Whole Wheat Waffles (from King Arthur Flour)

1 1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 T sugar (I like to use brown sugar)
1 large egg
1 1/2 m milk (lukewarm)
1/3 c melted butter or oil

Combine dry ingredients in a medium-sized bowl. Combine wet ingredients in a small bowl. Add wet ingredients to dry ingredients. Pour batter into a hot waffle iron.

Variations:
Add 1/2 mashed banana and 1/4 c chopped nuts
Add chocolate chips
Add 1/2 c blueberries
Add 1 tsp vanilla (I usually add vanilla to the recipe above because I like it)
Add 2 tsp cinnamon
Cook as pancakes

No-Bakes

2 c sugar
2 T cocoa
1/2 c butter
1/2 c milk
pinch salt
3 c oats
1/2 c p. butter
1 tsp vanilla

Combine first five ingredients in a saucepan. Over medium-high heat, bring to a rolling boil. Boil for 1 minute (you may need to add 15 seconds if your sauce tends to not set). While waiting for the chocolate mixture to boil, measure oats p. butter, and vanilla in a mixing bowl. Pour boiled sauce over oat mixture and stir to combine. Drop by spoonfuls onto waxed paper. Let set.

Yields: Approx. 24

Carrot Cake with Philly Cream Cheese Icing

Recipe Originally from Philadelphia

This has quickly become a family and friend favorite. Enjoy!

Cake:
2 c flour
2 tsp b powder
1 tsp b soda
1 T cinnamon
1/4 tsp nutmeg
Dash of cloves
1/2 tsp salt
4 eggs
1 1/4 c oil (can use half to full amount apple sauce)
2 c sugar
2 c grated carrots
1 (19 oz) can crushed pineapple, well drained
1/2 c chopped walnuts or pecans

Icing:
1 (250 g) package Philadelphia Brick Cream Cheese, softened
1/4 c butter, melted
2 c icing sugar
1 tsp lemon juice
1/2 tsp grated lemon peel

Directions:
1. Cake: Heat over to 350 degrees F. Sift together flour, baking powder, baking soda, spices, and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple, and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3L) tube pan.

2. Bake 50 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice, and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Classic Bran Muffins

The original recipe comes from Janet Kalman Villada on allrecipes.com. I have tweaked it a bit to make it my own.

1 1/2 cups wheat bran (we really like oat bran)
1 c buttermilk (we use plain Greek yogurt)
1/3 c oil (or applesauce)
1 egg
2/3 c b. sugar (works well with less if you are cutting back on sweets)
1/2 tsp vanilla
1 c all purpose flour (we always use whole wheat)
1 tsp b. soda
1 tsp. b. powder
1/2 tsp salt
1/2 c. raisins (opt.)

1. Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar, and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15-20 minutes until muffins are firm on top. Cool and enjoy!

Variation: One day my husband peeled and chopped half of one apple, mixed in 2T brown sugar (from the 2/3 c. brown sugar in the original recipe) and 1tsp pumpkin pie spice, and microwaved the apple mixture for 1-2 minutes until the apples were soft. He added these in place of the raisins. Deliciousness!

Zucchini Soup

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

Zucchini Chocolate Cake

1/2 c butter, softened
1 1/2 c sugar
3 eggs
1/2 c vegetable oil
3 tsp vanilla
1 3/4 c flour
1/4 c baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 c shredded zucchini
1 c chopped walnuts
1/2 c semisweet chocolate chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.

Spread into a greased 13x9x2 baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

12 servings

Old-Fashioned Soft Pumpkin Cookies

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 c sugar
1/2 c butter, softened
1 c pumpkin
1 large egg
1 tsp vanilla
Glaze (recipe follows)

Preheat oven to 350F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

Glaze:
Combine 2 c sifted powdered sugar, 3 T milk, 1 T melted butter, and 1 tsp vanilla extract in small bowl until smooth.

Makes 36 cookies (These are incredible!)

