Buttermilk Spice Muffins By Katie Bell (Mimi's Cafe)

Ingredients

Muffin Batter:
1 cup Sugar
½ cup Butter or margarine
3 Eggs
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk

Nut Topping:
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. Nutmeg
Instructions

1. Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
2. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.
3. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
4. Make the nut topping: Mix all ingredients together in a small bowl.
5. Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.
6. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.
7. Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

NOTES:  I did 20 minutes on my medium pan of muffins, and 13 minutes on my bite size muffins.  Oh the bite size ones are to die for!  You can just pop it right into your mouth!
Found this on the Mimi's website!

Olive Garden Bread Sticks By Katie Bell

Ingredients

2 tablespoons granulated sugar

3/4 teaspoon active dry yeast

1 cup plus 1 tablespoon warm

water (105 to 115 degrees F)

16 ounces bread flour (3 cups)

1 1/2 teaspoons salt

1/4 cup (1/2 stick) butter, softened

On top:

2 tablespoons butter, melted

1/2 teaspoon garlic salt

Cooking Directions
Dissolve the sugar and yeast in the warm water in a small
bowl or measuring cup and let the mixture sit for 5 minutes,
or until it becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into
the flour. If you don't have a stand mixer, use a mixing spoon
to combine the butter with the flour. When the yeast mixture
is foamy, pour it into the flour mixture and use a dough hook
on your mixture to combine the ingredients and knead the
dough for approximately 10 minutes. If you don't have a stand
mixer, combine the ingredients and then knead the dough
by hand on a countertop for 10 minutes.
Place the dough in
a covered container and let it sit for 1 to 1 1/2 hours, until it
doubles in size. When the dough has doubled, measure out 2-ounce portions
and roll the dough between your hands or on a countertop
to form sticks that are 7 inches long. Place the dough
on parchment paper-lined baking sheets, cover and set aside
for 1 to 1 1/2 hours, or until the dough doubles in size once
again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown.
When the breadsticks come out of the oven, immediately
brush each one with melted butter and sprinkle with a little
garlic salt.
Makes 12-13 breadsticks

I learned the secret was in making them with Bread Flour instead of all purpose.
Recipe Found on a Morning Show!

Cinnamon and Spice Muffins by Christine Restivo Mulvania

Breakfast time!  For the weekend!  I love to make breakfast on the weekends because Saturday and Sunday are the only days Ryan and I can sit down and eat breakfast like civilized people.  We can sit, and eat, and chill, nowhere to rush off too (usually) and we can watch all the pretty little birds in our pretty backyard.  Good times.

I have been experimenting with this recipe for the past couple weeks.  I love cinnamon and sugar and I love enjoying it during the winter so I was really looking for a nice muffin recipe for the mornings.

Need: 1/2 cup of unsalted butter (1 stick) softened, 1 cup and 1 tbsp. of sugar ( keep 1 tbsp. separate for the topping), 2 large eggs, 1 tsp. of vanilla, 2 tsp. of baking powder, 1/4 tsp. of salt, 2 cups of flour, 1/2 cup of milk, 1/4 tsp. of ground cloves, 2 1/2 tsp. of cinnamon (keep 1 tsp. separate for the topping), 1/2 tsp. of nutmeg, small amount of orange zest (about 1/4 tsp.).

Directions:  With some butter, grease a muffin pan and preheat the oven to 375 degrees.  In a small bowl mix 1 tbsp. of sugar and 1 tsp. of cinnamon and set aside.  In a large bowl with a mixer cream the butter, then add the sugar and combine until it is light and fluffy.  Add the eggs (one at a time mixing after each one), vanilla, baking powder, salt, cloves, nutmeg, orange zest, 1 and 1/2 tsp. of cinnamon.  Combine.  Add the flour and milk, alternating as you combine into the mixture.  Spoon into the muffin pan.  Top each muffin with cinnamon and sugar from the bowl you set aside earlier.  Bake for about 15-20 minutes.  Recipes makes about 8-10 muffins.

Snickerdoodle Bread (PLUS) by Katie Bell

Ingredients

• 2 1/2 c. all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 c. sour cream
• 1 c chocolate chips
• TOPPING:
• 3 T. sugar
• 3 t. cinnamon

Instructions

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into batter. Set aside.
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

Bread is amazing by itselfs, but if you really want to make something specially add the honey butter and glaze to it.  


HONEY BUTTER
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract

GLAZE
1 cup powdered sugar
3 Tbsp milk

Black Bean Hummus by Emily Jenkins Drolshagen

Empty contents into blender or food processor

1 can black beans
1 tomato
1 wad fresh cilantro
1/4-1 whole jalapeno with no seeds, add to taste
3 T lemon juice or to taste
1-2 T extra virgin olive oil
pinch of salt

Blend until desired consistency. Serve with veggies, chips, tortillas or on sandwiches or burgers

Regular Garlic Hummus by Emily Jenkins Drolshagen

Empty contents into a blender or food processor
1 can chickpeas/garbanzo beans
12 cloves pealed roasted garlic (roasted at 400 for 30 min in foil with olive oil until soft)---this makes it kinda spicy you can use less cloves
1 handful fresh basil (almost any herb would be good)
3 T lemon juice or to taste
1-2 T extra virgin olive oil
pinch of salt

Blend until desired consistency. Serve with veggies, chips, tortillas or on sandwiches or burgers.

