Cashew Chicken Lettuce Wraps

taken from melskitchencafe

  • 1 tablespoon olive oil
  • 1/2 cup finely diced yellow or white onion
  • 1 cup finely diced (or shredded) carrots
  • 3-4 cloves garlic, finely minced or pressed through a garlic press
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoon pure maple syrup
  • 1/2 cup chopped raw cashews (lightly toasted, if desired)
  • Bibb or green leaf lettuce leaves for wrapping
  • Chopped cucumbers and tomatoes for serving
  1. In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
  2. Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
  3. Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
  4. Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
  5. Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).

Buttermilk Quick Bread

taken from

2 c. flour
1/2 c. sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c. buttermilk
1 large egg
1/4 c. butter, or oil

Heat oven to 350.  Grease loaf pan.  Whisk together dry ingredients.  Melt butter if using.  Whisk it with buttermilk and egg.  Pour liquid ingredients over dry and mix until shaggy batter is formed.  Scrape into prepared pan and pat into corners.  Bake for 45-50 min.  Let cool in pan for 15 min.  

sugar can be reduced to 1 T for savory loaves
half the flour can be substituted with alternative flour
Replace buttermilk with leftover whey from straining yogurt, yogurt, milk with a little lemon
use up to 1 1/2 c. fruits, nuts, cheese, or other ingredients
Use 1-3 T herbs or spices

Pumpkin Chocolate Chip Cookies

from melskitchencafe

  • 1 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup oil 
  • 15-ounce can pumpkin
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cups (12.5 ounces) flour (can use whole wheat or 1/2 and 1/2)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 c.  chocolate chips

  • Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.  Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.  Drop the cookie batter by heaping tablespoonfuls onto the prepared baking sheets.  Bake for 10-12 minutes.

Fried Rice

taken and slightly adapted from cookingventures

6 Tablespoons Butter, Divided Use (I used a little less)
6 cloves Garlic, Minced (sauteed half with vegetables)
1 teaspoon Lemon Juice
1 whole Medium Onion, Finely Chopped
1 cup Frozen Peas And Carrots (I used a mixed vegetable blend and used almost 2 c.)
½ cups Diced Ham Or Cooked Chicken (used deli ham and pepperoni)
3 whole Eggs, Beaten
3 cups Cooked Rice, Chilled (used brown rice)
2 Tablespoons Soy Sauce Or More To Taste
2 whole Scallions, Chopped
Salt And Pepper, to taste

Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions, then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

So Simple No Bake Cheesecake

1 can sweetened condensed milk
OR if you don't have one, use this substitute from Everyday Food Storage:

1 c. dry milk
1/2 c. hot water
1 c. sugar
1 T butter
Blend together in blender until combined and sugar is dissolved.

1 pkg cream cheese
1/3 c. lemon juice
zest of lemon or lime (optional)
1 tsp vanilla
1 ready made crust (or make your own)

Blend together in blender and pour in crust and refrigerate until set.  Top with fruit, pie filling, chocolate, eat it plain...whatever

Smothered Shredded Pork Burrito

cooked shredded pork
brown sugar to taste
green enchilada sauce or Herdez salsa verde
black beans
shredded cheese
salt and pepper

Mix meat, beans, and cheese with sugar and a little sauce.  Spoon into tortillas and roll burrito style.  Put a small amount of sauce in bottom of a 9x13 greased pan.  Place burritos side by side and cover with sauce/salsa and sprinkle with cheese if desired.  Bake at 350 for 20 minutes.

Zucchini Bites

taken from melskitchencafe

1 1/2 c. shredded zucchini
1 egg
1/4-1/2 c. shredded cheddar
1/4 c. panko
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper

Squeeze water out of zucchini.  Mix ingredients until combined.  Drop onto greased baking sheet and press slightly.  Bake at 425 for 15-20 min.

Tortilla Soup

taken from lots of different recipes

1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic chopped
1 tsp cumin
1 tsp chili powder
1 can diced tomatoes
small can green chilies
2 c. cooked black beans
2 c. chopped chicken (cooked)
3 T cornmeal
4-6 c. chicken broth (depending how liquidy you want it)
6 corn tortillas
sour cream
shredded cheese

Saute onion, pepper and carrots until soft.  Add garlic, cumin and chili powder and cook for a minute or so.  Add broth, tomatoes, chilies, beans and chicken.  Bring to a boil and then simmer for 30 min.  Mix cornmeal with a little water and add to pot.  Simmer another 30 min.  Cut the tortillas in thin strips.  Add them to soup and stir and let sit for 5 min.  You can also bake half of them in a 350 degree oven for 10-15 min or so until they get crunchy and you can add them on top.  Serve with cheese and sour cream.  

Fruit Clafoutis

2 1/2 c. fruit (berries, peaches, cherries, nectarines, plums...)
3 eggs
2-4 T sugar
1/2 c. flour
1/8 tsp salt
1 c. milk
2 tsp vanilla

Place fruit in bottom of greased 8x8 baking dish.  Blend rest of ingredients together and pour on top. Bake at 365 for 45 minutes.

Strawberry Shortcake

taken and adapted from tasty kitchen

1 1/2 c. flour
1/2 c. sugar (reduced this from 3/4 c.)
3/4 tsp salt
2 1/2 tsp baking powder
1/4 c. butter melted
3/4 c. milk
1 egg
2-4 T sugar to sprinkle over top of cake before baking (I didn't do this)

Preheat oven to 375.  In a bowl, combine all ingredients and beat vigorously for 30 seconds with a fork.  Pour into greased 9x9 dish and sprinkle with sugar if using.  Bake for 25 min.  Serve with cut strawberries and whipped cream or ice cream.

Banana Bran Muffins

taken from melskitchencafe

2 T butter softened
1/3 c. applesauce
1/2 c. sugar
2 eggs
3 med bananas mashed
1/2 c. buttermilk
1 1/2 c. flour (I used 1/2 whole wheat)
1 1/2 tsp baking soda
1/2 tsp salt
4 cups bran flakes
1/2 c. chocolate chips

preheat oven to 350.  cream butter and sugar.  Add applesauce.  Add eggs, bananas and buttermilk and mix well.  Add rest of ingredients and mix until moistened.  Fill muffin cups 2/3 full.  Bake 16-18 min.  Makes 24.

