Reesie's Carrot Bread

3/4C oil or butter

1 C sugar

2 eggs

1 1/2 C flour

1 tsp. cinnamon

1 tsp baking soda

1/2 tsp salt

1 1/2 C rew carrots, finely grated

1/4 C chopped nuts

Combine oil and sugar. Add eggs and beat well. Add sifted dry ingredient . Fold in carrots and nuts. Bake in a loaf pan for 1 hour at 350 Makes 1 loaf.

Reesie's rhubarb coffee cake

step 1: Cream together

1/2 c butter

1 c white sugar

1/2 c brown sugar

Add 1 egg and beat well.

Mix together in a separate bowl:

2 1/2 c flour

1 tsp salt

1 tsp soda

1/4 tsp nutmeg

Add flour mixture alternately with 1 c buttermilk to the above mixture.

Stir in:

2 c chopped rhubarb

1/2 c chopped walnuts

1 tsp vanilla

in a separate bowl, mix together:

1/4 c sugar

3/4 tsp cinnamon

Generously grease a bundt pan and coat the bottom and sides with 1/2 of the sugar/cinnamon. Bake at 350 degrees for 65 minutes.

Reesie's chicken snow peas stir fry

1/4 tsp Mrs Dash seasoning

1/4 tsp Morton's Natures Seasoning

1 tsp minced garlic

3 small carrots sliced

1/2 small bag of fresh snow peas trimmed

1 stalk celery sliced

1 can water chestnuts sliced

5 medium mushrooms sliced

1/4 diced onion

2 tsp Kikkoman stir fry sauce

2 tbl chicken stock

boxed instant brown rice

1 splash of white wine

2 tsp soy sauce

8 oz chicken breast julliened into strips

Steps

1. add sesame oil and bring your sauté pan up to med high heat. Add chicken and seasonings. Stir fryuntil no longer pink. Do not cook any longer than just done because your meat will be able to cook longer later with the veggies. Using a slotted spoon remove your chicken and keep all juices in the pan.

2. Start boiling the water for your rice now. Follow the directions on the box. Cook rice.

Here's a tip for more flavor: substitute chicken stock for your water when making your rice.

3. Add all veggies into your pan. Add stir fry sauce, wine, chicken stock and soy sauce. Simmer veggies until they are cooked but still crisp.

4. Add chicken back into the pan with the veggies.

5. Move all of your meat and veggies to the side. In a separate bowl mix 1 tsp corn starch with 1/2 cup of water. Slowly add about half of your slurry to the liquid, mix and then mix the veggies and meat back over to that side of the pan. Let cook for about 1 minute. Add more of the slurry if you would like a thicker sauce.