Easy Biscuits

*apparently a Red Lobster knock off recipe - still have to try it myself - dB

1 cup self-rising flour
1/2 cup butter (softened)
1 package (8 oz) softened cream cheese

Mix together - add shredded cheddar cheese or dill to the dough to spice it up a bit.

Scoop onto a greased pan using an ice cream scoop. Bake them in a preheated oven at 400 degrees for 15-17 minutes and then ENJOY their buttery, crumbly goodness

Simply Lasagna

Easy Chicken Cordon Bleu

Crustless Bacon and Cheese Quiche

Cheesy Manicotti

 

Grilled Bruschetta Chicken

 

Tomato & Spinach Pasta Toss

Speedy Mix & Match Stir Fry for Two

Creamy Bow Tie Pasta with Chicken and Broccoli

 

Marvelous Mini Meatloaves

Easy Chicken Parmesan

Fish Cakes

Italian Chopped Salad

Stove Top Easy Cheesy Chicken Bake

Chicken Florentine

Bruschetta 'n Cheese Stuffed Chicken Breasts

 

Slow Cooker Tex-Mex Chicken

Slow Cooker BBQ Short Ribs

Chicken in Creamy Pan Sauce

 

Easy Salmon Supper

Spinach Pancakes

Made-Over Chicken Tetrazzini

Friendship Bread

Day 1 - do nothing. This is the day you receive the batter, go by the date on the bag
Day 2 - Day 5 - mush the bag
Day 6 - Add to the bag: 1 C flour, 1 C sugar and 1 C milk. Mush the bag to mix
Day 7 - Day 9 - mush the bag
Day 10 - follow the instructions below:

Pour entire contents of the bag into a non-metal bowl.
Add 1 1/2 C of flour, sugar and milk each. Mix together.
Measure out 4 separate batters of 1 C each into 4 gallon ziplock bags
Keep a starter for yourself and give the other 3 bags to friends along with instructions. Be sure to tell friends which day the bag is at when you give it to them. It's helpful to date the bag with a sharpie.

Preheat oven to 325. Add the following to the remaining batter in the bowl:

3 eggs
1 C oil (OR 1/2 C oil and 1/2 C applesauce)
1/2 C milk
1 C sugar
2 t cinnamon
1/2 t vanilla
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 C flour
1 large box instant vanilla pudding (OR chocolate)

Grease 2 large loaf pans (or 3 small ones)

In a small bowl mix an additional 1/2 C sugar and 1 1/2 t cinnamon. Dust the greased pans with half of this mixture. Pour batter evenly into the pans. Sprinkle the remaining sugar/cinnamon mixture over the top.

Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 mins). Turn out onto the serving dish.

If you keep a starter for yourself, you will be baking every 10 days.

If you keep all the starters, place in freezer. The day you remove from freezer, set on counter and that is Day 1. Don't "grow" it on Day 6, just continue on and make the (whatever you do with it) on Day 10. When you get down to your last starter from the freezer, grow it on Day 6 as per instructions. Then divide up the batter and freeze everything on Day 10, and you can enjoy this sourdough year 'round, without it "growing" out of control or always finding people to give it to.

Homemade Bagels

4 cups bread flour (can use half whole wheat) - ***I use all purpose flour. If you want to do the whole wheat variety - I find its better to do 3 C all purpose to 1 C whole wheat (little less dense)

§  1 T sugar ***I have made them yesterday with brown sugar - same results

§  1 1/2 tsp salt

§  1 T vegetable oil

§  2 tsp instant (quick-rise) yeast

§  1-1/4- 1-1/2 cups of warm water *** (usually needs the full 1 1/2 cups)

Mix all the ingredients together in a bowl **(I use stand mixer with dough hook). If needed, add extra water to blend in all the flour for a stiff dough.

Knead the dough for 10 minutes until smooth.

Divide the dough into 8 equal balls and let rest for 10-20 minutes. **(I cover during this time)

Roll out each dough ball between your hands until it looks like a snake. Hold one end of the dough in one hand, and wrap the other end around your hand. Press the two ends together.