Skillet Chili Macaroni and Cheese

taken from melskitchencafe

1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese

Cook onion and beef with chili powder, salt and cumin.  Stir in garlic and brown sugar and cook until garlic is fragrant.  Stir in tomato sauce, water and macaroni.  Cover and cook and a constant simmer, stirring often until the macaroni is tender.  Stir in 1 c. of cheese, corn and green chilies.  Sprinkle remaining cheese over top, cover and let sit until cheese is melted.

Chocolate Banana Muffins

taken from & slightly adapted

3 large bananas
1/3 c. sugar
1 egg
1/3 c. applesauce
1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. cocoa
1/2 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1/2-1 c. chocolate chips (I just threw in a handful)

Mash bananas.  Add sugar, egg and applesauce.  Add dry ingredients and mix just until incorporated.  Bake at 375 for 18 min or until toothpick comes out clean.

Molasses copycat bread

taken from melskitchencafe

2 1/2 c. warm water
1 1/2 T yeast
1/3 c. molasses
2 T cocoa powder
3 T oil
1/3 c. honey
2 tsp salt
3 T gluten
3 c. wheat flour
3-4 c. white flour

Mix through wheat flour together in mixer until combined.  Add white flour until dough pulls away from sides.  Knead 5-7 min.  Place in greased bowl and cover until doubled.  Divide into 3 pieces.  Form into loaves, place on parchment lined baking sheet and let rise again. Preheat oven to 375.  Bake for 30 min.  

Play Doh

2 c. flour
2 c. water
1 c. salt
2 T vegetable oil
1 T cream of tartar

Combine all ingredients in saucepan and cook and stir constantly until it pulls away from sides and is no longer wet.  Knead on counter and add food coloring.

Small Batch Chocolate Chip Cookies

1/2 c. plus 1 T flour  (I used wonder flour and added 2-3 T extra flour)
1/4 tsp baking soda
1/4 tsp salt
3 T melted butter
1/4 c. brown sugar
2 T granulated sugar (I left this out and it was fine)
1 egg yolk
1/2 tsp vanilla
1/3 c. chocolate chips

Whisk together butter and  sugars until smooth.  Add egg yolk and vanilla and whisk again.  Add dry ingredients and mix.  Refrigerate dough 1 hour...(or 10 min).  Bake at 350 for 8-10 min.
Makes 8 cookies...or less

One Bowl Chocolate Cake

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. buttermilk
1/2 c. butter, melted
1 T vanilla extract
1 c. boiling water

Preheat oven to 350 degrees.  Butter and flour two 9-inch baking pans and set aside (don't skip this).  In large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt.  Add egg, buttermilk, melted butter and vanilla.  Beat for 2 minutes on medium speed.  Stir in hot water.  Pour batter evenly between the pans and bake on the middle rack for 30 minutes, or until toothpick comes out clean.  Cool at room temperature for 10 min.  Run a knife along the edge to loosen sides and turn on wire rack to cool.  Frost with favorite icing.

Homemade Taco Seasoning

taken from allrecipes

4 T chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground red pepper (adjust to liking)
1 tsp oregano
2 tsp paprika
2 T cumin
1 T salt
1 T pepper

Mix together and add 2-3 T per pound of cooked ground beef plus 1/3 cup or so of water.

Whole Wheat Bread

adapted slightly from melskitchencafe

1 or 2 c. cracked 9 grain cereal (I added this)
12+ c. whole wheat flour
2 T Saf yeast
1/2 c. vital wheat gluten
1000 mg vit. C crushed
6 1/2 c. warm water
2/3 c. oil (I've reduced this to 1/3-1/2)
2/3 c. honey (I've reduced this too)
2 T salt

Mix 9 grain cereal with 4 c. wheat flour, water, yeast, vit. C.  Mix well.  Add oil and honey and mix again.  Let sit for 10-15 min to sponge.  Add the salt and mix in the rest of the flour until it pulls away from the side of bowl.  Knead for 7 minutes.  It will be sticky-ish.  Form 5 loaves (about 1 lb 10 oz each).  Spray the counter before you roll it out.  Don't roll it up too tight or it will blow out the side while baking.  Let rise until an inch above the pan.  Put in cold oven and set temp to 350 and bake for 33 minutes.  (or let rise 2 inches above and put in pre-heated oven for 26-ish minutes.)

Buttermilk Syrup

taken from ohsweetbasil

  • 1/2 cup unsalted butter (brown the butter for a delicious twist)
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 tablespoon Light karo syrup
  • 1/2 teaspoon baking soda

  • In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup. Heat until everything is well combined and bring to a boil. Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down. Stir for 30 seconds over the heat and serve immediately.

Whole Wheat Buttermilk Pancakes

taken from tasty kitchen 

-these really are so good.  Sometimes I don't use the full amount of butter and reduce it to a couple tablespoons and they still turn out great.  I'll sub regular or brown sugar for the honey sometimes or leave it out all together and they're still great.    

4 cups Stone Ground Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
4-½ cups Buttermilk (I'll add some milk if I don't have this much buttermilk)
½ cups Melted Butter
¼ cups Honey
4 whole Eggs

In a large bowl, combine all dry ingredients, making a well in the center.  In a small bowl, beat buttermilk, melted butter, honey and eggs. Pour wet ingredients into dry mixture and beat thoroughly. Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps. If you need to, you can add more flour or buttermilk to get the right consistency.
Pour the batter onto a hot griddle and do your thing. Just pour a pancake sized amount of batter onto the griddle and cook the bottom side until lightly browned, then flip and do the same on the other side. This makes about 25 pancakes, depending on how big you make them

Lower Fat Alfredo Sauce

taken from Our Best Bites

2 c. milk
1/3 c. (3oz) cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves minced
1 c. grated parmesan

Blend milk, cream cheese, flour and salt in blender*.  Melt butter and add garlic.  Saute for 30 sec.  Add milk and cook and stir until thickened.  Add cheese and stir.  Thickens upon standing.

**sometimes I won't blend the milk, cream cheese and flour in a blender.  I'll just add the flour to the melted butter and garlic then add the milk and make a roux and add the cream cheese and parmesan after it's thickened up a bit. 

