Cranberry Salsa

Notes: I skipped the apple juice and cilantro last time, and only put in 1 T of jalapeno pepper and it was great. I think you can adapt a little to what you have on hand.

Got this from a friend in DC

Makes 4 cups

Ingredients:
1 bag fresh cranberries
1 Granny Smith apple, peeled and cored and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
3/4 C white sugar
1/3 C apple juice
3 T fresh cilantro
2 T pickled jalapeno pepper (or more, if you want it spicier, 2 T is mild)
1 tsp fresh grated lime zest

Directions:
Combine ingredients in a food processor and serve with tortilla chips. Keeps well for a few days.

Pioneer Woman's Perfect Pancakes

from Pioneer Woman

 

Notes: I've made this with regular flour and they turn out yummy. I've added 1/2 c milk extra each time as the batter is too thick for me. Next time I thick I want to add 1 c milk extra. They are extra thick and chewy than other pancakes which I like. The plentiful vanilla also makes them very appealing.

Ingredients (makes about 14 pancakes, very thick)

• 3 cups Plus 2 Tablespoons Cake Flour
• 1/2 teaspoon Salt
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Divinity

from Grandma

Ingredients:
1st Mixture:
             3 C sugar
          3/4 C water
             1 C light corn syrup
            
                3 egg whites
                2 tsp vanilla

2nd Mixture:
            1 C sugar
         1/2 C water
                   chopped walnuts (optional)

Directions:

1. Cook sugar, water, and light corn syrup of 1st mixture together until dissolved.
2. Cook without stirring until soft ball is formed when put in cold water. Set aside.
3. Put 2nd mixture on and cook until firm ball (244 degrees).
4. Beat egg whites until stiff and pour over 1st mixture, beating constantly.
5. When 2nd mixture is done; pour over 1st mixture and beat until it won't stick to fingers.
6. Add vanilla and walnuts and drop by tsp. onto wax paper.

Peanut Brittle

from Granny

Ingredients:
3 C white sugar
1 1/4 C white Karo
1 C water
2 3/4 C raw peanuts
1 tsp soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cube butter

Directions:

1. Boil sugar, Karo, and water to 222 degrees.
2. Add peanuts.
3. Combine cooking and stirring to 300 degrees or crack stage.
4. Remove from heat.
5. Stir in soda, salt, vanilla, and butter.
6. Pour into greased cookie sheet.

Caramels

from Mom

Ingredients:
1 C butter
1 lb. brown sugar (2 1/2 C)
1 C light corn syrup
1 can Eagle Brand
1 tsp. vanilla

Directions:

1. Melt butter, add sugar and salt.
2. Stir thoroughly.
3. Add corn syrup, mix well. Gradually add milk, stirring constantly.
4. Cook over Medium heat to form ball/245 degrees.
5. Remove from heat. Stir in Vanilla.
6. Pour into buttered pan. Cool and cut.
7. Wrap in plastic wrap individually if desired.

Toffee

from Mom

Ingredients:
1 C sugar
1 C butter
1/2 C unblanched almonds (optional)
chocolate chips
chopped walnuts (optional)

Directions:
1. Combine first 3 (sugar, butter, almonds) and cook over medium heat until temp. reaches
     300 (291-294 IF, or turns right golden color), stirring constantly.
2. Remove from heat and pour into buttered cookie sheet.
3. Cover with chocolate (can pour chips over immediately and smooth out and spread as chips
     melt). Or melt chocolate in microwave and spread evenly on top.
4. Top with chopped walnuts while chocolate is still soft if desired.
5. Allow to cool and break into pieces.

Rattlesnake Bites

from Taste of Home

(aka Beef-Stuffed Crescents)

Notes: I originally made these from a different recipe and they dubbed them Rattlesnake Bites. And although I can't find that same recipe, I like that name better. These could be served for dinner, tailgates, or as an appetizer. I have tried with diced jalapenos but didn't like them as much. I did try them with 1/2 a jumbo biscuit tonight as well as crescent rolls. I prefer the crescent rolls by just a hair in texture but for looks, I prefer the biscuit. I also put in a can of diced tomatoes and liked it. Daniel likes these.

24 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

• 1 pound ground beef
• 1 can (4 ounces) chopped green chilies
• 1 package (8 ounces) PHILADELPHIA® Cream Cheese, cubed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 3 tubes (8 ounces each) refrigerated crescent rolls'
• 1 can diced tomatoes, drained (optional)
• salt and pepper

Directions

• In a large skillet, cook beef and chilies over medium heat until meat
• is no longer pink; drain. Add cream cheese, tomatoes, cumin and chili powder.
• Cool slightly.
• 
  
• Preheat oven to 375°. Separate crescent dough into 24 triangles.
• Place 1 tablespoon of beef mixture along the short end of each
• triangle; carefully roll up.
• 
  
• Place point side down 2 in. apart on ungreased baking sheets. Bake
• 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
• 
  

Nutritional Facts: 1 roll equals 175 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 282 mg sodium, 12 g carbohydrate, trace fiber, 6 g protein.

