Baking Powder Biscuits

This is a staple at our house. These are great for biscuits and gravy, or a quick bread to serve with dinner.

Makes 30 (2-inch diameter) biscuits

INGREDIENTS

6 cups flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
2 cups water
1 cup vegetable oil

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. In a large bowl, mix together the flour, sugar, baking powder and salt. 
3. Make a well in the flour mixture and add the water and oil. Mix well.
4. Knead dough 20 to 25 times on a floured surface. Roll or pat the dough on a floured area until it is 1/2 inch - 3/4 inch thick. Using a cookie cutter or an overturned glass, cut the dough into 2-inch circles; place on 2 ungreased cookie sheets. Bake one cookie sheet at a time in preheated 450 degree oven for 12 minutes or until the tops are golden brown. Serve hot with butter, jam or honey.

Spinach & Great White Northern Bean Quesadillas

Adapted from http://www.othersideoffifty.com:80/2010/06/chicken-spinach-and-cannellini-bean.html

Serves: 8

INGREDIENTS

2 TBSP olive oil
2 cup diced onion
2 cup diced red bell pepper
2 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
2 clove garlic, minced
2 (heaping) TBSP all purpose flour
1 1/2 cup no chicken broth (optional, chicken broth)
8 cups fresh baby spinach, stems removed, coarsely chopped
3 (15.5 ounce) can of great white northern beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

DIRECTIONS

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in beans (and chicken if using) and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Daley Jello Salad

NOTE: This is a food tradition on my husband's side of the family. Uncle Roger makes it the best. This is his "verbal" recipe written down. You can play with the flavors. Some of our favorites are raspberry flavored Jell-O with frozen raspberries mixed in; lime Jell-O with pineapple; and (our personal favorite) strawberry flavored Jell-O with fresh cut up strawberries (sliced bananas may also be added). Feel free to experiment and try out different combinations of your favorite fruit. 

INGREDIENTS: 
16 oz Original Cool Whip
24 oz Small Curd Cottage Cheese, 4% milk fat
6 oz Jell-O Gelatin Dessert, Strawberry flavored
2-3 cups of strawberries, sliced or 2-3 cups frozen raspberries

DIRECTIONS:

1. Place first 3 ingredients in a bowl. Mix with a rubber scraper until there are no white spots remaining.
2. Add fruit and mix in. 
3. May serve immediately, which we like to do if there's frozen raspberries in it!

Serves: 8

Balsamic Vinaigrette

NOTE: This is delicious as a salad dressing or as a dip for Focaccia.

INGREDIENTS
1/4 cub balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil

DIRECTIONS

1. In a bowl whisk the vinegar, garlic, salt and pepper until mixed well.
2. Slowly whisk in the olive oil until well blended.
3. Best to refrigerate after use.

Cheree's Dill Dip

INGREDIENTS

1 cup sour cream (NOT low fat or non fat)
1 cup cottage cheese (small curd, 4% milk fat) 
1 1/2 teaspoons dill
1 1/2 teaspoons onion powder
1 1/2 teaspoons McCormick Blends Bon Appetit Seasoning Salt OR Celery Salt
2 TBSP red wine vinegar
2 TBSP chopped green onion (optional)

DIRECTIONS

1. Mix all ingredients together with a rubber spatula until incorporated.
2. Chill 1 hour.

Michelle's White Chicken Chili

INGREDIENTS

1 tbsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2, 15 oz great northern beans, rinsed and drained
1, 15 oz chickpeas, rinsed and drained
12 oz - 1 lb cooked chicken
2 cups chicken broth
1 lb or 3 cups frozen corn
1 4oz diced green chilies
1 tsp cumin
1 tsp salt
1/8 tsp garlic powder
1/2 tsp pepper

1 cup sour cream
3/4 cup whipping cream

OPTIONAL:
Shredded cheese
Corn chips
Chopped avacado

DIRECTIONS

1. Saute onion, garlic in hot oil until softened. 
2. Add beans, broth, corn, chilies, chicken and seasoning.
3. Bring to a boil, reduce to low and simmer uncovered for 30 minutes.
4. Remove from heat and stir in 1 cup sour cream and 3/4 cup whipping cream.
5. Serve with shredded cheese, corn chips, and avocado.

Black Bean Quesadillas

*Adapted from www.budgetbytes.com. I usually triple this recipe for my family of 7, so we can have leftovers. 

Serves 4

INGREDIENTS
1 (15 oz.) can black beans
1 cup frozen corn kernels (or 1 can of corn, rinsed and drained)
1/4 cup red onion, chopped
1 clove garlic
¼ bunch fresh cilantro
2 cups shredded cheese
1 TBSP taco seasoning
5 burrito sized tortillas

DIRECTIONS

1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw). 
2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed. 
3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted. 
4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Milk-Free Almond Buttery Cream Frosting

INGREDIENTS:

• 4 cups powdered sugar 
• 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening OR 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 
• 1 1/2 teaspoons vanilla extract 
• 2-3 teaspoons almond extract
• 6 to 7 tablespoons vanilla flavored soy milk  
• Food coloring (optional)

DIRECTIONS:

1. COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in soy milk to reach desired consistency. 
2. BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.

