Carmellow Corn

My new favorite...

1/2 cup butter

1/2 cup brown sugar

1 cup miniature marshmallows

2 quarts popped popcorn

2 cups miniature marshmallows

nuts (optional)

Place butter and sugar in glass dish. Micro-cook 2 minutes. Stir and add 1 cup miniature marshmallows. Cook 1 minute more.

Mix 2 cups miniature marshmallows, popcorn and nuts together. Pour syrup over popcorn and shape into balls.

Yield: 8-10 popcorn balls

stuffed zucchini or red bell peppers

Mix and set aside:

2 c. brown rice (or white) cooked

1/2 c. walnuts

1/2 lemon, cut off the rind and white parts and take out the seeds (or just juice from 1/2)

1/4 tsp chili powder

a handful of cilantro, parsley will work too

2 chopped tomatoes

Next;

3 medium sized zucchini or red bell peppers

Cut lengthwise and hallow out the seeds from the zucchini or pepper. Spoon mixture in and bake at 350 for 20 min. Sprinkle some cheese and bake covered for 10 more minutes. Enjoy!

Ranch Veggies

3 Large potatoes chopped into 2" pieces

2 cups sliced carrots

1 medium zucchini

1 sweet bell pepper chopped

1 tomato diced

1 Tbsp onion powder

3 Tbsp ultra gel

1 Tbsp ranch dressing powder

1-2 c. rice milk, or cow milk

Steam potatoes and carrots till just tender. Mix ultra gel, onion powder and ranch powder and then add all at once into the milk in a large pot. Whisk till mixed well. Add steamed potatoes and carrots and chopped zucchini, sweet pepper and tomato and stir well until sauce has covered the veggies evenly. Cook on medium low heat till the zucchini is just tender. Enjoy!

Artichoke Tomato Alfredo

Ingredients:

one small bottle artichoke hearts (in brine, not packed in oil)

4-5 fresh tomatoes, chopped into large chunks

1 medium onion, chopped

2 cloves fresh garlic minced (or 1 tablespoon garlic powder)

1/2 cup fresh basil, chopped (or 3 tablespoon chopped dried)

2 heaping Tablespoon whole wheat flour

1/2 cup (or more) rice milk

1 small handful raw cashews

Whole wheat fettucini, macaroni or spaghetti noodles (i like the twisty kind because they hold the sauce)

Directions: Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little olive oil. Drain the artichokes cut them into small pieces. Mix your flour and rice milk and add that to the blender, also then add a small handful of raw cashews. Blend until very smooth. Add the cut artichokes and blender mixture into the saute; mix well and warm just until thickened. Top the pasta with the artichoke sauce.

*canned tomatoes just don't work as well it makes it taste more like spaghetti instead of Alfredo.

thanks tammy at http://www.simplehealthytasty.com/2008/03/artichoke-tomato-alfredo.html

Fresh Peach Cupcakes

Ripe peaches

1 lemon

cake mix - yellow, white or even lemon would be tasty

ultragell or similar thickener you don't have to cook

powdered sugar

butter

peel and puree 3-4 peaches depending on the size.

Stir in about a tsp fresh lemon juice. Set aside.

1 box mix made according to directions on the box except subsitute the oil for peach puree. Cook according to directions and then let cool. pinch out a little of cupcake in the middle to make room for filling.

Filling:

take about a tsp of ultra gell and maybe about a Tablespoon of powdered sugar. Mix very well. Wisk dry mixture into about a cup of peach puree till blended evenly. If you need to add more ultra jell then you will need to add a little more powdered sugar for it to incorporate evenly without lumping. Be sure to mix the gell and sugar very well beforehand.

pipe filling into cupcakes

Frosting:

use your basic recipe for buttercream, except substitute the milk for about a 1/4 c. peach puree. you may want to add a little more lemon juice too till it tastes right.

Frost cupcakes and eat immediately. If there are any left, keep cupcakes in the fridge.

