Flaky Ham and Cheese Rolls

Ingredients:

1 Pie crust dough
4 Ounces shredded cheddar cheese
5-6 Pieces of thinly sliced ham

Directions:

Preheat oven to 450 degrees.

Roll out pie crust. Cover crust with shredded cheese to within one inch of edge. Cover cheese with ham slices.

Loosely roll up pie crust and place on a greased (I used Pam spray) baking sheet, seam side down. Make several cuts in top of dough.

Bake for 16-20 minutes until nicely browned on the outside.

Slice and serve!

Would be good with many different meat and cheese combinations. Also may be good as a "Stromboli" dipped in marinara.


* Adapted from http://m.pillsbury.com/recipes/flaky-deli-slices/5016240f-84bf-426b-9a6c-922bfc9765bd

Turkey Pot Pie

Ingredients:

Filling:

• 4 cups frozen peas, carrots, cut green beans, and corn
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1 3/4 cups chicken broth
• 1 1/3 cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed

Pie Crusts:

• 4 C Flour
• 2 C Crisco
• 1/2 Teaspoon Salt
• 10-14 Tablespoons cold water

Directions:

Preheat an oven to 425 degrees.

Place the peas, carrots, green beans, corn, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Cut Crisco into flour and salt and add water until at desired consistency. Roll out pie crust dough into four pieces.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

 

* Adapted from http://allrecipes.com/recipe/dads-leftover-turkey-pot-pie/detail.aspx and my grandma's crust recipe.

Chunky Macaroni Salad

Ingredients:

1 ½ C Uncooked macaroni, cooked & drained

½ lb Cooked ham cut into ½” cubes

1 Cucumber, peeled & cut in small pieces

1 C Frozen peas, thawed & drained

¼ C Grated carrot

¼ C Finely chopped red onion (optional)

1 ¼ C Mayonnaise

¼ tsp Salt

1/8 tsp black pepper

Directions:

Combine all ingredients. Cover and refrigerate until well chilled (several hours or overnight).

* From my mom's recipe box

Waikiki Meatballs

Ingredients:

1 1/2 lbs Ground Beef

2/3 C Corn Flake Crumbs

1/3 C Minced Onion

1 Egg

1 1/2 t Salt

1/4 t Ground Ginger

1/4 C Milk

1 T Oil or Lard

2 T Cornstarch

1/2 C Brown Sugar, packed

1 can (13 1/2 ounces) Pineapple Tidbits or Chunks, drained (reserve syrup)

1/3 C Apple Cider Vinegar

1 T Soy Sauce

1/3 C Chopped Bell Pepper

Directions:

Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green peppers; heat through.

Serve on white rice.

Yield: 4-5 Servings

 * Adapted from my mom's recipe box

Colorado Cache Chicken Salad

Ingredients:

4 whole cooked and diced chicken breasts
1/2 c water chestnuts, sliced
1/2 c chopped pecans
1/2 c seedless grapes
1/4 c finely chopped celery
1 tsp finely minced candied ginger
3/4 c mayonnaise
2 T wine vineger
1 T soy sauce
2 tsp minced onion
1/2 tsp curry powder

Optional:

6 slices pineapple
lettuce leaves

Directions:

Mix chicken and water chestnuts, pecans, grapes, celery and ginger. Blend mayonnaise, vinegar, soy sauce, onion and curry powder. Toss dressing with the chicken mixture. Chill overnight to allow flavors to mingle. To serve, spoon onto pineapple slices arranged on lettuce leaves (or serve on croissants).

* From Colorado Cache cookbook, Denver's Junior League

Chicken Piccata

Ingredients:

• 4 boneless skinless chicken breast
• 1 large eggs
• flour ( for dredging)
• 1/2 cup grated parmesan cheese
• 1/8 teaspoon paprika
• kosher salt
• ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/4 cup white onions, chopped
• 1 large shallots, minced fine
• 3 garlic cloves, minced fine
• 1/2 cup sweet vermouth or 1/2 cup sherry wine or 1/2 cup white wine
• 1 cup prepared bouillon, with
• 2 teaspoons flour, blended together
• 1 lemons, juice of
• 2 teaspoons lemon peel, grated
• 2 teaspoons capers, rinsed and lightly crushed
• 1 lb sauteed fresh mushrooms
• 1/4 cup flat-leaf Italian parsley, roughly chopped
• 1 lemon, sliced thinly

Directions:

1. Thoroughly wash and pat dry chicken.
2. Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
3. Beat the egg in a bowl large enough to hold chicken.
4. In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
5. Dip chicken in egg, then in flour mixture until well coated.
6. Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
7. In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
8. Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
9. For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices.