TIP: Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.

Favorite Egg-Free/Dairy Free Cut Out Cookies

INGREDIENTS

• 1 and 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening OR 1 and 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 
• 1 and 1/2 cup sugar 
• 2 tablespoon plus 2 teaspoon vanilla flavored soy milk (if you don't have an allergy, cow's milk works fine here)
• 2 teaspoon vanilla extract 
• 1/2 cup applesauce (this is your "1 large egg")
• 4 cups All Purpose Flour 
• 3 teaspoons baking powder 
• 1/2 teaspoon salt

DIRECTIONS

1. COMBINE shortening, sugar, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in applesauce.
2. COMBINE flour, baking powder and salt in medium bowl. Mix into creamed mixture at low speed until well blended. Cover and refrigerate several hours or overnight. 
3. HEAT oven to 375ºF. 
4. ROLL out 1/2 dough at a time to about 1/4-inch thickness on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled. 
5. BAKE 11 to 13 minutes, or until set. Remove immediately to cooling rack. (*Lower the baking time to 7-10 minutes if you roll out your dough is 1/8-inch thickness-I like my cookies thicker, thus the longer baking time.)

Cheree's Alfredo

INGREDIENTS:

1 pint of heavy cream
1 stick of butter
2 ounces cream cheese
3/4 cup Parmesan cheese
1 teaspoon garlic salt
1 pinch ground nutmeg

Salt and pepper to taste (I do a good 10 turns of salt and 10 turns of pepper out of my salt and pepper grinders) 

DIRECTIONS:

1. In a saucepan combine butter, heavy cream, and cream cheese over low to medium heat, stirring often. Simmer this until all is melted, and mixed well. 
2.  Add the Parmesan cheese, garlic salt and nutmeg. Simmer this for 15 - 20 minutes on low. Serve over cooked pasta.
3. Will keep in the fridge for 3-5 days. To reheat, warm in a saucepan and add milk as needed to thin.

Sloppy Joes

I stole this from Jody...cook extraordinaire. I made it with ground beef because I'm not as health conscience as she is. Maybe next time I'll try to be and purchase ground turkey instead ;-). Thanks for a fast, easy meal, Jody! 

Adapted from The Food Nanny Rescues Dinner 

INGREDIENTS:

1 tablespoon butter
1 pound lean ground turkey or beef
1 cup ketchup
1/2 cup to 1 cup water (depends on how runny you like it)
1/4 cup packed brown sugar
1 tablespoon red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon dehydrated onions (optional)

6 lightly buttered hamburger buns

DIRECTIONS:
Jody says: "In a skillet cook meat until done. Drain. Return meat to pan and add all the rest of the ingredients. Cook over med heat for 10 minutes stirring occasionally. Add more water if too thick. Toast buns on electric skillet until nice and brown. Serve up this Manwich to all the hungry men in your house and watch them smile!"

Roberta's Onion and Dill Veggie Dip

INGREDIENTS

1 cup sour cream
1 cup Best Foods Mayonaise
1 1/2 teaspoons dill
1 1/2 teaspoons onion powder
1 1/2 teaspoons McCormick Blends Bon Appetiti Seasoning Salt

DIRECTIONS

1. Mix all ingredients together with a rubber spatula until smooth.
2. Chill 1 hour.

Michelle's Re-fried Bean Filling

I use this filling for homemade burritos (just throw it in the tortilla with some cheese or no cheese for those allergic kiddos). I also recommend using this recipe for your 7-layer taco dip instead of re-fried beans mixed with taco seasoning. You'll be glad you did!

INGREDIENTS

2 cans re-fried beans
1 can of chilies
1 and 1/2 tablespoon brown sugar
2 tablespoon ketchup
Onion powder to taste
Garlic salt to taste (if the mixture tastes too sweet add more of this)
1-2 tablespoons Worcestershire sauce (if the mixture tastes too sweet add more of this)
Parmesan cheese to taste (optional)

DIRECTIONS

1. Dump all the ingredients in a bowl and stir.
2. Spread over tortillas and wrap burritos or use in 7-layer taco dip.

Sausage and Hash Browns

We frequently have breakfast foods for dinner. This is one of our favorites.

INGREDIENTS
1 large baking potato
2 tablespoons vegetable oil, such as safflower
1 pound sausage
1 onion, chopped

DIRECTIONS

1. Peel potato; cut into 1/2-inch dice. In a large frying pan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
2. Add sausage and onion; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes.
   