Black Bean and Corn Wonton Cups

36 wonton skins

2/3 cup chunky-style salsa

1/4 cup chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 can (15 1/4 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1/4 cup plus 2 tablespoons sour cream

Cilantro sprigs, if desired

Heat oven to 350 degrees F. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4 x 1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.

Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

(Source: "Betty Crocker Party Food -- 100 Recipes for the Way You Really Cook," pg. 124.)

Kid Magnetizing Oatmeal

old fashioned oatmeal

almond milk

cook as normal

Toppings:

1 apple cored and chopped

juice from 1 orange

1/2 tsp cinnamon

pinch of nutmeg

Blend in a blender or food processor. Serve over oatmeal or pancakes

1 cup blueberries (frozen work)

juice from 1 orange

2 Tbsp agave nectar

1/2 tsp vanilla extract

Thaw berries, blend or food process. Serve over oatmeal or pancakes

Cheesy Kale Chips

One bunch of Kale

coating:

1/3 cup raw cashews

2 Tablespoons fresh lemon or lime juice

3 Tablespoons water

1/4 cup olive oil

1/2 teaspoon Real Salt

¼ cup nutritional yeast

1 small chunk of onion (i use one pearl onion)

½ teaspoon chili powder

1/4 teaspoon cayenne

1 clove garlic

Ground black pepper to taste

Blend all ingredients until smooth in blender. Put the sauce and torn up pieces of kale in a big mixing bowl and toss with hands until all leaves are coated. Set them on a nonstick sheet on your dehydrator. Dry them at 115 degrees for 6-12 hours, take off sheets, turn them over and dry for 2-4 hours more, until crispy.

*You can also do it in the oven on the lowest temperature for much less time, just keep an eye on it! And if you do it at a temperature higher than 116 degrees it will not be considered a "live food" anymore, and the enzymes will be destroyed. It will still be good, just not live.

*It is the coating that makes or breaks these! These are so good, my three year old got upset when one of the two containers of kale chips we made were empty. "you ate all my kale chips mommy!" Good thing I doubled the recipe!

Thank you Tammie at simplehealthytasty.com

Baked Oatmeal

Jess made this for us while we were visiting. We devoured pan after pan after pan. Thanks for sharing Jess!

6 cups oatmeal, either quick or old-fashioned

1 1/2 cups brown sugar

1/2 cup oil

1/2 cup applesauce

2 cups milk

4 beaten eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

2 teaspoons salt

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Serve with milk and/or fresh fruit.

The recipe can be easily halved and baked in an 8X8-inch pan.

(Source: http://www.melskitchencafe.com/2009/07/baked-oatmeal.html)

Snow Cone Syrup

• 2 cups white sugar
• 1 cup water
• 1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix
• 
  

In a saucepan, stir together the sugar and water. Bring to a boil, and boil for about 1 minute. Remove from heat, and stir in the drink mix. Allow to cool, and store in a container for pouring. Pour over shaved ice to flavor. Yield: 12 servings.

(Source: Allrecipes.com)

Rose Sauce

This recipe is from Mike's family. It's delicious served with a pork roast. I usually half the recipe when I make it.

2 (8 oz.) cans tomato sauce

1/2 cup water

1/2 cup apple cider vinegar

2 tablespoons cornstarch

1/2 cup brown sugar

1/2 cup dark corn syrup

1 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients and cook on low heat until thickened.

Homemade Energy Bars

Peanut Butter Snack Bar
1 cup Dates
1 1/2 cup peanuts
2 TBS unsweetened cocoa powder (optional)
pinch of salt
Place all ingredients in a food processor.When they come together into a paste, you’re ready.Line a loaf pan with parchment, and press the mixture into the pan.Remove paper from pan, and slice into bars

Almond Chocolate Covered Cherry Bars
1 cup whole almonds
2 Tablespoons cocoa
1 1/4 cup dates
1 cup dried bing cherries

Chop the almonds in a food processor until you have a mix of chunk sizes. Add cocoa and pulse once. Add dates and cherries and pulse until well combined. Line a loaf pan with wax or parchment paper, press fruit and nut mixture into the pan and press down firmly. Remove from the pan, cut into bars, and wrap individually in plastic wrap or wax paper, tie with string.
store in airtight container inside the refrigerator or freezer.

