MY FAVORITE RECIPES

Cinnamon Roll Pancakes
Garlic Roasted Kale
Perfect Quinoa
Avocado Toast
Everything Bagel Seasoning Mix

Sourdough Banana Nut Muffins

APPLE PIE (Mindy's)






ARTICHOKE CHICKEN
Servings: 6

2 (8.5 oz.) cans of water-packed artichoke hearts, well-drained and coarsely chopped
3/4 cup grated parmesan cheese
3/4 cup light mayonnaise
1 teaspoon minced garlic
2 lbs. boneless skinless chicken breast, thawed, cut into 1" pieces
salt and pepper
1/4 c. fine bread crumbs
1/4 tsp. grated nutmeg
1/2 tsp. dried savory leaves
1/2 tsp. dried thyme leaves
2 tbsp. butter melted
1/3 c. chopped parsley (for garnish)

Instructions:
Preheat the oven to 375 degrees and spray a 13x9 inch baking dish with cooking spray.
Salt and pepper the chicken breast halves and place them in the dish. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise, and garlic. Stir together until combined. Spread the artichoke mixture over chicken breasts. Mix bread crumbs with nutmeg, savory, and thyme. Sprinkle over top of the chicken. Drizzle with melted butter. Bake, uncovered, for 30-35 minutes or until chicken juices run clear and the top starts to slightly brown. Sprinkle with chopped parsley, then serve.


ASIAN MUSHROOM SOUP
Servings: 6

4 cups chicken broth (made with Better Than Bouillon base)
3 Tbs. soy sauce
2 tsp. grated fresh ginger
3 garlic cloves, crushed (or 1 1/2 tsp. minced garlic)
3 cups assorted, sliced mushrooms, (white button, oyster, portobello, crimini, shitake (stems removed)
3 cups white cabbage, cut into wedges
1 cup thinly sliced carrots
2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
1 cup thinly sliced green onions,
2 cups shredded raw spinach or whole baby spinach leaves
freshly ground black pepper, to taste

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots, and chicken. Cover. Bring to a boil; simmer until mushrooms are soft (about 5 minutes.) Stir in noodles, green onions, and spinach; simmer until greens are wilted (about 2 minutes.) Season. Serve.


BEEF BISCUIT ROLL
Yield: 12 Rolls

Filling:
1 lb. ground beef
1 med. onion, chopped
1 t. garlic, minced
1 green pepper, chopped
1/2 t. season salt
1/8 t. pepper
1 t. Worcestershire sauce
4 T. melted butter

Brown beef with onion, and garlic. Add seasonings. Stir in green pepper. Chill (approx. 1 1/2 hours.) Make a double recipe of Biscuit Dough. Roll into a rectangle approx. the size of a jelly roll pan. Cover with chilled meat mixture. Roll up lengthwise (like a cinnamon roll.) Cut (with dental floss or string) into 1 1/2" slices. Place in a greased jelly roll pan (or line it with parchment) cut side up. Brush tops with melted butter. Bake, uncovered, at 450 for 20-25 min.

Serve with Beef Gravy (use 5 T. cornstarch instead of 4. Add 1/4 t. pepper, no extra salt. Let simmer while making rolls.)

BEEF STEW

BREAD STUFFING (My Mom's Thanksgiving recipe)
Yield: 9x13 pan

1 large loaf (22.5 oz.) white bread, broken
2 sticks butter, melted
2 cups finely chopped onion
2 cups finely chopped celery
2 generous teaspoons of poultry seasoning

Saute onion and celery in butter until tender and then mix all with broken bread. Add two rounded tsp. poultry seasoning. Bake (covered in foil) for about 20 minutes.


BROCCOLI CHEESE SOUP
Servings: 8

2 tablespoons salted butter
1 large onion, diced
2 cloves garlic, minced
1/2 cup butter
1/2 cup flour
4 cups chicken stock (made with Better Than Boullion)
4 cups half-n-half
6 cups broccoli florets and spears, cut into small bite-size pieces
4 large carrots, cut into very thin rounds
1 teaspoon smoked paprika
1 teaspoon dry mustard powder
1/8 teaspoon cayenne
16 ounces of sharp cheddar cheese, grated

In a small saucepan, add 2 tablespoons of butter, the diced onion, garlic, and sauté over medium heat until the onion is translucent and barely browned, (about 5 minutes.) Stir intermittently. Remove from heat and set pan aside.

