Mirien's Kitchen

A New Favorite Recipe for Chocolate Chip Cookies

2011-10-20T15:04:00.001-07:00

The internet is swarming with CC Cookie recipes, all claiming to be the best. I’ve tried them all, I’m pretty sure. Most have not lived up to their claims, in my book. If I’m going to indulge, it has to be worth it. I don’t like flat, crunchy cookies, or thick, cakey cookies. My goal is somewhere in between. Barely crisp on the edges and soft and chewy in the middle. And I want a cookie that I can mix up and bake right away—no “refrigerate dough for 24 hours or more” (hello, NY Times famous cookie).

But in my quest for better cookies, there are a couple of ingredients that I refuse to use: shortening and white flour. I know what you’re thinking: No wonder those other recipes don’t turn out well for her! For years I’ve been making pretty good cookies with whole wheat flour. And sometimes I play around with reducing the fat and using less sugar. It is hard to find the right balance between delicious taste and texture and a cookie I don’t have to feel as guilty for eating. I’ve made many low-fat or low-sugar cookies that were edible, but not great. Until now.

A few days ago I was reading on someone’s blog about her mother’s famous chocolate chips cookies. I recognized the recipe immediately. Been there, tried that. But I glanced at the comments and noticed that someone said she makes the same recipe but uses olive oil instead of shortening. A few comments later, someone else remarked that they cut the sugar in half, with excellent results. So I decided to try both modifications, along with using whole wheat flour instead of white. Success! (maybe one day I’ll get rid of the butter entirely and use all olive oil, but I like the butter flavor so I’m leaving it in for now.)

And so I share with you my new go-to recipe for CC Cookies. Can you find one that tastes better, looks better, or is just like the ones at some famous bakery in NYC? Of course. Go for it. But will you find another recipe made with whole wheat, heart-healthy oil, and half as much sugar that tastes this wonderful? I think not. (But if you do, please let me know!) Will this be your new favorite? Try it and see!

Chocolate Chip Cookies

2/3 cup olive oil (light, NOT extra virgin)

2/3 cup butter

1/2 cup brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla

3-1/2 cups white whole wheat or spelt flour

1 teaspoon soda

1 teaspoon salt

12 oz. (2 cups) chocolate chips (the darker the better!)

1 cup chopped walnuts, optional

Mix oil, butter, and sugars until creamy. Add eggs and vanilla and mix until light and fluffy. Add flour, soda, and salt and pulse until just combined. Add chips and nuts, if desired. Bake at 350 for 10-12 minutes, depending on size. I used a small cookie scoop and they were done at 11 minutes.

Note: I bake my cookies using a Silpat mat on the cookie sheet, but parchment paper or a baking stone gives similar results.

Disclaimer: While these worked perfectly in my kitchen, I cannot be responsible for the differences in your oven temperature, the type of cookie sheet you use, your altitude, the room temperature or humidity in your kitchen, or your measuring techniques. So many variables! No wonder there are so many recipes out there.

Apple Pull-Apart Bread

2011-10-03T08:33:00.000-07:00

I made this on Sunday morning before General Conference. My kids wanted monkey bread, but I wanted to use the apples that we’d been given. I found this recipe that I’d clipped from an old Taste of Home magazine but never tried. It was delicious! I used whole wheat flour instead of white but it still rose high and was nice and soft. We’ll definitely make this again. It’s more time consuming than monkey bread, but I had Corinne and Jillian helping me to roll and stuff each dough ball and the process went quickly.

Apple Pull-Apart Bread

1-1/2 tablespoons active dry yeast
1 cup warm milk
1/2 cup butter, melted, divided
1 egg
2/3 cup plus 2 tablespoons sugar, divided
1 teaspoon salt
3 to 3-1/2 cups white whole wheat flour
2 medium tart apples, peeled and chopped
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
3 to 4-1/2 teaspoons hot water
1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. (I kneaded this in my Bosch for 10 minutes and skipped this first rise.)
Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.
In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread. Yield: 1 loaf.

It disappeared quickly!

Whole Wheat Pumpkin Chocolate Chip Cookies

2011-10-01T22:41:00.000-07:00

I started out planning to make these Oreo Stuffed Chocolate Chip Cookies for the varsity cross county pre-meet dinner at our house. So I made the cookie dough. Then decided that I didn’t want to go to the store just to buy Oreos. I was going to turn it into Chocolate Chip Cheesecake Bars, until I remembered that it was the first day of fall. So I added one cup of pumpkin puree and some spices and the result was an amazing cookie. My teenage daughter is a fellow cookie fan and lover of fall, and she proclaimed these the best pumpkin choc. chip cookies she’s tasted, because they weren’t as soft and cakey as usual. They disappeared fast and I’m craving more. I’m posting this recipe before I forget how I made them!

Pumpkin Chocolate Chip Cookies

2 sticks softened butter (1 cup)

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 Tablespoon vanilla

1 cup pumpkin puree

4 cups white whole wheat flour (for low altitude you may only need 3-1/2 cups.)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

12 oz bag of chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars until well combined. Add eggs and vanilla and pumpkin until well combined.

In a separate bowl, mix the flour, salt, baking soda, cinnamon, ginger, and cloves. Slowly add dry ingredients to wet ingredients along with the chocolate chips until just combined. Using a cookie scoop or a spoon, place cookies onto a parchment or silpat lined baking sheet and bake cookies 13-15 minutes or until lightly browned. Let cool 5 minutes before transferring to cooling rack.

Pumpkin Waffles

2011-10-01T07:26:00.000-07:00

I adapted this recipe from one I found in Family Fun magazine years ago. I use whole wheat flour instead of white, and I doubled the pumpkin. Add a little more milk if the batter is too thick. I double this recipe for my family of 8 and usually have a few leftover to freeze for busy mornings. These waffles are great served with maple syrup and chopped pecans (you can even stir the pecans into the batter), or for a special occasion, try the Cranberry Maple Butter recipe below.

Pumpkin Waffles

2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

2 eggs
1 1/2 cups milk or buttermilk
2 tablespoons butter, melted (or use oil)
1 cup canned pumpkin

In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.
Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.)
Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.

Cranberry Maple Butter

1/2 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup butter, softened

In a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.

Spinach and Zucchini Soup

2011-09-28T21:04:00.000-07:00

I posted this two years ago, but it's such a favorite around here and zucchini is abundant so I'm reposting and adding a picture. This is a perfect end-of-summer, early-fall soup. It tastes so creamy and fresh with the lemon juice and cilantro. Try it and let me know what you think!

We call this "green soup" and everyone loves it. My somewhat picky college age brothers had seconds--even after they found out what was in it!

Spinach and Zucchini Soup

3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1 teaspoon salt
3 potatoes, peeled & cubed

2 medium zucchini, diced
4 cups chicken broth
4 cups fresh spinach leaves
1 cup fresh cilantro leaves
1 lemon

Heat oil in large pot and saute onions and garlic until soft. Add salt, potatoes, zucchini, and broth and simmer until vegetables are tender (10-15 min.)
Add spinach and cilantro and stir until just wilted. Puree in blender until smooth, then return to pot to keep warm. Serve with lemon wedges and squeeze juice into the soup.

My kids eat this with their favorite toppings: sour cream, bacon, cheese, croutons, etc.

Just eat it—I promise there are no surprises!

2011-04-01T21:15:00.001-07:00

They don’t trust me! Everything I served them today they smiled and inspected closely but wouldn’t take a bite. “I bet there’s lots of salt in it!” “She probably made it really spicy.” “I think there’s paper inside.”

Who me? Would I do that? In past years, yes. But this year I was normal as can be, not a single trick up my sleeve. I loved watching them squirm, looking and waiting for the unexpected all day long. Which never came. All part of my plan. Until dinner, when I served this:

Taco Salad (sundaes)

And bundt cake (stuffed pizza with cheese on top).

I love April Fools’ Day!

Whole Grain Pancake Mix

2011-03-07T22:50:00.001-08:00

Source: King Arthur Flour's Whole Grain Baking
Yield: 10 cups dry mix; a batch using 1 cup of mix will make about 10 (3 1/2-inch) pancakes.
Whole Grain Pancake Mix
3 1/2 old-fashioned rolled oats
5 cups white whole wheat flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup vegetable oil
To make the mix: Grind the oats in a food processor until they're finely chopped, but not a powder. Put the ground oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed, and drizzle vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container indefinitely in the freezer. (I keep it in a 1 gallon ice cream bucket in my pantry. I’ve had no problems with it staying fresh for about a month—it's usually gone by then so I don’t know how much longer it would last.) To make the pancakes: Whisk together 1 cup of mix, 1 cup buttermilk (or you may use 1/2 cup plain yogurt plus 1/2 cup milk), and 1 large egg. Let the batter stand for at least 15 minutes before cooking (it will thicken as it stands—let it stand for 30 if you have time and the pancakes will be fluffier). Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil and spoon the batter onto the hot surface, 1/4-cupful at a time. After 3 to 4 minutes, when the surface of the cake is no longer shiny and small bubbles are beginning to form around the edges, it's time to flip the cake. Cook other side until it's browned, 1 to 2 minutes more.
This recipe is a great base for adding your favorite ingredients—blueberries, chocolate chips, bananas, apples, pecans or walnuts, etc. I like to sprinkle coconut on the batter after pouring it on the griddle. When the pancakes are flipped, the coconut gets lightly browned and crispy.

The pancakes in this picture were made immediately after the batter was mixed. The pancakes in the top picture of this post were cooked after the batter rested for about 25 minutes. They both tasted great, but I prefer the fluffier ones. However, in our family taste-test, many of my kids preferred the flatter ones. So, if you’re in a hurry, you could skip the rest time and your family would never know the difference.

