Good ol' Fashioned Pancakes

Mix together:

1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbls sugar
1 1/4 c milk
1 egg
3 Tbls melted butter

Pour 5 inch pancake circles onto a hot griddle or pan and watch til they start to bubble. Flip and cook til light golden brown on opposite side. Serve with maple syrup, peanut butter, powdered sugar, jam or cinnamon. Enjoy! :)

German Pancakes (MONSTERS)

12 eggs
2 cups milk
2 cups flour
1 1/3 tsp salt
1/2 cup butter

**MAKE SURE TO SPRAY CASSEROLE DISH REALLY GOOD WITH PAM BEFORE PUTTING BUTTER IN OR YOUR PANCAKES WILL STICK LIKE MAD TO IT AND BE RUINED** In a 4 quart casserole dish cut butter into squares and put in a heating oven to melt butter. DON'T BURN! While butter is melting, in a food processor, or blender, blend together eggs, milk, flour and salt. Pull dish out of oven and pour egg batter into casserole dish. When oven is heated to 425 degrees put casserole dish with mixture back into the oven and cook for 22 minutes.

Serve with maple syrup.

Note: Once you pull them out of the oven, they will "deflate" somewhat. That's normal.

Broccoli Cheese Soup

1/2 cup butter
1 onion, chopped
1 (16 oz) pkg frozen broccoli
4 cans chicken broth
1 lb processed cheese food (Velveeta) OR 4 cups shredded cheddar cheese
2 cups milk
1 tsp garlic powder
2/3 c flour
1 cup water

Cook onion in melted butter until tender. Stir in broccoli and cover with chicken broth and simmer ten minutes. Stir in milk, cheese cubes and garlic powder. Stir until cheese is melted. Mix flour with water and stir into soup to thicken.

Homemade Bouillon

You can use this instead of chicken broth granules if you're feeling especially domestic. Chicken broth granules have quite a bit of MSG in them so this is a healthier alternative.

1 c Nutritional yeast flakes (Some stores sell two sizes of flakes. Choose the larger size. If only powdered nutritional yeast is available, use half the amount stated)
2 Tbls sea salt
1/4 tsp ground ginger
1/4 tsp turmeric
1 tsp ground black pepper
1 tsp leaf marjoram
1 tsp tarragon
1 tsp paprika
1 tsp rosemary leaves
1 tsp rubbed sage
1/2 tsp celery seed
1/2 tsp thyme
2 tsp garlic powder
2 tsp onion powder

Place all ingredients in some sort of blender (Cuisinart, Magic Bullet, etc) and process until the mixture is a fine powder. Place bouillon powder in an airtight container and store in the refrigerator or freezer.

When using as an ingredient, use half the normal amount as you would chicken broth granules. 1 tsp to 2 cups milk/water

Mindy Pitchers Over Night Rolls

Over Night Rolls

mindypitcherscrapbooks.blogspot.com

Heat, then cool 1 cup of milk and 1/2 cup of butter or margarine. In a separate, small bowl (I use my Pyrex measuring cup) mix 1 tablespoon of yeast and 1 tablespoon of sugar. Moisten with a little warm water (like 1/4 cup) to activate the yeast.
In a large bowl, beat 3 eggs, then add 1/2 cup sugar and 1 teaspoon of salt. Add the mil mixture, yeast, and 4 cups of flour. Stir well.
No need to knead.
Cover and let rise overnight.
Next morning, divide the dough. Roll into two circles on a floured board and cut the circles into 16 triangles (much like a pizza). Brush with melted butter or margarine and roll into a crescent shape.
Let rise 4-5 hours and bake at 350 for 15 minutes.

Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars

Bake at 350 blog
2 c all-purpose flour (could use white whole wheat here)
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
1 & 1/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips

Preheat oven to 350. Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides.

Whisk together the flour, spices, baking soda and salt.

Cream together the butter and sugar on medium-high until smooth. Beat in the egg & vanilla. Beat in the pumpkin puree (it will look curdled...do not worry).

Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.

Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan. Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter). Cool completely in the pan. Lift the bars from the pan using the foil. Peel off the foil and cut into squares.

Herbed Garlic Bread

This is simply luscious bread!!!

Herbed Garlic Bread

1 unsliced loaf (1 pound) french bread (I used leftover sub rolls)
1/2 cup butter, softened
2 Tbsp. grated parmesan cheese (I didn’t use the stuff in the green can)
2 Tbsp. minced fresh parsley
4 garlic cloves, minced
1/2 teaspoon dried oregano
1/8 teaspoon garlic salt

1. Slice bread, but not all the way through, leaving slices attached at the bottom.

2. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices.

3.Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.)( I just used regular foil). Bake at 325° for 15-20 minutes or until heated through. 8-10 servings.

Baked Ziti

I found this recipe on another website and my 4 year old asked if he could have it for leftovers the next night. This NEVER happens!!! It was a major hit. The garlic bread that I will post next goes perfectly with it! Enjoy!

Baked Ziti

1lb ground beef
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 (16 oz) package ziti pasta (cooked and drained)
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese

1. Preheat the oven to 350 degrees. In a large skillet add ground beef, onions and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes.

2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13×9” baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.

3. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to over and bake for 10 minutes or until the cheese has melted.
(Makes 6 Servings)

Cinnamon Honey Butter

1 stick of butter

1 Tbls sugar

1/8 tsp vanilla

1/8 tsp cinnamon

2 Tbls honey

Beat all together until light and fluffy and enjoy.

Easy Chili

Need an easy chili recipe? This is it. Tastes good right out of the pot, or even better the next day after it has time to sit and mix flavors.

1 lb. ground beef browned
1 can black beans
1 can pinto beans
1 can white beans
1 can corn
1 can diced tomatoes with chilies
1 jar pace picante sauce (you choose how spicy)

Add all jars, including liquids, and ground beef in a soup pot and simmer for one hour. Enjoy!

White Chicken Enchiladas

From The Pioneer Woman
Prep Time: 45 Minutes Cook Time: 30 Minutes Difficulty: Intermediate Servings: 6
Ingredients
2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper (to Taste)
Picante Sauce (optional)
Cilantro, Chopped
Preparation Instructions
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Faint. Repeat as needed.

Chicken Enchilada Soup

I am not a huge fan of Enchilada Sauce so I added sour cream to tone it down. It was really good.

