Chicken Potpie

From the Kitchen of: Jana Cronin

Filling

1/3 cup butter or margarine

1/3 cup flour

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups water

¾ cup milk

2 chicken bouillon cubes

2 chicken breast, cooked

2 large potatoes, peeled and boiled until soft

1 cup frozen mixed veggies

Pastry

1 2/3 cup flour

1 pkg. (8 oz) cream cheese, cubed

1/3 cup cold butter or margarine

To make filling, melt butter in a saucepan. Stir in flour, garlic, salt and pepper. Gradually stir in water, milk and bouillon. Bring to a boil and stir for 2 mins. Remove from heat. Stir in chicken and frozen veggies; set aside.

To make pastry, combine flour and cream cheese. Cut in butter; work mixture by hand until dough forms a ball. On a lightly floured surface, roll 2/3 of dough into a 12-inch square. Transfer to an 8-inch square baking dish. Pour filling into crust. Roll remaining dough into a 9-inch square; place over filling, trim and flute edges. Cut slits in pastry to allow heat to escape while baking. Bake at 425۫ F for 35-40 minutes. Let sit for 10 minutes before serving.

Parmesan Fries

From the Kitchen of: Jana Cronin

1 egg white, beaten

¼ cup grated parmesan cheese

¾ teaspoon garlic powder

3 medium potatoes cut into thin wedges

Salt

Heat oven to 425۫ F. Combine egg white, cheese and garlic in a large bowl. Add potatoes and toss to coat. Spread onto a greased cookie sheet. Sprinkle with salt and bake for 35-40 minutes or until golden brown. Makes about 4 servings; recipe can be doubled.

Cheesy Sour Cream Potatoes

From the Kitchen of: Jana Cronin

½ bag of frozen hash browns

1 can or cream of chicken soup or cream of mushroom soup

1 cup sour cream

1/8 cup melted margarine

¾ cup grated cheddar cheese

Salt, pepper, onion salt

1/3 cup cheese and crushed corn flakes

Mix first five ingredients together in a large bowl. Season to taste with salt, pepper and onion salt. Spread mixture into an 8x8 baking dish. Bake at 350۫ F for 45 minutes. Sprinkle with additional cheddar cheese and crushed cornflakes (optional) then bake for an additional 10 mins.

Broccoli Cheddar Soup

From the Kitchen of: Jana Cronin

1 tablespoon olive oil

½ cup carrots (chopped)

½ cup celery (chopped)

1 teaspoon onion powder

½ teaspoon crushed dried thyme (optional)

2 cans chicken broth -or- 3 cups of water and 3 chicken bouillon cubes

8 ounces shredded cheddar cheese

½ cup milk

¼ cup flour

2-3 cups of frozen broccoli and cauliflower

4-8 strips of bacon (crumbled)

In a saucepan combine oil, carrots, celery and spices on med-low heat. Cook until veggies are soft. Add broth and frozen veggies to saucepan. In a bowl combine milk and flour and stir until smooth; add to saucepan. Stir soup until evenly warm. Turn burner to low and add cheese. Pour desired amount of soup into a bowl and sprinkle with crumbled bacon.

Cheesy Potato Soup

From the Kitchen of: Jana Cronin

2 cups water

½ cup carrots (chopped)

½ cup celery (chopped)

4 medium potatoes (chopped)

½ teaspoon salt

1/8 teaspoon pepper

½ cube butter or margarine

1/3 cup flour

2 cups milk

2 cups cheese

1 cup cubed ham

In a large saucepan bring water to a boil. Add carrots and celery then reduce heat to Med-High. When carrots begin to soften add potatoes, salt and pepper.

In a separate saucepan melt butter, remove from heat and add flour. Add milk and blend together until smooth. Bring to a boil, stirring frequently, until thickened (about 1 min). Remove from heat then add cheese.

Once veggies are tender, remove from heat and add cheese mixture and ham.

Banana-Blueberry Muffins

From the Kitchen of: Jana Cronin

2 extra ripe bananas

2 eggs

1 cup brown sugar

½ cup margarine, melted

1 cup blueberries

1 teaspoon vanilla

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

2 ¼ cups flour

Puree bananas in blender. Combine bananas, eggs, sugar and margarine until well blended. Stir in blueberries and vanilla. In a separate bowl combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Pour into well greased muffin tins. Bake at 350۫ F for 25 to 30 mins. Let cool before removing.