No-Noodle Lasagna

2011-02-22T11:05:00.001-08:00

Looking for a delicious, nutritionally-packed, vegetarian entree? I found some beautiful eggplants on sale so I went searching for some new recipes. This one is a keeper—we all liked it. However, the day I made it, something came up in the morning and I didn’t get it into the crockpot in time. So, I decided to make it in a 13x9 pan and bake it in the oven. I followed the basic recipe below, using cottage cheese with 2 eggs stirred in (this thickens the cheese and keeps it from getting watery) as well as some garlic and basil. I made one other little change: I had 4 lonely lasagna noodles leftover from another meal, so I included them, too. I just put them in dry, in a middle layer, and I’m glad I did. I think they helped absorbed some of the moisture from the raw vegetables. I covered my pan with foil and baked for 1 hour, then removed the foil, sprinkled with parmesan, and baked for 15 more minutes. It turned out perfectly! Next time—there will definitely be a next time--I’ll try it in the crockpot.

No-Noodle Lasagna

From Stephanie at crockpot365.blogspot.com

--1 26 oz jar of your favorite pasta sauce
--15 oz container of ricotta cheese (or 16oz cottage cheese)
--8 slices of mozzarella cheese
--1-2 cups shredded Italian cheese mix
--1 large eggplant
--3 summer squash/zucchini
--1 pound of mushrooms, sliced
--9 oz bag of baby spinach
--2 T warm water

I used a 6 quart Smart Pot for this dish and it was the correct size pot to use. If you have a smaller crock-pot, you will need to scale back a bit.

Wash all of the vegetables. Slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant. In the bottom of your crockpot, pour about 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant. Smear some ricotta cheese on top. Add a handful of baby spinach and mushrooms, and a few slices of mozzarella cheese. Pour in some more pasta sauce. Continue layering the ingredients until your crockpot is full, and you have run out of ingredients. Top with the end of the pasta sauce and the shredded cheese. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything. Cover your crockpot and cook on low for 6-8 hours. This is done when the vegetables have reached their desired tenderness and the cheese is melty.

Bakery Breads Made Easy

2010-10-14T22:58:00.001-07:00

In this week’s cooking class we made artisan breads and pizza from a no-knead dough. I first learned of this technique from the book, “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoë Francois. I checked it out from the library and loved the simple and delicious breads in it, but didn’t bake them very often because I don’t like using white flour. Lucky for me, their second book came out last year, called “Healthy Bread in Five Minutes a Day. I love this book! All of the recipes used for the cooking class came from this book, but there are other cookbooks out there with similar bread-making techniques. Look for “Kneadlessly Simple” or “My Bread” if you’d like to experiment further. Here are some links to more information. I’d especially recommend the tutorial video if you missed my class—it helps to watch someone (in this case, the authors of the book) mix and shape the dough. All of the recipes that I made for the class are on this blog—just scroll down. Happy baking!
Kneadlessly Simple Multigrain Bread
No-Knead Bread (from New York Times)
Artisan Bread in Five Minutes a Day
Artisan Bread Tutorial Video
No-Knead 100% Whole Wheat Bread

The Master Recipe

2010-10-14T22:49:00.001-07:00

This is the recipe that I mixed together during class, and this a baguette made from the master dough. I brushed the bread with egg, sprinkled with coarse salt, and then I poked cherry tomatoes into the dough before baking. There are so many things you can make with this dough! Leave me a comment and let me know what you made and how it turned out.

The Master Recipe

Makes enough for at least four 1-pound loaves. Don’t be put off by the long instructions—the process is really simple. Just read through them before beginning so you understand the timing. From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast (can decrease)
1 tablespoon Kosher salt
1/4 cup (4 tablespoons) vital wheat gluten
4 cups lukewarm water (about 100 degrees)
1 to 2 tablespoons of whole seed mixture for sprinkling on top: sesame, flaxseed, caraway, raw sunflower, poppy, etc.

Mix all ingredients together in a large bowl (at least 5 quart) until flour is well combined. The dough will be wet and won’t form into a ball, but if it seems too sticky, add a little more flour (1/4 c at most). You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:
Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds. If you’d like a baguette, gently form and stretch the dough into an oblong shape.
Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough. Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (optional—makes a crisp crust)
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with seeds. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Cool before slicing for best texture.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

If you can't set aside 2 hours for the bread rise, there is an option of letting it rise in the fridge during the day, too. Just take out your portion of bread dough, and place it on the parchment paper and let it rise in the fridge for at least 8 hours. Take it out when you get home, and let it rise to room temperature for at least 30 minutes and then bake it as directed.

Pumpkin Pie Brioche

2010-10-14T22:18:00.001-07:00

I barely got to taste this—it disappeared fast. (And then I burned the second loaf when I put it back in the oven for a few more minutes and forgot it was there!) This bread has a different texture and crumb than the others I made for the bread class. It’s an enriched dough (contains eggs and oil and honey) and the bread is soft and barely sweet. I read in the book that the bread makes great French toast and the dough makes yummy doughnuts. I can’t wait to experiment more with this recipe!
Pumpkin Pie Brioche Dough
from Healthy Bread In Five Minutes a Day
By Jeff Hertzberg, M.D., & Zoë François
Makes enough dough for at least two 2-pound loaves.
3 cups white whole wheat flour
4 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted
1 15 ounce can pumpkin puree

Whisk together the flours, yeast, salt, vital wheat gluten, and spices in a 5-quart bowl, or a lidded (not airtight) food container.
Combine the liquid ingredients with the pumpkin puree and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
The dough will be loose, but it will firm up when chilled. Don’t try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished products.
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
Refrigerate the dough in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.
Thirty minutes before baking time, preheat the oven to 350 degrees F, with a rack placed in the center of the oven. If you’re not using a stone in the oven, a 5-minute preheat is adequate.
Just before baking, use a pastry brush to paint the loaf’s top with egg wash, and then sprinkle with raw sugar.
Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.
Remove the brioche from the pan and allow it to cool on a rack before slicing or eating.

Roasted Garlic Bread

2010-10-14T21:06:00.001-07:00

Mmmmm…can you almost smell it? Two whole heads of garlic, roasted, are stirred into this dough, along with some ground flax seeds. Crusty on the outside and chewy in the center, this bread is delicious on it’s own or dipped in olive oil and balsamic vinegar.

Roasted Garlic Bread
Makes enough for at least four 1-pound loaves. Don’t be put off by the long instructions—the process is really simple. Just read through them before beginning so you understand the timing. From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

2 heads garlic
1/4 cup ground flaxseed
3 1/2 cups spelt flour
4 cups all-purpose flour
1 1/2 tablespoons yeast
1 tablespoon salt
2 tablespoons vital wheat gluten
4 cups lukewarm water

Roasting the garlic: Wrap the heads in aluminum foil and bake for 45 minutes at 400. When cool, cut off the tops of the heads and squeeze the roasted garlic out of each clove. Mash and set aside.
Mix dry ingredients in a large bowl, at least five quarts. Add water and roasted garlic and stir until flour is completely incorporated.
Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day: Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds. If you’d like a baguette, gently form and stretch the dough into an oblong shape.
Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough. Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (optional—makes a crisp crust)
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both). Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Cool before slicing for best texture.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor. Makes enough dough for at least four 1-pound loaves.

Buckwheat Bread

2010-10-14T20:18:00.001-07:00

This bread is one of my favorites. I love the texture of the buckwheat. Even with all the whole grains, it’s still soft and tender. Great with soup!
Buckwheat Bread
Makes enough for at least four 1-pound loaves. Don’t be put off by the long instructions—the process is really simple. Just read through them before beginning so you understand the timing. From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

1/2 cup buckwheat groats
1 cup buckwheat flour
2 cups all-purpose flour
4 cups whole wheat flour
1 1/2 tablespoons yeast
1 tablespoon salt
1/4 cup vital wheat gluten
4 1/2 cups lukewarm water

Soak the groats in 1 cup of the lukewarm water for 30 minutes.
Wisk together all dry ingredients in a large bowl (at least 5 quarts). Add the groats, including the soaking water, and the remaining 3 1/2 cups water, and mix well until all flour is incorporated.
Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day: Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds. If you’d like a baguette, gently form and stretch the dough into an oblong shape.
Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough. Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (optional—makes a crisp crust)
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both). Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Cool before slicing for best texture.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

Quinoa Bread

2010-10-13T22:15:00.001-07:00

Quinoa Bread

3 cups white whole wheat flour
3 1/2 cups all-purpose flour
1 cup quinoa, uncooked
1 1/2 tablespoons yeast
1 tablespoon salt
1/4 cup vital wheat gluten
3 3/4 cups lukewarm water

Mix all ingredients together in a large bowl (at least 5 quart) until flour is well combined. The dough will be wet and won’t form into a ball, but if it seems too sticky, add a little more flour (1/4 c at most). You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:
Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds. If you’d like a baguette, gently form and stretch the dough into an oblong shape.
Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough. Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (optional—makes a crisp crust)
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both). Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Cool before slicing for best texture.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

Quick Pizza

2010-10-13T21:35:00.001-07:00

This pizza really is quick if you’ve got a batch of dough in the fridge. When I made this during the cooking class, I used the 100% Whole Wheat with Olive Oil recipe, but the Master Recipe works great, too.

I used a grapefruit-sized ball of dough, and floured it so it wouldn’t stick to my hands. I floured my pizza peel well, then rolled the dough onto it. It’s a flexible dough and it stretches pretty easily, even when cold. I drizzled olive oil on the dough, then sprinkled with chopped tomatoes, diced onion, salt and pepper, Italian seasoning, mozzarella, and feta.
Bake for 8-10 minutes in a pre-heated oven, 450-500 degrees. I used a pizza stone to get a crispy, chewy crust. The picture above is not the pizza we made in class—that one was gone before I remembered to take a picture. I borrowed this picture from here. Look at the roasted butternut squash on top—that’s one of my very favorite vegetables. I’ll be making this version soon!

Perfect Corn on the Cob

2010-07-15T19:00:00.000-07:00

It's corn season again! How do you cook fresh corn on the cob? Usually I boil it, but I've also experimented with cooking it on the grill, in the microwave, and in the crockpot. We like it all.

