Caleb's Birthday Scones

Ok. Before I post the recipe, you have to appreciate how much I treasure it. One day I was looking for a great scone recipe. I was searching and searching and don't know why, but picked this one. I made it, and my family and I were in heaven. Then I went to make it again, and spent literally TWO DAYS trying to find it again on the internet, searching through my search history, etc. You can imagine my relief when I found it. SO!  lesson learned: post anything you love to "Caldwell Cooks." :)

Today, I am fasting but made these for the kids (which was cruel to myself) and I asked the kids if they liked them...I did 100% whole wheat this time so I wasn't too confident...and Caleb comes up and hugs me and says, "I want these on my birthday!" and the recipe's name was born. It's adapted from here but I opted for a whole wheat/canola oil version fried in coconut oil/olive oil instead of the original choices. Thus, I took the liberty of giving it my own name :) (pictures are not mine)

 
Caleb's Birthday Scones

• 1/3 cup canola oil
• 1 cup milk
• 1 1/2 Tbs yeast
• 1/2 cup warm water
• 1 beaten egg
• 4 cups flour (can use any combination including 100% whole white wheat)
• 1 tsp salt
• 2 Tbs sugar

1. Scald vegetable oil and milk. Turn off heat. Immediately add salt.Let the mixture cool.
2. Dissolve yeast in water and sugar.(I put it in my mixer)
3. When milk and oil mixture are cool, add beaten egg, flour, and yeast/water/sugar mixture.
4. Put dough in a large greased bowl(already in mixer) and cover. Let rise for 30 minutes.(or I just kneaded it for 5 minutes and let it rise for 10 instead on my warming plate)
5. Remove and knead lightly on floured board(or in mixer a couple more minutes if needed). Roll out to about 1/4" thick and use a circular cookie cutter or a pizza cutter, and cut the dough into shapes.
6. Place on floured cookie sheet and let rise for 10 more minutes.(or less. while the oil is heating up)
7. Fry in hot oil (I used any combination of olive oil/coconut oil)on both sides until golden brown.
8. Drain on paper towels and then place in a plastic bag full of powdered sugar and/or cinnamon-sugar. Shake and enjoy. OR leave a few plain and top with whipped cream and the best strawberry glaze ever. (I've never made that glaze so post if you do...) Or go crazy and add your own toppings. Anyone else thinking Nutella?

Honey Lime Fruit Salad

 This was so yummy! I made this for thanksgiving dinner and everyone wanted to know how it was done. It was so easy and so healthy! I was so mad I forgot the kiwis I had sitting on my counter, but it was still that good even forgetting them. Can't imagine what it would be WITH the kiwis.  Just very yummy. 

Honey Lime Fruit Salad

Yield: Serves 4

Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

Ingredients

• 1 (20 oz.) can pineapple chunks, drained well
• 1 can mandarin oranges, drained well
• 2-3 ripe kiwi, peeled and sliced into thick half moons
• 1 cup green grapes, halved- looks like from the pic, you can use red grapes
• 1 cup strawberries, quartered
• Zest from one lime, about 1 tablespoon
• 2 tablespoons honey
• 1 teaspoon poppy seeds (optional)

Directions

1. Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss.
2. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Sanpete Turkey

http://thepeadenkitchen.blogspot.com/2011/07/sanpete-turkey-chicken.html

I just went to a party and got this recipe because this was the best grilled chicken I have ever had! 

40 Minute wheat rolls

This is a keeper. I have made these a couple times now and I always feel so accomplished when they come out! I just love that I don't have to plan too far ahead for these and they taste great. If you are looking for a wonderfully tender light thanksgiving roll, this probably won't do, but my family still eats these babies right up. I need to double the recipe next time so that we will have leftovers. Both times, I did half wheat, half white, so I have yet to try 100% whole wheat. Don't know why they are called whole wheat rolls, but whatever. OH! AND! The author says you can use these for a hamburger rolls recipe, which I can't wait to have in my back pocket when I need it! I can imagine they would work perfectly for that!

