These are to be made the night before Easter
1 cup whole pecans zipper baggie
1 tsp. Vinegar wooden spoon
3 egg whites tape
A pinch salt Bible
1 cup sugar
Preheat the oven to 300 degrees (this is important--don't wait until you are half done with the recipe!)
Place pecans in zipper baggie and beat them with the wooden spoon to break into small pieces. After Jesus was arrested, He was beaten by the Roman soldiers. (Read John 19:1-3)
Smell the vinegar. Put 1 tsp. vinegar into mixing bowl. When Jesus was thirsty on the cross, He was given vinegar to drink. (Read John 19:28-30)
Add egg whites to vinegar. Eggs represent life. Jesus gave His life to give us life. (Read John 10:10-11)
Sprinkle a little salt into each person's hand. Let them taste it and brush the rest into the bowl. This represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. (Read Luke 23:27)
So far, the ingredients are not very appetizing. Add 1 cup sugar. The sweetest part of the story is that Jesus died because He loves us. He wants us to Love and belong to Him. (Read Psalm 34:8 and John 3:16)
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. The color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. (Read Isaiah 1:18 and John 3:1-3)
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. (Read Matthew 27:57-60)
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door. Jesus' tomb was sealed. (Read Matthew 27:65-66)
GO TO BED! They may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. (Read John 16:20 and 22)
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. (Read Matthew 28:1-9)
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http://allrecipes.com/recipe/easter-story-cookies/
Friday, April 29, 2011
Sunday, April 24, 2011
12 days of Easter Eggs from Christine Bates
(Coins) - 1
Matthew 26: 14-16
14 Then one of the twelve, called Judas Iscariot, went unto the chief priests,
15 And said unto them, What will ye give me, and I will deliver him unto you? And they covenanted with him for thirty pieces of silver.
16 And from that time he sought opportunity to betray him.
(Bread) - 2
Matthew 26: 26-28
26 And as they were eating, Jesus took bread, and blessed it, and brake it, and gave it to the disciples, and said, Take, eat; this is my body.
27 And he took the cup, and gave thanks, and gave it to them, saying, Drink ye all of it;
28 For this is my blood of the new testament, which is shed for many for the remission of sins.
(Sacrament cup) – 3
Matthew 26: 36 & 39
36 Then cometh Jesus with them unto a place called Gethsemane, and saith unto the disciples, Sit ye here, while I go and pray yonder.
39 And he went a little further, and fell on his face, and prayed, saying, O my Father, if it be possible, let this cup pass from me: nevertheless not as I will, but as thou wilt.
(Twine) - 4
Matthew 27:1-2
1 When the morning was come, all the chief priests and elders of the people took counsel against Jesus to put him to death:
2 And when they had bound him, they led him away, and delivered him to Pontius Pilate the governor.
(Soap Chip) - 5
Matthew 27:24-26
24 When Pilate saw that he could prevail nothing, but that rather a tumult was made, he took water, and washed his hands before the multitude, saying, I am innocent of the blood of this just person: see ye to it.
25 Then answered all the people, and said, His blood be on us, and on our children.
26 Then released he Barabbas unto them: and when he has scourged Jesus, he delivered him to be crucified.
(Purple cloth) – 6
Mark 15:17-20
17 And they clothed him with purple, and platted a crown of thorns, and put it about his head,
18 And began to salute him, Hail, King of the Jews!
19 And they smote him on the head with a reed, and did spit upon him, and bowing their knees worshipped him.
20 And when they had mocked him, they took off the purple from him, and put his own clothes on him, and led him out to crucify him.
(Nail) – 7
Matthew 27:31-32
31 And after that they had mocked him, they took the robe off from him, and put his own raiment on him, and led him away to crucify him.
32 And as they came out, they found a man of Cyrene, Simon by name: him they compelled to bear his cross.
(Dice) – 8
Matthew 27:35-36
35 And they crucified him, and parted his garments, casting lots: that it might be fulfilled which was spoken by the prophet, They parted my garments among them, and upon my vesture did they cast lots.
36 And sitting down they watched him there;
37 And set up over his head his accusation written, THIS IS JESUS THE KING OF THE JEWS.
(Sponge) – 9
Matthew 27:48
48 And straightway one of them ran, and took a spunge, and filled it with vinegar, and put it on a reed, and gave him to drink.
