Sweet and Sour ham (great for leftover ham)

Lightly brown 2 and 1/2 cups diced ham and 1/3 cup chopped green pepper in 2 TBS oil. Mix 1 and 1/2 TBS cornstarch 3/4 cup water, 1/2 cup pineapple juice, 1 and 1/2 TBS vinegar, 2 TBS brown sugar,, 1 and 1/2 TBS prepared mustard, and dash of pepper. Add to ham, cook and stir until transparent. Add 1/2 cup pinepapple tidbits. Serve over rice. Easy and delicious.

Oven roasted green beans

Ingredients
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

chocolate mint pie

INGREDIENTS
1Pillsbury® Pet-Ritz® frozen deep dish pie crust1
1/4cups milk1package (4-serving size) chocolate pudding and pie filling mix (not instant)
1cup semisweet chocolate chips
4oz cream cheese, softened
1/2cup powdered sugar
1/4teaspoon peppermint extract
3to 5 drops green food color
2cups frozen (thawed) whipped topping
2thin rectangular chocolate and green mints, unwrapped.
DIRECTIONS
1 Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. 2 Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside. 3 In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping. 4 Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator. .

edible ornament cupcakes

Ingredients
Cupcakes
Colorful frosting
Red and green candy such as M&Ms
Mini Reeses Peanut Butter Cups
Pretzels


Instructions
1.To make them, frost a batch of cooled cupcakes (baked from your favorite recipe) with colorful frosting.

2.Decorate with festive icing and candies (we used red and green M&Ms Minis), then top each one with a miniature Reeses Peanut Butter Cup and a pretzel piece for an ornament hanger. Don't forget to save one for Santa.

Non edible cinnamon Christmas ornaments

Ingredients makes about 12
1 cup ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground nutmeg
3/4 cup applesauce
2 tablespoons glue
Directions
1.In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
2.Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
3.Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

Dipped Cookies

Dipped Cookies

Super duper easy! Get the generic versions of Oreos and Nutter Butters for this recipe.

1 package white or chocolate Almond Bark
1 package generic Oreos, Nutter Butters, or other cookies (can be homemade sugars, chocolate chip, whatever)
sprinkles
waxed paper

Melt almond bark carefully in microwave. When hot, carefully dip cookies, one at a time, into almond bark, covering half of cookie. Place on waxed paper and shake on sprinkles. Repeat for all cookies. My recommended combinations include white almond bark with Oreos, chocolate almond bark with Nutter Butters.

easy microwave hot fudge sauce

1 cup sugar
3 TBSP cornstarch
3 TBSP unsweetened chocolate (cocoa)
dash salt
3 TBSP butter
1 tsp. vanilla
1 cup hot water

Combine sugar and cornstarch, add chocolate and salt. Mix well; add 1 cup hot water; mix well. Put in microwave until it starts to bubble. (maybe about 2 minutes). Stir and return until thickened. (maybe another minute or two). Stir again and add remaining ingredients. Serve over ice cream.

Apple Stuffed Chicken Breasts

1 pound skinless, boneless chicken breast
2 tablespoons sugar
¼ teaspoon cinnamon
2 apples, peeled, thinly sliced
1 cup apple cider
1 tablespoon cornstarch

Directions:
1) Preheat grill to medium.

2) Place chicken between 2 pieces of wax paper; pound to 1/8-inch thickness.

3) Mix sugar and cinnamon in a large bowl. Add apples and toss to coat. Divide apple slices among chicken breasts; fold chicken around apples and secure with toothpicks.

4) Cover and grill chicken, 6 inches from heat, 20 minutes, turning once, until juices are no longer pink. Remove toothpicks.

5) Meanwhile, mix apple cider and cornstarch in a small pot. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken and serve immediately.

Frosted Pumpkin Cupcakes

Ingredients

Cupcakes:
3 cups all-purpose flour
1 tablespoon pumpkin-pie spice
2 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup buttermilk
1 can (15 ounces) pumpkin puree
4 eggs
Frosting:
1 package (8 ounces) cream cheese, softened
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
1 teaspoon vanilla extract
2 tablespoons milk, plus more if needed
Orange food coloring
Fine and coarse orange decorating sugar
Pretzel sticks or rods
Make It

1. Heat oven to 350 degrees F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.

2. For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.

3. Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.

4. Divide among liners, filling each about 2/3 full.

5. Bake at 350 degrees F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.

6. For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.

7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.

