Recipe for Tuesday July 4th

Easy chicken
4 boneless, skinless chicken breast halves, fresh or frozen
1 (10 3/4 ounce) can low-fat cream of chicken soup
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
Place chicken into 3 to 4 quart slow cooker. Mix soups well in a mixing bowl and pour over chicken. Cover; cook on low for 4 to 8 hours, or until chicken is tender but not dry. Stir in sour cream 30 minutes before serving.
Makes 4 servings.


Recipe of the day for Sunday July 2nd

Three In One Cheese Ball
1 package (8 ounces) cream cheese, softened
4 cups shredded Cheddar cheese, room temperature
2 tablespoons milk
2 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
Coarsely cracked black pepper
1/2 cup crumbled blue cheese
Minced fresh parsley
1/4 teaspoon garlic powder
Finely chopped pecans
Assorted crackers
In a mixing bowl, beat cream cheese, Cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in cracked pepper. Add the blue cheese to the second portion; mix well. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts. Cover and refrigerate. Remove from refrigerator and let stand for 15 minutes before serving. Serve with crackers.
For the busy cook, this recipe can be prepared through the shaping steps one week before serving. Do not roll in pepper, nuts or parsley. Wrap and freeze. The day before serving, defrost the cheese balls in the refrigerator. Before serving, roll in pepper, parsley and nuts as directed. You may want to label each ball indicating the flavor for your guests.
Makes 3 cheese balls.


Recipe of the day for Saturday

Buttermilk Banana Nut Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup bananas, mashed
1/3 cup buttermilk
1 teaspoon lemon juice
1/2 cup nuts, chopped
Sift flour, baking soda and salt. Cream butter, gradually adding sugar. Add eggs and bananas, blending thoroughly. Combine buttermilk and lemon juice. Add sifted dry ingredients to banana mixture, alternately with buttermilk mixture, beginning and ending with the dry ingredients. Stir in nuts. Spoon mixture into a 9 by 5 by 3 inch loaf pan, greased only on the bottom. Bake at 350 degrees for 60 to 70 minutes. Remove from oven and cool slightly. Remove from pan and cool right side up.
Makes 1 loaf.


Recipe of the day for Friday

Simply Delicious Chicken Breasts
4 bone-in chicken breast halves or chicken legs and thighs
1 (10 3/4 ounce) can golden mushroom soup
1 envelope dry onion soup mix
Place chicken into 3 quart slow cooker. Pour soup over chicken. Sprinkle with dry soup mix. Cover; cook on low for 4 to 6 hours, or until chicken is tender but not dry.
Makes 4 servings.


Recipe of the day. june 30th

Indian Fry Bread
4 cups all-purpose flour
1 cup water
2 1/4 teaspoons baking powder
Pinch of salt
Mix together flour, water, baking powder and salt until well-blended; knead for 1 minute. Cover and let rise for 15 to 20 minutes. Pat bread out to 1/2 inch thickness. Cut into wedges. Make a 1 inch slice in middle of each wedge. Heat 1 1/2 inches of oil in large skillet. Fry wedges until golden brown.


Recipe-Peach and coconut macaroon cake

Peach And Coconut Macaroon Cake

This peach-filled cake with crisp coconut topping remains in the baking pan, making this a terrific dessert to bring to a picnic or barbecue.

1 2/3 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/3 cups sugar
2/3 cup canola or corn oil — plus additional for coating pan
1 teaspoon vanilla
1/2 teaspoon almond extract
2/3 cup sour cream
1 1/2 cups peeled, pitted peaches (about 3/4 pound), cut into 3/4 inch pieces
1 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon almond extract
2 tablespoons unbleached flour
1/4 teaspoon salt
2cups shredded sweetened coconut
Preheat oven to 325 degrees. Lightly oil 9 inch square baking pan. In bowl, combine cake flour, baking powder, soda and salt; set aside. In another bowl, combine eggs and sugar. Beat with mixer on medium for 2 minutes, or until fluffy, thick and lightened in color. Reduce mixer speed to low and slowly add oil, vanilla and almond extract. Slowly add flour mixture; mix just until incorporated. Add sour cream; mix just until blended. Gently fold in peaches. Pour batter into prepared pan; set
For Topping:
In bowl, combine sugar and egg. Beat with mixer on medium for 1 minute, or until thickened and lightened in color. Add vanilla and almond extract; mix until incorporated. Reduce mixer speed to low and slowly add flour and salt; mix just until incorporated. Add 1 1/2 cups coconut; mix just until combined. Using a small spoon, drop teaspoonfuls of macaroon mixture over top of cake batter in pan, covering as much of batter as possible. Sprinkle remaining ½ cup coconut over batter, being sure to cover any bare spots. Bake in preheated oven for about 1 hour, until coconut topping is light to medium brown and a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. If a toothpick penetrates a piece of peach, test another spot. Transfer cake to wire rack; set aside to cool. Serve cake at room temperature. (May cover and keep at room temperature for up to 2 days.)

Recipe-S’more sandwich cookies

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 1/2 sticks butter, softened
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
4 teaspoons colored sugar
1/3 cup Marshmallow Cream
2 (1 ounce) squares semi-sweet baking chocolate, melted
In bowl, combine cream cheese, powdered sugar, butter and vanilla. Beat with mixer on medium until well blended. Add flour and baking soda; mix well. Cover. Refrigerate for 1 hour. Preheat oven to 325 degrees. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 66 cookies, using 2 inch festive cookie cutters. Sprinkle half of cookies with colored sugar. Place all cookies, 2 inches apart, onto ungreased cookie sheets. Bake for 12 minutes, or until lightly browned. Cool on pans for 1 minute. Remove to wire rack. Cool completely. Spread bottom side of each of the plain cookies with about 1 teaspoon marshmallow cream. Cover with remaining sugar cookies, bottom-sides down, to form sandwiches. Drizzle with melted chocolate.