2 (8-ounce) boneless, skinless chicken breasts, cut in half lengthwise
Cooking Equipment
Whisk
Liquid measuring cupInstant-read
thermometer
Large plate
12-inch skillet with lid
Rubber spatula
Tongs
Oven mitts
2 forks
Soupspoon
What to do:
In liquid measuring cup, whisk together ketchup, molasses, mustard, vinegar, and Worcestershire sauce. Set aside.
In 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking).
Add shallot, chili powder, and salt. Cook, stirring occasionally with rubber spatula, until shallot is softened, about 3 minutes. Stir in ketchup mixture, scraping up any browned bits.
Use tongs to carefully place chicken in skillet. Bring mixture to boil.
Reduce heat to medium-low, cover, and simmer for 4 minutes.
Use oven mitts to remove lid. Use clean tongs to flip chicken pieces over.
Cover and simmer until chicken registers 165 degrees on instant-read thermometer, 4 to 6 minutes. Turn off heat. Slide skillet to cool burner.
Use clean tongs to transfer chicken to large plate.
Let cool slightly, then use 2 forks to shred chicken into bite-size pieces Return shredded chicken to skillet and stir to coat with sauce.
Heat chicken over medium heat until warmed through, 1 to 2 minutes. Turn off heat.
Use soupspoon to evenly divide shredded chicken between hamburger buns. Serve.
Notes on making candy in your microwave Candy is dandy in your microwave oven. Remember to microwave on MED. HIGH (Roast) so sugar syrup boils, sugar dissolves and blends into candy. Use containers 2 to 3 times larger than quantity to prevent boil-overs and cover candy and snacks when specified. Use a glass plate or stretch plastic wrap tightly across bowl so steam escapes during cooking. Stir candy during cooking so heat is equalized and candy cooks smooth. WATCH CANDY CLOSELY because a microwave oven cooks fast. Check with a candy thermometer (Remove candy from oven first unless using a microwave candy thermometer.)
Ingredients:
1 cup butter or margarine
2 1/4 cups brown sugar
1 cup light corn syrup
1 can (15 oz.) sweetened condensed milk
Dash salt
1 teaspoon vanilla
Directions:
Place butter in large buttered mixing bowl. Microwave 1 to 2 minutes on MED. HIGH (Roast) to melt.
Blend in brown sugar, syrup, condensed milk and salt.
Cover with plastic wrap.
Microwave 10 to 12 minutes on HIGH; stir well.
Microwave, uncovered, 16 to 20 minutes on MED. HIGH (Roast) (240° F.) or until candy forms ball in cold water or check with thermometer).
Mix in vanilla and pour into greased 12 x 7-inch baking dish.
Cool to room temperature before cutting.
Cut and wrap in individual pieces. Makes About 84 One-inch Candies
MOTHER STORIES From the Old Testament: This book contains engaging stories from the Old Testament including tales of creation, heroes, and important lessons.
Mother Stories from the New Testament: “Mother Stories from the New Testament” shares engaging narratives for children, emphasizing faith, kindness, and moral lessons from Jesus’ life.
For older kids
THE CHILDREN’S SIX MINUTES by Bruce S. Wright: The Children’s Six Minutes by Bruce S. Wright features a collection of themes exploring growth, kindness, faith, and life’s lessons through various engaging stories and reflections.
The Wonder Book of Bible Stories: “The Wonder Book of Bible Stories” by Logan Marshall shares simplified biblical narratives for children, conveying essential moral lessons through engaging tales from the Bible.
Children’s books
Free Online Books for Learning {Here a like where we put all the book for older and younger kids and a book for adults on the Bible}
For younger kids
McGuffey Eclectic Primer: textbook focused on early literacy, teaching reading and writing through simple lessons and moral stories for young children.
McGuffey’s First Eclectic Reader: educational textbook for young readers, combining phonics, sight words, moral lessons, and simple narratives to enhance literacy skills.
MCGUFFEY’S SECOND ECLECTIC READER: educational book for children, promoting literacy and moral values through engaging prose, poetry, and vocabulary exercises.
The Real Mother Goose: a collection of nursery rhymes, reflecting childhood’s whimsical essence through well-known verses and engaging illustrations.
THE GREAT BIG TREASURY OF BEATRIX POTTER: The Great Big Treasury of Beatrix Potter features beloved stories like The Tale of Peter Rabbit and The Tale of Jemima Puddle-Duck, celebrating whimsical animal adventures.
The Tale of Solomon Owl is a whimsical children’s book by Arthur Scott Bailey, exploring themes of friendship and adventure through Solomon Owl’s humorous encounters with forest animals.
THE TALE OF JOLLY ROBIN: follows a young bird’s adventures as he learns life skills, values friendship, and explores youthful curiosity through humorous encounters in the wild.
Peter and Polly Series: The content describes a series of stories for 1st graders featuring Peter and Polly, exploring seasonal adventures, imaginative play, nature, family, and interactions with pets and animals.
The Adventures of Old Mr. Toad: recounts Old Mr. Toad’s humorous nature-filled journeys, emphasizing lessons on friendship, humility, and personal growth amidst various animal encounters.
The Wonderful Wizard of Oz: follows Dorothy’s adventures in Oz as she seeks to return home, meeting memorable friends while exploring themes of courage, friendship, and self-discovery.
