Mom's Fried Rice

4 c. long grain rice, cooked, cooled
2c. diced ham
5 eggs
1/4 c. copped green onion
olive oil
season salt and pepper to taste
1-2 tbsp. soy sauce
In med bowl, whip 5 eggs to froth. In 1 tbsp. oil, cook eggs. Return to bowl and mince finely, set aside. Add 2 tbsp. oil to wok, brown meat and green onion. Add to meat and onions , rice, eggs, soy sauce and spices. Stir fry for 8 minutes. Serve.

Over Run with Tuna Fish

Since WIC gives 6 cans of tuna per month to breastfeeding moms and Rhett is 4 months old, I have found myself over run with tuna fish. Does anyone have any good canned tuna fish recipes for me to try? I have heard of tuna fish casserole but don't have a good recipe for one.

Taco Soup

I'm loving this for lunch or dinner on a freezing, snowy day.

Hope you do too!

Taco Soup
1 lb. ground beef
1 pkg. taco seasoning
1 can whole kernel corn
1 can dark red kidney beans
1 can black kidney beans
1 small (80z.) can tomato sauce
cheese to top
Fritos (the large kind for dipping)

Directions: Brown hamburger in large pan. Degrease. Add remaining ingredients - do NOT drain the corn or beans (except cheese and Fritos) and stir occasionally for about 10 minutes until hot. Top with cheese and eat with Fritos!

Post your favorite treats!

Hey everyone!

I'm sure around this time of year, we're all looking for some yummy holiday treats. So this is a call to post your very best ones! I've also changed some of the recipe tags to include holiday treats, so browse our archive and make some of your own.

Happy Holidays!

No calorie chex mix

Ok, so thats a complete lie. But it makes you feel better when you eat it.

1 box corn chex
1/2 box rice chex
1 cup butter
1 cup sugar
1 cup light corn syrup

In a large bowl mix both flavors of chex. Set aside. In a saucepan, melt butter completly, and then add sugar and corn syrup. Bring to a boil, and boil for 1 minute. Pour over chex, and spread on wax paper to cool. Eat for lunch if you decide (not that I just did that...)

Pumpkin Bars

(Picture not mine)

You know you want to indulge in one (or two...okay three) of these this holiday season!

Get the recipe here.

Lemon Cranberry Muffins

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract (or 2 lemons juiced plus zest from one lemon)
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted (optional)

Glaze:
1 1/2 cups powdered sugar
1 tsp milk
1/2 tsp vanilla
juice from one lemon


In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
Fill paper-lined muffin cups two-thirds full; sprinkle with almonds if desired. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Drizzle glaze over tops when cooled, and let sit for at least 15 minutes before serving.

Sweet and Sour Meatballs

1 (20 ounce) can unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
6 cups hot cooked rice

Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs. Bake meatballs at 400 degrees for 15-18 minutes, or until centers are no longer pink.

Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs in a large skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.

Meanwhile, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Pasta and Veggie Soup

Everytime you make this you'll be guaranteed to get asked for the recipe!

9oz uncooked tortellini
1 medium zucchini, diced
1/2 yellow onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 can stewed tomatoes, undrained
1 can corn (frozen works too), drained
2 cans veggie (or chicken) broth
15 oz. spaghetti sauce (no meat)
1 cup vegetable juice

Cook tortellini in boiling water until almost done, but still slightly firm.

In a stockpot, add zucchini, onion, carrots, and celery and broth and bring to a boil. Turn heat down and let simmer 5-10 minutes, or until veggies are tender.

Add all the other ingredients, including drained pasta. Let simmer 5 minutes.

Top with parmesan cheese, and serve with bread. Yum!

Chicken-Rice Skillet

This is one of our favorites, and I especially love it because it is SO easy. You practically just have to cook the chicken.

1 tbs vegetable oil

1 1/4 boneless skinless chicken breast, cut into 1" pieces (I use 2-3 chicken breasts)

2 cups water

1 tbs butter or margarine

1 bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed and drained (we used a Fiesta Veggie tonight. Mmmm!)

