.  If chocolate and shortening are not completely melted, continue microwaving at 15-second intervals and stirring between until smooth.
2. Flip a jellyroll pan or large cookie sheet upside down and immediately spread the melted chocolate out onto the back of the cookie sheet. 

1. Continue to spread the chocolate out all over the pan until it’s a thin, even layer.
2. Place the pan into the freezer, and leave it there for approximately 3 to 4 minutes. You want the chocolate to be where it’s not too soft and not too hard. (The chocolate is ready when it is no longer shiny and when pressed with your finger, it will leave a fingerprint and not a dent.)
3. Now the fun part, curling! Using a metal spatula flipped upside down or a metal bench scraper, gently begin to push forward to start the curl rolling. Stop when you’ve reached the desired size of the curl.

1. Continue scraping the chocolate into curls.
2. You can transfer the curls to a parchment-paper-lined cookie sheet using a toothpick and gently lifting them over to the clean pan.  Place the curls into the refrigerator or freezer to continue to harden.

TIPS FOR HOW TO MAKE CHOCOLATE CURLS

1. Clear a space in your freezer to hold the jellyroll pan evenly.
2. Use your favorite, quality chocolate. I like Ghirardelli Chocolate Chips!
3. To prevent your jellyroll pan from sliding while you’re working, you can place a piece of rubberized shelf liner underneath it, or you can also use a damp kitchen towel.  Otherwise, place one side of the jellyroll pan against the backsplash to prevent it from moving.
4. Most of the time when I’m making large curls I really like using this bench scraper. I like the handle and the way it allows me to control the curl.
5. If your chocolate begins to get too soft as you work just place it back into the freezer for a couple of minutes.
6. Yes, you can freeze chocolate curls!  Store them in the freezer inside an airtight storage container for up to 3 months.

USE CHOCOLATE CURLS ON THESE DELICIOUS DESSERTS!

Mile High Snickers Pie

Four Layer Dessert

Affogato al Caffe

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

How to Make Chocolate Curls

Prep Time: 10 minutes

Total Time: 10 minutes

Learn how to make chocolate curls at home with a few simple ingredients in only a few minutes! Decorate your decadent desserts and drinks with these beautiful bakery-style curls!

Print

Ingredients

• 1 cup semi sweet chocolate chips
• 1 tablespoon shortening

Instructions

1. In a medium-size glass bowl, add the chocolate and shortening then microwave on high for about 30 seconds and stir. If chocolate and shortening are not completely melted, continue microwaving at 15-second intervals and stirring between until smooth.
2. Flip a jelly roll pan or large cookie sheet upside down and immediately spread the melted chocolate out onto the back of the cookie sheet.
3. Continue to spread the chocolate out all over the pan until it’s a thin, even layer.
4. Place the pan into the freezer, and leave it there for approximately 3 to 4 minutes. You want the chocolate to be where it’s not too soft and not too hard. (The chocolate is ready when it is no longer shiny and when pressed with your finger, it will leave a fingerprint and not a dent.)
5. Now the fun part, curling! Using a metal spatula flipped upside down or a metal bench scraper, gently begin to push forward to start the curl rolling. Stop when you’ve reached the desired size of the curl.
6. Continue scraping the chocolate into curls.
7. You can transfer the curls to a parchment-paper-lined cookie sheet using a toothpick and gently lifting them over to the clean pan. Place the curls into the refrigerator or freezer to continue to harden.

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Stabilized Whipped Cream may sound intimidating and difficult, but it’s actually very easy to make at home with your everyday kitchen appliances and utensils, and a few very simple ingredients!

Many years ago, before, during, and after attending culinary school, I worked at various grocery store bakeries, as well as a restaurant, where I used whipped icings often.  

At the bakeries, they used pre-made whipped topping icings that came in buckets, and the ingredients didn’t resemble anything close to something I could make at home.

However, at the restaurant, I learned a very simple trick to using authentic whipped cream that not only tasted delicious, but it looked beautiful topping cakes and desserts. 

This little secret was imparted to me by the head pastry chef at the time. He said that he used a heaping tablespoon of marshmallow fluff for every cup of heavy whipping cream that was used in his recipe. What?!?!?!

That’s right. Not only did he use marshmallow fluff, but he also emphasized to me that it was important to also use confectioner’s sugar instead of granulated sugar. 

Confectioner’s sugar (also known as powdered sugar), has a little cornstarch added to it to prevent caking and clumping while stored on the grocery store shelves.

That small amount of cornstarch in the confectioner’s sugar also helps in stabilizing the whipped cream.

