Chocolate Cupcakes- Martha Stewart One Bowl

3 cups sugar
3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 Tbsp baking soda
1 1/2 tsp salt
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
3 large eggs
1 1/2 tsp pure vanilla extract

Directions
1. Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, veg oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.

2. Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20-25 min. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.

No Egg Ice Cream

Makes 5 cups

1 cup whole milk
3/4 c granulated sugar
pinch of salt
2 cups heavy cream
1 Tbsp vanilla

Cover and refrigerate overnight.

Copy Cat Cafe Rio Shredded Chicken

Adrienne's Favorite!

Ingredients

2 pounds (4 breasts) Chicken boneless and skinless
1/2 cup zesty Italian Dressing
1/2 T minced garlic
1/2 T chili powder
1/2 T ground cumin
1 (1oz) packet ranch dressing mix (mix with 1/2 cup water)

Place all you ingredients except for the chicken into your crockpot. Stir.
Add your chicken.
Cook on high for 5-6hrs or low for 7-8hrs. Once done remove chicken and shred with fork.
Replace the shredded chicken back in the crockpot and mix well with the left over juice.
Serve on salads, burritos, tacos, and burrito bowls.

Royal Icing- Grandma Karma

3 egg whites
1 pound powdered sugar
1/2 tsp cream of tartar


Blend on low until mixed. Then turn up speed and let it beat for 10-12 min until high formed peaks form. Place damp cloth over icing to keep from drying out.

Yields 3 cups royal icing.

Slow Cooker Creamy Chicken Italian

Submitted by Amber Nielsen

Ingredients
8 boneless, skinless chicken breasts (bone-in chicken also good and I usually don't use all 8 breasts)
1 pkg dry Italian salad dressing mix
8 oz pkg cream cheese, softened
10 3/4 can cream of chicken soup
4 oz can mushrooms, drained

Directions
Place chicken in greased slow cooker. Combine salad dressing and water. Pour over chicken. Cover. Cook on low 4-5 hours. In saucepan, combine cream cheese and soup. Heat slightly to melt cream cheese. Stir in mushrooms. Pour over chicken. Cover and cook 1 additional hour on low.
6. Serve over noodles or rice.
Makes about 6 servings

Canning Peaches 2014

Make a simple syrup- 6 cups water, 2 cups sugar

Peaches-
1) Place peaches in hot boiling water until skins start to peel (1-2min).
2) Immediatly place in cold water bath.
3) When cool enough to handle, slice in half, peel and pit peaches then place back into cool water. Sprinkle water with Fruit fresh to prevent browning
4) Jars- Sanitize and clean jars. Pack peaches in Jar. Place peaches umbrella side down. Fill jar with about 6 halves depending on size. Fill jar with hot boiling simple syrup until peaches are covered leaving half inch at top. Wipe rim and place hot sanitized lids on top of jar.

Waterbath/Steam
Place jars in waterbath for 30min

*Grandma Ione- 1 tsp fruit fresh, 1/2 cup sugar in each Jar. Dissolves with boiling water.

Basil Cream Chicken

by Adrienne
Ingredients
Original recipe makes 4 Servings

1/4 cup Milk
1/4 cup Dry bread crumbs
1 pound Boneless skinless chicken breast; 4 halves
3 tablespoon Butter
1/2 cup Chicken broth
1 cup Heavy cream
1 can (4 oz) Pimento; sliced ( did not use) I replaced with fresh diced tomatoes
1/4 cup Basil; fresh, minced
1/2 cup Parmesan; grated
1/8 teaspoon Pepper I also added salt


- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream,; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; This is were I added the tomatoes!(however much you want) cook and stir until heated through.
- Serve chicken with sauce poured over.

Diane Mill Spinach Salad

Dressing...
3/4 Cup White Vinegar
1 1/2 Cup oil
3/4 sugar
1 Tablespoon poppy seed
1 1/2 Tablespoon grated onion
1 1/2. teaspoon salt
3/4 dry mustard

Salad
1 purple onion ring
3/4 pound mushroom sliced
1 1/2 package spinach
1 small head of lettuce
3/4 pound grated swiss cheese
1 cup cottage cheese
1/2 pound crumbled bacon

***Sliced boiled eggs
***croutons

Southwestern Chopped Salad with Cilantro Dressing

large head of romaine lettuce
15oz can black beans rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions

Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and mix to combine. Toss with desired dressing.

*Creamy cilantro lime dressing

1 cup loosely packed cilantro, stems removed and chopped
1/2 cup plain greek yogurt
2 T fresh lime juice (1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt

Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.

Marinated Flank Steak

1 1/2 pounds flank steak
3/4 cup vegetable oil
1/4 cup soy sauce
3 T honey
2 T vinegar
1 tsp garlic powder
1/2 tsp fresh ginger minced
6 green onions finely chopped

Cut flank steak against the grain into 1/2-1 inch strips. Combine remaining ingredients in a blender and mix well. Pour into ziplock bag over flank steak strips and marinate for several hours or overnight. BBQ on hot grill for about 15 min until done.