 

40 Minute Whole Wheat Rolls

• 2 tablespoons yeast
• 1 cup plus 2 tablespoons warm
• 1/3 cup oil
• 1/4 cup sugar
• 1 egg (if ever without eggs, here's a modified recipe I haven't tried)
• 1 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1 1/2 – 2 cups all purpose flour

Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt, and enough flour to form a soft dough.(the amount of flour has varied so much each time so good luck! I've had to practice with bread so much to finally feel like I'm close!) Turn onto floured surface and knead (i use my bosch and knead for like 5-7 min-using the "window pane trick"-you can google that if you don't know when you've kneaded enough) until smooth and elastic, adding remaining flour as needed. Do not let rise. Divide into 12 pieces, shape each into a ball. (I divide according to how big I want them to turn out and have gotten more like 20) Place about 3 inches apart on a greased baking sheet. Cover and let rest 10 minutes. Bake at 425 degrees for 8-10 minutes.
 

Coconut Rice and Black Beans

http://www.livingwellspendingless.com/2010/09/14/black-beans-coconut-rice/#_a5y_p=813983
  I was so worried about this meal being one that I would be hungry after and need meat but it turned out really tasty! I loved the toasted coconut in it. I think next time I will try not adding the lime because it overpowered the sweet taste from the coconut. I used brown rice instead of white which turned out to be about right with the liquid in the broth. I didn't have sour cream and I didn't make this mango salsa so we topped it off with crushed chips, guacomole, and shredded iceberg lettuce. I think next time the mango salsa might be really good because it would make it a little sweeter. Next time I will skip the green onions too. I don't know why they are in the recipe.

Brazilian Limeade

http://www.melskitchencafe.com/2013/07/brazilian-lemonade-or-in-other-words-2-minute-blender-limeade.html
 Mmm...creamy and sweet!

Cinnamon Apple Cider Muffins

http://www.melskitchencafe.com/2012/10/cinnamon-apple-cider-muffins.html
  These were a good recipe for fall.  I didn't have yogurt so I used milk instead.

Limeade Punch

I made this for Landon's blessing.  It was pretty good and the best part about it was that it only had two ingredients. 

http://www.the-girl-who-ate-everything.com/2011/05/limeade-punch.html#EWzZK3BeD5BB5EM0.32

Limeade Punch

Ingredients

• 1 (12 ounce) can frozen limeade concentrate
• 1 (2 liter) bottle Sprite
• frozen raspberries or sliced limes for garnish
• ice

Instructions

1. Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.
2. Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.

Read more at http://www.the-girl-who-ate-everything.com/2011/05/limeade-punch.html#VE2RbmchVWSRWmIU.99

Ingredients

• 1 (12 ounce) can frozen limeade concentrate
• 1 (2 liter) bottle Sprite
• frozen raspberries or sliced limes for garnish
• ice

Instructions

1. Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.
2. Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.

Read more at http://www.the-girl-who-ate-everything.com/2011/05/limeade-punch.html#VE2RbmchVWSRWmIU.99

Ingredients

• 1 (12 ounce) can frozen limeade concentrate
• 1 (2 liter) bottle Sprite
• frozen raspberries or sliced limes for garnish
• ice

Instructions

1. Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.
2. Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.

Read more at http://www.the-girl-who-ate-everything.com/2011/05/limeade-punch.html#VE2RbmchVWSRWmIU.99

Limeade Punch

Ingredients

• 1 (12 ounce) can frozen limeade concentrate
• 1 (2 liter) bottle Sprite
• frozen raspberries or sliced limes for garnish
• ice

Instructions

1. Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.
2. Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.

Read more at http://www.the-girl-who-ate-everything.com/2011/05/limeade-punch.html#VE2RbmchVWSRWmIU.99

Limeade Punch

Ingredients

• 1 (12 ounce) can frozen limeade concentrate
• 1 (2 liter) bottle Sprite
• frozen raspberries or sliced limes for garnish
• ice

Instructions

1. Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.
2. Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.

