Caprese Salad

Ingredients

3 vine-ripe tomatoes, 1/4-inch thick slices

1 pound fresh mozzarella, 1/4-inch thick slices

20 or so leaves (about 1 bunch) fresh basil

Extra-virgin olive oil, for drizzling

salt and pepper

Directions

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on plates or a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.



*If you don’t have enough basil for layering, you can slice it into strips and sprinkle over the top. We also like to drizzle the salad with balsamic vinegar.


--Somer H.

Miss Sue's Easy Enchiladas

Ingredients
1 lb ground turkey (or beef)
1 can cream of chicken soup
1 can enchilada sauce
1/4 c milk
1 small can chiles (optional)
1 package corn tortillas
1 small can chopped olives (optional)
2 C grated cheddar cheese

Directions
1. In a large skillet, cook meat, drain and add cream of chicken soup, enchilada sauce and milk. Add chiles if desired. Simmer for about 20 minutes while preparing tortillas.
2. Cook the 12 tortillas either in a pan with oil or in a microwave until soft.
3. Fill each tortilla with 2 T of cheddar cheese and some olives.
4. Roll the tortillas and set them on top of the cooked meat sauce in the skillet.
5. Cover and simmer for about 3 minutes until cheese is melted.

--Sue Thomas

Ricardo's Black Beans

By Alisa Van Langeveld

Ingredients:
1 C chopped Onion
1 T minced garlic
2 cans black beans (with liquid)
2 packets Goya seasoning
chopped cilantro

Directions:
1. Sautee onion and garlic

2. Add black beans with liquid and seasoning packets, let simmer until liquid is mostly cooked off

3. Remove from heat and stir in chopped cilantro

Easy Cashew Chicken

By Laura Martin

1 1/2 lbs. Chicken Breasts, cut into one inch pieces

2 Tbs. dry Sherry

2 tsp. minced fresh ginger

3 1/2 tsp. cornstarch

Coarse Salt and Pepper

2 Tbs. Soy Sauce

1 Tbs. Rice Vinegar

2 tsp. Sugar

1 Tbs plus 2 tsp vegetable oil

2 Garlic Cloves minced

2/3 C unsalted Cashews, toasted

2 scallions, white and green parts separated

cooked white rice (or whatever rice you like)

1 - in medium bowl toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch. Season with salt. refrigerate for 30 min. Combine broth, soy sauce, vinegar, sugar, and 2 tsp. of cornstarch in separate bowl and set aside.

2- In large skillet heat 2 tsp of oil. Cook chicken evenly and thoroughly. (about 5 minutes) Transfer chicken to plate.

3- To same skillet and 1 tsp oil, garlic, cashews, and scallion whites. Cook stirring constantly. About 30 seconds. Whisk in Soy Sauce mixture and add to skillet along with the cooked chicken. Cook until Sauce thickens, about 30 seconds. Top with Scallion greens and top over rice!

Moroccan Summer Stew

1 Tbs. Olive Oil

Minced Garlic (1-2 cloves)

1 small onion, chopped

2-3 small potatoes

2-3 large chopped tomatoes, or can of chopped tomatoes

1 large zucchini, cubed

1 can garbanzo beans

1-2 Tbs. Cumin

Salt/Pepper to taste

Cooked Couscous

Sauté Olive oil, garlic, and onions in pan. Add potatoes, tomatoes, and zucchini. Add enough water to steam the potatoes and cover. ( you may want to potatoes steam a bit before you add the zucchini and tomatoes). Add beans, and cumin (add enough that you can really smell it) and some Salt and Pepper to taste. If its too dry, add a little more water so there enough "sauce" to moisten the couscous as you serve.

Soya Chicken Recipe (Indian Style appetizer dish)

Chicken (2 lb)

1 1/2 tsp Turmeric Powder

2 tsp. chili Powder

1 1/4 tsp salt

1 tsp of ginger/garlic paste

3/4 C yogurt

1 1/2 tsp. Coriander powder

2-2 1/2 tsp soy sauce

2 T cooking Oil

1- marinate chicken with all ingredients except Soy Sauce.

2- Refrigerate for 2 hours at least (or overnight)

3- Take a saucepan and add marinated chicken and oil

4- Cook the chicken. When water starts coming out (2-3 min) add soy sauce

5-Cook till all water evaporates and chicken looks dry.

Note: you can add or decrease the measurements based on taste. For more spicy chicken, add extra chili powder. You can also add more soy sauce if desired. You can also sauté some veggies on the side like onions, peppers, squash, or zucchini. Add Salt and pepper and chili powder and serve along with the chicken.