(White linen) – 10
Matthew 27:57-59
57 When the even was come, there came a rich man of Arimathæa, named Joseph, who also himself was Jesus’ disciple:
58 He went to Pilate, and begged the body of Jesus. Then Pilate commanded the body to be delivered.
59 And when Joseph had taken the body, he wrapped it in a clean linen cloth,
(Rock) – 11
Matthew 28: 1-4
1 In the end of the sabbath, as it began to dawn toward the first day of the week, came Mary Magdalene and the other Mary to see the sepulchre.
2 And, behold, there was a great earthquake: for the angel of the Lord descended from heaven, and came and rolled back the stone from the door, and sat upon it.
3 His countenance was like lightning, and his raiment white as snow:
4 And for fear of him the keepers did shake, and became as dead men.
(Empty) - 12
Matthew 28: 5-7
5 And the angel answered and said unto the women, Fear not ye: for I know that ye seek Jesus, which was crucified.
6 He is not here: for he is risen, as he said. Come, see the place where the Lord lay.
7 And go quickly, and tell his disciples that he is risen from the dead; and, behold, he goeth before you into Galilee; there shall ye see him: lo, I have told you.
Wednesday, April 20, 2011
Granola Bars from Crystal Young served @ activity days
4-1/2 cups rolled oats
1 cup whole wheat flour
1 tsp baking soda
1 tsp vanilla
1 cup melted butter
1 cup honey
1/3 cup brown sugar
Optional add ins for better nutrition or flavor
1/4 cup flax seed meal
1 cup chopped nuts
1 cup wheat germ
2 cups chocolate chips
2 frozen and then thawed bananas
Mix all the ingredients. Bake at 300 degrees for 18 minutes until lightly golden brown. Do not over bake.
This recipe for Granola bars was emailed to me. It is the best combination I have tried. The children like lots of chocolate chips but I make them with lost of different add ins with wonderful results. These are soft and chewy.
1 cup whole wheat flour
1 tsp baking soda
1 tsp vanilla
1 cup melted butter
1 cup honey
1/3 cup brown sugar
Optional add ins for better nutrition or flavor
1/4 cup flax seed meal
1 cup chopped nuts
1 cup wheat germ
2 cups chocolate chips
2 frozen and then thawed bananas
Mix all the ingredients. Bake at 300 degrees for 18 minutes until lightly golden brown. Do not over bake.
This recipe for Granola bars was emailed to me. It is the best combination I have tried. The children like lots of chocolate chips but I make them with lost of different add ins with wonderful results. These are soft and chewy.
Easiest bread ever from Billi Jo House
Here is my bread recipe - easiest bread ever
6 1/2 cup flour I usually do part wheat / white flour
3 cups of water
1 Tbsp. yeast
2 tsp salt
(if you use whole wheat flour, add gluten too - generally 1/4 cup)
put all ingredients in a bucket with a lid and stir until all the flour is well mixed, let sit with a lid not tightly on for 2 hours then refridgerater , Ice cream buckets work
I like adding nuts and seeds
bake at 455 for 35-45 min
Watch the youtube video
http://www.youtube.com/watch?v=JFJZPm-_2-M
6 1/2 cup flour I usually do part wheat / white flour
3 cups of water
1 Tbsp. yeast
2 tsp salt
(if you use whole wheat flour, add gluten too - generally 1/4 cup)
put all ingredients in a bucket with a lid and stir until all the flour is well mixed, let sit with a lid not tightly on for 2 hours then refridgerater , Ice cream buckets work
I like adding nuts and seeds
bake at 455 for 35-45 min
Watch the youtube video
http://www.youtube.com/watch?v=JFJZPm-_2-M
Thursday, April 14, 2011
Mexican Chicken (Crockpot) from Christine Bates
Put 4-6 frozen boneless, skinless chicken breasts in crockpot. Add a jar of salsa, a can of drained black beans, and a bag of frozen corn or 2 cans of corn. Cook on low for 6 to hours- till done. Take a brick of cream cheese and put on top, turn the crock pot off, let it sit for about 20 minutes. Serve over rice, in tortillas, or just the way it is.
Whole Wheat Bread from Shauna Applegarth
4 c. warm water
3 Tbsp. yeast
1/3 c. oil
1/3 c. honey
1 Tbsp. salt
1/2 c. vital wheat gluten (can be purchased at most stores by the flour, especially health food stores)
7-10 c. wheat flour (I found that 7-8 was more like it. Put in 7 and knead it for a minute or two before adding any more, then add just enough that the mixer cleans the bowl).