2 cups uncooked instant rice

1 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese (4 oz)

.

.

1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3-4 minutes, stirring occasionally, until no longer pink in center.

2. Add water and butter; heat to boiling. Stir in veggies, rice, salt and pepper. Sprinkle with cheese; remove from heat.

3. Cover and let stand for about 5 minutes or until water is absorbed.

.

.

Prep time: 5 min.

Cook time: 10 min.

Stand: 5 min.

4 servings

Testing testing...

Does anyone still use this?

Is it worth it to keep it going?

Just curious!

Smiley Face Crepes

Ok, so you don't have to make smiley faces. We just did that for our FHE treat. But it does make them taste better!

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

In a large bowl, mix all ingredients together until well blended. Heat a small skillet on medium-high and spray with cooking spray. Pour in about 1/4 cup batter, and tip pan to spread batter to edges. When bubbles start forming, flip over and cook the other side.

Serve warm with favorite fruit, chocolate sauce, and/or whipped cream.

Shepherd's Cobbler

Just a little different from regular peach cobbler.

1 C Sugar
1 qt. Canned fruit (peaches work best)
1 Egg
1 tsp Vanilla
1 tsp Lemon extract
1 1/2 C Milk
1 1/2 C Flour
1 1/2 tsp Baking powder
1 tsp Nutmeg (optional)

Melt 1 square of butter in a 9" X 13" pan. Combine all cake ingredients (everything but fruit.) Mix well and pour over margarine. Then drain about half of the juice off a quart of fruit. Pour the quart of fruit and remaining juice over the cake mixture. Bake at 350 F until light brown on top and cake is done - approx. 30 min. Serve warm or cold with ice cream or whipped cream.

Lemon Cake

1 package lemon cake mix
1 small package lemon jello
Stir both together; then add
3/4 cup water
3/4 cup oil
3 eggs
1 tsp. lemon extract
Beat as instructed on cake mix package.
Bake in 9 x 14 pan at 350 for 35 to 40 min. Check if done by inserting toothpick in middle and see if it comes out clean. When done remove from oven and turn off heat but close the oven door.
Have Ready:
2 cups powdered sugar
4 tbs ReaLemon Juice
Mix together. Prick cade with fork all over the top, then ice with powdered sugar mixture. Place back in the oven for about 8 min. or intil the icing melts.

Hot Fudge Bars

Melt in Microwave on defrost for 3 minutes:
1 can sweetened condensed milk
12 oz. milk chocolate chips
3 tbs. butter

Mix in mixer
1 cup butter
2 cups sugar
2 eggs
1 tsp. soda
2 1/2 cups flour
3 cups rolled quick oats
1 tsp. salt
1 tsp. vanilla

Sprinkle 2/3 of the above mixture in the bottom of an 11x17 cookie sheet. Pour chocolate mixture over that. Then crumble the remaining mixture on top. Bake for 20 min. at 350 degrees

Cafe Rio Pork Roast

5-6 lb Pork Roast
3 cans et Pato tomato sauce (you can either find this by the tomato sauces, or the Mexican food. it has a yellow label)
3 cans Regular tomato sauce
1 cup brown sugar
1/2 can Pepsi

Pour everything on top of roast in crock pot
cook on low 8-10 hours.
When finished, take it out and shred it, then put it back in sauce. ( I Like to dump out some of the sauce, because it's too much and makes the burritos way messy)
Wrap up in a burrito with your favorite fixings and Enjoy!

Favorite Pizza Dough and Sauce

Dough
1 cup warm water
1 tbsp. sgar
1 tbsp. yeast
2 tbsp. oil
2 1/4 to 2 3/4 cups flour
Mix and knead, let sit while preparng pizza toppings
Flatten into pan let sit for 10 min.
Add Pizza toppings and bake 370 to 400 degrees for 15 to 20 minutes.

