Welcome back to the kitchen, friends. We’re making Buttermilk Chicken today. And don't tell me you don’t like buttermilk. I don’t either. Like I've always said, buttermilk is for cooking, not drinking. Why, I still haven't totally forgiven my Papa for switching my whole milk for buttermilk while my eyes were closed during the blessing-- and that's been years! But, I promise, you won't know its cooked in buttermilk. So, let’s get cooking...

6-8 chicken breasts	2 cups Buttermilk
2 tablespoons Worcestershire sauce	1 can cream of mushroom soup
1 clove garlic- crushed	Dash of All Things Southern Hot Sauce
1 cup Flour seasoned with salt and pepper	½ cup chopped green onion
½ cup sour cream

I’ve had our chicken breasts marinating for the last couple hours. I made the marinade by combining one clove of crushed garlic with a cup of buttermilk and two tablespoons of Worcestershire sauce and seasoned it with a little salt and a dash of All Things Southern Hot Sauce. Now I’m gonna take the chicken breasts out, flour them and brown them in a piping hot skillet with a little bit of olive oil. Now, once these breasts are a nice golden brown on both sides we’ll put ‘em in a baking dish. Then we’ll take a second cup of buttermilk and stir in a can of cream of mushroom soup, a ½ cup of green onions, a little more Worcestershire sauce, and a ½ cup of sour cream. We’ll spread this over the top and bake the whole thing in a 350 degree oven for another 30 minutes or until the breasts are done. I’m serving it with mashed potatoes and butterbeans. Have mercy! Now you’re talking. Enjoy my Buttermilk Baked Chicken folks. Its good eating, southern style!

Welcome back to the All Things Southern kitchen. Tell me, are you looking for a different main dish to serve this Easter? Maybe you just have to serve a big country ham, but you can still add this dish on the side for something new. I’m gonna share my Creamy Chicken Cacciatore with you. Ready? Great, let’s get cooking!

Six to eight boneless chicken breasts	1 large onion sliced into rings
2 tablespoons margarine	1 can Rotel tomatoes
1 green pepper sliced into strips	½ cup milk
1 and ½ teaspoon oregano	Salt and pepper to taste
½ pound Velveeta cheese cubed

I've already browned our chicken pieces and a large sliced onion in about two tablespoons of margarine. I've also sliced my green pepper into strips. Now, I’ll stir in a can of drained Rotel tomatoes and a ½ cup of milk along with my peppers. We’ll season this with a teaspoon and a half of oregano and salt and pepper it to taste. Then we’ll bring it to a boil, reduce the heat, cover it and simmer about twenty minutes, or until the chicken is tender. After that, we’ll uncover it and cook it another five minutes or so. That should do it for the chicken; we’ll move it to a serving platter and keep it warm. Next, we'll stir a half pound of cubed Velveeta Cheese into our skillet. Once it’s melted, we’ll pour it over the chicken and serve it with a nice big mound of rice! Ummm…ummm…I can’t wait…That's good eating!

Hello folks and welcome back to the All Things Southern kitchen. Do you remember your granny making old-fashioned Macaroni Salad? If so, you’re gonna love today’s recipe. We’re gonna use bowtie pasta and canned shrimp for a new twist, but the flavor will take you right back down memory lane. It comes to us from a Lake Providence porcher named Bonnie Miller. Ready, folks? Let’s get cooking!

Pound of macaroni (I’m using Bowtie Pasta!)	One can of small shrimp rinsed and drained
Half a stalk of celery chopped	One bunch of green onions chopped
One apple chopped	One small jar sweet pickles chopped
Dash of Splenda or sugar to taste	Two tablespoons mayonnaise

We've gotten started by cooking a pound of bowtie pasta. I've rinsed it in hot water to remove the starch so it won't stick. In the meantime, I’ve been slicing and dicing our veggies. Now, to our pasta, I’m adding a can of small shrimp that I’ve rinsed and drained, along with the chopped celery, green onions, Vlasic sweet pickles and a big green apple. (You can use whatever type of apple you’ve got on hand.) I just love the crunch in this dish! It’s soul satisfying! Now, we’ll stir this together with just enough mayonnaise to bind it together, along with a bit of Splenda or sugar for a sweet taste. Chill it for a couple hours and enjoy! Its good eating, southern style!

Welcome back to the All Things Southern kitchen. We’re making my Chocolate Craze dessert and it is all that and more!

1 cup flour	1 stick butter melted
1 cup pecans finely chopped	1 carton Cool Whip
1 cup confectioner’s sugar	1 (8 ounce) package cream cheese
1 (3 ounce) package instant	chocolate pudding
1 (3 ounce) package instant vanilla pudding	3 cups milk
1 Hershey bar	frozen and grated

I’ve already got our crust cooling on the counter here. I mixed a cup of flour with a stick of melted butter and a cup of finely chopped pecans, pressed it in the bottom of a casserole dish and baked it for twenty minutes at 350 degrees. I’ve already got our crust cooling on the counter here. I mixed a cup of flour with a stick of melted butter and a cup of finely chopped pecans, pressed it in the bottom of a casserole dish and baked it for twenty minutes at 350 degrees. Now, for our first layer, I’m gonna cream an eight ounce block of cream cheese with a cup of confectioner's sugar. Then we'll stir in a cup of Cool Whip and spread it over the cooled crust. For our second layer, we’ll mix a package of chocolate pudding, a package of vanilla pudding, and three cups cold milk. We’ll need to set it aside until it starts to thicken and then we’ll spread it over the cream cheese layer. We’ll top the whole thing off with our remaining Cool Whip and finish by sprinkling with a grated frozen Hershey’s candy bar. That's it! and then we’ll slide the whole thing in the fridge to chill for an hour or so. Enjoy!

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