BLT Pasta

By Christy Henrie

1 pkg. of Mini Penne Pasta (or any pasta you like)

4-5 tomatoes

1 pkg. Mozzarella Cheese

1 pkg. Bacon

Mayonnaise

Cut up bacon into small pieces then cook. Cook pasta and rinse. Cut up tomatoes into small pieces. Cube Mozzarella cheese. Add Mayo to pasta in separate bowl, covering the noodles. Add bacon, cheese, and tomatoes. Salt and pepper to taste. Serve Hot or Cold.

Fried Rice with Ham and Bean Sprouts

By Hillary Cottle

If you have Leftover cooked rice, this is a great to use it! You can prepare all the ingredients in advance and stir-fry them just before serving.

2 T Sunflower Oil

2 Green Onions Finely Chopped

1 Garlic Clove, crushed

1 1/2 C Cooked long-grain rice

6 oz. Cooked Ham, diced

2 T Soy Sauce

2 Eggs 1 C Bean sprouts

Salt and Pepper

Heat the oil in wok or skillet and stir fry the green onions and scallions for 2 minutes. Add rice and stir well. Cook gently, stirring continuously as the rice heats through. Stir in ham and soy sauce. Beat eggs thoroughly with Salt and pepper and pour over rice mixture ina thin stream. Stirring all the time. Add bean sprouts and continue cooking, stirring until all the ingredients are hot and the eggs are set. Serve immediately.

Kathy's Rice Salad

This was served at the Relief Society Birthday Party


1 box Uncle Ben's Long Grain Wild Rice
(Cooked with seasoning packet)
Juice of 1 lemon
3 chicken breasts, cooked and diced
4 green onions, chopped
1 red pepper, diced
3 oz. chinese pea pods
(or I use snow peas sometimes)
(I also steam them in the microwave, about 2-3 min.-just to soften them a bit)
2 medium avacados, diced
1 cup chopped pecans


Dressing
Combine in blender and refridgerate
2 cloves minced garlic
1 Tblsp Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/3 cup Seasoned Rice Wine Vinegar
1/3 cup vegetable oil


Combine with dressing and toss.

--Somer H.

Taco Soup

2 T extra virgin olive oil
1 jalapeno chile, stemmed and minced
1 onion, diced
2 cloves garlic, minced
3/4 c. brown rice, uncooked
1 1/2 t. ground cumin
1 t. dried oregano
1 t. dried thyme
1/2 t. garlic powder
1/4 t. cayenne pepper
1 can (15 oz) diced tomatoes in juice
1/2 c. prepared salsa
1 qt. vegetable broth
1 can (15 oz) black beans rinsed and drained
1 can (15 oz) white or red kidney beans rinsed and drained
1 can (11 oz) corn, drained
salt and pepper
avocados
green onion, diced
cliantro, chopped

Saute jalapeno, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth, and salsa. Bring to a boil and simmer, covered, for 40-60 minutes. Serve with avocado, green onion, and cilantro.

Servings: 8

From The Green Diet by Mary Jolley go to

--Diana W.

Greek Souvlaki

3 lbs tender pork or beef (I used a pork roast)
3 T olive oil
Juice of 2 lemons
3 T oregano
1 T thyme
Salt and Pepper

Cut meat up into cubes removing any fat or gristle. Thread on to skewers (if you're using wood skewers they need to be soaked in water for a few minutes) brush with olive oil, season with oregano, thyme, and lots of salt and pepper.

I cooked mine on a grill pan under a sheet of aluminum foil. This traps the heat in so they cook faster and more evenly. Over medium heat, they need about 3-5 minutes per side. You can use a thermometer to check if they're done, it should register at 170 degrees. These are also good cooked on a bbq or you could broil them in the oven.

When thoroughly cooked, put the skewers on a plate and pour lemon juice over them.

-Diana W.

Penne Miani

1 lb penne pasta*
1 lb ground turkey**
salt and pepper to taste
Italian seasoning to taste
1 Tbsp olive oil
2 cloves of garlic, minced
1/2-1 c. chopped onions
1/2-1 c. chopped red bell pepper
1/2-1 c. chopped green bell pepper
4-8 oz. ricotta cheese
Medium size jar marinara sauce (I used Prego)
2 c. Mozzarella cheese

Boil water for pasta and add pasta when at a rolling boil. Turn down heart to med-low and let cook to al dente while browning the meat. Brown turkey and add salt and pepper to taste. Add Italian seaoning to taste (I used 1-1 1/2t.). Add olive oil and garlic, onions and bell peppers. Saute veggies with meat at med-high heat until onions are transparent. Add marinara sauce and cook, covered on low heat until noodles are done cooking. Remove from heat. Drain noodles and put into greased 9x13 pan. Dallop ricotta cheese on top of pasta. Mix in marinara sauce mixture and sprinkle mozzarella cheese on top. Broil in oven for 5 minutes or until cheese is browned and bubbly.
* You could also use whole wheat pasta to give it an extra healthy kick.
** You could do this dish without meat because the ricotta cheese provides good protein or substitute the ground turkey for ground beef or shredded chicken breasts.