Mix all ingredients, following directions on package for yeast. Knead in mixer for nine minutes. Divide into four sections and roll like jelly roll with rolling pin to pop all the air bubbles. Roll up like cinnamon rolls and then turn under the ends to the size of a loaf pan.
Punch together a little with your fist while in the loaf pan. Cover with towel and let rise for 20-25 minutes (no more. I found with 25 minutes of rise time, the loaves rose very high and the bread was very light. Next time I'm going to try only 20 minutes for a little denser bread.) Put in COLD oven and then turn on the oven to 350 degrees. Set timer and remove after 30 minutes. Turn out of pans and let cool
on rack. While warm, brush the top with butter. Do not refrigerate homemade bread—either freeze it or leave it out on the cupboard if it will be eaten within four or five days. Refrigerating causes it to become stale.
3 Tbsp. yeast
1/3 c. oil
1/3 c. honey
1 Tbsp. salt
1/2 c. vital wheat gluten (can be purchased at most stores by the flour, especially health food stores)
7-10 c. wheat flour (I found that 7-8 was more like it. Put in 7 and knead it for a minute or two before adding any more, then add just enough that the mixer cleans the bowl).
Mix all ingredients, following directions on package for yeast. Knead in mixer for nine minutes. Divide into four sections and roll like jelly roll with rolling pin to pop all the air bubbles. Roll up like cinnamon rolls and then turn under the ends to the size of a loaf pan.
Punch together a little with your fist while in the loaf pan. Cover with towel and let rise for 20-25 minutes (no more. I found with 25 minutes of rise time, the loaves rose very high and the bread was very light. Next time I'm going to try only 20 minutes for a little denser bread.) Put in COLD oven and then turn on the oven to 350 degrees. Set timer and remove after 30 minutes. Turn out of pans and let cool
on rack. While warm, brush the top with butter. Do not refrigerate homemade bread—either freeze it or leave it out on the cupboard if it will be eaten within four or five days. Refrigerating causes it to become stale.
Bread – whole wheat, 50/50 or white from Crystal Young
Easy - 5 ingredients + water
water
yeast
sugar
flour
salt
oil
4 cups warm water (baby bottle warm)
1/3 cup sugar or honey
3 TBS yeast
8-10 cups flour (any combination of wheat and white. If using wheat flour, the dough will pull away from the bowl with less flour - closer to 8 cups. Let it mix a little longer than the white flour - 3-4 minutes. Generally 10 cups if using white flour)
1 TBS salt
1/3 cup oil
optional 1/3 cup gluten will help wheat bread stick together also.
Add all ingredients together in the order listed. Mix all ingredients. Form into loaves. Heat oven to 350 degrees while the bread rises until double in size. Bake for 30-35 minutes.
Options for a taste and texture you like: add 1/3 cup gluten, 1-2 eggs, milk instead of water, butter instead of oil, honey instead of sugar, or leave the oil out altogether and make a "french Loaf" My Grandma would let her whole wheat flour sit in the warm water for a hour to develop more of the gluten naturally in the wheat flour.
water
yeast
sugar
flour
salt
oil
4 cups warm water (baby bottle warm)
1/3 cup sugar or honey
3 TBS yeast
8-10 cups flour (any combination of wheat and white. If using wheat flour, the dough will pull away from the bowl with less flour - closer to 8 cups. Let it mix a little longer than the white flour - 3-4 minutes. Generally 10 cups if using white flour)
1 TBS salt
1/3 cup oil
optional 1/3 cup gluten will help wheat bread stick together also.
Add all ingredients together in the order listed. Mix all ingredients. Form into loaves. Heat oven to 350 degrees while the bread rises until double in size. Bake for 30-35 minutes.
Options for a taste and texture you like: add 1/3 cup gluten, 1-2 eggs, milk instead of water, butter instead of oil, honey instead of sugar, or leave the oil out altogether and make a "french Loaf" My Grandma would let her whole wheat flour sit in the warm water for a hour to develop more of the gluten naturally in the wheat flour.
Banana Bars from Patricia Green
½ cup margarine 1 ½ cups sugar
2 eggs 2 large mashed bananas
8 oz sour cream 2 cups flour
¼ tsp salt 1 tsp baking soda
Directions: Cream margarine and sugar. Blend in eggs, bananas & sour cream. In separate bowl, mix flour, salt, and baking soda.
