Cheesy Spinich Artichoke Dip

Ingredients:
1 8 oz package cream cheese softened
1 cup Parmesan cheese grated
1 tbsp garlic powder
1 tbsp olive oil
1/4 cup of mayonnaise
1/2 cup mozzarella cheese
1 1/2 cups frozen spinach strained and thawed
1 cup artichoke hearts strained
Salt and Pepper to taste

Start by mixing the spinach, artichoke, Parmesan, cream cheese, and garlic powder in a bowl. Once combined salt and pepper to taste (like 1/4 tsp of each). With the olive oil, grease pan (small oven safe dish) on all sides. Pour in the mixture and top with mozzarella cheese. Bake at 350 for 25 min or until bubbly and top is crispy. Serve with some tortilla chips.... and enjoy!!

Chocolate Chip Oatmeal Cookies

Ingredients

• 1/2 cup butter
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1 1/4 cups regular rolled oats
• 1/2 cup semisweet chocolate pieces

Directions

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the oats and chocolate pieces.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 9 to 10 minutes or until edges are golden brown.

Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.

Chocolate cookies w/white Reese's chunks

INGREDIENTS

1 1/4 cup butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cups cocoa
1 teaspoons baking soda
1/2 teaspoon salt
20 oz bag Miniature Reese's White Chocolate Peanut Butter Cups, chopped into chunks (or about 2 generous cups)

Preheat oven to 350.

Cream butter and sugar with an electric mixer on medium speed until fluffy. Add eggs one at a time, beating until completely mixed in. Add vanilla and mix just until blended.

In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add to butter/sugar mixture and mix on low speed until well blended. Fold in chopped peanut butter cups.

Drop by tablespoonfuls on an ungreased cookie sheet for 7-9 minutes. It's a little hard to tell when they're done, but just check to see if the edges are set. They will continue to bake a bit as they cool. Allow to cool on the baking sheet for a few minutes before removing to cooling racks.

Baked Oatmeal

1 Cube Butter Softened
3/4 C. Brown Sugar
2 Eggs
2 C. Milk
3 C. Oats
2 Tsp. Baking Powder
1 Tsp. Salt
2 Tsp. Vanilla
2 TBSP. Cinnamon

Mix in mixer and then pour into a 9X13 pan. Bake for 25 minutes @ 375. Serve with any type of fruit on top and whip cream.
{Whitney}

Lemon & Stawberry Pie

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup sugar

4 tablespoons melted butter

1st layer:

4 ounces of cream cheese, softened

1 tablespoon milk

1 tablespoon lemon juice

1 1/2 cups cool whip

2nd layer:

2 small boxes of lemon pudding mix

2 cups milk

Top:

Cool Whip

Strawberries

Combine graham cracker crumbs, sugar and melted butter. Press well into a pie tin. Bake at 350 for 13-15 minutes. Let cool. Beat together cream cheese, milk, lemon juice and cool whip. Spread over the crust. Then mix together pudding mix and milk. Layer over cream cheese mixture. Then top with cool whip and cut up strawberries. Refrigerate for at least 3 hours before serving.

Zucchini Cupcakes w/Creamcheese Frosting

2 cups all purpose flour

1 cup packed brown sugar

1/2 cup white sugar

1/2 tsp ground cinnamon

1/2 tsp kosher salt

2 tsp baking powder

1 med. zucchini coarsely shredded (about 1 3/4 cups)

1/3 cup Canola oil

2 large eggs lightly beaten

1 tsp imitation vanilla extract

Preheat oven to 350 degrees.

In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.

In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.

Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.

Bake for 18-22 minutes.

Put in freezer (right out of oven) for about 45 min. to and hour.

Frost and enjoy!

Frosting

1 package cream cheese (8 oz)

1 stick butter (8 tablespoons)

4 cups confectioners sugar

1 1/2 teaspoons imitation vanilla (I think if you use pure vanilla extract cut it to 1 tsp)

I threw all the ingredients in a bowl and mixed with a spoon (thats right, by hand) until the confectioners sugar was incorporated. I noticed there were a lot of lumps so I got out the hand held mixer, and used it on med. for less then a minute. (that added SUCH a smooth and light texture!)

