Recipe by Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.
Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there’s anything a perfectly healthy bowl of soup (it’s only 3 Weight Watchers points!) needs, it’s some extra bacon and cheese!
Serves 6-8.
Chicken Pot Pie
1 c. chopped celery
1/4 c. chopped onion
2 T. butter
2 1/4 c. water, divided
1 1/2 c. diced cooked chicken
1 c. frozen mixed vegetables
3/4 c. uncooked thin egg noodles
1 T. chicken bouillon granules
1/4 t. pepper
2 T. cornstarch
Pastry for single crust pie (10 inches) In a medium saucepan, saute celery and onion in butter until tender. Add 2 c. water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally.
Combine cornstarch and remaining water. Add to saucepan. Increase heat to high, cook, stirring constantly, for 2 minutes or until thickened and bubly. Pour into an ungreased 10[inch pie plate. Roll out pastry to fit plate. Place over filling. Cut several l inch slits in the top.
Bake at 350 degrees for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.
1/4 c. chopped onion
2 T. butter
2 1/4 c. water, divided
1 1/2 c. diced cooked chicken
1 c. frozen mixed vegetables
3/4 c. uncooked thin egg noodles
1 T. chicken bouillon granules
1/4 t. pepper
2 T. cornstarch
Pastry for single crust pie (10 inches) In a medium saucepan, saute celery and onion in butter until tender. Add 2 c. water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally.
Combine cornstarch and remaining water. Add to saucepan. Increase heat to high, cook, stirring constantly, for 2 minutes or until thickened and bubly. Pour into an ungreased 10[inch pie plate. Roll out pastry to fit plate. Place over filling. Cut several l inch slits in the top.
Bake at 350 degrees for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.
Apricot Baked Ham
1/2 fully cooked bone-in-ham
20 whole cloves
1/2 c. apricot preserves
3 T. ground mustard
1/2 c. packed light brown sugar
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep. insert a clove in each diamond. Combine preserves and mustard and spread over ham. Pat brown sugar into apricot mixture.
Bake at 325 degrees for 20 minutes per pound or until a meat thermometer reads 140 degrees.
20 whole cloves
1/2 c. apricot preserves
3 T. ground mustard
1/2 c. packed light brown sugar
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep. insert a clove in each diamond. Combine preserves and mustard and spread over ham. Pat brown sugar into apricot mixture.
Bake at 325 degrees for 20 minutes per pound or until a meat thermometer reads 140 degrees.
Herb Peas
3/4 c. thinly sliced green onions
1/4 c. butter
6 c. fresh or frozen peas, thawed
3 T. minced fresh parsley
2 T. minced fresh basil
1 t. sugar
3/4 t. salt
1/2 t. pepper
In a large skillet, saute onions in butter until tender. Stir in the peas, parsley, basil, sugar, salt and pepper; saute for about 3 minutes. Reduce heat and cover and cook 3-5 minutes longer or until peas are tender. Serve with a slotted spoon.
1/4 c. butter
6 c. fresh or frozen peas, thawed
3 T. minced fresh parsley
2 T. minced fresh basil
1 t. sugar
3/4 t. salt
1/2 t. pepper
In a large skillet, saute onions in butter until tender. Stir in the peas, parsley, basil, sugar, salt and pepper; saute for about 3 minutes. Reduce heat and cover and cook 3-5 minutes longer or until peas are tender. Serve with a slotted spoon.
Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 cloves garlic, minced or 1 ½ t. garlic powder
1 T. vegetable oil
2 cans (15 ½ oz.) great northern white beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) or 1 (7 oz.) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper (optional)
1 c. sour cream (or if you don’t have sour cream 2 T. lemon juice and
½ c. – ¾ c. milk)
2 cloves garlic, minced or 1 ½ t. garlic powder
1 T. vegetable oil
2 cans (15 ½ oz.) great northern white beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) or 1 (7 oz.) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper (optional)
1 c. sour cream (or if you don’t have sour cream 2 T. lemon juice and
½ c. – ¾ c. milk)
In a large saucepan, saute chicken, onion and garlic or garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream (or lemon juice and milk.) Serve immediately. Makes 7 servings.
