:: Whole Grain Apple Waffles ::

Whole Grain Apple Waffles (adapted from the Whole Foods recipe)
from Christine's kitchen

Dry ingredients:
1/4 cup cornmeal
1/4 cup oatmeal
1/2 cup whole wheat flour and ground flax seed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt

Wet ingredients:
1/2 cup non fat plain yogurt (or could use any yogurt you have on hand)
2 eggs
2 tablespoons milk (could use water)
1 tablespoon Canola Oil
1 teaspoon vanilla extract
1 cup diced red apple

Preheat waffle iron.

In a large bowl, combine cornmeal, oatmeal, whole wheat flour/flax seed, baking powder, baking soda and sea salt. In a separate bowl, whisk together yogurt, eggs, water, oil and vanilla. Add to dry ingredients. Stir in apples.

Use 1/3 cup batter for each waffle. If necessary, thin batter with a little more milk.

:: it's the time of year again...Zucchini Bread makin' time that is ::

Zucchini Bread

Ingredients:

3 eggs

2 c. sugar

2 c. grated zucchini (instructions say to peel it...I never do)

3 t. vanilla

1 c. oil (could substitute half the oil for applesauce to make it healthier)

3 c. sifted flour

1 t. baking soda

1/4 t. baking powder

1 t. salt

3 t. cinnamon

1/2 c. chopped nuts (optional)

Directions:

Beat eggs until light and foamy. Add oil, sugar, zucchini, and vanilla. In a separate bowl mix all the dry ingredients and add slowly to the wet ingredients. If you are using nuts add them now. Divide into two greased 9X5X2 loaf pans (for me that equals about 3 c. of the batter to each pan.) Bake @ 325 degrees for one hour (make sure to take it out as soon as bread is done and let it cool on a rack so that it is super moist.) ENJOY!!!

:: who stole the cookie from the cookie jar? ::

I just ordered this vintage cookie jar from Etsy today. =) I have never had a cookie jar so I thought it was about time to get one...much more appealing than plastic bags! I can't wait to make a batch of delicious Pudding Chip Cookies (that my friend, Chantille is famous for) once it arrives.

Pudding Chip Cookies
from the kitchen of Chantille Jarrard

2 & 1/2 c. flour
1 t. baking soda
1 c. butter
1/2 c. sugar
3/4 c. brown sugar
1 small package instant chocolate pudding (could also use vanilla pudding)
1 t. vanilla
2 eggs
2 c. white chocolate chips (could also use semi sweet chocolate chips)

Soften butter at room temperature, mix with both sugars and pudding. Add eggs and vanilla and mix again. Then add remaining ingredients and bake @ 350 degrees for 8-10 minutes. ENJOY!!!

Make it yourself...so much better and save $$$ too!

Homemade pizza is a favorite in our home. What I like most about this particular recipe, besides the obviously good flavor, is how easy it is to make. Total hands-on time is about 5-10 minutes.

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar

Place yeast and sugar in bowl; pour warm water over and allow to sit for about 5 minutes.

In another larger bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
(this recipe makes one pizza crust)

Mix for a minute ( I like to use my my kitchen aid mixer.) Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour ( I like to put mine in a warm oven.) Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a few cookie sheets and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Most of the time we just use our pizza stone or heavily spray the cookie sheets since we don't usually have cornmeal on hand. Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish. Cook the pizza for 15 minutes in an oven heated to 425 degrees. ENJOY!!!

*I like to make my own sauce by simply using tomato sauce sprinkled with Italian seasoning...if any one has a better recipe please do share! =) We love to top ours with a good mozzarella cheese, Italian sausage, pepperoni, red onions, olives and the occasional green bell pepper. A simple pepperoni or Hawaiian style pizza is yummo too.

My new FAVORITE rolls!!!

Oatmeal Rolls

from the kitchen of Aimee Weeks

2 C quick cooking oatmeal
2 C boiling water
3/4 C butter
1 1/2 T. Yeast
2 Eggs
2 t. salt
1/8 c. sugar
4 1/2 c. flour

In large bowl, add oatmeal and pour the boiling water over the top. Stir slightly so all mixture is moist. Cut the butter into small pieces and place on top of oatmeal; set aside until butter is melted and mixture is cooled. Sprinkle yeast on top of oatmeal mixture. Add eggs, salt, sugar and flour. Mix on low speed for 8-10 minutes. Allow dough to double. Roll out on floured surface until 1/4 inch thick. Brush with 1/4 c. melted butter and cut into rounds. Fold each round in half, then take 2 rounds and fold them so the ends interlock. Place rolls in muffin tins and let rise until double. Bake at 375 degrees for 10-12 minutes. Rolls should be light brown, do not over bake. ENJOY!!!