Honey Granola

Ingredients:
4 c. oats
1 c. craisins
2 c. chopped peanuts
1/2 c. butter
3/4 c. Pomegranate flavored honey (mmmm)
1 tsp. vanilla
2 tsp. cinnamon
dash of salt

Directions:
Mix together the oats, craisins and peanuts and set aside. In a small pot combine butter, honey, vanilla, cinnamon, and salt. Bring to a boil for 1 minute. Pour the liquid mixture over the oat mixture and stir it in really well. Spread onto a cookie sheet and bake at 350 degrees for 20 minutes or until lightly browned, stirring every 5 minutes or so. Let the granola cool, crumble it up and store in an airtight container at room temperature to keep it delicious.

Peach Crisp w/ Maple Cream Sauce

Ingredients

• 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
• 1 cup Flour
• ½ cups Sugar
• ½ cups Light Brown Sugar, Firmly Packed
• ½ teaspoons Ground Cinnamon
• ½ teaspoons Ground Nutmeg
• ¼ teaspoons Salt
• 1 stick Butter (1/2 Cup)
• ½ whole Lemon
• 7 Tablespoons Real Maple Syrup, Divided
• 1-½ cup Whipping Cream
• 3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Chocolate Chip Banana Bread

1 stick butter

11/3 c sugar

2 eggs

1 tsp vanilla

1 c sour cream

2 c flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 c mashed bananas

1 c milk chocolate chips

1/2 c chopped pecans (optional - I left these out!)

Cream butter and sugar, add eggs, vanilla and sour cream. Mix flour, baking powder, baking soda, and salt in separate bowl. Slowly add to sugar mixture. Fold in bananas, nuts, and chocolate chips. Pour into 2 loaf pans or 2 muffin pans-or 1 of each. Bake at 325 for 1 hour in a loaf pan or 25 min in a muffin pan.

Breakfast Bake

1 package of crescent rolls.
1 pkg (8 oz) ham chopped
6 eggs
1/2 cups milk
1/2 tsp pepper
1 C cheddar cheese
1 C mozzarella cheese

Heat oven to 350. Unroll dough in 9x13 pan and press to cover the bottom. Make sure there are no holes or seams. Sprinkle ham on top. Beat eggs, milk, and pepper with whisk until blended, pour over ham. top with cheeses and bake for 25- 30 min.

The night before I put the crescent rolls and ham in the dish, mixed the eggs and milk, and had the cheese shredded. Then in the morning I just poured the eggs mixture in and topped with cheese. Super easy and good! Enjoy!

Pavlova

Ok, so this is one of those desserts that as soon as you serve it, the room goes quite. You and your guests will be so into the dessert there will be nothing to talk about until your all done. It is so good, you will keep wanting more! Seriously

Pavlova
makes 8

4 eggs whites
1/8 t cream of tater
2 t cornstarch
1 cup of sugar

Preheat oven to 275. Beat eggs whites until they become fluffy (on high) , meanwhile mix together next 3 ingredients. Once fluffy lower speed on mixer and slowly add in sugar mixture, just a little at a time. Once all in return mixer to high and beat until glossy and stiff. Line a cookie sheet with Parchment paper (you need to use parchment paper) and spoon 4 big globs onto it. Smooth it around so the center is lower then the sides, kinds like a shallow bowl. Bake for 1/2 hour then turn off oven and crack open oven door and let them sit for about 15-20 mins.

Top with whipping cream and any fresh fruit. Strawberries, banana, blueberries, blackberries, peach, kiwi. Whatever you like. Then either shave chocolate on top or drizzle with melted chocolate. Enjoy!

Salsa

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Key Lime Pie

1/2 C. fresh lime juice (5-6 limes)
4 teaspoons grated lime zest
4 egg yolks
1-14 oz. can sweetened condensed milk
1 graham cracker crust

First remove the lime zest from the whole lime or limes until you have 4 teaspoons. I did this my just using my cheese grater. Cut the limes in half and squeeze out the juice being careful to not include any seeds Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in milk, then juice and set aside at room temp till it thickens. You may want to add a drop of green food coloring if you want it to look more green. Preheat oven to 325 degrees. Pour mixture into crust, bake for 5 minutes until the center is set, but still wiggles when shaken. Remove from the oven and cool to room temp. Refrigerate for at least three hours until chilled. Serve with whipped cream topping and decorate with a lime wedge.

Easy Pumpkin Chocolate Chip Muffins

2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)

1 30-oz. can pumpkin

1 12-oz. bag of semi-sweet chocolate chips

Okay, super-tricky here. Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.

Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.

Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Caramel Toffee Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1/2 Tbsp. vanilla (you can add more to taste)

Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won't be pretty, but it will sure taste good!)