Cheeseburger Soup

taken and slightly adapted from Taste of Home

1 lb ground beef
1 onion chopped
3 carrots grated
3 stalks celery chopped
1 1/2 tsp basil
1 1/2 tsp parsley flakes
4 1/2 c. beef broth
2 large potatoes peeled and diced (mine were really big)
4 T butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
Salt and pepper to taste
1/3 c. sour cream

Brown the beef and set aside.  Saute the vegetables, basil and parsley in a little oil or butter until tender.  Add broth, potatoes and beef and bring to a boil .  Reduce heat, cover and simmer until potatoes are soft.  In small saucepan, melt butter and add flour.  Cook for a minute or two and then add the milk.  Whisk well  and add to the soup.  Bring to a boil and cook and stir for 2-3 min.  Reduce heat to low and slowly stir in the cheese until melted and salt and pepper to taste.  Stir in sour cream.

Creamy Basil Spinach Zucchini Soup

taken from melskitchencafe
1 T olive oil
1 garlic clove minced
1 onion chopped (or 1 large leek or 2 med white parts only chopped)
2 med zucchini chopped
1 t. salt
1/2 tsp pepper
1 can chicken broth
2 T fresh basil
2-3 c. fresh spinach chopped
1-2 c. cooked chicken (optional)

Heat olive oil and add garlic, onions, and zucchini.  Add salt and pepper.  Cook until onions are soft.  Add 1 c. of broth and cover and cook until zucchini is falling apart and soft.  Transfer to blender and blend until smooth.  Pour back into pot and stir in remaining broth and chopped spinach and chicken.  Warm until heated through.  

Beef Stroganoff

slightly changed from melskitchencafe

1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice

Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked.  Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture.  Whisk flour into liquid and add to meat.  Stir until slightly thickened and stir in the sour cream.  Serve over noodles or rice.

*I've doubled everything but the meat with success if you want to use less meat.  

Chocolate Brownie (black bean) Cookies

taken from elizasedibles

1 can black beans drained and rinsed well
2 T milk
1 1/2  T peanut butter
2 T olive oil
3 T whole wheat flour
1/4 c. cocoa powder
1/2 c. sugar
1 tsp baking powder
1 tsp vanilla
pinch cinnamon
pinch of salt
1/3 c. chocolate chips

Preheat oven to 375.  Blend beans, milk, pb, oil until smooth (food processor or blender).  Add rest of ingredients except chocolate chips and blend until smooth.  Stir in chocolate chips.  Drop by dollops on silpat or parchment paper.  Bake for 10 min.
*Might be able to put these in a baking dish, bake for a little longer and they might turn out like brownies.  ...might try that sometime.

Basic Skillet Pasta

adapted from multiple recipes

1 T olive oil
3-4 cloves garlic minced
1 onion diced
12-16 oz protein (diced chicken, sliced smoked sausage, etc..)
3-4 c. chicken broth
2 cans diced tomatoes
1 c. milk
16 oz pasta
salt and pepper
shredded cheese (optional)

Heat oil in skillet.  Add onion and meat and cook until meat is lightly browned (3-4 min) and add garlic in the last minute.  Stir in broth, tomatoes, pasta and milk.  Bring to a boil.  Cover and reduce heat to a simmer and cook until pasta is cooked through.  Turn off heat and top with cheese.  Cover until melted.

Could easily add different vegetables, spices and protein to make different dishes.

Easy Turkey Meatballs

taken from 

1 lb ground turkey
3 garlic cloves minced
1/4 c. onion finely chopped (could grate it)
1/4 c. chopped parsley ( I used about 1 1/2 tsp dried)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 egg beaten
1/2 c. dry breadcrumbs (I even used crushed Kix cereal)

Mix all ingredients together and shape into meatballs (about 25).  Spray pan lined with foil.  Bake 350 for 30 min.

Spaghetti Pie

taken from (and very slightly adapted) melskitchencafe

12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small-medium white or yellow onion, diced
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes (or 2 regular cans diced tomatoes pulsed in blender)
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese (or ricotta or sour cream)
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to
400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package
directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the
ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and
pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked
through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return
the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano.
Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream
cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is
mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the
mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep
the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly
into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the
remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.
Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Buttermilk Drop Biscuits

taken from cookinglight

1 c. wheat flour
1 c. white flour
2 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/2 tsp baking soda
1/4 c. butter
1 1/4 c. buttermilk (or milk with vinegar or lemon juice)
1 T canola oil

Preheat oven to 450.  Mix dry ingredients.  Melt butter and add to cold buttermilk stirring until butter forms small clumps.  Add oil, stirring to combine.  Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just combined.  Don't overmix.  Drop in mounds on parchment lined baking sheet.  Bake for 11 min. or until golden.  Cool 3 minutes.

Calories: 133

Crock Pot Beef Vegetable Soup

taken from Taste of Home
this is a great basic recipe that you can adjust very easily.  

1 lb cubed beef (I substituted browned hamburger)
1 can diced tomatoes
2 medium potatoes peeled and cubed
2 medium onions diced
3 ribs celery diced
2 carrots sliced
3 c. beef broth (or beef bouillon and water)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 c. frozen mixed vegetables

Combine all ingredients except frozen vegetables.  Cover and cook on high for 6-8 hours.  Add mixed vegetables and cook 2 hours longer or until meat and vegetables are tender.

Copycat Magleby's Chocolate Cake

makes a TON ...1 8x8 and 1 9x13  fine to use 2 9x13 pans...just wouldn't be as thick

2 c. unsalted butter
2 c. water
3/4 c. cocoa plus 2 heaping Tbsp
4 c. flour
2 c. sugar
1 1/2 tsp salt
4 eggs lightly beaten
2 tsp baking soda
1 tsp baking powder
2 c. brown sugar
2 tsp vanilla
1 c. sour cream

Preheat oven to 325.  In small saucepan, heat butter until melted and add water and cocoa powder and whisk until smooth.  Bring to a boil and let boil for 30 sec.  Set pan aside and let cool.  
In separate bowl sift together flour, sugar and salt.  Add cooled chocolate mixture and stir until just combined and smooth.
In small bowl, add eggs, baking soda, baking powder, and whisk until smooth.  Mixture will start to foam but that is normal.  Stir in the brown sugar and vanilla and whisk until smooth.  Pour the egg mixture into the batter and gently stir until all combined.  
Fold in the sour cream gently.  
Divide into 3 greased (or parchment lined) 9 inch cake pans (or 1 8x8 and 1 9x13 or 2 9x13).  Bake at 325 for 30-35 min (or longer depending on the pans you use) Let cool.  Put cakes into freezer before frosting to make it easier.  