Marta Dorner's Exquisite Bread recipe shown at Ladies' Night Out Oct 14, 2011

This is a repeat posting from Monday, February 7, 2011. It is Marta Dorner's recipe for delicious bread, rolls, etc. that she demonstrated at Ladies' Night Out on October 14th.You can see a photo on the Feb. 7th post.
Here's the recipe which Marta makes in a bread machine. She got the machine from KSL.com for $10--She also has a gorgeous red Kitchaid mixer. Marta does not cook the dough in the machine. She only uses the machine to knead the dough. It has a "dough" setting which kneads the dough for about 20 minutes and then proofs the dough before you shape it and put in 81/4 by 4 1/2 inch bread pans. OK--the above photo pictures bread the was baked in 5 X 9 inch bread pans. So, if you want ex-large loaves use two 5 x 9'ers, otherwise use three 4 x 8'ers. It all depends on who you want to impress.

White Bread
Combine the following ingredients in the bucket of a bread machine:
4 T. melted butter
3 T. honey (heaping)
1 tsp. salt
2 eggs
1/2 C. greek yogurt or homemade yogurt 2% milkfat
1 1/2 C. hot water from sink
1 T. heaping, Instant yeast (SAF)
8 C. white bread flour
Process:
Use a wooden spoon to help the dough come together as the machine kneads. During the first 8 minutes of kneading assess the moisture level of the dough. Marta makes a very stiff dough. It is not sticky or even "tacky." Sprinkle extra flour on the dough ball to create a stiff dough. (I was surprised how stiff this dough is, but how well it rose.) The machine's dough cycle finishes after a total of 1 1/2 hours kneading and proofing. The dough is lifting the machine's lid by this time.

Marta removes the dough from the bucket and rolls three rectangles with a rolling pin about the width of her bread pan and 3/4 inch thick. She rolls up the rectangle and places the loaf seam side down in the pan. Spray dough with oil and cover loosely with plastic wrap. The dough will need room to expand. It rises quickly, so check the loaf after 45 -60 minutes. When a knuckle-indent does not bounce back quickly it is ready to bake at 350 for about 30 minutes. I used a convection oven for this dough. The dough was 200-205 F on the interior when I removed it from the oven.

68% Whole Wheat Bread
Marta uses the above recipe but substitutes 5 C. of whole wheat flour for for 5 C. of white flour. She also adds 1 T. of canola oil.

Apple Raisin Spinach Salad

1/4 cup white wine vinegar
2 tablespoons canola oil
2 tablespoons chutney
4 teaspoons sugar
1 1/2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon salt
6 cups packed torn fresh spinach leaves
1 1/2 cups chopped unpeeled green apples
1/2 cup golden raisins
1/4 cup coarsely chopped peanuts
2 tablespoons finely chopped green onion
Directions
1.In a small bowl, whisk together the first seven ingredients. Place spinach in a large salad bowl; top with apples, raisins, peanuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

Cocoa Popcorn Crunch

Cocoa Popcorn Crunch check http://bohemianrevolution.com/44-popcorn-treat-recipes for 43 more popcorn recipes.
•3 cups sugar
•½ unsweetened cocoa powder, sifted
•1 cup milk
•2 tablespoons vanilla extract
•1 teaspoon glycerin, optional (available at drug stores)
•6 quarts popped popcorn
Here's How:
Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil.

Stir sugar, cocoa, milk and vanilla together in a medium saucepan. Cook, stirring occasionally, until mixture registers 250º F on a candy thermometer. Stir in glycerin, if desired, and pour hot mixture over popcorn. Stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to completely. Break into pieces to serve.

Store in an airtight container.

Note: popcorn will have more sheen with the addition of glycerin.

No Noodle Zucchini Lasagne

Ingredients
2 large zucchini
1 tablespoon salt
1 pound ground beef
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine or substitute another liquid
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

2.Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

3.To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.

4.Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

5.To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

6.Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Footnotes

Cook's Note The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

Fresh Tomato Salsa

Ingredients
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
Directions
1.In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Tortellini tomato salad

Ingredients
2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
Salt and pepper
Preparation
1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Fresh Peach Dessert

Ingredients
16 whole graham crackers, crushed
3/4 cup butter, melted
1/2 cup white sugar
4 1/2 cups miniature marshmallows
1/4 cup milk
1 pint heavy cream
1/3 cup white sugar
6 large fresh peaches - peeled, pitted and sliced
Directions
1.Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
2.Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
3.Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
4.Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

Avocado, Tomato, and Mango Salsa

Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions
1.In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

One Ingredient Ice Cream--www.thekitchn.com/.../

Below, are the instructions. The web site is more informative. I got there by googling "frozen bananas" and the article is "How to Make Ice Cream With Just One Ingredient"


"That mystery ingredient, of course, is banana! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture any home ice cream chef would love to have in their frozen treats."

