Whole Wheat & Flax Cornbread Muffins

- 1 cup white whole wheat flour
- 1 cup cornmeal
- 2 TBSP ground flax seed
- 1/3 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, lightly beaten
- 3/4 cup sour cream
- 1/2 cup milk (1/2 C is an estimate, start with that and then add a little more if the batter is super thick...the flax and the whole wheat threw the original recipe, which called for only 1/2 C milk.
- 1/4 cup butter melted

Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until toothpick inserted near middle comes out clean.

Aubrey's Most Excellent Chocolate Chip Cookies

2/3 C. shortening
2/3 C. butter
1 C. sugar1 C. brown sugar
2 eggs2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 C. flour
2 C. Chocolate chips

Bake at 375 8-10 minutes

Whole Wheat Pancakes

- 2 cups whole wheat flour

- 2 TBSP. sugar (I think honey would be a great alternative…I’m going to try that next time)

- 2 tsp. baking powder

- 1/2 tsp. baking soda

- 1/2 tsp. salt

- 1 large egg

- 3 TBSP. butter melted

- 2 C buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)

Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.

Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan…and the little bubbles never popped by the time it was time to flip the pancakes. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.) A little different than regular pancakes, but they come out - promise!

EASY APRICOT CHICKEN

4 - 8 boneless skinless chicken breats

1 8-oz bottle of Russian salad dressing

1 Cup Apricot Preserves/Jam

1 Package Lipton Onion Soup Mix

If your chicken breasts are frozen, no need to defrost - just place them in your baking dish. Sprinkle the entire Onion Soup Mix over the top then pour the Russian Dressing and Apricot preserves over the top and kind of “mush” it all together with a spoon.
Bake in a 350 degree oven for ~1.5 hours. (You can probably cook it for a shorter time if the chicken isn’t frozen)
Eat with rice - YUM!

Green Noodles

-Spinach Fettuccine, 8 or 9 oz package

- 1 boneless/skinless chicken breast, cubed

- ~3/4 of a package of mushrooms, chopped

- ~2.5 oz prosciutto, chopped
- Pesto cream sauce

- Feta cheese, to taste

Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.

Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in…or buy the Garlic & Herb pasta mix (pictured…Knorr makes it, and one of the other brands makes it as well…don’t buy the pesto pasta mix, it’s not quite the right flavor). Follow as directed on the package, but use about 1/3 more milk…so if it calls for 1 1/2 cups milk, use 2 cups. This stuff tastes pretty good and is close to how American Grill’s tasted, BUT…a fresh pesto cream sauce would be even better.

Mix everything together…pasta, chicken mixture & sauce. Add crumbled or cubed feta cheese at the end so it doesn’t melt away…but mix it in. Put in as little or as much as you like.
Makes enough for about 4 people I would guess.
Bon appetit!
(My Mom’s notes and tips for making this: When I make this I like to use the ‘from scratch’ cream sauce. I use a plain pesto mix (this is dry pesto mix that adds olive oil - this in not the pasta pesto mix.) Mix and add that to the sauteed chicken, mushroom and prosciutto - set aside. This allows the flavor to infuse the chicken while the sauce is made. I then add cream (yes, real cream) to the pan drippings and slowly cook until it is of sauce consistency. I add the chicken mix to the cream - heat through and serve over the pasta. Be careful not to‘break’ the sauce by over heating. Of course higher in calories. You will have to decide if the calories are worth it. I, the butter queen, think they are….although both versions are DELICIOUS!)

Great Grandma Mckibben's Carrot Bread

1 c. sugar
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. graded carrots
1/2 c. chopped nuts

Mix wet ingredient. Mix dry ingredients separately. Add wet ingredients to dry. Add carrots last. Cook at 350 degrees for 1 hour.