Let bagels rise, covered, on the counter for 20 minutes.

 

While rising, preheat the oven to 425 degrees, and boil a large pot of water with approx 2 t brown sugar in it. After 20 minutes of rising, plop each bagel into the boiling water. Boil for 1 minute then turn over (too long and the ends will start to separate!). **(the bagels will puff up and get fat during the boiling)

Drain on a paper towel, then move to a greased cookie sheet. 

Bake the bagels for 20 minutes, turning part way through 

Add flax or sunflower seeds to the dough during the kneading stage
Add sesame and poppy seeds to the tops of the bagels before baking.

**Lauryn's adaptations:
- Whole wheat variety - I find half whole wheat is a little dense, I prefer 1/4 wh. wheat (so 3:1)
- Add grated cheese to top before baking (do not turn while baking)
- Herb and Parmesan variety - *Use all white flour in dough - add thyme, oregano, garlic powder, and rosemary to dough, top with Parm and/or grated Cheddar
- Add cinnamon and raisins to dough

Pizza Pocket or Meat Pattie

4 C flour

1 t sugar

1 t yeast

5 T vegetable oil

warm water (this is the part you have to guess!:-/ I have no idea how much....I think its well over a cup, but start with a cup and then add until the consistency looks right)

Add all ingredients together and knead in mixer until you get a nice dough (not sticky, but not too dry) Can add flour/water to adjust - there is no exact measurements!

Divide up dough into balls - depending on the size you want your patties...I do mine about the size of a squash ball (bigger than a golf ball) - I think this makes about 14-16 patties?

Line them up on the counter and cover with a tea towel.

Organize your filling:

Pizza - sauce, cheese, pepperoni, whatever else you want in there

Beef - canned corn beef (we prefer Hereford brand or Grace - found with the Spam/tuna etc, or in the ethnic/Caribbean section)

Season your beef (remove the "fat" - ie. dogfood like jelly at the bottom of the can) - then add worchester, onion powder, garlic powder, black pepper, chopped cilantro, Maggi seasoning (if you have it) (don't add salt though, the beef itself is salty)

1 can of beef makes approx 8 patties? I think the amount of dough in this recipe should make approx 16?

Roll out your ball of dough into a circle. Add your filling to one side and then fold the other side over and press with a fork to seal. Flip patty over and press other side too to make sure it won't open when frying.

Pizza - approx 1 T sauce, about 1 t cheese, about 2 pepperoni slices (I chop mine up)

Beef - approx 2 T filling - press down/spread it a little bit

Heat a few inches of oil in your wok/frying pan (whatever you use to fry). Cook patties until golden, flipping to ensure equal cooking

Drain on paper towel.

English Muffins

1 cup milk

3 tablespoons butter

1 egg

1/2 teaspoon salt

2 teaspoons sugar

2 cups all purpose flour Lauryn's edit**can add whole wheat flour instead of white (I do 3/4 c whole wheat and 1 1/4 white). Too much whole wheat makes it too heavy. 

1 1/2 teaspoons dry yeast

cornmeal

Put the ingredients in your bread machine in the order listed (minus the cornmeal).

Start the dough cycle. When finished, sprinkle your work area with cornmeal. Using your hands, pat the dough into a 1/2 inch thick rectangle. Turn the dough so the sides are coated with cornmeal.

Cut into 8-10 rounds, then gather up the leftover dough and cut into more rounds.

Place on a baking sheet and let rise for 20-30 minutes, until not quite double.

Heat a skillet or griddle over low heat. Spray lightly with cooking spray. Cook the muffins about 5-7 minutes per side (they should be golden brown when you turn them).

Serve warm and enjoy!