Today, however, I decided to look up boiling times so I wouldn't overcook our corn. I stumbled upon a new technique: put the corn into boiling water (unsalted), let the water return to boiling, then remove the pan from the heat, cover, and wait for 10-15 minutes. The results were amazing.

Brian said, "This corn tastes so fresh--did you just buy it today? It's a lot better than the corn you bought last week." I said, "This IS the corn I bought last week. I still had some left, but I cooked it differently." He said, "You should always make it like this--it tastes like different corn! Last time it was good, but it was really chewy and got stuck in your teeth."

Did you know that is a sign of overcooked corn--that it sticks in your teeth? I didn't realize that until today. Maybe the rest of you never overcook your corn, but in case you need a refresher like I did, try it this way and see if you notice a difference, too!

My Favorite Chocolate Cake

2010-06-15T13:20:00.001-07:00

Normally I’m not a cake person—I have no problem turning it down and I rarely ever make it because most of my kids feel the same way. Most cakes seem dry and flavorless to me. Until this one. A good friend made chocolate cake for a girls’ luncheon. Knowing she ate a gluten-free diet, I had to ask, “Maren, how come you made a cake you can’t even eat?” She assured me it was gluten free, so I wondered what kind of flour she used. “Oh, there’s no flour in the recipe—and no butter or oil, either. The secret ingredient is garbanzo beans.” I was intrigued. I had to taste it. And then I devoured the whole piece. It’s moist and fudgy, rich and delicious. So much for my take-it-or-leave-it attitude about cake. When I make this cake, it takes all my will-power to stop at one piece. At least I’m getting some protein and fiber along with my chocolate fix!

Chocolate Garbanzo Cake

1 1/2 c. chocolate chips (I use 60% cacao)
2 cans garbanzo beans, drained and rinsed
6 eggs
1 1/2 c. sugar
2 T. cocoa powder
1 T. lemon juice
1 1/2 t. baking powder
3/4 t. baking soda
1 t. vanilla

In a small bowl, melt the chocolate in the microwave for about 2 minutes on 50% power, stirring frequently until smooth. In a blender, blend the beans and eggs until creamy. Add remaining ingredients, including the melted chocolate and blend well. If your blender is not big enough, pour into a bowl to mix. Put batter into a greased and floured 13x9 pan and bake at 350 for about 40-45 minutes, until a toothpick in center comes out with moist crumbs—don’t overbake. Frost with your favorite frosting when cool.
Chocolate Frosting:

1/4 c. butter
4 c. powdered sugar
1/4 c. cocoa powder
1/4 c. milk
1 1/2 t. vanilla

Beat until creamy and spreadable.

Frozen Yogurt…made from powdered milk!

2010-05-31T16:21:00.001-07:00

This yogurt is amazing—it tastes like the yogurt served at Red Mango, or other similar yogurt chains. I found the recipe on this blog. She insists upon using whole milk yogurt. However, I made homemade yogurt from powdered milk (recipe found on this site), strained it, and then made the recipe as directed. (Yes, it takes a few steps but it’s not hard. You just have to plan ahead—that’s the hard part for me sometimes!) We loved it! It tastes creamy and rich—you won’t believe you started with nonfat dry milk. I’m planning to make this recipe lots this summer!

Vanilla Frozen Yogurt

3 cups strained yogurt (see below) or Greek-style yogurt
3/4 cup sugar
1 teaspoon vanilla extract
Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions. Serve immediately or place in freezer to ripen.
Variation: Lime or Lemon Frozen Yogurt—add 1 t. grated lime (or lemon) zest and ½ c. lime (or lemon) juice and increase the sugar to 1 cup (add more if you like it sweeter, but I love it a little tart)

Note: To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.

Homemade Yogurt

2010-03-09T23:22:00.000-08:00

Why make your own yogurt? It tastes great, it's better for you (no preservatives or artificial thickeners, etc.), you can make it your way, it's less expensive than store-bought, and there is no packaging waste. And you can use the powdered milk from your food storage! The cultures in yogurt aid in digestion and help the body absorb protein, calcium, and iron.

7 cups milk (skim, 2%, whole, or made from powdered--that's what I do)

1/2 cup dry milk powder (this adds more nutrition and makes it thicker)

1/3 cup honey or sugar, optional

1 tablespoon vanilla, optional

1/2 cup plain yogurt, room temperature

1. Combine the milk, powder, sugar, and vanilla in a saucepan. Place a candy thermometer in the pan and heat over medium until 180 degrees, stirring frequently to prevent scorching. This kills the bacteria in the milk so the yogurt cultures can grow. (Note: If using only powdered milk, you can skip this first step and just heat the milk to 100-120 degrees. This can be done by mixing the powdered milk with very hot tap water. The powdered milk makes it easier and it doesn't taste like powdered milk when the yogurt is done.)

2. Cool milk to between 100 and 120 degrees before adding the yogurt starter--you don't want to kill those active cultures! Stir well and then pour into glass jars or other containers.

3. Place jars into a cooler that is lined with a fleece blanket or thick towel. Wrap jars securely and add another blanket or towel if necessary to fill up the space. The goal is to maintain a warm temperature for the cultures to grow. Cover the cooler and leave for 8-12 hours. Check after 8 hours to see if it's thick enough. If not, re-wrap and let sit longer.

4. Remove yogurt from cooler and place in refrigerator for several hours to chill before serving. The yogurt will thicken a bit more as it chills. You will see a little yellowish liquid on top. This is whey and you can pour it off or stir it into the yogurt.

Tips

You can speed up the cooling process in step 2 by placing pan into a sink of ice water (don't let any water get into the pan!) and stirring until 100-120 degrees.
When making your next batch, use starter from your first batch. However, it works best if you use it in the first 2-5 days while the cultures are fresh. If you won't be making more that soon, freeze your yogurt in ice cube trays and thaw enough cubes to start your next batch.
Other methods of incubating yogurt: pour yogurt into a large thermos, in your crockpot on warm (some have great success with this but I think my crock pot is too warm--it scorches around the edges); with a heating pad; using the pilot light in the oven; outside in the bright sun, etc. The goal is to maintain a warm temperature of the milk throughout the process. Look on the internet for more information about some of these other methods.
Yogurt will keep for 2-3 weeks in the fridge.
Ways to enjoy your yogurt: for breakfast with granola or fruit, stir in jam for flavor, make smoothies, drain over cheesecloth (unsweetened) and use as a sour cream substitute, make frozen yogurt in your ice cream freezer

Whole Wheat Bread

2010-03-09T23:01:00.000-08:00

Sorry, but you must have a big mixer (like a Bosch) for this recipe. If not, cut the recipe to 1/3 and make two loaves--that amount could be mixed and kneaded by hand.

7 c. hot water

½ c. powdered milk

½ c. canola oil

1 c. mashed potatoes (1 c. boiling water + ½ c. potato pearls)

½ c. sugar or 2/3 c. honey

3 T. instant yeast

2 T. salt

2 T. Vital Wheat Gluten (optional--makes a softer loaf)

2 T. Dough Enhancer (optional--keeps bread fresh longer)

15-17 cups whole wheat flour (I use hard white wheat)

Put all ingredients except flour into mixing bowl and pulse until combined. Add 8 c. flour and mix well. Let this mixture stand for 5-10 minutes. (this step helps the flour absorb more water so you don’t need to add as much flour--makes for lighter bread--not dense and dry.) Add enough remaining flour until dough does not stick to a floured finger. Set mixer to speed 2 and knead for 10 minutes. This step develops the gluten and eliminates the need for the first rise.

Form dough into loaves (makes about 6) and place into greased pans. Cover with a thin towel and let rise about 1 hour or until doubled. (if it rises in a warm place, 30 minutes may be enough.) Bake at 350 for 25-30 minutes on center rack of oven. Immediately spray tops of loaves with water if you want a softer crust. Let cool 5 minutes then place on wire rack to cool completely. Put in plastic bags to store. If bread won’t be eaten in the next two days, put in freezer to keep fresh and thaw before using.

If you like texture in your bread, try adding ½-1 c. millet, cracked wheat, sunflower seeds, chopped nuts, etc., or any combination of the above. Millet is my favorite.

Giardino Burgers

2010-03-01T00:06:00.000-08:00

This recipe was a hit with the whole family—do you know how rare that is in a family of 8? Yes, you probably do. I can’t be the only one who has given up trying to please everyone at every meal. Well, these burgers got compliments from all, especially my two toughest critics: Corinne (5) said, “Mom, I like this even better than pizza!” and Evan (14), my meat-loving son who wishes his mom would buy red meat, said, “These are actually really good—definitely make them again!” Need I say more?

I was happy about how quick these were to make, and how well the patties held together after baking. I "once and a halved" this recipe to make 9 burgers and they disappeared. Next time I'll double it. I served the burgers with these homemade potato/sweet potato chips and they were great!
Giardino Burgers
1-15 oz. can garbonzo beans, drained (I used 1-3/4 cup cooked dry beans)
3 eggs
1 cup bread crumbs (I put a couple of slices of homemade wheat bread in the blender)
1 cup shredded carrots (the recipe says to add your favorite vegetable)
salt, pepper, and garlic powder to taste
ketchup, mustard, pickles, lettuce, tomatoes, red onion, cheese, avocado, etc.
Rolls or buns
Preheat oven to 350. Put the garbanzos and eggs into a bowl and mash them together with a potato masher. (Corinne loved doing this for me). You want the mixture to be well combined, but a little chunky. Add the bread crumbs, carrots (or any other vegetables you’d like), and seasonings.
Form the mixture into 6 patties. I divided the mixture into mounds on a cookie sheet lined with parchment paper and then formed them into round patties, about 3/4 inch thick.
Bake for about 25 minutes until lightly browned. Serve on buns with your favorite toppings.