3-4 large chicken breasts cut into strips
3 Tbls minced dried onion
1/4 tsp garlic powder
1 14 oz can beef broth
1 14 oz can chicken broth
1 can Cream of Chicken soup
1 tsp cumin
1/2 tsp chili powder
1/4 tsp pepper
1 small can red enchilada sauce (or you can try green enchilada sauce)
1 1/4 c chopped black olives
1 can corn, drained
4 oz can green chilis
2 handfuls shredded cheddar cheese
1/2 - 3/4 cup sour cream (optional)

In a fry pan cook chicken strips with minced onion and garlic powder. Season with salt and pepper to taste. In a big soup pot combine all ingredients except sour cream and cheddar cheese. Bring to a small boil and simmer for 30 minutes. Add sour cream and cheddar cheese and stir until melted. Serve with additional sour cream and tortilla chips if you want.

Kare's Mango Salsa Soup

In a big soup pot combine:

1 jar Mango Salsa from Costco
1/2 jar regular salsa 24 oz (Costco - Jack's Medium Salsa)
1 1/4 tsp cumin
2 1/2 quarts chicken stock (1 Swanson 48 oz + 1 32 oz)
4 chicken breasts, chopped and cooked
1 package frozen corn

Simmer for 10 minutes then serve.

You HAVE TO serve with fresh chopped avocado and chopped cilantro. It makes it the BEST!! Also serve with tortilla chips, sour cream and shredded cheddar cheese. This soup freezes well too! Enjoy.

Aunt Boonie's Minestrone Soup

Night before: Place 1 1/2 pounds of ground pork sausage into 1 quart of boiling water. Mash into pieces and boil 5 minutes. Remove from heat and refrigerate overnight. Break fat off from top of meat the next morning. Place sausage and water in a 6 to 8 quart stock pot. Add the following:

2 medium onions, cut coarsely
2 large carrots, diced
2 large stalks celery, diced
1 green pepper, diced
2 small cans tomato sauce
2 cans beef stock bullion liquid
1 large can of WHOLE tomatoes run through blender first (just pulse it in the blender so as to NOT turn into mush)
1/4 to 1/2 tsp sweet basil
3/4 tsp oregano
2 Tbsp parsley flakes
1/2 tsp sugar
Salt and pepper to taste
Garlic powder to taste

Simmer all day or cook on low in a crockpot for 8 hours. One hour before serving add:

1 can French cut green beans, with juice
1 (4oz) can sliced mushrooms, with juice
1 can garbanzo beans, drained
2 handfuls of elbow macaroni

Enjoy! Serves 12.

Beef Stroganoff

1 pkg egg noodles
1 lb ground beef, cooked and drained
1 can cream of mushroom soup (or use 2 if you like lots of sauce, like me!)
1 cup sour cream (2 cups if you use 2 cans of soup)
3/4 soup can of water (use 1 whole soup can of water if you use 2 cans of soup)
1/2 onion, chopped (optional)
1 clove garlic, minced (optional)

Boil noodles according to package directions. In a fry pan, cook ground beef with garlic and onion. (You may also use garlic powder or onion powder in place of the real thing if you want) Season with salt and pepper. After meat is cooked, add soup and sour cream and water. Add cooked noodles after draining the water off of them. Stir together and serve.

green beans with browned butter and almonds

green beans with browned butter and almonds

http://jessiecooks.blogspot.com

*2 quarts green beans, drained
*1/4 cup (1/2 stick) butter
*1/4-1/2 cup sliced almonds
*salt and pepper to taste

in a large saucepan, melt the butter over medium heat. when the butter is melted, add the almonds. continue to watch the butter closely, as you want it to brown. it will start to foam. stir the almonds well at this point and reduce the heat. you could burn the butter if you don't pay attention... and then you'd have to start over. after the butter foams, add the green beans and stir to coat. reduce the heat to low, cover and heat through.

ready in 10 minutes or less and super tasty. :)

Jenny's Posse Stew

I got this recipe from my good friend, Jenny. It is EXCELLENT!!

1 lb ground beef, cooked and drained
1 can corn, drained
1 can diced tomatoes, do NOT drain
1 can diced green chilies, do NOT drain
1 can Ranch Style Beans (see pic below)
2-3 beef bullion cubes
Put all ingredients in crockpot and cook on low for 6 hours or high for 4 hours. It will look like there isn't enough liquid but after it is done cooking, there will be plenty of liquid. Make sure when you buy the Ranch Style Beans, it doesn't have a jalapeno pepper picture up in the corner, otherwise it will make a very spicy stew.

Top with cheese, if desired.

Creamy Potato and Ham Casserole

K who loves funeral potatoes? Better yet, who DOESN'T love funeral potatoes?! And how can you eat funeral potatoes without ham and a hot roll or biscuit? It's like the three were meant to be married in life. Seriously. I put a spin on this and my spin turned out to be a masterpiece so enjoy it!!

1 32 oz. bag shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
3 cups grated cheddar cheese
1/2 onion, chopped
1 package sandwich ham, cut into squares (I use the sandwich ham slices from Costco)
4 large chicken breasts (optional)

In a skillet, cook your chopped chicken breasts with your chopped onion. Season with salt and pepper. I also seasoned mine with garlic powder and a dash of italian seasoning. (we love italian seasoning in our house)

While your chicken and onion are cooking get a large bowl and combine chicken soup, sour cream, and ham. Stir together. Stir in cheese and your cooked chicken/onion combo. After all those ingredients are mixed together real good, then stir in your hash browns. Spread into a 9x13 casserole dish. (if you have a larger casserole dish, you might need to use that instead cause this makes a lot and we don't want it overflowing in your oven now do we?!)

Bake at 350 UNCOVERED for 35-40 minutes or until the center is good and heated.

Serve with fresh hot biscuits or rolls. Broccoli goes excellent with this dish as well, on the side.

Spanish Rice

2 tablespoons olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
2 14 oz cans chicken broth (or vegetable stock if vegetarian)
1 14 oz can diced tomatoes
Pinch of oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 - 1/2 tsp chili powder
OPTIONAL: small can tomato sauce and 1/2 can drained corn kernels.

Pour all ingredients into your rice cooker and press start.

OR:

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomatoes, oregano, salt, pepper and chili powder. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes. Turn off heat and let sit for 5 minutes.

Slow Cooked Sweet Pork Burritos

This recipe is OH SO easy...so easy in fact that you'll be left to wonder, "Is it really that good?" YES! It's really THAT good! For those of you who live close the the store called The Store, you're in luck. This recipe uses their Smoked Pulled Pork. It's slow cooked in a sweet honey BBQ sauce that makes it mouth watering and will leave you wanting more. If you don't live by The Store then visit your local grocery store and visit the meat dept and see if they sell any BBQ pulled pork. Or you can google the recipe for Cafe Rio's sweet pork and make that yourself to make these burritos.

