Strawberry Spinach Salad

contributed by Brittany Sagers

• 1 bag baby spinach
• ½ lb. strawberries, sliced
• Shredded mozzarella cheese
• Coconut

Combine

• Sugared almonds –slivered (1/2 cup almonds, ¼ cup + 2 TBS sugar, 1/8 tsp. salt) Mix together in fry pan on medium heat. Stir constantly until almonds are toasted and sugar is caramelized.

Dressing:

• ½ clove garlic
• ½ cup canola oil
• ¼ + 2 TBS sugar
• 1/8 tsp salt
• 3 large strawberries
• 1/3 cup red wine vinegar
• ¼ tsp. paprika
• 1/8 tsp. pepper

Blend well in blender.

Add dressing and nuts to salad right before serving.

Black Bean Salad

contributed by Amber Sagers

¼ c. lime juice

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. salt

½ tsp. pepper

2 15 oz. cans black beans, drained

1 15 oz. can kidney beans, drained

1 can corn, drained

1 ¾ c. tomatoes, diced

¾ c. onion, diced

¾ c. avocado, diced

½ c. jalapeno, diced

¼ c. fresh cilantro, minced

Combine lime juice, olive oil, vinegar, salt and pepper in a large bowl. Stir well. Add other ingredients and stir. Cover and chill for at least 1 hour before serving.

Banana Pancakes

Contributed by Brittany Sagers.

Hey!I tried this recipe with my family for the first time a few weeks ago and everyone loved it! I had to share it with you guys. The batter is a little runny, but it turns out great! You can always add more flour or oats to thicken it up. A great, healthy alternative to the regular pancake!-

Ingredients:

1/2 cup whole wheat flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
2 tsp. CALUMET Baking Powder
1 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Dash ground nutmeg
1 Tbsp. oil
3/4 - 1 cup fat-free milk (depending on consistency)
1 egg
1 medium banana, sliced Make It!


Directions:

SPRAY large skillet with cooking spray. Heat skillet on medium-low heat. Meanwhile, mix all ingredients, except banana, in medium bowl with wire whisk until well blended. Stir in banana slices. LADLE batter into hot skillet, using 1/2 cup batter for each pancake. Cook until bubbles form on top, then turn to brown other sides. Makes 5 servings (two pancakes each).

Couscous Salad

Contributed by Kristen Hodges:

Ingredients:

3 C cherry or grape tomatoes, halved
2 cucumbers, seeded and diced
1 lemon juiced
3 t kosher salt
1 ½ C couscous
2 C water
2 wide strips lemon zest
¼ C olive oil
pinch cayenne
½ C torn mint leaves, stems saved
½ C roughly chopped flat leaf parsley, stems saved
3 scallions chopped
½ C toasted pine nuts

Directions:

Toss tomatoes, cucumbers, lemon juice, and 2 t salt in a bowl. Set aside.

Put couscous in a large bowl. Bring the water, lemon zest, 3 T oil, remaining salt, cayenne, and herb stems to a boil. Once boiled, pour the liquid over the couscous. Stir to separate clumps. Cover and set aside for 5 mins. Remove the zest and herb stems. Fluff with a fork. Add tomato mixture, scallions, mint, parsley, and pine nuts. Toss and serve. (Remaining oil can be drizzled over salad if desired).

Turkey Meatloaf

Contributed by Kristen Hodges.

Ingredients:

¾ C quick-cooking oats
½ C skim milk
1 medium onion, peeled
2 lbs ground turkey
½ C chopped red bell pepper
2 eggs beaten
2 t Worcestershire sauce
¼ C ketchup
½ t salt
freshly ground pepper
1 (8 oz.) can tomato sauce

Directions:

Preheat oven to 350 deg F. Stir oats and milk together in a small bowl. Thinly slice ¼ of the onion and set aside. Finely chop the remaining onion. In a large bowl combine turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt, and a few grinds of pepper. Mix until well combined.

Transfer mixture to a bread loaf pan. The meatloaf should be shaped about 5 inches wide and 2.5 inches high. Pour tomato sauce over the meatloaf and lay sliced onion on it. Bake for 1 hour. Let cool 15 mins before slicing.

Ground Turkey Chili

Contributed by Kristen Hodges.

