Pasta Primavera Salad

1 16 oz package dry pasta

1 16 oz package frozen veggies (california blend and stir fry are the best)

1 cup Italian salad dressing

Grated Parmesan cheese
Cooked chicken (optional)

Cook pasta according to package directions, rinse in cold water and drain well.  Place drained pasta in a large bowl.  Run cold water over vegetables in a colander to thaw completely; drain well.  Add vegetables, chicken, and salad dressing to pasta and toss lightly.  Cover and refrigerate for at least 1 hour before serving.  Garnish with grated Parmesan cheese.  Serves 8.

Finnish Soft Buttermilk Spice Cake

When Rebecca was in the 6th grade, she did a report on Finland.  

So she got this recipe from Aunt Reina and made it for her class.  It was a hit!

Mix together: 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp clove, 1 tsp ginger.

Add: 1 tbsp pure maple syrup, 1 1/4 cup buttermilk, 1/2 cup melted butter.

Mix well.  Bake at 350 for 1 hour or until golden brown (20 minutes in jellyroll pan.)

Chocolate Pie For Kids

This is the easiest pie recipe, so have kids help out (or make it themselves).

1 3/4 cup milk

1 pkg chocolate pudding mix

Stir together with whisk.  Pour into pie crust.  Put in fridge for 1 hour (or more).  Serve with Cool Whip.

Cashew Chicken

In a large bowl, combine and set aside: 1 pound diced chicken, 1 Tablespoon sesame oil, 1 teaspoon minced garlic, 2 Tablespoons rice vinegar and pepper to taste.

Heat 1 Tablespoon sesame oil on high until it smokes.  Add carrot (and other veggies if you like) and stir fry 2-3 minutes.  Add coated chicken and cook 3-4 minutes.  Add 3 heaping Tablespoons of hoisin sauce.  Serve on rice and top with unsalted cashews and sliced green onions.

Garlic-Parmesan Bubble Loaf

This was a recipe Emily got in her CTE class.

1/2 cup butter, melted
1 garlic clove or 1 tsp minced garlic
1/4 cup grated Parmesan cheese
2 tbsp dried parsley
3 (10 oz) cans refrigerated biscuits

Preheat the oven to 350.  In a small bowl stir together Parmesan, parsley, butter and garlic.  Cut each biscuit into quarters.  Toss the biscuit pieces into the mixture.  Place in bundt pan.  Sprinkle the top with a little bit of Parmesan cheese.  Bake for 25-30 minutes or until biscuits are golden brown and thoroughly baked.

Gooey Orange Rolls

Emily got this recipe in her 7th grade CTE class.

1 cup sugar

1/2 cup butter or margarine

1/4 cup orange juice

2 tbsp grated orange peel

3 (10 oz) cans refrigerated biscuits

Preheat the oven to 350 degrees.

In a glass bowl, combine sugar, butter, orange juice and peel.  Heat in the microwave until sugar is dissolved and butter is melted, about 1 1/2-2 minutes.

Pour the mixture into a greased 10 inch bundt pan.  Place biscuits in pan on their sides (like they were in the can) in a ring around the pan.

Bake at 350 degrees for 25-30 minutes or until golden brown.  Immediately turn upside down onto a serving platter.  Serve warm.

Monkey Bread

Another CTE recipe from Emily.

1 (3.5 oz) pkg cook n serve butterscotch pudding  OR  3/4 cup brown sugar
3/4 cup sugar
2 tsp ground cinnamon
1/2 cup finely chopped pecans (opt.)
1/2 cup butter or margarine, melted
4 (10 oz) cans refrigerated biscuits

Preheat the oven to 350 degrees.  In a large plastic bag, combine pudding mix/brown sugar, sugar, cinnamon and pecans if desired.  Pour the butter into a separate, shallow bowl.

Cut the biscuits into quarters.  Dip half of the pieces into the butter, then place in bowl or bag with the cinnamon mixture.  Cover and shake.  Remove shaken biscuit pieces to a greased 10 inch fluted tube pan (bundt pan).  Continue to coat biscuits until all the biscuit pieces are coated.

Bake at 350 degrees for 40-45 minutes.  Cool in pan for 5-10 minutes before inverting onto a serving plate.