Change it up!  Add roasted peppers or other ingredients you like such as olives or chives!

Buttermilk Syrup by Katie Bell

Ingredients

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Directions

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. 

Did you know that if you cook your buttermilk syrup until it's a deep amber color...then you refrigerate the leftovers, and it thinkens up...(if you never have leftovers, make a double batch...please!)

It's pretty much caramel?

Caramel that's perfect for dipping apples in or eating with a spoon? Or...probably drizzling on ice cream?

Pot roast with Cream of Mushroom from JoLynn Mowrer

• 1 (3 -4 lb) chuck roast
• 1 (10 ounce) can Campbell's Cream of Mushroom Soup
• salt
• pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
3. Place roast onto the foil and salt and pepper both sides.
4. Pour soup over top of roast.
5. Bring up the sides of the foil and seal all of the edges very tightly.
6. Place into oven at 350 degrees F. and cook for 1 hour.
7. Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
8. Unwrap roast and remove to a cutting board to slice the meat.
9. Pour the delicious gravy into a bowl.

Serve with rice or noodles or mash potatoes to soak up gravy. Used golden mushroom soup also instead of the regular kind.

Crock Pot Steak Teriyaki By Katie Bell

INGREDIENTS:
1/2 C Beef Broth
1/2 C Soy Sauce
1 tbsp Sugar
2 tbsp Olive Oil
2 tbsp Teriyaki Sauce
Steak, your choice of cut
2 Cloves of Garlic minced
Salt Pepper to taste



DIRECTIONS:
In a mixing bowl mix soy sauce, sugar, oil, teriyaki sauce, and minced garlic together.
Cut steak into bite size pieces.
Pour beef broth into crock pot, place steak in crock pot.
Salt and Pepper.
Pour mixture on top and cover with lid.
Cook on High for two hours or Low for up to 5 hours.

NOTES:  This actually cooks very quickly.  We tried a bite only after 2 hours on High and it was perfect.  We then turned it on Low while we went out, but it seemed a little more dry then it did with the first bite.  So I recommend cooking it on low the whole time if you want to wait longer to eat, or only leave it in for two hours max on high.  ENJOY!

Cheesy Garlic Rolls By Katie Bell

1 1/2 cup Bisquick
1 1/2cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt



1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.

2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.

3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.

4. In a bowl, melt butter and mix with oregano and garlic salt.

5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.

FOUND ON PINTEREST

Breaded Cheddar Chicken with Sauce

Chicken:
4 large chicken breasts

2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley


Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter

DIRECTIONS:
1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers.
 3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk...

then the cheese....

and finally the cracker crumbs.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
RECIPE FOUND ON JAMIE COOKS IT UP!

Twice Baked Potato Casserole By Katie Bell

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper. Top with half of the sour cream, bacon and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions.

 Found On Pinterest

Machaca By Shirley Ricks Lines

Machaca

2 pounds beef roast
2 pounds pork roast
1-2 large onions
1-2 4-ounce cans of mild diced green chiles
3-4 10-ounce cans green chile enchilada sauce

Use equal portions of pork roast and beef roast.  (Don't get the leanest cuts - the fat will help keep the meat from drying out.)  The portions above feed our family of 5 for 2 meals.  For larger families or gatherings, just increase everything proportionally.

Cut each onion into 6 wedges and peel apart each layer and place amongst the meat in the roasting pan or Crock Pot.  Spread 1 can of the diced green chiles over the meat.  Salt and pepper well.

Cook the meat for at least 12 hours on the medium setting on your roaster or Crock Pot.

Remove the meat from the pan, and drain almost all the juices.  Try to save some of the onions to shred with the meat.  Shred the meat either on a cutting board or back in the roasting pan.  Mix all the shredded meat together in the roasting pan.

Add the last can of diced chiles to the meat.  Add the green chile enchilada sauce one can at a time until it is moist.


Mix all together, and cook for an additional 4-6 hours on a low-medium heat.  Stir often to avoid hot spots that will burn the meat.  If the meat seems too dry, add more sauce.  Allowing the meat to cook longer on a lower setting lets all the flavors meld together and get extra yummy.

(If we plan on eating this for dinner, I start the meat the night before, around 6.  Since my Crock Pot only has medium and high settings, I cook the meat on high for about 4 hours, then turn it down to cook all night.  In the morning, probably around 10, I remove the juice and shred the meat, then add all the sauce and let it cook on the lower setting until we’re ready to eat around 6.  So, the meat really cooks for a total of 24 hours.)

Serve on tortillas.  We like to add cheese, lettuce, olives, salsa, sour cream, and tomatoes and eat it burrito style.  Leftovers that won't be eaten within the week can be frozen.  Leftovers (when cold) can also be used as filling in Sonoran tacos!  We recently tried it out, and it was AMAZING!!!

White Bread From Grandma Davidson's Recipes

INGREDIENTS:
3 C warm water
3 tbsp active dry yeast
3 tsp salt
4 tbsp vegt. oil
1/2 C white sugar
8 C bread flour

 

Directions

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning. 

