Loaded Chicken & Potatoes<br /> <br /> Ingredients:<br /> <br /> 1 lb boneless chicken breasts, cubed (1?)<br /> 6-8 medium skin on red potatoes, cut in 1/2? cubes<br /> 1/3 c olive oil<br /> 1 1/2 tsp salt<br /> 1 tsp black pepper<br /> 1 Tbsp paprika<br /> 2 Tbsp garlic powder<br /> 2 Tbsp hot sauce (more if you like it HOT)<br /> <br /> Topping:<br /> <br /> 2 c fiesta blend cheese<br /> 1 c crumbled bacon<br /> 1 c diced green onion<br /> <br /> <br /> <br /> How to Make:<br /> <br /> 1. Preheat oven to 400 degrees. Spray a 9X13? baking dish with cooking spray.<br /> 2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..<br /> 3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).<br /> 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.<br /> <br /> Serve With: extra hot sauce and/or ranch dressing or sour cream!

Brown Yeast Free Stove top Bread<br /> <br /> 1/2 cup Sorghum flour(or potato or bean flour)<br /> 1/2 cup Brown rice flour<br /> 1/2 cup tapioca flour(may be marked starch)<br /> 2 tsp Baking Powder<br /> 1 tsp Xanthan gum<br /> 1/2 tsp salt(or to taste)<br /> <br /> 1 egg<br /> <br /> 1 cup milk or non dairy alternate<br /> <br /> 1 tsp butter or non dairy alternate (for the pan)<br /> <br /> <br /> Mix dry ingredients fully, then add egg and milk and mix into a very soft sticky dough<br /> <br /> melt butter or alternate in pan (10 inch with a lid)<br /> <br /> Spread dough out evenly in pan<br /> (wet your hands to do this so the dough doesn't stick to you)<br /> <br /> cover with lid and place on the stove top on medium-low for 12-15 mins until the top loses it's wet sheen<br /> <br /> turn over and cook for a further 5 mins<br /> <br /> cool before cutting<br /> <br /> you can use a cast iron fry pan to make this bread, make sure you don't get it too hot though as it takes longer to cool and your bread may end up a little burnt

Banana Muffins (gluten free)<br /> <br /> 1 cup soy flour<br /> 1/2 cup potato or corn starch<br /> 1/2 cup sweet rice flour<br /> 1 1/2 tsp xanthan gum<br /> 1/2 tsp salt<br /> 3/4 tsp ground ginger<br /> <br /> 2 eggs<br /> 1/4 cup orange or water(you can actually use a half cup for a softer muffin)<br /> 1/2 cup oil melted butter or non- dairy alternate<br /> 3/4 cup sugar<br /> 3/4 cup mashed banana's(about 4-5 frozen banana's)<br /> optional<br /> 1 cup fresh or frozen berries<br /> <br /> mix dry ingredients together in a bowl and set aside.<br /> Beat eggs in a bowl till they are frothy<br /> add the remaining wet ingredients beat to ensure they are well mixed.<br /> mix dry ingredients into the wet mixing well <br /> divide batter into 12 greased/sprayed muffin cups<br /> bake at 375 F for 20-25 mins<br /> you can also use silicone muffin cups or a muffin top baking tin