Substitute for Cream of Mushroom or Cream of Chicken Soup
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)
You can use whatever kind you like (ie, beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)
I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don't lose it...cause I will if it ain't connected!)
Anyway, the lady that showed us how to make this awesome stuff made up a sample. She just cooked up some elbow macaroni and mixed it with the soup, added a little cheese and warmed it through in the oven.
It was GOOD!!
Water Tip (from preparedness radio network)
Gas Prices in my neighborhood have now reached $4.25 per gallon. It seems they go up every day now and it will be interesting to see where it finally stops. Rising gas prices are very serious when discussing the overall economy. Gas prices are now more than double what they were three years ago. They are up over $.40 from this time last year. So, what does this really mean? If you have a 20 gallon gas tank you are now paying $8.00 more per fill up. If you fill your car once a week that equals $416.00 per year, or enough to purchase a three month supply of the foods we normally eat for 1 1/2 people! If you have more than one car that equals $832.00 per year or a three month supply for three. Now, if you commute and fill the car more than once a week, yikes! If your child is involved in schools sports or band going to a competition will now cost more. If the school district charges for busing to such events, guess what is going to go up with the new school year?
Grocery stores, restaurants, anyone relying on deliveries will now have the cost of those increase. Those costs will be passed on to you and me. No business can stay in business if they do not pass along their costs. Food prices will increase as the cost of farming will increase. Gas for tractors and shipping to processing plants will increase and, as was just mentioned, cost from the processing plant to the distribution center and on to the store, will increase.
Airline costs will increase. That may not seem important until you consider all the packages we send and the packages we receive when we order online will now have those prices raised. Packages are often transported by air.
Vacation season is coming and that means driving or flying. It may be time to think about a stay at home vacation. It may also be time to think about a garden or expanded garden.
Last year I planted a very small garden but I did not have to purchase fresh veggies all summer. I canned a few cases of pickles and also a case of relish which made great gifts and really awesome additions to my food storage. This year the garden will be growing in size so I can can and freeze more.
For ideas and helps--preparedness radio blog
http://www.blogtalkradio.com/doctorprepper/2012/02/29/ready-or-not-with-carolyn-nicolaysen
Grocery stores, restaurants, anyone relying on deliveries will now have the cost of those increase. Those costs will be passed on to you and me. No business can stay in business if they do not pass along their costs. Food prices will increase as the cost of farming will increase. Gas for tractors and shipping to processing plants will increase and, as was just mentioned, cost from the processing plant to the distribution center and on to the store, will increase.
Airline costs will increase. That may not seem important until you consider all the packages we send and the packages we receive when we order online will now have those prices raised. Packages are often transported by air.
Vacation season is coming and that means driving or flying. It may be time to think about a stay at home vacation. It may also be time to think about a garden or expanded garden.
Last year I planted a very small garden but I did not have to purchase fresh veggies all summer. I canned a few cases of pickles and also a case of relish which made great gifts and really awesome additions to my food storage. This year the garden will be growing in size so I can can and freeze more.
Just a few more water tips to add to your binder and to incorporate into your water storage plan: Emergency water:
6. Picnic coolers – Fill with water between uses.
7. The bathtub – If you know a storm is approaching and there is even a remote chance you may be without water, fill your bathtubs and sinks.
8. Pitchers and pots -Drag out grandma’s silver pitcher, pot, canners and anything else that can hold water. All of these items will hold water that you can safely drink. That is huge!
9. Swimming pools – Use for cleaning and bathing only. Chemical use in swimming pools are not appropriate to consume and can be very dangerous. If the chemicals are allowed to deplete your water will become contaminated and will not be safe to drink.
10. Hot water heaters – Make sure you turn off the power (or gas) before you attempt to drain. To get a free flow of water from the hot water tank, open the valve at the top of the tank as well as the faucet at the bottom of the tank. Increase the water flow by turning on any hot water faucet in the house before draining water from the hot water tank.
