Just finished baking Grandma Adam’s molasses cookies. Elsie Adams was Harry Edmon’s grandma who lived with them when he was growing up. She was from England so I would guess that this recipe is authentically British. Lots of molasses, raisins and walnuts. I doubled the amount of spices and added salt to update the flavor for the modern palate. I usually make them at Christmas but they are the last eaten so I am making them a fall treat instead.

In a mixer, blend: 
1 cup butter, shortening or other solid fat like coconut oil
1 cup sugar

Add 3 eggs, one at a time

Add 1 cup molasses and blend well

Add dry ingredients:
4 cups white flour (can use part wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt

Beat until smooth

Add 2 cups raisins and 2 cups roughly chopped walnuts

Spoon onto greased cookie sheet or silpat lined. Bake at 350 degrees for 15 minutes.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
Original Recipe: Bev Edmon

Ingredients:

2.5 lb of Chicken Breast

8 Large Low Carb Whole Wheat Tortillas (La Tortilla Factory)

2 6oz Cans of Green Chile

1 Jar of Salsa Verde

2 Cans of Condensed Cream of Chicken Soup
3 Cups of 2% Milk Shredded Cheese
1 Container (30 Tbsp) of Light Sour Cream
Cayenne Pepper to taste

In a crockpot throw in the chicken breast and the whole jar of salsa verde. Cook on low for 4+ hours or until tender enough to shred. Preheat the oven to 350 degrees. Pull the chicken out of the crockpot and shred the chicken in a bowl. Mix with leftover salsa verde until moist. In a seperate bowl mix together green chiles, cream of chicken, and sour cream. Mix in the shredded chicken. Spray a 9 x 13 pan with nonstick spray. Put down a small layer of the chicken mixture. Then lay down two tortillas. Then more chicken mixture. Then cheese, then tortillas and repeat like lasagna. End with the chicken mixture and then cheese. Bake for 40 minutes or until the edge are bubbly and the cheese is melted.

Macros per 1/10th of the casserole

Calories: 410

Carbs: 26

Fat: 18

Protein: 47

Breakfast Chicken Sausage Cups

Breakfast Chicken Sausage Cups

Ingredients:

1 lb Isernio's Hot Chicken Sausage

6 Large Eggs

1 Cup (4 oz) of 2% Milk Shredded Cheese

1 Tbsp Water

Hot Sauce, Salt and Pepper to taste

Preheat the oven to 375 degrees. Take a muffin pan and spray it with non-stick spray. Then take the chicken sausage and divide it into 10. Put the chicken sausage in each cup and spread out to form a cup. Scramble the eggs with hot sauce and water. Pour the egg mixture into each cup. Top each with a pinch of cheese. Place in the oven and bake for 25 minutes or until the middle is set. Serve with ketchup.

Macros per Sausage Cup:

Calories: 122

Carbs: 1

Fat: 24

Protein: 15

Creole Style Shrimp and Rice

1 tsp. minced garlic                                                            14 oz. can chicken broth
1/2 c. chopped onion                                                          6 oz. can tomato paste
1/2 c. chopped celery                                                         1 lb peeled raw shrimp
1/2 c. chopped green pepper                                              8 oz. fish fillet-
2 T. olive oil                                                                                cut into bite-sized pieces            
 1 cup Minute Rice                                                             14.5 oz can diced tomatoes        
1 tsp. dill weed                                                                 
1/4 tsp cayenne pepper                                                       chili pepper flakes to taste

In an over-proof casserole dish, saute onion, green pepper and celery on olive oil until soft.  Add rice, dill, cayenne, chicken broth, and tomato paste.  Bring to boil.  Cover, reduce heat and simmer 15 minutes.  Add shrimp, fish, stewed tomatoes and chili pepper flakes.  Cover and bake at 375 degrees for 30 minutes.  Serve immediately.

Spiders from Roberta Edmon

2 large pkgs butterscotch chips (or 1chocolate and 1 butterscotch)
1 can salted cashew pieces
1 pkg chow mein noodles

Melt butterscotch chips over low heat in double boiler or slowly in microwave.  Stir in cashews and noodles.  Drop tablespoonfuls onto waxed paper and cool.

Peanut Blossoms

Cream together: 1 c. shortening and 1c. peanut butter (chunky or creamy)
Gradually add: 1 c. each white and brown sugar
Add: 2 eggs, 1/4 c. milk, 2 tsp vanilla

Beat in 1 tsp salt, 2 tsp baking soda and 3 1/2 c. flour
Chill dough 1 hour
Shape into walnut size balls.  Roll in white sugar, bake at 375 degrees for 10 minuter.  Remove from oven and place a chocolate kiss or star on top.  Press down.  Return to oven for 2 minutes.
Note: if you use Brach's chocolate stars, you don't have to unwrap Hershey's Kisses.

Whole Chicken Stew

by Bev Edmon, Brier WA    October 2012
This is a 2 day process but so worth it.        Casserole will serve 6.

Day 1: In a crockpot, put 3 stalks of celery, 3 chopped carrots, 1/2 chopped onion in the bottom.  Place 1 whole chicken on top of vegetables.  Add 3 springs of fresh Rosemary or 1 tablespoon dried Rosemary. Salt and Pepper on top of chicken.  Cook until chicken is done (4 hours on high, 6 hours on low).  Set crockpot in refrigerator overnight to cool.  This will also retain all the moisture in the chicken.

Day 2: In a large covered casserole dish, place 1 head of chopped cauliflower, 1 bunch of chopped broccoli, 1 cup diced carrot, and 1/2 diced red pepper.  Skim fat from cooked chicken.  Shred meat from whole chicken and place on top of veggies.  Drain the chicken broth from the crockpot. Put 1 can Cream of Chicken soup in a blender and add chicken broth plus 1 cup milk.  Blend until smooth.  Pour over chicken and vegetables in casserole dish.  Add salt and pepper to taste.  Mix well.  Put lid on casserole and bake in 375 degree oven for 45 minutes.

You could make dumplings to put on top of the casserole or biscuits on the side.  I also added leftover wild rice.