A Night in Bethlehem

2009-12-22T11:40:00.001-08:00

Here are the recipes from our Relief Society Christmas Dinner. That was such a beautiful evening. It was one of the highlights of the Christmas season for me this year. I’ve delayed posting because I’ve been waiting for the pictures, but it looks like I don’t have those after all, so here are the recipes you’ve been requesting. We wanted to serve the type of food that could have been eaten in a Bethlehem inn. This would be a fun dinner to serve your family before Christmas.
Middle-Eastern Lentil Soup

1 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large diced carrot
2 stalks finely diced celery
6 cups water
1 1/2 cups red or brown lentils
1 (15 ounce) can garbanzo beans, undrained
1 (19 ounce) can cannellini beans, undrained
1 (14.5 ounce) can petite diced tomatoes
1 T. chicken bouillon powder
1/2 tablespoon curry powder
3/4 teaspoons salt
1/2 teaspoon ginger
1 teaspoon lemon pepper
1/2 tablespoon ground cumin
cayenne pepper to taste (I didn’t use any because I used a hot curry powder)

Directions
1. In large pot saute the onions, garlic, carrots, and celery in a little olive oil for about 5 minutes.
2. Add the water, lentils, garbonzos, cannellini beans, diced tomatoes, and seasonings. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender (this step is important to achieve the right texture). Return the pureed soup to the pot, stir and enjoy!
*This can also be made in the crockpot. Skip the sauté step and put everything into the crockpot at once. Cook for 5-6 hours on high or 10-12 on low, and then puree half the soup as directed.

Flatbread (makes 6 rounds)

2 cups of All Purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking soda
2 tablespoons of oil
2 tablespoons yogurt
3/4 cup warm water

Mix all ingredients into a soft dough. Don’t add too much flour—just enough to keep the dough from being too sticky.
Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot.
Knead the dough for about two to three minutes and divide the dough into six equal parts.
Take each piece of dough, one at a time, and roll into 8-inch circle shape. Dust lightly with dry flour to help with the rolling.
You can place about 2 breads on the baking/pizza stone at a time. Bake about 2 to 3 minutes, depending upon your oven. Bread should be golden brown.
Take bread out of the oven and brush lightly with butter and sprinkle with garlic powder or garlic salt on one side.

NOTE: Some of the bread was baked in the oven, as explained above. The rest was cooked on my pancake griddle, about 2 minutes per side, and then brushed with butter and sprinkled with garlic salt. I thought the pancake griddle was easier than the oven and I didn’t notice a difference in taste.
NOTE 2: The bread can be made ahead and warmed in the oven before serving.

Salad

Romaine lettuce
Baby Spinach
Feta cheese
grape tomatoes
red onions
olives
sliced cucumbers
Bernstein’s Light Fantastic Cheese Fantastico dressing

Pumpkin Cooking Class

2009-11-17T22:18:00.000-08:00

Thanks for coming! We had such a good group tonight. The best part of my calling isn't when I'm running around all afternoon cleaning my house and cooking, it's when you come over to eat and talk. I am so blessed to call you my friends. We have such great women in our neighborhood!

You will find all of the recipes for the food you tasted, plus a couple more that I wanted to include. Check the sidebar under November to see a list of all recipes. You can also scroll down to search by ingredients or categories. Please let me know if I've made any mistakes, or if the directions are unclear. Believe me, it happens all the time.

Happy Thanksgiving, everyone, and happy cooking!

Curried Pumpkin Soup

2009-11-17T22:07:00.000-08:00

I really wanted to make this soup so you could taste it during class, but I had to draw the line somewhere. Trust me, you would have loved it. So try it for yourselves! And if you don't like mushrooms, leave 'em out.

Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Roasted pumpkin seeds, optional

Directions

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with roasted seeds if desired. Yield: 6 servings.

Pumpkin Pasta Sauce

2009-11-16T22:30:00.000-08:00

I posted this recipe last month, but I'm re-posting it so that it is easier to find with the other pumpkin class recipes.
I didn't include this recipe when I taught my last cooking class on pasta sauces because I already had plenty of recipes and I decided to save this one for a pumpkin-themed class--coming soon. However, after several requests from family and friends who have tasted this at my house, I'm going to post the recipe early. I only make it in the fall--I'm just weird that way. Pumpkin=fall. So try this and see what you think. And when canned pumpkin goes on sale, stock up so you can make this all year long(unless you're weird like me). Or, if you don't find a sale on pumpkin, go visit my sister, Monette. If I know her, pretty soon she'll have a freezer full of fresh, pureed pumpkin--skins and all.

I would have posted this sooner but I had to make it again to test amounts of ingredients I use, because this is a recipe I made up. It's loosely based on an recipe I saw in a magazine at the dentist's office a couple of years ago, but that recipe had cinnamon and cloves. That's great in pumpkin pie, but I wanted a main dish that didn't taste like a dessert, so I went home and created this version. I served this to some friends who liked it but asked, "Do your kids eat this?" Yes, they do, and all of them like it! I hope your family will give it a chance--it's a favorite around here.

Ingredients:
1 lb. pasta (I usually use penne but tortellini is really good, too)
2 T. olive oil
1 onion, chopped

2 T. flour
Sliced mushrooms (optional)
Sliced red bell pepper (also optional)
3 cloves garlic (or more)
2 c. chicken broth (I use water and bouillon)
15 oz. can pumpkin
1 t. salt
1 t. dried basil
1/2 t. red pepper flakes (optional)
1/2-1c. cream (I use light sour cream or cream cheese)
Parmesan cheese
Toasted walnuts or pumpkin seeds

Cook pasta as directed and drain. Saute onion and garlic (and mushrooms and pepper, if using) in olive oil for 5 minutes. Stir in flour. Add chicken broth and simmer for a few more minutes until vegetables are tender and sauce is slightly thickened. Stir in pumpkin until smooth. Add salt, basil, and pepper flakes and simmer for about 5 minutes. Stir in cream before serving and simmer on low heat. Add more cream, milk, or broth if sauce seems too thick.

Serve over pasta and top with parmesan cheese and toasted walnuts. I used pumpkin seeds (pepitas) in the picture above because I had them, but I think I prefer the walnuts.

Pumpkin Fluff Dip

2009-11-16T22:20:00.001-08:00

This dip is so easy to stir together for fall parties. It's light and not too sweet.

Ingredients

1 (3.4 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
1 (8 ounce) container frozen whipped topping, thawed

Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator for several hours until serving.

Serve with gingersnaps, vanilla wafers, graham crackers, or apples.

Pumpkin Cream Cheese Roll

2009-11-16T22:05:00.001-08:00

I forgot to take a picture of the pumpkin roll I made for tonight's class! We'll just pretend it was as beautiful as this picture that I borrowed from Libby's website--the same place I found the recipe. I did make a couple of minor changes to the recipe (reduced the butter, added more spices, and used brown sugar instead of white). Try a cake roll soon--it's easier than it looks, right everyone?

Ingredients

powdered sugar (to sprinkle on towel)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
3/4 cup brown sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
powdered sugar (optional)
Directions

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. Sprinkle with nuts.
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.
This can be made ahead and frozen--wrap in plastic wrap and then in foil. Thaw for about 1 hour before slicing and serving.

Corn and Red Pepper Chowder

2009-11-16T21:51:00.000-08:00

This recipe originally called for butternut squash, but I've found that pumpkin and sweet potatoes can be substituted with great results. The squash turns the soup a pretty golden color which can be pale or bright, depending on the amount of cream used.

Corn and Red Pepper Chowder

1 onion, chopped

2 celery stalks, finely chopped

1 tablespoon olive oil

2 tablespoons flour (white or wheat)

2 cups chicken broth

4 potatoes, cubed

6 cups mashed sweet potatoes, pumpkin, or butternut squash

2 cups frozen corn

1 cup red pepper, chopped and sauteed, or roasted from a jar

1 teaspoon dried rosemary

1-1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1-1/2 cup light sour cream

fresh parsley, chopped

1 In a large pot, saute onions, red pepper, and celery in oil until tender. Add flour and stir. Gradually stir in broth then bring to a boil. Add potatoes and simmer for 10-15 minutes until potatoes are cooked.

2 Add cooked squash, corn, and spices and stir until blended. Heat to very warm, then stir in the sour cream. Do not boil or cream will curdle. Top with fresh parsley before serving.

Pumpkin Knot Rolls

2009-11-16T21:48:00.001-08:00

I found this recipe years ago when we lived in North Dakota. We used to invite our North Dakota neighbors over for a potluck soup Christmas party and I'd make these rolls. Except North Dakotans don't eat rolls—they eat buns. When we moved away, the neighbors said, "Now who's going to have the Christmas party and make the Pumpkin Buns?" I've been making them every holiday season since. I usually double the recipe and make it in my Bosch, skipping the first rise. And for all of you who tasted the batch pictured above at the cooking class, they were made with a combination of all-purpose and whole wheat flour--half of each.

Ingredients

2 T. instant dry yeast
1 cup warm milk (110° to 115°)
1/3 cup butter, softened (I use canola oil)
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour (I use half whole-wheat these days)
1 tablespoon cold water
1 egg
Sesame or poppy seeds, optional

Directions

In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
In a small bowl, beat water and 1 egg. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

Tuscan Pumpkin Soup

2009-11-16T18:10:00.001-08:00

I found this recipe several years ago in a magazine as something you could make with leftover Thanksgiving turkey. We love this soup, and usually just make it with chicken.

Ingredients

1 cup chopped onion
1 cup chopped celery
3 teaspoons minced garlic
2 tablespoons olive oil
4 cups chicken broth
2 cups cubed cooked turkey or chicken
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Directions

In a large saucepan, saute the onion, celery and garlic in oil until tender. Stir in the broth, turkey, pumpkin, beans, salt, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with Parmesan cheese if desired. Yield: 8 servings (2 quarts).

*For extra nutrition, add spinach (frozen or fresh, chopped)

Fiesta Pumpkin Dip

2009-11-16T16:57:00.001-08:00

Not a great picture! I didn't remember to get my camera until the food was half gone. This bowl was scraped clean by the end of the night.