6 c. powdered sugar
1/2 c. room temperature butter
1/2 c. cocoa
Mix together with a rubber spatula until no big chunks of butter are left.  (will be very powdery still)
1/2 c. half and half (or milk, or cream and milk mixture) 
1 tsp vanilla
Stir with the rubber spatula

Scoffield Whole Wheat Bread

this is a bit large for my Bosch.  Dough starts to come up and out.  Might want to half the recipe

5 c. hot water
1 c. steel-cut oats (I used a 9-grain)
1/4 c. milled flax
2 T salt
3/4 c. canola oil (I used 1/2 cup)
1/3 c. molasses
2/3 c. honey (I skipped the molasses and just used 1/2 c. honey)
1 12 oz can evaporated milk
3/4 c. vital wheat gluten
15 c. whole wheat flour
3 large eggs

1 T sugar
4 T yeast
1 c. hot water

Mix yeast mixture and let sit.  Place water, oats, flax, salt, oil, honey, molasses, evaporated milk,  vital wheat gluten and 5 c. flour in Bosch. Mix on high for 1 min.  Add yeast mixture and mix for 1 min more.  Let rest for 10 min.  Add the eggs and continue to add flour until it cleans sides of bowl.  Mix for 9 min.  Put dough in a greased bowl and let rise until double.  Dump on counter and knead a few times and then shape into 7 26 oz. loaves.  Cover and let rise again.  Bake at 325 for 25 minutes.

Beef and Broccoli

taken and slightly adapted from weelicious

1/3 c. soy sauce
1 T honey
2 cloves garlic chopped or grated
1 tsp fresh ginger (or 1/4-1/2 tsp dried)
1 tsp cornstarch
1 tsp water
1 lb sliced beef (sirloin, flank, etc...)
about 1 lb broccoli florets

Whisk soy sauce, honey,garlic and ginger.  Place beef in a bag and pour 1/2 the liquid over it and let it sit for 20 min to overnight in the fridge.  Whisk cornstarch and water and add it to the leftover liquid.  Heat saute pan to high and cook beef.  Remove to bowl or plate and cook broccoli until it's crisp tender.  Add the beef back and make a well and pour in the sauce.  Cook until sauce is thick and everything is combined well.  Serve with brown rice.

Whole Wheat Oatmeal Choc. Chip Cookies

adapted slightly from Mel's Kitchen Cafe

1 c. brown sugar
1 c. sugar
1 1/4 c. butter
3 eggs
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/2 tsp vanilla
1 1/4 tsp salt
2 1/2 c. wheat flour
2 1/2 c. quick oats
1 1/2-2 c. chocolate chips

Preheat oven to 350.  Cream butter and sugar.  Add eggs and vanilla.  Stir in dry ingredients and then chocolate chips.  Bake for 10 min.  Makes 4 dozen.

Orange Banana Muffins

1 1/2 c. oats
1 c. whole wheat flour
1/4 c. brown sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/3 c. craisins (opt)
1/2 c. plain yogurt
1/2 c. orange juice
2 mashed bananas
1 egg
2 T oil
1 tsp orange zest

Preheat oven to 400.  In bowl, combine oats, flour, sugar, baking powder and soda, cinnamon, salt and craisins.  Mix well.  In medium bowl, combine banana, yogurt, oj, egg, oil and zest.  Blend well.  Mix with dry ingredients and stir just until moistened.  Put in greased muffin tins and bake 15-18 min.  

Honey Lime Tilapia

taken from
my kids fought over the last piece of this!

1 lb tilapia filets
2 T lime juice
zest of one lime
1 T olive oil
1 1/2 T honey
1/2 tsp salt
1/2 tsp pepper
1 clove garlic minced
1/2 c. whole wheat flour
1/4 tsp salt
1/4 tsp pepper

mix together marinade ingredients and place tilapia in ziploc bag and pour marinade over fish.  Refrigerate for at least 1 and up to 4 hours turning bag over occasionally.  Mix together coating ingredients and put in shallow dish.  Dredge fish in coating and cook in 1-2 T oil about 3-4 min per side.  Serve warm with lime wedges.

Vegetable Enchilada Casserole

taken from weelicious - slightly adapted  
all of my kids ate this and no one complained!  Miracle with my picky 5 year old.  

1 T oil
1 small onion chopped
1 clove garlic minced
1/2 tsp salt
1 T ground cumin (sounds like a lot but it was great)
1 T chili powder
1 tsp honey
1 14 oz can diced tomatoes (I used fire-roasted)
1 c. water

1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 c. sour cream
1 large egg
1 c. frozen corn
1 can black beans rinsed
1 med red bell pepper chopped
2 c. grated cheese (could probably reduce this)
6-10 corn tortillas (I cut mine and covered each layer)

Preheat oven to 350.  Saute the onion for 4 min, add the garlic, salt, cumin and chili powder and saute an additional minute.  Add tomatoes, water and honey and bring to a boil.  Cover and simmer for 10 min.  Place in blender and puree and set aside.  In bowl, whisk together onion powder, garlic powder, cumin and salt in the sour cream and egg.  Stir in the corn, black beans, bell pepper and 2 c. cheese.  Pour 3/4 c. of sauce in bottom of a 7x11 dish (I filled this completely to the top with all the layers...might be able to do it in a 9x13).  Arrange 2-3 corn tortillas on bottom.  Spread half of the mixture on top of the tortillas.  Cover with 1/2 - 3/4 c. sauce and more tortillas.  Spread the remaining mixture on top of the tortillas, top with remaining tortillas and sauce.  Bake 40 min.

Swedish Meatballs with Cream Sauce

taken from Mel's Kitchen Cafe

1 egg lightly beaten
1/4 c. milk
2 T ketchup
1 t. Worcestershire sauce
3/4 c. quick oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley (I used a T of dried)
1 t. salt
1/4 tsp pepper
1 1/2 lb lean ground beef
3 T flour

2 T butter
3 1/2 T flour
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1 can chicken broth
2/3 c. milk

Combine meatball ingredients except beef and flour.  Add beef and gently mix.  Shape in balls and roll in flour shaking off excess.  Place on cookie sheet and bake at 400 degrees for 10 min.  Turn meatballs and bake 8-10 min longer.
For the sauce melt butter then stir in flour and seasonings.  Gradually add broth and milk and bring to a boil.  Cook and stir for 2 min until slightly thickened.  Serve with meatballs.

