Difficulty: ***


1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt or Serendipity Salt (visit: www.jesshall.com)
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed


1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Tips: I did NOT set the battered rings on a wire rack to drip dry...instead, I sort of gave them a little wrist-flick shake and then put them right in the oil, which meant more fried batter which equals yummy.

I also added Serendipity Seasoning (instead of seasoned salt) to both the dry mixture and sprinkled over the top when cooked.

I flipped them over after about 2 minutes of frying and let fry another minute or so.

Yummy Crockpot Gravy Roast

Looking for an easy roast recipe that you can toss in the crockpot in the morning and have ready to eat that evening? Look no further!


1 packet Italian Dressing Mix
1 packet Ranch Dressing Mix
1 packet Brown Gravy Mix
2 c. Chicken Broth
4 tbsp A-1 Steak Sauce
4 Potatoes, cubed
2 Carrots, sliced
1 White Onions, cubed and separated


1. Place your roast in the center of your crock pot.
2. Sprinkle potatoes, carrots and onions around the roast. (You can add more or less veggies as suits your preferences and taste.)
3. In a separate bowl, whisk together the 3 powdered mixes and 2 cups of chicken broth.
4. Pour the mixture over the roast and veggies.
5. Pour A-1 over roast to cover the top only.
6. Heat in your crockpot on low for 6-8 hours or on high for 4-6 hours.
7. Once the meat is cooked, flip the roast upside down. This takes the A-1 off the top and mixes it with the juices that will become your gravy.
8. Remove the roast and veggies to a separate platter.
9. Pour the juices into a grease separator to pull the fat from the broth.
10. Pour the broth in a small sauce pan. Heat to a simmer and slowly whisk in flour to thicken. Use as much flour as necessary to get to your desired consistency.

Dinner's ready! Serve meat and veggies with a healthy serving of gravy and prepare to have your taste buds wowed!

Sweet Crockpot BBQ Chicken


4-6 chicken breasts
1 bottle BBQ sauce, your choice
1/4 cup of brown sugar
1 teaspoon garlic powder

1.  Put chicken breasts in bottom of crockpot.
2.  Add brown sugar and garlic powder.
3.  Empty BBQ sauce over the top.  Mix slightly to absorb dry ingredients.
4.  Cook for 4-5 hours on high or 7-8 hours on high.

1.  We used Kraft Sweet Honey Barbecue Sauce, but any flavor would work well. This recipe is almost foolproof no matter what flavor you use.
2.  We cooked on high for 2 hours, then turned it down to low for 4 more to simmer in the flavor.

Crockpot Gravy Smothered Pork Chops


4-6 pork chops, your choice boneless
1 package onion soup mix
3/4 cup of beef broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, diced
Salt and pepper, optional

1.  Place diced onions in the bottom of crockpot.
2.  Salt and pepper pork chops. Place the pork chops in the bottom of your crockpot.
3.  Mix the beef broth, cream of mushroom soup, cream of chicken soup and onion soup mix in another bowl and then pour mixture over the pork chops.
4.  Lift pork chops to ensure the liquids are evenly distributed around the meat.
5.  Cook on high for 4-5 hours; cook on low for 7-8 hours.

1.  A smaller crockpot will handle 4 chops nicely. A larger crockpot can handle 6.
2.  Serve with rice or mashed potatoes.

Crockpot Bacon Ranch Potatoes


3  Tablespoons butter
8  slices of bacon
2-3 lbs red potatoes
1.5 Tablespoons Ranch Salad Dressing Seasoning
1.5 cups of shredded cheddar cheese

1.  Line the interior of your crockpot with foil.
2.  Fry 8 slices of bacon and set aside to cool.
3.  Put 3 Tablespoons butter in the crockpot.
4.  Quarter the red potatoes and fill the crockpot 2/3 full.
5.  Crumble the bacon on top of the potatoes.
6.  Add the Ranch Salad Dressing Seasoning.
7.  Put 1 1/2 cups of cheddar cheese on top.
8.  Lightly mix the contents.
9.  Put the lid on the crockpot and cook on high for 4 hours or low for 8 hours.

1.  Use your favorite cheese - cheddars, colby jack, etc.  The more cheese you add the more cheesy the potatoes, but I wouldn't add more than 2 cups.  Cooking over a long period sometimes makes the cheese crispy
2. Don't skip the foil step - it helps the potatoes cook.  No need to be fussy about how the foil fits into the crockpot either.

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