Mom's Famous Homemade Whole Wheat Bread

Dissolve:
6 c. very warm water
2 Tbl. salt
1/2 c. canola oil
1 c. honey (about)

Add:
1/2 c. gluten flour
6 c. wheat flour (I like white wheat)
1 Tbl instant SAF yeast

Knead until well blended. I use a Bosch mixer to mix everything up. Add about 6 more cups of wheat flour and mix in the mixer or knead until a good consistency, smooth and pliable. Usually around 10 minutes. Mold into loaf pans. Makes 3 large loaves. Let rise until dough is at the top of the pans. Bake at 350 degrees for 35-40 minutes or until done.You can also use white and red wheat flour together, half and half, this also turns out well.

Orange Jello Salad

This recipe is a Southwick favorite! And a MUST at Thanksgiving dinner. We usually have to quadruple the recipe. Seriously.

1 lrg. pkg. vanilla pudding (cook pudding, not instant)
1 lrg. pkg. orange jello
1 8 oz Cool Whip, thawed (if you use light cool whip it may not set up as good)
1 or 2 cans mandarin oranges
2 c. hot water
2 c. cold water

Mix vanilla pudding with 2 cups water and bring to a boil. Sprinkle large package of orange jello into pudding until dissolved. Add two cups cold water. Stir and put in fridge until jelled slightly. Whip in Cool Whip well. Add drained oranges, as much as you want. Stir all together and refrigerate until set up completely.

Mom's Molasses Crinkles

Mom's famous recipe. I loved baking these growing up. YUM!

3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
3/4 tsp. baking powder
2 tsp soda
1/4 tsp salt
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon

Sift dry ingredients together, then add to other ingredients that have been blended together well. Mix well. Roll into balls. Dip the top of each ball in sugar. Bake at 375 degrees for 6-7 minutes or until crinkly on top. Chill dough if too soft to roll into balls at first.

Jello Supreme

1 large box orange jello
1 small box instant lemon pudding

Make the jello as if you were making jello. Make the pudding as if you were making pudding. Whisk the two together and refrigerate until set. Top with Cool Whip. Serves 6.

Broccoli Salad

I got this recipe from Chad's new employee today. She brought it to the company Christmas party and I LOVED it! I even brought some home. It is so good!

Ingredients:

* 2 bunches broccoli, florets only (5 to 6 cups florets) - I chop up the tender part of the root too or can save for later
* 2 bunches chopped green onion - use the green tops too
* 1/2 cup raisins
* 1/2 cup chopped roasted almonds
* 10 to 12 slices bacon, fried and crumbled or 2 TB Bacos bacon bits(for vegetarian style)

* Dressing:
* 1 cup mayonnaise
* 2 tablespoons balsamic vinegar or more to taste
* 2 teaspoons sugar

Preparation:
Separate florets from broccoli stalks - I like to shave and chop them off the stalk - giving a size variation in the salad. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; mix well with dressing mixture. Chill and serve.

Teryaki Chicken Spinach Salad

In a blender combine:

1 c. oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 T. sugar

1/2 t. salt

1/2 t. pepper

Marinate in above mixture overnight or at least a few hours:

16 oz. bowtie pasta (cooked al dente or less)

2-3 c. cooked and shredded chicken

Combine with chicken and pasta just before serving:

9 oz. fresh spinach

6 oz. bag of craisins

2-3 small cans mandarin oranges, drained

2 - 8 oz. cans sliced water chestnuts, drained

1 bunch green onions, diced

1/4 c. sesame seeds, toasted

6 oz. honey roasted peanuts (optional - can leave them in a bowl for each person to add their own)

NOTE: I had this for part of the baptism dinner tonight with Chad's family. His sister made it. This salad was AMAZING! This recipe makes a huge bowl, probably enough for at least 8 people.

Banana Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3)

1 cup sour cream

1/4 cup oil

1 pkg. (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg. (16 oz.) powdered sugar

1 cup finely chopped walnuts

Heat oven to 350°F. Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely in the pan .Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

NOTE: I made this for our niece's baptism dinner today (on Chad's side). The cake was one of the moistest cakes I have had. It was delicious, and everyone raved! Not to mention it looks fabulous. :) I also sprinkled a light amount of walnut crumbs on the top to make it look pretty. This is a great recipe for a crowd or dinner party. You can't go wrong here!

