Bone's Grit Fritters

We went to Bone's on Saturday night with Pete & Ashley and had the most amazing grit fritters with dinner. I found the recipe online and I am going to try and make these at home very soon! I am going to break down and buy a Frydaddy! The fritters are very rich - so I will probably half the recipe.

Bone’s Grits Fritters

4 C Water
1/2 t Salt
1 C Grits
10.4 oz Herb Boursin Cheese (2 wheels of 5.2 oz. each)
1/2 C Flour
2 Eggs
1 C Milk
1 C Japanese Bread Crumbs
1/4 qt Vegetable Oil

In small saucepan, bring water and salt to a boil, slowly stir in grits and cook for 6-8 minutes until very thick.
Remove from heat and let cook, about 5 minutes.
Stir in herb Boursin cheese and place mixture in refrigerator until cold and still.
Roll into 1 ounce balls, set aside.
Combine milk and eggs for egg wash.
Dip grits fritters into the following: flour, egg wash, then breadcrumbs.

36 Hour Chocolate Chip Cookies

I recently read this article in the NYT that said the famous bakeries in NYC let their cookie dough rest 36 hours before baking. I thought that was interesting and decided to try it. I used my favorite chocolate chip cookie recipe for the experiment. The recipe is adapted from Top Secret Recipes Mrs. Fields cookies.

I thought the flavor of the cookies was more intense - more gourmet cookie taste.  They tasted good!  

Chocolate Chip Cookies

1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1 1/2 cups packed brown sugar
2 eggs
1 Tbs vanilla
1/2 tsp almond extract
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups all-pourpose flour
3 cups chocoalte chips (1 1/2 12oz bags)

Preheat oven to 350. Cream butter, shortening and sugars. Add eggs one at a time, mixing well after each. Add vanilla and almond extract. In another bowl mix together salt, baking powder, baking soda and flour. Gradually add dry ingredients into the wet ingredients. Mix in chocolate chips. Let dough chill for up to 36 hours. Form into golf ball size balls and bake at 350 for 9-10 minutes - just until golden brown on edges.


Chicken Enchilada Dip

This is another good tailgating/party dip. It is very filling and you could eat it for dinner if you so desired.

Chicken Enchilada Dip

2 (8ounce) packages cream cheese, softened
1 (14ounce) can Rotel tomatoes
1 (12ounce) package cooked chicken, southwestern seasoned (precooked in the meat section, it actually states Southwestern Chicken on the package)
1 1/2 cups cheddar cheese, shredded
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon garlic, minced
1 teaspoon oregano
1/8 teaspoon black pepper

Mix together and put in baking dish. Set in refrigerator overnight for fullest flavor. Bake at 350 degrees for 30 minutes or until bubbly. Serve with tortilla chips or Fritos.

Cheddar Bacon Dip - "Crack"

Cheddar Bacon Dip - "Crack" Dip - I always double the recipe and there is never any leftovers! People go crazy for this dip!!

This is a favorite at our tailgating parties. It is very simple to make and it crazy addictive. We refer to it as CRACK! You can't stop eating it! This dip gets better as it sits in the refrigerator. I usually make it a day or two in advance of eating it. This is simple to transport to parties. Just put it in the cooler and off you go! We like to serve this dip with Fritos, tortilla chips or veggies. It is also great on top of a baked potato.

Cheddar Bacon Dip - "Crack" Dip - I always double the recipe and there is never any leftovers! People go crazy for this dip!!

Visit Plain Chicken's profile on Pinterest.


Gooey Pecan Cake

This recipe is actually called Pecan Bars. When I made this it came out more like a wonderfully gooey pecan cake. The recipe is similar to a gooey butter cake but with Karo syrup instead of cream cheese. This would be great for tailgating or with a big scoop of vanilla ice cream on top of it!

Pecan Bars

1 box yellow cake mix
1/2 cup melted butter
4 large eggs
1/2 cup packed brown sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
1 cup chopped pecans

Reserve 2/3 cup of the cake mix for filling. Mix remaining cake mix, melted butter and 1 egg. Spread in a well greased and floured 9x13 pan and bake at 350 for 10-15 minutes (until brown). Mix reserved cake mix, brown sugar, syrup, vanilla and 3 eggs. Beat for 2 minutes and spread over baked crust. Sprinkle 1 cup chopped pecans over filling and bake for 30 minutes. Let cool and cut into bars. Serve warm with ice cream!


