Slow Cooker Honey Sesame Chicken
(East to throw together and can use in many ways)

4 boneless skinless chicken breasts
salt and pepper
1 cup honey
1/2 c. soy sauce
1/2 c. dried onion
1/4 c ketchup
2 Tbsp. vegetable oil
2 cloves garlic minced
1/4 tsp. red pepper flakes (optional)
4 tsp cornstarch
6 Tbsp. water
sesame seeds

Season both sides of chicken breasts lightly with salt and pepper; place in slow cooker.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.
Pour over chicken.  Cook on low 3-4 hours or on high 1 1/2 to 2 1/2 hours, or just until chicken is cooked through.  Remove chicken from slow cooker, leaving sauce in ceramic insert.  Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high 10 more minutes until slightly thickened.  Cut chicken into bite-size pieces or shred it, and return it to pot. Sprinkle with sesame seeds and serve over rice or noodles.
(I made paninis with the leftovers)

Buttermilk Pancakes - Joy of Baking.com
(makes 8 3 in. pancakes)

1 cup flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. salt
2 Tbsp. sugar

Combine dry  ingredients.

Whisk together and add:
1 large egg
1 cup buttermilk
3 Tbsp.melted butter

Combine all together. Do not overmix. Batter should have some lumps.
Grease, Pam or butter griddle.

Enjoy!

Breakfast Egg Casserole

6 sliced buttered bread

1 1/2 cup sliced mushrooms

1 1/2 cup diced ham ( or bacon)

3 cups grated cheese

1 1/2 Tbs. flour

6 eggs

1 1/2 tsp. dry mustard

2 1/4 cups milk

1/4 tsp. garlic powder

1/4 tsp. onion powder

Butter bread on one side and put face down in  9 x 13 pan. 

Saute mushrooms 5 min. and put with meats over bread. 

Then put half of the cheese mixed with flour on top of the  

mushrooms and ham.  Beat eggs and put in mustard, milk, 

salt, onion, and garlic.  Pour over bread and cover baking dish.  

Leave in frig 4 hours  or overnight.  Bake 375 for 35 min. or 

350 for 45 min. uncovered.  Five minutes before it is done put 

remaining cheese on top.

Grapefruit Slush

5 large Grapefruit (sectioned to remove membrane)
2 cans mandarin oranges
1 can crushed pineapple
1 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
Combine 3 cups sugar and 3 cups water and heat until sugar dissolves.
Then add rest of ingredients and freeze. Serve while slushy with 2 liters 
of Fresca or Sprite.

May add maraschino cherries sliced in half and / or a little of the maraschino cherry juice to add color.  
Only do this when serving someone other than David or his Dad....haha. And forget making it for Todd.

Nana’s Chocolate Fudge Sauce

1 can Eagle Brand Milk (No wonder it’s so yummy!)
generous 1/2 cup of water
1/2 cup sugar
2 1/2 squares of unsweetened Baker’s Chocolate
1/2 tsp. vanilla
pinch of salt

Put in a double boiler and cook over medium to low heat until thick.

Hearty Chicken Noodle Soup from Lion House  (adapted slightly by Gigi)

4 cups water

5 tsp.chicken bouillon 

2 cups chopped carrots (I like to add the packaged shredded ones....so easy)

2 cups celery3/4 cups chopped onion

2 cans of cream of chicken soup

1/4 cup evaporated milk or 1/2 cup whole milk

2 cups cooked diced chicken

2 1/2 oz. (about 4 cups cooked) noodles

salt and pepper to taste

Thicken if desired with Roux:  I like to make this an keep it in the fridge where it keeps well. I like thick soups and you can use this in any soup or sauce or gravy.

Mix 2 cups flour and 1 cup butter or margarine together until well blended.When ready to use, add to hot liquid a little at a time.  Stir constantly until the preferred consistency is reached.

Heat water and bouillon. Add carrots, celery, and onions and simmer until vegies are tender. Add cream of chicken soup and milk. Add roux if desired. 

Makes 10 one cup servings.

Also I love to add canned green beans or frozen peas for a little more color and nutrition. 

Crock Pot Chicken Tacos

1 medium onion, chopped

3-4 lbs. chicken

14-oz. can tomatoes

1 sweet red pepper

1 ½-2 tsp. cumin

1 tsp. garlic salt

1 tsp. oregano

¼ tsp. cayenne red pepper

4-oz diced green chilies

1 can corn, drained

1 can tomato paste

Put all but tomato paste in crock pot.  Cook on high for 5 hours.  Take out chicken and shred. Remove up to one cup liquid, straining out veggies. Return chicken to crock pot and add tomato paste. Stir. Heat through, approximately 30 minutes. Serve in warm tortillas, flour or corn.  Garnish with sour cream, cheese, lettuce, taco sauce…

This makes a lot and it freezes well.