My Cookbook

Swedish Apple Pie

2011-04-11T21:44:00.000-07:00

This pie is delicious and a wonderful dessert to make when you are craving some apple pie but don't have the time to make a crust. However, please don't think it's some sort of second-rate apple pie in a pinch. It's so tasty I make it even when I *do* have the time for an old fashioned apple pie. It's in a class all by itself. :) Oh my gravy it's good!

5-6 medium apples, sliced
OR use your apple slices from your food storage (I buy mine in bulk from the LDS Home Storage Center, everyone is welcome - find one near you here)
I use 2.5 - 3 cups dried apples, rehydrate for 5 minutes in 4 cups boiling water - drain excess

1 T sugar
1 T cinnamon
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
1/2 cup chopped nuts
small splash of vanilla

Fill pie plate 2/3 full of apples. Sprinkle with cinnamon and sugar. In a medium bowl, stir the rest of the ingredients until combined. Pour over apples. Bake at 350 degrees F for 45 minutes or until lightly browned.

Food Storage: I *always* make this with my dehydrated apples so everything in the recipe comes from items I have on hand. Remember you can substitute shortening for butter or margarine, and use your powdered eggs and then all the ingredients are shelf stable. A fresh tasting dessert without much effort and no runs to the store for ingredients!

Chicken and Ham Roll-Ups

2011-04-11T21:18:00.000-07:00

from the fabulous Kathy:

2 -3 boneless chicken halves
about 10-15 slices deli ham (the Kirkland brand from Costo is perfect cut in half the short way)
block of Swiss cheese (you will only use a portion), cut into about 1/4"-wide sticks (however many strips of chicken you end up cutting is how many pieces of cheese you'll need)
(This should serve about 4-6, adjust accordingly)

Sauce:
1 can cream of chicken soup (of course I use one recipe of the SOS mix!)
1 cup sour cream

These are basically cheater chicken cordon bleu! :) I would allow for 2 roll-ups for kids and 4 for adults. Personally I only eat 2 and then fill up on veggies since they are deliciously cheesy and creamy and therefore probably not the best for my non-exercising self ;)

Prep: Cut your ham slices in half (however many you would like for your family - if you end up with extra rolls I have frozen the assembled rolls, sans sauce, and thawed and baked them later with great results). Take a couple of chicken breasts and then slice then into strips (like you would for fajitas) in a diagonal direction - I get about 8-10 strips per breast. Feel free to place smaller pieces of chicken together to equal a longer piece when assembling. From a block of Swiss cheese, cut off a chunk about 1/4" wide. Cut that into long sticks (like a cheese stick). Slice as many cheese sticks as you have chicken strips.
Assembly: Lay out the ham slices and place a slice of chicken breast and a cheese stick in each.

Roll up so the chicken and cheese are rolled up inside the ham.

Lay roll-ups side by side in shallow baking dish (seam side down) misted with oil. I don't stack them.
Mix sauce ingredients and spread on top of roll-ups. Cover and bake 1 to 1.5 hrs at 325 degrees F.

Enjoy!

Lion House Oatmeal Cookies

2011-04-07T19:51:00.000-07:00

From the Lion House Recipes cookbook:

2 cups brown sugar
1 cup shortening
2 eggs
1/4 cup milk
2 cups quick rolled oats
1/2 tsp salt
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
2 cups flour
1 cup raisins
1/2 cup nuts
(for my family we just add about a cup and a half our our desired mix-ins: cinnamon or chocolate chips, craisins, nuts, etc.)

Cream together sugar and shortening. Add eggs and milk and mix well. Then add rolled oats. Add dry ingredients and mix until smooth. Stir in desired mix-ins. Drop on cookie sheet and back at 375 degrees F for 10 or until lightly browned. Makes 5-6 dozen cookies.

Notes: We have successfully substituted margarine and butter for shortening when we've run out.

Food Storage: Shortening is a great item for your food storage since it's shelf stable. I always bake with my powdered eggs and powdered milk and the rest of the ingredients are all dry and store well in your pantry.

Chicken Breasts with Peppers

2010-08-12T16:30:00.000-07:00

I made this a few months ago and loved it! I took the picture and then promptly lost the recipe so I couldn't post it - so frustrating!!! But we've been doing some organizing and I finally found the recipe. It's amazing what you find when you clean. ; )

Chicken Breasts with Peppers

2 Tb olive or vegetable oil
2 medium red, green or yellow peppers, cut into thing strips
1 tsp garlic powder
1 envelope (or 1/4 cup of your homemade mix) onion soup mix
2 boneless chicken breasts, halved (meaning if you bought them butterflied, or the halves of the breast were connected - cut them into separate halves. You should end up with 4 halves like the one pictured above)
1 c water
1/2 tsp basil leaves

In large skillet, heat oil and brown chicken over medium-high heat. Remove chicken. Add peppers and cook, stirring frequently, two minutes or until peppers are crisp-tender. Stir in onion soup mix blended with water and basil; bring to a boil. Return chicken to skillet and simmer uncovered eight minutes or until chicken is done, turning chicken once. Makes 4 servings.

Adaptations:
For a Food Storage meal- use canned chicken and peppers or another veggie.
For the Crockpot - dump all the ingredients in the pot! Cook for the typical 3-4 hours on high or 6-8 on low. You could absolutely use frozen peppers and chicken without thawing first - just toss them in as is! You may brown the chicken first if you prefer.

Pronto Pups

2010-04-12T14:48:00.000-07:00

from Amy

1 cup flour
1/2 cup corn meal
4 tsp sugar
1 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk (plus 1 or 2 Tbs)

Stir together dry ingredients. Add milk and egg and stir to a thick batter (add extra milk if too thick). Warm hot dogs in microwave or boiling water. Dry with paper towels. Spear with popsicle sticks, then dip in batter and deep fry until brown.

My Notes: I cut my hot dogs in thirds and don't use sticks. I fry at 365F for about 2 minutes.

Taco Rice/Spanish Rice

2010-04-05T21:59:00.000-07:00

TACO RICE MIX
In a quart-sized ziplock bag combine the following ingredients:

1 cup long grain brown rice or white rice
2 teaspoons chili powder (wimpy white girl halves this)
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes (and you know I omit this)

Seal & Label the bag. Store on the pantry shelf.

To Prepare:
1 package of Taco Rice Mix
1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water

Get out a 2-quart saucepan. Heat the oil in the pan over medium heat. Add the contents of the Taco Rice Mix. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Makes 4 servings.

Variations

To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water. Cook as directed.

To make Taco TVP & Rice Mix add 1 cup of plain TVP and 2 bouillon cubes to the rice mixture. Use the flavor of bouillon that you prefer. When you prepare the dish, increase the water to 2-3/4 cups. Otherwise, proceed as directed. This is a great main dish mix to keep on hand for busy days.

Note: I keep the bag of Taco Rice Mix in a small brown paper bag along with the canned tomato sauce, and sometimes a can of kidney beans too. This keeps the items together in one spot so I don't have to hunt all over the kitchen for that "can of tomato sauce that I know is around here somewhere". You may be more organized than me and always know where that extra can of tomato sauce is, but in case you're not this tip will save some work. Be sure to label and date the paper bag so you know what it is when you see it sitting there on the shelf.

Cheese Enchiladas

2010-04-05T21:40:00.000-07:00

This recipe comes from Spark People's recipe site sparkrecipes.com.

I quadrupled the recipe so I could use the whole container of ricotta. I bagged the rest and froze three additional meals for later. I placed the sauce, olives and cheese mixture in three separate baggies (quart and snack-size) and then placed all three baggies in one gallon bag so the whole meal was together.

Sorry about the picture. We had almost finished eating before I remembered to take a picture! So here is my son's plate - sour cream and all!

I served this with the Hillbilly Housewife's Taco Rice. Scrumptious! I loved this meal!

No Guilt Cheese Enchiladas

12 8-inch Corn Tortillas
1 cup shredded Mexican four cheese blend
1/2 cup fat-free cottage cheese
3/4 cup chopped white onions
1/2 cup part-skim ricotta
1 can (19 ounces) enchilada sauce
2 Tbsp diced green chilies
3 Tbsp sliced black olives

Pour the enchilada sauce in a skillet and heat. Or make your own - check out the link above! Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool. I skipped the microwaving and just dipped the tortillas in the skillet that I made my enchilada sauce in.

In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion) I used rehydrated dry onion, ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.

Spray a rectangular casserole dish with non-stick spray.
Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. I did this dish as a casserole to save on mess and time. I placed a layer of dipped tortillas on the bottom of the pan, topped with spoonfulls of the cheese mixture (about 2 1/4 cups total) and topped with more dipped tortillas. Spread remaining enchilada sauce evenly over the enchiladas.

Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.

Serve hot.

Number of Servings: 6

Big Mac Sauce

2010-04-05T21:27:00.000-07:00

I used two recipes I found online to create a copycat Big Mac sauce and was very pleased with the results! I used mine for a version of their new Big Mac wrap (but with a Boca burger). Tasty!

From StuffUCanUse.com

Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a small container. Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs.

I also used a Recipezaar.com recipe for French dressing since I don't have that at home.

French Dressing
SERVES 4 , 1/2 cups

1/4 cup corn or vegetable oil
1/4 cup ketchup
1/8 cup sugar
2 T white vinegar
2 T water
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/16 teaspoon salt

Put all ingredients in blender or food processor; blend until well mixed.

This French dressing made enough for about 4 recipes of the Special Sauce.

Banana Cupcakes with Cinnamon Cream Cheese Frosting

2010-03-20T21:13:00.001-07:00

I found these cupcakes here after searching for a recipe online that a gal had made and nicely let me sample. I think these would be easy to add whole wheat flour to from food storage.

the Cupcakes...

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup margarine, melted

1 1/2 cups mashed bananas (abt 4 medium bananas)

2 large eggs

1/2 tsp vanilla extract

the Frosting...

2 sticks (1 cup) margarine, softened

12 oz cream cheese

6 cups powdered sugar

2 tsp vanilla

1 1/2 tsp cinnamon

To make the cupcakes: Preheat oven to 350 F. In a medium bowl mix flour, sugar, baking powder, baking soda and salt. Make a well in center of dry ingredients and add butter, banana, eggs and vanilla. Stir but do not overmix! This is the secret to yummy muffins! Spoon into prepared muffin pan. This made 12 regular muffins for me as well as a full mini-muffin pan. Bake 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on wire rack.

The frosting: Beat butter and cream cheese until smooth. Slowly add the powdered sugar until combined. Add vanilla and cinnamon. Ice the cupcakes.

I topped with Skor bits - chopped nuts are also yummy!

Quiche

2010-02-28T16:53:00.000-08:00

Absolutely one of my favorite dishes! I usually make it when I've made veggies and had leftovers sitting in the fridge for a couple of days that need to be used up.

Of course there are more traditional quiche recipes - quiche Lorraine or a yummy spinach quiche - I love them all! When I make one of those quiches I use the recipes from my Better Homes and Gardens cook book with great success! I actually combined those traditional recipes to make this quiche. I love that I have a yummy way to get some more veggies in our diet and use up the leftovers in the fridge.

