Light Oat Bread

Light Oat Bread
from AllRecipes.com by LITSTER5

1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

Add wet ingredients to bread machine.  Add dry ingredients except yeast.  Make a well for yeast and add it.  Use regular light setting.                 

Olive Garden Toscana Soup

Olive Garden Toscana Soup
from "Top Secret Restaurant Recipes" by Todd Wilbur

5.5 cups chicken broth
1/2 cup cream
2 medium potatoes, sliced thin then quartered
4 cups chopped kale
1 lb. cooked sausage
1/2 tsp. salt
1/4 tsp. red pepper flakes

Combine broth & cream over medium heat.  Add potatoes, kale, sausage, and spices.  Simmer 2 hours, stirring occasionally.

Makes 4 servings.

Three Cheese Chicken Lasagna

Three Cheese Chicken Lasagna

6 lasagna noodles
1 cup cottage cheese or ricotta cheese
3 cups diced, cooked chicken
1 cup each of grated mozzerella, cheddar, and parmesan cheese
1 jar of Alfredo-type sauce

Cook noodles. Place chicken in sauce and warm. In a 9X13 pan, layer half of the above amounts in the following order: noodles, cottage cheese, cheddar and mozzeralla, chicken in sauce, and parmesan. Repeat. Bake at 350˚ for 45 minutes.

Double Tomato Bruschetta

Double Tomato Bruschetta

6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shaved or shredded Parmesan cheese

Preheat the oven on broiler setting.

In large bowl, combine Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes and then refrigerate for a few hours. Cut baguette into 3/4-inch slices and arrange on a cookie sheet. Broil for 1 to 2 minutes, until slightly brown. Divide tomato mixture evenly over the baguette slices. Sprinkle with Parmesan cheese. Broil for 5 minutes, or until the cheese is toasted.

Pepperoni Pizza Quesadillas

Pepperoni Pizza Quesadillas

adapted from http://snixykitchen.wordpress.com

8 Corn Tortillas (or flour if you prefer)
8 ounces of shredded mozzarella cheese
1/3 lb pepperoni
1 Jar Pizza Sauce
Optional: mushrooms, black olives etc.

Heat a skillet over medium heat and fry the pepperoni until crisp. Drain on a paper towel. Brush each tortilla with a thin layer of pizza sauce (thin enough that if you turned it over, none would drip). Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).

Pre-heat a medium skillet over medium heat. Lay quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy. Slice into quarters and serve with a little bowl of pizza dipping sauce.

I also have done this in the microwave for a quick lunch. The crispiness of the shells is definitely worth the little extra effort though.

Serves 4

Alfredo Sauce

Alfredo Sauce
Adapted from Lemon Tart by Josi Kilpack

1 Cup Heavy Cream
1 Cup Butter
1 Cup Shredded Parmesan Cheese
Salt and Pepper to taste

Combine and simmer all ingredients in a small saucepan on low heat until it has been melted and mixed. Stir constantly. Whisk right before serving.

Serves 4

When reheating leftovers make sure to whisk again before adding to pasta.

Chicken Bacon Ranch Calzones

Chicken Bacon Ranch Calzones

Ingredients:
1 can refrigerated pizza crust
Cooked chicken (about 2 breast cut into slices)
6-8 slices cooked bacon
Cheese slices
Ranch dressing
Salsa

Heat oven to 400°. Unroll pizza dough on floured surface. Pat out dough to 16″x12″ rectangle. Cut dough into 4 pieces.

Place chicken, bacon, and cheese onto dough within 1/2″ of sides. Top with Ranch dressing and salsa. Fold each rectangle in half, press edges down and seal by pressing with a fork. Place on baking sheet sprayed with cooking spray.

Bake 16 to 18 minutes or until golden brown.

Dutch Oven BBQ Chicken

Dutch Oven BBQ Chicken
This recipe was inspired by: www.cooks.com

Ingredients:
1 chicken
1 onion
1 bell pepper
1 bottle BBQ sauce

Directions:
Boil chicken in dutch oven with water, onion, and pepper until done.  Add the BBQ sauce and boil over medium heat for 30 minutes.  Enjoy!

Garlic Cheese Rolls

Garlic Cheese Rolls
This recipe was inspired by: Byron's Dutch Oven Recipes (http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-garliccheeserolls.htm)

Dough:
5-6 Cups All-Purpose Flour
2 Tbs. active dry yeast
1/3 cup sugar
1 Tbs. salt
2 cups milk; scalded (120° F.)
1 egg; beaten
1/3 cup butter; melted

Filling:
2 Tbs. melted butter
1/3 lb. cheddar cheese; shredded
1/3    lb. mozerella cheese; shredded
1 tsp. granulated garlic
1 tsp. Lowry's Seasoned Salt

Topping:
2 Tbs. butter; melted
3 Tbs. parmesan cheese

Prepare Dough: In a bowl combine 2 cups flour, and other dry ingredients; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until soft dough forms. Turn dough out onto a floured surface and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and rise until double in size.

