Outback Steakhouse Alice Springs Chicken

I made this dish again this weekend. I slightly modified it, and it was awesome. So I've reposted it, complete with pictures and modifications :) Enjoy! It's so delicious!

Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1 1/2 teaspoons vegetable oil
2 tablespoons lemon juice

Chicken:
6 skinless, boneless chicken breasts
1 tablespoon vegetable oil
4 cups sliced mushrooms
2 tablespoons butter
salt, pepper, paprika to taste
8 slices bacon, COOKED
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/8 cup fresh parsley (optional)

Directions:
Combine 1/2 cup mustard, 1/2 cup honey, oil and 1 tbs lemon juice in small bowl. Whip mixture for about 30 seconds. Pour as marinade over the chicken breasts and marinate them in the refrigerator, for about 2 hours.

After the chicken has marinated, preheat oven to 375 F and heat up frying pan with 1 teaspoon of oil over medium heat. Sear chicken in pan for 4-5 minutes per side, depending on the size of the breast, or until golden brown. **This is the majority of the cooking time, so don't skimp on time. You don't want raw chicken! Remove the pan from heat, and transfer chicken into a baking dish.

As the chicken is cooking, sauté the sliced mushrooms in butter in a separate pan. Season chicken with salt, pepper, and a dash of paprika. Mix 1/2 cup honey, 1/2 cup mustard, 1 tablespoon lemon juice and pour the entire mixture over the chicken.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 15-30 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.

Capellini Pomodoro

This was a good vegetarian dish I made last week. Tanner liked it, Justin liked it, but said it would have been perfect with a lot more chicken (there was none) and far fewer tomatoes (the "pomodoro" part). Kinley just hung her head in exasperation of all the tomatoes. I, for one, thought it was really good just the way it was :) Maybe a little more basil.Capellini Pomodoro
Ingredients
2 and 1/2 pounds roma or plum tomatoes
2-3 cloves minced garlic
1 ounce fresh basil leaves, minced
1/3 cup virgin olive oil
3-5 ounces fresh parmesan cheese
12 oz dry angel hair pasta, cooked
1/2 - 3/4 teaspoon black pepper.

Directions
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.

Recipe modified from Olive Garden's recipe.

Snow Ice Cream

a big bucket of fresh clean snow
enough cream to make it the texture of soft ice cream
sugar to taste
a bit of vanilla

fruit puree if desired (I like strawberry)

Thanksgiving Dressing

I love dressing. I love making dressing. I love eating it. I love improving (at least in my own mind) the dressing recipe from year to year. The following was this year's Thanksgiving stuffing.

Ingredients
2 loaves bread (I used Granny's)
4 cups diced celery
2 cups diced onion
½ cup butter
2 cups chicken broth
1 and 1/2 cups evaporated milk
3 eggs
1 teaspoon salt
4 tablespoons rubbed sage
2 teaspoons poultry seasoning
1 ½ cups dried cranberries (craisins, on 12 oz bag)
3 cups peeled, chopped apples

Directions
Break bread into small pieces and allow to dry out, overnight is preferable.

Simmer onions and celery in saucepan with butter and broth until tender. Remove from heat, add evaporated milk, salt, and dried cranberries. Allow to cool. When mixture has cooled (about room temperature or so), beat eggs and add them to mixture. Add apples to mixture.

When bread is dry, add sage and poultry seasoning, toss to mix well in a large bowl. Slowly add wet mixture to bread and mix gently until well moistened.

Pile high in the largest pan you’ve got, cover with foil and bake for APPROXIMATELY 90 minutes on 350. Remove the cover for the final 30 minutes. Serve warm.

If you bake it in two 9 x 13 pans, change cooking time to 60 minutes, removing cover for final 15 minutes.

It turned out great! At least I think so :)

Philly Sandwich

I made these last night. They turned out better than I had even hoped. I've never thought to mix everything together so completely and it made a huge difference. Philly Sandwich

Ingredients
1 and 1/2 pounds shredded beef, cooked in a crock pot in advance. I used thin steaks, but a roast will do. Other people use ground beef, which is supposedly very delicious as well.
1 green pepper
Entire large package of fresh mushrooms (what is that, 8 oz? 16 oz?)
1 cup diced onion
3 tbs butter
1/2 block of cream cheese (I used fat-free)
1 cup mozzarella cheese.
2 tbs worchestershire sauce
1 clove garlic
salt and pepper to taste

Directions
Use the butter to saute green pepper, onion, mushrooms, and garlic together. Add worchestershire sauce, beef, salt, and pepper. Slowly stir in cream cheese, then mozzarella cheese. Serve immediately on toasted deli rolls.

Notes: This made a SURPRISINGLY large amount of food. We had plenty of leftovers for today. I think one of the keys to success is not having too much beef in the mixture. I prefer it heavy on the toppings, lighter on the beef (strange, since I'm generally a rabid carnivore). But it seemed more flavorful that way. It turned out to be a good thing that I didn't have as much beef as I had hoped to work with :)

Anna Banana Dogs :)

Annabelle actually did this recipe :) She found it in a Friend Magazine and she made it yesterday. It was fabulous, and really fixed that sweet tooth I had :)

-Put peanut butter and jam on the two sides of a hot dog bun, then lay a banana in the middle like a wiener :)
-Enjoy!

Chicken Rice-a-Roni Salad

Chicken Rice-a-Roni Salad

Ingredients and Directions
Chicken Rice-a-Roni (make up a box - according to the reduced fat directions) and refrigerate
1 can, sliced water chestnuts - roughly chopped
2 cups grapes
1 cup raisins
4 large chicken Breasts (cooked, cooled and cubed)
2 sticks celery, cut up
4 apples cut bite-sized (put in salad when ready to serve for freshness)
toasted, slivered almonds (can skip to cut extra calories)
1/2 cup light mayonnaise
1 bunch green onions, sliced

Mix together in large bowl and serve in *lettuce cups. Keep Refrigerated.

*We did not use lettuce cups last night; just ate it by the spoonful, and it was still great!!!

Hot Apple Cider

Originally from my friend Mindy)

Hot Apple Cider

Ingredients:
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
Cinnamon sticks, garnish

Directions:
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Breakfast Casserole

Breakfast Casserole
Ingredients
18 eggs
6 cups frozen shredded hashbrowns
2 cups shredded cheese
1 red pepper (diced)
1/4 cup onion (diced)
2 cups finely chopped ham
3/4 cup milk

Directions
Mix eggs and milk well. Stir in additional ingredients. Pour contents in to well-greased 9x13 pan. Bake uncovered on 350 for 90 minutes, until knife inserted in center of casserole does not come out wet. Serve with salsa and/or ketchup

**Casserole can be prepared the night before, if needed, and baked in the morning. Leftover casserole reheats in the microwave just fine.

Red Lobster Cheddar Bay Biscuits

I LOVE the biscuits at Red Lobster (the 2 times I have had them). I just tried out this copy cat recipe. They turned out beautifully and they tasted authentic. Delish! Kinley enjoyed eating the batter raw, which I thought was disgusting, but I allowed it since there were no raw eggs involved!


Here's the recipe:
Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Bradshaw Breakfast Burritos

Breakfast Burritos
Ingredients:
8 large eggs
1/4 cup half-and-half (or milk)
1/2 tsp salt
1/8 tsp pepper
2 tps vegetable oil
6 ounces chorizo sausage (or breakfast sausage)
1 red onion, chopped fine
1 red bell pepper, chopped medium
1 jalapeno chile, minced
t tbs unsalted butter
6 ounces (1 and half cups) cheddar cheese shredded
3 scallions, sliced thin
6 tortillas
1 cup sour cream (optional)
1 cup salsa (optional)

Directions:
Whisk together the eggs, half-and-half, salt, and pepper.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sausage and cook until lightly browned, and 1 and half minutes. Add the onion, bell pepper, and halapeno and continue to cook until they ahve softened and are beginning to brown, about 5 minutes. Transfer the sausage mixture to a medium bowl and cover to keep warm.

Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side to the other until they are nicely clumped, shiny, and wet, about 2 minutes.

Quickly fold in cheddar and scallions, then remove the mixture from the pan. Fold in the sausage mixture. Distribute mixture to warm tortillas and serve immediately. Top with sour cream and salsa.

Roasted Red Pepper and Sweet Potato Soup

Tonight I attended a little Halloween Dinner Club. There were a great many very delicious recipes, but this healthy soup one was freakishly and surprisingly good. Heather, Courtney, make this immediately.