1 pkg. Smoked Pulled Pork from The Store (boneless)
3 cans Cream of Mushroom soup OR 3 cans Cream of Chicken Soup (I've had it both ways. I like the one with Cream of Chicken Soup best!)
Shredded Mozzarella and Cheddar Cheese
6 Whole Wheat or White Tortillas

Line a 9x13 casserole dish with tin foil. Spray with Pam. Spread 1 1/2 cans of soup on the bottom and sprinkle with cheddar and mozzarella cheeses. Fill each tortilla with pork and sprinkle with cheese. Roll up and place in casserole dish. Spread the remaining 1 1/2 cans of soup over tortillas and sprinkle with cheeses. Cover with tin foil and cook for 1 1/2 - 2 hours at 325 degrees. Serve with Spanish Rice and ENJOY!! ...because you'll eat it so fast you'll wonder where it all went. :)

Lemon Poppy Seed Muffins

I got this recipe from my good friend, Teri!

2 c Bisquick
1 pkg (3.4 oz) instant lemon pudding mix
1/8 - 1/4 c poppy seeds (or as many as you like)
1/4 tsp grated lemon zest
2 eggs
1 c milk
1/4 c oil (or substitute 1/4 c applesauce)
1/2 c sugar (optional)

Glaze:
3/4 c powdered sugar
1 Tbls lemon juice

In a mixing bowl, combine Bisquick, pudding mix, poppy seeds and lemon zest. In another bowl combine eggs, milk and oil. Stir into dry ingredients until moistened. Pour mix into muffin pan (12 muffin cups) filling cups 2/3 full.

While muffins are baking mix together powdered sugar and lemon juice to make glaze.

Bake muffins at 375 for 15-18 minutes or until toothpick comes out clean. Cool for 5 minutes and then glaze.

Chicken Cordon Bleu

4 -5 chicken breasts, chopped
1 10 oz package frozen broccoli or asparagus is good too
10 - 15 thick slices cooked ham (sandwich meat - I use the ham you buy at Costco)
1 can Cream of Chicken Soup
1 cup water
1 1/2 cup Minute Rice
Mozzarella Cheese

Cook your chicken in a fry pan and season however you wish. Add ham and heat through. Add soup and water. Bring to a boil. Add broccoli and cook 5 - 7 minutes. Add rice and cook another 5 minutes. Just long enough for the rice to absorb the liquid and soften. Add mozzarella cheese. I hate saying how much cheese to add cause I add cheese until I think it's cheesy enough. (which could be a lot according to some people! :D ) Heat through and enjoy!

Homemade Burnt Almond Fudge Ice Cream (A BIG WINNER!!)

6 eggs (room temperature)
4 cups sugar
2 - 2 1/2 Tbls PURE vanilla extract
1/2 tsp salt
1 qt heavy whipping cream
1 1/2 qts half and half
5 squares BAKERS semi-sweet baking chocolate
1 pkg UNCHOPPED UNSALTED almonds (for those of you who are lazy, like me, 1 6oz package sliced almonds)

This almonds thing is quite time consuming but OH so worth it. Take your unsliced almonds and with a knife, slice each almond in half. Spread out on a greased cookie sheet. Bake in oven at 350 degrees for 5-7 minutes. Don't overcook them. They will continue to roast even after pulling them out of the oven so make sure you don't leave them in the oven for too long. Very lightly salt them. After they have cooled, chop up a few of them to release some of the almond oil.

LAZY WAY: Pour already sliced almonds onto a greased cookie sheet and follow the same directons.

Mix together room temperature eggs (they need to be room temperature or it will make the melted chocolate harden and turn it into chips), sugar, vanilla and salt. In a microwaveable bowl, SLOWLY melt the 5 squares of chocolate in the microwave. It will burn easily so watch it! Pour melted chocolate into mixture and mix through. (DO NOT ADD CREAMS TO MIXTURE BEFORE MIXING WITH THE CHOCOLATE OR THE COLD CREAM WILL MAKE YOUR CHOCOLATE HARDEN AND TURN IT INTO CHIPS - unless you want chocolate chip ice cream)

After mixing the chocolate into mixture, add heavy whipping cream and half and half. Pour into 6 qt. ice cream freezer. Stir in almonds. Add whole milk to fill line or 2 -3 inches below the top of freezer.

Follow instructions of ice cream freezer for mixing and freezing the ice cream.
ENJOY AND TRY NOT TO EAT THE WHOLE THING IN ONE NIGHT!!! ;)

Homemade Fresh Peach Ice Cream

1 lg package instant vanilla pudding
Mix with 3 cups milk

8 - 10 peaches, peeled, mash with a potato masher. DO NOT use a blender! You want the peaches to be in small bits not all liquified.

Add 2 qts heavy whipping cream
and 1 qt half and half
3 Tbls vanilla extract

Taste test after all this is together - add sugar to desired sweetness, if needed.

Pour into 6 qt ice cream freezer.

Pour in whole milk until 2 - 3 inches from the top of freezer.
Follow instructions of your ice cream freezer for mixing the ice cream.

ENJOY!! Best when made with peaches that are in season!

Chicken and Broccoli Casserole (Chicken Divan)

4 lg chicken breasts, chopped
1 10 oz pkg frozen broccoli
1 cup mayonaise
2 cans cream of mushroom soup
3-5 Tbls lemon juice (depending on how "lemony" you like)
Italian Style Bread Crumbs
1 - 1 1/2 cups shredded cheddar cheese

In a fry pan, cook chopped chicken. Season with salt, pepper, onion powder, garlic powder. (Whatever you like to season your chicken with basically) When chicken is cooked through, pour in package of frozen broccoli and cook for approx 10 minutes. Just enough so the broccoli isn't frozen anymore.

While that is cooking, in a mixing bowl, mix together soup, mayonaise and lemon juice. Add cooked chicken and broccoli and mix all together. Pour into a 9 x 13 casserole dish. Sprinkle Italian Style bread crumbs over the top, just enough to cover. Sprinkle with cheese. Bake at 350 degrees UNCOVERED for 40 minutes. Enjoy!

Sissy's Sweet Sourdough Bread

K this bread can be a pain in the butt to take care of but you reap what you sow!! And this bread is DANG GOOD!! There will be no regrets with the finished product, I promise! Read through all the instructions before making. It will seem overwhelming but I promise it will be worth it!!

