Cream Cheese Frosting for Cinnamon Rolls

This is Linda Black's recipe. She shared it at the baking night.

Cream Cheese Frosting:
8oz cream cheese- softened
1/4 cup butter- softened
1 tsp. vanilla
2 cup powder sugar
2-4 dashes of salt

(you can cut the cream cheese in half. It is still yummy but I like the flavor and the fluffyness the cream cheese adds.)

Angie Hall's Amazing Bread Recipes

These recipes are from the Baking night. The bread was soft and delicious and my boys ate all the leftover breadsticks in no time at all! - robin

WHOLE WHEAT BREAD from Angie Hall

6 cups warm water	2 Tbsp. yeast
2/3 cup oil or applesauce	10-15 cups freshly milled wheat flour
2/3 cup honey or brown sugar	2 Tbsp. salt
2 Tbsp. powdered milk

Pour water into mixing bowl. Add oil, honey, powdered milk and 6 cups flour. Mix slightly then add yeast. Mix well. Then add salt. Add in enough flour to form into a dough. Turn out onto a well floured surface. Knead until smooth (about 10 minutes) adding flour to surface to prevent sticking. Shape into 4 large loaves. Place into greased bread pans. Let rise until double. Bake at 350* for 30-35 minutes until done. Let cool 10 minutes on a cooling rack before removing from pans.

BREADSTICKS from Angie Hall

2 cups warm water	2 tsp. salt
¼ cup sugar	2 Tbsp. yeast
¼ cup powdered milk	5 ½-6 cups flour
2 Tbsp. oil

Pour water into mixing bowl. Add sugar, powdered milk, oil, salt, and 3 cups flour. Mix well then add yeast. Mix well. Add 2 cups flour mixing until it forms into a sticky dough. Turn out onto a well floured surface. Knead until smooth. Let rest 10-30 minutes. Divide dough in half. Roll into a rectangle ½ inch thick. Spread melted butter over the top. Cut down the middle the long way, then cut strips the short way. Sprinkle desired seasoning. (I like to use Salad Supreme on half and Parmesan Cheese on the other half) Twist and place on a cookie sheet. Bake 12-15 minutes at 375* until very slightly browned.

Whole Grain Recipes From Laura Talbot

Tabouli
This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Serves 4-6

3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur or quinoa
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil (or substitute reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice

Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon juice, salt, pepper, and allspice. Add to wheat mixture and mix well. Chill. Serve and enjoy.
May be served room temp.

Amaranth Maple Cornbread Recipe
From Cooking Light
40 min | 10 min prep
SERVES 16

Vegetable oil cooking spray
1 teaspoon vegetable oil
2 cups yellow cornmeal
1 ½ cups all purpose flour
1 cup amaranth flour
1 tablespoon baking powder
½ teaspoon baking soda½ teaspoon salt
1 cup low fat buttermilk
2/3 cup maple syrup
2 tablespoons vegetable oil
2 eggs
2 tablespoons chopped pecans

Preheat oven to 400°. Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.
Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk. Add to cornmeal mixture, stirring until dry ingredients are moistened.
Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

Vegetable Beef with Pearled Barley Soup

1 lb Beef stew meat cut in ½ inch pieces
2 tbs olive oil
1 large onion

2 cloves of garlic crushed
2 -12 oz cans campells Beef broth
2 cans water
1 can chopped tomatoes (32oz)
1 bay leaf (optional)
1 tsp. Salt
1 Tbs worcestershire sauce
6 whole allspice
¾ c. uncooked pearl barley
4 carrots
2 c. cut potatoes
1 celery stalks
1 cup finely shredded cabbage

frozen peas to top

Brown beef in olive oil. Add onion and garlic and saute until onions are transparent. Add beef broth, water, tomatoes, worcestershire sauce, bay leaf, allspice,and salt. Simmer until meat is tender. Add remaining ingredients except peas and cook until vegetables are soft. Stir in peas before serving.

