Biscuits

3 cups flour

3 tbsp sugar

3/4 tsp salt

1/2 tsp. Cream of tartar

4 tsp. Baking powder

1 1/2 sticks of butter cut into slices

1 cup skim or low-fat milk

1 egg or egg substitute

Preheat oven to 450.

Place dry ingredients in large bowl and stir.  Add butter and blend with a pastry cutter until coarse.

Add beaten egg and milk, stir to combine.

Makes 11 to 12. Biscuits.  Shape into appropriate size round, and place in cookie sheet (I line with parchment pap
er, or you can grease the sheet).  Bake for 12-16 minutes until done.

Serve hot, preferably with eggs and bacon.

Savory Peach Chicken

Danish Milk Cake

Cake:

1 1/2 cups flour

3/4 cup sugar

5 tbsp. Butter

3 eggs

3/4 cup + 2 Tbsp. Milk

2 tsp. Baking powder

1 tsp. Vanilla

Melt butter.  Preheat oven to 350.  In bowl, Mix together all ingredients until smooth.  Pour into greased lines 6 by 10 inch or 9 by 9 inch baking pan and bake for 30 min.  *You can add 1-2 sliced peaches or apples to the batter for a special treat.

While that's baking make the topping:

1 stick + 1 tbsp. Butter

5 tbsp. Milk

3/4 cup brown sugar

3/4 cup coconut

About 10 min before cake finishes in the oven, melt your butter in a suacepan.  Add milk and brown sugar.  Mix until dissolved and going at a slow low boil.  Take off heat, add coconut.  Pour topping over cake.  Bake cake 15 more minutes.

Let cool 20 min so topping will set before you serve.  Enjoy!

Chicken, Veggie and Barley Soup

In crockpot place:

1 large chicken breast (fresh or frozen)

2 boxes chicken broth

1 tsp salt

1 tsp. Poultry seasoning

1 tsp. Italian seasoning

1 tsp. Parsley

1 tbsp. Minced garlic

1 large diced onion

1 large sweet potato diced

5 carrots diced

1 cup barley

Pepper to taste

Cook in crockpot all day, serve with homemade bread.

Creamy Spinach Ricotta and Vegetable Pasta

Ingredients

1/2 pkg asparagus, end trimmed off, cut into three pieces each

1 small onion chopped

1 small bell pepper chopped

1 zucchini chopped

1 tbsp butter

1/2 tsp. Season salt or salt

1/2 box shell pasta

1 tbsp. Bullion (or 1 cube)

1 + 1 Tbsp. Olive oil

2 tbsp. Minced garlic

3 chicken sausages sliced up into circles

8 cups baby spinach cleaned

3/4-1 cup ricotta (part skim)

3-4 ounces cream cheese

1 cup shredded cheddar

1/2 tsp. Red pepper flakes

Salt to taste

In large sauté pan melt butter.  Add asparagus, onion, bell pepper and zucchini.  Sauté until done, set aside in bowl.  Do not clean pan.

Meanwhile, cook pasta to directions, do not drain.  However, add the 1 tbsp bouillon and 1 tbsp olive oil to water.

When the pasta is about 7 min from done, add 1 tbsp. Olive oil to sauté pan and cook garlic and sausages over medium high about 2 min.  Add spinach and cook until wilted, about 1 min.

Add remaining ingredients and stir to melt together, add salt only to taste.  Spoon in pasta with a slotted spoon so some water is in your sauce.  Mix to combine.  Serve hot.

Tumeric Chicken and Vegetable Soup

Ingredients:

1 tbsp. Butter

4 tbsp. Garlic

1 onion minced

3 carrots diced

1 tsp. Dry ginger

1 tbsp. Turmeric

1/4 tsp. Dry Thyme

Bag of frozen peas

8 cups chicken broth

1 large frozen or fresh chicken breast

3 spring rosemary 

6 springs fresh thyme, leaves only no stem

1 tsp. Salt or more to taste at end

1/2 tsp. Pepper

1 cup barley

Place everything in crockpot.  Cook on high 8 hours.  Chop up the chicken at the end and put back into soup.  Serve hot.

Great with fresh hot bread: 

Crockpot Thai Peanut Butter Chicken

In crockpot place:

2 large or 3 medium chicken breasts (frozen is fine)

1 can less 1/2 cup coconut milk (reserve the 1/2 cup for your coconut rice)

3/4 cup peanut butter

3 tbsp. Minced garlic

3 tbsp. Honey

3 tbsp. Soy sauce

2 tbsp. Lemon or lime juice

2 tbsp. Rice wine vinegar

1/2 tsp. Red pepper flakes.

