Chicken Sautee

Ingredients:

Chicken Breasts

1/2 can Coconut Milk

2 tsp Chicken Bouillon

2 tsp Curry Powder

1/4 tsp Salt

Skewers (soaked overnight in water)

Cut chicken Breast into long and thin strips.  In container, add remaining ingredients.  Soak chicken in container for 2+ hours in fridge.  Skew chicken and cook on grill. 

Serve with rice, peanut sauce, or noodles.

Peanut Sauce

Ingredients:

1/2 can Lite Coconut Milk

3/4 c Chunky Peanut Butter

1/8 c Sugar

1 1/2 T Red Curry

(if no curry, add 2-3 T Cayenne Pepper & 1/2 salt)

In small sauce pan, add ingredients and cook on medium - stir until thickens.

Vegetable bake

Ingredients:

1 can Chicken Broth (14 oz)

1/2 c Cream of Wheat

1/4 c Green Onions

1 Egg - beaten

1 T Parmesan Cheese

1 1/2 c Broccoli

1/2 c Carrots - thinly sliced

1/2 T Vegetable Oil

1 c Cooked White Beans

1/4 tsp. Garlic Powder

1/8 c Cheddar Cheese - shredded

Bring broth to a boil in med. pan  Gradually stir in Cereal and cook for 4 min, stirring constantly.  Remove from heat and cool for 5 min. Stir in onions, eggs, and Parmesan; Set aside.

Cook broccoli and carrots in oil in a large skillet on med-high for 5 min.  Stir in beans and garlic powder.  Spoon into a greased 9x9 baking dish and put cereal mix on top.

Bake at 350 for 25 min. Sprinkle cheddar cheese and bake 5 min.

Cranberry Salsa

Ingredients:

1 1/2 c Cranberries (I use whole bag)
I bushel Cilantro
2 Jalapenos - seeded
1/4 Splenda (or 1/2 Sugar)
1 T Lemon Juice
1 T Ginger Root - grated
Cream Cheese

Combine all ingredients excluding Cream Cheese. Blend in a food processor. Place cream cheese block in middle of bowl and pour salsa on top. Serve cold.

Pumpkin Roll

Ingredients:

3 Eggs
1 c Sugar
2/3 c Pumpkin
3/4 c Flour (I use whole wheat)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Salt
1/2 Walnuts/Pecans (optional)
1/4 c Powdered Sugar - for dusting

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar, and set aside.

Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in remaining ingredients (excluding the nut and powdered sugar). Spread evenly into prepared pan. Sprinkle with nuts.

Bake at 375 for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Carefully unroll cake. Spread cream cheese frosting mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour, or until served. Sprinkle with powdered sugar before serving, and enjoy!!

Pumpkin Pie Milkshake

Ingredients:

1/3 c Pumpkin (canned)1/4 - 1/2 c Milk
1/4 tsp Vanilla
1/2 tsp Cinnamon
1/16 tsp Cloves
1/16 tsp Nutmeg
2 T Brown Sugar
2 c Vanilla Ice Cream
1-2 Graham Crackers

Put everything but the ice cream into blender and blend. (Start with only 1/4 c Milk and add as you see fit.)  Add the ice cream (I mix it manually so that the shake will stay thick) Crumble a few Graham Crackers on top and serve cold.

Brussel Sprouts and Golden Beets

Ingredients:

2 medium Golden Beets
10 Brussels Sprouts
1 Onion - diced

1 T Olive Oil
1 tsp Thyme - chopped
Salt and Pepper

Place the beets in a roasting pan, and place in a 350 degree oven for an hour and fifteen minutes. When beets are done, remove from the pan, let cool for 10 minutes, then peel and cut into 1-1/2″ chunks.