I like to cook the crust for about 10 minutes and then add the toppings and finish cooking

Sauce
1 15oz can tomatoe sauce
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. basil

Fail Proof French Bread

Combine in Medium Bowl:
2 1/2 c. warm water
2 tsp. salt
2 Tbsp. oil
2 Tbsp. sugar
3 Tbsp. yeast
Add 3 cups of flour and work in with a spoon. Add 3 more cups of flour. Use hands and work it in really well. (I use my kitchen aid for all of it) Let set for 10 min. uncovered. Work down. Repeat 4 times. Divide dough into 2 balls. Roll out less than 1/2 inch thick. Roll up like you would a jelly roll. Seal the roll and pinch the ends. Place on a greased cookie sheet--both loaves. Let rise until double (about 30-45) min. Just before baking, slash the bread diagonally about 4-5 times ( just break the surface with your slashes)
You can brush the top with evaporated milk, or a mixture of 1 egg and 2 Tablespoons milk, then sprinkle with sesame seeds ( I just leave it plain.)
Bake @ 400 degrees for 25 min. makes 2 delicious and easy loaves of french bread.

Rasberry Cream Trifle

Make with caution. You will want to eat the entire thing at one time.

1 can (14 oz) sweetened condensed milk, chilled

1 cup cold water

1 tsp almond extract

1 package (3.4 oz) instant vanilla pudding mix

2 cups heavy whipping cream, whipped

1 angel food cake (about 7 inches) cut into cubes

2 TBSP seedless raspberry jam

2 cups fresh raspberries (or frozen ones that have been thawed)

Chocolate curls (optional)

In a large mixing bowl, beat condensed milk, water, and extract until blended. Add pudding mix, whisk for 2 min. Let stand for 2 min or until soft set. Cover and chill until mixture is partially set. Fold in whipped cream. Place half of cake cubes in a 2 quart serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls (if desired.)

Fresh Basil and Tomato Pasta Sauce

My friend gave me this recipe and it is amazing!

3 large tomatoes

1 c. packed fresh basil leaves

3T butter

Salt to taste (about half a teaspoon to start)

Heat a large frying pan over medium heat. Chop the tomatoes into chunks. When the skillet is hot, melt the butter and sautee the basil leaves in the melted butter until soft, about a minute. Throw in the tomatoes and salt and cook down until the tomatoes get soft and chunky, at least 15 minutes. You can mash down the tomatoes and serve it as is, or puree it in a blender for a smoother sauce. Serve over whatever type of pasta you want.

BLT Salad

Y-U-M is all I have to say...

9 strips bacon

1/2 cup light mayonnaise
1/4 c light sour cream
1/4 cup milk
1 teaspoon garlic powder
1/2 tsp onion powder
1/8 teaspoon ground black pepper

1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons (optional)

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, sour cream, milk, garlic and onion powders and black pepper. Blend until smooth.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Super Easy Ravioli and Cheese Bake

1 (16 oz) jar spaghetti sauce or tomato sauce
1 (14 oz) can diced tomotoes, undrained
1 (10 oz) can beef broth
1/4 cup Zesty Italian Dressing
2 (9 oz) pkgs fresh cheese-filled ravioli (found by cheeses)
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with their liquic, broth and dressing in 9 x 13 pan. Add ravioli; mix lightly. Cover with foil. Bake for 50 minutes or until ravioli are tender. Remove foil; stir. Sprinkle with cheese. Let stand for 5 minutes or until cheese melts.

15 Minute Chicken Soft Tacos

1 lb boneless, skinless chicken breasts, cut into strips (or for an even quicker meal use canned chicken breast)
1 cup mild salsa
1 (1.4 oz) package taco seasoning mix
2 cups Minute Rice white, uncooked
8-12 flour tortillas
2 cups water
1 tbsp oil

Heat 1 tablespoon oil in skillet. Add chicken and cook until lightly browned. Add water, salsa and seasoning mix. Stir and bring to a boil. Stir in rice and cover. Cook on low heat for 5 minutes or until chicken is cooked through. Spoon chicken mixture onto tortillas. Top with your choice of toppings: lettuce, cheese, tomotaoes, sour cream, black beans, olives, etc. Fold up sides to enclose filling.