Slow Cooker Chile Verde Pork Tacos

from Mom

Ingredients

1 (2-3 lb) pork roast
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped
1 jalopeno, seeded and chopped, optional
1 (16 oz) jar green salsa
1 4 oz can green chilies
1 14 oz can diced tomatoes
1 tsp cumin
flour tortillas
taco toppings such as cheese, lettuce, avocado, tomato, sour cream

Directions:

Spray slow cooker with nonstick cooking spray. Place the roast in the slow cooker.

Add onion, garlic, green pepper, tomatillos, jalapeno, salsa, chilies, diced tomatoes, and cumin.

Cook on low 8-10 hours.

Mexican Crock pot Chicken

Notes: Mom's notes said it could use a bit more liquid.

from Mom

1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 can white/pinto beans, or both, (rinsed and drained)
2-3 cans chopped or diced tomatoes (do not drain)
2 cans corn (do not drain)
1 pkg mild taco seasoning (chili powder, cumin, garlic salt)
3 chicken breasts (can be frozen)

Mix corn and taco seasoning together. Then combine everything but chicken. Add chicken on top. Cook on Low for 8 hours or High for 6 hours.

Shred chicken before serving.

Garlic Red Potatoes

from Mom

Ingredients:
2 lbs red potatoes, quartered
1/4 C butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbsp grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Place potatoes in an 8x8 inch baking dish.

In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat.

Sprinkle Parmesan cheese over potatoes.

Bake, covered, in preheated oven for 45 minutes. Uncover and bake an additional 10 min or until golden brown.

CPK's Thai Chicken Pizza

Notes: Peanut Sauce was a little too strong

from Fav Family Recipes

Ingredients

• Pizza Crust recipe HERE
• 1 to 2 chicken breasts
• 3/4 c. House of Tsang Peanut Sauce (just for the marinade)
• 2 to 3 cups mozzarella cheese
• 1/2 c. julienned carrots
• 1/2 c. bean sprouts
• 1/2 c. peanuts
• 1/4 c. fresh chopped cilantro
• 1/4 c. diced green onion
• PEANUT SAUCE:
• 1/2 c. chicken broth
• 6 Tbsp. (heaping) creamy peanut butter
• 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
• 3 Tbsp. honey
• 6 Tbsp. soy sauce
• 3 Tbsp. fresh minced ginger
• 4-5 cloves garlic, pressed or minced

Instructions

• Marinate the chicken in the House of Tsang peanut sauce while preparing the rest of the pizza.
• In a small sauce pan, stir together all the sauce ingredients and let simmer on a low heat.
• Grill the chicken (discarding excess marinade) then cut into thin slices.
• Make the pizza crust according to directions then top with cheese, peanut sauce (that you just prepared) grilled chicken slices, carrots, bean sprouts, peanuts, cilantro, and onions.
• Bake 10-15 minutes at 450 degrees until edges are golden brown.

Zucchini Pizza with Garlic and Fresh Basil

got from mom, but I don't think either of us have tried this yet.

Ingredients:
1 pizza crust (suggests whole wheat)
2 medium zucchini
olive oil
1 (28 oz) can whole tomatoes in juice, juices drained
5 oz mozzarella
1 small red onion
2 large garlic cloves
a large handful of fresh basil leaves
chili peppper flakes (optional)

Directions:
1. Prepare crust.
2. Trim zucchini and cut lengthwise into 1/16 inch slices. Heat a grill pan over medium high heat; lightly brush with oil. Grill zucchini until softened and golden, about 2 min per side. Transfer to a plate; season lightly with coarse sea salt.
3. Put tomatoes in a bowl and using clean hands, break up into small pieces. Season tomato sauce with a pinch fine sea salt. Very thinly slice cheese, onion and garlic. Tear large basil leaves in half; leave small ones whole.
4. Make 4 small pizza crusts out of dough.
5. Spread tomato sauce onto dough, leaving a 1/4 inch border at edge. Working quickly, sprinkle some garlic and onion slices over sauce, then tear several slices mozzarella and put them onto pizza. Arrange zucchini slices over pizza in a crisscross pattern. Drizzle pizza with 2 teaspoons oil (avoiding edges), top with basil and sprinkle with coarse salt.
6. Cook on stone.

BBQ Chicken Pizza

from Mom

Ingredients:
1 pizza crust
3 boneless skinless chicken breasts
1 1/3 C BBQ sauce, divided
6 oz Provolone cheese, grated
6 oz Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 C cilantro

Directions:
In large Ziploc bag, combine chicken and 2/3 C of the bbq sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 min at 325 degrees. Let chicken cool, then slice into thin pieces. (Mom didn't marinate, just used already cooked chicken and mixed with barbeque sauce in a bowl.)