<b>White chocolate Raspberry Cheesecake</b><br /> <br /> Crust: (As a note, sometimes you need to one and a half this recipe if using a bigger pan)<br /> 1 c Graham Cracker or Chocolate Cookie Crumbs<br /> 3 Tbsp White Sugar<br /> 1/4 c butter, melted<br /> <br /> Filling:<br /> 2 c White Chocolate Chips<br /> 1/2 c Half and Half *let this come down towards room temp too<br /> 3 (8 oz) packages cream cheese, room temp/softened ***IMPORTANT<br /> 1/2 c White Sugar<br /> 3 eggs<br /> 1 tsp Vanilla Extrat<br /> <br /> Raspberry Sauce: (This is doubled, I like extra to pour on top)<br /> 2 - 10 oz packages Frozen Raspberries (Sometimes you can only find these in 12 oz, just guesstimate.)<br /> 3 Tbsp White Sugar (More if you're not a tart raspberry flavor fan)<br /> 4 tsp Cornstarch<br /> 1 c water.<br /> <br /> Mix together crust ingredients, press into the bottom of a 9" springform pan. (Or 8" or 10" just adjust the cooking time as needed.)<br /> <br /> In saucepan, combine the Sauce ingredients. Bring to boil, stirring and mashing constantly, and boil for 5 minutes or until thickened. Strain through a sieve or cheesecloth into a separate bowl and let cool.<br /> <br /> Preheat oven to 325F.<br /> <br /> Melt the chocolate chips - in microwave or double boiler - but be careful, as white chocolate chips melt fast and will seize up if you put them too long in the microwave. Pour in the half and half, a little at a time, so the chips do not seize up again. Stir in all the half and half until smooth, set mixture aside to cool slightly. <br /> <br /> In large bowl, beat together cream cheese and 1/2 c sugar until smooth, if your cream cheese is softened, this should be easy. Beat in eggs one at a time, scraping the bowl after each egg is added. Add in white chocolate chip mixture and vanilla, blend again. Mixture will be very liquid but pour into crust.<br /> <br /> Spoon several tablespoonfuls of raspberry sauce onto top of cheesecake, then with a knife, swirl the raspberry sauce into the batter.<br /> <br /> Bake for 45-60 minutes, until filling is mostly set. There may still be wiggle in the middle, edges should never get beyond barely tan. Cool on counter, wrap with plastic wrap, and refrigerate overnight at least. Serve with remaining sauce.

HONEY BROWN BREAD Medium 1.5lb (large 2lb)<br /> <br /> 1.5 cups (2) brown rice flour<br /> 1/3 cup (1/2) potato starch<br /> 1/3 cup (1/2) coursely milled flax seed<br /> <br /> 3/4 tsp (1 tsp) salt<br /> 2 tsp (1 tbsp) xanthan gum<br /> 2 tsp (1 tbsp) rapid rise yeast<br /> 1 egg<br /> + 1 white (2) eggs<br /> 1.5 cups (1.75) milk or alternate<br /> 1/4 cup (1/3) honey<br /> 1.5 tbsp (2tbsp) cooking oil<br /> 3/4 tsp (1 tsp) cider vinegar<br /> <br /> 1. Mix dry ingrediants in a heavy mixing bowl beat eggs separately till frothy<br /> 2. warm the milk or alternate to about 120 F and combine with other wet ingrediants<br /> 3. add the wet to the dry and mix on low/medium for about 3 minutes<br /> soft sticky dough will form, handle with wet hands to prevent sticking<br /> 4. form dough into any shape you want, such as sandwhich loaves, baguettes or buns<br /> 5. place the formed dough in a warm draft free area until nearly double in size, <br /> for a crisper crust brush with lightly beaten egg<br /> <br /> 6. To produce 1 large loaf bake at 375 F for about 40 mins until golden brown<br /> for other shapes and sizes bake until golden brown <br />