Ingredients:

1 lb ground turkey
2 onions chopped
4 garlic cloves minced
2 (14 oz.) cans diced tomatoes
1 T chili powder
1 T cumin
½ t oregano
½ t salt
1/8 t cayenne pepper
2 (15 oz.) cans red beans

Directions:

Cook meat until brown. Add all ingredients into a crockpot and cook covered on low for 6-7 hours. (The recipe I got on the internet said to add 2 T cornstarch and ¼ C water at the end and cook uncovered on high for the last 15 mins to thicken, but I never do that).
Garnish with light sour cream and cheese. Eat with wheat French bread.

Almond-encrusted Chicken Nuggets

Contributed by Kristen Hodges.

This recipe is really amazing…you can use it to make chicken fingers or chicken nuggets depending on how you like your chicken. It’s super quick, super healthy, and super tasty.

Ingredients:

½ C sliced almonds (I use the pre-sliced package from the baking isle)
¼ C whole wheat flour
1 ½ t paprika
½ t garlic powder
½ t dry mustard
¼ t salt (or less)
1/8 to ¼ freshly ground pepper (freshly ground really does make a difference for this recipe)
1/8 t cayenne pepper
1 ½ t olive oil
1 egg white
1 lb chicken (it can be cut up into tender-sized pieces or nuggets – I like nuggets)

Directions:

Preheat oven to 475 deg F. Cover a cookie sheet with foil and coat lightly with cooking spray. Place almonds in food processor (blender would probably work) and process until almonds are like dust. Add flour, spices, and olive oil. Blend until combined well. Transfer mixture to shallow dish. Put egg white in another dish. Coat each piece of chicken in egg white, then in the spice mixture, then on the cookie sheet. Bake about 20-25 mins (depending on thickness of the chicken) until golden brown and crispy.

Taco Seasoning

Contributed by Kristen Hodges.

This seasoning is great to use because it doesn’t have all the sodium of store-bought packages. I use it on ground turkey all the time.

2 t chili powder
½ t cumin
¼ t oregano
salt (to taste)

Add this to 1 lb of ground turkey as it cooks. Add salt to taste. Add more of the mixture as desired.

Salad with Mango and Lime Cilantro Dressing

Contributed by Kristen Hodges.

Ingredients:

1 head Romaine lettuce
1-2 mangos cubed (frozen thawed works great)
1 jicama peeled and cut into sticks (optional – I’ve left out the jicama before when I can’t find it in the store)
1/3 C olive oil
2 limes juiced
1 tsp or so grated lime zest
1 Serrano chile
½ C chopped cilantro
queso fresco (I get this in the ethnic/special cheese area of Wal-Mart)

Directions:

Combine all ingredients from olive oil to cilantro in a blender. Process until smooth. Add 3 chunks (3 T of queso fresco) and process some more. Taste; add whatever ingredients desired to taste.
Drizzle on romaine lettuce. Add mangos and jicama. Sprinkle chunks of queso fresco over salad.
This salad is great with fresh mex type of food (tacos, enchiladas, etc.) and it’s great in the summer for potlucks!

Chicken Marsala

contributed by Erin Fugal

I found this recipe of allrecipes.com and it is so good! if any of you are a little leery of cooking with wine, the alcohol burns out and just leaves a really great flavor. i served this with spaghetti noodles and it was awesome! it's super easy too.

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Cornbread

Contributed by Paula Didericksen

1 square margarine

1 c. flour

2/3 c. sugar

½ tsp. baking soda

2 eggs

1 c. cornmeal

1 c. buttermilk*

½ tsp. salt

Mix margarine and sugars. Add eggs. Mix dry ingredients in separate bowl. Alternate adding dry ingredients and buttermilk to sugar mixture. Bake in 8x8** pan at 400 degrees for approximately 25 minutes.

*Buttermilk can be made by placing 1 T. lemon juice in a measuring cup and adding enough milk to make a cup. Also plain or vanilla yogurt can be substituted for the buttermilk.

**I also sometimes bake this in a little large glass dish and decrease the oven temperature to 375 degrees.

Jay's Signature Pizza Crust

Contributed by Christina Kowallis

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole-Wheat Irish Soda Bread

Contributed by Christina Kowallis

2 cup(s) whole-wheat flour

2 cup(s) all-purpose flour, plus more for dusting

1 teaspoon(s) baking soda

1 teaspoon(s) salt

2 1/4 cup(s) buttermilk

Directions

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

4. Bake the bread for 20 minutes. Reduce oven temperature to 400°F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes

Bran Muffins

Contributed by Christina Kowallis

2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
3 tsp. vanilla

Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened.

Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.

