Week 1: Comfort Foods

MEAL 1: CHICKEN POT PIE WITH BISCUIT TOP; SALAD Family Favorite Buttermilk Biscuits Ingredients 1/2 cup unsalted butter, cold, 1 1/2 cups cake flour(or 3tbsp cornstarch in 1 cup flour, put cornstarch first and then add rest of flour to make 1 cup cake flour) 3/4 cups all-purpose flour, divided, plus more for work surface 3 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 tablespoons shortening, cold 1 cup buttermilk Tablespoon melted butter ROLL or press out to a 6 by 6-inch rectangle again about 2 inches thick. CUT the dough using a biscuit cutter or a round cutter about 2 inch diameter. TRANSFER the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes. PREHEAT oven to 500 degrees F. Brush tops with melted butter. Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

DIRECTIONS CUT 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. PROCESS In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times. DUST a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter.

Week 1: Comfort Foods

Chicken Pot Pie With a Biscuit Top
Ingredients
2 lbs chicken tenders, cut into 1 inch pieces 1 tsp salt tsp ground black pepper 1 tbsp olive oil 3 tbsp unsalted butter 1 lb button mushrooms, stemmed and quartered 1 cups small-diced onion 1 cup small-diced carrot 1 cup small-diced celery 1 tbsp minced garlic cup all-purpose flour 4 cups chicken stock 8 ounces potatoes, scrubbed and diced cup frozen green peas 1 recipe

ADD the unmelted butter to the pan and, when melted, add the mushrooms and the remaining salt and pepper. Cook until the mushrooms are well caramelized, 3 to 4 minutes, then add the onion, carrot, celery, and garlic to cook, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and thyme. PREHEAT oven to 475 degrees BRING the liquid to a boil, reduce the heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tenderabout 35 minutes. Gently stir in the peas and then remove the pan from the heat. Place the biscuits on top of the chicken and gravy, with 8 biscuits around the edge of the pan and the remaining 4 biscuits in the center. Be sure the biscuits do not touch. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky..14 to 15 minutes. Allow the pot pie to cool briefly before serving.

1 tbsp fresh thyme leaves (use dry if you cant find fresh) Favorite Buttermilk Biscuit Recipe

Cooking Directions SLOW COOKER VARIATION: SET a 12 inch cast-iron skillet over medium-high heat. AFTER browning chicken and cooking vegetables, add flour and COMBINE In a large bowl, combine the chicken with 1 teaspoon of the salt, teaspoon of the pepper, and the olive oil. Place half the chicken in the pan and sear, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl while you cook the remaining chicken. Place that cooked chicken in a bowl as well. BAKE biscuits on baking sheet as directed and serve on the side. pour chicken and vegetables in the slow cooker. Place on high, pour stock, cover and cook for 8 hours on low or 4 hours on high.

Week 1: Comfort Foods

MEAL 2: PORK SKILLET DINNER, SALAD, PUMPKIN CHAI LATTE Pork Skillet Dinner
4 (1/2 inch thick) Pork Rib Chops teaspoon salt, divided teaspoon pepper 3 tablespoons all-purpose flour 1 tablspoon vegetable oil 3 medium-size baking, potatoes, cut into 1-inch cubes 4 large carrots, cut into 1-inch thick pieces 1 small onion, chopped 1 celery rib, chopped 1 cup chicken stock

Pumpkin Chai Latte

INGREDIENTS 1 cup Chai tea (steeped from bag or from a mix, up to you!) 1 cup milk 1/4 cup pumpkin (canned or homemade, up to you!) 1 teaspoon vanilla 1/2 teaspoon cinnamon Pinch of nutmeg, allspice and cardamom 2-3 Tbsp sweetener maple syrup, agave, Stevia (whatever you prefer!)

DIRECTIONS ADD all the ingredients to the blender and blend for 1 to 1 1/2 minutes. WARM over the stovetop, or in the microwave, or put in a slow cooker on low. SERVE Pumpkin Chai Latte. YIELD 4 servings

DIRECTIONS: SPRINKLE pork chops with tsp salt and pepper, dredge in flour BROWN pork in hot oil in a large skillet over medium heat; drain. Top with potato and next three ingredients; sprinkle with the remaining tsp salt. Pour 1 cup of chicken stock over vegetables. COOK, covered over medium-low heat 40 minutes or until pork is done and vegetables are tender. YIELD: 4 servings. PREP: 15 min, COOK: 40 min. SLOWCOOKER VARIATION: After browning the pork chops, place them in the slow-cooker. Top with potato and next 3 ingredients; sprinkle with remaining 1/4tsp salt. Pour chicken stock over vegetables. Cover slow-cooker and cook on high for 3hours, or 6 hours on low, or until vegetables are tender.

