Major Strides in the Development of Treatments for X-Linked RP

Foundation Fighting Blindness

We got our news letter from the FFB yesterday and saw this article on the front page. It just makes you wonder, and Hope.

Barbeque Chicken Baked Potatoes

• 4-1/2 pounds bone-in chicken breast halves, skin removed
• 1 large red onion, sliced into thick rings
• 1 bottle (18 ounces) honey barbecue sauce
• 10 medium potatoes, baked
• chopped green onions, optional

Directions

• Place chicken in a greased 5- or 6-qt. slow cooker; sprinkle with garlic powder and top with onion. Combine the barbecue sauce, salad dressing, brown sugar, vinegar, Worcestershire sauce and Liquid Smoke if desired; pour over chicken.
• Cover and cook on low for 6-8 hours or until chicken is tender.
• When cool enough to handle, remove chicken from bones; discard bones and onion. Skim fat from cooking juices. Shred meat and return to slow cooker; heat through. Serve over potatoes with blue cheese and green onions if desired. Yield: 10 servings.

Valentine's Sugar Cookies

I used my royal icing and love sugar cookies recipes! Happy Valentine's day!

Chocolate Valentines

Chocolate Valentines

Beef stew

• 1-1/2 pounds potatoes, peeled and cubed
• 6 medium carrots, cut into 1-inch slices
• 1 medium onion, coarsely chopped
• 3 celery ribs, coarsely chopped
• 3 tablespoons all-purpose flour
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon browning sauce

Directions

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
• In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.

Valentine Chocolate Pretzel Treats

Valentine Chocolate Pretzel Treats

Pretzels
Rolos
Cashews
M&Ms
White Chocolate

Bake Pretzels at 350 degrees in the oven for no more than 3 minutes, just to melt rolos.



Drizzle with white chocolate.

Chocolate Stawberry Torte

• 5 ounces semisweet chocolate, chopped
• 3/4 cup butter, cubed
• 1-1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups water
• 
  STRAWBERRY FILLING:
• 4 cups sliced fresh strawberries
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 
  GLAZE:
• 3 ounces semisweet chocolate, chopped
• 1 tablespoon butter
• 1 cup confectioners' sugar
• 3 tablespoons water
• 1/2 teaspoon vanilla extract
• whipping cream
  

Directions

• In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
• Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.

Taco Braid

Taco Braid

• 1 teaspoon active dry yeast
• 2 tablespoons sugar, divided
• 3/4 cup warm water (110° to 115°), divided
• 2 tablespoons butter, softened
• 2 tablespoons nonfat dry milk powder
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 
  FILLING:
• 1 pound lean ground beef (90% lean)
• 1/4 cup sliced fresh mushrooms
• 1 can (8 ounces) Hunt’s® Tomato Sauce
• 2 tablespoons taco seasoning
• 1 egg, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced ripe olives

Directions

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
• In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
• Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
• Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

My family loves this meal! It takes a little bit of time, but it's worth it!

Brown Rice Teriyaki Chicken Stir Fry

Brown Rice Teriyaki Chicken Stir Fry

Cooked Brown rice
1LB cooked Chicken
2 small Zucchinis
1-2 cups carrots
1 onion
Teriyaki sauce
Hoison Sauce
Soy sauce
Salt
Dash of ginger powder
Dash of garlic powder

Cook the Onion, carrots, and Zucchinis in a large skillet until tender, then add cooked meat and rice. Stir in sauces and spices to taste! I just used what vegetables that I had in my fridge and leftover brown rice. It was so good! My family loved it! Enjoy!

Chocolate Peanut Butter Party Mix

3 cups cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Pretzels
	1/4 cup butter or margarine
	1/4 cup packed brown sugar
	1/4 cup light corn syrup
	1/4 teaspoon vanilla 1 cup Melted milk chocolate 2 cups Peanut butter chips

In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Then drizzle with chocolate and sprinkle with peanut butter chips. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.