Carrot ginger soup

 2lbs peeled carrot -sliced

3tbsp grated ginger

5 stalks of celery - sliced

2 small onions

Fry up onions. When soft, add carrots and celery. Cool for a few minutes and then add in ginger. Let it all cook for a while until fragrant. Add in 4 cups of chicken broth/stock. Salt and pepper to taste. When vegetable soft, add a cup of heavy cream. Cook for a couple of mins only. Blend. Add in milk to desired consistency. Sprig of basil at the end for extra flavor. Spoonful sugar for fun!

Chicken pot pie

 3 small/medium sized potatoes sliced or cubed - boil drain and set aside 

Cook chicken 1.78lbs cubed

Put chicken aside. Use oil to cook onion (about 2 small onions) and 3-4 garlic cloves

Stir in 1 cup flour. If getting thick, thin up with chicken broth. Total 4 cups. Add 1.5 cup milk or 0.75 cream

Herb and garlic seasoning or salt pepper thyme

Add chicken, potatoes and frozen mixed veggies (2-3 cups)  cook until all veggies are soft. Add water if needed to reduce thickness

425 F, prebake lower pie crust (with weight on it) for 8 mins and then put in filling, cover with top crust. Seal edges, flute and cut slits. Bake 30 mins or until crust golden brown. 

Let it cool before eating  

Muffins

DIRECTIONS

• Preheat oven to 375f or 190c; line muffin cups with papers.
• Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
• Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
• Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :

DIRECTIONS

• Preheat oven to 375f or 190c; line muffin cups with papers.
• Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
• Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
• Divide evenly among pans and bake for 18 minutes. Let cool in pans and TALKING
  Join In Now
  READY IN: 40mins

  SERVES: 12

  YIELD: 20-25 cupcakes

  UNITS: US

  INGREDIENTS

  Nutrition

  • 2 

    cups  flour
  • 1⁄2

    teaspoon  salt
  • 2

    teaspoons  baking powder
  • 1⁄2

    cup  butter, softened 
  • 3⁄4

    cup  sugar (if you like your cupcakes very friggen' sweet, add a little more.)
  • 2 

      eggs
  • 1 

    cup  milk
  • 1 

    teaspoon  vanilla essence(optional)