Mango Black Bean Salad By Emily Drolshagen

This is fresh and delicious!  It really takes me somewhere else :)  Love it!

1 can black beans, rinsed and drained
1 diced ripe mango
1 pinch of chopped fresh cilantro
1/4 red onion (I only had white onion in the pic but red is better)
squirt of lemon juice
pinch of kosher salt

ENJOY!

Chicken Marsala with Asparagus and Sweet Potato from Jannette Basham

Pork Chops Marsala with Sweet Potatoes and Asparagus ~ HIT Recipe from The Peoples Chemist

Recipe from The Peoples Chemist

(I found everything on this list at Trader Joes)

6 to 8 organic boneless pork loin chops
Salt
Pepper
1/2 tsp thyme
3 garlic gloves minced
Olive Oil
REAL butter
1 package sliced cremini mushrooms (came in a sealed package)
1/2 white onion, chopped (could use a shallot too if preferred)
One bunch of asparagus
3 large sweet potatoes and 1 large yam
4 slices Prosciutto (meat section... yes, I didn't have a clue what this was, I thought it was cheese)
1/2 organic chicken broth
1/3 cup Marsala wine


Directions:
1.Sprinkle salt and pepper on pork chops.
2.Peel and cut potatoes into 2 inch chunks. Boil accordingly to make mashed potatoes.
3.Heat large skillet with about 2 tsp olive oil and brown chops evenly on both sides with center slightly pink. About six minutes turning over once. Remove from skillet and set aside.
4.Heat about 1 tsp olive oil to the same skillet. Add onions, mushrooms and thyme. Cook until mushrooms are brown and onions are soft. About 5 minutes.
5.While onion and mushroom mix is cooking add chopped Prosciutto and butter to a separate skillet. Cook about 2 minutes and add asparagus and garlic. Cook to your own preference.
6.Add broth and wine to mushroom mix and simmer on low about 5 minutes.
7.Drain potatoes and mash with 1 tbs butter, a bit of heavy whipping cream ( or milk) and salt.
8.Pour sauce over pork chops and serve with asparagus and sweet potato mix.

Orange Rolls by Jannette Basham

Feel free to change things as you wish.  I always do ;-)

(I use a bread maker on the dough setting)
1/3c. sugar (or honey)
1/3c. soft butter
2 eggs
1 cup milk heated
1tsp. salt
2TBSP yeast
3c. flour (start with 2 cups while dough is mixing then and add rest to form a not too sticky dough, add more flour if needed)
Let rise 1 hour
Rol lout dough and spread on soft butter, sugar, orange zest (a good layer) roll up and cut.

*** let rise *** approx. 30-45 min.

Bake:350
15-20min - watch till golden

Frosting:

Cream:
1¼ c. powdered sugar
½ c. soft butter
1/8 tsp. salt

Add:
1 tsp. vanilla
2 TBSP milk
2¼ c. powdered sugar (or until slightly thick, you can always add more powderedsugar)
Add:
2-3 TBSP orange juice from the oranges you zested pulp and all
Lots of yummy orange zest
Spread over rolls after baked and cooled
right out of the ovenfrosted, yes there is one missing in the middle. It wasn't me ;-)

No Sugar Cocoa Nut Balls by Jannette Basham and Jessica Christensen

I made these in 20 minutes start to finish!

These are SO GOOD! I tripled the recipe ha ha but here it is doubled so you get enough to enjoy... if you have a family like mine. This recipe is also on my friends blog that I posted as VEGAN dessert. So if you want that 100% recipe go to her website. This is what I did with ingredients in my home.

MIX:
1 c. cashews ~ ground (I used the blender, be careful you don't chop too long or it gets pasty, or use the chopper)
1/4 c. coconut
2 TBSP unsweetened cocoa

ADD:
1/2 c. dried fruit (any berry blend, I used Trader Joe's Golden Berry Blend: blueberries, cranberries,cherries)
1/2 c. craisens
1/2 c. peanut butter
4 tsp. honey
4 TBSP coconut milk

Will be gooey but able to roll into balls. I used the pampered chef tiny scoop to get the dough out into my hands and rolled them. Worked great.

Roll into balls and then roll in coconut. Put into refrigerator for a bit to harden up a tad, will still be soft. 

ENJOY! 

This is how many a triple batch made... minus a few ;PUp close and personal!

Fresh Cucumber Salsa by Jannette Basham

OH MY GOSH I LOVE THIS!!! Beware though... once you start eating, you won't be able to stop! So this is what I do. I take out the "serving size" of chips and put it on my plate, then I just eat until my chips are gone. :-D

2 cucumbers diced (optional, I only did this because we had a million cucumbers growing in our garden!)
4-5 tomato (I like Roma, less seeds)
1/2 red bell pepper diced
1/2 orange bell pepper diced
1/2 yellow bell pepper diced
1 green bell pepper diced
1 small onion diced VERY SMALL (I like the Pampered Chef Chopper)
3 cloves of garlic minced
2 small limes juiced
1 tsp. fresh parsley chopped
2 tsp. fresh cilantro chopped
1/2 tsp. dry dill
1/2 tsp. salt
1 can black beans drained and rinsed
1 can garbanzo beans drained and rinsed
2 can corn drained (or I used 2 cups of my cannery corn soaked and drained YUM!)

avacado (on the side cuz it turns brown)

I eat this with TRADER JOE'S Flaxseed and Soy chips ~ OH SO GOOD! Makes a healthy portion. Serves 24+


NOTHING too BAD FOR YOU IN THIS ONE! 


