Britt's Chicken Pot Pie

9x13 pan
mom's pie crust or 1 puff pastry

Sauce:
1/2 stick butter
1/3 c. flour
2 T. chicken base
2 c. chicken stock
2 c. milk
thyme
pinch nutmeg
garlic powder
salt and pepper
parsley

Filling:
Peas
onion
carrotts
2-3 med potatoes
corn
green beans
4 boneless chicken breast
all cooked and diced

In sauce pan saute onions until soft. take out in same pan add 1/4 c. butter and 1/3 c. flour. cook about 3-5 min. remove from heat and whisk in stock and milk. once thick, add spices. fold in veggies and chicken. place in pan with pastry on top. or mom's pie shell on bottom and top. brush top with milk glaze and sprinkle with parm cheese. slice holes in top.

Bake at 425 for about 40 min.

Pumpkin Chocolate Chip Cookies

1/2 c. shortening (I've done 1/4 c. shortening and 1/4 c. butter)
1 1/2 c. sugar (I NEVER do this. I do just under a cup and it is very sweet. I like to taste the pumpkin, not just sweet)
1 15 oz can pumpkin
2 eggs
1 t. vanilla
2 1/2 cups flour
1 t. baking soda
1 t. cinnamon
1 t. salt
1 t. baking powder
chocolate chips to taste

Mix all ingredients together. Drop onto greased cookie sheet. Bake at 350 for 10 min.

makes about 2 1/2 dozen

best ever oatmeal waffles

* 1 1/4 cups all-purpose flour
* 3/4 cup rolled oats
* 1/4 cup firmly packed light brown sugar
* 2 tablespoons wheat germ
* 4 teaspoons baking powder
* 1 teaspoon ground cinnamon
* Pinch fine salt
* 2 large eggs
* 1 1/2 cups milk
* 1/4 cup unsalted butter, melted
* 1/4 cup peanut or walnut oil
* Maple syrup

Directions

Preheat a waffle iron to medium-high.

Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to over work the batter, it's fine if there are a few lumps.

crepes

1 ½ c. milk
1 c. flour
2 eggs
1 Tablespoon oil
2 T. sugar

Mix all ingredients in a blender and pour desired amount into pan. You don’t need as much as you think. Once you pour turn the pan around and around until batter is evenly coated on bottom. Once almost done, go along edge with a rubber (heat resistant) spatula and loosen the edges. It should just slide off the pan once done. If you want you can cook the other side for just a second as well.

sunny morning muffins

• 1 cup strawberries, chopped
• 1 cup sugar, plus 2 tablespoons
• 1 1/2 cups all-purpose flour (I used 1 cup unbleached flour, and 1/2 c. whole wheat)
  
• Pinch ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup canola oil
• 1 lemon, zested
• 1/2 pint blueberries
• 1 cup chopped walnuts

Directions

Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees F.

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

choclolate chocolate chip zucchini cake

Cream together:
1/2 c. Soft butter
1/2 c. coconut oil
1 c. sugar (the real recipe calls for 1 3/4 cup which is too sweet for us)

Then add:
2 eggs
1 t. vanilla
1/2 c. sour milk. You can use buttermilk which we like, or you can put 1 1/2 tsp. of lemon juice in with some regular milk to make it sour.  

Then Add:
2 1/2 cups flour
4 T. cocoa powder (or organic cacao powder which is healthier)
1 t. soda
1/2 t. salt
a shake of cinnamon

Once all mixed, add 2 c. grated zucchini, and 1/2 cup chocolate chips.

Pour into a 9x13 pan and bake at 325 for 45 min.

*VEGAN version:  substitute the butter with coconut oil; substitute the eggs with 1 whole mashed banana, and substitute the milk with unsweetened plain almond milk, however, DO NOT add lemon juice to almond milk.

Caramel Apple Pork Chops

This recipe came in handy when I had nothing in the house for dinner and I had no time to cook. It was quick, tasty and simple.

"Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with smashed potatoes and buttered green beans."

RECIPE RATING:

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

(Help)

Servings

INGREDIENTS (Nutrition)

• 4 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 2 tart apples - peeled, cored and sliced
• 3 tablespoons pecans (optional)

DIRECTIONS

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.