Cream Soup Substitute

This recipe can be used as a substitute for canned creamed soup. Handy for casseroles and other recipes that call for canned soup!

Ingredients:

2 c. non fat dried milk
3/4 c. corn starch
1/4 c. chicken or beef bouillon particles
2 Tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix and store in covered container. To use, combine 1-1/4 cups cold water and 1/3 cup soup mix in a small pan. Add 1 tsp. butter. Cook until thick. Results in the equivalent of one 15 oz. can cream soup.

Yummy Granola

Ingredients:

4 cups rolled oats
1 1/2 cups nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
1/2- 1 cup dried unsweetened shredded coconut
1 teaspoon ground cinnamon, or to taste
1/2 cup maple syrup or honey
1/2 cup raisins, or chopped dried fruit
1/4 cup vegetable oil
** you can also add 1/4-1/2 cup wheat germ

1. Preheat the oven to 350. Oil 1 large rimmed baking sheet (or 2 smaller ones).

2. In a large bowl, combine all ingredients, except raisins or dried fruit)

3. Pour out onto prepared sheet. I used one large sheet and the mixture was about 3/4 to 1 inch thick. Place in oven. Bake for about 25 minutes, stirring every 5-7 minutes. Mixture should brown evenly; the borer it gets without burning, the crunchier it will be.

4. Add raisins, or dried fruit and put back in oven for 3-5 minutes.

5. Remove pan from oven and cool on a rack, stirring once in a while. Transfer to an air-tight container. Some recipes store in fridge, others don’t. I’m going to try it in my cupboard. Fridge instructions say it will last “indefinitely”; cupboard for about 2 weeks.

Asian Chicken Pasta Salad

Salad:
3 chicken breasts, seasoned with lemon pepper, grilled, cut into bize-sized pieces
6-8 oz. bow tie pasta, cooked and cooled
1 small package baby spinach
1/2 c. sunflower seeds
2-4 TB. sesame seeds
1 can sliced water chestnuts

Dressing:
1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 tsp. sesame seeds
3 TB. soy sauce
2 TB. rice vinegar
1/2 tsp. sesame oil
1 tsp. garlic

Whisk dressing until sugar is dissolved. Toss all salad ingredients with the dressing and chill or serve at room temperature.

Grandma Johnson's Famous Peanut Butter Cookies

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter or shortening (butter is better!)
1 egg
1-1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 375 degrees. Cream sugar, brown sugar, peanut butter & butter. Mix in egg. Add flour, soda, salt & baking powder. Spoon onto ungreased cookie sheet. Bake 8-12 minutes or until golden brown. Enjoy!!!

Peanut Butter and Chocolate Chip Pancakes

1 cup pancake mix
1 large egg
1/2 cup peanut butter
1 cup milk
1/2 teaspoon vanilla
1 cup semisweet chocolate chips

Mix it all together. You all know how to make pancakes. Enjoy!

Oven Baked Bacon

I wish someone told me about this long ago!! We don't eat a lot of bacon, but I hate making it when we do because it's SO messy. This takes the mess out of bacon.....

1. Preheat oven to 425 degrees
2. Line a pan (that has edges) with foil
3. Bake bacon for 15-20 min. or how crispy you want it.

That's it. Nice and simple, the bacon stays flat, there's no splashes to wipe up, and the foil cuts cleaning in half!

Cinnamon Cider Syrup

1 cup sugar
1 tsp. cinnamon
3 Tbsp. Bisquick
2 cups apple cider
1 Tbsp. lemon juice (optional)
1/4 cup butter, melted

Combine first 5 ingredients in small saucepan.
Bring to a boil, stirring constantly.
Boil 1 minute. Remove from heat.
Add melted butter.
Pour over waffles or pancakes.

So Yummy!

Quick Tofu "Lo Mein"

Ingredients:

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
2-3 (3 oz.) pkg. pork flavored Ramen Noodles
1 1/2 cups water (may need more water if you use 3 pkg. of noodles)
1 red* or yellow pepper, cut into strips
2 cups broccoli florets* or cauliflower
3 med. green onions, chopped
2 tsp parsley
1 1/4 tbsp soy sauce


Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacement as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.

Simple Chickpea Vegetable Bake

Ingredients:

2 medium white potatoes
1 medium sweet potato
1 can drained chickpeas (or 1-2 cups cooked)
8-10 asparagus spears
2 cloves chopped garlic
seasoning to taste

Directions:

Preheat oven to 425 degrees F.

Chop the potatoes into small chunks and put in a casserole dish generously coated with olive oil. Bake the potatoes for 10 minutes.

Meanwhile, chop the asparagus and mince the garlic.

Remove the potatoes and stir. Add the asparagus, drained chickpeas and minced garlic. Return to oven for 25-30 min or until all vegetables are tender. Stir occasionally during baking and add olive oil as needed to prevent sticking and to enhance flavor.

Season to taste (I just add salt, but other seasoning would be yummy too). If asparagus is not in season try broccoli, spinach or another green veggie.

Serve and enjoy!

Serves: 2-4

Preparation time: 45 minutes

Belgian Waffles

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 Tbsp. sugar
1/2 teaspoon vanilla extract
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray

Preheat the waffle iron according to the manufacturer's instructions.

In 1 medium bowl sift together flour, baking powder, and salt. Set aside.

In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.

Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!

Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.