Cheeze-It Chicken

This fried chicken is so delicious!

Ingredients:

Boneless, skinless chicken breasts or tenderloins

1 box of cheese crackers (I used Cheeze-Its)

3 eggs

1/2 cup of milk

Salt

Pepper

3 cups of oil

Clean your chicken and remove and fatty pieces. Salt and pepper the chicken to your own taste. Crunch the crackers into small pieces. (I put them in a ziplock bag and crunched them with a rolling pin until they were almost powdery with some bigger pieces left, too) Beat 3 eggs with 1/2 cup of milk. This is a good time to put the oil into the frying pan and turn the heat onto medium. You want the oil to be hot when you put the chicken into it. Dunk the chicken into the egg and milk mixture. Once coated, roll it in the crackers. (I actually like to double bread mine...dunk it in the eggs and milk again then back into the crackers. It keeps there from being any chicken showing!) Once all the chicken is thouroughly coated, drop it into the hot oil and fry until goldy brown and crispy. Drain on a paper towel covered plate and enjoy!

Spicy Snickerdoodles

Today my sister and I attempted some new cookie recipes, and I was so excited with our outcomes! I made a spicy snicker doodle that was super simple and amazingly delicious! This will forever be my Christmas cookie now!

Ingredients:

1 spice cake mix

1 stick of melted butter

1 egg

2 tbsp cinnamon

1/2 cup sugar

Preheat oven to 350. Melt butter and combine cake mix, butter, and egg together in a mixing bowl. (I found using a stand mixer is easier because this is a super thick batter) Mix all ingredients until combined. In a seperate bowl, combine the cinnamon and sugar. Take a spoonful of the batter and roll it into a bowl then roll it in the cinnamon and sugar mixture. Place on a cookie sheet (I greased mine, but I doubt it really needed it because of how much butter this recipe contains.) and bake for 8-10 minutes.

The smell of these cookies alone reminded me so much of Christmas at my parents' house as a kid. One of my favorite things about this recipe is that it's made with things I almost always keep in my kitchen cabinets. Super simple, super fast, but a payoff that is priceless!