Roasted red pepper and sweet potato soup
Ingredients
2 cloves garlic, minced
1 medium onion
1 tsp olive oil
2 red bell peppers, roasted and peeled **, then coarsely chopped
2 medium sweet potatoes, peeled and diced
4-5 c. low sodium chicken broth
½ - 1 c. milk
salt
pepper
Tabasco sauce

Directions:
Soften garlic and onion in olive oil in a large soup pot over medium heat. Add bell peppers and sweet potatoes. Sauté for about 1 minute. Add chicken broth and let simmer for 15-20 minutes or until vegetables are tender. Puree soup in batches in the blender. Return to pot over low heat. Thin with milk. Season to taste with salt, pepper, and Tabasco.


** to roast and peel peppers: place peppers on a baking sheet under the broiler. Turn them frequently until they are blackened all over, but making sure you don’t char the flesh. Once black, put them in a paper bag. Close the bag and cover it with a kitchen towel for five minutes. Take out the peppers, rub off the blackened skin, then core, seed, and cut.

Meatball Sandwiches

I have somewhat tweaked the recipe from what it once was the first time I posted it. I shrunk the meatballs to the size they were originally intended to be, and doubled the amount of sauce. Saucey!! Yum!

Meatballs
6 pounds lean ground beef
6 eggs
3 cup dry bread crumbs
3/4 cup finely chopped onion
1 and 1/2 Tbs salt
2 Tbs Worcestershire sauce

Sauce
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (optional, but delicious!)

Directions
In a large bowl, mix all of the meatball ingredients together. Divide into approximately 60 round, 1-inch diameter meatballs. Place in a single layer in three ungreased cookie sheets.

Mix sauce ingredients together, scoop 1 tsp of sauce onto each meatball. Cover with foil and bake on 350 for 45 minutes.

Stir meatballs around in sauce and serve on soft sandwich rolls with a slice of provolone cheese, or as an appetizer with toothpicks!

Honey Twist Bread

Honey Twist Bread

1-1/2 TBS Yeast
2 C warm water
1-1/2 tsp salt
2 TBS honey
5 C whole wheat flour

-mix water and yeast. Add rest of ingredients and 3 C of flour. Cover and LET RISE an hour, until doubled in size. Add rest of flour and LET RISE AGAIN. Knead on counter and divide in half. Cut each half in half, roll out four ‘worms’ then twist two of them together at a time. LET RISE again on large red silicon mat (that's what I use for non-stick) in a cookie sheet with sides.

1/4 C honey
2 TBS butter
2/3 C chopped walnuts

-melt butter and honey in a saucepan. Food process walnuts and put in a bowl. 'Paint' the risen bread on one side with the melted honey and butter, using a pastry brush, turn it over and paint rest of it, using ALL of it, just soak it :) Sprinkle walnuts on top of honey. Bake at 400 degrees for 15-20 minutes.

Tuna Cheddar Chowder

4 carrots, shredded
1 onion, chopped
2 potatoes, diced
3/4 to 1 C whole wheat flour
4 C chicken stock
4 C milk
2 6 1/2 oz. Tuna, drained
1/2 tsp celery seed
1-1/2 tsp Worchester sauce
1/2 tsp salt
2 C cheddar cheese

-In large sauce pan, sauté carrots, onion, and potato in water until soft. Mix in flour. Add chicken stock and milk. Heat, stirring constantly until thick and bubbly. Add the tuna, celery seed, Worchester sauce and salt and heat through. Add cheese and stir until it melts.

Polish Potato Soup

Peel and slice and put in crockpot:

7-10 potatoes, peeled and chopped
3-5 carrots, peeled and sliced
1 1/2 Qts. water
1/4 tsp black pepper
3 celery stalks, sliced
1 large onion, sliced or minced
2 C chicken stock
1/2 tsp salt
2 TBS butter
2 TBS whole wheat flour
1 C sour cream

-cook on high in crockpot 6-8 hours.

Sis. Spencer’s Oyster Crackers

Absolutely delicious!

3 bags (10 oz) oyster crackers
1 C oil
1 tsp dill weed
1 tsp garlic powder
1 pkg powdered Ranch dressing

-mix together all but crackers, and pour over crackers.
-stir

Jason's Nachos

A General Conference staple in our house :)

Nacho chips
Shredded cheese
Salsa

-layer nachos and cheese in baking dish. Bake to melt cheese.

Linda's Crunchy Indian Snack

I realize this is not an easy one to make, adn includes less than normal ingredients, but it is OH SO yummy! Reminds me of a spicy trail mix.

1/2 C raw lentils
1/2 C raw long grain rice
1/2 C raw split peas
6 C water

4 TBS olive oil
2 TBS sesame seeds
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric

1 C roasted peanuts
1 C cashews
1/2 C raisins
1/8 tsp cayenne
1/4 tsp ground cloves
2 tsp salt

-rinse lentils, rice and peas then put in pan with water. Bring to a boil, and boil for 1 minute.
-remove from heat, cover, set aside for 10 minutes.
-drain and rinse with cold water. Spread on paper towel and pat dry.
-in large frying pan, heat oil on medium heat and add mixture, plus sesame seeds, coriander, cumin and turmeric. Cook, stirring until toasted (15 minutes or so).
-remove from hot pan and let cool TOTALLY.
-add rest of ingredients.
-eat as a finger snack.
-makes 4 Cups.

Chrissy’s Fruit Salad

We eat this instead, when we want to go buy ice cream :)

Bananas
Apples
Pears
Mangos
Canned pineapple
Raisins
Canned pineapple juice (amount needed to make it as juicy as you want, drink the rest :)
Cinnamon

-Slice fruit and mix together.

Heather's Yummy Potato Casserole

Potatoes
Mushrooms and onions –OR- Onions and broccoli
Butter
Garlic powder
Parsley
Parmesan cheese

-scrub potatoes and bake them (either in microwave, or oven).
-when they are fully cooked, place in baking dish.
-slice them down the middle, then criss-cross cut them as well.
-fill open potatoes with butter, then garlic powder.
-top with as much vegetables as you want. They can be chopped finely or in chunks, which ever you prefer.
-top vegis with cheese, then parsley.
-bake on 400 degrees to cook vegis and slightly brown the cheese.

Tomato and Basil Toasts

1 thin French bread about 16” long, cut on the diagonal into 3/4” slices
olive oil
1 lb sliced tomatoes
1/2 C black pepper
4 oz. Shredded mozzarella cheese
basil

-Heat oven broiler.
-Brush both sides on each slice of bread with olive oil.
-Place on stone and broil until very lightly toasted (5 minutes).
-Top with tomato slices, salt, pepper, and cheese.
-Broil until cheese melts.
-Top with basil.

Sweet Potatoes and Apples

(Healthier than the traditional 'marshmallow on top' version for Thanksgiving :) And yummy too!

5 sweet potatoes
3 large apples
butter to grease dish
2 TBS butter
3/4 C maple syrup

-Wash potatoes and pierce them several times with fork. Put on stone and bake them at 350 for 1 hour.
-Cool.
-Peel and slice apples into thin slices.
-Grease casserole dish with butter
-Fill dish with 1/2 the potatoes, then 1/2 apples.
-Layer rest of potatoes then rest of apples.
-Cut 2 TBS butter into tiny pieces and place them on top.
-Pour maple syrup on top.
-Cover and bake at 350 for about 30 minutes.

Scalloped Potatoes

(makes a 9x12 pan and a 9x9 pan together)

about 10-15 potatoes, depending on size (peeled, and sliced)
1 large onion, chopped
shredded cheese (colby jack, or cheddar)

3 tsp salt
8 eggs, beaten
4 C milk
4 tsp dried parsley
2 tsp black pepper
4 tsp paprika
2 tsp dry mustard powder (important ingredient)
parmesan cheese (to thicken it, not sure how much)
butter to melt in pans

-slice potatoes and mix with diced onion.
-melt butter in pans.
-layer potatoes, then cheese, potatoes, cheese, etc… in pans.
-mix rest of ingredients well, and carefully pour over potatoes.
-bake 375 degrees for about an hour, covered, until potatoes are soft.

Megan's Thanksgiving Dressing

Again, one of yours, Megan, but our new favorite!

(makes two 9x13 pans)

1 celery stalk (or more)
1-2 diced onions
1 1/2 C butter
2 loaves bread (if using our own bread, only use 1 1/2 loaves)
3/4 can evaporated milk (try using 2 C milk)
2 C chicken stock
3 eggs
3 TBS sage
salt
pepper

-break up bread into bread crumbs and let dry out overnight.

