OLD TIME SMOTHERED CHCKEN LEGS

6 To 8 Chicken legs or thighs or can use both
1 Teaspoon Lawrys Seasoing Salt
11/2 Cups Flour
1 Tablespoon Cajun-Creole Seasoning or to your taste
11/2 Cups Chopped Onion
3/4 Cup Chopped Bell Pepper
3/4 Cup Flour for Gravy

4 To 6 Cups Water
2 Tablespoons Chicken Bouillon
Pepper to your taste
1/2 Teaspoon Worcestershire Sauce
Canola Oil for Frying
Preheat the oven to 350. Heat the oil in a large dutch oven over medium heat. Sprinkle both sides of the chicken with the seasoning salt. Do not oversalt. Put the flour in a medium bowl and then add the cajun seasoning. Stir good to combine the spice. Put the chicken into the seasoned flour and coat on both sides. Then put the chicken in the dutch oven and fry until light brown on both sides and then put the chicken on a rack to drain off all the excess grease. Add the onion and bell peppers to the drippings and cook until onion is tender but not brown. Stir in the flour a little at a time until you have all of the 3/4 cup used. Cook stirring constantly for 5 minutes. Next add the water one cup at a time making sure that you stir well while adding each cup. Stop adding the water when you get the gravy as thick as you like. Then stir in the chicken bouillon and pepper and wocestershire sauce and stir. Remove the pot from the heat and add the chicken and turn on both sides to coat it. Put in oven and bake for 1 hour  or until chicken is done turningever now and then so the chicken will not stick.

CRANBERRY MEATBALLS

1 (2) Lb. Frozen Meatballs
1 (12)oz. Jar Heinz Chili Sauace
1 (14)oz. Can of Jelled Cranberry Sauce  
Place meat balls in the crockpot. In a bowl stir the chili sauce and cranberry sauce together until it is combined well. If it has lumps put it in the microwave for around 40 seconds. Pour the sauce over the meatballs and let it cook on high for 2 hours. Stir every now and then. Turn crockpot to warm until ready to serve.

POTATO CHIP CASSEROLE

5 Chicken Breasts, cooked and cubed
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 (8)oz. Carton Sour Cream
1 Can Sliced Water Chestnuts, drained
1/2 Cup Milk
3 Cups Crushed Terry's or Lay's Potato Chips, can use any flavor green onion and sour cream is good


Sprinkle half of chips in the bottom of a 9 x 13 baking dish. Mix chicken, soups, sour cream, water chesnuts and milk and carefully spread mixture evenly over chips. Sprinkle remainings chips over top of chicken mixture. Bake in a preheated oven on 350 for 30 to 35 minutes or until brown and bubbly.

SAUSAGE AND TOMATO DIP

1(16)oz. Pack Three Little Pigs Pork Sausage
1 (10)oz. Can Diced Tomatoes With Mild Green Chilies, undrained
2 (8)oz. Cream Cheese, room temp.
Cook the sausage in a skillet until evenly brown and no longer pink. Drain off the grease. Reduce the heat to low. Stir in the tomatoes and cream cheese. Stir until blended. Cook until heated thru. Serve warm with corn chips.

BROWNIE ICE CREAM PIE

4 Eggs
1/4 Cup Blue Bonnet, melted
4 oz. Sweet Baking Chocolate, melted and cooled
1/2 Cup Packed Brown Sugar
1/2 CUp Granulated Sugar
1/2 Cup Baking Mix
3/4 Cup Chopped Nuts
1/2 Gallon Kays Ice Cream, any flavor, softened
Chocolate Fudge Ice Cream Topping Sauce

Preheat the oven to 350. Spray a springform pan with cooking spray. In a medium bowl beat the eggs, 1/4 cup butter and chocolate with a mixer on low for 1 minute or until it is smooth. Then beat in the brown sugar, the grandulated sugar and the baking mix until well blended. Beat on medium speed for 2 minutes or until smooth. Pour into pan. Sprinkle with nuts. Bake for 35 minutes until edges are dry and top cracked. Cook in the pan on a cooling rack for 1 hour. Center will sink. Spread 11/2 fudge sauce over the pie. Spoon the ice cream on the pie mounding and packing firmly. Freeze 4 hours until firm. Take the remaining fudge sauce and serve over top of each slice of the pie. Keep in freezer.

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EASY APPLE FRITTERS

These are so easy to make and with the apples falling of all the trees around here you can go pick up enough to make these in just a few minutes. I like to make these and eat with vanilla ice cream.

11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like

Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters.  Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.