Happy Good Friday! What does Good Friday mean to me? Well, let’s be honest, as my husband is off at work, and the kids and I are taking a blessed break from the homeschooling, I will be luxuriating in a day with nothing to do. I will probably be wearing yoga pants all day. The kids and I will be enjoying pizza, popcorn and a movie. Yes, it is just what this mommy desires. Plus, we have muffins. I love muffins. I could eat them every single day. One of my favorite things both to bake and to eat. These even have chocolate chips so really what could be better?
Recipe from the Great American Brand Name Cookbook
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsps. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 pkg. (11 ounces) Milk Chocolate Chips
- 1/2 cup candied cherries, chopped
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 egg
1. Mix together first 6 ingredients. In separate bowl mix together milk, oil and egg. Stir in flour mixture until just combined.
2. Set aside 1/4 cup of the chocolate chips. Stir remaining chips and cherries into batter. I added an extra splash of milk because it seemed a bit dry. Divide evenly between 12 greased muffin cups.
3. Sprinkle with 1/4 cup of chocolate chips.
4. Bake for 20 minutes at 375 degrees.
5. Eat and enjoy!
Finding recipes for your child to make is harder than you would think. I wanted recipes that my son could make all on his lonesome, not something that I would be tempted to swoop in a take over. 2 chicken recipes were required so after making a chicken stir fry I really wasn’t sure where to go for the second one. This recipe fit the bill perfectly. I got the recipe from The Great American Brand Name Cookbook, and then adapted it a bit so we could use the ingredients that we have in the house. Let me tell you he will be making this one again. Originally I thought it would be a bit bland, but it both full of flavor and super easy for him to make on his own.
- 5 chicken thighs, with skin and bone
- 1/4 cup Roasted Red Pepper salad dressing
- 3 russet potatoes
- 1 medium-sized onion
- 2 bell peppers
- 1 can (28 ounce) diced tomatoes
- 1 tsp. dried Rosemary leaves
- 1 tsp. salt
- 1/4 tsp. pepper
1. Heat salad dressing in skillet. Brown both sides of chicken. About 5 minutes per side on low.
2. Grease a 13×9 inch pan. Chop potatoes, onions and peppers. Place in prepared pan. Stir in tomatoes, rosemary, salt and pepper. Top with chicken and any remaining salad dressing in skillet. Stir together.
3. Bake for 50 minutes at 375 degrees.
4. Eat and enjoy!
We are starting to finish up our homeschooling for the year (early I know). The very last thing my son needs to do for his grade 8 Home. Ec course was to make a pasta dish. I found this recipe in one of my very favorite cookbooks The Great American Brand Name Cook Book. Not only was it easy enough that he could make it on his own, it was delicious! So I decided to share it with you all! Courtesy of my little chef.
- 1 pound smoked sausage
- 8 ounces egg noodles
- 2 Tbsp. butter
- 1/2 cup each chopped onion and celery
- 1 can (17 ounce) cream corn
- 1/2 cup sour cream
- 1/2 tsp. salt
- dash pepper
1. Cook noodles according to package directions. Drain.
2. Heat butter in medium-sized skillet. Cook onion and celery until tender.
3. Mix together cooked noodles, cooked onion & celery, cream corn, sour cream, salt and pepper.
4. Pour into greased 13×9 dish.
5. Slice smoked sausage and place on top of noodles. Gently press down.
6. Bake for 40 minutes at 350 degrees.
7. Eat and enjoy!
Alright so it may or may not be a little to cold to start thinking of summer BBQ’s. Our weather is definitely warming up but a little sporadically. So while we haven’t heated up that BBQ yet, last night I did make chili dogs with a side of potato salad. But this wasn’t your ordinary everyday run of the mill potato salad. It had flavor. It had guts. Well, maybe that is a weird way of saying it, maybe saying food has guts sounds kind of gross. Anyways, it was good.
Recipe adapted from Great American Brand Name Cookbook
- 6 medium potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 pkg. taco seasonings
- 1 can whole kernel corn - drained
- 2 stalks celery - chopped
- 2 carrots – shredded
- 1 medium bell pepper, seeded and chopped
- salt and pepper
1. Wash potatoes and cut into chunks, Cover with cold water. Bring to a boil, reduce to a simmer and cook until potatoes are tender. Drain.
2. Mix together remaining ingredients in large mixing bowl. Add potatoes, toss to coat. Let sit in fridge for 1-2 hours before serving.
3. Eat and enjoy!