Black Bean and Rice Enchiladas (with homemade sauce)

taken from mother thyme

8 oz tomato sauce
1 c. water (I might increase this a little.  Mine got pretty thick)
3 T chili powder
1 T tomato paste
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
2 T oil
2 T flour

2 c. cooked brown rice
1 can black beans rinsed
1 c. corn
1/2 c. salsa
2 c. cheese
1 1/2 c. enchilada sauce
10 flour tortillas

Make a roux with the oil and flour.  Add in rest of sauce ingredients and cook until thickened.  Preheat oven to 350.  Spray 9x13 pan.  Combine rice, beans, corn, salsa, 1 1/2 c. cheese and 1/2 c. sauce.  Divide between tortillas and roll up and put seam side down in pan.  Pour remaining sauce on top.  Bake 25 min.  Sprinkle rest of cheese on top and bake an additional 5 min.

Chili Lime Grilled Tilapia

1 T oil
3 T lime juice
2 tsp honey
2 garlic cloves minced
1 T chili powder
1 tsp cumin
1/4 tsp cayenne (optional)
salt and pepper
1 pound tilapia

Mix ingredients together in ziploc bag.  Add fish and let marinate for 20 minutes turning often.  Grill on med-high heat for 3-5 min per side.  Serve with tortillas and taco toppings.

Lazy Green Enchiladas

adapted from picky palate

1 c. green enchilada sauce (I used 1 large can and omitted the salsa verde)
3/4 c. salsa verde
1 c. reduced fat sour cream
12 corn tortillas cut into 1 inch pieces
2 c. cooked chicken (costco rotisserie is great!)
1 can black beans drained and rinsed
1 c. shredded cheese

Preheat oven to 350.  Spray 9x13 pan.  Mix enchilada sauce and sour cream together in pan.  Stir in beans, chicken and tortillas.  Spread cheese on top and bake 20-25 min.

Applesauce Carrot Muffins

slightly adapted from mel's kitchen cafe

1 1/2 c. whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
2 T butter melted
1/2 c. honey (I use WAY less..2-4 T)
1 egg lightly beated
1 tsp vanilla
1 c. unsweetened applesauce
3/4 c. finely shredded carrot

Preheat oven to 350.  Spray muffin tin.  Combine dry ingredients,  Add wet ingredients (don't overmix).  Bake 18-20 min.  Makes 12 muffins

Applesauce Muffins

from weelicious

1 1/2 c. wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c. unsweetened applesauce
1/2 c. buttermilk
1/2 c. honey (I used 1/4c.)
1 egg
1 tsp vanilla
1 c. peeled and chopped apple (1 large or 1 1/2 medium)

Preheat oven to 400.  Mix dry ingredients. Mix together wet ingredients and add to dry.  Fold in apples.  Bake for 20 min or mini muffins for 15.

Small portion chocolate chip cookies

taken from chocolate covered katie

1/3 c. plus 1/4 c. flour (any kind)
1/8 tsp salt
1/4 tsp baking soda
1/4 c. chocolate chips
2 T brown sugar
1 T sugar
1/2 tsp vanilla
1 T oil
1-3 T milk

Preheat oven to 375.  Mix dry ingredients and add in wet.  Stir until combined and bake 6-9 min.  Makes about 7 cookies.

Mock Cookie Dough

taken from chocolate covered katie

1 can of garbanzo beans or white beans drained and rinsed well
1/8 tsp salt
1/8 tsp baking soda
2 tsp vanilla
3-4 T nut butter
1/3 c. brown sugar
3 T oats
2 T quick oats (opt.)
1/3 c. chocolate chips
milk (if needed)

Put all ingredients except quick oats and chocolate chips in food processor.  Blend until smooth adding milk if necessary.  Stir in the chocolate chips and quick oats.  Put in container and store in fridge.
*Can add some cinnamon and raisins for an oatmeal raisin cookie dough
*Don't try and bake this.  Just enjoy it off a spoon ;)

Pumpkin Dip

1 pkg cream cheese (low-fat is fine)
1/2 - 1 can pumpkin (can adjust according to taste - a whole can is really pumpkin-y and some people might not like it)
1/4 c. brown sugar (again, can add more or less depending on your preference)
1 tsp cinnamon
1/2 tsp ground ginger

Blend all ingredients together with hand mixer.  You can adjust the spices to your liking.  Start with less and add more.  Great with apples and pears.  ...and really any other fruit ....or straight off the spoon ;)

Roasted Tomato Garlic Onion Coconut Soup

taken from oh she glows

3 c. roasted roma tomatoes (about 3-4 pounds)
2 T roasted garlic (roast bulb when roasting tomatoes and onions)
1 large onion roasted
1 can light coconut milk
3 c. broth (vegetable or chicken)
2 T tomato paste
2 tsp garam masala
1 tsp salt (might need less depending on broth)
1/2 tsp pepper

Preheat oven to 400 and line 2 baking sheets with foil.  Slice romas in half and put cut side up on one baking sheet.  Cut onion into slices and put on other sheet.  Lightly drizzle or spray with olive oil and season with salt and pepper.  Onions will take about 30 min and tomatoes anywhere from 60-80 min.

Add 3 c. tomatoes, 2 T roasted garlic, all of onion to pot and add broth, tomato paste and coconut milk and stir well.  Stir in seasonings and spices.  Bring to a boil and then simmer for 5-10 min.  Puree to desired consistency and serve.

yields about 6-7 cups at around 120 cal per cup.

Cumin Lime Black Bean Quinoa Salad

adapted slightly from Oh She Glows

3 c. cooked quinoa (1 c. dry)
1 can black beans rinsed
2-3 T cilantro (or more to taste)
3 carrots julienned (about 1 1/2 c.)
4 green onions chopped
salt and pepper to taste

3 T lime juice
1 T olive oil
1 clove garlic minced
1 tsp cumin
1 tsp maple syrup (or honey)
1/2 tsp salt

Toss everything together.  Mix dressing and pour over salad.  Toss together and refrigerate.

