Friday, November 2, 2012

chicken and gravy

So easy and really yummy!  (I did end up adding extra salt and pepper to mine)

Tuesday, October 16, 2012

Chicken in a Pot *

I found this recipe in a Walmart ad!

2-3 Carrots, sliced
2     Onions, sliced
2-3 Celery stalks, cut into 1 inch pieces
3-4 lb Whole fryer chicken (I used 4 lbs of fryer chicken breast, it was on sale!)
1 Tsp. salt
1/2 Tsp. ground black pepper
1/2 cup water, chicken broth, or white wine
1/2 Tsp. dried basil

Put carrots, onions, and celery in bottom of Crock-pot. Place chicken on top of the veggies. Sprinkle with salt and pepper and add liquid. Sprinkle basil over the top. Cover and cook on low 8-10 hours. Remove chicken and vegetables with a spatula.

(I also threw in some red potatoes for the last few hours of cooking)

Monday, July 9, 2012

Uses for Non Fat Dry Milk

1. Calorie Counters Crepe Batter

3 eggs
1 cup flour
1/4 cup instant non fat dry milk
1 cup water
1/8 tsp salt

Combine ingredients in medium mixing bowl. Beat with electric mixer, blend in blender, or whisk until smooth. Refrigerate 1 hour or more. If batter separates, stir gently before cooking. Cook on upside down crepe griddle or in traditional pan. Super fast and easy!

2. Whipped Nonfat Dry Milk Topping

Est times: Prep 15 mins
               Cooking 5 mins
               Cooling 18 mins freezing

1/2 cup ice water
1/2 cup instant nonfat dry milk
1 1/2 tsp unflavored gelatin
2 tbs cold water
2 tbs boiling water
1/4 cup powdered sugar
1 tsp vanilla extract

Combine ice water and dry milk in large mixing bowl. Freeze bowl, milk mixture and beaters for 15 minutes. Combine gelatin and cold water in small bowl. Let stand for 3 minutes. Add boiling water, blend well. Cool to room temp.
Whip chilled milk mixture until stiff peaks form. Add gelatin mixture, sugar and vanilla extract. Whip just until blended.
NOTE: If whipped topping developes an airy appearance, simply stir vigorously to restore smooth appearance. For best results, prepare samd day as serving.

Makes 3 cups

Monday, December 19, 2011

Lion House Sugar Cookies

1 1/2 Cups sugar
2/3 cup shortening or butter
2 eggs, beaten
2 tbsp milk
1 tsp vanilla
3 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt

Cream sugar and shortening (butter makes a better tasting cookie). Add eggs, milk, and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. With hands, shape dough into a ball; wrap and refrigerate 2-3 hours until easy to handle.

Grease cookie sheets lightly. On lightly floured board, roll one half or one third of the dough at one time, keeping the rest refrigerated. For crisp cookies, roll dough paper-thin. For softer cookies, roll 1/8-1/4 inch thick. Cut into shapes desired with a floured cookie cutter. Reroll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Sprinkle with decorative toppings (I waited to decorate them until after they were cooked :D). Bake at 400 degrees about 8 mins or until very light brown. Makes about 6 dozen.

Decorate and enjoy!!!

Tuesday, December 6, 2011

Pork Chops with Sweet Potato

Pork Chops with Sweet Potato

By: Jean Nieman 
"As snowbirds originally from Iowa, we love these tender chops and sweet potatoes with an orange sauce in the fall, no matter where we are, explains Jean Nieman from Mesa, Arizona."
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)


Original Recipe Yield 2 servings


  • 2 boneless pork loin chops, 3/4-inch thick
  • 1 teaspoon canola oil
  • 1 medium sweet potato, peeled and cut into 1/4-inch slices
  • 1 tablespoon butter, melted
  • 1/3 cup orange juice
  • 1 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground mace
  • Dash pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water


  1. In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with nonstick cooking spray. Layer with sweet potato; drizzle with butter.
  2. In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
  3. Cover and bake at 350 degrees F for 30-35 minutes or until the pork reaches 160 degrees F and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.


  • Nutritional Analysis: 1 pork chop with 1/2 cup sweet potato equals 356 calories, 16 g fat (7 g saturated fat), 84 mg cholesterol, 252 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Saturday, December 3, 2011

Pasta Salad

1 pk. color pasta, cooked
1 can Kidney Beans, drained
1 can corn, drained
1 can Garbanzo beans, drained
1 can olives, drained and chopped
cubed cheese--as much as you want
tomatoes, chopped and also as much as you want
Combined all together.
1 pk. Hidden Valley Fiesta Ranch Dip
2 cups buttermilk
2 cups mayo.
Mix well, pour over pasta and mix together well.

Wednesday, November 30, 2011

panera broccoli cheese soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.