Buckwheat Crepes
1 c. freshly ground buckwheat
1 c. freshly ground spelt or wheat
2 c. cultured buttermilk, or water mixed with 2 tbsp. whey or yogurt
3 eggs, lightly beaten
½ tsp. salt
¼ c. melted butter

Mix flour with buttermilk or water mixture and let sit overnight. Beat in remaining ingredients and then with enough water to achieve the consistency of cream. Beat several minutes with an electric beater and chill well. Heat a heavy skillet. Brush with melted butter and use a ¼ cup measure to ladle batter into pan. Tip pan to distribute batter. Turn after two minutes. Keep crepes warm in the oven while making the rest. Brush the pan with butter between each crepe. Fill with raw honey, apricot butter, grated cheese etc. Crepes may be made ahead of time and reheated.

German Rye Bread (Laura Talbot)
From Brent's German Grandma Wagner
Sponge
3 c. lukewarm water
1 Tbs instant yeast
1/2 c. whole wheat flour
1 c. white flour
2 cups rye flour
½ c. oatmeal (quick cooking)
½ c. dry milk
¼ cup vital wheat gluten

Add after first rise-
¼ cup vegetable oil
1 Tbs salt
2 Tbs cocoa
enough more flour (white or wheat) to make a stiff dough

Mix sponge ingredients and let rise until bubbly – about ½ hour . Add remaining ingredients. Dough is quite stiff. Rise until double in bulk . Make in 4 large or 6 small round loaves. Rise again and bake for about 35 min at 350 degrees.

14 Grain Bread (Angie Hall)
6 cups warm water
1 cup sunflower seeds
1/3 cup sesame seeds
1/2 cup vital wheat gluten
1 cup walnuts
1/2 cup ground almonds
3 Tbsp. yeast
3 cups whole wheat flour
2 cups 9-grain cereal (raw)
1/3 cup millet (ground)
1/3 cup flax seed (ground)
1/3 cup applesauce (or oil)
1/2 cup honey (or brown sugar)

Mix all ingredients. Let sponge 10-15 minutes. Then add:
2 Tbsp. salt
3 cups oat flour (or kamut flour)
3 cups spelt flour
Whole wheat flour to clean sides of bowl

Knead 10 minutes in dough mixer. Shape into 8, 1 pound loaves or 4-5 large loaves. Let rise until double.
Bake at 350o for 30-35 minutes until done.

Cornmeal Mix
Adapted from the Make a Mix cookbook by Eliason, Harward and Westover

4 cups all purpose flour
1 Tbs salt
1 ¼ cups sugar
¼ cup baking powder
1 cup vegetable shortening
4 ½ cups freshly ground cornmeal

In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Refrigerate or store in a cool dry place. Use within 12 weeks, makes about 10 ½ cups of mix

Corn bread or corn muffins
2 ½ cups cornmeal mix
1 ¼ cups mik
1 egg

Preheat oven to 425 grease a 9x9 pan or 12 cup muffin pan. Combine egg and milk in a small bowl, Add cornmeal mix all at once and stir until just moistened. Pour into pan and bake 15-20 min until golden brown.

Recipes From Our Baking Night

Banana Bread – Robin Smith

This is a one bowl, high altitude recipe.

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can reduce to ¾ cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 ½ + 2 tablespoons cup of all-purpose flour

No need for a mixer.

Preheat oven to 350. With a spoon/spatula (I like to use a wooden spoon), mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 40-50 minutes. Cool on a rack. Remove from pan and slice to serve

Conference Rolls – Robin Smith

I make these Conference Rolls for conference weekend. We eat them all weekend. It’s our conference tradition.

4 c lukewarm milk

¾ c sugar

8 tsp. yeast

4 eggs

4 tsp salt

1 c cooking oil

9-12 flour

Dissolve sugar and yeast in warm milk. When yeast becomes active, add eggs and 5 cups flour. Beat in salt and oil. Add 4 cups of flour and beat well. Add enough of the rest of the flour to make a medium soft dough – mine is pretty sicky. Let rise until double, about 1hour. (Punch down and let rise again if at lower altitude – below 5000 ft) Form into balls or cinnamon rolls let rise again. Bake at 350 for 15-20 minutes. Makes good orange rolls too.