Cook in crockpot 4 hours on high or about 6 hours on low.  Mix every hour or so.  Serve hot over prepared rice (or coconut rice), top with peanuts and or fresh cilantro.

I like to put the coconut milk in with some water to make the rice for this.  It's great to add shredded unsweetened coconut as well.  I always add a little chicken Bouillon powder to my rice maker with the rice.  Make sure you rinse your rice before cooking it.

Coconut Rice Recipe:  https://kookinginheels.blogspot.com/2026/02/coconut-rice-in-rice-cooker.html

Beef Stroganoff

Easy Version:

Place in crockpot: 1 pound beef stew meat (pre-chopped), 8 oz. Fresh white mushrooms sliced and cleaned, 8 oz. Low-fat cream cheese***, 1 can cream of mushroom soup, 1/2 tsp. Fresh thyme, 1 tsp. Fresh parsley.  If you only have dry thyme and/or parsley then add that, but cut the quantity in half.  Cool 6 to 8 hours on low.  (***Ideally, add the cream cheese 1 hour before serving instead of at the beginning)

  Enjoy!

Serve over linguine or egg noodles.  We love it with a side of peas.

Hard Version (if you don't like using canned soups):

Ingredients:

16 oz. Fresh white mushrooms sliced and cleaned

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. sea salt

1/4 tsp. pepper

1 tsp. Fresh thyme (or 1/2 tsp dried thyme)

1 tsp. Fresh parsley (or 1/2 tsp dried parsley)

1 cup chicken broth

1 lb. pound beef stew meat (pre-chopped)

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1/4 cup flour (when 1 hour remains)

up 1 cup milk (when 1 hour remains)

8 oz. Low-fat cream cheese (when 1 hour remains)

Mix all ingredients in large crockpot stopping before the flour.  Cook 6-8 hours.  1 hour before serving add flour and mix to coat, then add cream cheese and milk.  Stir when it gets soft enough.  Serve hot over linguine or egg noodles.  Great with a side of peas.

Skillet Peach Cobbler

Preheat oven to 400.  Slice up 5-6 peaches.  Mix peaches with 1/2 cup brown sugar and 2 tsp. Vanilla.  Heat 4 tbsp. Butter in cast iron skillet on medium until browned.  Add sliced peaches and mix.  Bake for 10 min, then turn oven down to 375.

Meanwhile, mix the cobbler mix with a pastry cutter: 1 stick butter cubed, 1 cup flour, 1/4 cup finely ground almonds, 1/2 brown sugar, 2 tsp. Baking powder.  After blended with pastry cutter add 1/2 cup milk and stir until combined.  After the 10 min when you turn down the oven, spoon cobbler mix on top of peaches.

Bake at 375 for 25 to 30 min.  Serve hot with ice cream or whipped cream.

Easy White Bread Take 2

Ingredients:

3 cups flour

2 heaping teaspoons dry active yeast

2 tbsp. Sugar

1 tsp. Baking powder

1 tbsp. Salt

3 tbsp. Olive oil

1 cup plus 3 tbsp. Warm water

2 tbsp. Salt free spice or seasoning of your choice of desired

Place all ingredients in this order in bread maker.  Bake at basic setting.  Enjoy warm :)

waffles

Ingredients:

2 1/4 cup flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

3 tbsp sugar

1/4 cup olive oil

2 cups milk

2 tsp vanilla

2 eggs

Mix all ingredients.  Let sit 5 min.  Brush hot waffle iron with olive oil using silicone brush (or spray).  Cook waffles until done.  Serve hot.

Pumpkin Curry Soup

Ingredients:

2 small sweet onions diced (or 1 large)

2 Tbsp minced garlic

2 Tbsp butter

1 tsp. Ginger

1 tsp. Salt

1 tsp. Cumin (ground)

1 tsp. Curry

2 can pumpkin

2 boxes chicken broth (8 cups)

2 Tbsp peanut butter 

1 tsp. Sugar

1/3 can of coconut milk (or more to taste)

Directions:

Sauté butter and onions with garlic until onions are soft.  Add spices and salt.  Add broth and pumpkin.  Stir to mix after each addition.  Add peanut butter and sugar.  Simmer 10 min on low.  Add coconut milk at end.  Enjoy!