Mac and Cheese Muffins

from The Sneaky Chef
great for kids lunches - like a mac and cheese quiche

4 eggs
1 c. orange puree (sweet potatoes, carrots)
2 c. cheese (I use less)
2 c. cooked macaroni noodles (I used almost 3)
salt and pepper to taste

Wisk together eggs and puree. Add cheese and stir.  Stir in noodles.  Place in greased muffin tin or silicon muffin cups and bake at 350 for 20 min.  

Peanut Butter Power Balls

adapted from pbs fizzy's lunch lab

2 1/2 c. old fashioned oats
1 c. natural peanut butter (or 1/2 peanut 1/2 almond butter)
1/2 c. honey (or real maple syrup or a mixture)
1/2 c. ground flax seed
1/2 c. raisins
1/2 c. chocolate chips (optional)
1/2 c. sunflower seeds (optional)
1/2 tsp kosher salt
1 tsp vanilla
flaked coconut to roll balls in (optional)

Combine all ingredients in mixer with paddle attachment and mix until well blended. Roll in coconut if desired.  Store in refrigerator.

Roasted Tomato Basil Pesto

taken from oh she glows
Holy crap this is good!

9 large roma tomatoes slice in half lengthwise
1/2 c. almonds toasted (or pecans or walnuts)
2 garlic cloves
1 c. tightly packed basil
1/4 c. olive oil (or less - I forgot it one time and it was fine)
salt and pepper to taste

Preheat oven to 400.  Put tomatoes on sheet pan cut side up and spray or drizzle with oil and season with salt and pepper. Roast tomatoes for 1 hour and 10 min. Reduce oven temp to 325 and toast almonds for 8-10 min.  Add nuts to food processor and process until finely chopped.  Set aside.  Add basil and garlic and process until finely chopped.  Add in oil and 1 1/2 c. roasted tomatoes (you'll have some left over).  Process until smooth.  Pulse in nuts.  Season with salt and pepper.
Chop the remaining tomatoes and stir into pasta with the pesto.

Chicken Cordon Bleu Casserole

taken and slightly adapted from

5 c. rotisserie chicken diced
½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
¼ pounds Thin Sliced Baby Swiss Cheese

3 Tablespoons Butter
4 Tablespoons Flour
3-¼ cups Milk
2 T Lemon Juice
1 Tablespoon Dijon Mustard (I used about 1 tsp mustard powder)
½ teaspoon Salt
½ teaspoons Smoked Paprika
¼ teaspoons pepper

2 Tablespoons Butter
1-½ cup Panko Bread Crumbs (I used 1/2 c. seasoned panko and 1 c. plain)
1-½ teaspoon Crushed Dried Parsley
seasoned salt (omit if using seasoned bread crumbs - careful with how much! might be salty)

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham
and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in
the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly
pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat,
stirring constantly until the sauce thickens. Stir in the lemon juice,mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30
seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in
the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of
the casserole. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to

Lunchbox Muffins

1 c. wheat flour
1 c. AP flour (I used 1/2 c. white, 1/4 c. wheat, 1/4 c. oat)
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 bananas
3 T honey or maple syrup or molasses
1/2 c. apple juice
2 tsp apple cider vinegar
1 1/2 c. grated zucchini or carrots or a mixture of both
1/2 c. raisins

Preheat oven to 350.  Combine dry ingredients and set aside.  In blender, blend bananas, honey, apple juice and vinegar until smooth.  Mix with dry ingredients.  Fold in zucchini and raisins.  Pour into prepared muffin tin and bake for 20 min.

Carrot-Raisin Muffins

1/2 c. raisins
1 1/2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 c. sugar
1/2 tsp salt
1 c. milk
1/4 c. oil
1 tsp vanilla
2 c. grated carrot

Preheat oven to 400.  Soak the raisins in a bowl of hot water.  Mix together dry ingredients.  Add milk, oil and vanilla and mix until just combined.  Fold in the carrots and raisins.  Fill sprayed muffin tin and make 18-22 min. 

BBQ Pork

4 lbs pork loin or pork shoulder
root beer
bbq sauce

Place pork in slow cooker and cover with root beer.  Cook on low 6-8 hours.  Remove from root beer and shred.  Discard rootbeer.  Place pork back in slow cooker and stir in bbq sauce.  Serve on buns. 

English Muffin Bread

5 1/2 c. water
2 T kosher salt
2 T sugar
3 pkg yeast (2 T)
11 1/2 c. flour
melted butter

Stir water, salt, sugar, yeast and flour and mix just until combined.  The dough will be shaggy and very sticky.  Let dough rise for 1 hour.  Spray 3-4  standard loaf pans with cooking spray and coat with cornmeal.  Fill pans no more than half-way full with the dough.  Cover pans with sprayed plastic wrap and let rise until puffy and dough is just peeking over edge.  Bake at 350 for 30 min.  Brush tops of loaves with melted butter and let bake 10 more min. 

German Oatmeal Cookies

1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 c. oatmeal
1 c. coconut

Cream together sugar and butter. Add eggs.  Add dry ingredients.  Fold in coconut and oatmeal.  Bake at 325 for 8-10 min. 

No Sugar Banana Oat Cookies

1 c. quick oats
1 c. ground oats
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
2 bananas mashed (1 c.)
1 tsp vanilla
3 T oil  (or applesauce)

Mix together and spoon onto greased cookie sheet.  Bake at 350 for 12-15 min.  

Hawaiian Haystacks Sauce

from Mel's Kitchen Cafe

3 T butter
1/2 onion chopped
3 cloves garlic finely minced
1 tsp salt
1/2 tsp pepper
1/4 c. flour
2 c. milk
1 c. chicken broth

Melt butter and saute onion until soft and transluscent.  Add garlic and cook about 1 min.  Add flour and stir to combine.  Whisk in the milk and chicken broth.  Cook until sauce thickens.  Add cooked chicken.  Serve over rice with toppings of choice.

Vegan Chocolate Zucchini Muffins

adapted from Oh She Glows

1 flax egg (1 T ground flax + 3 T water)
1 1/4 c. shredded zucchini (about 1 med)
1 1/4 c. soy or almond milk
2 tsp lemon juice or vinegar
3 T maple syrup
1 tsp vanilla
2 c. whole wheat flour
1/3 c. cocoa powder
1 T baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c. sugar (sometimes I'll reduce to 2 T)
1/3 c. choc. chips

Preheat oven to 350.  Mix flax egg and set aside.  Mix milk with lemon juice and let sit.  Mix dry ingredients together.  Add wet ingredients and mix just until combined.  Fold in the shredded zucchini and chocolate chips.  Spoon into greased muffin tin and bake for 15-17 min. 