-chop onions and celery and put into saucepan with butter and stock. Cook until tender.

-add milk and allow to cool. (can put into fridge overnight if desired.)

-Stir up eggs and add to mixture.

-add bread crumbs, salt, pepper and sage.

-Put into 9x13 pan, and bake at 325 degrees, for about 1 1/2 hours. Take off tin foil last 10 minutes.

Honey Glazed Carrots

1 lb carrots
2 TBS butter
1/4 honey
1 tsp lemon juice

-Cut carrots . Steam until ready. Melt butter in pan. Stir in honey and lemon juice. Add carrots and cook slowly until glazed.

Homemade Zesty Fries/ Cajun Fries

Homemade Zesty Fries
Potatoes
Olive oil
Vinegar
Salt
Pepper
Garlic powder

Scrub potatoes, but DO NOT peel them. Slice into fat slices. Put in a bowl and add rest of ingredients. Stir it up. Layer in a shallow pan (or stone), and sprinkle more salt on them. Bake at 425 degrees for about 30 minutes. More if you desire them to be crunchy and have a slight burnt flavor (they are quite yummy that way)

-or for a spicier version- (I always make a pan of each at the same time, since we have folks who like both)

Spicy Fries
Potatoes
Olive oil
Vinegar
Cajun spices

Scrub potatoes, but DO NOT peel them. Slice into fat slices. Put in a bowl and add rest of ingredients. Stir it up. Layer in a shallow pan (or stone), and sprinkle more spices on them. Bake at 425 degrees for about 30 minutes. More if you desire them to be crunchy and have a slight burnt flavor (they are quite yummy that way)

Golden Parmesan Potatoes

2 lbs. new potatoes, cut into quarters
1/3 C olive oil
1 1/2 tsp Italian seasoning (basil, oregano, or a pre-mix)
2 cloves minced garlic (about 1 tsp)
1 C (4 oz.) grated parmesan cheese

-toss scrubbed and quartered potatoes with rest of ingredients.
-place in baking dish.
-bake in 400 degrees for 45 minutes.

Deviled Eggs

Eggs
Mustard
Paprika
Mayo

-Hard boil eggs. Put them in cold water and boil 15 minutes. Peel them slowly. Slice in half and remove yolk. Mash up yolks. Add mayo and mustard. Spoon back into egg halves and top with paprika.

Chrissy’s 7-Layer Dip

This is SO worth the effort. My kids LOVE it (when I leave off the alfalfa sprouts :)

Pinto beans
Green onions
Butter
Diced chilis
Onion
Tomatoes
minced garlic
Romaine lettuce
Mexican spices
Sour cream
Avocado
Cheese
Lemon juice
sprouts
Olives
healthy chips


Layer the following:

1.- refried beans – to make refried beans, cook beans, then drain off extra liquid if there’s too much. Add butter, garlic, onions, and Mexican spices, cook longer, then smash it all up.

2. – guacamole – take soft ripe avocado, mash it and add a little bit of lemon juice.

3. – sliced olives, green onions, diced chilis, and tomatoes.

4. – shredded romaine lettuce if you want also.

5. – sour cream

6. – shredded cheese

7. – sprouts

Serve with healthy chips.

Carrot / Potato Casserole

8 potatoes, peeled and sliced
20 mini carrots, sliced
1 C cheese, shredded (Swiss worked well, but try others)
2 C chicken stock
salt
pepper

-Mix vegis and spices together. Layer some in cake pan, then layer cheese. Repeat. Top with cheese. Pour stock over it all. Cover and bake 350 about 1 hour. Uncover and finish baking until top is brown.

“Squash and Zucchini”

This is the only way I can eat squash, which I don't care for any other way.

zucchini, sliced
squash, sliced
chopped green chilis
corn
onion, chopped
salsa

-Steam vegis then add salsa.

Jason's Pasta Salad

Jason made this for me on one of our first dates! We love it!

Italian dressing
Cheese filled tortellini pasta, cooked (can find in the refigerated pasta section, in the store)
Tri-colored spiral pasta, cooked
Carrots, shredded
Black olives, chopped
Onions, diced
Tomatoes, diced
Green peppers, diced
Kielbasa sausage, sliced, and fried in a tiny bit of water in a skillet

-mix together, serve cold.

Pasta / Feta/ Spinach Salad

This FABULOUS salad was served at one of our Relief Society Stake Dinners, and I am way addicted!

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chicken, cut into bites or shredded
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 ripe tomtatoes, diced
3/4 C monterrey jack cheese, shredded

Dressing:
1 tsp Dijon mustard
1 C olive oil
1/4 C vinegar
1/2 tsp black pepper
1 tsp honey
1 clove garlic, minced

-blend dressing ingredients. Pour over mixed salad.

Megan’s Bagel Salad

Sorry, Megan, I know it's yours, but it has become one of our favorites too!

Bagels, sliced as an open-faced sandwich

Bagel Mix
Pkg. Cream cheese
1-2 C chopped cooked chicken
diced onion
shake or two of paprika

Salad
Finely chopped lettuce
Chopped red pepper
Diced fresh tomato
Diced cucumbers
Diced black olives
Add lemon juice to taste
(I did it all in the food processor, separately, even the lettuce)

-mix ingredients from bagel mix section and spread on bagel. Top with the mixture of the salad section. Eat as open sandwiches.

Basic Fruit muffins

Butter (to grease muffin tins)
1 C fresh fruit
3 TBS olive oil
3 TBS honey or applesauce
1 egg
1 C milk
2 C whole wheat flour
3 tsp baking soda
3/4 tsp salt

-combine all ingredients in bowl, and fill tins. Bake for 18-20 minutes in a 350 degree oven.

Carrot Orange Nut Muffins

Butter (to grease muffin tins)
2 eggs
1/2 C frozen OJ concentrate
3 TBS olive oil
1/4 C sour milk
1-1/2 C grated carrot
1/2 C chopped nuts
1/2 C raisins
1-1/4 C whole wheat flour
1/4 C wheat germ
2 TBS lecithin granules
2 TBS oat bran
1 tsp cinnamon
1 TBS grated orange rind
1/2 tsp ginger
2 tsp baking soda

-combine all ingredients in bowl, and fill tins. Bake for 15 minutes in a 375 degree oven.

Bran muffins

Butter (to grease muffin tins)
1 C whole wheat flour
2 tsp baking soda
1/2 tsp cinnamon
2 C bran
1-1/4 C milk
1/3 C molasses
1 egg
1/2 C applesauce

-combine all ingredients in bowl, and fill tins. Bake for 14 minutes in a 400 degree oven.

X6 recipe:
6 C flour
12 tsp soda
3 tsp cinnamon
12 C bran
7-1/2 C milk
2 C molasses
6 eggs
3 C applesauce

White Sauce

Your basic white sauce, which is the base of many 'from scratch' recipes.

Onions
Butter
Salt
Pepper
Flour
milk

-saute’ onions in butter. Add flour, milk, salt and pepper.

Turkey gravy

I didn't know how to make turkey gravy for Thanksgiving until 2 years ago. Here it is.

Arrowroot or corn starch
Cold water
Fat drippings from baked turkey

-When turkey juice is still hot from pan, mix in separate bowl 1/4 C arrowroot or corn starch, and 1/2 C cold water. Stir and smooth out.
-Pour into saucepan, then add turkey fat drippings.
-Bring to a boil and stir constantly until thick.
-If too thin, add arrowroot, if too thick add water.

Salsa

The BEST salsa Jason says he has ever tasted! May want to downsize the quantities, I did this one for canning purposes. But you can just mix it up and freeze it, or use it right away also.

20 lbs. peeled and chopped tomatoes, drain off juice
6 medium yellow onions, chopped
9 jalapeno peppers, seeded and chopped
6 bell peppers, chopped
6 anaheim peppers
8 chili peppers

2 TBS cilantro
4 tsp salt
1 tsp pepper
1/4 tsp cumin
1 C vinegar
5 cloves garlic, minced
2 12oz. Cans tomato paste

-combine first group of ingredients and bring to a boil. Add rest of ingredients and stir. Put in pint jars.
-(if canning) Process for 20 minutes in water bath. Makes 18 pints.

