Pumpkin Muffins

~Enjoy these on an awesome Fall day!~
from Marcie

4 eggs
2 c. sugar
1 16 oz. can of pumpkin (the small cans) or if I double it I just use one of the 28 oz sized ones. It is a few oz. short but they taste the same.
1 1/2 cups of oil

Mix with a whisk then add:

3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon

Mix together and then add:
1 1/2 c. chocolate chips.

bake in muffin tins with muffin papers
350 degrees for 14 min.
I move the rack up so they are closer to the top because they tend to burn on the bottom if you don't.

Fagioli Soup ~Marne

This is a fabulous fall soup...and just like the fagioli soup at Olive Garden. YUM!
1 lb ground beef (I usually use 1/2 lb)
1 small onion, diced (1 cup)
1 lrg carrot, julienned (1 cup) sometimes I grate mine
1 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes, with liquid
1 15 oz can red kidney beans, with liquid
1 15 oz can northern beans, with liquid
1 15 oz can tomato sauce
1 12 oz can V-8 juice
1 TBL white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pkg Ditali pasta (short macaroni tubes)

Brown the beef in a large saucepan. Drain off fat, if any. Add onion, celery, carrots, and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook pasta according to directions until al dente, or slightly tough, about 10 minutes. Drain. Add the pasta to the soup and simmer for 5-10 minutes and serve. Serves 8.

If you find that it is too tomatoey, add some water until you find a consistency and taste you like. This recipe also freezes well. Enjoy!

Triple C

A super yummy way to start your day!

Triple C

Take 12 Shredded Wheat biscuits and put them in a large bowl.

Use your hands (clean, of course) to break them up. I don't like large chunks so I smash them up really well, like this.

After this is done, add the following ingredients:

1 c. raw, hulled sunflower seeds (not salted)

2 c. oats, quick or regular

1/2 c. dry milk

1/2 c. brown sugar

1/2 c. wheat germ

1/2 c. milled flax seed

Use a large spoon to mix together and smash up the brown sugar good all throughout. The end result looks like this:

I want to make more just posting about this! I love topping my bowl with fresh berries, especially blueberries and strawberries. Bananas are good with it too. I also love the sunflower seeds in it so I always add more than 1 cup.

ENJOY!

Yummy Rolls

Delicious rolls

Out of This World Rolls
This is a family recipe that I got from my mother-in-law and she got from hers. If I find out the recipe is a family secret, I'll have to take it off the blog so copy it down quick! ;) You need a pretty heavy-duty mixer to make these. I use a KitchenAid and my mother-in-law actually makes them in her Cuisinart food processor with the chopping blade. If you have a light-duty mixer it might overload the motor before the dough is mixed enough. Just mix it until the dough starts to form and then add the rest of the flour and knead by hand.

2 pkg yeast (4 1/2 tsp.)
2 cups warm water, divided
1/2 cup + 1 tbsp sugar
1/2 cups butter
2 eggs
1 tbsp salt
4 1/2 cups flour

Dissolve yeast in 1 cup warm water and 1 tbsp sugar. Set aside.
Cream butter, 1/2 cup sugar
Mix eggs with creamed butter/sugar
Add 1 cup of very hot water, blend
Add yeast mixture (yeast should have bloomed and made the water all foamy and thick)
Add 2 cups of flour. Mix until well combined. The mixture should look smooth and slightly elastic.
Add approximately 2 1/2 cups more flour to make a dough. The dough should just barely not stick to your dry fingers if you poke at it. If you knead it, your hands will have to be dry and well-floured.

Turn dough into a greased bowl, spray the top with cooking spray and cover with a towel. Let rise for 10-20 minutes, until double in size. Divide the dough in half. Turn out onto a floured surface, roll into a 14-16" circle. Spread softened butter across the surface (about 2 tbsp) and cut into 12 sections (like a pizza). Roll from the outside inward to form a crescent roll shape. Arrange onto a large baking sheet. Repeat with the other half of the dough. This recipe should completely fill a large cookie sheet with rolls.

Cover rolls with a clean kitchen towel and let rise for another 20 minutes, they should get big and puffy. Bake in a 400 degree oven for 15-20 minutes until very brown on top and they sound hollow when you tap them. Immediately take a stick of butter and melt some down each hot roll. Serve warm.