When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sugar, and used whole wheat flour in place of the all purpose flour. I added 3 Tbsps Smart Balance butter to enhance the taste since fat is a flavor transfer. In addition, I reduced the baking soda to 3 tsps and added 3 tsps of baking powder. Due to my preference, I used 3 Cups Raisin Bran and 3 Cups of All Bran.

The muffins came out excellent! Next time, (and there will be a next time!) I will add 1 Cup of raisins as others have suggested. Enjoy! Use regular whole bran cereal. Add raisins. Only 2c. sugar not three. Add ½ C. dry oatmeal.

All Bran Muffins

Contributed by Sarah Parker

3 c. All Bran cereal

2 c. buttermilk

1 c. boiling water

2 ½ c. flour

½ c. shortening, melted

2 ½ tsp. soda

½ sugar

1 tsp. salt

2 eggs

Pour hot water over “All Bran” in a bowl. Let soak. Mix everything else together. Add all Bran. Cook 375 degrees for 20 min. Dip in melted butter then cinnamon and sugar.

Lion House Rolls

ingredients:

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

in large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. add yeast, then sugar, salt, butter, egg, and 2 cups flour. mix on low speed until ingredients are wet, then for 2 minutes at medium speed. add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. dough should be soft, not overly sticky, and not stiff. (it is not necessary to use the entire amount of flour). scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. turn dough over in bowl so it is covered with oil. (this helps prevent dough from drying out). cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

scrape dough out onto floured board. turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. with rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. brush with melted butter. with pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

starting with short end, roll up one piece of dough, with butter on the inside. place roll on parchment-lined pan with other short end down on the paper. repeat with remaining pieces of dough. be sure all rolls face the same direction on baking pan. cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. brush tops of rolls with melted butter. serve with honey butter. makes 1 to 1 ½ dozen rolls.

honey butter ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey

whip softened butter until light and fluffy. add vanilla and honey gradually. beat for 20 minutes. makes 1 cup.

Apple Nut Muffins

Contributed by Rosa Gabel

Ingredients:

1 ½ c. flour

2 tsp. baking powder

1/4 tsp. salt

3/4 c. sugar

1/3 c. oil

1 tsp. vanilla

2 eggs, beaten

1 c. peeled and chopped apples

1/4 c. chopped walnuts

1/2 c. evaporated milk

Directions:

Combine all dry ingredients in a mixing bowl. Stir in the apples and nuts. Add eggs, oil, vanilla, and milk all at once. Stir all ingredients together. Pour into greased muffin pan. Bake at 350 for 25 minutes. Makes 12 muffins.

**The muffins freeze well - I always triple the recipe and put the muffins in gallon freezer bags after they fully cool off.

Pumpkin Cranberry Bread

Contributed by Becca Whitehead

I give these to my neighbors every year for Christmas
Yield: 2 loaves
Prep time: 20 mins
Cook time: 1 hour 10 mins

3 cups flour
5 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups white sugar
1 15 oz can Libby's 100% Pure Pumpkin
4 eggs
1 c vegetable oil
1/2 c orange juice
1 cup fresh or frozen cranberries

Preheat oven to 350 F. Grease and flour 2 (5X9 inch) loaf pans.
Combine flour, pumpkin pie spice, baking soda, and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil, and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake in the preheated oven for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Yield: 24 servings

Cinnamon Rolls

Contributed by Ann Fugere

1 c. sugar
3 TBS yeast
4 tsp. salt
5 c. scalded milk
1 c. cooled melted butter
12 to 14 c. flour

Combine sugar and salt. Add melted butter and milk. Cool. Dissolve yeast in ½ cup water with 1 TBS sugar. Add to milk mixture. Add flour and mix. Will be sticky.
Let rise; punch down. Let rise again. Punch down and roll out on a floured surface. Spread softened butter on top of dough. In a separate bowl, mix together 2 c. brown sugar and ½ c. cinnamon. Spread brown sugar and cinnamon mixture on top of buttered dough. Roll up, making a long roll. Use thread to cut apart into sections. Slice the thread under the long roll about 1 inch from the end. Bring the two ends of the string together and cross them. Continue to pull and they will gently slice the rolls. Using a knife, flatten the rolls. Lay in buttered pans. Let rise. Bake at 350 degrees for 20 to 30 minutes. Ice and serve. Makes three 13x9 pans.

Dinner Rolls

Contributed by Ann Fugere

½ c. water

½ c. shortening

2 TBS yeast

2 tsp salt

1 tsp sugar

2 eggs

1 ½ c. scalded milk

6 to 7 c. flour

½ c. sugar

Mix the warm water, yeast, and teaspoon of sugar in a small bowl. Set aside near warm oven to bubble. This lets you know that the yeast is alive. If it doesn’t bubble or begin to expand, start a new batch.