Stir flour mixture into batter until just blended. Spread batter into a lightly greased 10x15 jelly roll pan.
Bake at 375 degrees for about 25 minutes.
Frosting : 1 pkg. cream cheese
2 1/2 Cup powdered sugar
1tsp. vanilla
6 tbsp. margarine
1 tbsp milk
* Beat until smooth. Spread onto cooled bars.
2 eggs 2 large mashed bananas
8 oz sour cream 2 cups flour
¼ tsp salt 1 tsp baking soda
Directions: Cream margarine and sugar. Blend in eggs, bananas & sour cream. In separate bowl, mix flour, salt, and baking soda.
Stir flour mixture into batter until just blended. Spread batter into a lightly greased 10x15 jelly roll pan.
Bake at 375 degrees for about 25 minutes.
Frosting : 1 pkg. cream cheese
2 1/2 Cup powdered sugar
1tsp. vanilla
6 tbsp. margarine
1 tbsp milk
* Beat until smooth. Spread onto cooled bars.
Pampered Chef Taffy Apple Pizza from Adriane Tubaugh
Ingredients
1 pkg. refrigerated sugar cookie dough
1 pkg. cream cheese (softened)
1/2 C. brown sugar
1/4 C. creamy peanut butter
1/2 tsp. vanilla
2 Medium Granny Smith apples
1/4 C. caramel ice cream topping
1/2 C. peanuts
Directions
Preheat oven to 350* F. Shape cookie dough into a ball and place in center of Large Round Stone (or pizza pan); flatten slightly. Using a lightly floured rolling pin, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until it's a light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in small bowl; mix well. Spread cream cheese mixture evenly over cookie.
Peel, core and slice apples. Cut apple slices in half and arrange evenly over the cream cheese mixture. (**Tip: to keep the apples from during brown, dip them into a lemon lime pop. (i.e. Sprite, Sierra Mist, 7up)
Microwave caramel ice cream topping on HIGH for 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts and sprinkle over apples. Cut into pizza wedges.
1 pkg. refrigerated sugar cookie dough
1 pkg. cream cheese (softened)
1/2 C. brown sugar
1/4 C. creamy peanut butter
1/2 tsp. vanilla
2 Medium Granny Smith apples
1/4 C. caramel ice cream topping
1/2 C. peanuts
Directions
Preheat oven to 350* F. Shape cookie dough into a ball and place in center of Large Round Stone (or pizza pan); flatten slightly. Using a lightly floured rolling pin, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until it's a light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in small bowl; mix well. Spread cream cheese mixture evenly over cookie.
Peel, core and slice apples. Cut apple slices in half and arrange evenly over the cream cheese mixture. (**Tip: to keep the apples from during brown, dip them into a lemon lime pop. (i.e. Sprite, Sierra Mist, 7up)
Microwave caramel ice cream topping on HIGH for 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts and sprinkle over apples. Cut into pizza wedges.
Lemon Crumb Bars from Anne Tippets
1 lemon cake mix
1/2 C cold butter
2 C crushed saltines (about 60)
1 egg
3 egg yolks
1 (14 oz) can sweetened condensed milk
1/2 C lemon juice
Beat cake mix, egg, & butter until crumbly. Stir in cracker crumbs; set aside 2 C of the mixture for topping. Press remaining crumb mixture into 9x13 pan coated with cooking spray. Bake at 350 degrees for 18-20 min or until edges are golden brown. In small mixing bowl, beat egg yolks, condensed milk, & lemon juice. Pour over crust; sprinkle with reserved crumb topping. Bake 20-25 min longer or until lightly browned. Cool and cut into bars. Store in refrigerator. Makes 2 dozen.
1/2 C cold butter
2 C crushed saltines (about 60)
1 egg
3 egg yolks
1 (14 oz) can sweetened condensed milk
1/2 C lemon juice
Beat cake mix, egg, & butter until crumbly. Stir in cracker crumbs; set aside 2 C of the mixture for topping. Press remaining crumb mixture into 9x13 pan coated with cooking spray. Bake at 350 degrees for 18-20 min or until edges are golden brown. In small mixing bowl, beat egg yolks, condensed milk, & lemon juice. Pour over crust; sprinkle with reserved crumb topping. Bake 20-25 min longer or until lightly browned. Cool and cut into bars. Store in refrigerator. Makes 2 dozen.
