WHOLE WHEAT BREAD

(Robin Fielding's recipe) The best recipe and easy too!

• 8 cups hard wheat - grind it in a mill and make the flour
• Place 6 cups of HOT water into the mixer
• Add 2/3 cup oil
• Add 2/3 cup of honey
• Add all but 2 cups of flour and mix until soft
• Add 2 TBS dough enhancer
• Add 2 TBS Wheat Gluten*
• Add TBS salt
• Add TS yeast (heaping)
• Add 2 TBS tofu drink mix

Mix in mixer.
Add the 2 cups of flour that you did not put in. Add more if needed and mix to the correct consistency. Knead in mixer for 11-12 minutes on #1 on Bosch mixer. Place about 1 TBS oil on counter. Roll dough into ball and cover and sit for 10 minutes. Place in 5 greased bread bans and let rise for about an hour. Bake at 350 degrees for 30-32 minutes.

Freezes great!

* for old wheat add 1TBS wheat gluten to each cup of flour

Spicy Red-Pepper Jelly



yield: Makes 4 to 5 (1/2-pint) jars
active time: 30 min
total time: 1 day
Surprise your party host with a jar of this ruby-red jelly — its sweet heat flavors pair beautifully with soft cheeses.

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ingredients

1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups)
2 teaspoons dried hot red-pepper flakes
3 tablespoons Sure-Jell less- or no-sugar-needed pectin (from a 1 3/4-oz box)
3 1/4 cups sugar
1 cup white-wine vinegar
1 tablespoon unsalted butter
3/4 teaspoon salt

Special equipment: 5 (1/2-pint) canning jars with screw bands and lids; an instant-read or candy thermometer; canning tongs
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preparation

Sterilize jars and lids:
Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.

Make jelly:
Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)

Whisk together pectin and 1/4 cup sugar in a small bowl.

Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.

Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.

Seal and process jars:
Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.

After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

Cooks' notes:
•Check the expiration date on your pectin to ensure freshness.
•If you are using jars with rubber rings (still sold, but not approved by the USDA), follow the manufacturer's instructions.
•Jelly keeps in sealed jars in a cool dark place 5 to 6 months.
•If you want to make more jelly, do not double recipe; make another batch.

Green Pepper Jelly

4 green bell peppers, stemmed and seeded

2 jalopeno peppers steamed, seeded and deveined

2 cloves of garlic

2/3 cup white vinegar

2 tbsp lemon juice

1 package (1.75oz/49 to 57 g) regular powered fruit pectin

3 2/3 granulated sugar

4 to 5 drops green food coloring

1. In a blender or food processor fitted with metal blade, puree green peppers, jalopeno peppers and garlic till smooth.

2. Transfer puree to a dampened cheesecloth set over a deep bowl. let drip, undisturbed, for 30 minutes. Measure 1 1/2 pepper juice. if you do not have the required amount, add 1/2 cup boiling water to the remaining pulp in the jelly bag to extract additional juice.

3. Meanwhile, prepare canner, jars and lids.

4. Transfer pepper juice to a large, deep stainless steel saucepan. Add vinegar and lemon juice. Whisk in pectin until dissolved. Bring to boil over high heat, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat, stir in food coloring, if using, and quickly skim of foam.

5. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Lemon Basil Pasta

• 1 pound thin spaghetti
• 1/2 stick (4 tablespoons) butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cups sour cream
• 1/2 teaspoon kosher salt, more to taste if desired
• Plenty of grated Parmesan cheese
• Fresh basil, chopped
  
• Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
Pour mixture over drained spaghetti and stir together. Squeeze a little more lemon juice over the top if desired.
Top generously with Parmesan cheese, then chopped basil.
Give it a final squeeze of lemon juice at the end.

