Tasty Table

Bodybuilding.com - Video Article: Get Lean, Eat Clean With Jamie Eason - Lemon Protein Bars.

2012-01-21T12:54:00.000-08:00

Bodybuilding.com - Video Article: Get Lean, Eat Clean With Jamie Eason - Lemon Protein Bars.

Bodybuilding.com - Video Article: Get Lean, Eat Clean With Jamie Eason - Carrot Cake Protein Bars.

2012-01-21T12:47:00.000-08:00

Bodybuilding.com - Video Article: Get Lean, Eat Clean With Jamie Eason - Carrot Cake Protein Bars.

Bodybuilding.com - Jamie Eason's LiveFit Recipes: Low-Carb Apple Cinnamon Protein Bars

2012-01-21T12:42:00.000-08:00

Bodybuilding.com - Jamie Eason's LiveFit Recipes: Low-Carb Apple Cinnamon Protein Bars

Bodybuilding.com - Jamie Eason's LiveFit Recipes: Cinnamon Swirl Protein Bread

2012-01-21T12:39:00.000-08:00

Bodybuilding.com - Jamie Eason's LiveFit Recipes: Cinnamon Swirl Protein Bread

Bodybuilding.com - Jamie Eason's LiveFit Recipes: Pumpkin Protein Bars

2012-01-21T09:55:00.000-08:00

Bodybuilding.com - Jamie Eason's LiveFit Recipes: Pumpkin Protein Bars

Grandma Kathy's Lion House Rolls

2011-12-14T15:54:00.000-08:00

2 Tablespoons yeast
2 cups warm water
1/3 Cup sugar
1/3 cup shortening, margarine or butter
2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
melted butter or margarine

Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough is formed. Turn onto a lightly floured surface and kneed until smooth and elastic.

Place in greased bowl; cover and rise until double in bulk. Punch down, divide into thirds. Roll out one third of dough into a circle; cut into 12 pie shaped pieces. Starting at wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise until double. Bake at 400 degrees for 15 minutes.

*Do you have a bread mixer (like a kitchen aid?) I would recommend using one. When I do it I use my kitchen aid and I don't knead the bread. I just let it rise in the mixer, then punch it down with the mixer. Less mess, less muscle involvement.

Perfect Steel-Cut Oats (Oat Groats)

2011-10-22T13:44:00.000-07:00

Perfect Steel-Cut Oats
serves 2-4, depending on how hungry you are!

3 cups water
1 cup steel-cut oats
pinch of salt

Bring the water to a boil and stir in the oats and salt. Let the water and oats come back to a boil then reduce to medium-low heat.

Let the oats simmer with the lid slightly ajar, stirring frequently until cooked through - 20 minutes for chewy oats or 30 minutes for softer oats.

Stir in extras like milk, sweeteners, nuts, and fruit off the heat in individual bowls. Leftovers keep for one week.

YUMMY, EASY, HEALTHY(er) chocolate cake

2011-10-09T11:03:00.000-07:00

I made this for my Dad's birthday the other day, experimenting with a recipe I found online by substituting bean puree for the oil. It was delicious. I may try it with a little bit less sugar or some sugar substitute next time.

3 C. Flour
2 C. Sugar
2 tsp. soda
1/3 C. cocoa powder
1 tsp salt

3/4 C. oil (I used bean puree instead--just puree a can of beans with the juice until it is smooth. OR, if you want to reduce the sodium, rinse the beans first and add enough water to make it about the consistency of thick applesauce).

2 tsp. vineger
1 tsp. vanilla

2 C water

Sift dry ingredients together. Make 3 holes in the dry mixture. Pour oil(beans) in one, vinegar in one, and vanilla in the other. Pour water over the top of all of it, beat with a fork.

Bake at 350 in a greased 9x13 pan for 35 to 40 minutes.

I topped it with store-bought fudge frosting. It was rich enough that it would probably be good with just a little bit of powdered sugar to cut more fat and calories.

Sunny's Pumpkin Bread With Bean Puree

2011-09-24T16:21:00.000-07:00

My friend Sunny shared this yummy, healthy pumpkin bread recipe.

1 1/3 Cups Sugar
1/3 Cup white bean puree*
2 eggs
8 oz. canned pumpkin
1/3 Cup water
1 2/3 Cups flour
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves

optional: chocolate chips, nuts, raisins

*Rinse a can of great northern white beans and puree in a blender with 1/2 cup water. bean puree should be the consistency of applesauce.