White Chocolate Cheesecake from Angelita Dunakey
Crust
1 c. flour 1/2 c. butter
1/4 c. sugar 1 egg yolk
Mix crust and pat into the bottom of your spring form pan, leaving some crust for the sides. Only bake the bottom at 400 degrees for 8 - 10 min.
Filling
12 oz. white chocolate chips
3 - 8oz. pkgs cream cheese (softened)
1 c. sugar
2 1/2 tsp vanilla
2 c. sour cream
Turn your oven down to 350 degrees. Melt the choc chips. Mix together the cram cheese, sugar, and vanilla until smooth. Add melted white choc. and blend for 5 min. Add the sour cream and blend to combine.
Use the remaining crust and pat around the sides of your spring form pan. Pour in the batter. Bake at 350 degrees for 30 min. Cool until room temperature and then cool in the refrigerator at least 4-5 hours. Overnight is preferred.
1 c. flour 1/2 c. butter
1/4 c. sugar 1 egg yolk
Mix crust and pat into the bottom of your spring form pan, leaving some crust for the sides. Only bake the bottom at 400 degrees for 8 - 10 min.
Filling
12 oz. white chocolate chips
3 - 8oz. pkgs cream cheese (softened)
1 c. sugar
2 1/2 tsp vanilla
2 c. sour cream
Turn your oven down to 350 degrees. Melt the choc chips. Mix together the cram cheese, sugar, and vanilla until smooth. Add melted white choc. and blend for 5 min. Add the sour cream and blend to combine.
Use the remaining crust and pat around the sides of your spring form pan. Pour in the batter. Bake at 350 degrees for 30 min. Cool until room temperature and then cool in the refrigerator at least 4-5 hours. Overnight is preferred.
Chicken Tortilla Soup (Crockpot) from Tiffani Lau
1 ½ lbs boneless chicken, cooked and shredded
15-ounce can diced tomatoes
10-ounce can enchilada sauce
1 medium onion chopped
4-ounce can chopped green chilies
1 clove garlic, minced
2 ½ -3 cups water
14.5 ounce can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp salt
¼ tsp. black pepper
1 bay leaf
10-ounce package frozen corn or 1 can of corn (w/juice)
1 tsp dried chopped cilantro
1 can black beans (with juice)
**I also add cooked rice
In a large Crockpot, combine the shredded chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add the water, chicken broth, black beans, cumin, chili powder, salt, black pepper, and bay leaf. Stir in the corn, rice and cilantro. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. (can cook on the stove too)
Serve with tortilla chips and grated cheese. We like to bake corn tortillas and then cut them up into strips.
*kids like it better if you blend the tomatoes and chilies
15-ounce can diced tomatoes
10-ounce can enchilada sauce
1 medium onion chopped
4-ounce can chopped green chilies
1 clove garlic, minced
2 ½ -3 cups water
14.5 ounce can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp salt
¼ tsp. black pepper
1 bay leaf
10-ounce package frozen corn or 1 can of corn (w/juice)
1 tsp dried chopped cilantro
1 can black beans (with juice)
**I also add cooked rice
In a large Crockpot, combine the shredded chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add the water, chicken broth, black beans, cumin, chili powder, salt, black pepper, and bay leaf. Stir in the corn, rice and cilantro. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. (can cook on the stove too)
Serve with tortilla chips and grated cheese. We like to bake corn tortillas and then cut them up into strips.
*kids like it better if you blend the tomatoes and chilies
Poppy Seed Chicken from Dee Dee Minino
2 lbs Chicken Breast (boiled & cubed)
8 oz Sour Cream
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
Boil and cube chicken breast, put in a 9x13 pan.
Mix both soups and sour cream and pour over chicken.
Top with:
1 stick butter – sliced into pats
1 sleeve Ritz Crackers – crushed
1-2 TLBS Poppy Seeds
Spread crushed Ritz crackers over soup mixture. Place butter pats sporadically on top of cracker. Sprinkle with poppy seeds.
Bake 45 minutes at 350 degrees
(great served by itself or over steamed rice)
8 oz Sour Cream
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
Boil and cube chicken breast, put in a 9x13 pan.
Mix both soups and sour cream and pour over chicken.
Top with:
1 stick butter – sliced into pats
1 sleeve Ritz Crackers – crushed
1-2 TLBS Poppy Seeds
Spread crushed Ritz crackers over soup mixture. Place butter pats sporadically on top of cracker. Sprinkle with poppy seeds.
