INGREDIENTS

* 1 (4 pound) chicken, cut into pieces
* 1 cup buttermilk
* 2 cups all-purpose flour for coating
* 1 teaspoon paprika
* salt and pepper to taste
* 2 quarts vegetable oil for frying

DIRECTIONS

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper.

3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.

4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

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Delicata Creamy Squash Soup Recipe

INGREDIENTS

* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.

4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

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Delicata Creamy Squash Soup Recipe

INGREDIENTS

* 2 Teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup oil for frying, or as needed

DIRECTIONS

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.

2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

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Garlic Fried Chicken Recipe

INGREDIENTS

* 24 OREO Cookies, divided
* 3 Tablespoons butter, melted
* 3 (250 g) packages PHILADELPHIA Brick
Cream Cheese, softened
* ¾ cup sugar
* 3 eggs

DIRECTIONS

1. Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.

2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.

3. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

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OREO PHILLY CheeseCake Recipe

INGREDIENTS

* 1 (15 ounce) container ricotta cheese
* 2 eggs
* 2 tablespoons dried Italian seasoning
* 3 cups shredded mozzarella cheese
* 1 cup freshly grated Parmesan cheese
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
* 1 (32 ounce) package frozen white bread dough, thawed

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese,
Parmesan cheese and spinach. Set aside.

3. Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.

4. Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

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Spinach Calzones Recipe

INGREDIENTS

* 3 bulbs garlic
* 2 tablespoons olive oil
* 1 (1 pound) loaf Italian bread
* 1/2 cup butter
* 1 tablespoon chopped fresh parsley (optional)
* 2 tablespoons grated Parmesan cheese (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil.

2. Bake for 30 minutes, or until garlic is soft.

3. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.

4. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.

5. Broil for about 5 minutes, until toasted.

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Roasted Garlic Bread

INGREDIENTS

* 1 tablespoon cornstarch
* 1 tablespoon cold water
* 1/2 cup white sugar
* 1/2 cup soy sauce
* 1/4 cup cider vinegar
* 1 clove garlic, minced
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 12 skinless chicken thighs

DIRECTIONS

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

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Baked Teriyaki Chicken Recipe

INGREDIENTS

* 4 large potatoes, peeled and cut into strips
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 cup milk
* 1 egg
* 1 quart vegetable oil for frying
* 1 1/2 pounds cod fillets

DIRECTIONS

1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

5. Fry the potatoes again for 1 to 2 minutes for added crispness.

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Classic Fish & Chips

INGREDIENTS

* 1 1/3 cups sliced zucchini
* 3/4 cup water
* 1 medium onion, chopped
* 1 tablespoon chopped green pepper
* 1 egg
* 1/2 cup mayonnaise
* 1/3 cup grated Parmesan cheese
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/3 cup crushed butter-flavored crackers

DIRECTIONS

1. In a saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender; drain.

2. In a bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture. Transfer to a greased 1-qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.

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Zucchini Casserole Recipe

INGREDIENTS

* 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
* 1 cup dry bread crumbs, divided
* 3/4 cup milk
* 1/4 cup chopped green onions
* 2 hard-cooked eggs, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon Worcestershire sauce
* 1/8 teaspoon ground mustard
* 1/8 teaspoon pepper
* 6 tablespoons butter or margarine, melted, divided
* Paprika

DIRECTIONS

1. In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish.

2. Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425 degrees F for 16-18 minutes or until golden brown and edges are bubbly.

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Deviled Crab Casserole