60 minute rolls – Kristen Weaver

Combine 1 c. milk, ½ c. water, and 4 T. butter. Microwave for 1-1/2 minutes. Put 4 tsp. yeast in mixture. Dissolve. Place 3-1/2 c. flour, 3 T. sugar, and 1 tsp. salt in Kitchenaid mixture. Put in yeast mixture. Put on speed 2 for 15 seconds then add ½ c. flour. Speed 2 for four minutes. Let rise in bowl for 15 minutes. Shape and cover for 15 minutes. Bake @ 425 for 12-15 minutes.

Zucchini Bread – Rachel Crawford

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cups vegetable oil
2 1/4 cups sugar
3 tsp. vanilla
2 cups grated zucchini (do not drain juice)
1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
2. Sift flour, salt, baking soda, baking powder and cinnamon together in a bowl. Set aside.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

Cinnamon Roll – Linda Black

1 cup Shortening

2/3 cup sugar

2 tsp. salt

4 eggs

2 Tbsp yeast

7-9 cup flour

Dissolve yeast in 1 tbsp sugar & 1/2 cup warm water. Let set for a few minutes. Cream shortening, sugar and salt together. Add 1 cup boiling water and stir until dissolved. Add 1 cup cold water. Add eggs and yeast water. Mix in 7-8 cups flour. Knead untill smoth. Let rise until double in size.

Roll out 1/2 inch thick or thicker if desired, and spread melted butter over all. Sprinkle with brown and white sugar, raisins, cinnamon etc. Roll up and cut with a length of thread. Place on greased pan and let rise. Bake 400.

Corn Bread – Jessica Shepherd

½ cup whole wheat flour Mix dry ingredients in a bowl.

3/4 cup corn meal Mix wet ingredients in a bowl.

4T sugar Combine mixtures.

5tsp baking powder Cook at 375 degrees for 30 minutes.

½ tsp salt

1/3 + 2T applesauce

½ cup milk

½ cup water

PUMPKIN MUFFINS – Becky Shepherd

3 cups flour ½ cup packed brown sugar

½ cup wheat flour 1 cup butter or margarine, melted

3 tsp baking powder ½ cup molasses

2 tsp baking soda 1- 15oz can cooked pumpkin pulp

½ tsp salt 1 package chocolate chips

2 large eggs 3 T applesauce

1. Place rack in center of oven. Preheat to 375 degrees. Line or grease muffin tin.

2. In a large bowl, blend together the flour, baking powder, baking soda, and salt.

In a medium bowl, beat egg until foamy. Beat in the brown sugar, butter and

molasses until smooth. Stir in the pumpkin and applesauce. Combine the two

mixtures, blending until the dry ingredients are just moistened.

3. Spoon batter into muffin tins, filling each about 3/4 full. Bake 15-20 minutes

or until toothpick inserted into muffin comes out clean. Cool in the pan on wire

rack 5-7 minutes. Serve Warm, or place on rack to cool completely.

MAKES ABOUT 2 DOZEN

Fabulous French Bread

From Rosalia McKean
In a large mixing bowl add:
2 1/2 cups very warm water
2 TBS sugar
1 TBS salt, sea salt preferred
2 TBS oil, I use olive oil
3 cups unbleached flour

Then add:
2 TBS yeast
2 to 3 cups flour/ I often use 1 cup of wheat flour; more than that makes the bread dry
Beat vigorously 2 or 3 minutes with a wooden spoon. (I don’t know why, but a wooden spoon is better than a mixer or metal spoon.) Only add enough dough to where it is still sticky. The dough will form during the 6 stirrings.
Leave the spoon in the batter, cover and allow to rest for 10 minutes. Stir down the dough as much as possible and then let it rest another 10 minutes. Repeat this process until the dough has been stirred down six times total.
Turn the dough onto a lightly floured surface; knead only enough to coat the dough. For Loaves: Divide the dough into two parts. Roll each part into a rectangle about 9 inches long and roll up like a jelly roll rolling from long side to long side. (This works better than rolling the dough into a long “snake.”) Arrange lengthwise on large cookie sheet or French bread pan that has been greased and sprinkled with corn meal. Cover and let rise for 30-45 minutes. With a very sharp knife, cut two length-wise gashes on the top. You may brush the entire surface with a slightly beaten whole egg, but I usually don’t.
Bake in a preheated oven of 400 for 25-30 minutes or until brown. Immediately remove from baking sheets and cool on racks.