Cajun Grilled Chicken

This chicken was really flavorful and easy to make. I put it in the marinade the night before and let it sit all day. It wasn't too spicy at all. I will make extra chicken next time and use it in an alfredo pasta sauce later in the week.

Easy Grilled Cajun Chicken

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder (I use more because I like a lot of garlic)
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 boneless skinless chicken breast halves

Combine the dry spices in a small bowl. In a shallow glass dish (large enough to hold the chicken in a single layer), or a gallon size zip lock bag, place the lemon juice and oil. add half of the spice mix; stir to combine. Add the chicken breasts, turning to coat both sides. Marinate for 30 to 60 minutes at room temperature or at least 2 hours to overnight in the refrigerator, covered. Drain the chicken and sprinkle both sides with the remaining seasoning mix. Place the breasts on a hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on the heat intensity and the thickness of the meat.

Chili Cheese Dip

This is another GREAT tailgating dip.  It is easy to make and everyone loves it.  It doesn't look pretty, but it taste fantastic!  Serve it with Fritos or tortilla chips.


Buffalo Chicken Dip

I make this dip all the time for Auburn tailgating. It is a simple dip that everyone loves. Serve it with chips (tortilla or fritos) and veggies.

Buffalo Chicken Dip

1 (10 ounce) cans chunk chicken, drained
1 (8 ounce) packages cream cheese, softened
1/2 cup Ranch dressing
1/4 cup pepper sauce
3/4 cup shredded Cheddar cheese

Mix together and put in small baking dish. Bake @ 350 for 20 - 25 minutes, or until bubbly. Serve with Fritos and/or celery.

Chocolate Chip Cookies with Pudding Mix

These were really good. They were very moist on the inside. I also really like the touch of oatmeal in the cookies - it was just a touch. One of my favorite chocolate chip cookies.

Chocolate Chip Cookies with Pudding Mix

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temp
1/2 cup shortening
3/4 cup brown sugar, packed
3/4 cup granulated sugar
3.4 oz package instant vanilla pudding mix
2 large eggs
2 teaspoons vanilla extract
1 cup quick cooking (not instant) oats
2 to 3 cups semi-sweet chocolate chips

Preheat oven to 375 degrees F. Line a couple of cookie sheets with parchment.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream the butter, shortening and both sugars with an electric mixer, scraping sides of bowl often. Beat in the vanilla pudding. When well mixed, add the vanilla and eggs and beat until eggs are mixed in.

Add the flour mixture to the batter and stir until it is almost fully mixed in. Add oats and continue stirring until flour disappears. Stir in chocolate chips.
Drop batter by tablespoons, spacing about 2 ½ inches apart, onto the parchment lined cookie sheets. Bake cookies for 12 minutes or until edges are brown and tops appear set. Let cool on sheets for about 5 minutes, then transfer to a wire rack to continue cooling.

Makes about 60 cookies

Pecan Pie Cupcakes

These are wonderful! They take like little pecan pies. It takes longer to chop the pecans than it does to get the whole thing together.

Pecan Pie Cupcakes Recipe

1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray two miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full.
Bake in preheated oven for approx. 18 minutes.

24 miniature cupcakes

Salted Cashew Crunch Cookies

These were OK. They aren't very sweet. They taste good, but I probably wouldn't make them again.

Salted Cashew Crunch Cookies

1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
2 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
2 cups salted cashew pieces or coarsely chopped cashews
extrafine salt for topping*

Preheat oven to 350°.

In a medium bowl, beat butter, sugar, salt, baking powder, vanilla, and egg. Add oats and mix. Then, mix in cashews.

Drop dough by tablespoonfuls onto lightly greased or lined baking sheets. Sprinkle each cookie with salt. Flatten cookies to about 3/8-inch thick.

Bake 12-14 minutes, or until light golden brown. Remove from the oven and cool on the baking pans.

Makes about 2 & 1/2 dozen cookies.
Back to Top