Ingredients:

12 ounces cream cheese, softened

¾ c. canned pumpkin

2 T. taco seasoning mix

¼ t. garlic powder

½ c. chopped green onions

½ c. finely chopped red pepper

½ c. sliced olives

1 loaf round bread, if desired for serving

Beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in onions, peppers, and olives. Cover and refrigerate until ready to serve. Cut off top of bread bowl and scoop out inside. Fill bowl with dip and serve with vegetables, crackers, chips, or bread cubes.

Fresh Pumpkin Pie

2009-11-16T14:10:00.001-08:00

Making pie from fresh pumpkin or squash puree is a little trickier because the puree is not as thick as the commercially canned pumpkin. I love this recipe because you don't add a can of evaporated milk. You don't add any extra liquids—just the dry milk powder. Brian was skeptical that this pie would turn out because he had just listened to a NPR story about pumpkin pie and the "experts" claimed that the best pies are made from canned pumpkin. They said not to bother cooking your own, because the pie won't have the right consistency. Well, I had to prove them wrong. I just happened to have some leftover pumpkins that we hadn't carved, and I found this recipe on a food storage blog. The pie was great! Brian said he liked it better than the Libby's recipe I usually use. I won't pretend that this is the only recipe I will use from now on, because cooking your own pumpkin is more work. But, if you have some pumpkins or butternut squash (I'm talking to you, Marilyn!) that you want to use, try this recipe.

Ingredients:
3 1/2 C. homemade pumpkin puree
3/4 C. sugar
1/2 t. salt
1 1/2 t. cinnamon
1 t. ginger
1 t. nutmeg
1 t. cloves
3 eggs
1 C. dry non-instant milk
1 9-10 inch deep dish pie shell with edges crimped high--filling is generous

Thoroughly combine all of the above—I used a blender to make sure the powdered milk was completely smooth. Pour into unbaked pie shell. Bake at 400 for 50 minutes or until knife inserted halfway between center and outside comes out clean. Cool.

Pumpkin Black Bean Chili

2009-11-16T13:11:00.001-08:00

This recipe is from Taste of Home Magazine. It's a great way to use leftover Thanksgiving turkey, or any other meat you have on hand. I often skip the meat altogether and add some lentils instead.

Ingredients

1 medium onion, chopped
1 medium sweet yellow or red pepper, chopped
3 garlic cloves, minced
2 tablespoons Olive Oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained (or 3 ½ cups cooked beans)
2-1/2 cups cubed cooked turkey, chicken, ground beef, or lentils
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Amazing Tomato Soup

2009-11-16T11:50:00.001-08:00

Amazing Tomato Soup

This soup was a little labor-intensive for a tomato soup, but the results were worth it. I've been striving to re-create a favorite soup from Zuppa's, and Brian and I think this one is even better (and I'm sure it's much better for you!) Try this with some homemade crusty bread (I just got the book Healthy Bread in Five Minutes a Day—MMMMmmmmm) or a grilled cheese sandwich.

Ingredients:

¼ c. olive oil

4 c. thinly sliced onions (3 large onions)

½ t. salt

1 head garlic, cloves separated and peeled (Yes, the whole head!)

1 carrot, shredded or sliced thin

Pinch of red pepper flakes, to taste

2 T. tomato paste

3 cans diced tomatoes in juice (14.5 oz. each)

2 c. chicken broth or water

1 t. sage

3 strips of orange zest (use a vegetable peeler)

Salt and pepper to taste

Cream, half and half, or plain yogurt

Heat the olive oil in a large heavy pot. Add onions and salt and cook over medium heat about 4 minutes. Add garlic cloves, carrot, and red pepper. Lower the heat, cover, and cook 15-20 minutes until vegetables are soft. Add tomato paste and stir until blended. Add tomatoes, broth, sage, and orange zest strips. Bring to a boil, then reduce heat and simmer 15 minutes. Discard the orange zest, then blend the soup in batches until smooth. Return the soup to the pot and stir in cream (1-2 cups) or other dairy product to achieve desired creaminess. I only put in a cup of plain yogurt and I've also used a block of cream cheese. Both are very good. If you like it creamier, add two cups. I'm sure Zuppa's uses real cream, but I can do without all the extra calories.

*I like this soup with orzo in it—that's the way they serve it at Zuppa's, but it's also good without.

Halloween Tradition

2009-10-27T22:56:00.001-07:00

This is what we’ll be eating on Halloween! It’s easy (honest, it’s not as hard as it looks!), nutritious, filling, inexpensive, and uses your food storage. I entered my recipes and photo in a contest and I’m one of the finalists. Click here to see my recipes and scroll down the list of the other finalists if you want more ideas.

My Favorite Gingersnaps

2009-10-22T15:22:00.001-07:00

I have always loved gingersnaps or molasses cookies. I discovered this recipe a few years ago, just after we moved to Utah. The RS Presidency came to visit and brought a copy of the ward cookbook. When I read this recipe I was intrigued. There was no white flour, oil, butter or shortening listed! Afraid it might be a mistake, I called the person who had submitted the recipe to ask if the ingredients were correct. I had not met her yet, but she was so nice as she assured me the recipe was right. She explained that she first tasted the cookies at the hospital cafeteria in Logan where she worked and begged the cook for the recipe because she loved them so much. She’d had no idea that the cookies were whole wheat or low-fat—she just loved the taste. I tried the recipe immediately, and I have never used another gingersnap recipe since. It was a great way to make a new friend. We have both moved from the neighborhood, but I think of Cecile every time I bake gingersnaps.

These cookies are slightly crisp on the outside and soft and chewy inside. And unlike most of my low-fat cookie experiments, these store well for at least a few days.

Ingredients:

2 c. sugar
2 eggs
1 c. molasses
1 T. baking soda
2 t. ginger
2 t. cinnamon
1/2 t. ground cloves
1/2 t. salt
1/2 t. ground black pepper, optional
4-5 c. whole wheat flour (see * below)

Preheat oven to 350. Combine all ingredients well before adding flour. Add four cups of flour and combine. If dough is too sticky, add more flour a little at a time until the mixture clumps together without being sticky, but not too dry. Form dough into balls and roll in extra sugar. Bake for 8-10 minutes. Don’t overbake and you’ll have soft, chewy cookies. Makes 4 dozen.

*whole wheat flour differs in moisture content, so the amount of flour you use may vary. Follow the instructions above, adding a little at a time until the dough is easy to work with.

September's Cooking Class--Pasta Sauces

2009-09-02T10:26:00.000-07:00

Last night was so much fun! I'm glad that so many of you were able to come--I think I counted about 25. Thanks for eating so I didn't have to pack my fridge full of leftovers when you left. I also have to thank Cori Reynolds, for coming early to help me chop and assemble, and for watching the stove and oven in the background while I talked. Another thanks to Amy Scharman who took photos so I could include them with the recipes on the blog. And at the end of the night, Amy and Cori were washing all my dishes while I chatted and said goodbye to everyone. What good friends!

All of the recipes featured in the class are found on this site. Please leave comments if you try a recipe and tell us how it worked for you. If you have questions, just ask me in the comment section and I'll reply. If anyone has an idea or a request for a future class--leave a comment and let me know!

Cashew Alfredo

2009-09-02T10:06:00.000-07:00

I was so excited to discover this recipe! My friend posted it on her blog several months ago (her picture looks so good!) and I couldn't wait to try it. We love it! You have to taste it to believe it. It’s rich and creamy and good for you, too. It’s full of the good fat—not the saturated stuff found in cream and butter, and it’s so easy to blend together. I haven’t served this to anyone who hasn’t liked it—even the skeptics!

1 cup raw cashew pieces
2 1/2 cups warm water (can use pasta cooking water)
olive oil
1/2 tablespoon minced garlic
salt and pepper to taste

1 t. lemon juice, if desired
1/2 cup grated Parmesan
18 ounces pasta
chopped fresh parsley for garnish (optional)

In a blender or food processor pulse the cashews until they form a paste then add a bit of the water and continue to process until you've got a smooth texture (or as close as you can get to smooth). I’ve found it works best to start with 1 c. of the water and blend until smooth, then add the rest.

In a saucepan, heat a tablespoon or two of olive oil and saute the minced garlic over medium heat until it's beginning to brown slightly. Add the cashew/water mixture, stirring and scraping as it heats, until it begins to boil and thicken. Once thickened, removed from heat and stir in the salt, pepper and Parmesan, stirring until melted. If sauce is too thick, add a little more water.

Boil the pasta, then drain and add to the cashew mixture and stir to coat the noodles. Serve with chopped fresh parsley if desired.

*This sauce is a great base for your creativity. Add chicken, shrimp, sun-dried tomatoes, artichokes, mushrooms, broccoli, chopped tomatoes, spinach, red peppers—anything you like. It’s great as a topping for chicken or seafood, and it also makes a yummy pizza sauce.

Spinach Pesto

2009-09-02T09:55:00.000-07:00

This recipe came from my sister's blog. She posted it as a way to use lettuce or spinach that is starting to wilt. Don't throw it away--just toss it it in the food processor or blender with the rest of these ingredients. In the batch of pesto I made for the cooking class, I used 2 c. of the spring greens mix and 1 c. spinach.

3 cups of raw spinach, packed tight
1/2 cup raw walnuts
2 cloves garlic, chopped
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/2 t. honey (balances any bitterness from the spinach)
juice from 1/2 lemon (optional)
fresh ground salt & pepper, to taste

Directions:
In a food processor or blender, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency - but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste. If desired, add a little fresh parsley or basil (or use dried) for more flavor.

This pesto freezes well.
Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the last minute.
This makes a great base for pizza, too. Just spread it thickly on the crust, then top with red onion, mushrooms, chicken, artichokes, tomatoes, etc. and sprinkle a little of your favorite cheese on top. Bake till warm and bubbly.
Try pesto as a sandwich spread, too, on hot or cold sandwiches.