1 single pie crust (here is a good quick one - I use it often for quiche when I don't really care about getting the perfect flaky crust. I use my food processor and overmix to my heart's content. If I have a recipe where the crust takes a more prominent roll in the dish I use another recipe that takes a bit more prep)

6 beaten eggs (4 is OK too - especially if you have more veggies and don't want your filling to spill over with the increased volume)

1/2 cup sour cream

1/2 cup milk

1/4 tsp salt

1/8 tsp white pepper

dash ground nutmeg

1 cup cooked veggies

2 tsp dried onion flakes

1/2 cup shredded Swiss cheese

1/2 cup shredded cheddar cheese

1 Tb all-purpose flour

Line unpricked pastry shell with double thickness of foil and bake at 450F for 8 minutes. Remove foil and bake an additional 4-5 minutes until pastry is dry. Remove from oven. Reduce oven temp to 325F.

Whisk together eggs, milk and sour cream till well combined. Add rest of ingredients and mix well. I always cover the crust to prevent over-browning. Pour filling into hot pastry shell and bake until done. Check at 40 minutes, could take up to an hour.

Let stand for 10 minutes before serving.

Ripienos

2010-02-28T16:20:00.000-08:00

...another winner from my college roomie Wendy. Rumor has it Wendy's parents enjoyed some fabulous ripienos when on vacation in Italy and begged the cook for the recipe. So here you have it - thanks to them for sharing!

Dough:

1 pkg yeast (2 1/4 tsp)

1 Tb sugar

1 cup water

3 c flour

1 t salt

Dissolve yeast and sugar in warm water. After yeast has started to proof add flour and salt. Knead till dough is smooth and elastic. Cover and let rise until doubles (30-60 minutes).

Filling:

1 32oz carton cottage cheese

6 oz shredded mozzarella

1/3 to 1/2 pound bacon, chopped and browned

sliced mushrooms (as much as you like - I use 1/2 pound)

I also add some dried onions - about 1 to 2 Tbs

Cook bacon and pat off grease, reserving a few tablespoons of grease in the skillet. Cool bacon. Cook sliced mushrooms in reserved grease and set aside to cool.

Mix the cottage cheese and shredded mozzarella together in a large bowl. (At this point I add the onions as well). After mushrooms and bacon are cool, add to cheese mixture. I usually have more time waiting for the dough so I just refrigerate the filling until the dough is ready.

Cut dough into six pieces, roll into a circle (I usually do 6-8 inches diameter) on a floured surface and place filling atop circle. Fold dough in half over the top of the filling and press edges to seal the ripieno. Then fold the edges over again and crimp - like a pie crust or just press with the tines of a fork. Place on greased cookie sheet. Brush the tops of each ripieno with tomato sauce (I usually don't unless I have leftover pizza or spaghetti sauce).

I always have left over filling - so I either double the dough recipe or put half of the completed filling mixture in the freezer for another meal. Or I nibble at it in the fridge for a day or two - it is so delicious!

Bake at 475 for 7-10 minutes or until the edges are nice and brown.

Obviously you can change up the filling and use whatever you have on hand or whatever your family likes! Other yummy variations would be to add some herbs to the dough - Italian seasoning, oregano, basil, etc.

Hot Cocoa

2010-02-21T08:27:00.001-08:00

I found this recipe at the Hillbilly Housewife. Here it is adjusted to use my non-instant powdered milk. We love having this convenient mix at home! Everyone has loved the taste and we love the convenience of mixing up huge batches with little trouble or cost. Yummy!

2 cups non-instant dry milk

1 1/2 cups sugar (if you like a sweeter drink, more kid-friendly, use 2 cups)

1 cup powdered non-dairy creamer

2/3 cup unsweetened cocoa powder

Mix all the ingredients in a clean, dry bowl. Use a whisk to mix everything together, squishing out any clumps. Store in a sealed canister. Add 1/4 cup cocoa mix to 8oz hot water and stir. You can add more mix if you like.

I triple this recipe and use a gallon size Rubbermaid square food storage container from Wal-Mart.

The original recipe has some other optional add-ins: small box of instant chocolate or vanilla pudding, 1/4 cup of instant coffee for a mocha flavor.

Creamy Chicken Soup

2010-02-20T16:16:00.000-08:00

This is a recipe from one of my favorite sources - an Australian Women's Weekly cookbook.

This cookbook give fresh ideas for every stage of a young baby's developing palate. From prenatal nutrition to rice cereal at four months to foods for 6 month-olds, one year-olds, toddlers and busy families you will find so many delicious and healthy recipes along with advice and hints. I love it! Whenever I feel stuck in a rut with my kids (and it is SO easy to do!) this is where I turn for inspiration. Everything is from scratch and gives directions for freezing and adapting meals to be suitable for babies and toddlers. And as a bonus there are some CUTE birthday cakes.

Picking a cake out of the Australian Women's Weekly Birthday Cake cookbook was something I looked forward to each year. And I'm happy to do with my kids as well. Here are some of the cakes I've made with their easy-to-follow directions. (Really - anyone can make these!)

Here's the book I have at home -

And here is a great recipe from AWW Babies and Toddlers! It is a favorite at our house and I like to bring it to new moms or sick families because it's comforting, mild for nursing moms, and the whole family likes it!

1 Tb olive oil

1 medium yellow onion, chopped finely

1 clove garlic, crushed

4 chicken thigh fillets, sliced thinly

2 medium carrots, chopped coarsely

2 trimmed celery stalks, chopped coarsely

1 can of creamed corn

4 cups chicken stock (I use water and bouillon)

1 cup short pasta (shells, elbow macaroni, etc)

1/2 cup cream

1 Tb finely chopped fresh parsley

Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add chicken, carrot, celery, corn and stock, bring to a boil; simmer, covered, 20 minutes. Add pasta; simmer, uncovered, about 20 minutes or until pasta is tender. Stir in cream; reheat without boiling, sprinkle with parsley to serve.

Store up to 2 days in fridge (it is generally advised not to freeze cream soups or pasta because of undesirable changes in texture - but if you freeze it before you add the pasta or cream you should be fine!)

For babies: puree

For toddlers: chop to suit development

FOOD STORAGE: use canned/dehydrated veggies and canned chicken. Substitute whatever you have on hand for the cream. I would use evaporated milk (made from powdered milk or from a can) or thicken regular milk with a cornstarch slurry near the end of cooking time.

Damper

2010-02-20T15:57:00.000-08:00

In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.

description from aussie-info.com

Damper is a traditional Australian bread - popular at BBQs and super easy to make! Because of the limited supplies available out on the range it is not at all difficult to make. There is no yeast and little kneading so there is not much you can mess up here! This is the first real recipe that I ever made entirely on my own. In fact I made this for my 6th grade class (demonstrated in the classroom!) and it came out beautifully. (And - so they said - deliciously!) I love to make this hearty bread with soup.

3 cups all-purpose flour

2 Tb baking powder
1 ½ teaspoons salt
3 oz butter

½ cup milk
½ cup water
extra flour

1. Sift dry ingredients into bowl, cut in butter until mixture resembles fine breadcrumbs, fairly even in size.
2. Make a well in center of dry ingredients, add combined water and milk all at once; mix lightly with sharp knife in cutting motion. Turn out on to lightly floured surface; knead lightly.
3. Knead dough into round, place on greased oven tray. Pat dough out to a 6 inch circle. With sharp knife, cut two slits across dough like a cross, approximately half an inch deep. Brush top of dough with milk, sift a little extra flour over dough. Bake at 375°F for 10 minutes or until golden brown, reduce heat to 350°F, cook a further 15 minutes.

Chicken Curry Casserole

2010-02-09T15:24:00.000-08:00

adapted from Kim's recipe

For a meatless meal - this is delicious w/o the chicken!

For a food storage meal - use canned chicken and veggies

2 cups brown rice (uncooked)

16oz broccoli florets (or use one pkg of frozen broccoli)

2/3 cup SOS mix (or use 2 cans of cream of chicken soup and omit water)

2 1/2 cups water

1 cup mayo

2 Tbs curry powder

1 tsp cumin

1 tsp seasoned salt

2 cups cooked chicken (or 1/2 of a quart jar of canned chicken)

1/2 cup to 1 cup shredded cheddar or cheddar mix

Cook rice and steam broccoli. In a small saucepan, add SOS mix and whisk in water water a little at a time to prevent lumps. Heat mixture to boiling, cook 2 minutes and then take off heat. Mix together cooked rice, cooked broccoli, soup/SOS sauce, mayo, seasonings and chicken. Pour into 9x13" dish, sprinkle cheese on top and bake at 350 for 30 minutes.

This is easily doubled (then you can use the full quart jar of chicken) and frozen in either a gallon freezer bag or in a 9x13" pan covered with 2 layers of foil. Make sure you label it!

Take out the night before to thaw, pour into pan and cook as usual. You can even thaw in the microwave for a last minute dinner.

Crash Hot Potatoes

2010-02-09T11:47:00.000-08:00

First off - Best Name Ever! Having family in Aussie land I knew right away that the recipe must have originally come from there as well. I laughed when I saw it! Wondering what it means? "Crash Hot" is like "super". My mom always uses the phrase "crash hot keen" as in "I'm just not crash hot keen on the idea of you getting a tattoo." :)

I found the original recipe at Pioneer Woman and it is truly heavenly! Click here to find the original recipe.

Here's what I did:

Baking potatoes (however many)

Olive Oil

Salt

Nuke those taters until done. I placed them around the edge of the turntable and cooked for 5 minutes on high. Cook until tender - you may need to adjust the time depending on how many potatoes and how hot your microwave cooks.

Brush olive oil on a baking sheet and place your potatoes on the sheet - evenly spaced. Take the potatoes and smoosh them with a potato masher. Don't smash them all the way down. Leave a bit of height (at least an inch) so they still stick together as a unit and don't fall apart when you lift them to serve.

Now brush the tops with more oil. Season to your taste. Rosemary, S&P, parmesan, whatever you like.

Bake at 450 for 20 minutes or so or until they are golden, crunchy and delicious!

Chocolate Pudding

2010-02-06T11:00:00.000-08:00

3 cups milk (see note)

1/3 cup cornstarch

1/3 c unsweetened cocoa or carob powder

2/3 cup sugar

Good dash salt

3 tablespoons margarine

1 teaspoon vanilla

In a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well. Gradually add the milk, whisking it in until the mixture is smooth. Heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute. Remove from heat. Stir in the margarine and vanilla. The pudding will thicken as it cools. You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual cups with lids and send it in the children’s lunch boxes. Store it in the fridge either way. Makes 6 servings.

Note: Feel free to use powdered milk! I mix my dry milk in with the other dry ingredients and then add the appropriate amount of water. For 3 cups of milk I use 9 Tbs (1/2 cup plus 1 Tb) of non-instant powdered milk (this is the kind you buy at the LDS Cannery and the kind I use). If you are buying your dry milk from the grocery store follow the directions on the box.