Raspberry Jello Salad

This is the recipe from the family reunion last year in Boise.

Small cottage cheese
Small box Jello raspberry
Small cool whip
Small pkg frozen raspberries

Mix cottage cheese and jello. Stir in cool whip. Add frozen fruit. Refrigerate at least 1/2 hour. Stir before serving.

You can also do this with strawberries/jello in place of the raspberries.

Apple Pumpkin Muffins

These are so delicious!

1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in the microwave (about 2 min)

Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling about 3/4 full. Bake about 18-20 minutes.

Pumpkin Cheesecake

1 1/2 c. gingersnap cookie crumbs
1/4 c. butter, melted
8 oz pkg. cream cheese, softened
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 16 oz. can pumpkin (2 cups)
4 eggs

Heat oven to 350 degrees. Mix cookie crumbs and butter. Press into bottom of 9x13 springform pan. Bake 10 minutes. Cool. Reduce oven temp to 300 degrees. Beat cream cheese, sugar, cinnamon, ginger, and cloves in large mixing bowl on medium speed. mix until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture. Bake until center is firm, about 70 minutes. More or less depending on your oven. Cool to room temperature. Cover and refrigerate overnight. Serve with Cool Whip.

NOTE: I made this with graham crackers for the crust since I didn't have gingersnaps and it turned out great. I also used puree from my pumpkin, not canned pumpkin, and it was wonderful! We all gobbled it up. YUM.

Fiber Rich Muffins

These are very good and very healthy at the same time! We had them for breakfast when Neal and Marilyn were visiting us. I hope you can find the cereal mix at the grocery store! I got mine at Winco. (The recipe is actually on the cereal box)

1 cup Hodgson Mill Multi Grain Hot Cereal
1 cup unbleached flour
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 cup shredded carrots (I used my mini chopper instead of shredding)
1 cup peeled and chopped apples
1/2 cup milk - can be skim
2 eggs or 4 egg whites
1/4 cup vegetable oil (I only had olive oil and it was fine)
1 tsp vanilla
1/2 cup chopped pecans (optional)

Preheat oven to 400 Fahrenheit. Line 12 muffin cups with paper liners or grease muffin cups. Blend together dry ingredients. Add remaining ingredients and mix until blended. Batter will be thick. Spoon into muffin cups. Bake 20-22 minutes or until golden brown.

Chicken Soup with Lentils and Barley

This is so tasty! We love it, perfect for chilly evenings. It is pretty inexpensive too. The recipe would feed about 4 people, without leftovers so you might want to double the recipe.

1/2 cup dry lentils
1 cup sliced leeks or chopped onion
1/2 cup chopped red or green sweet pepper
1 clove garlic, minced
2 TBSP margarine or butter
5 cups chicken broth
1 1/2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
1 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
3/4 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed
1/4 tsp pepper
1 1/2 cups chopped cooked chicken or turkey
1 1/2 cups sliced carrots
1/2 cup quick-cooking barley (I used regular, cooked through just fine)
1 can (14.5 oz) diced tomatoes (I used petite cut)

Rinse and dry lentils then set aside. In a large saucepan cook leeks or onion, sweet pepper and garlic in butter or margarine till tender. Stir in chicken broth, basil, oregano, rosemary, pepper and lentils. Bring to boil, reduce heat, cover and simmer for 20 minutes.
Stir in chicken or turkey, carrots and uncooked barley. Return to boiling, reduce heat, cover and simmer again for 20 minutes or until carrots and barley are tender. Stir in undrained tomatoes. Heat through. Enjoy it with rolls!

Dreamsicle Pie

I found this recipe online and we had it for our FHE treat last night. YUM!!! It tastes just like those orange ice cream bars.

8 oz. pkg. cream cheese softened
1 cup orange juice
1 3-4oz. pkg. instant vanilla pudding [dry]
1 3-4oz. pkg. orange Jell-o [dry]
12 oz. container of Cool Whip

9 -inch graham cracker pie crust

Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and Jell-o. Stir in half of the Cool Whip. Pour this mixture into the pie crust. Top with the remaining Cool Whip. Garnish with orange slices and mint leaves. Refrigerate for three hours or over night.

