Chicken Pot Pie

Top and Bottom Pie Crust
1 Can Cream Potato Soup
1 Can Cream of Chicken Soup
1/2 C Milk
2 C Chicken, Cooked and Cubed
1/2 tsp Pepper
16 oz Bag of Frozen Mixed Veggies
Mix all together and put in pie crust.  Slit top crust and cover edges with foil.  Bake 1 hour at 375.  Remove foil and bake until brown. 

Chicken Stroganoff

1 1/2 lbs Chicken Breast
2 T Oil
2 C Sliced Mushrooms
2 T Flour
1 1/2 C Chicken Broth
1 Can Cream Mushroom Soup
1 T Sugar
1 C Sour Cream
1 tsp Red Wine Venegar
1 tsp Dijon Mustard
1/2 tsp Salt
1/4 tsp Pepper
Egg Noodles or Rice
Cut chicken into bite sized pieces.  Brown in oil.  Remove from pand and add butter.  Cook mushrooms and onion in butter.  Wisk together flour and broth.  Add to skillet.  Cook and stir until thick and bubbly.  Remove from heat.  Add soup, sugar, sour cream, vinegar, mustard, salt, pepper, and chicken. 
Allow to cool if freezing.  Freeze in bag.
Serve over egg noodles or rice.

From Shauna Eccles

Too Much Chocolate Cake

1 Devils Food Cake Mix
1 (5.9 oz) Package Instant Chocolate Pudding
1 C Sour Cream
1 C Vegetable Oil
4 Eggs
1/2 C Warm Water
2 C Semi-sweet Chocolate Chips
Preatheat oven to 350.  In a large bowl, mis cake, pudding mixes, sour cream, oil, beaten eggs, and water.  Stir in chocolate chips and pour batter into well greased bundt pan.  Bake 50 to 55 minutes or until top is springy to the touch and a toothpick comes our clean.  Cool thoroughly in pan (at least 90 minutes) before inverting onto plate.  Dust with powdered sugar.

French Chocolate Pie

1/2 C Butter
3/4 C Sugar
2 Squares Bakers Unsweetened Chocolate, Melted and Cooled
2 Eggs
2 C Cool Whip
9" Oreo Pie Shell
Cream butter with sugar and then stir in cooled chocolate.  Add eggs one at a time; beating on HIGH for 5 minutes after each.  Fold in cool whip.  Pour into pie shell and chill until firm (about 2 hours) or freeze.

From Summer Gordon

Red Chicken Enchiladas

2 Large Chicken Breasts Cubed
2 T Olive Oil
1/2 Small Red Onion, Diced
1/2 Small Bell Pepper Diced
2 Cloved Garlic Chopped
2 Small Cans Red Enchilada Sauce
Pinch Cumin
Pinch Chili Powder
Salt
Pepper
2 C Shredded Cheddar Cheese

Preheat oven to 400.  In a large skillet, hear olive oil over medium heat.  Add garlic, onion and bell pepper.  Cook until slightly browned.  Add Chicken and cook until juices are clear, adding salt, pepper, cumin, and chile powder.  When chicken is done, add one can sauce and let chicken simmer for 5 minutes.  Spoon chicken mixture into tortillas and lay lengthwise in pan.  Pour 2nd can of red sauce over enchiladas and sprinkle with cheese.  Bake until bubbly.

From Shannon Higgins

Honey Lime Chicken Enchaladas

1.5 Lbs Chicken (about 4 Large chicken breasts)
1/3-1/2 C. honey (depending on how sweet you want it.
1/4 cup lime juice
1 Tab. chili powder
1/2 tsp garlic powder

Boil chicken till done. Put in large bowl and using a hand mixer, shred your chicken (this will change your life). Add above ingredient and
1/2 c. motz cheese
1/2 c. cheddar
to chicken and fill 8-10 flour tortillas

combine
2 10 oz cans green enchilada sauce
1 c. cream

Sprinkle cheese on top and pour on enchilada sauce.

Bake for 30 min at 350 uncover for the last 10 min to brown the tops.

From Lisa Evans

Wheat Bread

6 C Hot Water
2/3 C Oil
2/3 C Honey
3 T Yeast
Mix above Then add:
6 C Flour
1 C 9 Grain Cereal
1/4 C Chopped flax Seed
1/8 C Chia Seed
2 Tbl. Gluten
2 Tbl. Dough Enhancer
8 C Flour Additional
Mix 11 minutes and then seperate into 5 greased loaves.  Place in cold oven.  Set oven to 350 degrees and bake for 35 minutes.