11. Water beds – Use water from these for cleaning and bathing only.
12. Liquids in canned fruits and vegetables are good for cooking. This is one reason we recommend you have canned foods as well as dried foods in your emergency food supply. Peach juice is great for cooking oatmeal. Rice and pasta cook well in the water from canned vegetables.
13. Melted snow - Be sure the snow is freshly fallen and clean.
14. Rain water should be collected away from trees or structures, which could contaminate the water. Mylar blankets; new, unused 5 gallon buckets; new unused garbage cans; all work well to collect water.
15. Fruit juices should be included in every emergency storage plan. They are not only useful for drinking but also adding flavor foods such as oatmeal. and disguising the taste of medications.
For ideas and helps--preparedness radio blog
http://www.blogtalkradio.com/doctorprepper/2012/02/29/ready-or-not-with-carolyn-nicolaysen
Sandwich Spread
2/3 c. (healthy) mayo
1/4 c. low fat sour cream
3 T. honey Dijon mustard
1 T. minced chives
1 t. dried minced onion
1 t. Italian seasoning
Combine all ingredients in a small bowl. Cover and refrigerate for at least 1 hour before serving.
1/4 c. low fat sour cream
3 T. honey Dijon mustard
1 T. minced chives
1 t. dried minced onion
1 t. Italian seasoning
Combine all ingredients in a small bowl. Cover and refrigerate for at least 1 hour before serving.
Black Bean and Yam Quesadilla
1 t. olive oil, plus extra for spraying
½ c. finely chopped onion
1 clove garlic, finely chopped
1 t. Mexican seasoning
2 t. water
1 c. grated yam
1/4/ c. canned black beans, rinsed and drained
salt and pepper
2 corn or wheat tortillas
1/3 c. grated cheese
Salsa
½ c. finely chopped onion
1 clove garlic, finely chopped
1 t. Mexican seasoning
2 t. water
1 c. grated yam
1/4/ c. canned black beans, rinsed and drained
salt and pepper
2 corn or wheat tortillas
1/3 c. grated cheese
Salsa
Heat oil in a medium nonstick skillet over medium heat. Add the onion and garlic and sauté for 3 minute or until onion is done. Add the seasoning and water and cook l more minute stirring. Add the yam and beans, stir. Cover and cook for about 6 minute until the yam is tender but not mushy. Season with salt and pepper. Transfer mixture to a bowl.
Place tortilla in a skillet; spray with olive oil. Turn over the spray the other side. Add some of the mixture to half of the tortilla, top with some of the cheese and fold tortilla in half. Cook in a skillet on each side for abt. 2 minutes, until cheese melts and the filling is warm. Repeat with other tortillas. Serve with prepared salsa.
Chocolate Dipped Strawberries
Melt chocolate chips. Start with 30 seconds and stir. Microwave for 15 more seconds and 15 more until it is totally melted and smooth. Add 1 T. shortening per 1 1/2 cups of chocolate chips. Then zap 15 more seconds to make it really smooth.
Dip washed and dried large strawberries one by one. If the chocolate starts to thicken just zap for 15 seconds. (Be careful not to burn or it's toast)
Drizzle melted white chocolate bark over the strawberries with a spoon to make them look really nice.
Dip washed and dried large strawberries one by one. If the chocolate starts to thicken just zap for 15 seconds. (Be careful not to burn or it's toast)
Drizzle melted white chocolate bark over the strawberries with a spoon to make them look really nice.
Chocolate Sour Cream Bunt Cake
2 1/4 c. flour
1 c. unsweetened cocoa powder
2 t. baking powder
3/4 t. baking soda
1/4 t. salt
16 T (2 sticks) unsalted butter
1 1/2 c. granulated sugar
4 eggs, ligtly beaten
1 t. vanilla
1 1/2 c. sour cream
6 oz. bittersweet chocolate, melted and cooled slightly
FOR THE CHOCOLATE GLAZE
4 oz. bittersweet chocolate, finely chopped
1/2 c. heavy cream
Confectioners' sugar for dusting
Have all ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325 degrees. Spray the inside of your bunt pan.
