Ranch Chicken

INGREDIENTS:

3/4 cup cornflakes, crushed
3/4 cup grated Parmesan cheese
1 package ranch salad dressing mix
8 boneless, skinless chicken breasts halves
1/2 cup butter or margarine, melted

DIRECTIONS:

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in melted butter, then rollin cornflake mixture to coat.
2. Place chicken breasts in a greased 9X13-inch baking dish. Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. Makes 8 servings.
   

Peach Cobbler

INGREDIENTS:

1/4 cup margarine
1/2 cup brown sugar
1/2 cup white flour
1/2 cup wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (can substitute with goat milk for those allergic to cow's milk)
1 quart bottled peaches, drained and sliced (canned sliced peaches may be substituted here as well)
cinnamon and sugar

DIRECTIONS:

1. In a medium bowl, cream together margarine and brown sugar. Add white and wheat flour, baking powder, salt, and milk. Mix well and spread into a well-greased 9X9 inch pan.
2. Drain peaches, reserving 3/4 cup liquid. Slice peaches and place on top of batter. Sprinkle with cinnamon and sugar; pour reserved liquid over top. Bake at 375 for 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream. Makes 6-9 servings.

Soft Ginger Cookies

INGREDIENTS:

1 1/2 cups shortening
2 cups sugar
2 eggs OR 4 tablespoons vegetable oil, 4 tablespoons water, and 2 teaspoons baking powder, mixed together
3 tablespoons molasses
3 1/2 - 4 cups flour (if using an egg substitute, use less flour)
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
2 teaspoons cinnamon

DIRECTIONS:

1. Cream sugar, shortening and molasses together.
2. Add eggs OR vegetable oil, water, baking powder mixture. Blend well.
3. Add remaining ingredients. Mix well.
4. Form dough into 1-inch diameter balls using a cookie scoop. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven for 6-9 minutes. Do not overcook.
   

Never Fail Gravy

INGREDIENTS:

1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 cups chicken broth or drippings from chicken, turkey, or roast (you can add water to the drippings to make it equal 2 cups)
salt, pepper, and sage to taste

DIRECTIONS:

1. In a saucepan over medium-low heat, melt butter
2. Add flour to make a roux
3. Add 2 cups of drippings all at once
4. Continue stirring until thickened
5. Add salt, pepper, and sage
   

Peanut Allergies

So we took my son to the doctor a couple of weeks ago to get him retested for his allergies to milk and eggs. Apparently, it IS possible for kids to grow out of these allergies. So with our fingers crossed we took him to the doctor hoping to discover his allergies had vanished. Unfortunately, we discovered he still had them (the milk allergy "looks" like it's decreasing). Not only did he still have them, but he had a new allergy--an allergy to peanuts! Ugh. My two nephews have been battling this allergy their entire life. Now we join their group of always carrying an Epi-Pen. So you'll now notice a new tag on my blog--of "nut-free." Anyhow . . . now more than ever, you'll begin to see recipes with alternate ingredients to allow our little guy to join in on the fun. However, with my fingers crossed, I'll still be posting the original recipes hoping that one day he'll at least grow out of the milk allergy.

Shredded Pork Tacos

Makes 10-12 servings

INGREDIENTS:

2, 14.5 oz. can mexican stewed tomatoes processed or blended
1 large white or yellow onion, chopped

6 cloves garlic, minced

1/2 teas. dried thyme

1/4 teas. driend oregano

2 bay leaves

coarse salt and pepper

3 lb. boneless pork shoulder picnic roast, string and timer removed, cut in half

DIRECTIONS:

1. Generously salt and pepper pork.
   
2. Place everything in a crock-pot and cook on low for 8-9 hours.
3. Shred with a fork.
4. Add a cup of water if needed and cook an additional 1-2 hours on low.
5. Serve with warm white corn tortillas, shredded cheese, sliced radishes, sliced avocado, cilantro, sour cream, lime wedges, and shredded romaine lettuce.

NOTE: Goes great with Corn and Black Bean Salsa!

Honey-Glazed Chicken Stir Fry

Makes 4 servings

INGREDIENTS:

12 ounces skinless, boneless chicken thighes
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange or mango juice
4 teaspoons soy sauce
1 1/2 teaspoons corn starch
2 tablespoons oil
4 cut-up vegetables (broccoli, carrots, onions, bell pepper, etc.)
2 cups hot cooked rice

DIRECTIONS:

1. Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
2. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium0high heat. Add vegetables to wok; cook and stire for 3-4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken; cook and stir for 3-4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly.
3. Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.
   

Creamy Vegetable Soup

Makes 8 servings

INGREDIENTS:

1 large carrot
4 large potatoes
1-2 medium onions
2 tablesppon butter or margarine
6 cloves garlic, minced
2 bay leaves
1/4 teaspoon thyme
5 cups chicken broth
4 cups millk (cow or goat)
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

1. Peel the carrot, potatoes, an onion and chop them into small cubes.
2. Melt butter or margarine in a heavy saucepan over low heat.
3. Saute carrots, onions, potatoes, garlic, bay leaf, and thyme in the butter for 1 minute.
4. Stir in 1 cup chicken broth and cook, covered, until liquid has mostly evaporated, about 15 minutes.
5. Stir in remaining 4 cups chicken broth and milk.
   
6. Cook uncovered over medium heat, stirring occasionally, until vegetables are tender, about 30 minutes.
7. Stir in salt and pepper.

Note: Because of the large quantity of potatoes in this soup, it's hearty enough to be a main dish. I serve this with some homemade bread and a salad.

Egg-free Chocolate Cake

INGREDIENTS:

3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Mix all ingredients except chocolate chips together in a bowl until there are no lumps.
2. Stir in chocolate chips.
   
3. Put in greased pan(s) and bake at 350 degrees for 35 minuntes, or until toothpick inserted comes out clean.
4. Frost with Chocolate Butter Frosting.