Posted by Grandma Jeanne on July 21, 2010
1 egg
1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 cup blueberries
Butter 12 regular-size muffin cups and set aside.
Combine egg, milk, and oil in a medium bowl with a fork.
In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.
Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the blueberries.
Mix just until the ingredients are moistened.
Spoon the batter equally among the prepared muffin cups.
Bake for 15 to 20 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.
Posted by Grandma Jeanne on July 20, 2010
1 egg
1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
2-1/2 medium apples, cored, peeled, and coarsely grated
Butter 12 regular-size muffin cups and set aside.
Combine egg, milk, and oil in a medium bowl with a fork.
In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.
Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the grated apples.
Mix just until the ingredients are moistened.
Spoon the batter equally among the prepared muffin cups.
Bake for 15 to 20 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.
Posted by Grandma Jeanne on July 16, 2010
Creamy tender chicken. Great for all occasions.
3 pounds chicken breast
1/4 cup flour
1/4 cup melted butter
2/3 cup evaporated milk
1 can cream of mushroom soup
1 cup (4oz.) grated Velveeta cheese
1/2 tsp. salt
1/2 tsp. pepper
1 cup onion, sliced
1/4 mushrooms, sliced
Dash paprika
Coat chicken with flour; arrange in single layer in 9 x 13 pan with melted butter.
Bake, uncovered in 425 degree oven for 30 minutes.
Turn over.
Bake 15 to 20 minutes more.
Remove from oven.
Reduce heat to 325 degrees.
Pour off excess fat.
Combine evaporated milk, soup, cheese, salt, and pepper.
Arrange onions and mushrooms over chicken.
Pour soup mixture over.
Sprinkle iwth paprika.
Cover with foil and bake 15 to 20 minutes.
Servings: 6 | Prep Time: 1 hour
Posted by Grandma Jeanne on July 14, 2010
8 chicken breasts, cooked
2 cans cream of chicken soup
1 cup sour cream
1/4 to 1/2 cup chicken broth
2 tubes of Ritz crackers, crumbled
3 tablespoons poppy seeds
1 stick butter, melted
Cook and cube the chicken and place in a greased 9×13 Pyrex dish.
Make a sauce by whipping the soup, sour cream, and broth.
Pour over the chicken.
Cover well with crumbled Ritz crackers.
Top with the 3 tablespoons poppy seeds.
Drizzle 1 stick of melted butter over the top.
Bake at 350 degrees, uncovered, 35 to 40 minutes, or until lightly browned and bubbly.
Posted by Grandma Jeanne on July 12, 2010
3 to 4 boneless, skinless chicken breasts, cooked and diced or shredded
1 green pepper, chopped (or you can buy the prechopped mixed bell peppers)
1 small onion, chopped
1 can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cut up tomatoes
1 can chopped green chilis
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin seed
Salt and pepper
1 pound Sharp cheddar cheese (grated)
1 bag tortilla chips (the saltier the better)
Lightly saute chopped green peppers and onions in 2 to 3 tablespoons of butter, in large skillet.
Cut chicken into small pieces while above is sauteing. Put in with onions and peppers.
Also add chili powder, oregano, cumin seeds, salt, and pepper.
Cook until chicken is done.
Add the rest of the ingredients (except for the cheese and chips) and warm over stovetop.
Arrange in 2 layers the chips, then mixture, then cheese.
Bake at 350 for about 30 minutes. (do not cover)
