Fried pies

 4 c flour

1 t salt

1 t sugar

2 t baking powder 

1 can 12 oz milk

1 beaten egg

2/3 c Crisco Shortening melted

Combine and chill 2 hours before using

Roll walnut sized ball into saucer sized round

Fill w desired filling and fry in 1/2 inch hot oil

Glaze

1 T butter melted

1 T milk

1 t vanilla

powdered sugar-enough to make glaze the consistency of gravy

Tip: Don't deep fry or they will pop open and spoil the oil

Tip: Use Gold medal flour and crisco oil for best results

Tip: do not cover finished pies or they will get soggy

Tip: dough can be rolled into 8" rounds and stacked in gallon aip lock bags in the refrigerator overnight or a couple days

Tip: put filling on 1/2 the found moisten the edge, fold over and seal w a fork. Be careful not to puncture

Zuppa toscana

 1 pd Italian turkey sausage

1 medium onion diced

3 cloves garlic minced

4 cups low sodium chicken broth

4 cups water

3 large russet potatoes peeled and thinly sliced

1 bunch kale, stems removed and leaves chopped

1 can coconut milk full fat

salt and pepper to taste

Red pepper flakes (for heat if desired)

In a large soup pot cook the sausage over medium high heat breaking it apart into crumbles. Once browned remove any excess grease. 

Add the diced onion to the pot and saute for a few minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute

Pour in the chicken broth and water then add the thinly sliced potatoes. Bring to a boil then reduct the heat and let it simmer until the potatoes are tender (15-20 minutes)

Once the potatoes are cooked add the chopped kale and simmer for an additional 5 minutes or until the kale is wilted and tender.

Stir in the coconut milk and season the soup with salt, pepper and red pepper flakes if you want some heat. Simmer for a few more minutes until the soup is heated through. 

Taste the soup and adjust the seasoning if needed. 

Creamy Vegetable soup

6 roma tomatoes halved

4 carrots peeled and halved

1 red pepper cut into quarters

1 white onion halved

2 garlic bulbs

1 yellow squash sliced

1 green zucchini sliced

2 t olive oil

Salt & Pepper

2 t dried basil 

1 t Italian seasoning

1 t dried oregano

2 1/2 cups boiling water

1 c milk or coconut milk

Handful of fresh basil

Preheat oven to 425 

Line baking sheet with parchment paper and set aside

Prep and wash all veggies. Add to lined baking sheet. Add garlic to tin foil, season and wrap and place on lined baking sheet. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated. Add veggies to oven to cook. Cook for 40-45 minutes. Check half way.

Once veggies are cooked add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt & pepper, and boiling water. Blend until smooth. Add in milk and blend. 

Add soup to bowls and add milk, black perpper and fresh basil on top. 

Hawaiian Gilled chicken

 3 lbs boneless skinlees chicken thighs

1 cup soy sauce

1 cup water

1 1/2 cups brown sugar

1/2 bunch of green onions chopped

1/2 t minced garlic

1 t sesame oil

1 13.5 ounce can coconut milk

• Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
• Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
• Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
• *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. 

https://www.the-girl-who-ate-everything.com/hawaiian-grilled-chicken/?ai=

Chicken pizza crust

 1 pound ground chicken can also use ground turkey

 1/2 cup shredded mozzarella cheese

1 t italian seasoning

1/4 t kosher salt

Preheat oven to 400

Mix all ingredients together.

Place parchment paper over a baking sheet

Spread chicken mixture out in a pizza shape

The thinner you make it the crispier the crust

Bake 20 minutes

Add your favorite sauce and toppings and bake for an extra 10 minutes.

https://jenniferbanz.com/chicken-crust-pizza

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Granny's Biscuits

From 1853 INN AT WOODHAVEN

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Honey and Biscuits. Yum!

This is a super easy recipe from my grandmother who made them almost every day for 60 years! 
My whole family loves them and we have them every gathering. Since Granny passed (at the age of 91) I am the one in the family that makes them. The guests at theInn love them with honey or sausage gravy. They are also really good day old...just split them open, put some butter on and broil. Drizzle some honey over and what a crispy treat!

Ingredients

• 2 cups White Lily Self Rising Flour
• 2 tablespoons butter
• 2 tablespoons Crisco shortening

Directions

Preheat oven to 450 degrees 

In a large mixing bowl add flour and fork sift. Add butter and shortening and blend with a pastry blender until the mixture looks like crumbs. Then make a well in the center and add the your choice of milk. Stir just until the dough comes together. It will be very sticky at this point. 

Turn out onto a floured surface. ( I use wax paper on the counter for easy clean up) 
Dust the top of the mixture with flour and fold over. Add a little more flour and fold gently about 6 more times. Use your hand to press the dough down until about one inch high. Cut out biscuits with whatever size biscuit cutter you like. I have used a doughnut hole cutter for tiny appetiser biscuits, a one inch round for most times and a two inch round for big biscuits. ( I have even used a wine glass at a friends house who did not have a biscuit cutter!) 

Be sure to push down straight when cutting the biscuits and have a small cup with flour to dust the cutter in between each cut so it does not stick. Place biscuits on a baking sheet just so they touch. If they are really close together they will bake softer and if not touching at all they will be crisper on the outside. We like them crispy in my family and even prefer dark bottoms. 

Take the scrap dough and form into a ball again and continue making biscuits until all the dough is used. You can even use the last little bit....this is the one we always sample when baked. 

Bake biscuits until light and golden, about 15 minutes. You can butter while hot or leave for later. Serve with honey, butter and jams.

Broccoli Cheddar Chicken bake

 2 tbsp butter

2 cups of chicken, cooked and diced/shredded

2 1/4 cups low-sodium chicken broth

1 1/4 cups white Minute rice

2 cups raw broccoli

10 oz can cream of chicken soup

1/2 cup Greek yogurt

1/2 cup milk

2 cup cheddar cheese

INSTRUCTIONS
Preheat the oven to 350 F.
Cut or shred chicken into bite-sized pieces.
Lightly grease a 9x13 casserole dish and add all ingredients to large bowl and mix, leaving out 1/2 the cheese.
Before covering, top with the remaining cheese!
Cover and bake for 20 minutes. Remove from oven and uncover, then bake for another 10 minutes.