Tuna Melts

1 tablespoon olive oil

2 carrots, finely diced

1 rib celery, finely diced

1 clove garlic, minced

½ teaspoon salt

½ teaspoon Herbs De Provence or dill

¼ teaspoon pepper

1 tablespoon flour

1/3 cup milk

2 tablespoons mayonnaise, I omit this

2 cans tuna, drained

1 bunch green onions,

6 slices of bread, toasted

1 ½ cup shredded cheese

Saute carrots and celery in oil 5 minutes. Add garlic seasonings and flour, combine thoroughly. Let flour cook 2 minutes. Slowly add milk while stirring. Once thickened add veganaise, tuna and onions. Pile mixture in toasted bread laid out on a cookie sheet. Top with cheese and broil until melted and bubbly.

This recipe can be extended with grains like brown rice, white quinoa or millet if you need to feed a couple extra people.

Chicken Crescents

3 oz. cream cheese, softened
3 Tbsp. melted butter
1 Tbsp. milk
2 cups cooked shredded chicken
1/2 small onion
1/4 tsp. salt
1/8 tsp. pepper
2-8 oz. cans crescent dinner rolls
melt butter to brush on top
1 cup crushed seasoned bread crumbs

Blend cream cheese, butter and milk in a medium bowl until smooth. Add remaining ingredients, except rolls and bread crumbs. Mix well. Open crescent rolls and separate into squares instead of triangles. Place 1/4 cup of meat mixture and seal any opening. Dip in melted butter, then dip tn crushed bread crumbs. Place on cookies sheet crumbs on top. Bake at 350 for 20-25 minutes or until done.
Sauce: Mix and heat 1 can cream of chicken to 1/2 can milk.

Triple Berry Coffeecake

This is absolutely perfect there is not one thing I can say bad about this delicious dessert. Jens loved every bite and he was particular on who he offered it too. I went ahead and made it for his birthday and he was one happy birthday boy. If you love berries and sweet cake you will not be disappointed.

2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen berries**
1/2 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter
1. Grease 9x9x2 inch or 8x8x2 inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium bowl beat butter on medium speed for 30 seconds. Add the 3/4 cup sugar and beat on med-high until light and fluffy. Add egg, beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over berries. Bake in a 350 degree oven for 50-60 minutes. Serve warm. Makes 9 servings.

**I used blackberries, raspberries, and elderberries.***

Incredible Chocolate Chip Cookies

1 cup butter

2/3 cup sugar

1 cup brown sugar

1 teaspoon vanilla

3 eggs

1-3.4 oz. box of instant pudding

1 teaspoons salt

1 teaspoon baking soda
1 teaspoon baking powder

3- 4 cups soft white wheat flour

1/2 to 1 bag of chocolate chips

Cream butter, sugars, vanilla and eggs. Beat in pudding. Add dry ingredients and mix. Stir in chocolate chips. Bake for 9 min. @350 degrees. These are even better if you refrigerate overnight or freeze up to 6 months before baking.

I have been on the search for the best chocolate chip cookie and these deliver, they were the best by far. All my boys loved them and I honestly can't stop eating them. Dangerous! I did end up freezing half of the dough, but ended up baking them by the end of the week.

Recipe Source: My Kitchen Cafe

Beef Stroganoff *crockpot*

1 small beef roast
2 cans cream of mushroom soup
1/2 packet of onion soup mix
1 can of water
Cook in crock pot on low all day. About 1 hour before you eat, shred meat and add 1/2 container of sour cream and 1 can of mushrooms or fresh mushrooms. Can serve over mashed potatoes or pasta.

Teriyaki Chicken

This is perfect for those, "Oh crap, what am I going to make for dinner nights". I usually have all the ingredients on hand.

boneless, skinless chicken breasts
1/2c. soy sauce
1/2c. brown sugar. (I use a little less because I don't like it this sweet.)
1/4c. butter
1/2c. water
1/2tsp. dry mustard

Boil all ingredients (except chicken) for 5 minutes. Add chicken and bake in a covered casserole dish at 350 for one hour. I've also just fried the chicken until it was almost done poured the sauce over it and turned the heat down until chicken was done. Both ways are good. Serve with rice.

