Recipe for Friendship
Ingredients
1 cup of encouragement
3 cups of laughter
2 cups of understanding
1 cup each of life’s joys and sorrows
Instructions
Mix well. Sprinkle with love and prayer.
Bake in a warm heart for a lifetime. Serve
often with Tea and Coffee.
Chicken Hot Pie
Recipe from The I Heart Naptime Cookbook via Casey Lauder
Ingredients
4 cups chicken stock
1 lb. boneless chicken breast cubed
1 cup sliced carrots
1/2 cup frozen peas
1/2 cup sliced celery
2 unbaked pie crusts
4 Tbsp butter
3/4 cup chopped yellow onion
1/4 cup all-purpose flour
1/2 cup half-and-half
1 tsp. Salt
1/2 tsp black pepper
1/8 tsp dried thyme
Instructions
1. Preheat oven to 425*F
2. In a medium saucepan, bring stock to boil. Add the chicken,
potatoes, carrots, peas and celery and boil for 12 to 15 minutes.
Remove from heat and reserve 1 cup of stock for filling. Drain
and set aside.
3. Place one pie crust in 9 inch pie pan and pierce bottom with a
fork a few times. Bake for 5 minutes.
4. In a large skillet, melt butter over medium heat. Add onion
and cook for 2 to 3 minutes. Slowly stir in flour until smooth,
and cook until lightly golden. Slowly whisk in half-and-half and
1/2 cup of reserved stock. Stir in salt, pepper, and thyme. Sim-
mer over medium- low heat for a couple of minutes. Remove
from heat and add the chicken and vegetables. Add more stock
of too thick and seasonings to taste.
5. Reduce oven to 400. Pour in filling to the bottom pie crust
and cover with top crust and seal the edges. Make five small
slits to allow steam to escape.
6. Bake the pie for 20 to 25 minutes or until golden brown. Let
cool for 5 to 10 minutes before serving.
Easy Chicken Enchiladas
Recipe of Sharon Pearson Shared by Jennifer Bonnett
Ingredients
Precooked Rotisserie Chicken
Monterey jack cheese
flour tortillas
canned green enchilada sauce
black olives (optional)
sour cream/cilantro/green onion for garnish
Instructions
Spread 2T green sauce in 11×17 pan, dip both sides of tortilla in
sauce before adding chicken and cheese (and olives, if using)
them roll up and place seam down in pan. Repeat until desired
number of enchiladas is reached. Top with remaining sauce and
cheese. Bake at 375* until cheese is melted and bubbly. Top
with garnish of your choice
Salsa
Recipe shared by Liz Sower, from an Engineer Fire Station 2
Sacramento Fire Department
Ingredients/Instructions
In a bowl, add the following: diced tomatoes (8 Roma's), diced
red onion (1 medium/large), cilantro
To a blender add: +4 cans 14 1/2 oz. tomato with jalapeno +
roasted peppers, 4 jalapeno, 2 pascillo peppers, Garlic, chili
powder, cumin, salt, pepper, small amount oregano. 1-2 T lime
juice Kirkland. Mrs dash preferred
Mississippi Pot Roast
Recipe shared by Pat Tingle
Ingredients
5 pounds Chuck roast
1 stick unsalted butter
1 package Au Jus sauce
1 package dry Ranch Dressing
6-8 pepperoncinis
Instructions
Place roast in cold Crock Pot. Sprinkle Au Jus and Ranch dress-
ing packages over top of roast. Place butter on top of roast
Place pepperoncinis around the roast (add more if you like)
Cook on High 4-6 hours or Low 8-10 hours. Serve over Mashed
Potatoes or on French Rolls for delicious French Dip.
Mexican Bean Salad
Recipe shared by Audrey Samora of her Sister-in-law in Marin County
Ingredients
1 can green beans
1 can of cece beans
1 can of red kidney beans
1 onion
1 package (6 oz) cubed sharp cheddar cheese
1/2 cup pickle relish, drained
1/2 cup French dressing
Instructions
Mix all ingredients and chill several hours. Easy to carry to a
buffet or bar-b-que—travels well and does not dry out.
Irresistible Carrot Cake
Recipe shared by Jodi Sy
Ingredients
Cake:
2 large shredded carrots
1/2 cup oil
2 c. flour
1 c. coconut
1 t. salt
2 c. sugar
2 t. cinnamon
1 c. chopped nuts
2 t. baking soda
2 t. vanilla
1.5 c. crushed pineapple
Cream Cheese Frosting:
3 oz. cream cheese
1 stick butter
3 c. powdered sugar
1 t. vanilla
Instructions
Combine all ingredients in bowl and mix well. Pour into greased
8.5x11 pan, bake 350 for about 45 mins or until cake tests done.
Cream cheese frosting:
Cheese and butter at room temp, cream with fork until fluffy.
Gradually beat in sugar. Add vanilla and then frost cake.
“Cook Once, Eat Twice”
Stir Fry
Recipe shared by Debbi Kennedy
Ingredients—Pick your favorite veggies!
Baby carrots
Celery
White or yellow onion
Sweet Red or yellow pepper
Broccoli
Mushrooms
Snap peas
Green beans
Cabbage or kale—optional
Chicken—choose whatever option you prefer, like frozen ten-
derloins, or chunk chicken (pre-cooked or frozen)
Seasoning of choice—I use Lawry’s Low Sodium Seasoned Salt,
Lawry’s Garlic Salt, and pepper.
Teriyaki or soy sauce—optional
You will also need some sort of wok or large skillet.
Instructions
.
“Cook Once, Eat Twice”
Chicken Pot Pie
Recipe shared by Debbi Kennedy
Ingredients
(Made with veggies from Stir Fry list)
1 can cream of chicken soup
1 cup milk
1 tube refrigerator crescent dough or biscuits
Instructions
Dump Veggies into a microwave and oven safe dish. (9x9 or 9-
inch pie dish) Drain chicken and add into veggies. Stir, and sea-
son if desired. Add soup with milk… stir again until combined.
Cook in microwave for 10 minutes on high.
While cooking, get out the biscuits. Cut each one into quarters
and place all over the top, covering the filling. Bake according
to biscuit directions on package.
For Crescent rolls instead of biscuits—Unroll each piece and lay
out on top of the filling, covering as much as possible. Again,
bake according to directions on package.
If you want a “Chicken ‘n Dumplings” style dish, use quartered
biscuits, if you want more of a traditional pot pie crust, use cres-
cent rolls.
Let stand 5 minutes before serving, serve hot!
.
Pioneer Woman
French Toast Casserole
Recipe shared by Courtney Phelps
Ingredients
For the French Toast : For the Topping:
Butter, for greasing 1/2 c. flour
1 loaf crusty sourdough 1/2 c. firmly packed brown sugar
or French bread 1 tsp. cinnamon
8 whole eggs 1/4 tsp. salt
2 c. whole milk Sprinkle of nutmeg (optional)
1/2 c. heavy cream 1 stick cold butter, cut into pieces
1/2 c. sugar Warm syrup for serving
1/2 c. brown sugar Butter, for serving
1/2 c. flour 1 c. fresh blueberries, for serving
2 tbsp. vanilla extract
Instructions
Grease baking pan with butter. Tear bread into chunks and evenly
distribute in pan. Whisk together the eggs, milk, cream, sugars, va-
nilla. Pour evenly over bread and cover tightly with foil and store in
the fridge overnight.
For Topping:
Mix the flour, brown sugar, cinnamon, salt and some nutmeg in
separate bowl. Stir using a fork. Add the butter and pastry cutter
mix it all together until mixture resembles fine pebbles, store in
plastic bag in the fridge.
In the morning:
Preheat oven to 350. Remove casserole from fridge and sprinkle
the topping over. Bake 45 minutes for softer, bread pudding tex-
ture, or 1 hour plus for crispier texture. Serve with optional butter,
syrup, blueberries. (we enjoy this warm out of the oven without any
extras added!)