EAT UP! 

Trader Joe's Soy and Flaxseed tortilla chips. They are pretty healthy too! For those carb watchers!

Oven Fried Catfish w/ Southwestern Relish by Jannette Basham

Coating:
1/2 c. Corn Meal
1 tsp. paprika
1 tsp. thyme
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder (or 2 cloves)
1/2 tsp. pepper
1/2 cup milk

Add all dry ingredients in a flat dish (big enough to dip your catfish fillets in)
Put milk in a bowl.  Dip catfish in milk.  Flip in mixture to coat.

Place coated fillets on a GREASED cookie sheet.  Spray the top of the fish with olive oil PAM.

Bake 425 for 15-20 min.

Relish:
1 can black beans
2 avocados diced
2 tomatoes
2 TBSP sliced scallions
2 tsp lime peel
4 TBSP lime juice
2 TBSP fresh cilantro chopped
2 TBSP fresh oregano chopped (1 tsp dry)
2 garlic cloves
1/2 tsp. salt and pepper
2 TBSP olive oil

Chocolate Chip Cookies by Katie Bell

Sift Together

2 cups flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
Cream Together
1/2 cup shorting
1/2 softened butter
3/4 cup sugar
1/4 cup brown sugar
1 tbsp vanilla
2 eggs
Add sifted ingredients with cream mixture, add in chocolate chips to your liking.
Bake 350 for 10 minutes (I use a small spoon when I put them on the cookie sheet, for larger cookies you may need to bake them longer)
I went through a lot of batches trying to make my own recipe. I love cookies that are fluffy and soft. That just melt in your mouth, and I tell you these are it!! So hope you enjoy!
My very own recipe for Chocolate Chip Cookies!! Gone through a few batches working it out, but totally worth it in the end! Best I've ever had! Light fluffy and melt in your mouth!

Meat Loaf and Cucumber Sauce by Jannette Basham

1 1/2 lbs. ground beef (less fat % the better)
1 cup oats
1 small onion chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup tomato juice or sauce or V8!
1 egg beaten
2 garlic cloves (optional)

Mix all together and place in a loaf pan.  Bake 350 for 1 hour 15 min.  Let set 5 min. before slicing.

Here is a sauce you can add to the top of your meat loaf if you are looking for a way to jazz it up, I found it when I had a million cucumbers in my garden! Or you can just add ketchup....

Sauce:
2 cucumbers seeded, peeled and diced very small
1/2 tsp. salt.
2/3 cup plain yogurt
1/2 tsp chopped fresh mint
1/2 tsp dill

Salmon with Dill Sauce by Jannette Basham

 Cook your Salmon as desired - I spread olive oil on the top and put it on a tray lined with tin foil and bake it at 350 till done, about 10-20 min depending on size.

Sauce:
1/3 cup mayonnaise
2 TBSP honey
2 TBSP dijon mustard
1 TBSP sugar
2 tsp white-wine vinegar
MIX then ADD
3 TBSP fresh dill or 1 TBSP dried dill
1/2 tsp salt
1/8 tsp black pepper
stir and refrigerate until ready to use

Add a spoon full (or two) to the top of your salmon! Serve with asparagus (or your choice of green veggies, swiss chard is great too) brown/wild rice and a fruit like half an orange (don't forget the fruit, vitamin C helps absorb the vitamins in the fish) YUM!

There is a space there for fruit....Don't forget the fruit! Orange Slices, strawberries, pineapple, apple slices etc.  In this picture I used the Trader Joe's Basmati Rice no added veggies or anything.  Right out of the bag.  15 min cook time! Then steamed yellow squash and zucchini with cheddar cheese sprinkled on top.  We love our cheese!

Pizza and Sauce by Jannette Basham

Homemade Pizza and sauce

Dough:

1 cup + 2 TBSP very warm water
2 TBSP Olive Oil (or veg)
3 cups flour
1 tsp sugar
1 tsp salt
2 1/2 tsp yeast
2 tsp dried OREGANO

Mix well and kneed 10 min.  Let rise 1 hour.  Divide dough into 2 parts.  Make your crust to desired thickness and place on a pizza pan.  Place about 1 cup of sauce in center of dough and spread.  Sprinkle a layer of mozzarella cheese over the sauce.  Add your desired fruit/veggies.  Sprinkle another layer of mozzarella over the toppings.  Bake at 400 for about 15-20 min. or until cheese is golden.

SAUCE:
12oz tomato paste
3/4 cups water (add little at a time)
1/8 cup olive oil
1 tsp oregano
3 garlic cloves
1/4 tsp salt
1/8 tsp pepper
1 1/4 cup FRESH BASIL (or 1 tsp dried)
1/4 cup rosemary crushed

Mix above ingredients adding more or less water to desired thickness.  Covers 2 pizzas.