**TO MAKE YOUR SOURDOUGH START**

In a medium to large glass jar or a large empty peanut butter jar (at least 48 oz) combine these ingredients:

3 Tbls. instant potato flakes

3/4 cup sugar

1 cup very warm water (110 degrees)

2 1/4 tsp active dry yeast (1 packet)

ALWAYS dissolve sugar in water when making your start or when feeding your start. Then dissolve yeast, then add potato flakes.

Let this start sit on your counter for 48 hours (stirring once every day with a WOODEN SPOON) **do NOT use a metal spoon or it will kill your start** Make sure you do not seal the lid while it sits on your counter whether in a glass jar or peanut butter jar...keep lid loose so you won't kill the start. At the end of 48 hours, feed your start:

**TO FEED YOUR START**

Mix well in separate container:

1 cup very warm water (110 degrees)

3/4 cup sugar (dissolve in warm water before adding potato flakes and before adding to start)

3 Tbls instant potato flakes

Add to start and stir with wooden spoon. Let it sit out 8-12 hours. Stir with wooden spoon. Refridgerate. You may seal the lid when you refrigerate it. Refrigerate start when not using.

FEED START EVERY 3-5 DAYS

Yields 3 loaves

Once you have begun your start and it has sat in your fridge for 3-5 days, pull it out and feed it. Let it stand 8-12 hours at room temperature (remember to keep your lid loose). Do not disturb jar. Use one cup.

**TO MAKE YOUR DOUGH**

1/3 cup sugar

1 tsp salt

1/2 cup oil

1 1/2 cups very warm water (110 degrees)

1 cup start

5-6 cups BREAD flour (make sure it says bread flour, not all purpose)

Mix all ingredients in bread mixer until dough no longer sticks to the side of the bowl and is not sticky to the touch. (Be careful not to make it too dry, however) Turn out into large bowl and let it raise 8-12 hours (overnight) Punch down and divide into three sections. Knead out air bubbles, shape and put into 8 x 4 greased loaf pans. Let raise 4 -5 hours. Bake at 350 for 25 minutes. The top of the bread will be a nice light golden brown.

**TIPS and HINTS FROM SISSY**

I have fed my start as often as every day for 2 - 3 days without harming it if I need to make more than one batch. I have not fed it for as long as 2 weeks without harming it, either. I wouldn't go much (if any) longer than that, however. My ovens tend to be too hot if I bake bread at 350 degrees so I lower my temperature to about 335 degrees and bake for 25 minutes. When you mix the sugar, potato flakes, and warm water to feed the start, mix in a separate container until the sugar dissolves and then stir it into the start. You will know your start is active if you can see the potato flakes "dance" from the bottom of the jar to the top. Within about 10 - 20 minutes of feeding the start, the layer of potato on the bottom will float to the top. When I have finished mixing the dough and put it in to the bowl to raise, I put a damp dish towel over the top of the bowl and then a dry dish towel over that to prevent the top of the dough from drying out. I have fed my start in the morning and mixed dough in the evening and let it raise all night. Then I shape into loaves and bake them in the early afternoon. I have also fed my start in the evening and let it sit out all night and mixed dough in the morning, let it raise, and then bake them late in the evening. I prefer the first method because otherwise I am up until midnight.

Great Aunt Millie's Chocolate Chip Oatmeal Cookies

1 cup Crisco shortening
1 cup brown sugar
1 cup white granulated sugar
2 beaten eggs
2 Tbls water
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 cups oatmeal
1 12 oz pkg semi-sweet chocolate chips
*OPTIONAL* 1 cup walnuts or pecans chopped

Cream shortening, sugars, beat in eggs. Add water and vanilla. Add dry ingredients gradually, beating in each time. Add oats gradually, as well. Stir in chocolate chips and nuts, if used. Drop onto greased cookie sheet by tablespoonful.

Bake at 325 for 20 minutes.
Makes 3 dozen cookies

Cousin's Chili

2 lbs ground beef browned and drained
3 cans red kidney beans
1 can tomato sauce
1 small can tomato paste
1 can diced tomatoes
1 can stewed tomatoes (with oregano and basil - optional)
1 large yellow onion - diced
1 heaping tsp chili powder

Brown your ground beef with diced onion. Season with salt and pepper and any other seasonings you care to add. (I added dashes of onion powder, oregano, basil and garlic powder)

In a large soup pot, add all ingredients, including cooked ground beef. Heat through and simmer for 20 minutes.

Optional: You can also do this recipe in a crockpot and cook on low for 6 hours.

Chicken Tetrazzini

I got this recipe from a friend of mine. It turned out great and the kids loved it!

4 large chicken breasts
6 Tbls butter
1 medium onion, chopped
4 celery stalks, chopped
5 cups chicken broth
2 cans cream of chicken soup
1/2 tsp salt
1/2 c sour cream
12 oz spaghetti
1 c parmesan cheese

In a large skillet, saute onion and celery in butter. Set aside but leave butter in skillet. Put chicken in skillet and cook til no longer pink. Season with salt and pepper. In a mixing bowl, combine chicken broth, soup, salt and sour cream. Mix together and add to skillet with cooked chicken. Add in sauteed celery and onion. Add spaghetti and bring to a boil. Simmer for 20 minutes. Add parmesan cheese while simmering. Enjoy!

Tater Tot Casserole

My kids LOVED this and actually asked how many nights we would be able to have it for leftovers. Gotta love that!!

1 lg. pkg tater tots, thawed
1 lb. ground beef, cooked
2 1/2 c. frozen corn kernels
2 cans cream of mushroom soup
1 1/2 soup cans milk
2 c. shredded cheddar cheese

Cover bottom of 9x13 inch casserole dish with tater tots. In a bowl, mix together cooked ground beef, corn, soup and milk. Pour over tater tots and cover evenly. Cook, uncovered, at 350 for 30-40 minutes. The last five minutes of cooking, sprinkle cheddar cheese over the top and cook until melted.

Teriyaki Marinade

3/4 c. soy sauce
1 inch piece of ginger, grated
1 -2 cloves garlic, minced
1 c. water
1/2 c. sugar

Mix and marinade chicken or steak 3+ hours.

Rice Pilaf

2 3/4 c water
1/4 c butter
4 tsp instant chicken bouillon granules
1/4 tsp salt
pinch of pepper
1/4 tsp minced fresh garlic
1 1/4 c uncooked rice (not minute rice)
1/2 c finely chopped carrots
1/4 c chopped fresh or dried parsley
2 Tbls sliced green onion

In a rice cooker, add all of your ingredients and set rice cooker to cook white rice.

Optional cooking method:

In a saucepan, bring water, butter, chicken buillon, salt, pepper and garlic to a full boil. Add rice and simmer until rice is tender. Stir in remaining ingredients.

