Chicken Chili

 

Indian Style Chicken with Wild Rice

 

 

Chocolate Chip Meringue

INGREDIENTS
3 egg whites
1 cup white sugar
1/2 teaspoon distilled white vinegar
1/2 teaspoon vanilla extract
1 pinch salt
1 cup* semisweet chocolate chips

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.


*The recipe calls for 2 cups- but is way too much in my opinion- (although it probably would make significantly more cookies.) I doubled it- so you won't get quite the mound I have there in the picture if you make just one batch.

www.allrecipes.com

Fresh Fruit Crisp

Ingredients:
fresh fruit*
large splash of lemon juice
2 T sugar
generous sprinkle of cinnamon
1 c oats
1/3 c brown sugar
1/2 stick butter melted

Mix fruit, lemon, and sugar and put it in your baking dish.

Mix cinnamon, oats, brown sugar, and melted butter. Sprinkle on top of fruit mixture. Bake at 350 for until golden brown and "crisp"y. I think at least 30 minutes.

*I used cherries and Nectarines. You'll want to adjust your lemon and or sugar to the sweetness of the fruit.

Happy Day!

They did it! Congratulations Amy Jo and Benjy! April 12th, 2008.

Brownies

Brownies
(modified from a recipe of my Great Great Grandma Bitton)
2 squares unsweetened chocolate (melted)
1/4 cup butter melted
1 1/5 cup sugar
2 eggs
1 tsp vanilla
pinch of salt
1/2 tsp xanthan gum
1 cup white rice flour *
1 cup nuts (I used chocolate chips- because my husband doesn't like nuts in sweet things)


bake at 325 for 25-30 minutes

** I'm taking a break on this one. I'm just not satisfied with it. I think that we need to try some other flour. Maybe Spelt? The rice flour is just not the ticket for this one. It is good- but not GOOD- you know? There is a little grainyness to it. I tried using more butter and less flour- it made no difference. So I'll let you know when I take it up again.

Swiss Charrd

Swiss Charrd. A memory from my childhood. We used to grow this stuff in our garden when I was a little girl. My mom would boil it and then we would slather it in butter and load it up with salt and pepper. Delicious. And these babies are packed with Vitamins. When I was chopping them today, the smell brought me back to our back yard garden 15 years ago.