To make the cake, in a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop the mixer occasional and scrape down the sides of the bowl. Beat in the vanilla.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until just blended and no lumps of flour remain. Remove the bowl form the mixer. Using a rubber spatula, gently fold in the melted chocolate.
Pour the batter in to the prepared pan and tap the pan on the countertop to remove any air bubbles. Using a small spatula, spread the batter so the sides are about 1 inch higher than the center. Bake until a skewer inserted in to the center of the cake comes out clean, 65 to 70 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for l0 minutes. Invert the cake onto the rack and lift off the pan. Let cool for 1 hour.
To make the glaze, put the chopped chocolate in a bowl. In a small saucepan over medium heat, bring the cream to a simmer. Pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is smooth.
Set the rack with the cake over a sheet of parchment paper and pour the glaze over the cake, using a rubber spatula to help coat the cake evenly. Let the glaze cool to room temperature, then dust the cake with confectioners sugar just before serving. Serves 12
William-Sonoma Kitchen
Week 2 -- Red Cross Disaster Preparedness Calendar (Week 1 below)
http://www.carboncanyonfsc.com/uploads/6/5/6/9/6569187/personal_disaster_preparedness_calendar.pdf
Check it above web site
for a week-by-week plan to be prepared:
Example:
Week 2
Trip to HARDWARE store
Disaster Kit from American Red Cross
OR
1. Heavy Cotton Hemp Rope
2. Duct Tape
3. Two flashlights with batteries
4. Matches in waterproof container for outside use ONLY with appropriate camp stove or BBQ
Action Steps:
Sign up for First Aid/CPR class at local American Red Cross.
Additional: leash or carrier fo ryour pet, extra set of ID tags
Week 1
This is a 24-week plan put out by the Red Cross as a Disaster Preparedness Calendar. WEEK 1--What to do?
1. Store 1 gallon water*
2. 1 jar of peanut butter*
3. 1 can of meat (Costco has great chicken and beef)*
4. 1 hand-operated can opener
5. Permanent marking pen
*One per person
Additional, if applicable
1. pet food
2. diapers
3. baby food
Action steps:
1. Date perishable items with marker
2. Decide upon and notify out-of-state contact who can coordinate information for scattered family members.
Check it above web site
for a week-by-week plan to be prepared:
Example:
Week 2
Trip to HARDWARE store
Disaster Kit from American Red Cross
OR
1. Heavy Cotton Hemp Rope
2. Duct Tape
3. Two flashlights with batteries
4. Matches in waterproof container for outside use ONLY with appropriate camp stove or BBQ
Action Steps:
Sign up for First Aid/CPR class at local American Red Cross.
Additional: leash or carrier fo ryour pet, extra set of ID tags
Week 1
This is a 24-week plan put out by the Red Cross as a Disaster Preparedness Calendar. WEEK 1--What to do?
1. Store 1 gallon water*
2. 1 jar of peanut butter*
3. 1 can of meat (Costco has great chicken and beef)*
4. 1 hand-operated can opener
5. Permanent marking pen
*One per person
Additional, if applicable
1. pet food
2. diapers
3. baby food
Action steps:
1. Date perishable items with marker
2. Decide upon and notify out-of-state contact who can coordinate information for scattered family members.
Dee Ann's Whole Wheat Bread
This is the bread recipe I like best. It only takes about an hour and a few minutes. I grind white wheat and make it every week. It stays fresh and tastes delicious. It makes 4 loaves. Or, many times I will make three loaves and a pizza crust. To make a pizza crust just roll 1/4 of the dough onto a pizza stone and cook immediately. It will keep for a few days, and then you have a crust whenever you would like. Sometimes I make a loaf of cinnamon bread by rolling out the dough, covering with butter, and sprinkling sugar and cinnamon. You can make bread sticks, hamburger buns, or calzones--anything you can imagine. It costs approximately 50 cents a loaf to make.
