Oatmeal Bars

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Spinach Calzone

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

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

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

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

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

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.