Chicken Lettuce Wraps

INGREDIENTS:
STIR FRY...
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
¾ cup mushrooms
3 tbsp chopped onions
1 tsp minced garlic
4-5 leaves iceberg lettuce

SPECIAL SAUCE...
¼ cup sugar
½ cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
¼ tsp sesame oil
1 tbsp hot mustard
2 tsp water
1-2 tsp garlic

STIR FRY SAUCE...
2 tbsp soy sauce
2 tbsp brown sugar
½ tsp rice wine vinegar
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
DIRECTIONS:
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and garlic and set this aside as well.
5. Bring oil to high heat in a wok or large frying pan.
6. Saute chicken breasts for 4 to 5 minutes per side or until done.
7. Remove chicken from the pan and cool.(Keep oil in the pan, keep hot)
8. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
9. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
10. When chicken is cool, mince it as the mushrooms and water chestnuts are.
11. With the pan still on high heat, add another Tbsp of vegetable oil.
12. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
13. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce wraps.
14. Add ½ tsp at a time of mustard mixture to special sauce until you reach desired taste.
15. Top lettuce wraps with special sauce.

Our lettuce wouldn't hold up as wraps so we just used this as a topping on a salad instead. Still tastes the same!

Blueberry Buckle

INGREDIENTS:
¾ cup sugar
¼ cup shortening
1 egg
½ cup milk
2 cups flour
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries
½ cup sugar
⅓ cup flour
½ teaspoon cinnamon
¼ cup butter, softened

DIRECTIONS:
1. Preheat oven to 375º
2. Grease one 8x8 inch pan.
3. Cream together ¾ cup sugar, shortening, and egg.
4. In a separate bowl mix together 2 cups flour, baking powder, and salt.
5. Stir this into sugar mixture, alternating with milk.
6. Stir in blueberries.
7. Pour into greased 8x8 inch pan.

To make topping:
1. Combine ½ cup sugar, ⅓ cup flour, cinnamon, and butter.
2. Sprinkle over cake batter.
3. Bake 25-30 minutes.

This is probably my favorite blueberry recipe! Can eat in the morning as coffee cake or after a meal as desert with ice cream or whipped cream!

Zucchini Cobbler

It sounds strange but it tastes just like apple cobbler!

INGREDIENTS:
8 cups peeled, chopped zucchini (I cut it like apple slices)
⅔ cup lemon juice
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
~~~~
4 cups flour
2 cups sugar
1½ cups butter, chilled
~~~~
1 tbsp cinnamon

DIRECTIONS:
1. In large saucepan over medium heat, cook and stir zucchini and lemon juice until tender. (15-20 mins)
2. Stir in 1 cup sugar, 1 tsp cinnamon and nutmeg and cook for one minute more.
3. Remove from heat and set aside.
4. Preheat oven to 375º. Grease 10x15 inch baking dish.
5. In large bowl sift flour and 2 cups sugar.
6. Cut in butter with pastry blender or two knives until mixture resembles course crumbs. (I used my food processor for this)
7. Stir ½ cup of butter mixture into zucchini mixture.
8. Press ½ of remaining butter mixture into bottom of prepared pan.
9. Spread zucchini mixture over top of crust.
10. Sprinkle remaining butter mixture on top of zucchini and then sprinkle 1 tbsp of cinnamon on top.
11. Bake 35-40 minutes or until top is golden.

You need to refrigerate after it cools but we really only liked it that same day when it was warm. If you do store it then I suggest warming before serving. If you didn't know zucchini was used instead of apples you probably couldn't tell!

Batter for Frying

I think this batter tastes just like the Long John Silvers one!

INGREDIENTS:
¾ cup flour
2 tbsp cornstarch
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1¾ cup water

DIRECTIONS:
1. Sift dry ingredients in bowl. (Tip for sifting...a whisk does the same thing!)
2. Add water to dry ingredients and mix well.
3. Use batter to coat fish or chicken. Cover completely.
4. Deep fry until nice golden brown.