In a large heavy-bottom pot melt 1/2 cup butter over medium heat. Add, flour, and cook for about 3 to 5 minutes, whisking constantly, until flour is thickened. Slowly add the chicken stock, whisking constantly. Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently.

While the mixture is simmering, chop the broccoli and carrots. After simmering for 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside. Add the salt, pepper, paprika, dry mustard powder, and cayenne. Stir to combine.

Allow soup to simmer, covered over low heat for 30-45 minutes (until vegetables are soft and the sauce has thickened.) Stir intermittently.

Stir in grated cheese until completely melted and combined (about 1 minute.) Serve.


BROWN JASMINE RICE
Servings: 8 cups

3 cups brown jasmine rice
4 cups of water
3/4 teaspoons salt

Add rice, water, and salt to a heavy-bottomed pan. Stir. Bring to a boil then lower heat to medium and stir with a skewer or chopstick. Cover and let vigorously simmer for 10-15 minutes (just until the liquid has almost disappeared on the surface and only a few shallow dimples remain on the surface. Turn the heat to low. Recover and let simmer for an additional 10-15 minutes (or just until the liquid is all absorbed.) Fluff and serve. (The grains should be separate, each one plump and toothsome, not mushy or soft.)


CAJUN NOODLE BOWLS
Servings: 8

9 cups water
1/4 c. vegetable bouillon base (Better Than Bouillon brand)
1/2 T. fresh, finely shredded ginger
2 lb. fettuccine pasta, broken into quarters
4-8 tilapia fillets
Cajun seasoning
olive oil
1 bunch of asparagus spears, trimmed, but bite-size
fresh green beans
1 zucchini, julienned
2 c. fresh (or canned) bean sprouts
2 red bell peppers, seeded and diced
8 green onions, chopped
fresh cilantro, chopped

Preheat the broiler on high. On the stovetop, bring water, bouillon, and ginger to boil in a stockpot. Cover, turn the heat to low, and let the broth simmer. Bring a large pot of salted water to a boil. Stir in broken pasta and cook just until al dente. Drain. Toss lightly with olive oil and set aside, keeping warm. Rinse as many tilapia fillets as wanted, in cold water, and pat dry with paper towels. season both sides of each fillet with olive oil and a liberal amount of Cajun Seasoning. Arrange the filets (dark side up) on an oiled broiling pan and put them on a high oven rack (the top of the pan should be about 3" from the heating element.) Broil for 3 minutes; turn over and broil for 3-4 more minutes or just until the fish flakes easily with a fork. Keep warm. Snap woody ends from asparagus and discard. Cut remaining stems into bite-size pieces and saute in olive oil and preferred spices for about 3 minutes or crisp-tender. Do the same with the beans and julienned zucchini. Set all aside, individually, and keep warm. chop peppers, green onions, and cilantro Serve all ingredients in separate dishes at the table, letting individuals layer pasta, fish, asparagus, zucchini, sprouts, peppers, onion, cilantro, and broth in their individual bowls.

CHEESE BALL

CHICKEN DIVAN
(9x13 baking dish)

24 oz. frozen or fresh (about 3 bunches) broccoli florets (enough to heavily cover the pan bottom.)

1 lb. skinless, boneless chicken breast, cooked and chopped or shredded

1/4 tsp. garlic powder
2/3 c. grated cheddar cheese (divided)
2/3 c. grated Parmesan cheese (divided)

1 1/4 c. white sauce* (recipe below) or can substitute one can cream of chicken soup
1 c. mayonnaise
2 T. lemon juice
1/2 tsp. curry powder

3 T. olive oil, divided
1 tsp. minced garlic
1/2 c. slivered almonds
1/2 c. bread crumbs

Brown rice (cooked)

Arrange broccoli on the bottom of the 9x13 baking dish. Sprinkle shredded chicken with garlic powder and layer it over broccoli. Cover with half of both kinds of cheese. In a separate bowl, mix white sauce or soup base, lemon juice, mayonnaise, and curry. Beat well. Pour over broccoli, chicken, and cheese. Top with remaining cheese. Heat olive oil and garlic in a skillet, over medium heat until golden. Add bread crumbs and stir continually until just golden. Sprinkle over the top of the casserole. Heat the remaining oil and brown almonds. Layer over breadcrumb topping. Bake, covered with tinfoil, at 350 for (25-35 minutes if using fresh broccoli or 40 minutes if using frozen.) Serve over brown rice.

