Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits

I found this recipe on Tasty Kitchen an it was submitted by Alaska from Scratch.  I have always loved pot pies but hated to make the crusts so this was an easy fix since it doesn't have a crust and so that probably makes it not a real pot pie.  I have made this several times and we really like it.   It is also very easy to make as I usually use my bottled chicken.  Clint took the picture.

Chicken pot pie with Cheddar Drop Biscuits

For the filling:
2 TB. butter
1 onion finely chopped  (I used dried as I didn't have an onion)
1/4 C flour
2 C chicken broth
1 C Milk
2 C cooked chicken (light and dark meat, leftovers, or a rotisserie chicken)
1- 3/4 C frozen peas and carrot mixture
1 TB fresh parsley chopped, (I didn't use this)
Salt and pepper to taste

For the Biscuits
2 C flour
1 TB baking Powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp. sugar
6 TB cold butter cut into 1/2 " pieces
1 C medium cheddar cheese, grated, (I used mild as that is all I had)
1- 1/4 C buttermilk
Pepper

Heat a 12 inch cast iron skillet (I am sure you can use any skillet that will go into the oven) over medium heat, add butter and then onions, cooking till translucent.  Sprinkle in flour, stirring constantly and cook for 1 to 2 minutes.  Pour in chicken broth and the milk, stirring till combined.  Turn up the heat and bring to a boil and then reduce heat to simmer for about 10 minutes, stirring as mixture thickens.   Add chicken, vegetables and seasonings.
Preheat oven to 425 degrees.
For the biscuits, stir together the dry ingredients.  Cut in the butter with a pastry blender or use your fingers until the mixture is crumbly.   Stir in cheese, followed by the buttermilk.   Stir just until it comes together and forms a thick sticky dough.   Do not over stir.  Drop the biscuit dough, about 1/4 Cup
size dollops on the top of the pot pie filling.   Sprinkle the biscuits with black pepper, (I didn't do this but it would be good).  Place skillet in preheated oven and bake for 20 minutes or until the biscuits are golden.

Caramel Apple Nachos

Found this recipe on www.lilluna.com.  Made it for my birthday dessert, and everyone loved it!
Tastes like a yummy caramel apple.  We will definitely be making this one again.

Ingredients

• 3-4 gala apples
• 3-4 granny smith apples
• ½ package Kraft Caramels (unwrapped) (or Ice Cream Caramel Topping)
• 1 TB water
• white chocolate (vanilla) candy coating
• mini chocolate chips
• Heath toffee bits

Instructions

1. Place heath bits and mini chips into separate bowls. It's important to have these all ready so they can be sprinkled on as soon as the caramel and white chocolate are on.
2. Cut a ziploc bag at the corner. This will be for the white chocolate for you to drizzle on.
3. Cut your apples right before working on candy coating and caramel so they do not brown. Place on your prepared dish.
4. Unwrap caramels and place in small pot with 1 TB water. Heat on low-medium temp until melted. (Or if you opt to use Ice Cream Caramel Topping skip this step).
5. At the same time, melt white chocolate by placing candy coating in a small pot on low heat and stirring constantly until melted and smooth. Place in ziploc bag with cut corner as soon as it's done.
6. Drizzle white chocolate and caramel on as soon as they are melted and smooth. Sprinkle toppings (toffee bits and mini chips) on immediately.
7. Serve immediately.

King Ranch Chicken Casserole

This recipe is actually in our family cook book, put in by Lynette.  I use to make it quite often when I was first married, but then as children came I kind of forgot about it, thinking it wasn't real kid friendly.  That theory was proven wrong when we had it for dinner last night.  They all ate it, even my 5 year old who is sensitive to spicy.  My oldest two really liked it! I did make a couple adjustments to the original recipe.  If you haven't tried this recipe yet give it a go!  My picture wasn't great of it, but for some reason it won't let me post it.




King Ranch Chicken Casserole


1 c. onion, diced
1/2 lbs. mushrooms, sliced
1 can cream of mushroom soup
1 lb. cheddar cheese, shredded
1 can Rotel tomatoes w/green chilies
1 tsp chili powder 
12 corn tortillas, quartered (flour can be used, but I recommend corn)
1 c. green pepper, diced
2-3 TBS butter
1 can cream of chicken soup
2 c chicken, cooked and diced
1 clove garlic, minced


In a large pan, sauté onion, pepper, and mushrooms in butter, after they are done add the garlic and cook for another minute.  Add in the soups, Rotel, and chili powder.  Line the bottom of a 9 x 13 pan with tortillas (using half of them).  Spread half of the chicken over the tortillas and top with half of the sauce, then half of the cheese, and then repeat the layers.   Bake at 350 for 30 min. or until bubbly.  Lynette says it freezes well.

