Samoas Cookies

Shortbread cookie:

½ cup butter, room temp

¼ tsp salt

⅓ cup sugar

2 Tbsp powdered sugar

1 Tbsp whole milk

½ tsp vanilla extract

1 cup flour

¼ tsp baking soda

Coconut layer:

3 ½ cups shredded sweetened coconut flakes

15 oz. caramels

2-3 Tbsp. heavy cream

Chocolate Drizzle:

10 oz. bag Ghirardelli dark chocolate melting wafers

1 tsp. oil (canola or veg.)

Shortbread cookie:

Cream the butter, both sugars, milk, vanilla extract & salt in a stand mixer with the paddle attachment, for 2-4 min.

Add the flour and baking soda on low speed just until the dough comes together. 

Bring the dough together into a disk. Place on a sheet of parchment paper, place another sheet of parchment on top and roll out the dough between the parchment about ¼ inch thick. Place on a cookie sheet, and chill for at least 1 hour or up to overnight in the fridge.

Preheat the oven to 350°.

Toast the coconut. Pour the coconut onto a baking sheet and place it in the oven to toast for about 10-15 minutes, stirring frequently to prevent burning. Once toasted, remove to a parchment-lined baking sheet to cool. You want to move it to another sheet pan so the residual heat doesn’t continue to toast the coconut.

Once the cookie dough has chilled, peel back the top piece of parchment. Cut out the cookies using a 2-inch donut-shaped cookie cutter.

Place the cut-out cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges just start to become golden. Cool on the cookie sheet for a few minutes, then place on a wire cooling rack. 

Rework the scraps, re-roll between the parchment, and chill again until firm enough to make more cutouts. You should be able to yield 22-25 cookies.

Unwrap the caramels and place in a microwave-safe bowl. Add the heavy cream. Melt in the microwave in 30 second increments until melted. Add a touch more heavy cream if needed to get a good consistency. 

Pour a majority of the caramel into the toasted coconut. Reserve about ¼-⅓ cup to the side. Mix the caramel into the toasted coconut. It will be nice and sticky but thoroughly combined. 

Add a thin layer of the reserved caramel to the shortbread cookie to act as the glue for the coconut caramel mixture so it can stick. Use a spoon to spread it around evenly. This process can get a bit messy, so take your time.

Add a mound of the coconut mixture to each cookie ring, pressing it down slightly. I use my fingers for this process. Allow the coconut to set up about 15-30 minutes.

Melt the chocolate and oil in the microwave. 

Using a fork, dunk the bottom half of each cookie into the melted chocolate. Tap off excess and then place cookies on a Silpat-lined baking sheet. Repeat with remaining cookies.

Drizzle chocolate on top of cookies. I like to get a fine drizzle over the tops by just placing the remaining chocolate in a ziplock baggie, cutting off one of the corners, and drizzling it over the top. 

Fruit Pizza Cookies

www.cookingwithkarli.com

Sugar Cookie ‘Crust’

1 cup butter, softened

1 cup granulated sugar

3 tsp vanilla extract

1 egg

2 tsp baking powder

3 cups flour

Creamy Vanilla Frosting

½ cup butter

3 cup powdered sugar

2 tsp vanilla

2 tbsp milk

1 8 oz tub Cool Whip

Diced Fresh Fruit, as toppings:

Raspberries

Strawberries

Blueberries

Kiwi

Mandarin oranges

Preheat oven to 350°.

Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.

Scrape sides and add in vanilla and egg. Mix until combined.

Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.

Scoop the dough into balls. Using the bottom of a drinking cup, smash the cookie dough flat. First dip the bottom of the cup into a bowl of sugar and then flatten the cookie dough.

Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. 

Combine the butter,  powdered sugar, vanilla & milk in the bowl of a stand mixer using the whisk attachment. Whip until well combined.

Gently fold the buttercream and the Cool Whip together until combined and smooth.

Spread a generous amount of the Creamy Vanilla Frosting onto the sugar cookie base. Top with fruit of your choice.