Here's a step-by-step (slideshow online) of how to do it. The major tips can be summed up as:

• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend - scraping down the bowl when they stick. Use a food processor or blender. At first it just seems crumbly. Keep blending and scraping down the container. Then, it turns smooth and creamy.
• Enjoy the magic moment when they turn into ice cream! You can add peanut butter, etc. if you want.
When it is first done, it is like soft serve. If you put it in an airtight container in the freezer, it gets more like regular ice cream.

Orange Smoothies also called Orange Julius

Ingredients:

1 (6 ounce) can frozen orange juice concentrate
1 cup milk
1 cup water
1 teaspoon vanilla extract
1/3 cup sugar
10 cubes ice

In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

JaNae Munden's Luscious Lemon Cupcakes AND Sweet Strawberry Cupcakes

LUSCIOUS LEMON CUPCAKES
Linda Ercanbrack
JaNae Munden

1 Lemon cake mix
small pkg. lemon pudding
¾ c. oil
¾ c. water
4 eggs
1 c. sour cream
Mix dry ingredients together. Then add oil, water, sour cream and eggs. Beat well. Fill muffin tin 2/3 full. Bake at 350 for 16 minutes. Cool before frosting.

FROSTING:
1 c. softened butter (real butter)
½ lemon, juiced
1 tsp. lemon zest
6-8 c. powdered sugar


SWEET STRAWBERRY CUPCAKES
Linda Ercanbrack
JaNae Munden
1 White cake mix
1 3 oz. strawberry jello
½ c. water
½ c. frozen sliced strawberries
2/3 c. oil
4 eggs
Mix dry ingredients together. Then add oil, water, sliced strawberries, and eggs. Beat well. Fill muffin tin 2/3 full. Bake at 350 for 16 minutes. Cool before frosting.
FROSTING:
2/3 c. frozen sliced strawberries, pureed
1 and ½ c. real butter softened
6 c. powdered sugar
Mix butter and strawberries and 4 cups of powdered sugar. Mix well. Then add in the remaining 2 cups powdered sugar.

Streusel Topped French Toast

Ingredients for casserole part:
4 eggs
2 cups milk
1 tsp cinnamon
1/2 tsp salt
4 Tbsp vanilla
1/3 cup sugar
1 large loaf of day-old French bread
Ingredients for streusel topping:
1/3 cup brown sugar
1/4 cup butter
1 Tbsp flour
1/3 cup quick oats
1/2 tsp cinnamon
1/4 cup chopped pecans
In a bowl, whisk together the eggs, milk, cinnamon, salt, vanilla and sugar. Pour half of the mixture into a 9 x 13 inch pan sprayed with nonstick cooping spray.
Cut bread into slices 1 and 1/2 inches thick, and then lay them in the pan, filling completely. Pour remaining egg mixture over the top and then cover and refrigerate. Take out about 30 minutes before you want to bake it to bring to room temperature. Bake, uncovered, at 450 degrees for 15 minutes. Mix topping ingredients together and then sprinkle over the casserole and bake 10 minutes more. Makes 6-8 servings *I have baked it longer because I thought it wasn't done enough.

Grilled Corn on the Cob from Allrecipes.com

6 ears corn
6 tablespoons butter, softened
salt and pepper to taste
Directions
1.Preheat an outdoor grill for high heat and lightly oil grate.
2.Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3.Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Glazed nuts

recipe from food.com

1 1/2 cups whole almonds, blanched (or cashews, peanuts, pecan halves, etc.)
1/2 cup sugar
2 teaspoons butter or 2 teaspoons margarine
Change Measurements: US | Metric

Directions:
Prep Time: 5 mins

Total Time: 12 mins
1 In a heavy 8 inch skillet combine nuts, sugar and butter.
2 Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes)
3 Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
4 Sprinkle lightly with salt.

Pick a Pineapple

Here is a link to many fun grilled pineapple ideas.