*White Sauce (should make approx. 1 1/4 c.)
6 Tbls. (1 cube) butter
6 T. flour
3/4 c. half/half

1 c. chicken broth (made with Better Than Bouillon base)
1/4 tsp. poultry seasoning
1/4 tsp. celery salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. parsley
1/8 tsp. paprika
1/8 tsp. black pepper

yellow food coloring

Temper the half/half in the microwave for 45 seconds. Set aside. Melt the butter in a saucepan over medium heat. Gradually add the flour, whisking continuously for 3-5 minutes, until it's the consistency of wet sand. Remove from the heat. Add 1/3 of the chicken broth and whisk well. Add 1/3 more; whisk well. Add the remaining chicken broth, warm milk, and seasonings, whisking continuously. Turn up the heat to medium-high, and continue whisking until it begins to get very thick. Immediately remove from heat. The white sauce will continue to thicken upon standing.


CHICKEN NOODLE SOUP (Broth Style)
Inspired by Aunt Linda's recipe
Servings: 6

9 c. chicken broth (divided into 2 c. and 7 c.)
1/4 lb. boneless, skinless chicken breast
3 whole cloves
1/4 t. curry
1/4 t. lemon pepper
1 T. fresh grated ginger (or 1/4 t. ground ginger)
olive oil (for sauteeing vegetables)
1 onion, chopped
1 t. minced fresh garlic
1 c. chopped celery
1 c. carrots
1 c. seashell noodles

Cover the bottom of a frying pan with 2 c. of chicken broth (approx. 1/4" deep) and add fresh or frozen chicken breasts. Bring to a boil then lower the heat to Medium. Cover and cook until the meat is no longer pink inside (20-45 minutes depending on the thickness of breasts and whether fresh or frozen.)

Meanwhile, in a large soup pot, bring the remaining broth, cloves, curry, lemon pepper, and ginger to boil. Turn heat to low and cover, simmering while preparing the remaining ingredients.

In a frying pan, sauté onion, garlic, celery, and carrots in olive oil. Add to a large pot, with simmering liquid. Remove the cooked chicken from the frying pan and strain the broth. Add strained broth to the large pot. Clean and shred chicken, then add to the pot. Bring to a boil. Add dry pasta and cook just until al dente (approx. 6-10 minutes.) Serve immediately as the noodles will continue to soften in the broth.


CHOCOLATE CHIP CAKE (Sophie's delicious creation)

Yield: Two 8" rounds

1-1/2 c. flour

1 c. cocoa powder

1-1/2 t. baking soda

1/2 t. baking powder

1 t. salt

1 T. Perro

2 T. hot cocoa powder

1-1/2 c. water

3 eggs

1 T. vanilla

1/2 c. mayonnaise

1 c. butter

1-1/2 c. white sugar

4 oz. chocolate chips

1.  Preheat oven to 350. In a medium bowl, sift together flour, cocoa powder, salt, baking soda, and   

     baking powder. Set aside

2.  Microwave water for 2 minutes. Add Perro and vanilla to water and set aside.

3.  In a big bowl, cream together butter and sugar. Add eggs and then mayonnaise. Alternately add the 

     dry mixture and wet mixture to the butter mixture. Fold in chocolate chips.

4.  Grease two 8" round cake pans and dust lightly with cocoa powder. Evenly distribute the batter 

     between the two pans.

5. Bake for 45 minutes. Cool completely. Frost.

Frosting:

1-1/2 c. butter

1 T. vanilla

1-1/2 c. cocoa powder

4 c. powdered sugar

3 T. milk

Mix butter, vanilla, and cocoa powder. Alternate adding sugar and milk. (To make frosting less sweet substitute some cocoa powder for sugar.)

COUSCOUS
Servings: 4-6

1-3/4 cups strong vegetable broth (1 3/4 c. water + 2 teaspoons vegetable Better Than Boullion base)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1-1/2 cups (10 oz) couscous

In a medium saucepan, bring the broth, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.


CREPES
Servings: 6

Berry Filling:
2 c. frozen mixed berries
1-2 T. sugar
1/2 t. orange zest (1 orange produces up to 2 t.)
3 c. fresh strawberries, sliced

Gently puree thawed berries (leave them in the fridge overnight or microwave on defrost.) Stir in sugar, zest, and fresh, sliced strawberries. Serve at room temperature.