Pesto Pizza

2009-09-02T09:49:00.000-07:00

We love pesto sauce on pizza! For last night's cooking class we sliced a baguette loaf into 1/2 inch slices and spread with pesto. We topped our little appetizers with red onion, sauteed mushrooms, chopped tomato, and mozzeralla and baked them at 400 degrees for about 10 minutes until hot and bubbly.

Pasta Rosa

2009-09-02T09:43:00.000-07:00

There are many recipes for Italian Pink Sauce (Pasta Rosa). Most have you add cream to a marinara type sauce. My favorite way to make this is just to combine your favorite red sauce (like the crockpot Marinara) and your favorite white sauce or Alfredo (like the Cashew or White Bean versions) in a ratio of about 2 parts red sauce to 1 part white sauce. My kids love this!

*I also like to make lasagna this way—either mix the two sauces, or alternate layers of white and red sauce as you assemble the layers.

Creamy White Bean Alfredo

2009-09-02T09:05:00.000-07:00

This recipe isn't going to fool you into thinking it's a real Alfredo. It tastes like beans, but if you're prepared for that, you'll like it. It's a nice change from the typical Italian. And if you're trying to add more low-fat, high fiber foods to your diet, serve this sauce with whole grain pasta and some vegetables and you've got a complete nutritious meal.

1/4 cup Smart Balance or olive oil
2 cloves garlic, minced
2 cups cooked white beans, rinsed and drained
1 1/2 cups milk (can use soy milk)
Salt and pepper, to taste
Parsley (optional)

•In a sauté pan over low heat, melt the margarine or oil. Add the garlic and cook for 2 to 3 minutes.

•Transfer the margarine mixture to a blender or food processor, add the white beans and 1 cup of milk. Blend until completely smooth. If the sauce is too thick, add the remaining milk until you reach the desired consistency.

•Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Add fresh herbs, such as parsley, if desired. Cook until the sauce is warm.

Easy Marinara

2009-09-01T17:02:00.000-07:00

Prep Time: 10 minutes, Cook Time: 8 hours

· 2 onions, chopped

· 8 cloves garlic, minced (I use a couple of big spoonfuls from a jar of minced garlic)

· 1 large (6 lb. 6 oz.) can crushed tomatoes (see * below)

· 6 oz. can tomato paste

· 2 c. shredded carrots, optional

· 1 T. dried basil

· 1 t. oregano

· 1-2 t. salt

· 2 t. beef bouillon granules

· Crushed red pepper, if desired

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8-10 hours. Serve sauce over pasta. 18-20 servings.

* I used a huge can from Sam’s Club. It costs less than 2.50 which is a great deal. I also like that the tomatoes are unpeeled and crushed—it adds extra fiber!

Buffalo Chicken Salad

2009-08-05T23:38:00.000-07:00

I found this recipe years ago but tried it for the first time this summer. We've been missing out! This is a new favorite main-dish salad. Serves 6

Dressing:

1/2 c. mayonnaise

1/4 c. BBQ sauce

1 t. tobasco sauce

2 T. milk

Salad:

1 1/2 lbs. boneless, skinless chicken breasts

1 t. tobasco sauce

1 large carrot, shredded

8 c. chopped romaine lettuce

2 stalks celery, cut in thin matchsticks

1/2 c. crumbled blue cheese

Combine dressing ingredients in a small bowl.
Add 1/4 c. dressing and additional tobasco sauce to chicken in a ziploc bag or dish. Marinate in refrigerator at least 30 minutes . Grill or broil chicken until cooked. Cool and slice into strips.
Combine lettuce, carrot, celery, and blue cheese in a large salad bowl. Stir in dressing and then top with the chicken. Sprinkle with extra blue cheese, if desired.

I thought this salad needed something extra, so I added corn (thawed from frozen), black beans, and juilienned red pepper.

My Favorite Oatmeal Cookies

2009-05-05T12:56:00.001-07:00

My sister-in-law asked me for a good oatmeal cookie recipe (a couple of weeks ago--sorry it took so long, Jenni) so I'm posting my favorite. I've tried many over the years and have settled on this one. It's a combination between America's Test Kitchen version and a recipe I found in the cookbook: 5 Star Recipes From Well-Known Latter-day Saints. I like the oat to flour ratio (twice as many oats) as well as the amount of butter called for (it's less than most recipes but still enough). This makes a soft chewy cookie, with a lightly crisp outside. I'm partial to chocolate chips and nuts in this recipe, but Craisins and white chocolate chips, peanut butter chips, or butterscotch chips are all very good.

Famous Oatmeal Chocolate Chip Cookies

1 c. butter, softened

1 c. brown sugar

½ c. sugar

2 eggs

1 t. vanilla

1 ¾ c. flour (I use whole wheat pastry flour)

½ t. baking powder

½ t. salt

1 t. cinnamon (optional; I usually don't use it)

3 c. old-fashioned oats

2-3 c. Add-ins (chocolate chips, nuts, Craisins, raisins, other baking chips)

Cream butter and sugars; add eggs and vanilla and beat well. Add flour, baking powder, salt and cinnamon and mix until combined. Add oats and chips. Scoop onto cookie sheet (I use parchment paper--and I use each sheet over and over again) and bake at 350 for 8-10 minutes. For bar cookies, spread batter in ungreased 9x13 pan and bake for approx. 30 minutes. This recipe makes exactly 3 ½ dozen cookies when I use my medium pampered chef cookie scoop.

Tip: If you bake these right away, they spread a little. They're good (my kids don't complain) but I prefer to chill the dough first before baking (as per America's Test Kitchen suggestion). I scoop all the dough onto cookie sheets and refrigerate or freeze before baking. Add an extra minute to the baking time when baking chilled dough.

Note: The above recipe works great for my altitude and my oven. If you are baking at a lower altitude, try using ¼ c. less flour and ¼ c. more sugar and alter baking temperature and time as needed.

Basic Crepes

2009-04-01T00:05:00.000-07:00

This is the recipe we (actually Cori--thank you!!) made for the cooking class. We doubled it and there were no leftovers! I didn't even get one!

Ingredients:
2 beaten eggs
1/2 cup milk
1/2 cup water
1 cup flour (use 1/2 whole wheat, 1/2 white)
1 tbsp oil or melted butter
¼ tsp salt

Method:
Combine eggs, milk, flour, oil, and salt; Whisk until smooth Heat an 8 inch non-stick skillet; remove from heat and add about 2 tbsp crepe batter. Lift and tilt pan to evenly spread batter. Return to heat and cook crepe until it appears dry. Cook on one side only. Invert crepe onto paper towel. Repeat process with remaining batter.

Notes: You can do so much with crepes. Like these Banana Caramel Toasted Coconut Crepes--delicious! For the cooking class I made an apple filling using the dried apples from the cannery. Just put desired amount of dried apples in a microwaveable bowl and add water just barely to cover. Microwave for about 5-6 minutes, stirring every minute, or until the liquid is absorbed. Add cinnamon and sugar to taste and serve inside crepes with vanilla yogurt and toasted walnuts or pecans. The Nutella was also very popular!

Buttermilk Syrup

2009-04-01T00:00:00.000-07:00

This was a big hit at the cooking class. It's so yummy, and while I can't claim it's low-fat, it's much better for you than the original recipe was!

1 cup buttermilk
¼ cup butter
1 t. baking soda
2 cups sugar
2 t. vanilla

In a large saucepan, combine all ingredients except vanilla; boil for 5 minutes. Add vanilla. Serve on pancakes, waffles, crepes, french toast, or ice cream. It’s important to use a big saucepan because it froths a lot while cooking and WILL boil over if you use one that‘s too small. Ask me how I know that (and ask Cori Reynolds how much fun it was to clean!).

Apple Spice Syrup

2009-03-31T23:56:00.000-07:00

This syrup is great with pancakes, french toast, waffles, and German pancakes. It has very little added sugar because it's sweetened with apple cider or juice.

¼ cup packed brown sugar
2 T. cornstarch
¼ t. ground allspice
1/8 t. ground nutmeg
1-¾ cup apple juice or cider

In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Makes 1-¾ cups. (I make it in the microwave in a large glass bowl. I cook it 3-4 minutes, stirring every minute or so.)

German Pancake

2009-03-31T23:54:00.000-07:00

This is a favorite in our house and easy to make for a crowd--just double the recipe and bake in 2 pans. Or for a smaller family, half the recipe and bake in a pie pan or a square one.

6-8 servings

2 T. butter
6 eggs
1 c. milk
1 c. flour (I use whole wheat)
½ t. salt
Put butter in a 13x9 pan and place in the oven while preheating to 400. Watch carefully so butter doesn’t burn (not that I’d know from experience….) Blend all remaining ingredients in a blender until smooth. Tilt pan to distribute melted butter, then pour batter on top of the butter. Bake for 20 minutes. The pancake will get big bubbles in the middle and start to come off the edges of the pan.

Serve with your favorite toppings: fruit, yogurt, syrup, powdered sugar, warm applesauce, etc.

Steel-Cut Oats

2009-03-31T23:34:00.000-07:00

serves 4-6

I love this much more than regular oatmeal but never ate it because it was expensive and takes awhile to cook. It is sold in the grocery stores as "Irish Oatmeal" in a fancy tin, but I found it at Kitchen Kneads in West Jordan as "steel-cut oats" for about 1/5th the price. My next great discovery is that it cooks in only 5 minutes (instead of 20-25) if you soak the oats in the cooking water overnight. In the morning, all you need to do is turn on the heat and stir it occasionally as it cooks. Now I eat it a couple of times a week.

2 c. dry steel-cut oats
4 c. water
1/4 t. salt

Mix all in a saucepan, cover, and let soak overnight. In the morning, heat over medium heat until creamy, about 5-8 minutes. Remove from heat and stir in your favorite ingredients. Some of my favorites are: chopped apple, Craisins or raisins, banana, chopped toasted nuts, vanilla yogurt, cinnamon sugar or brown sugar, and jam. Use a combination of the above and stir in a little milk if mixture is too thick.