I was able to cover 4 chicken breasts with this amount. You may want to season meat before putting in batter. ALSO...if you want 'crispies' like LJS has then just drop a few spoonfuls of batter in oil when frying!

Hush Puppies

INGREDIENTS:
4 cups oil (or equivalent to about 2-3 inches in pan)
1½ cups self rising cornmeal
½ cup self rising flour
½ tsp baking soda
½ tsp salt
1 small onion, chopped
1 cup buttermilk
1 egg lightly beaten

DIRECTIONS:
1. Using a deep pot, preheat oil for frying. 350º (or until wooden spoon inserted causes bubbles around spoon handle)
2. In a bowl sift together cornmeal, flour, baking soda and salt.
3. Stir in onion.
4. In separate bowl combine buttermilk and egg.
5. Add milk mixture to dry ingredients until blended.
6. Drop 1 tsp of batter at a time into hot oil. (can usually do 5-6 at a time)
7. Fry until golden brown, turning hushpuppies during the cooking process.

Makes about 35 hushpuppies. If you cut the recipe in half it is still okay to use one whole egg. I did and it turned out fine.

Kalua Pig

INGREDIENTS:
4-5 lb pork butt
2 cups apple cider
1 tbsp liquid smoke
2-3 tbsp sea salt



DIRECTIONS:
1. The night before rub the pork with salt and liquid smoke. Marinate over night.
2. Place pork in crock pot and add cider.
3. Cook on low 10-12 hours. Flip halfway through.

Serves 6-8

I shredded it to make sandwiches too!

Pineapple Smokies

INGREDIENTS:
1 cup brown sugar
3 tbsp flour
2 tsp ground mustard
1 cup pineapple juice
½ cup vinegar
1½ tsp soy sauce
2 lbs. mini smoked sausages (mini hot dogs)

DIRECTIONS:
1. In saucepan combine sugar, flour and mustard.
2. Gradually stir in pineapple juice, vinegar and soy sauce.
3. Bring to boil over medium heat, stirring occasionally.
4. Boil for 2 mins, stirring constantly.
5. Add sausages and stir to coat.
6. Cook for 5 mins or until heated through.

*You can put them in a crock pot to keep them warm and this will also make them more tender.

Chocolate Zucchini Muffins

INGREDIENTS:
3 eggs
2 cups sugar
1 cup vegetable oil
⅓ cup unsweetened cocoa powder
1½ tsp vanilla extract
2 cups grated zucchini
3 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
¼ tsp cardamom

DIRECTIONS:
1. Preheat oven to 350º.
2. Lightly grease or line two 12 cup muffin tins.
3. In large bowl sift flour, baking soda, baking powder, salt and spices.
4. In seperate bowl beat eggs and then beat in sugar and oil.
5. Add cocoa, vanilla and zucchini. Stir well.
5. Gradually add dry ingredients to wet ingredients. Mix until just moist.
6. Pour batter into prepared muffin tins ⅔ of the way full.
7. Bake 20-25 mins or until tester comes out clean. Cool on wire rack before serving.
(store loosely covered)

Makes 2 dozen regular muffins.

I suggest adding 1 cup mini chocolate chips to batter and then sprinkling a few on top each muffin before baking.

Zucchini Bread

INGREDIENTS:
3¼ cups flour
1½ tsp salt
1 tsp nutmeg
2 tsp baking soda
1 tsp cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
⅓ cup water
2 cups grated zucchini
1 tsp lemon juice

DIRECTIONS:
1. Preheat oven to 350º.
2. In large bowl combine, flour, salt, nutmeg, baking soda, cinnamon and sugar.
3. In seperate bowl combine eggs, water, zucchini and lemon juice.
4. Mix wet ingredients into dry ingredients. (I just use a spatula for this)
5. Bake in 2, greased and floured, standard loaf pans for 1 hour. (or until tester comes out clean)
(can alternately bake in 5 mini loaf pans for about 45 mins)

Makes 2 standard loaves or 5 mini loaves.