Preheat oven to 350 degrees. Spray a bread pan with nonstick cooking spray.

Mix sugar, beans, eggs, and water. Stir in dry ingredients and mix well until blended. Pour into bread pan and bake for 50-60 minutes, until toothpick comes out clean. Remove from pan and let cool completely before slicing.

***2 oz. slice has 140 calories and 2 grams of fat (vs. 200-300 calories and 8-15 grams of fat found in traditional pumpkin breads).

How To Make Brown Rice

2011-09-24T16:15:00.000-07:00

1. Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. I normally make 3c rice with 4.5c water for a single batch.

2. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.

3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.

4. Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape when you do.

Spinach Strawberry Salad with Poppy Seed Dressing and Sugared Nuts

2011-08-28T10:36:00.000-07:00

I got this from Lindsay, who got it from yourhomebasedmom.com

Baby Spinach

Red onion, chopped (as much as you like)

Strawberries, sliced

Sugared Nuts (1/2 C nuts to 1/4 sugar)

Poppy Seed Dressing

Combine spinach and dressing and top with strawberries, nuts and red onion.

Poppy Seed Dressing:

1/2 canola oil

1/4 C apple cider vinegar

1/3 C sugar

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1 1/2 tsp dried minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika.

Mix together ingredients well and pour over spinach

Herbed Roasted Red Potatoes

2011-08-28T09:03:00.000-07:00

Ingredients:

8 small red potatoes, cut into wedges
1 medium onion, cut in 6 to 8 wedges
1 tablespoon olive oil
2 teaspoons butter
1/2 teaspoon dried dill weed
1/2 to 1 teaspoon chopped basil, fresh or freeze-dried
1 to 2 teaspoons chopped parsley, fresh or freeze-dried
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Preparation:
Preheat oven to 400°. Oil a shallow baking pan.

Combine potato wedges, onion wedges, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.
Serves 4.

Cheyanne's Spaghetti Casserole

2011-06-05T16:55:00.000-07:00

Ever since Cheyanne brought our family this yummy dish, our kids have been asking for it. Thanks, Cheyanne!

1 pound hamburger
1 T minced onions
garlic salt to taste
pepper to taste
1/2 pound spaghetti, cooked
1 can Cream of Mushroom soup
1 can tomato soup
1 soup can full of water
2 cups mozzarella and cheddar, shredded

Mix all ingredients together, holding some of the cheese to add to the top. Sprinkle the remaining cheese on top and bake at 350 degrees for 30 to 35 minutes.

Kate's Rice

2011-06-05T16:51:00.000-07:00

Kate is a chef. She loves to cook and she's excellent at it. Here's the recipe for Kate's Rice that her friend Sherry taught her to make.

1 Can Cream of Mushroom Soup
4 chicken bouillon cubes dissolved in 2 cups boiling water
3/4 Cups uncooked white rice
1/4 tsp. paprika
1/8 tsp. white pepper
2 tsp. Worcestershire sauce

Mix together and back at 350 degrees for 1 hour.

Curry Apples and Chicken

2010-02-20T17:24:00.000-08:00

chopped celery

chopped apple

grilled chicken breast

saute' celery and apple in chicken broth or water. Add curry to taste. Add grilled chicken breast last minute, squeeze lime or lemon on it and sprinkle chopped cilantro on top.

Spicy Crab Cucumber Salad

2010-02-06T16:09:00.000-08:00

1 T liquid aminos

cucumber--peeled, seeded and julienned

100 grams of crab, shredded

1/2 T rice vinegar

1/2-1 T spicy mustard

1/2-1 t wasabi powder

grissini - coarsely ground (optional)

Combine liquid aminos, rice vinegar, spicy mustard, and wasabi powder. Stir.
Add remaining ingredients, toss & serve.

How To Boil (Or Steam) A Lobster Tail

2010-02-06T16:01:00.000-08:00

http://www.ehow.com/how_5430324_boil-lobster-tail.html

http://www.lobsterhelp.com/steaming-lobster-tails.html

Chicken Broth

2010-01-24T09:11:00.000-08:00

100g chicken (you can add more chicken - you just need to track your portions)
parsley
onion powder
garlic
thyme
rosemary
oregano
basil
bay leaf
salt
black pepper

Fill saucepan 3/4 full with water.
Bring to boil.
Add chicken and seasonings.
Boil for 20 mins.
Remove boiled chicken & serve or refrigerate and save for later.
Strain out bay leaf & seasonings.
Let broth cool to room temperature.
Skim fat off surface (if any).
Refrigerate broth.