Read more at http://www.the-girl-who-ate-everything.com/2011/05/limeade-punch.html#VE2RbmchVWSRWmIU.99

Coconut oatmeal raisin cookies

This is a Betty Crocker recipe tweaked. We loved these. I was doing no dairy at the time so I substituted the butter and shortening for three fourths cup coconut oil but they turned out a little dry so I think next time I would do a full cup of coconut oil instead. I used raisins and coconut for the fillers in it.

healthy banana breakfast donuts or muffins

http://peasandthankyou.com/2013/03/24/super-healthy-banana-breakfast-donuts/
  I wasn't going to add this because I thought they were pretty average but Mark and Lucy loved them so I thought I should add them anyway in case I want the recipe again. I didn't use whole wheat pastry flour I substituted with wheat flour but I think I added a little less can't really remember though. I also don't have a donut pan so I made muffins out of these instead. I think I used sugar instead of honey, almond milk instead of milk, and coconut oil instead of butter.

http://allrecipes.com/recipe/65691/pumpkin-waffles-with-apple-cider-syrup/
  I can't tell you enough how much I love these! They are so so good. At the time I couldn't have butter so I substituted oil in the waffle, and pumpkin for the butter in the syrup. The apple cider I used was from a bottle of apple juice. I also used wheat flour instead of white.

Pumpkin Waffles with Apple Cider Syrup

• Prep
  30 m
• Cook
  15 m
• Ready In
  45 m

Recipe By:JEANETTE B

"A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters."

Ingredients

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 1 cup canned pumpkin
• 2 cups milk

• 4 eggs, separated
• 1/4 cup butter, melted
• APPLE CIDER SYRUP
• 1/2 cup white sugar-Beth only used a 1/4 C and thought it was plenty sweet
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 cup apple cider
• 1 tablespoon lemon juice
• 2 tablespoons butter

Directions

1. Preheat a waffle iron according to manufacturer's instructions.
2. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
3. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
4. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

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Market Pantry All-Purpose Flour - 5 lbs 
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Market Pantry Brown Sugar 2 lbs 
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homemade taco tortilla bowl

http://www.melskitchencafe.com/2010/04/homemade-taco-tortilla-bowls.html
  these are so easy and fun to mix up the normal taco meal. I used the uncooked tortillas from Costco and used canola oil and olive oil. I couldn't tell the difference between the ones I did with olive oil or the ones with canola oil so they both work fine. For the shape I used a shorter ramekin which made it a wider bowl. it worked great.

guacamole grilled cheese

http://www.twopeasandtheirpod.com/guacamole-grilled-cheese-sandwich/
  this is a fun way to mix up the normal grilled cheese sandwich. I've made it a couple times. It is yummy!

vegan zucchini corn pasta

http://www.mindbodygreen.com/0-5602/GlutenFree-Vegan-Summer-Corn-Pasta-Salad.html
  this is pretty good for and non creamy pasta. It is a little spicy with the crushed red pepper. I added two cans of sliced mushrooms instead of the button mushrooms and also added a little sliced onion. I don't like things cold and so I cooked the zucchini, corn, onion , and spinach in a fry pan.

Zucchini Lasagna

http://www.melskitchencafe.com/2013/07/zucchini-lasagna.html
  this was really yummy for a Lasagna without meat. Mark even thought so and he was wary of it. If I were to make it again I think I would add a little more zucchini. I thought it sounded weird before I made it to add a block of cream cheese but it made it really creamy.

I didn't make her homemade sauce, I used a bottled jar of marinara that had mushrooms in it which I thought added. I also didn't use ready to cook lasagna noodles. I used the regular kind of noodles and cooked them before the I assembled the lasagna.

Greek Pasta Salad

http://foodmarriage.com/2012/02/greek-pasta-salad-recipe.html

This is from Katie 's sister in law Alyssa. She made this at Maylee' s blessing and I loved it so I asked Katie to get the recipe.

Landon's Luscious Meal

As per Beth's request, I am posting the meal I brought to her last weekend.