Twix Cookies

½ cup salted butter

½ cup sugar

1 tsp vanilla extract

1 egg white

1 ½ cups flour

1 tsp baking powder

20 caramels, unwrapped

1 tbsp milk

2 cups milk chocolate chips

Preheat oven to 350°. 

Cream together the butter and sugar.

Add in the egg and vanilla. Mix until well combined.

Add the flour and baking powder. Mix thoroughly.

Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.

Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.

Transfer to a wire rack and allow to cool completely.

While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.

Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie. 

Place the cookies into the fridge for 10 -15 minutes or until completely cold. 

Melt the chocolate chips for 30 second intervals until completely melted and incorporated.

Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.

Peanut Butter Blossoms

1 cup creamy peanut butter

½ cup + 2 tbsp salted butter, softened

½ cup granulated sugar

½ cup brown sugar

1 egg

¼ cup milk

1 tsp vanilla extract

1½ cups flour

1 tsp baking powder

½ tsp salt

36 Hershey Kisses

With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.

Beat in the egg, milk, and vanilla.

Combine the flour, baking powder and salt in a separate bowl.

Add flour mixture to the peanut butter mixture and mix together. Scoop tablespoonfuls of dough and roll into balls.

Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375°. Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I bake the cookies scooped with 3 TBSP  for 10 minutes.

Immediatly after removing the cookies from the oven, gently press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.

Chocolate Oreo Cookies

1½ cups salted butter

¾ cup granulated sugar

1½ cups brown sugar

2 eggs

1 tbsp vanilla

3 cups flour

1 cup black cocoa powder

2½ cups crushed oreos, 40 oreos, crushed

2 tsp baking soda

1 tsp baking powder

½ tsp salt

Cream Cheese Frosting

¼ cup salted butter, softened

8 oz cream cheese, room temperature

2 tsp vanilla

4 cups powdered sugar

milk to thin, if needed

Preheat oven to 350°.

Cream together the butter, granulated sugar and brown sugar.

Add the egg and vanilla. Mix until light in color and creamy.

Add in the dry ingredients & mix until completely combined.

Portion out the dough into ½ cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.

Bake for 12-15 minutes, until the cookies are no longer glossy on the top.

Allow the cookies to cool on the pan for 20 minutes before frosting.

While the cookies are cooling, make the frosting by whipping the butter, cream cheese and vanilla until smooth.

Add the powdered sugar, one cup at a time.

Add milk a tsp at a time until you've reached your desired consistency, if needed.

 Pipe the frosting onto the warm cookies in a spiral.

Add extra crushed Oreos on top for garnish.

Serve warm.

Store in and air tight container either in the fridge or on the counter.

Chocolate Crinkles

3/4 cup salted butter, softened

3/4 cup brown sugar

1/4 cup sugar

2 eggs

1 tbsp corn syrup

1/2 tbsp vanilla extract

1 tbsp milk

2 cups flour

1/2 cup dutch processed cocoa

1/2 tbsp corn starch

1 tsp baking soda

1/2 tsp salt

1 cup powdered sugar

Preheat the oven to 350° F (180° C).

Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.

Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.

Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Portion out the dough, as desired. For small cookies, use 1 1/2 tbsp of dough. For medium sized cookies use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.

Roll and press the powdered sugar onto each ball of dough.

Bake at 350° F (180° C) until the cookies have flattened, spread and have started to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.

Allow the cookies to cool on the pan for 10 minutes prior to transfering to a wire rack. Serve warm.

Rocky Road Cookies

1½ cups salted butter, softened

1¼ cup brown sugar

½ cup granulated sugar

3 eggs

2 tbsp corn syrup

1 tbsp vanilla extract

3¾ cups all purpose flour

1 cup cocoa powder

1 tbsp cornstarch

2 tsp baking soda

1 tsp salt

12 large marshmallows

1 cup semi sweet chocolate chips

1 cup chopped almonds

Preheat the oven to 350°.

Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.

Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.

Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.

Flatten each portion of cookie dough, place a large marshmallow in the middle of the dough and then wrap the dough mostly around the marshmallow. It is okay if some of the marshmallow is showing on top.

Press semi sweet chocolate chips and chopped almonds onto the top of the cookie. Repeat with remaining cookies.

Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly.

Allow the cookies to cool on the hot pan for 20 minutes before serving. Serve Warm

Molten Lava Cookie Bars

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¾ cup salted butter

¾cup brown sugar

¼ cup granulated sugar

2 eggs

1 tbsp light corn syrup

½ tbsp vanilla

2 cups all-purpose flour

½ cup cocoa powder

½ tbsp corn starch

1 tsp baking soda

½ tsp salt

2 c. chocolate chips

1 14 oz can sweetened condensed milk

2 T. butter

2 t. vanilla

powdered sugar, for topping

Preheat the oven to 350°. Spray a 9×13 pan with non-stick spray and set aside.

Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. 

Add the eggs, corn syrup and vanilla. Mix until thoroughly combined.

Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Press half of the dough into the bottom of the prepared pan.

Combine chocolate chips, sweetened condensed milk & butter into a small saucepan & cook over low/medium heat until melted. Stir in vanilla. Pour over chocolate crust. 

Crumble the remaining cookie dough on top of the fudge layer.

Bake at 350⁰ for 17-20 minutes.

Allow the cookies to cool completely before sprinkling with powdered sugar. Cut and enjoy!

Homemade White Bread

2 C warm water (105-115⁰)

1 T active dry yeast

¼ cup honey or sugar

2 tsp salt

2 T oil (canola or vegetable)

4 - 5 ½ C all-purpose or bread flour

In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly.

Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Mix the dough for 4-5 minutes on medium speed.

Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 ½ hours.

Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)

Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

Cover pans with a lightweight, dry dish towel. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently remove covering. Preheat oven to 350⁰. Bake for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator

Boursin Spinach & Sun-dried Tomato Orzo Bake

2 cups uncooked orzo

4 garlic cloves, chopped fine

1 cup sun-dried tomatoes, roughly chopped

2 tbsp sun-dried tomato oil, from the jar

1 boursin cheese, 150 grams

4 cups vegetable stock

2 cups spinach, roughly chopped

1.5 cups smoked white cheddar, shredded

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

Set your oven to 425⁰. 

In a large baking dish add your boursin to the middle. Add your uncooked orzo, garlic, sun-dried tomatoes (and the oil), veggie stock and seasonings to the dish.

Cover and bake for about 20 minutes or until the orzo is almost cooked and the liquid is almost fully absorbed. 

*Please note: cook time can take up to 50 minutes depending on your oven*

Blueberry Sauce

16 oz (2 cups) fresh or frozen blueberries (thawed)

½ c sugar

zest of 1 lemon

¼ cup lemon juice, fresh

1 T cornstarch

Place 1 ½ c blueberries, granulated sugar, lemon juice & lemon zest in a food processor or blender to puree.

In a small saucepan over medium heat, combine the pureed blueberry mixture & remaining blueberries. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally.

This should yield about 1 cup of puree.

Texas Sheet Cake Bites

1 c butter

⅓ c cocoa powder

1 c boiling water

½ c buttermilk

2 large eggs, beaten

1 tsp vanilla extract

2 c flour

2 c sugar

1 tsp baking soda

⅛ tsp salt

Icing

¾ cup salted butter

⅓ cup cocoa powder

⅓ cup whole milk or half and half

1 tsp vanilla extract

3 ½ cups powdered sugar

Cake:

Preheat oven to 325°. Grease a 24-cup mini muffin pan.

In a microwave-safe bowl, melt the butter. Add the cocoa, and stir until combined well.

Bring 1 cup of water to a boil in the microwave or on the stovetop. Pour the boiling water into the butter cocoa mixture and stir for 30 seconds.

In a small bowl, whisk together buttermilk, eggs, and vanilla extract.

In a large mixing bowl, combine flour, sugar, baking soda, and a pinch of salt.

Pour the cocoa mixture into the dry ingredients, and mix until combined.

Lastly, stir the buttermilk mixture into the batter.

Scoop the batter into the prepared mini-muffin pan using a 1 tablespoon scoop. Bake 14-16 minutes or until a toothpick inserted comes out clean.

Allow the cake bites to cool 10 minutes before transferring to a cooling rack.