Sprinkle half of the grated cheeses over crust. Spoon 2/3 C barbecue sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10-12 min at 450 degrees. Sprinkle with cilantro and serve.

Smoked Turkey Brie and Apple Panini

from Mels via my Mom

Ingredients

• Artisan, sourdough or french bread, cut into desired slices
• Shaved or sliced smoked turkey
• 4 ounces Brie cheese, wax removed and cut into 1/4-inch slices
• 1 apple, cored and cut into thin slices (I used a Gala apple)
• 1/2 red onion, thinly sliced into half moons

Directions

1. In a small saucepan, melt 1 teaspoon oil over medium heat. When hot, add onions and cook, stirring occasionally, until they are browned and beginning to caramelize, 10-12 minutes. Set aside.
2. Place a single layer of brie on one slice of the bread. Top with sliced turkey, apples, caramelized onions and finally with another layer of brie. Place the other slice of bread on top of the sandwich. Preheat a skillet or indoor grill pan to medium heat. Place sandwich in the pan and top with a heavy skillet or panini press (I have a cast iron panini press I use with my indoor grill pan). Grill 2-3 minutes on each side until golden brown and heated through.

Golden Harvest Soup

Notes: Had this on Halloween at home. Was delicious. Reminded me a little of broccoli soup squash style. Mom doubled it when she made it and had plenty left over.

from mom (who got it from LDS living magazine)

Ingredients:
1/4 C butter
1 large onion, chopped
2 leeks, white and light, green parts only, chopped (mom skips)
1 large potato, peeled and diced
1 C thinly sliced or diced carrots
2 C squash, diced (butternut squash is best)
3 C chicken stock or broth/boullion
1 1/2 C (approx) light cream or evaporated milk (Mom used half and half and extra milk)
salt and pepper to taste

Directions:
1. In a large heavy stock pot, melt butter. Cook onions and leeks in butter until softened but not browned. Stir in potato, carrots and squash.
2. Cook, stirring for 2-3 min.
3. Pour in stock, cover and simmer for about 20-30 min or until vegetables are all very tender.
4. Puree in batches in blender or food processor until very smooth.

Spiced Pear Jam

from Taste of Home

Notes: I made some pear jam this year and we love it! But unfortunately, I forgot to copy the recipe on to my blog. But I'm pretty sure this is the recipe I used so I'm adding it now to help me next year as I know we'll be wanting to make more. The spices are subtle and really remind me of Christmas.

48 ServingsPrep: 1 hour 40 min. Process: 10 min.

Ingredients

• 8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
• 4 cups sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Directions

• Combine all ingredients in a Dutch oven. Simmer, uncovered, for 1-1/2
• to 2 hours or until thick, stirring occasionally. Stir more
• frequently as the mixture thickens.
• 
  
• Remove from the heat; skim off foam. Carefully ladle into hot
• half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe
• rims and adjust lids. Process for 10 minutes in a boiling-water
• canner. Yield: 6 half-pints.
• 
  

Editor's Note: This recipe does not require pectin.

Nutritional Facts: 1 serving (2 tablespoons) equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.

© Taste of Home 201

Sweet Chicken Pasta Salad

We had this at my bridal shower at home. It was great then and as leftovers. This recipe makes a really big batch.

 

from Mom

 

Ingredients:

4 c. diced chicken

16 oz each - rotine pasta, tri-color, curly and

                   bowtie pasta

1 20 oz. can pineaple tidbits

1 1/2 c. red grapes  (cut in half)

1 1/2 c.  green grapes (cut in half)

4 green onions - chopped

1 c. celery chopped

cashews if desired

 

Dressing and Directions: 

Mix 1 bottle Marzetti cole slaw dressing with 1 c. mayonaise.  This salad is better if mixed early and let set. It allows the flavors to "marry".

Add the cashews just before serving.

Pulled Pork Sandwiches

My Mom gave me this for a trip to the Outerbanks. She had gotten it from my Aunt Nan. Next time would definitely try to cook it all beforehand and pull it, then just freeze and reheat when you are serving. It just took more time in the kitchen than I had planned with the beach tantalizing us the whole time.

Ingredients:
2 1/2 lbs. boneless pork roast (or more) cut into chunks

2 med chopped onions

2 med green peppers, chopped

1 6 pz. tomato paste

1/2 c. brown sugar

1/2 c. water

1/4 c. cidar vinegar

3 T. chili powder

2 t. salt

2 t. worchestershire sauce

1 t. dry mustard

 

Directions:

Put in crock pot and cook all day.

Tear apart and shred with large forks. 

Serve on big kaiser or krusty rolls

Serves 10 6 in. hard rolls.

 

Mom's helpful notes: The green peppers really add alot of zing.  I usually don't put quite that many in.  Maybe even a little less onion also.