In a separate mixing bowl, combine the sugar, shortening, and salt. Scald the milk in a saucepan by cooking on high heat until it begins to bubble on the sides. Add milk to the sugar and shortening mixture. Add two cups of flour and begin mixing with the mixer. Add the 2 eggs and mix well. Mix in the yeast mixture and mix for about 10 minutes. Continue adding the flour until the dough is slightly sticky but not too sticky.

Grease a large bowl to turn the dough into. Let rise until double. Punch down and form the dough into desired shape. Bake for 20 to 25 minutes at 350 degrees.

Banana Bread

Contributed by Kendra Flann

2 cups all purpose flour
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3/4 cup sugar
2 large eggs, lightly beaten
3/4 tsp. baking soda
1/4 cup plain yogurt
1/2 tsp. salt
1 tsp vanilla extract
3 very ripe bananas, mashed well

Optional: 1 1/4 cups toasted and chopped walnuts or 3/4 cup chocolate chips (I prefer chocolate but that is just because I LOVE chocolate!)

Preheat oven to 350 degrees. Generously coat a 9" x 5" loaf pan with vegetable oil spray

Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts or chocolate chips (if using). Do not overmix; the bater will look thick and chunky.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 min.

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Banana Crumb Muffins

Contributed by Carly Schutjer

Makes 10 muffins

Ready In: 35 min

1 ½ c. All-purpose Flour 1 Egg, lightly beaten 1 tsp. Baking soda 1/3 c. Butter, melted 1 tsp. Baking powder 1/3 c. Packed brown sugar ½ tsp. Salt 2 Tbsp. All-purpose flour 3 Bananas, mashed ⅛ tsp. Ground cinnamon ¾ c. White sugar 1 Tbsp. Butter

Preheat oven to 375 ̊ F. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ c. flour, baking soda, baking soda, baking powder, and salt. In another bowel, beat together bananas, white sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowel, mix together brown sugar, 2 Tbsp flour and the cinnamon. Cut in 1 Tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Pumpkin Roll

Contributed by Brittany Schmidt

1/4 cup powdered sugar (to sprinkle on towel)
1/2 teaspoon ground cloves
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon ground cinnamon
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Bread

Contributed by Ann Fugere

5 eggs

6 oz pkg vanilla pudding (cook kind)

1 ¼ c. oil

1 tsp soda

15 oz can pumpkin (solid pack)

1 tsp cinnamon

1 c. flour

½ tsp salt

2 c. sugar

Bake at 325 degrees. Beat eggs, pumpkin, and oil. Mix dry ingredients in separate bowl. Add to pumpkin mixture. Mix. Pour into greased pans, five 5x2x2 ½ inch (bake for 50 to 55 minutes) or two loaf pans (bake for 75 minutes to 80 minutes). Insert a toothpick for doneness. Cool on wire rack.

Honey Wheat Pizza Dough

Contributed by Ali Dohman

1 Package dry yeast
1 tablespoon olive oil
1 1/4 cups lukewarm water
1 tablespoon honey
1 1/2 cups wheat flour
1/2 teaspoon salt
2 cups all-purpose flour

1. Preheat oven to 400 degrees.
2. Proof yeast in a measuring cup with lukewarm water.
3. In a bowl or much easier with a Kitchen Aid, add whole wheat flour, proofed yeast, oil mixed with honey and salt.
4. Turn Kitchen Aid on to speed 2 and combine all ingredients. Then process until the dough forms a ball on the blade.
5. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes. (So here is Luke and I's trick...we NEVER wait 45 minutes. We usually wait about 15 minutes and it rises just fine and tastes lovely). But, if you like to go by the book then by all means, wait 45 minutes. Totally up to you.
6. Place the ball of dough in the oven. If it's extremely cold outside, turn the oven on for a minute or so, then turn it off and place the bowl inside.
7. On a floured board (we usually don't flour it but be my guest) roll out the dough. Luke and I roll it out straight onto the pizza pan and it works great.
8. Bake 7-8 minutes, but watch closely so that the bottom doesn't burn.

Top with all your favorite fixings and enjoy! This is our Friday night ritual and we always look forward to it.

