Shoyu Chicken

3/4 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 chopped clove garlic
Chopped fresh ginger

Place chicken in 9x13 glass baking dish. Mix above ingredients, then pour over chicken. Bake at 375 for 30 minutes. Turn over and bake another 20 minutes. Serve with rice.

Garlic Bread

16 oz. loaf of French bread

1/2 c. unsalted butter, softened

2 large cloves of garlic, smashed and minced

1 heaping tablespoon of freshly chopped parsley

1/4 c. freshly grated Parmesan cheese

Preheat oven to 350.  Cut the bread in half, horizontally.  Mix the butter, garlic, and parsley together in a small bowl.  Spread butter mixture over the two bread halves.  Place on a sturdy baking pan and heat in the oven for 10 minutes.  Remove pan from oven.  Sprinkle Parmesan cheese over bread.  Return oven to the highest rack.  Broil on high heat for 2-3 minutes.  Remove fro oven, let cool a minute.  Remove from pan and make 1-inch thick slices.

Southern Oven "Fried" Chicken

(Sorry, the picture is a bit deceiving because I forgot to put oil on the chicken before I baked it. It really is moist and delicious!)

1/2 c. fat-free buttermilk
1/2 c. cornflakes, crushed
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 lbs. chicken parts, skinned
4 tsp. canola oil

Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chidken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Best-Ever Carrot Cake

4 beaten eggs
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon (optional)
1/2 tsp. baking soda
3 c. finely shredded carrots (lightly packed)*
3/4 c. cooking oil
1/2 c. finely chopped pecans, toasted (optional)
Cream cheese frosting (see below)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 2x1 1/2-inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. In a medium bowl, combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans. Bake in a 350 oven for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Frost tops and sides with cream cheese frosting. If desired, sprinkle chopped pecans over frosting. Store cake in refrigerator for up to 3 days.

*The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Cream Cheese Frosting:
1 8 oz. package cream cheese, softened
1/2 c. butter or margarine, softened
2 tsp. vanilla
5 3/4 -6 1/4 c. sifted powdered sugar

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually bean in additional powdered sugar to reach spreading consistency.