Aimee also makes the best homemade butter to serve with her famous oatmeal rolls...just makes them extra yummy!

Honey Butter
1/2 c. butter
1/2 c. honey
1 t. vanilla

Raspberry Butter (great for Easter dinner)
1/2 c. salted butter at room temperature
1/4 c. + 1 T. honey
3 T. raspberry jam
1 t. vanilla

Spice Butter (incredible for Thanksgiving or Christmas dinner)
1 c. salted butter at room temperature
2 T. honey
1 t. vanilla
1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/4 t. all spice

For all the butter recipes: combine all ingredients and blend in kitchen aid or with hand mixer for 10-20 minutes on medium speed. ENJOY!!!

A Body For Life recipe that is out of this WORLD!

image via Sunset

Santa Fe Chicken Soup
(serves 4)
from the kitchen of Ashley Wright

1/3 c. brown rice (uncooked)
1 lb. boneless skinless chicken breast (best to use fresh)
1 lime
2 t. taco seasoning
6 corn tortillas ( I like flour and use that instead)
1 T. extra virgin olive oil
1 clove garlic minced
1/2 yellow onion chopped
1 can diced green chilies
6 c. chicken broth (*the largest can of broth at the store is 6 cups worth)
2 T. cilantro

Cook rice by following package directions. Place chicken, lime juice, and taco seasoning in a covered container or bag and let marinate for at least an hour (I did two hours.) Grill or saute the chicken in some oil until you cook it through and it is nice and caramelized on the outside. Let the meat cool and then cut into bite size strips. Preheat oven to 350 degrees. Cut corn tortillas into 1/2 in. strips, then place on baking sheet and bake for 15 min. Heat oil in large pot, add garlic and onions and saute 8 min. Then add rice and saute 3 min. Next add green chilies and saute 2 min. Add broth and bring to a boil. Add chicken and cilantro, reduce heat to low and simmer for 25 min.

Serve with these optional toppers buffet style: a good sour cream (I love Daisy brand), more cilantro, lime wedges, cheese, diced tomatoes, diced avocado, a good salsa ( I love Jack's Special Salsa from Costco), and warm corn and flour tortillas. ENJOY!!!

***Here is Ashley's recipe for homemade flour tortillas (worth every minute!)

Flour Tortillas

(serves 16)

3 c. flour

1/3 c. shortening

1 & 1/2 t. salt

3/4 c. ice water

Cut shortening into flour. Add salt and water (a little at a time as you stir the flour) to form a ball. Knead 10-11 times. Then form 16 smaller balls, roll out and cook on a HOT ungreased pan. Keep balls under a damp cloth to keep them from drying out. And then place cooked tortillas under another dry towel or foil to keep warm. ENJOY!!!

Try this recipe for a change to your normal pancakes

This morning I tried this new recipe and severed them with fresh strawberries & turkey sausage served on a toothpick for Tate. He gobbled everything up and asked for more and that makes for a great start to our day! =)

Oat Pancakes




Ingredients:
1 cup quick-cooking oats
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1-1/2 cups skim milk
1/4 cup vegetable oil
1 teaspoon lemon juice

Directions: In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 6 servings. ENJOY!!!

Cheesy Onion Faocaccia Bread

Cheesy Onion Focaccia Bread

from the kitchen of Hilary Weeks

Ingredients:
3/4 cup water (70° to 80°)
2 tablespoons Crisco® Light Olive Oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1-1/2 teaspoons active dry yeast
2 medium onions, sliced and quartered
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Directions: In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 minute longer. Using the end of a wooden spoon handle, make deep indentations 1 in. apart in dough. Top with onion mixture and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm. Yield: 12 servings. ENJOY!!!

Another yummy recipe from a friend in my ward =)

Lynsey Cuff's Lemon Bread
From the kitchen of Dorothy Stoddard

1/2 c. corn oil
1 c. sugar
2 eggs
1/2 c. milk
1 & 1/2 c. flour
1 tsp. baking powder
pinch of salt
2 hard lemons

Bake at 350 Degrees for 40 minutes only
Makes 2 small loaves (Or 4 mini loaves like Lynsey- she cooks those for about 30 minutes)

Mix all ingredients, except lemons, with hand mixer. Fold into the mix by spoon, the grated rind of 1 hard lemon. Pour into greased and floured pans. While lemon bread is baking, juice the hard lemons and combine with 1/2 cup of sugar. Stir often while bread is baking.

