Slow Cooker Chicken Noodle Soup

3 - 5 chicken pieces, skinless

3 cups chicken broth or water with 2 pkgs Chicken OXO

1 1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

1 1/2 tsp dried sage

1/2 tsp basil

1 medium onion, chopped

2 stalks celery, chopped

2 - 3 potatoes, chopped

2 medium carrots, sliced

3 handfuls of broad egg noodles

1. Add broth and all seasonings to crock pot, stir.
2. Chop chicken and add to pot. Add all vegetables.
3. Cook on low for 6-8 hrs, or on high for 2-3 hrs. Chicken should no longer be pink.

Serve and enjoy.

New England Clam Chowder

• 4 - 6 slices bacon
• 3 medium potatoes
• 2 stalks celery
• 1 small onion or 3 green onions
• 2 Tbsp flour or cornstarch
• 2 cups half and half or milk
• salt and pepper to taste
• 1 cup clam juice or milk
• 2 x 500 mL Canned Clams, chopped is best

1. Fry bacon until crisp. While cooking bacon chop potatoes, celery and onion(s).


2. When bacon is cooked, remove from pan but leave grease in pan. Fry potatoes, celery and onions for 5 minutes. Sprinkle with flour to coat. Transfer to soup pot.


3. Add milk to pot contents, and bring to boil. Let simmer for 20 minutes, covered, stirring occasionally. Potatoes should be cooked.


4. Add clam juice, salt and pepper to taste, and clams. Keep cooking until warm. DO NOT return to boil, as this will make the clams tough. Serve and enjoy.

If you want to use a garnish, sliced green onions work nice, as will fresh parsley.

Orange Ice Cream Soda Drink

This can also be made using orange creamsicle ice cream instead of vanilla.

• Put 1 cup orange juice into each glass.
• Put one scoop vanilla Ice Cream into each glass
• Add 1/2 c Cream Soda to each glass.
• Stir and enjoy.

Pumpkin Custard with a kick

Cayenne pepper is the unexpected ingredient that gives this not-so-traditional pumpkin custard its added kick! Enjoy it as is for a simple treat or add a little whipped cream for a more indulgent dessert. I have heard it makes great pumpkin pie as well if you have a good Gluten Free Pie Crust for the celiac at your dinner.

INGREDIENTS

1/3 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon cayenne pepper
1 teaspoon vanilla extract
1/4 cup orange juice
4 egg whites, lightly beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can fat-free evaporated milk
whipped cream, to garnish (optional)

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
2. Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
3. Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
4. Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

Flourless Chocolate Cake

What You Need

• 2/3 cup butter, chopped


• 4 squares (112 g) BAKER'S Semi-Sweet Chocolate, chopped


• 1 cup granulated sugar, divided


• 1 tsp. Instant Coffee or Hot Chocolate powder, dissolved in 2 Tbsp. hot water


• 3 eggs, separated


• 2 cups ground almonds


• 1 Tbsp. icing sugar


• 1 cup fresh raspberries

Make It

1. PREHEAT oven to 325ºF. Microwave butter, chocolate, 3/4 cup of the granulated sugar and dissolved coffee in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted and slightly cooled.
2. BEAT egg yolks and add to chocolate mixture. Stir in ground almonds. In a separate bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form. Gently fold egg whites into chocolate almond mixture until just combined.
3. SPOON mixture into parchment-lined 20 cm (8-inch) spring form pan. Tap lightly on counter to release any air bubbles. Bake 1 hour or until wooden toothpick inserted in centre comes out clean. Let cool 2 hours. Sprinkle with icing sugar; serve with fresh raspberries.

Glazed Donuts - easy recipe for home

Ingredients

• 1 TB Active dry yeast
• 1/2 c Lukewarm water
• 1/2 ts Sugar
• 1 lg Egg
• 1/3 c Sugar
• 1/2 ts Salt
• 1/2 c Milk
• 3 TB Unsalted butter
• 3 1/2 c flour
• Vegetable oil

Instructions

1. In a small bowl, proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy.
2. In a large bowl with an electric mixer beat 1 large egg with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and light, beat in the yeast mixture, lukewarm milk, and melted and cooled butter, and gradually add all-purpose flour, or enough to form a soft dough.
3. Knead the dough on a floured surface for 5 minutes, or until it is smooth and elastic, and form it into a ball. Put the dough in a buttered bowl, and let it rise, covered with plastic wrap, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.
4. Punch down the dough and on a floured surface roll it out 1/3 inch thick. With a 2 1/2 -inch cutter dipped in flour cut out rounds. With a 1-inch round cutter dipped in flour cut out the centers from the rounds, reserving them. Gather the scraps into a ball, re-roll the dough, and cut out doughnuts and holes in the same manner. Transfer the doughnuts and holes with a spatula to a baking sheet sprinkled lightly with flour and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they are double in height.
5. In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 375 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown and puffed, transferring them with a skimmer as they are fried to paper towels to drain.
6. Dip the doughnuts and holes, 1 at a time, in the glaze, turning them to coat them, and transfer them with tongs to a rack set over wax paper to dry.

Yield: 22 Doughnuts / 22 Doughnut holes

Chicken Fried Rice

• 2 Tb Oil
• 1 c Chicken, finely diced
• 1 med Onion, finely diced
• 1/2 c Water chestnuts, finely diced(opt)
• 1/2 c Celery, finely diced
• 1 c Fresh bean sprouts
• 1/2 c Frozen peas (opt)
• 1/2 c Sliced mushrooms (opt)
• 4 c Cooked rice
• Soy sauce
• Salt
• Pepper
  

1. Cut up and prepare all ingredients. Reserve.
2. Add 2 tablespoons more oil to wok. Heat until smoking.
3. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.)
4. Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes.
5. Add cooked rice, season with salt, pepper, soy sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soy sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.

NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap.