Thursday, June 29, 2006

Jacki's Version of Mom's Homemade Chicken and Biscuits

1/2 C. bread crumbs
4 T. light or extra light olive oil
Refrigerator biscuits - about 4
3 chicken tenderlions, or the same approximate amount of any chicken pieces
2 garlic cloves, minced
1 can cream of chicken soup, low-fat if desired
1/2 C. cheddar cheese

-Brown bread crumbs in 2 T. olive oil, set aside
-Flatten biscuits into the bottom of a small casserole dish (I have a toaster-oven sized one, but a bread pan would probably work as well)
-Brown chicken and garlic in 2 T. olive oil
-Place chicken over biscuits, top with soup, cheese, and breadcrumbs.
-Cover, cook at 350 for 20 minutes, then uncovered for 10 minutes until browned and bubby on top.

Wednesday, June 28, 2006

Lime Dressing for Fruit Salad

This isn't much of a recipe, more like a concoction. I just mix about 1/2 cup of lime/lemon juice with about 2 T. raw sugar (regular sugar would work as well, Splenda probably would, too). Sometimes I add a splash of honey to make it interesting. Then I just sprinkle it over the fruit. It's a nice, light addition to any sort of fruit. I also use this when I pack an apple for Mike's lunch to keep it from browning.

Created by Jacki Wolfe

Tuesday, June 27, 2006

Fastest, Easiest Homemade Pizza Crust

2 cup unbleached all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
12 oz. beer


Preheat oven to 400.

Combine all ingredients. Dough does not have to rise at all, but will be fairly wet and sticky. Press into oiled cookie sheet (12 x 18" or slightly smaller works well). If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.

Top with your favorite sauce & toppings. Bake 20-25 minutes or until dough is browning & crisp around edges.

Serves: 4-6

Preparation time: 30

note: when pressing dough into pan, I find it easier to put about 1/4 cup flour on top of the mound of dough, then work it to the edges.

Recipe compiled by Jacki Wolfe

Monday, June 26, 2006

Roast Potatoes with Rosemary

Makes 4 servings

2 pounds small potatoes, baby Yukon or red skin
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil (enough to just coat potatoes)
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper, to taste

Preheat oven to 500 degrees

Halve potatoes and place on a cookie sheet. Combine with garlic. Coat potatoes and garlic with oil and season with rosemary, salt, and pepper.
Honey-Lime Marinated Pork Tenderloin

1/3 C. lime juice
¼ C. olive oil
2 T. honey
1 T. Dijon Mustard
1 clove garlic, minced
1 t. grated lime rind
½ t. salt
1 t. pepper
½ tsp. cumin
1/8 t. cayenne pepper
2 pork tenderloins (can also use 6 pork chops)

Stir together all ingredients except meat. Place meat and marinade in Ziploc bag and seal tightly. Marinate for one hour. Place on grill, cook for 15-20 min (internal temp should reach 160 degrees). Let stand for 10 minutes.

Another classic recipe by Vicky Cook

Sunday, June 25, 2006


1 9” pie shell baked
5 cups fresh blueberries
1 8 oz package cream cheese
2 T. milk
¼ cup sugar
1 cup sugar
1 cup water
3 T. cornstarch
3 T. lemon juice

Combine cream cheese, milk and ¼ cup sugar. Spread in bottom of pie shell. Place 4 cups blueberries on top of cream cheese mixture.

Make glaze: Combine 1 cup sugar and cornstarch. Slowly add lemon juice, water and remaining 1 cup blueberries. Cook over medium heat and stir until thickened. Cool glaze. Pour over blueberries in pie shell. Chill at least 3 hours before serving. Serve plain or garnish with whipped cream.

1. This is equally good made with a vanilla wafer crumb crust.
2. You can substitute any fresh berries for the blueberries.
3. To make in a 9 x 13 pan, double ingredients. A crumb crust works best for this.

recipe compiled by Vicky Cook