One-Ingredient Banana Ice Cream

Bananas can tend to get a bitter taste to them after freezing and it's intensified if they're under-ripe So definitely use very ripe bananas for this. They shouldn't be brown-mushy-banana-bread-ripe, but ripe. I found the best ones to be like the ones below, where the outsides were spotty but the insides weren't brown yet at all. They were super sweet.

Try it with about 3 medium bananas. Slice or dice into small pieces (to make the blending part easier) and place in the freezer. Place frozen banana chunks into a food processor.

Can you guess the next step? Ya, blend those babies up. Depending on the size of your food processor, the amount of bananas, and how frozen they are, you may have to stop it a few times and scrape and mush the mixture around. I've had to do that every time

The first time I tried this I was concerned when my mixture never turned into anything resembling ice cream. It just looked like tiny little grains, much like couscous!But all I had to do was grab a spatula and when I stirred them even the tiniest bit, ta-da!Sure enough it was smooth, creamy, and looked just like ice cream!

Now looking like ice cream is one thing, but what about the taste and texture? I was very surprised to find that this stuff actually feels like ice cream in my mouth. It tastes like- let's be real here, bananas. But it's still quite delish. One of the great things you can do is add some mix-ins to the food processor along with bananas. Sure it won't make it "one" ingredient ice cream anymore, but it's sure yummy. I tried one batch with some cinnamon-sugar, one with a spoonful of peanut butter.

Baked Sweet Potato Fries

2 medium-sized sweet potatoes*
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. (Do you need to spray it? Probably not. But I feel safer doing it!) Don't use a silpat, or parchment, or anything like that. You want them right on the cookie sheet.

Honey-Lime Dip for Sweet Potato Fries

6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1/2 lime
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t granulated onion
3/4 t kosher salt

Mix honey and yogurt until combined and give it a big squeeze from the lime half. Add in spices and herbs and you have a dip.

Whole Wheat Buttermilk Pancakes

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Stuffed Pizza Rolls

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2 T grated Parmesan cheese (sorry, I don't know how to make that)
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. I used thin crust when taking these pictures.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk


Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Egg Salad BLT

1/4 cup mayonnaise

3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

*if you like it extra tangy, add a teaspoon of vinegar too.

1. Combine mayo, sour cream, green onions, Dijon, salt, pepper, and lemon in a medium bowl. Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.

3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Virgin Mango Colada

1 C chopped mango (about 1 medium mango)
1/3 C cream of coconut (NOT coconut milk)
1/2 C pineapple chunks, including some of the juice or syrup
juice from one lime
1-2 tsp. rum extract (optional)
crushed ice

Combine chopped mango, pineapple chunks and juice, lime juice, and cream of coconut in blender. While blender is running, add crushed ice until desired consistency is reached.

Pour drink into glasses (2 generous servings, 3-4 smaller servings).

Peanut Butter Cake

1 devil’s food cake mix

3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Guacamole

Use these measurements as guidelines and then make to taste

2-3 medium avocados (when I diced them, I got about 1 ¼ C)
1 T Fresh lime juice (or a good squeeze from ½ a lime)
½ -1 t fresh minced garlic (depending on how you like it, I always add 1t or more....)
2 T finely minced onion
2 heaping spoons of sour cream (I measured 1/4 C)
Salt (and pepper if you like) to taste
Optional: 3-4 T finely diced tomatoes (If I happen to have them I add them, if I don't, I don't!)

Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well. Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.

Ezekiel Bread

Ingredients
• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

Directions
1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

72 Hour Kit

Per Pack
(multiply by the number in your family)

3 hot chocolates
4 granola bars
2 pop tarts
1 oatmeal
2 jerky
2 Applesauce
2 trail mix
1 fruit cups
3 crackers
2 juice drinks
3 ramen noodles
1 tuna salad or can of tunafish
4 fruit snacks
2 cookies or other snacks
Jolly ranchers

Water: Our is stored near our 72 hour kits, but not in them (except for the 2 water bottles)
It is recommended to have 2 liters of water per person per day.
So, that is 3 2 liter bottles per person for 72 hours.

I try to buy things that my family likes and will eat. You may need to change some items to fit your family's need and tastes. Here is how our meals are organized.