Assemble Rolls For Baking: Punch dough down then roll into a rectangle. Brush dough with melted butter, sprinkle on cheeses, then add the garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let raise for 15 minutes.

Bake with 10 briquettes on bottom and 18-20 briquettes on top until rolls turn a light brown color. Brush tops of rolls with butter and sprinkle with parmesan cheese then bake until golden brown. Bake for 20-25 minutes until golden brown.

Yield: 13 rolls

No Bake Cheesecake

No Bake Cheesecake
Adapted from eatingglutenfree.com

1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla

First beat cream cheese until smooth, then mix in condensed milk. Slowly stir in lemon juice and vanilla. Pour into a prepared crust.* Top with cherry pie (or other fruit) filling. Refrigerate.

*I am gluten free so instead of making a crust I pour it directly into a pie dish. It makes a cool refreshing treat in the summer

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies
Adapted from eatingglutenfree.com

1 c. margarine
3/4 c. packed brown sugar
1/4 c. sugar
1 (3.4 oz) pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
2 1/4 c. featherlight mix*
1 tsp xanthan gum
1 tsp baking soda
1 c. chocolate chips
1 c. chopped walnuts or pecans (optional)

Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla. Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture. Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet. Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste. It sounds crazy but they do really taste better later than right out of the oven!

*Featherlight Mix
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.

Whole Wheat Waffles

Whole Wheat Waffles
Yield: 14-16 4" waffle squares

2 eggs, separated
1 1/4 cup milk
1/4 cup oil
1 c whole wheat flour
1 tbls baking powder
1/2 tsp salt

Beat egg whites until peaks form.  Set aside.  Beat together egg yolks, milk, and oil.  Sift dry ingredients, add to egg yolk mixture, mix, and let sit for 5 minutes.  Meanwhile, preheat a waffle iron
Fold in egg whites and bake in waffle iron. 

100% Whole Wheat Banana Bread Muffins
Recipe from http://www.wholegraingourmet.com/

1/3 cup unsalted butter, softened at room temperature
1/4 cup honey
1/4 cup packed natural brown sugar
1 tsp vanilla extract
2 eggs
1 1/2 cup mashed over-ripe bananas
1 3/4 cup white whole wheat flour
1/2 tsp kosher salt
1/2 tsp cinnamon
1 tsp baking soda
1/4 cup water
1/4 cup chopped walnuts
1/2 cup dark chocolate chips, preferrably 60% cocoa
Preheat the oven to 325 degrees. Place 18 muffins liners into your muffin tins and set aside. Combine flour, cinnamon, and salt in a bowl. Whisk and set aside. In another large bowl, combine butter, honey, and sugar and beat for two minutes. Add the eggs and beat until just combined. Mix in bananas and vanilla -- do not overmix. Gradually beat in the flour mixture in thirds. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into batter. Stir in, by hand, the chocolate chips and chopped nuts. Pour the batter into the muffin liners and bake at 325 for 20 -25 minutes. (test for doneness being careful not to overbake as it may dry out the bread)

No Bake Peanut Butter Balls

No Bake Peanut Butter Balls
Adapted from No Bake  Bumpy Peanut Butter Nuggets on http://www.allrecipes.com/

3/4 cup natural peanut butter

1/4 cup nonfat dry milk powder

1/4 cup unsweetened flaked coconut

1/2 cup rolled oats

1 teaspoon ground cinnamon

1/4 cup wheat germ or ground flaxseed

1/4 cup honey

1/4 cup mini chocolate chips

1/4 cup dried cranberries


Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ/flax seed , and honey until thoroughly combined. Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator or freezer.

Whole Wheat Pancakes

Whole Wheat Pancakes

 

1 cup milk

1 tablespoon lemon juice

1 cup wheat flour

1 egg

1/2 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon oil

 

Mix milk and lemon juice and let stand 5 minutes. Mix dry ingredients and then add milk mixture, oil, and egg. Whisk until smooth. Pour about 1/3 cup onto griddle. Turn pancakes when they are puffed and full of bubbles.