Adapted from The Pioneer Woman Cooks

Perfect Oatmeal Chocolate Chip Cookies

Perfect Oatmeal Chocolate Chip Cookies
1 cup oatmeal (not quick)
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt

1 cup butter, room temperature
1 1/4 cup light brown sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoons vanilla
1 cup coconut
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

DoDo's MUSTARD PICKLES

4 quarts cucumbers
2 lbs pickling onions
2 sweet red peppers
1 large bunch celery
1 large head cauliflower
Cut up and soak overnight in salt solution – 1 cup of salt plus water to cover
Drain in sock or drain

Make paste of:
3 tbs dry mustard
6 rounded tbs flour
1 quart sugar
2 quarts vinegar
1 tbs tumeric
1 tbs celery salt
Make past adding little vinegar at a time. Let come to a boil & boil for 3 minutes
Seal in sterilized jars

CHOCOLATE CRINKLE COOKIES -- Grandma Wilson

4 sq Unsweetened Chocolate
1/2 c Oil [I substitute Butter!]
2 c Sugar
1/2 t Salt
4 Eggs
2 t Vanilla
2 c Flour
2 t Baking Powder

Mix oil (butter!), chocolate and sugar
Blend in one egg at a time until well mixed
Add vanilla
Stir in Salt, Flour and Baking Powder
Chill overnight

Roll balls in Powdered Sugar
Place on ungreased cookie sheet

Bake at 350 for 10-12 minutes.

"MRS FIELD'S" CHOCOLATE CHIP COOKIES -- Alternate Oatmeal Raisin Cookies

CREAM:
2 c Butter (1 lb)
2 c Sugar
2 s Brown Sugar

ADD:
4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal (Process oats in blender until coarse powder)
1 t Salt
2 t Baking Powder (for softer cookies, use less Baking Powder)
2 t Soda

ADD:
24 oz Milk Chocolate Chips (recipe calls for Guittard brand)
3 c Pecans

Place golf-ball size balls on ungreased cookie sheet. [I use small ice cream scoop]
Bake at 350 for 14-15 minutes. Makes 112 Cookies.


Note that this is a large recipe -- I usually cut it half.

ALTERNATE: Replace choco chips with 2 c raisins -- makes my favorite Oatmeal/Raisin Cookie.

SPINACH AND ARTICHOKE DIP

Compare to Applebee's

INGREDIENTS:
8 oz Mozarella Cheese, grated
1/2 c Sour Cream
2 oz Fresh Parmesan Cheese, grated
1/4 t Black Pepper
3 cloves Garlic, crushed
1 can (14 oz) Artichoke Hearts, drained and chopped
2 blocks (8 oz each) Cream Cheese
1 pkg (10 oz) Frozen Spinach, thawed, drained and squeezed dry
1 pkg (13.5 oz) Tortilla Chips

PROCEDURE:
Preheat oven to 350
Reserve 2 oz Mozarella and 1 oz Parmesan for Topping
Combine all remaining ingredients in a large bowl and stir until well-blended
Spoon mixture into a 1-1/2 quart baking dish or several smaller baking dishes. [ I always use three smaller dishes. This will store refrigerated (4-5 days) and reheat later]
Sprinkle reserved Mozarella and Parmesan over mixture.
Bake for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.

FRUIT BARS

When I was young, my Grandma Wilson (Leona) lived on South Temple just four doors down from Backer's Bakery. Often, we would walk over for a treat, and Grandma usually ordered their Fruit Bars. Here we are forty some years later, I've found a recipe that takes me back to my childhood -- it's pretty dang close to what I remember!

INGREDIENTS:

2 c Sugar
3/4 c Butter
3 Eggs
1/2 c Honey
3 T Molasses
4-1/2 c Flour
1 t Salt
2 t Soda
2 T Cinnamon
3/4 c Coconut
1-1/4 c Chopped Dates
1 c Raisins
1 c Chopped Walnuts [I don't add Walnuts]
1/2 c Rolled Oats


INSTRUCTIONS:

Cream sugar and butter. Beat in Eggs.
Stir in Honey and Molasses.
Sift dry ingredients and add slowly along with remaining ingredients.
Knead with hands to blend ingredients. [I use my 7 quart KitchenAid Mixer, but it's a very thick stiff dough]
Add a little water if the mixture is too dry.
Use ice cream scoop to place balls of dough across a greased cookie sheet.
Flatten dough uniformly across the cookie sheet.
Bake at 375 for 17-18 minutes or until golden brown. Toothpick test: slightly sticky
Cut with a pizza cutter while still warm -- I typically cut squares 1x1 or 2x2 etc.
Glaze with frosting.