The reason I don’t use cornstarch only is that it can leave a gritty mouth feel and texture to the cream.

WHY USE STABILIZED WHIPPED CREAM?

Unfortunately regular homemade whipped cream doesn’t last long. After only a few hours it begins to get watery and starts to deflate.

Stabilized Whipped Cream is like homemade Cool Whip, but so much better! It will last for up to 24 hours in the refrigerator, so feel free to put it on the list to make ahead!

If you like the bakery-style whipped frosting instead of buttercream, this will be the best choice for your cake. Keep in mind that while stabilized whipped cream is sturdier, it cannot withstand fondant overlayed on top.

TIPS FOR MAKING STABILIZED WHIPPED CREAM:

1. It’s best to chill your bowl and beaters before getting started. This will help your whipped cream thicken up quickly and increase in volume. The easiest way to do this? Pop them into the freezer for about 15 minutes before whipping the cream.
2. Also, make sure your cream is cold and is refrigerated until the moment you’re going to start whipping.
3. As for the bowl, a stainless steel bowl is the best choice for whipping cream.
4. Make sure to let the melted marshmallow creme cool slightly before mixing it in. You don’t want it hot when adding it to your bowl.
5. Whipped cream doubles in volume, so if you want 2 cups of whipped cream, you’ll use 1 cup of heavy whipping cream. You can easily half, double, or triple this recipe.

TOP THESE DELICIOUS DESSERTS WITH STABILIZED WHIPPED CREAM!

Key Lime Pie

The Best Banana Pudding Recipe

Four Layer Dessert

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Yield: 2 Cups

Stabilized Whipped Cream

Prep Time: 10 minutes

Total Time: 10 minutes

Looking to make whipped icings like the bakery that don’t turn into a melty mess on your beautiful cake? Stabilized Whipped Cream is your answer!

Print

Ingredients

• 1 cup Heavy Whipping Cream
• 1 heaping tablespoon marshmallow cream or 2-3 large marshmallows
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla bean paste, optional

Instructions

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream, vanilla extract, and vanilla bean paste (optional) until soft peaks form.
2. Stop the beaters and melt a heaping tablespoon of marshmallow fluff in the microwave in 5-second intervals until just melted. Stir gently until slightly cooled and you have a gooey, thick mixture.
3. Add the melted marshmallow to the whipped cream, and continue whipping on high until stiff peaks form.

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I made this crab quiche the other day for a quick meal for my husband and I.  Our kids were out of town on a youth retreat, so I could get creative!

I loved everything about this quiche recipe, from the fresh crab meat to the flavorful cheese and seasonings. Quinton and I are big-time seafood lovers and this quiche didn’t disappoint.

Fresh crab meat gives a fishier taste than imitation crab meat, so depending on your taste, you can use either fresh or imitation interchangeably in this recipe.

TIPS FOR MAKING THE BEST CRAB QUICHE:

1. Blind bake the crust to prevent a soggy bottom crust by loosely placing parchment onto the fitted raw pie crust-lined dish, and fill it with pie weights or dry beans. Bake it at 350° for 20 minutes. Remove the weights or beans and parchment and allow to cool to room temperature before using.
2. Do not overbake quiche. The edges of the quiche will be set and the center will be a little jiggly but not wet. This takes about an hour in a 300-degree oven.
3. To prevent your quiche from curdling, whisk in about 2 tablespoons of flour. This will absorb any excess moisture and stabilize the quiche while contributing even more to the creaminess.
4. Serve it with a side. Adding a colorful side salad or fruit salad is an easy way to upgrade quiche from snack to meal and can also balance out the richness of the quiche. 

Q&A FOR CRAB QUICHE:

Q: How do you make a crustless quiche?

A: Generously grease a pie dish with butter or use baking spray that has a little flour added. Follow the instructions as directed.

Q: Can you freeze a quiche? 

A: Yes! Bake the quiche as directed and cool completely. Freeze uncovered until firmly frozen – this will help prevent the crust from breaking and the filling from sticking to the plastic wrap. 

Cover with plastic wrap and place in a freezer bag or double wrap with plastic wrap. 

When ready to use, remove from the freezer, uncover from the plastic, cover with foil and bake at 350 for about 20 minutes until warmed.

Q: Can you make a quiche ahead of time? 

A: Yes! You can blind bake the crust 2 days ahead of time and store it covered at room temperature. 

The quiche can be baked and cooled 3 days ahead of time and stored covered in the refrigerator. Allow the quiche to sit at room temperature for about an hour before serving.

Q: How do you reheat a quiche? 

