Whole Wheat Pita Bread

Adapted from Food.com

Ingredients
4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon yeast
1 1/4 cups warm water
1/2 teaspoon salt (optional)

Notes / Directions
Sift together 2 cups of flour and yeast.  Stir in water and salt.  Mix well.  Gradually add 2 cups of flour, just until dough isn't sticky anymore (there may be remainder flour).  Knead the dough for 4-5 minutes.  Form dough into 10 balls.  On a floured surface, roll out each ball until about 1/4 inch thick.  Pat flour onto both sides so that it doesn't stick and set aside.  Let rise for 30 minutes, until dough looks slightly raised.  Preheat oven to 500 degrees.  Turn dough upside down onto cookie sheet and cook for 5 minutes.  When they come out, they will be extremely puffed up.  Allow them to cool until they are warm and gently press flat.  Store in an airtight container.

*During the kneading process, you can add whatever herbs or spices you'd like.  Su uses fresh ground organic spelt for the flour.

~ Su

French Onion Rice

Ingredients
3/4 cup butter
2 cups rice
1/4 cup wild rice
2 cans french onion soup
1 teaspoon salt
3 cans water
chicken tenders

Notes / Directions
Preheat oven to 350.  In a skillet, melt butter and add white rice.  Stir over medium heat until the rice is browned.  Dump into a large dutch oven.  Add wild rice, french onion soup, salt, and water.  Place chicken tenders on top and cover with lid.  Cook in the oven for an hour or until rice is fully cooked.

~ Jolynn

Banana Bread

 

I got this recipe from a lady that I lived next door to my whole life. I'm still yet to find a recipe that I like better than hers. She makes the best banana bread.  Her biggest secret was to use incredibly ripe bananas, like almost rotten bananas. I still can't quite figure out why her big loaves turn out different than mine but they do. So I stick to mini loaves which turn out great.

Ingredients
1/2 cup butter

1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
3 bananas (the browner, the better)
1/3 cup milk
1 teaspoon vinegar

Notes / Directions

Cream butter, sugar, and eggs. Add flour, baking soda, salt, and baking powder. Mix till smooth. In a separate bowl, mash bananas. Stir them into batter. Measure milk and add vinegar, mix a little before adding to batter. Grease 4 mini loaf pans and pour in equal amounts of batter to each pan. Cook at 350 degrees for 40-45 minutes.

*You can make 2 regular sized loaves with this same recipe. Cooking time is the same.

 

~ Rachel

Peppermint Bark Puppy Chow

 Ingredients
1 (12 oz) box rice chex
1 (12 oz) bag white morsels
12 candy canes

Notes / Directions
Place candy canes into a blender and blend until it's mostly powder and dump into a large ziploc bag.  Melt white morsels in microwave for about 1 minute, stir to make sure it's smooth and melted through, and pour over rice chex.  Carefully stir until well coated.  Pour chex into the ziploc bag with the candy canes and seal off.  Turn the bag upside down and shake the candy cane powder down through the chex.  Keep turning bag until well coated.  Serve and enjoy!

*For more evenly coated chex, reserve a cup or two of chex or add more white morsels.

~ Rachel

Andes Cake Mix Cookies

Ingredients
1 box Betty Crocker Devil's Food cake mix
3 medium sized eggs
1/3 cup oil
1 (12 oz.) bag Andes Mint baking chips

Notes / Directions
Preheat oven to 350.  Mix cake mix, eggs, and oil well.  Add 1/2 bag of Andes Mint baking chips and mix well.  Scoop heaping teaspoons full onto greased baking sheet.  Using remaining baking chips, press on about 1/2 teaspoon onto the top of each cookie.  There will be lots of chips left over.  Bake for 8 minutes.

~ Rachel

Andes Puppy Chow

Ingredients
1 (12 oz) box rice chex
2 (12 oz) bag Andes mints baking chips
1 1/4 cup brownie mix

Notes / Directions
Melt 1 1/2 bags of Andes mints in microwave and pour over rice chex.  Carefully stir until well coated.  Pour chex into the ziploc bag with brownie mix and seal off.  Turn the bag upside down and shake the brownie mix down through the chex.  Keep turning bag until well coated.  Add remaining half of Andes mints and enjoy!