--Kim D.

Tips for Making Meals More Nutritious

Eat "whole" foods rather than processed foods.
Use Olive Oil instead of Vegetable oil whenever possible.
Use silt pads or parchment paper instead of oil sprays or butter when baking.
Grill, broil, or bake meats rather than frying.
Allow meat stock to cool and skim the fat off the top and reheat and serve as aus jus rather than gravy.
Start dinner off with a salad or vegetable soup with lots of colorful vegetables.
Use Olive Oil with Balsamic vinegar rather than creamy salad dressings.
Use herbs and spices to season foods rather than oils and sauces.
Eat plenty of brightly colored berries, vegetables, and fruits.
Steam vegetables rather than boil.
Steam onions rather than sauteing them.
Use the Mediterranean diet as your guide.
Use ground white meat turkey instead of ground beef.
Eat white meat chicken or turkey instead of beef.
Puree soup instead of adding cream to make it thick.

Cream O Broccoli

4 c. water
1 package or 2 heads of broccoli
1 can chicken broth
2 cans cream of mushroom
1 lb velveeta cheese, diced

Heat together and serve!

-Allison

EASY and FAST French Bread/Breadsticks

3 c. water
1 T yeast
pinch of sugar
7-8 c. flour
1/4 c. olive oil
1 T. salt

Mix together all ingredients except the salt. Let sit for 5 minutes. Add salt. Mix in a Bosh or other heavy-duty mixer with a kneading attachment for 5 minutes or knead by hand for 10 minutes. Let rise for 15 minutes, punch down, let rise 15 minutes more, roll into 2 loaves or into breadsticks. Brush with beaten egg. Bake at 400 degrees for 25 minutes per loaf or 15 minutes for breadsticks.

-Diana Wettstein

"Olive Garden" Minestrone

This is not the actual recipe, but it's the closest I have found!

3 T. olive oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. frozen green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c. vegetable broth (I used V8 at the party)
2 cans (15 oz) red kidney beans
2 cans (15 0z) great northern or small white beans
1 can (14 oz) diced tomatoes
1/2 c. shredded carrot
2 T mined parsley
1 1/2 t dried oregano
1 1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c. small shell pasta cooked and drained

Measure olive oil into a large stock pot and heat on medium. Put onion, celery, green beans, and zucchini into the pot and saute for 5 minutes or until tender. Add veg. broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil, reduce to a simmer for 20 minutes. Add spinach leaves and pasta. Serve when spinach is cooked.

-Diana Wettstein

Leek Soup

4-5 c. chicken broth
3 potatoes peeled and chopped
1 1/2 c. cabbage
1 leek diced (use only the white part)
1/2 c. chopped onion
2 carrots diced
1/2 c. parsley chopped
1 t. salt
1/4-1/2 t. pepper
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
(opt.) 8 oz cooked, crumbled bacon

Stir all ingredients except the sour cream and bacon together in a crockpot. Cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf. Temper the sour cream by putting it in a bowl and adding a little bit of the soup broth and whisking it until smooth. Add to the soup. Add optional bacon and serve.

-Diana Wettstein

Tortellini Soup

4 garlic cloves minced
1 lb ground Italian sausage-HOT
2 14 oz cans of chicken broth
1 T. basil
1 14 oz can stewed tomatoes
1 10 oz package frozen spinach
1 package 3 cheese tortellini
1/2 c parmesan cheese shredded

Brown sausage and garlic. Drain, then add chicken broth, basil, and tomatoes, Bring to a boil and add tortellini and simmer until tortellini are soft. About ten minutes. Add frozen spinach and serve when the spinach is cooked. Add parmesan cheese on top. Makes 6 servings.

-Sarah Huber

Lion House Potato Corn Chowder

1/4 c. finely chopped onion
1/4 c. finely chopped celery
2 c. Chicken broth
1 c. water
1/8 t. pepper
1 c. dehydrated mashed potato flakes
1 can cream-style corn
1 1/2 c. milk
3/4 c. grated sharp cheddar cheese
1 T. lemon juice

Spray a large saucepan with nonstick cooking spray, preheat briefly on stove. Add celery and onions and saute for 3 minutes or until tender. Add chicken broth, water, and pepper. Bring to a boil and remove from heat. Stir in potato flakes until moistened, then add corn. Stir in milk. Cook for 5 minutes over medium heat. Stir in lemon juice. Garnish with ground pepper and cheese.