FROSTING GLAZE:

1/2 c Sugar
1/4 c Water
1T White Corn Syrup
1-1/2 c Powdered Sugar

In a small sauce pan, stir together sugar, water and corn syrup.
Cook over medium heat, stirring constantly until mixture boils.
Remove from heat and cool for 5 minutes.
Gradually stir in powdered sugar beating until smooth after each addition.
Mixture should ahve a syrupy consistency.

Makes 3 dozen large or 6 dozen small bars.

[Thank you Naborhood Bakery, Gardner Village!]

SAN FRANCISCO SOURDOUGH BREAD -- Grandma Wilson

ONE LOAF:

1 Tb. Yeast
1 cup sourdough starter
3 C. flour
1 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ¼ C. of Warm water. Leave until foamy.
Combine ¾ C. warm water with sourdough starter. Add 1 cup flour. Mix.
Add yeast mixture. Mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan.
Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes. Cover if foil after 15 minutes if getting too dark.

TWO LOAVES:

2 Tb. Yeast
2 C. sourdough starter
6 C. flour
2 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ½ C. of warm water. Leave until foamy.
Combine 1½ C. warm water with sourdough starter. Add 2 cup flour. Mix.
Add yeast mixture; mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan. Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes.


If you ask real nicely, Grandma will share a Sourdough Start with you!

EMILY'S SPINACH LOAF

Emily and I experimented with several recipes, including Rhodes' rolls recipe. This is what we came up with. It's been an especially fun effort. We've even distributed Spinach Loaves one year for our Christmas Gifts -- image doing 45 of these! Great buffet finger food. Huge personal favorite.



-----DOUGH-----
1 pk Rapid-rise yeast
1 tb Sugar
2/3 c Water, heated to 125F
2 ½ c Flour (or more)
1 t Salt
3 T Butter, melted
1 Egg, lightly beaten
COMBINE yeast, sugar and water; mix well. Allow to sit for four minutes.
IN MIXER OR FOOD PROCESSOR, combine 1-1/2 cups of the bread flour, salt, butter and egg. Add the yeast mixture. Process or knead, adding enough flour in 1/2-cup increments, to make a soft dough. Knead until elastic and smooth, 1 minute in a food processor or 10 minutes in a mixer or by hand. Place in oiled plastic bag or turn in greased bowl, cover with plastic wrap and let rest 15 minutes or, if you have time, let it double.

-----FILLING-----
SAUTE:
1 c Fresh Mushrooms, sliced
1/2 c Chopped Onion
4 cloves Garlic, chopped or pressed
1 Cube Butter

In large mixing bowl, COMBINE Sauteed Mushrooms, Onions and Garlic with:
3 c Chopped fresh spinach (oR substitute two packages (10 oz each) Frozen Spinach,
thawed, drained and squeezed dry)
1 Can Black olives, pitted and sliced
¾ c Mozzarella cheese, grated
½ c Parmesan cheese, grated
½ c Pimento
1 lb (2 blocks) Cream cheese - at room temperature
2 cubes Butter -- at room temperature
2 tb Fresh chopped basil
2 tb Fresh chopped rosemary
To taste Salt and freshly ground pepper

----ASSEMBLY----
Spray board or counter with non-stick cooking spray. Roll dough into a 12x18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Spread filling mixture down center of the dough. Make cuts on sides of dough from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by pulling last strip and tucking under. Lift braid with both hands and place on large sprayed baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese, if desired. Bake at 350° F 30-40 minutes or until golden brown.

MARKET STREET CLAM CHOWDER

1 c Potatoes, diced
1 c Celery, diced
1 c Onion, diced
1 c Green Bell Pepper, diced
1 c Leeks, diced (open layers when washing, assure no sand remains)
3/4 c Clams, chopped
3/4 T Ground Black Pepper
1-1/2 T Salt
3/4 T Whole Thyme
6 Bay Leaves
1 t Tabasco Sauce
3/4 c Sherry [or substitute 1/4 c Apple Cider Vinegar]
2 c Water
3/4 c Clam Juice
3/4 c Melted Butter
1 c Flour
2 quarts Half & Half

ROUX [This roux is a fabulous base for any cream sauce or soup!]
Combine melted butter and flour in oven-proof container
Bake at 325 for 30 minutes

In large saucepan, combine remaining ingredients EXCEPT Half & Half
Simmer until potatoes are thoroughly cooked
Stir in butter/flour roux into chowder and stir until thick. (Mixture will be slightly less thick than cookie dough)
Remove chowder from heat
Stir in Half & Half until blended
Heat to serving temperature, stirring occasionally
Serve immediately

I don't follow exact recipe amounts -- always add more potatoes and onions. I usually saute the onions before adding to other ingredients. This is a great crowd pleaser -- works well as main dish, and I use it regularly for buffet dinners. Enjoy!!

