Homemade Shake and Bake Chicken

This recipe makes enough to coat 6 chicken breasts. You can easily double it. Making your own shake n bake at home allows you to control the salt content.

In a large Ziploc bag mix together

2 cups dried bread crumbs
1/2 tbsp paprika
1/2 tbsp celery salt
1/2 tsp pepper
1/4 tsp garlic salt
1/2 tsp dried minced onion
1/2 tsp dried minced garlic
1/4 tsp dried basil
1/4 tsp dried parsley flakes
1/4 tsp dried oregano
2 1/2 tbsp oil

Close the bag to mix the ingredients well.

Rinse chicken pieces in water, and one at a time, place in the ziploc bag, close the opening and shake to coat.

Place chicken pieces on prepared cookie sheet.

Bake at 375F for 30-40 minutes (depending on size of chicken pieces)


Homemade Mounds candy



1/2 cup butter, softened
2 1/4 cups confectioner’s sugar
8 oz shredded coconut 
1/2 tsp vanilla
8 oz good quality melting chocolate


Combine butter and sugar together until creamy. Add in coconut and vanilla.

Place mixture into fridge for 15-30 minutes to make the next stage easier. 

Form chilled mixture into balls, placing them on a cookie sheet covered with parchment or wax paper. Place back in the fridge to chill and harden.

Melt chocolate in over water, in a double-boiler. Roll chilled coconut balls in the chocolate and place them back on the cookie sheet. Return to fridge or freezer to harden.

Homemade Cookie Butter


Homemade Cookie Butter


  • 12 Ginger Snaps
  • 6 whole graham crackers
  • 5 shortbread cookies
  • 3 tbsp. cold water
  • 1/4 c. sugar
  • 1/2 tsp. vanilla 
  • pinch of cinnamon
  • 1/2 c. coconut milk


  1. Roughly crush the gingersnaps, graham crackers, and shortbread cookies in food processor and pulse until finely ground. Add 3 tablespoons of cold water and pulse until well combined, then let sit for 10 minutes. 
  2. add 1/4 c. sugar, the vanilla extract, and a pinch of cinnamon. While the processor is still running slowly drizzle in the coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.

Delicious Homemade Cheese Dip

homemade cheese dip



1 8 oz. package cream cheese

2 cups grated cheddar cheese OR grated jalapeño jack

1 cup mayonnaise

1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)

◦Serve with Wheat Thins or Frito’s Scoops for dipping or even veggies


Place all ingredients in a shallow baking dish

 Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.

Stir until combined.

Bake at 350 for 20 minutes or until lightly browned

Homemade Gumdrops


2 c. sugar plus little extra for rolling gumdrops in

1 1/3 c. unsweetened applesauce

2 3oz. pkg. jello

2 envelopes unflavored gelatin

1 tsp. lemon juice


In medium saucepan, combine all ingredients. Let stand for 1 min.

Stirring constantly bring mixture to boil over medium heat. Boil 3 min.

Pour into 9×13 greased pan

Place in fridge for 3 hours until firm.

Run spatula along edges of pan to loosen the gumdrops turn onto cutting board

Cut gumdrops into your desired shape using cookie cutter or use knife dipped in hot water to cut into squares.

Roll in extra sugar let them sit out until slightly dry

Store in airtight container

Lower Fat Fudge Brownies


1 cup white sugar                                                    

6 tbsp. unsweetened cocoa powder                                                    

10 tablespoons plain yogurt                                                   

2  eggs

1/8 tsp.  salt                                                                                                

1 tsp. vanilla extract                                                    

1/2 cup + 1tbsp. all-purpose flour                                                    


Preheat the oven to 325,  Grease an 8×8 inch baking dish.

In a medium bowl, stir together the sugar, cocoa powder and yogurt. Stir in the eggs one at a time until well blended, then add vanilla and salt. Stir in the flour until just absorbed. Spread evenly into the prepared pan.

Bake for 28 to 32 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted comes out fairly clean (sticky crumbs are okay). Cool brownies in the pan over a wire rack before cutting into squares. Cover tightly with plastic wrap to store.