We like to make Ham and Pineapple pizzas with spinach.  I used freeze dried spinach and sprinkled it over the sauce before the first layer of cheese.  This particular pizza I rolled cheese sticks into the edges of the crust.

(4) different FROSTINGS by Jannette Basham

Ever take off half the frosting on a cupcake or your slice of birthday cake because it just tastes nasty? Well, here is a frosting you can leave on! In fact, you can even spread it on some graham crackers and make a tasty treat!!!

BUTTER-CREAM FROSTING:

3 3/4 cups powdered sugar
1/2 cup soft butter or margerine (1 stick)
1/8 tsp salt
1 tsp vanilla
4 TBSP milk

Cream 1 1/3 cups powdered sugar with butter and salt.  Blend in vanilla and milk with the remaining 2 1/2 cups powdered sugar.  Add more powdered sugar to get the thickness you desire.

Frosting with thicken slightly in refrigerator or if left out.

This will frost approximately 2 (9 inch) round layers.

***CHOCOLATE FROSTING:

1/4 cup melted butter
1/2 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar

Combine butter, cocoa and salt.  Add milk and vanilla.  Mix in sugar in 3 parts.  Mix until smooth and creamy.  Add more powdered sugar to thicken or milk to thin.

Frosts 2 (8-9") layers or 1 (13x9")

Cheese Cream Frosting:

4 oz unsalted butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract

Salted Caramel Frosting:

•1/4 cup granulated sugar
•2 tablespoons water
•1/4 cup heavy cream
•1 teaspoon vanilla extract
•12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
•1 teaspoon sea salt
•1 cup powdered sugar

Stir sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

Butter cream frosting Cream Cheese frosting is in the cinnamon roll recipe :D

Protein Shake by Jannette Basham

~1 cup milk of coice (regular, soy, almond, coconut)
~2 TBSP chocolate syrup (I have used chocolate instant breakfast for extra vitamins but it's high in sugar so now I am using my chocolate whey powder or chocolate protein shakes- adjust milk to 1/2 cup if using a shake)
~1 banana
~2 TBSP Peanut butter
~1/2 c. quick oats
~1/4 c. applesauce (I plop in 1 of the kids NATURALLY SWEETENED/Unsweetened applesauce cups they have for lunch)
~3-4 ice cubes

BLEND WELL at least 1 minute.

Easy Salad by Emily Jenkins Drolshagen

This is so good and so fast and simple!  YUMMM

2 handfuls cherry or grape tomatoes, sliced in half
1 mozzarella cheese stick, chopped
1 wad of fresh basil, sliced
a drizzle of olive oil
a sprinkling of salt

ENJOY!  I don't usually have fresh moz around but I always have cheese sticks.  This was so easy!

Clean Eating Cinnamon Chocolate Chip Protein Bars from Emily Jenkins Drolshagen

 

(Makes 15 bars)
Ingredients
2 cups oats – roasted in the oven without oil for 10-15  minutes
1 cup peanut butter (no sugar added)
1/2 cup agave (you can also use honey)
1/2 cup apple sauce (unsweetened)
2 tbsp. grain sweetened chocolate chips
1 cup whey protein powder (unflavored or vanilla)
1 tbsp. cinnamon
2 tbsp. chia seeds
Directions
Preheat your oven to 350 degrees F.

Step 1 – Combine all ingredients in a large mixing bowl. (I ended up having to knead it by hand. The dough was pretty thick)

Note: BE SURE your oats have cooled down completely from being roasted or they will totally melt your chocolate chips.

Step 2 – Spread out the batter on a cookie sheet or other baking dish (I used a half sheet here).

Step 3 – Bake at 350 for 15-20 minutes, or until the bars are a nice golden brown color.

Step 4 – Cut and allow to cool. Store in a Ziploc bag or Tupperware container.

Eat and Enjoy!

Munchkin Helpers:
If you have little ones, here’s how they can help (With close supervision, of course).
This batter/dough is a bit sticky to let kids knead with their hands, but they can certainly help stir all the ingredients.

Beef Fajita Soup

INGREDIENTS:
1 Pound Top Round Beef (or top sirloin), sliced into strips
14 ½ oz Beef Broth
2 Cups Water
 1 Green Pepper, cleaned and sliced in strips
1 Onion, cut into strips
½ T Chili Powder
16 oz Tomato Sauce
3 Cloves Garlic, minced
½ tsp black pepper
2 tsp Cumin
15 oz Pinto beans, drained and rinsed
2 (15 oz) cans Black Beans, drained and rinsed

DIRECTIONS:
In a 3 ½-4 quart electric slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, cumin, pepper, and garlic. Cover and cook on low 8 hours, or until beef is tender. Stir in the black beans and heat, covered, for 10-30 minutes longer. Serve topped with sour cream, avocado, cheese, and corn tortillas or tortilla chips.

le savoir-faire: Steak in a red wine cream sauce with steamed broccoli by Christine Restivo Mulvania

Steak in a red wine cream sauce with steamed broccoli

I will usually serve this over a nicely sliced roast or london broil but you can use any type or cut of beef that you prefer.

