Lemon Garlic White Sauce

1 TBSP Olive Oil
2 cloves garlic, minced
1/2 pint cream (heavy or whipping)
Salt and Pepper to taste
Roux*
1 TBSP lemon juice

Heat in sauce pan, over medium high, olive oil. Add garlic and stir until tender, it doesn't take long (or light, light brown. You don't want to burn the garlic or else the whole dish will taste like burnt garlic). Reduce heat to medium low. Add cream and salt and pepper. Make your Roux*. Whisk in. You may need to adjust amount of Roux: less for thinner sauce, more for thicker sauce. Add lemon juice. Serve over ORZO (any pasta noodle will do) and top with Baked Chicken.

ROUX*: is a thickening agent. It is made from equal portion/ration of Flour and Butter. For example:
1 TBSP melted butter. Stir in 1 TBSP flour until well blended.

French Dip Sandwiches

Recipe from Better Homes and Garden

1 large onion, sliced and separated into rings
1 clove garlic, minced
1 TBSP butter
1 14oz can beef broth
1/2 tsp dried thyme, marjoram or oregano
1/4 tsp black pepper
12 oz thinly sliced cooked beef
4 French Style rolls

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme and pepper. Bring to a boil, reduc heat. Simmer uncovered for 10 minutes. Add beef. Return to a boil then reduce heat. Simmer uncovered for 5 more minutes or until beef is heated through.

If desired, toast rolls (it's so much better with toasted buns!). Remove beef and onion from liquid. Arrange on rolls. Serve with dishes of broth mixture for dipping.

Sloppy Joes

Recipe from Better Homes and Garden

1 lb ground beef
1/2 c chopped onions (about 1 med onion)
1/2 c chopped green pepper (about 1 small)
1 8oz can tomato sauce
2 TBSP water
1-1 1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic salt
6 rolls or buns

In a large skillet cook meat, onion, and pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, worcestershire sauce, garlic salt. Bring to boil, reduce heat to simmer for 5 minutes. Serve on toasted rolls.

Turkey Meatloaf

Recipe from Deceptively Delicious

1 c breadcrumbs
1/2 c milk
2 TBSP olive oil
1/2 c onion, finely chopped
2 celery stalks, finely chopped
1 lb ground turkey
1/2 c grated Parmesan
1/2 c carrot puree
1/4 c ketchup
1 tsp salt
1/8 tsp pepper
1 c bottled tomato sauce
4 slices bacon

Preheat the oven to 350. Coat bread pan with cooking spray.

In a large bowl soak the breadcrumbs in milk.

Coat large skillet with cooking spray and set over medium-high heat. When the skillet is hot add the oil. Add the onion, cook for 7-10 minutes stirring occasionally. Add the celery and cook 3-4 minutes. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, parmesan, carrot, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the loaf is no longer pink and bacon begins to brown, 45-50 minutes. Cut into slices to serve. Serves 8

Best Ever Chocolate Chip Cookies

Recipe courtesy of Jamie Nelson

3 1/4 c flour

1 tsp baking soda

1 tsp salt

1 c sugar

1 c brown sugar, packed

2/3 c butter, softened

2/3 c shortening

2 eggs

2 tsp vanilla

1 1/2 c semisweet chocolate chips

1 12/ c milk chocolate chips

Whisk together flour, soda, and salt in medium bowl. Set aside. In a mixer cream sugars, butter, shortening, eggs and vanilla. Stir in flour mixture to sugar mixture. Then add chocolate chips. Form into cookies with ice cream scooper (nothing better than big chocolate chip cookies) or you can do it in whatever size you want. Place on ungreased cookie sheet. Bake for 12-14 minutes at 350 degrees. Cool 2 minutes before placing on wire rack.

Easy, Low fat PUMPKIN CHOCOLATE CHIP COOKIES

1 box spice cake

1 small can pumpkin puree

chocolate chips

Bake at 400 for 18 minutes (for big cookies).

Baked Peach Pie

Courtesy Brides Edition Betty Crocker Cook Book 2/3 c sugar
1/3 c flour
1/4 tsp cinnamon
6 c sliced peaches (about 6-8), skinless
1 tsp lemon juice
1 TBSP butter

Heat oven to 425. Make pie shell.

Mix sugar, flour, and cinnamon in larg bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; spinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute (push edges together to make it pretty). Cover edge with a strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool for at least 2 hours.

Two-Crust Pie Shell
2 c flour
1 tsp salt
2/3 c plus 2 TBSP shortening
4-5 TBSP cold water

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water 1 TBSP at a time, tossing with fork until all flour is moistened.

Gather pastry into two equal balls. Shape into flattened round on lightly floured surface. If you want to wrap it up in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly-which also helps make the baked pastry more flaky and lets the water absorb evenly.

Roll pastry on lightly floured surface, using floured rolling pin, into a circle 2 inches larger than the pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Ease pastry into plate, pressing firmly against bottom and side and being careful not to stretch pastry-which will cause it to shrik when baked.

Once fruit is in bottom pie shell cover with second shell. Rim 1/2 inch from rim of plate. Cut slits in top shell to let stem escape. Fold and roll top edge under lower edge, pressing on rim to seal; flute and bake!

What not to do:

Don't place beautiful pie on a stove burner to cool. You might turn on an adjacent burner but accidentally turn the burner on that you are letting your pie cool. In a hurry to save the pie you place it on the sink divider and BAM!! Peach Pie Glass Pan grenade. Yeah. Just save yourself some time and tears, place the pie to cool on a hot pad on the counter.

Crepes

For every egg add:

1/3 c flour

1/2 c milk

1 1/2 tsp olive oil

Blend all ingredients. Heat frying pan over medium heat. Pour enough batter into frying pan while manuvering batter around entire pan **Take frying pan in left hand, blender in right. Pour a batter in while making circles with your left hand and pan to make batter cover entire bottom of frying pan. Set pan back on burner.** Cook until batter seems like it is "dry" or bubbles form or pop. Flip with a spatula. Other side doesn't take as long to cook. Place hot crepe on a plate.

Now comes the creative part. Here are some ways I like to eat my crepes.

1-Butter, sprinkle with powdered sugar, wrap like a burrito.

2-similar to #1 but add strawberry jam or fresh strawberries.

3-Roll with nothing in it and pour syrup over it.

4-Sprinkle lemon juice and white sugar and roll up.

5-Fresh cut up peaches with little scoops of vanilla ice cream and roll up.

6-Strawberries and whip cream. Roll up.

7-Nutella and bananas, roll up.

8-while hot sprinkle a couple chocolate chips (so they melt) on it with sliced bananas, roll up.

I'm sure there are many more ways to eat it....Let me know what you come up with!

Grandpa's Doughnut Custard

Grandpa Driggs' recipe

1/3 c brown sugar

sprinkle of nutmeg

sour cream doughnuts, 3-6 broken into pieces

2 eggs

2 c scalded milk

1/4 tsp salt

1/2 tsp vanilla

Sprinkle brown sugar on bottom of glass dish so it barely covers it. Sprinkle with nutmeg. Place doughnuts on top of brown sugar. Combine eggs, salt, milk, and vanilla. Pour mixture over the top. Put custard pan in a larger pan and fill it 1/2 way to the top of the custard dish. Bake at 350 for 50 minutes.