Cassie's Honey Whole Wheat Bread

Ingredients:

4 C hot water

4 eggs

10-12 c flour (depending on humidity)

1/4 to 1/2 wheat gluten (dough enhancer)

2 TB yeast

2/3 c honey (or 1 TB stevia powder)

2/3 c oil ( I use olive oil)

1 TB salt (more or less)

Yield- 4 Loaves

(note- this recipe has directions for a blendtec mixer)

In mixer bowl with the thin mixing attachment (not the wisk, not the kneading attachment) add 4 c hot water. Add yeast, dough enhancer, 4 eggs, about a tablespoon (give or take) of salt, 2/3 c oil (i use olive oil), 2/3 c honey ( I used 1 TB stevia).

Mix on medium, so it blends well. Then add 4 cups flour, 1 cup or less at a time.

Let sit for 10-20 minutes, or until it has risen and is bubbly. Remove the thin mixing attachment, replace with kneading arms and kneading attachment if you have one.

Gradually add 1 cup of flour until the dough is pulling away from the sides, (usually about 5 or 6 cups) and the sides of the bowl are beginning to look clean. It is better to have stick dough than too much flour (it will be tough). when the dough is pulling away from the side, push the "auto knead" button. After it is done kneading, put on a surface with a little oil, and roll out your loaves. This recipe makes 4 loaves. I usually use PAM with olive oil spray, it seems to work well. Roll dough up and shape into loaves, put in warm over (i usually turn the oven on like 170 before i start making bread, then turn it off so it has cooled down once the bread is ready to rise). let rise until doubled in size, usually about an hour. then turn the oven on to 350* (you can leave the bread in while the oven heats up), and bake for 40-45 minutes. when you tap on the top of the bread with a butter knife or spoon, it should sound hollow. Immediately remove from pans and cool.

Great Harvest Oatmeal Chocolate Chip Cookies

Great Harvest Oatmeal Chocolate Chip Cookies

You can use 1 and 1/3 cups of brown sugar instead of 2 cups and it is still WONDERFUL - they don't get as thin and spread out - but still taste GREAT! Great way to use your whole wheat flour!

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, and salt; set aside.

Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks.

Makes 24 giant cookies
Adapted from source: Great Harvest Bread Company

Note: If you want to make these more like an oatmeal cookie, you could leave out the chocolate chips and maybe add some raisins

Crock Pot Lasagna

Crock Pot Lasagna

1 pound extra lean ground beef
1 onion chopped
1 (17-ounce) jar spaghetti sauce
4 ounces low-fat cream cheese softened
4 ounces low-fat sour cream
1 12 oz pkg lasagna noodles uncooked
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese

In a skillet over medium-high heat, brown meat and onion. Blot excess grease; set aside. In a large mixing bowl, combine spaghetti sauce, cream cheese and sour cream. Blend well. In another bowl, combine mozzarella and cheddar cheeses. Grease the inside of your slow cooker insert. Break lasagna noodles in halves or thirds to fit into your slow cooker pot. Layer in the following order; Noodles, meat mixture, mozzarella/cheddar mixture. Repeat layers, ending with mozzarella/cheddar on top. Cover and cook for the first two hours on high heat setting, then reduce temperature to low for an additional 3 to 4 hours. Watch closely toward the end of the cooking time to make sure it doesn't scorch.

Serving Suggestions: a big salad and warm crusty garlic bread.

Sa-Wheat Sloppy Joes

Sa-Wheat Sloppy Joes

1 lb. ground beef 2 c. cooked wheat berries

1 can tomato soup 1 jar (12 oz) chili sauce

Brown ground beef; drain fat. Stir in wheat, undiluted soup, and chili sauce. Stir on toasted hamburger buns and with melted cheese.

Bulgur Beef Casserole

Bulgur Beef Casserole

1 lb. ground beef 1 clove garlic, crushed

1 c. basic bulgur 1 T. parsley flakes

1 lg. onion, diced 1 t. celery flakes

2 cans tomato soup salt & pepper to taste

½ c. ketchup grated cheese

Saute meat and seasonings with onion. Combine bulgur with meat mixture, soup & ketchup. Pour into casserole. Sprinkle with cheese. Bake at 350 degrees for 30 min.

