Californiacook 1 week ago said:
Hi Corriee. Thanks for the viewing & rating on the Butternut Squash And Apples Side Dish. Enjoy & Welcome. :)

Tnacndn 3 weeks, 1 day ago said:
Hi, in answering your questions on the crockpot stuffing, I have never tried to actually double the recipe. I just get up early and put it in the crock and go back to bed. (After preparing everything the night before) When I get up I just put on another crock full. It is not dry and crumbly when done,it is nice and moist.
Gem

Jolielives 3 weeks, 3 days ago said:
Corriee,
You may be right about needing to get to the inside of the flax seed for it's benefits. What I've done in my Clucking Soup is to remove the nutrients & release the oils by extracting them through heat.
After parboiling my chicken, I removed the skin from the Beasts & gave them to Jo (pictured here). But what happened with the Soup, from the flax seeds is that all the healthy & yummy oil that they contain was pulled out of the seed from the slow cooking process.
I can see the Oil on the top of the Soup. When I tasted it, I was fully expecting it to have the fatty & greasy flavor of the Chicken's fat. Instead, it was rich & nutty in flavor.
I've never done this before, so it was one of my mad scientist experiments & when I chilled it for the night, the Flax Oil didn't harden as Chicken fat does.
Tomorrow, I'm going to saute Onions, Garlic & Mushrooms & cut up the Chicken in the Soup. I'll make a roux (Butter & Flour to thicken the Soup). My long range goal was to make a Chicken Pot Pie, that's yummy & doesn't need 1/2 & 1/2 or Cream for the delish Sauce in Chicken Pot Pies. I'll use the Liquid from the Soup, Flax seed Oil & 2% Milk. I'm betting that it's flavor will be spot on rich, without the clogging Cream or 1/2 & 1/2 due to the richness of the Flax Seed rendered Oil.
Please let me know how your Cookies (?) for the kids turn out. Yummy I'm sure.
Thank you for your comments.
Jo & Lee