Cooking School/ Macaroni and Cheese
1 cube butter (or the equivalent of ½ cup of butter)
1/4 cup flour
1 tsp. chicken bullion (or 1/2 cube Knorr’s chicken bullion cube)
2 cups milk
1/4 tsp. dry mustard
1 1/2 tsp. lowery’s seasoned salt
dash of pepper
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1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
Basic Cookie Dough:
The recipe below is a combination of a few recipes. Enjoy.
2 and 1/2 cups flour (a little more than this is BETTER than a little less)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
½ teaspoon corn starch (optional!! It offers your cookies a “soft baked” [...]
I’ve been on the road and now I’m back. Why I can’t blog while I’m on the road is a mystery I can not explain. But in honor of summer I’m re-posting a favorite summer treat. Dice and enjoy!
Originally posted August 10th, 2008
What do I eat when I’m famished? I’ll tell you. [...]Continue Reading →
Thanksgiving is in three weeks. Are you prepared? Do you have plans? What are you making?
If you are in charge of the stuffing, don’t forget about this perfect recipe.
And while we are here, what is your favorite, absolute must have Thanksgiving dish? Mine is sweet potato casserole. [...]Continue Reading →
It has been far too long. But for those of you in the know–you’ll know we’ve been a bit under water lately. Underwater for good reasons, not bad. We moved across the country. And as the number of boxes diminishes and the number of recipes on my counter increases I feel a need to [...]Continue Reading →
Hello again! I’m back! Not back with a vengeance, just back. And do you want to know what I was doing this summer? I’ll show you.Continue Reading →