Batter:
2 eggs
2 T. butter, melted and cooled slightly
2 c. milk
1 t. vanilla
1 T. sugar
1/2 t. salt
1-1/2 c. white flour

Add ingredients to the blender jar in the order listed. Cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking to dissolve all lumps. (If needed to be used immediately, the lumps can be strained out.) Heat an 8" non-stick skillet or crepe pan over medium heat and lightly coat with cooking spray. For ezh crepe, pour 1/4 cup batter into the center of the skillet and immediately tip and rotate the pan until the batter covers the bottom in a thin layer. Cook until the underside is golden and the top begins to dry out (approx. 1 minute.) Flip and cook for an additional 30 seconds. Stack with wax paper between layers and keep warm in a 200-degree oven until ready to serve.

Chocolate Drizzle:
2 oz. chocolate chips
2-1/2 T. heavy cream

Melt chocolate chips slowly in a double boiler. Mix in the cream. Drizzle over top of rolled and filled crepes.

Cream Cheese Spread:
2 oz. cream cheese (room temperature)
1 T. powdered sugar
1 T. milk
A bit of smashed strawberry

Mix together and spread over a flat crepe before filling and rolling.

Topping:
Whipped cream


EVERYTHING BAGEL SEASONING BLEND
https://julieblanner.com/everything-bagel-seasoning/
Yield: ½ c. (12+ servings)

Ingredients:
1 tablespoon sesame seeds white
1 tablespoon sesame seeds black
1 tablespoon onion dried, minced
1 tablespoon garlic dried, minced
2 tablespoons poppy seeds
1/2 - 1 tablespoon sea salt coarse

Instructions:
In a small bowl, combine all the required seasonings.
Stir until well combined.
Store in a sealed jar or container.

Notes and Variations:
Spice it up with a few red pepper flakes.
Pepitas (pumpkin seeds) are another delicious addition.
Toast the seasoning blend for a nutty taste (over a skillet on low-medium for up to five minutes.)

Substitutions:
Can use all-white sesame seeds instead of a mixture
Kosher salt or any coarse salt can replace the sea salt
If using a traditional salt instead of coarse salt, cut the amount in half.

Serving Suggestions:
Good on bagels, baked potatoes, popcorn, scrambled eggs, chicken, salmon, carrots, and avocado toast.


FRIED RICE
Servings:10-12

peanut oil
1 (12 oz.) can smoked Spam, diced
3 c. chopped cabbage
1 c. chopped celery
1 white or yellow onion, chopped
1 c. diced carrots
1 c. chopped, fresh mushrooms
1 t. minced garlic
2 t. fresh, grated ginger
1/8 t. red pepper flakes
1/4 t. black pepper
6 c. cooked chilled rice (day-old works best)
4 eggs, beaten
1/2 c. thinly sliced green onion
1 c. frozen peas (optional)
4 T. soy sauce + 2 T. water (mixed)

Heat 1 T. peanut oil in a large Wok, over high heat. Add Spam and cook (constantly stirring) until crispy. Set aside. Heat more oil (if needed) and add carrots, cabbage, celery, onions, mushrooms, and spices. Stir-fry for 3 minutes or just until crisp-tender. Set aside. Heat more oil and add rice. Stir to coat. Add beaten eggs. Stir and cook until no longer wet. Add soy sauce mixture and stir to combine. Stir back in all set-aside ingredients. Remove from heat. Add green onions and peas. Serve.


GRANOLA
Yield: Approx. 23 cups

1 c. chopped, dried apples
1 c. brown sugar
1 c. water
1/2 c. canola oil
1 T. vanilla extract
1/2 t. almond extract
1 t. salt
8 c. rolled oats
6 c. rolled what
2 c. wheat germ
1 c. shredded coconut
1 c. slivered, raw almonds
1 c. roasted, salted sunflower seeds
1 c. raisins
1 c. dried cranberries
(any other dried fruit or nuts, as desired...the more, the better)

Preheat over to 300. Arrange chopped, dried apples in a single layer on a baking sheet on the center oven rack. Cook for 10-12 minutes (just until golden.) Remove from oven and move oven racks so that one rack is just above the middle and one is just below. In a medium pan, heat sugar, water, oil, extracts, and salt on the stovetop, over medium-high, until sugar is dissolved. Meanwhile, in a large bowl, mix rolled oats, rolled wheat, wheat germ, coconut, and almonds. Add heated syrup and stir until combined. Spread equally, over two large jelly roll sheet pans. Place on separate oven racks for 25 minutes. Stir and exchange racks. Bake for 25 more minutes. Remove from oven to large bowl. Add raisins, cranberries, baked apples, and sunflower seeds. Stir to combine. Let cool completely and store in an airtight container.