Chocolate Chip cookies

You know how Jelilyn makes delicious cookies for social group? Well now she's sharin' the wealth!

1 lb butter (4 cubes or 2 cups)
2 cups brown sugar
1 1/2 cups sugar
3 eggs
2 tbsp vanilla
1 1/2 tsp salt
1 1/2 tsp baking soda
2-12 oz bags choc. chips
6 cups flour

Cream together butter, sugar, eggs and vanilla. Then add salt, baking soda and choc. chips. Bake cookies for 8-14 minutes. Enjoy!!!

Note: This recipe makes about 8 dozen cookies

From Jerilyn Owens

Warm Italiano Spread

This is what you need:

1 pkg. (8 oz.) cream cheese

1/4 cup pesto

1 tomato, chopped

1/4 cup shredded Italian cheese (or mozzarella)

Triscuit Crackers

Put it all together on some tin foil (you may want to double it up), fold it up so it can't ooze out and put it on the grill for at least 10 minutes (until the cream cheese is soft).

This was soooo yummy. I made it for a BBQ on Memorial Day, and it was a hit! Again, not my original recipe, but thanks to KraftFoods, I have tons of yummy recipes.

Marvelous Mini Meatloaves

I cannot take credit for this recipe, it comes from Kraftfoods. These were so yummy, and we all loved them, and the great thing too, is they are easy to make ahead and freeze, if you're looking to put something away for a quick meal one day.

What You Need

Take 1 lb. ground beef, 1 pkg. Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	seasoning options	add-in choices	cheese possibilities
	1 tsp. Italian seasoning	3/4 cup spaghetti sauce	3/4 cup Shredded Mozzarella Cheese
	2 tsp. chili powder	3/4 cup salsa	3/4 cup Shredded Mexican Style Cheese
	1 tsp. dried oregano leaves	3/4 cup chopped roasted red peppers	3/4 cup Traditional Crumbled Feta Cheese
	1 tsp. garlic powder	3/4 cup Barbecue Sauce	3/4 cup Shredded Cheddar Cheese

What To Do Next

PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.(I didn't even bake mine again after adding the cheese because my meat was cooked through, and the cheese just melted on its own).

So easy and so yummy! We had rice and green beans with them. Oh, and you can even add A.1. in with the ground beef/stuffing/water/seasoning mix for an extra something special!

New recipes- pronto!

We want your BEST summer recipes!

Grill it, blend it, bake it- whatever! There may or may not be a giveaway coming up for best recipe, so get postin'!

Summer slushy

Now that its summer and you'll most likely be buying watermelon, are you dreading the left overs that always seem to just get thrown away? Don't do it! Cut them and freeze them and then make this tasty little number when its SUPER hot outside. You won't regret it!

4 c. frozen watermelon chunks
1 c. cut strawberries
2 limes, juiced
1/4 c sugar
1/2 c water

Mix all in a blender and blend until smooth.

Oatmeal cookies

This is by far my favorite oatmeal cookie recipe. We like our cookies with white chocolate and butterscotch chips mixed. So Yummy!

1C shortening
1C white sugar
1C brown sugar
2 eggs (5 if doubled)
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 C quick oats
2 C flour

Cream shortening and sugars. Add eggs and mix. In separate bowl mix vanilla, soda, salt, and baking powder. Add to creamed mixture. Mix flour and oats together. Mix with creamed mixture. Stir in chips of your choice. Spoon onto cookie sheet. Bake at 350 F for 8-10 min.

Are you ready for this?

That's right . . . They are all Christmas candies!! So, now that the entire ward has access to these, we shouldn't be surprised if some delicious delights show up on our doorsteps this holiday season.