I frequently forget to add the margarine and it still is delicious!

For another variation - I sometimes use Magic Mix to make pudding. If you follow the link you will find the recipe I use. I recently found another Magic Mix recipe from Washington State University that doesn't involve any fat that I'm going to try. It uses corn starch to thicken the sauce and since I use that trick myself to cut fat I'm eager to see how it goes!

Oatmeal Bars

2009-12-17T11:15:00.001-08:00

This is a recipe I found that was originally from www.makeandtakes.com. These bars are one of the snack foods that I make weekly for lunches for my kiddos. They can be for sack & at-home lunches or after-school snacks. They freeze very nicely if you prefer to do that.

As a side-note - making snacks and getting everything ready on Sunday for the upcoming week is a great way to save time and money. Other easy snacks that you can find us assembling on Sunday: jello, homemade chocolate pudding, pretzels, veggies like carrots/baby tomatoes/celery, cookies (for lunches I like to pretend they are healthy so I make things like oatmeal-raisin and I alway use wheat flour). I love the inexpensive multi-colored baby snack cups with lids that you find at Wal-Mart to package up the treats!

2 1/2 cups oats (I use whatever I have - quick or regular)

1/2 cup Rice Krispies

1/4 cup coconut

1 cup M&Ms or chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/2 cup margarine, soft

1/4 cup honey (spray your cup with Pam so the honey doesn't stick)

1/2 tsp vanilla

1/2 cup peanut butter

Mix all ingredients together in a mixing bowl. Press into in 9x13 pan and smooth out the top. Bake at 350F for 20 minutes. Cool for 10 minutes, then score the bars into the size you'd like (don't cut all the way through). Let the bars set completely and then cut into bars and store in a sealed container.

Whole Wheat Bread

2009-12-17T08:50:00.000-08:00

adapted from myfoodstoragedeals.blogspot.com

Makes 2 loaves (for the original recipe which makes 4 loaves and calls for instant yeast go here).

I love this recipe because I don't need a Bosch to make whole wheat bread. I tried about half a dozen other recipes (one of which resulted in the untimely demise of my Kitchenaid - which they replaced, whew!) and all of them didn't work out for me. This dough is soft enough to not strain my 4.5 qt Kitchenaid Mixer (I have the Artisian) when I knead it for 10 minutes and the dough is so easily handled I never need any flour when I roll out my dough. I have started baking my own bread exclusively and I bake a couple of loaves about every 5-6 days. They have kept beautifully! If you don't go through bread quickly or you want to make extra and freeze them, use the sugar instead of the honey - it tastes better after the loaf is thawed I think. I also measure out extra sets of the dry ingredients when I make this and place those extra mixes in labeled ziploc bags so they are ready the next time I need to bake.

Ok, so here you go!

2 1/2 cups warm water

1 1/2 Tb yeast

Proof in your mixing bowl until bubbly.

3 1/2 cups whole wheat flour

1/3 cup vital wheat gluten

Add, mix 1 min on "stir" or 2 at the fastest. Cover and let rest 10 min.

1 Tb salt

1/3 cup oil

1/3 cup honey (use the cup the oil was in and it slides right out!) or 1/2 cup brown sugar

1 1/4 Tb lemon juice

Add and beat together 1 min.

2 1/2 cups wheat flour

Add one cup at a time, beating after each addition. Beat for 6-10 minutes. The longer you let it knead the more gluten you'll develop in your loaf and the better it will be! Feel free to substitute some white flour if you prefer. I do when I use the hard read wheat to make my flour - it has a stronger taste than my family prefers. I think hard white wheat makes a better tasting flour and doesn't need to be mixed with all-purpose flour - just my opinion!

Turn oven on for 1 minute and then turn off. Cover dough and let rise until doubles - this usually takes me 45 minutes, sometimes less.

Divide dough into two even halves. Knead 5-10 times by hand to smooth out dough and then shape into an oval. I use a pastry mat instead of my counter - but if your counter is clean go for it! Roll each into a rectangle - about the same size as a 9x13" pan. Roll up dough tightly jelly-roll style starting on a short side. Pinch and smooth seam. Pinch ends of loaf and tuck underneath to smooth the look of your ends. Place each loaf into a greased bread pan and let rise in warm oven till doubled. Then bake for 20 minutes at 350F. When done, bread should be browned and sound hollow when you tap the top. Cool in pans for 10 minutes and then cool on wire racks.

Turkey Gobble-Up Sandwiches

2009-11-27T11:27:00.000-08:00

I found this recipe in a Taste of Home magazine and finally tried it out this year with our leftovers from Thanksgiving. Very good and filling - I think a half an English muffin was perfect!

1 large ripe avocado, peeled and pitted

1 T lemon juice

2 T mayo

2 T sour cream

1/4 t hot pepper sauce

6 English muffins, split and toasted

12 slices turkey breast

12 slices tomato

12 slices cheese (I used Swiss)

12 bacon strips, halved and cooked

Place muffin halves, cut side up, on cookie sheet lined with foil. Mix together avocado, lemon juice, mayo, sour cream and hot sauce till blended. Spread over muffin halves. Layer turkey, tomato, and cheese on top.

Broil on low for 3-4 minutes until cheese is melted and then add bacon to the top of each open-faced sandwich. May broil an add'l minute to get bacon "stuck" to the melted cheese.

Homestyle Turkey

2009-11-26T22:20:00.000-08:00

1 turkey (ours was 18 lbs this year)

6 T butter/margarine, divided into six 1 T pats

4 c warm water

3 T chicken bouillon

2 T dried parsley

2 T dried minced onion

2 T seasoning salt (or whatever mix you like - rosemary, garlic, sage...)

Preheat oven to 350F. Rinse and wash turkey. Discard giblets.

Place turkey in roasting pan. Separate the skin over the breast (just cut a little slit) in 6 places, 3 on each breast, and slip a pat of butter in each to moisten the white meat.

In a medium bowl, combine the water, bouillon, parsley and onion. Pour or spoon over the top of the turkey. I like to use a spoon so all the herbs don't wash off the turkey - I think it looks prettier with some on the top. I also pour some into the butter slits. Sprinkle seasoned salt over the turkey.

Bake about 45 min to 1 hour to brown and then cover it with foil. Bake 3 1/2 to 4 hours or until temp reaches 180F.

I strain the liquid into a saucepan, add 2 cups water and enough flour to thicken (4 T or so) and boil to make gravy. You need to dilute with water because otherwise the gravy is salty from the salt and the stock.

Pie Crust

2009-11-26T22:14:00.000-08:00

This is an easy crust that I've used when I need a quick crust for quiche or pie.

2 c all-purpose flour

1 t salt

1 c shortening (I use margarine as well)

1/2 cold water

Combine flour and salt. (Easy on the dough setting of my Cuisinart - just pulse till mixed). Cut in shortening - or just pulse again after adding your shortening or margarine. It will mix best if you cut it into smaller pieces as you add it to the mixing bowl. Add the water and mix just until combined. Keeping the fat pieces intact in your dough (not completely pulverized) will hold up your pastry layers and make a flaky crust. If you overmix you will lose that. The crust won't be bad, just not as flaky. Divide dough into half, wrap in plastic wrap and refrigerate. Four hours is ideal but I've often just put it in for the 1/2 hour or so that it took to mix up my filling.

Pork Chops with Dijon Herb Sauce

2009-11-05T15:58:00.000-08:00

These are definitely my current favorite way to cook pork. It is such a quick dish and all the family enjoys it! Mmmmm.

from Gina's Weight Watchers recipe blog

1 t butter

4 pork chops, 1" thick, trimmed of fat

1/2 t salt

pepper

3 T onion

3/4 c chicken stock

1 T dijon mustard

2 T fresh herbs (chives, parsley, tarragon - I added some Emeril's Essence, garlic, tarragon, parsley - whatever I have on hand that sounds good)

Heat butter in skillet till melted, salt and pepper the chops, then raise the heat to medium and saute the chops 5 minutes. Turn over and cook till done (150 - 160 F) - about 7 additional minutes. Remove from skillet and keep warm. I just put them on a plate and cover with foil.

Add onions to pan and cook till soft. Add stock and boil ~3 minutes. Stir in mustard, herbs and some pepper. Plate chops and pour sauce over.

Eclair Cake

2009-11-02T21:04:00.000-08:00

from my roomie Wendy at WSU

1 8oz tub Cool Whip

2 small boxes vanilla pudding

1 box graham crackers

1 tub chocolate icing

Prepare pudding as directed. Mix in Cool Whip. Layer graham crackers in 9x13" dish. Pour half of pudding mixture on top of crackers in dish. Put another layer of crackers on top of the pudding. Layer again with the rest of the pudding mixture and a final layer of graham crackers. Warm icing in microwave for one minute or until easy to spread/pour. Spread icing atop the top layer of graham crackers and refrigerate overnight.

Gingerbread Whole Wheat Pancakes and Syrup!

2009-10-22T16:10:00.000-07:00

Oh my these are so fantastic! A fresh twist to the blender pancake and another way to use your wheat!

from everydayfoodstorage.net

1 cup milk (I, of course, use powdered)

1 cup wheat kernels, whole and uncooked

2 eggs (2T powdered eggs and 1/4 cup water)

2 tsp baking powder

1 1/2 tsp salt

2 Tb oil

2 Tb honey or sugar

1/4 cup molasses

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ginger
Put milk and wheat in blender. If using food storage ingredients then add the wheat and 1 1/4 cup water (the water for the dry milk and dry eggs). Then blend on highest speed until smooth (this could take 5 minutes). Add the rest of your ingredients and blend on low until well mixed. Cook and serve.

Hot Homemade Buttermilk Syrup

1/2 Cup buttermilk or 1/2 Cup milk with 1/2 tsp. vinegar or lemon juice

2 Cups Sugar

1/2 Cup Butter

2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer without going grainy)

2 t. baking soda

1 tsp. Vanilla (do not add until after removing from heat)

Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the caramel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugary mess on your stove…trust me!)

Stir in vanilla when syrup is finished cooking.

Makes enough sauce for 2 recipes of pancakes.

Coconut Pecan Frosting

2009-09-10T13:21:00.000-07:00

a la Lynette

She made this to give to our family last week and it was delicious! She made a boxed German Chocolate Cake mix (splitting the batter between 2 round pans) and iced it with this. Then she drizzled chocolate over the top. The presentation was beautiful and the cake was delicious!

1 c evaporated milk
1 cup sugar
3 egg yolks
1/4 lb margarine
1 tsp vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, margarine and vanilla in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes 2 2/3 cup filling.

Yellow Squash Puree Macaroni and Cheese

2009-09-10T13:14:00.000-07:00

Ah yes, another Mac and Cheese recipe. This really is tasty! You would never guess it has squash in it. We cook and puree the squash from our garden and freeze it in ice cube trays. Since we are still in the baby stage in our family I am planning to use this for baby food in a few months. But it is also convenient to use in this recipe - I just microwave 8 or so cubes of squash to get the 1 cup of puree called for.