Caramel Corn

Caramel Corn
2 cubes butter
Melt in a pan. Add:
1 c. white sugar
1/2 c. Karo syrup
Boil, stirring constantly for 2.5 minutes.

*Recipe from Marne. This makes a yummy, pretty white caramel corn.

Grilled Chicken and Vegetable Kabobs

Grilled Chicken and Vegetable kabobs recipe:

1/3 C. olive oil
1/4 C. lemon juice
4 Cloves garlic, coarsely chopped
1/2 tsp. dried tarrogon leaves (optional)
1/2 tsp. salt
1/2 tsp. lemon pepper
1 lb. chicken tenders
6 oz. mushrooms
1 C. sliced zucchini
1/2 C. cubed green bell pepper
1/2 C. cubed red bell pepper
1 red onion, quartered
6 cherry tomatoes
3 C. hot cooked rice

Combine oil, lemon juice, garlic, tarragon, salt, and lemon pepper in a large Ziploc bags. Add chicken and vegetables. (I do separate bags for veggies and chicken.) Shake until well coated. Refrigerate at least 8 hours, turning occasionally.

Soak wooden skewers in water for 20 minutes.
Thread chicken and vegetables onto skewers.
Grill. Remove from skewers and serve over rice.

Marne's bread

I recently was given a wonderful bread recipe that has turned out EVERY SINGLE TIME! Just look at how the bread looks. YUM! It's nice and spongy and soft too. My kids love it. I think the secret I learned was to sponge the dough (you let it sit for a specified time...see recipe). I hadn't done that before and it makes a huge difference in how the bread turns out!

We are a whole wheat family. I only use white bread on special occasions. Most of the flour is whole wheat that I ground up in my grinder. I usually put a few cups of white flour in the bread though. Here is the recipe. Thanks Sarah for sharing the recipe with me to begin with. Enjoy!

(These are proportions for a Bosch mixer. If you have a Kitchenaid, just cut it in half and I think that would work. It makes about 4 really big loaves or 5 med-small loaves.)

14-16 c. whole wheat flour (10-12 c. unground)
2 rounded T. yeast
1/2 c. high-gluten flour
1/4 c. dough enhancer (or 2 T. lemon juice or 500 mg vit C)
6 c. very warm water
1/2 c. vegetable oil
1/2 c. honey or brown sugar (it turns out better with honey)
1 1/2 T. salt

Directions: Mill wheat so it is fresh and warm. Place 9 cups fresh flour into mixer with kneading arm. Add dry yeast, and gluten and pulse to mix. Add water and mix for 1 minute. Turn off mixer, cover, and let dough sponge for 10 minutes. (this makes the bread have a lighter texture.) Add oil, honey, lemon juice, and salt. Turn on mixer, and quickly add remaining flour, 1 cup at a time, until dough forms a mass and cleans the sides of the bowl. (I generally add a few more cups of whole wheat and then finish it off with a few cups of white flour.) Turn mixer to high and knead for 8 minutes. If kneading by hand, knead at least 12 minutes until dough is smooth and elastic.

Preheat oven to 150 during this time. Lightly oil hands and counter surface. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set kitchen timer, and watch closely. Let rise until almost double in bulk, approximately 30-35 minutes. Leave bread in oven and turn heat to 350. Bake for 30-35 minutes until light golden brown. Immediately remove from pans and let cool on wire rack. Store in plastic bags in freezer to preserve nutrients in wheat.

Overnight French Toast

1 Loaf Kneaders Chunky Cinnamon Bread cut into 8 slices

6-7 eggs

2 1/2 cups milk

1 Tbsp brown sugar

3/4 tsp salt

1 Tbsp vanilla

2 Tbsp butter

Butter a glass 9x13 pan. Place slices flat in pan. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the tops. Refrigerate overnight. Bake 45-50 min at 350.

Emily's notes: First off, I can't fit it all in a 9x13, I end up using a 9x13 plus an 8x8. Also, I like it best when I refrigerate it overnight and then turn the pieces of bread over and let them sit an hour before you bake it in the morning so both sides really soak up the egg mixture. It is great with maple syrup or with strawberries and whip cream!

Toffee dip for apples

TOFFEE DIP FOR APPLES

1 (8oz) cream cheese, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits

Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.