2 Minute Microwave Fudge	5 Minute Fudge	7 Layer Bars
Aaron's Buttery Cashew Brittle	Almond Bark	Amanda's Peppermint Creams
Ann's Cream Nut Candy	Bavarian Inn Peanut Bars	Beth's Delicious Fudge
Brownie Fudge Dessert	Buckeyes	Buckeyes
Butter Toffee	Candied Yams	Candy Bar Brownies
Candy Cane Brittle	Candy Cane Fudge	Caramel Krispie Treats
Caramels	Carmel Corn	Carol's Christmas Treats
Chocolate Almond Bars	Chocolate Balls	Chocolate Billionaires
Chocolate Chow Mein Candy	Chocolate Covered Cherries	Chocolate Covered Nuts
Chocolate Covered Peanut Butter Balls	Chocolate Covered Pretzels	Chocolate Covered Pretzels
Chocolate Covered Pretzels	Chocolate Nut Caramels	Chocolate Popcorn
Chocolate Silk Bon Bons	Chocolate Truffels	Christmas Candied Walnuts
Christmas Crackle Candy	Christmas Mice	Chunky Mallow Candy
Cinnamon Hard Candy	Cinnamon Popcorn	Cranberry Nut Fudge
Cream Cheese Candy	Creamy Chocolate Truffles	Creamy Microwave Pralines (Texas Stye)
Crispy peanutbutter balls	Dark Chocolate Fudge	Deborahe's Holiday Chocolates
Disappearing Marshmallow Brownies	Dish of Dirt	Divinty
Dorothy's Peanut Butter/Butterscotch Noodle Cookie	Dreamcicle Fudge	Easy Candy
Easy Divinity	Easy Divinity Easy Divinity Candy	Easy Fudge
Easy Granola Candy	Easy Microwave Carmel	Easy Microwave Fudge
Easy Pecan Logs	English Toffee	English Toffee
English Toffee Bars	Fabulous Fudge	Fake Brittle
Fantasy Fudge	Festive Chocolate Truffles	Five Minute Fudge
Fool-Proof Fudge	Frosted Pecans	Fudge
Brownies	Fudge for One
Fudge Puddles	Georgia Nuggets	Grandma Donna's Nummies
Grandma F's Delicious Fudge	Grandmother' s Holiday Fudge	Hard Candy
Hard Tack Candy	Hazelnut Fantasy Fudge	Ho-Ho Hash
Holly Confection	Honey Comb	J & D's Peanut Butter Balls
Jeanne's Tiger Butter	Jen's Chocolate Meringues	J's Cream Fudge
Kim's Famous Cashew Brittle	Magic Marshmallow Fudge	Mama's Fudge
Maple Rum Balls	Margie's Best Candy	Martha Washington Candy
Martha Washington Mounds	Marzipan	Melting Moments
Melting Moments	Memaw's Reese's	Meme's Best Ever Peanut Butter Fudge
Meringues	Micky's Mints	Microwave Peanutbutter fudge
Microwave Pralines	Milk Fudge	Milky Way Bars
Million Dollar Fudge	Mimi's Famous Fudge	Mocha Truffles
Mom's Mints	Mr. Monroe's Famous Fudge	Mrs. Eisenhower's Fudge
Never Fail Fudge	Never Fail Fudge	No Bake Rum Balls
No Cook Peanut Butter Fudge	No Fail Fudge	Novia Scotia Treats
Nut Mallow Goodies	Nutty North Pole Fudge	Orange Balls
Orange Glazed Pecans	Out Of This World Fudge	Oven Carmel Corn
Peanut Brittle	Peanut Brittle	Peanut Brittle
Peanut Brittle (Microwave)	Peanut Butter Balls	Peanut Butter Balls
Peanut Butter Balls	Peanut Butter Bars-An Elve's Favorite Treat	Peanut Butter Candy
Peanut Butter Candy	Peanut Butter Cups	Peanut Butter Cups
Peanut Butter Fruit Squares	Peanut Butter Fudge	Peanut Butter Fudge
Peanut Butter Fudge	Peanut Butter Snowballs	Peanut Clusters (mircrowavable)
Peanut Krispies	Peanut Patties

Red Lobster Rolls

Ingredients

2 1/4 cup Bisquick
2/3 cup water
1/2 cup cheese
2 TBS butter
1/2 tsp garlic salt

Mix Bisquick and water. Make sure dough isn't dry or sticky. If necessary add more water or Bisquick. Then add the cheese and knead until cheese is mixed throughout dough. Roll into 12 balls and put in greased muffin tin. Bake at 350 F for 10-12 min. Meanwhile, melt butter and add garlic salt (you can add more or less garlic salt if you want.) When biscuits are done, dip tops into the melted butter. Enjoy!

