Carmel Apples

By: Trisha
From: theyummylife.com

This site has the most beautiful carmel/candy apples! I've tried the candy carmel with little success, but there is a link for a Martha Stewart's carmel. To die for and really easy to make! This picture is from the website.

6 Apples (Lady's Apple suggested)
6 sticks
1 C. Heavy Cream
1 C. Sugar
1/4 C. Dark Corn Syrup
2 T. Unsalted Butter

Plus toppings


Insert sticks into apple and prepare ice-water bath.

Bring Cream, Sugar, Corn Syrup and Butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10-12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to 3/4 of the way up the sides. Transfer to a parchment-lined baking sheet and refrigerate until set, about 15 minutes (or overnight.)

Go to http://www.theyummylife.com/Gourmet_Caramel_Apples and start on step 4 for the toppings.

Potato Soup

By: Trisha
From: D. Tracy

7 Baked Potatoes
Crumbled Bacon or Ham pieces
1 C. Shredded Cheddar Cheese
2 C. Cream of Potato Soup
3 1/3 C. Milk
2 t. Worcestershire Sauce
1/2 t. Onion Powder
1/4 t. Pepper
1 C. Sour Cream

Cook Potatoes in microwave and let cool while mixing all other ingredients together in a pot. Keep on low until the potatoes are done. Take the peel of the potatoes, cut the potatoes into small cubes. Use a potato masher to make everything smooth and creamy. Turn heat up to medium high and cook until everything is warm. Serve!

This is a family favorite! Especially when I serve it with warm corn bread. This is very easy to make and can be made ahead of time, then just re-heated.

Beef and Barley Stew

By: Trisha
From:??

2 lbs. Beef Stew Meat, cut into 1" pieces
1/3 C. Flour
1 Medium Onion, chopped.
1 t. minced Garlic
1 C. sliced Carrots
2 T. snipped, fresh Parsley
1/2 t. dried Thyme
5 C. Chicken Broth
1 C. Water
2 C. Potatoes, peeled and cut into 1" chunks
2 C. Sweet Potatoes,  peeled and cut into 1" chunks
1 C. Coarsely chopped Roma Tomatoes
8 oz. Sliced Mushrooms
1/2 Medium Barley
1 C. Frozen Peas

Cut Onion, Garlic, Carrots and Parsley.

Season meat to taste with Pepper and thoroughly coat with flour. Grease large pot and cook meat over medium heat until brown- about 5 minutes.

Add Onion and Garlic, sauteing for several more minutes. Add Carrots, Parsley, and Thyme. Saute for 3-5 minutes. Add Broth and Water and bring to a boil, scraping bottom of pot.

Reduce heat, cover and simmer 45 minutes. Cut Potatoes, Sweet Potatoes, Tomatoes, and Mushrooms. After the 45 minutes add Potatoes, Sweet Potatoes, Tomatoes, Mushrooms, and Barley. Return to boiling, then reduce heat and continue cooking, covered, over low heat for another 30-45 minutes or until meat and vegetables are tender. DON'T FORGET TO ADD THE PEAS at the end of the cook time! Serve.

I always forget the peas! I also add more carrots, potatoes, sweet potatoes, and mushrooms. I'm not a huge fan of chunks of meat so I like my veggie ratio slightly higher. The kids like this one.

You could serve this with a chunky bread.

Chunky Minestrone

By: Trisha
From: Better Homes...

1 T. Olive Oil
1 1/2 C. chopped Onion
4 Carrots, chopped
2 cloves Garlic, minced
3 C. Chicken Broth
2 14 1/2 oz Diced Tomatoes, undrained
3/4 C. Water
1/2 C. Long grain Rice
1 t. dried Italian Seasoning, crushed
4 C. shredded fresh Spinach
1 15 oz can Navy beans or White Kidney beans, rinsed and drained
2 Medium Zucchini, diced
1/4 t. Pepper
Grated Parmesan Cheese (topping) opt.