Mexican Chocolate Snack Bars
1 1/4 c chopped dates
1 c toasted almonds
1/2 c toasted walnuts (toast nuts in a pan on medium high heat for a few minutes)
3 TBS unsweetened cocoa powder
1 tsp cinnamonpinch of salt
*same directions as above

Cashew Cherry Snack Bar
1 c. cashews
1 c. dates
1 c. cherries
*same directions as above
*my favorite

Blueberry Snack Bar
1 cup pitted dates rough chopped1 cup dried blueberries (or other dried fruit such as cherries, apricots, cranberries)1 cup nuts such as walnuts or pecansZest of 1/2 a lemon (optional depending on type of fruit used)1/4 teaspoon cinnamon
*Same Directions as above


*The longer you process them the more oils from the nuts are released making them gooeyer
*Freeze great, and are great ingredients to have in your food storage. They are fast and require no cooking time!

Thank you http://www.thesisterscafe.com/

peanut butter chocolate green smoothie

2 cups milk (cow, rice or almond milk)

2 LARGE handfuls of spinach

2 Heaping Tablespoons all natural peanut butter
2 Tablespoon honey

2 or 3 bananas frozen

Ice enough for a good consistency I usually do a glass full

1 small handful of chocolate chips

Blend all ingredients except chocolate chips till smooth. Then add the chips and pulse till chopped up and combined well.

Thank you Tammie at http://www.simplehealthytasty.com/search/label/Smoothies

green creamsicle smoothie

1/2 cup water

1/2 cup milk

2 LARGE spoonfuls of Orange juice concentrate

1/2 Large bunch of Spinach

1 teaspoon vanilla

1 c. Frozen Peaches

Blend till everything is smooth, enjoy!

Thank you Tammie at http://www.simplehealthytasty.com/search/label/Smoothies

peanut butter playdough

*makes 15 servings, kids can have fun playing with their food with this recipe.

3 1/2 c. peanut butter

4 c. powdered sugar

3 1/2 cups honey

4 c. dry milk powder

In a large bowl, cream together peanut butter and powder sugar, then beat in honey and fold in milk powder.

Divide into 15 equal portions and refrigerate until ready to use.

walnut raisin no bake cookies

1 cup raisins

1 cup walnuts

1 Tbsp canola oil

1 c. sliced almonds

In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. cover and refrigerate for up to three days.

* great healthy treat that can be used with items in your food storage (if you store nuts). This is a very filling and satisfying snack!

Raw "Oatmeal"

*actually really good! Every kid I give it to snarfs it down!

2 apples
1 banana
1 tablespoon golden flax seed
water

Put the flax seeds in the purified water and let sit overnight.

Peel the apples and cut them in smaller parts (for the blender). Peel the banana and break into parts.

Rinse the flaxseeds well.

Put all ingredients in a blender. Add 1/4 cup water, just enough to let the mixture blend well. Blend all ingredients until smooth. You may want to add a little more water if it's too thick.

Thank you for the recipe: http://www.thebestofrawfood.com/raw-food-diet-recipe.html

Dutch Oven Pineapple Upside Down Cake

1/4 cup butter

1 can pineapple rings

1 bottle maraschino cherries

1 cup brown sugar

3 eggs

1 yellow cake mix

Mix butter in 12" dutch oven. Sprinkle brown sugar evenly over the butter. Place pineapple rings in a circle on top of the brown sugar with a cherry in the middle of each ring. Prepare cake mix using eggs and juice from pineapple rings and 1/3 cup juice from the cherries. Spoon on top and spread. Bake at about 350 degrees for 30 to 35 minutes. While hot, turn out onto serving tray.