Cheesy Chicken Risotto Bake

*we always double this recipe and it is the perfect amount for 2 adults, and 3 kids + 1 adult portion left over

1 can mushroom soup
3/4 C water
1/2 C milk
1/4 C parmesan cheese
3/4 C white rice, uncooked
2 C spinach, raw leaves (can omit if you don't have any)
1 C red pepper, chopped (I use green, yellow etc as well)
1 t thyme
3/4 lb cubed chicken, raw (I use 2 breasts cut up for a double recipe)

1 T parsely (optional as garnish)

- Mix soup, water, milk and cheese in a shallow 2 L casserole dish (bigger if you are doubling of course). A 9X13 works fine

- Add all remaining ingredients, stir and cover

- Bake at 400 F for 35 min (covered)

- Stir, and then bake for 15 min (uncovered) - *or until rice is hot and tender (I find this usually requires an extra 10 minutes or so for a double recipe)

- Sprinkle with parsley

Let stand for 5 min before serving

Butternut Squash Soup

Butternut Squash Soup with Cumin (recipe created by Lauryn!)

Chop up your squash, cover with water and boil until squash is very soft (will be pureed). Add chicken bouillon in proportion to the water. Do not drain (use the water in the puree)

Puree in blender or food processor

Pour back into pot and add water if its too thick (but it should be on the thick side).

Add cumin, do this according to taste. Warm on low temp just to work the seasons through, but it doesn't take long.

This soup is so fast and easy to make and tastes awesome! All my kids love it!

Cream of Broccoli Soups

4 C water
4 C broccoli florets (raw)
2 T margarine/butter
1 onion chopped (*can omit if you don't have any, just add a bit of onion powder)
1 large stalk celery chopped (*I omit this if I don't have any)
1/3 cup flour
2 T chicken bouillon powder (add a little more if you feel it needs more taste)
2 1/2 C milk
1/4 t ground nutmeg (I add to taste - definitely more than 1/4...closer to 3/4 for a single recipe)
1/4 t black pepper

1/2 C shredded sharp cheddar cheese (for serving)

**Portion wise, I usually do 1.5 of this recipe...and that gives us 2 meals.

- Add water and broccoli and boil; reduce heat and cook for 3 min
- Drain but reserve all water
- In blender or food processor - blend half the broccoli until fairly smooth (I have to add some of the water to do this)
- Coarsely chop remaining broccoli and set aside
- In pot, melt butter and add onion and celery and cook for 3-4 min (until soft)
- Add flour, stir constantly for 1-2 min
- Add reserved water and chicken bouillon and boil, stirring constantly. Reduce heat to medium and simmer, stirring constantly until thickened
- Stir in milk, nutmeg, and pepper, processed and chopped broccoli and heat through. Adjust seasonings to taste

- Serve garnished with grate cheddar cheese (this is totally the highlight!! and we like to break up soda crackers in there too!)

All in all a very thick and hearty soup...make it as smooth or as chunky as you want based on how you chop your veggies. Its a winner around here!

Crockpot Chicken Salsa

*not yet tried - dB

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased...
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Carb-less Pizza

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to coolfor 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Tortillas

1 1/2 C flour
1/2 t salt
2 T butter, softened

Mix all in food processor, until well mixed. While food processor is running, pour in 1/2 C warm water, and continue to blend until dough forms.

Divide into 6 portions and roll out each on floured surface.

Heat up a non stick pan, to a medium heat, and cook the tortilla for about 1-2mins per side, until done.

Keep warm under a dish towel until ready to serve. Best served fresh & warm.

Basic Whipping Cream

1 C heavy cream
1 t vanilla extract
1 T icing sugar

Whip until peaks are about to form, then add vanilla & sugar. Whip until peaks form, but do not over beat.

Cheesy Corn Risotto Bake

1 T Butter
1 chopped onion
 1 C chopped green pepper
1 C chopped red pepper
3 C short grain rice
 6 C hot water
4 C corn
4 C milk
 4 eggs
8 t flour
4 t salt
1 1/2 t pepper
3 C shredded white sharp cheddar
1/3C chopped fresh basil or 4t dried basil
 1 tomato sliced
 1 T Parmesan cheese

 Cook onion & peppers in butter. Add rice, stir for 1 min. Add hot water & corn. Bring to boil. Reduce heat to low and cook covered for 15 mins. or until water is absorbed.

