Garlic Chicken in Sherry Sauce

6 boneless, skinless chicken breasts, cut into thirds
1/3 cup all purpose flour
2 Tablespoons vegetable oil
2 Tablespoons butter
1 clove garlic (or more if desired), crushed
1/2 cup sliced celery
1/4 cup dry sherry (can also use white wine, red wine or vermouth)
1 can Campbell's chicken and rice soup
Steamed rice, noodles, mashed potatoes

Melt butter in a large frying pan.  Add oil.  Saute garlic in pan for 1 minute.  Coat chicken pieces in flour.  Place in frying pan and saute until lightly browned on both sides.  Once browned on both sides, remove the chicken from the pan and set aside.  Add celery to the skillet and cook until tender, stirring occasionally.  Stir in soup and sherry, scraping the bottom of the pan.  Return the chicken to the pan.  Reduce the heat to low and simmer for 15 minutes or until the chicken is tender. 

Serve chicken with the sauce over rice, noodles or mashed potatoes.

Baked Dutch Apple Pie

1Keebler® Ready Crust® Graham Pie Crust  (if you want a pie that is less sweet, use a regular pie crust.  I use the Pillsbury ready made pie crust)

1egg yolk, slightly beaten

5 1/2 cups peeled and thinly sliced cooking apples (granny smith, cortland, macintosh, rome)

1 tablespoon lemon juice*

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Topping

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/3 cup butter

Directions

1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes.
2. Sprinkle apples with lemon juice. In large bowl stir together 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, cinnamon, salt and nutmeg. Add apples. Gently toss until coated. Spoon into crust.

3. In small bowl combine 3/4 cup flour, 1/4 cup sugar and 1/4 cup brown sugar. Cut in margarine or butter until crumbly. Sprinkle over apples.

4. Bake on baking sheet at 375°F about 50 minutes or until topping is golden and filling is bubbly. Serve warm or at room temperature.

*NOTE: Omit lemon juice if apples are tart.

Banana Blueberry Bread

1 cup sugar
1/2 cup vegetable oil
1 cup (2 med) ripe bananas, smashed
1/2 cup plain yogurt
1 tsp vanilla extract
2 eggs
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup fresh or frozen blueberries (unthawed)

Preheat oven to 350 degrees F. Grease and flour 2 9"x5" loaf pans)

Mix sugar and oil together.  Add bananas, yogurt, eggs, vanilla and blend well.  Add in dry ingredients until well mixed.  Fold in blueberries. 

Pour batter into 2 loaf pans and bake for 40-50 minutes.

Cool for 5 minutes once removed from oven; then remove loaves from pans to cool completely.

Pumpkin Bread

3 cups sugar
1 cup vegetable oil
4 eggs
1 can (15 oz) pumpkin
3 1/2 cup all purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
2/3 cup water

Preheat oven to 350 degrees F.  Grease and flour 2 loaf pans (9x5) and set aside.

Cream sugar and oil.  Add eggs and pumpkin.  Mix well. 

Sift the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves into the pumpkin mixture, mixing periodically.  Add water and mix well. 

Pour batter into prepared loaf pans. Bake at 350 for 90 minutes.  Let stand to cool in pan for 10 minutes.  Remove from pans after 10 minutes and let cool completely.

English Muffin Bread

5-6 cups all purpose flour
2 packages yeast
1 Tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal

Grease 2 8.5" x 4.5" x 2.5" loaf pans. Coat the bottom and sides of the greased pans with cornmeal.

Combine yeast, 2 cups flour, sugar, salt and baking soda in a bowl.  Heat milk and water until very warm, but not boiling (microwave 2 1/2 minutes on high).  Add milk and water mixture to the dry ingredients and mix well.  Stir in flour, 1 cup at a time until the mixture forms a stiff batter. 

Spoon batter into loaf pans.  Cover and let raise in a warm place for up to 45 minutes.  Bake at 400 degrees F for 25 minutes.  Remove from pans and cool.

Toast and ENJOY

Spicy Barbeque Slow Cooked Ribs

BBQ sauce
2 Tablespoons onion, finely chopped
1 clove garlic, minced
1/4 cup + 2 Tablespoons ketchup
1/4 cup apple cider vinegar
1-1/2 teaspoons Worcestershire sauce

1 teaspoon brown sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup hot pepper sauce

1 cup honey BBQ sauce

In a medium sized bowl, mix above ingredients together and set aside.

4 lbs country style ribs

salt

pepper

Place ribs in a shallow baking dish.  Sprinkle with salt and pepper both sides.  Bake at 400 degrees F for 20 minutes on each side, turning over half way through cooking.

Place ribs into a crock pot.  Pour sauce over ribs.  Cook on high for 2-3 hours or low for 4-6 hours.

Bubbly French Toast

French Toast like my Grandma Helen makes!

1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 eggs
1 cup milk
sliced bread of any kind
3 Tablespoons shortening

Mix all dry ingredients together in a bowl.  Set aside.
In a seperate bowl, beat the eggs and milk together.  Gradually add egg and milk mixture to the dry ingredients and blend well to make a smooth batter.

Dip sliced bread into the batter covering both sides of the bread until coated. 

In a skillet, melt shortening.  Brown battered bread on both sides.

Serve sprinkled with powder sugar, syrup or fruit.

Serves 4

Curried Chicken Salad

Curried Chicken Salad

2 cups cooked chicken, cubed
1 cup seedless grapes, halved
1 cup chopped celery
4 Tablespoons slivered almonds, toasted
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon soy sauce
1/4-1/2 teaspoon curry powder

Combine chicken, grapes, celery and almonds.  Mix in the remaining ingredients and toss. 

The Best Peach Cobbler Ever

My Gradmother, Grandma Jean, was from Georgia.  I grew up eating LOTS of wonderful, homemade peach cobbler.  But, of course, no recipe!  I came across this recipe one summer afternoon when I was watching the noon news in Denver.

Peaches and Cream Cobbler

Preheat oven to 350 degrees F

3 lbs peaches - sliced
1 1/2 cup sugar
1/2 cup flour
1 cup heavy cream
1/2 tsp. salt
3/4 stick butter
dash lemon juice
cinnamon
pie crust for a double crust pie - recipe to follow later (I use 2 of the refrigerated ones most of the time!)

Place crust to cover the bottom of a 13"x9" pan.  Place the sliced peaches on top of the crust.  Sprinkle the peaches lightly with cinnamon. Cut the butter into thin slices and lay on top of the peaches. 

In a bowl, mix the sugar, flour and cream until well mixed.  Pour mixture over the peaches. Top peaches with the other piece of pie crust. 

Bake at 350 degrees F for 90 minutes.