This is from one of my favorite Food Storage sites: everydayfoodstorage.net

2 C. Elbow Macaroni

1/3 C. Magic Mix
1/2 C. Water
1 C. Yellow Squash Puree
1-1/2 C. Cheddar Cheese, grated
4 oz. Cream Cheese (can be reduced fat or non-fat)
1/2 t. Salt
1/8 t. Paprika
1/2 t. PepperDirections:

Bring a large pot of salted water to a boil, add the macaroni and cook accodring to package directions until al dente. Drain in a colander.

While the macaroni is cooking, combine Magic Mix and water in a saucepan. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble and thicken.

Add the squash puree, Cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth.

Stir in the macaroni and serve warm. (Personally, I chop up a tomato and stir it in. I really like the taste of tomatoes and cheese but that is optional. I also garnish with a little paprika and grated cheese.)

Slow Cooker Enchiladas

2009-08-12T12:56:00.000-07:00

2 lb meat

20 or so corn tortillas, quartered (I use a pizza cutter)

1 pkg taco seasoning (1/4 c)

3/4 c water

1 can beans of choice (black, kidney, etc)

1 12oz jar salsa (Herdez, baby!)

1 can cream of whatever soup, reserve 1/2 cup

2 c shredded cheese

Toppings: olives, green onions, cheese, tomatoes, lettuce

Cook meat taco seasoning, water and all but 1/2 cup of soup all day in the crockpot - your basic 6 hours on low. Remove meat mixture to large bowl. Shred meat if necessary - mix together and add beans, salsa and cheese.

In the crock pot (don't bother to rinse it out) place a double layer of tortillas to cover the base. Layer meat mix and tortillas in alternating layers.

On the top layer (meat or tortilla - it doesn't matter what you end with, just use up your ingredients) add rest of soup, green onions, cheese, black olives, whatever you'd like.

Cook on high 2 hours.

Serve over lettuce and tomatoes.

Zucchini Bread

2009-08-12T12:46:00.000-07:00

from allrecipes.com

3 c flour

1 t salt

1 t baking soda

3 t cinnamon

dash nutmeg

1/4 t baking powder

3 eggs

2 c white sugar

3 t vanilla extract

1 c vegetable oil

3 c grated zucchini

1 c chopped walnuts

Preheat oven to 350F. Sift together flour salt soda, cinnamon, nutmeg and baking powder.

Beat eggs in separate bowl. Add sugar, vanilla and oil. Add zucchini. Add dry ingredients and mix. Stir in nuts. Pour into 2 ungreased loaf pans. (Unless you're Shelly and then you sprinkle the pans with sugar).

Bake for 1 hour.

Kaiserschmarren - German Apple Puff Pancake

2009-08-12T12:40:00.000-07:00

1/2 c flour

5 T sugar

1/2 t salt

1 c milk

5 eggs - separated

1 cup chopped apples

2 T butter

Powdered sugar to top

Sift together dry ingredients (who are we kidding - mix it up in a bowl!). Add milk gradually (I use dry milk to the dry ingredients and add the appropriate amount of water). Add egg yolks one at a time, beating after each addition. Add fruit to batter. Beat egg whites till stiff then add and fold in 1/2 at a time to batter. Melt butter in a skillet and dump in batter. Cook batter until firm. Flip and cook other side. Tear up into pieces and serve with powdered sugar.

I always double for our family (2 adults, 3ish kids) and cook in our huge electric skillet. Flipping is impossible so I cut the pancake into 6 pieces after I've cooked the first side and flip each section individually.

Yaki Soba

2009-08-11T15:15:00.000-07:00

1 package of spaghetti noodles, cooked and drained

1 onion, chopped

1 head of cabbage, chopped

1 pkg bacon, cooked (I also add chicken as a variation)

2 T ginger

soy sauce to taste

1 can mushrooms, drained

Warm through and serve.

Fowl Soup

2009-08-11T14:51:00.000-07:00

Cut up carrots, potatoes, celery and chicken/turkey pieces until the ratio looks good to you! Then add liquid - chicken broth and water in equal parts. Bring to low boil and cook till veggies are tender. Add noodles or dumplings.

Dumplings:

1 cube margarine

1 tsp salt

1 c flour

1 c milk

2 eggs

Melt margarine in saucepan. Add salt and flour, blend and add milk. Stir and cook mixture until it forms a ball around spoon and leaves sides of pan clean. Remove from heat. Let cook one minute and add eggs one at a time, beating well after each addition. Drop by teaspoons into FULLY BOILING soup. Cover and cook 20 minutes without removing cover.

Chicken Taco Filling

2009-08-11T11:12:00.000-07:00

1 pkg (4T) taco seasoning

1 c chicken broth

1 lb chicken breast

Place all in crock pot and cook on low 6-8 hours. Use two forks and shred.

To freeze, place meat and juice in freezer bag, press out air and seal.

Crockpot Macaroni and Cheese

2009-08-11T11:03:00.000-07:00

8 oz macaroni, cooked and drained (2 cups dry)

13 oz can evaporated milk

3 c shredded cheese

1/4 c melted butter

Mix all ingredients together and put in freezer bag. Freeze flat. When time to serve, thaw and put in crock pot 2-4 hours on low.

This is a cinch to double (so you use the whole box of pasta) and have an extra.

Penne with Spinach Sauce

2009-08-11T09:43:00.000-07:00

from Leia

1 lb whole wheat penne

3 garlic cloves

2 oz goat cheese (I buy it at Costco and freeze in 2 oz portions)

1 oz reduced-fat cream cheese

3/4 t salt

1/2 t pepper

6 oz spinach leaves (I'm very generous with this)

2 T grated Parmesan

Bring a large pot of salted water to a boil. Add pasta and cook till tender but still firm.

Mince garlic in food processor. Add goat cheese, cream cheese, salt and pepper, and 1/2 of spinach. (I usually do ALL the spinach). Blend till creamy. Set aside.

Drain pasta, reserving 1 cup of cooking liquid. Spoon pasta atop spinach in a bowl. Scrape sauce over pasta, toss to coat. Add enough liquid to moisten. Season with salt and pepper and top with Parmesan.

Angel Chicken Pasta

2009-08-11T09:40:00.000-07:00

Adapted from allrecipes.com

6 chicken breasts

1/4 c butter

1 packet Italian dressing mix

1/2 c milk

1 10.75oz can of cream of mushroom soup

4 oz cream cheese with chives

1 lb angel hair pasta

Chop up chicken and place in crockpot. Mix up sauce till blended and stir into crock. Cook 2 hours on high and 2 hours on low - longer if using frozen chicken. During last 20 minutes cook and drain pasta. Mix up pasta and sauce and serve.

Classic Mac & Cheese

2009-08-11T09:27:00.000-07:00

from America's Test Kitchen

Bread Crumb Topping

6 slices sandwich bread (I use the cheap store bread - .99 or so on sale - that I've frozen and don't bother to thaw)

3 T butter

Pasta and Cheese

1 lb elbow macaroni

1 T salt

5 T butter

6 T flour

1 1/2 t mustard powder

5 c milk

8 oz Jack, shredded (2 c)

8 oz Sharp Cheddar, shredded (2 c)

1 t salt

For crumbs: pulse bread and butter 10-15 1 second pulses in food processor.

Pasta:

Boil 4 qt water, add pasta and 1T salt. Cook till tender (1-2 minutes less than package directions). Drain and set aside.

In pot you used for pasta, heat butter over med-hi heat till foaming. Add flour and mustard whisking well to combine. Continue till fragrant and deepened in color ~1 minute. Whisk in milk; bring to boil; whisk constantly. FULL BOIL. Reduce to medium heat and continue stirring till thick ~5 minutes.

Add pasta and warm through ~6 minutes.

Pour into 9x13 pan, sprinkling crumbs on top. Broil 3-5 minutes on lower middle rack - watch carefully! - until nicely golden.

Dijon Halibut

2009-07-27T13:33:00.000-07:00

Super secret recipe from the deli at QFC in Kent, WA. Super complicated. Hang on to your shorts...

Mix:
1 part mayo
1 part Dijon mustard

Dip fish fillet so it is covered and dripping with sauce.

Place Panko crumbs in a shallow dish and smash the coated fillet into the crumbs on both sides till well coated.

Cook fillets till fish flakes easily and enjoy!

Sugar Cookies

2009-07-03T08:11:00.001-07:00

I had these cookies and frosting at a Ward Valentine's Dance while we were in college. Oh my! They were so soft and delicious that I made sure to get the recipe! And of course in the subsequent years and moves I lost it. Fast forward 7 or 8 years and, thanks to Facebook, I reconnected with Kristin and begged for the recipe once again. Now I commit it to the blog - never to be lost again!!!

2 c. butter

4 c. sugar

4 eggs

2 t. vanilla

2 c. sour cream

1 t. baking soda

8 t. baking powder

2 t. salt

10 c. flour

Cream butter, sugar, eggs, vanilla and sour cream. Add baking soda, baking powder, salt and flour. Mix well - will be very sticky. (You can refrigerate the dough to help with rolling). Place dough on floured surface and sprinkle flour over the top of the dough so it won't stick to the rolling pin. Roll out dough to about 1/4" thickness or a little less. Cut into desired shapes and bake at 350F. Start with 7 minutes and add a minute or 2 as needed. You don't want them browning on top so keep a close eye on them! This makes a lot so reduce quantities as desired.

FROSTING

1/2 c. butter

3/4 c. Crisco

1/8 t. salt

2 t. vanilla

1/3 c. cold water

2 lb powdered sugar (I sometimes use less to make a softer frosting that sticks better to the cookies)

Combine all ingredients and mix well. Color as desired and frost cooled cookies.

Macaroni Salad

2009-07-03T08:05:00.000-07:00

from the Polynesian Kitchen

1 lb elbow macaroni

1/2 medium yellow onion, minced

1/2 medium celery stalk, minced

1 medium carrot, shredded

1 small can of sliced olives

1 c. mayo

2 dashes curry powder (or 1/2 t)

season to taste with 1/2 - 1 t of pepper, garlic salt, celery salt, celery seed

Cook macaroni and drain. Mix all ingredients, adding more mayo if needed. Cover and chill 2 hours or overnight.

Glazed Poppy Seed Bundt Cake

2009-05-16T09:03:00.000-07:00

from My Kitchen Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Hot Chicken Hoagies

2009-05-16T08:57:00.000-07:00

From My Kitchen Cafe

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Danish Puff Pastry

2009-04-08T08:18:00.000-07:00

From Lynette

For dough:

1 c. flour

1 cube margarine

2 T cold water

In mixing bowl, blend four and margarine together as for pie crust. Add 2 Tb cold water, mix until blended. Divide dough in 1/2 and pat out 2 strips, 10" by 4.5-5", on ungreased cookie sheet.

Filling:

1 c. water

1 cube margarine

1 tsp almond extract

1 c. flour

3 eggs

Cook water on stovetop until boiling - add margarine. Remove from heat and add almond extract. Pour in flour, stirring until smooth and blended. Add eggs one at a time and blend in thoroughly by hand. Spread on top of dough strips. Bake for 1 hour in 350F oven. Frost with butter cream icing and top with chopped nuts or sliced almonds.