10 1/2 Cups white whole wheat flour--leveled, not rounded & freshly ground
1/2 Cup Sugar
2 T. Instant yeast
5 T. gluten or dough enhancer (optional, but it will help the bread raise higher)
1 Rounded T. salt
1/2 Cup powdered milk
1/3 Cup olive oil
3 Cups hot tap water
1 Cup applesauce (can substitute one cup hot water and add a little more flour, but it won't be quite as tasty)
A Bosch mixer makes this easier, but it can be made by hand. Mix dry ingredients. Then add wet ingredients. Mix and check consistency. Knead for 10 minutes. Rest for about a minute and dump onto clean counter or sill pad. Divine into 4 loaves and gently shape into loaves. Spray loaf pans well with Pam, carefully place loaf of bread in sprayed pan, cover with cloth and let rise for 25 minutes. Bake at 350 degrees in a preheated oven for 25 minutes. Spread butter over top of bread when you remove from oven, if desired. Release bread from pans and cool on a cooling rack. Then bag in plastic bags to keep fresh.
See below for a six-loaf recipe. Adapted by Sharisse.
11 cups of wheat (measure and then grind the wheat and put flour into Bosch bowl)
3/4 c. sugar
1/ 1/2 T. salt
4 1/2 T. Instant yeast
4 1/2 T. Gluten
3/4 c. dry milk
Put all ingredients in Bosch and mix well and add dry ingredients:
1 1/2 c. applesauce
1/2 c. olive oil
4 1/2 c. hot water
Knead for 10 minutes. Add more flour or water, if needed.
Place in greased bowl and let rise for 15 minutes
Dump on sill pad or clean dish towel. Let rest briefly and form into 6 loaves. Let loaves rise for 25 minutes and then bake at 350 degrees for 22 to 25 minutes, depending on the type of bread pan that you are using. Cool 1 hour and bag.
10 1/2 Cups white whole wheat flour--leveled, not rounded & freshly ground
1/2 Cup Sugar
2 T. Instant yeast
5 T. gluten or dough enhancer (optional, but it will help the bread raise higher)
1 Rounded T. salt
1/2 Cup powdered milk
1/3 Cup olive oil
3 Cups hot tap water
1 Cup applesauce (can substitute one cup hot water and add a little more flour, but it won't be quite as tasty)
A Bosch mixer makes this easier, but it can be made by hand. Mix dry ingredients. Then add wet ingredients. Mix and check consistency. Knead for 10 minutes. Rest for about a minute and dump onto clean counter or sill pad. Divine into 4 loaves and gently shape into loaves. Spray loaf pans well with Pam, carefully place loaf of bread in sprayed pan, cover with cloth and let rise for 25 minutes. Bake at 350 degrees in a preheated oven for 25 minutes. Spread butter over top of bread when you remove from oven, if desired. Release bread from pans and cool on a cooling rack. Then bag in plastic bags to keep fresh.
See below for a six-loaf recipe. Adapted by Sharisse.
11 cups of wheat (measure and then grind the wheat and put flour into Bosch bowl)
3/4 c. sugar
1/ 1/2 T. salt
4 1/2 T. Instant yeast
4 1/2 T. Gluten
3/4 c. dry milk
Put all ingredients in Bosch and mix well and add dry ingredients:
1 1/2 c. applesauce
1/2 c. olive oil
4 1/2 c. hot water
Knead for 10 minutes. Add more flour or water, if needed.
Place in greased bowl and let rise for 15 minutes
Dump on sill pad or clean dish towel. Let rest briefly and form into 6 loaves. Let loaves rise for 25 minutes and then bake at 350 degrees for 22 to 25 minutes, depending on the type of bread pan that you are using. Cool 1 hour and bag.
Cranberry/French Dressing Chicken
This is EASY and DELICIOUS. It only takes a minute to make, and you can substitute the sauteed onions for dry onion flakes, about 1/4 cup if you don't want to dirty a pan. A good time to buy cranberry sauce is on the Thanksgiving or Christmas sales or right after the holidays as some stores reduce the price. Canned cranberry is a good storage item.
