Buttermilk Syrup

1/2 cup butter

1 1/2 cups sugar

2 T corn syrup

3/4 cup buttermilk

1 tsp soda

Bring to boil and cook 7 minutes.

Remove from heat and add 2 tsp. vanilla

Crockpot Teriyaki Chicken

·         2 lbs boneless chicken breasts (or leg quarters)

·         1/4 cup brown sugar

·         ½ cup soy sauce

·         2 tablespoons cider vinegar

·         ½ teaspoon ground ginger

·         1 clove minced garlic

·         ⅛ teaspoon pepper

·         2 teaspoons cornstarch

·         2 teaspoons water

• Place chicken in the crockpot.
• In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
• Remove chicken from slow cooker, chop into cubes, and set aside.
• Strain the cooking liquid into a skillet and bring to a boil.
• In a small bowl whisk cornstarch and water until combined.
• Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
• Coat chicken with sauce and let heat through.

No-Bake Cookies

2 cups sugar                              3 cups oats
1/2 cup milk                             1/2 cups peanut butter
1/2 cup margarine                     1 TBL vanilla
3 TBL cocoa                             1/2 cup nuts (optional)

Bring first  4 ingredients to boil for one minute.  Remove from heat and add remaining ingredients quickly.  Drop onto waxed paper and cool. 

yummy popcorn

Old Witches' Magic Nut Cake Muffins

                                   Really yummy served with ice cream or whipped cream.

EZ Wheat Bread

EZ Wheat Bread recipe – makes 1 loaf

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat.)

¼  cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

Credit goes to Crystal Godfred, a very creative woman who taught me a lot about food storage.  She developed the recipe.

Grilled Sausage Potato Foil Packets

Grilled Sausage Potato Foil Packets

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These Grilled Sausage and Potato Foil Packets are fantastic for an easy grilling weeknight or camping meal! 316 calories and 9 Weight Watchers SmartPoints

Author: Dara Michalski | Cookin' Canuck

Serves: Serves 4

Ingredients

• 1 lb. Little Potato Co. Creamer potatoes (I used Something Blue)
• 4 pre-cooked chicken sausages, cut into ¾-inch circles
• 2 red bell peppers, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 4 tsp olive oil
• 4 garlic cloves, minced
• 1 ½ tsp dried oregano
• 1 ½ tsp paprika
• ½ tsp salt
• ½ tsp ground pepper
• ¼ cup minced flat leaf parsley

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the Creamer potatoes into halves or quarters, depending on the size of the potatoes. (The Something Blue potatoes are on the larger side, so I cut them into quarters.)
3. In a medium bowl, stir together the potatoes, sausages, bell pepper, onion, olive oil, garlic, oregano, paprika, salt and pepper.
4. Using 2 pieces of foil per packet (each 12 to 15 inches long), for a total of 4 packets, form an X by overlapping the foil. Alternatively, use one bigger sheet of heavy duty foil for each packet.
5. Divide the potato mixture into 4 portions and place in the middle of each foil X. Wrap the foil over each portion, pinching to seal.
6. Place the foil directly on the grill and cook until the potatoes are tender and starting to brown, about 30 minutes.
7. Carefully unwrap the foil, garnish with parsley if desired, and serve.

Notes

Weight Watchers Points: 9 (SmartPoints), 6 (Points+), 7 (Old Points)

Nutrition Information

Serving size: 1 packet | Calories: 316.4cal | Fat: 11.9g | Saturated fat: 2.7g | Carbohydrates: 18.1g |Sugar: 12.6g | Sodium: 776.1mg | Fiber: 4.2g | Protein: 17.8g | Cholesterol: 60.0mg

EZ White Bread

EZ White Bread

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

This recipe was developed by Crystal Godfrey, a talented and creative woman who has taught me a great deal about using food storage.  All credit goes to her but I have been given credit when I have used it.