The other thing I do is much easier.  Just pour a bottle of Montgomery Inn barbeque sauce over boneless pork roast.  (This is also some sauce that I get from Nan but I hear you can get it online now.)

Bik's Sweet Potato Casserole

from my visiting teacher Bik D who brought this after Camilla was born and we loved it.

Ingredients:
3 cups cooked mashed sweet potatoes (canned is good and easier)
3/4 stick butter or margarine
1 cup evaporated milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla



Directions:
Mix well
Pour into a greased 9x13 glass casserole dish
Bake 425 for 15 minutes

Topping:
1 cup crushed cornflakes
3/4 stick butter or margarine (melted and reserved to drizzle over topping)
1/2 cup chopped pecans
1/2 cup brown sugar
Mix DRY ingredients and sprinle over top of cooked casserole
Drizzle melted butter over toppiing
Bake 400 for 15 more minutes

Omelet Rollups

from Fav Family Recipes

Notes: Loved it. I've always been a failure at omelets and these were a great solution for me. I also like that you could serve it on a buffet type brunch for holidays or company too with other foods. Was easy and good and everyone liked it at our house.

Ingredients

• 1/2 c. milk
• 1/4 c. flour
• 6 eggs
• salt and pepper, to taste
• 1 cup shredded cheddar cheese
Your favorite omelette toppings (such as):
• bacon or sausage or ham
• tomatoes
• onions
• peppers
• spinach
• avocado

Instructions

• Preheat oven to 450 degrees. In a medium size bowl beat together the milk and flour. Add the eggs, salt, and pepper and beat until it is well blended. Pour the egg mix into a 9x13 glass pan lined with cooking spray.
• Bake in preheated oven for about 6 to 7 minutes, the layer of egg should be fully cooked, no runny spots.
• Top the egg with cheese and your favorite omelette toppings, for ours we did bacon and tomatoes. Return to oven for one minute, or until cheese melts.
• Remove from oven and use a rubber spatula to loosen up the sides. You can roll it from either the long end or short end, depending on how big of rolls you want.
• Roll up and slice into individual servings. If desired, top with sour cream and salsa.

Bombay House Style Chicken Coconut Korma

from Mattawamum

 Notes: I tried substituting cream of coconut with regular milk added in to dilute it. It worked but my sauce was definitely darker red than shown in her picture. Possibly less spice as Daniel said it had a very strong flavor. All that said, I was definitely craving the leftovers the next 2 days. And pretty easy and quick. I tried Favorite Family recipe for this as well and prefer this recipe although I'd go down on the amount of spices as noted before. Made again with the 1/2 tsp garam masala, was great and the right color. Want to try with 3/4 tsp next time just for curiosity's sake. Like it with the Greek yoghurt. Used Nicole's recipe for Pulao Rice but couldn't really taste the difference.

Ingredients:
{for the marinade}
3 chicken breasts
1 cup plain  Greek yoghurt (save 4 T for sauce later)
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cayenne/red pepper
1/2 tsp tumeric
3/4 tsp garam masala
1 tsp cumin
{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium, no cayenne for mild which is what we prefer as still has slight kick from cayenne in marinade)
1 tsp garam masala (used 1/2 today and was good, might try 3/4 next just to see, 1 was too strong)
1 tsp salt
1 tsp ground coriander
1 15oz can chopped tomatoes
1 15oz (regular size) can coconut milk
4 Tbsp plain Greek yoghurt
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Directions:
1. Cut the chicken into  thin slices. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).
2. In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.
3.  Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
4.  Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.
5.  Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. (PS you can add the cashews at this point, but they will get soft instead of crunchy).
6. Add the cashews right at the end, taste and season according to taste. Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.

Basil and Sweet Pea Soup

from Fav Family Recipes

Notes: Tastes REALLY similar to red potatoes and peas. Want to try it with diced cooked potatoes in it next time. Hadn't thought of having it as a soup. I liked it because it reminded me of growing up and having red potatoes and peas.

This soup pairs great with some sourdough bread or a sandwich.  This gives you your basic roux base.  From hear you can make all types of soups- add broccoli and cheese for a creamy broccoli soup, add corn and potatoes for a corn chowder, and for this particular soup you add sweet peas and basil.

Ingredients

• 1/4 c. butter (not margarine)
• 1/4 c. flour
• 3 cups milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp finely chopped fresh basil (or 1 tsp. dried basil)
• 1 (14oz) can sweet peas, drained

Instructions

• In a saucepan over medium-low heat, melt the butter then stir in the flour. Gradually whisk in the 3 cups of milk.
• Bring heat to medium and continue to stir until the mix begins to bubble and thicken. Add salt, pepper, basil, and sweet peas (drained) and cook another minute or two.