~ Rachel

French Dip Sandwich

Ingredients
deli sliced roast beef
1 package Au Jus seasoning
hoagie buns, french rolls, or make your own French Baguettes

Notes / Directions
Follow directions on Au Jus seasoning.  Bring to a boil and add beef.  Boil for 2-3 minutes.  Cut buns in half and butter each side and fill with roast beef.  Dip each bite in leftover Au Jus juice.

*If making your own French Baguettes, omit the step of brushing the loaves with eggs and water.  This will make your buns softer.

~ Jolynn

Easy Pull-Apart Orange Rolls

Ingredients
2 pkgs regular sized biscuits
1/2 cup sugar
1/2 cup butter
orange rind, grated

Notes / Directions
Preheat oven to 350 degrees. Place biscuits standing up in a bundt pan. Boil sugar and butter together. Place orange rind in the mixture. Pour over biscuits. Bake 15-20 minutes. turn over onto plate and serve warm.
~ Grandma

Raspberry Cream Salad

I don't know where my mom found this recipe, but I just about died and went to heaven when I tried it.  It's an all around easy recipe and takes like 2 minutes to prepare.  This is also very delicious with some graham crackers or pie crust in it.

Ingredients
1 large tub raspberry yogurt
1 can sweetened condensed milk
1 large tub cool whip
raspberries, fresh or frozen

Notes / Directions
Stir together yogurt, sweetened condensed milk, and cool whip.  Gently stir in raspberries and serve!

~ Jolynn

Laurel’s Breakfast Granola

Ingredients
3/4 cup olive oil
3/4 cup honey
1/2 cup firmly packed golden brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
8 cups old-fashioned rolled oats
1/2 cup sunflower seeds (optional)
1/2 cup sweetened flaked coconut
1 cup almonds
1 cup pecans
1 cup chopped dried apricots
1 cup dried cranberries

Notes / Directions
Preheat oven to 325 degrees. In a large saucepan set over medium heat, combine the oil, honey, brown sugar, vanilla, and salt. Stir until the sugar dissolves, about 3 minutes. In a large bowl, combine the oats, sunflower seeds, coconut, and almonds. Pour the warm oil and honey mixture into the oat mixture and stir until combined.

Spread the mixture evenly on two 12X17 inch rimmed baking sheets. Bake for 25 minutes, stirring several times, until the granola is a deep golden brown. Cool completely before adding the dried fruit. Store in an airtight container up to 3 weeks.

You can vary the dried fruit: dried figs, raisins, blueberries, apples, etc.

~ Su

Cream Cheese Caramel Apple Dip

Adapted from Jo and Sue

Ingredients

1 pkg (8 oz) cream cheese, softened

14 oz caramels, unwrapped

2/3 cup half and half

2 Crunch bars

8 apples

8 (1/2 cup each) mason jars

Notes / Directions

Heat up caramels and half and half on medium heat until caramels have melted and the mixture is smooth.  Put cream cheese and 1/2 cup of caramel in a bowl and stir until smooth.  Scoop and flatten an equal amount of the cream cheese and caramel mixture into each of the 8 jars.  Top each jar with the remaining caramel sauce.  Crunch up the Crunch bars and sprinkle on top.

To turn into gifts, place one apple on top of the jar and place in a small, clear, plastic gift bag or cover with saran wrap.  Tie shut with a ribbon.

~ Rachel

Clean Eating - Chicken, Asparagus, and Potatoes

I love this because it's so simple and quick.  From start to finish is about 10-15 minutes.  There is practically no food prep and it's a healthy clean eating meal.  It avoids common food allergies like gluten and dairy.

Serves 2

Ingredients
1 lemon
2 potatoes
4 frozen chicken tenders
1 bunch of asparagus
1 teaspoon fresh thyme
1 garlic clove, minced
salt and pepper
olive oil

Notes / Directions
Heat up a large deep dish skillet to medium high heat.  Cut up potatoes into small cubes and place in skillet.  Drizzle with olive oil and sprinkle with salt, pepper, thyme, and garlic.  Stir up and cover.  Stir every minute or two.  After about 4 minutes, push potatoes to the side of the skillet and place the chicken in their own little are. Sprinkle with salt and pepper and squeeze half of the lemon on top.  Replace lid.  When sides of the chicken begin to brown (after 3-5 minutes), turn over and stir the potatoes.  Add asparagus in their own corner.  Salt and pepper and squeeze remaining half of the lemon on top.  Replace lid.  Stir up potatoes and asparagus every once in a while.  Everything should be ready at about the same time.