Sunday Best Fruit Salad

Ingredients
1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries
Directions
1.In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2.In a large salad bowl, combine the peach pie filling and pineapple chunks.
3.Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4.Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5.Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6.Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Black Bean and couscous salad

Ingredients
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Directions
1.Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2.In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3.Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Quinoa and Black Beans

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions
1.Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Oven-Roasted Asparagus

Ingredients
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
Directions
1.Preheat an oven to 425 degrees F (220 degrees C).
2.Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3.Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Overnight Blueberry French Toast from Allrecipes.com

Ingredients
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Chrissy Ladd's Black Bean Brownies

Ingredients
1 box of brownie mix
1 can of black beans

Directions:
Drain beans and refill the can with water. Puree in a blender.
Add pureed beans to the brownie mix, mix well. (Do not add any other ingredients.)
Bake as directed on the box.

*The brownies seem to cook faster in a non stick pan!

Strawberry Angel Food Layer Cake

Ingredients

U.S. Metric Conversion chart

•2/3 cup(s) cake flour (not self-rising)
•2/3 cup(s) confectioners' sugar
•8 large egg whites
•1/4 teaspoon(s) salt
•2/3 cup(s) granulated sugar
•2 tablespoon(s) sugar
•2 teaspoon(s) vanilla extract
•1 container(s) (1-pound) strawberries
•1 cup(s) heavy cream, substitute whipping cream

--------------------------------------------------------------------------------

Directions

1.Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
2.In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
3.Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
4.Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
5.While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.

Bran Muffins from the novel Blackberry Crumble

3 and 1/2 cups All Bran
1 cup boiling water
1/2 cup butter (I use canola oil and it works fine.)
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 cups buttermilk
2 and 1/2 cups flour
2 and 1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350. Line muffin cups.
Soak 1 cup of All Bran cereal in 1 cup of boiling water and stir until evenly blended. Set aside.
Cream butter and sugar. Beat eggs in one at a time.
Then add buttermilk and soaked All Bran mix.
Add flour, baking soda, cinnamon, and salt. Blend just until moist. Fold in rest of All Bran and two cups of additions.
Spoon batter in muffins papers--fill to top. Bake 30-35 minutes. (Mine are done in 29-30 minutes). It makes 2 to 2 1/2 dozen. It's easy to cut the recipe in half and you get about 14 muffins.

Additions:
1 and 1/2 cup blueberries
1 c. chocolate chips (I use mini chips)
1/2 c. pecan
1 c. craisins
1 c. chopped dates
1 c. fresh cranberries
1 and 1/2 cups chopped apples
1/2 c. coconut
1 c. drained pineapple tidbits.

Kale Chips

Try them if you dare.  How to make kale chips.

German Pancakes

German Pancake
■4 tablespoons butter
■4 eggs
■2/3 cup flour
■1 teaspoon salt
■2/3 cup milk
■favorite jam
Preheat oven to 450 degrees. Melt butter in a 10-inch cast iron skillet. Pour melted butter into a separate container for use later, leaving a coating of butter on the inside of the skillet. Beat eggs with flour until smooth. Add salt and milk, mixing again until smooth. Pour batter into skillet and drizzle melted butter on batter, covering center area but not the edge. Bake at 450 degrees for 15 minutes. (Be sure oven is to temperature. The heat makes the pancake rise.) Reduce heat to 350 degrees and bake for an additional 10 minutes. Slice into wedges, serve with warm jam.


(Hollee Eckman and Heather Higgins, All That Jam, [Salt Lake City: Shadow Mountain, 2003], p. 5.)

Fudge in a Bag (from Sarah Pollister's lesson)

Ingredients:
•3 oz pkg of cream cheese
•1 lb box of powdered sugar
•2 packets of cocoa mix or 1/2 cup of cocoa
•2 tablespoons of butter
•2 1 gal zip lock storage bags
Preparation:
Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!

St. Patrick's Day Cupcakes from Better Homes and Garden

Ingredients
1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1-1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces
Directions
1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.

2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.

Dave Lawson's Creamy White Chili

CREAMY WHITE CHILI
serves 10
From the man cave of David Lawson

2 pounds of chicken breasts diced
1 onion chopped
1 garlic bulb or (to taste) chopped or pressed
1 tb oil
8 cans (15 oz) Great Northren bean rinsed and drained
(you can swap 2 cans for Garbanzo if desired)
3 15 oz cans chicken broth
4 4oz cans green chilli
1 each of Red bell pepper and Green bell pepper chopped
1 tsp salt
1 tsp pepper
1 tsp cumin ( spices to taste)
2 tsp oregano
1/2 tsp cayenne pepper (I use 2 tsp for more zip)
2 cups sour cream
1 cup whipping cream

Saute chicken,onion,and garlic in oil.
In large pot or crock pot. add beans, broth, seasonings and sauteed chicken, onion, garlic.
Bring to a boil, then simmer for 30 mins.
Add sour cream and whipping cream. Mix and heat through.