* From http://www.food.com/315187

Incredible Dirt Cake

Ingredients:

20 Ounces chocolate sandwich cookies (like Oreos)

8 Ounces softened cream cheese

¼ Cup butter or margarine (softened)

1 Small package chocolate or vanilla instant pudding

3 Cups cold milk

16 Ounces whipped topped (like Cool Whip)

1 Package gummy worms

8-Inch new flower pot (optional)

1 Flower, real or plastic (optional)

1 New gardening trowel (optional)

Directions:

In a food processor process the cookies until they resemble dirt; set aside.

Mix cream cheese and butter together in a small bowl and set aside. In a medium size bowl, combine pudding with milk, let set a few minutes. Add the mixture of cream cheese and butter to pudding. Fold in whipped topping.

In a new clean flower pot (or large bowl), starting with “dirt” alternate layers of “dirt” and “mud”, adding a couple of gummy worms in the dirt layer. End with the dirt on top. Add a few more gummy worms. Chill 3 or 4 hours. When ready to serve, insert flower and serve with a new gardening trowel.

*From my mom's recipe box

Cherry Crisp

Ingredients:

PASTRY:
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup cold butter, cubed
  
  FILLING:
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup cherry juice blend
• 4 cups pitted tart red cherries
• Few drops red food coloring, optional
  
  TOPPING:
• 1-1/2 cups quick-cooking rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 5 tablespoons butter, melted
  

Directions:

• In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11-in. x 7-in. baking dish. Bake at 350° for 15 minutes.

• For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling.
• Bake for 20-25 minutes or until golden brown and bubbly around edges. Yield: 6-8 servings.

* From http://www.tasteofhome.com/Recipes/Cherry-Crisp

Sweet Zucchini Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup cornmeal
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons butter, melted
• 1 1/4 cup milk
• 1 cup grated zucchini, excess water squeezed out
• Nonstick cooking spray
  

Preparation:

1. Heat an electric griddle to medium-high heat. In a mixing bowl, combine flour, whole wheat flour, cornmeal brown sugar, baking powder, cinnamon and salt. Stir with a whisk to combine.
   
2. Place the eggs in a second mixing bowl and beat with a whisk until they're smooth an uniform in color. Add melted butter, milk and grated zucchini, mix with a whisk until the mixture is evenly combined. Gradually pour egg mixture into the bowl with the dry ingredients, and whisk just until completely combined. Mixture will be somewhat thin.
   
3. Spray the hot griddle with nonstick cooking spray. Using a ladel, spoon batter onto the griddle to form pancakes. Batter will spread, so be sure to leave enough room around each pancake. Cook on one side until the tops are mostly dry and the underside is turning golden, about 5 minutes. Then flip pancakes over and cook til bottom is browned, an additional 3 minutes. Serve immediately, with maple syrup or fruit compote.
   

This Sweet Zucchini Pancake Recipe makes about 12 pancakes (4inches each), enough for 3 to 4 people.

* From http://cookingequipment.about.com/od/breakfastrecipes/r/zucchinipancake.htm

Monkey Bread

Ingredients:

• 3 Rolls of Pillsbury "Grands" biscuits
• Cinnamon Sugar (1/2 C sugar & 1 tsp. cinnamon)
• 1/2 C Stick of butter
• 2/3 C Vanilla ice cream
• 1/2 C White sugar
• 1/2 C Brown sugar

Directions:

Cut each piece of biscuit dough into quarters with scissors. Roll each ball in cinnamon sugar. Microwave and melt last 4 ingredients. Place 1/2 the balls loosely in a greased 9 x 13 pan or bundt pan. Pour 1/2 the melted mixture over the biscuits. Add remaining biscuits and then rest of melted mixture.

Bake at 375 for 30 min. After 30 min., cover edges with foil and bake 10-15 min. longer. Turn out onto serving plate.

* From my mom's recipe box

Sweet Cornbread

Ingredients:

1 ¼ Cups flour

¾ Cup corn meal

¼ Cup sugar

2 Teaspoon baking powder

½ Teaspoon salt

1 Cup milk

¼ Cup vegetable oil

1 large egg, beaten

Directions:

Heat oven to 400 degrees. Grease an 8 or 9 inch baking pan. 

Combine dry ingredients in a mixing bowl.

Stir in milk, oil, and egg, mixing just until dry ingredients are moistened.

Pour batter into prepared pan.

Bake 20-25 minutes or until golden brown and wooden toothpick comes out clean.

Serve warm.