Cut Onion, Carrots, Garlic. Heat Oil over Medium-high heat. Stir in the Onion, Carrots and Garlic for about 3 minutes, or until Onions are tender. Stir in Broth, Tomatoes, Water, uncooked Rice and Italian Seasoning. Bring to a boil then reduce heat. Simmer, covered for about 20 minutes, or until Rice is tender.

(While that is cooking, cut Spinach, and Zucchini.)

Stir in Spinach, Beans, Zucchini, and Pepper. Cook, covered for 5 more minutes. If desired top with Parmesan Cheese.

This is good. 1/2 my kids like it. This is a longer one to make because of all the cutting. I really need to get a garlic mincer!

Quinoa Black Been Burrito Bowls

By: Trisha
From: The Shiksa in the Kitchen

1 C. Quinoa
1 T. Olive Oil
1/4 C. Minced Onion
1 Clove Garlic, minced
2 Cans (15 oz each) Black Beans, rinsed and drained
1/4 C. chopped fresh Cilantro

1/4 t. Chili Powder (mild)
Pinch of Cayenne Pepper (spicy) opt.
1/4 C. fresh Lime Juice
1 C. Shredded Lettuce
Salt

Optional Toppings:
Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce
Sliced Avocado
Guacamole
Corn

Rinse Quinoa (I don't do this, it makes a mess if you don't have a mesh strainer).

Pour Quinoa into a saucepan with 2 cups waters. Bring the Quinoa to a boil, then reduce the heat to a low simmer. Cover the pot and simmer for about 20 min. until it becomes tender and all the liquid has been absorbed. (Don't let it burn.)

While the Quinoa is cooking, mince Onion, Garlic, and Cilantro. Heat 1 T. of Olive Oil in a saucepan over medium heat. Saute onion until it softens and begins to turn brown. Add the Garlic and saute 1-2 minutes more.

Add the Black Beans to the Onions and Garlic along with 1/2 C. water and 2 T. Cilantro, Chili Powder, and Cayenne Pepper. Bring the beans to a boil then reduce heat to medium low. Let the beans simmer for 15 minutes or until the liquid is mostly evaporated. Stir in 2 T. Fresh Lime Juice. Season with Salt to taste.

When the Quinoa is fully cooked, remove from heat and fluff with fork. Add in 2 T. Cilantro and 2 T. Fresh Lime Juice. Season with salt to taste.

Assemble your burrito bowls. Divide the quinoa into bowls, put shredded lettuce in, then top with black beans and toppings of your choice. (serve warm)

The recipe says the serving size is for 4. I usually double it. Surprisingly my kids really enjoy this. It take a bit more time to make, but worth it, and I'm getting faster at it. I add more cilantro and lime juice, because I like the taste of it. Makes really good leftovers- if there is any.

Veggie Chicken Wraps

By: Trisha

8 oz. Spreadable Cream Cheese (any flavor)
4 Flour Tortillas
2 C. Shredded Romaine
2 Small Tomatoes, thinly sliced
8 Slices Provolone Cheese
1 Red Onion, thinly sliced
2 C. Grilled Chicken, cut into slices

Spread Cream Cheese evenly on each Tortilla, spread to about 1/2" close to the edge. Layer Romaine, Tomatoes, Cheese, Onion and Chicken. Roll up tightly and cut in half.

These are surprisingly good! And pretty easy to make. They store well for left overs! I haven't used the measurements because I make 3 Chicken Breasts and fill all the tortillas that I can. My kids also LOVE this dinner.

Bran Muffins

By: Trisha
From: Brittany












1/2 C. Crisco
1 1/4 C. Sugar
2 C. All Bran (cereal)
1 C. Boiling Water
2 C. Bran Flakes (cereal)
2 Eggs, beaten
2 C. Buttermilk (2 c. milk, 2 T. Vinegar for 5-10 min.)
2 1/2 C. Flour
2 1/2 t. Baking Soda
1/2 t. Salt

This has 2 parts, Boil water and add All Bran, mix until dissolved. Add Bran Flakes and mix.