HOT HOAGIES
Servings: 6-8
1 loaf French bread, cut lengthwise
2 cups cooked, shredded (and then coarsely chopped) chicken breast
1/2 cup mayo
1/2 cup sour cream
3 green onions, thinly sliced (whites and greens)
1 teaspoon fresh minced garlic
1/3 cup fresh parsley, chopped
1 cup Monterey jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup sliced olives

Preheat oven to 350 degrees. Place French bread on a large baking sheet. Mix all topping ingredients together in a bowl, then spread evenly on top of both lengthwise pieces.

Bake for 15-20 minutes until bubbly and the edges are lightly browned. Slice into pieces and serve immediately.


KALE QUINOA SALAD
Servings: 4

Vinaigrette:
1 1/2 T. rice vinegar (or lemon juice)
1 1/2 t. minced shallots
1 t. kosher salt

1/4 c. canola oil
3/4 t. dried tarragon leaves
1/4 t. pepper
zest of 1 lemon (approx. 1 T.)

Salad:
4 c. chopped kale
3 T. sunflower seeds
1/4 c. diced red bell pepper
2/3 c. red seedless grapes (sliced in half)
1/2 c. feta cheese, crumbled

Quinoa: 

1/2 c. uncooked quinoa, rinsed and drained
1 c. water
1/8 t. salt

In a small bowl, stir together vinegar, shallots, and salt. Set aside for 10 minutes.

Meanwhile, rinse quinoa for at least 30 seconds (line a mesh colander with a bread cloth) and drain well. In a small saucepan combine rinsed quinoa with water and salt and bring to a boil over medium-high heat, then decrease the heat to medium to maintain a gentle simmer. Do not cover. Cook until the quinoa has absorbed all of the water, reducing heat as time goes on to maintain a gentle simmer (about 10 minutes - will have to cook between 15-20 minutes if the recipe is increased.) Remove pan from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Cool to at least room temperature.

Add the remaining vinaigrette ingredients to the bowl with the shallots mixture.

Place kale and 1/4 c. of vinaigrette in a large bowl and massage with your hands for a couple minutes. Add quinoa, sunflower seeds, bell pepper, grapes, feta, and more dressing to taste.

Refrigerate at least 30 minutes before serving.

MACARONI SALAD
3 cups uncooked macaroni pasta
1 (5 oz.) can tuna, drained
1 (6 oz.) can black olives, drained and sliced
1 cup chopped pickles
3 stalks celery, chopped (leave in all the leafy tops)
1 cup mayonnaise
2 Tablespoons prepared mustard
2 Tablespoons pickle juice
1/4 cup grated cheddar cheese (opt.)
1/4 teaspoon black pepper

Bring a large pot of salted water to a boil. Add macaroni pasta and cook until al dente. Drain (but don't rinse.) Put in a covered bowl and refrigerate until fully cooled. Meanwhile, mix mayonnaise, mustard, and pickle juice together. Add tuna, olives, pickles, and celery. Add completely cooled pasta and mix thoroughly. spoon into serving bowl and top with grated cheese.


MEATLOAF (Beef)
Servings: 4-6

1 lb. lean ground beef
8 oz. tomato sauce
3/4 cup rolled oats
1/2 cup onion, diced
1 egg
1/4 teaspoon pepper
1/2 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt

Glaze: (I use Stubbs "Original" BBQ sauce)

If making one meatloaf:
Preheat oven to 350. In a mixing bowl, combine all ingredients except the glaze. Spray pan medium-sized bread pan with oil. Form the meat mixture into one loaf. Cook, uncovered, for 40 minutes. Increase heat to 400. Cook for an additional 15 minutes. Remove meatloaf and spread with glaze. Cook for an additional 10 minutes.

If making mini meatloaf cups:
Preheat oven to 400. In a mixing bowl, combine all ingredients except the glaze. Spray muffin cups with oil. Divide the meat mixture into 1/4 cup portions in a 12-count muffin pan. Bake uncovered for 15 minutes. Remove from oven and spread each with glaze. Continue cooking until juices run clear (approx. 10 more minutes.)

MEATLOAF (Turkey/Vegetable)

Servings: Approx. 20 muffins

2 c. coarsely chopped zucchini

1-1/2 c. coarsely chopped onions

1 red bell pepper, coarsely chopped

1 lb. extra lean ground turkey

1/2 c. uncooked couscous

1 egg

2 T. Worcestershire sauce

1 T. Dijon mustard

1/2 c. barbecue sauce (Stubbs Original)

1.  Preheat oven to 400 degrees. Fill a muffin tin with 20 liners.

2.  Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until 

     finely chopped but not liquefied. Place the vegetables in a bowl and mix in ground turkey, 

     couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. fill each 

     prepared muffin cup about 3/4 full. Top each cup with about 1 t. of barbecue sauce.

