French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

This is one of Logan's absolute favorites, and he loves to help make it.

Recipe from Pioneer Woman.

Cilantro Lime Rice

2 T. butter
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. black pepper
juice and zest of one large lime
2 T. chopped cilantro
1/4 tsp. cumin

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Fluff with fork and serve.

Recipe from Annie Carlile.

White Chocolate Macadamia Nut Cookies

1 cup butter, softened

1 1/2 cups sugar

1/2 cup brown sugar, packed

2 eggs

1 1/2 tsp. vanilla extract

3 cups flour

1/2 tsp. baking soda

1 tsp. salt

12 oz. pkg. white chocolate chips

1 1/2 cups chopped dry roasted macadamia nuts

Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.

Recipe from Recipezaar.

Piggy Pudding

Crust: 1 c. flour
1 stick butter
1 cup pecans, finely chopped

2nd layer: 8 oz. cream cheese
1 c. powdered sugar
1 c. cool whip

3rd layer: 1 small pkg. instant vanilla pudding
1 small pkg. instant chocolate pudding
3 c. milk

Topping: cool whip
grated Hershey chocolate bar

Mix crust. Press into a 9x13 inch glass pan. Bake 15-20 minutes at 350. Mix 2nd layer and beat. Spread on cooled crust. Mix 3rd layer, beat until thick. Spread on top of 2nd layer. Spread rest of 8 oz. cool whip on top. Grate Hershey bar on top. Refrigerate before serving.

I've been making this for at least 10 years. It's a definite favorite!

Cream of Broccoli Soup

1 stalk broccoli, cut up
1 cup water
2 chicken bullion cubes

Cook until tender. Remove from meat and mash, do not drain.

4 T. butter
1 T. dried onions
1/4 tsp. celery salt
1/4 tsp. pepper
4 T. flour
salt to taste
2 cups hot milk
grated cheddar cheese

Melt butter. Stir in onions, celery salt, pepper. Cook slightly (do not brown). Stir in flour until smooth and bubbly. Add hot milk and bring to boil stirring constantly. Will be thick. Add the broccoli and water mixture. Stir in cheese and serve.

To add potatoes: (This is how I always make it)

Dice peeled potatoes, cook until tender in salted water. Add cooked potatoes to finished broccoli soup.

Notes:
-Add salt to taste.
-If too thick, thin with milk or water from cooked potatoes.
-Double this recipe for a main dish.

Recipe from Mom

Lime Chicken Tacos

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar (about 1 1/2TB)
Juice from 1 large lime
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
3 Tbs chopped cilantro
10 (6 inch) flour tortillas

optional toppings:
shredded lettuce
shredded Monterey Jack cheese
sour cream
guacamole or diced avacado
salsa
tomatoes
(We usually have lettuce, MJ cheese, sour cream, and avacado).

Saute chicken in a medium saucepan over medium high heat until cooked through. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat skillet over medium heat, then place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas.

Serve lime chicken mixture in warm tortillas with desired toppings. You can also put everything in the crockpot and once the chicken is cooked just shred it. Make sure that there is enough liquid in the crockpot so the meat doesn't dry out. (I've never tried the crockpot method, but I have marinated the chicken in the lime juice to give it more flavor.)

This is a recipe my whole family loves.

From: Jamie at Dinner's Ready