From Bosch Store.

Chocolate Crackle Cookies

1 Devils Food Cake Mix
2 Eggs Lightly Beaten
1 Tbsp Water
1/2 C oil
1/4 C Flour
Powdered Sugar

Combine ingredients and mix with spoon.  Shape into ball and roll in powdered sugar.  Place on greased cookie sheet.  Bake at 375 degrees for 8-10 minutes.

Creamy Lemon Squares

20 Nilla Wafers Crushed
1/2 C Flour
1/4 C Brown Sugar
1/4 C Cold Margarine
8 oz. Cream Cheese Softened
1 C Sugar
2 Eggs
2 Tbsp. Flour
3 Tbsp. Lemon Zest Divided
1/4 C Lemon Juice
1/4 Baking Powder
2 tsp.  Powdered Sugar

Heat oven to 350 and line 8" pan with foil.  Mix wafer crumbs, 1/2 C flour and brown sugar.  Cut in margarine with pasry blender or 2 knives until mix resembles coarse crumbs.  Press on bottom of prepared pan and bake 15 minutes.
Beat cream cheese with sugar until blended.  Add eggs and 2 Tbsp. flour.  Mix well then blend in 1 Tbsp lemon zest, juice, and baking powder.  Pour over crust.
Bake 25-28 minutes or until center is set.  Cool and refidgerate at least 2 hours.  Sprinkle with powdered sugar and remaining lemon zest.  Use foil to lift dessert from pan before cutting.

Easy Lasagna

1 Jar Spaghetti Sauce
14.5 oz. Can Diced Tomatoes
1 oz. Parmasean Cheese Grated
1 Egg, Beaten
1/4 C Snipped Parsley
15 oz. Ricotta Cheese
10 Uncooked Pasta Noodles
3 C Mozzarella Cheese

Combine Spaghetti Sauce with diced tomatoes.  Combine parmasean, egg, parsley, and ricotta.  Layer sauce, 5 noodles pressed into sauce, ricotta mixture, 1/2 mozzarella, sauce, 5 noodles pressed into sauce.  Refrigerate overnight or bake at 400 degrees for 45 minutes.  Sprinkle remaining mozzarella.  Cover and let stand for 15 minutes.

From LeShell

Goodness Bars

2 C Flour
2 C Oats
1 1/2 C Brown Sugar
1 1/2 C Butter
1/2 tsp Salt
1 tsp Baking Soda

1 Jar Mrs. Richards Butterscotch Carmel Topping
1 Bag Semi-sweet Chocolate Chips

Place 1/2  of mixture in 9X13 pan and bake at 350 degrees for 17 minutes.  Remove and spread with topping, bag of chocolate chips.  Add the rest of crumle over top and bake aother 17 minutes at 350.

Oreos

1 Devil's Food Cake Mix
3/4 C Shortening
2 Eggs
 Mix and roll into small balls.  Bake on ungreased cookie sheet at 350 degrees for 5-8 minutes.  Allow to cool and fill with frosting.
1/2 C Powdered Sugar
8 oz. Cream Cheese
1/2 C Margarine
1 tsp. Vanilla

Peanut Butter Bars

1 C Margarine
1 C Sugar
1 C Brown Sugar
2 Eggs
1 C Peanut Butter
1 tsp Soda
1/2 tsp Salt
2 tsp. Vanilla
2 C Flour
2 C Oatmal
Mix and press in 9X13.  Bake at 350 degrees for 12-15 minutes.  Spread with chocolate Frosting.

Homemade Syrup

1 C Sugar
1 C Brown Sugar
1 C Water
1 tsp Vanilla
Combine all ingredients and bring to a boil stirring often.  Boil for 2-3 minutes and then turn heat down to low until ready to serve. 
From Heather White

Zucchini Bread

3 Eggs
2 1/4 C Sugar
1 C Oil
3 tsp Vanilla
2 C Peeled, Grated Zucchini
3 C Flour
1 1/2 tsp Salt
2 tsp Baking Powder
1 tsp Soda
3 tsp Cinnamon
1 C Chopped Nuts
Beat eggs, sugar, oil, vanilla, and zucchini in mixer.  Add dry ingredients.  Pour into 2 large greased pans and bake at 325 degrees fro 55-60 minutes.