Whole Wheat Bread

Whole Wheat Bread

 

4 cups warm water

1 tablespoon salt

1/3 cup oil

1 cup honey

1 1/2 tablespoons dough enhancer

2 tablespoons yeast

1/2 cup wheat gluten

7 cups whole wheat kernels, freshly ground into flour

Put water, salt, oil, honey, dough enhancer, wheat gluten, and yeast in electric mixer with dough hook. Mix until blended. Add 9 cups of freshly ground flour. Mix. Add just enough extra flour so that the dough does not stick to the edges. Allow mixer to knead dough for 12 minutes. Remove kneaded dough from mixer and shape on buttered surface. Separate into four equal parts. Shape dough and place in greased bread pans and cover with cloth. Let rise for at least one hour until doubled. Bake for 35 minutes at 325˚. Remove immediately and place on cooling rack.

Cracked Wheat

Cracked Wheat

1 c. cracked wheat
1/4 tsp. salt
2 1/2 c. water

Bring to a boil. Cook covered on low for 10-20 min. We like it with maple syrup or brown sugar drizzled on top for a hot breakfast.

Dried-Apple Sauce

Dried-Apple Sauce

From The Little House Treasury by Carolyn Strom Collins and Christina Wyss Erikson

8 ounces dried apple slices
Granulated sugar to taste
Ground cinnamon to taste

Cover apples with boiling water. Soak until tender, about 15 minutes. Add more water, if necessary, to keep the apples covered. Drain apples and remove from pan. Mash or grind the apples into applesauce consistency and return to pan. Add sugar to taste. Simmer applesauce over low heat for about three minutes. Sprinkle with cinnamon to taste.

Cinnamon “Fried” Apples

Cinnamon “Fried” Apples
(adapted from
http://tastykitchen.com/recipes/desserts/cinnamon-e2809cfriede2809d-apples/)

Ingredients
•    2 Tablespoons Butter
•    1 whole Apple (cored and sliced wedges)
•    1/4 cups Brown Sugar
•    1/4 teaspoons Ground Cinnamon

Preparation Instructions
1. Melt the butter in a medium saucepan over medium-low heat.
2. Toss in the apple and stir to coat with butter. Cook until slightly softened, 3-5 minutes.
3. Sprinkle on the brown sugar and cinnamon, then toss the apples to coat. Cook, stirring occasionally, until fork-tender but not falling apart, 5-7 minutes more.
4. Divide apple slices into two bowls and pour any remaining sauce on top.

Baked Potato Soup

Baked Potato Soup

4 large baking potatoes             
2/3 C flour                            
¾ tsp salt                             
4 green onions (chopped)    
1 ¼ C cheddar cheese(shredded)
1 Tbs chicken base
12 slices bacon(cooked and crumbled)
2/3 C butter
6 C milk
3/4 tsp pepper
8 oz sour cream

Wash potatoes and prick with fork.Preheat oven to 400˚ and cook potatoes 1 hour or until done. Let cool, then cut potatoes in half inch cubes, leaving skins on. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Add potato cubes, salt, pepper, onions, bacon, cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if needed. Garnish with more bacon and cheese.

Peanut Butter Banana Oatmeal Chocolate Chip Clumps (Sugar Free)

Peanut Butter Banana Oatmeal Chocolate Chip Clumps (Sugar Free)
Picture and Recipe from: http://www.shelterrific.com

3 bananas
1/2 cup peanut butter
1/4 cup vegetable oil
1 tsp. vanilla extract
2 cups traditional oats
1/3 cup shredded coconut
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1 cup chopped semi-sweet chocolate chips

Preheat oven to 350˚ and spray cookie sheets. Mix bananas, peanut butter, oil, and vanilla in a bowl. In a separate bowl, mix oats, coconut, baking powder, cinnamon, and salt. Mix all ingredients together and add chocolate chips. Use a spoon to scoop large balls of dough onto the cookie tray. Bake 12 minutes.

Lemon Pie

Lemon Pie Adapted from Ethel Cunningham

Filling:
½ cup lemon juice
14 oz can Eagle Brand milk
2 egg yolks
1 Tbsp grated lemon rind

Meringue:
2 egg whites
1/2 tsp cream of tartar
4 Tbsp sugar

Mix lemon juice, milk, egg yolk, and grated lemon rind together. Pour into a baked pie shell. Beat egg whites, cream of tartar and sugar until light and fluffy. Place on top of pie filling. Bake at 400° for 8-10 minutes, until lightly browned. Cool. Chill in refrigerator for 4 hours.

Grandma C's Potato Patties

Grandma C's Potato Patties

 1 qt. mashed potatoes ( a bowl of leftovers)
3 eggs
1/4 cup onion chopped
1/8 teaspoon pepper
1 1/4 teaspoons garlic salt
1/2 teaspoon onion salt
3-4 sprinkles mrs dash
1 teaspoon parsley flakes
1/2 teaspoon sugar
1/4 teaspoon prepared mustard

Mix and fry in a little butter.

