Grandma Hazel's Blueberry Muffins

 I loved these muffins when I was a kid.  Here's her recipe straight from her church cookbook!

Maple Peanut Sesame Chicken

 

Ingredients

• 1 pound chicken tenders (boneless, skinless)
• 2 Tablespoons all natural peanut butter
• 1 Tablespoon sesame oil
• 3 Tablespoons reduced sodium tamari (soy sauce)
• 1 Tablespoon sesame seeds
• 1 teaspoon ground ginger
• 1 1/2 Tablespoons pure maple syrup

Instructions

1. Wash and pat dry chicken.
2. In medium casserole dish, add peanut butter, sesame oil, soy sauce, sesame seeds, ginger and maple syrup whisking to blend.
3. Add chicken and toss to coat with mixture.
4. Cover and refrigerate for 30 minutes-several hours.
5. Keep chicken in 'marinade' and place casserole uncovered in oven.
6. Bake at 350 degrees Fahrenheit for 30 minutes or until chicken is cooked through. Serve over rice vermicelli noodles or baby salad greens.

Almond Sugar Cookies

 1.5 cups white sugar, plus extra for rolling

2/3 cup cold butter

2/3 cup shortening- room temp

2 eggs

2 tsp almond extract

1.5 cups cake flour

2 tsp cornstarch

2 tsp baking powder

1 tsp salt

Preheat oven to 350

Cream butter, sugar, and shortening.  Stir in eggs and almond extract. Combine flour, cornstarch, baking powder, and salt to add to butter and egg mixture.

Form dough into balls and roll in extra sugar

Bake for 4 minutes, then press down each cookie with spoon or fork.  Bake for additional 4 minutes