Summer Corn Sald: HERE
 

Garlic Bread(makes 1 loaf of garlic bread)

 

1/2 cup butter 

1 or 1 1/2 teaspoons garlic powder depending on preference

1 tablespoon dried parsley 

1 (1 pound) loaf Italian bread, cut into 1/2 inch slices

1 (8 ounce) package shredded mozzarella cheese or pamasean (optional)

  Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.
3. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
4. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Zucchini Mozzarella Medley: HERE
 
Cordon Bleu-which I cooked too long and had really thin chicken for: HERE






and for dessert Berrymisu Trifle: HERE
I used nilla wafers instead of lady fingers cuz I coulnd't find lady fingers. Still pretty good. Very rich

slow cooker roast

 I wanted to do an easy roast but I didn't want to use a Lipton onion soup packet. I combined and changed a couple of different recipes and it turned out great.  I cooked it 4 to 6 hours on high.

3 lb. beef chuck roast
 1T. soy sauce
4 tsp. onion powder
3/4 c. instant minced onion
 1/4 tsp. crushed celery seed or 4 stalks of celery diced
 1/4 tsp. sugar
 beef broth
 2 tsp. black pepper
 mix all ingredients in slow cooker except for black pepper and beef broth. Place roast in slow cooker. Pour in beef broth until half an inch from the top of the roast. Sprinkle black pepper on top of roast.


 These are the links to the recipes I changed. http://m.allrecipes.com/recipe/22228/slow-cooker-roast-beef
  http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952

brownie mix

  this is so easy and it turned out great. I doubled it for a 9 x 13 pan.

strawberry pineapple smoothie

This is one I made up and it is my favorite. It tastes like a Jamba Juice to me. I never measure so I'm not sure the  exact measurements.
 leftover juice from canned pineapple
 1c. frozen strawberries
 1 banana
 almond milk-I think? can't remember if I just used water and added plain yogurt instead

southwest chopped salad with cilantro dressing

http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html
 We were in the mood for a good fresh salad and this hit the spot. Don't expect the dressing to be like Cafe Rio. I thought it was pretty good because it was really healthy. I think next time I will double it. We also had some leftover shredded pork so we added that to the salad as well.

Snickerdoodle Bars

http://lilluna.com/snickerdoodle-bars/
 These are Mark's new favorite.  I think they are a little easier than snickerdoodles since there is no rolling involved.

Chocolate Chip Cookies with Coconut Oil

http://www.cheekykitchen.com/2010/09/chewy-chocolate-chip-cookies.html
 I loved these!  I think the next time I make them I will add coconut flakes too. Since it is all brown sugar, they did come out darker like on the website picture.  I couldn't get the cookie cook time right however.  First they weren't done and then I burned them.  Pretty sure it's my oven though.

Buttery Cornmeal Crescents

This was a winning roll recipe!  They were so good.  I made mine with 1/2 white and 1/2 wheat flour.
http://www.melskitchencafe.com/2011/04/buttery-cornmeal-crescent-rolls.html
  because I used wheat I didn't end up using all the flour the recipe called for.

Taco Salad with Homemade Catalina Dressing

http://www.melskitchencafe.com/2013/07/chopped-taco-salad-with-homemade-catalina-dressing.html
 This was a nice change from taco salad.  It wasn't a spicy mexican meal, it just tasted fresh.  Mark and I didn't mind at all eating the leftovers.

oatmeal cinnamon waffles

http://codykitchenconfections.blogspot.com/2012/01/cinnamon-and-brown-sugar-oatmeal.html?m=1


 Julie made similar waffles when I was at her house and I loved them so I thought I'd find the recipe. I couldn't find the exact one but I did find this one and changed it a little. I decreased the flour by a fourth a cup and used whole wheat and I did 2 tablespoons of canola oil instead of butter.

Spinoccoli Pizza

http://www.annies-eats.com/2010/11/09/spinoccoli-pizza/
 I made this with the garlic bread pizza crust and it was so yummy. I just used regular milk instead of cream and it worked out just as well. This was a nice change from normal pizza. It tasted like alfredo.