<center><b><font size=3>Jen's Pineapple Squares</font></b><br /> <font size=1>Family recipe~</font></center><br /> <br /> <b>Crust & Topping</b><br /> • 2½ cup graham cracker crumbs<br /> • ½ cup melted butter<br /><br /> <i>• Mix together.<br /> • Set aside ¼ for the topping.<br /> • Press the rest into the bottom of an 8x8 pan.<br /> • Bake for 15 minutes.</i><br /> <br /> <b>Filling: First Layer</b><br /> • ½ cup butter<br /> • 1½ cup icing sugar<br /> • 2 eggs<br /><br /> <i>• Cream together butter and sugar.<br /> • Beat in 2 eggs until fluffy.<br /> • Spread mixture onto crust.</i><br /> <br /> <b>Filling: Second Layer</b><br /> • ½ pint whipping cream<br /> • 1 can crushed pineapple<br /> • Graham crumb mix previously set aside<br /><br /> <i>• Drain the pineapple as much as possible.<br /> • Whip the cream.<br /> • Fold pineapple into the whipped cream.<br /> • Spread on top of the first layer of filling.<br /> • Sprinkle the crumb mixture on top.</i><br /> <br /> Cover with foil and put the pan in the fridge or freezer to chill until firm (and keep it in either one when not being served).<br /> <br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Black Rum Cake</b></font><br /> <font size=1>Origin unknown, though my mum's been making this for as long as I can remember.</font><br /> <br /> ***The alcohol in the <i>cake</i> gets baked away, but the <i>sauce</i> is alcoholic. Please consume responsibly and in adherence to your local laws***</center><br /> <br /> <b>Oven Temp:</b> 325° F<br /> <b>Bake Time:</b> 1 hour<br /> <b>Pan Type:</b> 10" Tube Pan (angel food cake pan)<br /> <br /> <b>Cake Ingredients</b><br /> • 1 cup chopped walnuts (or other chopped nut of your choice)<br /> • 1 pkg yellow cake mix<br /> • 1 pkg instant vanilla pudding mix<br /> • 4 eggs<br /> • ½ cup cold water<br /> • ½ cup cooking oil<br /> • ½ cup dark rum<br /> <br /> <b>Cake Directions</b><br /> • Grease & flour cake pan.<br /> • Evenly spread chopped nuts on the bottom of the pan (this will be the top of the cake).<br /> • Mix together the remaining ingredients until smooth.<br /> • Pour batter into the pan.<br /> • Bake for 1 hour at 325°.<br /> • When finished and cool enough to remove from the pan, invert onto a serving plate, leaving the chopped nuts as the top layer of the cake.<br /> <br /> <b>Sauce Ingredients</b><br /> • ¼ lb. butter<br /> • ¼ cup water<br /> • 1 cup white/granulated sugar<br /> • ½ cup dark rum<br /> <br /> <b>Sauce Directions</b><br /> • Melt butter in saucepan.<br /> • Stir in water & sugar.<br /> • Bring to a boil, and boil for 5 minutes. Stir constantly.<br /> • Remove from heat, and stir in rum.<br /> <br /> You can either poke holes in the top of the cake and drizzle the sauce over the top, as well as brushing it along the sides as a glaze, or leave it in a separate dish for people to use or not use as they please.

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Cinnamon-almond butter cookies <br /> 1 3/4 cup all purpose flour<br /> 3/4 cup butter softened<br /> 1 tsp almond extract<br /> 1/8 tsp salt<br /> 1/2 cup sugar divided<br /> 1 egg white slightly beaten<br /> 1/8 tsp ground cinnamon<br /> 1/3 cup toasted diced and buttered almonds<br /> <br /> In a large bowl measure flour, butter, almond extract, salt and 1/4 cup sugar.<br /> with a mixer at medium speed, occasionally scraping bowl with a rubber spatula(mixture will be crumbly)<br /> With hands, shape into a ball. If dough is too soft to roll out, cover and refrigerate until firm.<br /> preheat oven to 325F<br /> On a lightly floured surface with floured rolling pin, roll dough into a 12 x 8 inch rectangle. Using a pastry wheel or knife, cute into strips 3 x 1 inch. Place strips on greased cookie sheets and brush with slightly beaten egg whites.<br /> In a small bowl mix remaining sugar with cinnamon and almonds, sprinkle on cookies.<br /> Bake 15 minutes or until golden. With a pancake turner, remove cookies to wire racks and allow to cool