Honey Lime Chicken

4-6 chicken breasts
2 - 3 Tbls olive oil
2 cloves garlic, minced
6 Tbls honey
Juice of 3-4 limes (depending on size)
2 Tbls soy sauce
1/2 tsp ground ginger

In a small bowl stir together minced garlic, honey, lime juice, soy sauce and ginger. Set aside. In a skillet, cook chicken breasts in olive oil over medium to medium-high heat for a few minutes. Flip over to cook on other side and honey lime mixture to the skillet. Keep your heat at medium and put a lid over your skillet and allow chicken to cook in sauce until it is no longer pink in the middle. You may turn the chicken over after several minutes to allow the other sides to cook in honey lime sauce.

Serve with a vegetable and rice pilaf

Chicken Tomato Mushroom Alfredo Pasta

I really like a lot of alfredo sauce with my meals. If you don't like a lot of sauce with yours, then cut the ingredients for the alfredo sauce in half. This meal will serve 8-10 people easily. It will seem like there might be too much sauce, but if you have it for leftovers it won't be as saucy.

Chicken mixture

3-4 large chicken breasts, cubed
4 green onions, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 - 2 1/2 tsp basil
1/2 medium onion, chopped
1 lb. fresh mushrooms, chopped

1 (17.6 oz) bag pasta (fettucine, bow-tie or tube etc.)

Alfredo Sauce

2 cups (1 pint) heavy whipping cream
4 cups milk
1 3/4 c parmesan cheese
12 Tbls butter
1 - 2 tsp garlic powder
1 - 2 tsp sea salt
6 Tbls flour

In a large olive-oil greased skillet, start chicken cooking on medium high heat. While it is cooking, chop up green onions, garlic and onion. Add to cooking chicken. Add basil and a dash of salt. Stir.**

While that is cooking, in a large saucepan melt butter on low to medium heat. As butter is melting add garlic powder and sea salt. When butter is completely melted add flour to make a buttery paste. (be careful not to burn) Add parmesan cheese while continuously mixing so as not to burn. Add heavy whipping cream and stir until smooth. Add milk. Turn heat to medium - medium-high. As sauce starts to heat through, continuously stir so milk and cheese don't scald to the bottom. As the sauce nears boiling, it will begin to thicken. Once it is thickened add more salt, pepper to your taste.

**While alfredo sauce is heating, add mushrooms to your cooking chicken mixture. Cook 5 minutes. Add can diced tomatoes to chicken mixture and let simmer while your alfredo sauce is cooking and while you cook your pasta.

--In another large saucepan, boil water and add pasta and cook according to package instructions. (usually cook pasta approx 10 minutes) Drain.--

Add chicken tomato mixture to pasta and stir. Then pour in your alfredo sauce. Enjoy!

Perfect Lemon Cake

My hubby is not a big fan of Lemon Cake and I am.... however I converted him with this recipe, he now requests Lemon Cake all the time. Enjoy....

Perfect Lemon Cake
From: You Got Served

Cake:
1 package lemon cake mix
1 Cup sour cream
3/4 c water
3/4 c oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix wtih electrci mixer on medium speed for about two minutes. Pour into greased 9x11 pan or two round pans. Bake at 350 degrees for 25 - 30 mintes. Dont overbake or the cake will be to dry!

You can make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the overn, but this is normal. Just fill up the indentation with more frosting.

Frosting:
1 Cup (2 sticks) butter, very soft
6-8 Cups powdered sugar
1/2 C fresh lemon juice
1 tsp grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, untl ixing is thick enough to be a good spreading consistency. Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days._


Granish with berries if desired.

Free Meal Planning at Aldi.com

http://www.aldimeals.com/

The above link is a free meal planner.  You can find recipes and organize them into a weekly calendar.  Then it will generate a shopping list for you.  I tried it this weekend and shopped at my favorite grocery store (Macys!!!!).  We have already tried a couple of the recipes they have available on the site.  I am posting one below.  We had it for dinner last night, it is your classic meat/noodle/tomato recipe with Steak instead of ground beef.  I also added some corn.  

Beefy Chili Mac - 4 servings

Preparation: 10 min.   Cooking: 25 min.   Total: 35 min.

• 1 tbsp Cooking oil
• 1 lb cube steak, cut lengthwise into 1 in. strips and then crosswise into 1 in. pieces
• 1 medium onion, coarsely chopped
• 3-1/2 cups canned Mexican style diced tomatoes, undrained
• 1-1/2 cups rotini pasta, or other spiral pasta, uncooked
• Corn
• 1/2 cup water
• 1/2 cup shredded mild cheddar cheese, shredded
• 
  

Heat oil in a Dutch oven over medium high heat. Cook beef and onion 3-4 minutes, stirring frequently until beef is browned. Stir in tomatoes, pasta and water. Bring to a boil. Reduce heat to low. Cover tightly and simmer 15-20 minutes or until pasta is tender. Sprinkle with cheese before serving.

Busy Day Soup

This recipe, if doubled, can also be cooked in a crockpot on low for 4-5 hours.

1 1/2 lbs ground beef
2 cans bean and bacon soup
2 cans vegetable soup
2 8oz cans tomato sauce
4 c water
1/2 tsp chili powder

Brown meat and drain. Add all ingredients into large pot and simmer until bubbling hot.

Ground Beef Casserole

I often 1 1/2 or double this recipe because everyone loves it so much for leftovers. If you do 1 1/2 or double it, you will need to use a larger casserole dish. We love this served with green peas.

1 lb ground beef
1 c uncooked minute rice
2 medium onions, chopped (optional)**
2 c celery, chopped
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 c water

Brown meat with onions. **If you don't use the onion, then you can add onion powder as an alternative if you wish.** Mix all ingredients together and pour into 9x13 casserole baking dish. Bake at 350 uncovered for 2 hours.

Crockpot Creamy Chicken and Vegetable Dinner

A very filling and hearty dinner

6 medium red potatoes, chunked, leave skin on OR 2 normal large potatoes cut into chunks, leave skin on
4 large carrots cut into 1/2 inch pieces
4-6 boneless chicken breasts cut into large pieces
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 clove garlic, minced
4 stalks celery cut into 1/2 inch pieces
1/2 medium yellow onion, chopped
3/4 cup sour cream
1 8oz package Extra Sharp White Cheddar Cheese, shredded (optional)
1 envelope Lipton Golden Onion Soup mix (optional)
Salt and pepper to taste
Any seasonings you would like to add *I added some Italian Seasoning for flavor*

Put soups and sour cream into crockpot and add 1 1/2 cans of water. Add your seasonings to the soup and stir. Place chicken and cut up vegetables in with the soup and stir making sure all the vegetables and chicken are covered with the soup. Cook on low for 6-8 hours or high for 4-5 hours or until vegetables are tender and chicken is no longer pink. 10 minutes before serving, add shredded cheese and stir well. Serve over rice if you like.

