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.

Pretzel Turtles

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!!!

Pretzel Hugs

Set out mini pretzel twists on a cookie sheet.Place 1 Hershey's HUG (or KISS...it's up to you!) on each pretzel.Place cookie sheet in a 170 degree oven for 3-4 minutes...or until chocolate is soft.Press an M & M into the center of each Hershey's HUG. Allow to cool (helps to place in fridge for a few minutes)

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (8-ounce size) tomato sauce
2 cups water1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

Egg Enchiladas

18 corn tortillas
6 eggs
oil for softening tortillas (a couple Tbs.)
1 recipe enchilada sauce
grated Cheddar
diced onion

Place enchilada sauce in a shallow pan. Soften the tortillas in hot oil - don't cook long, just a few seconds each side. Dip tortillas in sauce and plate them, top with cheese and onion. Repeat twice more for a stack of 3. Top with a fried egg and sauce. You can keep this in a warm oven while you finish cooking. We loved these!

Mexican Lasagna

6 corn tortillas
1 can of kidney beans
1 can of black beans
jar of salsa (I used 16 oz)
1 c. grated Monterey Jack cheese
2 packets Goya seasoning (optional)
1 small can of diced green chilies

Make foil strips to act as handles for your crockpot. I ripped off a piece about 18" long and folded into four the long way to make a strip. Lay 3 strips in the crock placed like spokes on a wheel.
Place a tortilla in the bottom. Top with some salsa, some beans and some cheese. Repeat layers ending with cheese.
Place in the crockpot until cheese is melted. Mine was done after 2 hours on high. 

Some notes: The original recipe called for 1 c. chicken instead of black beans, didn't use Goya, and used pepper jack cheese. 

We topped with guacamole and sour cream. I had fully intended to have lettuce and tomatoes too but I totally forgot until we were almost done!

We ate this with cornbread and I would definitely suggest at least one more side to fill you up. 

Mini Microwave Cake

1/3 cup of cake mix (I like chocolate)
1/2 cup water

Mix mix and water together until blended in microwave-safe container. Nuke for 90 seconds. Let cool for a minute or two. Drizzle Hershey's syrup, sprinkle choc chips, etc. YUMMY!

Cheddar Bay Biscuits

adapted from Allrecipes.com

4 cups baking mix (like Bisquick)

3 oz cheddar cheese, shredded

1 1/3 cups water

dash of Old Bay Seasoning

Mix these with a fork or spoon or whatever you like. I always eyeball the cheese - too much work to divide my loaf of 32 oz. of cheddar visually into a 3 oz. section. I shred until it looks good. Spoon up some dough and drop onto ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until lightly brown on top (this will take longer if you make bigger biscuits).

Meanwhile mix up the yummy topping! Mix the following in a bowl and brush over biscuits with a pastry brush when they come out of the oven.

1/4 cup butter, melted

1 tsp garlic powder

1/4 tsp salt

1/8 tsp onion powder

1/8 tsp parsley

1/4 tsp Old Bay Seasoning

Cheesy Floret Soup

from Taste of Home's Quick Cooking magazine

3 cups fresh broccoli florets

3 cups fresh cauliflowerets

3 celery ribs, sliced

1 small onion, chopped

2 cups water

1/2 tsp celery salt

3 Tbsp butter or margarine

3 Tbsp all-purpose flour

2 1/3 cups milk

1 lb process cheese (Velveeta), cubed

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until veggies are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain veggies; add cheese sauce and heat through. YIELD: 4-6 servings.

Spiral Stromboli

from Taste of Home's Quick Cooking magazine

1 tube (11 0z) refrigerated crusty French loaf

3/4 to 1 cup shredded mozzarella cheese

3/4 to 1 cup shredded cheddar cheese

1/4 lb EACH thinly sliced deli salami and ham

1/4 cup chopped roasted red peppers OR 1 jar (2 oz) pimientos, drained

1 Tbsp butter or margarine, melted

2 to 3 Tbsp shredded Parmesan cheese

Unroll the dough and pat into a 14"x12" rectangle. Sprinkle with cheeses to within 1/2" of the edge. Top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.

Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes or until golden grown. Slice with a serrated knife. YIELD: 4 servings.

Italian Dressing Mix

1 tablespoon garlic salt 
1 tablespoon onion powder 
1 tablespoon white sugar 
2 tablespoons dried oregano 
1 teaspoon ground black pepper 
1/4 teaspoon dried thyme 
1 teaspoon dried basil 
1 tablespoon dried parsley 
1/4 teaspoon celery salt 

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, and celery salt. Store in a tightly sealed container. 
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix. 

Onion Soup Mix

from Taste of Home

3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 teaspoon sugar
1/4 teaspoon celery seed

Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).

French Dip Sandwiches

adapted from Dinner's Ready

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.

French Bread

from The Sister's Cafe

2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick - but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

Just Like a Frosty

from the Hillbilly Housewife

1-1/2 to 2 cups ice water

1-1/2 cups nonfat dry milk powder

2/3 cup sugar

1/4 cup unsweetened cocoa

1 teaspoon vanilla

1 to 1-1/2 trays of ice cubes

2 tablespoons corn oil plus a 5-second squirt of Pam (or 1/2 tsp lecithin) 

Place all of the ingredients into the blender, including the oil and the non-stick spray/lecithin. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.

Candy Corn Cookies

from Quick Cooking magazine

1-1/2 cups butter, softened

1-1/2 cups sugar

1/2 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Yellow and orange paste food coloring

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white.
Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap. Chill for 4 hours or until firm.
Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 32

Buttery Bread Machine Rolls

from RecipeZaar

Makes 24 rolls

1 cup warm milk (70 to 80 degrees F.)

1/2 cup butter or margarine, softened

1/4 cup sugar

2 eggs

1 1/2 teaspoons salt

4 cups bread flour

2 1/4 teaspoons active dry yeast

In bread machine pan, put all ingredients in order suggested by manufacturer.

Select dough setting.

When cycle is completed, turn dough onto a lightly floured surface.

Divide dough into 24 portions.

Shape dough into balls.

Place in a greased 13 inch by 9 inch baking pan.

Cover and let rise in a warm place for 15 minutes.

Bake at 375 degrees for 13-16 minutes or until golden brown.

Lynette's Mushroom Soup

Mushroom Soup

2 lbs. sliced mushrooms

3 cups chicken broth

1 tsp dill weed

1 T butter

2 beef bouillon cubes

1/4 cup flour

1 small onion, chopped

1 cup cream, warmed

salt & pepper to taste

Saute 1 lb mushrooms and chopped onion in butter. Add flour, and chicken broth - stirring constantly. Add dill, bouillon cubes and salt and pepper. Simmer 20 minutes. Blend in blender until thick liquid. Return to heat, add warmed cream, and remaining 1 lb mushrooms that have been sauteed or steamed. Serve with a sprinkle of jack and Parmesan cheese and dill weed.

Biscuit Taco Casserole

from Claudia

1 Jar Taco sauce; (16 oz)
1 can Refrigerated buttermilk biscuits
4 oz Shredded sharp cheddar (1 1/2 c)
4 oz Shredded mozzarella cheese (1 1/2 c)
1 can Sliced ripe olives; (2.25 oz)
1/2 lb Lean ground beef
1/4 c Chopped red bell pepper
1/4 c Chopped green bell pepper
1 cn Mushrooms; (4 oz) drained

Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 of the cheddar cheese, 1/2 of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain. Sprinkle remaining 1/2 cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix bubbles vigorously around edges. 8 servings