3.  Bake in the preheated oven until juices run clear, about 25 minutes (the internal temperature at least 

     160 degrees.) Let stand 5 minutes before serving.

ORZO PASTA SALAD (Gordon Ramsay's)
Servings: 8

Ingredients:
14 oz. orzo
Vegetable broth (twice as many cups as orzo)
2 bay leaves
3.5 - 7 oz. pine nuts
2 large bunches of basil, chopped
7 oz. rocket, roughly chopped
Olive oil, for drizzling
Sea salt and freshly ground black pepper

For the dressing:
2 oz. Parmesan cheese, finely grated
Zest of 2 lemons
¾ c. extra virgin olive oil

Method:
1. Toast orzo over med-low heat in 4 tsp. butter (approx. 4 min.) As soon as it is lightly golden, add in vegetable stock and bay leaf. Cook for 5-7 minutes (or until al dente.) Drain, then hold under running cold water for about 10 seconds to stop the cooking process. Discard the bay leaf, then drizzle the orzo with a little olive oil and mix it through to stop the grains from sticking together.
2. Meanwhile, make the dressing in your serving bowl. Mix the Parmesan with the lemon zest and juice. Add 6 tablespoons of the oil and mix well. Taste and season as necessary, adding a little more oil if needed.
3. Toast the pine nuts in a dry frying pan over medium heat until golden. Remove and set aside until cool.
4. While the orzo is still slightly warm, add it to the dressing then mix through the rocket, basil, and pine nuts. Taste and adjust the seasoning as necessary, and serve.


OUTRAGEOUS CHOCOLATE CHIP COOKIES

Yield: 4 dozen

1 c. butter
1 c. brown sugar
1 c. granulated sugar
2 eggs
1 c. peanut butter
1 t. vanilla
2 c. flour
1 c. ground oatmeal
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 bag of chocolate chips

Cream butter and sugars. Stir in eggs, peanut butter, and vanilla. In a separate bowl mix all dry ingredients. Slowly add mixed dry ingredients to mixed wet ingredients. Chill dough for 30 minutes in the refrigerator. Cook at 350 for 8-12 minutes.


PEPPERONI PASTA SALAD
Yield: 8 Servings

3 c. rotini pasta (cooked al dente, drained, and chilled)
1 green pepper, diced
1 (6 oz.) can of black olives, sliced or halved
5 oz. pepperoni slices, quartered
1 cucumber (slicing or English), quartered lengthwise, then thinly sliced crosswise (approx. 1 c.)
8 oz. cherry tomatoes, halved or quartered (or 3 whole tomatoes, diced)
1/2 medium red onion, finely chopped
2 green onions, diced
1/4 c. coarsely chopped fresh parsley leaves
1 c. celery, chopped
1 c. broccoli florets, chopped
1 c. regular mozzarella, chopped into squares
1/4 c. grated parmesan cheese (not the powdered kind)
3/4 c. Restaurant Recipe Italian dressing

Toss and chill for at least 2 hours before serving.

SMOTHERED BURRITOS

SPLENDERBERRY PIE
Yield: 1 (9") pie

Filling:
7 1/2 c. frozen, mixed berries (2 Winco bags)

Pour berries into a large mixing bowl

1 T. lemon juice
1/2 t. almond extract
1 T. fresh basil (don't use dried)
2 T. honey

In a small bowl, mix wet ingredients and drizzle over frozen berries. Stir to coat.

1/2-3/4 c. white sugar
5 T. - 1/3 c. Thick Gel (or cornstarch)
1/4 t. ground nutmeg
1/2 t. cloves
1/8 t. salt
1 t. lemon zest

In a small bowl, mix dry ingredients and pour over the berry mixture. Stir to coat. Let thaw while making the crust.