Mels whole wheat bread recipes

Helpful step by step instructions with pictures

 


from mels

 Darcy

Yield: 5-6 loaves of bread

This recipe used to include a Vitamin C pill, crushed to help develop the gluten, however, I ran out one time and instead used 1/4 cup powdered milk (a tip I had read somewhere else) and I've never gone back. However, if you prefer to use it, it's 1000 mg Vitamin C, crushed. Two other delicious whole wheat bread recipes are below this recipe, just in case you want to try other versions. I alternate between all three (although I make Darcy's bread the most) and they are all delicious.

Ingredients

• 12-15 cups wheat flour
• 2 tablespoons instant yeast
• 1/2 cup vital wheat gluten
• 1/4 cup powdered milk
• 6 1/2 cups very warm water
• 2/3 cup oil
• 2/3 cup honey or sugar
• 2 tablespoons salt

if making 3/4 of recipe (I only have 4 bread pans)

• 9/12 cups wheat flour
• 3/8 cup vital wheat gluten
• 1 1/2 tablespoon instant yeast
•  3/16 cup powdered milk
• 4 7/8 cups very warm water
• 1/2 cup oil
• 1/2 cup honey/sugar
• 1 1/2 tablespoon salt

Directions

1. In a large bowl (or stand mixer, like the almighty Bosch), mix together 5 cups of wheat flour, yeast, vital wheat gluten and powdered milk. Add the warm water and mix well. Add the oil and honey (or sugar) and mix again.
2. Cover the bowl and let the mixture sit for 10 minutes. Add the salt and start the mixer (or mix by hand), adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. You may not need to add all of the flour! Judge the dough by feel not by the amount of flour you've used. It might be slightly sticky but should hold it's shape.
3. Let the dough knead for 7 minutes in the stand mixer (or 15 minutes by hand). Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan.
4. Bake at 350 degrees for 25 minutes (I like to let the bread rise 1 inch above the top of the pans and then put the bread in a cold oven and turn the oven on to 350 degrees and bake the bread for 32 minutes).

LuAnn’s Whole Wheat Bread (with my adaptations)

*Makes 4 loaves

Ingredients:
5 1/2 cups warm water
1/2 cup sugar
1/2 cup oil
2 tablespoons instant yeast
2 tablespoons salt
2 tablespoons vital wheat gluten
2 tablespoons nonfat dry milk
2 cups white flour
8-10 cups whole wheat flour

Directions:
Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Mel B.’s mom

Bosch Foolproof Whole Wheat Bread

*Makes 6 loaves

Ingredients:
6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour

Directions:
Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Bosch Universal

Basic Peach Jam

from Pick Your Own

 Was a great resource as I am just learning how to make jam and has a lot of information and tips as well as step by step instructions with pictures. Is available on site for many other fruits. Will use again. The jam is good but I want to try Mom's spiced peach jam next.

Zucchini Lasagna

from Mels Kitchen Cafe

Notes: Tastes great! Apparently I only make veggie lasagnas since being married Daniel informed me. Oops. You can taste the cream cheese in this. Next time want to try using an electric mixer to mix cottage cheese and cream cheese to see if it will help it blend better. Used store bought marinara sauce and was great and would easily do again to save work (used about 3/4 bottle I think). Didn't know if the zucchini would be very seasoned, but it was. Cottage cheese I used wasn't liquidy and didn't drain it and had no problem with too much liquid.

Zucchini Lasagna

Yield: Serves 4-6 depending on how many sides and who's eating :)

If you use cottage cheese instead of ricotta, the lasagna might have a tad bit more liquid while baking. The 10-15 minute rest at the end should help everything firm up (you can lightly drain the cottage cheese before using, if desired). Look for zucchini (or pick them from your garden) that are more small than large - the larger the zucchini, the more seeds and water it will have. Finally, check below the recipe for a concise, step-by-step on cutting the zucchini thinly for this recipe.

Ingredients

Sauce:
• 28 ounces crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Lasagna:
• 8 ounces cream cheese, light or regular, softened to room temperature
• 3 cups part-skim ricotta or cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 small to medium zucchini
• 2 garlic cloves, finely minced
• 1 teaspoon dried oregano
• 12 no-boil lasagna noodles
• 8 ounces part-skim mozzarella cheese, shredded