Note: Millet is another grain I love for breakfast. It is considered one of the most nutritious, least allergenic, and most digestible grains. I buy this at Kitchen Kneads also. Cook it the same way, only the ratio is 1 c. millet to 3 c. water. After soaking all night it will cook in 15 minutes (instead of 45 for unsoaked).

Tangy Fruit Oatmeal

2009-03-31T23:31:00.000-07:00

For those who don’t like oatmeal, they haven’t tried it this way!
Serves 4

3 c. orange juice
1-½ c. oats
½ c. dried fruit (craisins, raisins, chopped apricots, etc.)
¼ c. sliced almonds
2 T. brown sugar
2-4 T. jam, any flavor
¼ t. cinnamon
Dash salt
Bring juice to a boil; stir in remaining ingredients. Return to a boil and reduce heat. Cook 1 minute for quick or 5 minutes for regular oats, stirring occasionally. Cover and remove form heat. Let stand until thickened.

Raisin Pecan Baked Oatmeal

2009-03-31T22:41:00.000-07:00

6-8 servings

My kids love this! It tastes like a cross between granola and a muffin and you eat it crumbled in a bowl with milk. In addition to reducing the sugar and the fat, and changing the butter to oil, I adapted it for the microwave so it’s fast enough to eat on busy school mornings, especially if you mix the wet and dry ingredients in separate bowls the night before and combine just before cooking.
¼ c. oil
½ c. honey or sugar
2 eggs
1 t. vanilla
3 c. oats (regular or quick)
2 t. baking powder
1 t. salt
½ t. cinnamon
1 c. milk
½ c. raisins
½ c. chopped pecans

Mix all ingredients in a microwaveable bowl until well combined. Cover and microwave on high for 3 minutes. Stir. Cook on half power for 4-5 minutes or until oats are tender and mixture becomes drier. Spoon into bowls and serve warm with additional milk.

If you prefer, you can bake it in the oven for 25-30 minutes in a greased 13x9 pan.

Note: add more sugar if it's not sweet enough for you--the original recipe called for 1 c. sugar but I like to cut back as much as possible. I often only use 1/4 c.

Whole Wheat Blender Pancakes

2009-03-31T15:02:00.000-07:00

These delicious, hearty pancakes are a great way to start the day. This is a great use for the whole wheat in your food storage and you don‘t need a wheat grinder!

1 cup whole wheat kernels
1-1/3 cups milk or buttermilk
2 T. honey or brown sugar
1 T. baking powder
1 t. salt
2 eggs
2 T. oil
1 t. vanilla

Put wheat kernels and 1 c. milk in blender. Blend on high speed for 2 minutes. Add remaining milk and blend for another 2 minutes. Add remaining ingredients and blend well. Add more milk if mixture is too thick. Pour onto griddle and cook on both sides.
Note: Try adding a banana to the batter before the final blending. Sprinkle nuts, coconut, blueberries, chopped apple, or chocolate chips on the batter after pouring onto griddle. Yummy! Serve with syrup, applesauce, or yogurt.

Sourdough Waffles

2009-03-31T12:15:00.000-07:00

Click here for a delicious waffle recipe along with ideas for making Conference Traditions with your families.

Banana Bread Oatmeal

2009-03-30T22:24:00.000-07:00

Serves 4

This is an example of a way to make your oatmeal more exciting! Use this as a base and try your own favorite fruits and nuts.

3 c. milk (or use powdered milk and water)

3 T. brown sugar

¾ t. ground cinnamon

¼ t. salt

¼ t. nutmeg

2 c. oats (regular or quick)

2 bananas, mashed

3 T. chopped, toasted pecans

Vanilla yogurt

Banana slices

Pecan halves

In a medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully). Stir in oats. Return to a boil and reduce heat to medium. Cook 1 min. for quick oats and 5 min. for regular, or until most of the liquid is absorbed. Stir frequently.

Remove oatmeal from heat and stir in mashed banana and pecans. Spoon into bowls and top each serving with yogurt, banana slices, and pecan halves, if desired.

No-Guilt Alfredo Sauce

2009-03-27T06:50:00.000-07:00

This is the recipe served at our Relief Society "Everyday Angels" birthday celebration. The women were surprised when I told them that this is so much better for you than traditional Alfredo sauce because it tastes very creamy.

2 tbsp. butter
4 tsp. minced garlic
2 tbsp. all-purpose flour
2 c. milk
4 oz. nonfat or low-fat cream cheese
1/2 c. grated Parmesan cheese

Directions

Gather all ingredients and have them measured out. Set in sequence of list so you're ready because it goes quickly.
In non-stick saucepan, add butter and garlic. Saute for 30 seconds. Whisk in flour, then slowly whisk in the milk. Cook, stirring continually, until slightly thick, about 2 minutes. Whisk in cream cheese and parmesan over low heat until smooth, about 1-2 mins. Remove from heat and cover until ready to serve.
Serve over a bed of your favorite pasta!

Suggestions:

Use this recipe as a base and add anything that sounds good: spinach, broccoli, artichoke hearts, mushrooms, chicken, tomatoes, roasted red peppers, etc.

Peanut Butter Chocolate Chip Bars

2009-02-26T16:37:00.001-08:00

This has been a family favorite for years. I found the recipe on a bag of Ghiradelli chocolate chips and I made a couple of changes to make them a little bit better for you. You’ll never miss the extra fat and sugar, and you won’t notice the whole wheat (if it’s ground finely).

Peanut Butter Chocolate Chip Bars

½ c. butter, melted (I’ve also used oil with great results)

¾ c. chunky peanut butter

1 ½ c. sugar

3 eggs

2 t. vanilla

2 ½ c. flour (I use soft white wheat, ground)

1 t. baking soda

1 t. salt

12 oz chocolate chips

Cream butter, peanut butter, sugar, egg, and vanilla until well blended. Add flour, baking soda, and salt. Mix well then add chocolate chips. Spread into greased 15 x 10 cookie sheet. Bake 15-18 min. at 350.

Baked Potato Soup

2009-01-31T19:34:00.000-08:00

5 large potatoes

2/3 cup flour (white or wheat)

6 cups milk (skim, 2%, whole, or made from powdered)

1 cup sharp cheddar cheese, shredded

1 teaspoon salt

1/2 teaspoon black pepper

1 cup light sour cream

3/4 cup green onions, finely chopped

1/2 cup real bacon bits

Procedure

1 Pierce potatoes with fork and bake at 400 for 1 hour. Cool, then peel and coarsely mash.

2 Put flour into a large pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thickened and bubbly (about 8 min.) Add mashed potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts.

3 Reduce heat to low and stir in sour cream and 1/2 c. onions. Simmer over low heat 5-10 minutes. DO NOT BOIL.

4 Serve soup in bowls and top each serving with remaining cheese, green onions, and bacon.

Servings: 8

Chicken Tortilla Soup

2009-01-27T01:48:00.001-08:00

3 boneless, skinless chicken breast halves (can be frozen)

2 15-oz cans black beans, drained (or use 2 cups cooked beans)

2 15-oz cans diced tomatoes, undrained

1 cup salsa

4 ounce can green chilies

2 cups chicken broth

½ cup dry barley

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 teaspoons minced garlic

½ cup chopped cilantro, optional

1 Place all ingredients in slow-cooker and stir to combine. Cover and cook on low for 8-10 hours.

2 Just before serving, remove chicken breasts and slice into bite size pieces. Return to soup.

3 Serve with tortilla chips and cheese and your favorite toppings: lime wedges, avocado, fresh cilantro, sour cream, etc.

Servings: 6

Recipe Tips

*Extra veggies: I sometimes add chopped onion, peppers, and/or corn.

*Vegetarian: Instead of chicken, add extra beans, like pinto or kidney.

*If you like a thicker soup, add refried bean flakes.

*If you want a creamier soup, add 1-2 cans of cream of chicken soup.

Creamy White Bean and Ham Soup

2009-01-27T01:47:00.001-08:00

2 cups dried great northern beans

4 ounces ham, diced

1/2 cup potato pearls

3 cups chopped celery

3 medium onions, chopped

3 tablespoons fresh parsley, chopped (or 1 T. dried)

2 garlic cloves, crushed

2 carrots, chopped

9 cups water

salt and pepper to taste

1 Cover beans with water and soak overnight. Drain and rinse beans.

2 Combine soaked beans and all remaining ingredients in a crockpot and cook on high 4-6 hours or on low for 8-10 hours.

Servings: 12

Corn Bread Muffins

2009-01-27T01:45:00.001-08:00

1 ½ cup Cornmeal

½ cup flour (white or wheat)

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cup buttermilk

¼ cup applesauce

1 egg

2 tablespoons oil

1 In a large bowl, combine the first six ingredients. Combine wet ingredients, then stir into dry ingredients just until moistened. Fill greased muffin cups 2/3 c. full. Bake at 400° for 18-20 min.

Servings: 12

Yield: 1 dozen

White Chicken Chili

2009-01-27T01:39:00.001-08:00

This is a delicious recipe from a friend's blog. We tried it and thought it was great--and so good for you!

http://scribbit.blogspot.com/2009/01/white-bean-chili.html

Recipe Tips

Serve with your favorite toppings: tortilla chips, salsa, chopped avocado, sour cream, cheese, green onions, etc.

Split Pea Soup

2009-01-27T01:38:00.001-08:00

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated

* 1 tablespoon vegetable oil

* 1 onion, chopped

* 1 bay leaf

* 3 cloves garlic, minced

* 2 cups dried split peas

* 1/2 cup barley

* 1 1/2 teaspoons salt

* 7 1/2 cups water

* 3 carrots, chopped

* 3 stalks celery, chopped

* 3 potatoes, diced

* 1/2 cup chopped parsley

* 1/2 teaspoon dried basil

* 1/2 teaspoon dried thyme

* 1/2 teaspoon ground black pepper

1 In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.

2 Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Recipe Tips

I have great results just throwing everything into a crock pot at once and cooking 4-6 hours on high or 8-10 on low.