Key Lime Pie

1 (8 or 9 inch) baked pastry shell or graham cracker crumb crust

3 egg yolks

1 (14 oz) can sweetened condensed milk

1/2 cup lime juice from concentrate (use more if you like it tangy!)

yellow or green food coloring (optional)

whipped cream or whipped topping

Preheat oven to 325 degrees.  In a large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and optional food coloring.  Pour into prepared pastry shell; bake 30 minutes.  Cool.  Chill.  Top with whipped cream.  Garnish as desired.  Refrigerate leftovers.

Tip: For 9 or 10 inch pie, double the filling ingredients and bake 40 minutes.

Can substitute Lime Juice with lemon juice to make Creamy Lemon Pie.

Rice Crispies Treats

1/4 cup margarine

1 (6-10 oz) pkg regular marshmallows OR 4 cups mini marshmallows

5 cups rice krispies cereal

Melt margarine over low heat in saucepan.  Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy.  Remove from heat.  Add cereal; stir until well-coated.  Spread mixture in buttered cake pan.  Cut into squares when cool.

*Can be made with other cereals:  Trix, Pebbles, Cocoa Puffs, etc.

No Knead Bread

Our home teacher, Brother Donohue, made this for us, and we all thought it was AMAZING! 

 I kept hounding him for months, until he finally brought over the recipe.

3 cups bread flour

1/4 tsp instant yeast

1 tsp fine table salt

1 1/2 cups warm water

Covered pot that can go in a 450 degree oven (5 qt. or larger, at least 4" tall -- if you're not using a well-seasoned cast iron pan, put a piece of parchment paper in the bottom so the bread won't stick)

Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.  It will be a shaggy, doughy mess.  Cover with plastic wrap and let sit 12-20 hours on counter top.

Shape and preheat: The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape.  You can use your hands if you like, just keep your hands wet so that the dough does not stick.  Generously dust a cotton towel (not terrycloth) with flour.  Set dough seam side down on top of towel.  Fold towel over the dough.  Let it nap for 2 hours.  When you've got about a half hour left, slip your covered pot into the oven and preheat to 450 degrees
.

Bake: Your dough should have doubled in size.  Remove pot from oven.  Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel.  Doesn't matter which way it lands.  Shake to even dough out.  Cover.  Bake for 30 minutes.  Uncover, bake another 5-20 minutes or until the crust is beautifully golden and middle of loaf is 210 degrees.  Remove and let cool on wired rack.  If not eating right away, you can recrisp crust in oven for 10 minutes at 350 degrees.

*For cinnamon raisin bread, add 1/4 cup dark brown sugar, 2 tsp cinnamon and 1 cup raisins.

*For Sweet bread, add 3/4 cup white chocolate chips and 3/4 cup dried cranberries or raisins or cinnamon chips.

Jello Egg Jigglers

Prep: 15 minutes plus refrigerating

Jello Egg Mold

1 1/2 cups boiling water

1 (6 oz) pkg jello any flavor

Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel.  (Or spray mold lightly with cooking spray.)  Close mold, matching up the rims of the egg halves.

Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed.  Inspect each egg to make sure it is closed and sealed.  Place mold, fill side up, on tray.

Stir boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved.  Pour into measuring cup with pour spout.  Immediately pour into mold through fill-holes until each egg is filled  just to top of the egg shape.  Refrigerate at least 3 hours or until firm.

Open mold using a dull flat knife on the outer edge of the mold to gently pry between the halves of each egg.  (Do not pull on handle.)  Turn mold over and shake gently to unmold eggs.  Makes 6 eggs.

Playdough again!

1 cup salt
1 tsp cream of tartar
2 tbsp oil
2 cups water
2 cups flour

food coloring

Mix together all ingredients except food coloring in a saucepan.  Cook over medium heat, stirring constantly until mixture gathers on the spoon and forms dough (about 6 minutes).  Dump onto waxed paper until cool enough to handle and knead until pliable.  Store in covered container or plastic bag.  Add food coloring for different colors.  Makes about 2 pounds.

Plastic Play Dough

1/4 cup white glue

1/4 cup water

10 drops food coloring.

1/4 cup flour

1 cup cornstarch

Cover work area with waxed paper or a plastic tablecloth.  In a medium bowl, mix together glue, water and food coloring.  In a separate bowl, mix the cornstarch and the flour.  Then mix everything together.  You should have a stiff dough.  Knead dough on a floured surface for 1 minute.  If too dry, wet hands.  Air dry.  

Pigs in a Blanket

Ingredients: Hot dogs, cheese and crescent rolls.