[Thank you Market Street Grill / Gastronomy Restaurants]

INCREDIBLE CHOCOLATE MINT BROWNIES -- Decadent!

BROWNIES

1 c Butter, softened
2 C Sugar
4 oz unsweetend chocolate (4 squares)
4 Eggs
1 t Pure Peppermint Extract
1 C Flour (add 3 T flour for high altitude -- ie. Utah)
1/2 t Salt
1 C Chopped Nuts [I usually delete the nuts]

Melt unsweetened chocolate over very low heat with 2 T butter
Cream remaining butter with sugar; add melted chocolate
Add eggs and beat well
Add extract, flour and salt
Fold in nuts
Bake in 9x12 baking pan at 350 for 28-30 minutes, toothpick test -- very slight moist dough
Let cool


ICING

4 T Butter
2 t Pure Peppermint Extract
2 T Cream or Milk
2-3 drops Green Food Coloring (not too much here)
2 C Powdered Sugar

Melt butter, and add cream, extract and coloring. Add powdered sugar and beat until creamy smooth. Spread on cooled brownies, and cover with plastic wrap. Place in refrigerator for thirty minutes until icing is set.


GLAZE

6 oz Milk Chocolate Chips
6 t Butter

Melt chocolate chips and butter. Mix with small wire whip until blended. Pour over frosted brownies and spread to cover completely. Let glaze set.


These brownies are so incredibly rich that I recommend small servings, ie. 1" squares. Enjoy!!

[Thanks to dear college friend Suzi Keller Lynch}

SWEET AND SOUR MEATBALLS -- Grandma Cornelia's!

1 lb Ground Beef
1/2 lb Ground Sausage [I've used 1-1/2 lb Ground Beef (no sausage) without regret]
2 t Soy Sauce
1 clove Garlic
3/4 c. Cracked Wheat (crack whole wheat in blender until coarse meal)
5 oz can Water Chestnuts, drained and diced
8-3/4 oz can Crushed Pineapple, drained, reserving juice
1/3 c. Milk
1 tsp Ginger
1 Egg
1 t Salt

Combine all ingredients and form into small balls. [Suggest ice cream scoop! I've made both small and large meatballs with small/large ice cream scoops] Bake on cookie sheet at 350 for 25 minutes. [30 minutes for large meatballs]

Sauce:
Combine in saucepan:
1/2 c Brown Sugar, firmly packed
2 t Soy Sauce
1 cube Beef Boullion
2 T Cornstarch, combined with 1 c Cold Water
1/2 t Salt
3 T Vinegar

Add enough water to reserved pineapple juice to make 1-1/2 c liquid and combine with above. Cook until thick; pour over meat.

These meatballs are always a hit! Great stand alone for Buffet -- Add rice for main dish.

SLOPPY JOES -- Fast and Easy

1 lb Ground Beef
1 Onion, chopped
1 Green Bell Pepper, diced
1 c Ketchup
1 T Prepared Mustard
1 t Sugar
1/2 c Water
1 t Salt
1/2 t Worcestershire Sauce
1/4 t Chili Powder
1 clove Garlic [or 1/2 t Garlic Powder]
Black Pepper to taste

Brown hamburger with onions and green pepper. Drain grease and add remaining ingredients and stir well. Simmer on low heat for 15 minutes or until desired consistency.

Chicken, Black Bean and Corn Enchilada Casserole

1-2/3 oz Old Paso Enchilada Sauce Mix
6 oz Canned Tomato Paste
2 T olive oil
2 Onions, chopped
1 Green Pepper, chopped
3 cloves Garlic, minced
1-1/2 c uncooked Yellow Cornmeal
15 oz Canned Black Beans, drained and rinsed
15oz Canned Corn, drained
2 c Cooked Chicken Breast, diced
1-1/2 c Cheddar Cheese, shredded

Preheat oven to 350. Prepare enchilada sauce according to package directions, using tomato paste and 3 cups of water.

Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.

Meanwhile, add cornmeal to 2 cups of water in a medium bowl and stir to combine. Gradually add cormeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickend, about 4 to 6 minutes.

Coat 9x13 inch baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.

Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.

Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes.

Slice into 8 pieces and serve.

[I RECOMMEND USING ABOUT HALF THE ENCHILADA SAUCE SUGGESTED]

[Thanks to old college friend Sande Golightly Nascimento!]

PASTA FAGOLI SOUP -- Compare to Olive Garden!

1 lb Ground Beef
1 lb Italian Sausage [I prefer all Ground Beef]
1 c Bacon, cooked and crumbled
14 oz Baby Carrots
1+ c Chopped Onion
1 c Green Bell Pepper, chopped
1-1/2 c Chopped Celery
1qt Tomato Juice or Homestock Tomato Soup
48 oz Diced Canned Tomatos with garlic and basil
2 cans Dark Red Kidney Beans [I substitute 1 can black beans]
1 can Light Red Kidney Beans
1 qt Chicken Stock -- add as needed to the thickness you want
2 T Basil
1T Oregano
7 cloves Garlic
Salt to taste
1 lb Dry Pasta

Optional:
1 can Black Olives

Saute onion
Cook beef and sausage until browned
Just throw in everything -- EXCEPT THE PASTA.
Simmer for 30 minutes or longer.
Add pasta, continue simmer another 20 minutes or until pasta is tender.

Serve with freshly grated parmesan cheese.

Makes a large pot. Will serve 12+ hearty appetites!

[Thanks to epicurious.com!]

Honey-Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Thanks phemomenon.blogspot.com

Asian BBQ Chicken

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 chicken breasts

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Thanks Our Best Bites

Asian BBQ Chicken Pizza

Pizza dough
Asian BBQ Chicken
Mozzarella cheese
Red onion
Fresh cilantro
Alfredo sauce

1. Make a batch of Alfredo Sauce and combine with reserved Asian bbq chicken marinade. The ratios depend on how saucy you like your pizza and how much you're making. I use about 1/3 C sauce with 1/2 T marinade for a small/medium sized pizza. This dough recipe makes 2 small/med pizzas. (You can just make a half batch of Alfredo sauce, or do a full batch and use the rest of it on pasta the next night!)

2. Whip up a batch of pizza dough (we like to use our recipe for focaccia bread). Follow directions for baking or grilling.

3. When it's time to add toppings, spread sauce on pizza and then a layer of cheese. Top with chicken (I used 2-3 breasts for one small/med pizza) and sliced red onions, and then sprinkle a little more cheese on top.

4. When it's done cooking and cheese is melted, remove from heat and sprinkle on chopped cilantro. Eat immediately!

Thanks Our Best Bites

Pizza Sauce

Pizza Sauce
1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning (see below)
1 Tbsp. sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Garlic Bread Seasoning
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Mix ingredients and allow to stand until ready to use. It make enough for two average-sized pizzas. You can also freeze it.

Thanks Our Best Bites

Alfredo Sauce

This sauce is so easy and delicious. I think it tastes similar to Olive Garden's Alfredo Sauce. Thanks Our Best Bites for another Delicious Recipe


2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 minutes or until it just barely comes to a simmer. Keep stirring and let it cook for about 2 minutes more. It should be much thicker now. You can do a spoon test to check. When you run your finger over the back of a spoon it should hold the line firmly.

Chicken Pot Pie w/Cornbread Crust

I got this recipe from an episode of Oprah. It is so delicious, and super easy.