Week 1: Comfort Foods

MEAL 3: ALASKA SALMON BAKE WITH PECAN CRUST, SALAD ALASKA SALMON BAKE WITH PECAN CRUST INGREDIENTS 3 tbsp Dijon mustard 3 tbsp butter, melted 5 tsp honey cup fresh bread crumbs cup finely chopped pecans 3 tsp chopped fresh parsley 6 (4 ounce) fillets salmon Salt and pepper to taste 6 lemon wedges

DIRECITONS PREHEAT oven to 400 degrees F(200 degrees C). MIX together in a small bowl, the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. SEASON each salmon fillet with salt and pepper. Place on a greased baking dish. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture BAKE for 10 minutes per inch of thicknes, or until salmon just flakes when tested with a fork. SERVE with lemon wedges.

Week 1: Comfort Foods

MEAL 4: SLOW COOKER FRENCH ONION SOUP; CREAM CHEESE SPINACH QUICHE Slow Cooker French Onion Soup INGREDIENTS 3 large onions, sliced (3 cups) 3 tablespoons margarine or butter, melted 3 tablespoons all-purpose flour 1 tablespoon Worcestershire sauce 1 teaspoon sugar teaspoon pepper 4 cans (14 1/2 ounces each) ready-to-serve beef broth 8 slices French bread, 1 inch thick cup shredded mozzarella cheese (3 ounces) 2 tablespoons grated or shredded Parmesan cheese Cream Cheese Brunch Quiche INGREDIENTS (10 inch) pastry dough, for 10 inch pie 6 ounces cream cheese, cubed 1 cup milk 4 eggs, beaten 1/4 cup chopped onions 1 tablespoon butter 6 crisply cooked bacon chopped 10 ounce frozen spinach chopped and thawed 4 ounces shredded Swiss Cheese DIRECTIONS ON a lightly-floured surface, roll pastry to a 12" circle. Place in 10" pie plate. Turn under edge and flute. Prick bottom and sides of pastry with fork and bake at 400 for 12 to 15 minutes or until pastry is lightly browned. COMBINE cream cheese and milk in saucepan. Stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended. SAUTE onions in butter. Ass bacon, and spinach until warm. Add onions and remaining ingredients to cream cheese mixture and mix well. Pour into pastry shell and bake at 350 for 35 to 40 minutes or until set.

DIRECTIONS MIX onions and margarine in 3 1/2- to 6-quart slow cooker. COVERand cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges. MIX flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender. PREPARE CHEESY BREAD Place slices of french bread on baking sheet and toast for 10 minutes. Place 1 slice bread on top of each bowl of soup. Mix two cheeses in a bowl. Sprinkle cheese over bread and serve. YIELD: 8 servings

Week 1: Comfort Foods

MEAL 5: BLT SANDWICH, SALAD BLT Sandwich INGREDIENTS DIRECTIONS COOK bacon until crispy, then drain on paper towels. TOAST the 8 slices of bread. Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste). ADD 1 slice of lettuce to 4 pieces of mayo-spreaded toast. Add 2 slices of tomato on top of lettuce. Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.). Add 1 slice of lettuce on top of bacon. Put the remaining 4 pieces of mayospreaded toast on top to finish the sandwiches. 1/2 lb bacon ( approx. 12 slices) 8 slices bread 8 leaves iceberg lettuce, fresh and full 8 slices of ripened tomatoes 8 tablespoons mayonnaise

Week 1: Comfort Foods

MEAL 6: AUNT MARGARETS CHICKEN AND DUMPLINGS, SALAD Aunt Margarets Chicken and Dumplings INGREDIENTS of a roasted chicken, chopped into chunks or shredded 3 ribs celery, chopped 1 large onion, chopped 3 large carrots chopped 2 bay leaves 6 to 8 cups chicken broth Dumplings: 1 cups all-purpose flour 1/2 teaspoon salt Ice water Directions PLACE the chicken, celery, carrots, onion, bay leaves, and chicken broth, and House Seasoning in a large pot. Add chicken broth and bring to a simmer over medium heat. TO PREPARE DUMPLINGS: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 1/3cup of ice water. Knead the dough and form it into ball. DUST a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes. CUT the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. TO SERVE: Ladle chicken, gravy, and dumplings into bowls.

Week 1: Comfort Foods

DESSERT OF THE WEEK ADD cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 4 minutes. Batter will be thick.

Coca Cola Cake 1 Stick of Butter (1/4 lb) 1 C. Coca Cola 3/4 C. Miniature Marshmallows 1 Square of Semi Sweet BakingChocolate 1/2 C. Shortening 1/2 C. Vegetable Oil 3/4 C. Cocoa 2 Eggs 1/2 tsp. Salt 2 tsp. Vanilla 3/4 C. Buttermilk 2 C. Sugar 2 1/3 C. Flour 1 tsp. Baking Soda 1 1/2 tsp. Baking Powder PLACE batter into a 13 x 9 x 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven for 35 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.

FROSTING: 1 Stick of Butter 1/2 C. Cocoa 1/4 C. Coca Cola (plus 2-3 Tbsp. if needed) 3 C Powder Sugar 1 tsp. Vanilla 1/4 C Hersheys Chocolate Syrup

INGREDIENTS

PLACE in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.

CREAM butter, add cocoa, vanilla, Hersheys Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well. FROST warm cake. Serve with natural vanilla bean ice cream and enjoy.

MIX In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter.