Black Bean, Avacado, and Cucumber Salad

I threw this one together last week after picking up a bunch of tomatoes and cumcumbers from the farmer's market last week. It definately a keeper.

Black Bean, Avacado, and Cucumber Salad

Ingredients:

1 can black beans
2 avocados, diced
1 large cucumber, diced
3-5 tomatoes, diced
red onion, sliced (how ever much you can handle)
2 T lime juice
Salt and pepper to taste

Directions:

Combine all ingredients in a large bowl and serve!

Fresh Market Salsa Cream Cheese

Layers of buttered noodles, sour cream, cheese and a taco-style ground beef sauce. Serves 6 or, 4 very hungry teenagers.

1 (8 oz.) pkg. WF broad noodles
1½ lb. Stone's lean ground beef
16 oz. La Victoria salsa
1 pkg. taco seasoning
1 (8 oz.) pkg. cottage cheese
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. WF sour cream
1 (8 oz.) pkg. shredded WF sharp cheddar

Brown beef, add salsa and seasoning mix. In separate bowl, mix cottage cheese, cream cheese and sour cream together. In greased 9x13 casserole dish, place half of the cooked noodles, then ½ of beef mixture, then ½ of sour cream mixture. Repeat all 3 layers. Top with grated cheddar. Bake at 350 degrees for 40 minutes

Sorry no pictures of any of these but they are YUMMY!!

Pasta in Parchment

This is more of a concept in cooking. Everyone can make their own pasta dish depending on their likes. It turns into more of a social event, rather than just an eating event. Friends and family get to talk while they are compiling their own creation. Then you can enjoy salad and breadsticks while the pasta cooks, and you're ready for it just as it comes out of the oven.
General guidelines:
Take a large piece of parchment. Place your pasta and other additions to the side of the center. It makes it easier when folding the parchment up.
Add vegetables, meats, sauces/liquids and seasonings. Make sure you add enough liquids and seasonings. You can always add salt and pepper and other seasonings after you're done, but either way, you're going to want some in there.
Wrap up your pouch. Fold in half, then hold the two sides together and fold them shut. It's not critical to get a perfect seal, but it will keep in most of the moisture if it's done right.
Keep a marker on hand to write the person's name on it. Otherwise, you might get someone else's pouch and you won't be able to figure out why yours seems different from what you put in it.
Back at 350 for about 15 minutes. It's just enough time to get things to meld together and heat up. Pull the pouches out of the oven and serve.

Best Friend Breakfast

Elden Made this for me for breakfast the other day. Isn't it the cutest breakfast you ever saw! I know, we're corny, but I loved it and it was really tasty. I'm not exactly sure what he did... something with french toast, an egg in the middle, lots of peanut butter (my favorite), a peach and two blueberry eyes. Sorry I don't have the exact recipe; I mostly just wanted to show off my happy breakfast.

Veggie Shepard's Pie

I created this recipe using some of the vegtable I had on hand. I'm sure you could alter this by adding or changing some of the veggies.

Ingredients:

1 T olive oil
1 garlic clove
1 cup cauliflower florets
1 cup sliced carrots
1/2 onion
1 red bell pepper, diced
1/2 can kidney beans
1 t italian seasoning
salt and pepper to taste
Mashed potatoes*

* Here's the mashed potatoe recipe I used, but feel free to make them how you like.
2 large potatoes
1/4 cup smart balance butter
1/2-3/4 cup milk
1 garlic clove
1 t salt

Directions:

1. Preheat oven to 350 degrees
2. Heat oil over medium heat. Add garlic, onion, cauliflower, carrots, bell pepper and italian seasoning . Saute for 10 minutes
3. Meanwhile, prepare mashed potatoes.
3. Drain and rinse kidney beans. Add to vegtable mixture and then pour into an 8X8 baking pan
4. Top with mashed potatoes
5. Bake in oven for 20 minutes.

Make Ahead Spinich Manicotti

I love this recipe! I was skeptical at first to stuff uncooked the manicotti shells, but they turned out perfect. It's always nice to find something you can make ahead of time and then thrown it in the oven when you are ready. If you are cooking for a crowd, stick with recipe as directed. If you are cooking for 2-4, cut recipe in half. Enjoy!
p.s. I added some real garlic to the cheese mixture and some cooked ground beef to the sauce to give it some texture.

Ingredients:


1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 (28 ounce) jars spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells

Directions:


1.In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish.
2.Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight.
3.Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.

Orange Glazed Bundt Cake

I made this for the family and it was a big hit joe even loved it!  So here it is



Orange Glazed Bundt CakeSubmitted by Erin  ~  The Sisters Cafe
1 pkg yellow cake mix
1 small instant vanilla pudding
4 eggs
¾ c. oil
1 c. sour cream
¼ c. orange juice
Beat all ingredients until fluffy and light.  Pour into a well greased and floured bundt pan.  Bake at 350° for 45 minutes to an hour.  When toothpick comes out clean, or with a few moist crumbs sticking to it, it is done.  *I make it a habit of checking cakes 5 to 10 minutes earlier than instructions direct.  I can’t remember exactly if I took this out at 40 minutes, but I would at least check it and watch it closely near the end of cooking.
Glaze:
1 ½ c. powdered sugar
2+ Tb orange juice
Mix with a wire whisk until smooth and drizzle over cake.

Favorite Healthy Snack

Hummus and crackers is probably my favorite snack. Hummus is also good with carrots and other veggies. I have tried almost every kind on the shelf in every brand. I found that Marketside (found at Walmart near deli) makes the best. Fortunately they are the least expensive as well. Spinach Artichoke is by far my favorite. 

Athenos is also good. Their product is more whipped and less dense.

The best crackers ever are Back to Nature, Sunflower Basil. I love them! But when I budget is running a bit tight, Wheat Thins makes a good substitute. They have a new product called Toasted Chips that you have got to try.

Onion Pasta

Thanks to the free pasta from Joe & Lyndz, I have been making a lot of pasta recipes latley. This is a good one if you like onions.

Ingredients:

1/4 cup olive oil
2 tablespoons butter
5 onions, thinly sliced
1 teaspoon dried basil
1 pinch ground black pepper
1 cup water
1 tablespoon chicken bouillon
1 pound uncooked pasta, cooked according to package directions

Directions:

1.In a large skillet place oil, butter and onions and cook until golden brown.
2.Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
3.Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

Poppy Chicken Pasta

I promise it tastes better than these pictures make it look!

Ingredients:

8 oz angel hair pasta

2 cups broccoli

1 T oil

1 small onion

1 lb chicken breast, cup into bite-sized pieces

1/2 cup poppy seed dressing

2 T soy sauce

1/4 t ginger

1/4 t garlic powder

1/4 t crushed red pepper

peanuts or cashews

Directions:

1. Cook pasta according to package directions. Add broccoli to boiling water for the last 3 minutes.

2. Heat oil over medium heat in a skillet. Add chicken and cook until done. Add onions and cook 3-5 minutes or until translucent. Add remaining ingredients. Cook one minute stirring occasionally.

3. Drain pasta, and combine with chicken mixture.

4. Sprinkle with nuts if desired.

Banana Bread

Ingredients:

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
3 bananas, mashed

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2.In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt and cinnamon, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Cranberry Pork!

So easy and yummy!
Pork Roast ( I used Pork Chops it is what I had)
Chopped Onion ( used dry what I had)
2 TBS of soy sauce
Salt & Pepper
1 Can of Cranberry sauce

Get Crockpot out put onions on bottom then put pork chops or roast in sprinkle with salt and pepper.  Then take soy sauce and pour over meat then take the cranberry sauce and spred over evenly cook on low for six hours!!!!

This was super Yummy Joe and I loved it

Ranch Pork Chops

(I Don't have a picture for this one but they were yummy)

1/4 C. Bread crumbs
1 TBS.  Ranch dressing packet (the powder)

Combine the bread crumbs and ranch in a zip lock bag, Put pork chops in and shake till coated in mixture then heat a pan on the stove and with some olive oil and cook until chops are done!  (we had them with a side of Mac & cheese we love our Mac & Cheese)

It is super fast to make and cheap not a lot of ingredients!

Slow Cooker BBQ Chicken Sandwiches

4-5 Chicken breasts
1 Small onion (chopped)
1/2 cup water
3/4 cup ketchup
1/8 cup packed brown sugar
1/8 cup white cooking wine
1/8 cup Worcestershire sauce
1 teaspoon each: salt, celery seed, and chili powder
1/4 teaspoon cayenne pepper
buns

Combine all ingredients except buns into slow cooker. Cover and cook on low for 6-8 hours. Serve on buns.

This recipe was really good on Nature's Own sandwich rounds. If you haven't tried them, I highly recommend it. They are great toasted and only 100 calories. Also, this recipe made enough to please me and Elden plus leftovers for him the next day, but if you are cooking for a crowd, I'd double the recipe.

Killer Carrot Cake

Ingredients:

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts (optional)
1 (8 ounce) can crushed pineapple with juice
1 cup raisins (optional)

Directions:
 
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan or 2 9x9 inch pans.
2.In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3.In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4.In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5.Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6.Pour into prepared pan, and bake at 350 degrees F (175 degrees C) for 1 hour, or 45 minutes for the 9x9. Check with toothpick.
7.Allow to cool for at least 20 minutes before serving.

For the frosting I used this recipe:

Ingredients:
1(8 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions:
1.In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use

Ranch Chicken

Ranch Chicken

¾ cup crushed cornflakes

¾ cup grated parmesan cheese

1 pkg ranch salad dressing mix

8 boneless skinless chicken breast halves (or about 2 ½ lbs of frozen chicken tenderloins, thawed)

½ cup butter/margarine, melted (or for a low-fat version, use 2 egg whites, slightly beaten)

In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix.  Dip chicken in melted butter, then roll in cornflake mixture to coat.

Place chicken breasts in a greased 9x13 inch baking dish.  Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.  (If using tenderloins, check for doneness after 20 or 25 minutes.) Do not overbake. Makes 8 servings.

I just made these for the first time and we loved it!  The picture is not mine but they looked the same!

Whole Wheat Blueberry Pancakes

Ingredients

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup frozen blueberries


Directions

1.Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.


2.Whisk together the egg, milk, vegetable oil, and vanilla. Fold in blueberries. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.


3.Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Baked Creamy Chicken Taquitos



              Baked Creamy Chicken Taquitos

Ok So Joe and I had these Last night and they were so so so good WE LOVED them!  And they were super easy I made the chicken the night before and then put them together the next day when I got home from work they were AMAZING!!  (didn't have Cumin so I left it out and they were great)

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Mango Sticky Rice

Ingredients:

• 1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
• 1 3/4 cups water
• 1-2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
• 1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
• 1 can good-quality coconut milk
• 1/4 tsp. + pinch of salt
• 2 tsp. coconut flavoring
• 1 tsp. vanilla
• 2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Directions:

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
2. The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
7. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk

Curried Butternut Squash Soup

I had a ton of butternut squash from my bountiful basket, that I needed to use up quick, so I found a recipe that I tweaked just a little and it turned out great. This was a perfect dish for the cold rainy day we had here a few days ago.

Ingredients:

1 T oil

1 T butter

1/2 cup diced onion

3/4 cup diced carrots

4 cups steamed or baked butternut squash*

3 cups vegetable broth

1 t curry powder + to taste

salt and pepper to taste

nutmeg to taste

Directions:

1. Heat oil and butter in a large pot over medium heat. Add onion and cook until translucent.

2. Add broth and carrots. Simmer until tender. Season with curry powder, salt and pepper

3. In a blender or food processor, combine steamed butternut squash and broth mixture. Blend until smooth. Return to pot and heat through. Serve with a dash a nutmeg.

*I have found the easiest way to soften butternut squash is to cut it in half, place in a microwave safe dish with a small amount of water and cook for about 15 minutes. It scoops out really easily.

Carrot Burgers

I know you are all probably laughing because you have carnivorous husbands that probably would never eat a "carrot burger," but they are seriously good! Give 'em a try!

Carrot Burgers:

1 1/2 cups shredded carrots

2 cups crushed corn flakes

2 eggs, beaten

1/4 cup chopped celery

1 T finely chopped onion

1/2 t salt

1/4 t sugar

1/8 t pepper

2 T olive oil

Directions:

Place carrots in a saucepan with a small amount of water. Bring to a boil; reduce heat. Cover and cook for about 5 min or until carrots are tender. In a bowl, combine remaining ingrediets and mix well. Add carrots. Form into 6 patties. Heat oil in a skillet over medium heat; cook patties for about 3 minutes on each side or until brown.

Rachel's sidenotes:

The patties don't seem like they will stick together, but once on the skillet they hold together pretty well. We ate ours on toasted muli-grain buns with tomatoes, lettuce, onions and BBQ sauce on top. You can really get creative with these babies! Elden said they were the best burgers he has ever had... veggie and all.

Power Enchiladas

Power Enchiladas

4 oz. fat free chicken broth

1 T. canola oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1 cup grated zucchini

2 cups boneless, skinless chicken breast, cooked and shredded

2 T. chopped cilantro

1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese

1 (4 oz) can diced green chilies (or use fresh)

4 cloves garlic

1 (19 oz) can green enchilada sauce

8-10 whole wheat tortillas

Sliced black olives (3-5 per enchilada)

Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

OK So I have been trying lots of new recipes because I am tired of cooking the same old thing so I tried these Last night and Joe and I thought they were really good for Healthy ones! 

