White wine chicken

Great go-to-dinner with pantry staples!

Ingredients
1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 to 4 lb. of chicken, cut into tender or bite size pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1/2 cups chicken stock
1+1/2 cups white wine

Directions

1. In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
2. In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker or oven safe pot. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, garlic, parsley, thyme, and stock to the slow cooker and stir to combine.
3. Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook for as long as possible. 

Is great with rice!

The original recipe is here.

TAco Soup

5-6 chicken broth
2 c. shredded cooked chicken breast
1 onion, sauteed
1 large can of tomato sauce
2 cans of kidney beans
2 T. taco seasoning
1 c. kerneled corn

Cook together. Top with cheese, sour cream, guacamole. Eat with chips.

Quinoa Soup

1 c. quinoa
4-8 c. chicken broth
1/2 c. white wine
2 t. thyme
1 t. salt
4-6 carrots
1 onion
2 chicken breasts
3 T butter

Cook together.

Creamy Cheesy Scalloped Potatoes

8-10 med. sized potatoes- peeled and sliced thinly
1 can cream of chicken soup
3 c. cheddar cheese
1 c. sour cream
salt & pepper

Boil potatoes until almost tender, drain and cool.
Combine soup/2 c. cheese/sour cream.
Stir in potatoes
GRease 9X13 pan.
Pour potatoes and sauce into pan.
Top with cheese.
Bake at 350 for 25-35 minutes.

Creme Brulee

4 egg yolks
1 t. vanilla
3 T. sugar
2 cups cream
pinch of salt
Preheat oven to 350. In mixing bowl, beat egg yolks until thickened. Gradually stir in sugar and salt. Heat the cream in a saucepan, remove before cream starts to boil. Stir slowly into egg mixture and add vanilla.

Divide the mixture into four ramekins and place them in baking pan. Fill the baking pan with water about half way up the ramekins. Bake for 1 hour or until firm.

Remove from oven and let cool. Sprinkle the top with sugar and carmalize with kitchen torch.

Chocolate Pie

2 T. lard
6 T. unsweetened cocoa powder
1 1/2 c. sugar
1/3 c. cornstarch
1/2 t. salt
3 c. of milk

Let come to a boil for one minute (WHILE STIRRING). Add half of the mixture to:

4 egg yolks.
Pour back in with the rest of the mixture and let boil together for 1 minute. (WHILE STIRRING)

Add 2 T. of butter and pour into cooked pie crust.

Soft Snickerdoodles

1/2 c. butter
1/2 c. crisco
1 1/2 c. sugar
Cream.
Add:
2 eggs

2 3/4 c. flour
2 t. cream of tartar
1 t. soda
1.4 t. salt

Cream and fluff together.

Roll into balls. Roll in Sugar and Cinnamon. Flatten with glass dipped in water. Cook at 375 for 8-10 minutes on ungreased cookie sheet.

Great Scott Casserole

4 cooked, shredded, chicken breasts
1 bunch of broccoli

2 cans of crm of chicken soup
1/2 c. ranch dressing
1 T. lemon juice
1/2 t. curry
2 T. chicken broth
Mix.

4 oz. corn bread

2 c. rice

Layer the following: meat, broccoli, sauce, cornbread. Bake 350 for 30-45 minutes

Sally's Bread (zuchinni bread or banana bread)

3 eggs
Beat.

1 c. oil
2 c. Sugar
Beat until fluffy.

3 t. vanilla
3 t. cinnamon
1 t. salt
1 t. soda
3 c. flour
1 c. nuts
1 t. baking powder
2 c. grated zuchinni OR bananas
Mix all ingredients.
Pour into greased/floured loaf pans. 1 hour. 325.