Cornflake Chicken

3-4 chicken breasts
4-5 cups cornflakes cereal, crushed
1/4 cup butter, melted (or more if you need)

I cut my chicken breasts in half so that they are thinner but this isn't necessary. Crush the cornflakes in a ziploc bag with a rolling pin, then coat the chicken. If they don't stick too well, just sprinkle more on top. Place on a baking sheet lined with parchment paper and drizzle with the melted butter. Bake 35 minutes at 425, or up to an hour for whole chicken breasts. Watch the cornflakes as they will burn eventually.

Shortcut Chicken Noodle Soup

The cheater version.

1 T. oil
1 chicken breast, cut up
1/4 tsp garlic powder
1 carrot, peeled and chopped
6 cups chicken broth
2 cups water
pepper
1 bay leaf
Fine-ish egg noodles (about half a package)


Brown chicken and garlic in oil until chicken is cooked. Add rest of ingredients including noodles. Bring to a boil and then simmer covered until the noodles are done and carrots are cooked through.

Celery would probably be a nice addition to this soup but my family doesn't like it.

The super cheater version:

After browning the chicken and adding the carrots, add 8 cups of water and 2 packages of Lipton Chicken Noodle Soup. No spices or noodles required!

Stir-fried Cabbage

This is what you do when you have part of a cabbage sitting in your fridge and don't know what to do with it. You turn it into a side dish.

Chop cabbage into small pieces and stir-fry in oil or butter for about 15-20 minutes or until cooked through. Sprinkle generously with salt and pepper and serve.

Works well with green or purple cabbage.

Blueberry Cream Muffins

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh or frozen blueberries or saskatoons

Beat eggs, gradually add sugar. Slowly pour in oil and vanilla while mixing. Combine dry ingredients and add alternately with sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes. Makes 2 dozen.

Never Fail Brownies

These brownies are called "never fail" for a reason. Not only are they hard to get wrong, but they are amazing!

1/2 cup margarine
1 cup white sugar
2 eggs
1/4 tsp salt
1/2 tsp vanilla
1/2 cup flour
1/2 cup cocoa
1/2 cup nuts (optional)

Blend ingredients well in order given. Spread in an 8x8 inch greased baking pan (or line with foil for easy clean-up). Bake at 350 for 20 minutes or until just done. Do not overbake.

This recipe doubles nicely into a 9x13 pan but may take longer to bake.

For very easy icing, sprinkle the brownie with chocolate chips when you take it out of the oven, then spread with a knife once they are warm and soft enough to spread.