Butter Cream Icing:

1/3 c. soft margarine

3 c. confectioner's sugar

1 tsp almond extract

about 2 T milk

Blend margarine and sugar. Stir in almond extract and milk and beat until smooth.

White Bean Chicken Chili

2009-04-08T08:13:00.000-07:00

from Lynette

1-2 T oil

1 onion, chopped

1 clove garlic, chopped

2 cans (14 oz) chicken broth

2 cans (14 oz) white beans

1 can (15 oz) corn (may use frozen corn)

1 can chopped green chiles

2 cups cooked, cubed chicken breast

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

juice of 1 lime

tortilla chips

Saute onion and garlic in oil until soft. Add a little flour to the onions to thicken the soup slightly. Combine remaining ingredients except chips. Simmer covered 25 minutes. Serve with tortilla chips, grated cheese and sour cream.

Pork Barbacoa Salad with Fixins

2009-04-08T08:00:00.000-07:00

from Jessica

Pork Barbacoa Salad (Café Rio)

1 pork sirloin tip roast (Costco-three in a package)

1 large bottle of Pace Picante Sauce – medium or hot

1-cup brown sugar

Put roast in crock-pot. Mix picante sauce with brown sugar and pour over roast. Cook on high 4-5 hours. Remove roast and cut across the grain about every 3 in. Shred and put back in crock-pot with sauce. Turn to low to keep warm.

from Jessica

Cilantro Lime Rice

Uncle Ben’s long grain rice, cooked according to directions for 6 servings. (I just cook 2 cups of rice)

Grated lime peel

Juice of 1- 1 ½ limes

Sweeten with about 2T sugar (or a little more) ½ c water

Chop fresh cilantro (about ¼ of one bunch)

Cook rice according to directions for 6 servings. When about done add the lime juice, rind, sugar, water and cilantro. Steam for 10 mins longer to absorb liquid.

To assemble salad, layer: Mixed greens, chopped Cilantro, lime rice, Pork Barbacoa, Goya Black bean soup or plain black beans drained, Seven Sea Green Goddess Dressing. Top with Cheddar Cheese

If you'd like to make your own dressing:

CAFE RIO SALAD DRESSING

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender... and that's it!

Whole wheat and flax pizza dough

2009-03-30T08:21:00.000-07:00

This is from Eat, Shrink & Be Merry - a fantastic cookbook go check them out! The recipes are healthy and delicious and they share sample recipes on their website. I know this sounds a little too healthy for many tastes - but I promise it's good! Whenever we've shared this pizza with friends they always ask for the recipe! :) Maybe we just have healthy friends... but we really love this dough!

1 c. all-purpose flour

1/2 c. whole wheat flour

2 T ground flax meal (I am more generous with this - usually I more than double it)

2 1/4 t quick-rising yeast (which we actually never have - we just use the reg. kind)

1/2 t salt

2/3 c very warm water

2 t olive oil

2 t liquid honey

Olive oil cooking spray

1 T cornmeal

In med. bowl, combine flours, flax meal, yeast and salt. Mix well.

Measure warm water in measuring cup, then stir in olive oil and honey. (Use the same teaspoon measure - olive oil first, and the honey slips right off!). Pour into dry ingredients and mix until dough forms a ball. Turn out dough onto floured surface and knead 2 minutes. Spray another bowl with cooking spray, place dough inside and cover with sprayed plastic wrap - let rise until double. ~20 min. Spray pizza pan with oil and dust with cornmeal.

Roll dough into 12" circle, place on pizza pan. Top and bake at 425F for 15 min. Or prick crust with fork and bake untopped for 6 min - top and bake an additional 8 to 10 min. (I always pre-bake mine).

With young kids I think one pizza would serve a family of 4-6. An adult should be satisfied with 2 pieces (I cut the pizza into 8) - it's heartier than the pizza you're used to. And if they're not satisfied... PORTION CONTROL. Go eat a salad and an apple. ;)

Notes: The pizza in the pictures has a few special additions that I sometimes like to include. First I made it a "Stuffed Crust" pizza. I take mozzarella sticks and cut them in half to make two shorter cylinders. Then I split each one down the center lengthwise (so the cross-sections are now half-circles). I lay these out on the edge of my rolled out pizza dough and then tuck the dough around the cheese - pressing firmly to seal so the cheese doesn't all leak out. Look at the first picture to see what the pizza looks like after this step.

I also took an idea from Dominos and brushed the outside with a mixture of olive oil and Costco's garlic bread seasoning. I was planning on using garlic salt and oil, but the I grabbed the other seasoning first and it was delicious. You could use oil or melted butter/margarine mixed with any seasoning you like (Italian, oregano, basil, parmesan, etc.)

FREEZER MEAL: Since you are taking the time to make this dough - make more! I make four at once (my KitchenAid handles this easily) and usually make one or two for one meal (depends on how many side dishes I've planned and how hungry we are) and freeze the rest. I cut the dough into four equal pieces (making sure they are equal by using my scale) and take what I'm not using and place it in a freezer bag for the next week. I've exploded plastic freezer bags doing this - so make sure to leave room for the dough to expand!

If you can get a hold of those cardboard circles that frozen pizzas are packaged on you can also use them to freeze pizza dough that has already been rolled into a circle saving you an extra step come meal time. Just roll the dough out, place it on the cardboard and wrap with plastic wrap and foil. And the cardboard rounds are re-usable.

30 Minute Breadsticks/Deep Dish Pizza

2009-03-30T08:09:00.000-07:00

This is from the EverydayFoodStorage.net site. Love that place!

2 1/2 c. med-hot water

5 t SAF or 2 T regular yeast

2 T sugar

3 T oil

1 t salt

6 c. flour

1 cube butter

Pour water into your mixing bowl and sprinkle yeast on top. Allow to dissolve and get a bit frothy.

Put butter (I have halved the butter when we make pizza and it's great!) on a baking sheet in your preheating oven to melt - 400F. (Keep an eye on this so it doesn't burn!)

Add sugar, salt and oil to your mixing bowl. Gradually add flour as you mix the dough.

Dump dough into your baking sheet and, using your hands, spread it out to fill the pan. Make sure the yummy butter gets on top and spread it around.

Let the dough rise for about 10 min or till it's almost doubled (the warm butter and pan you just took from the oven helps this to rise quickly).

For breadsticks, sprinkle generously with garlic salt, parmesan cheese, etc.

Cook 10-12 minutes. For breadsticks cut into strips (I cut once to halve the length of the long side and then just cut into ~1.5" strips.

For pizza, cook for ~10 minutes then put on sauce and toppings and return to oven to melt cheese. (I also like to broil on low for 3-4 minutes to brown the cheese on my pizza).

Minestrone

2009-03-24T14:32:00.000-07:00

from Allrecipes.com

3 T olive oil

3 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

5 carrots, sliced

2 cups chicken broth

2 cups water

4 cups tomato sauce

1 cup canned kidney beans, drained

1 - 15oz can green beans

2 cups baby spinach

3 zucchini, quartered and sliced

1 T fresh oregano

2 T fresh basil

s&p

1/2 cup seashell pasta (optional)

2 T grated Parmesan

In large pot over med-lo heat oil and garlic 2-3 min. Add onion and sautee 4-5 min. Add celery and carrots and sautee 1-2 min.

Add broth, water and tomato sauce, boil and stir. Reduce to low and add beans, spinach, zucchini, and spices. Simmer 30-40 min.

If adding noodles, boil and cook separately.

Put 2 T pasta in each person's bowl, top with soup, sprinkle with cheese.

Food Storage: Just used dried herbs, and canned veggies in place of fresh. I always have spinach and other veggies prepared and frozen. Since this is simmered for so long it doesn't matter if you're using frozen zucchini, spinach, etc.

Black Bean Tostadas

2009-03-24T14:24:00.000-07:00

oil to coat skillet

corn tortillas - 8 or so

2 cups black beans, cooked

1/2 tsp garlic powder

1 tsp ground cumin

1/2 cup onion, chopped and sauteed

dash salt

toppings (olives, avocado, lettuce, tomato, corn, cheese, salsa)

Heat oil in pan on med to med-hi heat. Drop in a tortillas and cook till brown; flip and repeat for other side. Cook all tortillas and place in warm oven on cookie sheet if desired to keep warm.

Mix beans, spices and onion and salt. Smash lightly with fork unil combined. Spoon over top of tostada and top as desired.

You can also start with raw onions and sautee them in a skillet, then add your beans and seasonings to that same pan for a warm topping.

Corn Dog Muffins

2009-03-19T13:38:00.000-07:00

3/4 c cornmeal

1 c flour

1/3 c sugar

3 t baking powder

1/2 t salt

1 c milk

1 egg, beaten

2 T oil

4 hot dogs, cut into thirds

Preheat oven to 400F. Spray muffin tin with baking spray. Mix all dry ingredients in a bowl. In a separate bowl mix dry ingredients. Combine all and mix just till blended. Put a spoonful in a muffin cup, add hot dog, then more batter. Cook 12-15 min till bread is cooked through.

Navajo Tacos

2009-03-19T13:35:00.000-07:00

from Kim

7 cups flour

3 T baking powder

1 t salt

2 1/2 cups warm water

1/2 cup oil

Mix dough, shape into 6" rounds and fry in 1/2" oil until brown and cooked through. Top with desired toppings - lettuce, tomato, taco sauce/salsa, olives, etc. We like to warm up a cube of cream cheese with a can of refried beans as a base to spread on top of our tacos.

Flank Steak Marinade

2009-03-19T13:33:00.000-07:00

from Dad

For one 2 lb steak:

1/2 c soy sauce

2-3 T honey

several cloves garlic, chopped

1/2 bunch green onions, chopped

2-3 T lemon juice

s&p to taste

dried onions/garlic if you like

Mix together. Score steak both directions and both sides.

Lay plat in pan and pour marinade over it; turn steak to completely cover. Cover with foil/wrap and let sit for 48 hours in fridge.

BBQ for 20 min. Let rest, then slice thinly at an angle to serve.

London Broil

2009-03-19T13:31:00.000-07:00

I always stock up with this goes on sale for under $2/lb.

from Allrecipes.com

1 clove garlic, minced

1 t salt

3 T soy sauce

1 T ketchup

1 T veg oil

1/2 t pepper

1/2 t oregano

4 lb flank steak

2 t Worchestershire sauce

3 T lemon juice

Score both sides of meat in both directions about 1/8" deep resulting in a diamond pattern. Marinate in ziploc bag. Freeze or grill or broil 3-7 min per side.

Mini Meatloaves with Tomato Sauce

2009-03-19T13:25:00.000-07:00

from Amy

2 slices firm white bread

1/4 c milk

1 lb ground turkey

1 egg

2 T grated Parmesan

1/2 t salt

1/4 t pepper

4 cloves garlic, minced, divided

2 t olive oil

1 - 14.5 oz can diced tomatoes

3 T cream

1 T dried basil

Soak bread in milk 5 min and mash with fork. Stir in turkey, cheese, s&p, egg and half of garlic. Make 8 - 1/2" patties (will not be firm - don't worry!).

