Sunday, October 28, 2007

Lehi Roller Mills Honey Wheat Bread

Warm water: 1 2/3 c.
Honey: 1/3 c.
Yeast: 2 ½ teaspoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 1 ¼ c.
Germade (cream of wheat): ¼ c.
Cracked wheat: ¼ c.
Salt: 2 teaspoons
Oatmeal (optional, we added this as a variation to the recipe): 1/3 c.
White flour: Approx. 2 1/3 c. (less if you add the oatmeal)

Warm water: 5 c.
Honey: 1 c.
Yeast: 2 ½ Tablespoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 3 ¾ c.
Germade (cream of wheat): ¾ c.
Cracked wheat: ¾ c.
Salt: 2 Tablespoons
Oatmeal (optional, we added this as a variation to the recipe): 1 cup
White flour: Approx. 7 c. (less if you add the oatmeal)

Warm water: 8 1/3 c.
Honey: 1 2/3 c.
Yeast: 4 Tablespoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 6 ¼ c. (grind 4 c.)
Germade (cream of wheat): 1 ¼ c.
Cracked wheat: 1 ¼ c.
Salt: 3 1/3 Tablespoons
Oatmeal (optional, we added this as a variation to the recipe): 2 cups
White flour: Approx. 10 c. (less if you add the oatmeal)

Mix warm water and honey completely and then add the yeast. Set aside until yeast bubbles and rises. In a separate bowl mix wheat flour, germade, cracked wheat, oatmeal (optional), and salt. After yeast bubbles and rises stir and then add the wheat flour mixture. Stir vigorously. Add white flour gradually while stirring until dough reaches elastic consistency that you can knead. (The recipe says to knead for 8 min. but I only need it for 2-3.) Cover and set aside to raise for about 45 min to an hour (or until it doubles in size). Spray pans with cooking spray, bottom and sides. Divide into loaves and knead each individual loaf until all the air bubble are gone and the loaf holds shape (I only need it about 2-3 min.) If you are doing 6 loaves you will have to divide the dough in half and set aside one half. Knead 3 of the loaves and allow to raise. When you turn on the oven to heat up to cook the first three loaves, then divide and knead the other three loaves and allow to raise while the first 3 cook. Cook at 360 degrees for 35 min. Remove from pans immediately after taking out of oven and place on a rack to cool.


-I’ve only made 3 loaves at a time. When I do 3 loaves, I increase the wheat flour to 5 ¾ c. and decrease the white flour to approx. 5 cups (maybe even less with the oatmeal). You can play around to see if you prefer more whole wheat or white flour.
-You can use your kitchen-aid mixer (if it’s big enough) to do the kneading. Use the dough hook. It saves a lot of time and clean-up.
-Cracked wheat is simply regular wheat that’s not ground as much. You don’t need to use it if you don’t have a wheat grinder—just depends on your preference for a more crunchy or soft texture.
-The texture of this bread is yummy and it makes large loaves, the size of store bought kind, which is great for sandwiches and French toast.

Wednesday, October 24, 2007

Spiced Pumpkin Bars

I have never tried these, but they look good to me...maybe it is just the pregnancy speaking...haha

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 15-ounce can pumpkin
1-2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
Pecan halves (optional)
1 11-oz. package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar


1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
4. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days. Makes 24 bars.

Friday, October 12, 2007

Coated Cookie Drops

Better known at our house as "moose poop".

These are wonderful for Christmas or upcoming holidays.

1 pkg (20 oz) Oreo Cookies
1 pkg (8 0z) cream cheese, softened
15 oz white candy coating
12 oz chocolate candy coating
Red and green icing to pipe on top

Place the cookies in a blender or food processor; cover and process until finely crushed. In a small mixing bowl (or in the food processor), beat cream cheese and crushed cookies until blended. Roll into ¾ inch balls. Cover and refrigerate for at least 1 hour.

In a small saucepan over low heat, (or microwave) melt white candy coating, stirring until smooth; dip half of the balls to completely coat. Melt chocolate candy coating and dip remaining balls. Place on waxed paper until hardened. Drizzle tops with white or chocolate coating or pipe red or green icing on top for a festive look. Store in the refrigerator.

Note: I just use chocolate chips and white chocolate chips, adding 2 T shortening per 2 cups of chips and melting in the microwave for a minute and 15 seconds or so.


Bread Bowls

These are SOOO delicious and easy! They are wonderful on chilly evenings with hot soup.