Applesauce Muffins

We ate these for breakfast this morning, and they were delicious! We left out the raisins though, since non of us care for them.

Recipe makes 24 muffins, so half the recipe if you want to try them first. Here is the link to where I found the the recipe.

• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 teaspoons baking soda
• 1 cup butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 cups applesauce
• 2 tablespoons vanilla extract
• 1 cup raisins

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Pumpkin Pie Squares

I love these almost more than pumpkin pie! It's not healthy...but oh so good!

1 c. flour
1/2 c. quick oats
1/2 c. brown sugar, packed
1/2 c. butter
16 oz. pumpkin
2 cans evaporated milk
4 eggs
1 1/2 c. sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1/2 c. chopped pecans or walnuts
1/2 c. brown sugar, packed
2 Tbl. butter

Combine flour, rolled oats, 1/2 c. brown sugar, and 1/2 c. butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 9x13 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, and spices in a mixing bowl; beat well. pour into crust. Bake at 350 degrees for 30-40 minutes. Combine pecans, 1/2 c. brown sugar, and 2 Tbl butter. Sprinkle over pumpkin filling. Return to oven and bake for 30 minutes or until filling is set. Cool in pan and cut into 2 inch squares. Serve with whipped cream or cool whip.

Chicken Rolls

I have fond memories of these growing up....

2 large pkg crescent rolls
1 large pkg cream cheese
1/4 c. butter (optional)*
2 medium green onions, chopped
2 c. cubed chicken or turkey
1 small can sliced mushrooms, drained (optional)
dash of pepepr

Cream cheese and butter until soft and well blended. Add chicken, pepper, mushrooms, and onions. Place 1/8 to 1/4 c. of mixture in center of each crescent roll. Wrap dough around the mixture and seal well. Bake at 350 degrees until brown, about 15 minutes.

Make a gravy from broth or chicken soup and serve over rolls.

If desired, melt 1/4 cube butter. Mix 1 c. dressing bread, and 1/4 c. chopped pecans. Dip each roll into butter, then roll in dressing/pecan mixture before baking.

*Can substitute a little plain yogurt, cream soup, or gravy for butter.

Lasagna

This is a recipe from Better Homes and Gardens. I have a lot of home canned tomatoes I need to use so I tried this recipe. It is the best lasagna we have ever had. YUM!!! Pair it with homemade breadsticks.

2 Tbl. Onion Flakes
1/8 tsp Garlic Powder
1 qt. tomatoes
2 6oz cans tomato paste
1/2 c. water
2 Tbl. Sugar
1 lb mozzarella cheese
1 lb. cottage cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp oregano
1 bay leaf
1 1/2 lbs ground beef
12 lasagna noodles
Parmesan cheese

Blend tomatoes, tomato paste, onion flakes, garlic powder, salt, pepper, oregano, sugar and water. Brown ground beef, drain, and add to above blended ingredients in a large pot. Add bay leaf and simmer uncovered for 30 minutes. Boil 12 lasagna noodles in salted water (1 Tbl), also add a little vegetable oil to keep the noodles from sticking together. Boil for 10 minutes. Drain in a colander and rinse well. Pat dry with paper towels. Fill 9x13 greased pan with alternate layers of noodles, grated mozzarella cheese, cottage cheese, sauce, and Parmesan cheese. Bake at 350 degrees for 45 minutes to 1 hour.

This works great as a freezer meal too! Just like if  you were to buy a Stouffer's lasagna. Assemble the lasagna, then freeze. 

Healthified Chocolate Chip Cookies

I found this recipe in a magazine. Their photo looks much better than mine. I think I cooked mine a little too long. But they were delicious. I think I might cut back a little on the butter next time. It says this recipe has 21% fewer calories, 42% less saturated fat, & 14% less fat than original chocolate chip cookies.

3/4 c. granualted sugar
3/4 c. packed brown sugar
1/2 c. butter, softened
1/2 c. canola oil
1 tsp. vanilla
1 egg
2 c. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
3/4 c. semisweet miniature chocolate chips

Heat oven to 375 degrees. In a large bowl, beat sugars, butter, oil, vanilla, and egg with electric mixer on low speed unilt belnded. Beat in flour, baking soda, and salt until well blended. Stir in chocolate chips.

On ungreased cookie sheet, drop by rounded tablespoobnfuls about 2 inches apart.

