Ranch Dressing

This recipe comes from Family Feasts for under $75 a week!  I highly recommend this cookbook!

1/3 c mayo
1/4 c lowfat sourcream
1/4 c milk (a little more if you want thinner dressing)
1 T white vinegar
1/2 t dried parsley
1/2 t garlic powder
1/2 t onion powder
1/2 t veggie oil
1/4 t dillweed

Mix together. Cover and chill at least 1/2 hour.

Store up to two weeks

Chicken and Stuffing - Sunday Lunch

I'm gonna try this for lunch on Sunday!  Gonna put it in the crockpot and then it will be ready for us when we get home!  I have some broccoli I might layer in, too!

· 4 boneless chicken breast halves, without skin


· 1 can (10 1/2 ounce) condensed cream of chicken soup

· 1 can (10 1/2 ounce) condensed cream of mushroom soup

· 1 cup chicken broth

· 1/4 cup soymilk

· 1 Box stuffing

salt and pepper to taste



Season chicken breasts with salt and pepper; place chicken breasts crock pot. Pour chicken broth over chicken breasts. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Modified from here:
http://southernfood.about.com/od/crockpotchicken/r/bl103c5.htm

Key Lime Cookies

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 egg yolk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup fresh lime juice
• 1 1/2 teaspoons grated lime zest
• 1/2 cup confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

Keilbasa Potato Chowder

1/2 ring Smoked Sausage (I use Kowalski)

1 medium onion, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 (15.25 ounce) can whole kernel corn, drained

4 cups soy milk

2 cups cubed potatoes, cooked, drained

Chopped parsley (optional)

Shredded Cheddar cheese (optional)

Cut sausage into 1/2 inch cubes.

Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.

Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.

Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.

Top each serving with parsley and cheese, if desired.

Punkin Waffles

2 1/2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups vanilla soymilk

4 eggs

1/4 cup butter or oil

Mix Dry ingredients.

Mix Wet ingredients

Mix all together

Use your waffle iron as directed

Eat or freeze