I have added other things ...shot of rum or peach schnapps with wet ingredients. Cherries, banana or carrot with wet ingredients. (if you add banana you might want to cut back the sugar a little.) Or walnuts and pecans folded in after step 4.

Balsamic Glazed Chicken

INGREDIENTS:
2 tbsp vegetable oil
2 tbsp butter
2 (6oz.) boneless/skinless chicken breasts
½ onion, thinly sliced
2 cloves garlic, chopped
2 tomatoes, chopped
3 tbsp balsamic vinegar
1 cup red wine
Salt and Pepper to taste
Parsley for garnish

DIRECTIONS:
1. Preheat oven to 350º.
2. Put oil and butter in skillet and place over high heat until bubbling.
3. Add chicken and sear each side until golden. (about 1 min. per side) Remove to large baking dish.
4. Add onion and garlic to skillet. Cook, stirring occasionally, until onions are tender. (about 5 mins)
5. Add tomatoes to skillet, toss to combine.
6. Add balsamic vinegar and red wine. Season w/salt and pepper. Bring to bubble and reduce heat. Simmer for 10 mins.
7. Pour balsamic mixture over chicken and place baking dish in oven. Bake 15 mins, or until chicken is cooked through.
8. Remove from oven and garnish w/parsley before serving.

Serves two.

I added other spices like cilantro, thyme and basil. Also added mushrooms once, just add the same time as tomatoes.

Baked Chicken with Vidalia Onion Sauce

INGREDIENTS:
2-3 tbsp oil
4 Bone in/skin on chicken breasts (I used boneless)
salt and pepper to taste
Rosemary to taste
2 vidalia onions, chopped
½ cup dry sherry
¾ cup chicken stock

DIRECTIONS:
1.Coat chicken in oil and place in roasting pan with onions.
2. Season with salt, pepper and rosemary. (or any other herbs/spices you like)
3. Bake on 425º for 30-35 mins, or until chicken is done.
4. Remove chicken. Add sherry and broth to pan and bring to boil on stove top. Scrape bits off pan and heat until liquid is reduced to ¾ cup. (about 2 mins)
5. Place onions and enough liquid from pan in food processor to make a pourable sauce.
6. Pour over chicken when ready to serve.
Serves 4

Italian Rustico Soup

INGREDIENTS:
1 cup pasta (I like elbow mac)
2 tbsp olive oil
1 lb. fresh spinach, chopped
1 small onion, chopped
2-3 cloves garlic, minced
28 oz. chicken broth
2 cups water (you can add 3-4 to depending on how thick you want the soup)
1 jar pasta sauce (26oz.) (I recommend Classico Spicy Tomato/Basil)
1 (15oz) can white beans, drained. (or any other beans you like)
2 tsp balsamic or red wine vinegar (I used one of each)
8 oz. cooked sausage (I used Hot or Spicy)
Grated cheese (optional for serving)
*add any other herbs/spices you like.

DIRECTIONS:
1. Cook pasta according to package directions. Drain.
2. Heat oil in large pot and add spinach, onion and garlic. Cook over medium heat until onion is tender. About 5 mins. Stir occasionally.
3. Stir in cooked pasta and remaining ingredients, except cheese. Heat until boiling, then reduce heat and cook for 15 mins uncovered. Stir occasionally.
4.Serve with cheese if desired.
Makes 12 servings.

E n' P Sugar Cookies

People say these taste just like the famous smiley cookies. (I think it's the icing though...so check out the recipe for that as well!) The pic is of poker chip cookies I made with this recipe.

INGREDIENTS:
2¾ cup flour
1 tsp baking soda
½ tsp baking powder
1 cup softened butter
1½ cup sugar
1 egg
1 tsp vanilla
3-4 tbsp buttermilk

DIRECTIONS:
1. Sift flour, baking soda and baking powder together in bowl.
2. Cream butter and sugar with mixer until smooth.
3. Beat vanilla and egg in.
4. Gradually add dry mix.
5. Add enough milk only to moisten, NOT wet.
6. Round tsp of dough on cookie sheet and flatten slightly.
(may want to use parchment paper if you don't have a silpat...they will come off easier)
7. Bake 8-10 mins in 375 degree oven.
Makes about 24 (4") cookies.