* From my mom's recipe box

Carrot Pineapple Bread

Ingredients:

3 eggs

2 C sugar

1 C vegetable oil

1 C finely shredded carrots

1 can (8 ounces) crushed pineapple, undrained

2 teaspoons vanilla extract

3 C all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

Directions:

In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees for 60-70 minutes or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

Yield: 2 loaves

* From http://www.tasteofhome.com/Recipes/Carrot-Pineapple-Bread

Beer Batter Bread

Ingredients:

3 Cups unbleached all-purpose flour

3 Tablespoons firmly packed light brown sugar

1 Tablespoon baking powder

1 Teaspoon salt

1 bottle (12 fluid ounces) beer, unopened and at room temperature

4 Tablespoons unsalted butter, melted, plus extra for greasing and serving

Directions:

Preheat the oven to 375 degrees. Grease a 9-by-5-inch loaf pan.

In a bowl, stir together the flour, brown sugar, baking powder, and salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. The batter should be slightly lumpy. Pour into the prepared loaf pan and drizzle with the melted butter.

Bake until the top is crusty and a cake tester inserted into the center comes out clean, 35-40 minutes. Let rest in the pan for 5 minutes, then turn the loaf out onto a rack. Serve warm or at room temperature the day it is made. Cut into thick slices and accompany with plenty of butter.

* From my mom's recipe box

Seven-Layer Dip

Layer from bottom to top (with bottom filling entire plate and each successive layer getting smaller so all layers can be seen):

1. Refried beans (bean dip)

2. Guacamole

3. Diced tomatoes

4. Chopped black olives

5. Diced green chilies

6. Thin sliced green onions

7. Shredded cheddar

* My Grandma's (Bop's) recipe

Salsa Fresca

Ingredients:

• 4 large tomatoes, seeded and diced
• 1 small red onion, finely chopped
• 1-2 jalapeno, finely chopped (1 for mild, 2 for medium)
• 4 tablespoons cilantro, chopped
• 2 cloves garlic, finely chopped
• 4 tablespoons lime juice
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
  

Directions:

Combine all the ingredients and chill for 2 hours before serving with chips.

 * Adapted from http://www.pickyourown.org/salsa.htm

Navajo Fry Bread

Ingredients:

• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1/2 cup nonfat dry milk powder
• 3 teaspoons baking powder
• 4-1/2 teaspoons shortening
• 2/3 to 3/4 cup water
• Oil for deep-fat frying

Directions:

Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 6 balls; let rest, covered, for 10 minutes.

Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle.

Heat 1 inch oil. Slip each circle into oil; fry each side for 1 minute or until puffed and golden.

Yield: 6 fry breads.

* Adapted from http://www.tasteofhome.com/Recipes/Navajo-Fry-Bread

Light Chinese Beef and Broccoli

Ingredients:

3 medium scallion(s), thinly sliced
2 clove(s) garlic clove(s), minced
1 Tbsp ginger root, fresh, peeled and minced
1 Tbsp orange zest, grated
3/4 pound(s) lean sirloin beef, trimmed of fat and cut into 2 x 1/4-inch strips
3 cup(s) broccoli, fresh, or frozen broccoli florets, thawed
2 Tbsp low-sodium soy sauce
2 Tbsp fresh orange juice
1 tsp cornstarch
1 Tbsp water, cold

Instructions:

Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat until a drop of water sizzles. Add the scallions, garlic, ginger, and orange zest; stir-fry until softened and fragrant, about 1 minute.

Add the beef strips and stir-fry until browned, about 3 minutes. Add the broccoli and stir-fry 2 minutes. Sir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.

Combine the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until thickened, about 30 seconds. Yields 1 cup per serving.

* From Weight Watchers

Jungle Bark (Ginger and Apricot White Chocolate Bark)

Ingredients:

1 lb white chocolate, chopped
1 1/4 cups dried apricots, slivered
1/8 cup candied ginger, chopped
2/3 cup macadamia nuts, chopped

Directions:

In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally. Stir in apricots, candied ginger, and nuts.

Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch rectangle.

Refrigerate for at least 1 hour or until hardened. Break into pieces.

* Adapted from http://www.food.com/343060

Pumpkin Ginger Pancakes with Ginger Butter and Cranberry Topping

Ingredients:

Pancakes:

1 cup flour
2 tablespoons packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat yogurt or 1/4 cup nonfat yogurt
2 tablespoons melted butter

Candied Ginger Butter:

1 tablespoon finely chopped candied ginger
1/4 cup softened butter

Cranberry Topping:

2 C Fresh cranberries
1/8 C Water
1 C Brown sugar
3/4 Tsp. Grated orange peel

Directions:

Combine flour, brown sugar, soda, cinnamon, powder, ginger, nutmeg and salt in a large mixing bowl.