For Rolls: Divide dough into 10 parts and form into rolls. Great for large sandwhiches.

I have a small cast-iron skillet I use for bread making. I place it on the bottom rack of the oven and let it heat up as the oven preheats. After the bread pan is in the oven, I pour boiling water into the skillet and quickly close the oven door. The steam from this process helps to create a nice crust on the bread.
I've tried to use more than one cup of wheat flour, but it tends to dry out the bread.
Also, the recipe calls for up to 6 cups of flour; however, I try to stay between 5 and 5 1/2 cups. It really is okay if the dough is sticky. If it seems too sticky part way through the stir downs, then just add a little more flour. It is easier to add some flour, but harder to fix dry bread.

Monti's Roman Bread

1Tbsp yeast
1 1/2 cups lukewarm water
4 cups flour
1 Tbsp sugar
1/2 cup finely chopped onion
2 tsp salt
dried rosemary
oil and salt as needed

Combine sugar, yeast and lukewarm water to dissolve. Add flour, salt, and onion. Knead until smooth. Place dough in an oiled bowl and let rise until doubled in size. Punch down. Flatten out dough on oiled cookie sheet to about 1 inch thick. Oil the top of the dough. Let rise until doubled in size. Sprinkle with salt and dried rosemary. Bake at 400 for 20-25 minutes. Serve hot. Great cut in half and used for a sandwich. Serves 6-8.

Crockpot Recipes

Becky Shepherd taught a class on crockpot recipes. The following 8 recipes are from that class and a book called, "Fix-it and Forget-it Five Ingredient Favorites for the Slow Cooker."

Beef Barbecue

2 lbs. Ground beef
½ - ¾ cup diced onions
2 Tbsp. Worcestershire sauce
1 ½ cups ketchup
4 Tbsp. Brown sugar
1 cup water

1. Brown ground beef with onions in large skillet, drain.
2. Place beef and onions in slow cooker. Add remaining ingredients and mix thoroughly.
3. Cover and cook on Low 2 ½ hours.
4. Serve on hamburger buns or sandwich rolls.


Crock size: 4 qt

Sweet Dried Corn

5 15-oz cans whole-kernel corn, drained
1 stick (1/2 cup) butter at room temperature
¾ cup brown sugar


1. Place corn in slow cooker. Add butter and brown sugar. Stir to combine.
2. Cook on High until hot, about 1½ hours. Stir. Continue cooking on Low for another 30-60 minutes, or until corn is very hot.


Crock size: 4qt

Saucy Hot Dogs

2-3 lbs all-beef hot dogs
10-oz jar grape jelly (about 1 cup)
1/3 cup prepared mustard
¼ tsp dry mustard

1. Cut hot dogs into ½” slices/ Place in slow cooker.
2. Mix remaining ingredients together and pour over hot dogs.
3. Cover and cook on Low for 2 hours.
4. Serve on rolls or over cooked pasta.
(Also works well as snack item on toothpicks)

Crock size: 2qt

Chicken Divan

3 boneless, skinless chicken breasts
5 Cups broccoli, frozen or fresh
2 10 3/4 oz cans cream of celery soup
1 cup mayonnaise
½ - 1 tsp curry powder, depending on taste

1. Place chicken on slow cooker.
2. Top with broccoli.
3. Blend remaining ingredients in a small bowl. Pour over chicken and broccoli.
4. Cover and cook on High 3-4 hours or Low 6-8 hours.
5. Just before serving, remove chicken and chop into smaller pieces. Stir back into broccoli mix.

Serve with rice.
Crock size: 5-6qt

Simply Delicious Chicken Breasts

4 boneless, skinless chicken breasts
2 10 ¾ cans golden mushroom soup
1 envelope dry onion soup mix
4-6 cups diced potatoes and carrots
¼ cup water

1. Place vegetables in slow cooker. Top with chicken.
2. Combine soups with water. Pour over the top.
3. Cover and cook on Low 6-8 hours.


