Oven Fried Chicken
Preheat oven to 425. Melt 1 stick butter or margarine in a 9x13 glass pan. Shake chicken pieces in a mixture of flour and seasonings. Lay skin side down in melted butter. Bake one hour, turning pieces over after 30 minutes.
Tiger Butter
Tiger Butter
1 lb. chocolate bark
1 lb. almond bark
3/4 cup peanut butter
Melt candies in separate containers. Add peanut butter into melted almond bark and blend until smooth. Spray a 9x13 pan with cooking spray. Pour melted chocolate into pan and level off. Pour melted peanut butter mixture over chocolate; use spoon to marbelize. Will set up at room temperature or refrigerate. NOTE: Cut before candy is completely set.
1 lb. chocolate bark
1 lb. almond bark
3/4 cup peanut butter
Melt candies in separate containers. Add peanut butter into melted almond bark and blend until smooth. Spray a 9x13 pan with cooking spray. Pour melted chocolate into pan and level off. Pour melted peanut butter mixture over chocolate; use spoon to marbelize. Will set up at room temperature or refrigerate. NOTE: Cut before candy is completely set.
Peanut Butter Fudge
Peanut Butter Fudge
4 cups sugar
1 2/3 cups evaporated milk
20 oz. peanut butter
7 1/2 oz. marshmallow creme
Cook sugar and milk over low heat to soft ball stage. Remove from heat; stir in peanut butter and marshmallow creme until completely blended. Set pan in ice water and beat until stiffened. Spread in buttered 10x15 pan and refrigerate
4 cups sugar
1 2/3 cups evaporated milk
20 oz. peanut butter
7 1/2 oz. marshmallow creme
Cook sugar and milk over low heat to soft ball stage. Remove from heat; stir in peanut butter and marshmallow creme until completely blended. Set pan in ice water and beat until stiffened. Spread in buttered 10x15 pan and refrigerate
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