Quick and Easy Breadsticks

Description:

Quick and simple buttery bread sticks -- garlic or cinnamon recipe variations included! IT'S VERY IMPORTANT NOT TO KNEAD THESE TOO MUCH!
Yield:

8 servings
Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 tablespoon oil
3 cups flour (I use part whole wheat, part unbleached)
1 teaspoon salt
1 tablespoon baking powder
3/4-1 cup milk

**See additional notes for ingredients and instructions to make garlic breadsticks or cinnamon breadsticks from this recipe!
Instructions:

1. Preheat oven to 425 degrees. Place butter and oil in 9x13 pan and put in oven so butter melts as the oven heats up. Be careful not to let it burn!

2. Stir dry ingredients together, and gradually add milk, stirring until dough forms and leaves sides of bowl. I don't bother to actually measure out the milk - just add it gradually until there's enough.

3. Knead 5-6 times in bowl; place on floured countertop and roll out into 9x13-inch rectangle.

4. Lay dough in pre-heated 9x13-inch pan, atop the melted butter/oil. Cut into 1/2" strips. Bake at 425 degrees for 20 minutes.


Additional Notes:

Variations:

Garlic Breadsticks (shown above)

1 + 1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon salt

Add 1 teaspoon of the garlic powder and 1 tablespoon parsley flakes to the dough. Then, sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon salt in the melted butter before placing dough in the pan. Breadsticks may be sprinkled with parmesan cheese before baking.

Cinnamon Breadsticks (shown below)

1/4 cup sugar
1 teaspoon cinnamon

Mix sugar and cinnamon and sprinkle on top of breadsticks before baking. Tastes like cinnamon rolls!


This recipe and photos are by chef Abigail Paul. She credits Maggie's Buttery Bread Sticks as the original recipe inspiration source. http://www.tammysrecipes.com/quick_easy_bread_sticks

Copy Cat Auntie Anne's Pretzels

1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour

2 cups Warm water
2 tbsp baking soda

to taste coarse salt
2 - 4 tbsp butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope*
(about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and
place on greased baking sheet. Allow pretzels to rise again. Bake in 450¡
oven for about 10 minutes or until golden. Brush with melted butter and
enjoy!

Toppings:

after you brush with butter try sprinkling with coarse salt.

or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter
in a shallow bowl (big enough to fit the entire pretzel) and in another
shallow bowl make a mixture of cinnamon and suagr. Dip the pretzel into
the butter, coating both sides generously. Then dip again into the
cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie
Anne's they will be.

I found this recipe online a couple years ago, and of course I forgot to copy and paste the website. So the glory goes out to you unidentified baker! :O)

Cheesecake Cookie Cups

                    Cheesecake Cookie Cups

   12 pieces Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough 
 1 (8 oz) package cream cheese
½ cup sweetened condensed milk
1 egg
1 teaspoon vanilla extract 
 Strawberries, blueberries, or decorative fruit of choice 


 Preheat oven to 325°.  Paper-line 12 muffin cups.  Place one piece of cookie dough in each muffin cup.  Bake for 10 to 12 minutes or until cookie has spread to edge of cup.  Beat cream cheese, sweetened condensed milk, egg, and vanilla extract in medium bowl until smooth.  Pour about 3 tablespoons cream cheese mixture over each cookie cup.  Bake for additional 15 to 18 minutes or until set.  Cool completely in pan on wire rack.  Top with fruit of choice.  Refrigerate for 1 hour.Click Here for Nestle website and picture

Piedmont North Carolina Style BBQ Sauce

Ingredients

• 1 cup cider vinegar
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon brown sugar

The above is the recipe on the site, but I looked at a couple others and changed a little to this. I only put a couple dashes of salt, a little less than the amount of crushed red pepper flakes, 1/2 more of brown sugar.....and a big squirt of ketchup.     The recipe as above was just too hot for me. This was SO good one the Cheater Pulled Pork recipe on this blog!  

Directions

1. In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using. Website Here!

Cheater Pulled Pork

Makes 12 to 14 servings

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (recipe follows)
• 1/2 cup bottled smoke
• Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Dry Rub
Makes about 2/3 cup

• 1/4 cup paprika
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.


 The Website
Recipe given to me by Angela Orme.

Corn Casserole

Jed and I both REALLY love this one!