In nonstick skillet heat oil over med-hi till hot. Add patties and cook 4 min or unitl browned on both sides, turning once. Reduce heat to medium. Add remaining garlic and cook 1 min. Add tomatoes with juice, cover skittet and cook 10 min or until cooked through. Stir in cream and cook uncovered 2 min. Sprinkle with basil.

Sloppy Joes

2009-03-19T12:32:00.000-07:00

from Amy

1 lb ground beef

1 onion

1 can of condensed tomato soup

2 T brown sugar

2 T mustard

1/4 c ketchup

1 T cider vinegar

s&p to taste

Brown burger and onion. Add rest of ingredients. Simmer 15 min. Can also add shredded cheese. Easy to cook in crock pot as well on low.
Food Storage: Use canned ground beef and dehydrated onion (and I also add other dehydrated veggies like carrots, peppers and celery.)

Pork Chops with Raspberry Sauce

2009-03-19T12:27:00.001-07:00

1/2 t dried thyme, crushed

1/2 t dried sage, crushed

1/4 t salt

1/4 t pepper

4 - 4 oz bonless pork chops

1 T butter

1 T olive oil

1/4 c seedless raspberry jam

2 T orange juice

2 T white wine vinegar

4 sprigs fresh thyme to garnish

Preheat oven to 200F. In small bowl, combine thyme, sage, s&p. Rub evenly over pork chops.

Melt butter and oil in nonstick skillet. Cook pork chops 4-5 min on each side, turning once. Remove from skillet and keep warm in preheated oven.

In skillet combine jam, juice and vinegar. Bring to a boil and cook 2-3 min, or until sauce is reduced to desired consistency. Sauce will thicken as it cools. Spoon sauce in a pool onto a serving plate, and top with pork chops.

Grands Taco Melts

2009-03-19T12:23:00.000-07:00

1 pkg (1/4 cup) taco mix

2/3 c water

1 1/2 c salsa

1 lb ground beef, cooked

1 can Grands biscuits

1 c shredded Jack

1 c sour cream

Preheat oven to 375F. Cook mix, water, 1/2 of salsa, and beef in skillet till thick.

Press biscuit into a 6" round. Spoon topping into center and top with 1 T cheese. Fold over and press edges to seal. Cook for 9-14 min and serve with salsa, cheese and sour cream.

Quick Enchiladas

2009-03-19T12:20:00.000-07:00

1 lb ground beef

1 jar (16 oz) salsa, divided

8 oz shredded cheese, divided

10 flour tortillas

Brown meat and drain. Stir in 1/2 cup of the salsa and 1 cup of the cheese.

Spread 1 cup salsa in 9x13 dish. Spoon 1/4 cup meat mix down center of each tortilla; roll up. Place tortillas, seam side down, on salsa. Top with remaining 1/2 c salsa and 1 cup cheese.

Bake at 350F for 20-25 min or until thoroughly heated. Makes 6 servings.

For cheesy bean enchiladas, sub a can of refried beans for the beef.

Bacon and Swiss Impossible Pie

2009-03-19T12:17:00.000-07:00

12 oz can evap. milk

1/2 c water

4 eggs

1 c biscuit/baking mix

1/2 c bacon bits

2 c shredded Swiss

1/2 c green onions

Mix milk, water, and eggs. Beat with mixer for 2 min until smooth and set aside.

Grease 9x9 pan. Scatter bacon bits on the bottom. Top with cheese, and then add onion. Carefully pour eggs on top. Press top of onions/cheese if floating. Bake at 400 for 30 min.

Breakfast Burritos

2009-03-19T12:14:00.001-07:00

from recipezaar.com

12 eggs, beaten

1 lb sausage, cooked

1/2 c salsa

2 c shredded cheddar

20-25 flour tortillas

Other filling options:

1 green pepper, diced

6 potatoes, shredded and cooked

1 - 4 oz can green chilies

1-2 garlic cloves

1 onion

1 tomato

2 green onions, sliced

Mix filling together, place 1/2 cup filling into tortilla. Roll up burrito style (heat tortillas if hard to roll - 20 seconds for 2 in the microwave). Freeze on lightly greased cookie sheet and wrap individually for quick breakfasts.

Baby Wipes

2009-03-19T12:01:00.000-07:00

1 all-white high quality roll paper towels (Brawny/Bounty)

2 c warm water

2 T liquid baby bath soap (Johnsons)

1 T baby oil (Johnsons)

serrated knife

cylindrical plastic tub large enough to hold 1/2 a paper towel roll

Mix water, baby bath and oil in bottom of plastic tub. Use knife to cut paper towels in half (parallel to the ends). Place one half of the roll in the tub and secure lid. Turn upside down and allow liquid to soak through the roll. When wet the cardboard middle tube will easily slip right out! Put a few in a ziploc bag for the diaper bag.

Peach-Raspberry Jam

2009-03-19T11:59:00.000-07:00

from Trina

7 c mashed peaches

2 - 10 oz pkgs frozen rasperries (4 cups)

10 c sugar

2 - 6 oz pkgs raspberry gelatin

Stir fruit and sugar together and bring to boil. Let boil 20 min. Add gelatin. Put in clean, hot jars immediately so they are hot enough to seal.

Makes ~7.5 pints per batch.

Hash Brown Breakfast Casserole

2009-03-19T11:56:00.000-07:00

30 oz bag hash brown potatoes

1/4 c melted margarine

s&p to taste

3/4 lb meat (ham, bacon, sausage - cooked and crumbled)

1 lb shredded cheese (cheddar, jack or both)

5 eggs, beaten

1 c milk

1/4 t salt + 1/4 t pepper

Spread thawed hash browns in 9x13 pan. Pour 1/4 c melted margarine over top. Add s&p to taste. Bake 425F for 25 min (can do this the night before).

Add meat to the top of hash browns, then add cheese. Beat 5 eggs, milk and s&p. Pour over other layers. Bake at 375F for 35-40 min.

Taco Soup

2009-03-18T16:23:00.001-07:00

1 can kidney beans

1 lb ground beef

1 can Mexican style chili beans

1 - 16 oz can tomato sauce

1 can (from the tomato sauce) water

1/4 cup or 1 pkg taco seasoning (I always halve mine - I'm a wimp)

1 large onion

1 - 16 oz can corn

1 - 16 oz can tomatoes

1 - 4 oz can chilies

1/4 cup or 1 pkg ranch dressing mix

Cook beef and onions till beef is done. Add rest of ingredients and heat through.

Vegetarian - leave out the beef.

Food Storage - use onion powder or dried onions, use canned beef.

Razzmopolitan

2009-03-18T16:21:00.000-07:00

Makes 7 - 1 cup servings

1 tub orange drink mix (like Crystal Light)

5 cups cold water

2 cups light Cran-Raspberry juice

1/4 cup lime juice

Add mix to pitcher. Add water and stir to mix. Add rest of ingredients. Refrigerate.

Chile Relleno Bake

2009-03-18T16:08:00.000-07:00

1 - 12 oz can chilies

1 1/2 lb shredded Monterey Jack cheese or 3 cheese blend

1 1/2 c milk

1/4 c flour

4 eggs

1/2 t salt

1 c. diced onion

1 t cumin

sliced green onion to top

Spray 9x13" baking dish with Pam. Drain and cut chilies into slices. Layer chilies, cheese and onion in dish. Whip eggs, milk, flour, salt and cumin. Pour over dish and bake at 325F for 45-50 min.

Dill Dip

2009-03-18T16:06:00.000-07:00

from Heather

1 c sour cream

1 c mayo

1 t dried parsley

1 t onion salt

1 t Bon Appetit seasoning (sub: 1/2 celery salt, 1/2 onion powder)

1 t dill weed

Mix and chill at least one hour before serving.

Strawberry Spinach Salad

2009-03-18T16:04:00.000-07:00

2 lb baby spinach

2 pints strawberries - washed, stems removed and sliced

1/2 c mayo

1/4 c milk

1/4 c sugar

2 T white vinegar

1 T poppy seeds

1 chopped red onion (optional)

Mix spinach and strawberries and place in serving bowl. Whisk together remaining ingredients for dressing.

Jessica's Salad

2009-03-18T15:56:00.000-07:00

Jessica brought this when I had my 3rd baby and I loved it!

1 bag of spring mix bagged salad greens

toasted pecans (broil pecans for 5 min) to top

Poppy Seed Dressing

1/2 c mayo

1/2 c sugar

1/4 c milk

2 T white vinegar

Mix together and serve over greens.

Elegant Cheese Fondue

2009-03-18T15:53:00.000-07:00

from The Pampered Chef

1 -10.75 oz can condensed Cheddar Cheese Soup

1 c shredded Swiss or Cheddar cheese (4 oz)

1/4 c apple juice

1 small garlic clove

1/8 t Tabasco sauce

Combine and heat through - use a crock pot if desired. Can melt in microwave for 3-4 minutes, stirring after each minute.

Dippers: French bread cubes, bite-size veggies or cooked ham cubes.

Best Chicken Pot Pie Ever

2009-03-18T15:47:00.000-07:00

from pinchingyourpennies.com

1 lb chicken, cubed

1 c sliced carrots

1 c frozen peas

1/2 c sliced celery

1/3 c butter

1/3 c chopped onion

1/3 c all-purpose flour

1/2 t salt

1/4 t pepper

1/4 celery seed

1 3/4 c chicken broth

2/3 c milk

Combine chicken carrots, peas and celery.

*NOTE: I often chop up a ton of these veggies when I have them and put a recipe or two's worth in a gallon freezer bag to freeze and use for another time*

Add water to cover and boil 15 min. Drain and set aside.

Cook onion and butter till soft. Stir in flour, salt and pepper and celery seed. Slowly stir in broth and milk. Simmer over med low till thick. Place in 2 - 9" pie shells and bake at 425F for 30-35 minutes. I put this into a 8x8" dish and top with puff pastry when I don't want to make pie crusts - which is almost always. ;)

Food Storage: used canned chicken and veggies (adapt to what you have). Rehydrate dried onions and cook in oil. As always, use powdered milk. Make pie crusts or use a biscuit mix topping dropped on by spoonfuls.

Tuna with Cheese Garlic Biscuits

2009-03-18T15:42:00.000-07:00

2 - 6 oz cans tuna

1 can cream of chicken and mushroom soup

1 1/2 c frozen mixed veggies, thawed and drained

2/3 c milk

1 1/4 c biscuit/baking mix

1/3 c shredded cheese

1/2 c milk

2 T butter, melted

1/8 t garlic powder

Heat oven to 425F. Mix tuna, soup, veggies and 2/3 c milk. Bake 20 minutes.

In med bowl, stir baking mix, cheese and 1/2 c milk till soft dough forms.