Need: Your preference of steak, 1 large portobello mushroom cap, 1 cup of red wine, 1 cup of heavy cream, 1 tbsp. and 1 tsp. fresh chopped parsley separated ( you can substitute with dried parsley if fresh is unavailable), olive oil, salt, and pepper and 2 crowns of broccoli for the side.

Directions:  Put the steak in an oven safe dish.  Generously cover the steak in olive oil, 1 tbsp. of parsley, pepper (the flavor of fresh ground pepper goes very nicely with the sauce so go generous on the pepper), and salt to taste.  Cook in the oven at the specified temperature for the cut and pound amount of meat.  This is usually stated on the label.  Cook until desired preference is reached.  I like to have my steak medium to medium rare. In a saucepan over medium heat add the red wine.  Brush the portobello mushroom cap clean and remove the stem.  Dice it up and add to the red wine.  Allow this to simmer until the liquid is about 1/3 cup. Add the cream to the wine while stirring continuously with a wire whisk, lower the heat to a very low setting and add 1 tsp. of fresh parsley, fresh ground pepper and about 1/4-1/2 tsp. salt (feel free to salt this to your taste).   Cut up the broccoli crowns and steam.  I usually steam broccoli on the stove top using a large pot with about an inch of water in the bottom and placing a colander inside the pot ( I know, kind of ghetto, but my vegetable steamer is still packed from my move, so if you don't have a steamer try it this way) where I put the broccoli, a little salt, and pepper, cover and steam (set the small amount of water in the pot to boil) for about 5-7 minutes until tender. 

Slice and plate your meat, cover with about 3 tsp. of the cream sauce and serve the broccoli on the side.  I made this once and served alongside some roasted potatoes which were perfect if there was a little extra sauce on the plate.  mmmm so good.

Whole Wheat Quesidillas by Leigh Gaston

Black bean hummus, turkey, pepper jack, cilantro, pinto bean quesidillas on a whole wheat corn tortilla!

Spanish Rice (Brown Rice) by Jannette Basham

This is the yummiest rice ever!!! Even better as left overs! Serves 6-8 adults.

2 cups uncooked rice (I used Trader Joes Brown Rice Medley and it was FABULOUS!!!)
1 chopped onion
4 TBSP olive oil
5 cups water
2 cloves garlic
1 8oz can tomato sauce (or small can of tomato paste)
1 chopped green bell pepper (or 1/2 cup freeze fried bell pepper mix)
1 chopped red bell pepper
1 1/2 tsp salt
1 lb. ground beef COOKED
cheddar cheese (of course this is a Basham recipe ;P)

Cook rice and onion in oil in a large high-side skillet over medium heat about 3 minutes.  Stirring occasionally until rice is golden brown.

Stir in remaining ingredients (NOT the cheddar cheese) Heat to boiling, reduce heat and cover.  Simmer for about 45 minutes stirring occasionally until rice is tender! That's all she wrote folks! Serve and top with cheddar cheese!!!

(2) Amazing FRUIT DIPS by Jannette Basham

2) Amazing Fruit Dips

#1

2 TBSP real lemon juice
3 8oz yogurt (cherry, vanilla, cherry vanilla is best if you can find it)
1 large pkg instant vanilla pudding mix (or cheesecake)
8oz whipped topping (whip up yourself, much healthier) Whipping cream and sugar to desired sweetness

Mix all together


#2

2-3 blocks Philadelphia cream cheese (generic's are gross)
1 small lemon juiced
2 tsp vanilla
1 cup powdered sugar
1 jar march mallow creme
homemade whipped cream equivalent to a small container of cool whip

combine all together and enjoy!!

(2) Alfredo Sauces by Jannette Basham and Kelly O'Connor

#1

Now I know there are way more healthy versions of this, but this is the one I use right now until I get the recipe from a friend of mine.  If "healthy" isn't what you are concerned about then go for this one.

Melt in a pot:

4 TBSP butter
ADD:
4 TBSP Flour
WHISK WELL

ADD:
2 cups milk
1/2 tsp salt
3 garlic cloves
1 tsp oregano or fresh basil chopped
1/2 cup fresh grated Parmesan cheese
1/2 cup sour cream (optional)

Now this covers about 3 adults food, I double mine to feed my family of 8.

#2 by Kelly O'Connor

~Carton of heavy whipping cream

~White wine
~Garlic
~Extra Virgin Olive Oil
~1 cup Finely Grated Parmesan cheese
~salt & pepper

On Med heat in a large skillet add about 2 cloves of garlic, minced and about 2 pinches of salt and pepper with the olive oil until lightly browned. Careful not to burn. Then add the white wine (Add about enough to cover the bottom of the skillet) Quickly add the heavy cream and the cheese, stir occasionally so it doesn't burn.

Cheesy Chicken and Broccoli by Jannette Basham

8 boneless skinless chicken thigh
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup chicken broth
2+ cups cheddar cheese
3 cloves garlic
3 cups cut broccoli (2 big heads of broccoli)
1 red onion chopped
1 pkg crimini mushrooms (or regular) OPTIONAL
2 cups brown rice (cooked)


Crock Pot on LOW (high for bigger pieces of chicken, but you don't want your broccoli to get too soggy, they cook pretty fast) I'd say you only need to cook on either one for 4 hours max.