Cran-Orange Streusel Muffins

I haven't posted in a long time as I seem to have been in a cooking slump.  I am out now so I will add at least one recipe.   Who knows what will happen next.
This recipe was in Taste of Home and was submitted by Hannah Barringer from London, Tennessee.   I made three changes;  I used 1 percent milk as that was what I had, and I used craisens instead of cranberries, and I used orange zest instead of peel, and they turned out great.   I think they would be good without the streusel  topping.  Sorry the picture is blurry but I am not a good photographer. 

Cran-Orange Streusel Muffins

1/4 C butter, softened
1/2 C sugar
1 egg
1 cup fat-free milk, (I used 1 percent)
1/4 C unsweetened applesauce
1/2 tsp. vanilla
2 C flour
2 tsp. baking powder
1/2 tsp. salt
1 C fresh or frozen cranberries, coarsely chopped.  (I used craisens, whole)
2 1/2 tsp. grated orange peel (I used zest)

Streusel Topping:
2 TBS. flour
2 TBS. brown sugar
1/4 tsp ground cinnamon
2 TBS. cold butter

In a large bowl, beat butter and sugar until crumbly.   Beat in egg, then the milk, applesauce and vanilla.   Combine flour, baking powder and salt and stir into butter mixture just until moistened.   Fold in cranberries and orange peel.
Coat muffin cups with cooking spray and fill three-fourths full with batter.   For topping, combine the flour, brown sugar and cinnamon in a small bowl.   Cut in butter until crumbly.   Sprinkle over batter.
Bake at 400 degrees for 18-22 minutes or till a tooth pick comes out clean.   Cool for 5 minutes before removing from pan to a wire rack to cool.

Quick Soft Breadsticks

I was in charge of bread for our family get together at my in-laws sunday and couldn't find my usual recipe for breadsticks.  So I randomly picked a recipe off the internet that turned out to be fantastic.  Needless to say I will not be looking for my recipe anymore.  This picture is terrible because I took it with my phone halfway through dinner but you get the idea. This recipe comes from food.com.

Quick Soft Breadsticks

1 cup warm water
3 Tbsp brown sugar
1 tsp salt
1/4 oil
3 cups bread flour
2 1/2 tsp yeast

Make dough using your favorite method.  (I used my bosch because I tripled the recipe)  Roll out into a 10x12inch rectangle.  Cut into strips about 3/4 inch wide.  I slid each strip through melted butter because everything is better with butter, the twist and place on greased cookie sheet.  I sprinkled with garlic salt and parmesean cheese and let rise.  Bake at 375 for 10-15 min. 

We added pepperoncini's on top before baking for a kick and they were delicious.  Also I let my dough rise in a bowl before I rolled it out just because of my schedule, so I don't know if it makes any difference or not that they rose twice?

Libby's Zucchini Cake

I got this recipe from Libby years ago and have enjoyed it a lot.   Craig came to visit us for a few days this week and brought zucchini so I made the cake.  Clair, Jen, and Grayson came yesterday so we all had a chance to enjoy the cake.  One of the best things about this recipe is that it needs no frosting although it is delicious with a cream cheese frosting or any other kind, and you can make some variations using things that you like, such as chocolate chips, raisens, nuts, and this time I used cinnamon chips.  I also modified it by using half the oil called for and replacing it with applesauce.  Turned out very moist and delicious.

               

                                                                Zucchini Cake

2 Cups grated zucchini                                                 
3 eggs
1 Cup oil (or 1/2 Cup and 1/2 Cup applesauce            
2 cups sugar
1 tsp. vanilla                                                                 
1 - 8 oz. can crushed pineapple
3 Cups flour                                                                  
1 tsp. salt
1 tsp. soda                                                                     
1/2 tsp baking powder
3 tsp. cinnamon                                                             
1 cup chopped nuts (optional)
1 Cup raisens or chocolate chips

Mix first six ingredients together in a bowl.  Mix dry ingredients together and add to wet ingredients, mixing thoroughly.  Pour into greased and floured 9 x 13 cake pan and bake at 350 degrees for one hour.  Ice if you choose to do so after it has cooled.

