This week’s column is dedicated to “Old Man winter” who can’t seem to make his mind up!

Lemon Chicken

8 chicken breast halves

6 tablespoons flour

1 teaspoon salt

1/2 teaspoon lemon pepper

4 tablespoons olive oil

2 tablespoons oleo

1 large onion, chopped

2 cups chicken broth

6 tablespoons lemon juice

1 teaspoon thyme

Flour, left in bag

Shake chicken in flour, salt and lemon pepper in a plastic bag. Save flour. In a skillet, brown chicken in oil. Remove and place in baking dish. In same skillet, saute onion in oleo until transparent. Then add broth, lemon juice, thyme and leftover flour. Bring to a boil while stirring until thickened and pour over chicken. Bake, covered at 350 degrees for 1 hour.

Easy Apple Dumplings

4 apples, peeled and cored

2 cans (8 rolls each) refrigerated crescent rolls

1/2 cup butter

1/2 cup water

1 1/2 cup sugar

Cinnamon to taste

Wrap each apple in crescent roll dough. Pinch edges closed. Place in buttered dish. Set aside. Melt butter. Add sugar and let dissolve. Add water. Pour over dumplings and sprinkle with cinnamon. Bake at 350 degrees for 25 minutes or until done.

Semester Muffins

You can bake all at one time and freeze baked muffins or halve the recipe.

1 (10 ounce) box raisin

3 cups sugar

5 cups flour, sifted

5 teaspoons baking soda

2 teaspoons salt

4 eggs, beaten

2/3 cup vegetable oil

1 quart buttermilk

Mix raisin bran, sugar, flour, soda and salt. Add eggs, oil and buttermilk. Mix well. Store in covered container in refrigerator for 24 hours before using. This keeps for six weeks. When ready to use, stir and fill greased muffin tins or baking paper cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes.

Our thoughts for the week:

“Some people come into our lives and quickly go. Some stay for awhile and leave footprints on our hearts. And we are never, ever the same.” -Unknown.