Directions

1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
2. In a medium saucepan, combine all the sauce ingredients. Bring the mixture to a simmer and cook for about 10 minutes.
3. While the sauce is cooking, proceed with prepping the rest of the ingredients. In a medium bowl, stir together the cream cheese, ricotta or cottage cheese, salt and pepper.
4. Trim the knobby ends from each zucchini and cut in half lengthwise (see pictures below) and then slice each half very thinly. The pieces should look like thin, zucchini pasta sheets or noodles. In a medium bowl, toss the zucchini with the garlic and oregano and season with salt and pepper to taste (about 1/4 to 1/2 teaspoon of each).
5. To assemble the lasagna, spread 1/2 cup sauce on the bottom of the pan. It will be a very thin, splotchy layer - that's ok. Spread out a single layer of zucchini so they aren't overlapping but cover most of the pan. A few empty spots are ok as long as it is mostly covered. Layer four no-boil lasagna noodles, slightly overlapping (I use the Barilla brand that calls for overlapping noodles; consult your particular lasagna noodle box to see if you should use 3 or 4 noodles for each layer - some brands say not to overlap; you basically want the noodles to cover the whole area of the baking pan).
6. Dollop 1/3 of the ricotta mixture over the noodles and spread into a somewhat even layer. Spread 3/4 cup of the sauce over the top, one layer of zucchini and sprinkle with 1/3 of the mozzarella. You'll repeat this two more times (4 noodles, 1/3 of the ricotta mixture, 3/4 cup sauce, zucchini layer and mozzarella). On the final layer if you have more than 3/4 cup of sauce, that's fine, just use it all.
7. Cover the lasagna with aluminum foil and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly. Remove from the oven and let stand for 10-15 minutes before serving.

Recipe Source: Mel’s Kitchen Cafe
Here’s a little step-by-step on cutting the zucchini for the lasagna:

Low Fat Alfredo Vitamix Sauce

Vitamix p. 138

Notes: The vitamix is awesome when it's super hot and I don't want to heat up my kitchen cooking. This is great for a quick, low fuss meal. For some reason, I love it with peas.

Ingredients:
1/2 lg uncooked fetttuccine
1 garlic clove, peeled
1 T all-purpose flour
2 T fat-free cream cheese
1/2 C grated Parmesan or Romano cheese (had mozarella on hand)
1 1/2 T butter
optional to add when done
cooked meat
broccoli, peas,

Directions:
1. Cook fettuccine in boiling water for 10 min. or until al dente. Drain.

2. Place rest of ingredients into the Vitamix container in the order listed and secure lid.

3. Select Variable 1.

4. Turn machine on and quickly increase speed to Variable 10, then to Hgih.

5. Blend for 5-6 min. Pour over cooked fettucine and toss until coated.

Tortilla Veggie Soup (Vitamix)

Notes: This was good, I kind of fiddled around with everything depending on what I had on hand. Had a veggie twist to your average tortilla soup, maybe because I added double the carrot, celery, onion, pepper, and 1/2 a zucchini (instead of squash). I didn't have cabbage or mushroom on hand. I may have added a little more seasoning. And a little more broth. Also the beans and corn were great in it as well. But I warmed them up in the microwave and then just added them when dishing it up. And had chips on the table.

Vitamix Recipe Book p. 64

Ingredients (yields 5 C):
soup base
3 C (720ml) broth (chicken, beef, or vegetable)
1 Roma tomato, halved
1 carrot, halved 
1 stalk celery, halved
1 thin slice of onion, peeled
1 garlic clove, peeled
1 thin slice of yellow squash
1 thin slice of red bell pepper
1 thin slice of cabbage
1 mushroom
salt and pepper, to taste
1 tsp taco seasoning
dash of cumin
optional
1/2 C cooked chicken, cubed
1/2 fresh jalapeno
1/4 C pitted olives
1/4 C corn
2 oz tortilla chips
kidney beans

Directions:

1. Place all soup base ingredients into the Vitamix container in the order listeda nd secure lid.

2. Select Variable 1.

3. Turn machine on and quickly increase speed to Variable 10, then to High

4. Blend for 5-6 min. or until heavy steam escapes from the vented lid.

5. If adding optional ingredients, reduce speed to Variable 2. Remove lid plug.

6. Drop in chicken, jalapenos, olives, corn and chips through the lid plug opening. Blend for an additional 10 seconds.

Zucchini Brownies

Used to love how moist these stayed as a kid. And how chocolate they were. Wonder how it would be if you tried to blend up the zucchini before adding it? These could easily be made a day ahead. Frosting makes them pretty rich.

from Ball p. 399

Ingredients:
 brownies
2 C all-purpose flour
1/2 C unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 C vegetable oil
1 1/2 C white sugar
2 tsp vanilla extract
2 C shredded zucchini (blended?)
1/2 C chopped walnuts (optional
frosting
6 T unsweetened cocoa powder
1/4 C margarine/butter
1/4 C milk
1/2 tsp vanilla extract


Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.

2. In a large bowl mix flour, 1/2 c. cocoa, baking soda, and salt; in a separate bowl mix sugar, oil,
    and 2 tsp vanilla until well blended. Then combine both wet and dry mixtures together.

3. Fold in the zucchini and nuts (optional). Spread evenly into the prepared pan.

4. Bake for 25-30 min. in the preheated oven, until brownies spring back when gently touched.
     Allow to cool before frosting.

5. Frosting: melt together the 6 T cocoa and margarine; set aside to cool. In a medium bowl, blend together the powdered sugar, milk, and 1/2 tsp vanilla. Stir in cocoa mixture.

