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Sunday, March 8, 2015

Corn Flake Pie Crust


4 cups corn flakes or 1 cup corn flake crumbs
2 tbsp up to 1/3 cup sugar
2 tbsp up to 1/2 cup softened butter
2 tbsp light corn syrup


Put cornflakes in a food processor for about 30 seconds or until finely ground.  Combine all ingredients and pat into 8 or 9 inch glass pie plate.  Bake at 350 for 5 minutes or microwave for 1 minute.  Cool and use in place of graham cracker crust for a gluten free option.

Bang Bang Chicken


2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp  sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs

Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey


In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper.  Add chicken pieces to mixture, toss to coat.  Marinate for at least 30 minutes.  While chicken is marinating, mix sauce ingredients together and set aside.  Heat vegetable oil over medium heat in large skillet.  Pour panko crumbs in wide, shallow dish.  Dredge each piece of battered chicken in panko, pressing to coat.  Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes.  Transfer to a paper towel lined plate.  Serve immediately over rice, drizzled with sauce.  Use extra sauce for dipping. 

Blueberry Custard Pie

1 cup sour cream
3/4 cup sugar
1 egg
2 tbsp. flour
2 tsp vanilla
1/4 tsp salt
2 1/2 cup fresh blueberries
9 inch unbaked pie crust

Streusel topping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
1/2 cup pecans, chopped

Preheat oven to 400 degrees.  Combine first 6 ingredients, mix until smooth.  Gently fold in blueberries.  Spoon filling into pie crust.  Bake 25 minutes.  While filling is baking, prepare topping.  In medium bowl, combine brown sugar and flour.  Mix butter in until mixture resembles course sand.  Fold in pecans.  After filling has baked 25 minutes, sprinkle with streusel topping.  Bake an additional 15-20 minutes or until filling is set and topping is brown.  Use a crust shield or loose foil tent toward end of baking so crust doesn't burn.  Let set 15-20 minutes before serving.  May be served warm or cold.