Fill a small saucepan halfway with water and bring to a boil. Add the brussels sprouts and cook for 2-3 minutes, until almost cooked through. Drain and cut in half (chop off protruding stems.)
In a skillet over medium heat add half a tablespoon of the oil. Add the onions and cook until translucent, then add another half tablespoon of oil and raise the heat to medium-high. Add the sprouts, beets, and thyme, stirring as you go. Add salt and pepper to taste.

Quinoa Salad

Ingredients:

1 c Quinoa (3 c cooked)
1 1/2 c Grapes (both Green & Red)
1/2 c Nuts (I like diced Peacans, candied)
1/4 c Green Onions
1/4 c Canola Oil
2 T Lemon Juice
1 T Sugar
1/4 tsp Salt

Prepare quinoa as directed on package (2:1 ratio with water.) Put in refrigerator to cool.

For Dressing, add all ingredients, excluding Grapes, onions, and pecans. Whisk dressing and add to Quinoa (preferably cooled a little.) Add grapes, onions, and pecans. Serve cooled.

*If you like a more savory taste, try this recipe ~

1 c Quinoa

3 T Lemon Juice

1/4 c Red Onion - minced

1/4 c Garlic - minced

1 T Olive Oil

1 T White Vinegar

1/4 c Fresh Cilantro

1 c Red Grapes - Cut in halves

Feta Cheese

Pecans - Diced

Prepare quinoa as directed on package (2:1 ratio with water.) Put in refrigerator to cool.

For Dressing, add all ingredients, excluding Grapes, cheese, and pecans. Whisk dressing and add to Quinoa (preferably cooled a little.) Add grapes, cheese, and pecans. Serve cooled.

Frog Eye Salad

Ingredients:

1 1/3 c Acini Pepe
1 can Pineapple Crushed - Drained (reserve 1/4 c juice)
1 3.4 c Milk
1/4 Sugar
1 pkg (3oz) Vanilla Instant Pudding
2 cans Mandarin Oranges - Drained
2 cups Whipped Topping

Cook pasta 11 minutes. Rinse with cold water; drain well.
In a large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate (Over night is best)

Egg Drop Soup

Ingredients:

1 c Chicken Broth - Divided

1/8 tsp Ground Ginger

2 T Fresh Chives - chopped

1/4 tsp Salt

1 1/2 T Cornstarch

2 Eggs

1 Egg Yolk 

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. 

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Peanut Butter Cookies

 Ingredients:

1/2 c Butter - room temperature

1 c Peanut Butter

3/4 c Brown Sugar

1/2 c Sugar

1 Egg

3/4 T Milk

3/4 tsp Vanilla

1 1/4 c Flour

3/4 tsp Bakng Soda

1/2 tsp Baking Powder

1/4 tsp Salt

optional - 1 c Mini Chocolate Chips

Mix together butter and peanut butter until fluffy.  Blend in both sugars.  Add egg and mix for 2 minutes. Add the milk and vanilla and mix. Add the dry ingredients and mix just until blended.
While there are still large spots of flour, add the chocolate chips and mix until the flour is well combined.  Let the cookie dough sit for 15 minutes before scooping onto the baking sheet.
Bake at 375 for 10-11 minutes.  

*Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack.
*The cookies may look slightly underbaked but they will firm up as they cool.
*Resist the urge to eat them warm as they taste much better cooled or even frozen!

Curried Chickpeas

 

Ingredients:

 

12oz can Chickpeas

1/2 c Coriander / Cilantro, lightly chopped

1/4 c Lemon Juice

1/3 c Purple Onion - diced

3 cloves Garlic, minced

1/2 tsp Turmeric

1/4 to 1/2 tsp Cayenne Pepper

2+1/2 tsp Cumin

1/2 tsp Coriander

1/4 tsp Black Pepper

2 T soy sauce OR Fish Sauce

optional: 3-4 T Coconut Milk

Stir-fry onion and garlic in 2 T oil (med heat) for 1 minute.
Add all of the dry spices (except the pepper), soy sauce/fish sauce, and 1 T water.  Stir together.
Add chickpeas and stir for about 5 minutes. (if it becomes too dry, add 1 T water)
Remove from heat.  Stir in lemon juice, pepper, and coriander, and (optional) coconut milk.