Spinoccoli Pizza

Yield: about 6-8 servings

INGREDIENTS

For the white sauce:
1 tbsp. butter
1 tbsp. flour
¾ cup heavy cream or half-and-half
1 clove garlic, smashed
Salt and pepper, to taste
6 tbsp. freshly grated Parmesan cheese

For the pizza:
Pizza dough
Olive oil, for brushing
½ cup packed baby spinach leaves, torn
1 cup very small broccoli florets
2 oz. shredded mozzarella cheese
2 oz. shredded cheddar cheese
Grated Parmesan

Cooking View

DIRECTIONS

• To make the white sauce, melt the butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Discard the garlic clove.  (Note: This will make a bit more sauce than you need for the pizza, but with a little extra cheese it makes a great dipping sauce for crust.)
• To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded mozzarella and cheddar cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Chili's Copycat Salsa

http://www.sixsistersstuff.com/2011/11/chilis-copycat-salsa-recipe.html

If I had a choice I would still prefer a fresh salsa recipe over this one but I wanted to save it because it was really easy and good for being that easy. I didn't need any fresh ingredients to make it.  I used a small can of diced jalapenos.  It was spicy--maybe  a little too spicy for me but not for Mark.

Creamy Tuscan Pasta Sauce

http://www.melskitchencafe.com/2013/04/creamy-tuscan-pasta-sauce-quick-20-minute-dinner.html

This was good and pretty easy to make but it was really rich.  To make it a little less rich, we added a little olive oil to each serving and mixed to thin it out a little. It didn't take much of the sauce to give the pasta flavor so I still have half left over in my freezer.  I wanted more in my pasta so I also added frozen peas and a little diced onion.

Divine Breadsticks

http://www.melskitchencafe.com/2009/10/divine-breadsticks-2.html

I liked these because they were good and easy.  They only take 30 min. to rise. I made these to go along with some pasta.  I did mostly wheat flour.  I didn't twist them but rolled them out in my pan and cut them with a pizza cutter.  I used garlic salt, parmesean, basil, oregano, and rosemary to season.  Good combo I think.

Veggie Curry

I still think this needs a little kick so I am going to keep playing around with it but I am adding this because I think it has a lot of potential.  I served this with naan bread and egg noodles. I think it needs more red curry spice sprinkled in it but it seems everyone only sells yellow curry spice.  So frustrating!  I like red curry better so that is why I decided to try a new recipe when I found a Thai kitchen red curry paste bottle at Walmart and used the recipe with a little twist of my own from the back of the bottle.  It is supposed to be for shrimp but meat just never sounds good to me so I made it veggie.

 You will need about 3 C. sliced Veggies.  I sliced one green pepper, one red pepper, and pea pods. Then separately sauteed a can of sliced mushrooms and a small onion. All of these made up my 3 cups.

Bring 1 14 oz can of coconut milk to simmer.  (got mine from Trader Joe's).  Stir in 2 T.  Thai Kitchen Red Curry Paste and 1 T. brown sugar.  Bring to a a boil.  Reduce heat and simmer 5 min.  Stir in peppers and pea pods and let cook for 3-5 min or until crisp tender. Add mushroom and onion mixture and salt to taste.    

Naan Bread

http://www.melskitchencafe.com/2011/04/naan-indian-flatbread.html


I made my own naan bread and it wasn't very hard!  I used my little tortilla press and it was perfect for these.  I had room to cook 3 on the stone at the same time.  I did 1/2 wheat and 1/2 white and only let them raise for 30 min  (didn't do the 2 hours like the recipe said for the first rise).  They turned out perfect and fluffy.  We had this with veggie curry.

Yield: Makes about 12 pieces of naan

Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Ingredients

• 3-4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon active dry or instant yeast
• 1 1/2 cups milk
• 1 teaspoon sugar
• 3-4 tablespoons, melted butter

Directions

1. Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
2. Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
3. Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
4. After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)
5. Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

2.5

http://www.melskitchencafe.com/naan-indian-flatbread/

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: adapted slightly from Evil Shenanigans

Veggie Fajitas

http://www.thegardengrazer.com/2013/03/corn-and-black-bean-fajitas.html
Another winning meatless recipe.  We both loved this one. We had it with costco tortillas,  limes, cheese, salsa, and plain yogurt.  I used her recipe for taco seasoning.  Yummy! I usually double the mushrooms in this because I love them but it takes the seasoning down a bit so I think I"'ll try only doing one can of black beans next time.