Fun Pancakes

Baked Potato Soup

¼ c. butter
¼ c. chopped onion
¼ c. flour
14 oz can chicken broth
1 can evaporated milk
2 large or 3 med. Baked potatoes
Salt and pepper to taste
Bacon (optional)
Grated cheese (optional)
Green onion (optional)

Melt butter in medium saucepan. Add onion and sauté until tender. Stir in flour, and then add broth and milk. Scoop pulp from one potato and mash; add to soup. Bring to boil and then add the rest of the potatoes (scoop the pulp and cut into cubes). Top with crumbled bacon, cheese, and green onion.

Ranch Pretzles

3 oz. Orville Redenbacker Oil
1 dry pkg. Hidden Valley Ranch Dressing
1/4 tsp. garlic powder
24 oz. small round pretzels

Pour over pretzels. Stir Often

Teddy Bear Sandwich

Onion Soup Potatoes

1/3 c. vegetable oil
onion soup mix packet
5-7 red potatoes (cut into chunks)

In a large baggie shake ingredients well. Put into a dish and bake @ 350 degrees for about 1 hour.

Chicken Tacos

1o chicken tenders
1 Jar Salsa
1 Can Cream of Chicken Soup
1 C. Minute Rice

Put chicken in crock pot. Combine salsa and cream of chicken soup. Pour mixture over the chicken. Cook on high for 4 hours or low for 8 hours. 15 minutes before serving stir in rice. Place mixture in warm tortillas with cheese and any other topping you like.

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

My Tips:
* I usually just use dried chopped onion and garlic. It is just easier for me.
* I strain the cottage cheese before adding it.
* I only add 1 tsp. dried parsley.

Southwestern EggRolls

1 chicken breast fillet, diced
½ red bell pepper, minced
2 tsp dry onion
1 can corn
1 can black beans, rinsed and drained
1 small can green chilies
½ T parsley
½ t cumin
½ t salt
Dash cayenne pepper

1 c. cheddar cheese, shredded
Flour Tortillas

Avocado-ranch dipping sauce:
1 c. ranch
1 whole avocado, mashed
1 tsp. minced onion
Salt & pepper
Blend together with blender

Cook chicken and dice. In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce.

Pizza Stromboli

I usually use a frozen bread loaf to make it easy, but you could also make you own pizza dough. I let it thaw out. Then I roll it out into a rectangle on a cookie sheet. Then I cut diagonals on each side about 1 inch wide. After that I add pizza sauce and out favorite toppings in the middle. Then I pull the one inch pieces on each side together and attach them in the middle. Bake for about 30 minutes at 350 degrees.

Wingers Chicken Salad

4 chicken breasts, cut into strips
1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins
2 1/2 cups brown sugar
1/3 cup Frank's Hot Sauce(Original)
1/2 cup apple cider vinegar

Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy. While the chicken is baking, prepare salad and make the dressing. To make the dressing, combine the 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! If you boil too long it will turn hard. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad...it adds a little more tang!

Chocolate Crinkle Cookies

1/2 c. shortening
1 2/3 c. sugar
2 eggs
2-1oz bakers chocolate squares unsweetened (melted)
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/3 c. milk
2 tsp. vanilla

Cream shortening, sugar, eggs and baking squares together. Then add flour, salt, baking powder, milk and vanilla. Refrigerate for at least 1 hour. Then roll into 1 inch ball and roll in 1/2 c. powdered sugar. Then bake cookies at 350 degrees for about 12 minutes.

Cooking tip: If you do not have baking squares you can use cocoa and butter or shortening.

1 baking square=3 Tbsp. cocoa + 1 Tbsp. butter or shortening

Melt in microwave and mix together.

Lofthouse Sugar Cookies

1 Pkg. white (vanilla cake mix)1/3 C. Vegetable Oil
2 Eggs

Preheat oven to 375 degrees. Blend cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookies sheet. Flatten with a glass. Bake at 375 for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack. While the cookies are still a little warm, spread on some frosting. Allow the frosting to set up before storing.

Harvest Pumpkin Bars

2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 cups pumpkin (16 oz)
3/4 cup oil
4 eggs

Mix dry ingredients together; add pumpkin, oil and eggs. Mix until smooth. Pour into greased 15x10x1 inch pan. Bake at 350 degrees for 20-25 minutes.

Frosting:
6 oz cream cheese
12 Tbsp. butter (melted)
2 tsp. vanilla
4 cups pd. sugar

Spread frosting on cool bars.
Optional-top with walnuts.

Breakfast Casserole-Hash

1 24 oz pkg. shredded hash browns. Place hash browns in 9X13 pan. Brush top of hash browns with butter and bake for 25 minutes at 425 degrees. Remove from oven and layer the following ingredients in order listed.

2 C. grated cheese
1 lb. precooked ham, sausage or bacon.

Mix together 5 lightly beaten eggs and 2 c. milk- pour on top

Cover overnight with foil and put in fridge. Bake the next day for 50-60 minutes at 350 degrees.

Caramel Brownies

1 German chocolate cake mix
1/2 c. evaporated milk
1/3 c. evaporated milk
1 cube butter=1/2 cup (melted)
1 package Kraft Caramels
6 oz chocolate chips

Melt caramels and 1/2 c. evaporated milk slowly in microwave. Microwave for 30 seconds then stir. Continue doing this until caramels are melted. Mix cake mix, 1/3 c. evaporated milk, and butter together in mixing bowl. Put 1/2 of cake mixture into 9 x 13 glass dish. (press to cover out the bottom of the pan) Bake for 6-10 minutes at 350 degrees. Sprinkle chocolate chips on hot cake. Pour caramel over chocolate chips. Drop chunks of remaining cake mixture on caramel. Bake for 10-15 minutes at 350 degrees. Regular done-ness test will not work on these because of the caramel.

Note: I sometimes leave out the chocolate chips.

Melt in your Mouth

Crust:
1 c. flour
½ c. chopped walnuts
½ c. melted butter
Combine and spread in a 9x12 pan. Bake at 350 degrees for 15 minutes then cool.

Filling:
8 oz cream cheese
1 c. pd. sugar
1 c. cool whip
Bend cream cheese and sugar fold in whip cream. Then spread on crust.

2 small instant chocolate puddings. Follow package directions and spread on top. Spread the rest of cool whip on top. Let chill at least 4 hours before serving.

Death By Chocolate

1 1/2 c. flour
1 c. sugar
4 TBSP. cocoa
1 tsp. baking soda
1 tsp. salt
1 TBSP. vinegar
1 tsp. vanilla
1/3 c. oil
1 c. water

Stir dry ingredients into 9 x 13 pan. Make 3 holes in dry ingredients. Pour vinegar in first hole, vanilla in the next hole, and oil in the last hole. Pour 1 cup water over all and mix well right in the pan. Bake at 350 degrees are about 25 minutes.

6 Heath or Score Candy Bars broken into small pieces
( I just used 3 candy bars)
2 small boxes instant chocolate pudding
1 8 or 12 oz cool whip

After cake has completely cooled, cut into squares. Put 1/2 of the cake pieces into the bottom of a large salad bowl. Mix 2 small boxes of instant chocolate pudding according to package directions. Layer 1/2 pudding on top of cake piece, and then add 1/2 the cool whip and half of the candy on top. Repeat each of these layers one at a time. Chill until time to serve.

Homemade Asphalt Pie

Oreos
1/3 C. melted butter
1/2 gallon chocolate chip mint ice cream
Whip Cream
Carmel
Hot Fudge

* You will freeze between each layer.

Spray cooking spray in bottom of 9 x13 pan.

Set out ice cream to soften while you are making the crust.

Mix butter with 3/4 package of crushed Oreos and spread on bottom of pan.

Add carmel and then spread ice cream on top of Oreo layer.

Add whip cream layer.

Then top with carmel and hot fudge.

Oatmeal Caramel Bars

Combine:
1 1/2 C. flour
1 1/2 c. quick oats
1 1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. baking soda
1 c. melted butter

Mix together and sprinkle 1/2 of the mixture into an ungreased 9x13 pan. Bake @ 350 degrees for 10-12 minutes.

Combine 40 Kraft caramels and 1/4 c. evaporated milk in a glass dish. Melt in microwave 1 minute at a time until melted (about 2 1/2 minutes). Stir between each minute of cooking.

Pour caramel mixture over baked crust, sprinkle with 3/4 to 1 bag of milk chocolate chips, then sprinkle the rest of the uncooked crust mixture on top and bake for another 12-15 minutes. Let cool, cut and serve.

Chocolate Peanut Butter Rice Krispie Treats

1 c. light corn syrup

1 c. sugar
1 c. peanut butter
6 c. Rice Krispie cereal
1 c. semi-sweet chocolate chips
1 c. butterscotch chips

* Prepare a 13x9 inch pan with cooking spray and set aside.

