MICHELLE'S FRUIT COBBLER

WHAT YOU'LL NEED:

1 CUP SELF-RISING FLOUR

1 CUP SUGAR

1 CUP MILK

1/2-1 STICK BUTTER, SOFTENED

1 CAN PEACHES, DRAINED

HOW TO MAKE IT:

PLACE BUTTER IN BOTTOM OF BAKING PAN. COVER WITH PEACHES. MIX FLOUR, SUGAR, AND MILK IN A BOWL. POOR MIXTURE OVER PEACHES. BAKE IN OVEN AT 300 UNTIL CRUST IS GOLDEN.

SAUSAGE GRAVY

WHATVYOU'LL NED:

1 LB SAUSAGE

1/2 CUP FLOUR

2 CUPS MILK

HOW TO MAKE IT:

COOK SAUSAGE. ADD FLOUR THEN SLOWLY ADD MILK AND STIR. IF GRAVY BECOMES RUNNY USE LESS MILK.

WILDER CHICKEN CASSEROLE

WHAT YOU'LL NEED:

3-4 chicken breast, cooked, diced

1 large container sour cream

1 tall can cream of chicken soup

1 small onion, diced

2 reg sized cans chopped green chili's

1 bag tortilla chips

1 bag of sharp shredded cheddar cheese

HOW TO MAKE IT:

-Cook chicken, and dice.  Add sour cream, soup, onion and green chili's to chicken and mix.

-Crunch up 1/2 bag of tortilla's fine.  

In a 9X13 dish, layer chicken mixture, tortilla chips (crunched), cheese; repeat until the chicken mixture is used.

Bake 350 degrees for 40 min, add a layer of cheese on top and continue baking for 5 more minutes.

REMOVING SEEDS FROM BLUEBERRIES

WHAT YOU'LL NEED

FRESH BLUEBERRIES

BLENDER

WATER

PAPER TOWELS

COLANDER

STEP 1: FILL BLENDER HALFWAY WITH WATER

STEP 2: ADD 1/2 CUP BLUEBERRIES

STEP 3: BLEND ON HIGH FOR 30-45 SECONDS. THIS WILL SEPARATE THE SEEDS FROM THE REST OF THE BLUEBERRY.

STEP 4: FILL REMAINDER OF BLENDER WITH WATER AND ALLOW MIXTURE TO SETTLE FOR 20-30 SECONDS. GOOD SEEDS WILL SINK WHILE EVERYTHING ELSE WILL FLOAT.

STEP 5: POUR OFF TOP HALF OF MIXTURE TO REMOVE UNWATED PARTS.

STEP 6: REPEAT STEPS 4 AND 5 UNTIL WATER IS CLEAR AND ONLY THE SEEDS REMAIN.

STEP 7: LAYER PAPER TOWELS IN THE BOTTOM OF A COLLANDER

STEP 8: SWIRL SEEDS AND REMAINING WATER THEN POUR OVER PAPER TOWELS TO CATCH THE SEEDS. CONTINUE TO ADD WATER AND REPEAT THIS METHOD TO GET ALL THE SEEDS.

STEP 9: ONCE ALL THE SEEDS ARE ON THE PAPER TOWEL GENTLY LIFT THE TOWELS AND LIE ON COUNTER. ALLOW FOR SEEDS TO DRY FOR 48 HOURS THEN SCRAPE INTO A CONTAINER FOR SAFE KEEPING.

WASHING PRODUCE

WHAT YOU'LL NEED:

WHITE VINEGAR

WATER

LEMON OR LEMON OIL (OPTIONAL)

SOAK METHOD:

FILL SINK OR LARGE BOWL WITH 3 PARTS LUKEWARM WATER AND ONE PART WHITE VINEGAR AND JUICE OF ONE LEMON. ADD PRODUCE AND ALLOW TO SOAK FOR SEVERAL MINUTES. REMOVE PRODUCE AND RINSE UNDER WATER THEN ALLOW TO DRY.

SPRAY METHOD:

IN A BPA-FREE SPRAY BOTTLE MIX 3 PARTS LUKEWARM WATER WITH 1 PART WHITE VINEGAR AND JUICE FROM 1/2 A SQUEEZED LEMON OR A FEW DROPS OF LEMON OIL. SHAKE BOTTLE BEFORE USE. SPRAY PRODUCE WITH MIXTURE, RINSE WITH WATER, AND ALLOW TO DRY.

TIPS:

-FOR TOUGH-SKINNED PRODUCE LIKE APPLES AND CUCUMBERS YOU CAN USE A SCRUB BRUSH TO REMOVE EVEN MORE DIRT AND GRIME.

-FOR BERRIES OF ALL KINDS ALLOW TO DRY ON A PAPER TOWEL PLACED ON THE COUNTER AFTER WASHING. THE USE OF LEMON JUICE IN THE WASH MIXTURE WILL HELP PRESERVE BERRIES LONGER. WHEN STORING LINE A TUPPERWARE WITH A PAPER TOWEL AND ARRANGE BERRIES IN AS FEW LAYERS AS POSSIBLE AS THIS HELPS THEM KEEP FOR LONGER. EACH LAYER SHOULD HAVE ITS OWN PAPER TOWEL UNDERNEATH IT.

APPLESAUCE

(CHOOSE A COMBINATION OF SWEET TASTING APPLES SUCH AS GALA, FUJI OR RED DELICIOUS) 

STEP 1: WASH FRUIT

STEP 2: PEEL APPLES USING A SMALL PARING KNIFE OR VEGETABLE PEELER. BEGIN AT TOP AND WORK YOUR WAY AROUND EACH APPLE.

STEP 3: CORE APPLE USING AN APPLE SLICER OR CUT EACH APPLE IN HALF FROM STEM TO BOTTOM AND CUT CORE OUT WITH A PARING KNIFE OR SMALL SCOOP.

STEP 4: CHOP APPLES INTO 1" PIECES AND BOIL FOR 10-20 MINUTES OR UNTIL APPLES ARE TENDER.

STEP 5: STRAIN APPLES FROM WATER (RESERVE A SMALL AMOUNT OF WATER TO THIN SAUCE LATER ON).

STEP 6: PLACE COOKED APPLES INTO A FOOD PROCESSOR OR BLENDER TO PURÉE, ADD RESERVED WATER TO THIN SAUCE IF DESIRED. USE A POTATO MASHER FOR CHUNKIER SAUCE.

ADD CINAMMON TO FLAVOR

BAKING APRICOTS

STEP 1: WASH FRUIT.

STEP 2: CUT EACH ARICOT IN HALF AND REMOVE PITS.

STEP 3: FILL A BAKING PAN WITH 1-2 INCHES OF WATER AND PLACE APRICOT HALVES FACE DOWN IN THE WATER.

STEP 4: PLACE TRAY IN OVEN PREHEATED TO 400°F FOR APPROXIMATELY 40 MINUTES OR UNTIL SKINS BEGIN TO PUCKER .

STEP 5: REMOVE APRICOTS FROM OVEN AND PEEL SKINS. SERVE WARM OR ALLOW TO COOL BEFORE STORING. PURÉE OR DICE APRICOTS FOR BABY FOOD.