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!