-Hillary Cottle

Market Street Clam Chowder

(Serves 12)

1 cup potatoes, diced (1/2 inch)
1 cup celery, diced (1/2 inch)
1 cup onion, diced (1/2 inch)
1 cup leeks, diced (1/2 inch)
1 cup green pepper, diced (1/2 inch)
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1-1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.


-Somer Holt

Lemon Squares

1 Lemon cake mix (Duncan Hines Lemon Supreme cake mix seems to turn out best)

2 eggs

1/3 cup oil

Preheat oven to 350



In a bowl, mix together, cake mix, eggs, and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9x13 pan (it will look really thin, but it will puff up). Bake 13-15 minutes until slightly golden on top. Cool, then sprinkle powdered sugar over the squares.

--Julie S.

Terrific Teriyaki Burgers

1 1/2 C soft bread crumbs

1/2 C chopped Onion

1/4 C Water

2 Tbsp Sugar

1 Tbsp Soy Sauce

1 Clove garlic, minced (I used a few shakes of garlic powder)

Dash ground ginger

1 1/2 lbs lean ground beef (I used a pound for our family of 4)

6 hamburger buns

Sliced cucumbers (optional)

Lettuce leaves (optional)



Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4 inch thick patties.
Grill uncovered, turning once, for 15-18 minutes or until an instant-read thermometer inserted into the side of patty registers 160 degrees. (I eye balled it and cooked until no longer pink)
For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above. Makes: 6 servings.

--Julie S.

Mexican Scrambled Eggs

2 cups lightly crushed tortilla chips
2 tbsp canola oil
6 eggs, lightly beaten
freshly ground black pepper
1 cup grated sharp cheddar, Monterey Jack, or pepper Jack cheese
1 cup fresh salsa or 2 plum tomatoes, chopped

Place the crushed tortilla chips in a bowl and add boiling water to just barely cover. Let them sit until the chips are soft, a couple of minutes. Drain the chips thoroughly.

Heat the oil in a large nonstick skillet over medium-high heat. Season the beaten eggs with some black pepper, then add the softened tortilla chips and stir to combine. Add the egg mixture to the skillet along with the cheese, stir to combine, and let it brown up on one side. Break up the egg mixture into 4 wedges and flip each wedge to brown the second side, just a couple of minutes.

Transfer the eggs to serving plates and top each wedge with salsa or lots of chopped tomatoes.

Serves 4
(This is a Rachael Ray recipe)

--Erin J.

Beef-a-Roni

1lb ground beef
1 small onion, chopped
1 TBSP beef bouillon
dried oregano or basil (optional)
1 can chopped tomatoes
1 package (13 oz or so) macaroni noodles (I use whole wheat)
Cheese


Brown beef and onion in skillet, add bouillon (if using dried cubes, dissolve in a little water), stir in tomatoes, and dry noodles. Add enough water to just cover the noodles. Cook, uncovered until noodles are done and most of the water is cooked off. Turn heat to low, top with cheese, cover for a few minutes. Serve. This feeds my family of 2 adults and three children, with some leftovers.


-Alice R.

Skillet Enchiladas

1 lb ground beef
1 medium onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz.)can enchilada sauce
1/3 c. milk
8 flour tortillas or 10 corn tortillas
1 1/2 c. finely shredded cheddar cheese, divided
1/2 c. chopped, ripe olives (opt.)


In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, and milk. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted.

--Rachel Fuhriman

Mandy's Whole Wheat Bread

My cousin Mandy-in my opinion- has perfected whole wheat bread!

5 cups hot water
1/3 C oil or butter
2/3 C honey
12-14 C freshly ground white wheat, use 1/2 white flour if using red wheat
2 T salt
2 T instant or rapid rise yeast
1/4 c. prepared oatmeal

Knead 5 minutes, if you have a Bosch, a little more with any other mixer. Let rise till doubled, form into 4 loaves and let rise till doubled again. Bake at 350 for 25 minutes or until done.

-Diana Wettstein

Fresh Pumpkin Pie

To cook pumpkin:
Cut in half, scrape out the seeds. Place, cut side down in a baking pan with a little water. Bake shell at 325 for up to an hour or until tender and the skin pulls off the pulp easily. Put the pulp through a blender or food processor until completely pureed.

For Pie Filling:
2 c. fresh pureed pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg/allspice
1/8 t. ground cloves
2 beaten eggs

Mix together. Put in raw pie shell. Bake 15 minutes at 425, reduce heat to 350, bake about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool completely before cutting. Serve cold with whipped cream.

--Diana Wettstein

Crockpot Nachos

Prep Time: 3 Min./Crock Pot Cook Time: Up to 4 hrs.