*Add more soy/fish sauce if not salty enough
* Add extra lemon/lime juice if its too salty

Breakfast Cake

Ingredients:

1 1/2 c Flour

3/4 c Sugar

3/4 c Milk

3/4 tsp Salt

1 Egg

1/4 Shortening

2 1/2 tsp Baking Powder

Streusel Topping:

1/2 c Brown Sugar

2 tsp. Cinnamon

1/2 c Chopped nuts

2 T Butter - melted

Mix all the cake ingredients together.  Beat for 30 seconds.  Pour 1/2 of the batter into a greased 9x9 baking dish.  

Pour 1/2 of the streusel topping on top.  Top with remaining batter, then remaining topping.

Bake at 375 for 25-30 minutes.

Milk Toast

Ingredients:

Milk
Butter

Pepper

Sugar

Toast (homemade Wheat Bread is best)

Honey-Lime Enchiladas

Ingredients:

3 T Honey

5 T Lime Juice

1 T Chili Powder

1/2 tsp Garlic Powder

1 lb. cooked, Shredded Chicken

8-10 Wheat Flour Tortillas

1 1/2 c Shredded Cheese

16 oz. Green Enchilada Sauce

1 c fat-free Sour Cream

• Mix the first 4 ingredients together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.
• Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with marinated chicken and cheese. (reserve about 3/4 cup cheese for top)
• Mix the leftover marinade, remaining enchilada sauce, and sour cream together. Pour sauce over the top of enchiladas and sprinkle with cheese.
  
• Bake at 350 for 20-30 minutes. Broil last few minutes to brown the cheese.

Vanilla Glaze

Ingredients:
1 c Powdered Sugar
1 t Vanilla
1 T Butter
2 T Milk

Add all ingredients. Stir until smooth.

Almond Glaze

2 c Powdered Sugar
1 t Almond Extract
Water

Put powdered sugar and almond extract into a small bowl. Add enough water to make a glaze consistency. Stir until smooth.

Poppy Seed Muffins

Ingredients:

1 3/4 cup flour (I use whole wheat)

1/2 cup sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg (or two egg whites)

3/4 cup milk

1/4 oil (I use 1/4 applesauce)
1 tsp Lemon extract
1 tsp poppy seeds

In medium bowl combine flour, sugar, baking powder and salt. Make a well in center of mixture; set aside
In another bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moist...VERY IMPORTANT.
Spoon batter into 12 muffin cups.
Bake at 400 for 18-20 minutes
Serve with Almond Glaze

Cinnamon Tortillas

Ingredients:

10 in Tortillas (I prefer Whole Wheat)
Butter flavored Cooking Spray
Cinnamon & Sugar

Coat one side of each flour tortilla cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake at 350 for 8 to 10 minutes.

Fruit Salsa

Ingredients:

1 lb Strawberries
2 Golden Delicious Apples - Peeled and Chopped
8 oz. Raspberries
2 Kiwis - Peeled and Diced
2 T Sugar
1 T Brown Sugar
3 T Fruit Preserve - any flavor

Mix ingredients and place in refrigerator to cool. Eat with homemade cinnamon chips.

Apple-Cinnamon Muffins

Ingredients:

1/3 c Sugar

1 1/4 c Whole Wheat Flour

1/2 c CREAM OF WHEAT - uncooked

1 T Baking Powder

2 tsp Ground Cinnamon

1/2 tsp Salt

1/2 c Apple Juice

1/2 c Milk

1 Egg, lightly beaten

2 Tbsp Butter - melted

1 small Apple - peeled & chopped

Mix sugar, flour, cereal, baking powder, cinnamon, and salt in a large bowl. Set aside.  In another bowl, mix apple juice, milk, egg, and butter.  Add to dry ingredients. Fold in chopped apples.