Baked Tacos

My family really enjoyed this recipe.  The part I liked most was the filling is kind of glued to the shell and doesn't dump out when you take a bite, and the fact that they are prefilled before every one is sitting at the table so serving kids is simplified.

Baked Tacos

2 lbs ground beef
4 tsp dried minced onion
3 tsp chili powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper
1 (8 oz ) can tomato sauce
1 (16 oz) can refried beans
2 c shredded Colby jack cheese
18-20 hard taco shells

Optional Condiments
Lettuce, shredded
tomato, diced
Salsa
Guacamole

Preheat oven to 400 degrees.  In a small bowl combine dried onion, chili pwd, cornstarch, garlic powder, cumin, oregano, and cayenne pepper.  Mix well and set aside.

In a large skillet brown the ground beef over medium-high heat.  Drain off grease.  Add the refried beans, tomato sauce, and prepared taco seasoning.  Mix well.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 baking dish, standing up.  Sprinkle cheese over the top of the taco meat in each shell.  Place into the oven and bake at 400 degrees for 10-12 min. or until the cheese has melted and the tacos are heated through.  Remove from the oven and top with any additional condiments for serving.

Source: Blogchef

Strawberry Lemonade Cookies

I was looking for something to give the boys' teachers for a little "thankyou", as today was the last day of school.  This is what I ended up with.  I thought they turned out not only cute but delicious!

Strawberry Lemonade Cookies

Cookies:
1 box Lemon cake mix
1/2 c shortening
2 eggs

Mix all ingredients until well combined.  With a small cookie scoop place balls onto a baking sheet.  Lightly press to flatten a little bit. Bake at 350 for 9-10 mins.

Frosting:
3 T butter, softened
3 T strawberry puree *see notes* (5-6 strawberries)
1 cup powdered sugar

Combine all ingredients, and mix until smooth.
Frost the bottom side of one cooled cookie, and sandwich it with a second cookie.

Notes:
To make strawberry puree, dice several berries (about 5-6) and place in a saucepan with 1-2 tsp water.  Bring to a boil, and use a fork to mash berries.  Continue cooking until puree is reduced by about half.  Let puree cool completely before using.

Makes 1 1/2 dozen

Source: Jensfavoritecookies

Lemon-Lime Cake with Pineapple Icing

When a friend of mine found out I was expecting she sent me a package in the mail with all kinds of wonderful things in it. One of those things were all the ingredients and the recipe to make this cake so we could celebrate!  This recipe did not disappoint, my boys don't love pineapple but they loved this cake!


Lemon-Lime Cake with Pineapple Icing

For the cake:
1 Lemon cake mix
Half of a 3.4 oz. package vanilla instant pudding mix (4 TBS)
1 can (12 oz.) Sprite
2/3 c vegetable oil
4 large eggs

For the pineapple icing and garnish:
4 TBS butter
1/2 c granulated sugar
1 tablespoon flour
1 can (8 oz.) crushed pineapple, drained
1 large egg
1/2 tsp vanilla
1/3 c sweetened flaked coconut (optional)

1. Preheat oven to 350.  Lightly spray 9 x 13 pan with Pam.
2.  In a mixing bowl place the cake mix, pudding mix, Sprite, oil, and 4 eggs.  With an electric hand mixer on medium speed beat until mixture lightens and is smooth.  Scrapping sides as needed.   Pour the batter into the cake pan and place in the oven.  Bake until golden brown and the top springs back when lightly pressed, 38 to 42 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 min.
3.  Make the pineapple icing:  Melt the butter in a small, heavy saucepan over medium-low heat.  Remove the pan from the heat and stir in the sugar until incorporated.  Stir in the flour until incorporated.  Stir in the pineapple until well mixed.
4.  Crack the egg into a small bowl and whisk it with a fork until lemon colored.  Spoon several tablespoons of the warm pineapple mixture into the egg and beat to combine and warm the egg.  Transfer the egg mixture to the pan with the pineapple mixture.  Place the pan over medium heat and cook stirring constantly, until the icing thickens, 4 to 5 min.   Spoon the warm icing over the cake and garnish it by sprinkling the coconut on top.  Let the cake sit for 10 minutes before slicing and serving.