Ingredients List:
4 frozen Chicken Breats

1 can drained Black Beans
1 can drained Whole Kernel corn
1 (15 oz) jar of Salsa (medium is good)

Cooking Directions:
1. Take (4) frozen, yes, frozen, boneless chicken breats put into crock pot
2. Add corn, black beans and jar of salsa. Empty cans right on top of chicken
3. Cover and cook in crock pot on high for 4 hours or until chicken forks apart
4. Add 1 package of cream cheese (place it on top) and let sit for 1/2 hr

After this is made, pull apart the chicken (shred) w/ fork before adding the
cream cheese. You can serve this right out of the crock pot or you can put it with tortillas or tortillas chips.

--Letha Harris

Southwest Turkey Sandwich

black olives, sliced
1 t. chili powder
1 t. cumin
1/4 t. salt
1/2 c. mayo
1/3 c. sour cream
French Bread
3/4 lb. turkey
2 tomatoes, sliced
2 avocados, sliced
3/4 c. cheddar cheese
3/4 c. Monterey jack cheese

Preheat oven to 350. Combine olives, chili powder, cumin, salt, mayo, and sour cream in a small bowl. Slice bread; layer sauce, turkey, tomato, avocado, and cheese on French bread. Bake in oven until cheese is bubbly.

Pork Noodles

Spaghetti noodles
1 cooked pork chop
1 packet dried onion soup mix
1-2 green onions or scallions
2 hard boiled eggs
soy sauce (opt.)

Boil spaghetti. Boil onion soup mix per package instructions. Cut pork chop into 1 inch strips. Dice onions and slice eggs. Fill a bowl with noodles, pour onion soup over the top. Add eggs and onions. Add a little soy sauce if desired.

--Alisa Van Langaveld

Peanut-Butter Chicken

2 lbs. Boneless, skinless chicken breasts
1 c. chicken broth
3 T. olive oil
2 T. soy sauce
1 t. garlic powder
1 t. onion powder
1 t. basil
1 t. poultry seasoning
1 t. seasoning salt
1 t. ginger
1/2 c. creamy peanut butter

Cut up the chicken into cubes
Saute chicken in oil with all the powdered seasonings until cooked.
Add soy sauce and chicken broth. Cover and cook for two minutes
Add peanut butter
Serve immediately over rice.

--Hillary Cottle

Pepper Jack Chicken

2-4 cooked, chopped up chicken breasts seasoned with salt and pepper (canned chicken works too)

2 lbs. penne pasta cooked and drained
(opt. cooked broccoli)

Sauce:
4 T. butter
5 T. flour
3 cans of evaporated milk or 3 c. heated milk (evaporated milk makes the sauce really smooth)
2 t. salt
2 c. shredded pepper jack cheese
1 c. shredded swiss cheese
1/2t. cayenne pepper
Salt and pepper to taste


Preheat oven to 350 degrees. Melt butter in a large saucepan. Add flour whisking until it turns a light brown. Slowly whisk in milk and 2 t. salt and cook until it begins to simmer and thickens. Take off heat and stir in cheese and cayenne pepper. Add salt and pepper if needed.
Place pasta and chicken and optional broccoli in 9X13 dish, pour the sauce over. Stir together. Bake 15 minutes.

--Diana Wettstein

Breakfast Toppings

Honey Butter:
Stir together: 2/3 c. honey, 1/3 c. butter, 1 tsp cinnamon

Apple Butter:
Simmer for 15 min: 1 qt applesauce, 2 tsp cinnamon or pumpkin pie spice, ½ c. apple juice concentrate or ¼ c. honey.

Fruit Syrup:
Blend fresh or frozen berries, peaches, apples, etc. Add apple juice concentrate if it’s not sweet enough.

Maple Syrup:
Blend 1 c. water, 1 c. honey, ½ maple flavoring.
OR
Blend til dissolved: 2 c. water, 1 c. honey, 1 c. sucanat, 1 tsp maple flavoring.

--Charity James

Laura Martin's Whole Wheat Bread

(I half this - it makes a TON of loaves!!)

6 C warm water (115 degrees)
2 Tbs. Sea Salt
2/3 C Canola Oil
2/3 C Honey
3 Tbs. Dough Enhancer (can find it at walmart)
2 C High Gluten bread flour 1/3 C vital wheat gluten (also found at walmart)(opt.)
3 tbs. Saf Instant yeast
6-8 C flour just to begin - you will put more than this in to acquire the right consistency

Mix water, salt, oil, honey, dough enhancer, gluten, and yeast. Once mixed, add flour. Mix for 8-10 min. Place dough on slightly oiled counter. Separate into 4-5 large loaves. Shape and place in well greased bread pans. Cover with dry towel and let rise until dough has risen double the size. (30-60 min.) Bake at 350 for 30-35 minutes (inside temp should be 200 degrees) Immediately take loaves out of pans and set on rack to cool.