French Toast Muffins

http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html
 Yum yum!!! Couldn't get enough of these.  I used wheat instead of white and I accidentally put the butter mixture with the cinnamon sugar at the end but it worked great spooning it on the muffin tops and dipping them in. I wish I could eat one right now!

Summer Garden Vegetable Soup

http://www.melskitchencafe.com/2010/08/summer-garden-vegetable-soup.html
Garden Vegetable Soup

This is the  best summer recipe I have!  Love it!

Yield: Serves 8

Ingredients

• 3 medium zucchini, chopped into bite-size pieces
• 4 medium tomatoes, chopped into bite-size pieces
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 2 tablespoons butter
• 1 medium onion, chopped
• ¼ cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups low-sodium chicken broth
• 1 teaspoon lemon juice
• 1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
• 1 ½ cups frozen or fresh corn kernels
• 1/4 cup freshly grated Parmesan cheese

Directions

1. In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
2. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

2.5

http://www.melskitchencafe.com/summer-garden-vegetable-soup/

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: slightly adapted from my wonderful friend, Jenna

Dinner Muffins

http://www.melskitchencafe.com/2011/05/whole-wheat-dinner-muffins.html
 These tasted a lot like corn bread muffins to me. Either way it gives me another option if short on rising time.

The Best Zucchini Bread

http://www.melskitchencafe.com/2011/08/the-best-zucchini-bread.html

I made this, substituted the white flour for wheat, and never wrang out the zucchini like it said. Turned out perfect and tasty.

Mini German Pancakes

http://momathonblog.typepad.com/momathon_blog/2008/07/recipe-mini-german-pancakes.html

This is a nice variety from the puffy oven pancake I make from my betty crocker cookbook.  I like these best with powdered sugar and lemon juice.  I always use whole wheat flour.

Healthy Banana Blueberry Muffins

http://www.melskitchencafe.com/2012/09/healthy-banana-blueberry-muffins.html

I have made these a couple of times using the costco frozen mixed berries.  They turn out big and yummy. I never grind the oatmeal and they taste great.

Mint Buttercream Frosting

Adapted from Betty Crocker's Vanilla Buttercream Frosting

3 C. powdered sugar
1/3 C. softened butter
1 1/2 tsp. peppermint extract
1-2 T. milk

Mix sugar and butter on low speed.  Add extract and milk.  Mix.

Unbelievable Chocolate Cake

http://www.melskitchencafe.com/2010/09/the-best-chocolate-cake.html
This was definitely my favorite chocoate cake I have made.  I ran out of buttermilk so I made my own with milk and vinegar.  The comments said that there was too much batter to fill  the pans so I also filled up a little loaf cake pan too so it wouldn't spill in the oven.  Glad I did because it seemed about right. I did two round pans and didn't follow the instructions to put parchment paper on the bottom.  I was sorry I didn't because I had to piece the cake together to form a circle after I finally got it out of the pan. I made this with mint frosting and it was so yummy!  What a good birthday I made for myself. :)

Marshmallow Caramel Popcorn

Marshmallow Caramel Popcorn. 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.

 

I got this from Julie's pinterest board.  I would love to give credit to whoever created this recipe but there wasn't a link so I have no idea where it came from.

 

I love this popcorn!  This is what Mark and I have been loving lately.  We do the popcorn trick in the microwave where you put about 1/4 c. of popcorn in a folded over lunchsack, set it on it's side, and cook for a couple of minutes.

Hawaiian BBQ Pita Pizzas

http://www.thegardengrazer.com/2012/04/hawaiian-pita-pizzas.html
You wouldn't think that something this easy to put together would taste that great but we really liked the combo of cilantro along with this.  Mark heated up some canned chicken from Costco in some BBQ sauce to add to them and it was even better. 

Bean Tostadas

http://www.thegardengrazer.com/2012/04/bean-tostadas.html
We made our homemade refried beans and used them for our recipe.  Another good meatless meal.

Loaded Veggie and Black Bean Quesadillas

http://www.thegardengrazer.com/2012/09/loaded-veggie-black-bean-quesadillas.html

Another meatless, filling, yummy, good meal.