** I put a spoon of whipped cream on top of the pineapple icing and I toasted the coconut.

Classic Chicken Parmesan

This is a chicken recipe that came with my Nu-Wave Oven.  I have tweaked it a bit so it isn't the original but it turned out good and even Clark liked it.  He actually had two pieces.  It is easy so that is a bonus.

Classic Chicken Parmesan

4 boneless, skinless chicken breasts
Italian Salad Dressing
seasoned bread crumbs
pasta sauce
1 Cup Mozzarella cheese, shredded
Parmesan to taste

Pour dressing into a dish and dip chicken in it.   Then roll the chicken in the bread crumbs and place on pan.  Cook about 10 minutes, then turn chicken over and cook another 10 minutes.  Spoon pasta sauce onto each piece of chicken and then sprinkle with the cheeses.   Cook another 2-4 minutes.
I did these with the individually frozen breast pieces so they weren't very thick.  If you use the larger full breast pieces you would need to either split them or cook for a longer period of time till done.

Flavored Oyster Crackers

I have no idea where I got this recipe so I apologize to whomever is responsible for such a fun creation.  I made them to go in soup but yesterday I fixed salad for dinner at Carla's and since I was out of croutons I took these instead.   They were quite appreciated and several ate them without the salads.   A good snack.  I cut the recipe in half but will give the full recipe.  Easy and tasty.

2 packages of oyster crackers
3/4 C canola oil
1 Ranch  dressing mix
1 TB garlic powder
1 TB dill weed
1 TB lemon pepper

Warm the oil and drizzle it on the crackers.   Mix the dry ingredients together and shake it on crackers, stirring to coat them well.   They are better the second day as the flavors meld together.

Banana Sour Cream Cake

This recipe comes from a Kraft foods magazine that I got while in Atlanta.  It is moist and delicious.  I took a picture (it was quite impressive since I seldom make desserts) on Clark's camera and he has since misplaced it so I am posting without a picture.  Use your imagination.  Very Easy.

Banana Sour Cream Cake

1 pkg yellow cake mix
3 eggs
1 cup sour cream
1/4 cup oil
1 cup mashed ripe bananas (about 3)
Icing:
1 pkg (8 oz.) cream cheese, softened
1 stick butter, softened
1 pkg (16 oz.) powdered sugar (about 4 Cups)
1 cup finely chopped walnuts or nuts of your choice

Heat oven to 350 degrees.  Beat together cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often.   Beat on medium for 2 minutes and pour into greased and floured 13 x 9inch cake pan and bake for 35 minutes or until toothpick comes out clean.   Cool completely in pan on wire rack.
Beat cream cheese and butter until blended and gradually add sugar, beating well after each addition.  Remove cake from pan and carefully cut cake crosswise in half, using a serrated knife.  Place one half, top-side down on a plate and spread top with frosting.   Top with remaining cake half, top-side up and frost top and sides.  Press nuts onto sides.  Can sprinkle nuts on top if desired.  Left-overs need to be refrigerated.
For me there was too much icing so I wrote myself a note to leave the cake in the pan, make less icing and just sprinkle nuts on the top.   Not near as fancy looking but tastes the same.

Chicken Chimichangas

Aunt Cherrill sent me this recipe and she got it from Nancy.  I have no idea where Nancy got it but I made it and it turned out very good, Clark really liked it.  Don't suppose it is very healthy since it is deep fried, but does taste good and it isn't hard to do.  I made hush puppies to go with it so we really weren't that healthy.  Needless to say, I halved the recipe but this is the full recipe.  Enjoy.

Nancy's Chicken Chimichangas

1 whole chicken or 3-4 lbs boneless chicken breasts cooked and shredded
1 lb Colby cheese, grated (didn't have Colby so used cheddar)
1 can diced green chilies
chopped onion to taste
2 - 10 oz cans enchilada sauce or 1 large can
2 cans cream of chicken soup ( or if cooking a whole chicken, make a gravy out of the broth instead of using the soup)
10 - 12 tortillas, burrito style
oil for frying

Mix soup and sauce in a pan and set aside.   Mix chicken, chiles, and onions and add just enough sauce to make it stick together, (about 1 1/2 cups).
Divide mixture among tortillas and make an envelope fold and secure with toothpicks.   Deep Fry at 300 degrees turning them as they brown.   Drain on a paper towel. 
Serve topped with a spoonful of remaining sauce mix on top and garnish with lettuce, cheese, tomatoes, sour cream, olives and guacamole or whatever is your pleasure.   We don't do olives so eliminated them.