Chicken could easily be replaced with fish and asparagus could be replace with broccoli.

~ Rachel

Oreo Cheesecake

Adapted from Mel's Kitchen Cafe

Ingredients

2 packages (about 72 cookies) Oreo Cookies, divided
1/2 cup (1 cube) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs

Notes / Directions

Preheat the oven to 325°F.  Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 1 1/2 packages of Oreo cookies (or about 50 cookies). Melt 1/2 cup butter and mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended and smooth. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies and gently stir into mixture.  Pour over crust.  Bake for about 35-40 minutes or until the sides are set and barely browning and the center is almost set. Cool completely on a wire rack.  Once completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. Remove the cheesecake using the foil overhang and cut the cheesecake into desired serving sizes.

~ Rachel

Iced Pumpkin Cookies

Adapted from allrecipes.com 

Ingredients

For the cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
 

For the icing:

4 cups confectioners' sugar 

1/3 cup heavy whipping cream (milk could also be used)
2 tablespoons melted butter
2 teaspoons vanilla extract

Notes / Directions

Preheat your oven to 350 degrees.  Mix dry ingredients and set aside.  In a separate bowl, cream together the sugar and butter.  Add pumpkin, egg, and vanilla and cream again.  Stir in dry ingredients and mix until well incorporated.  Drop heaping tablespoons onto a greased cookie sheet.  Bake for 15-20 minutes.

In another bowl, whip icing ingredients until it becomes nice and smooth, adding small portions of whipping cream at a time to measure consistency.

There are a few options for icing and spreading.  For a

runnier icing, add more whipping cream and frost cookies

when they are completely cool.  For thicker, less. 

 For more of a frosting glaze, let the cookies cool completely

and use a thicker frosting.

For more of an icing effect, ice with thicker frosting

while cookies are still hot out of the oven.  Or use a more runny

frosting and ice when the cookies are cooled.

 

And here's my sweet little cookie thief:

Snickerdoodle Puppy Chow

Inspired by Your Cup of Cake

Ingredients
1 (12 oz) box rice chex
1 (12 oz) bag white morsels
1 cup yellow cake mix
1/4 cup sugar
1 tablespoon cinnamon

Notes / Directions
In a large ziploc bag, combine cake mix, sugar, and cinnamon.  Shake well and smash any clumps of cake mix.  Melt white morsels in microwave and pour over rice chex.  Carefully stir until well coated.  Pour chex into the ziploc bag and seal off.  Turn the bag upside down and shake the cake mix mixture down through the chex.  Keep turning bag until well coated.  Serve and enjoy!

 ~ Rachel

Grilled Cheese Genius

Texas Chocolate Sheet Cake

Ingredients

Mix:
2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Boil and add to mix:
1 cup butter
1 cup water 
4 tablespoons cocoa
 

Stir in:  
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
 

Frosting:
1/2 cup butter
1/4 cup buttermilk
2 tablespoons cocoa
1 teaspoon vanilla extract
3 cups powder sugar

Notes / Directions

Pour into greased and floured jelly roll pan. Bake 22-25 minutes at 350°. Let cool 30 minutes, then frost.

Frosting:
Boil buttermilk, butter, and cocoa. Add extract and powder sugar.

~ Rachel

Texas Almond Sheet Cake

Ingredients

Mix:
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt

Boil and add to mix:
1 cup butter
1 cup water
 

Stir in:
1/2 cup sour cream
2 eggs, beaten
1 teaspoon almond extract
 

Frosting:
1/2 cup butter
1/4 cup whole milk (or whipping cream)
1/2 teaspoon almond extract
3 cups powder sugar

Notes / Directions

Pour into greased and floured jelly roll pan. Bake 22-25 minutes at 350°. Let cool 30 minutes, then frost.

Frosting:
Boil milk and butter. Add extract and powder sugar.

 

~ Kim

Pumpkin Soup

Ingredients
3 cups bite size pieces bread
1 pumpkin, 9” diameter
1 Tbsp butter
1 tsp salt
1 1/2 cups chopped onion
3/4 cup butter (or less…)
1/2 tsp nutmeg (recipe says 1 tsp…)
1/2 tsp pepper
1 tsp sage
1 tsp salt
1 cup grated Swiss cheese
5 cups chicken broth
1 bay leaf
1 cup cream
Chopped parsley

Notes / Directions
1. Spread bread pieces on baking sheet and bake at 300 degrees F for 15 minutes or until dry.
2. Cut lid in top of pumpkin and clean out.
3. Combine first butter and salt and rub inside of pumpkin.
4. Sauté onion in second butter over low heat until translucent. Stir in bread pieces and cook 2 minutes.
5. Stir in nutmeg, pepper, sage, and second salt. Remove from heat and mix in cheese.
6. Spoon mixture into pumpkin, pour in broth, place bay leaf on top and put on lid. Place pumpkin in greased baking pan and bake at 375 degrees for 2 hours.
7. Remove bay leaf, mix in cream, and garnish with parsley just before serving.