Dutch Oven Sour Cream Chicken

8 chicken breasts

1 can cream of chicken soup

3/4 cup sour cream

3/4 cup grated cheese

3/4 cup mayonnaise

2 tablespoons chopped onion

1 teaspoon lemon juice

Salt breasts and rub in a little paprika. Bake in 350 degree oven for one hour.

Dutch Oven - Brown chicken breasts in a little oil. Add remaining ingredients and cook for about 1 hour.

Dutch oven BBQ chicken and potatoes

2 Chicken Breasts
a few strips of bacon (use the stuff from a butcher so it is more meat, if not, you will need to use more bacon)
carrots
potatoes (red works best, russets are fine too)
chicken or veggie broth (14 oz can)
BBQ sauce about a 1/2 c.
salt and pepper
garlic powder

Brown chicken in a pan with some 1/2 can of broth. Also, cook bacon in another pan. Trim the fat off the cooked bacon and chop up the meat of the bacon. Chop up the chicken into 2 inch pieces. Chop up the potatoes and carrots into. I like to leave the skin on the potatoes so they stay together easier without turning into mush. Pour the researved can of broth into the dutch oven and what is left from cooking the chicken into the oven as well. Sprinkle salt and pepper and garlic powder over the ingredients in oven. Squirt about a 1/2 c. of BBQ sauce over the top of mixture and stir.

Cook in the oven about 45-60 min or until potatoes and carrots are tender.

Enjoy!

Place the bacon, chicken, potatoes and carrots in the dutch oven. Pour the broth you cooked the chicken into the dutch oven and the rest of the can of broth

Rice Milk

1 cup of brown rice
4 cups of water
Optional:
Flavorings honey, cocoa powder, almond extract, etc.

Rinse the rice well before cooking.
Add the water and rice to a pan and cook the rice gently until the rice is thoroughly cooked and very soft - do not drain the rice.
Use a food processor or blender to liquidize the rice and water mix
Strain the liquid through a piece of cheesecloth or muslin if required (this will create a smooth rice milk)
Add flavorings as desired.

*The proportions of rice to water may vary depending on the type of rice used and your own preference for thick or thin rice milk.
*white rice will work as well, but it will give a thinner milk.

*It is ideal for making white sauces and works well as a dairy milk substitute in many dishes. Rice milk has a naturally bland taste and this makes it ideal for using in both sweet and savory dishes. Can also be used when making ice cream. Substitute milk or almond milk.

whole wheat english muffins

1 (.25 ounce) package active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
3 tablespoons butter or margarine
3/4 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour, divided
1 egg, beaten
Cornmeal


Dissolve yeast and 1 tablespoon sugar in water. Set aside. In a mixing bowl, combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat well with an electric mixer. Add egg and yeast mixture; beat until smooth. By hand, stir in enough remaining all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.

Green Pina Colada

1/4 c. coconut milk
2 handfuls of fresh spinach

Blend well on high

2 "deck of cards" size pieces of frozen pineapple
2 handfuls of frozen raspberries
1 stevia packet, (a little sugar, honey or other sweetener)

Blend well on high, you might need to add a little water if it gets too thick to blend.

Enjoy!

Coconut Milk

2 c. shredded coconut (unsweetened)
1 c. cold water

Optional:
a few pinches of sugar, or a couple drips of honey
a few drops of vanilla

Blend ingredients in a blender on high for about a minute. Strain mixture through muslin. Enjoy!

*Pulp can be used in cookies, or granola.
*Soak the coconut for a little while first to get a creamier milk.
*Shredded, unsweetened coconut is best found at bulk food sections like at Winco.

Coconut Icecream

2 c. Almond milk
2 c. Cocnut milk
1/2 c. honey, agave nectar or sugar

Choose a flavoring:
1 tsp vanilla
2-3 tsp cinnamon
cocoa powder (makes almond joy favor)
coconut pulp from coconut milk
blended pinapple chunks (pina colada flavor)
banana
etc.