Cookie Cake

From the Kitchen of: Jana Cronin

Cake

1 teaspoon soda

2 eggs (beaten)

½ cup buttermilk -or- 1 tablespoon vinegar with ½ cup milk

1 teaspoon vanilla

1 teaspoon cinnamon

1 cup water

2 cubes margarine

3 tablespoons cocoa

2 cups of flour

2 cups of sugar

Frosting

1 cube margarine

3 tablespoon cocoa

6 tablespoon milk

1 teaspoon vanilla

Powdered sugar

In a large bowl mix soda, eggs, buttermilk, vanilla and cinnamon. In a saucepan bring water to a boil then add cocoa and margarine; let cool. Add cocoa mixture to large bowl. Sift flour and sugar; add to large bowl and mix until well blended. Pour onto a greased cookie sheet. Bake at 350۫ F for 20-25 mins.

To prepare frosting, melt margarine on low heat until melted. Remove from heat and add cocoa, milk, and vanilla. Add powdered sugar until frosting is thick. Frost the cake when it is still warm. Some of the frosting should be absorbed into cake. Let cool and serve.

Oatmeal Cookies

From the Kitchen of: Jana Cronin

½ cup brown sugar

½ cup white sugar

½ cup shortening

½ teaspoon vanilla

1 egg

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

1 cup flour

1 cup oats

Raisins or chocolate chips

Combine first 5 ingredients until well blended. Stir in soda, baking powder and salt. Add flour and oats, then stir in desired amount of raisins or chocolate chips. Place in small mounds on a greased cookie sheet. Bake at 350۫ F for approximately 10 minutes.

No Bake Cookies

From the Kitchen of: Jana Cronin

½ cup milk

½ cube margarine

2 cups sugar

3 Tablespoons coca

A pinch of salt

½ teaspoon vanilla

½ cup peanut butter

2 ½ cups of oats

¼ cup coconut (optional)

In a saucepan melt butter on low heat. Add milk, sugar and cocoa, stir well. Add salt, vanilla and peanut butter. Once peanut butter is melted, remove from heat and stir in oats and coconut if desired. On wax paper place small mounds of dough. Let sit for one hour or until cooled and hardened. Can be refrigerated if desired.

Charla’s Chocolate Chip Cookies

From the Kitchen of: Jana Cronin

¾ cup brown sugar

¾ cup white sugar

2 eggs

1 cup butter flavored shortening (key ingredient)

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

Pinch of baking powder

2 ¼ cups of flour

1 bag chocolate chips

Using a blender or mixer, mix sugars, eggs and butter flavored shortening (butter flavoring is a key ingredient). Add the soda, salt, vanilla and baking powder, blend well. Add flour one cup at a time. With a large spoon, stir in a desired amount of chocolate chips. Place small mounds of cookie dough onto a greased cookie sheet. Bake at 350۫ F until light brown (approximately 9 mins).

Potatoes and Eggs

From the Kitchen of: Jana Cronin

5-6 medium baked potatoes (diced)

4 large eggs (beaten well with milk added)

¼ cup milk

9 slices of cooked bacon (crumbled)

1 cup of shredded cheddar cheese

2 Tablespoons oil

In a large skillet or electric skillet on med-high heat cook the potatoes in the oil until nicely toasted. Turn heat down to med-low. Push all the potatoes to one side of the skillet and pour the eggs into the other. When the eggs are almost finished cooking stir them together with the potatoes until the potatoes are coated well with the eggs. Add the bacon and cheese and stir until melted. Makes enough for about 3-4 people.

Breadsticks

From the Kitchen of: Jana Cronin

1 Tablespoon yeast

1 Cup hot water

½ Tablespoon sugar

1 Teaspoon salt

2 Cups flour

3 Tablespoons butter or margarine

2 Tablespoons grated parmesan cheese

1 Tablespoon Johnny’s Garlic Spread

Combine yeast and hot water in a medium bowl with a fork until yeast is dissolved. Add sugar and stir for 1 minute. Add salt and then add flour 1 cup at a time (you can continue to use the fork to mix until dough gets really thick, then knead with hand until well mixed). Cover bowl and place in a warm place to rise for approximately 30 minutes.

Next, melt butter in the microwave for approximately 10 seconds (butter should still be a little thick). Add cheese and garlic spread to butter and pour onto a large plate.

Roll the dough into approximately 8 inch long breadsticks. Roll each breadstick in the butter/garlic mixture and place in a greased 9 x 13 pan. Then let rise again for approximately 20 minutes (longer for fluffy, airy breadsticks, shorter for more dense breadsticks). Bake at 400 degrees F until golden brown.

Optional: You can sprinkle them with mozzarella cheese during the last few minutes of baking.