Yummy Dip

8 oz Cream Cheese
2 T Minces Onion
1/2 Pack Partially Thawed Spinach
2 C Manyonaise
1 tsp Accent
1 T Chives
1/2 C Half and Half Cream
Mix together and dip bread.

Oatmeal Cookies

3/4 C Butter
1 3/4 C Flour
1 C Brown Sugar
1/2 C Sugar
1 Egg
1 tsp Baking Powder
1 tsp Vanilla
1/4 Baking Soda
1/2 tsp Cinnamon
1/4 tsp Cloves
2 C Oats
1 C Chocolate Chips
Bake at 375 degrees for 10-12 minutes.

Texas Sheet Cake

1 C Butter
1 C Water
1/4 C Cocoa
Bring above to a boil.
2 C Sugar
2 C Flour
1/8 tsp Salt
1 tsp Baking Soda
Combine above ingredients.  Then blend with water cocoa mixture.  Add 2 eggs, 1/2 cup sour cream, and 1 tsp. vanilla.  Bake in greased pan at 350 for 25 minutes.  Frost with recipe below.
1/2 C Butter
1/4 C Cocoa
1/4 C + 2 T Milk
1 Box (1 lb.) Confectioners Sugar
1/2 tsp. Vanilla

Chocolate Mousse Crunch Cake (Ganache)

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven’t already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Ganache

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.

The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.

Chicken Noodle Soup and Noodles

Chicken
Onion
Several Carrots
Several Stalks Celery
12 Chicken boullion cubes

Boil a chicken in enough water to keep it covered and add one chopped onion. Pull apart chicken and get rid of any white floaties on broth (strain broth).  Cook carrots and celery in water for 20 minutes with 12 chicken bullion cubes. Add noodles (below) to soup 10 minutes before eating.

Noodles
2 Eggs
6 T Milk
1 tsp. Salt
1 tsp Sugar
2 C Flour

Mix all of the above together, roll out, cut with pizza cutter.  Let dry as long as possible and then add to soup.

From Lisa Evans

Sloppy Joes

1 lb. lean ground beef

Seasoning salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. + 1 tsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

3 Tbsp. tomato paste

1/3-1/2 c. water to reach desired consistency

Freshly ground black pepper to taste
6 hamburger buns

 

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Fresh Peach Dessert

2/3 C Powdered Sugar
3/4-1C Butter
2 Packages Graham Crackers Crushed
12-14 Medium Peaches Peeled and Sliced
1 Can Sweetened Condensed Milk
1/4 C Lemon Juice
1 Pt. Whipping Cream

Mix cracker crumbs, powdered sugar, and butter.  Press into the bottom of glass 9X13 pan.  Reserve some crust to sprinkle on top.  Whip cream and add a bit of vanilla and powdered sugar until set.  Mix sweetened condensed mil with lemon juice.  Place peaches on crust and pour milk with lemon juice on top.  Spread cream on top and sprinkle with remaining crust.
From Lisa Evans

Meatloaf

2 lbs Lean Ground Beef
2 Egg Whites
1 Package Chicken Stuffing
1/2 C + 1/4 C Ketchup
1 C Water
1 C Chopped Onion
1/4 C Light Zesty Italian Dressing
Shredded Cheese

Saute onion in Italian dressing.  Add all ingredients except 1/4 C ketchup and cheese into big bowl and mix.  Freeze, or bake in oven after coating with ketchup.  Put cheese on top the last 10 minutes. 