A: Cover the quiche with foil and bake at 300 for about 15 minutes, just until warmed, or microwave for about 20 to 30 seconds at a time until just warmed. 

Do not overheat as this will toughen the quiche.

MORE BRUNCH RECIPES!

Homemade Cinnamon Rolls

Monte Cristo Sliders

Biscuits and Gravy Casserole

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Yield: 8 Servings

Crab Quiche

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calling all seafood lovers! This Crab Quiche is perfect for brunch, lunch, dinner, or anytime you’re craving a savory seafood meal.

Print

Ingredients

• 1 refrigerated pie crust
• 4 eggs
• 1 pound lump crab meat
• 1 cup heavy cream
• 2 tablespoons flour
• 1 cup grated Gruyere or Swiss cheese
• ¼ cup grated Parmesan cheese
• 3 green onions minced
• 1 teaspoon grated lemon zest
• ½ teaspoon dry mustard
• ½ teaspoon Old Bay seafood seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg
• 3 dashes Tabasco hot sauce to taste

Instructions

1. Preheat the oven to 350 degrees F.
2. Press pie crust into a 9-inch pie plate.
3. Blind-bake the pie crust before pouring in the filling by loosely placing parchment onto the fitted raw pie crust-lined dish, and fill it with pie weights or dry beans. Bake it in a 350° for 20 minutes. Remove the weights or beans and parchment and allow to cool to room temperature before using.
4. Turn oven down to 300 degrees.
5. Sprinkle the cheese evenly over the bottom of the pie crust.
6. Top with the crab meat and sprinkle with the scallions.
7. Whisk together the eggs, heavy cream, flour, lemon zest, dry mustard, seafood seasoning, salt, pepper, nutmeg, and Tabasco hot sauce in a bowl.
8. Pour the egg mixture into the pie crust.
9. Bake at 300 degrees until the filling sets, about 1 hour. If pie crust edges begin to brown too much, place these pie crust shields over the crust or loosely tent foil over the quiche - do not allow the center of the foil to collapse and touch the top of the quiche top will stick to the foil.
10. Let stand for 20 minutes before slicing. The edges of the quiche will be set and the center will be a little jiggly but not wet.

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Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 417Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 212mgSodium: 737mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 24g

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My Peppermint Hot Cocoa Mix is my most requested recipe this time of year for good reason…it’s AMAZING! If you’re looking for a cocoa mix that has a strong peppermint flavor, this one is it!

This time of year brings out all the feels for me! I get nostalgic about everything…memories of ornaments, decorating the tree, and all of the great family recipes and treats.  I get in the mood for making homemade gifts, especially baked goods and homemade goodies.

This Peppermint Hot Cocoa Mix is very inexpensive to make and is also extremely easy to throw together. It makes a huge recipe, so it’s easy to divide up into jars to give away as a fun and festive holiday gift for friends, family, teachers, and coworkers.

Download the FREE Printable Gift Tags for hot cocoa mix over at ishouldbemoppingthefloor.com! Kristi has such a talent for making all sorts of things, including printables. She has oodles of free printables on her site…check it out!

TIPS FOR MAKING PEPPERMINT HOT COCOA MIX:

1. I use two very large mixing bowl and pour ½ of the ingredients into each bowl so that it’s easy to mix evenly.
2. I buy already crushed peppermint candy, which makes this recipe even easier! My local grocery store usually carries it, but during the holidays they run out quickly, so a lot of times I buy mine here on Amazon.
3. Make sure to head over to my friend, Kristi’s blog, for the adorable FREE printable tags!
4. My favorite way to drink this mix is stirring it into warmed milk, it makes it extra rich and creamy. 
5. Another favorite way to drink this is stirred into a hot cup of coffee to make the most delicious Peppermint Mocha!

TIPS FOR WORKING WITH PRINTABLE TAGS:

• I highly recommend only printing these tags onto letter-sized white cardstock because regular paper is too thin. Once a tag is cut out of regular paper, the corners tend to curl up. Stick with the cardstock on this one.
  • You can grab a ream of letter-sized white cardstock here on Amazon. That’s where I purchase my own stash…they have the best prices I’ve even been able to find.
• I like to use festive baker’s twine to attach these tags. Here are some of my favorites for the holiday season:
  • red, green, and white baker’s twine
  • jute twine
• I’m also a big believer in a SMALL hole punch…they take up less space and look cleaner. 
  • You can grab a smaller hole punch here on Amazon.
• I highly recommend a 2″ craft punch to make it easy to cut out the round …instruction tags. It also gives you a really clean cut on your circles. 
  • This size is difficult to find at some craft stores, so I have found it easiest to order it HERE  on Amazon.

