Easy way to prepare chicken with fewer ingredients, and always a family pleaser.

Cheesy Oven Fried Chicken

1 (3 lb.) chicken, cut up
Salt & pepper, to taste
1 cup dairy sour cream
1 pkg. (6 oz.) cheddar cheese crackers

Wash and dry chicken parts; sprinkle with salt and pepper. Brush with sour cream.

Crush crackers in a paper bag, or large plastic storage bag. Drop chicken in bag and shake, until well coated. Place skin side up, in shallow baking pan. Bake at 400º for 15 minutes. Reduce heat to 350º and continue baking for 50 minutes longer, until juices run clear and chicken is tender. 4 to 6 servings.
Judy (in Alaska)
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Easy Barbecued Chicken

1 (3 lb.) chicken, cut up
Salt & pepper, to taste
1/2 cup catsup
1 bottle or can (12 oz.) cola flavored soda

Sprinkle chicken with salt and pepper. Place in a large skillet (I use my electric frying pan) or saucepan. Combine catsup and cola and pour evenly over chicken. Cover. Cook over medium heat until chicken is tender, about 1 hour; turning frequently to prevent sticking. Serves 4 to 6.
Judy (in Alaska)
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Here are two recipes that I often make for Easter.
Robbie IN

Easter Egg Nests

12 oz. butterscotch chips
1/2 c. peanut butter
1 c. Spanish peanuts
5 oz. Chinese noodles

Melt butterscotch chips, add peanut butter and blend. Add peanuts and Chinese noodles and blend well. Form into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans, M & M's or candy of your choice.
Robbie IN
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Speckled Easter Eggs

1 7-ounce jar marshmallow creamed
1/2 cup peanut butter
2 tablespoons melted butter
3 cups Rice Krispies Cereal
1 cup chopped M&M Plain Candy (pastel colored)

Mix together marshmallow cream, peanut butter, and melted butter. In separate bowl, combine cereal and M&Ms, then add to marshmallow mixture. With greased fingers, shape into 1-1/4-inch balls, eventually forming egg shapes. Can place into small baking muffin cups and chill to set. Store tightly covered in refrigerator. Makes 1 1/2 to 2 dozen eggs.
Robbie IN
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I tried making my own microwavable rice and it works great and a lot cheaper than purchasing it!

Measure out 2 cups of uncooked rice and cook it according to the directions on the package.

While the rice is cooking, line a large cookie sheet, with sides, with aluminum foil.

When the rice is finished cooking, spread it on the pan in a thin layer and allow it to cool.

Then place it in the freezer.

After it is frozen, break it into chunks to fit in containers. It makes 4 portions that I microwaved for 3 minutes each when I needed to use it for a side or a casserole and the rice was perfect.

I’ve baked it in a casserole and used it as a side with no texture or taste problems.
Donna in Colorado

Country Style Mashed Potatoes

4 lbs baking potatoes, unpeeled
6 lg cloves garlic
1/2 c milk
2 T butter
1/2 cup sour cream
2 T finely chopped fresh parsley
2 T finely chopped fresh rosemary
2 T finely chopped fresh thyme

Cut potatoes into 1" pieces and place in medium saucepan. Peel garlic cloves and place in the saucepan with potatoes; cover with water.

Bring water to a boil. Reduce heat and simmer, covered, until potatoes are fork-tender, about 15 mins. Drain well and set aside. While potatoes are cooking, place milk and butter in small saucepan over low heat. Cook and stir until milk is warmed and butter is almost melted.

Place potatoes and garlic in large bowl. Beat potatoes with an electric mixer set at low speed just until potatoes are mashed. Beat in warm milk-butter mix and the sour cream until potato mix is almost smooth. Blend in spices and serve immediately.
Bren in North Louisiana
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