-Laura Martin

Cottage Cheese Pancakes

These are yum! A great high protein breakfast!

1 C Oatmeal
1 C Cottage Cheese
6 Egg whites
1/2 tsp. Cinnamon
1/2 tsp. Vanilla

-Laura Martin

Pizza Dough

Double for future busy nights, bake crusts @ 250 degrees for 10 min, add sauce & toppings, wrap & freeze. When ready to use, bake at 425 for about 15 min. Grate your own cheese to avoid eating anti-caking agents!

4 c. warm water
¼ c. olive oil
Wheat flour
2 tsp salt
1 T yeast

Knead by machine or hand. Let rise til double. Spread & stretch thin til it fits pan ¼-1/3 “ thick. Prepare toppings while it rises a little.

Toppings:
Thin sliced onions, green peppers, sweat red peppers, olives, mushrooms, pineapple chunks, grated zucchini. Sprinkle with cheese sparingly  mozzerella, parmesan, or almond cheese.

Sauce:
Basil, oregano, or Italian seasoning.
Tomato sauce OR tomato paste & whole tomatoes blended til slightly chunky
Powdered onion & garlic

Bake 425 for about 15 min.

--Charity James

Puffy Oven Pancake

Quick and easy. My children love these.

Melt ½ cube butter on each of 2 sheet cake pans @375 degrees.
Blend& then pour over butter:
1 ½ c. milk
1 ½ c. wheat flour
9 eggs
1 tsp salt
Bake about 20-25 min. Eat plain or with applesauce or syrup.

--Charity James

Audrey's Pancakes

This recipe has more ingredients than the average pancake recipe, but it’s worth the time!

Flour mixture:
4 c. wheat flour
2 Tbl baking powder
1 tsp salt, baking soda, & cinnamon
½ tsp nutmeg

Blend and mix gently with flour mixture:
3 c milk
1/3 c. each applesauce & OJ concentrate
4 eggs
2 Tbl olive oil
¼ c. honey
¼ tsp vanilla
2/3 c. water
Grated rind of 1 orange

Cook on medium heat griddle til browned on both sides. Make sure the middle is done. Wheat pancakes take a little longer to cook.

Toppings
For pancakes, waffles, or French toast.
Honey, butter & cinnamon, applesauce, banana slices sprinkled w/ chopped raw walnuts, honey butter (see below), apple butter (see below), sliced fruit or fruit syrup (see below), maple syrup (see below), or natural peanut butter & syrup.
Honey Butter:
Stir together: 2/3 c. honey, 1/3 c. butter, 1 tsp cinnamon

Apple Butter:
Simmer for 15 min: 1 qt applesauce, 2 tsp cinnamon or pumpkin pie spice, ½ c. apple juice concentrate or ¼ c. honey.

Fruit Syrup:
Blend fresh or frozen berries, peaches, apples, etc. Add apple juice concentrate if it’s not sweet enough.

Maple Syrup:
Blend 1 c. water, 1 c. honey, ½ maple flavoring.
OR
Blend til dissolved: 2 c. water, 1 c. honey, 1 c. sucanat, 1 tsp maple flavoring.


--Charity James

Banana Milk and Nut Milk

This is yummy as a drink and on hot cereal. Freeze 1” slices ripe bananas in zip lock bag.

Blend 1 large frozen banana & 1 ½ c. nut milk (see below) & ½ tsp vanilla (opt) til creamy


Nut Milk
Cow’s milk tends to be mucous forming & often contains hormones & antibiotics. We make this substitute for cereal, smoothies, & in recipes that require milk.

Blend til fine and smooth:
2 c. water
½ c. raw nuts (almonds, walnuts, cashews, or pecans). Add a few ice cubes to chill if desired. Refrigerate.

--Charity James

Corn Bread

Yummy with soup, beans, chili, etc.
Stir together:
2 c each cornmeal & wheat flour
4 tsp baking powder
½ tsp each alt & baking soda

Combine with:
3 eggs
2 c. water
2-4 Tbl honey

Pour into muffin tins (bake 20 min), or 9X13 pan (bake 30 min) @ 375 degrees. Serve with butter & honey.

--Charity James

Flour Tortillas

Great for burritos, tostadas, rolled up with eggs & salsa, pizza sauce & toppings, steamed veggies, mayo, & lettuce, or with butter, honey, &/or cinnamon on top.
Stir:
2 ½ c. white wheat flour
1 tsp salt
¼ tsp baking powder
1 Tbl olive oil

Add mix well, knead lightly
¾ c. warm water
1 Tbl olive oil

Roll a walnut-size piece of dough very thin on floured surface. Cook on ungreased hot griddle til bubbles form, flip Y cook til “freckles” appear.