~add onion, mushrooms, soups, garlic, and chicken. Salt and pepper top of chicken.

~ Cook for about 2 hours then ADD BROCCOLI. Cook remaining time for chicken to be fully done and broccoli tender.
~Add shredded cheddar cheese once chicken is fully cooked or 30 min before serving.

~Cook rice and put the chicken cheddar broccoli on top. Enjoy :)

If you don't want to use Crock Pot then just mix all ingredients together with the cooked brown rice and place in a large baking dish and bake at 350 for 20-30 min.  

Mix and Match Squash by Jannette Basham

1 onion chopped
1/4 c. butter
1 cup chicken broth
1 cup rice
2 tsp salt
2 yellow squash sliced
2 zucchini sliced
2 TBSP Lemon juice
1 green bell pepper chopped
1 TBSP chopped parsley
1 1/2 cups water


You can add chicken as well!!!

In a large high edge skillet cook onion in 2 TBSP butter.  Add the water and chicken broth to skillet then rice and 1 tsp salt.  Bring to boil.  Cover and cook over low heat until liquid is absorbed.  About 25 min.  Add squash and zucchini, bell peppers and remaining 1 tsp salt.  Cook until squash is tender.  About 5 min.  Add remaining butter and lemon juice.  Stir.  Sprinkle with parsley.  Serves 4-6.   

Side note.  The lemon really changes the flavor of this meal.  So be prepared.  The first bite is different but then you'll go... Mmmmmm that was so good! Have NOT tried this with brown rice.  I would use white rice until I have tried it with brown.  I KNOW it's good with white. :D

Nutty Eggplant Pasta by Jannette Basham

When I first tasted this dish, I closed my eyes and pictured myself in the snowy mountains, warm and cozy by a fire in a cabin.  The cinnamon and cocoa add an amazing aroma, adding the walnuts to this delicious combo of seasonings bring it to an Earthy and natural flavor.  The eggplant gives it a slight kick, while the ricotta and romano keeps this dish a mild, yet savory essence. 

Begin with boiling water to cook desired pasta style for this dish. 

3 white eggplant cut into large pieces
3 purple eggplant (hanzel and gretel)
1 large onion chopped

Spread over bottom of large deep baking dish.  Sprinkle cinnamon and cocoa over the top of veggies.  Drizzle with olive oil. 

Bake 425 about 15 min.

While roasting do the following:

2 cups raw walnuts (chop large pieces).  Sprinkle over veggies and continue to bake another 10 min. 

In a large bowl mix together:

A handful of fresh italian parsley (chop)
1 cup grated pecorino romano
1 tub of whole milk ricotta cheese

Add this mixture to the cooked pasta.  By now the eggplant mixture should be roasted.  Add eggplant to pasta and cheese.

Peanut Butter Bars By Katie Bell

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split)

2 Eggs

1/2 C Quick Oats

Frosting:

½ C Butter (1 stick)

3 ½ C Powdered Sugar

2 T Cocoa

¼ C Milk (I use whatever I have in the fridge)

1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaining ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

HIT Egg Salad By Jannette Basham FROM ThePeoplesChemist

http://thepeopleschemist.com/recipe-for-fast-food-lunch/

- 6-8 hard boiled eggs
- 1/2 cup organic mayonnaise
- 1/4 tsp curry, sea salt and pepper
- 1/2 chopped red onion
- 4 cherry tomatoes halved (or garden tomatoes :D)
- sliced cucumber

Instructions:
1. Mash up your eggs with the mayonnaise
2. Add the curry, salt and pepper and mix.
3. Stir in the onions
4. Enjoy your egg salad on a bed of lettuce with tomatoes and cucumber

Chicken, broccoli and cheddar By Kellie O'Conner

~Depending on how much Chicken you want to use. I Used 4 boneless skinless breasts
~2 Cans of cream of chicken soup
~1 bag of sharp cheddar cheese, shredded
~About 2 tsp of garlic salt I also added some other seasonings, I was out of curry, but I bet it would be great in this dish.
~White rice or brown, depending on what you like best. :)

~Put croc pot on high,when ready add chicken and cream of chicken soup
~Add shredded cheddar cheese and seasonings about half way thru cooking
~Add the rest of the cheese when the chicken is done cooking.
~Cook rice and put the chicken cheddar broccoli on top. Enjoy :)

Cheesy Chicken Ranch Bake By Katie Bell

Ingredients:
1 Can Cream of Chicken
1 cup sour Cream
1 Ranch Packet
1 Cup Cheddar Cheese
1/2 cup French Fried Onions (crush)
2-3 Chicken Breasts (I cubed mine)
Directions:
Mix all ingredients in a bowl, except onion. Spread into cooking dish. Place fried onions in a ziploc bag and crush. Sprinkle on top of mixture. Bake 350 for 30 minutes covered, uncover and bake another 10 minutes.
NOTES: This is for my little family of 3. If you want to serve more double everything except the Ranch packet unless you want a REALLY strong ranch taste. Also if you double it I would keep in in the oven for 50 min to an hour. Especially if you keep the whole breast and don't chop them up. This goes perfect with Rice! You could even mix them all together, or just pour on top over rice. YUM