Cream Shortening and Sugar. Add Eggs and Buttermilk. Mix in Flour, Baking Soda and Salt. Combine this mixture with the cereal mixture.

Cook at 400 for 15-20 minutes. Store leftover muffins in air-tight container. You can also store the batter in the fridge and make more when you want. This will make about 2 muffin tins worth. I made large and small muffins so I'm not exactly sure how many big ones it would make.

These muffins are so good. My whole family loved them, and they were so easy to make! They were also so soft.

Fruit Pizza

By: Trisha

1/2 C. Butter, softened
3/4 C. White Sugar
1 Egg
1 1/4 C. Flour
1 t. Cream of Tartar
1/2 t. Baking Soda
1/4 t. Salt

8 oz. Cream Cheese
1/2 C. White Sugar
2 t. Vanilla

Fruit, multiple kinds

Cream Butter and 3/4 C. Sugar. Add Egg. Combine Flour, Tartar, Baking Soda, and Salt- stir into creamed mixture until just blended. Press into a greased pizza or cookie pan.
Bake at 350 for 10 minutes. Cool completely.

Beat Cream Cheese with 1/2 C. Sugar and Vanilla. Spread on cooled crust.

Put fruit on, any fruit you want, Strawberries, Blueberries, Pineapple, Bananas, Kiwi....

This is so good! It's hard not to eat it all at one time.

Cinnamon Rolls

By: Trisha

From: allrecipes.com

Dough:

1 C. Milk

1/2 C. Butter

1 C. Water

1 T. Yeast

1 C. White Sugar

1 t. Salt

2 Eggs

6 C. Flour

Filling:

2 t. ground Cinnamon

2 C. Brown Sugar

1/2 C. Butter, melted

Glaze:

2 C. Powdered Sugar

3 oz. Cream Cheese, softened

1 T. Butter, softened

1/2 t. Vanilla

3 T. Milk

Warm milk on stove or in microwave until it bubbles. Remove from heat and mix in Butter. Stir until melted. Add water, and cool until lukewarm.

In large bowl combine the milk mixture with Yeast, White Sugar, Salt, Eggs, and 2 Cups of Flour. Stir well. Stir in remaining Flour 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, put on floured counter and knead until smooth and elastic.

In a separate bowl stir together Cinnamon and Brown Sugar.

Divide dough into two equal pieces. Roll each piece into a rectangle (12 x 9 size). Glaze with 1/2 the melted butter, then add half the Brown Sugar mixture. Smooth around to all areas. Roll up dough, so you have a long roll of dough. Seal the edge with water or remaining butter. Cut each roll into 12 pieces (or to whatever thickness you want). Use a sharp knife or dental floss to cut dough rolls.

Place rolls into 2 greased 9 X 13 baking pans. Cover and let rise until almost doubled.

Bake at 375 for 20-25 minutes.

For Glaze: Combine Powdered Sugar, Cream Cheese, Butter and Vanilla. Add Milk gradually until frosting can be spread. Put on warm Cinnamon Rolls.

My family loves these rolls! I don't use all the melted butter, if I do then the cinnamon mixture runs out when they are in the pan. Watch to make sure the middle rolls get cooked, but the outside ones don't burn. Enjoy!

Mini Frittatas

By: Trisha

From: Jamie 

2 t. Olive Oil

2 C. diced Zucchini

1 C. diced Sweet Red Pepper

2 1/4 t. Dried Basil

1/2 t. Dried Oregano

1 1/2 t. Onion Powder

1/8 t. Garlic Powder

1/8 t. Cayenne Pepper

4 oz. thinly sliced Ham

3/4 C. shredded Mozzarella Cheese

8 Eggs

Heat Oil in large skillet over medium heat. Add Zucchini, Red Onion, and Red Pepper. Cook until vegetables are slightly softened (about 7-8 min.) Remove from heat and add spices.