6. Spread over cooled brownies before cutting into squares.

Tomato vinaigrette baked chicken

from Walters/Cami

Notes: Easy, can prepare ahead, Daniel and I both really liked the tomatoes on top.

Ingredients (serves 4):
1 small red onion, thinly sliced (used small yellow and was great)
4 small chicken breast halves
1 can (14.5 oz) diced tomatoes, drained
1/4 C balsamic vinaigrette dressing
1/4 t garlic powder
1/4 C parmesan cheese (used shredded mozarella and was great)

Directions:
1. Preheat oven to 425.

2. Place onions in bottom of baking dish and then place chicken on top.

3. Combine tomatoes, dressing, and garlic powder then pour over chicken.

4. Sprinkle with cheese and Bake 30 minutes or until chicken is done.

Calories: 200, Fat: 6 g, Fiber 1 g

Sweet Aromatic Chicken

from Fix it p. 185

Notes: Served with rice and steamed broccoli and was a good combo. Reminded me of Rumbi Rice alot. Think I will try using it as an easy go to recipe for chicken rice bowls and veggies next time as had that with the leftovers and was great.)

Ingredients: (4 servings)
1/2 C Coconut milk
1/2 C water
8 chicken thighs, skinned (just used 4 small chicken breasts)
1/2 C brown sugar
2 T soy sauce
1/8 tsp ground cloves
2 garlic cloves, minced

Directions:
1. Combine coconut milk and water. Pour into greased slow cooker.
2. Add remaining ingredients in order listed.
3. Cover. Cook on Low 5-6 hours.

Homemade Maple Syrup

from Mels

Notes:Would omit the honey in the future as had a strong taste and don't think necessary. Halved it and still made 4 1/2 of my small jars worth. Liked it but just started to try making my own syrup. Put it in the fridge to cool more quickly and seemed fine.

  
Homemade Maple Syrup

Yield: Makes about 10 cups (2 1/2 quarts) of syrup

Note: I like to use pure maple extract because the additives are minimal (I think it has caramel coloring in it and that’s it) but if you can’t find it, you can use the artificial Mapleine extract from the store with similar results.

Ingredients

• 8 cups granulated sugar
• 1 cup packed light or dark brown sugar
• 1/2 cup honey
• 4 cups water
• 2 teaspoons pure maple extract
• 2 teaspoons pure vanilla extract

Directions

1. In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered.
2. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

Southwest Pasta Salad

Tastes great. Skipped the chicken. Great to use as a last minute thought as usually have most ingredients on hand.

Southwest Pasta Salad
Recipe by Our Best Bites

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)
Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.
First zest your limes and place the zest in a large salad bowl.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.
Makes about 4 dinner sized servings or 10-12 side servings

Chicken Stir Fry with Cashews

from Ball Family Cookbook p. 179

Ingredients:

1 tsp cornstarch
1 1/2 tsp soy sauce
1 1/2 tsp oil
1 tsp honey
1/2 lb. boneless skinless chicken breast cut into thin strips
 2 T oil
1 clove garlic, minced
diced fresh ginger
1-2 C vegetables (snow peas or green peas, sliced mushrooms, bite size broccoli, julienne carrots, green onions, whatever)
1/3 C chicken bouillon or broth
1/2 C cashews or peanuts

Directions:

1. In a small bowl combine cornstarch, soy sauce, 1 1/2 T oil, and honey. Add chicken; toss to coat well. Marinate at least 30 minutes.

2. In a large deep skillet or wok heat 2 T oil over medium-high heat. Add minced garlic and ginger and stir fry for 30 seconds.

3. Add chicken; stir fry 1-2 min until no longer pink.

4. Add vegetables and broth; stir fry until vegetables are the texture you like.

5. Add nuts and stir fry x 1 min.

Serve with rice.

Pudding Brownies

from Ball Family Cookbook p. 381

Ingredients:

1 sm. instant chocolate pudding mix
1 3/4 C milk
1 pkg Devils Food chocolate cake mix
2 C chocolate chips (tried mint chips and they were great)

Directions:

1. Mix the instant pudding and milk.

2. Mix in dry cake mix.

3. Stir in chocolate chips.

4. Grease and flour a 9x13 pan. Spread mix evenly in pan.

5. Cook at 350 for the time it says on the cake mix.

Easy, fast, and good!

Mexican Soup (Refried Bean Soup)

from Ball Cookbook p. 51

Ingredients (makes 2-3 servings):
4 slices bacon, diced
3/4 C chopped onion
3/4 C chopped celery
1/2 C chopped green pepper
1 clove minced garlic
1 (16 oz) can refried beans
1/4 tsp pepper
1/4 tsp chili powder
dash hot sauce (or a few, optional)
1 can chicken broth
shredded cheddar cheese
chopped tomato
crushed tortilla chips
chopped cabbage (optional)

Directions:
1. Cook bacon in microwave or preferred method (recipe says to cook in pan and then use grease to cook onion and co., but this made too strong of a bacon flavor in my opinion).