Berry Batter Cake (served at the Stake RS meeting 2/24/2011)

Ingredients:
4 cups berries (blueberries, raspberries, or any combination--fresh or frozen (Costco triple berry blend works great)
juice of a lemon-(about 3-4 Tbsp)

6 Tbsp butter, softened
1 cup sugar

2 cups flour
2 tsp baking powder
1/2 tsp salt

1 cup milk

Topping ingredients:
1 1/4 cups sugar
2 Tbsp cornstarch
1/2 tsp. salt
1/4 tsp. cinnamon

2 cups boiling water

Directions:
Spary 9/13 baking dish (glass if you have it) with cooking spray. Put berries in the bottom of the dish and sprinkle with lemon juice.
In a medium mixing bowl, cream butter and then add sugar and beat until fluffy. In a separate bowl, combine flour, baking powder, salt, and mix well. Add small amounts of milk and dry ingredients alternately to the butter/sugar mixture, mixing well after each addition. Drop batter by large spoonfuls over the berries and then carefully spread it until berries are covered.
Mix sugar, cornstarch salt, and cinnamon and sprinkle over batter. Pour the boiling water over everything.
Bake at 350 degrees for about 45-60 minutes or until the crust is golden brown and cooked through.
Serve warm.

Lynn Shepherd's White Chil

White Chili

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 large sweet onion
1 1/2 teaspoons garlic powder
1 tablespoon olive oil
2 (15 1/2 ounce) cans white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth or stock
2 chicken bouillon cubes
1 teaspoon salt
1 teaspoon oregano
1 teaspoon dried cilantro
1/2 teaspoon pepper
2 (4 ounce) cans diced fire-roasted green chilies
2 tablespoons sugar

Mix the above ingredients in crock pot and cook on low for 6-8 hours.

1 cup sour cream (room temperature)
1/2 cup whipping cream (room temperature)

Before serving, mix sour cream and whipping cream into chili.

Bruce Carpenter's chili

Chili Con Carne
(Chili with Beef)
This is a true chili with beef (effectively, beef in mole sauce), relying primarily on its two main ingredients. It uses shredded beef, slow cooked, and a thick chili base without any tomato, but with a hint of chocolate. A little more work than some, but of great flavor.
4-5 lb chuck roast
5 oz dried ancho chilies*
water
1 bell pepper, green or red
1 medium onion
3 large cloves garlic
2 tsp dried oregano
1 Tbs dried cumin
3-4 cups beef broth
Chili or cayenne powder (optional)
salt and pepper to taste
¼ cup semi-sweet chocolate
Apple cider vinegar (optional)
Beans (optional: pinto, brown, kidney, or black)
Trim the roast of fat and any tough parts (saves time in the shredding process). Place the roast in a large Dutch oven and place uncovered in a 300° oven. Place the dried chilies in a saucepan and add about 3 cups of water. Cover and simmer the chilies for 30 minutes. Remove the stems, place the softened chilies and the cooking water into a blender or food processor, and blend until a smooth paste. Press this through a sieve or strainer with the back of a spoon, working it well to get as much of the paste as you can. Scrape the bottom of the strainer and discard whatever doesn’t pass through the strainer (mostly seeds and skin). Pour this paste over the roast and return the roast to the oven, cooking until the meat is very tender, falling apart with ease (about 3½ – 4 hours total). While the meat finishes cooking chop the pepper and onion, mince garlic, and sauté all in a bit of oil over medium low heat until onion is clear and very tender but not brown (about 15 minutes). Place the meat on a cutting board, leaving sauce and juice in the Dutch oven. Shred the beef (either pulling apart with two forks or with your hands after cooling). After shredding well, chop the beef until fibers are not more than ½” long and return to the Dutch oven. Now add the sautéed vegetables, oregano, cumin, and enough beef stock to thin to stew consistency. If you want beans in your chili, drain excess liquid and add them now (but leave it relatively thick). Usually at this point it will be of mild spiciness, so adjust by adding salt, pepper, and chili or cayenne powder to your taste. [I usually find there is enough salt from the broth, but I add about 2 tsp freshly ground pepper, 1 Tbs chili powder, and ¼ tsp cayenne.] Simmer for about 30 minutes, adding beef stock or water occasionally to achieve your preferred consistency. Chop the chocolate (or use chips) and add to the chili. If you like a bit of tanginess add about ¼ cup of vinegar. Simmer a minute or two more to blend and serve. As with all chilies, it is best reheated after spending a day in the refrigerator.
*Ancho chilies are actually dried poblano chilies. You can also use dried mulato, red New Mexico, or pasilla chilies, each with some change in flavor (all good). They are large and a very dark red-purple, sold in bags or sometimes cheaper in bulk (sold in bulk at Winco). The 5 oz for this recipe is about 6-7 large chilies.