Chicken Enchilada Soup By Emily Drolshagen

2 heads of cauliflower (boiled, steamed or even roasted for more flavor - I roasted mine sprinkled with garlic powder on a cookie sheet in the oven 15 minutes on one side at 400 degrees then flipped and roasted for 10 minutes more - between you and me, my 7 year old said, "I am NOT eating that cauliflower! I don't like it"...little did he know, I snuck it into the blender and he ate a decent portion of it without even knowing. hee hee ;)
4 cups chicken broth/stock
1/2 raw onion
1 cup enchilada sauce (I made my own with blended home-grown/bottled tomatoes and chili powder. The canned stuff contains added sugars and modified food starch)
Salsa to taste
Ground cumin to taste
Cilantro to taste (you can add this to the blender if you prefer)
Cooked shredded/diced chicken breast (I cooked mine in the crock pot all day and added the chicken later to individual bowls to ensure the proper weighted amount for me)

Blend the first 3 ingredients in a blender. In the meantime, add remaining ingredients to large pot. Add blended mixture to pot. Boil 5-10 minutes stirring occasionally til pureed onion is no longer raw. Then reduce to a simmer till ready to serve. Add chicken. I added brown rice to my kids bowls so they felt more full. I mushed my avocado and added it to my bowl. Serve with a salad or your favorite fresh or steamed veggies on the side. It makes enough for a family of 5 and then some...I froze the rest for a future easy meal.

Quick Chicken with Asparagus and Provolone By Becky Rehme

Ingredients

• 4 skinless, boneless chicken breast halves
• 5 tablespoons olive oil
• 2 eggs, beaten
• 1 cup Italian-style dry bread crumbs
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) can asparagus, drained
• 4 slices provolone cheese

Directions

1. Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
2. When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
3. Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

Cheesy Egg Bake (Basham Style)

16 eggs
2-3 cans chilies
2 pounds shredded cheese (I love the Mexican blend cheese or cheddar)
1 can evaporated milk
1 tsp melted butter
2 TBSP flour

Mix eggs, chilies, cheese and evaporated milk.
Melt butter in a 11x14" dish.
Tilt to coat bottom of dish.Sprinkle with flour.
Pour in egg mixture, spread out cheese (tends to glump in the middle)
Bake 350 for 1 hour.
Feeds 8+ people

Chocolate Shake with Cookies By Katie Bell

Ingredients:

3 large scoops of ice cream

2 cups whole milk

2 tsp chocolate syrup,

1 tsp cocoa powder

2 tbsp whipped cream (optional)

2 chocolate chip cookies (optional)

8 ice cubes

2 chilled glasses, decorate with syrup

Directions:

Combine all ingredients in a blender

Blend until smooth, higher speed makes it frothier

Drizzle chocolate syrup in glass

Pour immediately into cold glass

Top with whipped cream

I used my homemade chocolate chip cookies to go in this and it was awesome! We ate it with spoons, but I think it would have been even better if we had straws. It isn't a SUPER THICK shake, but really yummy! IF you want it thicker just add more ice cream.

Cheesy Egg Bake (Bell Style)

Ingredients:

6 eggs

1 cup cheddar cheese

1/2 can evaporated milk

Meat of Choice...I did half a roll of sausage

1 tsp melted butter

1 TBSP flour

Directions:

Cook meat, sausage/bacon both your choice.

Mix eggs, cheese and evaporated milk and cooked meat.

Melt butter, brush in 8/8" dish.

Sprinkle with flour. Tilt as needed to coat.

Pour in egg mixture.

Bake 350 for 40 minutes.

Serves 4-5

NOTE: Mine puffed up in the middle but as soon as I cut into it to see if it was ready it went right down. We served it with sour cream and diced tomatoes on top.

Garbanzo Salad By Emily Drolshagen

This makes a great quick lunch!

1 can garbanzo beans drained and washed

1/4 white onion diced

2-3 sprigs of fresh dill chopped

1/2 fresh lemon segments or lemon juice

dash of salt

1/2 T olive oil (optional)

COMBINE AND ENJOY!! YUMMMM

Funeral Potatoes (Davidson Kitchen)

So tonight I did the frozen hash browns and didn't add the crumb topping. Great side when you don't have a ton of time and it as SO YUMMY! We didn't have any left. Even caught my sweet husband licking the pan. lol

Ingredients:

• 6 c. diced potatoes or a bag of frozen cubed hash-browns
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 stick butter, melted
• 1 c. sour cream
• 2 c. cheddar cheese, grated, divided
• 1/4 c. minced onion (optional)
• Salt and pepper to taste
• 3/4 c. crushed cornflakes (optional for crumb topping)
• Additional 3 T. butter (optional for crumb topping)

Preparation:

1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
2. Combine soup, butter, sour cream, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Optional: Mix 3 tablespoons butter with crushed corn flakes and sprinkle over the potato mixture.
5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.