Crock size: 5-6qt

Quilters' Chicken

6 boneless, skinless chicken breasts
10 ¾ oz can cream of mushroom soup
1 envelope dry onion soup mix
¼ - ½ cup sour cream
4-oz can mushrooms, drained (optional)

1. Place chicken in slow cooker.
2. Blend soups together in a small bowl. Pour over chicken.
3. Cover and cook on Low 6-8 hours, or until chicken is tender, but not dry.
4. 15 minutes before serving, stir in sour cream and mushrooms. Cover and continue cooking. Serve over rice or noodles.

Crock size: 4qt

Come-Back-for-More Barbecued Chicken

6-8 Chicken breast halves
1 cup ketchup
1/3 cup Worcestershire sauce
½ cup brown sugar
1 tsp chili powder
½ cup water

1. Place chicken in slow cooker.
2. Whisk remaining ingredients in a large bowl. Pour sauce mixture over chicken.
3. Cover and cook on Low 6-8 hours, or until chicken is tender, but not overcooked.

Serve with potatoes and gravy.
Crock size: 5-6qt

Flavorful Chili

2 lbs. Ground beef
52-oz can kidney beans,
rinsed and drained
2 28oz cans diced Italian tomatoes
2-3 Tbsp. Chili powder or 2-3 tsp Tabasco sauce
10 ½ oz can tomato soup

1. Brown ground beef in large skillet, drain.
2. Place in slow cooker. Mix in all other ingredients.
3. Cover and cook on Low 6-8 hours

Optional, 2tsp garlic powder and 2Tbsp dried onion
Serve over macaroni noodles with cheese or sour cream.
Crock size: 5-6qt

Oven Baked Fries

By: Janilee Nader

Ingredients:

4 medium potatoes

3 tablespoons melted butter or mixture of equal parts butter and oil

1 teaspoon salt

½ teaspoon pepper, or to taste

¼ teaspoon paprika (optional)

Preparation: Peel potatoes then cut crosswise into 3/8 inch slices. Brush with melted butter and oil. Bake at 425 degrees, basting frequently with butter or butter mixture until tender and golden brown on both sides. Sprinkle with salt, pepper and paprika; serve immediately. Serves 4

Tortilla de Papa

By: Janilee Nader

Ingredients:

¼ cup olive oil

½ cup chopped onion

1 crushed garlic clove

8 eggs scrambled

2 to 3 cups chopped or shredded potatoes

Salt and pepper to taste

Optional: veggies

Sauté onion and garlic. Add potatoes and eggs. Cover and cook on low heat until firm. Flip and finish cooking.

Lyonnais Potatoes

By: Janilee Nader

Ingredients:

1 cup chopped onion

6 tablespoons butter

3 cups cooked sliced potatoes

1 teaspoon salt

1/8 teaspoon pepper

Chopped fresh parsley

Preparation: In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.

Serves 6

Pizza Lovers' Potatoes

By: Janilee Nader

Cook time: 1 hour

Ingredients:

4 large baking potatoes

2 cups Monterey jack cheese, about 8 ounces

½ cup chopped green onions

¼ teaspoon dried leaf oregano, crumbled

¼ teaspoon dried leaf basil, crumbled

2 tomatoes, sliced

8 ounces Italian sausage links, cooked and sliced

Parmesan cheese

Preparation: Bake potatoes in a 450 degree oven until tender, about 50 minutes. In a small bowl, combine shredded cheese with green onion, oregano, and basil. Slice potatoes in half lengthwise and place in a baking dish, cut-side up. Sprinkle potatoes with a half of the cheese mixture. Top with tomato slices and sausage: sprinkle with remaining cheese mixture. Bake at 450 degrees for 10 minutes, or until topping is nicely browned. Sprinkle with parmesan cheese before serving, or pass parmesan cheese with potatoes.