At the end of the 40 minutes remove from the oven and prick holes in the lemon bread with a fork. Then run a knife around the edges to loosen. Leave in the pan and pour over the top and into the holes the sugar lemon juice mixture. Leave only 5 minutes in the pan to absorb the juices and then gently remove to finish cooling. ENJOY!!!

Another yummy recipe from a friend in my ward. =)

Sour Cream Coffee Cake
from Jill's kitchen

Cake batter:
1 stick butter
2 large eggs
1 t. vanilla (I love vanilla so I usually use another 1/2 t. or so)
1 scant t. baking soda
1 heaping t. baking powder
2 c. flour

Topping:
1/2 c. sugar
1 T. cinnamon

Preheat oven to 350 degrees. Mix like cake, the batter will be pretty stiff. Spread half the batter in a greased 9X13 cake pan. Sprinkle the top of that layer with half of the cinnamon sugar mixture. Then put the rest of the batter on top of that layer (I like to put spoonful dollops all over), smooth out, and top with remaining cinn./sugar mixture. Bake for 30 min. ENJOY!!!

Another yummy recipe from a friend in my ward. =)

Clarice's Melt In Your Mouth Crescent Rolls
from Clarice's kitchen:

3/4 c. plus 1 tsp. sugar, divided
1/2 c. warm water
2 Tbs. active dry yeast
1 c. butter flavored shortening
1 c. boiling water
1 c. cold water
4 eggs, beaten
2 tsp. salt
8 c. all purpose flour

Dissolve one teaspoon of sugar in warm water; sprinkle yeast over it, stir and set aside. Blend shortening and remaining 3/4 cup sugar with boiling water. Add cold water, yeast mixture, eggs and salt; mix well. Let dough rise covered for one hour.Knead down dough and divide into thirds. Roll each third into a circle; cut into 12 wedges. Roll each wedge up crescent-roll style. Cover and let rise another hour. Bake on ungreased baking sheets at 350 degrees for 15 to 18 minutes. Makes 3 dozen. ENJOY!!!

My Mom's French Breakfast Muffins

My Mom's French Breakfast Muffins

Muffins:
1/3 c. shortening
1/2 c. sugar
1 egg
1 & 1/2 c. flour
1 & 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg (don't have to use)
1/2 c. milk

Topping:
Melted margarine (maybe 1/3 c.) in a bowl
1/2 c. sugar, and 1 t. cinnamon in a separate bowl

Heat oven to 350 degrees. Line 15 medium (which is just standard size) muffin cups with liners. Mix thoroughly shortening, 1/2 c. sugar, and egg. Stir in the flour, baking powder, salt, and nutmeg, alternating with the milk.

Fill cups 2/3 full. Bake 20-25 min. until golden. Mix 1/2 c. sugar & cinnamon together for the topping and immediately after baking, roll the top of the muffins in some melted butter and then the sugar/cinnamon mixture. Serve hot or store in fridge and serve cold...great either way! ENJOY!!!

Great Scones...look no further!

Scones

2 c. very warm water
1 pkg. (or 1 T.) yeast

Mix together and let stand for a few minutes

Mix in:
1 1/2 T. vegetable oil
1/2 T. salt
1/8 c. sugar

Add approximately 4 c. flour or until right consistency. Let rise 45 minutes covered with a towel. Pinch off a piece and shape into a scone and fry in pan with oil. (I like to use these scones for Navajo Tacos...I will attach that recipe for you to use, so good and easy.) *Good dough for bread and cinnamon rolls as well. ENJOY!!!

Grandma Browne's Banana Nut & Cherry Bread

Grandma Browne's Banana Nut & Cherry Bread

Mix together:
1/2 c. butter or butter flavored shortening
1 c. sugar
2 eggs unbeaten
3 ripe bananas crushed
2 c. flour
1 t. baking soda
1/2 t. salt
1/2 c. chopped nuts (I like pecans)
1/2 c. dried cherries (I like to substitute craisins or raisins sometimes)

Put in a greased bread pan and bake @350 for an hour or so...until knife comes out clean. ENJOY!!!