An old family favorite from my childhood. It's quick and easy and straightforward for kids to make. You will need two tubes of inexpensive refrigerated biscuits (not flaky style)- the Zaar lexicon and I couldn't reach an agreement on how to describe this appropriately in the ingredients.
Quick and yummy variation on the oven fried chicken breast theme. Increase the Cajun seasoning if you like your food spicy. The amount prescribed is based on my kids' preference, which is for flavor, but not too much heat. Time does not include marinating time (optional).
This is a fabulous stew that came from one of the Seattle Junior League cookbooks. I've tweaked it a bit over the years. It fills the house with an amazing aroma and tastes as good as it smells. This takes a while to make, so I often do it on a weekend afternoon and then reheat it later in the week. Although the recipe calls for dried sour cherries, I have also made it with dried bings.
Great for those nights when your child announces they need to take a treat to school the next day. Also well worth making for any time you need a chocolate fix. Use whatever types of chocolate chips you have on hand, but the recommended mix is particularly good. Variation: Substitute Kahlua for orange liqueur and strong coffee for orange juice. This was our 1993 Christmas card recipe.
This was a staple for me through the winter- it was a light, refreshing treat for a mid morning or afternoon snack at work. For the orange juice, I use one of the "not from concentrate" brands like Tropicana or Florida's Best.
Another quick and easy chicken recipe. It's fun to experiment with different flavored mustards. That can be too much flavor wise with some mustards, so if I'm doing that I put Dijon on one side and the flavored mustard on the other. This was our 1988 Christmas card recipe and remains a favorite.
Crispy on the outside, tender and moist inside, and the preparation and appearance are conversation starters! Can be prepped ahead, so these are great for entertaining (but they are one of my family's favorites for any dinner). Recipe is an amalgam of Crash Hot Potatoes from Jill Dupleix and Smashed Potatoes published around Easter in the Seattle Times.