Drop by 6 spoonfuls onto tuna. Cook 12-15 minutes or till brown. Mix melted butter and garlic and brush over top of biscuits.

To adapt for Food Storage: use canned veggies, powdered milk, no cheese in your biscuits or try Parmesan. Use oil instead of butter or omit this step.

Chicken Salad Croissants

2009-03-18T15:39:00.000-07:00

from Amy

4 cups cooked, cubed chicken

2 T oil

2 T orange juice

2 T apple cider vinegar

1 t salt

Combine and let marinate in refrigerator at least 2 hours.

Add:

2 c chopped celery

1/2 c slivered almonds

1 t green onion, diced

1 1/2 c mayo

1/2 c Craisins (I've also used red grapes, halved)

Combine and refrigerate for 1 hour. Makes 2 dozen cocktail croissants.

Mandarin Salad

2009-03-18T15:33:00.000-07:00

1/4 c sliced almonds

1 T + 1t sugar

1/4 head iceburg lettuce

1/4 head Romaine lettuce

2 med stalks celery, sliced thinly

2 green onions, sliced thinly

1 - 11 oz can mandarin oranges

1/4 c vegetable oil

2 T sugar

2 T vinegar

1 T snipped parsley

1/2 t salt

dash pepper

dash hot sauce

Cook almonds and sugar of low to medium heat, stirring constantly till sugar is melted and almonds coated. (I admit I do this on high till things get going and then turn to low - be careful this stage is easy to burn!). Cool almonds on wax paper and separate.

Combine lettuce, celery and green onions in large bowl. Toss in mandarin oranges top with almonds.

For dressing, mix remaining ingredients and shake in covered jar. Refrigerate.

When ready to serve, pour dressing over salad and toss with greens.

Note - leftovers get soggy so don't add the dressing until last minute, or if you won't eat it all add dressing to individual servings.

Chicken Pillows

2009-03-18T15:27:00.000-07:00

from Shelly

8 oz cream cheese

3-4 chicken breasts, cooked and shredded (I do this by boiling for 20 or so min and shredding with 2 forks when cool enough to handle)

2 pkg crescent rolls

1 can cream of chicken soup

1 c sour cream

milk to dilute sauce

1 cube butter, melted

enough crushed cornflakes to coat (2 cups should be enough)

Mix together shredded chicken and cream cheese in bowl. Unroll each crescent roll and place a scoop of chicken mixture on each. Bring ends of dough up and pinch together to form a packet. Roll packet in butter then in cornflakes. Bake at 350F for 20 min.

Combine soup, sour cream and milk to make sauce and heat through while chicken is cooking.

Chicken Roll-Ups

2009-03-18T15:22:00.001-07:00

from Kathy:

Here's a rather imprecise recipe:

4-6 chicken breasts

pkg sliced ham (I use the one at Costco)

pkg sliced Swiss cheese (Costco again)

1 can cream of chicken soup

1/2 pint sour cream

Cut 1 breast into thin strips (5-7 strips at an angle almost horizontally). Repeat for rest of chicken. Layer each slice with ham and swiss. Roll up, secure with toothpick and place seam side down in baking dish.

To make sauce: Mix soup and sour cream in saucepan and heat through.

Fish Tacos

2009-03-18T15:05:00.000-07:00

1/2 c sour cream

1/2 c mayonnaise

1/4 c chopped fresh cilantro

4 green onions

1 red bell pepper, diced

1 pkg (1/4 cup - or 1/2 as much if you are wimpy Erika-style) taco seasoning

1 lb white fish, cut into 1" pieces

2 T vegetable oil

2 T lemon juice

taco shells

toppings (shredded cabbage, chopped tomato, lime juice, taco sauce, etc)

1. Combine sour cream, mayo, cilantro and 2 T taco seasoning mix in bowl. (Not in the original - but this is also good to combine with shredded cabbage at this point and make a slaw-like topping - plus the cabbage stays on better!)

2. Combine fish, oil, lemon juice and 1 T seasoning in bowl. Pour into skillet.

3. Cook, stirring constantly, over med-hi heat for 4-5 min or till fish flakes easily.

4. Put fish and toppings in taco shells.

For a Food Storage adaption: Use ranch dressing instead of mayo/sour cream. Use canned fish for tacos and dried cilantro and onion (pepper too if you have it).

Bacon-Wrapped Chicken Thighs with Applesauce

2009-03-18T14:54:00.001-07:00

from Amy

1 T balsamic vinegar

1/4 t salt

8 small skinless chicken thighs (~1 1/2 lb)

2 lb apples, cored and chopped coarsely - Rome Beauty, McIntosh, Gala

1/2 c apple cider or water

1/4 c dark raisins

1/4 c sugar

1/4 t cinnamon

8 slices bacon

In medium bowl, w/fork, mix vinegar and salt. Add chicken thighs and toss to coat; set aside.

In 3-qt saucepan, combine apples, cider, raisins, sugar and cinnamon; heat to boiling over high heat. Reduce heat to low; simmer 15 min. or until apples are very tender.

Meanwhile, wrap 1 slice bacon around each thigh, securing with toothpick. Heat nonstick 12" skillet over medium heat until hot. Add thighs and cook 30 min or until bacon is browned and juices run clear when thickest part of thigh is pierced with knife, turning over thighs once.

With potato masher, coarsely mash apples.

To serve, discard toothpicks, spoon applesauce on four dinner plates; top each with 2 thighs.

To make it from the pantry only: Use canned chicken - marinate with same sauce as in original. Warm with bacon bits in skillet. Use canned applesauce or make applesauce from dried apples and season as directed.

from Everyday Food Storage's site:

To reconstitute apple slices use equal parts of dried apples to boiling water.

For example:
2 cups dried apples 2 cups boiling water
Let: this set at least 5 minutes.If you put this mixture through the blender you will have applesauce. For variety add 3 tbsp. Cinnamon Heart Candy to the mixture before you let it set or try some Cinnamon (about 2-3 t.) and Sugar (about 3-4 T.) mixture in it.

Herbed Chicken Tenderloins

2009-03-18T14:47:00.000-07:00

found on the back of our chicken bag when we were in college

1 lb frozen chicken (16 tenderloins)

1/4 melted margarine

1/2 t dried oregano

1/2 t dried rosemary leaves, crushed

1/2 t dried sage

1/4 t salt

1/4 tsp coarsely ground black pepper

In small bowl, combine margarine, oregano, rosemary, sage, salt and pepper. Place frozen tenderloins in foil-lined baking pan. Brush evenly with herb mixture. Bake at 375F for 18-22 min till done.

To grill: Place chicken on grill, brush with herb mixture. Grill 5 minutes, turn, brush mixture on the other side of the chicken and grill 6 to 7 min until done.

Food Storage: Use canned chicken, oil instead of margarine, and quickly saute until heated through.

Alfredo Chicken and Biscuits

2009-03-18T14:38:00.000-07:00

from Lindsey

2 c chopped fresh broccoli

1 1/2 c sliced fresh carrots

1 c chopped onion

2 T olive oil

2 c cubed cooked chicken

10 oz Alfredo sauce

1 c biscuit/baking mix

1/3 c milk

1/4 t dill weed

In large skillet saute the broccoli, carrots and onion in oil until crisp-tender. Stir in the chicken and alfredo; heat through. Transfer to lightly greased 8" square baking dish.

In small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded Tbsp onto chicken mixture. Bake uncovered at 400F for 18-22 min or until bubbly and biscuits are golden brown.

To adapt into an all Food Storage recipe - Use canned veggies in place of fresh.

Chicken Salad

2009-03-18T14:35:00.001-07:00

from the demonstrators at Costco in UT!

1/2 c mayo

1/4 t garlic powder

1/4 t onion powder

1/8 t dry mustard

1/2 c diced celery

2 T chopped green onion

1 - 12.5 oz can chicken, drained and cut into bite-sized pieces

Blend together mayo and spices. Add celery, onion, chicken and stir to combine. Cover and chill before serving. Best if allowed to sit for hours to allow flavors to mingle.

Ham and Cheese Crepes

2009-03-18T10:48:00.000-07:00

These crepes are so tasty!!!

12 crepes

12 slices cooked sliced ham

1 ½ cups shredded cheddar cheese

½ cup sour cream

1/3 cup bread crumbs

3 Tbs melted butter

2 Tbs chopped green onion

½ tsp salt

1/8 tsp pepper

½ tsp Dijon mustard

Preheat oven to 350F. Sprinkle each crepe with 2 Tbs of cheese, top w/ ham. In small bowl, combine onion, salt, pepper, sour cream and mustard, mix well. Spread ~1 Tbs of onion/sour cream mixture over ham slices. Roll up crepes and arrange in 9x13 pan. Combine butter and bread crumbs; sprinkle over crepes and cover pan loosely with foil. Back 15-20 min until cheese is melted.

Crepes from BHG cookbook

2 beaten eggs

1 ½ cups milk

1 cup flour

1 T cooking oil

salt

Combine eggs, milk, flour, oil and ¼ tsp salt; beat till well mixed. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tbs batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. Makes 18 crepes.

Food Storage - the crepes (using powdered eggs and milk) are an "all from the pantry" dish. Fill with canned meats and sauces or fruit, etc.

Battered French Toast

2009-03-18T10:29:00.001-07:00

from Linda

2 eggs

1 c milk

1 c four

1 1/2 t baking powder

1 pinch salt

8 slices bread

Add all ingredients but bread until batter is smooth. Dip bread in batter on both sides and cook till golden brown.

Blender Pancakes

2009-03-18T10:23:00.000-07:00

1 c milk (I use 3 T cannery milk and 1 c water)

1 c wheat kernels (no grinding!)

2 eggs (use powdered - 2T + 1/4 c water)

2 t baking powder

1 1/2 t salt

2 T oil

2 T honey/sugar

Add milk and wheat to blender and blend until smooth - 4 to 5 min. in blender, a minute or two in the VitaMix.

Add the rest of the ingredients and blend on low.

Cook on hot griddle and enjoy!

Food Storage: this is the original recipe to help you work through your long-term food storage!

Chicken Enchiladas

2009-03-18T10:14:00.000-07:00

from the parking cop at Ephrata PD

8 - 6" tortillas (we actually use most of a bag of 10" flour tortillas for this recipe)

1/2 c. chopped onion

4 cloves garlic, minced

1 t ground coriander

1/4 t pepper

2 T margarine

3 T all-purpose flour

1 - 8oz tub sour cream

2 c chicken broth

1 - 4oz can diced green chili peppers

1 c shredded Monterey Jack cheese (4 oz)

2 c cooked chicken, diced

sliced, pitted olives

chopped tomatoes

sliced green onions

In saucepan or skillet cook onion, garlic, coriander and pepper in margarine till onion is tender. Stir flour into sour cream (I do this in the orig. container) - add to onion mixture. Stir in broth and peppers all at once. Cook and stir till thickened and bubbly. Remove from heat. Stir in 1/2 c. cheese.