Bake 45 minutes at 350 degrees
(great served by itself or over steamed rice)
Fast Favorite Curry Chicken from Sharon Call
4 chicken breasts
1/2 cup honey
1/3 cup mustard
1/2 tsp. salt
2 tsp. curry powder
oil--a little for browning, if desired
Brown the chicken breast in oil. In a small bowl mix honey, mustard, salt, and curry powder. Place chicken in a small glass dish and cover with sauce. Bake at 350 degrees for 30 minutes. Serve over rice.
If you are in a hurry, skip browning the chicken and place frozen chicken breasts in the pan. Bake a few more minutes (10?) I just watch it after a half hour until it there is not pink left in the chicken. This a family favorite in the Thad and Sharon Call home.
1/2 cup honey
1/3 cup mustard
1/2 tsp. salt
2 tsp. curry powder
oil--a little for browning, if desired
Brown the chicken breast in oil. In a small bowl mix honey, mustard, salt, and curry powder. Place chicken in a small glass dish and cover with sauce. Bake at 350 degrees for 30 minutes. Serve over rice.
If you are in a hurry, skip browning the chicken and place frozen chicken breasts in the pan. Bake a few more minutes (10?) I just watch it after a half hour until it there is not pink left in the chicken. This a family favorite in the Thad and Sharon Call home.
Heather's Chicken Pot Pie from Heather Christensen
1/3 C. butter
1/3 C. flour
1 Tbsp. onion flakes
2 Tbsp. chicken flavoring
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 C. water
2/3 C. milk
2 C. cooked chicken
1 (10 oz.) pkg. frozen mixed veg.
Crust:
2/3 C. shortening
2 C. flour
1 tsp. celery salt
4-6 Tbsp. ice cold water
Melt butter and add flour, stirring until smooth. Add onion flakes, chicken flavoring, salt, and pepper. Add water and milk. Heat until boiling and boil 1 minute, while stirring constantly. Add cooked chicken and vegetables. Set aside. Make crust by mixing the shortening, flour, celery salt, and water.(I cut in the flour and shortening and celery salt with a pastry blender, before adding the water) Divide dough into two almost equal parts. roll out in a circle and place in pie plate. Add filling. Roll a top crust, cut slits and bake at 425 degrees for 30-35 minutes;(I put mine on a baking sheet to keep from spilliing on the bottom of my oven) let cool for 5 to10 minutes before cutting. Makes 1 pie. Can be easily doubled.
1/3 C. flour
1 Tbsp. onion flakes
2 Tbsp. chicken flavoring
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 C. water
2/3 C. milk
2 C. cooked chicken
1 (10 oz.) pkg. frozen mixed veg.
Crust:
2/3 C. shortening
2 C. flour
1 tsp. celery salt
4-6 Tbsp. ice cold water
Melt butter and add flour, stirring until smooth. Add onion flakes, chicken flavoring, salt, and pepper. Add water and milk. Heat until boiling and boil 1 minute, while stirring constantly. Add cooked chicken and vegetables. Set aside. Make crust by mixing the shortening, flour, celery salt, and water.(I cut in the flour and shortening and celery salt with a pastry blender, before adding the water) Divide dough into two almost equal parts. roll out in a circle and place in pie plate. Add filling. Roll a top crust, cut slits and bake at 425 degrees for 30-35 minutes;(I put mine on a baking sheet to keep from spilliing on the bottom of my oven) let cool for 5 to10 minutes before cutting. Makes 1 pie. Can be easily doubled.
Chicken Salad from Beverly Palmer
12.5oz can of chicken (drained and broken apart)
1/2 cup finely diced celery
1 sm can crushed pineapple (drained)
1/4 cup sliced almonds
Mayo or Miracle Whip to taste
Mix together, serve on croissants or small dinner rolls.
1/2 cup finely diced celery
1 sm can crushed pineapple (drained)
1/4 cup sliced almonds
Mayo or Miracle Whip to taste
Mix together, serve on croissants or small dinner rolls.
Swiss Chicken from Emily Burk
Ingredients:
Boneless Chicken
Swiss Cheese Slices
1 small carton of sour cream
1 can of cream of chicken soup
Preparation:
In a bowl mix the sour cream and cream of chicken. Place raw chicken in the bottom of a casserole dish. Place cheese directly on raw chicken. Cover the chicken and cheese with the mix. Cover casserole dish with foil. Bake at 350 for 1 hour. Or if chicken is frozen bake at 325 for 3 hours.