Entertaining Dinner Guests -- What Do You Serve?

--I would like to send out  a request to everyone -- What are your favorite entertaining recipes? When you have folks over for a nice dinner, what do you serve them?  You don't have to post the recipe, if you don't want, a list of your menu would suffice.  

When we have guests, I usually make breaded chicken (or Schnitzel), rice pilaf, rolls and a vegtable.

The meals and food items I prepare usually fall into a few categories: 

- pot luck and holiday, 

- home cooking (Includes kid-friendly foods) 

- entertaining, and 

- organic (for us that means whole-grain and vegetarian type dishes).  

Since being married I have concentrated on the home cooking and organic food prep, because I have been practicing making my husband the foods that he loves.  I have a few recipes that I make for entertaining, but would like to broaden my menus.  Let me know what you do for guests at your house!

Awesome Freezer Pie Crust Recipe

My mom got me hooked on the "Make-a-Mix" Cookbook.  Every year for Thanksgiving she would turn out awesome pies.  Pie crust can be tricky, but with this recipe it seriously works every time!   It makes enough for 7 crusts so you can freeze and have ready!

Freezer Pie Crust
    
6      cups          flour     
2      teaspoons     salt     
2 1/3  cups          shortening    
 1 1/4  cups          cold water -- * see note    *can use up to 1 1/2 cups    
 
In a bowl, combine flour and salt. 
Cut in shortening  until mixture resembles 
cornmeal in texture. 
Add 1 1/4 cups water all at once.  
Mix lightly with a fork until water is absorbed 
and mixture forms a ball. 
if  necessary add additional water.    
Divide into 7 portions and shape into balls. 
Flatten each ball slightly. Wrap  each ball in 
plastic wrap then foil. 
Label and date. Store in freezer. 
Use  within 10 months.
When ready to use, dethaw on counter top 
for only a few hours at the most.  
This recipe works best if the dough is cold. 

If you are doing a pre-baked crust for a pudding pie and want to avoid a collapsed side, you may want to prick the crust with a fork and put a piece of sprayed tin foil over it; then fill with dry uncooked beans, like pinto. Bake in a 425 oven for 15 minutes. Take out and remove beans and foil (save them for baking other crusts). Pop back in for a few minutes if you want the crust a little browned.

Oreo Truffles

Sorry... I know this isn't a dinner meal.... but they are yummy and easy to make. You've got to try them! These are sooooooo easy to make! They are great to bring to a party, or make for your family and friends for special occasions.

Ingredients:
1 pkg Oreos
1 pkg cream cheese- soft
2 bags of chocolate chips

Directions:
1. Mix Oreos in a blender until very fine.

2. Put ground Oreos and pkg of cream cheese in a large bowl.

3. Use the back of a large spoon to mush and blend them together until it forms a soft and moist blend that is sticking together.

4. Use a 1 tsp measure to make round balls, and put on a cookie sheet covered with wax paper.

5. Put pan in fridge for about 15 minutes for balls to harden a bit.

6. Melt chocolate chips in the microwave in 30 sec increments so it doesn't scorch (mix it after each 30 seconds).

7. Dip the balls and let harden!

These are a new favorite! Try variations using nutter butters, or mint oreos!

Enjoy!

Gwen Owens

Wheat Flat Bread

We made these last night (finally, Ryan has been wanting to try them forever).  We ate some with honey (especially yummy) and some with strawberries - didn't have any cream but that would have been the idea.  Reallly good.  You could eat these with soup (maybe the chowder or potato soup recipe's posed earlier?) use instead of yeast bread for sandwiches.  Serve with tuna salad.  Use as a dipping bread with oil and vinegar or hummus.  Use for Passover meals to explain Jewish culture.  Any other ideas? 

2 C Whole Wheat Flour

1/2 Teaspoon Salt

3/4 C Warm Water

2 Tbsp Cooking Oil of Your Choice

Combine flour and salt in one bowl and water and oil in the other.  Stir wet and dry together until a soft ball is formed.  Knead the dough well with a little extra flour as needed.  Cover or wrap in a damp cloth and rest for 1 hour (the recipe says you can skip this step and it will still work). 

Knead again and break off golf-ball size balls or whatever size you want.  Flatten balls and roll out, using a little more flour.  Roll to 1/4 inch thick or whatever thickness you prefer.

Heat a barely-greased heavy skillet over medium-low heat.  Pan-bake each bread round 2 minutes on each side (I used an oblong electric skillet and it worked well).  They should brown, looking something like a tortilla.  If it gets too blackened, turn down the heat a little more.  

This recipe is based on the chapatis recipe in the "More-With-Less" Cookbook.  

Yummy Potato Soup

This is one of our favorite potato soups. It has a little kick, which even my littlest babe doesn't seem to mind.

1 pint Half & Half
1 can Cream of Celery
1 can Cream of Onion (if you can't find, just cut up about half of a yellow onion and add to the soup while cooking potatoes.)
1 8 oz carton Sour Cream
1 8 oz block Pepperjack Cheese
2 cans Chicken Broth (I usually buy a box of broth and pour over potatoes until they are barely covered.)
4 lbs. Potatoes, peeled and cubed

Cook potatoes in chicken broth until tender. Grate cheese and add to potatoes. DO NOT DRAIN. Stir until cheese is melted. Add soup, half and half, and sour cream. Cook on low, stirring often to prevent sticking. Cook until hot and serve. (I also like to add some green onions when the potatoes are cooking. It gives it a great flavor and also adds some color.)

Serve with rolls or breadsticks.

DELICIOUS Cheddar Corn Chowder

I got this recipe from my sister-in-law. My kids LOVE LOVE LOVE this soup! It is excellent served with warm biscuits.

8 oz chopped bacon
1/4 c olive oil
4-5 c chopped yellow onion (approx 3 LARGE onions)
4 Tbls unsalted butter
1/2 c flour
2 tsp salt (sea salt is best)
1 tsp pepper
1/2 tsp turmeric
12 c chicken stock (7 14 oz. cans swanson chicken broth)
6 c diced peeled potatoes
10 c frozen corn (3 lbs)
2 c half and half
1/2 lb sharp white cheddar cheese

In large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp. (about 5 minutes) Remove bacon with slotted spoon and reserve. Reduce heat to medium and add onions and butter to fat and cook for 10 minutes or until onions are translucent. Stir in flour, salt, pepper and turmeric. Cook for 3 minutes.