Mary’s Marvelous Whole Wheat Cornbread

Rosie Groesbeck

1/3 cup sugar

1 cup cornmeal

1/3 cup vegetable oil

1 ¼ cups whole-wheat flour

3 eggs

1 ¼ tsp soda

1 tsp vanilla

½ tsp salt

2 cups buttermilk

Preheat oven to 375 degrees. Combine wet ingredients (except for buttermilk) with sugar until smooth and lemon colored. Add buttermilk and mix. Combine dry ingredients in a separate bowl. Add to wet and mix well. Grease and flour a 9x13 inch pan. Pour in. Bake 30-40 minutes until a toothpick comes out clean.

Fabulous French Bread

Contributed by Rosie Groesbeck

FromGroesbeck Family

2 packages dry yeast

5 tbsp vegetable oil

½ cup warm water

6 cups flour

2 cups hot water

1 egg white

3 tablespoons sugar

Sesame seeds

1 tbsp salt

Dissolve yeast in ½ warm water. Let stand for 10 minutes. In large bowl combine 2 cups hot water, sugar, salt, oil, and half of the flour; beat well. Stir in yeast. Stir in remaining flour. Mix well. Leaving spoon in batter, allow to rest again for 10 minutes. Stir vigorously. Allow to rest again for 10 minutes. Repeat 3 more time. Turn out dough onto floured surface. Kneed once or twice until rectangle. Starting at long edge, roll loosely like a jelly roll. Seal edge. Place both loaf rolls seam side down, on one large baking sheet. Gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise for 30 minutes. Bake at 400 degrees for 35 minutes or until golden brown. Makes two loaves.

Lemon or Orange Pull-aparts

Rosie Groesbeck

20 frozen dinner rolls, thawed
2 lemons or 1 orange, grated
¼ cup margarine or butter, melted
½ cup sugar

Citrus Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon or orange juice
1 tablespoon margarine or butter, melted

Thaw rolls until soft. Grate 2 lemons or orange rind and mix with sugar. Cut rolls in halves and place in a greased 9”x13” pan. Melt ¼ sup margarine or butter and pour over rolls. Sprinkle with rind, sugar mixture, reserving ½ to sprinkle on just before baking. Cover with plastic that has been greased. Let it rise double in size. Remove plastic, put the rest of mixture on top, and bake at 350 degrees for 20-25 minutes. Remove from pan. Glaze rolls with citrus glaze while still warm.

Trick: With frozen rolls, if there are ice crystals on the rolls it is past their expiration date or they have been previously thawed. They will not rise sufficiently. Check when buying at the store and now you know how to tell if they are old in your freezer.

Whole Wheat Bread #2

Contributed by Rosie Groesbeck

From Susan Tanner

This is Todd’s FAVORITE!

5 cups very hot tap water

3 tablespoons yeast

3 cups whole wheat flour

2/3 cup oil

2/3 cups honey

2 tablespoons salt

Mix all ingredients well in bread mixer. Add 7-9 cups more whole wheat flour until dough starts forming a ball. Knead 7 minutes on knead cycle. Place dough out on oiled surface to make 4 regular sized loaves. Put in warm oven for 30 minutes. Leave in oven and turn it to 350 degrees for 25-35 minutes.

White Bread

Contributed by Rosie Groesbeck
From Susan Tanner

2 cups flour
¼ cup sugar
1 tablespoon salt
2 packages yeast
Combine these in a large mixing bowl

2 ¼ cups milk
¼ cup oil
Heat in saucepan until warm

Add one egg to warm liquid, beating the egg first. Add all to flour mixture. Beat 3-5 minutes at medium speed. Gradually stir in by had 4/5 cup additional flour to form soft dough. Knead on floured surface until smooth and elastic (about 5 minutes). Cover dough in a greased bowl. Let it rise until double in bulk for 30-45 minutes. Bake at 350 degrees for 35-45 minutes or until loaf sounds hollow with a gentle tap.

Whole Wheat Applesauce Muffins

Contributed by Rosie Groesbeck

1 cup whole wheat flour

2 eggs, beaten

1 cup white flour

1 cup applesauce

1 tbsp baking powder

1 cup chopped nuts (optional)

½ tsp salt

¼ cup chopped pecans

1 cup sugar

½ cup packed brown sugar

½ cup shortening

Sift flours, baking powder, and salt into a larger bowl. Set aside. Cream sugar and shortening. Stir in beaten eggs and applesauce. Blend in sifted ingredients. Fold in shopped nuts if desired. Spoon into greased muffin tins. Mix pecans and brown sugar together and sprinkle over batter. Bake at 375 degrees for about 20 minutes. Makes 18 muffins.