Peasant Soup

2009-01-27T01:35:00.001-08:00

Try adding chopped fresh or frozen spinach. Add small cooked pasta for a minestrone soup. Top each serving with Parmesan cheese.

2 cups dried white beans

6 cups water

1-1/2 teaspoons salt

3 carrots, sliced

3 celery stalks, chopped

2 med onions, chopped

2 garlic cloves, crushed

2 bay leaves

1 can (15 oz) diced tomatoes, undrained

1 teaspoon dried basil

1/2 teaspoon pepper

1 tablespoon chicken bouillon granules

1 Place beans in large pot and cover with water. Bring to a boil and cook for 2 minutes. Remove from the heat, cover, and let stand at least one hour.

2 Drain and rinse beans. Return to pot and add the water and salt. Bring to a boil, then reduce heat and simmer for 2 hours. Add remaining ingredients and simmer until vegetables and beans are tender. Discard the bay leaves before serving.

Servings: 12

Green Chili

2009-01-27T01:34:00.001-08:00

Green Chili

8 cups chicken broth

1 onion, chopped

3 large chicken breasts

¼ cup flour

3 cans mild diced green chilies

6 cloves garlic, minced

½ cup fresh cilantro, chopped

½ teaspoon ground cumin

1-2 jalapeños, seeded and chopped

2½ cups white corn

8 flour tortillas

1 diced tomato

sour cream

1 In a large pot, combine broth, onion, and chicken. Heat to boiling, then reduce heat to low and simmer about 20 mintues. Remove chicken and shred by pulling it apart with two forks.

2 Use a wisk to blend the flour into ½ c. water. Add to the broth along with chilies, garlic, cilantro, cumin, jalapenos, and corn. Bring to a boil, then reduce heat to low. Add chicken and simmer 30-40 minutes.

3 Top each bowl of chili with tomato and sour cream and serve with warmed flour tortillas for dipping.

Servings: 8

Creamy Vegetable Soup

2009-01-27T01:33:00.001-08:00

Creamy Vegetable Soup

This looks and tastes like a rich, cheesy soup but it's actually very low in calories and fat. The carrot gives it a nice color that makes it look cheesy. My kids love this and have no idea they are eating so many vegetables.

2 cups chopped onion

2 cups carrots, chopped

1 cup chopped celery

1 tablespoon oil

4 large potatoes, peeled and cubed

1 large head of cauliflower, chopped

6 cups chicken broth

2 teaspoons salt

1 teaspoon pepper

1/2 cup light sour cream

1 In a large soup pot, saute onions, carrots, and celery in oil. Add potatoes and cauliflower and saute 5 minutes. Add broth, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer about 10-15 minutes until vegetables are tender.

2 Puree about 2/3 of the soup in a blender until smooth and return to the pan. Stir in sour cream and heat through--do not boil!

3 Garnish with favorite toppings: cheese, sour cream, green onion, bacon, etc.

Servings: 8

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Chicken Lentil Barley Soup

2009-01-27T01:27:00.001-08:00

Chicken Lentil Barley Soup

This soup stores well in the freezer for a quick meal later. This also works great in a crock pot. Add everything except the chicken and tomatoes and cook on high for 4 hours or low for 8 hours, then add chicken and tomatoes and cook 1-2 hours longer.

2 onions, chopped

1 green pepper, chopped

4 garlic cloves, crushed

2 tablespoons olive oil

11 cups water

4 tablespoons chicken bouillon granules

1 cup dry lentils

1 cup dry barley

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon pepper

1/2 teaspoon rosemary

3 cups chopped cooked chicken

3 cups carrots, sliced

28 ounce can diced tomatoes

Procedure

1 Saute onion, pepper, and garlic in oil until soft. Add water, granules, lentils, barley, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes.

2 Add chicken and carrots and simmer 20 more minutes until carrots, lentils, and barley are tender. Stir in tomatoes before serving.

Servings: 12

Recipe Tips

I like to add a variety of vegetables and fewer carrots. Corn, green beans, celery, sweet potato, etc. are all good.

Chicken Enchilada Soup

2009-01-27T01:25:00.001-08:00

Chicken Enchilada Soup

This is similar to a soup at Chili's restaurant, with just a couple of additions and changes.

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

4 cups chicken broth

1 cup cornmeal

4 cups water

2 cups salsa

1 cup dried refried bean flakes

1 can green chiles, optional

1 teaspoon salt

1 tablespoon chili powder

1 teaspoon cumin

2 cups diced cooked chicken

Procedure

1 Saute onion and garlic in olive oil in a large soup pot until onions are translucent. Add chicken broth.

2 Combine cornmeal with 2 cups water and whisk until blended. Add mixture to soup pot. Add remaining water, salsa, refried bean flakes, and spices and stir well. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until thickened. Stir in chicken.

3 Serve in bowls and garnish with your favorite toppings: grated cheddar cheese, tortilla chips, sour cream, salsa, chopped avocado, lime slices, chopped cilantro, etc.

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Recipe Tips

*The original recipe called for 16 oz. of Velveeta. I put the refried beans in instead. If you don't have the refried bean flakes from the cannery, use a can of refried beans and reduce the water to 3 cups.

*This recipe works great with canned chicken, too. Or, if you want to eliminate the chicken, add a can of black or pinto beans instead.

*If you don't have already cooked chicken for this recipe, toss in 2-3 boneless skinless breasts when you add the broth. Simmer for about 20 minutes until chicken is cooked, then remove from the broth before adding the rest of the ingredients. Chop the chicken and add it just before serving.

*The original recipe called for a can of enchilada sauce, but I usually use salsa, or sometimes a can of tomatoes with green chilies. If your family likes it spicy, add some chopped jalapeno.

*The original recipe called for masa harina flour (in the Mexican specialty section) but I just put some popcorn kernels through my wheat grinder to get cornmeal.

Chicken and Wild Rice Soup

2009-01-27T01:23:00.001-08:00

Chicken and Wild Rice Soup

We were introduced to this soup when we lived in North Dakota. Wild rice grows there so it is served often. However, it is very expensive and hard to find in Utah, so I buy a wild rice and brown rice blend at Kitchen Kneads.

1 onion, chopped

1 carrot, chopped or shredded

1 celery stalk, chopped

1/4 cup butter

1/2 cup flour

8 cups chicken broth

3 cups cooked wild rice

1 cup cooked diced chicken

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces light cream cheese

minced chives for garnish

Procedure

1 In a large saucepan, saute the onion, carrot, and celery in butter. Stir in flour until blended. Gradually add broth, stirring constantly. Add rice, chicken, salt, and pepper. Bring to a boil over medium heat and stir for 5 minutes.

2 Add cream cheese and stir until cheese is melted. Serve topped with chives, if desired.

Servings: 10

Recipe Tips

This is also great with chopped broccoli added with the other vegetables.

Cheesy Broccoli Soup

2009-01-27T01:21:00.001-08:00

Cheesy Broccoli Soup

3 potatoes, chopped

4 cups broccoli, chopped (divided)

1 chopped onion

1 carrot, chopped

3 garlic cloves, crushed

1-1/2 teaspoon salt

4 cups water

1-1/2 cup cheddar cheese, grated

3/4 cup milk

1/4 teaspoon dill weed

1/4 teaspoon dry mustard powder

Pepper to taste

3/4 cup buttermilk, sour cream, or plain yogurt

Procedure

1 In a large soup pot, bring potatoes, 2 c. broccoli, onion, carrot, garlic, salt, and water to a boil. Reduce heat and simmer 15 minutes. Puree in blender in batches. Return to pot and warm over low heat. Add cheese, milk, dill, mustard, and pepper and stir until cheese is melted. Just before serving, steam remaining broccoli and add to soup along with buttermilk.

Yield: 10 cups

Recipe Tips

Top with sour cream and cheese, if desired.

I prefer not to add the cheese to the soup, but to put it on top of each serving instead

Spicy Slow Cooker Black Bean Soup

2009-01-27T01:19:00.001-08:00

Spicy Slow Cooker Black Bean Soup

* 1 pound dry black beans, soaked overnight

* 4 teaspoons diced jalapeno peppers

* 6 cups chicken broth

* 1/2 teaspoon garlic powder

* 1 tablespoon chili powder

* 1 teaspoon ground cumin

* 1 teaspoon cayenne pepper

* 3/4 teaspoon ground black pepper

* 1/2 teaspoon hot pepper sauce

Procedure

1 Drain black beans, and rinse.

2 Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

3 Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat. Puree half the soup and return to pan.

4 Serve topped with sour cream, fresh cilantro, and lime juice.

Slow Cooker Chicken and Dumplings

2009-01-27T01:17:00.001-08:00

Slow Cooker Chicken and Dumplings

* 4 skinless, boneless chicken breast halves

* 2 tablespoons butter

* 2 (10.75 ounce) cans condensed cream of chicken soup

* 1 onion, finely diced

* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Procedure

1 Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2 Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center

Curried Split Pea Soup With Cauliflower

2009-01-27T00:51:00.002-08:00

Curried Split Pea Soup with Cauliflower

1 tsp cumin

1 teaspoon ground mustard

1 teaspoon ginger

2 tsp finely minced garlic

2 cups coarsely chopped onions

3 large carrots, halved lengthwise and cut into 1/2-inch slices

6 cups boiling water

2 cups dried green or yellow split peas, picked over and rinsed

1-2 tablespoons mild curry powder (to taste)

2 teaspoons Salt

1 lb fresh or frozen cauliflower, chopped

Procedure

1 Place all ingredients in crock pot, except for cauliflower. Cook for 8-10 hours on low or 4-5 on high. Add cauliflower and cook until tender (about 1 hour on high).

Servings: 6