Blend ingredients in a blender until all are mixed in well. Put in an icecream maker until frozen. Or, put in icecube trays until frozen. Put ice cream cubes in a blender with a little almond milk and blend to a shake like consistancy. Makes one quart.

Nut and or Rice Milk

1/4 c. Almonds (unsalted, unsweetened and best if untoasted)
1 c. cold water

Optional ingredients:
a couple pinches of sugar, or a few drips of honey
a few drops of vanilla extract

Blend very well in a blender (about a min.) on high. Add optional ingredients if desired. Strain mixture in muslin. Enjoy!

*Any nuts will work but cashews and almonds are the best. Rice can also be used to make rice milk.
*For highest nutritional value, soak 4-8 hours or overnight to begin sprouting.
*Leftover pulp can be used in cookies or granola.
*Make it yourself at a fraction of the cost of store bought milk alternatives.

Stuffed mushrooms

Mushrooms, regular 1 1/2 kind, whole
cream cheese, softened to room temperature
bacon
parmesean cheese, shredded

Wash and destem mushrooms and let dry completely, this may take up to an hour. Meanwhile, cook bacon and remove excess fat and chop into bits. (Food processor works great for chopping into bits, or just use the premade real bacon bits.)

Combine and mix well the cream cheese, bacon bits, and parmesean cheese and put into a ziplock bag with the corner snipped off. Or into a frosting bag with just the cupler, no fancy tips.

Squeeze filling into mushrooms and put in dish.

Bake on 350 degrees until cheese is melted and mushrooms are cooked. Takes about 15 min.

Eat!


*add chives, sub bacon for sausage, or get creative, this is the basic recipe, and I think it is the best. It was the first thing to go at Thanksgiving even though no one had them before.

Chili Verde

1 lb leab pork-cut into 1 inch pieces (we skip the pork go vegetarian style)
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)

optional:
mozzarella cheese, sour cream

If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.

*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too

Lemon Tart

CRUST:

1 cup all-purpose flour

1/3 cup powdered sugar

Pinch of salt

1/2 cup (1 stick) cold unsalted butter (cut into smaller pieces)

Preheat oven to 425 degrees. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.

Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 minutes. Remove from oven and let cool.

FILLING:

5 oz. cream cheese

1/2 cup granulated sugar

3/4 cup fresh lemon juice (about 2 large lemons - DO NOT use concentrated lemon juice)

2 large eggs

Zest from one lemon (get zest from lemon before juicing)

Reduce oven temperature to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.

Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.

Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.

(Source: Josi S. Kilpack, "Lemon Tart," pg. 12,13)

Pineapple Bars

1 cup packed brown sugar

1 cup flour

1/2 cup butter

1 1/2 cups coconut

3/4 cup sugar

1 Tablespoon lemon juice

1 cup pineapple

1 Tablespoon butter

3 Tablespoons cornstarch

Combine brown sugar, flour, butter, coconut, and sugar until crumbly. Spread about two-thirds of the mixture in a 9-inch-square pan. Set aside. In a saucepan, combine lemon juice, pineapple, butter, and cornstarch. Bring to a boil while stirring over medium heat. Cool slightly. Spread over bottom layer. Cover with remaining crumbs, pressing down with your hand. Bake at 350 degrees for 20 minutes or until golden brown. Cut while warm.

(Source: Lindsay Anderson/Deanna Buxton, "Worldwide Ward Cookbook," pg. 232)

Home made Goldfish Crackers

2 3/4 cups whole wheat pastry flour
2 tablespoons nutritional yeast flakes (this is where the cheesey flavor comes from; it's loaded with B-12, and other good nutrients)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
1/2 teaspoon onion powder
1/2 cup canola oil, chilled in the freezer for at least 30 minutes
1/2 cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste

Preheat the oven to 375. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired.
Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye.
Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool.