In a separate bowl, combine egg, milk, pumpkin, yogurt and butter until well blended.

Add wet to dry, stirring just until evenly moistened. Add milk until of pancake consistency.

Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.

Serve with ginger butter, cranberry topping, and maple syrup.

To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.

To make the cranberry topping, mix all ingredients in a medium saucepan and heat on medium heat until boiling and popping and at desired consistency.

* Adapted from http://www.food.com/recipe/pumpkin-ginger-pancakes-with-ginger-butter-111630

Super Sausage Gravy

Ingredients:

1 pound breakfast sausage
1/2 cup all-purpose flour
4 cups milk
Salt and black pepper to taste

Directions:

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits.

* Adapted from http://allrecipes.com/recipe/super-sausage-gravy/detail.aspx

Biscuits

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

Directions:

Preheat oven to 425 degrees F.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Yield: 9 biscuits

* Adapted from http://allrecipes.com/recipe/jps-big-daddy-biscuits/detail.aspx

Beef Barley Stew

Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 10 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes
• 8 medium carrots, cut into 1/2-inch pieces
• 1 celery rib, thinly sliced
• 4 teaspoons salt
• 2 teaspoon dried oregano
• 2 teaspoon paprika
• 1 teaspoon pepper
• 3 teaspoons cumin
• 2 cups fresh or frozen green beans (or green peas), thawed
• 2 cups fresh or frozen corn, thawed
• 2 cups medium pearl barley

Directions

• In a large pot, brown beef and onion in oil until meat is no longer pink; drain. Add water, tomato sauce, diced tomatoes, carrots, celery, salt, oregano, paprika, cumin and pepper.
• Cover and cook on low heat for 2 hours. Add the green beans (or peas), corn and barley; cover and cook on low heat 1 hour longer or until barley, beef and vegetables are tender. Yield: 8-10 servings.

 * Adapted from http://www.tasteofhome.com/Recipes/Beef-Barley-Stew-2

Amish White Bread

Ingredients

• 2 cups warm water (110 degrees) (may need to add more while mixing)
• 1/3 - 2/3 cup white sugar (depending on how sweet you want it)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour
• Shortening for greasing

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well greased bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes (or until inside of bread reaches a temperature of 200 degrees). Brush some melted butter over the top crust while it's on the cooling rack to keep the crust soft.

* Adapted from http://allrecipes.com/recipe/amish-white-bread/detail.aspx

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients:

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices bacon
2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.

Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.

Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

* Adapted from http://allrecipes.com/recipe/cream-cheese-garlic-and-chive-stuffed-chicken/detail.aspx

Italian Meatballs

Ingredients:

1 lb Ground beef

1 lb Ground pork sausage

2 T Dried minced onion

½ C Corn flake crumbs

1 tsp Dried parsley

1/8 tsp Black pepper

1 tsp Worcestershire sauce

2 Eggs

½ C Milk

1 ½ tsp Salt

1 ½ tsp Oregano

1 tsp Basil

1 Clove garlic, minced

Olive oil

Directions:

Combine all ingredients. Form into balls and cook in olive oil in a frying pan.

* From my mom's recipe box

Honey Wheat Bread

Ingredients:

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) pkgs active dry yeast (or 4 1/2 tsp.)
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey (omit if you want less sweet bread)
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions:

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

* Adapted from http://allrecipes.com/recipe/simple-whole-wheat-bread/

Best Oatmeal Cookies

Preheat oven to 350 degrees. Mix 2 ½ Cups flour, 1 Teaspoon baking soda, 1 Teaspoon salt; set aside.

Mix 1 Cup soft butter, ¾ Cup granulated sugar, ¾ Cup firmly packed brown sugar, 1 Teaspoon vanilla extract, ½ Teaspoon water; beat till creamy. Beat in 2 large eggs.

Add flower mixture; mix well. Stir in 12 oz. Chocolate chips. Add 1 ½ Cups oatmeal (quick oats).

Bake 10-11 minutes.

Variations:

6 ounces peanut butter chips and 6 ounces chocolate chips.

Or

6 ounces white chocolate chips and 6 ounces craisins (also good with 1 tsp orange extract instead of vanilla).

Or

6 ounces dried cherries and 6 ounces chocolate chips with ½ tsp almond extract and ½ tsp vanilla.