Frosting:

In a microwave-safe bowl, melt butter. While it is piping hot, stir in the cocoa until combined.

Add milk, vanilla, and powdered sugar. Mix until blended.

With a scoop or spoon, drop a 1/2 tablespoon of frosting onto the center of each cake bite. Allow the cake bites to set for at least 15 minutes before transferring to a serving tray.

Pumpkin Cake

Crust:
1 pkg. yellow cake mix (reserve 1 c. for topping)
1 egg
½ c. butter, softened 
Filling:
2 c. pumpkin puree

½ c. sugar
2 ½ t. pumpkin pie spice
2 eggs
⅔ c. evaporated milk
Topping:
reserved 1 c. cake mix
¼ c. butter (cold)
¼ c. brown sugar

Preheat oven to 350⁰. Grease a 9x13 pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg & butter. Press mixture into the bottom & up the sides of the pan to form a crust.
Mix together the pumpkin, 2 eggs, sugar, pumpkin pie spice & evaporated milk until blended. Pour over the crust. Combine the brown sugar & reserved 1 c. cake mix, then cut in the butter until crumbly. Sprinkle over filling.
Bake in preheated oven for 45 minutes. Serve warm with cool whip. Cover loosely (it'll get soggy if you cover it too tight)

Baked Pizza Dip

8 oz cream cheese, softened
1 t. Italian seasoning
2 c. mozzarella cheese, grated
1/2 c. spaghetti sauce
1/2 c. bell pepper, finely chopped
tortilla chips or hard breadsticks

Preheat oven to 425 degrees. Mix cream cheese & seasoning together until well blended. Spread into a pie plate. Sprinkle half of the cheese on top. Drop tablespoons of spaghetti sauce on top of that. Sprinkle with peppers & the other half of the cheese. Bake for 15-18 minutes or until cheese is bubbly. Let cool a few minutes. Dip with tortilla chips or breadsticks.

Pinã Colada Mocktail

1 C frozen pineapple 

¼ C cream of coconut

6 oz pineapple juice

Blend until smooth. Serve immediately. Top with whipped cream, a marashino cherry, a pineapple wedge & a paper umbrella 😉.

For leftovers, pour into a popsicle mold & freeze into popsicles. Refrigerated leftover drink will loose it's "zing".

Zucchini Casserole

1 lb hamburger, ground turkey or Italian sausage
1 C onion, diced
1 tsp minced garlic
2 tsp oregano
salt & pepper, to taste
8oz cream cheese-softened ½ cup of parmesan cheese. 2 zucchini, sliced or shredded

Shredded mozzarella cheese (or whatever cheese you'd like) 

Preheat oven to 350⁰. Cook beef, onion & garlic until meat is no longer pink. Drain, if needed. Add remaining ingredients (except mozzarella cheese) & stir. Place in a greased 2 quart baking dish.

Sprinkle mozzarella cheese on top. Bake for 30 min. Remove from oven. Sprinkle more oregano on top.

Loaded Cauliflower

1 head cauliflower, cut into bite sized pieces

salt and pepper to taste

1 C Alfredo sauce (homemade or store bought)

1 C cheddar cheese, shredded

4 slices bacon, cooked and crumbled

2 green onions, sliced thin

 

Preheat oven to 350⁰. Spread the cauliflower out on a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes or until fork tender (you can also steam the cauliflower for 5-6 minutes- drain well & pat dry with paper towels).

Place the cauliflower into a greased 2 quart casserole dish. Pour alfredo sauce over the top. Top with cheddar cheese & bacon. Return to the oven for about 10-15 minutes until the cheese is melted & sauce is bubbly. Remove from oven.  Top with sliced green onions and serve hot.

Honey Mustard Dip

We like this with big soft pretzels & chicken fingers. Yummy!

• ½ cup mayonnaise
• 2 Tbsp honey
• 1 Tbsp yellow mustard
• 2 Tbsp Dijon mustard
• 1½ tsp lemon juice
• ¼ tsp smoked paprika

Combine ingredients in a small bowl & stir well. Refrigerate a few hours before serving. Serve with soft pretzels, chicken strips etc.