Whisk milk, flour, egg, salt and pepper. Stir into rice mixture along with cheese and basil. Pour into greased pan. Arrange tomato and sprinkle with parmesan cheese.

Bake at 250 for 30 mins until liquid is absorbsed. Let stand for 5 mins before serving.

Chick-Fil-A Bites

2 large chicken breasts cut into bite sized pieces and seasoned with salt & pepper.
3/4 C milk
1/4 C pickle juice (juice from a dill pickle jar)
1 egg
1 1/4 C flour
2 T icing sugar (powdered sugar)
2 t salt
1 t pepper
1/2 to 1 C peanut oil (can sub out canola or veg., but C.F.A. uses peanut, officially)

Whisk together milk, egg & pickle juice and put in ziploc bag. Add chicken, and marinate in fridge for 2-4 hours.

Combine flour, sugar, salt & pepper in another large ziploc. Shake to combine. Remove chicken from marinade, and add to bag; shake to coat it.

Heat about 1/2 the oil in large pan until ready to fry, and cook the chicken in small batches, so you're not over crowding the pan. Add more oil as needed.

Butter Tarts

1/4 cup raisins or chopped pecans (optional)
12 unbaked tart shells (recipe below)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup corn or maple syrup (I used maple syrup)
1 egg
1 tsp white vinegar
1 tsp vanilla
pinch of salt
Sprinkle raisins (or pecans) evenly in crust shells. Cream together butter and brown sugar. Beat in corn syrup, egg, vinegar, vanilla and salt. Pour into shells, filling 3/4 full.
Bake at 375 for 15 minutes or until golden brown. Let cool in pans for a few minutes, then remove to rack and let cool completely.

 TART SHELL / PIE DOUGH

Best of Both Worlds Pie Dough
For one 9-inch pie crust (double if necessary)
1 1/2 cups all purpose flour
1 Tablespoon sugar
1/2 tsp salt
5 1/2T shortening (Frozen!)
7 Tablespoons unsalted butter (Frozen!)
* cut both of these into small cubes and pieces and toss in freezer
1/4 cup ice water
1 teaspoon cider vinegar (just add to the water)
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.  Scatter frozen cubes of butter and shortening on top of the flour.

Pulse in processor for about 1 second each time until the mixture looks like coarse meal.  You can take a knife and fluff it around to be sure no large chunks are under the blade.  This should be about 6-8 pulses.  Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses.  The mixture will not look like cookie dough – it will probably look a little crumbly.  Periodically check to see if the dough pinches together.  When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc.  If you did a double batch, separate the dough into two discs.  Refrigerate for an hour or up to two days.

Chewy Granola Bars

INGREDIENTS:

4 cups old fashioned oats (gluten-free if you prefer)
1/3 cup coconut oil*
1 cup raw honey*
4 teaspoons of pure vanilla extract
1/4 teaspoon of sea salt
1/8 teaspoon of ground cinnamon
1 1/2 cups almonds, chopped (a food processor works great for this)
1/2 cup cocoa nibs* (optional) - These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.

* This ingredient is often not available at regular grocery stores. You may need to shop at a natural health market or online.


DIRECTIONS:

Preheat oven to 350 degrees.

Place oats on an ungreased 11" x 17" rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.

Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.

Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.

Line a smaller (10" x 15") rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.)

Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing.

Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don't wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)

Let bars cool completely (about 90 minutes on a cooling rack; longer if you don't have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.

If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.

Learn more: http://www.naturalnews.com/037101_chewy_granola_bars_recipe_healthy.html#ixzz2H9mesYGe

DARLA'S NOTE: You can substitute regular honey for raw, normal salt for sea salt, and mini chocolate chips for cocoa nibs. Would taste great with dried fruit added (craisins etc).

PRICING - I priced these out with ingredients I use - honey from Costco, coconut oil from trader joes (5.99 for 16oz), great value brand whole plain almonds - and the total comes to about .26cents per bar. This does not include any "topping" (chocolate, raisins, etc). The price is slightly more than purchasing the Great Value brand chewy granola bars, but without the additives etc, and using all natural ingredients, so I feel it worth it for just a little extra money.