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January 20th Recipes

“Easy, Quick Chicken Pot Pie”

1, 5 oz. can chicken drained
1, 10 3/4 oz can undiluted cream of chicken soup
1, 16 oz. can drained mixed vegetables
1/2 c. milk
1/4 tsp black pepper
4.5 oz can tender layer buttermilk biscuits

Mix first 5 ingredients well. Spoon into a lightly greased 10 by 6 by 2 baking dish. Separate the biscuits. Place on top of the pie. Bake at 450 for 20 minutes. Cover loosely with foil after 12 minutes. It makes 4-6 servings.

Flossie Glass, Moberly


4 Tbsp. butter
1 Tbsp. minced garlic
4 Tbsp. all-purpose flour
4 c. milk (skim, 2% or full fat) or more if needed
1 tsp. chicken bullion powder (or kosher salt)
salt to taste
½ tsp. pepper
2 ½ lbs Yukon gold potatoes (or Russets), peeled & sliced into 1/8” to ¼ “ rounds
2 c. shredded mozzarella cheese
¾ c. Parmesan cheese (freshly grated)
1 Tbsp. fresh chives, divided

Preheat oven to 400 degrees. Lightly grease a 9×13 baking dish with cooking spray; set aside. Melt butter in a medium-size pan. Add garlic & saute until just fragrant (about 1 min). Whisk in flour; continue to cook while whisking (or stirring) for at least 2 mins. Reduce heat down to low; gradually whisk in milk. Bring to boil until beginning to thicken. Stir in the bullion powder, salt (if needed) and pepper. Set aside. Arrange layer of potatoes over base of prepared dish. Pour half of the cream sauce over potatoes, then top evenly with half of the mozzarella cheese and half of the parmesan cheese. Make a second layer just like the first layer with all remaining components except the chives. Cover tightly with foil and bake for 40 mins until potatoes are just tender. Remove foil; cook for a further 30 mins or until top is golden and the sauce is bubbling. For a crispier top, broil on medium heat for 2-3 mins until cheese is crispy. Garnish with chives if desired. Serve warm.

2 1/2 c. milk
2 (2 oz) milk chocolate bars
2 Tbsp. peanut butter
whipped cream
chocolate sauce

In pot, bring milk to a simmer on low heat. Once simmering, add chocolate bars (in pieces) and the peanut butter. Stir often to prevent burning and evenly distribute the melting chocolate & peanut butter. Once everything is melted, pour into 2 mugs and top with your toppings.


4 c. milk
8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
1 tsp. vanilla
1/2 tsp. peppermint extract (or more/less to taste)
Optional toppings: whipped cream, crushed peppermints, marshmallows

Stir milk and chopped white chocolate together in medium saucepan. Cook, stirring occasionally, until the mixture comes to a simmer and chocolate is melted (don’t let it come to boil or let the chocolate burn on bottom). Remove from heat and stir in vanilla & peppermint extract. Serve warm, with optional toppings if desired.


3 Roma tomatoes
1 cucumber (Persian or English)
1 red pepper
½ medium onion (red or white)
½ c. parsley, chopped
1/8 c. fresh lemon juice
3 Tbsp olive oil
Salt to taste

Slice tomatoes in half and discard the seeds. Chop the tomatoes, cucumbers, peppers, onion, and parsley. Place the chopped vegetables & parsley into a bowl. Add in the lemon juice, olive oil, & salt. Mix until combined and serve as desired.

(orginally a vegan dish, but you can add in feta cheese to make it vegetarian or for some vegan protein, you can add in some chickpeas)

“ROASTED CHICKPEAS” (eat as a snack, topping for salads, soups, appetizer, or on pasta)

2 cans chickpeas
2 Tbsp olive oil (use all of it)
1 tsp smoked paprika powder
1 tsp garlic powder
½ tsp salt

Drain the chickpeas. Dry well between a couple paper towels (or a clean towel). In medium bowl, toss the chickpeas with olive oil. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread chickpeas on baking sheet and bake for 25 mins. Take chickpeas out of oven and place them in bowl from before. Add spices and toss well until chickpeas are evenly covered. Return to baking sheet and bake another 10 mins until they’re browned and crunchy.

*Note: reason you don’t add spices right away is because they have a tendency to burn.
*Note: once chickpeas are cool, they don’t stay crispy for long. Best to eat them while warm. You can reheat in oven just make sure they don’t burn.

**Other ideas:
—-Spicy: add more smoked paprika and chili powder. Can also coat them with siracha and lime juice.
—-Sweet: Add a tablespoon of maple syrup with the spices and seasonings.
—-Cinnamon: Instead of the spices in recipe, add cinnamon, maple syrup and a dash of vanilla.
—-Rosemary Lemon: Add freshly chopped rosemary, lemon juice & zest of a lemon, salt & pepper.


2-3 apples, thinly sliced (used Fuji)
2 ½ Tbsp sugar, or maple syrup (if using maple syrup, use the real thing not pancake syrup)
½ tsp. Cinnamon

Preheat oven to 225 degrees. Lay out the apple slices on 2 parchment-lined baking sheets. Mix together the sugar and cinnamon in a small bowl. Then sprinkle the mixture over the tops of the apples. If using maple syrup, simply brush the tops of the apples. Place both baking sheets in the prepared oven and bake for 1 ½ hours. Flip apples over and continue baking for 1 more hour, until the apples are crispy. Let cool and store in an airtight container for up to 1 week.


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