Ketchup

1 (12oz) can tomato paste
1/2 C apple cider vinegar
1/2 C water
1/2 tsp salt
1 tsp oregano
1/8 tsp cumin
1/8 tsp nutmeg (?)
1/8 tsp pepper
1/2 tsp mustard powder
dash garlic powder

-mix together all ingredients. Makes 1-3/4 C

Italian Salad Dressing

1-1/3 C apple cider vinegar
1/2 C olive oil
1/4 C grated parmesan cheese
2 tsp salt
1/2 tsp black pepper
1/2 dry mustard powder
1/4 tsp paprika
1 clove garlic, minced
3 TBS (or more) honey
3 tsp yellow mustard
lemon juice to taste

-Blend well. Refrigerate.

Garlic Bread Spread

Minced garlic
Olive oil
Lemon juice
Soft butter

-Blend in blender. Spread on garlic bread. Bake.

Sweet and Sour Pasta

for the cream sauce base:
2 TBS butter
2 TBS whole wheat flour
1 C milk
1/2 tsp salt
herbs or spices to taste (basil, thyme, rosemary, tarragon, etc…)

-melt butter in saucepan. Stir in flour and cook 3-4 minutes on medium heat, stirring constantly. Add milk slowly, always stirring and bring to a boil to thicken. Add spices. (makes 1 C)
-to make brown gravy, toast flour in dry skillet first, then proceed as above

For sweet and sour pasta sauce:
1 C cream sauce (see recipe for cream sauce above)
1 tsp mustard powder
1 tsp honey
1-1/2 tsp vinegar
pasta

-dissolve mustard in vinegar. Stir all ingredients together and heat. Makes 1 C.
-Pour over cooked pasta.

Homemade Cream of Chicken Soup

3 TBS butter
3 TBS flour
1/4 tsp salt
dash pepper
1 1/4 C chicken stock
a few TBS (or more –to taste) of ground up chicken

-melt butter in saucepan.
-stir in flour and seasonings.
-cook over medium heat until bubbly, but stirring frequently, so it doesn’t burn (it happens quite fast).
-add stock slowly, stirring constantly to prevent lumps and burning (use your nose to tell). Add ground up chicken (grind it in the blender)
-cook until thick.
-Makes 1 C

Basin Vinagrette Dressing

1/4 C apple cider vinegar
1/2 C olive oil
1 clove garlic, minced
1-1/2 tsp honey
1 tsp lemon juice
2 tsp yellow mustard
1/2 tsp salt
1/4 tsp black pepper
1-2 tsp parsley

-Blend in blender.

Applesauce

Apples
Lemon juice
Cinnamon

-core apples, slice into chunks.
-put it all in a blender RAW and blend. Serve :)

Whole Wheat Quiche (“cake”)

I don't know why this recipe, when I found it, called itself 'quiche' it's not. BUT it is quite a yummy, simple way to use up some of those vegis that may go bad soon if you don't eat them. It's more like a vegi cake for dinner.

6 eggs
2 C milk
2 C whole wheat flour
2 tsp salt
2 tsp baking soda
chopped onion, broccoli, carrot (not mushrooms, they are way gross in this)
garlic powder
1 TBS butter
grated cheese (parmesean, or whatever kind of cheese is on hand)

-in bowl mix all but cheese and vegi’s.
-add vegi’s and cheese. It helps to “food process” the vegis first, quite small.
-put butter in a 9x13 baking dish, melt in 350 degree oven.
-pour quiche into pan and bake for 30-45 minutes, until a knife comes out clean when poked in the middle (like a cake).

Heather's Tamale Pie

(double to make a 9x13 pan)

2 C COOKED pinto or kidney beans (not dry)
2 TBS olive oil
1/2 C chopped onion
1/4 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 TBS tomato paste
3 TBS water
1/2 C corn
1/4 C chopped parsley
1/2 C green pepper, chopped
1/2 C chopped celery

Crust:
2-1/2 C cold water
1-1/2 C cornmeal
1 tsp salt
1/2 tsp chili powder
1/4 C grated cheese

-mash beans. Mix tomato paste with water. In skillet, sauté onion in oil and combine all of the first group of ingredients. Let them cook over med heat. If beans were hot already no more than 5 minutes is necessary. Combine crust ingredients (except cheese) in saucepan and cook over med heat until cornmeal thickens and comes to a boil, stirring constantly so it won’t stick. Grease 8x8 pan and spread 2/3 of the crust into bottom. Pour bean mixture on top of that, then rest of crust ingredients on top of that. Last add cheese on top. Cook at 350 degrees for 30 minutes.

Taco Casserole

1 lb ground beef
4 C cooked brown rice
5 C cooked pinto or kidney beans
2 cans corn
3-4 cans diced tomatoes
1 TBS chili powder
1 tsp salt
1 can black olives
1 C chopped onions
grated cheese
tortillas (opt.)

-cook meat, rice, and beans. Simmer all ingredients (except cheese and tortillas) for 5 minutes. Layer with tortillas, mixture, cheese, etc… in baking dish. Bake to melt cheese.

Heather's Super Duper Hot Tuna Melts

This is by far our favorite way to eat tuna fish, and MUCH healthier than the traditional way. And SO filling! If you have already been converted to the yumminess of my brown rice salad, try this one too :) You'll love this one too.

6-1/2 oz can tuna
2 TBS mayo
1 C COOKED brown rice
1 C cottage cheese
1 TBS diced green chilis
1/2 C minced green onions or regular onions
cheese to melt on top
pita bread or regular bread

-mix all together. Spread on bread (open-faced sandwiches). Top with cheese. Melt cheese in oven.
-you can really play with this one, and use more rice, more tuna, etc… and it still tastes good. I don’t even use the amounts called for anymore. I just cook up some rice, and add the rest till it looks like I want it to.

Stacked Enchilladas

Somebody brought this to me after I had Annabelle and we just love it! You can play with the amounts and your pans, this recipe is not an exact science.

1 lb. ground beef
1 med onion, chopped
1 (not huge) jar salsa
1 can stewed tomatoes
1 can tomato sauce
2 C water
1 TBS vinegar

tortilla shells

olives, chopped
chopped tomatoes
chopped green onion
lettuce
chopped green onions
sour cream
shredded cheese

-Simmer top group of ingredients for 3-4 hours. Warm tortilla shells. Layer tortilla shells, sauce, olives, chopped green onions, cheese, and repeat. Top with cheese. Bake to melt cheese. Serve with sour cream and lettuce and chopped tomatoes.

Millet

12 C water or chicken stock
4-1/2 C dry millet

sour cream
avocado, chopped
tomatoes, chopped

-Boil water or stock, add millet and turn down heat. Cook like you would brown rice.
-serve with other ingredients.

Mexican Chicken

3 TBS oil
1/2 C whole wheat flour
3 lbs. cut up chicken in bite sizes
2-1/2 C chicken stock (or 2-1/2 C water with 3 boullion cubes)
1-1/2 to 2 tsp chili powder
1/8 tsp pepper
dash cayenne
1 med onion, chopped (1/2 C)
1 clove garlic, minced
2 C tomatoes or 1 28oz can tomatoes, undrained
1 C raw brown rice
1 C corn

-heat oil over med heat. Coat chicken with flour and cook in oil until brown and put into a baking dish.
-Mix rest of ingredients together (except rice and corn) with chicken.
-Cover and bake 30 minutes in a 350 degree oven.
-Stir in rice and corn.
-Cover and bake 30-40 minutes until rice is cooked.

Lentil Rice Casserole

I PROMISE, after tasting our favorite, and easiest, lentil recipe, you too, will be a fan of lentils :) Every time I take this over as a compassionate service meal, people are shocked at how good it is. And it's SO easy!

(makes a 9x9 square pan. Double to make a 9x12 pan, but read directions FIRST!)

3 C chicken stock (or 3 C water, and 3 boullion cubes)
3/4 C dry lentils (uncooked)
1/2 C brown rice (uncooked)
1 C chopped onion
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder
1/2 C cheese, shredded (opt. after it's cooked)

-mix all ingredients in a casserole dish.
-Bake 1-1/2 hours, covered with tin foil, in a 300 degree oven.
-Put 1/2 C cheese on top during the last 10 minutes.
-if you double the recipe, only use 5 cups of stock, NOT 6 cups.

Fake Fish Patties

This is an addictive meal. Worth the time.

2 C cooked rice or cracked wheat
1 tsp parsley
1 small can tuna fish
2 eggs
2 TBS cornstarch (or arrowroot)
1 TBS beef or chicken bouillon, crushed into powder
1 C parmesan cheese or bread crumbs

-mix all well together.
-Form into patties, and fry in a skillet with oil.
-Serve with ketchup (I prefer Ranch) and they taste better than fish sticks!!! We eat these by the tons, I make an 8 batch of this recipe at a time!

