Oven “Fried” Chicken (National Fried Chicken Day – July 6)
1 tablespoon salt
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 cup buttermilk
10 chicken tenderloins
1 cup flour
1 cup panko breadcrumbs
¼ cup cornmeal
3 tablespoons butter
Mix spices together in a small bag. Take 1 tablespoon of spices and add to buttermilk and chicken in a large freezer bag, and coat chicken. Marinate 6 hours to overnight. When ready to cook, mix flour, panko, cornmeal, and remaining spices in a large bowl. Preheat oven to 400º. Line rimmed baking sheet with parchment paper. Divide butter into slices and place on baking sheet. Melt in oven. Remove from oven and make sure entire baking pan is covered with butter. Take chicken from bag one piece at a time, and drain off excess milk. Coat chicken in the flour mixture, pressing crumbs onto the chicken. Put chicken onto the baking sheet. Bake 10-15 minutes. Turn chicken over and bake 5 minutes. Broil to desired crispness.
Macaroni and Cucumber Salad (National Macaroni Day – July 7)
8 ounces macaroni pasta
1 tablespoon oil
2 medium cucumbers, sliced
1 medium onion, sliced
1½ cups sugar
1 cup water
¾ cup vinegar
1 tablespoon prepared mustard
1 tablespoon parsley
1 teaspoon salt
1 teaspoon pepper
½ teaspoon garlic salt
Cook pasta according to package directions. Rinse and cool. Combine remaining ingredients in large bowl. Add pasta. Refrigerate. Stir occasionally. Serves 8-10.
Cherry Cheesecake Brownies (National Cheesecake Day – July 30)
Brownie mix (for a 9-by-13-inch pan plus ingredients on box)
2 8-ounce packages cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 tablespoons flour
¼ cup sour cream
2 eggs
21-ounce can cherry pie filling
8 ounces whipped topping, thawed (optional)
maraschino cherries (optional)
Preheat oven to 350º. Spray 9-by-13-inch pan with spray oil. Mix brownies according to package directions. Spread in pan. Do not cook. Set aside. Beat cream cheese and sugar until creamy. Add vanilla, flour, sour cream, and eggs. Beat until creamy. Spoon over brownie batter and gently spread to cover batter. Drop pie filling over cream cheese layer. With a knife, swirl carefully. Bake 45-50 minutes. Remove from oven; cool. Store in fridge until completely chilled. Cut into squares. Top with whipped topping and cherries if desired. Serves 12.
Cinnamon Crunch Ice Cream (National Ice Cream Day – July 16)
½ gallon vanilla ice cream
1 stick butter
3 cups crushed cornflakes (measured after crushing)
¾ cup sugar
2 teaspoons cinnamon
1/3 cup honey
Optional toppings: honey, chocolate sauce, caramel sauce, whipped topping, maraschino cherries
Place ice cream in a bowl, and allow to soften at room temperature. Melt butter in large skillet over medium heat. Add cornflakes and stir constantly until toasted and fragrant (3-5 minutes). Remove from heat and mix in sugar. Spread on a baking sheet and allow to cool. Press a third of the mixture in the bottom of a 9-by-13-inch pan. Mix cinnamon into the softened ice cream. Carefully spread ice cream over cornflake mixture. Sprinkle the rest of the cornflake mixture over the ice cream, and gently press down with your hand. Drizzle 1/3 cup honey over top. Cover and place in freezer for 5-6 hours. Remove from freezer and cut into squares. Drizzle with choice of sauce, whipped topping, and a cherry. Serves 12.
This article originally appeared in Mature Living Magazine.