<center><font size=3><b>Belgian Galettes</b></font><br /> <font size=1>Family recipe~<br /> Galettes are a type of thin waffle cookie.</font></center><br /> <br /> <b>Tools</b><br /> • Waffle iron<br /> • Flat cooling area (brown, parchment or butcher paper; paper towel; whatever)<br /> • Large mixing bowl<br /> • A really excellent whisk -- it's best to use a whisk for all the mixing<br /> <br /> <b>Ingredients</b><br /> • 3 eggs<br /> • 1½ cup brown sugar<br /> • ½ lb butter<br /> • ½ cup cream or canned milk<br /> • 1 tsp vanilla<br /> • ½ tsp baking powder<br /> • ½ tsp salt<br /> • 2 cup flour<br /> <br /> <b>Directions</b><br /> • Melt butter, and then begin to let it cool.<br /> • Beat eggs until foamy. Add sugar and mix well.<br /> • Add butter when it has begun to thicken -- it should still be in that goopy viscous state where it's no longer liquid but still far from solid.<br /> • Add cream/milk and mix until the colour of the mixture changes.<br /> • Add the baking powder, salt and vanilla and combine them with the mixture.<br /> • Slowly add flour a little at a time, stirring as you go.<br /> • Let the mixture sit for a few minutes to thicken up.<br /> • Cook thinly on a waffle iron, letting them cool on your paper.<br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Pikelets</b></font><br /> <font size=1>Recipe from <i>Out of Old Nova Scotia Kitchens</i><br /> Pikelets are a sort of thin, sweet pancake. You can make them big or small, and have them as breakfast or as a snack.</font></center><br /> <br /> <b>Stove Temp:</b> Medium-high heat<br /> <br /> <b>Ingredients</b><br /> • 1 egg<br /> • 3 tbsp white/granulated sugar<br /> • 1 cup milk<br /> <br /> • 1 cup flour<br /> • ¼ tsp salt<br /> • 1 tsp baking soda<br /> • 1 tsp cream of tartar<br /> <br /> <b>Directions</b><br /> • Cream together egg and sugar until it's nice and fluffy.<br /> • Beat the milk into the sugar mixture.<br /> • Sift together the dry ingredients (flour, salt, baking soda, cream of tartar).<br /> • Lightly stir the dry mixture into the wet mixture. Don't worry about getting it smooth or anything, it can be just as lumpy as can be, so long as the dry ingredients are all moistened.<br /> • Pour into your pan or griddle, making them whatever size you please.<br /> • Flip them over when they begin to bubble, and then pop them off and onto a plate when they're done on both sides.

<center><font size=3><b>Fruit Muffins</b></font><br /> <font size=1>Recipe from <i>Out of Old Nova Scotia Kitchens</i></font></center><br /> <br /> <b>Oven Temp:</b> 400° F<br /> <b>Bake Time:</b> 20 minutes<br /> <b>Amount:</b> <i>oh gosh I'm sorry I don't actually remember</i><br /> <br /> <b>Ingredients</b><br /> • 1 egg (lightly beaten)<br /> • ¼ cup shortening (melted)<br /> • ½ cup milk<br /> <br /> • 1½ cup flour<br /> • ½ cup white/granulated sugar<br /> • ½ tsp salt<br /> • 2 tsp baking powder<br /> <br /> • 1 cup fruit of your choice~<br /> <br /> <b>Directions</b><br /> • Combine egg, shortening and milk.<br /> • Sift together flour, sugar, salt and baking powder.<br /> • Mix wet and dry mixtures together. Don't try to get the final mixture smooth! It should be all lumpy.<br /> • Stir in the cup of fruit.<br /> • Pour or spoon into either lightly greased muffin tin, or liners in a muffin tin. Bake for 20 minutes at 400°.<br /> <br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Best Ever Banana Muffins</b></font><br /> <font size=1>From HiddenPonies.com</font></center><br /> <br /> <b>Oven Temp:</b> 400° F<br /> <b>Bake Time:</b> 20 minutes<br /> <b>Amount:</b> 10 - 12 muffins<br /> <br /> <b>Muffin Ingredients</b><br /> • 1 egg<br /> • 3 large ripe bananas (mashed)<br /> • ½ cup butter/margarine (melted)<br /> <br /> • 1½ cup flour<br /> • ½ cup white/granulated sugar<br /> • 1 tsp baking powder<br /> • 1 tsp baking soda<br /> • ½ salt<br /> • 1 tsp cinnamon<br /> <br /> <b>Topping Ingredients</b><br /> • 2 tbsp butter/margarine (melted)<br /> • ¼ cup brown sugar<br /> • 1 tbsp flour<br /> • ⅓ cup quick oats<br /> <br /> <b>Directions</b><br /> • Whisk together egg, banana and butter.<br /> • Sift together flour, sugar, baking powder, baking soda, salt and cinnamon.<br /> • Add wet mix to dry mix, stirring just enough so that it's moistened.<br /> • Spoon batter into a lightly greased muffin pan, or a muffin pan with liners.<br /> • Stir together topping ingredients and sprinkle evenly over top of muffins.<br /> • Bake for 17 - 20 minutes, until the tops are browned and a toothpick comes out clean.

