#mennonitecooking #shelfcooking #cookwithme Here’s what I’ve been cooking lately with basic ingredients from my pantry and fridge. These days it’s harder to get out to the grocery store often, so it takes some creativity to make healthy meals that are still delicious. I hope this video gives you some ideas for meals for your family! Tag me on Instagram if you make any of them @meganfoxunlocked .
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Akron, PA 17501
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My children’s ages:
Evonnie turned two in September
Fletcher turned one in March.
Air Bake Cookie Sheets:
Cooling Racks:
Crock Pot:
My camera:
Canon EOS Rebel SL2, the most compact DSLR camera in the Canon line
Here are the recipes:
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German Pancakes with Buttermilk Syrup:
Chicken One Pot Meal:
Peel skin back from chicken breast. Salt and pepper and drizzle with olive oil. Sprinkle seasonings on meat: rosemary, thyme, garlic salt, parsley, really whatever you like. Rub into the meat along with some lemon juice. Place chicken, potatoes, carrots, onions (if you like), in a crockpot. Turn on low and add 2 cups of water and 2 chicken bouillion cubes. Cook on low 5-6 hours. Add green beans later on if you’d like. Turn the broth into gravy and serve.
Chocolate Chip Cookies
½ c. butter, softened
½ c. butter Crisco
1 c. brown sugar
½ c. white sugar
½ c. pudding mix (or substitute with another ½ c. white sugar)
3 eggs
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla extract
1 tsp. salt
3 ½ c. flour
1 ½ c. chocolate chips
Cream together first 5 ingredients in a stand mixer. Add eggs one at a time. Add vanilla. Mix soda, powder, salt, and flour in a separate bowl. Add slowly to wet ingredients. When dough is just so combined, at chocolate chips.
Bake at 350° for 8-9 minutes. Cookies will finish baking on the sheet.
Chicken Strip Salad:
Assemble salad as you wish. Don’t forget to include: romaine lettuce, carrots, cheese, almond slivers, sunflower seeds, craisins, chicken strips, honey mustard dressing, and dill.
Baked Oatmeal:
¾ c. sugar
¾ c. brown sugar
½ c. vegetable oil
4 eggs
4 tsp. baking powder
2 tsp. salt
½ tsp. cinnamon
2 c. milk
6 c. oatmeal
1 c. raisins, blueberries, diced apples, peaches, or chocolate chips (all optional)
Mix first 4 ingredients until smooth. Add rest of ingredients in order. Mix well. Pour into a greased 9x13 pan. Bake at 350° for 30 minutes or until light brown over the top. Serve warm with milk.
Sheet Pan Meal:
Use whatever protein, potato, and vegetables you like. Toss in olive oil and sprinkle with salt, pepper, season salt, rosemary, thyme, parsley, minced garlic, and brown sugar. Bake til soft and slightly carmelized, about 25 minutes at 375°.
Fondant:
Crazy Cake (chocolate):
DRY INGREDIENTS:
3 c. flour
6 tbsp. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. sugar
WET INGREDIENTS:
3 tbsp. oil
1 tbsp. vinegar
1 tbsp. vanilla
2 c. water
Mix together dry ingredients. Make 6 holes in dry ingredients. Pour oil into 3 of the holes. Pour vinegar in 1 hole, and vanilla in the last hole. Pour the water over the entire mixture and stir with a fork until well blended. Pour into a 9x13 cake pan. Bake at 350° for 45 minutes. (For round cakes. Grease and flour the pans well. Fill halfway and bake, watching carefully for when they are done. A toothpick will come out clean.)
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