Pumpkin Zucchini Muffins

2 c all-purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp ginger
1/2 c softened butter
1 1/2 c sugar
2 large eggs, beaten
8 oz. canned pumpkin
1 c grated zucchini, drained
1/3 c water
3/4 c chopped walnuts

1. Grease your muffin tins and preheat oven to 350F.
2. Mix together flour, baking soda, baking powder, salt and spices in a bowl. Set aside.
3. Take your grated zucchini and put in a fine mesh sieve. push into mesh and try to squeeze out as much water as possible.
4. Beat butter and sugar together until fluffy. Beat in eggs, and then pumpkin until smooth. Then mix in zucchini.
5. Alternating, mix in water and flour-spice mixture. When combined, mix in walnuts by hand.
6. Divide evenly into 15 wells and bake until golden and a toothpick comes out clean, about 20 minutes.
7. Let cool for a few minutes. Run a plastic knife around the edges, and let cool fully on wire rack.

Pumpkin Pancakes

1 1/2 c all-purpose flour
1/2 c whole wheat flour
2 T brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 c milk
1/2 c canned pumpkin
1 egg white, lightly beaten
2 T canola oil

In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; Turn when bubbles form on top. Cook until second side is golden brown. (We LOVE these with a healthy dose of chocolate chips.)

Choco-Zucchini Cupcakes

2 c shredded zucchini
3 eggs
2 c sugar
3/4 c oil
2 tsp vanilla
2 c flour
2/3 c cocoa powder
1 tsp b. soda
1 tsp salt
1/2 tsp b powder
3/4 c chocolate chips

Preheat oven to 325 degrees. Prepare muffin cups. Mix wet ingredients. Add dry ingredients. Add chocolate chips. Fill prepared muffin cups half full. Bake for 25 min. Cool. Top with peanut butter frosting (recipe below).

Peanut Butter Frosting

1/2 c p. butter
1/3 c softened butter
1 T milk
1/2 tsp vanilla
1 1/2 c powdered sugar

Beat together p. butter, butter, milk, and vanilla. Gradually add 1 1/2 c p. sugar.

Quick and Easy Pizza Crust

1 package active dry yeast (or 2 1/4 tsp)
1 tsp white sugar
1 c warm water (110 degrees F)
2 1/2 c bread flour (our all purpose works, too)
2 T olive oil
1 tsp salt

I also like to add:
1/4 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano

Preheat oven to 400 degrees. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (10 min).

Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 min.

Turn dough out onto a lightly floured surface and pat into a round. Transfer to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15-20 min, or until golden brown. Let baked pizza cool for 5 min before serving.

Also makes great bread sticks.

Apricot Pineapple Jam

3 cups apricots; pitted and chopped
20 oz crushed pineapple in juice
1/2 c lemon juice
1 package pectin
1/2 tsp butter
8 cups sugar

Measure apricots into 6-8 qt. saucepan. Add pineapple and lemon juice. Stir pectin into fruit mixture. Bring mixture to a full rolling boil, stirring constantly.

Add butter. Stir in sugar quickly. Bring back to a rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat.

Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert onto a clean towel. After 5 minutes, turn upright, check for seals. Makes about 9 cups of jam.

Note: Even though this uses the invert jar method, I still prefer processing, just to be careful. Process for 10 min. In Idaho, however, I process for an additional 10 min for a total of 20 min.

Easy Banana Bread

I believe this recipe came from my friend Jadi. This is the tastiest. moistest banana bread recipe I have found. The flavor is best if you can let it sit overnight, but ours rarely lasts that long.

2 c flour
1 tsp b soda
1/4 tsp salt
1/2 c butter
3/4 c packed brown sugar
2 eggs, beaten
2 1/3 c bananas (approx. 5-6)

Preheat oven to 350 degrees. Lightly grease a bread loaf pan. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. (I usually check in a couple of places as there are occasionally doughy places in the middle.) Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely then wrap in foil. Let the bread sit for a day for the best flavor.

Kathy's Banana Bread

I LOVE using this recipe as muffins. They are so very perfect.

1/2 c. shortening
1 c sugar
2 eggs
1 tsp vanilla
4 bananas
2 1/2 c flour
1 tsp b powder
1 tsp b soda
1/2 tsp salt
chocolate chips, opt. (unless you're at our house - they're a must)
nuts, opt.

Beat shortening and sugar until fluffy. Add eggs and vanilla. Add bananas. Mix in dry ingredients just until moist. Fold in chocolate chips and nuts. Makes 2 small loaves or 12 muffins. For loaves, bake at 350 degrees for 45 minutes. For muffins, bake at 350 degrees for approx. 20 minutes.