1 16 oz. can whole berry cranberry sauce
1 8 oz. bottle French dressing
1 onion, diced and sauteed
1 garlic clove, diced
8 boneless, skinless chicken breasts
Combine cranberry sauce, dressing, and onions. Put chicken breasts in a sprayed or greased 3 quart casserole dish or 9 x 13 inch baking dish. Pour mixture over chicken breasts. Bake, uncovered--abt 50-60 minutes. As soon as the chicken is in put brown rice on, and they will be done about the same time. Delicious.
1 16 oz. can whole berry cranberry sauce
1 8 oz. bottle French dressing
1 onion, diced and sauteed
1 garlic clove, diced
8 boneless, skinless chicken breasts
Combine cranberry sauce, dressing, and onions. Put chicken breasts in a sprayed or greased 3 quart casserole dish or 9 x 13 inch baking dish. Pour mixture over chicken breasts. Bake, uncovered--abt 50-60 minutes. As soon as the chicken is in put brown rice on, and they will be done about the same time. Delicious.
German Pancakes
This is a family favorite. Easy to make, but make sure you beat it for the whole 5 minutes or it won't puff.
6 eggs
1 cup flour
1 cup milk
1/2 cup butter
powdered sugar
fresh strawberries, cooked apples, syrup
Beat together eggs, flour, and milk for 5 minutes. Meanwhile, heat oven to 425 degrees. Place 1/2 cup butter in a 9 x 13 glass baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 degrees for 20 minutes. Pancake will "grow" up sides of pan. Cut into slices and top with powdered sugar and fresh strawberries, other fruit, or maple syrup.
6 eggs
1 cup flour
1 cup milk
1/2 cup butter
powdered sugar
fresh strawberries, cooked apples, syrup
Beat together eggs, flour, and milk for 5 minutes. Meanwhile, heat oven to 425 degrees. Place 1/2 cup butter in a 9 x 13 glass baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 degrees for 20 minutes. Pancake will "grow" up sides of pan. Cut into slices and top with powdered sugar and fresh strawberries, other fruit, or maple syrup.
Cranberry Salsa Chicken Breast
4 boneless, skinless chicken breast halves (4 oz. each)
1 Tablespoon olive oil
(1) 16 ounce jar of chunky salsa
1 cup dried cranberries
1/4 cup water
2 heaping Tablespoons honey
2 garlic cloves, minced (or 1/4 t. garlic powder)
2 garlic cloves, minced (or 1/4 t. garlic powder)
3/4 heaping t. ground cinnamon
1/2 heaping teaspoon ground cumin 2 cups hot cooked couscous, (or substitute your favorite rice)
1/2 heaping teaspoon ground cumin 2 cups hot cooked couscous, (or substitute your favorite rice)
1. In a large non-stick skillet, sauté chicken in oil until browned on both sides.
2. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin. Mix well and pour over chicken.
3. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear.
4. Serve over couscous or rice.
(For a crockpot, wash and prepare chicken breasts, leave out the olive oil, and combine the remaining ingredients and pour over the chicken. Cook on Low for
3-4 hours.) Great companion recipe: Pumpkin Seed Spinach Salad
Chocolate Chip Cookies -- Sherri
3/4 c. butter and 3/4 c. shortening (or 1 1/2 c. shortening)
1 c. brown sugar
1 cup grnulated sugar
2 tsp. vanilla
2 eggs
3 cups white flour
1 tsp. soda
1 tsp. salt
chocolate chips
Cream together butter, shortening, brown sugar and vanilla extract. Add eggs. Gradually beat in flour mixture (flour, soda and salt). Stir in chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8 to 11 minutes or until lightly browned. Don't overcook. Cool on baking racks.
1 c. brown sugar
1 cup grnulated sugar
2 tsp. vanilla
2 eggs
3 cups white flour
1 tsp. soda
1 tsp. salt
chocolate chips
Cream together butter, shortening, brown sugar and vanilla extract. Add eggs. Gradually beat in flour mixture (flour, soda and salt). Stir in chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8 to 11 minutes or until lightly browned. Don't overcook. Cool on baking racks.
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