Marilyn Johnson's delicious and sooo cute whoopie pies

Whoopie Pies
Preheat oven to 400*
1\2 C. shortening 1 C. sugar
1 egg 1 t. vanilla
2 C. flour 1 t. salt
1\2 C. unsweetened cocoa 1\2 C. sour milk (I use buttermilk)
1\2 C. hot water
1 t. soda (you add this to the hot water)
Cream shortening and sugar together. Add egg and vanilla and beat well. Sift together:
flour, salt, and cocoa and add to the batter alternately with milk.
Stir baking soda into hot water and add to batter, continuing to beat until thoroughly mixed and batter is smooth.
Drop from a teaspoon onto lightly greased cookie sheet, about 2 1\2 inches apart.
Bake 6-8 minutes then cool on rack. Put two cookies, flat side facing, together with the filling.
After filling, store in layers, separated by wax paper in tightly covered container in coolplace. Or wrap each “sandwich” individually in plastic wrap and store in tightly covered container. These may be frozen, after being securely wrapped, for up to 1 month.
FILLING
1\2 C. shortening
2 1\4 C. powdered sugar
1 egg white
1\8 t. salt
1 t. vanilla (or if you prefer a hint of almond, use 1\2 t.vanilla and 1\2 t. almond flavoring.
Blend all ingredients together with mixer at low speed and then beat until smooth and creamy.
(Note: I made a cream cheese frosting and it worked great, although Marilyn's is my favorite)

Dixie W's Foolproof 100% Whole Wheat Bread from Bosch

Dixie demonstrated how to make 100% whole wheat bread at our mid-week meeting.  She frequents the Bosch store bread-making classes and shared her knowledge with us. Here is a republications of the Bosch store recipe. Click here.

Dixie's Bosch Foolproof Bread

Dixie demonstrated how to make 100% whole wheat bread at our mid-week meeting. She frequents the Bosch store bread-making classes and shared her knowledge with us. Here is a republications of the Bosch store recipe.


Recipe Ingredient 
                        Whole Wheat                White                 Half & Half           Cinnamon Rolls


Water 90F                 6 C                  6-7 C                 6 C                   3 C

Salt                           2 T                    2 T                   2 T                    1 T

Oil                            ½ C                   ½ C                  ½ C                  1/4 C

Liquid Lecithin         2 T                    2 T                   2 T                   1 T

Honey                       2/3 C                 n/a                    ½ C                 ½ C

Brown Sugar             n/a                    n/a                    n/a                    n/a

Sugar                         n/a                    1 C.                  n/a                    n/a

Dough Enhancer        2 ½ T.               2 T.                 2 T.                  1 T.

Vital Wheat Gluten    2 T.                   2 T.                 2T.                   2 T.

Hard Wheat Flour      8 ½-15C           81/2 -16 C      7 white/7wheat    4-7.5C

Powdered Milk          n/a                    1 C                  n/a                   ½ C optional

Potato Flakes              n/a                   1 C                  n/a                   ½ C optional

Instant Yeast (SAF)    2 ½ T.              2 ½ T.             2 T.                 1 ½ T.

Mixing Instructions:

For Bosch Universal Wheat combine 6 C. warm water and 8-9 cups fresh wheat flour. Using the dough hook mix to paste consistency. Mix in 2 ½ T. yeast then add salt, honey, oil, lecithin and gluten. Turn machine to speed one and add additional flour until dough pulls away from sides of bowl. As motor bears down increase to speed 2 carefully in order to not add too much flour. Let knead 7-8 minutes and then add dough enhancer. Knead two more minutes for a total of 9-10 minutes. Use shortening on your hands to form loaves. Take dough immediately form bowl. Pinch off enough dough to fill non-stick loaf pans ½ -2/3 full. Press dough evenly into pan. Cover with plastic to keep moist and let rise until doubled (approx. 1 inch above top of pan.) Place in preheated oven at 350 F. Bake 30-35 minutes. Internal temperature will be 180-185F. Yield: 5-6 1 ½ lb. loaves.