1 T. butter, cut into small pieces (to dot the top of the filling after it's poured into the bottom pie crust.)

Crust:
2 1/2 c. flour
1 1/4 t. salt
1 1/4 T. brown sugar
1 1/4 c. chilled, butter-flavored shortening (NOT margarine)
5-6 T. ice water (as needed)

white sugar (for dusting the bottom crust)

Egg Wash:
1 egg, beaten with 1 t. water
Preheat oven to 450. In a bowl, mix together flour, salt, and brown sugar. Cut in chilled shortening with a pastry blender, until crumbly. Add ice water and stir with the handle of a sturdy wooden spoon, until moistened and clings together as one clump. Divide into 2 balls. Using a pastry mat, parchment paper, or a towel, flour the surface and roll the first ball into an 11 1/2" circle. Carefully invert the pie crust into the bottom of a 9" pie plate. Sprinkle with just enough sugar to coat the bottom (this will help the bottom crust avoid being soggy when cooked.) Add filling and dot top with butter pieces. Roll out the second crust just like the first. Cut a center steam hole design in the center of the crust then carefully place the crust over the top of the pie. seal the bottom and top crust together by folding the top crust over the bottom crust edge and then fluting them together. Can cut additional steam vents in the top crust, as desired.

Using a pastry brush, coat the entire crust with egg wash (making sure not to leave any "pools.")

Place the pie on a baking sheet and cook at 450 for 15 minutes. Turn oven down to 350 for an additional 45-60 minutes, or until you can see the filling start to bubble. Cover the edges and top with tinfoil or a pie shield (might have to do this at different times) as soon as the pie crust is a light golden color. Cool for at least an hour before serving (so the filling can set up.)


SMOOTHIES
Servings: 4

Basic:
1/2 can orange juice concentrate
2 cups milk
24 ice cubes (icemaker size - use 12 of ice tray size)
3-4 bananas (depending on size)
1 teaspoon vanilla

Additions:
1 cup frozen mango chunks
1 cup berries (any kind, fresh or frozen)
1/2 cup plain Greek yogurt (substitute for 1/2 c. milk)
2 full kale leaves
1 handful of fresh spinach leaves


SPAGHETTI with MARINARA SAUCE
Servings:8

Sauce:
1/2 - 1 lb. lean ground beef
2 T. olive oil
1 yellow onion, chopped
2 c. sliced fresh mushrooms
2 t. minced garlic
1 green pepper, chopped
40 oz. tomato sauce
bay leaf
1 T. brown sugar
1 T. vinegar
1 t. Italian Seasoning
1/2 t. salt
1/4 t. pepper

Over medium-high heat, saute onions, garlic, mushrooms, and green pepper in olive oil with the ground beef. Add tomato sauce and spices. Turn heat to low and cover to simmer for up to 30 minutes

Pasta:
1 lb. spaghetti
olive oil
salt

Meanwhile, boil spaghetti noodles in a large pan of salted water just until al dente. Add olive oil to the boiling water while cooking or drain after cooking and lightly coat with olive oil. Serve sauce over pasta.


SUGAR COOKIES


VIETNAMESE PORK STICKS
Servings: 4-6

Meat:
2 T. thinly sliced, green onion
1 T. soy sauce
2 t. olive oil
1/2 t. ginger powder
1/4 t. sugar
1/4 t. Chinese hot chili oil
1 lb. ground pork
4 oz. (1/2 can) water chestnuts, minced

Position the top oven rack one shelf above the middle and turn temp. on high-broil. Combine all meat ingredients in a large bowl and mix thoroughly. Shape into 12 cylinders (3" long and 1" thick.) Insert a metal or soaked bamboo skewer through each cylinder and place it on a greased broiling pan. Broil, on high for 15 minutes, turning every 5 minutes with tongs, until crisp, brown, and firm.

Dipping Sauce:
1/4 cup soy sauce
2 1/2 T. lemon juice
1 1/2 T. water
1/2 t. fresh, minced garlic
1 t. sugar
1/2 t. oyster sauce
1/2 t. ginger powder
1/16 t. chili powder

Combine all ingredients in a small pan and bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Let cool. Divide among 6 small cups for individual dipping at the table.


WASSAIL
Yield: 18 cups

1-gallon apple juice or cider
6 whole cloves
6 whole allspice
2 t. ground nutmeg
1/2 can (6 oz.) frozen lemonade concentrate
1/2 can (6 oz. orange juice concentrate
3 cinnamon sticks
*3 large cooking apples OR 1 c. fresh cranberries (both optional for floating in a punch bowl)

Directions:
In a large pot mix together 2 c. apple juice and all spices. Simmer, covered, over low heat for 10 minutes. Add remaining apple juice and undiluted juice concentrates. Heat just to a drinking temperature and serve.