2. Saute onion, celery, green pepper and garlic in a pan until tender

3. Add beans, pepper, chili powder, and hot pepper sauce.

4. Stir in chicken broth and bring to a boil.

Serve with toppings.

Funeral Sandwiches

from Sunday Baker

Super easy to make ahead and then cook quickly right before an event. Would be easy for a large group. Could try different cheeses and meat. A little sticky but definitely yummy. I couldn't find Hawaiian Rolls (now found them at Target), so just found some soft rolls at the store and they worked great.

{Funeral Sandwiches}

1 package of King's Hawaiian Rolls

1/2-1 lb. good ham deli meat

Swiss cheese, thinly sliced

1/2 c. butter, melted

3 T. worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

METHOD:

1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.

2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

3. Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.

Mom's (Jill's) Wheat Bread

The bread I grew up on and love that my mom got from Jill L.

Ingredients:
1 qt. Warm Water
3 T Yeast
1/2 C + 2 T Oil
2 T Salt
1 C. Powdered Milk
2 Eggs
3 C Whole Wheat Flour
8 C White Flour

Directions:
1. Beat 10 minutes
2. Rise
3. Form 4 loaves (could do in 3 in larger pans like mine)
4. Set 10 min.
5. Shape
6. Rise
7. Bake on 350 for 30 minutes.

Crockpot Mom's Beef Stew

from Favorite Family Recipes: Mom’s Beef Stew

Ingredients

• 2 Lbs steak, cubed
• Tabasco sauce, to taste
• Worcestershire sauce, to taste
• salt and pepper, to taste
• 1 medium onion, chopped or diced
• 3 cloves garlic, minced
• 3-4 c. beef broth
• 2 large potatoes, cleaned and cut into large cubes
• 3-4 carrots, peeled and cut
• 1/2 c. frozen corn
• 1/2 c. frozen peas
• 1/2 c. tomato juice (or to taste)(used 8 oz tomato sauce, was good)
• cornstarch (optional)

Instructions

• Braise beef in oil until just brown on all sides (turning only once if possible).
• Add Tabasco, Worcestershire, and salt and pepper to taste.
• Add onions and saute until onions become clear.
• Transfer to a *large pot and add beef broth, potatoes and carrots.
• Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
• About 20 minutes before serving, add corn, peas and tomato sauce and simmer until ready to serve. If you like your stew nice and thick, add a about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.
• Add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving.
• *You can also throw everything (except potatoes, corn & peas) in a crock pot and cook on low for 6-8 hours -- add potatoes, corn & peas the last 2-3 hours so they don't get too mushy.

Challah Bread

from Food Thoughts of a Chef Wannabe

 

Apparently this is the traditional Jewish Shabbat bread. I made it to go with a french toast recipe and it was easy and fairly quick for a yeast bread. I was really struggling getting my dough to braid, so I just formed it into a long loaf. I think I ended up with about 4 C of flour instead of 3.5. And I let it rise for about 45 min. after forming it and before baking.

 

 

Ingredients

1 (.25) pkg dry active yeast
1 cup warm water (100-110 degrees)
2 tbsp honey
1 tsp salt
3 eggs, beaten
3 1/2 cups flour (more if you will be kneading by hand, I used my dough hook)
1 egg yolk for brushing over bread before baking, or 2 tbsp butter melted

In a large bowl, mix together your yeast and the water.  Let the mixture stand until it looks kind of, cloudy and scummy.  Yea, I know, real technical term.  It should take about 10 minutes.  At this time you will need to stir in the honey and salt, until it is all dissolved and add the beaten eggs..  Mix in the flour a little bit at a time, until the dough becomes sticky.  Sprinkle flour on the dough and knead it until it is smooth, about 5 minutes.  I did all of this in my stand mixer.  

I let it run with the dough hook attachment for about 3-4 minutes.  Perfection.

Now, for the dough into a ball, and place in a bowl that has been sprayed with nonstick spray or brushed with oil.  Let ir rise in a warm, draft free place until doubled in size.  It will take 45 minutes to an hour.

 

 

 

Preheat oven to 350 degrees.

Punch the dough down and cit it into 3 equal pieces.  On a floured sruface roll the small pieces into ripes about the thickness of...hmm...a cigar and about 12 inches long.  The ropes should be a little fatter in the center than the edges.  Now, let's be real, mine were far from perfect, they were fatter than they should have been but as you can see, it turned out perfectly fine.  Pinch the ends together and flip them under. 

 

Place the beautifully braided loaf onto a baking sheet lines with parchment paper.  Brush the top with beaten egg yolk.  You can also used melted butter.

 

 

Bake the challah in a preheated oven until the top turns a beautiful rich brown color and the loaf sounds hollow when you tap on it.  It should take 30-35 minutes.  Place it on a wire rack to cool when it is done!