Naomi’s Rolls (from everydayfoodstorage.net)

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Monkey Bread

SUBMITTED BY: Carol Allen PHOTO BY: Jullie F. (recipe from allrecipes)

INGREDIENTS

• 1 (3.5 ounce) package cook and serve butterscotch pudding mix
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/2 cup finely chopped pecans
• 1/2 cup butter or margarine, melted
• 3 (10 ounce) cans refrigerated biscuits

DIRECTIONS

1. In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.

Ghostly Pancakes

I found this on Gourmet Mom to Go (fun blog to check out)

Ghostly Pancakes

Your little ghouls will scream with delight when they see this spooky and fun breakfast! You could also use them for a Letter "G" snack!The best part? You probably already have all the ingredients in your pantry right now! They're a snap to make and they'll vanish before you can say, "Boo!"Ghostly Pancakes
Ingredients:
Your favorite pancake batter (or simple recipe below)
Chocolate Chips

Directions:
Spread pancake batter in blobs on griddle heated on medium-high heat. Don't worry too much about the shapes, just make sure they aren't circles.

Place two chocolate chips, pointy side down, on the pancakes for eyes and another chocolate chip for the mouth. Cook until bubbles form, flip pancake and cook for an additional 30 seconds-1 minute on the other side.

Remove from pan and serve!

Notes: MothertoMany had a great idea! She said, "A healthier version would be to use some "boo"berries for the mouth and eyes instead of chocolate chips, or raisins, or even craisins." Happy Ghosting!

BASIC PANCAKE BATTER
Ingredients:
2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
1 egg
1 1/2 c. milk
3 tbsp. oil
Mix all together. Pour 3 tablespoons batter in skillet. Brown on both sides until batter is done.

Almond and Lemon scented Granola

6 cups (480g) old fashioned rolled oats
1/3 cup (40g) slivered almonds
1/2 cup (125g) vegetable oil
1 cup (250g) honey
1/2 cup (125g) brown rice syrup
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon freshly grated nutmeg
2 teaspoons finely grated lemon zest
2 cups (400g) dried sour cherries, chopped

1. Preheat oven to 300 degrees (150 degrees Celsius). Combine oats, oil, honey, brown rice syrup, vanilla, almond extracts, nutmeg, and lemon zest in a large bowl (that’s everything except for the cherries).

2. Spread mixture on a parchment lined baking sheet (half sheet size). Bake for 15 minutes, and stir the mixture with a spatula. Return the mixture to the oven, raise the heat to 350 degrees (180 degrees Celsius), and bake for another 10-15 minutes, or until oats are a golden brown.
3. Remove cookie sheet from the oven, and allow the mixture to cool completely. When it has cooled, break up the mixture in large and small pieces. Place in a large bowl and stir in dried cherries. Serve alone, with milk, or on top of yogurt and fruit. Can be stored in an airtight container for up to one week.

Yummy chocolate chip cookies

Grandma's Perfect Chocolate Chip Cookies

1 1/3 C. butter

1 C. sugar

1 C. b. sugar

2 eggs

2 t. vanilla

3 C. + 6 T. flour

1 t. baking soda

1 t. salt

2 C. chocolate chips

Cream butter and sugars; add eggs and vanilla. Mix well. Mix in flour, soda and salt. Stir in chocolate chips. Spoon onto cookie sheet and bake for 12 minutes at 350 degrees.

They are delicious. Sugar and hugs and chubby little babies fix everything-right?

Whole Wheat Waffles

Whole-wheat waffles

1 cup milk
1 1/4 cups wheat
*blend in blender for 2 minutes

add 1/2 cup more milk
*blend for 2 more minutes

add 1/4 cup oil
1/4 cup applesauce
2 eggs
1 T. baking pwd.
1 tsp. salt
1 heaping tsp. sugar
*blend for 30 more seconds

These were so easy and yummy and I just used my bosch blender. Thanks for the recipe mom!

Crock-pot roast

My favorite thing in the crockpot is my amazing Salsa Roast. I buy a big, cheap beef roast and put it in the crock. I top it with 1 packet of dry onion soup mix, about 8-12 oz of salsa, and 1 can of cream of mushroom soup. I cook it on high for about 4 hours and then turn to low and cook it until it is falling apart and easily shreds with a fork. We then eat it on buns, in tortillas with burrito toppings, or on top of mashed potatoes or rice. It is SOOOO GOOD!!