Notes: I think the trick to these coming out perfect is how to cook them. First, I put them in for 8 minutes, turn the pan around, and then cook for 2 more minutes (or 3 sometimes for the first pan full since the pan is cool) so that they cook more evenly. Then I take them out before they start to have more than just a TINGE of brown on the bottom edges. I let them sit on the hot cookie sheet on the counter for about 6 more minutes before moving them to a cooling rack. This process seems to help them to come out just perfect and soft.

* Adapted from an old Toll House recipe

Mashed Sweet Potatoes

Ingredients

6 sweet potatoes, peeled and cubed
3/4 cup milk
1/2 cup butter
3/4 cup maple syrup

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.

Mash potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup, to taste. Mash until smooth. Serve warm.

* From http://allrecipes.com/recipe/mashed-sweet-potatoes/

Roasted Vegetable Lasagna

Ingredients:

1 Pound eggplant, sliced into 1/4inch rounds

1/2 Pound medium fresh mushrooms, cut into 1/4 inch slices

3 Small zucchini, cut lengthwise into1/4-inch slices

2 Sweet red pepper, cut lengthwise into 6 pieces each

3 Tablespoons olive oil

1 Clove garlic, minced

1 Teaspoon salt

1/2 Teaspoon pepper

1 (15 ounce) Container reduced-fat ricotta cheese

1/4 Cup grated Parmesan cheese

1/4 Cup egg substitute

1 (26 ounce) Jar spaghetti sauce (meat optional)

12 No-boil lasagna noodles

2 Cups shredded part-skim mozzarella cheese

3 Tablespoons minced fresh basil

Directions:

Coat two 15-in. x 10-in. x1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese.Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

* Adapted from http://allrecipes.com/Recipe/Roasted-Vegetable-Lasagna/Detail.aspx?src=etaf

Mom's Meat Loaf

Ingredients:

1 ½ Pounds ground beef

1 Can (8 ounces) tomato sauce (or ketchup)

1 Medium onion, chopped(about ½ cup)

1/3 Cup oats

1 Large egg

1 Teaspoon salt

¼ Teaspoon pepper

Directions:

Mix thoroughly beef, 1/3 cup of the sauce and the remaining ingredients. Spread in ungreased loaf pan, 9x5x3 inches. Spread remaining tomato sauce over loaf.

Bake at 350 degrees in oven for 1 ½ hours.

Serves: 3-4

Note: You can also use 1/2 C oat bran instead of oats (and add one egg). 

Crustworthy Meat Loaf (Not Gluten-Free)

Additional Ingredients:

1 Loaf Frozen Rhodes bread dough

Additional Instructions:

Thaw bread dough in refrigerator overnight. Cover and let stand on floured surface at room temperature for 1 hour.

Prepare meat loaf as directed above but reduce initial baking time to 45 minutes. Drain meat loaf.

Press dough onto bottom of greased 15 1/2 x 10 1/2 jelly roll pan. Place meat loaf in center of dough. Cut 6 strips of dough on each side of loaf. Fold dough ends over loaf. Cross strips over the top. 

Continue baking for 30 minutes.

* Adapted from old Betty Crocker recipe

Scalloped Corn

Ingredients:

10 oz. Pkg. Frozen whole kernel corn, cooked and drained (or 1 lb can whole kernel corn, drained)
¼ C Chopped onion
¼ C Chopped green pepper
2 T Butter
2 T Flour
1 tsp. Salt
½ tsp. Paprika
¼ tsp. Dry mustard
Dash pepper
¾ C Milk
1 Egg, slightly beaten
1/3 C Cracker (or Corn Flake) Crumbs
1 T butter, melted

Directions:

Heat oven to 350 degrees. Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole dish.

Combine cracker crumbs and the 1 tablespoon melted butter; sprinkle evenly over corn mixture. Bake uncovered 30 to 35 minutes.

4 Servings

Note: 3 recipes nicely fills a 9x13 inch casserole dish.

* From an old Betty Crocker recipe

Chili Con Carne with Tomatoes

Ingredients:

1 Pound ground beef

1 Green pepper (and/or other colors!)

1 Medium onion, chopped(about 1 cup)

1 Can (1 pound 12 ounces)tomatoes

1 Can (8 ounces) tomato sauce

2 Teaspoons chili powder

1 Teaspoon salt

1/8 Teaspoon cayenne red pepper

1 Can (15 ½ ounces)kidney beans, drained

1 Can (15 ounces) corn,drained

Directions:

Cook and stir ground beef,onion and green pepper in large saucepan until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except corn and kidney beans.

Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. (Or cook uncovered about 45 minutes.) Stir in corn and beans; heat.

4 or 5 servings

To Try: For vegetarian chili, omit ground beef and add in a can of black beans, drained. Other beans may be good as well.


*Adapted from an old Betty Crocker recipe