Boneless Chicken
Swiss Cheese Slices
1 small carton of sour cream
1 can of cream of chicken soup
Preparation:
In a bowl mix the sour cream and cream of chicken. Place raw chicken in the bottom of a casserole dish. Place cheese directly on raw chicken. Cover the chicken and cheese with the mix. Cover casserole dish with foil. Bake at 350 for 1 hour. Or if chicken is frozen bake at 325 for 3 hours.
Italian Chicken from Gywn Gregory
½ c chopped onions
½ c Italian dressing
½ c water
½ t garlic powder
1 t chili powder
½ t paprika
¼ t pepper
6 boneless skinless chicken breasts
2 T cornstarch
2 T cold water
1 - Spray inside of crock pot with Pam.
2 - Combine & stir all ingredients except chicken, cornstarch & 2T coldwater
3 – Add chicken, turn to coat
4 – cook on low 4-5 hours
5 - In a large sauce pan combine 2T cold water and 2T cornstarch, start cooking on medium high.
6 – remove chicken and keep warm
7- gradually add crockpot mixture to cornstarch mixture in sauce pan, stir and bring to a boil until thickened.
8 – pour sauce over chicken and serve over rice
½ c Italian dressing
½ c water
½ t garlic powder
1 t chili powder
½ t paprika
¼ t pepper
6 boneless skinless chicken breasts
2 T cornstarch
2 T cold water
1 - Spray inside of crock pot with Pam.
2 - Combine & stir all ingredients except chicken, cornstarch & 2T coldwater
3 – Add chicken, turn to coat
4 – cook on low 4-5 hours
5 - In a large sauce pan combine 2T cold water and 2T cornstarch, start cooking on medium high.
6 – remove chicken and keep warm
7- gradually add crockpot mixture to cornstarch mixture in sauce pan, stir and bring to a boil until thickened.
8 – pour sauce over chicken and serve over rice
Creamy Curry Chicken from Donna Snedaker
Large can of cream of chicken soup
1 cup mayo or sour cream
1/4 t curry
1 T lemon juice
4 chicken breasts (pre-cooked and cubed)
Cover the bottom of a 9 x 11 pan with broccoli
Mix all together and cover the broccoli
Cook for 30 minutes at 350
Top with cheese after 25 minutes, keep in oven until cheese is melted.
1 cup mayo or sour cream
1/4 t curry
1 T lemon juice
4 chicken breasts (pre-cooked and cubed)
Cover the bottom of a 9 x 11 pan with broccoli
Mix all together and cover the broccoli
Cook for 30 minutes at 350
Top with cheese after 25 minutes, keep in oven until cheese is melted.
Chicken Enchiladas from Stephanie Morgan
4 boneless skinless chicken breasts or 1 whole chicken cooked and deboned
1 1/2 lb. Monterrey Jack Cheese grated
1 pint half and half cream
2 TB chicken Bouillon
2 TB flour
12 flour tortillas
3 qt. baking pan
Enchilada Sauce:
1 jar chili sauce
1 cup salsa
1 TB cumin
1 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. pepper
3 TB Vegetable oil
1/4 onion
4 garlic cloves
1 TB Lime Juice
1 tsp. oregano
Put chicken (boneless skinless chicken breasts) in a crock pot and cook for four hours until tender. Shred chicken. In the blender add all ingredients for the Enchilada sauce and blend. Pour Sauce over chicken. In a saucepan pour cream and mix in flour and bouillon warm the cream slowly. When cream is warm have tortillas, chicken, cheese and baking dish ready to assemble the enchiladas. Dip tortillas in cream and cover completely till the tortilla is soft, lay the tortilla in the pan and fill with a spoonful of chicken topped with cheese and roll tight. Repeat this tightly packing all twelve enchiladas into the pan till full. Pour remaining cream over the top of the enchiladas and top with remainder of the cheese. Cover with tin foil and bake at 350 for 40 minutes.