Chicken & Wild Rice Soup (Crockpot)

I know it's crazy two posts in one week!  I don't know if I'm just procrastinating the things I should really be doing right now or if I just couldn't wait any longer to share this tasty recipe.  Unfortunately we are still in winter mode in my neck of the woods (woke to snow today).  My family really liked this soup, even my husband who isn't much of a soup eater had seconds (and he didn't even require crackers).  I did make a few change ups to the below recipe:
-I bought wild rice pilaf in the bulk section at my grocery store rather than just plain wild rice, which it comes with seasoning in it already so I didn't use all the parsley it called for, like a 1/3 tbs of the dried parsley.
- I added mushrooms
-I was out of soup base so I just used some bouillon cubes
-I didn't add the roux (flour, butter, and cream mixture) till the last 30 min. if you are going to do the same don't make the roux till just before adding it. (just take my word on this one or at least warm it up again before adding it)
-Just a note to myself- I will add the full 10 c stock next time for a little thinner consistancy.
This could be a great recipe to use up turkey leftovers as well.  Hurry and make this soup before spring decides to show up!

Chicken & Wild Rice Soup

8-10 cups chicken stock, divided
8 oz. uncooked wild rice
1 TBS olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1/2 tsp pepper
Mushrooms, sliced
2 TBS chicken soup base (I like Better than Bouillon)
4 TBS butter
1/2 c flour
2 c half and half or cream
2 c diced cooked chicken
1/4 c fresh parsley, chopped (or one TBS dried parsley flakes)
Salt and Pepper to taste

Put eight cups of stock and the uncooked wild rice into the crock pot set to high.
Saute onion, celery, carrots, and mushrooms in oil, till onion is transparent. Season with pepper.  Add the veggies to the rice.  Stir in the soup base.  Cook on high for 3-4 hours (or on low 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter, whisk in the flour, and cook for a minute or two.  Gradually add the half-and-half or cream, whisking constantly.  You may will to thin this mixture out with an additional cup of stock at this point.  Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine.  Add the chicken and the parsley (and another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through.  Salt and pepper to taste.

Source: Lindsey's Luscious (adapted from taste of home)

Country Club Chicken

I have been trying quite a few new recipes lately and my kids gripe and complain till they taste them usually....this one was no exception, my 10-year old was complaining that it had mushrooms in it... blah...blah...blah till he tasted it then he said " you can keep this recipe mom, this is good!"  My 8-year old said "this chicken is sooooo good!" 

Country Club Chicken

Ingredients:
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine (I used a white cooking wine)
2/3 cup sharp cheddar
1 apple
butter or oil
salt & pepper

Directions:
Mince the onion. Clean and slice the mushrooms.
Peel and mince the apple (or wash it well). Recipe used a golden delicious I didn't have one so I used what I had a braeburn.
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan.  Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish.
Cook the onion for three minutes.
And add the mushrooms.  Cook for another three then add the minced apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.  I’m sure you could replace the white wine with chicken broth.
Add the soup (I didn't pay that close attention to the recipe and used only one can so make sure you use two, it was still good just not that saucy) and stir in the cheese till melted.
Then pour it all over the chicken breasts.
Bake at 350 for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.

Cook the pasta in salted water according to the directions on your package. 
Put the pasta in a bowl, place chicken on top then pour the sauce all over.  Enjoy!

Source:  Kayotic Kitchen

*I edited this post- clarifying to use 2 cans of cream of mushroom soup.

Jalapeno Popper Dip

My sister-in-law has brought this dip to the past few family gatherings and everyone loves it.  I finally made it myself and took it to my side of the family's party this past weekend.  It seemed to be a hit with them as well, with several asking for the recipe.  I didn't get a picture but here is the recipe.   It is so simple to make, tastes good, and probably terrible for you.  Enjoy & Happy New Year!!! 