Fast Food Coleslaw

I called it this cuz it tastes just like the stuff you get at fast food restaurants!

INGREDIENTS:
½ cup mayo
⅓ cup sugar
¼ cup milk
¼ cup buttermilk
2½ tbsp lemon juice
1½ tbsp white vinegar
½ tsp salt
⅛ tsp pepper
8 cups finely chopped cabbage
¼ cup shredded carrot
2 tbsp minced onion

DIRECTIONS:
1. Finely chop carrots and cabbage. (I used a food processor after I realized it took me 1 hour to chop 8 cups of cabbage to a fine enough texture!)
2. Combine mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper and beat until smooth. (you can use the food processor for this as well)
3. Combine cabbage mixture and liquid mixture. Stir well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12

Grilled Jerk Chicken with Mango Salsa

INGREDIENTS FOR CHICKEN MARINADE:
½ cup vegetable oil
1 onion coarsely chopped
2 scallions coarsely chopped
1 large scotch bonnet pepper, coarsely chopped (stem & seeds removed)
1 tbsp grated ginger
3 cloves garlic coarsely chopped
1 tsp chopped thyme
2 tbsp red wine vinegar
1 tbsp light brown sugar
¼ tsp cinnamon
¼ tsp nutmeg
pinch of ground cloves
1 tsp all spice
½ tsp salt
¼ tsp pepper
1 tsp lime juice
4 pieces of chicken (I used breasts but you can use thighs and drumsticks too)

DIRECTIONS:
1. Puree all ingredients, except chicken, in a food processor until almost smooth.
2. Place chicken in large shallow baking dish and pierce with a fork to make tiny holes in chicken.
3. Rub marinade onto chicken, cover and refrigerate 24-48 hours, depending on how intense you want the flavor.
4. Preheat grill and then grill chicken on each side 5-6 mins, or until cooked through.

INGREDIENTS FOR MANGO CILANTRO RELISH:
2 mangoes, peeled and diced
¼ cup finely chopped red onion
2 tbsp chopped cilantro
3 tbsp lime juice
3 tbsp orange juice
salt and pepper to taste

DIRECTIONS:
1. Combine all ingredients in bowl.
2. Pour over chicken when ready to serve.

*I have also seared chicken in pan and then baked in oven 'til done. I have also used pablano peppers instead of scotch bonnet (not as spicy) but added cayenne to compensate.
Serves 4

Baked Spring Rolls

INGREDIENTS:
½ pound ground meat (pork, chicken, beef...)
1 cup finely shredded cabbage
¼ cup finely shredded carrot
2 green onions thinly sliced
2 tbsp chopped cilantro
½ tsp sesame oil
2 tsp grated ginger
1½ tsp minced garlic
1 tsp chili sauce
1 tbsp cornstarch
1 tbsp water
12 (7" square) spring roll wrappers
vegetable oil for basting

DIRECTIONS:
1. Preheat oven to 425ºF.
2. Place pork in medium saucepan and cook over medium/high heat until evenly brown. Remove from heat and drain.
3. In a bowl mix together ground meat, cabbage, carrot, green onions, cilantro, sesame oil, ginger, garlic and chili sauce.
4. In a separate bowl mix cornstarch and water.
5. Place approximately 1 tbsp of meat mixture in the center of spring roll wrappers. Moisten wrapper seams with cornstarch mixture.
6. Roll wrappers around mixture and fold edges inward to close.
7. Arrange rolls in a single layer on a medium baking sheet or dish. Brush with vegetable oil.
8. Bake 20 mins or until hot and lightly browned. For crispier rolls, turn after 10 mins.
*I added other spices to the mixture. Add or adjust to your taste.
Serves 4-6