~ Su

Honey Lime Shrimp

Ingredients
serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

 

Notes / Directions
Combine all ingredients except shrimp in Ziploc bag.  Add shrimp, let air out, and marinate in fridge 30-60 minutes.  Fry in pan a couple minutes on each side.

~ Julie

Cranberry Spinach Salad

Adapted from allrecipes.com 

Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries

Dressing:
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Notes / Directions
Melt butter in a saucepan and stir in almonds.  Cook until lightly toasted.  Remove and cool.  In a medium bowl, whisk together all dressing ingredients.  Toss with spinach just before serving and top with almonds and cranberries.

~ Samantha

BBQ Chicken Salad

Adapted from Mel's Kitchen Cafe

Ingredients
Salad:
3 cups chicken, cooked and shredded
2 cups BBQ sauce
1/2 head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 1/2 cups frozen corn, thawed
1 can black beans, rinsed and drained
8 ounces mexican cheese blend
 
Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce 

Notes / Directions
Cook chicken and BBQ sauce in a crockpot on high for 2-3 hours.  Shred once chicken is cooked and refrigerate until ready to use.

For the dressing, combine all the ingredients together in a blender and blend thoroughly.  Refrigerate until ready to serve.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with a good amount of dressing or serve it on the side. Top with chicken to serve.

~ Rachel 

Sweet and Sour Chicken with Fried Rice

Sweet and Sour Chicken
Ingredients
4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce

Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep warm. (Can add a little corn starch to thicken.)

Chicken: Put flour and corn starch in ziplock bad. Put in chicken and shake till evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a heated skillet with some oil. Sprinkle sesame seeds on top. Brown both sides of chicken. Don't fully cook. Place chicken in a pan and coat with sauce. Cover with foil and bake at 350 degrees for 1 hour. After 30 min. flip chicken and continue to bake with foil. Remove foil for last 10 min.

Fried Rice
Ingredients
1 cup rice, cooked and cooled
5 tablespoons butter
1 cup onion, chopped
1 cup frozen mixed veggies
2/3 cup green onions, chopped
1 garlic clove
ham, cubed
3 tablespoon sesame seeds
5 eggs
2-3 tablespoons soy sauce
salt
pepper

Notes / Directions
Cook the rice a day before. Bake sesame seed at 350 degrees for 10-15 minutes until browned. Melt butter in skillet and saute onions, mixed veggies, garlic, and ham. Add eggs and rice. Add a tablespoon of soy sauce at a time. Add green onions and sesame seeds. Salt and pepper to taste.

~ Rachel

Bran Muffins

 
Ingredients
2 cups water, boiling
1 quart buttermilk
5 teaspoons baking soda
1 cup butter
2 cups sugar
4 eggs, beaten
1 teaspoon salt
2 cups 40% Bran Flakes
4 cups All Bran
5 cups flour

Notes / Directions
Mix boiling water, buttermilk, and soda. Set aside. Mix butter, sugar, eggs, and salt and add to above mixture. Stir in bran flakes, All Bran, and flour. Bake in muffin tins at 425 for 20 minutes. Mixture may be refrigerated for a month.

~ Jolynn

Oatmeal Butterscotch Cookies

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 heaping teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups oats
3/4 cup butterscotch chips

Notes / Directions
Preheat oven to 375. Cream butter and sugars. Add egg and vanilla. Blend in flour, cinnamon, soda, salt, and oats. Add butterscotch chips and beat hard to break chips into smaller chunks. Drop rounded tablespoons onto a greased baking sheet. Bake for 10 minutes. Makes 2 dozen cookies.

~ Rachel

Lazy Mac 'N Cheese

Ingredients
1 box Mac 'N Cheese
1 cup frozen mixed veggies
1 chicken breast

Notes / Directions
Cook macaroni and frozen veggies according to packages.  Fry chicken in some oil on the stove.  Cut up into chunks.  Add it all together and enjoy! 

