Shredded Chicken

4 lbs chicken breast
3/4 cup water
3 Tbsp cider vinegar
3 Tbsp Worcestershire sauce
1 Tbsp cumin

Place chicken in slow cooker, combine other ingredients and pour over chicken.  Cook on low for 6 hours.  Drain juices and shred.

Use shredded chicken for BBQ chicken, chicken enchiladas, or any other recipe that calls for shredded chicken.  For BBQ chicken, after shredding put combine chicken and your favorite 28 oz bottle of BBQ sauce and return to crock pot on low for one hour.

Banana Bread

1 cup sugar
1/3 cup butter or margarine, softened

2 eggs
1 1/2 cup mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder

Optional:

chocolate chips

nuts

Bake at 350 degrees for 55-60 minutes.  Cover with foil for last 10-15 minutes so top doesn't get too brown. 

Freeze the ripe bananas until ready to use.

Jean's Broccoli and Grape Salad

Salad:
1 lb. green grapes, sliced in half
1 lb. red grapes, sliced in half
1 bunch chopped broccoli
1 lb. bacon, cooked and diced
3 stalks celery, diced
2 bunches green onions, diced white and green parts
1 cup slivered almonds

Dressing:
1/2 cup mayonaise
1/3 cup sugar
1 Tbsp vinegar

Mix salad ingredients and add dressing before serving. 

Granola

This is our go-to homemade granola recipe, thanks to Sue M for sharing. 
Don't skip toasting the oats!

4 cups rolled oats

1 cup flaked coconut
1 cup nuts, coarsely chopped (walnuts, toasted almonds, sunflower)
¾ cup wheat germ
½ cup honey
½ cup vegetable oil (canola)
1 tsp vanilla
8 oz dried fruit (cranberries, cherries)
1 cup raisins

Spread oats on jelly roll pan.  Toast in 350 degree oven for 10 minutes, stirring once.  Transfer oats into bowl, add coconut, nuts and wheat germ.  Combine honey, oil, and vanilla.  Drizzle over cereal mixture, blending well.  Bake at 325 degrees for 20-25 minutes until brown.  Remove from oven.  Stir in dried fruit.

Make this recipe Wheat Free!

Substitute ground flax seed for the wheat germ.  Add 1/2 cup chia seeds for good measure!

Ginger Cookies

From the kitchen of Dorothy O...soft and chewy ginger cookies!

1/2 cup butter
1 cup vegetable oil (Crisco)
2 cups brown sugar
2 eggs
1/2 cup molasses
1/2 tsp salt
4 1/2 cups flour
3 tsp soda
2 tsp ginger
2 tsp cinnamon
2 tsp ground cloves

Mix butter, oil, sugar, eggs, add molasses and dry ingredients.  Chill.  Roll dough into small balls and dip into granulated sugar.

Bake on parchment or lightly greased pans at 350 degrees for 8-12 minutes.

Makes 8 dozen.