Courtney’s Spinach Lasagna

I know Courtney already posted this one, but it is WELL worth repeating, well worth the effort, although, not really enjoyingn cooking as much as Courtney does, I have modified it to make it a little simpler to understand and follow, more for the 'layman' :) It is an AWESOME recipe!

(makes a 9x13 pan)

Spinach
20 oz. spinach (fresh spinach that has been frozen in a ziplock, then crushed up)

Bechamel
5 TBS butter
1 TBS butter (for baking dish)
5 large shallots, minced, or about 1 C chopped onions
4 medium cloves garlic, minced (generous 1 TBS)
1/4 C whole wheat flour
3-1/2 C whole milk
2 bay leaves
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
1/2 C parmesan cheese

Cheeses and Pasta
8 oz cottage cheese
1 large egg
1/4 tsp salt
12 lasagna noodles (or make homemade whole wheat lasagna noodles)
1 C parmesan cheese
8 oz shredded mozzarella cheese

-cook pasta, and lay aside to dry a little.
-prepare all measurements of items to make it easier to assemble later on

-Bechamel sauce- melt 6 TBS butter in sauce pan over med heat, then remove 1 TBS to put in 9x13 pan. Add onions and garlic to butter in sauce pan and cook for about 4 minutes until translucent. Add flour and cook 1 minute, but don’t brown it. Slowly pour in milk, and bring to a boil without burning it. Add bay leaves, nutmeg, salt and pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Discard bay leaves, and add parmesan cheese. Turn off heat and set aside.

Cottage Cheese mixture- Blend cottage cheese , salt and egg in blender or food processor, 30 seconds until smooth. Set aside.

Assembly- Layer the following: 1/2 C béchamel sauce on bottom of pan, then stir in spinach to rest of béchamel sauce (mixture should be about 4 C now), then in pan do 3 noodles, 1 C spinach mixture, the 1 C parmesan cheese, 3 noodles, 1 C spinach mixture, 1 C mozzarella cheese, 3 noodles, 1 C spinach mixture, cottage cheese/egg mixture, 3 noodles, last C spinach, rest of mozzarella. Cover with tin foil tent, bake 20 minutes at 425. Then put oven rack closer to top and broil, uncovered, to brown the cheese, 4-6 minutes. Let cool 10 minutes.

Optional- can add 8 oz, mushrooms to béchamel sauce. Just add them to melted butter and cook them before adding garlic and onions.

Costco Chicken Bake

Pizza dough
Chicken, cooked and shredded
Mozzarella or provolone cheese, shredded
Green onions, diced
Caesar dressing
Parmesan cheese

-prepare pizza dough and let rise as per directions on dough recipe.
-mix chicken, cheese, and onions in a bowl and add some Caesar dressing to marinate while dough rises.
-roll out pieces of dough into 7x5 inch rectangles.
-spread Caesar dressing lightly over dough, then spread some chicken mixture across the 5 inch border.
-roll up and put on stone. Roll tightly, and do not close up ends. The bake will continue to get longer as you roll it. Finished roll should be about 11x2 inches.
-brush roll with dressing and top with parmesan cheese.
-bake at 375 degrees for 20 minutes.

Chicken Pot Pie

(for two large round pie pans)

2 C chopped onion
2 C chopped celery
2 C chopped carrot
2 C diced potatoes (cooked until just tender)
2/3 C butter, melted
1 C whole wheat flour
4 C chicken stock
2 C half-and-half milk
4 C chopped, cooked chicken
2 C frozen peas, thawed
2 tsp salt
1/2 tsp pepper

for basic pastry:
4 C whole wheat flour
2 tsp salt
1-1/2 C plus 1 TBS shortening
1/3 to 1/2 C cold water

-saute’ first three vegis in butter over med heat unit tender. Add flour, stir until smooth. Add cooked potatoes, cook 1 minute, stirring. Add chicken stock and half and half. Cook, stirring constantly until thick and bubbly. Stir in chicken, peas, salt and pepper.
-to make pastry, mix flour and salt. Cut shortening into flour until size of peas. Add water 1 TBS at a time and mix gently. Divide into 4 pieces, and roll out thinly. Put half in bottom of each round stone. Put chicken mixture in and top with second half of pastry. Flute edges. Cut slits to allow steam to escape.
-bake, uncovered at 400 degrees for 1 hour or until crust is brown and filling is hot.

Heather’s Cheesy Noodles with the Brown Stuff

This is one I don't make too often anymore, it's really not that healthy, but OH SO GOOD, that I keep it in my recipe file since it gets requested for birthdays often :) It beats boxed mac and cheese any day! WELL worth the work, they will love it!

8 oz raw macaroni noodles
1-1/2 C shredded cheddar cheese
1-1/2 C shredded mozzarella cheese
1 C Parmesan cheese
1/4 C butter
1/4 C whole wheat flour
2 C milk
1/2 tsp salt
1/8 tsp pepper
1/2 C (Progresso) Italian bread crumbs (it really should Italian flavored for best results)
2 TBS melted butter

-cook pasta, drain, set aside.
-Melt 1/4 C butter in saucepan, stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly. Cook until thickened. Add salt and pepper.
-Combine pasta, milk mixture and cheeses, and stir. Put in baking dish.
-Melt butter, then add bread crumbs, stirring to make a “crumble”. Sprinkle on top of macaroni and cheese.
-If you want instead, make more bread crumb mixture (it’s fabulous) and layer it in, alternating macaroni and cheese, bread crumbs, macaroni and cheese, etc… End with bread crumbs.
-Bake at 375 for about 30-35 minutes.
-Enjoy!

Cauliflower Cheese Pie

(when I make this recipe, my entire family falls to their knees and cheers! :)

(makes a 9x9 and a 9x12 pan together)
Sorry, I couldn't figure out how to adjust these amounts. BUT it tastes as good as scalloped potatoes. NOT AT ALL like cauliflower, which we all detest, I might add! So you might want to make a huge batch, I promise it won't go to waste!

Crust:
4 C sliced raw potatoes
1 tsp salt
2 eggs
1/2 C grated onion
olive oil (to put in pan to grease it)

Filling:
8 eggs
1 C milk
6 TBS parmesan cheese
2 tsp salt
1/2 tsp pepper
6 TBS butter
2 C chopped onions
2 garlic cloves, minced (about a full heaping tsp)
2 heads cauliflower (ground up in tiny pieces in the food processor)
2 TBS parsley
1 tsp basil
1/2 tsp thyme
paprika (to taste – don’t afraid to use a fair amount)
3 1/2 C cheese (Colby jack, or cheddar, or some other yellow cheese)

-to make crust, mix ingredients together, then spread in greased pans.
-bake on 400 degrees for about 35-40 minutes.
-mix filling ingredients, then put on top of crust.
-lower oven to 350 degrees, then bake, covered, for about 35-40 minutes. Uncover and bake a few more minutes to sort of brown the top.

Beef Stroganoff

After years of searching for an alternative for my favorite food of all time (that does NOT use Cream of Mushroom Soup, which is so unhealthy, and trying several 'alternatives' which tasted disgusting, we have finally found one that is yummy! It's not just like the recipe of my youth, but very, very good in it's own right.

(again, quantities for OUR family size :)

2 lbs. ground beef
2 TBS flour
2 TBS butter
2 TBS olive oil
salt and pepper
chopped onions
5 C beef stock (or 5 C water with 5 beef bouillon cubes)
4 pints sour cream
1 lg can tomato paste (12 oz)
mushrooms
2 tsp paprika
pasta

-brown ground beef with flour, butter, oil, and onions. Add salt and pepper as needed.
-mix rest (except pasta) in a large pot and bring to a boil. Simmer until thick. Add meat mixture when it’s ready.
-serve over pasta.

Homemade Basic Whole Grain Pasta

Homemade pasts beats the pants off the anemic stuff from the store! Try it! We're addicted!

(double for a large family)

1 C spelt flour (try "soft white wheat flour" too. You can even use white flour, it's just not healthy, therefore not worth all the effort to make your own pasta :)
1 C semolina flour (can be bought at any grocery store in the aisle that would carry Bob's Red Mill bagged specialty flours)
2 eggs
1/4 C water

-Mix all ingredients in an s-blade food processor. Process until crumbly.
-Take dough out and hand knead until it is a smooth ball. Knead on a floured (semolina flour) surface. Divide into 4 pieces. Dough should be stiff, not sticky, but not a brick either J. Let rest 5 minutes.