Spoon into 12 greased medium muffin cups.

Bake at 400 fir 18-20 minutes.

You can brush tops with apple juice and sprinkle with sugar.

130 calories per muffin.

Banana Nut Bread

Ingredients:

1 c sugar

2 T soft shortening (can substitute with Peanut Butter)

1 egg

¾ c milk

3 c flour (I use soft white wheat flour)

3 ½ t baking powder

1 t salt

1 c mashed bananas

1/2 c Walnuts (optional)

Mix thoroughly. Pour into well greased 9”x5”x3” loaf pan. Let stand 20 minutes before baking.

Bake at 350 degrees for about 70 minutes. (50 minutes for small loaves)

Cinnamon or Pretzel Bites

Ingredients:
Rhodes Rolls
*Sugar & Cinnamon
*Vanilla Glaze
*Kosher Salt, Garlic Salt, & Parmesan Cheese

Place frozen rolls on a greased cookie sheet. Cover and let them thaw. Cut each dough roll in four pieces (in half, then half again). Set back on cookie sheet and let rise until almost doubled in size.

Bring water to a soft boil in a pan. Heat oven to 375. Place balls into boiling water and toss for 45 seconds. Pull out and place on paper towel - dont worry if balls shrivel.

Place in greased cookie sheet and bake for 15 minutes.

Butter and Roll the little donuts in desired *.

Creamed Eggs on Toast

Ingredients:

1/4 c Butter
1/4 c Flour
1 - 2 c Milk
4 Hard Boiled Eggs - Diced

In a frying pan, melt butter and add flour. Add 1 c milk while whisking to prevent lumps. Whisk until thickens, then add more milk until it reached your desired thickness. Add diced eggs, and salt and pepper to taste.

Serve on top of broken pieces of toast.

Pulled Pork Sandwiches

Ingredients:

1 Liter Root Beer
Pork Roast

Place ingredients in a crock pot and cook 4 hours on high (for a small roast) or up to 8 hours high (for big roast).

Serve with BBQ sauce on whole wheat buns.

Hammies

Ingredients:

Sourdough Bread
2 Eggs
1 slice Swiss Cheese
1 slice American Cheese
Sliced Ham

First, make plain egg omelets... I use one egg, and one egg white for each omelet and a little salt and pepper. Set aside.

Next, spray 2 pieces of sourdough with spray butter. Place on the skillet: bread, then Swiss cheese on one side, next egg omelet, slices of ham, American cheese and then top with the other piece of bread.

Cook until golden brown, flip, cook and then enjoy!

Mummies in a blanket

This is our Halloween favorite - it's super easy and fun for the children!

Ingredients:
Hot Dogs - cut in half
Crescent Roll Dough

Cut dough into strips and wrap around the hot dogs.
Bake at 375 for 12 - 15 minutes.
Use mustard or Ketchup for the eyes. Enjoy!!

Supreme Chalupa

Ingredients:

1 lb Ground Beef
1/4 c Flour
1 T Chili Powder
1 t Paprika
1 t Salt
1 T Minced Onion
1/2 c Water
Flat Bread, Pita, or Homemade Tortillas

Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again.
In a skillet, cook beef mixture until browned. Stir often so no large chunks form; it should be more like a paste.
In a skillet, deep fry the bread for 30 seconds. Let drain on absorbent towels.

Serve with...

sour cream
lettuce
cheese
tomatoes
salsa

Strawberry Almond Salad

Ingredients:

Romaine Lettuce

½ Cup Olive Oil

1/3 Cup Balsamic Vinegar

1 tsp Sugar

Salt & Pepper

Candied Almonds (slivered almonds toasted with sugar in fry pan)

Strawberries

Parmesan Cheese

* Combine and serve.

Orange Julius

Ingredients:

2/3 Cup Frozen Orange Juice Concentrate

1 Cup Water

1 Cup Milk

½ Cup Sugar

1 tsp Vanilla

1 Tray of Ice

* Blend and Serve.