Generously oil muffin tin. Line bottom and sides of muffin cups with ham. Divide vegetables mixture between muffin cups. Sprinkle 1 T. Cheese over vegetables.

Whisk eggs. Carefully pour eggs into muffin cups.

Bake for about 20-25 min at 350. Take out when Frittatas are puffed and set in the center. Remove from oven and let stand for a few minutes. Run knife around edge of Frittatas to release.

Makes 12. Variations: Use vegetables such as broccoli, spinach, mushrooms and cheeses.

Taco Seasoning

By: Trisha

From: Jamie H.

1 T. Chili Powder

1/4 t. Garlic Powder

1/4 t. Onion Powder

1/4 t. crushed Red Pepper Flakes

1/4 t. Dried Oregano

1/2 t. Paprika

1 1/2 t. Ground Cumin

1 t. Salt

1 t. Black Pepper

Mix all together and store!

Granola Bars

By: Trisha

From: Brittany C.

2 C. Rolled oats

3/4 packed Brown Sugar

1/2 C. Bran or Flax

3/4 t. ground Cinnamon

1 C. Flour

3/4 t. Salt

1/2 C. Honey

1 beaten Egg

1/2 C. Vegetable Oil

2 t. Vanilla

3/4 C. "flavor. This can be chocolate chips, cranberries, raisins, just about anything you want to add.

In a large bowl mix together Oats, Brown Sugar, Bran, Cinnamon, Flour, "Flavor", and Salt. Make a well in the center and pour in the Honey, Egg, Oil and Vanilla. Mix well. Pat the mixture evenly into a 9 x 13 pan, greased.

Bake for 30-35 min. at 350. Cool 5 min, then cut into bars while still warm.

My family loves this recipe. We really like to use mint chocolate chips. But we've put in raisins, cranberry mixed with something else, and apple bits. Each was very good.

Chicken Roll Ups

By: Trisha

2 C. Cooked, cubed Chicken

1 8oz. Package of Cream Cheese

1 small can of Mushrooms

1 small bottle of Pimentos (diced)

Chopped Green Onion

2 cans Crescents

Bread crumbs (seasoned)

Cook chicken then add Cream Cheese, Mushrooms, Pimentos, Green Onions. Put in each triangle of Crescents. Spray with Pam and sprinkle with bread crumbs. Bake for 20 min. at 350.

Macaroni Family Style

By: Trisha

From: Barbara Clark

5 C. cooked Macaroni, drained

4 T. Butter

4 T. Flour

2 T. Onion, chopped or dried

Salt and Pepper

1 can Cream of Mushroom soup

1 can Cheese Soup (cheddar)

2 C. Milk

2 C. Grated Cheese

1/2 C. Grated Cheese.

Heat Butter, Flour, Onion, Salt and Pepper together in a pot. Cook until bubbly. Add Soups and Milk. Mix well then fold in first cheese off of burner. Add cooked Macaroni and stir well. Pour into 9 x 12. Sprinkle with second cheese. Bake at 375 for 30 min. Let sit 5 minutes.

My family loved this. Lily gave it 2 thumbs up, Brigham only 1. I've had it everyday for lunch since and it's still wonderful, better than the box.

Chicken Pot Pie

By: Trisha

From: Carol Hoffmann

1/2 C. Butter

1/2 C. Flour

2 t. Minced Onion Flakes

1 1/2 T. Chicken Bouillon

1/2 t. Salt

1/4 t. Pepper

2 C. Water

1 C. Milk

2 C. Cooked Chicken, diced

1 (10 oz) Pkg. frozen Peas, Carrots, Green Beans, Corn

1/2 Pkg. frozen Southwestern Potatoes (like cubed potatoes)

Pastry for 2 pies

Make pie crust. Check out my pie crust recipe. This will make 2 crusts, top and bottom.

Heat butter in pan until melted. Stir in flour, onion, chicken bouillon, salt, and pepper. Add water and milk, stirring constantly. Heat to boiling and boil for 1 minute while stirring. Remove from heat. Stir in chicken and veggies.