Set oven to 350 degrees.  Slice the hotdogs.  Put cheese in slits.  Roll hotdogs up in cresent rolls.  Bake for 8-12 minutes.  Eat.

Shake and Make Ice Cream

2 Tbsp sugar

1 cup whole milk or Half and Half or heavy cream

1/2 tsp Vanilla

1/4 cup rock salt

3 cups ice

2 sandwich sized plastic zip lock bags

1 gallon sized plastic zip lock bag

Fill the gallon sized zip lock bag half full with ice.  Add rock salt and seal.  Pour sugar, milk and vanilla into the sandwich sized plastic zip lock bag and seal, removing as much air as possible. Then double bag it in another sandwich bag.  Place the sandwich sized bag into the gallon sized bag and seal.  Shake the bag for 5-15 minutes. Open the big bag, wipe the salt water off the sandwich bag, then open the small bag and enjoy!

Flavor options we’ve tried: (replace the vanilla or add to the vanilla)

1/2 tsp apple pie spice + 1/2 tsp vanilla 

1/2 tsp strawberry syrup + 1/2 tsp pina colada syrup

1 Tablespoon chocolate milk powder

1 Tablespoon chocolate milk powder + 1/2 tsp strawberry syrup

If you want to add mint extract, only add 1/4 tsp or less!!!

Basic Crockpot Turkey Breast

2 tsp vegetable oil
salt and pepper
1 medium onion
1 turkey breast, frozen (about 6-6 1/2 lbs)
4 garlic cloves

Rinse the turkey and pat it dry with paper towels.  Rub the turkey all over with the oil.  Sprinkle lightly with salt and pepper.  Place meaty side up into a 5 quart slow cooker.  Peel the onion, cut it into quarters and place the pieces around the edges of the pot.  Peel the garlic cloves and place them around the sides of the cooker.  Cover the cooker and cook the turkey at low for 9 hours, or until a meat thermometer registers 170 degrees.  Remove turkey from cooker and let stand at least 10 minutes before slicing.  Discard the vegetables in the cooker.  Serve turkey sliced.

note: if the turkey breast is not frozen, start checking for doneness at 7 1/2-8 hours on low.

Citrus Rosemary Chicken

1/2 cup lemon juice

1/2 cup orange juice

6 cloves garlic, finely chopped

2 tablespoons vegetable oil

1 teaspoon ground ginger

1 teaspoon rosemary leaves

salt and pepper to taste

6 pieces boneless skinless chicken breasts

Combine all ingredients except chicken; pour mixture over chicken.  Cover; marinate in refrigerator 2 hours or overnight.  Drain chicken; discard marinade.  Grill, bake, or broil chicken as desired, until fully cooked.

Parsley Buttered Spuds

My mom always used to make this and insist we call them spuds instead of potatoes.  

Idaho pride ran deep at our house.

18 red or new potatoes, quartered

2 cloves garlic minced

1/4 cup butter

1 tablespoon parsley

1/4 teaspoon pepper

Cook potatoes, covered, in boiling salted water 15 minutes or until tender; drain.

Saute garlic in butter, add parsley and pepper.  Pour over potatoes, tossing gently to coat.

Applebee's Oriental Chicken Salad

Dressing:
3 tablespoons of honey (try less next time)
1 1/2 tablespoons white vinegar
1 tablespoon dijon mustard
4 teaspoons mayo
1/8 teaspoon sesame oil

Blend with electric mixer.  Chill.

Salad:
1 bag romaine lettuce
1 bag coleslaw mix
1 green onion
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1 breaded, fried chicken breast
Mix together.

Makes one large entree.

Lion House Banana Bread

This is a Lion House recipe, first made for me by my college roommate, Bridget Mortensen.

1/2 cup margarine
1 cup sugar
2 eggs
1 cup mashed banana
1/4 cup milk
1 tsp lemon juice
2 Tbsp applesauce
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
opt chopped nuts or chocolate chips

Cream the margarine, sugar and eggs together.  Then add the banana, milk, lemon juice,and  applesauce and beat together.  Mix flour, baking powder, baking soda and salt together, then add to wet ingredients.  Bake in greased 8x4x3 inch loaf pan at 350 degrees for 45-60 minutes.  Makes 1 loaf.

(Hint: if the banana bread is getting too brown on the outside and the inside is still doughy, take it out and cook it in the microwave for 3-4 minutes.  Make sure that the loaf pan you are using is glass/ microwave safe.  Or if using metal pans, bake 45 min, then top with foil and bake 10 more minutes.)

