Shannon's Cookbook

By request, for Phil. 1/2 cup butter, melted 1 cup flour 1 1/2 cups sugar, divided 1 T baking powder 1/2 t salt 1 cup buttermilk 4 cups fresh pear slices, (peel and core pear) 1 T fresh lemon juice 1 t vanilla ground cinnamon to taste Add butter to a 13x9" baking pan. Set aside. In a large bowl, combine flour, 3/4 cup sugar, baking powder and salt; stirring in buttermilk, mixing til dry ingredients are just moistened. Pour batter over butter; do not stir. Preheat oven to 375°. In a medium saucepan, bring remaining 3/4 cup sugar, pear slices and lemon juice to a boil over high heat, stirring constantly. Remove from heat and stir in vanilla. Pour mixture over batter (do not stir). Sprinkle with cinnamon. Bake 40-45 minutes or til bubbling and top is golden brown. Let rest about 10 minutes before serving. I served the cobbler with fresh whipped cream. Delicious! ...

This recipe is adapted from my Body and Soul magazine. It was delish! olive oil 1 lb chicken thighs 1 onion, chopped 2 cloves garlic, minced 1" fresh ginger, peeled and minced 3 sticks cinnamon 1 t ground cumin salt and pepper to taste 1 (15 oz) can chickpeas, drained 1 cup canned diced tomatoes 1- 1 1/2 cups chicken broth or water juice from 1 fresh lemon In a Dutch oven over medium high heat, add olive oil. Add chicken and cook til chicken is golden brown. Add onions and cook til softened, about 5 minutes. Stir in garlic, ginger and spices. Add remaining ingredients; cover and cook about 40 minutes. I served the stew with couscous.

This was excellent chili! The worcestershire really gave it great flavor. olive oil 1 small onion, chopped 1 small green pepper, chopped 1 jalapeno, minced 3 garlic cloves, minced 4 cups vegetable broth or water, divided 1 small (14.5 oz) can diced tomatoes 1 cup tomato juice 1/2 cup dried black beans 1/2 cup dried red beans 2 T chili powder 2 T Worcestershire sauce 1 t cumin salt to taste Heat oil in a Dutch oven over medium heat. Add onion and green pepper and sauté til softened, about 5 minutes. Stir in jalapeno and garlic and cook another minute. Add remaining ingredients and stir to combine. Cover and reduce heat to low. Simmer soup 2 hours or til beans are tender, stirring occasionally. Taste and adjust as desired. I served the chili with a giant corn muffin.

This recipe is adapted from the corn meal bag. These were great muffins. 1 cup corn meal 1 cup flour 4 T sugar 4 t baking powder 1/2 t salt 1 cup milk 1 egg 1/4 cup vegetable oil Preheat oven to 425°F. Spray a 6 muffin pan with cooking spray; set aside. In a large bowl, combine dry ingredients. Whisk in milk, egg and oil. Beat til fairly smooth, about 1 minute. Bake in prepared pan 15-18 minutes or til golden brown.

Dinner doesn't get much easier than this! 1 lb smoked sausage, cut into pieces 2 potatoes, quartered 1 large can sauerkraut Add sausage and potatoes to the slow cooker. Top with sauerkraut. Cover and cook on high 4 hours; or low 6-8 hours. I served this dinner with mustard. Yummy!

The original recipe called for drumsticks, but we prefer boneless skinless chicken thighs, and for milk, but I used heavy cream instead. vegetable oil 1 lb boneless skinless chicken thighs salt and freshly ground pepper 1 slice bacon, chopped 1 1/2 T flour 1 small onion, thinly sliced 1 garlic clove, minced 1 cup canned diced tomato 1 cup heavy cream 1/4 cup chicken broth In a large cast iron skillet or frying pan, heat 1 T of the oil over medium high heat. Season the chicken with salt and pepper and cook til golden brown. Remove and set aside to keep warm. Add the bacon to the skillet and cook, stirring, til the fat is rendered, about 2 minutes. Add the remaining oil to the skillet and whisk in the flour. Add the onion and garlic and reduce heat to medium, cooking til softened, about 5 minutes. Add the tomatoes and cook, stirring, about 5 minutes. Add the cream and broth and bring to a boil, cooking til thickened, about 5 minutes. Return the chicken to the sk...

Easy, healthy and perfect for a fall day! 6 cups beef broth 1 cup each: chopped celery and onion 1 cup tomato juice 1/2 cup each: dried garbanzo and kidney beans 1/2 cup frozen green beans mixed herbs to taste: I used basil, oregano and lemon pepper hot cooked elbow macaroni Parmesan cheese Add everything to the slow cooker and cook on high 4-5 hours (or low 6-8) til the beans are tender. I served the soup with elbow mac garnished with Parmesan cheese.