Easy Drop Danish

Great for breakfast:

2 cups bisquick

1/4 cup softened margarine

Mix until crumbly then add:

2 Tblsp sugar

2/3 cup milk

Stir until dough froms a ball, about 15 strokes.  Drop by spoonfuls onto lightly greased cookie sheet.  Make a well in the middle of each biscuit, fill with 1 tsp jam (you can use grape jelly, raspberry/strawberry jam, or even applesauce).  Bake 10-15 minutes at 450 deg, until the bottom starts to turn golden brown.  Drizzle glaze over the top while they are still warm.

Glaze:

2/3 cup powdered sugar

1Tblsp warm water

1/4 tsp vanilla

Twist on "Tomato Soup & Grilled Cheese"

In a somewhat pathetic attempt to duplicate Zuppa's Tomato Basil soup, I did the following...

Boil 1/2 - 2/3 c. Riso Macaroni (this might be too much, I like a lot)

While this is boiling...

Mix & heat together
1 can tomato soup
1 can milk

Then thicken by adding 1 TBS cornstarch mixed with 1/4 c. milk (or less). Heat until just boiling, then simmer & let thicken. Add basil & pepper to your liking. Add macaroni (as much or as little as you want). Add parmesan cheese if you like...it turned out really yummy, but if anyone has anything closer to Zuppas, post it!

Use Sour Dough bread for the grilled cheese, yum.

Brown Sugar Muffins

These are one of my favorite muffins, I make them probably at least every other week...

1/2 c. butter (melted or softened)
1 c. brown sugar (packed)
1 egg
1 tsp vanilla
1 c. milk
2 c. flour
1 tsp baking soda
1/2 tsp salt

Stir together in order, just until mixed. (Over mixing makes them spongy) Bake at 375 in greased muffin tins for 20-25 min. Makes 12 muffins.

*adding dried fruit (like cranberries) or nuts is always yummy
*I half the recipe when it's just for me & cole - for the 1 egg, I stir it, and then pour what looks like half into the bowl :)

Chicken Broccoli Cheese Soup

Chicken Cheese Broccoli Soup
5 pieces of chicken
3 stalks Celery, Sliced thin
3 carrots, sliced thin
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
4-6 chicken bouillon
8 C. water

1 cube butter
1/2 C flour

1 qt half and half
2 packages of frozen broccoli
2 C cheddar cheese, grated

Put Chicken, celery, carrots, onions, bouillon, salt, pepper and water in a pan. Cover and cook until done. Remove chicken, cut into bit-size pieces and set aside.

In another large pot, melt butter and add flour, stir to coat. Add 4 cups of hot chicken broth and vegetables, cook until thick. Add rest of broth, half & half, and broccoli. When Broccoli is done, add cheese. Season to taste and adjust thickening if needed. Add chicken and heat.

Coconut French Toast

6 Eggs
1/2 cup milk
Cap full of vanilla extract
1/4 tsp Cinnamon
1/4 tsp nutmeg
Sweetened Coconut
Texas Toast

Mix eggs, milk, and vanilla. Sprinkle cinnamon and nutmeg on the top of egg mixture.
Dip Bread into the egg mixture, then roll in sweetened coconut. Place onto greased cookie sheet. (spray cookie sheet, dont use crisco or oil)

Bake at 400 degrees for 10 minutes, flip over and bake on other side.

Serve on plate, slice bananas on top and drizzle with syrup.
Optional: sprinkle chopped pecans on the top of syrup.



Buttermilk Syrup:

1 stick of butter (not margarine)
3/4 cup sugar
1/2 cup Buttermilk
1/2tsp baking soda
1 tsp vanilla

Melt butter in pan, add sugar. cook over medium hear until boiling. add buttermilk in with whisk SLOWLY, cook for a few minutes, when bubbly turn off heat. add vanilla and last add baking soda.

ENJOY!

Fresh Peach Pie

Fresh Peach Pie

2 C. heaping with sliced, peeled peaches
½ C. sugar
½ fresh lemon
2 T. butter
Dash of salt
2 T. cornstarch
¼ t. almond extract

Combine sugar and juice of ½ fresh lemon and pour over peaches. Let stand for one hour. Drain off juice and put in a one cup measuring cup. Fill cup to top with water. Dump liquid in a sauce pan. Add butter, salt, cornstarch, and almond extract. Cook until thick and clear. Cool and fold in peaches. Put in a cooked pie crust. Top with whipped cream.

Chicken Rice Burritos

Chicken Rice Burritos

1/3 C. onion, sliced
1 clove garlic, minced
2 Tbsp. Butter
7 cups cooked chicken
1 Tbsp. Chili powder
2 ½ C. chicken broth, divided
1 jar (16 oz.) picante sauce, divided
1 cup long grain rice, uncooked
½ C ripe olives
3 C. shredded cheddar cheese, divided
12 (10 inches each) flour tortillas, warmed
Additional picante sauce and cheddar cheese

In a skillet, sauté onions and garlic in butter until tender. Stir in chicken, chili powder, ¼ cup broth and ¾ cup of picante sauce. Heat through: set aside. In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange in two ungreased 13x9x2-inch pans. Sprinkle with remaining cheese. Cover and bake at 375F for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield 6 servings.