Blueberry Cheesecake

1 (8-oz.) package cream cheese, softened

1/2 cup sugar

2 eggs, beaten

1 graham cracker pie crust

1 (21-oz.) can blueberry pie filling (or other fruit filling)

In a small bowl, combine cream cheese, sugar, and eggs. Beat until fluffy. Pour mixture into graham cracker crust. Bake at 325 degrees for 25-30 minutes, until toothpick inverted comes out clean. Remove from oven. Cool. Spread blueberry filling on top. Chill 2-3 hours before serving. Garnish with whipped cream, if desired.

(Source: Recipe from Tamara Asbury - Deanna Buxton, Worldwide Ward Cookbook, pg. 267)

Yogurt Fruit Leather

Yogurt (plain or if using fruited kind, use the premixed version)
Fruit or jam


Puree yogurt and fruit. Line dehydrator sheets with plastic wrap. Place up to a carton worth of mixture on each sheet. Or in 3-4 inch circles for convienience. Dehydrate at the same temperature for fruit leather. Leather is done when it is not shiny or sticky when touched lightly, about 4-5 hours. Cut into portion size pieces, and stack or roll. Keep in a container in the fridge or a cool place once done.

*Healthy alternative to taffy, but just as satisfying!
*Once dried you can use cookie cutters to punch our shapes for holidays like hearts for valentines day.
*Get creative with fruits, and amounts of fruit pureed into it. Berries have a stronger flavor and color and will "go farther". Apple and pears will not go as far flavor wise.
*Label it "peaches and cream" or "strawberries and cream" leather, it tricks older kids to think they are even more appealing! He he!

Mexican Brown Rice

2 c. dry brown rice
4 1/2 c. water
3 garlic cloves
2 jalapeno's-red (use seeds for more spice)
juice from 1 lime
2 tomatillo's
3 heads from bulb onions (can use dried onions or regular onions)
3/4 tsp salt

Mince garlic, jalapeno's, tomatillo's, onions. Combine all ingredients in a pot and cook for 45-50 min. or until rice is tender. Tastes great with black beans, avocado's, tomatoes, cheese etc, or with taco's.

*use jalapeno's according to taste. I used two with seeds tonight and it wasn't spicy. Jalapeno's differ greatly in heat from plant to plant.

Leatherby's Caramel Sauce

10 T. butter
1 c. brown sugar
1 c. white sugar
1 c. light karo syrup
1 t. salt
1 c. whipping cream

Combine butter, sugars, syrup and salt in a sauce pan.  Bring to a boil and boil for 8 minutes.  Add the whipping cream and bring back to a boil for two more minutes.  (After the sauce is cooked, keep refrigerated - or warm to keep thin and runny for toppings.)

Buttermilk Syrup and Waffled French Toast

I saw this recipe on facebook and it was posted by Brave Girls.  It looked so good, I had to post it.

Buttermilk Syrup
1 stick butter
1 cup sugar
1 cup buttermilk (If you don't have buttermilk on hand, you can use 1 T. lemon juice or vinegar plus enough whole milk to make 1 cup.  Let stand 5 minutes before using.  Or 1 cup whole milk plus 1 3/4 teaspoons cream of tartar or 1 cup plain yogurt.)
1 T. vanilla
1 T. corn syrup
1/2 teaspoon baking soda

Begin by melting the butter in a deep, heavy saucepan.  Add the sugar, buttermilk, vanilla and corn syrup and bring to boil.  Next, add the baking soda and the mixture will foam.   You will pour this yumminess onto the waffled french toast.

Waffled French Toast
6 slices of thick bread (sourdough is especially good)
2 eggs
2/3 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Pinch of salt

Whisk the eggs, milk, cinnamon, nutmeg, vanilla and salt all together until it is well mixed.  Dip the bread in the egg mixture coating each side well.  Cook your french toast in a waffle iron to add crispness and little pockets for the yummy syrup.