Download these round instruction tags now, they’re perfect for adding to your gift!

MORE HOLIDAY INSPIRATION:

Mini Pretzel Turtles

White Trash

Coffee Punch

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Yield: 12 pint jars

Peppermint Hot Cocoa Mix

Prep Time: 10 minutes

Total Time: 10 minutes

This gourmet Peppermint Hot Cocoa Mix is pure holiday cheer that can be enjoyed year-round! This rich, creamy cocoa mix incorporates crushed candy canes in every sip. This is my most requested recipe, especially during the holidays!

Print

Ingredients

• 12 c. powdered milk
• 11 oz. powdered coffee creamer
• 1 cup powdered sugar
• 2 lbs. Nesquick powdered chocolate milk mix
• 6 tblsp. cocoa powder
• 1 lg box instant chocolate pudding mix
• 2 10 oz bags crushed peppermint candy
• 2 10 oz bags mini chocolate chips
• 1 lb dehydrated vanilla mini marshmallows, optional

Instructions

1. Combine all ingredients and store in an airtight container.
2. This is perfect for portioning into mason jars and giving them away as holiday gifts!

Notes

This recipe yields about 24 cups of cocoa mix, so it will fill approximately 12-pint jars.

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Nutrition Information:

Yield:

192

Serving Size:

2 tablespoons
Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 36mgCarbohydrates: 13gFiber: 0gSugar: 11gProtein: 2g

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Calling all pie lovers! This Buttery Flaky Pie Crust will take your pies to the next level!  I’m a huge fan of the original Crisco Flaky Pie crust like our grandmothers used, but I miss the savory butter flavor of real cream butter.

So, being the butter lover that I am, I have reworked my grandmother’s recipe by finding the perfect ratio of shortening and butter to make the best buttery flaky pie crust!

SHOPPING LIST INGREDIENTS FOR BUTTERY FLAKY PIE CRUST:

• Real Butter – make sure your butter is very cold, it should feel completely solid. Do not substitute with margarine or low-fat.
• Shortening – Crisco has the best flavor and outcome in my opinion.
• Ice Water 
• All-Purpose Flour
• Salt

TIPS FOR MAKING THE BEST PIE CRUST:

1. DO NOT OVERWORK THE DOUGH. You just want the dough to come together and be able to hold shape. It’s okay if you see specs of fat marbled throughout the dough.
2. For the best results, I use my food processor when making pie crust. It really incorporates all of the ingredients quickly without making the dough tough. You can always do this by hand, using a pastry cutter or fork. 
3. Follow the instructions for chilling the dough for at least 30 minutes…this is very important!
4. I like to roll out my crust between two sheets of parchment paper. Alternatively, you can roll the dough out onto a floured surface.
5. Place the dough in a pie plate and press it firmly into the pan and around the edges. Form the crust edges as desired and place it into the refrigerator for 10 or 15 minutes before baking. This will help prevent shrinkage.

MORE DELICIOUS DESSERTS!

The Best Buttermilk Pie

The Best Pecan Pie Recipe

Apple Dumplings

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Yield: 8 slices

Buttery Flaky Pie Crust

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

This Buttery Flaky Pie Crust is a super tender, melt-in-your-mouth, and comes together quickly for a double-pastry pie crust that will be the shining star of your next pie!

Print

Ingredients

• 1 1/2 sticks very cold unsalted butter diced
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/3 cup very cold Crisco shortening
• 6 to 8 tablespoons iced water

Instructions

1. Dice the butter and it cold in the refrigerator until you’re ready to add it to the mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3. Add the cold butter and shortening.
4. Pulse 8 to 12 times, until the butter-flour mixture is crumbly and pea-size.
5. Add ice water a little at a time and pulse the machine until the dough begins to form a ball.
6. Dump out on a floured board and roll into a ball.
7. Wrap in plastic wrap and refrigerate for at least 30 minutes.
8. Remove dough from refrigerator and cut the dough in half.
9. Roll each piece in between 2 sheets of parchment paper, into a circle, rolling from the center to the edge.
10. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
11. Press dough firmly into the pan and around the edges.
12. Form the crust edges as desired and place it into the refrigerator for 10 or 15 minutes before baking.
13. Repeat with the second crust.

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• 
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• 
  Harold Import, Mrs. Anderson's Pie Weights
• 
  Mrs. Anderson’s Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates, Set of 2
• 
  Farberware Professional Pie Server (Stainless Steel), Metallic, Small -

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 280Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 81mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 3g

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