Harvest Chili

Harvest Chili

1 c. hard red wheat 2 ½ c. water

1 lb. ground beef 1 med. Onion, chopped

1 med. Green pepper, chopped 1 c. celery, chopped

1 (15 oz) cans diced tomatoes 1 (10 oz) hot & spicy tomato drink

2 (4 oz) cans mushrooms 2 T. chili sauce

1 pkg chili seasoning 1/3 c. soy sauce

¼ c. dried parsley flakes 3 medium carrots, coarsely chopped

Place wheat in microwave dish with 2 1//2 c. water. Microwave on high 40 minutes, then drain. Brown hamburger, green pepper and onion. Add to all other ingredients in large soup pot. Bring to a boil. Reduce heat to low and simmer for 2-2 ½ hours, stirring occasionally. Garnish with red, yellow and green pepper rings & shredded Parmesan cheese.

Chicken and Tomato Salad

Chicken and Tomato Salad

1 c. bulgur 1 c. diced tomatoes

2 c. chicken, diced 3 T. fresh basil, chopped

2 cloves garlic, minced 1 T. fresh mint, chopped

1/3 c. olive oil 3 T. red wine vinegar

Salt & Pepper to taste

Cook the bulgur in large pot of boiling salted water until tender, 20-25 minutes. Drain & set aside to cool. In a large bowl, combine the cooled bulgur, tomatoes, chicken, basil, mint & garlic. Lightly toss, then add oil, vinegar, and salt and pepper. Sprinkle with parsley.

Pumpkin Coconut Soup

Pumpkin Coconut Soup
2 medium carrots (can use reconstituted dehydrated carrots)
1 medium onion ( can use reconstituted dehydrated onions)
1 tbs oil
1 15 oz can of pumpkin (can also use freshly baked pumpkin or squash)
1 14 oz can unsweetened coconut milk (I make my own - 1 cup unsweetened shredded coconut, 2 cups of water in a blender for 3 min - drain through a fine mesh bag)
1 14 oz can chicken broth
2 TBS brown sugar
1 medium jalapeno pepper
3/4 tsp salt
1/2 tsp ground ginger
2 TBS fresh cilantro

In a sauce pan cook the onion and carrots in the oil until tender. In a bowl mix the pumpkin, coconut milk and broth. Mix in the brown sugar, jalapeno pepper, salt, and ginger. Mix pumpkin mixture with cooked carrot mixture. Bring to boil and reduce heat - simmer for 10 min. Garnish with cilantro.

Chicken Cheesy Soup

Chicken Cheesy Soup
1 cup carrots shredded (can use reconstituted dehydrated carrots)
1/4 cup green onion sliced (can use reconstituted dehydrated onions)
3 TBS butter
1/4 cup flour
2 cups milk
1 can chicken broth
1 jar canned chicken
1 cup shredded cheese
1/2 tsp Worcestershire Sauce
1/8 tsp black pepper

In a sauce pan, cook the onion and the carrots in the butter until tender. Stir in the flour. Slowly add the milk, chicken broth, Worcestershire sauce, and pepper. Stir in the chicken and the cheese. Stir and heat until cheese in melted.

Spinach Casserole

Spinach Casserole
2 cups of rice – cooked 2 cans of Spinach
2 cups shredded Cheddar cheese 1 cup cottage cheese
2 cups shredded Mozzarella cheese

Cook the rice and spread it in the bottom of a 9X13 dish. In a saucepan, combine the spinach, cheddar and cottage cheese (I sometimes leave this out if I don't have it). Warm until cheese is melted and mixed well with the spinach. Spread over the rice and top with the mozzarella cheese. Bake in 350 degree oven until slightly browned and bubbly on top. (about 10-15 minutes)

Tomato Soup

Tomato Soup
1/4 cup olive oil 1 large onion
2 14oz cans diced tomatoes 2 1/2 cups chicken stock
1 7oz can tomato sauce 1/8 tsp nutmeg
1 cup milk

Saute the onion in the oil until tender. Add the rest of the ingredients and cook until warmed through. Put in a blender or use a hand blender to make the soup smooth. Garnish with shredded cheese.

Chicken Pot Pie

Chicken Pot Pie

1 lb. cooked chopped chicken 10 oz. frozen vegetables

1 can cream of chicken soup ½ c. milk

1 egg 1 c. bisquick

Cook vegetables for about 5 minutes until almost done. Add along with chicken and soup to a 9 in pie plate. Mix bisquick and egg together. Add as much milk to get a smooth but thick consistency. Pour on top of chicken mixture. Bake at 350 until golden brown & bubbly.

