Green Bean Casserole

1 Can Cream of Mushroom Soup
1 C Milk
2 tsp. Soy sauce
1/4 tsp. Black pepper
8 C cut green beans
1 Can Fried Onions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 C onions in 3-qt. casserole dish. Bake at 350' for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

For a Gluten/Dairy Free - substitute Mushroom soup with Organic Mushroom soup and utilize Silk Milk instead of regular milk.

Citrus Chicken and Rice

4 skinless, boneless chicken breast halves (about 1 pound)
1 3/4 C chicken broth
3/4 C orange juice
1 medium onion, chopped (about 1/2 C)
1 C uncooked regular long grain white rice
3 Tbs chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the broth, orange juice, onion, and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Stir in the parsley.

For A Gluten/Dairy Free utilize organic chicken broth.

Chicken with Creamy Dijon Herb Sauce

1/2 C chicken broth
6 Tbsp Dijon Mustard
1/3 C cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil, or chives)
1 Tbsp oil
4 (6 oz) boneless skinless chicken breasts
1 Tbsp minced garlic

Mix broth, mustard, cream cheese and herbs utnil well blended, set aside. Cook chicken in hot oil in nonstick skillet until browned on both sides. About 15 minutes. Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly and flavors are blended. You may also bake at 350' for 30 minutes.

For a Gluten/Dairy Free Dinner - utilize a Organic Chicken Broth.

English Pancakes

1 cup flour
1 cup water
1/3 cup milk
2 eggs
Pinch of salt

Beat very well with a hand mixer and let sit for a few hours in the fridge.

Whisk mixture again really well before making the crepes. Heat in a small non-stick frying pan with a little oil. Note: Pour in just enough batter to cover the bottom of the pan in a thin layer. When it is cooked, flip it over with a quick flick of the wrist. (Or use a pancake turner, but flicking and flipping is more fun!) It only takes less than a minute to cook since it is so thin.

Roll up crepe. Sprinkle sugar on top and then squeeze fresh orange or lemon juice on top. Enjoy!

(You can top these with anything you like…Berries, Nutella, jams or jellies, ice cream, fruit and whipped cream…the possibilities are endless!)

Easy & Yummy Chocolate Chip Cookies

3 1/4 C flour
1 tsp. baking soda
1/4 tsp. salt
1 1/3 C butter, softened
1 1/4 C granulated sugar
1 C firmly packed light brown sugar
2 eggs
4 tsp. pure vanilla extract
1 pkg. (12 oz) chocolate chips (we use milk chocolate)
1 C walnuts (optional)

Mix flour, baking soda, and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake in preheated oven at 375' for 6-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks, cool completely. Makes 5 dozen.

Easy Holiday Carmel Popcorn

1/2 C brown sugar
1/2 C butter
1 tsp Vanilla
1 large bag microwave popcorn
1/4 C karo syrup
Pinch of salt
1/4 tsp baking soda

Put brown sugar, butter, karo syrup, and salt in a 4 C glass container. Microwave on high for 2 minutes. Stir. Microwave on high for 2 more minutes. Add vanilla and baking soda and stir well. Pour over popped popcorn and mix it all up and enjoy!

Chocolate Chocolate Chip Cookies

1/2 C butter, softened
1/4 C brown sugar
1/2 C granulated sugar
1 egg 1 tsp. vanilla extract
1 tsp. instant espresso powder (optional)
1/4 C unsweetened cocoa powder
3/4 C all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 C semisweet chocolate chips

Preheat oven to 375' Line a baking sheet with parchment paper.

Combine butter and sugars in a mixing bowl. Beat with a mixer at medium-high speed until light and fluffy, about 2 minutes. Add egg, vanilla, and expresso powder, mixing until well combined. Add cocoa, flour, baking soda, and salt, mixing on low speed until dry ingredients are incorporated. Add chocolate chips and mix for a few seconds, until evenly distributed. Drop dough by tablespoons onto a baking sheet, about 1 1/2 inches apart.

Bake about 8 minutes, until cookies look set in center. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely. Makes about 2 1/2 dozen cookies. These cookies are a brownie-chocolate chip cookie.