Pumpkin Pecan Pie

If you like pumpkin and pecan pie, this is a delicious combination of the two.

Pumpkin Layer:
1 unbaked 9-in pie shell
1 c pumpkin
1/3 c sugar
1 egg
1 tsp pumpkin pie spice

Pecan Layer:
2/3 c light corn syrup
1/2 c sugar
2 eggs
3 T butter or margarine, melted
1/2 tsp vanilla extract
1 c pecan halves

For Pumpkin Layer:
Combine pumpkin, sugar, egg, and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.

For Pecan Layer:
Combine corn syrup, sugar, eggs, butter, and vanilla in same bowl; stir in nuts. Spoon over pumpkin layer.

Bake in preheated 350 degree oven for 50 min or until knife inserted in center comes out clean. Cool on wire rack. Makes 8 servings.

Pumpkin Corn Muffins

If you like cornbread, you must try this. The pumpkin makes the cornbread moist and delicious. My family loves these served with honey.

1 1/4 c flour
1 c yellow corn meal
1/3 c granulated sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 c pumpkin
1/3 c milk
1/4 c vegetable oil

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk, and oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into 12 greased or paper-lined muffin cups.

Bake in preheated 375 degree oven for 25-30 min or until wooden pick inserted in center comes out clean. Serve warm. Makes 12 muffins.

Strawberry Rhubarb Pie

This is a delicious summer-time recipe that I've had on the side of my fridge for, well, at least two and a half years. It's a wonderful treat for a summer day.

1c + 2tsp sugar (divided)
1/3 c flour
1/4 tsp salt
1/4 tsp cinnamon
2 1/2 c sliced rhubarb
2 1/2 c whole strawberries halved or quartered if large
2 tsp fresh lemon juice
1 tsp vanilla
2 T unsalted butter cut into small pieces
1 T milk

Whisk 1c sugar, flour, salt, and cinnamon in bowl. Add rhubarb, strawberries, lemon juice, and vanilla. Toss. Set aside for 10 min. Preheat over to 425 degrees. Put oven rack in lower 1/3 of oven. Place mixture into a bottom pie crust. Distribute butter over fruit. Cover with a top crust. Seal edges. Brush top crust with milk and sprinkle with remaining 2 tsp sugar. Bake for 30 min. Reduce over to 350 degrees and bake another 25-30 min.

Skillet Bow Tie Lasagna

So easy, so fast, so delicious. A great combination. And all in one pan to boot. Another recipe from Kara.

1/2 lb ground beef
1/2 lb pork sausage
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes
8oz can tomato sauce
1 1/2 c water
1 T dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
2 1/2 c dry bow tie pasta
3/4 c cottage cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese

Brown meat, onion, and garlic; drain. Add remaining ingredients except cheeses. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes or until pasta is tender. Combine cottage cheese and Parmesan and drop by spoonfuls over tomato mixture. Cover and cook for 5 minutes. Sprinkle with mozzarella cheese and let cook for a couple of minutes until melted.

Parmesan Chicken

This recipe is from my amazing friend Jadi. We're having it again tonight. Easy and delicious. I love it.

2 c crushed Ritz crackers
3 T grated Parmesan cheese
2 tsp garlic salt
8 boneless, skinless chicken breasts
1 c plain yogurt or 1/2 c melted butter (we like the yogurt version)
1/4 c butter, melted

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9x13 baking dish. Drizzle with 1/4 c melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce if desired (we never have).

Sour Cream Chicken Sauce

2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 c sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Soft Garlic Knots

These delicious rolls are from Creations by Kara. They disappeared as soon as they were placed on the table. They're very easy and delicious.

3 c flour
1 T sugar
2 tsp yeast
1 1/4 tsp salt
2 T olive oil
1/4 c milk
1 c hot water

Garlic butter glaze:
2 cloves garlic, minced or pressed
2 T melted butter
1/2 tsp Italian seasoning

Combine dry ingredients in a large bowl. (I used my Bosch.) Add the olive oil, milk, and water. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 45 minutes to 1 hour, or until doubled in bulk. Divide the dough into 10 equal pieces. Roll each piece into an 8" long rope and tie into a knot. Place on a greased cookie sheet. Let rise for 30-45 minutes. Combine all glaze ingredients and brush over rolls. Bake at 350 until lightly browned, about 18-20 minutes.