For Bosch Universal White follow the same instructions as above except mix only 5-7 minutes once dough has pulled away from sides of bowl. Add dough enhancer after 5-6 minutes of kneading. Follow same baking instructions. Yield: 5-6 1 ½ lb. loaves.


For Bosch Universal Wheat/White combine 6 C. warm water, 7 C. wheat flour, 2 C. white flour. Using dough hook mix to paste consistency. Mix in 2 ½ T. yeast, salt, oil, honey and lecithin. Turn mixer to speed 1 and add additional flour until dough pulls away from sides of bowl as motor bears down turn mixer to speed 2. Let knead for 4-5 minutes. Add dough enhancer and let knead 2 more minutes. If too sticky, add additional flour to eliminate stickiness. Take immediately out of bowl. Fill loaf pans ½ full and press dough down into pan. Follow wheat bread baking instructions. Yield is approx. 5-6 1 ½ lb. loaves.


For Bosch Universal Cinnamon Rolls use the same mixing instructions as Wheat Bread. Remove the dough once it is kneaded and roll it out on a lightly oiled surface into a large rectangle about 16” x 36” and ¼” thick. Melt 6 T. butter and spread over dough. Spread 1 ½ C. brown sugar and 1 T. cinnamon evenly over dough. Roll up dough jelly roll style seam side down on table. Cut into 1 inch slices with floss or string. Slide string under the roll, cross it over the top, and pull apart. Place rolls on oiled baking sheet. Let rise until double in size. Bake at 350 F for 13-18 minutes. Yield 32 rolls.
(Glaze: Mix 3-4 T. milk and 2 C. powdered sugar together till you have a syrup consistency. Flavor with 1 t. of vanilla and ¼ t. of almond flavoring. I add a sprinkle of salt, too. –Karen)

Also, if you're wondering what lecithin is click here.

What is Lecithin?

Dixie W's Bosch bread recipe called for lecithin.  Some of the ladies asked what it was. Here's a bit of what I found:

LECITHIN - Naturally occurring in soybeans, available in liquid or granule form; used to lightly coat baking pans to prevent sticking (use 1/3 part liquid lecithin with 2/3 part oil); it is a fat emulsifier and can be added to smoothies, in Better Butter recipes, in bread dough and other baked goods. http://realfoodliving.com/faqs/real-foods-glossary


Dough enhancer is listed separately from lecithin in the Bosch "Foolproof Bread" recipe, but lecithin is one of numerous dough enhancers.  Lecithin "[h]elps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative. Made from soy or egg yolks. Comes in liquid or granular form. Use: 1 Tablespoon per cup of flour." http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php   Eggs, sugar, honey, oil, everything other than flour, water, yeast and salt are dough enhancers.

Marta D's Bread Machine Bread--White and 68%Whole Wheat

Read how Marta D. makes this awesome white bread and her fluffy 68% whole wheat bread.  Click here.

Multigrain Bread from Cooks Illustrated

I thought this bread was great!
Click here for the recipe.

What is Lecithin

Dixie's recipe for "Foolproof Bread" from the Bosch store calls for lecithin. Here's what I found: http://kokopellikaren.blogspot.com/2011/02/what-is-lecithin.html

I should have the recipe up soon.

LaRon's Creamy White Chili

3 chicken breasts
1 1/2 tsp garlic powder
1 Tb oil
1 medium onion
3 cans great Northern beans
1 - 2 cups chicken broth
2 small cans green chilies
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1 tsp cumin
1 cup sour cream
1/2 cup cream or milk

Drain and rinse beans. In large skillet heat oil, chicken, garlic powder, and onion until chicken is cooked. Add beans, broth, chilies, and spices. Bring to a boil. Cover and simmer for 30 minutes. Add sour cream and cream.

choco-cherry cheesecake bars

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 teaspoon almond extract
3 drops red food coloring
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1/2 cup whipping cream

DIRECTIONS
Heat oven to 350°F.
In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars.
Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows.
Store in refrigerator.

Sour Cream Enchiladas

Julie P. alerted me to this recipe.  Her family reduced the amount of onions and proceeded to gobble the enchiladas up.  It uses bottled enchilada sauce for a very quick fix. Click here for the recipe.

Sour Cream Enchiladas

While Julie P. and I were waiting for the ward choir to arrive for an early morning warm-up I mentioned I smelled of etude parfum "browning brisket." Julie said hers was "sour cream enchiladas."  One thing lead to another and Julie revealed her recipe source, http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/ Check it out for a step-by-step how to and nifty recipe printing.  The site is full of beautiful photos and Ree, the blogger, is a hoot!