Quinoa Black Bean Burrito Bowls

http://theshiksa.com/2012/05/01/quinoa-black-bean-burrito-bowls/

This was such a refreshing recipe for quinoa.  I didn't even notice I was eating it because I loved the flavor of the other ingredients.  I actually got full off the meal too and it was healthy! We didn't top it with guacomole or salsa because we didn't have any. 

Slow Cooker Tomato Basil Parmesan Soup

http://www.the-girl-who-ate-everything.com/2012/10/slow-cooker-tomato-basil-parmesan-soup.html
I have tried a couple of different tomato soup recipes and this one is my favorite.  My complaint on this one is that it wasn't the easy throw it all in the crockpot recipe.  You have to make a roux 30 min before.  It probably would have been better too if I had used fresh basil instead of dried like I did.

Garlic Bread Pizza Crust

http://www.howsweeteats.com/2012/03/garlic-bread-pizza-crust/

This crust tasted a lot like crazy bread.  I didn't let it rise at all. The only other change I made was use half wheat flour and half white flour using only 2 1/2 cups of flour instead of 3. This recipe definitely beat the one I have been using of Emilee's pizza recipe she got in junior high. :)

Easiest Brownies in the World

http://www.melskitchencafe.com/2008/09/easiest-brownies-in-the-world.html
I made these last night and they were good.  I don't know why but I would rather use cocoa than a whole bag chocolate chips to make brownies so that was my only complaint.

Fudgy Brownies

http://www.melskitchencafe.com/2012/07/the-best-fudgy-brownies.html
 so good and so easy! These were much better than the box kind. I had to cook them 5 to 10 minutes longer than she said.

Paleo garlic bread/pizza crust

Since i have needed to search for recipes and have eaten a totally different diet. It is really hard to find the good recipes on a Paleo diet (or gluten free diet). Even if you still eaten gluten this is still the best pizza crust ever. It tastes likes garlic and SO crispy. you do have to cook the pizza crust BEFORE you top everything on. Then cook it for 5-10 until cheese is melted. It is also very Oily, so you could cut down the oil to maybe a 1/4 cup and see how it goes. Matt and I always double it so we have leftovers. This is the recipe for the bread, but we just rolled it out for pizza. If you are interested in more recipes I just made ravioli with yellow squash turned out pretty good. I have more but don't know if you guys are interested in just veggies and meat. I am making coconut flour tortillas tonight. Well Gluten pretty much ruined my life for so long, I have a STRONG opinion with other foods about not eating it.  

 

Ingredients

• ½ cup of olive oil
• ½ cup of water
• 1 tsp sea salt
• ¾ cup of tapioca flour
• ¼ cup of coconut flour
• 1 egg
• ½ tsp of Italian seasoning
• ½ tsp of chopped garlic

Instructions

1. In a small pan combine the olive oil, water and sea salt and bring to a boil.
2. remove from heat and add in the garlic and then the tapioca flour.
3. Mix thoroughly and let rest for 5 minutes.
4. Add in the in Italian seasoning and egg.
5. Mix in the coconut flour and then knead the dough for 1 minute.
6. Pinch a 1″ piece of dough and roll it into a ball.
7. Place the roll on a greased baking sheet. Repeat.
8. Bake at 350 for 35 – 40 minutes

Easy Pretzels

http://oishiitreats.blogspot.jp/2013/04/easy-homemade-soft-pretzels.htmlWhen I say easy, I mean easy!  These were awesome and tasted better than I expected! They really did take about a half hour. I used 2 C. wheat flour and only ended up needing 1 1/2 C. of white flour. They turned out fluffy and I don't think I would have noticed the wheat if I didn't know better. I thought they were more fluffy than the mall's pretzels.
 I made half with the salt on top like in the recipe and half with melted butter brushed on the top as they came out of the oven and sprinkled with cinnamon sugar. I made the cinnamon sugar while they cooked by combining 1 T of cinnamon with 1/4 C. of sugar.  I dipped mine in melted butter when eating-so good! One note about the salt ones. I thought I added too much salt because I wasn't thinking when I sprinkled. Turned out that I could've added a tad more. It is just like making homemade fries when adding salt.