Filling:

• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 medium Onion , chopped
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups chopped Roasted Chicken
• 1/2 cup frozen sweet petite peas
• 1 potato , diced and boiled
• 1 1/2 cup chopped, cooked carrots
• 1/2 tsp. salt
• Cracked pepper
• Dash of Tabasco® sauce

Crust:

• 3/4 cup white or yellow cornmeal
• 3/4 cup flour
• 1 Tbsp. baking powder
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 3/4 cup milk
• 1 large egg
• 2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Homemade Yogurt

This yogurt turned out great. If its a little tart reduce the amount of incubation time. You can add sugar, honey, fruit or granola

Homemade Yogurt
Click to Print This Recipe


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• 3-3/4 cup warm tap water
• 1-2/3 cups instant nonfat dry milk
• 2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)"I used non fat plain yogurt"

In a large saucepan combine the tap water and dry milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. Heat the milk over medium low heat until it reaches 180°. This kills off any competeing bacteria so that the yogurt will respond better to the acidophilus cultures. Remove from the stove and allow to cool to 115°. If the milk is any hotter than this then it will kill off the yogurt cultures. Add the store-bought plain yogurt to the warm milk. Stir well. Allow it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt completely.

Carefully pour the mixture into a very clean, quart-sized, wide-mouthed canning jar, or another clean, quart-sized container.
Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt. Chill and eat.

Each cook develops her own way of incubating home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I've heard tell about it.

Yogurt can also be cultured from store-bought yogurt which contains "active yogurt cultures" or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.

I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own fresh yogurt as a starter too, but eventually it loses it's power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I've had my best results this way.

When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1-2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.

There are lots of ways to incubate your yogurt. I prefer to do it in my electric oven. I set the stove dial half way between OFF and 200°, or at approximately 100°. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 6 and 8 hours, usually overnight, or while I'm out for the day. I take out the yogurt when it is thick. This method works every time for me. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.

There are many other ways to incubate your yogurt. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don't have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn't then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren't a problem because of the closed nature of the cooler. You should try to disturb the yogurt as little as possible while it is incubating, in ensure you get good results.

After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week or two. You may prepare more than one jar at a time if you like. I included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop out the yogurt. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.

Learning to make yogurt is a trial and error process. Most people don't have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.

No Knead French Bread

This bread is so awesome, it makes the most wonderful toast.
4 cups flour
1/4 tea. yeast
1 1/2 tea. salt
2 cups warm water

Stir with spoon or hands, dough will be sticky, let sit in the bowl on the counter covered with foil 18 hrs. With a spatula punch down & fold dough into the center on top of itself going all around the bowl. Spray a counter with water put plastic wrap over it."the water holds the saran wrap down." then put the dough on the plastic wrap and stretch it into oblong shape. Oil a cookie sheet and sprinkle with cornmeal using the plastic wrap to help place the dough on the cookie sheet roll the dough onto the cookie sheet. if the dough mis-shapes just stretch back to the oblong shape and then sprinkle with flour. Cover with a towel and let rise for 2 hours. Place in a preheated 425 oven and bake 35 to 45 minutes until

Buttermilk Biscuits

These are seriously fabulous. Really. But just make them twice a year, okay?

Best-Ever Buttermilk Biscuits (Better Homes and Gardens Complete Book of Baking)

2 c. all-purpose flour
1 T. baking powder
2 t. granulated sugar
1/2 t. cream of tartar
1/4 t. salt
1/4 t. baking soda
1/2 c. shortening
2/3 c. buttermilk

1. In a bowl, combine dry ingredients. Cut in shortening with pastry blender. Add buttermilk and stir just until moistened. Knead gently on floured surface only 10 or 12 times. Roll or pat out, and use a biscuit cutter to make circles or a pizza cutter to make squares. Bake in 450 degree oven for 10-12 minutes. Serve warm, or freeze for up to 3 months.

Granola

Homemade granola
from Cookbook Catchall

This granola was sooo good!

6.5 cups old fashioned rolled oats (not quick cooking)
2.5 cups unsweetened, desiccated coconut (I used basic sweetened coconut because I had it on hand)
1 cup raisins
1 cup dried cranberries
1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination - I used slivered)
1 1/4 cups pecans (whole or chopped to the size you like)
1/2 cup high-quality honey
1/2 cup canola oil
1/2 cup sunflower seeds
1/2 cup flax seeds
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.

Variations:
• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture)
• Add additional dried fruit such as apricots or dates
• Add 1/2 tsp pure vanilla extract
• For extra-nutty granola increase proportion of nuts

French Chocolate Granola
from Orangette

3 cups rolled oats
½ cup raw almonds, chopped
½ cup unsweetened shredded coconut (once again, I used sweetened coconut because I had it on hand) 2 Tbsp. granulated sugar Pinch of salt 6 Tbsp. mild honey 2 Tbsp. vegetable oil ½ cup, or more, finely chopped bittersweet chocolate
Preheat the oven to 300°F.