* In a large pot, over medium heat, cook syrup and sugar together until sugar is dissolved and the combined mixture begins to boil. Stir frequently.

* Remove from heat and stir in peanut butter, mixing well.

* Add cereal and stir until coated evenly with peanut butter mixture. Press mixture into prepared 13x9 pan and set aside.

* In a small pan, over low heat, melt all the chips together, stirring constantly. Spread melted chips over cereal mixture and let sit until firm.

* Cool and cut into bars.

Light and Luscious Lemon Pave

4 eggs, separated

3/4 c sugar

1/2 T oil

1 t vanilla

3/4 c cake flour

1 t baking powder

1/2 t salt

Lemon Filling:

5 egg yolks

1/3 c sugar

1/2 c lemon juice

4 T butter

1 t fresh grated lemon peel

1/2 c heavy cream

Lemon Buttercream Frosting:

1 1/4 c butter, softened

2 t grated lemon peel

3 T lemon juice

3 c powdered sugar

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip until stiff but not dry. Remove from bowl and set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 6 and whip until thick and lemon colored, about 1 minute. Stop and scrape the bowl. Add oil and vanilla. Turn to speed 4 and whip for 30 seconds. Gently fold egg whites into egg yolk mixture.

Sift flour, baking powder, and salt together. Fold half of flour mixture into egg mixture. Repeat with remaining flour mixture.

Pour batter into a 10x15x1-inch jelly roll pan which has been lined with wax paper, greased and floured. Bake at 375 for 10-12 minutes. Immediately loosen cake from pan and invert onto a towel sprinkled with powdered sugar; cool completely.

Cut cake crosswise to form 3 5x10x1-inch layers. Spread lemon filling between layers. Cover cake tightly with plastic wrap and refrigerate at least 4 hours. Frost and decorate with lemon buttercream frosting.

To make lemon filling:

combine egg yolks, sugar, and lemon juice in double boiler over boiling water. Cook, stirring constantly, until mixture is very thick, about 5 minutes; do not boil. Remove from heat. Add butter, one tablespoon at a time, beating thoroughly until incorporated. Stir in lemon peel. Cover mixture and refrigerate 1 hour.

Place cream in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 10 and whip until stiff. Fold whipped cream into egg mixture. Refrigerate until ready to use.

To make lemon buttercream frosting:

place butter, lemon peel, and lemon juice in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and beat 30 seconds. Stop and scrape bowl.

Sift powdered sugar into bowl. Turn to speed 2 and beat 30 seconds. Stop and scrape bowl. Sift powdered sugar into bowl. Turn to speed 6 and beat until fluffy, about 2 minutes.

Sweet and Saltines

40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1¹⁄3 cups)

Preheat the oven to 425°F. Line a large jellyroll pan with aluminum foil and the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5
minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the
jellyroll pan into the oven and watch closely. Bake for 4 to 5 minutes, or until just bubbly.
Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit,
spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or
until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight
container.
Substitute graham crackers for the saltines for a sweeter snack. Use 1 stick of butter instead of 2
for a crunchier, saltier cracker.

Monkey Bread Muffin Cups

2 tubes of biscuit dough (I like pillsbury) (20 biscuits in total)
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar

Spray your muffin tin with non-stick spray. Cut each biscuit into 4ths. So in total you should have 80 little pieces of dough. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the 6 cups. (about 13-14 in each cup) In a saucepan boil the butter and brown sugar. Spoon about a tablespoon of the brown sugar/butter mixture over each muffin cup. Bake in a 350 degree oven for about 20-25 minutes or until baked through. Best when hot and fresh out of the oven!

Vadalia Onion Salad

2 Chicken breast cooked (cubed or shredded)
Lettuce
2 cups cooked rice
Pineapple or Mandrin Oranges
Vadalia Onion Dressing (you can find this at Costco, obviously you will have a lot of it, but it last a long time and you can use it for other recipes).
Crispy lo mien noodles (these are in the Asia section of the grocery store)
Cheese

Just start layering everything. Rice, Salad, chicken, pineapple, cheese, dressing, crispy noodles.

Coconut Chicken w/Pina Colada Dipping Sauce

Coconut Chicken
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.
Chop the coconut into smaller pieces. Mix with Panko Bread crumbs and also add the garlic powder, salt, curry powder, onion powder, and cayenne pepper. (I used chiplote chile pepper instead).

