Easy Chip Muffins

1 3/4 cups all purpose flour
1/3 - 1/2 cup sugar
2 t. baking powder
1/4 t. salt
1 egg beaten
3/4 cup milk
1 t. vanilla, optional
1/4 cup oil
1 cup chips of your choice: chocolate, butterscotch, peanut butter, or a mix 

Line or grease 12 muffin cups. Mix dry ingredients in medium mixing bowl. In another small bowl or glass measuring cup mix wet ingredients. Add wet ingredients all at once to dry and stir just until moistened. Fold in chips. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake at 400 for 20 or until golden. Serve warm.

Muffins in photo contains 1/2 cup chocolate chips and 1/2 cup butterscotch chips.

Adapted from the BH&G New Cookbook.

Easy Blueberry Muffins

1 3/4 cups all purpose flour
1/3 - 1/2 cup sugar
2 t. baking powder
1/4 t. salt
1 egg beaten
3/4 cup milk
1 t. vanilla
1/4 cup oil
3/4 - 1 cup fresh or frozen blueberries

Line or grease 12 muffin cups. Mix dry ingredients in medium mixing bowl. In another small bowl or glass measuring cup mix wet ingredients. Add wet ingredients all at once to dry and stir just until moistened. Fold in blueberries. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake at 400 for 20 or until golden. Serve warm.

Optional: Top with crumb topping (as shown in photo above).

Adapted from the BH&G New Cookbook.

Good Earth Rolls

⅓ cup sunflower seeds
½ cup lukewarm water
1 teaspoon honey
2½ tablespoons active dry yeast
1½ cups water
½ cup honey
¼ cup unsalted butter
2 teaspoons salt
1¼ cup whole wheat pastry flour or spelt flour

PLUS
2 cups whole wheat pastry flour or spelt flour

PLUS
2½ cups whole wheat flour or 3 to 3½ cups spelt flour
1 tablespoon canola oil

Cover sunflower seeds with water and let soak for a couple of hours. Dissolve yeast with 1 teaspoon honey and ½ cup lukewarm water (110-115 degrees); let stand for 5 to 10 minutes until the yeast forms bubbles. Heat 1½ cups water, ½ cup honey, ¼ cup unsalted butter, and 2 teaspoons salt in a saucepan until the butter melts. Pour yeast mixture and butter mixture into a mixing bowl with 1¼ cup whole wheat pastry flour or spelt flour; stir enough to incorporate, then beat vigorously for 3 minutes.

Mix and knead in sunflower seeds and remaining flours as needed to prevent sticking while kneading until smooth and elastic. Place dough in an oiled bowl, lightly oil the top, cover with a towel, and let rise until double. Gently punch down and knead lightly. Divide dough in half. Shape each piece into 12 rolls, placing in greased pans with a little space between them.

Cover and let rise in a warm place 15-20 minutes. Bake in a preheated 400° oven for 15 to 20 minutes. Brush rolls immediately after baking with soft or melted butter.

Buster Bar Dessert

Buster Bar Dessert
1 lb. chocolate sandwich (Oreo) cookies, crushed
1/2 cup butter or margarine
1/2 gallon of ice cream, softened slightly
1 cup peanuts, chopped - optional
1/2 cup butter or margarine
2/3 cup chocolate chips
2/3 cup powdered sugar
1 can (12 oz.) evaporated milk
1 tsp. vanilla

Mix crushed cookies and 1/2 cup butter or margarine. Pat into 9 x 13 " pan. Freeze for a few minutes to harden. Spread softened ice cream over top of cookies. Sprinkle peanuts over ice cream. Place in freezer. Mix 1/2 cup butter or margarine, sugar, chips and evaporated milk in a saucepan. Boil, stirring constantly, 5 to 8 minutes until thick. Cool and add vanilla. Once cool, pour over ice cream mixture. If it's not cool, it will melt the ice cream. Freeze. Remove from freezer a few minutes before serving (makes it easier to cut it).

Whole Wheat Blender Pancakes

1 C. milk
1 C. wheat kernels, whole & uncooked
2 eggs
2 tsp baking powder
3/4 t. salt
2 T. oil
2 T. honey or sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar onto a hot griddle. 

 

(From Everyday Food Storage)

Cool and Easy Pie (aka Pink Fluff)

 

2/3 cup boiling water

1 pkg. strawberry flavor gelatin (4 serving size)

ice cubes

1/2 cup cold water

1 tub (8 oz.) Cool Whip, thawed

1 graham cracker pie crust, store bought or homemade

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Spoon into crust. Refrigerate at least 4 hours or until firm.

Chicken Chili Verde

1-2 cups cooked chicken, cubed
1 (28 oz.) can green enchilada sauce
1 (15 oz.) can black beans, rinsed & drained
1  cup frozen corn
1 cup chopped onion
2 garlic cloves, minced
1/4 cup fresh cilantro

Combine all ingredients in large saucepan.  Bring to a boil.  Reduce heat and simmer uncovered for 30-40 minutes.

Serves 4-6. I double this recipe.

Options:       
Serve with tortillas or quesadillas.

Chicken in a Pastry

1 lb. boneless, skinless chicken breasts
1/2 t. salt
1/8 t. pepper
2 T. margarine
4 oz. cream cheese
3 green onions, chopped
2 T. milk
2 pkg. crescent rolls
1/4 cup seasoned croutons, crushed

Cut chicken into 1/2 inch pieces, season with salt and pepper.  Cook in skillet until no longer pink.  Remove from heat.  Add cream cheese, green onion, and milk.  Stir until well blended.  Separate crescent dough into 4 square (pressing seams of 2 triangles together).  Place chicken mixture in center of square and fold dough corners over mixture pressing seams together.  Melt margarine and brush over each pastry.  Sprinkle with croutons.  Place on lightly greased cookie sheet.  Bake at 350 for 20 minutes or until golden brown.

Options:        
Make extra to freeze.

Chicken Stir Fry

1 lb. chicken breasts, cut into strips
1 pkg. stir fry veggies
1 can chicken broth or bouillon
2-3 T. cornstarch
2 T. soy sauce
3 T. vinegar
3 T. sugar

Mix broth, cornstarch, soy sauce, vinegar, and sugar until smooth.  Fry chicken in large skillet until cooked.  Stir in veggies and cook until tender-crisp. Pour on sweet and sour sauce.  Cook until mixture boils and thickens, stirring constantly.

Options:        
Serve over rice (white or brown). 
Use fresh veggies (broccoli, onion, carrot, mushroom, etc.)

Cornflake Chicken

4 boneless, skinless chicken breasts
1 cup cornflakes, crushed
1 tsp. seasoning salt
1 egg, beaten

Combine cornflakes and salt in a shallow bowl.  Dip breasts in beaten egg, then roll them in the cornflake mix.  Bake at 350 for 30 minutes or until juices run clear.