Baked Chicken with Onions, Potatoes, Garlic, and Rosemary

I found this on Martha's site here. I loved, loved, loved this recipe! The best part was the simplicity of the preparation as well as how beautiful the dish looked going into and out of the oven. Everything tasted delicious. I didn't expect it to be so good! The onions tasted awesome with the potatoes and the chicken was moist. The next time I have guests....this will definitely be an option. I served it with some homemade biscuits (because I was too lazy to make any other bread)...it would be great with some corn on the cob too!

INGREDIENTS
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise OR 3-5 chicken breasts (I used 3 large breasts for my family of 5)
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
1-2 tbsp dried rosemary leaves (the original recipe calls for thyme, but I prefer rosemary and didn't have any fresh or dried thyme)
1 lemon, quartered
1/4 cup extra-virgin olive oil (if you want more sauce, you can double the olive oil and vinegar...which I usually do)
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

DIRECTIONS

1. Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Sprinkle rosemary over chicken and vegetables. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Cook's Note
Using a cut-up chicken rather than a whole one makes it easy to serve. This recipe also works well with fresh thyme instead of rosemary.

Prep Time: 10 minutes
Serves: 4-6

Honey-Soy Glazed Chicken

I found this on Martha Stewart's site here. Since I'm pregnant and haven't been feeling much like cooking, the prep time and flavors seemed to collide for me and this was a hit in my book. I served it over rice and it was just right for someone needing a quick and mild dinner. For those of you looking for more flavor, I'd opt to make Michelle's Teriyaki Chicken instead. Either that or add some garlic to the recipe :-).

Ingredients

1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total) (I used 3 boneless skinless chicken breasts cut into large pieces, because it's all I had on hand)
coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to 9-by-13-inch baking dish.
2. Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.

Serves 4-6

Snickerdoodles

Today the kids wanted to make Snickerdoodles (per William's request). I Googled some recipes and found this awesome one here- thanks Food Allergy Mama! The only thing I changed was the time it took to cook them! If you need and dairy-free, egg-free, peanut-free snickerdoodle, you should definitely try this one! You won't be disappointed!

INGREDIENTS:

1 c. butter flavor Crisco
1 1/2 c. granulated sugar
1/2 cup unsweetened applesauce
3 c. flour (360 grams)
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt

Cinnamon Sugar Mixture for Rolling:
3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Combine shortening, sugar and applesauce.
   
3. In a separate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk.
   
4. Add to shortening mixture and mix on low until thoroughly combined.
5. Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated. (I did have to flatten my balls to circular shapes with the back of my spatula since my cookie balls weren't flattening out the way I'd like them too when they baked.)
   
6. Bake for 10-12 minutes (my oven works perfectly on 10 minutes using my stoneware) or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.

Homemade Tomato Soup

I got this from the food network's website. I made it today for my allergic kid's lunch. The recipe below is doubled. Yields 8 servings.

INGREDIENTS

2 (14-ounce) can chopped tomatoes
1 and 1/2 cup extra virgin olive oil (I only used about 1/2 cup)
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
2 yellow onions, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
4 tablespoons butter (or margarine-for the allergic kid)
1/2 cup chopped fresh basil leaves (I didn't have this and didn't add it--and it was still delicious. I can't wait till I do have some though!)
1 cup heavy cream, optional (I used whole milk for me and goat milk for the allergic kid, but actually, it tastes fantastic without any milk or cream!)

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. (I dumped mine in my blender, I don't have an immersion blender.)

Hawaiian Haystacks

INGREDIENTS:

4 cups cooked rice

GRAVY:
1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 1/4-1/2 cups chicken broth
Lawry's Seasoning Salt to taste
1 cup cooked chicken, shredded

TOPPINGS:
1-2 cups grated cheddar cheese (to make milk free, eliminate cheese)
2 stalks celery, chopped
3 medium tomatoes, chopped
1 can pineapple chunks, drained
1/4 cup green onion, chopped
1/2 cup coconut
1/2 cup slivered almonds (optional)
1 can chow mein noodles

DIRECTIONS:
GRAVY:

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

HAYSTACKS:

1. Layer rice, gravy, cheese, celery, tomatoes, pineapple, green onion, coconut, almonds, and chow mein noodles on individual serving plates.
2. Makes 8 servings.
   

Navajo Taco Fry Bread

I found a basic recipe for this on allrecipes.com. But I think the trick is to use Butter Flavor Crisco when frying! It was delicious!

INGREDIENTS:

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk (or goat milk)
Butter Flavor Crisco for frying

DIRECTIONS:

1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
2. Heat shortening in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1-1 and 1/2 inches deep. Break off 3/4 cup sized pieces of dough, (I made 8 small balls) and shape into round discs 1/8-1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
3. Top fry bread with beans, ground beef or chili, cheese, tomatoes and lettuce. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.