Thursday, March 3, 2011


Today is a great day... getting close to my holiday with Grumpy and our good friends Danny and Marilyn... I am going to try my best to post each day on the blog.. Letting you all know what a great time we are having the one main big difference is that there will be no shopping day ... so on those Saturdays I am going to let you know the good shopping deals that I made while in Phoenix... Menu Monday will also be a bit different I will not be posting on the Monday what the recipes will be for that week but what we have actually eaten the day before... We are renting a home so lots of the time we will be cooking at home or going out to dinner every once in a while..


juice of one lemon
1/4 cup dry vermouth ( white wine or apple juice will do )
1 tsp dijon mustard
2Tbs butter, melted
1 tsp rubbed sage
1 clove garlic, minced
8 small chicken thighs
3 Tbs freshly grated or shredded Parmesan cheese
salt and pepper to taste

1. Preheat oven to 400°F. Spray baking dish with nonstick spray.
2. Whisk together lemon juice, vermouth, mustard, butter, sage and garlic.
3.Place the chicken thighs in prepared baking dish.
4.Pour lemon mixture over all. Sprinkle with Parmesan, salt and pepper.
Bake until done (about 45 minutes), basting occasionally with the pan juices.
Serve immediately.
Servings: 4 (2 thighs per serving)

Thrifty Thursday
I was looking in my recipe binder the other day and found this homemade baking mix.. this recipe will save you time and money by having this on hand .I am going to give you the recipe for the mix and then a couple of recipes on how to use this mix.

Baking Mix
4 1/4 cups all purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
3/4 cup instant nonfat dry milk (or buttermilk powder if you prefer)
1 cup plus 2 tablespoons shortening

Combine everything but the shortening and mix well with a wire whisk. Use a pastry blender or a heavy duty mixer to cut in the shortening until it is mixed in thoroughly.
Store in airtight container. Use like any store bought baking mix to make pancakes, muffins, waffles, and biscuits . Make sure you put a date label on the container as you want to use withing 10-12 weeks. This replaces your BisQuick.

2 cups baking mix
1 2/3 cup milk (more if you like thinner pancakes)
1 egg
After pouring the pancake batter on the griddle, you can top with some fresh or frozen blueberries. This is much easier than mixing the berries into the batter where they tend to break open.

2 cups baking mix
1 egg
1 2/3 cup milk
2 tablespoons oil

I used to make these waffles so that I could freeze them once they were cooked and then when the girls came home from school they would just pop in the toaster for a snack.

2 cups baking mix
2/3 cup milk
Preheat oven to 400 degrees. Combine mix and milk until the dough is stiff and sticky. Knead it on a floured board 8 to 10 times. Roll out until it is 1/2" thick and cut into circles. If you don't have biscuit cutters, use a glass or can. Bake 10 to 15 minutes. Makes about twelve 2" biscuits.
Well off to deliver the Longhouse ribbons and a couple of other orders in Victoria and to drop off Pat's Lunch bag that she won for February..


  1. great recipe! thanks! can some whole wheat flour be substituted for the all purpose flour?