--Charity James

Pretzels

Fun to make with your children. Easter tradition in our home & in many countries- symbolic of arms folded in prayer.
1 ½ c warm water
3 tsp yeast
1 ½ tsp salt
2 Tbl sucanat (or sweetener)
4 Tbl oil
3 ½ c wheat flour

Mix & knead in bread machine or by hand for 8 min. Let rise til doubled. Oil cookie sheet. Roll dough into “snakes” & twist into pretzel shape.
Brush tops w/ an egg white mixed with a little water. Sprinkle w/ one of the following: salt, garlic salt, coarse salt or sesame seeds & salt. Let rise 30 min.
Bake 20 min. @375 degrees.

--Charity James

Waffles

Soaking the flour neutralizes phytic acid & is easier on digestion. It feels much lighter to eat, & saves time in the morning too!
Stir, cover, & soak just before going to bed: (don’t refrigerate!)
5 c whole wheat flour
4 ½ c water
5 T plain yogurt

In the morning add:
5 egg yolks
1 ½ tsp salt
¼ c. sucanat or honey

Fold in & cook on oiled waffle iron:
5 tsp baking powder
5 beaten egg whites beaten until soft white peaks form, not stiff and dry!

--Charity James

Gingerbread

We-especially David-love to eat this-especially around Christmas
Mix:
3 C. Wheat flour
2 tsp each cinnamon & ginger
1 tsp each baking soda & baking powder

Blend & Add:
1 C. water
2 eggs
¾ c. each honey & applesauce
¼ c. oil
½ c. molasses (or blackstrap molasses)

Mix with beaters on high speed for 2 min. (or by hand). Pour in mini loaf pans or sheet cake pan-sprinkle chopped walnuts on top. Bake 25-30 min. If using muffin tins, bake 15-20 min. Bake @ 350. Cool 10 min. Eat plain or with applebutter (see “Audrey’s Pancakes” recipe) or lemon sauce (see below).

Lemon Sauce
STIR thoroughly: ½ c. evaporated can juice (sweetener), 1 Tbl each cornstarch & arrowroot, ½ tsp finely grated lemon peel. ADD: ¾ c. water, 3 Tbl lemon juice. COOK & STIR til thick & bubbly. Remove from heat. STIR IN 3 tsp butter.

--Charity James

Pineapple Coconut Mookies

When you take a muffin recipe & bake them like cookies, you get “Mookies”! They are best eaten fresh! You can always freeze extra muffins, breads, & cakes for later.
Mix:
1 20 oz. can pineapple (don’t drain!)
1 ¾ c. shredded coconut
Beat in:
5 eggs
1 ½ c. honey
1 tsp almond extra (opt.)

Add dry to wet ingredients
5 C. wheat flour
1 Tbl baking soda
1 tsp salt

Mix until just combined. Drop spoonfuls onto greased cookie sheet & bake @ 350 for 12 min. (or til lightly browned on the bottom & not wet in the center)

--Charity James

Banana Muffins

A great way to use over-ripe bananas. We love this recipe. If you don’t have plain yogurt on hand, add a tsp of lemon juice to milk and let it sit 10 min.

Mix well:
2 C wheat flour
1 tsp baking soda
½ tsp salt

Mix then add to dry ingredients:
1 ½ c. mashed bananas
¼ c. plain yogurt
1 egg
1/3 c. honey
3 Tbl oil

Beat until smooth. Bake in greased muffin tins for 20 min. at 350

--Charity James

Cracked Wheat Cereal

I grew up on this every other morning of childhood.  It’s good with milk and raisins or bananas, or raw nuts and honey, etc. You can buy a little inexpensive coffee grinder and grind whole wheat in it for a minute or so , tile the kernels are broken up.
Boil 4 c. water. Stir in (w/ wire whisk or fork)
2 c cracked wheat & ¼ tsp salt. Boil & stir for 2 min. Cover & let sit for 45 min.

--Charity James

Cream of Wheat

This is so much more nutritious than the processed type from the grocery store, and best for little ones who won’t chew the wheat balls enough to digest it.
Made from flour:
Stir 1 c. whole wheat flour into 4 c. cold water (with wire whisk)
Bring to boil while stirring constantly for about 3 min. to prevent lumps. Cover & remove from heat. Let it sit for 15 min.
Made from cooked what balls:
Put 2/3 c. cooking water with 1&1/2 c wheat balls & 1/8 t. salt in food processor until creamy.
Serve with milk & raisins, or sliced bananas.