Pork Chops and Apples with Maple Sauce

Pork Chops and Apples with Maple Sauce

1/3 c maple syrup

1 Tb spicy brown mustard

1/4 tsp salt

1/4 tsp pepper

1/4 c bread crumbs

4 pork chops

2 Tb olive oil

1/2 c apple juice or cider

2 apples, sliced

Combine the syrup, mustard, salt and pepper. Set aside. Place bread crumbs in a large Ziploc, then add pork chops. Shake until pork chops are well coated. Brown the pork chops in the olive oil over medium heat; add the apple juice and cook uncovered until barely done (about 10 min, maybe less). Layer sliced apples over pork chops and drizzle maple sauce over everything. Cook another 5 minutes. *If you like the apple slices very soft, then add them to the pork earlier.

Ok so I loved this Joe thought it was good ( he doesn't like cooked fruit that was his only issue)  He however loved the Sauce so you could do everything but put the apples in if you are like JOE!  But I loved it with the Apples.

Franks Red Hot Chicken Salad

Frank's Red Hot Chicken Salad
12 oz bottle Frank's Red Hot Sauce (Original, cayenne pepper sauce)
1 bag of chicken breasts (3 lb)

tortilla chips
lettuce
tomatoes
shredded cheese
homemade guacamole
ranch or bleu cheese salad dressing

Dump bag of frozen chicken breasts in the crockpot. Pour bottle of hot sauce over chicken. Cook on Low for 7 or 8 hours. At dinner time, take breasts out of the liquid and shred. Serve on a bed of tortilla chips along with other ingredients. YUM!

Joe and I had this last we and loved it!!!  It is super easy too I left it in the corckpot while I was at work!

Sweet Potato Pineapple Casserole

I love the taste of sweet potatoes. Usually, I like to cut them into wedges and drizzle olive oil and Italian seasoning on them. Today I can across this recipe that sweetened the deal without adding too much extra sugar, butter, or cream. Here it is:

Ingredients
3 sweet potatoes
1/2 cup crushed pineapple with juice
1/4 cup packed light brown sugar
3 tablespoons butter

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
3.Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
4.Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

I only had one potato, so I cut the recipe accordingly. I also did not bake it as long because I wanted the sweet potato pieces to stay together. (I'm not really a mushy fan) I think it was in the oven for about 20 minutes. This dish was delicious. I will definitely make it again.
P.S. Sorry there is no picture. I usually think about taking one after the food is in my tummy!

Wheat Rolls

I found this recipe at allrecipes.com. These are some good rolls! Mine didn't look quite as good as the first picture, but pretty close.

Ingredients
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour

1/4 cup butter, melted

Directions
1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3.Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4.Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5.Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Italian Crockpot Chicken

8 oz cream cheese

3-4 boneless skinless chicken breasts

1 cube of butter (I used 1/2 a cube)

1 can cream of chicken soup

1 package of dry Italian dressing mix

Salt and pepper to taste



Put the chicken breasts in a crockpot. Add the butter and the italian dressing mix. Cook on low for 4-5 hours, then cut up chicken breasts into small pieces. Add cream cheese (cut into cubes to melt faster). Also add the cream of chicken soup. Cook an additional half hour. Serve over rice or noodles.

Chocolate Hostess Cup Cakes

Filling
1 8oz. Cream cheese(softened)
1 1/2 cups powdered Sugar
1 16 oz. Cool Whip (thawed Completely)

Beat Cream Cheese until Smooth add the powdered sugar then the cool whip.   Mix together thoroughly.


Frosting
Melt and Bring to boil:
1/2 cube butter or margarine
2 Tablespoons Cocoa
1/4 cup of milk

Stir in:
1 to 1 1/2 lbs of Powdered sugar
1 teaspoon vanilla

Use a wire whip and then a beater to get all the lumps out.  This frosting should be in between runny and thick. it will set up more as it cools.  You may need to add a little more powdered sugar if it is not thick enough or a little more milk if it is too thick or if it thickens on you before you're done.  Do not try to re-heat this frosting it will turn to sugar.

Make cup cakes according to the package instructions.  Fill them using a decorating bag and a star tip or eclair tip.  Make the frosting last after the cup cakes are filled and ready to frost.  Using a spoon pour a spoon full of frosting over the top and spread it will spread a little on its own.  With the dexorating bad and a small round tip make the little swirls on top of each cup cake.   Leaft overs should be refrigerated.