Jalapeño Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. (or 8 x 8 pan) In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Source: Big Red Kitchen

Banana Cookies with Banana Frosting

My brother Clint got this recipe from one of his co-workers.  These cookies are moist and so yummy.  The best part is the banana frosting! Enjoy!
Banana Cookies With Banana Frosting
1 c sugar
1 c shortening
1 c mashed bananas
2 eggs
1/2 c butter milk
1 tsp vanilla
3 c flour
1 1/2 tsp baking soda
1/2 tsp salt
1 c chopped nuts (optional- I substituted chocolate chips)

Banana Icing
1 banana
1 cube butter, softened
powder sugar (mix in till you have a good frosting consistency)

Cream together the sugar, and shortening.  Then add in the bananas and the eggs, mix well.  Add remaining ingredients and mix till combined.
Bake at 350 for 8-10 min. on a greased cookie sheet.

For the frosting mix the banana and the softened butter and powdered sugar till smooth.
When cookies are cooled frost with the banana frosting.

lZucchini Dill Pickles

Sure enough we had a lot of zucchini this year and we make pretty good use of it.   Towards the end of the season when I knew it would soon freeze I picked finger sized zucchini and decided to make pickles out of them.  I love dill pickles so thought I would try it and I liked them.  Texture is just a bit different than cucumber pickles but the taste is great.   This recipe comes from Grandma's Gracious Goodness and is simply her dill pickles made from zucchini.  So if you have pickling cucumbers just use the same recipe for regular dill pickles.

For each quart of pickles, add 2 TB sugar to each bottle, a couple of sliced garlic buds, and put in the cucumbers, adding dill weed as you go.  One package of dill will do from4-6 quarts.  Boil together 5 C water, 3 C vinegar, 6 TB non-iodized salt and green food coloring if desired.   Pour boiling liquid over zucchini in bottles.  Wipe tops of bottles, place lids and caps on and tighten.    Water bath pickles for 10 to 15 minutes for a good seal.  Cool and store in a dark place.  Pickles will be ready to use in about three weeks.

Oat Focacia Sandwich

Aunt Cherrill sent me this recipe and I tried it and liked it.  Has kind of a sweet taste to it because of the molasses.  Clark didn't think it that special but it was fun to try.  I should have taken a picture before I cut it but that slipped right by me.

Oat Focacia Sandwich

5 1/2 C white flour
1 C quick cooking oats
2 pkg dry yeast
2 tsp salt
 2 1/4 C water
1/2 C molasses
1 TB butter1 egg slightly beaten
1 TB minced dry onion
1 tsp garlic salt
1 TB sesame seeds

In large bowl combine flour oats, yeast and salt.  In a sauce pan heat water, molasses and butter to 120 - 130 degrees.  Mix wet ingredients with dry ingredients and knead till smooth.   Press dough into greased 14 inch pizza pan and cover and let rise till double, about 30 minutes.  Brush with egg and sprinkle with onion, sesame seeds and garlic salt.  Bake at 350 degrees for 30 to 35 minutes, till golden.   Cool on a rack.  
Split loaf in half horizontally and spread with a mixture of 6 TBS mayo and 2 TBS mustard.  Add desired filling.  Suggested fillings are ham, cheese, lettuce, onion, green pepper and tomato, or roast beef slices, cheese, red onion, lettuce, tomatoes, etc.  Replace top of loaf and wrap in plastic wrap and refrigerate till ready to use.   Cut into wedges.   Serves 12

Chicken Cauliflower Soup

Today I am sharing a recipe I  tried this last weekend for our family conference campout. I had several family members ask for the recipe, so here it is.

Chicken Cauliflower Soup

2-3 chicken breasts                        salt and pepper to taste

5 medium potatoes, cubed            1 can chicken broth
3 stalks celery, diced                    2 C skim milk
3 carrots, peeled and diced           1 C cream
1 onion diced                                1 C grated Parmesan cheese
1 tsp minced garlic
1 head cauliflower, cut into
small florets

Cook chicken breasts in 6-8 C water, seasoned with salt and dried onion, till done. Remove chicken from water and strain out onion bits and other “debris.” Add potatoes, celery, carrots, onion, and garlic to water and boil till softened, about 10 minutes. Add cauliflower florets and chopped chicken and chicken broth if it seems to need more liquid. Cook another 10 minutes till cauliflower is tender. Stir in skim milk, then cream, then Parmesan cheese. Heat till cheese is melted. Serves 10-12 people.

I found this recipe on allrecipes.com and made a few adjustments to it as I went along, not so much in ingredients, but in how I cooked it. The cream was my own addition. If you would like to view the original recipe, it may be found here

Picture to be added later.