<center><font size=3><b>Carrot Loaf</b></font><br /> <font size=1>Recipe from <i>Out of Old Nova Scotia Kitchens</i></font><br /> <br /> *** This recipe contains no milk or eggs! ***</center><br /> <br /> <b>Oven Temp:</b> 350° F<br /> <b>Bake Time:</b> 1 hour<br /> <b>Amount:</b> 1 loaf<br /> <br /> <b>Ingredients (Wet)</b><br /> • 1 cup shredded carrot*<br /> *<font size=1>If I recall correctly, 1 cup of shredded carrots is approximately two medium sized carrots.</font><br /> • 4 tsp butter or margarine<br /> • 1½ cup white/granulated sugar<br /> • 1½ tsp nutmeg<br /> • 1½ tsp cinnamon<br /> • 1½ cup water<br /> <br /> <b>Ingredients (Dry)</b><br /> • 2 cup flour<br /> • 1 tsp baking powder<br /> • 1 tsp baking soda<br /> • 1 tsp salt<br /> <br /> <b>Directions</b><br /> • Combine wet ingredients in a medium sized pot/pan, and bring to a boil.<br /> • Boil for 5 minutes, stirring frequently. Don't let that sugar burn!<br /> • Remove wet mix from heat and let cool.<br /> • Sift together the dry ingredients. <br /> • Slowly add your dry mix to the wet mix*.<br /> * <font size=1>The best way to do this without getting dry areas is to add a little of the dry mix at a time, stir in thoroughly, and repeat.<br /> You may also want to move your wet mixture to a mixing bowl before hand, as your pan may not be large enough to do the mixing in.</font><br /> • Pour entire mixture into a lightly greased loaf pan, and bake for 1 hour at 350°.<br /> <br /> <br /> <center>==================================<br /> <br /> <br /> <font size=3><b>Banana Loaf</b></font><br /> <br /> *** This recipe can be easily adapted for things other than bananas, as long as you keep your quantities roughly equal (and take density into account)! I've used it to make both apple loaf and carrot loaf ***</center><br /> <br /> <b>Oven Temp:</b> 325° F<br /> <b>Bake Time:</b> 70 minutes (1 hour 10 mins)<br /> <b>Amount:</b> 1 loaf<br /> <br /> <b>Ingredients</b><br /> • ½ cup melted margarine or butter<br /> • 1 cup white/granulated sugar<br /> • 3 mashed bananas*<br /> *<font size=1>I prefer using <i>ripe</i> bananas for this recipe, but most people prefer <i>over-ripe</i> bananas -- up to you!</font><br /> • 2 eggs (lightly beaten)<br /> • 2 cup flour<br /> • ½ tsp salt<br /> • 1 tsp baking soda<br /> • ¾ cup <i>hot</i> water<br /> <br /> <b>Directions</b><br /> • Combine margarine & Sugar.<br /> • Add bananas and eggs to sugar mix, and blend until smooth.<br /> • Sift together dry ingredients.<br /> • Slowly add dry mix into the wet mix, a little at a time. Alternate it it with small amounts of the hot water, stirring as you go.<br /> • Bake at 325° for approx. 70 mins. The loaf will be done when it starts to pull away from the edge of the pan, and you can pull a toothpick out of the centre of the loaf cleanly.

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