Potato Rolls

2 ½-3 Tbsp.
3 cups warm water
½ cup sugar
1 ½ Tbsp. salt
2/3 cup oil
1 cup mashed potatoes *
8-9 cups all purpose flour

Combine yeast, water, and 1 tsp. sugar in bowl & set aside. * Make instant potatoes by
combining 1 cup boiling water, 1 Tbsp. margarine, 1/8 cup milk & ¼ tsp. salt. Add scant
¾ cup instant potatoes. Combine sugar, salt, & oil in Bosch or equivalent mixer. Add
mashed potatoes. Add yeast mixture when foamy. Add 4 cups flour, mix well, then add
1 cup flour @ a time until dough is no longer extremely sticky. Knead in machine for 3
minutes. Place dough in Pam’d bowl. Turn over, coating both sides. Cover with towel
& let rise until doubled (appx. 45 min. – 1 hr.) Turn out onto floured surface (I use a
pastry sheet.) With floured hands, form dough into a little bigger than golf balls. Place
on Pam’d cookie sheet, placing 4 across. Cover & let rise until doubled in size (appx. 45
min.) Bake in pre-heated 400 degree oven for 10-15 min. or until medium brown. They
have to get brown enough to cook the inside of the rolls or else they’ll be doughy. Cool
on cooling racks. These rolls freeze very well. Just thaw rolls, then bake @ 375 degrees
appx. 5 minutes.

Yield: Appx. 3 dozen rolls
From Shauna Eccles

Refried Beans

6 c dry pinto beans
1 c sour cream
2 c Picante sauce
1 c shredded cheese
8 oz cream cheese
3 Tbs. salt (added to the cooking beans)
1 Tbs.Cumin
1 Tbs. Chile spices

Put dry beans in crock pot. Cover with water -- approx. 1 ½ cups for each cup of beans. Add 3 tablespoon salt. Turn on high for 6-8 hours. Watch beans so water never goes much below the level of the beans. When beans are soft mash (drain water but save some in case you need to add it back in) with potato masher or immersion blender. Add remaining ingredients. Freeze in Ziploc bags or turn on low for 15 min
 From Shauna Eccles

White Chicken Chili

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Peanut Butter Chocolate Chip Cookies

1/2 C Butter Softened
1/2 C Peanut Butter
1/2 C Sugar
1/2 C Brown Sugar or 1/4 C Honey
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Egg
1/2 tsp Vanilla
1 1/4 C Flour
1/2 to 1 T Milk (Just enough to make the dough smooth and creamy)
1/2 to 1 C Semi-sweet Chocolate Chips

In a large mixing bowl beat butter and peanut butter with mixer on medium to high for 30 seconds.  Add the granulated sugar, brown sugar, baking soda, and baking powder.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until cimbined.  Beat in as much of the flour as you can with the mixer and stir in remaining.  Add milk to make dough moist and creamy.  Add chocolate chips and mux till just incorporated.  If necessary, cover and chill about 1 hour until easy to handle.
Heat oven to 375 degrees.  Drop cookies by scooping them out of bowl and dropping them in small balls on greased cookie sheets.  Bake 7-9 minutes or until bottoms are light brown.  Cool.
Makes 36

Peanut Butter Rice Crispy Treats

1/2 cup sugar
1 cup Karo Syrup
1 cup Peanut Butter (smooth)
3/4 bag of Butterscotch Chips
6 cups of Rice Krispies Cereal
1/2 cup Semi Sweet Chocolate Chips

Instructions:
1. Melt the sugar, Karo Syrup, Peanut Butter and Butterscotch Chips in a large sauce pan on Medium heat on the stove top.
2. When the mixture is smooth and creamy, remove from the heat and stir in the Rice Krispies. Stir so that they are all evenly covered.
3. Spread the mixture into a greased 9 x 13 pan.
4. Immediately pour the Chocolate Chips and spread out evenly on the top of the Rice Krispie mixture. Let the chocolate chips melt due to the heat from the mixture. Take a rubber spatula and spread the melted chocolate over the entire top.
5. Pop into the fridge to let the chocolate harden and set up before serving.

Cinnamon Swirl Bake

Batter
1 1/2 C Flour
4 1/2 tsp Yeast
1/4 C Sugar
1/4 tsp. Salt
2/3 C Milk (120-130 degrees F)
2 T Butter or Margarine, Melted
2 T oil
1 Egg
Cinnamon
3 T Butter or Margarine Melted
3/4 C Brown Sugar
1 1/2 tsp Cinnamon
Icing
1 C Powdered Sugar
1-2 T Milk
1 T Butter or Margarine, Melted
1/2 tsp. Vanilla

Mix above batter ingredients together in pre-sprayed 8X8 pan.  Let rest for 10 minutes.  Combine Cinnamon ingredients with fork.  Top batter evenly with cinamon mixture.  Using vingers, poke through into batter.  Bake in cold oven with temp set at 350 for 25-30 minutes until lightly browned and firm in center.  Cool 10 minutes.  Combine icing ingredients and drizzle over warm cake.