Loaded Baked Potato Dip

Loaded Baked Potato Dip 
Adapted from myrecipes.com

 1 (2.1-oz.) Package Fully Cooked Bacon Slices
1 (16oz.) Container Sour Cream
2 cups (8 oz.) Shredded Sharp Cheddar Cheese
1/3 cup Sliced Fresh Chives*
 2 tsp Hot Sauce

 Microwave bacon according to package directions until crisp; drain on paper towels. Once cooled crumble. Stir together bacon and remaining ingredients. Cover and refrigerate 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Leftovers last in the refrigerator up to 7 days.

*I have also subsituted chives for 3 or 4 diced green onions.

Potato Soup

Potato Soup

 6-7 c. diced potatoes (we clean scrub then leave the skins on, but you can peel first if you prefer)
1 medium diced onion
sliced carrots
4 c. water
1 stick butter (1/2 c.)
~5 c. milk (we prefer the creaminess of whole)
salt and pepper to taste

Boil potatoes, onion, and carrots until soft. Remove about 1/2 to 2/3 and puree in a blender (or puree all of it if you just want a smooth soup). Return to pot. Add butter, milk, salt and pepper. Simmer to warm through, stirring occasionally. Soup thickens as it stands. Enjoy with crusty bread for a great comfort food.

(Delicious) Old Fashioned Potato Soup

(Delicious) Old Fashioned Potato Soup

Adapted from The Clueless Vegetarian, by Evelyn Raab

2 tbsp. butter or oil

2 medium potatoes, peeled and diced

2 medium onions and 2 stalks celery, chopped

2 cloves garlic, minced

1 1/2 cups vegetable stock (if you aren't going to make it from scratch, I recommend better than bullion)

1 tsp salt, 1/4 tsp black pepper

1 1/2 cups milk (dairy or otherwise)

Chopped chives or paprika for garnish

1. Heat the butter or oil in a large saucepan; saute all vegetables until onions are softened, about 8 minutes

2. Add stock, salt, and pepper. Bring to a boil, then reduce heat and simmer covered till the potatoes have soaked up the flavor and are practically falling apart--about 20-25 minutes.

3. The original recipe suggests adding the milk and then doing some combination of mashing, blending, and processing till the desired level of smoothness is reached; I think it tastes good as is (convenient if you're feeding vegans, or short of milk due to the occupation), or perhaps with only half of it blended smooth. I leave this to your own preference.

4. Garnish as desired, and serve. Makes 4-5 very inexpensive and comforting servings.

Crazy Cake

Crazy Cake

Popular during the wars and depression because it did not need expensive or fresh ingredients, such as eggs. We make it for our daughter who is allergic to eggs.

Ingredients:

3 cups flour

2 cups sugar

1 teaspoon salt

2 teaspoons baking soda

1/2 cup cocoa powder

3/4 cup vegetable oil

2 tablesppons white vinegar

2 teaspoons vanilla

2 cups cold water

-Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.

-Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

5 Minute Individual Potato Gratins

5 Minute Individual Potato Gratins

Picture and recipe from What's On My Menu? (whatsonmymenu.blogspot.com)

Ingredients:
-vegetable spray
-2 large russet potatoes
-1/2 cup cheese (the recipe called for swiss but we just used cheddar)
-2 green onions, finely chopped
-salt and pepper
-3/4 cup heavy cream

Instructions:
-preheat oven to 375 degrees
-spray 8 muffin tins with vegetable spray
-layer potatoes, cheese and onions in each muffin tin (we did 3 layers of potato)
-season with salt and pepper
-top each au gratin with 1-2 tablespoons of heavy cream
-cover with foil and back for 30-40 minutes, remove foil halfway through
-invert them onto a plate and serve

These are a favorite at our house! They turn out great everytime!

Summer Cobb Salad

Summer Cobb Salad

Recipe adapted from myrecipes.com

Perfect for a summer barbecue or a trip to the canyon!

• 9 red potatoes, boiled and diced
• Olive oil and vinegar dressing
• 2 heads of green leaf lettuce, chopped
• 2 large avocados, diced
• 3 large tomatoes, seeded and diced
• 6 small green onions, sliced
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 6 to 8 slices bacon, cooked and crumbled
• Freshly ground pepper to taste
• 6 boiled eggs, chopped

Toss all ingredients together and serve with dressing to taste.

No Crust Chicken Pot Pie

No Crust Chicken Pot Pie
Inspired by a crock pot chicken pot pie recipe from AllRecipes.com that I can no longer locate.

3 frozen chicken breasts, quartered
10 red potatoes, quartered or whole
12-15 baby carrots
1 can cream of broccoli soup + 1 Tbsp. milk
2 onions, cut in large chunks
2-3 cloves minced garlic or garlic powder to taste
pepper to taste

Cook in crock pot on High for 4-5 hours.