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.

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

Fastest, Easiest Homemade Pizza Crust

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


Directions:

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

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

BEST EVER BLUEBERRY PIE

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.

Notes:
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