Soft and Light Whole Wheat Bread

8-9 c. wheat flour
1 1/2 T yeast
1 1/2 T dough enhancer
3 T vital wheat gluten
1 T salt
3 c. warm water
1/2 c. oil (or less)
1/2 c. honey (or less)
1 T liquid lecithin

Combine 4 c. flour, yeast, dough enhancer, gluten and salt in bosch bowl with wire wisks.  Add water, oil, honey and lecithin.  Beat with wire attachment for 3 min.  Replace wire attachment with dough hook.  Add 4-5 c. more flour (until it leaves the sides) and knead for 10 min.  Form into 3 or 4 loaves and let rise.  Bake at 350 for 25 min. 

Refrigerated Sugar Cookies - slice and bake

from Lauren's Latest

1/2 c. butter
1 c. sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 c. flour

Cream butter and sugar.  Add egg and vanilla until well mixed.  Add dry ingredients  and stir until combined.  Roll into 2 logs, wrap in plastic wrap and refrigerate.  Preheat oven to 350.  Line baking sheet with parchment paper or lightly grease.  Slice dough into 1/2 inch disks.  Bake 9-10 min. 

Works great as base for a fruit pizza.  Press out onto cookie sheet and bake for 15-20 min.  Combine 4 oz cream cheese with 1 tsp vanilla, powdered sugar to taste.  Mix until smooth.  Fold in 4 oz cool whip.  Spread on top of cooled cookie base and top with fruit. 

Classic Bran Muffins

1 1/2 c. wheat bran
1 c. buttermilk
1/3 c. applesauce
1 egg
1 banana mashed (or 1/4 c. sugar)
1/2 tsp vanilla
1 c. wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 c. frozen blueberries (optional)

Preheat oven to 375.  Mix wheat bran and buttermilk together and let sit 10 min.  Mix applesauce, egg, banana and vanilla and add to buttermilk/bran mixture.  Add the rest of the dry ingredients and mix just until blended.  Fold in blueberries and spoon into prepared muffin tin.  Bake 15-18 min.
Servings - 12
Calories - about 100

Sweet Potato Biscuits

from Appetite for Reduction

1 c. mashed sweet potatoes
3 T canola oil
1 T maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 c. flour (I used half white half wheat)
2 tsp baking powder
1 tsp ground nutmeg (I used cinnamon and just a dash of nutmeg)
2-3 T cold water (I didn't need this)

Preheat oven to 400.  Mix together potatoes through salt.  Use a sifter to sift in flour, baking powder and nutmeg.  Fold in the flour until moistened and crumbly; be careful not to overmix.  Add 2 T water and lightly knead 5-6 times.  Drop dough in golf ball size pieces onto parchment covered baking sheet.  Bake 12-15 min.

Peanut-Lime Noodles

1/2 c. natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar (I used 1 T apple cider vinegar)
2 T lime juice (I used lemon)
1 tsp ginger
2 T brown sugar
1/4 tsp red pepper flakes
2 cloves garlic chopped

Combine in blender and blend until smooth.  Serve over vegetables and noodles.
(reserve some of the pasta water to thin out the sauce.  It thickens a lot as it cools. I ended up thinning it quite a bit so reserve a good cup of pasta water)

Black Bean Sweet Potato Enchilladas

from Tasty Kitchen

2 large sweet potatoes peeled and chopped into cubes
1 clove garlic chopped
1/2 onion chopped
1 small can green chilies
1 can diced tomatoes
1 T olive oil
1 can black beans
1 T Chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 c. salsa
8 tortillas

Roast potatoes on baking sheet at 450 for 20 min. stirring half-way through.  Heat oil in skillet and add garlic, onions and green chilies.  Saute until onions soften.  Add beans, tomatoes, chili powder, cumin,  salt and pepper.  Stir in the sweet potatoes.  Prepare 9x13 dish by spraying with Pam and putting a little of the salsa in the bottom.  Fill the tortillas with potato mixture, roll up and put seam side down.  Spread salsa over the top and bake at 350 for 20 min.

Banana Oatmeal Cookies

adapted from Tastykitchen

1 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 c. rolled oats
1 stick butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 T honey
1 tsp vanilla
1 1/2 c. mashed banana (3 large)
chocolate chips (optional)

Preheat oven to 350.  Cream the butter and sugars until smooth.  Add egg, honey and vanilla and beat until smooth.  Add banana and whip until incorporated.  Add dry ingredients and mix.  Bake for 8-10 min.  Makes 3 dozen cookies.

Chicken Pot Pie Pasta

from Every Day Food
All of my 5 kids ate this and many had seconds.   

  • Salt and pepper
  • 3/4 pound penne or other short tubular pasta
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups diced cooked chicken

  • In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
  • Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. 
  • Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
  • Stir pasta into chicken mixture.

Can omit the pasta, increase flour to 5 Tablespoons and bake it in a pie crust or increase broth to 3 cups and make some dumplings to drop in

Pasta with Caramelized Onions

from Mark Bittman

5 or 6 medium to large onions (about 2 pounds)
1/3 c. plus 2 T extra virgin olive oil
salt and pepper
1 pound pasta
Freshly grated parmesan

Thinly slice the onions.  Put them in a large dry skillet over medium-low heat and cover.  Check and stir every 5 min.  The onions will first give up lots of liquid, then dry out; after 20-30 min, when they begin to brown and stick to the pan, remove the cover.  Add the 1/3 c. olive oil, along with a generous sprinkling of salt and pepper.  Turn the heat up to medium.  Bring a large pot of water to a boil and slat it.  Continue to cook the onions until they are uniformly brown and soft, almost pasty, 10-20 min. more.  Cook the pasta until tender but not mushy.  Taste the onions and adjust the seasoning; drain the pasta, reserving a cup of cooking water.  In a warm bowl, toss together the pasta and onions, along with remaining oil and a little of the cooking water if necessary to allow the mixture to coat the pasta evenly.  Toss with some Parmesan and serve, passing more Parmesan at the table.