1 can of whole kernal corn, drained
1 can of creamed corn
1 (8 oz) tub sour cream
2 eggs, beaten
1 box of Jiffy Corn Muffin Mix
1 stick butter, melted

Preheat oven to 350 degrees. Mix all ingredients together and pour into a large, lightly greased 13x9 casserole dish. Bake for 55-60 minutes

Chocolate Chip Zucchini Muffins

Ok so we made a bunch of zucchini bread and these muffins a few weeks ago. The muffins were by far much better than the zucchini bread recipe from Better Homes and Gardens. I didn't add the walnuts (Jed isn't a fan of nuts in baked items) and instead of the cup of raisins or craisins we added a cup of semi sweet chocolate chips... AMAZING!!!! They turned out so pretty that I even decided to take some pictures... maybe I can get them on here.
Zucchini Muffins

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.
Ingredients

* 3 cups grated fresh zucchini
* 2/3 cup melted unsalted butter
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional)
* 1 cup raisins or dried cranberries (optional)

Method

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Simply Recipes http://simplyrecipes.com

Copy Cat Costa Vida Sweet Pork Burritos

To make a Sweet Pork Burrito, add the following (in this order) to your tortilla (recipes below):
• Black Beans (or Pinto if it suits your fancy)
• Cilantro Lime Rice
• Sweet Pork
• Green Chile Enchilada sauce
• Mozzarella Cheese
Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.
And on the side:
• Green Leaf Lettuce
• Pico de Gallo


Sweet Pork
The size of the roast is approx. - A little bigger/smaller should be fine.
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Place roast in crock pot, fill half way with water and cook for 6-8 hours
Discard water.
Shred meat and return to the crock pot
Combine sugar, salsa, and coke in a separate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.


I Have Cilantro Lime Rice on this blog too!
Also, This is not my recipe and I forgot to get the website. I'm sorry to the actual owner of this recipe

Copy Cat BOB EVANS SAUSAGE GRAVY

1 pound bob evans original recipe roll sausage
1/4 cup all purpose flour
2 cups milk
salt and pepper to taste
8 prepared biscuits
Crumble sausage into large skillet. Cook over medium heat until browned,
stirring occasionally. Stir in flour till dissolved. Gradually stir in milk.
Cook until thick and bubbly. Season with salt and pepper. Serve hot over
biscuits. Refrigerate leftovers.
When I made this I found that a cast iron skillet is best, I also used
evaporated milk (carnation) this made the gravy richer, creamier and thicker.

Slow-Cooker Tex-Mex Chicken

Prep Time:

15 min

Total Time:

8 hr 15 min

Makes:

Makes 4 servings.

What You Need!

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 Tbsp. flour

1 each: green and red pepper, cut into strips

1 cup frozen corn

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

TOSS chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

Creative Leftovers

Refrigerate any leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in 6-inch flour tortillas.

From kraft.com

Foil-Pack Chicken Fajita Dinner

Prep Time:

10 min

Total Time:

45 min

Makes:

4 servings

What You Need!

1-1/2 cups instant white rice, uncooked

1-1/2 cups hot water

1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

4 small boneless skinless chicken breast halves (1 lb.)

1 each green and red pepper, cut into strips

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese

Make It!

HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.

Substitute

No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.

Serving Suggestion

Top off each portion with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.

From kraft.com

Sweet-and-Sour Meatball Skewers

Prep Time:

10 min

Total Time:

20 min

Makes:

4 servings, 2 kabob each

What You Need

32 frozen fully cooked 1-inch meatballs (1 lb.), thawed

1 red pepper, cut into 1-inch squares

1 green pepper, cut into 1-inch squares

1/4 cup apricot jam

1/4 cup KRAFT Original Barbecue Sauce

HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.

Note

If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.



Personal changes to recipe
I added onions and fresh pineapple to the skewers

Also I used a George Foreman grill.

This was a HUGE two thumbs up!

From Kraft.com

Chicken Salad Panini

Prep Time:

10 min

Total Time:

16 min

Makes:

4 servings, 1 sandwich each

What You Need

2-1/2 cups chopped cooked chicken breast

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 green onion, thinly sliced

2 Tbsp. KRAFT Light Ranch Dressing

8 slices multi-grain bread

1 tomato, cut into 8 thin slices

4 KRAFT Deli Fresh 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

Make It

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips

Serving Suggestion

Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Special Extra

Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed.
From Kraft.com

Cream Cheese Fruit Dip

Jed really likes this dip because it's not as sweet as some dips, so you still enjoy the taste of the fruit.

