POTATO CHIP COOKIES

Ingredients:

1 lb crisco
1 C sugar
2 tsp vanilla
3 1/2 C flour
2 C crushed potato chips
powdered sugar

Instructions:
- Cream crisco, sugar and vanilla
- Stir in flour and chips
- Drop onto cookie sheet with spoon (about 1 tablespoon each)
- Flatten a little bit
- Bake at 375* for 15 minutes
- Sprinkle with powdered sugar
- Let cook before eating

MAMA'S POT ROAST - August 21

This is what my mother-in-law made every Sunday night for her family.  It's the best pot roast I've ever tasted.

Ingredients:
1 2-3 lb pot roast
salt and peppr
1 small package of brown gravy mix
1 C water
1/4 C ketchup
1/4 C red cooking wine
2 tsp dijon mustard
1 tsp worcestershire sauce
1/8 tsp fresh garlic, minced

Instructions:
- Rub pot roast with salt and pepper to taste
- Mix remaining ingredients in a bowl and mix until smooth.
- Place pot roast in a crock pot and pour mixed ingredients over it.
- Cook on low 6-8 hours.

We always add potatoes, carrots, mushrooms and celery the last hour of cooking.
We also sometimes shread the meat and serve it with tortillas.

GARLIC AND HERB POTATOES - August 20

Ingredients:

2 lbs  small red potatoes, scrubbed and quartered
1/3 C butter
2 T fresh garlic, minced
2 T parsley
1 T rosemary
1 tsp thyme
1 tsp seasoned salt
1 tsp paprika

Instructions:

- Preheat oven to 425*
- Combine the ingredients in a small bowl.  Mix well.
- Place the potatoes in an 8" square baking dish.
- Pour mixed ingredients over the potatoes and stir well.
- Bake for about 25 minutes, until potatoes are soft.

HEARTY CHICKEN PIE

Ingredients:

1 can 10 1/2 oz. chicken broth
1 1/3 C water
1 C medium carrots, thinly sliced
1 1/2 C red potatoes, scrubbed and diced
2 T olive oil
2 C mushrooms, quartered
1/4 C onion, chopped coarsley
1 C frozen peas and corn
1/3 C flour
1 package refrigerated pie crust (2 crusts, one for the bottom and top each)
2 1/2 C cooked chicken, chopped or diced. 

Instructions:

- Combine chicken broth and 1 cup water, carrots and potatoes in a medium saucepan.  Bring to a boil.  Reduce heat and simmer until tender, around 10 minutes.
- Preheat oven to 425*.  Heat oil in a large skillet.  Add mushrooms and onion.  Cook, stirring once in a while, until the veggies are softened.
- Stir in the broth mixture, peas and corn.  Bring to a boil again. 
- Meanwhile, whisk the remaining water and flour until smooth. Fold flour mixture into veggie mixture.  Bring to a boil again, until thickened.  Remove from heat.
- Unroll the pie crust onto a floured round casserole dish. 
- Stir the chicken into the veggie mix and pour into the casserole dish.
- Place the other pie crust over the filling.  Trim and edge.
- Back until filling is bubbling and crust is browned, about 20 minutes.

CHEDDAR APPLE QUESADILLA - August 18

Ingredients:

1 granny smith apple, cored and thinly sliced.
4 small tortillas
1 C shredded monterey jack cheese
butter

Instructions:

- Preheat a skillet over medium heat.
- Spread a tiny bit of butter on one side of each tortilla.  Place a tortilla on the skillet.  Place 1/2 apples and 1/2 cheese on top.  Top with another tortilla. 
- Let the cheese melt long enough to so the apples start to stick to it.  Turn the tortilla in a very swift movement.  Don't hesitate or the loose apples will fall out and you'll have a mess.
- Warm the quesadills until all the cheese is melted.  Remove to a plate and cut up like a pizza.
- Repeat with the other tortilla.

RASPBERRY LEMON MUFFINS - August 17

Ingredients:

paper muffin liners
2 C flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 C whole milk, don't use skim or lowfat, and especially not soy
2/3 C canola or corn oil
1 1/3 C firmly packed light brown sugar
2 tsp grated lemon zest
2 Tbl fresh lemon juice
1 tsp vanilla
1/4 tsp almond extract
1 C fresh or frozen raspberries

Instructions:

- Preheat the oven to 350*
- Stir together the flour, baking powder, cinnamon and salt.  Set aside.
- Whisk together, by hand, the eggs and milk until blended.
- Add the oil, brown sugar, lemon zest, lemon juice, vanilla and extract.  Whisk just until blended.
- Add the dry ingredients and stir with a rubber spatula just until moistened.  Do not overmix.
- Fold in the raspberries gently.
- Spoon the batter into 12 muffin cups leaving about 1/4" empty near the rim. 
- Bake until toothpick comes out clean, about 25 minutes, unless you are using frozen raspberries.  If so, add 5-10 more minutes.
- Let these muffins cool for about 15 minutes before serving, the raspberry filling is very hot.

These keep well in the refrigerator for a few days.

BAKED EGGS WITH TOMATOES AND CREAM - August 16

You will need some small dishes, like ramekins for this recipe.  If you have the jumbo sized muffin pans, that works too.

Ingredients:

2 Tbl unsalted butter, plus some for coating the dishes
2 tomatoes, chopped
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1 tsp salt
touch of pepper
4 large eggs
4 tsp heavy whipping cream
4 tsp parmesan cheese

Instructions:

- Put the oven rack in the middle of the oven and preheat to 350*
- Coat the ramekins with a generous amount of butter
- Stir together tomatoes, basil, parsley, 1/2 tsp salt, and dash of pepper.  Divide evenly among the ramekins.
- Cut the butter into small pieces and sprinkle evenly into the ramekins over the tomatoe mixture.
- Break an egg into each ramekin, sprinkline the remaining salt and pepper on top.
- Drizzle each egg with 1 tsp of the cream.
- Arrange the ramekins on a baking sheet lined with aluminum foil.
- Bake until egg whites are opaque and the yolks have firm edges and are soft in the middle, probably around 15 minutes.
- Remove from oven and sprinkle with parmesan cheese and serve warm.