Put everything into there dishes, Bread crumb mixture, egg (beated a little), and flour. Dip the chicken first in the flour, egg, then bread crumb mixture. Repeat this with all your pieces of chicken. I would do atleast 3 pieces at a time, just so you don't have to keep washing your hands, or use one hand for flour and egg and the other for the bread crumbs. Place on cookie sheet and bake for 20 min. You could dip them in Ranch, Sweet and Sour sauce, or in the Pina Colada Sauce. Enjoy!

Red Lobster Pina Colada Dipping Sauce
1 cup Pina Colada Mix or Coconut Milk
1/4 cup Water
2 tablespoons Crushed Pineapple (drained)
1 tablespoon Sweetened Coconut Flakes plus
1 teaspoon Sweetened Coconut Flakes
3 tablespoons Powdered Sugar plus
1 teaspoon Powdered Sugar
1 1/2 teaspoon Corn Starch
3 teaspoons Cold Water

Mix Pina Colada Mix, water,crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature. Enjoy!

Soft Olive Oil Lemon Sugar Cookies with Low-Fat Strawberry Cream Cheese Frosting

Prep time: 10 minutes

• Cook time: 10 minutes
• Total time: 20 minutes
• Servings: 18

• 1/2 cup(s) of pure olive oil
• 1 cup(s) of low-fat vanilla yogurt
• the juice of one lemon
• the zest of 2 lemons
• 1/2 cup(s) of granulated sugar
• 1 large egg
• 1 tsp. of pure vanilla extract
• 2 3/4 cup(s) of all purpose flour
• 1 tsp. of baking soda
• 1/2 tsp. of salt
• decorative sprinkles
• Low-Fat Strawberry Cream Cheese Frosting
• 4 ounce(s) of 1/3 less fat Philadelphia Cream Cheese
• 2 tbsp. of strawberry jam (the redder,the better)
• 1 tsp. of pure vanilla extract
• 4 cup(s) of powdered sugar
• 1 pinch of salt

Steps

1. Preheat oven to 375°F. Coat cookie sheets with olive oil cooking spray.
2. In large mixer bowl add olive oil, yogurt, lemon juice, lemon zest, sugar, egg, and vanilla extract. Mix on medium speed for 1-2 minutes, or until smooth and creamy.
3. Add flour, baking soda, and salt. Mix on low speed until completely combined (dough should be a bit sticky).
4. Roll out onto a floured surface until dough is about 1/8 inch thick.Cut into desired shapes and place 2 inches apart onto prepared cookie sheets.
5. Bake for 10~12 minutes. Remove from oven and cool completely. Frost with Low Fat Strawberry Cream Cheese Frosting, and top with decorative sprinkles and enjoy!!!
6. Low-fat Strawberry Cream Cheese Frosting: In mixer bowl add cream cheese, jam, vanilla, and salt. Beat on low/medium speed until smooth.

Chicken Paninis

8 slices of Italian bread, buttered on one side
2 boneless, skinless chicken breasts
2 squares of aluminum foil (approx 12x18 inches each)
1/2 cup Roasted Red Pepper Vinaigrette salad dressing (or other Italian dressing)
1 tomato, sliced
8 slices of bacon, cooked (I bake my bacon on a baking sheet at 450 degrees for 15-20 minutes)
4 slices of pepper-jack cheese

For the chicken

1. Marinate chicken in the dressing for at least 1 hour or overnight
2. Preheat oven to 350 degrees
3. Center one chicken breast on each of the squares of foil
4. Fold up foil sides and double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets
5. Place packets on cookie/baking sheet and bake for 30 minutes
6. Remove from oven and set aside to cool
7. Once cooled, remove chicken and slice into 1/4 in slices on a slight diagonal

Assemble Sandwiches

1. Preheat griddle pan on medium-high heat
2. Place one slice of bread, butter side down
3. Stack 1/4 chicken, 2 slices of bacon and 1 slice of pepper-jack cheese
4. Top with one slice of bread, butter side up
5. Gently place sandwich onto griddle pan and immediately top with panini press, large skillet or foil wrapped brick
6. Let sandwich cook for 2-3 minutes until bread is golden brown and toasty
7. Remove the press/skillet/brick and gingerly flip sandwich; Replace press/skillet/brick on this side
8. Cook for another 1-2 minutes until golden brown
9. Remove sandwich and gently peel apart to add tomato to sandwich
10. Repeat steps 1-9 for all four sandwiches