• 1 package cream cheese, softened
  
• 3/4 cup packed brown sugar
  
• Assorted fresh fruit
• In a mixing bowl, combine the cream cheese, brown sugar and vanilla; mix well. Serve with fresh fruit for dipping. Refrigerate leftovers.

courtesy of All Recipes.com

Super Yummy Chicken Salad

• 3 cooked chicken breasts, shredded
  
• 1 or stalks celery, chopped- about 3/4 cup
• 2 green onions, chopped
• 3/4 cup salad dressing, such as Miracle Whip brand
• 2 Tablespoons coleslaw dressing (Marzetti's is good)
• 1 teaspoon each- paprika and seasoning salt
• Coarsely ground black pepper, to taste

Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.

Yummy Chicken and Dumplings

Ok so here goes the no measurements thing again...only with making the broth though.

Broth
Add 6 or so chicken thighs to 2/3 pot of water and cook on med low heat for an hour or so.
Skim off any fat
Remove the skin from the thighs and take meat off the bone. Add the chicken back to the broth.
Bring the broth to boil.

Dumplings
1 cup Bisquik
1/3 cup milk

Drop by spoonfuls into the boiling broth.
Turn the heat to low and let cook for 10-20 min
Don't stir the dumplings, instead use a ladle to lightly submerge.

We serve them over mashed potatoes.

Copy Cat Costa Vida Cilantro Lime Rice

3 cups cooked rice
juice of 2 small limes
zest of 1 lime
1/2 cup cilantro
1 teaspoon salt

Mix all ingredients together and enjoy.
This is SO yummy! We love to make this! It makes taco salad at home a little different!

Copy Cat Costa Vida Ranch Dressing

1/2 jalepeno- (remove seeds)
1 clove garlic
1 tomatillo
1 handful cilantro
1 lime (zest of it and the juice)
1 cup milk
1 cup mayo
1 pack Hidden Valley Ranch mix

Blend all ingredients except the mayo in the blender until all green is very tiny
Add blended ingredients to bowl with mayo and whisk
Chill

Jed and I made this once and it called for 1 jalepeno and didn't say to take the seeds out. It was TOO hot!! This works better

Parmesan Chicken

Cook Time: 55 minutes

Ingredients:

• 1 cup dry bread crumbs, plain
• 1/3 cup grated Parmesan cheese
• 1/4 cup ground oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 3/4 cup melted butter or margarine, divided
• 3 to 4 pounds chicken parts

Preparation:

Directions for Parmesan chicken
Combine bread crumbs, Parmesan cheese, oregano, pepper, and salt; set aside. In a skillet in 2 tablespoons butter, sauté garlic until tender. Add remaining melted butter. Dip chicken in garlic butter; roll each piece in bread crumb and Parmesan mixture. Place Parmesan chicken in a 13x9x2-inch baking pan; sprinkle with remaining bread crumb mixture and pour remaining garlic butter over all. Bake Parmesan chicken at 350° for 55 minutes, or until golden brown. Parmesan chicken serves 6.
From About.com

Wilton's Buttercream Frosting

OK this is SOOO yummy. I make white cake cupcakes and fill them with white chocolate pudding and frost with this icing. If anyone is wondering how to fill the cupcakes (I always did) you use one of Wilton's decorating tips. I can't remember the number, but the only way I've found it is in their Cupcake Decorating kit. It's about $10.

1/2 cup Criso
1/2 cup butter, softened
1 teaspoon vanilla*
4 cups (1lb) powered sugar
2 tablespoons milk

Cream Crisco and butter
Add Vanilla (and other flavorings if desired) and any food coloring
Gradually add sugar 1 cup at a time and continue mixing
Add milk and beat on Medium speed until light and fluffy.
You can add a little more milk if you need to make the consistency better for spreading.


*This is the recipe Wilton has on their website, but I do the flavor a little different. I use 1/2 teaspoon vanilla, 1/2 teaspoon of butter flavoring, and 1 teaspoon (or more) of almond extract.

Everyone's Favorite! Puppy Chow (Muddy Buddies)

Everyone has this recipe... I'm just really trying to get rid of all paper recipes!

9 cups Chex (we prefer Rice)
1 cup Semi Sweet Chocolate Chips
1/2 cup Peanut Butter
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Microwave chocolate chips, peanut butter, and margarine in a 1 quart microwaveable bowl, uncovered on High for 1 minute; stir. Microwave 30 seconds longer or until the mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in large bowl, stirring until evenly coated. Pour in large plastic baggie and add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool.

Hot Parmesan-Artichoke Dip

Prep Time:

10 min

Total Time:

35 min

Makes:

2-1/4 cups or 18 servings, 2 Tbsp. each

What You Need!

1 can (14 oz.) artichoke hearts, drained, chopped

1 cup KRAFT Real Mayo Mayonnaise

1 clove garlic, minced

1 cup KRAFT Grated Parmesan Cheese

2 Tbsp. chopped tomatoes

1 green onion, sliced

Make It!