(way #1)

-Roll our dough with a rolling pin until it is thin like pasta.
-Slice with a knife into the shapes you desire for your pasta, it can be as thin and stringy as you like it.
-Boil in water until cooked (takes less time than traditional dried noodles)
-drain and enjoy!

(way #2)

-Use rolling pin to flatten slightly, then run it through pasta machine on setting “1” (the thinnest setting) about 10 times. This is the “kneading process”. Each time it comes through, fold it in half and start again.
-Next run it through 1 time on setting “2”, then once on “3”, then once on “4”. (for a thicker noodle, run it through once on “5”).
-Dust it on one side with semolina flour, and let sit on counter until rest is run through machine. (about 5 minutes).
-Slice into shorter segments (for shorter noodles) then run through on “cutting” side of machine. As soon as they come out, lay them on counter and “fluff” them around in flour until ready to cook.
-Boil in water until cooked (takes less time than dried noodles), drain and enjoy!
-To clean machine, DO NOT USE WATER. Use a stiff brush.


AFTER pasta is cooked, our favorite way to eat it :)

Butter
Minced garlic
Garlic Salt

-After pasta is cooked and drained, pour into skillet with melted butter, minced garlic and garlic salt.
-Saute’ a short time until garlic is white and pasta is all mixed in the “sauce”.

Heather's 5 Grain Chili

I have been repeatedly told that this is the best chili people have EVER tasted, better than canned, and better than their recipes. Give it a try.

(this recipe is for a 6 quart crockpot, you may have to adjust amounts)

1 lb ground beef
2 TBS olive oil
1/2 C chopped onion
1/2 C chopped green peppers
2 cloves garlic, minced
2 TBS chili powder
1 TBS paprika
1 tsp oregano
1 tsp cumin
1 TBS whole wheat flour
1 tsp salt
1/4 tsp cayenne
8 C water / 8 chicken bullion cubes (or 8 C chicken stock)
10-12 chopped roma tomatoes
1 (12 oz.) can tomato paste
1/4 C brown rice
1/4 C wheat berries
1/4 C millet
1/4 C rolled oats
1 can corn
1 can black olives, diced

-combine all ingredients and cook in a 6 qt. crockpot for about 4-5 hours.

-I also cook pinto beans or kidney beans separately, then stir them in when it is finished. Doing it before, overflows the crockpot :)

Yummy Treat

Instant sweet tooth remedy, which is fairly healthy and guilt-free!

1 part peanut butter
1 part honey
1 part dry milk powder

-mix all together with a fork in a bowl, then add optional extras to make it more nutritious (raisins, granola, rolled oats, nuts, sunflower seeds, wheat germ, etc…).
-Eat it with a spoon like raw cookie dough!

Whole Wheat Pinto Bean Cake

Don't let the pinto beans fool you. This is a highly demanded treat in our house, which is a lot of work, so doesn't get made as often as it is requested, but very much worth the effort when it does get made.

1: Cream
1/2 C butter
1 C honey

2: Add:
2 eggs

3: Combine then add:
2 C whole wheat flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon

4: Add:
2 C mashed pinto beans (with a little juice) (this is NOT pinto
beans from a can J )
1 C applesauce
1 C raisins
1 tsp almond extract (THE most important ingredient – cannot
leave out!)

-mix well, and put in a greased 9x13 glass cake pan. Bake at 350 for about 40 minutes, or until it is cooked in the middle.
-can also be done as muffins. Bake at 400 for about 20 minutes.

Raw Carob Fudge

1/4 C soft butter (1/2 stick)
1/4 C honey
1 TBS vanilla

1/3 C carob powder
1/3 C milk powder
1/3 C arrowroot

-Cream together first three ingredients.
-Add next three ingredients, and mix well.
-Form into balls, and chill.

Raspberry Goo (from Grandma and Grandpa Rothman)

X2 for (9x9 square pan)
and x3 for (9x13 pan)

2 C flour
1/2 tsp salt
2 tsp baking powder
1/2 C butter
1 egg yolk
1/2 C milk

1 C raspberries
1/4 tsp salt
1/2 C sugar

1/2 C butter
1 C sugar
1 C raspberries
1 egg white

-sift together flour, salt, and baking powder. Work in butter.
-mix egg yolk and milk, then add to flour mixture.
-roll out dough and separate into 2 pieces (one is larger).
-spread larger one in pan.

-mix raspberries, salt, and sugar. Spread over dough.
-put smaller dough piece on top.
-put in pre-heated oven (350 degrees) for 1/2 hour.

-mix sugar, butter, raspberries.
-whip egg whites until dry (separately from above mixture).
-add to mixture.
-when dough is done, put on top, and serve.

No-Bakes

1-1/2 C honey
1/4 C carob
1/2 C butter
1/2 C milk
1 C peanut butter
1 TBS vanilla
5 C oats

-melt butter, milk, honey and carob in a saucepan. Bring to a boil and boil 3 minutes. Turn off heat and add peanut butter and vanilla. Stir and melt peanut butter. Add oats and stir well. Drop on wax paper in little balls. Let cool and harden.

Gingerbread

1/4 C butter
1 egg
1/2 C milk
1/2 C molasses
1-1/2 C whole wheat flour
1/4 C honey
1-1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
2 tsp ginger
1 tsp cinnamon

-Melt butter in saucepan on low heat. Don’t burn it! Let cool. Beat egg in a bowl, add milk, molasses, and melted butter. Mix well. Add dry ingredients and honey. Mix well. Pour into a buttered 9 inch square baking dish. Bake at 350 for 25-30 minutes.

Chrissy’s Carob Bars

(9x13 pan)

Bottom crust:
1 C honey
2 C oats
1 C whole wheat flour
4 TBS olive oil or butter (for the pan)

Topping:
2 C carob chips
1 C nuts (any kind – grind to nut butter or finely chopped)
2 C coconut (unsweetened, can chop more finely with nuts)
1 C maple syrup
2 tsp vanilla extract

-mix bottom crust ingredients together and press into pan, after you buttered it.
-Mix rest and spread on top.
-Bake at 325 degrees for 20 minutes. WATCH IT for burning.

Carob Brownies

2-1/3 C whole wheat flour
1 C water
1/2 C olive oil
2/3 C carob powder
1-1/2 C honey
1/2 tsp salt
2-1/2 tsp baking soda

-Mix 1/3 C flour with 1 C water. Cook on stove until thick.
-Cool completely.
-Mix in oil and carob and KEEP COOL.
-Beat rest together (as well as rest of flour) and add to carob
mixture.
-Bake at 350 for 35 minutes in oiled 9” pan.

Applesauce Spice Squares / Cake

1-1/2 C whole wheat flour
2-1/2 tsp baking soda
1-1/2 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 C soft butter
1/2 C honey
2 eggs
2 tsp vanilla
1-1/2 C applesauce
1 C raisins

-Preheat oven to 350. Lightly grease long shallow pan. Mix ingredients and spread into pan. Bake 25 minutes. Cool on wire rack. Cut into squares.

Amber’s BEST Bundt Cake

Cake
1-1/2 C soft butter
6 eggs
1-1/2 C white sugar
2 C all purpose flour
1 (16 oz.) pkg. Chocolate fudge frosting
2 C chopped walnuts

Vanilla Glaze
2 C powdered sugar
1 TBS butter, softened
1 tsp vanilla extract
2 TBS milk (more if needed)

-preheat oven to 350 degrees. Pam spray a bundt cake pan.
-cream SOFT butter in large bowl on high speed. Add eggs one at a time. Gradually beat in sugar and continue beating until light and fluffy.
-mix in flour, frosting and chopped walnuts until well blended.
-pour batter in prepared pan.
-bake 60-65 minutes until done.
-let cool 20 minutes in pan before inverting onto a wire rack.
-to mix glaze combine ingredients and mix until thick but pourable.
-drizzle glaze on cake.

Non-Rolled Tortillas :)

I hate rolling out tortillas, so I found a fabulous recipe that uses a type of liquid batter instead :) Like crepes.

1 C whole wheat pastry flour
4 eggs, beaten
2 TBS olive oil
2 C water
1 C cornmeal, finely ground
1/2 tsp salt

-mix eggs, oil and water. Combine flour, cornmeal and salt and add to it. It should be the consistency of light cream. Pour a tiny amount of olive oil in bottom of heated skillet. Pour batter (like crepe batter into pan, swirling around quickly to make sure bottom gets coated before it cooks to bottom. Flip and cook. You have to keep stirring up the mixture before you pour each tortilla, since the cornmeal settles to the bottom.