Potato/Corn Soup

By: Janilee Nader

Ingredients:

4 medium potatoes chopped, boil until tender

1 small bag of frozen corn

2 cups milk

1 bag shredded cheese

Salt and pepper to taste

Ham chunks, chicken, bacon, optional

Preparation: Peel potatoes and chop. Boil until tender. Add frozen corn until corn is hot. Drain potatoes and corn. Bring milk, salt, pepper to a boil. Put in cheese, corn and potatoes. Simmer until cheese is melted. Thicken with flour and water if desired.

Basic Scalloped Potatoes

By: Janilee Nader

Cook time: 45 minutes

Ingredients:

4 cups thinly sliced potatoes

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

3 tablespoons butter

2 cups scalded milk

½ cup shredded cheddar cheese

Preparation: In a buttered 2 quart baking dish place a layer of about 1/3 of the potatoes. In a cups, or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes: repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375 degrees for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Serves 6 to 8

Twice Baked Potatoes

By: Janilee Nader

Cook time: 60 minutes

Ingredients:

4 large baking potatoes

¼ cup milk

Salt and pepper

2 tablespoons butter

4 ounces chopped mushrooms

1 tablespoon butter for brushing

Chopped chives for topping

Preparation: Scrub potatoes, arrange in a pie pan or on a baking sheet or on oven rack. Prick with a fork in a few places and bake at 450 degrees for 45-50 minutes, or until tender (15 minutes in microwave). Cut a thin slice from the top of each potato: scoop out potato into a bowl, leaving shell intact. Add milk and beat until fluffy. Season with salt and pepper. Brown twice baked potatoes lightly in the oven at 450 degrees. Serves 4. For variety you can also add grated cheese to the top and put into the oven or microwave until melted or add slightly steamed broccoli or other veggies, bacon, ham, whatever and cheese. Sautéed onions or mushrooms are also pretty tasty.

Mashed Potatoes

By: Janilee Nader

Salt, pepper, butter, milk

Cream cheese

Sour cream

Assorted cheeses

Leave peels on

Garlic, herbs

Baked Potatoes

Bake potato at 450 degrees for 45-50 minutes, or until tender add butter, sour cream, salt, pepper, etc. Variations are endless. You could sprinkle with anything including chives and butter.

Mushroom/Yoghurt Dip

By: Sarah Asp

2 tablespoons olive oil

4 cloves of garlic, crushed

8 green onions, finely chopped

1 lb. of button or small mushrooms, chopped

12 oz. of natural plain yoghurt

4 tablespoons of fresh thyme

2 teaspoons ground cumin

Heat the oil in a frying pan. Add the garlic and onions and cook for 3 minutes over medium heat. Add the mushrooms and cook for 5 minutes. Remove from heat and drain any excess liquid. Transfer to a bowl and add the yoghurt, thyme and cumin. Stir

Southern Coleslaw

By: Debbie Day

1 bag tri-color coleslaw

1 large cucumber; diced

1 large tomato; diced

½ sweet onion; diced

½ c. mayonnaise

Salt and pepper to taste

Mix coleslaw and diced vegetables in large bowl (with plenty of room to mix). Add mayonnaise and salt and pepper. Place in smaller serving bowl and keep in fridge until ready to serve.

Italian Garden Vegetable Soup

By: Angie Hall

1 T. olive oil

1 onion, chopped

1-3 cloves garlic, minced

3 carrots, peeled, diced

3 ribs celery, diced

1-2 med. Zucchini, diced

1 15 oz. can chicken broth

2 16 oz. cans Italian stewed tomatoes

1 15 oz. can garbanzo beans, drained

½ tsp. each basil, oregano or 1 tsp. Italian seasoning

Salt and pepper to taste

Cook onions and garlic in oil until semi soft. Add other vegetables and cook for 3-5 minutes. Add remaining ingredients and a little water or chicken broth. Bring to a boil, reduce heat and simmer until vegetables are tender.

Can add country style homemade noodles or cheese tortellini.

Cheesy Chowder

1 1/2 cup chopped potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter
1/4 cup chopped green pepper

In pot, cook above ingredients until tender but not brown. Add 1 cup brocolli, 3 cups chicken broth and 2 cups milk blended with 1/2 cup flour; cook, simmering for 30 minutes. Add 3 cups shredded cheddar cheese and 1 tablespoon parsley. Makes 6-8 servings.

Peppermint Ice Cream Cake

My mom gave me this recipe about 18 years ago and it is still wonderful today! This is not a one bowl recipe, but it is worth the mess it makes.

Peppermint Ice Cream Cake

1st Layer:
1/3 lbs graham cracker crumbs
1 cup chopped nuts

Spread crumbs in 9x13 pan and sprinkle nuts on top of crumbs.

2^nd Layer:

1 cup butter - divided

3 squares bitter chocolate

4 cups powdered sugar

1 t vanilla

Dash salt

6 egg yolks *

6 egg whites – beat stiff

Melt chocolate in microwave with ¼ cup butter. Beat in mixer with the rest of the butter, sugar, vanilla and salt (dough will be quite thick at this point). Add egg yolks. Gently fold in egg whites. Spread evenly over the 1^st layer and put in freezer until hard.

3^rd Layer:

2 quarts peppermint ice cream

Soften a little and spread over frozen chocolate mixture. Drizzle with chocolate if you like. Freeze until serving time.

Serves 20

Illustrated Directions (for those of us who are visual learners):

Make your crumbs in your blender - I chop my nuts here too!

Nuts can be coarse in texture.
Beat the whites while the chocolate is melting and set them aside.
Add the melted chocolate. Notice that I didn't bother to clean the leftover egg whites out of the mixing bowl. Just leave them there.

Before you add the yolks the mixture is very thick.

Fold in the whites very carefully to keep them light and fluffy.

Pour mixture over the crumb/nut base and freeze until hard.

Scoop ice cream on top of frozen base and then let it soften until it can be spread evenly.

"Limited Edition". This is still in stores! Go buy 3 cartons now (1 1/2 for the recipe and the rest for leisure eating). This also makes a pretty and yummy Valentine's treat!

The child closest to age 10 in your family can drizzle the chocolate (we used Hersey's syrup).

* Because this contains raw eggs you will want to warn any pregnant ladies or super old people and give them a bowl of peppermint ice cream instead.

Banana Cream Pie

This is actually a post from the Bossy blog I have with my sisters.

We love this recipe because it is delicious, basic, and so simple. Kids can help poke holes in the pie crust before baking, and line the baked pie crust with the sliced bananas. Good in the winter, good in the summer--it is always a family favorite!




Banana Cream Pie
Prep: 25 min. Makes: a pie

2 T butter
2 C milk
1/4 t salt
3/4 C sugar
1/3 C all purpose flour
1 t vanilla extract
3 egg yolks, lightly beaten
1 pie crust, baked
2 bananas
whipped cream topping

1. Bake a pie crust (for ease, I prefer the pre-made rolled pie crust dough, put into my own glass pie dish).
2. Lightly beat egg yolks in a bowl.
3. In a pot on medium high heat, mix: butter, milk, salt, flour, and sugar. Bring to a boil and stir for about 2 minutes.
4. Turning heat down for just a moment, take a little of the mixture out and add to the beaten egg yolks, stirring well.
5. Add egg yolk mixture back into the pot, stirring well, add vanilla. Bring to a boil and stir for 2 more minutes.
6. Cover pie crust with sliced bananas, and fill with pudding mixture to top.
7. Cool and let set in refrigerator. Top with whipped cream topping before serving (I prefer to make a basic whipped cream from scratch).

Really tasty homemade tomato soup

This soup is the best tomato soup I've ever had. It is really worth trying.

Prep Time: 10 min
Cook time: 40 min
Ingredients:

1 14oz can chopped tomatoes
1/4-1/2 cup olive oil
Salt and pepper
1 stalk clelery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves (we have substituted italian seasoning, or sage and thyme, and they all work well).
1/2 cup heavy cream, optional (we have never used this).

Preheat oven to 450 degrees
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet. Season with salt and pepper to taste, and drizzle with about 1/4 cup of the olive oil. Roast until caramelized, 10-15 minutes, stirring every 5 minutes or so.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic. Cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream (if using). Puree in a blender until smooth.