For filling:

Place chicken pieces in large bowl. Stir 1/2 cup sauce into chicken. Place 1/4 c. filling in each tortilla; roll up. Lightly grease 9x13 pan. Place tortillas in dish - seam side down. Top with remaining sauce. Cover and bake 35 min. at 350F.

Sprinkle with remaining cheese. Bake uncovered 5 min. or until cheese melts. Sprinkle with olives, tomatoes and green onions.

Let stand 10 min.

Makes 4 servings.

Pan Pizza and Sauce

2009-03-18T10:06:00.000-07:00

This is supposed to be like Pizza Hut's Deep Dish - very nummy. We make the pizza when we're feeling as if we can throw caution to the wind and be fat. (So not often - but it's yummy!) But I have stocked up in my food storage on tomato sauce so we can make this for our (almost) weekly pizza nights (with the much healthier flax and whole wheat dough).

Sauce:

1 8oz can tomato sauce

1 t oregano

1/2 t marjoram

1/2 t basil

1/2 t garlic salt

Combine and set aside at least one hour.

Dough:

1 1/3 c warm water

1/4 c non-fat dry milk (use about 1/2 this amount if you are using the non-instant milk from the cannery)

1/2 t salt

4 c flour

1 T sugar

1 pkg dry yeast

2 T veg. oil (for dough)

9 oz veg. oil (3 oz per pan)

Butter Pam

Put yeast, sugar, salt and dry milk in large bowl. Add water and stir to mix well. Allow to sit 2 min.

Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on flat surface and knead ~10 min. Divide into 3 balls.

Put 3 oz of oil into 3 - 9" cake pans, spread evenly. Roll out dough to 9" circles, place in pans. Spray outer edge with Pam. Cover with plate. Place in warm area and allow to rise 1-1.5 hours.

Preheat oven to 475F. Spoon 1/3 c. sauce to within 1" of edge of dough. Top with 1.5 oz of shredded mozarella cheese and desired toppings. Then top with additional 3 oz of cheese. Cook until cheese is bubbly and crust is brown.

Play Dough

2009-03-13T15:54:00.001-07:00

2 C. Flour
4 tsp Cream of Tartar
1 C. Salt
2-4 packages of kool-aid (depending on how deep you want the color. I normally use 4 no matter what color I make)

Stir ingredients together in a large pot. Turn stove on medium high and add:
2 C. Water
2 T. Oil (I usually use Canola)
Use a whip to make sure you have all the major flour lumps out, and all the flour from the edges stirred in. Switch to a heavy heat-proof scraper or a wooden spoon and start stirring. DO NOT STOP! It will start to stick on the bottom, and you want to get up as much as you can and continue to turn it over. As it cooks it will go from glossy to matte, and you want to try and get the glossy parts down by the heat when you're stirring. Once it forms a nice ball smash it down to make sure there are no more sticky parts inside and then dump it on a counter. This will take (depending on the stove and pot) anywhere from 5-10 minutes.
Knead until cool.

This playdough keeps FOREVER, store in a ziplock bag. The kool-aid once mixed in and cooked doesn't stain hands or clothes, and it gives the dough a great smell.

Chicken Canneloni

2009-03-13T15:51:00.000-07:00

adapted from Allrecipes.com

Filling:
8 oz. chicken breast (about 2), cooked

pkg of frozen spinach

1 oz. sundried tomatoes

16 oz. ricotta/cottage cheese

3 oz. mozarella, shredded

1/2 tsp black pepper

1 tsp salt

12 lasagna noodles

Sauce:

16 oz white pasta sauce

16 oz tomato based pasta sauce

3 oz parmesan, grated

Once the chicken is cooked, cool to 45 degrees. Dice into 1/2" pieces and place in a large bowl. Add filling stuff and mix.

Arrange pasta sheets on cutting board and place 2 or 3 rounded Tbs of filling down center and roll up. Place into baking dish. Mix sauces and pour over top. Sprinkle with cheese.

Cover and bake at 350 for 20 min.
Remove foil, cook 20 more min. or until temp reaches 165 degrees.
Garnish with tomatoe and basil.

Serves 6.

I had no red sauce so I subbed 2 cans of tomato sauce and a jar of diced tomatoes and added Italian seasoning. :) I also just made this as a lasagna with lasagna noodles. But it tasted great!

Green Slime Smoothie

2009-03-13T15:50:00.000-07:00

1 c. green grapes
1 small container of yogurt
1 banana
1/2 an apple (I like sweet ones for this)
1 1/2 c. baby spinach leaves (or 2 big handfuls)
1 c. of ice (leave out if you are using frozen grapes, bananas, etc.)

Place ingredients in blender. (If your having trouble mixing the items, stir things around with a spoon or add a T. or so of water.) Blend until perfectly smooth.

Oreo and Fudge Ice Cream Cake

2009-03-13T15:49:00.000-07:00

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) Whipped Topping, thawed, divided

1 pkg. (4-serving size) instant chocolate pudding

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

Freeze at least 4 hours before serving. Store leftover dessert in freezer

Fruity Lemonade Cooler

2009-03-13T15:47:00.000-07:00

2 cups water

1/2 cup lemonade drink mix

3 cups chopped seedless watermelon or other fruit

1 cup ice cubes

Place all ingredients in blender; cover. Blend on high speed until smooth. Pour into four glasses to serve.

Grilling Steak

2009-03-13T15:45:00.000-07:00

1. ROOM temp. meat (this took more than an hour out of the fridge for me)
2. Turn your gas grill up as far as it will go - and let it heat up. This would be 600+ degrees.
3. Rub your steaks on both sides with salt and pepper or your steak seasoning.
4. Sear those steaks! 2-3 minutes each side.
5. Remove from heat and turn down your grill (this achieves the effect of indirect heat) - leave it open to help it cool down a bit.
6. Brush olive oil over both sides of the steak. This adds that yummy "crust". I added some more seasoning at this point.
7. Put back on grill and cook till done. Medium is 140-150 degrees F.
8. Let the meat rest for five minutes so the juices will stay in the steak. If you cut in too soon the juice will just run out all over your plate.
9. Enjoy!

Funfetti Cake Mix

2009-03-13T15:44:00.001-07:00

Add sprinkles to white cake mix. Any color you want!

Spinach Calzone

2009-03-13T15:43:00.001-07:00

1 15oz container of ricotta cheese
2 eggs
2 T dried Italian seasoning
2 T mayo
1/2 t oinion powder
3 c. shredded mozzarella
1 c. parmesan, grated
3 cloves sauteed garlic
1 10oz pkg frozen spinach, thawed and squeezed dry
s&p to taste
1 32 oz pkg frozen white bread dough

Preheat oven to 400 F. Mix filling (everthing but dough). Divide dough into 8 pieces and roll each into 8" circle. Spoon 1/2 c. filling into each circle, fold over and seal edges. Place on greased cookie sheet. Cut small vent on top and brush with olive oil. Bake 20-30 min. or until brown. If you have leftover filling use it for stuffed shells or spinach pizza.

Turkey Burgers

2009-03-13T15:40:00.002-07:00

1 lb. ground turkey
1 (1 oz.) pkg onion soup mix
1/2 t pepper
1/2 t garlic powder
1 1/2 T soy sauce
1 egg

Mix (will look soupy but don't fret - they are so moist!) and shape into patties. Broil or grill! MMMmmmmmm!

Hamburger Buns

2009-03-13T15:40:00.001-07:00

5 cups all-purpose flour
2 (.25 oz) pkgs dry yeast (this is 4.5 tsp if you have a jar like I do)
1 cup milk
3/4 cup water
1/2 cup veg. or olive oil (extra tasty with butter if you have the extra room in your arteries and around your middle)
1/4 cup white sugar
1 tsp salt

Stir together 2 cups of flour and the yeast.
In a separate bowl heat milk, water, oil, sugar and salt to lukewarm (not too hot to kill the yeast) in microwave.
Add all at once to flour mixture and beat until smooth ~3 min. (less in a mixer)
Mix in enough flour to make a soft dough, 2-3 cups. Mix well.
Dust a flat surface with flour, turn dough out onto floured surface and let rest under bowl ~10 min.
Shape dough into 12 slightly flat balls and place on greased baking sheet (cover with plastic wrap so they don't dry out) til doubled.
Bake at 400 degrees F for 12-15 min. or til brown.

I used 1/2 for buns and half for Calzones.

Glazed Poppy Seed Bread

2009-03-13T15:39:00.001-07:00

from Heather

3 eggs
1 1/8 C. oil
2 1/4 C. sugar
1 1/2 C. milk
3 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
1 1/2 tsp. vanilla extract
1 1/2 T. poppy seeds

Beat eggs, oil & sugar. Add flour, salt, baking powder & milk. Then, add extracts and poppy seeds. Bake at 350 degrees for 1 hour in two bread pans or use smaller loaves.

GLAZE:
1/4 C. orange juice
3/4 C. sugar
1/2 tsp. butter, almond & vanilla extracts

Prick bread while warm and drizzle glaze over entire bread. (I warmed this up first in the microwave for a minute to melt the sugar).

SOS Chicken Enchiladas

2009-03-13T15:37:00.000-07:00

1 pkg flour tortillas
1 lb cooked, diced or shredded chicken
1 can (4 oz) green chilies, chopped
2/3 cup SOS Mix
2 1/2 cups water
1 cup “light” sour cream
3/4 cup cheddar cheese, grated

Make sauce by combining SOS mix, water and green chilies. Cook and stir on stove top or in microwave until thickened. Add sour cream to sauce. Cut tortillas in quarters. Line bottom of casserole with tortillas. Add a layer of chicken and a layer of sauce. Top with cheese. Repeat. Bake at 350 degrees for 20 minutes.
Yield: 8 servings

SOS Mix

2009-03-13T15:33:00.000-07:00

from USU Extension Office

Recipe and cookbook found here.

2 cups powdered non-fat dry milk (non-instant like from the cannery - double if using instant)

3/4 cup cornstarch

1/4 cup instant chicken bouillon

2 Tbs. dried onion flakes

2 tsp. Italian Seasoning

Combine all ingredients in a re-closeable plastic bag, mixing well.

Yield: Equal to 9 cans of cream soup.

To substitute for 1 can of cream soup:

1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.

2. Cook and stir on stove top or in microwave until thickened.

3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to b refrigerated.

For Cream of Mushroom Soup: Use a small can of mushrooms - reserving drained liquid as part of your 1 1/4 cups liquid. Add some onion salt and 1-2 drops of Kitchen Bouquet if you have it.

For Cream of Celery Soup: Boil some sliced celery till tender and add to soup - save the cooking water for your 1 1/4 cups liquid. Add a pinch of celery seed.

For Cream of Chicken Soup: Mix as directed - may add onion salt.

Pretzel Turtles

2009-03-13T15:32:00.001-07:00

Set out mini pretzel twists on a cookie sheet.Place 1 Hershey's ROLO on each pretzel. (Chocolate candy with caramel center.)Place cookie sheet in a 170 degree oven for 2 minutes...or until chocolate is soft.Press a whole PECAN into the center of each ROLO. Allow to cool (helps to place in fridge for a few minutes) and ENJOY!!!