2 pkg. active dry yeast
1 c. warm water
1 c. warm milk
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
2 eggs
6-6 1/2 c. flour

In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 min. Cover and let rise until doubled. Punch dough down. Turn onto lightly floured surface and roll out like a pizza and cut into 8 pieces. Form each piece into a ball. Grease 2 baking sheets and sprinkle with cornmeal. Place 4 balls 3 in. apart on pans. Cover and let rise until doubled. Bake 350 degrees for 20-25 minutes. Hollow out middles and serve with soup.


Creamy Potato Soup

This soup is really easy and tastes delicious.

1 c. onion chopped (I don't use quite that much, just use how much you like)
4 c. potatoes cubed (3-4 good sized ones)
2 cans cream of chicken soup
2 soup cans milk
salt & pepper to taste
Chives to taste (opt.)

In a big sauce pan, boil potatoes and onion until tender (just use enough water to cover them). Do not drain. Add soup, milk, salt and pepper. you may want to add a little water if you think it is too thick. Bring to boil and add chives.


Tuesday, October 9, 2007

Harvest Chicken Salad

This is a Pampered Chef recipe. I made it for the first time last night. It's both sweep and slightly tangy. It's really good and good for you. Makes 12 servings, but I just put together single servings at a time.

2 oranges
1/3 c. fat-free mayo
2 T. stone-ground mustard
2 t. sugar
1/4 t. salt
1/4 t. pepper
1 small clove garlic, pressed

1 pkg. (6 oz.) fresh baby spinach leaves
2 c. diced roasted chicken (good use for any pre-cooked chicken you may have)
1 c. diced celery
2 medium Red Delicious apples
1/2 c. chopped red onion
3/4 c. sweetened dried cranberries
1/2 c. toasted pecan halves (optional, but really good)
Orange segments (optional)
Whole-grain croutons (optional)

For dressing, zest one orange to measure 2 t. zest. Juice oranges to measure 1/2 c. juice. combine orange zest, mayo, mustard, sugar, salt, pepper, and garlic in a bowl. Whisk until smooth. While continuously whisking, add orange juice in a thin, steady stream. Set dressing aside.

For salad, place spinach in bottom of large serving bowl. Dice the chicken and celery. Quarter apple, then remove stems and seeds. Slice apple quarters thinly. Layer chicken, celery, apples, onion, cranberries, and pecans over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and croutons. Serve immediately.


Friday, October 5, 2007

Quick and Easy Lemon Pie

1 (4.3 oz) pkg. non-instant lemon pudding mix
1 (8 oz.) pkg. cream cheese, room temperature
1/2 (of a 14 oz.) can sweetened condensed milk
4 T. lemon juice
1 prepared graham cracker crust (use the large 10 serving size crust)
1 (8 oz.) container frozen whipped topping, thawed

1. Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently as mixture may stick to saucepan. (Cook & stir until all ingredients are thoroughly incorporated & thickened.)
2. Pour mixture into graham cracker crust. Cover and refrigerate 4+ hours or overnight. When pie is ready, serve with whipped topping.

This is a really sweet, refreshing treat. Just thinking about it makes me want some!


BBQ Chicken Pizza

4 mini whole-wheat pitas, split
1 c. chopped cooked chicken
1/2 c. grated carrot
1 c. frozen corn, thawed
1/2 c. barbecue sauce
1/2 c. shredded reduced-fat cheddar cheese

1. Heat oven to 350 degrees.
2. Place split pitas on an ungreased baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 T. mixture onto each pita.
3. Sprinkle 1 T. cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

I got this recipe from the Sept. 2007 issue of Parenting magazine. It is a super easy recipe that the kids can help with. I couldn't find mini pitas, so I just used whole-wheat sandwich pockets & cut them in half. You can also substitute red and green bell peppers, summer squash, or whatever other veggie you want in place of the corn.


Thursday, October 4, 2007

Pretzel Salad

I dont have a picture for this recipe, but belive me, you will not be disappointed if you try it, it is amazing! It is more of a dessert then a salad that you would serve with dinner...

2 cups crushed pretzels
1/2 cup melted margarine
2 tbsp sugar
12 oz. container cool whip
8 oz. cream cheese
1 cup powdered sugar
2 cups boiling water
large box raspberry jello (.6 oz)
1 large bag frozen raspberries

1. Mix pretzels, margarine and sugar together and spread in a 9x13 pan, bake at 350 for 10 minutes. Let cool (works best if you cool it in needs to be 100% cool, or the pretzels will go soggy)
2. Mix cream cheese and powdered sugar, then blend in cool whip (leave out enough cool whip to spread over whole dish), spread over pretzel crust.
3. Mix water, jello and raspberries. Chill (if you put the raspberries in with the water and jello while they are 100% frozen, it will cool the mixture enough). Spread over top of cream cheese mixture.
4. Spread remaining cool whip over top.
5. Serve immediatly, or chill and serve later.

This is SO dang good!