-in medium cast iron (8 in) – use 1/4 C scoop – makes 24

-in large cast iron (10 in) – use 1/2 C scoop – makes 12

Pretzels

1 TBS yeast
1-1/2 C warm water
1 tsp salt
4 C whole wheat flour
1 egg, beaten
coarse salt (or use regular salt)


-dissolve yeast in water. Add salt. Blend in flour and knead until smooth. Cut into small pieces and roll into ropes. Twist into pretzel shapes. Place on stone, brush with egg wash, sprinkle with coarse salt. Bake 12 minutes in a 425 degree oven.

Pizza Crust

2 C warm water
2 TBS olive oil
4-1/4 to 4-1/2 C whole wheat flour
1/2 tsp salt
1 TBS yeast


-combine ingredients. Knead in kitchen aid. Let rise till doubled in size. Roll out onto floured surface, (use olive oil on rolling pin and dough). Put on large rectangle stone, and bake 375 degrees, 12-15 minutes without toppings, then put on toppings and cook on 400 degrees until cheese is melted.
-(Makes 2 lg. stone pizzas)

Johnny Cake (cornbread)

-For the moistest corn bread you have ever tasted in your life, mix this all up, cover, and let sit in your fridge overnight, stir it up slightly in the morning, then bake it then.

1/2 C melted butter
1/2 C honey
2 eggs
1-1/2 C cornmeal
1 C whole wheat flour
1-1/2 C oatmeal
3 C buttermilk (we just use milk instead too, and it works fine)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt

-combine all ingredients.
-Pour into a greased 9x13 pan.
-Bake at 375 degrees for 30 minutes.
-Serve hot, with butter.

Italian or French Bread

1-1/2 TBS Yeast
2 C warm water
1-1/2 tsp salt
2 TBS honey
5 C whole wheat flour


-mix water and yeast. Add rest of ingredients and 3 C of flour. Cover and LET RISE an hour, until doubled in size. Add rest of flour and LET RISE AGAIN. Knead on counter and divide in half. Roll into 2 oblong loaves. LET RISE again on stone. Cut 3 or 4 diagonal slits on top. Bake at 400 degrees for 15-20 minutes. Cool on wire rack.

Hunza Diet Bread (cake:)

This is an absolute HIT in our house. It is called 'bread' but it is much more like a cake, and even though it has no sugar, because of the dates is quite sweet. We eat it as a breakfast food, a snack, sometimes even for dinner. Very filling and satisfies a sweet tooth surprisingly well! We just make the basic recipe and sometimes add shredded coconut.

1- 1/4 C flour
1 tsp baking powder
3 eggs, well beaten
1/4 C water
1 C pitted chopped dates, soaked in 1/4 C hot water for about 5 minutes, to soften
1 C walnuts, chopped

-in a bowl thoroughly whisk eggs with a fork.
-add flour and baking powder and whisk with a fork.
-mix dates with water and nuts into mixture with a fork.
-scoop into a greased 9x9 square pan.
-bake at 250 for 45 minutes. Do not over cook, it should be moist. Eat within 2 days.

optional ingredients:
dried orange peel or dried lemon peel
coconut or crushed pineapple
chopped dehydrated apricots
use different kinds of nuts and flours (wheat, buckwheat, oats, barley, spelt, triticale, sorghum, quinoa, amaranth, rye, etc…)

Heather's Honey Dinner Rolls

2 TBS Yeast
2 C warm water
2 tsp salt
1/2 C honey
2 eggs
4 TBS soft butter
1/2 C dry milk powder
6 C whole wheat flour


-mix water and yeast in Kitchenaid. Add honey, eggs, butter, salt, and milk powder. Add flour and mix well. Cover and let rise an hour, until doubled in size. Shape into rolls and let rise (covered) again until doubled in size. Bake at 325 degrees for 15-25 minutes. Makes about 20 medium sized rolls.

Breakfast Pizza

2 TBS olive oil
6 potatoes, peeled and cut into small chunks
1 onion, diced
4 oz mushrooms (or half a large can)
1 C frozen peas, thawed
1 C corn (or half a large can)
5 eggs
2/3 C milk
2 tsp Cajun spices
2 TBS fresh parsley (we use 1 TBS dried, since we always have it on hand)
salt and pepper to taste

-Heat oil in large frying pan (that can also go into the oven, like cast iron) and fry onions and potatoes until almost tender, stirring often.
-Lower heat.
-Add mushrooms (if they are fresh. If they are canned, add them later with other vegis).
-Put eggs, milk, and Cajun spices in a mixing bowl and mix well.
-Add salt and pepper to taste.
-In pan, add peas, corn, and mushrooms, and stir together.
-Level the vegis, add parsley on top, then pour egg mixture over all of it.
-Cook on low for about 15 minutes, or until all but the top is cooked.
-In oven, move rack to the top and turn it on 'broil'.
-Make sure your frying pan can go in the oven (our cast iron frying pan can, so we make this recipe in it).
-Put the whole frying pan in oven under broiler to cook top of pizza.
-Remove when top is golden or brown, however dark you like it.
-Cut into wedges and serve.

Heather's Oatmeal Pancakes

(this is for a recipe for my sized family, you may have to adjust :)

4-1/2 C milk
4 C rolled oats
4 tsp baking soda
1 tsp salt
4 TBS olive oil
4 eggs
2 C whole wheat flour
as much raisins as you like :) or try diced fruit instead, or just plain. We use raisins.

-There are two different ways to do this recipe. Way #2 is MUCH better.

#1
-combine all ingredients, mix well and make pancakes.

#2
-combine all ingredients PLUS 1/2 C more milk the night before, cover, and let sit in the fridge overnight.
-stir it up again in morning (ignore the darker color, it tastes fabulous since the oats had a chance to soak in the liquid better) and make pancakes.

-This is a very hearty pancake :)

Heather's Waffles

1-3/4 C whole wheat flour
2 tsp baking soda
1/2 tsp salt
3 egg yolks, beaten (save the whites and set aside for later)
1-1/2 C milk
1/2 C olive oil
3 egg whites, stiffly beaten

-Mix dry ingredients together.
-Add wet ingredients (except egg whites)
-Mix well.
-Separately beat egg whites until they are no longer clear, but white and stiff.
-Slowly fold into batter, stirring slowly with spoon.
-Follow instructions on your waffle maker. Mine uses 1/2 C batter at a time.

Heather's Smoothies

2 C frozen fruit (blueberries, bananas, strawberries, peaches, raspberries, etc... mix and match, experiment)
1 C milk
2 TBS honey

-Blend in blender and serve right away.

Seven Grain Cereal

1 C cornmeal
1-1/2 C wheat germ
1/2 C flax seed
1 C millet
2 C rye
1 C brown rice
2-1/2 C wheat berries

-Grind mixture in a grain mill (wheat grinder) on the 'cracked wheat' setting.
-To cook, boil 6 C water, and 1 tsp salt.
-Mix in 1-1/2 C seven grain mixture, and simmer until thick (about 15 minutes).
-When done, add in 4 TBS butter to add more flavor.
-Let cool slightly.

Egg Bake

(This is our favorite egg breakfast... WELL worth the baking time.)

(makes a 9x13 cake pan)

12 eggs
1/2 C flour
1 tsp baking powder
1/2 tsp salt
1 lb. shredded colby jack cheese
1/2 C melted butter
2 (4 oz.) cans diced green chilis
1 pint cottage cheese

-Beat eggs until light and lemon colored.
-Add flour, baking powder, salt, colby jack cheese, cottage cheese, butter and chilis.
-Blend with a mixer (I just throw it all in the kitchenaid).
-Pour it into a buttered 9x13 baking dish and bake 35 minutes until center appears firm and top is brown. (I usually find that the 35 minutes on my recipe is way too short. Just watch it and pull it out when the top is brown, it could take longer.)
-You could also add ham or bacon to this recipe... if you really wanted to :)

Breakfast Burritos

scrambled eggs
hash brown potatoes
tomatoes, diced
green onions, diced
black olives, diced
onions, diced
sour cream
tortilla shells

-prepare all the diced ingredients
-cook hash brown potatoes and scramble eggs
-fill tortilla shells with desired ingredients and enjoy!