Mediterranean Pasta Salad

from Giada

3 tablespoons extra-virgin olive oil, plus 1/4 cup (or less)
cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries (I used a mixture of raisins, craisins and cherries about 1/2 c. )
1/4 cup slivered almonds, toasted (used a mixture of chopped nuts, toasted)
(I added a little crumbled feta to my portion and it was a nice salty bite)
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Roasted Butternut Squash, Sausage and Orecchiette Pasta in a Brown Butter Sage Sauce

from SimplyScratch

1 pkg {of four} Chicken Sausages {like sun-dried tomato & basil}
3 cups Orecchiette Pasta
1 Butternut Squash, cubed {about 2 cups}
1 tablespoon Dark Brown Sugar
4 ounces Walnuts, toasted (optional)
1 stick of Salted Butter (or less)
8 small Sage Leaves
Kosher Salt
Black Pepper

Slide a small baking sheet into your oven and preheat it to 375 degrees.

In a small dry pan, toast walnuts over medium heat until fragrant. Remove and set aside.

Peel and cube up two cups of butternut squash. In a bowl, toss the squash with olive oil, salt, pepper and dark brown sugar. {With oven mitts} remove pan, add the squash to the hot pan and place back into the oven for 20-25 minutes, stirring once during the cooking time. Remove once the squash is tender.

In a skillet; add a little olive oil and sear the chicken sausages over medium heat on all sides. Remove, slice and add back into the pan to crisp on all sides.

To a pot of {salted} boiling water; add in the three cups of orecchiette pasta. Cook as directed on package to al dente. Drain.

In a large bowl; combine the sausage, pasta and butternut squash.

Heat a 10 inch skillet on medium/ medium-high heat. Place the stick of cold butter into the hot pan, lift and swirl the butter. Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color.

Pour the brown butter sage sauce over pasta, toss and season with salt and pepper to taste. Sprinkle toasted walnuts over top and serve immediately!

Soft Pretzels

1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
melted real butter

Combine first 4 ingredients; allow to rest for 5 minutes.
Stir flour to mixture and knead for 5 minutes.
Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
Bake in a 550 degree oven for 8 minutes, or until golden brown.
Brush melted butter onto hot pretzels.

Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce. 

Pesto Pizza with Dried Cranberries and Goat Cheese

adapted from my sister-in-law Afton

pizza dough
basil pesto
mozzarella cheese
goat cheese
red peppers

Preheat pizza stone in 500 degree oven.  Roll out dough and spread pesto to cover.  Layer thinly sliced zucchini over surface. Spread mozzarella cheese over top and crumble on goat cheese and sprinkle the craisins.  Put sliced red pepper over top.  Bake in oven for 8-10 min.

(could be good with sliced red onion, chicken or chicken sausage)

Garlic Yogurt Salad Dressing

from Eating Well

1/2 c. plain nonfat yogurt
2 T low-fat milk
1 1/2 T lemon juice
1 tsp honey
1 tsp olive oil
1/2 tsp dried oregano
1/2 tsp minced garlic
1/2 tsp salt
pepper to taste

Combine all ingredients in a small bowl or jar and whisk or shake to mix. 

Makes 3/4 c
per Tablespoon: 12 cal

Aromatic Noodles with Lime-Peanut Sauce

from Ellie Krieger

12 oz spaghetti
2 c. broccoli florets
2 c. snow peas, trimmed
2 c. sugar snap peas, trimmed
1/2 c. unsalted peanuts
1/2 c. creamy natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar
2 T fresh lime juice
1 scallion cut into pieces
1 3/4 inch piece ginger, peeled and finely grated
2 T brown sugar
1/4 tsp red pepper flakes

Cook pasta and drain and rinse under cold running water
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 min.  Add the snow peas and sugar snap peas and steam for 2 min. more, until all vegetables are crisp tender.
Toast the peanuts in a skillet over med-high heat until fragrant.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a blender until smooth.
Right before serving, toss the pasta with 3/4 c. of the peanut sauce.  Divide between 6 serving bowls and top each serving with the vegetables.  Drizzle the remaining sauce over the vegetables.  Coarsely chop the peanuts, sprinkle them on top and serve.

Serves 6, 1 c. pasta, 1 c. vegetables
450 cal, 18g fat, 19g protein, 61g carb

Lemon Chicken Soup with Orzo

from Ellie Krieger

4 tsp olive oil
8 oz chicken breast cut into small chunks
pinch of salt
1 med onion diced
2 stalks celery diced
1 med carrot diced
2 tsp fresh thyme or 1/2 tsp dried
6 c. broth
1 c. orzo
2 large eggs
3 T fresh lemon juice
black pepper to taste

Heat 2 tsp oil over med-high heat.  Season the chicken with the salt and add it to the pot and cook until just cooked through.  Transfer the chicken to a dish and set aside.
Add the remaining 2 tsp oil to the pot.  Add the onion, celery, carrot, and thyme and cook over med-high heat until the vegetables are tender.  Add 5 cups of the broth and bring to a boil.  Add the orzo and let simmer until tender, about 8 min.  Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 c. broth in small saucepan until it is hot but not boiling.  in a med bowl, beat the eggs.  Gradually whisk the lemon juice into the eggs.  Then gradually add the hot broth to the egg-lemon mixture, whisking all the while.  Add the mixture to the soup, stirring well until the soup is thickened.  Do not let the soup come to a boil.  Add the cooked chicken to the soup.  Season with salt and pepper and serve.

Serves 4,  1 1/2 c. serving
280 cal, 10g fat, 26g protein, 22g carb

Spaghetti aglio e olio (with garlic and olive oil)

from Ina Garten
1 lb dried spaghetti
1/3 c. olive oil
8 large garlic cloves, cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 c. minced fresh parsley
1 c. freshly grated Parmesan

Cook the pasta setting aside 1 1/2 c. cooking water.

Meanwhile, heat the olive oil over med heat in a pot large enough to hold the pasta.  Add the garlic and cook for 2 min, stirring frequently, until it just begins to turn golden on the edges - don't overcook it!  Add the red pepper flakes and cook for 30 sec more.  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.  Lower the heat, add 1 tsp salt and simmer about 5 min, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss.  off the heat, add the parsley and Parmesan and toss well.  Allow the pasta to rest off the heat for 5 min for the sauce to be absorbed.  Taste for seasoning and serve warm with extra Parmesan on the side.