*If decorating with baked apples, preheat oven to 350. Cut apples in half crosswise and place, cut side down, in a 13" x 9" baking dish. Bake for 25 minutes or until the apple halves are just fork-tender. Sprinkle with sugar and float apples, skin side up, in a punch bowl. Makes about 18 cups.


WHOLE WHEAT BREAD
Yield: 2 (9x5) loaves or 1 sheet pan of rolls (24)

2 c. very warm water (not hot) about 110 degrees*
1/2 c. granulated sugar
1 T. yeast
1 c. very warm milk (not hot) about 110 degrees*
1/2 c. canola oil
1 T. salt
1/2 c. gluten
7-8 c. whole, white (not red) wheat flour

Yield: 4 (9x5) loaves or 2 sheet pans of rolls (48)

4 c. very warm water (not hot) about 110 degrees*
1 c. granulated sugar
2 T. yeast
2 c. very warm milk (not hot) about 110 degrees*
1 c. canola oil
2 T. salt
1 c. gluten
14-16 c. whole, white (not red) wheat flour

Yield: 5 (9x5) loaves

5 c. very warm water (not hot) about 110 degrees*
1 1/4 c. sugar
1 1/2 T. yeast
2 1/2 c. very warm milk (not hot) about 110 degrees*
(or 2 1/2 c. water + 7 1/2 T. dried milk powder)
1 1/4 c. oil
2 1/2 T. salt
1 1/4 c. gluten
17 1/2 - 20 c. flour

*Note: If you don’t have a thermometer you can run the water or milk over your wrist. It should be as warm as possible without being at all uncomfortable. If it's too hot it will kill the yeast. If it's not warm enough it won't activate.

Directions:
In a large bowl, mix water, yeast, and sugar. Proof for 10 minutes (to make sure the yeast is alive...it will get fluffy if it is.) Add milk, oil, salt, gluten, and half your flour. Stir in to thoroughly blend. Add in the remaining flour, a cup or less at a time just until the dough is no longer sticky (too much flour will make your bread dry and tough.) Knead by hand, on a floured surface for approx. 8 minutes, or until dough forms a smooth, satiny ball. Grease a large bowl. Put the dough in the bowl, then flip the dough over so all sides are greased. Cover the dough in the bowl with a damp bread towel or thin cotton cloth. Let rise until doubled (about an hour.) If making bread loaves separate into 4 equal pieces. Punch down into greased loaf pans and then turn so the top is greased. Let rise for 30 minutes. Cook at 350 degrees for 30 minutes. Dump from pans onto cooling racks and cool for 10 minutes before cutting.

If making rolls, cut dough into 2 oz. pieces and place on greased sheet pans, then turn so greased on both sides. Let rise for 30 minutes. Cook at 350 for 15-20 minutes.



WHOLE WHEAT POPPY SEED PANCAKES
Yield: 15-16 pancakes

2 cups whole wheat flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons poppy seeds
1 cup plain Greek yogurt or sour cream
1 cup milk
1/4 cup unsalted butter, melted & slightly cooled
2 large eggs
zest and juice of 1 lemon (about 1 Tablespoon zest, 3 Tablespoons juice)
1 teaspoon vanilla extract
1 c. fresh blueberries (optional)

Directions:
Microwave butter until melted. Set aside to slightly cool (you do not want it piping hot.) In a large bowl, toss the flour, sugar, baking powder, baking soda, salt, and poppy seeds together until combined. Set aside. In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, vanilla, and blueberries (opt.) until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine them all. The batter is thick and a few lumps may remain.

Heat a griddle or skillet over medium heat (300 degrees) Lightly coat with nonstick cooking spray. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through (about 2 more minutes.) Coat the griddle/skillet again with cooking spray for each batch of pancakes.
Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.


WHOLE WHEAT WAFFLES
Yield: 5 large waffles

1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
1 3/4 cups milk
1/2 cup canola oil
1 teaspoon vanilla
2 eggs (separate yolks from whites in two separate mixing bowls)

You will need three mixing bowls (one for dry ingredients, one for the egg whites, and one for the remaining wet ingredients.) In the first bowl, whisk together all dry ingredients (flour, baking powder, salt, and sugar.) In the second bowl mix together egg yolks, milk, canola oil, and vanilla. In the last bowl beat egg whites until they look like stiff whipped cream. Add the dry ingredients to the mixed wet ingredients and mix with a large fork until just combined. Add in the beaten egg whites and fold gently just until barely mixed and still frothy. If using a large square waffle iron, cook 1 cup of batter at a time. Eat as soon as they come out of the iron.