Bake 7-9 minutes or until very light golden grown (centers will be soft). Cool 1 minute before removing from cookie sheet to cooling rack.

One cookie: 110 calories, 6 g fat (2g saturated, 0g trans), 10mg cholesterol, 65mg sodium, 13g carbs, 1g protein.

Apple Berry Salsa with Cinnamon Chips

Apple Berry Salsa with Cinnamon Chips
This fruit salsa makes a great appetizer or can be served as a fun side dish with a Mexican meal.

Posted by Chyrel

CINNAMON CHIPS

4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

SALSA

2 med Granny Smith apples
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Serve with cinnamon chips.

Reduced-Fat Crescent Veggie Pizza

INGREDIENTS
2
cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
3/4
cup reduced-fat cottage cheese
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1
teaspoon dried dill weed
1/8
teaspoon garlic powder
20
EACH of fresh small broccoli, cucumber and tomato pieces

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust.
3.	Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4.	In small bowl, mix cottage cheese, cream cheese, dill and garlic powder until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
5.	To serve, cut into 10 rows by 6 rows. Garnish with vegetables.

Homestyle Pot Roast

This is the easiest and tastiest pot roast I've had in a long time. Instead of buying beef chuck though, I used 2 lbs of beef stew meat I happened to have. I took the meat right from the freezer and put into the crock pot and it turned out really tender and the flavor - very yummy!

2 pounds boneless beef chuck, cut into large chunks
1 can (14 1/2 oz) stewed tomatoes (I blend mine up in the blender)
1 packet (1 1/2 oz) beef stew seasoning

Combine beef, tomatoes and seasoning mix in Crock Pot. Cover and cook on LOW for 4-6 hours.

(My crock pot cooks fast on LOW for some reason so even with the meat being frozen, it only took 4 hours. Bigger chunks of meat would take longer of course. I read in a Crock Pot cook book once that if you start with frozen meat, it turns out tender and juicy most of the time. It's true for me!)

BBQ Cheddar Chicken Roll ups

This recipe was on my menu last week and we decided they are a keeper. If you like fajitas, you will like these!


1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup barbecue sauce
4 whole wheat tortillas (10 inch), warmed
1 cup cheddar cheese

Cook and stir vegetables in large nonstick skillet on medium-high heat 3 min. Add chicken; cook and stir 3 to 4 min. or until no longer pink. Stir in barbecue sauce; cook on medium heat 3 min. or until chicken is done, stirring occasionally.

Spoon chicken mixture down centers of tortillas; top with cheese. Roll up. Cut diagonally in half to serve.

Black Bean Bagel Sandwiches

Vegetarian BLT--bean, lettuce and tomato--on a bagel!



1 can (15 oz) Progresso® black beans, drained, rinsed

1/3 cup Old El Paso® Thick 'n Chunky salsa

1/4 teaspoon ground cumin or chili powder

4 bagels, cut horizontally in half

2 plum (Roma) tomatoes, sliced
Lettuce leaves





1. In food processor or blender, cover and process beans, salsa and cumin until smooth.
2. Spread 1/4 cup bean mixture over each of 4 bagel halves. Top with tomato, lettuce and remaining bagel halves.





Prep Time: 10 min
Total Time: 10 min
Makes: 4 sandwiches

Teriyaki Chicken

Can you tell by all the freezer meals I am posting I am trying to get ready for my baby coming? :) I don't have a lot in the freezer but I have some. It is a nice feeling.

1/2 c. soy sauce
1/2 c. sugar
1 1/2 Tbl vinegar
2 tsp vegetable oil
1 clove garlic, minced
3/4 tsp ground ginger
6 boneless chicken breasts
2 c. cooked rice

Mix marinade ingredients together. Pour over chicken and marinade for 1 hour. Pour into baking dish and bake at 350 degrees for 35 minutes. Serve over rice.

FREEZER TIP: Mix marinade ingredients, add to chicken in freezer bags and freeze. Thaw and cook as above.

Angel Food Cake Roll

This is one of my favorite summertime desserts. This freezes very well, so when I make one I try to make two then stick one in the freezer for later. It's nice having something ready in the freezer! It tastes good right from the freezer (the filling is like ice cream inside this way) or let thaw for 30 minutes before eating for a softer dessert.