Add chicken broth and potatoes, bring to a boil and simmer uncovered for 15 minutes or until potatoes are tender. Add corn, then half and half, and then cheese. Cook until cheese is melted, about 5 minutes. Season to taste with salt and pepper. Garnish with bacon or you can stir in all of the bacon with the soup and serve. ENJOY!!

EASY Slow Cooked Porcupine Meatballs

This recipe is super EASY and yummy and can be served with vegetables on the side, such as corn and green beans and warm biscuits.

1 lb hamburger
1/2 c uncooked rice
1/2 c water
1/3 c chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder
1/8 tsp black pepper

In your crockpot, turn it on high to get it preheating. Pour in and stir together:
2 c water
2 tsp worcestershire sauce
2 cans tomato soup
1 15 oz can tomato sauce (or 2 8 oz cans tomato sauce) *adding this can of tomato sauce will insure you have adequate gravy for the meatballs*

Mix hamburger, rice, 1/2 c water, onion, salt, celery salt, garlic powder and black pepper. Shape mixture into tablespoon balls. (Do not make any bigger so that meat will cook all the way through) Drop meatballs into crockpot tomato mixture. Cook on high for 4-5 hours or low for 7-8 hours. *You should get approx 18+ meatballs from the mixture.*

**I noticed on the internet that there is a bit of contraversy over cooking raw ground beef in a slow cooker. That's why you need to preheat your slow cooker and then drop your meatballs into a soup mixture that is already warm so that the raw meat will not contaminate the sauce with bacteria. You may brown the meatballs first in a skillet before cooking if you desire.**

Easter Story Cookies

I know this isn't a dinner recipe, but I wanted to share anyway. :) I've been doing this for several years. I originally got the recipe from my friend, Laurel.

This is a really neat and very effective activity for Easter. Do it the *evening before* Easter Sunday, just before your children are ready to get into bed.

Easter Story Cookies

You need:
1 cup whole pecans
1 teaspoon Vinegar
3 Egg whites
a pinch of Salt
1 cup of sugar
zip lock baggie (freezer baggies work best)
wooden spoon
mixing bowl
wax paper
cookie sheet
long piece of tape for each child
   (electrical tape is great - needs to stick to the oven door)
Bible

1) Preheat oven to 300 degrees F. This is very important! Do this first!

2) Place the pecans in the baggie and let the children beat them with the wooden spoon to break all the pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3

3) Let each child smell the vinegar. Notice their reactions. Put 1 tsp. vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

4) Add the egg whites to the vinegar in the bowl. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

5) Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sins. Read Luke 23:27.

So far the ingredients are not very appetizing!

6) Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

7) Beat the mixture with mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity of those whose sins have been forgiven by Jesus. Read Isaiah 1:18 and John 3:1-3.

8) Fold in the broken pecan pieces to the mixture. Drop by teaspoonfuls onto a wax papered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

9) Place the cookie sheet in the oven, close the oven door and TURN THE OVEN OFF!! Give each child a strip of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

10) Now, send the children to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20, 22.

11) On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow!! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9. HE HAS RISEN!

Happy Easter!

Whole Wheat Blender Pancakes

This recipe is adapted from the Family Recipes book from the LDS Dry Pack Cannery. It calls for wheat, but I typically use other grains in place of 1/2 the wheat. I haven't tried replacing all of the wheat with another grain, but I imagine it would work. I've adapted it for my family. I always double the recipe for my family of 7 (includes a baby at the time of writing). This is the recipe from my Facebook note that Bonnie mentioned previously.

Whole Wheat Blender Pancakes

Prepare the following before starting the blender. This ensures that the blender doesn't get bogged down because of the thickness of the wheat and water before you can add more wet ingredients.

Mix in a bowl together:
2 eggs
2 Tbs. Oil (I use canola or coconut)
2 Tbs. Honey or Sucanat (sugar works too)

Combine in another bowl:
2 tsp Baking Powder
1 1/2 tsp. Salt

Put the following ingredients in the blender on high for 4-5 minutes (1-2 if you use a Vitamix or Blendtec).

1 cup Water or Rice Milk (you can use cows milk)
1 cup Wheat Berries (uncooked) - OR replace 1/2 with another grain like oats or millet

Then add egg mixture and then the rest of the dry ingredients. Cook pancakes on a hot griddle.

For Blender Waffles
Add one additional Tbs. of Wheat or other grain. Also increase the oil to 4 Tbs. Cook in hot wafflemaker.

Whole Wheat Vanilla Pancakes

If you want to do a "Breakfast Dinner".  This is in response to Brandi's  blender wheat pancake recipe she put on facebook.  (I copied it down and am trying it asap.  Here is the one I have been using lately that uses whole wheat flour.)

1/2 C Whole Wheat Flour

1 T Sugar

1/2 Baking Powder

1/4 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1/4 C Vanilla Yogurt

1/4 C Water

1 T oil 

1/4 Tsp Vanilla Extract

Whisk together the whole wheat flour, sugar, baking powder and soda and salt in one bowl and make sure there are no lumps.  In another bowl whisk together the egg, yogurt, water, oil and vanilla.  Combine the wet and dry ingredients and stir until moistened.  Use a very scant 1/4 cup per pancake cooking on a griddle over medium high heat.  Cook for 1-2 minutes or until bubbles form and flip, cooking till golden brown. Serves 2. 

Chimichongas

This recipe is from my sweet sister in law Kami. Just a warning I dont have a lot of exact measurments for this recipe or times for cooking. Its a trial and error recipe :)

Chicken: Boneless Chicken Meat
2 cans whole or diced tomatos
2 cans diced green chilis
1/8 - 1/4 white onion cut into small strips
cumin
salt
garlic salt

Cook chicken in crock pot
Fill it up with water to where its barely covering the chicken
Put in tomatos undrained (if whole crush tomatos with your hands)
Put in diced chilis
Cut up onion in small strips
Add seasonings to taste

When chicken is fully cooked, drain (reserve broth) and shred. Set aside

Sauce:
Use broth from chicken
Add more onion cut into bigger strips
3 small cans of whole green chilis cut into strips
1 can whole tomatos crushed
cumin, salt and garlic salt to taste


Add ingredients to saucepan, bring to boil and cornstarch with cold water in a cup to the broth until it thickens.

Add chicken to tortilla shells, seal with toothpicks, put in hot oil and fry until golden brown

Put sauce onto of chimicanga with guacamole, cheese, diced tomatos, sour cream ect.