Sweet and Sour Chicken Stir Fry

1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice
*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
Instructions
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
Serves 4 (or more like 6 if you’ve got some kiddos in the mix)

Lemon Crinkle Cookies

½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Reduce baking time by 2 minutes for dark, non-stick pan.

Teriyaki Pasta

Sauce

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper
In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We’ve talked about ginger before and you can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Believe it or not, in this recipe, I actually prefer ground ginger; it has a slightly different flavor that I think infuses better in the sauce than fresh ginger. That being said, I used fresh here because I had a bunch of minced ginger in my freezer and I didn’t want it to go to waste. And the sauce came out great. So whatever works for you.
ANYWAY. I’m rambling. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.

Grapes, Halved
2 Chicken Breasts Cooked and Cubed
2 Celery Stalks, Chopped
1 Bunch Green Onions Chopped
1/4 C Toasted, Sliced, Almonds
1 Mango, Cubed
1 Small Can Pineapple Chunks
1/3-1/2 C Light Mayo
Bag Bowtie Pasta

Mix all of above with soy sauce.

Sugar Cookies

Sugar Cookies1 cup real butter (no substitutions!) at room temperature
1 cup sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)
3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
Slowly add the flour mixture to the butter mixture and mix until completely combined.
Chill the dough in the fridge for about an hour, or use this great tip to make things easier:
When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don’t need to add extra flour to roll it out. If you don’t use this tip, proceed as follows:
When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like themreally and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Heather Soup

4-5 C Potatoes Cubed
2 C Carrots Sliced
2 C Celery Sliced
1 C Onion
10 oz. Broccoli
1 tsp. Salt
1/2 tsp. Pepper
6 Cubes Chicken Bouillon
1/2 C Butter
2 C Milk
1 T Dry Mustard or 3T mustard
1 lb. Velveta
1/2 C Flour

Cover all veggies except broccoli with water and boil until tender.  Add broccoli, salt, pepper, bouillon, butter, mustard, and velveta.  When cheese melts, add flour to milk and add both to the soup.  Simmer until ready to eat.

To freeze, don't add milk, flour, velveta, broccoli, or water until you thaw and cook.

Reese's Peanut Butter Bars (No Bake)

1 1/2  C Graham Cracker Crumbs
3.5 C (1 lb.) Powdered Sugar
1 1/2 C Creamy Peanut Butter
1 C Butter, Melted
12 oz Bag of Chocolate Chips
2 tsp. Shortening or Peanut Butter

In a large mixing bowl, combine graham cracker crumbs, powdered sugar, and peanut butter and beat until combined.  Press into parchment or wax paper lined 9X13 pan.
Place chocolate chips and shortening in morcrowave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour Chocolate over peanut butter mixtrue and speread out evenly.  Place pan in fridge just until chocolate is set and then cut into bars.  If you chool too long and it is hard to cut, use a shap knife and score the cuts first and then gently cut through.  C

Pumpkin Chocolate Chip Cookies

1 C Pumpkin
3/4 C Sugar
1/2 C oil
1 Egg
2 C Flour
2 tsp. Baking Powder
1 tsp Cinnamon
12 tsp Salt
1 tsp Baking Soda
1tsp Milk
1 C Semi-Sweet Chips
1 tsp Vanilla
Heat oven to 375. Disolve soda in milk and set aside.  In a large bowl add pumpkin, sugar, oil, and egg.  Stir.  Add flour, baking soda, cinnamon, salt, and baking soda to mixture.  Mix Well.  Stir in chocolate chips and vanilla.  Spoon onto cookie sheet and bake 10-12 minutes.

Oatmeal Chocolate Chip Cookies

1 C Butter or Margarine, softened
1 C Brown Sugar
1/2 C Sugar
1 tsp. Vanilla Extract
2 Eggs
2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
2 C Quick Oats
12 oz. Semi-sweet Chips
Heat oven to 350.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Mix in eggs and vanilla.  Sift together flour, baking powder, and salt.  Add to creamed mixtrue.  Blend Thouroughly.  Stir in quick oats and chocolate chips.  Mix well.
Drop by tablespoon onto ungreased cookie sheets and bake 10-12 minutes.