Pour filling into prepared unbaked pie crust. Top with second crust. Fold edges under and flute. Cut slits in top and bake 425 for 30 minutes.

Most of us love this recipe. I've had chicken pot pie before but hated it because off the biscuits on top! But with the pie crust it makes it taste like the pot pies you buy at the store (frozen- the crust part of it). The last time I made it I was short on time and took it out right at 30 minutes. The dough was just barely not done, and it was so good! Hopefully there is a piece left so I can take a picture of it. Very easy to make too.

Pulled Pork Sandwich

By: Trisha

From: Allrecipes.com

1 T. Vegetable Oil

3 1/2 lbs. Boneless Pork shoulder roast, netted or tied

1 Can 10.5 oz condensed French Onion Soup

1 C. Ketchup

1/4 C. Cider Vinegar

3 T. Packed Brown Sugar

12 Hamburger or Sandwich buns

Heat oil in pan, then brown pork on all sides.

Stir the soup, ketchup, brown sugar, and vinegar in a 5 quart Crock Pot. Put the pork in and turn it so you coat both sides with the soup mixture. Cook on high for 4-5 hours or low for 8-9 hours. Remove pork and put on cutting board, let stand for 10 minutes. Using 2 forks shred the pork. Return the pork to the crock pot. Put in buns and enjoy.

We loved these! I think it's going to be our new tradition for conference. I was really worried that the meat smell would make me sick, but the most powerful smell was the vinegar. The only thing I would do differently would be draining the soup a little before adding the pork back in. It was a bit too runny. These are great as left overs too! So good!

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S'mores Bars

By: Trisha

From: cook book

3/4 C. White Sugar

1/2 C. Butter, softened

1 Egg

1 1/2 C. Flour

1 t. Baking Powder

1/4 t. Salt

1 1/2 C. Chocolate Candy Bar, chopped

3 C. Mini Marshmallows

1/2 C. Chopped Peanuts (opt.)

Preheat oven to 350. Lightly grease 9 X 13. In large mixer bowl combine sugar, butter and egg until creamy. Add flour, baking powder and salt. Spread batter into baking pan. Bake for 10-12 minutes. Sprinkle chopped chocolate (or chocolate chips) over batter and top with marshmallows and peanuts. Bake for 10-12 more minutes- until marshmallows are lightly browned. Cool and cut into bars. Makes 3 dozen.

These are pretty good, if you like s'mores! My family loved them.

Pie Crust

By: Trisha

2 1/4 C. Flour

1 t. Salt

3/4 C. Shortening

1/3 C. Cold Water

Combine Flour and Salt. Cut in Shortening, until mixture is size of large peas. Sprinkle with water 1 T. at a time, mixing lighting with a fork until it clings together. Form a ball, then split into 2.

Roll out and put 1 in pie shell and 1 on top of pie.

If making just bottom shell bake at 425 for 12-15 minutes.

This is the best pie recipe ever. At least that's what Jeremy tells me.

Butter Rolls

By: Trisha

From: Amber Conlin

2 T. Yeast

2 C. Warm Water

2 T. Sugar

1 C. Melted Butter

1 C. Sugar

6 Beaten Eggs

1 1/2 t. Salt

8-10 C. Flour

Mix first 3 ingredients and let raise for +5 minutes. Add melted Butter, Sugar, and Eggs; mix well. Add Flour and Salt; mix well. Let raise 2 hours then punch down and cover. Put in fridge overnight.

Separate dough into 4 equal parts, roll each into large circle. Brush with melted butter and cut like a pie into 12 pieces. Roll up starting with wide end. Place on buttered cookie sheet, making sure tail end is next to pan. Let raise 4-5 hours. Bake at 350 for 10-12 minutes.

These rolls are heavenly! We had them for Thanksgiving and I can't tell you how many I had. They are soft and yummy.