~ Rachel

Alplermagronen: "Swiss Mac'n Cheese"

Ingredients
8 oz ditalini pasta
2 medium potatoes, cut into thin strips
3.5 oz parmesan cheese
3.5 oz gruyere cheese
bacon strips, crumbled (more the better)
1/2 onion, diced
1 garlic, chopped
2 tablespoons butter
1/4 cup milk
1/4 cup heaving whipping cream
to taste salt

Notes / Directions
Boil potatoes and pasta in salted water. Put a layer of the cooked and salted potatoes in an 8x8 pan. Sprinkle bacon and parmesan cheese on top. Spread on noodles and sprinkle more bacon and gruyere cheese.

Melt butter in a pan and saute onions and garlic until brown. In the same pan, bring milk and heavy cream to a boil. Salt and pepper to taste. Cook till thick and pour over macaroni.

Put into preheated oven at 250 degrees so that the cheese melts.

*Traditionally, this dish is eaten with applesauce mixed in with it.

~ Rachel

Taco Grande Pizza

Ingredients
1 yeast package for pizza crust
1/2 can refried beans
salsa
taco beef
tomatoes
green onions
black olives
cheddar cheese
mozzerala cheese

Notes / Directions
Make pizza crust according to package.  Spread dough out in a cast iron skillet or baking sheet.  Spread refried beans evenly over crust.  Layer on salsa, taco beef and cheeses.  Top with tomatoes, green onions, and black olives.  Bake according to yeast package.

~ Rachel

Crepes

Ingredients
6 eggs
2 cups milk
3 tablespoon butter, melted
1 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar

Notes / Directions
Put everything in a blender and blend till smooth.  Heat skillet to medium heat.  Pour on and use a spoon to spread and thin them out (thinner is better).  Once the bottom is browned and the top is no longer liquid, flip and gently cook other side.

Toppings:
Nutella
Bananas
Strawberries
Whipped Topping 

~ Rachel

Lion House Quiche

Ingredients

1 cup flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2-3 tablespoons water
1 teaspoon green onions, sliced
1 teaspoon green bell pepper, chopped
1/4 cup bacon strips, crumbled
1 cup ham, cubed
1 cup swiss cheese, grated
5 eggs
1 cup half-and-half cream
1/8 teaspoon lemon peel
1/2 teaspoon salt
1/3 teaspoon dry mustard

Notes / Directions
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Fit pastry into 9in. pie pan and sprinkle with green onions, green peppers, bacon, and ham. Sprinkle on cheese. In a medium bowl, whip eggs with half and half, lemon peel, salt, and mustard. Pour over other ingredients in crust. Bake at 325 degrees for 45 minutes. Let stand 10 minutes before serving.

~ Rachel

Lemon Garlic Chicken Rice

Ingredients
1 cup rice
2 chicken bouillon cubes, boil in with rice 
2 boneless, skinless Chicken breasts, cut in half lengthwise, to form into small chunks
1 tablespoon olive oil 
2-3 garlic cloves, minced
1/4 cup fresh lemon juice
1 red pepper, chopped
1 bunch green onions, sliced
baby carrots, chopped 
seasonal vegetables, chopped 
1 can cream of chicken soup
1 6-oz pack fresh spinach, chopped 

Notes / Directions 
Cook rice in chicken broth made with 1-2 chicken bouillon cubes.

Sautee chicken, garlic, lemon juice, red pepper, and green onions with some olive oil until chicken is almost done.  Season with salt and pepper.  Place carrots and seasonal vegetables on top of chicken to steam and cover with a lid.  Cook until veggies are tender.  Once veggies are done, pour in cream of chicken soup.  Stir together and cook till heated through.  Stir in chopped spinach before serving.  Serve on top of rice.
 
~ Amber 

Banana Mousse

Ingredients
3 frozen ripe bananas
2-3 room temperature bananas

Notes / Directions
Place bananas in a food processor or blender and blend until smooth.  If it's too thick to blend, try adding another banana at room temperature.  You can also add cocoa, peanut butter, strawberries, or anything else you like to eat with bananas!

Makes 4 servings.

~ Beth

Cooking Conversions

1 packet of yeast = 2 1/4 teaspoons (1/2 tablespoon)

1 packet of taco seasoning = 4 tablespoons = 1/4 cup