Fried Ice Cream

Ingredients:

1 Quart Vanilla Ice Cream

1 Cup Crushed Frosted Flakes

1 Cup Sweetened Coconut Flakes (or Chopped Walnuts or Cookie Crumbs)

2 Eggs

2 Tbs Sugar

Vegetable Oil

Hot Chocolate Sauce (Optional)

Whipped Cream (Optional)

Directions:

* With an ice cream scoop, form 4 large balls of ice cream. Place on waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours

* In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread mixture in a shallow dish.

* Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

* In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the mixture – covering completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumb mixture until the balls are completely coated.

* Heat the oil in a large pot or fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

Brown Rice

Ingredients:

1 1/2 c Brown Rice
2 1/2 Water
1 T unsalted Butter
1 t Kosher Salt

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with aluminum foil.

Bake at 375 for 1 hour. Remove cover and fluff the rice with a fork. Serve immediately.

Taco Soup

Ingredients:

1 lb Ground Beef / Turkey
1 White Onion - Chopped
2 cans Stewed Tomatoes - Mexican style
1 can Tomato Sauce
1 can Diced Tomatoes with Chilies
1 c Water
1 can Chili
1 T Taco Seasoning
1 can Corn - Drained
1 can Green Chilies

Put everything into a p and cook until warm. Serve with ....

Corn Chips
Sour Cream
Grated Cheese
Chopped Green Onions

Whole Wheat Tortillas

Ingredients

3 c Whole Wheat Flour
1 c White Flour
1 t Salt
1 1/2 - 2 c Warm Water
1/4 t Baking Powder
1/4 c Oil

Mix ingredients, knead for 5 minutes. Separate into balls and let rise for 10 minutes. Roll out, flipping often for round shape. Cook in skillet until each side is warm.

Tex-Mex Casserole

Ingredients:

1/2 lb Ground turkey/beef
1 1/2 c Black Beans
1 can Diced Tomatoes with Chilies - drained
2 T Chili Powder
1 t Garlic Powder
2 c Water
1/2 c CREAM OF WHEAT Cereal
1 can Chopped Green Chilies - undrained
3/4 c shredded cheese (divided)
2 Eggs - beaten

Brown meat in a skillet. Drain and remove from heat. Add beans, chili powder, and garlic powder. Spread into 8 - 9 inch baking dish.
Bring water to a boil in saucepan. Gradually add cereal, stirring constantly with wire whisk. Cook for 1 minute or until thickened, stirring constantly. Remove from heat; Cool 5 minutes. Add chilies, 1/2 c cheese, and beaten eggs. Spread over mixture.
Bake at 350 for 25 minutes or until heated through. Spread remaining cheese and bake 5 minutes.

*1 c servings, 260 calories per serving.

Brian's Chocolate Chip Cookies

Ingredients

1 c Shortening
2 c Brown Sugar
2 Eggs - beaten
3/4 t Salt
2 t Vanilla
2 t Baking Soda - Dissolved in 2 T Hot Water
1 t Baking Powder
3 c Flour
1/2 bag Chocolate Chips

Add everything but flour and chocolate chips. Mix until nice and creamy. Add flour. Fold in chocolate chips - DO NOT over mix.

Bake at 350 for 8-10 minutes.

Sugar Cookies

Ingredients

1 1/2 c Softened Butter
2 c Sugar
4 Eggs
1 t Vanilla
5 c White Flour
2 t Baking Powder
1 t Salt

Cream butter and sugar. Beat in eggs and vanilla. Mix in flour, baking powder, and salt. Cover and let chill for at least an hour (or over night).

Roll onto a thickly floured surface. Cut into shapes and place on ungreased cookie sheet.

Bake at 400 for 6-8 minutes.