This recipe calls for cilantro.  I love this herb. Two of my six kiddies hate it.  Majority rules.  I've got a great south window for wintering over this cilantro plant I dug up from the garden last Fall.  Try starting basil from seed in doors for those gourmet recipes of yours. Beware of cheap potting soil--it doesn't absorb water very well.  I know. I tried it.

Morning Glory Muffins

We served this at our Relief Society Board Meeting. Yummy!
Click here for the recipe.

Here's a link to a yummy sugar cookie recipe.  Click here for the sugar cookie recipe.You don't roll this out.  I used this recipe to build a pizza cookie for Jeffrey J's 18th birthday.  If you want to see the pizza cookie delivered to Jeffrey .  Click here. The video link is at the bottom of the post. Bon Appetite!

Marta Dorner's Black Beans

Black bean recipe

Water as required in recipe
2 cups of beans
1 TBS cumin
salt as needed
1 cup of your favorite salsa
1 TBS lemon juice
1 tsp paprika

Soak beans overnight and drain .
Place beans in stock pot and cover with water to about 3/4 inches above beans
Cook beans till soft.
Adjust amount of water for the desired consistency.
Combine beans with the rest of the ingredients and continue to cook until everything is heated through.

These beans can be enjoyed in a burrito, on rice, or on a salad. Anyway you want. Top with cheese, sour cream, avocados, or whatever you favorite topping is.

Questions? Call Marta at 785-8646.

Marta Dorner's Black Beans

Check back---Coming soon.

Luscious Lemon Bars

My daughter Shannon makes these all the time.  They are sooooo good!
Here's a link to the recipe:  Sinfully delicious lemon bars

Sweet Rolls to Die Forrrrr

Here's a new recipe I tried  because Bradley's book group in AP English needed FOOD. I doubled the recipe.  The whole family agrees these are awesome!  The recipe comes from Artisan Baking Across American by Glezer, 213.

To complete the sweet rolls drizzle and spread 1 T. of olive oil over the dough which you have pressed into a 18 x 6 inch rectangle on the counter. Spread 1/2 C. of brown sugar over the dough and then sprinkle cinnamon over the entire surface. Roll the dough jelly roll style and cut with a string into 12 rolls.

MotherKaren Makes a Green Smoothie

Click on this link to watch Karen make her version of a green smoothie.
MotherKaren makes a green smoothie

Sand Art Brownies (Brownies in a Jar)

Layer the following ingredients in the order given below in one wide-mouth quart canning jar.  Tap down between layers.

2/3       tsp. salt (scant ¾ tsp.)

½ C.      plus 1/8 c. flour

½ C.      semi-sweet chocolate chips

½ C.      vanilla flavored baking chips

1/3 C. cocoa

½ C.      flour

2/3 C. brown sugar

2/3 C. sugar

Walnuts to fill (approximately ½ C.)

Attach the following directions to the jar:

Combine contents of jar with 1 tsp. vanilla extract, 2/3 C. vegetable oil and 3 eggs.  Pour into greased 9 x 9 pan and bake at 350 F degrees for 27-32 minutes.

To fill one dozen jars you will need approximately:

12 ozs. cocoa

42 ozs. each chocolate & vanilla chips

32 ozs. walnuts

50 ozs. brown sugar

5 lbs.    flour

5 lbs.    sugar

Helen's (whoever that is) Crockpot Vegetable Soup

Ingredients:
2 cloves garlic finely chopped
1/2 cup chopped onion
1/2 med. head cabbage, chopped (about 3 cups)
2 cups chopped zucchini, about 2 small
1 cup diced carrots
2 stalks celery chopped (1 cup)
1 28 oz canned tomatoes undrained
1 can black eye peas drained and rinsed well
1 can red kidney beans drained & rinsed well
1 pkg. 10 oz frozen chopped spinach, thawed and squeezed dry
4 cups low sodium chicken broth
4 cups tomato juice or V-8
2 tsp. dry basil, crushed
1 teaspoon salt, or to taste
1 tsp. dried oregano
1/4 tsp. pepper
a few drops hot sauce
grated Parmesan cheese
Preparation:
If desired, saute the onion in a little butter and oil before adding to slow cooker. Add to slow cooker, along with remaining ingredients. Cook 10-12 hours on LOW.

Whole Grain Baking at the Bosch Store in Orem

I thought you might like to check out this link to the class schedule at the Bosch store in Orem.  Most of the classes are free.
Bosch Store Class Schedule