For MUFFINS, bake 17-18 minutes.  Makes approx. 18 muffins.
For MINI LOAVES, bake 28-32  minutes.  Makes 3 mini loaves.

Mozzarella Steak

1 1/2- 2 lbs round steak

garlic powder

Cut meat into small cubes and brown in a skillet with a little garlic powder

1 lg can diced tomatoes

1/2 tsp basil

3/4 tsp salt

1/2 medium onion (sliced or chopped)

1/2 green pepper (sliced or chopped)

Cook all day in crockpot (low).  Just before serving add 2 cups of mozzarella cheese.  Or top meat on plates with shredded cheese.  Serve over rice or pasta.

*Can be frozen (minus the mozzarella) in a ziploc.

Denver Omelet Pie

6 eggs
1/2 teaspoons onion powder
1/2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups frozen shredded hash brown potatoes
1 cup shredded Swiss Cheese
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1 medium tomato, thinly sliced.
In a large bowl, beat the eggs, onion powder, thyme, salt and pepper.  Stir in the potatoes, cheese, ham and green pepper.  Pour into a greased 9 inch pie plate.  Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.  Garnish with tomato slices.

Irish Soda Bread

This is Rebecca's favorite food in the whole world.  Ever.


Ingredients:
4 cups all-purpose flour, plus extra for dusting
3/4 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1/2 stick (4 tablespoons) butter
1 large egg, beaten
1 1/2 cups buttermilk

Instructions:

1. Preheat the oven to 425 degrees F and grease and flour a 9-inch round baking dish.
2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, and sugar.  Rub in the butter with your fingertips until it is completely rubbed in.  The mixture will still be floury because of the much higher proportion of flour.  With a wooden spoon stir or fold in the egg and buttermilk until a dough begins to form.  Turn the dough onto a flour-dusted work surface and knead briefly just until dough comes together.  Form the dough into a round and dust the top with the extra flour.  Place the dough into the prepared pan and score an X about 1/2-inch deep on the top of the dough.
3. Bake for 15 minutes; reduce heat to 350 degrees F and bake another 40 minutes until the bottom is dark golden brown.
4. Cool completely on a wire rack before serving.  Irish soda bread tastes best the day it is made but makes the best toast ever after the first day.  Serve with soup or stew.

Lion House Dinner Rolls

2 cups warm water

2/3 cup nonfat dry milk

2 tbsp dry yeast

1/4 cup sugar

2 tsp salt

1/3 cup butter, shortening, or margarine (use unsalted, or omit salt in recipe)

1 egg

5 to 5 1/2 cups all-purpose flour or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves.  Add yeast, then sugar, salt, butter, egg, and 2 cups flour.  Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.  Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed.  Add about 1/2 cup flour and mix again.  Dough should be soft, not overly sticky and not stiff (it is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil.  (This helps prevent dough from drying out).  Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board.  Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick.  With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and 1/4 inch thick.  Brush with melted butter (unsalted).  With pizza cutter or very sharp knife, cut dough in strips about 4 inches long and 2 inches wide. (can do this by making an L with your fingers to size the strips of dough)

Starting with the short end, roll up one piece of dough, with butter on the inside.  Place roll on parchment-lined pan with other short end down on the paper.  Repeat with remaining pieces of dough.  Be sure all rolls face the same direction on the baking pan.  Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 1/2 hours.  Bake at 350 degrees for 13-15 minutes, or until light to medium brown.  Brush tops of rolls with melted butter (unsalted).

According to the recipe, this makes 1 1/2 dozen (18) rolls.  However, every time I've made it I've gotten at least 2 dozen.

Chops and Cheesy Potatoes

1 can sliced potatoes, or 2-3 cooked potatoes

1 can cream of mushroom soup

1 can cheddar cheese soup

4 pork chops

1 tbsp minced onion

Combine potatoes, onion, mushroom soup and cheese soup.  Arrange pork chops in greased baking dish.  Top with potato mixture.  Bake at 350 degrees for 1 hour.

Tomato Soup

1 med. onion (chopped)

2 tbsp butter

2 14 1/2 oz cans of diced tomatoes (undrained)

2 10 3/4 oz cans of condensed tomato soup

1 1/2 cup milk

1 tsp sugar

1/2 tsp dried basil

1/2 tsp paprika

1/8 tsp garlic powder

1 8oz package cream cheese

Saute the onion in butter in your soup pot, then add the rest of the ingredients except the cream cheese.  Bring to a boil then reduce heat, cover and simmer for 10 minutes.  Stir in cream cheese until melted.  Serve.