HEAT oven to 350ºF.

MIX first 4 ingredients.

SPOON into shallow ovenproof dish or 9-inch pie plate.

BAKE 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with WHEAT THINS Crackers.

Kraft Kitchens Tips

Serving Suggestion

This hearty dip is best served with chunkier vegetable dippers, such as thick bell pepper wedges, large mushroom caps and/or thick zucchini slices.

Make Ahead

Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.

Variations

Prepare as directed, using one of the following flavor options: Spicy Artichoke Dip: Add 1 drained 4-oz. can chopped green chiles. Spinach-Artichoke Dip: Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. Zippy Artichoke Dip: Add 1 tsp. hot pepper sauce.

From KraftFoods.com

Whole Wheat Berry Flapjacks

Jed and his oldest brother, Jon, fell in love with these pancakes at the Twin Falls Farmer's Market.
It's a great way to use your wheat berries from your long term food storage!

1 cup whole wheat berries
1 cup milk
Blend berries and milk in blender for 3-4 minutes on Hi
Add another 1/2 cup milk and blend an additional 2 minutes.
Add 1 egg and 1/2 cup oil and blend together
Add 2 tablespoons sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt and blend together
Cook on grill and enjoy!

Polynesian Chicken

Prep Time 30 minutes
Cook Time 10 minutes

1 1/2 pounds boneless, skinless chicken breast halves
18 bamboo skewers
1/2 cup Lowrey's Teriyaki Marinade
1/2 2 tablespoons honey
1/4 cup pineapple juice
1 1/2 teaspoons sesame oil
1 clove garlic, pressed
2 tablespoons toasted sesame seeds

The recipe doesn't call for any veggies but we added fresh pineapple, green peppers, onions, and whatever else we had... I think cherry tomatoes.

Soak skewers in water for 30 minutes to prevent them from burning

Cut chicken into strips about 1 inch wide
Thread chicken and veggies onto skewers
Combine all other ingredients except for the sesame seeds into bowl (or baking dish)
Let marinade for 15 minutes
Add to grill (one of Jed's favorite things to do!) for 8 - 10 minutes or until the chicken is no longer pink in center. While grilling turn once and brush with remaining glaze.
ENJOY

Hawaiian and Pineapple Punch

For Jed's birthday I had a murder mystery dinner and it was a luau theme. This punch was really good! I found it online but for the life of me I can't remember where.

1 lg can Hawaiian Punch
1 lg can Pineapple Juice
1 sm frozen Orange Juice
1 sm frozen Lemonade
1 2 liter 7-Up
1 qt Pineapple Sherbet

Combine in punch bowl and enjoy!

Katie's Chicken Stroganoff

This is really a yummy dinner! I had to have the recipe!

-2 Chicken Breasts
-1/2 tsp chicken bouillon
-1 can Cream of Chicken Soup
-1/2 reg size container of Sour Cream
-Garlic Powder, Salt, and Pepper to taste
-Cooked broad noodles

Cook Chicken and keep drippings
Add 1 1/2 tablespoons water, soup, sour cream, bouillon, and garlic and simmer for 15 minutes
Serve over noodles

Cabbage and Potatoes

We eat this meal on New Years Day (and lot throughout the year too). Cabbage leaves represent money and is a symbol of good luck for the rest of the year.
My family is rich in Welsh heritage and this meal was made as far back as my family can remember. This is really a "poor man's meal". When money was tough my ancestors made this meal without meat or butter and everything else came from their gardens. This might be one of those comfort foods that others don't like, but Jed's family has enjoyed letting me keep my family tradition alive while celebrating with them.

This is one of those recipes that doesn't have exact measurements....SORRY... :O) Just how I learned to cook.

In a large pot combine
-One head of cabbage cored and quartered (don't cut small than this because the cabbage will "cook away"
-A small bag of baby carrots or carrots cut into slices
-Potatoes peeled and cut into thick slices (maybe 4 0r 5. I normally add them last and just fill the pot)
-Diced Onion (maybe 1/4 to a 1/2 med onion)
-One package smoked sausage (the "horseshoe" type package and my mom and I really like the skinless)
-One cube of real butter
-Salt and Pepper to taste

Cover with water and bring to boil then simmer for about 2 hours. When stirring do so very carefully.

We always make cornbread and A-1 sauce is really yummy mixed with it.

Hot Wing Sauce

Super Easy....Jed loves his hot wings!
Combine 3 parts hot sauce with 2 parts hot, clarified butter.
Mix well and keep warm.
Deep fry wings and toss in sauce.