Chicken Lo Mein

Again one of our favorites! You can put whatev veggie you want we like snap peas and bamboo stickes. Just go wild!


Easy Chicken Lo Mein
adapted from my kitchen cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I used linguine cooked until barely al dente)
2 skinless, boneless chicken breasts
Stir-fry Sauce (recipe follows)
1 tablespoon vegetable oil
1 large onion
1 1/2 cups shredded carrots
1 cup sliced fresh mushrooms
1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)Unsalted dry-roasted peanut halves (optional)

Stir-Fry Sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon minced garlic
1 tablespoon rice wine vinegar or distilled white vinegar (I used white since I had it on-hand)
1 tablespoon ketchup
2 teaspoons chopped ginger (I omitted since my husband doesn't like fresh ginger)
1 teaspoon dark sesame oil

Whisk all of the ingredients together in a 1-quart bowl.

Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.

Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink.

Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).

Sticky coconut chicken

I love this chicken! if you like coconut you will LOVE this go on give it try!:0

Coconut Chicken Curryslightly adapted my kitchen cafe

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips1 teaspoon salt1/2 teaspoon pepper1 1/2 tablespoons vegetable or canola oil2 tablespoons curry powder1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)1/2 onion, thinly sliced2 cloves garlic, crushed4 red potatoes, cut into chunks1 (14 ounce) can coconut milk1 (14.5 ounce) can stewed tomatoes1 (8 ounce) can tomato sauce3 tablespoons sugarJasmine rice (cooked)Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice)

Coconut Curry Chicken

This is a easy but really yummy meal this has become one of Keith and I's top 5! :)

Coconut Chicken Curry adapted from My kitchen cafe

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips1 teaspoon salt1/2 teaspoon pepper1 1/2 tablespoons vegetable or canola oil2 tablespoons curry powder1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)1/2 onion, thinly sliced2 cloves garlic, crushed4 red potatoes, cut into chunks1 (14 ounce) can coconut milk1 (14.5 ounce) can stewed tomatoes1 (8 ounce) can tomato sauce3 tablespoons sugarJasmine rice (cooked)Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice)

POPPY SEED CHICKEN

5/6 skinless,boneless chicken (cooked)
2-cans of CREAM OF CHICKEN
1-Pint(16oz.) of SOUR CREAM
1-Tablespoon of CHICKEN GRANULES
2-Tablespoons of POPPY SEED
1-Tube of RITZ CRACKERS
1/2 cup- BUTTER (or enough butter to coat crackers)
RICE-Amount is determined to your liking.(I do a 6-serving amount)

*MIX: 2-cans of Cream of Chicken, Sour Cream, Chicken Granules
*ADD: Chicken to mixture and pour into a 9X13 pan.
*MELT: Butter and mix in the crackers
*TOPPING: Place the Cracker mixture on the top
*SPRINKLE: Poppy Seed on the top
*BAKE: @300 for 40-45minutes or until browned.
*COOK: Rice according to directions

When finished serve over the cooked rice.
ENJOY!!

Funeral Potatoes

OK I know we all have this recipe so I will not type it up, BUT!!!
Some people put CORN FLAKES on the top to add some crunch....
I wanted to try it but I didn't have any at the time so I used RITZ CRACKERS!

1-tube of RITZ CRACKERS
1/2 cup or so of Butter

Just crumble up the crackers and mix in the butter.

Then sprinkle on the uncooked potatoes and cook as usual....yummy!!

So give this a try it is different but good!

Peanut Butter Crunch Snack Ball

Peanut Butter Crunch Snack Ball

sadapted from My Kitchen Cafe

Makes about 120 balls. (I halved the recipe and got about 70 balls.)

2 cups honey

6 cups peanut butter (creamy or crunchy)

3 cups rice krispies

1½ cups grape nuts

3/4 cup applesauce

2 cups coconut

3 cups crushed cereal (I used honey nut cheerios and Life cereal since I had it on hand)

1½ cups chocolate or butterscotch chips - or substitute dried fruit, like raisins

5-8 tablespoons powdered milk

4 cups crushed mini-wheat cereal

Mix all but last two ingredients and mix until well combined. Add powdered milk, like flour, to make a soft, cookie-like dough. Form into 1” ball and roll in crushed mini-wheats. A scoop works very well for this. Refrigerate or freeze.