Fool Proof Whole Wheat Bread

6 cups warm water

2 Tbsp salt

1/4 cup liquid lecithin

1/4 cup apple sauce or vegetable oil

2/3 cup honey

2 1/2 Tbsp dough enhancer (opt)

2 Tbsp vital wheat gluten

wheat flour: start with 8 1/2 cups (total 12-15 cups)

2 1/2 Tbsp saf instant yeast

Combine 8-9 cups fresh wheat flour and 6 cups warm water.  Mix to paste consistency.  Mix in 2 1/2 tbsp yeast then add salt, honey, oil and gluten.  Mix well.  Add remaining flour 1 cup at a time until the dough pulls away from the sides of the bowl.  (You may not use all 15 cups of flour.)  Knead dough 8-10 minutes then add dough enhancer, knead 3 more minutes.  Use shortening on your hands to form loaves.  Take dough immediately from bowl.  Fill non-stick loaf pans 1/2 to 2/3 full, cover with plastic or saran wrap to keep moist, let raise until doubled (approx. 1 1/2 inches above top of pan).  Place in cold oven.  Turn oven to 350 degrees.  Bake 35-40 minutes.

Makes 5-6 loaves.

Play Clay

*this is not to eat
** This is a nice clay to work with or make decorations with.

Combine 2 cups baking soda and 1 cup cornstarch.  Stir in 1 1/4 cups cold water.  Boil over medium heat,  stirring constantly.  Cook a minute longer until it looks like moist mashed potatoes.  Transfer to a plate immediately.  Cover with damp cloth.  Knead when cool enough.  Keep in plastic bag . Roll clay 1/2-1/4 in on wax paper.  Cut, glitter, string, etc.  Paint using water colors or felt pens.   Shellac or nail polish can be used.

Peanut Butter Clay

Variation 1:
1 1/2 cups peanut butter (smooth)
1 cup powdered sugar
1 cup powdered milk
Mix, mold, eat.

Variation 2:
1 cup peanut butter (smooth)
2/3 cup honey
1 1/2 cups powdered milk
Mix, mold, eat.

Variation 3:
1 cup peanut butter (smooth)
1 1/2 cup milk
3 tbsp honey
Mix, mold, eat.

Chicken Fettuccini Alfredo

Got this recipe from my neighbor Kate Meiners.

1 lb chicken

8 oz cream cheese

3/4 cup parmesan cheese

1/2 cup butter

1/2 cup milk

fettuccini noodles

salt, pepper and nutmeg to taste

vegetables: broccoli, carrots, peas, etc

Cut up chicken into bite size pieces. Season with salt and pepper. Cook over medium heat on stove top. Set on paper towel to drain oil. Start water boiling for fettuccini and cook pasta with tsp of salt. Drain pasta. Melt butter in a medium pan on low heat. Add cream cheese and milk. Stir together. Add parmesan cheese. Keep stirring until smooth consistency. If it is too thick add a little more milk. Add pasta, chicken, and any vegetables you would like. Frozen peas and carrots or fresh broccoli go great. Check seasonings and add any salt or pepper as needed. I also add nutmeg and garlic powder. Cook until warmed through, about 5-7 minutes.

* you can also use leftover cooked chicken, which makes this even faster

Chicken Bow tie Pasta

Another recipe from Jennifer Meyer that I love!

4 tbsp extra virgin olive oil
2 tsp dried basil (crush in hand first)
6 cloves garlic, minced
salt and pepper to taste
1 cup chopped tomatoes (at least!  I like more...)
1/2 cup chopped green onions
2 pkg grilled chicken strips
1 box (12 oz) bow tie pasta, cooked and drained
1/3 cup grated Romano or Parmesan cheese

Cook pasta per directions on box, drain.  In large skillet heat oil, basil and garlic for 2 minutes.  Stir in chicken and heat approximately 4 minutes.  Add pasta, onion and tomato.  Stir and heat 2 minutes.  Stir in cheese, season with salt and pepper.  Serve immediately so it doesn't dry out.

Low-carb option: I tried this with zucchini noodles instead of the pasta and it was delicious.