Mix an angel food cake according the the package directions. Spread the cake batter on top of a wax paper lined large cookie sheet (with sides) and bake until lightly golden brown, around 15 minutes or so. When the top springs back to the touch it is done. Let cool for 5 minutes.

After it's baked, flip the pan onto a large towel sprinkled with powdered sugar and peel off the wax paper. Then roll the cake up with the towel and let it cool.

After it is cool, carefully unwrap the cake and then spread the filling on top of the cake. Then roll it back up. Wrap the cake roll in saran wrap good and freeze it until your ready to eat it!

Filling
1- 8 ounce strawberry yogurt
1 small pkg. of sugar free vanilla pudding mix
2 cups thawed Cool Whip
Chopped fresh strawberries - however much you want (optional)
3 drops red food coloring - to make it a pretty pink

Chicken Gravy for Hawaiian Haystacks

1 can cream of chicken soup
1/2 pkg Lipton dry onion mix
1/2 can milk (use the soup can)
1/2-1 tsp Worcestershire sauce
2-3 chicken breast halves

Cook chicken. Cut into pieces. Mix everything but the chicken together. No lumps. Add the chicken. Heat on medium until bubbly. This freezes VERY well! If you freeze it, thaw first them heat and serve as you would for haystacks.

Frozen Burritos

1 lrg can refried beans
1 lb ground beef or turkey
1 12 oz taco sauce
small can chopped green chilies
grated cheese
flour tortillas

Brown hamburger. Add beans, taco sauce, and chilies. Roll 4-5 TBL in each flour tortilla. Sprinkle with cheese. Wrap up tight. Wrap in plastic wrap and freeze. When ready to eat, place in microwave. Top with sour cream, salsa, etc.

NOTE: I didn't have green chilies or taco sauce on hand, so I used taco seasoning in my meat.

Four Pasta Beef Bake

4 cups uncooked pasta (4 different shapes)
1 lb ground beef or ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
1 c. sliced fresh mushrooms (I don't use these)
2 jars meatless spaghetti sauce (26 oz each)
1 egg, lightly beaten
2 cups (16 oz) shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.

Drain pasta and place in a large bowl; stir in the beef mixture, the spaghetti sauce and eggs. Transfer to a 9x13 pan. Top with cheese and any remaining sauce. Bake uncovered at 350 degrees for 25-30 minutes or until heated through.

NOTE: This recipe freezes well, so you could double the recipe for a freezer meal.

Mexican Manicotti

This recipe is really good! I love how it cooks in the microwave.

1/2 lb lean ground beef or turkey...browned and drained
1 16 oz. can regular or spicy refried beans
1 tsp. dried oregano
1/2 tsp. cumin
8 manicotti shells, not cooked
1 1/4 c. water
1 8 oz jar picante or taco sauce (I use salsa sometimes)
1 8 oz carton sour cream
1/4 c. chopped green onions
1/4 c. sliced olives
1/2 c. grated Monterrey Jack Cheese (mozzarella works good too)

Combine beef, beans, oregano, and cumin. Mix well. Fill uncooked shells with meat mixture. Arrange in 10x6x2 baking dish. Combine water and picante sauce, spoon over shells. Microwave on high 10 minutes, turning dish half-turn once. Using tongs, turn shells over. Microwave covered, on medium for 17-19 minutes or until pasta is tender, giving dish a half-turn once. Combine sour cream, green onions, and olives. Spoon down center of casserole. Top with cheese. Microwave uncovered on high 2-3 minutes or until cheese melts. Makes 4-6 servings.

Chicken Caesar Pasta

This is one of my new keeper recipes! I found it from a blogger friend. We didn't have the red pepper or croutons, but it still turned out fabulous. This amount made an 8x8 dish. Also, I pre-cooked the chicken.

1-2 chicken breasts, sauteed
8 oz pasta, cooked (I used rotini)

Stir into the following and put in casserole dish:
1/2 c. Caesar dressing
1/2 red pepper, chopped
2 green onions, chopped
1/3 c. chicken broth
1 cup grated mozzarella

Top with Caesar-style croutons and 1/4 cup fresh grated Parmesan. Bake at 350 for 30 minutes or until warmed through. Croutons brown quickly, so you might want to cover with foil or put croutons at bottom of casserole dish.

