Pam's Chicken Strips

This is a family and friends favorite, It has caused riots ok well nearly with family and friends and you better watch your fingers if you are trying to grab the last piece it might get taken off.

Pam's Chicken Strips

3 to 4 cups c. sifted all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 can (40oz.) beer
This seasoning goes into flour on the Paper plate
1/2 tsp. garlic powder
1 1/2 tsp. onion powder
2 tsp. seasoning salt
Chicken tenders or cut up pieces of breasts
Vegetable oil

Combine 1 3/4 cup flour, salt and pepper in a medium size bowl. Beat in beer with a wire whisk or rotary beater until smooth. Let stand 15 to 20 minutes. A paper plate with flour salt, pepper, garlic powder and onion powder mix together with a fork .
Pour enough vegetable oil in a large skillet or saucepan to make a 1 inch depth (I use a fryer). Heat to 375 degrees on a deep fat frying thermometer or wing it as I have always done. Dip chicken pieces into beer batter, allowing excess to drain back into bowl, then roll in the flour.

Fry chicken pieces, turning once, for 30 minutes, or until chicken is done. Place on paper towels to drain.

Pioneer Woman Mac N Cheese

Pioneer Woman Mac N Cheese

 - with a little bit of a twist Because I can't resist Bacon, Garlic or to leave a recipe alone.

This was a huge hit at the BBQ I went to, it went very quickly and I will be making it again as it was approved by ...the hubby and kiddo!!!

4 cups Dried Macaroni
1 whole Egg, Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Salt
Half a pound of bacon cooked and crumbled
Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese and bacon, and bake for 20 to 25 minutes or until bubbly and golden on top.