Brown Sugar

1 cup white sugar
1 tablespoon molasses

Mix well, or if baking cookies for example premixing the two is not needed just put both in when mixing the other ingredients.

Granola

Ingredients:

8 cups rolled oats
1 cup wheat germ
1 cup oat bran
1/2 cup ground flax seed
1 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup chopped pecans

1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 Tablespoon vanilla
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup molasses
3/4 cup honey
1 cup canola oil

1 cup golden raisins
1 cup craisins
*Add any additional dried fruit as desired.

Mix the above ingredients together from the oats through pecans in a large bowl.  Then mix together in a separate bowl the ingredients from salt through oil and heat in a microwave safe bowl in the microwave until warm.  Pour over dry ingredients and mix all together thoroughly. Spread out evenly in two jelly roll pans. Bake in preheated oven at 300 degrees for 20 minutes. Stir and then bake 20 more minutes. Cool and then stir in the dried fruit. Store in airtight containers.

Best Whole Wheat Bread Ever

1/3 Cup honey or agave or brown sugar (if using sugar add extra tsp water)
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.

Thank you Tammy at http://simplehealthytasty.blogspot.com/

Healthy pumpkin cookies

1 c. flour (whole wheat flour works too if it is from hard white wheat)
1 1/2 c. rolled oats
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. butter (or coconut oil) softened or applesauce
1/4 c. white cugar
1/4 c. brown sugar
1 egg
1/2 tsp vanilla extract
1 c. -1 1/2 c. pumpkin puree (i just used some butternut squash left over from dinner)

optional:
1 c. chocolate chips, or raisins or dates


Preheat oven to 350 degrees.
Combine the first 6 ingredients and set aside.
Cream together butter, and sugars. Stir in pumpkin puree.
Gradually stir in dry ingredients till mixed well.
Gently mix in raisins or optional ingredients.
Drop by spoonfuls onto greased cookie sheets.
Bake about 12 min. Allow to cool on sheet for 5 minutes them move to a cooling rack or eat them!

*If you leave out the optional ingredients then they work great for breakfast type cookies being very mild and pretty healthy (much better than sugary cereals). These are one of the cookies I don't mind my kid eating a few at a time since they are healthy cookies.

Chocolate Zucchini Bread

2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. (I used baking cocoa instead of the chocolate squares - 6 Tablespoons baking cocoa and 2 Tablespoons vegetable oil or shortening.)

2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Taco Seasoning

1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes (optional)
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper

Mix together and add to your favorite meat, beans, or whatever. We like this SO much better than the store bought and it has no preservatives or MSG!!!

Bleu Cheese/Blackberry Salad

Cucumber Slices (cut up small - at least 2 cukes for large salad)
Fresh Blackberries (large carton)
Sliced Red Pepper (about 2)
Bleu Cheese Crumbles
Spring Mix Lettuce (big container from Sam's or Costco)
Toasted Almonds (regular sized bag of sliced almonds - cook them in a pan with 1/8 cup butter and 1/3 cup brown sugar)

Dressing:
3/4 cup Sugar (half brown/half white)
6 T. Rice Wine Vinegar
1 cup Mayonnaise
4 tsp. Dijon Mustard (I used Honey Mustard)
1/2 tsp. Sesame Oil

Mix in blender until smooth.

Lightly toss sald and dressing together right before serving. Makes a lot of dressing for a very large salad.

I made this for a bridal shower and also added diced celery and red raspberries for added color and flavor.

Cherry Almond Squares

1 cup sour cream
1/4 cup water
3 eggs
1 box sour cream cake mix
1 can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Grease and flour a 15 1/2 × 10 1/2-inch jelly roll pan. Mix sour cream, water, and eggs in a large bowl. Stir in dry cake mix until moistened. Batter will be slightly lumpy. Spread into prepared pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly. Cool. In a small bowl, combine powdered sugar and milk, stirring until a smooth glaze forms. Drizzle glaze over top. Sprinkle with almonds. Cut into bars.