Monterey Chicken

Grilled (marinated) chicken
BBQ sauce
Cheese
Bacon
Diced tomatoes
Green onions

Cover chicken with BBQ sauce, cheese, and bacon.  Broil til cheese is melted.  Add tomatoes and green onion before serving.

Chicken Parmesan

Combine to cover one pound chicken:

1/2 cup bread crumbs
1/4-1/8 cup parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper.

Bake for 1/2 an hour at 350 degrees.

Peas and Potatoes

This is a classic Idaho recipe from my mom.

2 lbs red potatoes, cubed
-boil for 15 minutes, then drain.

Melt 2 Tbsp butter and mix with 2 Tbsp flour.  Stir in 2 cups of milk.  Stir constantly until thickened.  Add lots of salt and pepper.  Add potatoes and peas.  Simmer for 5 minutes.

Strawberry Danish Dessert Cake

White cake mix
8 oz cream cheese
2 cups powdered sugar
1 cup cream, whipped
Danish dessert
2 lbs strawberries, sliced

Prepare cake mix according to package instructions.  Bake on greased baking sheet (20 min in a jellyroll pan).  Meanwhile, combine cream cheese, powdered sugar and cream.  Spread on cooled cake.  Bake Danish dessert according to package directions.  Let cool.  Add strawberries and blend.  Place on top of cream cheese mixture.  Refrigerate.

roasted vegetables

This recipe is from my sister-in-law Reina.

1/2 cup broccoli
1/2 cup carrots
1/2 onion
1 zucchini
1 squash
8 mushrooms
1/4 cabbage
2-4 Tbsp olive oil
1/2 tsp salt
3-5 cloves garlic (don't chop)
fresh herbs (rosemary, oregano, basil, etc)

Coat vegetables, garlic, and herbs with olive oil.  In a 9 by 13 pan, bake at 425 degrees for 10 minutes.  Stir and add salt.  Return to oven for 10 more minutes.  Serve.

Doughnut

Mix these together: 1 cup sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp nutmeg, 1/2 tsp clove, 2 tsp cinnamon, 3 cups flour

Mix these separately: 1 cup buttermilk, 3 eggs, 1 tbsp honey, 1/2 cup melted butter.  Then add to other bowl.  Cook in oven set to 400 degrees for 12 minutes.

Doughnut (good texture)

2 cups flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
2 eggs
2 tbsp melted butter
3/4 buttermilk
1 t vanilla
mix everything together except melted butter.  Oven should be at 400 degrees.  Cook for 8 or 9 minutes.  Dip in melted butter and roll in cinnamon, sugar, or brown sugar.

Hannah's Corn

With a named recipe, you expect a story behind it.  Sorry.  I got this one out of the newspaper.

8 slices already-cooked bacon
6 cups frozen corn kernels
2 tsp olive oil
2 tsp butter
1 large onion, chopped (about 1 cup)
2 medium zucchinis, cubed  (about 2 cups)
2 tsp herbs de Provence (3/4 tsp dried rosemary, 3/4 tsp oregano, 1/2 tsp sage, 1/2 tsp marjoram.)
salt and pepper to taste

Crisp the bacon in the microwave according to the package directions.  Set aside.

Place the frozen corn in a colander and rinse with warm water to partially defrost.  Set aside to drain well.

In a 12 inch, extra deep non-stick skillet, heat the olive oil and butter over medium-high heat.  Peel and coarsely chop the onion, adding it to the skillet as you chop.  Cut and discard the ends from the zucchini, and cut it into bite size pieces.  Add the zucchini.  Cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Add the corn and the herbs to the vegetables and stir to mix well.  Cover the mixture, reduce the heat to medium and steam until heated through, about 3 minutes.

Serve the corn by crumbling the bacon over the vegetables and tossing well.

Makes about 7 cups.  You can eat it all now, or you can remove half of the mixture (before adding the bacon) and store for later use. (Will keep refrigerated up to 3 days.  Use it in corn chowder.)  OR you can just halve the recipe from the start.

Crockpot Chicken Paprikash

6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp Hungarian paprika (If you don't want it spicy, I recommend a lot less; or substitute 1 tsp regular paprika)
1 cup chicken broth
8 oz sour cream
1 tbsp cornstarch or flour
Add onions to crock pot.  Add seasonings, chicken and broth.  Cover and cook on low 5 to 6 hours.  Shortly before serving, turn on high and stir together sour cream and cornstarch.  Stir into crockpot and heat through.  Taste and adjust seasonings.  Serve with egg noodles.