Family Favorites Night

I am so glad we started up recipe club again. Here are the recipes from our meeting last night. Thanks, everyone, for coming. The food was great and the company even better. Here are the recipes

CHOCOLATE CHIP COOKIES
alixa winn

1/2 cup butter
1/2 shortening
1 TBS vanilla
2 Eggs
1 cup brown sugar
1/2 cup white sugar
3 cups flour
1 tsp baking soda
1/2 tsp salt

Cream first 6 ingredients. Then add dry. Mix to combine. Drop by rounded tablespoon onto ungreased cookie sheet and bake in preheated 350 degree oven for 10-11 minutes. *if you store your baked cookies in an airtight container with a slice of bread, the cookies will stay moist and wont dry out

ORANGE GLAZED POPPY SEED BREAD 
alixa winn

3 Cups flour
2 1/4 cup sugar
3 eggs
1 1/2 tsp baking powder
1 tsp salt
1 cup oil
 turn on mixer now and add:
1 1/2 cup milk
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter extract
1 1/2 TBS poppy seeds

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter extract

Fill greased pans 3/4 full. bake at 350 for about an hour or until fork placed in center comes out clean. Glaze immediately from oven while bread is still hot and in pans. Once cooled, remove from pans.



 TERIYAKI CHICKEN
lisa stubbs

place 6 frozen chicken breasts in crock pot that has been sprayed with olive oil

pour La Choy - (Marinade & Sauce)- I can only find it at Kroger now

place pineapple rings on top (100% juice canned) and about 1/2 of the can of juice that is left over

sprinkle with salt/pepper

start it about 10 AM on Low

take pineapple out to also serve or discard
shred chicken in separate bowl 1 hour before dinner
put shredded chicken back in crock pot for 1 hour

serve on rice with steamed broccoli and carrots along with tapioca fruit salad (my kid's favorite dessert)

CHICKEN POT PIE
allison garza

• 1 recipe pastry for a 9 inch double crust pie
• 2 cups frozen mixed vegetables
• 2 boneless, skinless chicken breast halves, boiled

• 1 teaspoon dried thyme
• 1/2 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of potato soup

Check All Add to Shopping List

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.                                                 * any soup can be used. Allison used cream of chicken and mushroom