In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.

In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash - until the honey is loose. Pour over the dry ingredients, and stir to combine well.

Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.

When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.

Store in an airtight container.


Yield: about 5 cups

No Knead Bread-Jim Lahey

This bread is so amazing, it makes the best toast. Mike & I loved it.

No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1 lb chicken cut into pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz)diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozzarella cheese
2 tbsp parmesan cheese

heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes, bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.
Drain pasta mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

No Knead Whole Wheat Bread

No-Knead 100% Whole Wheat Bread

Adapted from the New York Times and Jim Lahey of Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

(The metric measurements are more accurate.)

3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1¼ teaspoons (8 grams) salt
1 1/2 tablespoons vital wheat gluten
2 cups minus 1 tablespoon (430 grams) water
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, instant yeast, salt and vital wheat gluten. Add 1 1/2 cups water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. It should not be so wet that it’s pourable. You will probably use all of the water, but different brands of flour are more absorbent. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*If substituting active dry yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.

Because the dough is so sticky, you need about an extra half cup of flour to dust your hands and shaping surface.

Also, because the whole wheat dough is wetter, you need about an extra 10 minutes in the oven.

If you don’t have a heavy oven-ready pot or don’t want such a flat loaf, you can use a standard loaf pan. Cover the top with an upside-down casserole dish or a tent of foil so it doesn’t brown too quickly. A trick to getting nice crust is to preheat a pan (not glass-it will shatter) on the oven floor and fill it with hot water during baking. I think it’s worth the extra step.

NO Knead Bread-Jim Laney

No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Crockpot Mango Chicken

Mango Crockpot Chicken
Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir

Time to eat
Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go! Use on taco's, salads,etc.

Cream of Broccoli Cheese Soup

2 cups milk
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli (I added extra)

Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.

Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

This recipe only made about two bowls full. You would probably want to double or triple the recipe. I also didn't have Thyme, and it still tasted great!

EZ wheat rolls

EZ Dough Wheat Version

1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

Crockpot Shepherds Pie

Shepherd’s Pie
1 lb. ground beef, browned and drained
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.

Black Bean Soup

Black Bean Soup

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf

Toppings: sour cream, tortilla chips, grated cheese

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.


Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish. Yes, that's a word.

Place all the soup in a blender. Place lid on blender, but remove the stopper in the middle like the picture below. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.


Puree soup until completely smooth. I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.



Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly) Print this page

Thanks best Bites for this recipe

Grandma Wilson's Oven Roasted Potatoes

1 large evelope Lipton Onion Soup Mix (generic is OK)
4 medium potatoes, washed and cut into large chuncks
1/3 cup olive oil

1. Preheat oven to 425 degrees. In a Ziploc bag, combine all ingredients and toss. Bake in a 13x9 baking or roasting pan for 35 minutes, stirring occasionally, or until potatoes are tender and golden brown.

Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan, Reggiano, or Ramano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
salt and freshly ground black pepper to taste

1. Combine the basil and pine nuts in a food processor. Add the garlic.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.

Cheesy Roasted Red Pepper Dip

7-12 oz jar roasted red peppers, diced
4 cups Pepper Jack cheese, grated
8 oz cream cheese, softened (low fat is OK)
3/4 cup mayonnaise
2 T onion, minced
3 garlic cloves
1 tbl dijon mustard (Gub prefers it without)

1. Mix together. Bake at 350 degrees for 30-45 minutes depending on the baking dish.

Recipe courtesy of Our Best Bites.

Weight Watchers Garlic Chicken

4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), unpeeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken.

Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4.

WW Points: 3 pt.

Pop up Pancakes-"German Pancakes

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*


I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.



Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.



Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

Magleby's rolls

Magleby’s Rolls

1 package frozen Rhodes Rolls

Place 1/2 cup mayo in a bowl, 1/2 cup melted butter in a bowl and 1/2 cup freshly grated parmesan cheese (not the stuff in the green Kraft can).

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up). Sprinkle with garlic salt and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day) Bake according to the directions on roll package.