For older kids
Stories of Don Quixote Written Anew for Children retells key adventures from Cervantes’ novel, preserving its spirit while engagingly presenting them for young readers in a cohesive narrative.
Heidi by Johanna Spyri follows a young girl adapting to life in the Swiss Alps with her grandfather, highlighting themes of family, love, and the power of nature.
Swiss Family Robinson by Johann David Wyss: is a beloved adventure novel by Johann David Wyss about a Swiss family stranded on a deserted island, relying on their creativity and teamwork to survive and build a new life.
Rebecca Of Sunnybrook Farm: follows the spirited Rebecca Randall as she navigates life with her aunts in Riverboro, experiencing adventure, growth, and identity exploration.
Children’s history book
For younger kids
Great Stories for Little Americans: introduces young readers to American history through engaging tales, fostering national pride and knowledge of heritage via accessible storytelling.
The Bird-woman of the Lewis and Clark Expedition: A Supplementary Reader for First and Second Grades- tells Sacajawea’s vital role in guiding the explorers, emphasizing her contributions and experiences during this historic journey.
The Story of Mankind: chronicles human history from prehistory to the modern era, highlighting key events, cultures, and figures that shaped civilization.
A First Book in American History: A first book in American history: with special reference to the lives and deeds of great Americans. This book chronicles pivotal figures in American history, from Columbus and John Smith to Franklin and Lincoln, highlighting their contributions and the nation’s expansion.
A History of the United States and its People: The content outlines the early history of the United States, detailing exploration, settlement, colonial life, conflicts, and the events leading to the American Revolution.
The Boy’s Life of Edison describes Thomas Edison’s early life, emphasizing his curiosity, hard work, and exploratory spirit that shaped him as an inventor.
The Little Book of the War outlines the events and consequences of World War I, detailing causes, key battles, and the involvement of various nations, including America.
The Real Mother Goose Poems Book: a collection of nursery rhymes, reflecting childhood’s whimsical essence through well-known verses and engaging illustrations.
Top Poems for Children by Famous Authors: A list of children’s poems organized by author, with future additions anticipated, includes works by notable poets and authors. [Coming soon]
Poems and stories by Bell: Bell, a young poet, shares her love for God through inspiring poems and stories centered on nature, love, and faith, aiming to bless and bring joy to readers.
Heartfelt Tales of My Beloved Pets: The author shares stories of various animals that have impacted their life, encouraging love for pets and providing comforting Bible verses for grieving pet owners.
3 1/4 cups white chocolate melts, from 2 (12 oz.) pkgs.
6 tsp. oil
1/4 cup red candy melts
1/4 cup green candy melts
Other things needed.
Round Cookie Treat Pan (Cookie pans with 6 (3 1/2″-diameter, 1/4″-deep) round molds)
Coarse red and or green decorating sugars
6 (6″ long) lollipop sticks
Directions
MELT CANDY:
In microwave-safe bowl, microwave 3 cups white chocolate melts with oil on Medium 1 minute; stir.
Microwave in 30-second intervals until melted and smooth. In separate bowls, microwave red, green candy melts and remaining white chocolate melts on Medium in 30-second intervals until melted and smooth; transfer to separate plastic food storage bags. Snip 1 corner of each bag.
MAKE LOLLIPOPS:
Sprinkle decorating sugar around inside edge of some molds.
Pipe dots of assorted candy colors into molds to cover. Swirl with toothpick. Carefully cover halfway with candy-oil mixture.
Place sticks in molds; cover with additional candy-oil mixture. In other molds, cover bottoms completely with decorating sugars.
Carefully cover halfway with melted white mixture. Place sticks in molds; cover with candy-oil mixture.
Let stand until set, about 2 hours. Remove from molds.
1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates
Directions
Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
Stir together flour, sugar, pecans, and egg in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
Press remaining crumb mixture o the bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
1 (8-ounce) package cream cheese, softened and cubed
2 tablespoons granulated sugar
4 cups plus 2 teaspoons all-purpose flour, divided
5 large eggs, room temperature and divided
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cups unsalted butter, softened
1/4 cups firmly packed light brown sugar
3 large Granny Smith apples, peeled and cored
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons whole milk, room temperature
2 tablespoons cane syrup
Garnish: chopped pecans
Directions
Preheat oven to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and 2 teaspoons flour at medium-low speed until creamy, stopping to scrape sides of bowl.
3. Add 1 egg; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Transfer to a medium bowl and refrigerate.
4. In a large bowl, whisk together cinnamon, baking soda, salt, ginger, nutmeg, and remaining 4 cups flour.
5. Using the large holes of a box shred apple. Add apple and vanilla to butter mixture; beat at low speed for 1 minute. Gradually add flour mixture beating just until combined.
6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon half of batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using the back of a spoon, make a 1/2-inch-deep trench in center of batter in pan, leaving a 1/4- to 1/2-inch border around edges.
7. Spoon alternating dollops of batter and cream cheese mixture into trench. After completing 1 ring in pan, spoon batter over cream cheese mixture dollops and vice versa until all cream cheese mixture is used.
8. Drag a butter knife through center of each dollop to swirl into batter. (It’s OK if some cream cheese mixture touches sides of pan.) Spoon and gently spread remaining batter on top, covering cream cheese mixture. Do not tap pan. Smooth top of batter.
9. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.
10. In a small bowl, whisk together confectioners’ sugar, milk, and cane syrup until smooth. Drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.
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