Paula Deen's Shepherd Pie

Paula Deen’s Shepherd Pie

1 onion, chopped 1 ½ lb. ground beef

16 oz tomato sauce 1 ½ c. mixed vegetables

Salt & pepper 3 c. mashed potatoes

1 c. milk 2 c. biscuit mix

4 T melted butter

Saute onion. Add beef. Once browned, add tomato sauce, vegetables & salt & pepper. Combine biscuit mix & 1 c. milk. Mix should be thinner than normal biscuit mix. Heat oven to 350 degrees. Spray 9x13 casserole dish. Layer ½ way up with potatoes. Then add a layer of vegetable/beef mixture. Pour biscuit mix over meat. Drizzle melted butter over top. Bake for 35-45 min. until top is golden brown.

Shepherd's Pie

Shepherds’ Pie

1/2 cup chopped onion 1 pound ground beef

2-3 cups diced carrots, beans and corn 1 can tomato soup

1 t Worcestershire sauce ¼ t dried thyme

¼ t pepper Mashed potatoes

Cook meat and onion till meat is brown. Stir in veggies and ¼ cup water. Cook, covered, 5-10 minutes till veggies are tender. Stir in soup, Worcestershire sauce, thyme, and pepper. Transfer to a 9x13 dish. Top with mashed potatoes and grated cheese. Microwave for 3-5 minutes or until heated through, or bake in 375 oven for 30 minutes or till heated through.

Black Bean and Corn Soup

Black Bean & Corn Soup

1 can black beans, drained & rinsed 1 can Mexican stewed tomatoes, undrained

1 can corn, drained 1 can diced tomatoes, undrained

4 green onions, sliced 1 small green pepper, diced

4 celery stalks, diced 3 T. chili powder

1 t. cumin 1 garlic clove, minced

Combine in crock pot & cook on high for 5-6 hours

Veggie Taco Soup

Veggie Taco Soup

1 can diced tomatoes 1 onion, chopped

1 can diced tomatoes, with chilies 1 pkg taco seasoning

1 can Mexican corn with chilies 2 c. cooked beans

1 pkg ranch dressing (dry)

Saute onion. Add rest of ingredients and heat through.

Fiesta Chicken

Fiesta Chicken

10 oz. cubed cooked chicken 1 can black beans

1 can corn 1 can green chilies

1 can red beans 2 cans diced tomatoes

1 clove garlic 1 T. cumin

4 c. chicken broth

Combine ingredients. Cook for 20 minutes.

Black Bean and Ramen Salad

Black Bean & Ramen Salad

1 pkg ramen noodles 2 T. cilantro, chopped

1 ½ c. black beans, cooked 3 T. red wine vinegar

1 red & yellow pepper, cut in strips 1 T. oil

¼ onion, sliced 2 T. Dijon mustard

Remove flavor packet from ramen noodles. Partially break noodles and cook according to package directions. Drain, rinse with cold water & drain again. Combine noodles with beans, peppers, onion & cilantro. Combine vinegar, oil & mustard with flavor packet from noodles. Shake well, pour over salad & toss to mix

White Bean Chicken Chili

White bean Chicken chili

2 TBS oil (I used coconut oil)
1 large onion, chopped (I used dehydrated onion that I reconstituted)
4 large garlic cloves (you can use 4 tsp garlic powder)
1 TBS cumin
1 tsp oregano
1/2 tsp aniseed (you can use fennel seed also)
1/2 tsp dried crushed pepper
1 lb chicken (I used 1 pt jar of chicken that I canned)
3 15 oz cans of white beans (I used 3 cups of beans that I cooked in a pressure cooker)
1 cup chicken broth
1 7oz can diced green chilies
2 cups of Coconut milk
Grated Cheddar Cheese
Chopped fresh cilantro (if you have it)

Heat oil and cook the onion, garlic, cumin, oregano, aniseed, and dried red pepper for about 5 min. Add all the other ingredients except the cream (or kefir), cheese, and cilantro. Cook until warmed through. When ready to serve, add the cream and then garnish with the cheese and cilantro.

Taco Soup

Taco soup
1 can corn (undrained) 1 can red kidney beans (undrained)
1 can diced tomatoes (undrained) 1 pt jar canned chicken (undrained)
1/4 cup taco seasoning

1/4 c dehydrated diced onions (reconstituted)

Dump all of the above in your crock pot or stock pot and cook until warmed through
Garnish with shredded cheese, sour cream (or kefir), crushed tortilla chips