Black Bean and Spinach Enchiladas

http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html

Just tried these tonight they were great. I love that I made my own enchilada sauce. I didn't use vegetable broth but used chicken broth instead. I also didn't have tomato puree so I used double the amount of tomato sauce and let it boil a little longer. I also added a little more of the seasonings at the end because I wanted it to be spicy. I didn't have cilantro so I just left that out and I substituted the green onions for yellow onion.

Crunchy Black Bean Tacos

http://www.endlesssimmer.com/2012/04/04/cornerstone-cooking-crunchy-black-bean-tacos/
  these hit the spot and they were easy! I will definitely make again. I didn't have any cilantro so I left that out and I substituted the red onion for green onion.

Spinach Artichoke Pasta

This was really tasty!!  The only thing I changed was not add any chicken broth or Panko bread crumbs.  I did crumble up some croutons at the end and added it to my own dish.  If you don't like spicy food, you may want to add crushed red pepper and cayenne just to taste. http://thepioneerwoman.com/cooking/2012/10/spinach-artichoke-pasta/

Thai Curry Soup

This recipe is from Julie's ward cookbook  it was easy and good. If anyone wants the recipe ill get it but I don't know if anyone checks this so i am not going to waste the time. I just wanted to write it down so I remembered that I liked it.

Easy Fruit Salad

I wrote this down from: a relief society cooking night we had in Florida. I can never find the recipe though so I figured I'd write it down before I forget again.
mix
one
big tub of
 vanilla yogurt
 with one
 big package dry vanilla pudding mix.
 Add one carton
 cool whip
 and frozen berries.
 Last time I used frozen berries from Costco
 and it was even easier.

Secretly Healthy Chocolate cookies

http://www.elizasedibles.com/2012/12/16/secretly-healthy-chocolate-brownie-cookies/
  these cookies tasted really good and chocolatey. I made them when mom, ang,and dad came to visit. I didn't tell them there were black beans in them until after they tried them. They all loved them when they didn't know about the black beans. Ang was not a fan after i told her. It was funny. :) Dad loved them either way.

Healthy breakfast cookies

I made these when dad and mom came to visit. They were not a big hit with mom and Ang because they taste healthy but dad liked

them. Next time I'll add more cinnamon for more flavor.

Lemon Blueberry Breakfast Cake

t his is so good. I cooked it in an eight x eight Square pan and used frozen mixed berries from Costco instead of blueberries. I also used all wheat flour besides a 1/4 cup of white and you couldn't even tell. Even Mark didn't notice.  :)
 http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
just a little shout out too for an older posted recipe of banana Oatmeal Muffins. I made those again today and we love them. They are easy and pretty healthy. In both recipes I made my own buttermilk with vinegar and milk. The oatmeal muffins only needed to be cooked for 14 minutes f.y.i.

Fresh salsa

http://www.recipegirl.com/2012/04/23/salsa-fresca/
  Mark and I have already made this 3 times. Its like pico de Gallo. We like it for Mexican meals.

Killer Artichoke Bread

http://www.the-girl-who-ate-everything.com/2012/10/killer-artichoke-bread.html
  I made this to go along with some soup and pasta we were having. It is yummy but fattening.

Spinach Lasagna

http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html

this recipe was definitely a keeper.. I was worried about Mark liking it because it didn't have meat but we both really liked it and it was so much easier then making lasagna. I used wheat noodles and loaded on the sauce at the end.

Healthy Spinach Lasagna Rolls

Yield: 9 lasagna rolls

1 roll

Calories per serving: 224 calories; 6 WW Points Plus (see Note)

Ingredients

• 9 lasagna noodles, cooked
• 1 (10 ounce) package frozen chopped spinach, thawed and completely drained (Beth used 6 C. fresh instead)
• 1 (15 ounce) container fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried Italian seasonings
• salt and fresh pepper
• (optional) 1 chicken breast, cooked and diced
• 32 oz tomato sauce (I used spaghetti sauce)
• 9 Tablespoons part skim mozzarella cheese, shredded

Instructions

1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste

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