Chicken Pot Pie

From: The Pioneer Woman

3 celery stalks, diced 

3 medium carrots, peeled

1 large yellow onion

4 T butter

2 cups cooked chicken, cubed

1/4 cup all-purpose flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine, optional

1 cup heavy cream

1 teaspoon ground rosemary

1 teaspoon kosher salt

black pepper to taste

biscuits (or pioneer woman's perfect pie crust

1. Preheat oven to 400⁰

2. Finely dice the celery, carrots & onions

3. Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery & peas. Saute until the veggies start to turn translucent.

4. Add the chicken & stir to combine. Sprinkle the flour evenly over the vegetables & chicken & stir to combine. Cook for a couple of minutes, stirring gently.

5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube & wine, if using. 

7. Pour chicken mixture into a deep pie pan or small casserole dish

8. If you are using Pioneer Woman's perfect pie crust, you will need to put it over the mixture now, press the edges in gently, & bake for 30 minutes. If you are using biscuits, you will go ahead & bake without them for 15 minutes. Take out of the oven, top with biscuits (not frozen ones) & bake 12-15 more minutes, or until biscuits are golden brown.

Saltine Cracker Toffee

This is a great gift idea for Christmas. Line tins with plastic wrap & fill with this yummy candy! We have given this as teacher gifts

before. They always love it!

1 tube saltine crackers
1 c. butter
1 c. brown sugar
2 c. semisweet chocolate chips
3/4 c. chopped pecans-optional

Preheat oven to 400⁰. Line cookie sheet with foil (up the edges too). Line with saltine crackers in a single layer. In a saucepan combine butter & sugar. Bring to a boil & boil for 3 minutes. Immediately pour over saltine crackers & spread the mixture to cover the crackers completely. Bake for 5-6 minutes. Remove from oven & sprinkle chocolate chips over the top & let sit for a few minutes until melted. Spread chocolate over all the crackers & sprinkle with pecans. Cool completely & break into pieces. Yummy!

Copycat Bonefish Grill Bang Bang Shrimp

The contrast between the spicy shrimp & cool, crisp lettuce is so yummy! Make sure you use Iceburg lettuce. It's so crispy!
Sauce:
1/2 C. mayo
1/4 C. Thai Sweet Chili Sauce
1 t. peanut butter
3 drops Sriracha Hot chili sauce (or to taste)

1 lb shelled & deveined shrimp
Cornstarch
oil for frying
Iceburg lettuce, chopped bite sized
chopped green onions

In a small bowl, mix mayo with peanut butter & Thai sweet chili sauce. Add hot sauce to taste. Set sauce aside. Dredge the shrimp in cornstarch. Deep fry at 375 degrees for 2 min or until lightly browned. Drain on paper towels. Put shrimp in a bowl & coat with the sauce. Serve in a lettuce lined bowl, top with green onions.

Chick Fil-A Chicken Sandwiches

From Natashaskitchen.com

Chicken Marinade:

3 medium chicken breasts, boneless, skinless, halved into 6 cutlets

1 1/2 cups low-fat buttermilk

1 Tbsp hot sauce

1 tsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

Classic Breading for Fried Chicken:

1 1/2 cups all-purpose flour

2 tsp salt

1 tsp black pepper

1 tsp baking powder

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

Oil for frying - vegetable oil, canola oil or peanut oil

Toppings for Chicken Sandwiches:

6 burger buns, buttered and toasted

6 green lettuce leaves

1 large tomato, sliced

2 dill pickles, sliced into rings

Mayonnaise, or your favorite sauce

Pound chicken cutlets between 2 sheets of plastic wrap to an even 1/2” thickness so they cook evenly.

In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.

Heat 1 ” oil in a soup pot or dutch oven to 350˚. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior. Add chicken, 2 pieces at a time so you don’t crowd and reduce the temperature of the oil too quickly.

Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.

Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚.

Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Chick Fil-A Sauce:

4 tspns yellow mustard

¼ c barbecue sauce

1 cup mayonnaise

2 T honey

¼ tspn garlic powder

Mix all ingredients together & chill