Razzleberry Pie

By: Trisha

From: Me and Allrecipes.com

Pie crust

Egg

1 Bag of Blackberries

1 Bag of Raspberries

1/2 C. Sugar

3 T. Corn Starch

Drain as much of the juices as possible. Mix all these gently in a bowl. Put into pie crust that has been brushed with beaten egg. Put top crust on and cook at 450 for 10 min. lower heat to 350 and bake for 30-35 min. Make sure there is tin foil below incase it spills.

Everyone said they loved this pie. I unfortunately didn't have any because I refuse to gain any more weight! But don't that that stop you, enjoy!!

Peach Pie

By: Trisha

From: allrecipes.com

1 double pie crust, homemade or store bought

1 Egg, beaten

5 C. sliced, peeled Peaches

2 T. Lemon Juice

1/2 C. Flour

1 C. Sugar

1/2 t. Cinnamon

1/4 t. Nutmeg

1/4 t. Salt

Preheat oven to 450.

Brush bottom crust with egg to keep the dough from becoming soggy later.

Place the sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In separate bowl mix together flour, sugar, cinnamon, nutmeg, and salt. Pour over peaches and mix gently. Pour into the pie crust. Cover with the top crust and fold the edges under. Flute the edges to seal. Brush remaining egg over the top crust, Cut several slits in the top crust to vent steam.

Bake for 10 min. then reduce to 350 and bake for another 30-35 min., until the crust is brown and the juice begins to bubble through the vents.

This is so good! It does get runny, although fresh peaches aren't as bad. Pretty easy to make.

Tomato Chicken Parmesan

By: Trisha

From: Cookbook

1 lb. boneless, skinless Chicken Breasts

Milk

Flour

Egg

Bread Crumbs

1 lb. Mozzarella Cheese, sliced

Spaghetti Sauce

Bread chicken in milk, then flour, then egg then bread crumbs. Cook in a pan in hot oil until done (about 4 min. each side). In 9 x 13 pan, add enough sauce to cover bottom, add chicken. add mozzarella slices and bake 350 for 20 min. Top with remaining sauce and serve over rice or noodles.

So the first time I made this I followed the recipe. It was really good, but I didn't like the fried chicken. The second time I made this I cooked the chicken in a pan with a few seasonings and then put it in the sauce and cooked it and served it over noodles. Pretty tasty!! And we definitely will be making this again.

Latis Chicken

By:Trisha

From: Cookbook

1 can Cream of Potato Soup

1 C. Milk

1/2 t. Season Salt

2 C. cooked, cubed Chicken

16 oz. frozen Broccoli, Cauliflower, and Carrots

1 C. Grated Cheese

1 C. French Fried Onions

1 pkg. Crescent Rolls

Mix first 5 ingredients, 1/2 cheese and 1/2 onion rings. Put in oven at 350 covered for 20 minutes. Take out, lay crescent rolls on top. Cook uncovered for 15 minutes. Take out and put the rest of cheese and onion rings and cook 5 more minutes.

This was ok. My family wasn't a huge fan of it. They really didn't like the broccoli and cauliflower. I thought it was ok.

Chicken and Potatoes

By: Trisha

From: Cookbook

4-6 Thinly sliced Potatoes

Chopped green onions

1 can Cream of Mushroom

1 can Cream of Chicken

1 can Mushrooms (opt)

1/2 C. Grated Cheese

3-4 Chicken Breasts

Preheat oven to 350. Grease casserole dish. Line bottom of pan with sliced potatoes, salt and pepper. Sprinkle onions on top of potatoes then place chicken breasts on.

Mix soups, mushrooms and cheese in separate bowl and then put in the casserole dish. Work it down a little. Sprinkle with cheese, bake 1 1/2 hours, uncovered.

I cut the chicken in half. I also used button mushrooms. Everyone loved these. Good as left overs too. My only suggestions would be that if you don't have a mushroom lover, cut them up small so they can't see them.

Salty Bones

By: Trisha

From: FamilyFun.com

Rhodes Rolls

Coarse Salt

Thaw rolls. Take each roll and stretch out. Cut each end 1- 1 1/2 inches then roll each strip up.