Hootnany Pancakes

First turn on oven to 400. Put 4-8 Tablespoons (the original recipe called for the whole cube of butter--I prefer less) of butter in a 9x13 pan. And put in oven to melt. Usually by the time I have the batter whipped up the butter is melted.





Mix in a blender:

6 eggs



½ tsp salt

1 c. milk



1 cup flour



Blend up above mixture and pour into hot melted butter. Bake at 400 for 15-20minutes. The pancake will be all puffed up in crazy "hills" and golden. Serve hot with syrup--and my favorite, sprinkled with lots of berries! Yum!

Tuna noodle casserole

4 T butter
1 (8 oz) package egg noodles
1/2 medium onion, chopped
1 stalk celery, finley chopped
1 clove of garlic
2 T dried thyme
1 T oil
8 ounces mushrooms, sliced (optional)
1/4 cup flour
2 cups milk
salt and pepper to taste
2 chicken boullion cubes
2 cans tuna, drained
1 cup fresh or frozen peas (optional)
3 T bread crumbs
2 T butter
shredded cheddar cheese

Preheat oven to 375 degrees

Bring a pot of water to boil and cook egg noodles until al dente (about 8-10 min) and drain.

Heat oil in a skillet over medium heat. Stir in onion, celery, garlic and mushrooms, cook 5 minutes, until tender. Add thyme.

Melt 4 T butter in a saucepan, and whisk in flour until smooth. Add chicken boullion. Gradually whisk in milk, and continue cooking until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna and peas, veggies mixture and egg noodles. Transfer to a baking dish.

Melt 2 T butter in a small bowl, mix with bread crumbs and sprinkle over casserole. Top with cheese.

Bake 25 min or until bubbly and lightly browned.

Egg Muffins

Ok Joe and I had these a few months ago and they were supper good!



EGG "MUFFINS"

(makes 12)

10-12 eggs

2 T fat free half and half

1-2 tsp. Spike Seasoning

1 1/2- 2 cups diced meat: canadian bacon, ham, cooked turkey sausage or cooked veggie sausage

1 1/2- 2 cups grated low fat cheese (I like sharp cheddar or feta)

Optional, but highly recommended, 3 green onions diced small.



Preheat oven to 375. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.



In the bottom of the muffin cups layer diced meat, cheese and green onions. You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients. Beat eggs well with the half and half (you could use milk). Pour egg into each muffin cup until it is full to the brim, nearly overflowing. Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.



These freezer well. For best results, thaw in refrigerator before microwaving. I like to wrap them in a paper towel when reheating in microwave to soak up some of the liquid that is sometimes released.


Egg muffins are the perfect "grab-and-go" breakfast

-Lynzee

Vegtable Casserole with Herb Dumplings

I can accross this recipe today in one of my cookbooks and it is a keeper. Elden ate 2 servings in under 3 minutes! Here it is:

1 T olive oil
1 large onion, chopped
2 garlic cloves, minced
2 t paprika
1 large potatoe, diced
1 large carrot, sliced
1 can diced tomatoes w/juice
1 1/2 Cups vegtable broth (I used Chicken broth)
1 large sweet potatoe, peeled and diced
2 1/2 cups broccoli
2 medium zucchini, thickly sliced
2 T sour cream

Herb dumplings:
1 cup flour
2 T butter
1/4 t baking powder
1/2 t salt
1 t thyme
1 t rosemary
2 t parsley
1/3 cup milk

Directions:
1.Preheat oven to 400 degrees F
Heat olive oil in a large pan.
Saute onion over meduim heat for 5 min, add garlic and paprika and cook for 1 min.
2. Add potatoe, carrot, tomatoes and broth.
Bring to a boil, then reduce heat, cover and simmer for 10 min.
Add the remaining veggies and simmer for 10 more min, or until vegtables are tender.
3. Meanwhile, make dumplings:
Mix flour, baking powder, and salt
Cut in butter
Stir in herbs
Add milk
Divide dough into 8 portions and roll into balls
4. Stir sour cream into the casserole.
Transfer casserole into baking dish and top with dumplings. Bake for 20 min or until the dumplings are golden and cooked.

It's a pretty easy recipe that can be modified if you don't have all the vegtables it calls for. I also didn't have any sour cream when I made it tonight and it still tasted great. I also used some frozen veggies that I had. I wish I had pictures! I'll take some next time I make this. Hope everyone gets the chance to try it sometime. Enjoy!