1 1/2 lb. Monterrey Jack Cheese grated
1 pint half and half cream
2 TB chicken Bouillon
2 TB flour
12 flour tortillas
3 qt. baking pan
Enchilada Sauce:
1 jar chili sauce
1 cup salsa
1 TB cumin
1 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. pepper
3 TB Vegetable oil
1/4 onion
4 garlic cloves
1 TB Lime Juice
1 tsp. oregano
Put chicken (boneless skinless chicken breasts) in a crock pot and cook for four hours until tender. Shred chicken. In the blender add all ingredients for the Enchilada sauce and blend. Pour Sauce over chicken. In a saucepan pour cream and mix in flour and bouillon warm the cream slowly. When cream is warm have tortillas, chicken, cheese and baking dish ready to assemble the enchiladas. Dip tortillas in cream and cover completely till the tortilla is soft, lay the tortilla in the pan and fill with a spoonful of chicken topped with cheese and roll tight. Repeat this tightly packing all twelve enchiladas into the pan till full. Pour remaining cream over the top of the enchiladas and top with remainder of the cheese. Cover with tin foil and bake at 350 for 40 minutes.
Saturday, April 2, 2011
Chocolate Chip Cookies from Heather Powell
1 1/2 cups butter or margarine
1 1/4 cups sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 tsp baking soda
1 tsp salt
4 cups chocolate chips
*Mix butter, sugars, vanilla & eggs. Stir in flour, baking soda & salt. Stir in chocolate chips. Bake @ 340 degrees for 12 minutes
or until light brown. Cool slightly.
**Originally, this recipe's instructions said to bake @ 350 degrees for 10 minutes, but i found 340 for 12 minutes did better
in my oven.
1 1/4 cups sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 tsp baking soda
1 tsp salt
4 cups chocolate chips
*Mix butter, sugars, vanilla & eggs. Stir in flour, baking soda & salt. Stir in chocolate chips. Bake @ 340 degrees for 12 minutes
or until light brown. Cool slightly.
**Originally, this recipe's instructions said to bake @ 350 degrees for 10 minutes, but i found 340 for 12 minutes did better
in my oven.
Snickerdoodles from Heather Powell
3 3/4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2 cups sugar
1 cup butter
1 tsp vanilla
2 eggs
1/4 cup milk
cinnamon & sugar
*Beat butter & add sugar. Add eggs, milk & vanilla. Add dry ingredients. Rolls into balls (I use 1 tsp measurer)
- flatten slightly with a fork or bottom of a glass dipped in sugar. Bake @ 365 degrees for 10 minutes.
**Originally, this recipe's instructions said to bake @ 375 degrees for 8 minutes, but i found 365 for 10 minutes did better in my oven.
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2 cups sugar
1 cup butter
1 tsp vanilla
2 eggs
1/4 cup milk
cinnamon & sugar
*Beat butter & add sugar. Add eggs, milk & vanilla. Add dry ingredients. Rolls into balls (I use 1 tsp measurer)
- flatten slightly with a fork or bottom of a glass dipped in sugar. Bake @ 365 degrees for 10 minutes.
**Originally, this recipe's instructions said to bake @ 375 degrees for 8 minutes, but i found 365 for 10 minutes did better in my oven.
Best Sugar Cookie from Heather Powell
1 cup butter or margarine
2 cups sugar
2 eggs
1 cup vegetable oil
pinch salt
1 tsp vanilla
5 cups flour
2 tsp baking soda
2 tsp cream of tartar
*Cream butter & sugar. Add next 4 ingredients. Add dry ingredients & mix well. Roll into balls (I use a 1 tsp measurer so I don't have too big of a ball) - Roll in sugar & "smoosh" down with a fork or bottom of a glass dipped in sugar. Bake @ 340 degrees for 12 min. or until lightly browned on edges. (I cover a baking sheet with foil, spray it w/ cooking spray so they won't stick.)
**Originally, this recipe's instructions said to bake @ 350 degrees for 10 minutes, but I found 340 for 12 minutes did better
in my oven.
2 cups sugar
2 eggs
1 cup vegetable oil
pinch salt
1 tsp vanilla
5 cups flour
2 tsp baking soda
2 tsp cream of tartar
*Cream butter & sugar. Add next 4 ingredients. Add dry ingredients & mix well. Roll into balls (I use a 1 tsp measurer so I don't have too big of a ball) - Roll in sugar & "smoosh" down with a fork or bottom of a glass dipped in sugar. Bake @ 340 degrees for 12 min. or until lightly browned on edges. (I cover a baking sheet with foil, spray it w/ cooking spray so they won't stick.)
**Originally, this recipe's instructions said to bake @ 350 degrees for 10 minutes, but I found 340 for 12 minutes did better
in my oven.
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