Chicken and Zucchini Casserole

Chicken and Zucchini Casserole

2 cups cubed cooked chicken

2 cups (3-4) diced zucchini

1 medium onion, chopped

1 package chicken stove stop stuffing

1/2 cup melted butter

1 can cream of chicken soup

1 cup sour cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Steam zucchini and onion until tender, drain well. Mix lightly with chicken, sour cream, soup, broth, butter, and stuffing. Put in 9x13 pan and bake for 30-35 minutes or until golden brown.

Blueberry Muffins


Blueberry Muffins

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon lemon zest
1 cup fresh or frozen blueberries
1 recipe Muffin Topping (recipe follows)
1 recipe Muffin Glaze (recipe follows)

In a large bowl combine flour, sugar, brown sugar, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.

Muffin Topping

1/2 cup pecans
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons butter, melted

In a large bowl, combine above ingredients and sprinkle over muffins.

Muffin Glaze

1/2 cup powdered sugar
1 tablespoon fresh lemon juice

In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.

Bride's Biscuits

1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk

Dissolve yeast in warm water. Let stand 10 minutes. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives. Combine buttermilk and dissolved yeast. Stir into dry mixture, working only until moistened. Put in a large, plastic, container. Cover and refrigerate several hours before baking. Dough can be stored in refrigerator for up to one week. Carefully roll out on a well-floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden. Makes 3 dozen biscuits.

Glazed Carrots and Peas

Glazed Carrots and Peas

8 carrots, cut on bias, 1/4 inch thick
1 tablespoon sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons butter
1 (10 ounce) package frozen peas
Salt to taste

Cook carrots in small amount of water for about 8 minutes, until tender but firm. Drain carrots. sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package directions, being careful not to overcook. Mix together with carrots. Salt to taste. Makes 6 to 8 servings.

Corn Casserole



Corn Casserole

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5-10 minutes or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Snickerdoodles


Colored Sugar Variation: Add 2 teaspoons cinnamon to flour mixture. For coating, instead of cinnamon and sugar mixture, combine 3 tablespoons colored sugar with 3 tablespoons granulated sugar.

Snickerdoodles

1 cup Butter Flavor Crisco Shortening
2 cups sugar, divided
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon

Heat oven to 400 degrees. Cream Butter Flavor Crisco Shortening, 1 1/2cups sugar, eggs, milk and vanilla in large bowl at medium speed of electric mixer until well blended.

Combine flour. cream of tartar, baking soda, and salt. Mix into creamed mixture. Shape dough into 1-inch balls.

Combine 1/2 cup granulated sugar and cinnamon in small bowl. Roll balls of dough in mixture. (Sugar mixture can be put in zip lock bag. Put 2 to 3 dough balls at a time in bag. Shake to sugar coat dough.) Place 2 inches apart on ungreased baking sheet.

Bake at 400 degrees for 7 to 8 minutes. Remove to cooling rack.

Pizza Crust

This is the best pizza dough recipe. It makes 4 12 inch pizzas.

Pizza Crust

2 1/4 teaspoons dry yeast

2 cups warm water

5 to 5 1/2 cups all purpose flour

2 teaspoons sea salt

olive oil for the bowl

Disolve yeast in warm water in a large bowl and set aside for 5 minutes. Stir in 3 cups of the flour until smooth. Stir in an additional 2 cups of flour. Continue adding flour up to a 1/2 cup one tablespoon at a time, stiring until dough comes away from the bowl but is still sticky.

Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Knead until smooth. About 10 minutes. (I used my kitchenaid)

Shape dough into a ball and transfer to a lightly oiled bowl. Turn to coat. Cover with plastic wrap, and let rise in a warm place until it doubles in volume, 2 hours.

Punch dough down and scrape it out of the bowl onto a lightly floured work surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and put them on a cookie sheet, and cover with plastic wrap. Transfer to refrigerator, let rise over night.

Preheat pizza stone for 1 hour at 500 degrees. Broil pizza until the crust begins to bubble, 3 to 4 minutes. Lower oven temprature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more.

Buttermilk Waffles

Waffles

1 stick butter

2 cups flour

1/4 cup brown sugar

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 eggs

2 cups buttermilk

1 teaspoon vanilla

Mix all dry ingredients in a bowl. Melt butter. Add eggs, buttermilk, butter, and vanilla to the dry ingredients and mix well.