--Charity James

Wheat Balls

This makes a chewy/nutty cereal or snack. You can also add cooked whole wheat to scrambled eggs, casseroles, soups, etc. for added nutrition/nutty texture. It freezes great so you can cook it less often.
On stove:
Rinse wheat in strainer. Bring 2 cups wheat & 4 cups water to a low boil (covered) for about an hour.
Crock pot:
Before bed, put 2 c. (rinsed) wheat & 5 c. water in crock pot & cook on low til morning. (about 7 hours or less)

Drain water, stir in honey while it’s warm, then add milk or a little cream, for breakfast cereal… Or just add some butter and salt. It makes a good cold cereal too.

-Charity James

Tips on Whole Wheat

From Charity James:

Wheat flour literally has over 100 more nutrients than white flour, along with the benefits of fiber. Substitute ¾ c. wheat flour for 1 c. white flour in your favorite recipes. Red wheat = most nutritious, stores the longest, great for breakfast cereals. Hard white wheat= lighter breads & desserts. Pastry wheat/soft white wheat = even lighter.
Store red wheat sealed in buckets or #10 cans for 20+ years (store under beds) & use some regularly out of a sack to save $ on packaging. The LDS cannery, Honeyville, & Walton Feed are good places to buy wheat. Honeyville sells fresh ground 25 lb sacks of wheat flour which should be stored in a refrigerator or freezer. I use Costco salad containers. Split a bag with a friend or 2 if cold space is limited.

Chocolate Fondue

6 (1 oz) squares unsweetened chocolate
1 ½ c. sugar
1 c. cream
½ c. butter
1/8 tsp. salt

Melt chocolate over low heat. Add other ingredients, cook, stirring constantly for 5 min., until thick. Pour into fondue pot.

-Somer H.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 c. butter melted
2/3 c. brown sugar
2 large eggs
1 ½ c. oats
1 ½ c. flour
1 tsp baking soda
½ tsp salt
1 6oz pkg Craisins
2/3 c. white chocolate chips or chunks

Preheat oven to 375. Beat butter and sugar together until light and fluffy. Add eggs, combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins, and white choc. chips. Bake 10-12 min. until golden brown. Cool. Makes 2 ½ dozen.

Thank you Craisins package!

-Hillary Cottle

Almond Raspberry Bars

½ c. butter
1 (12 oz) pkg white chocolate chips
2 eggs
½ c. sugar
1 c. flour
½ t. salt
1 t. almond extract
½ c. raspberry jam
¼ c. sliced, toasted almonds

Preheat oven to 325. Grease and flour 9X9 inch pan. Melt butter in a saucepan over low heat. Remove pan from heat and add 1 c. white chocolate chips. Do not stir. Set aside.
In a mixing bowl, beat eggs until foamy. Gradually add sugar. Add: Set aside choc chip mixture, almond extract, flour, and salt. Take ½ of this mixture and spread in pan. Bake 15 min. until light golden brown. Cool completely. Stir remaining chips into the last ½ of dough. Spread a thin layer of jam over crust to cover. Spoon the rest of the dough over crust and jam and carefully spread it evenly over the jam. Sprinkle on almonds. Bake 35 minutes.

-Hillary Cottle

Peppermint-Topped Brownies

10 Tb butter
6 oz. Bittersweet Chocolate (either in chip form or broken into pieces)
3 eggs
1 1/2 C sugar
1 Tb vanilla
1/4 tsp salt
1 C all purpose flour
1/2 C cocoa powder
1/2 tsp. baking powder
bag of peppermint swirl candies (best ones are walmart brand called starlight mints!)
1/2 lb. semisweet chocolate
1 C whipping cream
1. Oven 350. Grease 9 X 13 pan. In medium saucepan, stir butter and bittersweet chocolate over very low heat until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.
2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
3.Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.
4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 164. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, re-score quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).
5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.
6. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.
Note - do not let plastic wrap touch brownies! Everything sticks to them. These can be made a couple days ahead and left in fridge! ENJOY!
Thanks - myrecipes.com

-Laura Martin

Peanut Blossom Cookies

Peanut Blossom Cookies

½ c. butter
½ c. peanut butter
½ c. sugar
1 unbeaten egg
1 ¾ c. flour
1 tsp salt
36 chocolate kisses
1 tsp. vanilla
2 Tbl milk

Cream butters. Add sugars until light and fluffy. Beat in err and vanilla. Sift dry ingredients, add to creamed ingredients. Shape dough into 1 inch balls. Roll balls in sugar and place on a greased cookie sheet. Bake at 375 for 8 min. Remove from oven. Top each cookie with a sold chocolate kiss. Return to oven & bake 2-5 min. longer until golden brown. Makes 3 dozen.

-Christy H.