Deceptively Delicious: Macaroni and Cheese

This is REALLY GOOD mac and cheese! I used pureed cauliflower. Next time I might increase it to 1 cup, as I couldn't even tell. I doubled the recipe, and the kids gobbled it up! Serve it with whole grain noodles for more nutrition.

1 1/2 cups elbow macaroni
Nonstick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm. Serves 4.

Breakfast (or anytime) Smoothies

Here are a few of the smoothie recipes I make. These are only approximate portions, however, because I use what I have on hand or change my mind all the time. I never measure anything. It also depends on how much I want to make as to the portion sizes. They always turn out different, but good!

Orange Julius
1/2 c. orange juice concentrate
1 c. milk
1 or 2 bananas
3-4 raw baby carrots
handful of fresh pineapple
handful frozen peaches
half apple cut into chunks
1 c. vanilla yogurt
honey to sweeten (optional)

Blend until smooth! I use frozen fruit so I don't add any ice. If you use canned or all fresh you will want to add ice. Can also add pears or any other yellow or orange fruit or veggie.

Purple Passion
1/2 c. vanilla yogurt
1 c. milk
handful of frozen blueberries & raspberries & strawberries
small handful raw baby spinach
3-4 baby carrots
1 banana
honey to sweeten

Blend until smooth! Like I said above, if you don't use frozen fruit add ice.

Peanut Butter Blast
1/2 c. milk
1/2 c. peanut butter
1 banana
chocolate syrup
small handful of graham crackers
ice

Blend until smooth.

Here is a link to some more really yummy smoothie recipes. Happy drinking!

Fabulous Fettucine

1/2 lb. sliced bacon, diced (Iuse precooked bacon)
3 Tbls. olive oil
2 onions, chopped
3 lbs. fresh tomatoes (peeled,seeded, and chopped) or 2 cans diced tomatoes
3 cloves garlic, minced
2 Tbls. fresh tarragon or 2 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
pinch cayenne pepper
1 lb. fettuccine
shredded parmesan cheese

In skillet, cook bacon until crisp. Remove to paper towls. Drain, reserving 1 Tbls. drippings. Add oil and onions to drippings; saute until tender. Add tomatoes and garlic; simmer, uncovered for 5 minutes. Stir in tarragon, salt, pepper, and cayenne. Simmer for 20 minutes stirring occasionally. Meanwhile, prepare fettucine according to package directions. Stir in bacon to tomato mixture. Drain fettucine; top with tomato mixture. Sprinkle with parmesan cheese.

Chicken Poppyseed Casserole

So easy--and even Nic likes it!

3 c. cooked rice
2 lbs chicken, cooked and diced (I have used canned chicken as well)
2 c. sour cream
2 cans cream of chicken soup
1 roll Ritz crackers, crushed
2 Tbls. poppy seeds
1 stick real butter

Spread cooked rice on bottom of 9X13 baking dish. Layer cut-up chicken on top of rice. Mix together sour cream and soup. Pour over chicken. Spread crackers over cream mixture. Sprinkle with poppy seeds. Melt butter and pour over entire mixture. Bake at 350 degrees for 30 minutes or until cracker topping is lightly browned.

Blue Ribbon Apple Pie

Ready made crust or your favorite pie crust
1/2 c. sugar
1/4 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 c. peeled, cored, sliced tart apples
1 Tbls. butter
1 tsp. sugar
1/2 c. whipping cream (secret ingredient)

In large bowl combine all filling ingredients except apples, 1 tbls. butter, 1 tsp. sugar, and whipping cream. Add apples. Toss lightly to coat. Pour into prepared crust. Place top crust over pie and flute the edges. Cut 8 large slits in the crust. Brush with melted butter and sprinkle with 1 tsp. sugar. Cover edge of crust with 2" strip of aluminum foil. Bake at 400 degrees for 35 minutes. Remove foil and continue baking for 10-20 more minutes until crust is lightly browned and juice begins to bubble through the slits. Remove from oven; run knife through slits to open. Pour whipping cream evenly through all slits. Return to oven for 5-10 more minutes. Cool for 30 minutes; serve warm.

This really did win me a blue ribbon at a bake-off! It is the BEST apple pie I have ever eaten. The secret is the whipping cream.