Makes 3 dozen bars.

(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 86.)

Bananas Foster Over Ice Cream

1/4 cup margarine
1/4 cup brown sugar, firmly packed
2 tablespoons light corn syrup
1/2 teaspoon pineapple extract
2 bananas, sliced
vanilla ice cream

Put margarine, brown sugar, and corn syrup in a microwave-safe bowl; microwave for 1 minute on full power. Stir for 1 minute, then add extract and bananas. Microwave for 30 seconds. Serve over vanilla ice cream. Makes 5 servings.

(Lion House Entertaining, [Salt Lake City: Eagle Gate, 2001] p. 55.)

Chocolate Chip Pie

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup chopped nuts

Beta together butter and sugars until fluffy. Add eggs and vanilla and beat well. Combine flour, soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Lightly spray round pizza pan with cooking spray. Spoon dough onto pan and spread about 1/2-inch thick. Bake at 350 degrees for about 15 minutes, or until very lightly browned. Cut with pizza cutter into wedges. Serve with ice cream and fudge sauce.

(Source: "What's For Dinner?", by Jana Schofield, pg. 60)

Unbelievable Caramel Pie

2 (14-oz.) cans sweetened condensed milk
9-inch graham cracker crust
Garnish: whipped topping, mini semi-sweet chocolate chips

Pour condensed milk into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. After 2-1/2 hours, milk will begin to thicken; begin stirring every 15 minutes. When thick and golden, stir again until smooth; pour into crust and chill. Garnish with whipped topping and chocolate chips. Makes 6 to 8 servings.

(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 202)

Raspberry Brownies in a Jar

1/2 cup butter, sliced
2 1-oz. squares unsweetened baking chocolate, chopped
2 eggs, beaten
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
2 1-pt. wide-mouth canning jars and lids, sterilized

Grease and flour canning jars; set aside. Melt butter and chocolate together in a medium saucepan over low heat. Remove from heat; stir in eggs, sugar, jam and vanilla. Beat lightly with a spoon until combined. Stir in flour and baking powder; pour into prepared jars. Cover jars tightly with greased aluminum foil, greased-side down. Place jars in a slow cooker; pour one cup water around jars. Cover and cook on high for 3 to 3-1/2 hours, or until a toothpick inserted in center tests clean. Remove jars form slow cooker; cool for 10 minutes. Use a metal spatula to loosen brownies; turn out of jars. Cool brownies completely on a wire rack before slicing. Makes 12 servings.

(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 205)

Aloha Chicken

4 lbs. boneless, skinless chicken
20-oz. can pineapple chunks
11-oz. can mandarin oranges, drained
1 green or red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1 Tablespoon soy sauce
1 teaspoon fresh ginger, peeled and grated

Arrange chicken in a slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Serves 8 to 10.

Serve over steamed rice. Sprinkle with fresh coconut flakes.

(Source: Gooseberry Patch Slow-Cooker Recipes, pg 12.)

French Country Chicken

1 onion, chopped
6 carrots, peeled and sliced diagonally
6 stalks celery, sliced diagonally
18 boneless, skinless chicken tenders
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon white pepper
10-3/4 oz. can cream of chicken soup
1-1/2 oz. package onion soup mix
1/3 cup chicken broth
2 tablespoons cornstarch
cooked rice or mashed potatoes

Combine onion, carrots and celery in the bottom of a slow cooker. Arrange chicken on top; sprinkle with seasonings. Mix together chicken soup and onion soup mix; spoon over chicken. Cover and cook on high setting for 4 hours, stirring after one hour. At serving time, stir together broth and cornstarch; pour over chicken and mix well. Cook, uncovered, for an additional 10 minutes, until thickened. Stir again; serve over cooked rice or mashed potatoes. Makes 8 servings.