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Baked ‘Fried’ Chicken, Sweet Potato Casserole, No-Bake Cookies



This is a delicious, easier, and less messy alternative to frying chicken in a fryer or skillet.  But, it still tastes like fried chicken – yum!

Main Dish

Baked 'Fried' Chicken in a Bag
  1. 3 pounds chicken, cut into pieces (you can also use skinless chicken)
  2. 1/2 cup all-purpose flour
  3. 1 teaspoon salt
  4. 1 teaspoon paprika
  5. 1/4 teaspoon sage (if you don't have sage on hand, the recipe will still work)
  6. 1/4 teaspoon ground black pepper
  7. 1/2 cup butter
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Melt butter in a 9x13 inch baking dish in the pre-heated oven.
  3. Mix flour, salt, paprika, sage and pepper together in a large Ziploc type bag. Add chicken parts to bag and shake until well coated.
  4. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Susan Merrill

Side Dish

The Best Sweet Potato Casserole Ever
  1. 4 cups mashed sweet potatoes
  2. 1 cup white sugar
  3. 2 eggs, beaten
  4. ½ cup milk
  5. ½ teaspoon salt
  6. 1/3 cup butter, melted
  7. 1 t vanilla extract
  8. 1 c packed brown sugar
  9. ½ c all-purpose flour
  10. ⅓ c butter, melted
  11. 1 c chopped pecans
  12. Marshmallows – optional
  1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, ⅓ cup butter and vanilla. Mix together and pour into a greased 9”x13” baking dish. (Your casserole can be frozen at this stage. When you are ready to cook, proceed to Step 2.)
  2. To prepare the topping, combine in a separate bowl the brown sugar, flour, ⅓ cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350°F (175°C) for 35 to 45 minutes.
  3. If desired, add marshmallows to the top of casserole during the last 15 minutes of baking. Check periodically to make sure marshmallows do not burn.
Susan Merrill


No-Bake Chocolate Chip Cookies
  1. 2 cups white sugar
  2. ¼ cup unsweetened cocoa powder
  3. ½ cup milk
  4. ½ cup butter
  5. 1 teaspoon vanilla extract
  6. ¼ salt
  7. ½ cup chunky peanut butter
  8. 3 cups uncooked oatmeal
  1. In a saucepan over medium heat, combine the sugar, cocoa, milk and butter.
  2. Bring to a boil, stirring occasionally for one minute.
  3. Remove from heat and stir in the vanilla, salt and peanut butter until well-blended.
  4. Stir in oats.
  5. Drop by rounded spoonfuls onto waxed paper, or lightly greased foil or baking sheets.
  6. Allow cookies to cool for at least 1 one hour before bagging or boxing for gift giving.
Susan Merrill
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Author: Susan Merrill    Posted: July 11, 2014     cat-folder Sunday Suppers 2 Comments


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  • Shaz T

    Marshmellows…On casserole…Here in Australia, we just don’t get that!!! But I’m sure all you folks in the Northern Hemisphere love it!

  • Debbie

    Sounds like the perfect fall dinner!