(sorry, not sure where this recipe came from to give credit)

Carmel French Toast

This is a fun recipe from my friend Kristin who is an awesome cook. I like to make this for brunch on special occasions and serve with lots of fresh fruit.

CARMEL BOTTOM FRENCH TOAST

1 CUP BROWN SUGAR
1/2 CUP BUTTER
2 TABLE SPOONS CORN SYRUP
12 SLICES FRENCH BREAD
1/4 CUP SUGAR
1/2 tsp CINNAMON
-MIX TOGETHER

6 EGGS
1 1/2 CUPS MILK
1 TSP. VANILLA
1/2 TSP. CINNAMON
-BLEND IN BLENDER

*IN A SAUCEPAN, OVER MED. HEAT, BRING BR.SUGAR, BUTTER & CORN SYRUP TO A
BOIL, STIR CONSTANTLY, REMOVE FROM HEAT. POUR IN GREASED 9x13 BAKING
DISH. TOP WITH 6 SLICES OF BREAD. SPRINKLE WITH REMAIN CINNAMON/SUGAR. SET ASIDE.

*POUR EGG MIXTURE (FROM BLENDER) OVER BREAD SLICES. COVER & CHILL 8
HOURS OR OVERNIGHT. REMOVE FROM FRIDGE 30 MINUTES BEFORE BAKING. BAKE UNCOVERED @350 FOR 30-35 MIN. If desire, turn stove off and open door for about 10-15 min. This makes the bread a little crusty.

SERVE W/ STRAWBERRY SAUCE
- BLEND FROZEN STRAWBERRIES TOGETHER WITH SUGAR AND A BIT OF WATER.
YUM! ENJOY!

Taco Soup

This is the perfect soup for a nice crisp day in the Fall. I have been making this soup for years and it is a tradition to make it every Halloween. We always warm up our tummies before heading out into the cold to do some trick-or-treating. I put this in the crock-pot in the morning and love how it makes the house smell all day.

TACO SOUP

1 lb. hamburger

1/2 diced onion

2 15 oz. cans stewed tomatoes (undrained and I cut the tomatoes up a bit more)

2 15 oz. cans kidney beans

1 15 oz.can pinto beans

1 15 oz. can tomato sauce

1 pkg. taco seasoning mix (I like Taco Bell brand, but have used other brands and it still turns out great.)

1/2-2 cups water (just depends on how thick you want your soup)

Brown hamburger and onion. Put all ingredients in a crockpot and stir together. I usually add 1/2-1 cup water at the beginning and then after it has cooked all day, add a little more water if I want. Just needs to cook until it is hot, but I usually leave in crockpot all day. If it tastes a tad too tomatoey, add 1/2 Tablespoon of sugar. Serve in large bowls and top with grated cheese, tortilla or frito chips, green onions and sour cream. We don't always have green onions, but everything else really adds to the soup. So Yummy! Leftovers freeze great.

Strawberry Spinach Salad

They served this at an enrichment activity in my ward-delicious!

1 pint strawberries-sliced

2 bunches spinach

Dressing:

½ c sugar

2 Tbls sesame seeds

1 Tbls poppy seeds

1 ½ tsp minced onion (dry is fine)

¼ tsp Worcestershire sauce

¼ tsp paprika

Put dressing in blender and blend well. Then add ½ cup vegetable oil and ¼ cup cider vinegar. Blend until well mixed.

Pizza Crust

Pizza Dough I

SUBMITTED BY: Gudny Bjorg Kjaerbo PHOTO BY: mrjackiewhite

"This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach."

---

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

INGREDIENTS (Nutrition)

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil or olive oil
  
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• Can add italian seasoning or other herbs to dough for more flavor
  

DIRECTIONS

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

PIZZA DOUGH 2

A quick yeast pizza dough that's simple to make and tastes delicious!

Yield: 1 large pizza crust

Ingredients:

1 tablespoon yeast
1 cup water
2 tablespoons oil
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour

Pizza toppings of your choice

Instructions:

1. Dissolve yeast in water and oil. Stir in sugar, salt, and flour.

2. Mix until a ball forms. Allow to rise for 5 minutes. Roll flat and place on a greased pizza/cookie sheet. Sprinkle with desired toppings. Bake at 375 degrees for 20 minutes or until the crust is golden.

Preparation Time: 10-15 minutes

Cooking Time: 20 minutes