Vanilla Buttercream Frosting

This frosting is so delicious on sugar cookies, and since it's the season for sugar cookies... I hope you enjoy!

Vanilla Buttercream Frosting
3 c. powdered sugar
1/3 C. butter, softened
1-1/2 t. vanilla
2 T. milk
Directions: Mix and add food coloring to decorate cookies.

Creamy Hot Chocolate!

'Tis The Season!

{image from allrecipes.com}

1/3 cup unsweetened cocoa powder
1/2 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Easy Cheesy Fondue

1 1/4 cup vegetable broth
1 tsp. garlic, minced
4 oz. velveeta cheese
2 1/2 cups sharp cheddar cheese
2 cups swiss cheese
1 tbs. cornstarch
pepper to taste

In a fondue pot or saucepan, heat vegetable broth and garlic on medium-low. Do not boil. Mix in half of the velveeta, and a handful of the other cheeses. Stir until completly melted. Add the rest of the velveeta and continue adding the rest of the cheese by small handfuls, mixing after each time to melt completly.

Once all the cheese has melted, stir in cornstarch and pepper. Sauce will be thin! But don't fret- heat for 1/2 hour, stiring every couple of minutes.

Serve with bread cubes, your favorite veggies, and crackers.

100% Whole Wheat Bread (with NO white flour)

2 3/4 cups of hot water

1/3 c olive oil

1/3c honey

2TBS mollases

1 TBS sea salt

7 1/2 c whole wheat flour(makes sure it says whole wheat and not "enriched")

2TBS yeast

*Mix first five ingredients in a BIG bowl
*Add 2 cups of flour and 2 TBS of yeast
* Add four more cups of flour and mix
*add 1/2 cups of dough until it doesn't stick to sides ( don't exceed 71/2 cups!!!)
* Cover and let rise for 30-45 minutes
* Grease two bread pans with crisco
* knock down bread mixture, work through dough, and shape it. Put in grease pans and cover until double in size.
Bake 350 for 36 minutes if oven was preheated and 41 min if not. Enjoy!!!! So Delicious and none of the preservatives, hydrogenated oils, and high fructose corn syrup .

Turkey Stuffing

This is my grandpa's turkey stuffing we use every Thanksgiving. It is different then most but I just LOVE it!

3 bags turkey dressing (not corn)

1 small celery chopped

1 onion

1 large jar pimentos

½ fresh mushrooms

1 egg

 

Add to taste: sage, salt, pepper

Mix with water until moist and place in turkey add 1 qt water. 

Best Rolled Cookies

INGREDIENTS

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

DIRECTIONS

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Sweet and sour chicken

1 ½ cups sliced carrots

1 large green pepper, chopped

1 medium onion chopped

2 Tbsp quick-cooking tapioca

2 ½-3 lbs. Chicken, cut into serving-size pieces

8-oz. Can pineapple chunks in juice

1/3 cup brown sugar

1/3 cup vinegar

1 Tbsp soy sauce (more if desired)

½ tsp instant chicken bouillon

¼ tsp garlic powder

¼ tsp ground ginger

1 tsp salt

1.      Place vegetable in bottom of slow cooker. Sprinkly with tapioca. Add chicken.

2.      In separate bowl, combine pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, ginger, and salt. Pour over chicken.

3.      Cover. Cook on low 8-10 hours or high 4-5 hours.

4.      Serve over cooked rice.

Chocolate white chocolate chip cookies

• ½  cup butter, softened
• ½  cup crisco
• ¾  cup white sugar
• ¾  cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups white chocolate chips
• 1/2 cup chopped walnuts (optional) 

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.