Heather's Oatmeal

6 C water
1-1/2 C raisins
3 tsp cinnamon
3 C rolled oats (not instant :)

for a yummy variation add:
2 tsp vanilla
3/4 C chopped walnuts

-boil water with raisins in the pot too.
-when boiling, add cinnamon and oats and optional other items.
-turn heat down to medium low, and let slowly simmer until thick (about 8-10 mins), stirring occasionally so it doesn't burn to bottom.

My Special Potato Cheese Soup

I love this recipe...It doesn't take a TON of work, but it's very, very good. I don't know exact quantities, but you can just kind of wing it. I usually make a big pot full of this stuff, because it stores really well in the fridge.

Red Potatoes
Two family size cans of chicken broth (regular Swanson is best, NOT reduced sodium or diet...trust me on this one.)
diced celery
shredded carrots
a small white (or yellow) onion, or half of a large onion (chopped up as small as you can get it.)
shredded cheddar cheese to taste
whatever spices you love....Casey likes it if I put a little garlic on there.
flour or cornstarch as a thickener...flour tastes better.

peel and cut the potatoes into chunks and put them in a pot (no water). Pour in all of the chicken broth (like mashed potatoes..but with broth.) Boil the potatoes until they're done. Do NOT drain. While it's cooking, throw in the onions and carrots near the beginning, and the celery near the end. Mush up the potatoes either with a spoon or potato smusher. Then the spices. Then the flour. (to add it in without clumps, put a little cold water in a cup with about 2 tbs of flour and make sure it's blended. Put a little of the potato mix in there and stir...then dump it all in the pot.) Then put in cheddar cheese to taste.... Then you're done! Dish it up and enjoy!

*** If you put too much cheese in, it'll still be really good, but when you put it in the fridge later, it'll congeal into cheesy mashed potatoes. It's still good, but to make it soup, just stir some water in there before you put it in the microwave to reheat.

****Some people like to put crumbled bacon in there, too..but I don't. I think it's better without it. The bacon flavor takes away from all the other yummy flavors of the veggies.

Fresh Peach Cobbler

If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you'll need to blanch and shock them before peeling. In the biscuit topping, low-fat or nonfat plain yogurt can be used in place of whole milk yogurt, but the biscuits will be a little less rich. If you live in an arid climate, the biscuit dough may require up to an additional tablespoon of yogurt for it to form a cohesive dough. Do not prepare the biscuit dough any sooner than the recipe indicates; if the unbaked dough is left to stand too long, the leavener will expire and the biscuits will not rise properly in the oven. This recipe can be doubled to serve a crowd. Use a 13 by 9-inch baking dish and increase the baking times in steps 2 and 4 by about 5 minutes. Serve the warm cobbler with vanilla ice cream or whipped cream. Leftovers can be reheated in a 350-degree oven until warmed through.

INGREDIENTS

Filling
2 1/2 pounds peaches , ripe but firm (6 to 7 medium)
1/4 cup granulated sugar (1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
pinch table salt

Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup plain whole-milk yogurt
1 teaspoon granulated sugar

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. For the filling: Peel peaches (see note), then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
3. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
4. To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

Brown Rice Salad

Tanner, who traditionally does not eat anything green, won't leave me in peace to eat this salad. I have to share at least half with him.

Brown Rice Salad
Ingredients
Cooked brown rice (warm is the best!)
Chopped romaine lettuce (I just buy it in bags)
Parmesan cheese
Italian dressing

Combine ingredients to taste and voila!

*Heather recommends toasting the brown rice in the oven with the parmesan cheese. It is quite delicious that way, but easier to forego that step. It's really tasty either way, but the oven-toasted, cheesed-up rice is a special touch!

**I like to add shredded chicken or anything else that suits your fancy!

*** I should mention that I don't like brown rice and I don't like lettuce. So there you go. I LOVE THIS SALAD!!!

Sweet and Sour Meatballs

Rice:
3 C brown rice
8 C water

-Put rice and water in a pot and turn it to high heat.
-Bring to a boil.
-Cook for about an hour, stirring occasionally at first, then as it starts to thicken, turn it down to medium heat and stir more often, then turn it down lower until it is on low heat and it is done.


Meatballs:
3 lbs. ground beef
1 C uncooked wheat, finely cracked in blender (3 minutes on high speed)
1 C crushed pineapple (if in rings, crush in food processor) (save juice and the leftover pineapple for the sauce)
1 tsp ginger
1/2 tsp sage
2-1/2 tsp salt
2 eggs
1/2 C milk

-place all ingredients in a bowl and mix well with hands. Chill 30 minutes. Form into balls the size of walnuts and place on a large, tin foil lined, cookie sheet, or stone. Bake at 375 for 20 minutes.

Sauce:
4 TBS soy sauce
1/2 C apple cider vinegar
3/4 C honey, Rapadura, or sugar
2 tsp beef boullion granules (can smash cubes into 2 tsp too)
3-1/2 C water
1/2 C cornstarch or arrowroot, PLUS 1 C cold water
2-1/4 C crushed pineapple AND juice

-put all ingredients (except the arrowroot plus cold water) in a sauce pot.
-Mix arrowroot with 1 C cold water, stir well with a fork, then add it to the pot mixture.
-Cook over medium heat until thick, stirring constantly.
-Add meatballs.
-Serve over rice.

Chicken Tikka Masala

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 6

INGREDIENTS

Chicken Tikka

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Masala Sauce

3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

See Illustrations Below: Chicken Tikka Masala

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

STEP BY STEP: Chicken Tikka Masala

1. RUB: Coat chicken in salt and spice mixture and refrigerate.
2. MAKE SAUCE: Prepare creamy tomato-masala sauce.
3. DIP: Dunk chicken in protective coating of yogurt and oil.
4. BROIL: Broil chicken, then allow to rest.
5. COMBINE: Cut chicken into chunks and add to sauce.

Nutritional Info does not include rice.

Blackened Steaks and Horseradish Cream with Butter-Basted Potatoes

Click on the pictures to make it bigger. I had to scan the recipe card...

Ozark Honey Oatmeal Cookies

1/2 c Shortening
1 1/4 c sugar
2 eggs
1/3 honey
1 tsp baking soda
1 tsp salt
1 1/4 c flour
2 quick cook oats
1 c coconut

Mix all ingredients. Cook at 375 degrees 8-10 minutes or until light brown. Flatten balls with sugar coated cup.

Variations:

Honey Raisin - 1/2 c chopped nuts, 1 c raisins, no coconut
Molasses Spice - 1/3 c molasses, 1 tsp cinnamon; no coconut or honey

Turkey Burgers

20 oz Ground Turkey
1/3 c Chopped Sun Dried Tomatoes
1/4 c Dried Basil
2 tbs Italian dressing
2 tbs Montreal Steak Seasoning
salt and pepper to taste

Makes six burgers.

Cook on grill or in oven. Top with sauteed mushrooms and mozzarella cheese. Allow cheese to melt. Serve on hamburger buns or toasted bread. For a little more kick, use swiss cheese. Ketchup not needed :)

This was a concoction of my own, I tried making turkey burgers with some ground turkey that I got on sale. I wanted it to be different from a traditional burger, so that the real red meat lovers in the family could appreciate it as well and wouldn't feel like they were cheated. I was going to add fresh parm cheese to the burger mix but I forgot.

Nutritional info is for burger only.

Kiwi Cheese

Spice up your cottage cheese with a peeled and sliced kiwi. There are green kiwis (traditional and tart) and golden kiwis (sweeter with a hint of melon flavor). I like the golden kiwis better but either is good.

Cold Cucumbers

While I'm at it, I stole this little tidbit from my grandmother-in-law.

Cold Cucumbers
1. Peel cucumber
2. Cut into round slices and place in bowl
3. Pour liberal amount of rice vinegar over the cucumber slices
4. Stir until everything well coated.
5. Serve immediately.

Yum! Thank you, Julia!

Yummy Quesadillas

Large flour tortillas
Mexican blend finely shredded cheese
Mozzarella cheese finely shredded
Sliced turkey (can be deli, but not mashed parts. Real turkey)
Sautéed in butter, sliced, salted white onions

Layer 1 tortilla
Mexican blend shredded cheese
Sliced turkey (tear it up to fill in empty spots)
Drained sautéed onions
Mozzarella cheese
Top with 2nd tortilla

Put on cooking stone in a preheated to 300 oven and leave it in for about 10 minutes or until cheese is melted. Cut with pizza cutter into wedges.

From Mom

Turkey and Basil "Noodles"

*Very good, fast and easy! I'm going to try with beef next time. I'm surprised at how much I liked the spaghetti squash.