I like to serve my chimichongas with Spanish Rice and Gucamaole so here are those additional recipes

Spanish Rice:

Brown 1 cup uncooked long grain rice and 1/2 cup chopped onion in oil until golden brown and onions are soft and transparent. Add 2 cans of tomato sauce and 1 1/3 - 1/2 can of water. Bring to boil. Add cumin, salt, garlic salt to taste, stir. Let simmer 30 - 40 minutes covered or until rice is soft.

** Once seasonings are mixed in DO NOT STIR or it will get mushy***

Opt: Add celery leaves for garnish

Guacamole:
3 Avacados
1 Fresh Jalapeno
White Onion
Lemon
Salt
Garlic Salt
Tomato

Mash 3 ripe avacodos, add some finely chopped onion and jalepeno. (dont get any seeds in the gucamole. Put in some diced up tomatos. Squeeze some fresh lemon juice and add salt, garlic salt for taste. Can add sour cream if you like.

Chicken Noodle Soup

Chicken or Turkey Noodle Soup

5 cups of Chicken Broth (I make my own)
2 Chicken Breasts or Turkey, cooked and shredded or cut into cubes
Celery, chopped
Carrots, chopped
Peas
Corn
Green Beans
Zucchini
Egg noodles or other pasta (about a half of a 1# bag-add more broth if necessary)

Boil or cook your meat. This takes about 20 minutes if you use a couple of chicken/turkey breasts. Run under cool water and use a fork to shred or cut into cubes. In a large saucepan add chicken broth and rest of the ingredients. Bring to a boil and simmer while noodles cook. It should be done in 5-7 minutes after boiling starts.

I start by making the broth and then I toss everything else in. I shred extra chicken from other meals and put it in the freezer. I use a bag of frozen veggies or freeze my extra veggies before they go bad. If you have the veggies and meat all in the same place in the freezer you only need to open bags and dump it in the pot. This is a quick soup for after a baby or even during labor at home if you prepare the ingredients and freeze them.

Corn Salsa

We make a small meal out of this salsa. It's a huge hit with my family and my book group.

Corn Salsa
1 can Corn, drained
1 can Beans, drained - any kind (black, kidney, black-eyed peas, etc.)*
4-6 Tomatoes, seeded, chopped
4-5 Green Onions, chopped
1-2 Avocados (optional)
1/4-1/2 bunch of cilantro, chopped (to taste)
1 package Good Seasonings Italian Dressing Mix (mix as directed
OR 1-8 oz. bottle of the above mentioned dressing.

Mix together and serve with chips. It tastes better if made several hours (or even a day) before eating.

*If you want fresh beans you can prepare and cook 1/4-1/3 cups of dried beans, but it takes a lot longer.

I haven't tried using another italian dressing, but I've been told that the salsa is just not the same if you don't use the Good Seasonings Italian Dressing. Play around with it by adding different beans, black olives, or other veggies. Enjoy!

Chicken Fettucine Alfredo

This recipe is great served with freshly steamed broccoli or spinach and garlic bread/sticks.

4 large chicken breasts, cubed
1 package fettucine noodles or noodles of your choice

Sauce:
6 Tbls butter
2 1/2 Tbls flour
1/2 tsp garlic powder
1 cup half and half
2 cups milk
3/4 cup parmesan cheese
Dash of salt and pepper

In a large saucepan, cook noodles according to package instructions; drain.

In a greased skillet, cook cubed chicken until no longer pink in the center.

In a medium large saucepan, melt butter and add flour stirring together to make a paste over medium low heat. Be careful not to burn. Add garlic powder, half and half, milk, parmesan cheese and salt and pepper to taste. On medium heat, keep stirring often so cheese and milk don't burn to the bottom of the pan. Bring to a slow boil and then simmer until sauce is thickened.

Add cooked chicken into drained noodles and then add sauce and mix well together.

Makes 4-6 generous servings

Three-cheese Manicotti

I like to serve this recipe with spaghetti and garlic bread/sticks.

1 giant jar of your favorite spaghetti sauce
1 box of manicotti shells (approx 12-14 shells)
3 eggs
2 1/2 - 3 cups shredded mozzarella cheese
2 cups ricotta cheese
3/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp basil
1 Tbls parsley
Mozzarella cheese
Parmesan cheese
1 package frozen spinach, thawed (optional)

Cook manicotti shells according to package instructions; drain.

For filling:
In a medium bowl, beat eggs. Add ricotta cheese and mix together. Add parmesan cheese, oregano, basil, parsley and a dash of salt and pepper. Mix together well. (Mix in thawed spinach) Stir in mozzarella cheese. Spoon filling into manicotti shells.

In a greased 9 x 13 pan, pour enough spaghetti sauce to cover the bottom well. Pour some parmesan cheese on top and some mozzarella and mix around a bit and spread evenly. Lay shells next to eachother in pan close enough so they all fit. Pour remaining spaghetti sauce over shells and a bit more parmesan cheese, then mozzarella cheese. If you have leftover filling, mix it in around the sides of the baking dish. Cover with tinfoil and bake at 350 degrees for 60-70 minutes.

Makes 8-10 servings

Taco Beef Soup

2lb ground beef
1 c chopped onion
6 cups water
2 (26 oz) cans stewed tomatoes, undrained
4 (16 oz) cans kidney beans, undrained
2 (16 oz) cans tomato sauce
2 (1.5 oz) envelopes taco seasoning mix
Cheddar cheese, grated
Tomatoes, chopped
Tortilla chips
Sour Cream
Avocado, sliced

In a large saucepan cook ground beef and onion until meat is browned. Add water, stewed tomatoes, kidney beans, tomato sauce, and taco seasoning. Bring to a slow boil on medium heat and then simmer for 15 minutes. Top with cheddar cheese, chopped tomatoes, sour cream and avocado and don't forget to use those tortilla chips for dipping!

Makes 12 servings

Slow Cooked Barbecue Chicken

Heres one of mine.  This recipe is easy and tasty.  Love to serve it with corn and mashed potatoes. 

6 Frozen skinless, boneless chicken breast halves

1 (12 oz) Bottle barbeque sauce

1/2 C Italian salad dressing

1/4 C Brown sugar

2 T Worcestershire sauce

Place chicken in a slow cooker (yes frozen, isn't it great!) Mix the barbeque sauce, italian salad dressin, brown sugar and Worcestershire sauce.  Pour over the chicken.  Cover and cook 3 to 4 hours on High or 6 to 8 hours on low.  Shred or leave as is.