Scrumptious Oatmeal Cookies

Ingredients:

1/2 c Butter
1/2 c Shortening
1 c Sugar
1 c Brown Sugar
2 Eggs
1 t Vanilla
2 c Whole Wheat Flour
2 1/2 c Blended Oatmeal
1/2 t Salt
1 t Baking Powder
1 t Baking Soda
2 oz Mini Chocolate Chips
1 1/2 c Chopped Walnuts

Cream butter, shortening, and both sugars. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips and nuts.

Bake at 375 for 6 minutes.

Wheat Bread

Ingredients

4 1/2 c Hot Water
5 1/2 c Whole Wheat Flour (Hard Red is best)
2 T Instant Yeast
1 c Oil
1 c Sugar
7 1/2 c White Flour
1 T Salt

In a Bosch mixer, combine hot water, wheat flour, and yeast. Knead for 5 minutes on medium. Cover and let it sit for 15 minutes. Add oil, sugar, and 1 c white flour. Start kneading, then add salt and remaining flour (until it stops sticking to the side of bowl). Knead on high for 5 minutes. Place dough onto an oiled surface and knead with hands for a minute. Cut into 5 loaves and let rise.

Bake at 350 for 22-25 minutes.

Chinese Cabbage Salad

Chinese (Nappa) Cabbage
Spinach
Almond Accents
Craisines
Red Onion - chopped
Blue Cheese

Add Poppy seed dressing

Poppyseed Dressing

3/4 T Poppy seeds
1/3 c White Vinegar
1/3 c Sugar
1/4 t Salt
2 T Prepared Mustard
1/8 c Finely Chopped Red Onions
3/4 c Canola oil (I only add 1/4 c)

Whole Wheat Brownies

1 1/2 c Butter
3 c Sugar
6 Eggs
3 c Whole Wheat Flour
6 T Cocoa

Cream butter and sugar. Add remaining ingredients. Lay in a big cookie sheet. Bake at 350 for 20 minutes.

Let the brownies cool just a little, then add chocolate frosting...

Chocolate Frosting

Ingredients:

2 2/3 Cup Powdered Sugar

2/3 Cup Butter (softened)

6 Tbsp Cocoa

¾ tsp Vanilla

Milk

* Mix all ingredients together and add enough milk to make spreadable.

French Dip Sandwiches

Ingredients

4 pound rump roast

4 cups beef broth

1 packet of French onion mix

2 T Italian Seasoning

2 T Garlic Salt

2 Whole Garlic cloves

Bolillo Rolls

Rub the roast with Italian seasoning and garlic salt. Sear all sides of the roast in a pan.
Pour the broth into a crock pot. Add whole garlic cloves and onion mix, and roast. Cook for 6 hours.
Pull out and let it sit for 20 minutes.
Add Aus Ju packet to broth with a little water - ready to serve.
Assemble-
Slice rolls 3/4 way and fold open. Cover with garlic butter and a slice of swiss cheese. add sliced roast beef.

Reese's Peanut Butter Bars

No Bake Reese's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy

Creamy Potato Soup

Ingredients

5 medium potatoes (I prefer red)

1/2 cup chopped onion

1 1/2 cups chicken broth

1 tablespoon butter/margarine

1 tablespoon flour

1/4 teaspoon salt, 1/4 teaspoon dill, 1/2 teaspoon dried chives

pepper (to taste)

1 cup milk

1. In a large pot cook potatoes and onions in plenty of boiling water for about 15 minutes or until tender. Drain and reserve 1 cup of potato/onion mixture.

2. In a food processor or blender combine remaining potatoes/onions and broth. Cover and blend or about 1 minute or until smooth. Set aside.

3. In the same saucepan melt the butter. Stir in flour, salt, dill, chives, pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute.

4. Stir the blended soup, reserved potatoes, and milk mixture all together. Cook and stir until heated through. Add additional milk if you would like it thinner. Pour into bowls or bread bowls and top with bacon bit, cheese and more chives!

* This recipe takes about 25 minutes to make. It only has 205 calories and 4 grams of fat! Eat a lot, it is really good!