Whole Wheat Bread

Contributed by Wendy Jensen

2 Tbsp. yeast
2 C. lukewarm water (16 oz.)
1/4 C. honey (2 oz.)
3/4 C. olive oil (6 oz.)
2 fresh eggs
6 C. whole wheat flour
2 tsp. salt

Dissolve yeast in water and honey for about 5 minutes. Place all ingredients in mixing bowl and knead until it loosens from sides of the bowl. Place in large oiled bowl, cover and let rise until about double. Be sure it is in a warm place. Remove and shape into loaves, rolls, or buns. Bake at about 375 degrees until browned.

Crepes

Contributed by Allison Christensen

To make about 20-24 crepes, you'll need a few ingredients and utensils:

Ingredients:

4 eggs

¼ teaspoon salt

2 cups flour

2 ¼ milk

¼ cup (½ stick) melted butter or margarine

Cheese filling

4 oz cream cheese

1/2 cup cottage cheese

2 egg yolks

2 tbsp sugar

1 tsp vanilla

Beat until smooth and refrigerate until used.

Fill each crepe with about 1 tablespoon filling and roll up, folding in the ends. Warm on a hot, buttered skillet.

Serve warm, with sour cream and fresh or frozen berries.

Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, I have a few tips:

Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.

You don't need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you'll have one less pan crowding up your kitchen.

You'll probably mess up a couple of the crepes when you make a batch. So what? I've made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don't let it worry you.

If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.

Quiche

Contributed by Sarah Parker

3 eggs
1 ½ c. milk
1 c. Bisquick
¼ tsp. salt
5 Tbsp. melted butter

Mix the ingredients with mixer on low for 12 minutes.

Add:
1 ½ c. grated Cheddar cheese
1 c. diced ham
½ c. mushrooms
½ c. green onion

Pour into greased pie plate. Bake at 350 degrees for 45 minutes.

Ebleskievers

Contributed by Erin Fugal

My husband’s family is Danish and loves to cook food from their ancestors. This is a big favorite.

3 eggs, separated

3 cups flour

4 t baking powder

3 T melted butter

1 T cream or evaporated milk

3 T sugar

½ t salt

½ t nutmeg

1 t cardamom

1 ½ c buttermilk

1 cup milk

Combine all ingredients except egg whites. Whip egg whites and fold into the mixture. Use an ebleskievers pan to make the ebleskievers.

Buttermilk Syrup for ebleskievers:

1 cup sugar

½ cup buttermilk

1 stick of butter

Bring to a boil in 2 qt. pan. Remove from heat and add:

½ t baking soda

1 t vanilla

Serve over elbeskievers.

Breakfast Casserole #2

Contributed by Rosa Gabel

Ingredients
4 slices bread
1 pound bulk pork sausage or ham (cubed or I’ve even used deli meat)
1 cup shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1. Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
2. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese.

Bake at 350 degrees F for 30 minutes or until puffed and golden. You can make this the night before and bake in the morning if you want to save time.

Buttermilk Syrup

1 cup sugar
1/2 cup butter
1/2 cup buttermilk

Bring to a boil. Remove from heat.

Add:
1 tsp soda
1 tsp vanilla

Breakfast Pizza

Pastry for single 9' pie
1/2 lb. bacon
2 cups shredded Swiss cheese
4 eggs
1 1/3 cup sour cream
2 Tbls. minced fresh parsley

Bake pastry shell on lower rack at 425 for 5 minutes. Press down bubbles. Sprinkle bacon and cheese over crust. In a bowl, beat eggs with sour cream and parsley until smooth. Pour over crust. Bake at 425 for 20-25 minutes. Let stand for 5 minutes.

Kneaders Star Friench Toast

Contributed by Allison Christensen

8 thick slices Kneaders white bread hand cut into 1 inch slices

4 eggs

1 cup heavy cream

¼ cup honey (heated in the microwave until runny)

½ teaspoon salt

1 teaspoon ground cinnamon

2 Tablespoons grated orange zest

1 teaspoon vanilla extract

¼ cup butter

Cut bread into one inch slices. Cut bread on the cutting board into desired shape, using a cookie cutter. In a medium bowl, beat together, eggs, cream, honey, salt, cinnamon, orange zest and vanilla extract.

On a griddle melt butter over medium high heat. Dip both sides of bread in the mixture, transfer to the hot griddle. Brown on both sides and transfer to a warm plate. Serve with whipping cream, fresh raspberries, and chopped pecans. Serves 8