Bake 350 for about 10-12 minutes.

In honor of my favorite holiday I found this recipe! Super easy and yummy. Serve with spaghetti sauce. Familyfun.com has a lot of great ideas!

Potato Hash

By: Jamie

small red potatoes
green peppers
yellow peppers
red peppers
orange peppers
green onion
onion
mushrooms

Dice up veggies and saute in a pan with oil. Use any seasonings to taste (salt, papper, veggie seasonings etc...)

Zita

By: Trisha

1 lb. Ground Beef

1/4 C. Onion

1 16 oz. Jar Spaghetti Sauce

1 C. Water

2 C. Mozzarella Cheese

1/2 Pkg. of Zita Noodles

Cook beef and onion. Boil noodles. Combine beef, noodles, water, and sauce (except 1 cup). Layer in a 9 x 13: 1/2 of the noodle mixture, 1/2 the cheese, rest of noodles, 1 cup of sauce, rest of cheese. Cook at 350 for 20-30 minutes.

This is pretty easy once you get the hang of it. I halve it because we can never finish the left-overs, I put it in a 8 x 8 dish. Worth making at least once. It's a mix between spaghetti and lasagna.

Wheat Bread

By: Trisha

From: Samantha Whitehead

MAKES 3 LOAVES!

2 T. Yeast

1 1/2 C. Warm Water

2/3 C. Honey

2 Eggs

2 C. Milk

1/2 C. Oil

1 T. Salt

5 C. White Flour

3/4 C. Flax Mill

5 C. Wheat Flour

Combine water, yeast and honey in mixer and let rise for 5 minutes. Add everything else except the wheat flour. Mix well. Let rise for 15-30 Minutes. Add wheat flour and mix in mixer for a few minutes making sure the dough pulls everything away from the sides of the bowl. This shouldn't be too sticky. Form into loaves, put in bread pans and let double in size. Bake at 400 for 5 minutes and 350 for 20+ minutes.

This is pretty easy to make, and it's pretty tasty too. Everyone loves warm homemade bread! The second time I made it I halved the recipe, making 1 loaf and then rolls.

Oreo Brownies

By: Trisha

From: Katie Weber

3/4 Pkg. Oreos- crushed

1 Brownie Mix

1 Small Jar Marshmallow Creme

1 Container Chocolate Frosting

Put Oreos in a ziplock and crunch. It doesn't need to be fine, coarse bits are great! Put most in a greased 9 x 13. Mix Brownie mix as directed and put on top of oreos. Just dab it on so the oreos don't move around, but try to get it even. Bake as directed on box. When it comes out put Marshmallow Creme on, spread it evenly. Let it set a bit and then frost it with the Chocolate Frosting and put remaining bits of oreos on top. If you need more you can crunch up more, unless you ate them.

This is SOOOO good! I can't believe how yummy these things are! You've gotta try them at least once. If anyone can think of a better name for these I'd love to hear it.

Taco Salad

By: Trisha

From: Jeanette Masero

1 lb. Ground Beef

1 Large Onion

Salt and Pepper

1 can drained Red Kidney Beans

1 can drained Corn opt.

1 small bottle Taco Sauce

1 head of Lettuce

2 C. grated Cheese

1 pkg. broken Taco Chips or Doritos

Brown beef with onion. Salt and Pepper to taste. Drain. Mix in Red Kidney Beans, Corn, and Taco Sauce. Let this cool. Cut up lettuce, toss in grated cheese. When ground beef is cool mix it with lettuce along with broken Taco Chips.

This was surprisingly very good. I didn't think it would be, so I put tomatoes and sour cream on it. It is much better without the extras. I didn't use a whole head of lettuce and I added the corn. If Jeremy was making this he wouldn't add the taco chips in because they got soggy after awhile, but I liked it. He would add it individually to each serving.

I also think that this is a perfect way to use your food storage onions. It's so easy to put a large handful or more in place of the large onion.