Once cold, skim the rest of the fat from the top (if any).
Store in refrigerator or freeze for later use.

TIP: You can add veggies such as 3-4 stalks celery (I usually add the trimmings that I don't eat) and 1 onion for more flavor - just be sure to strain them at the end. You can also choose to omit the chicken altogether and just use the celery and onion with the seasonings for a simple veggie broth. OR add your steak trimmings that you've inevitably had to trim from your steaks and add to the broth for a beef broth.

TIP2: I usually freeze the broth in ice cube trays after cooling and skimming all fat. Then after they freeze, I place the cubes of broth in a freezer bag. This makes for easy use when 'frying' up shrimp, chicken, etc. Just toss a broth cube into a pan and let it melt then add your meat, etc. It adds flavor and keeps food from sticking.

White Fish and Asparagus Oregano Packet

2010-01-21T08:38:00.000-08:00

This is for one serving.

100g whitefish
asparagus
juice of one lemon
1 t oregano
salt/pepper

Preheat the oven to 400F.
Snap off woody ends of asparagus and discard.
Tear off a large sheet of non-stick aluminum foil.
In the center of this sheet, place asparagus spears and sprinkle with salt/pepper.
Place whitefish on top of asparagus.
In small bowl, combine lemon juice & oregano, and pour over fish.
Fold up edges and completely seal packet on all sides.
Bake 10-20 mins, until fish flakes.
Serve.

Pizza Sauce

2010-01-21T08:36:00.000-08:00

Lauren's Mom Laurel sent this one.

1 can tomato sauce
3/4 tsp. garlic salt
3/4 tsp. oregano
1/2 tsp. pepper

Pizza Crust

2010-01-21T08:35:00.001-08:00

Lauren's mom Laurel sent this one.

1 1/2 C water
1 1/2 tsp. salt
1 1/2 T yeast
1 1/2 T sugar
3-4 C flour

Laurel's Taco Soup

2010-01-21T08:32:00.000-08:00

Lauren's Mom Laurel sent this one.

1/2 pound ground beef, browned and drained
1/2 cup chopped onion
1/2 to 1 cup salsa
1 quart tomato juice
1 can kidney beans, undrained
1 can black beans, undrained
1 can corn
1/3 tsp. garlic powder
1 tsp. or more chili powder
1 package taco seasoning mix

Combine and simmer for at least 1/2 hour, longer if you have time.

Lean Beef Guide

2010-01-21T08:21:00.000-08:00

Buying Beef? Here is a guide to choosing the leanest cuts. The source is Mayo Clinic.

Lean beef (a 3.5 oz. serving will contain less than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol):

cuts:

round steak
95% lean ground beef
chuck shoulder roast
arm pot roast
shoulder steak
strip steak
tenderloin steak
t-bone steak

Extra Lean Beef: (A 3.5 oz. serving will contain less than 5 grams of total fat, 2 grams of saturated fat, and 95 milligrams of cholesterol).

cuts:

eye of round roast
top round steak
mock tender steak
bottom round roast
top sirloin steak

Sweet N Spicy Chicken Wraps

2010-01-21T08:05:00.000-08:00

This is for one serving. Adjust as necessary. Very low calorie and low fat.

1oo grams of chicken
4 whole cabbage leaves
1 gala apple, cored and chopped
2 TBS Braggs Liquid Amino Acids (can use soy sauce but it's less healthy)
Water
1 TBS Course Ground Mustard
2 cloves minced garlic
2 T beef or chicken broth
pepper to taste
1 tsp. onion powder
1 tsp. garlic powder

in one small skillet put the chicken in saute pan with the amino acids, black pepper, onion powder, and garlic powder. Cook chicken until done, adding water frequently to deglaze the pan and keep the chicken moist.

While chicken is cooking bring enough water to a boil to submerge the cabbage leaves without tearing them. Add cabbage leaves one at a time just to cook until cabbage leaf is tender and pliable. As they are done take out and set aside.

Remove cooked chicken from the pan and let cool enough to cut; cut into small pieces. Keep the juice from the chicken and add the garlic, mustard, and broth. Bring to a boil and cook apples in this mixture until tender. Add chicken and cook until warm.

Spoon the mixture into the cabbage leaf and roll into wraps.

Curry Shrimp

2010-01-21T08:02:00.000-08:00

This is for one serving. Adjust as necessary. Very low calorie and low fat.

100 g shrimp
one chopped onion
1 t garlic paste or 3-4 cloves minces garlic
1/8 C water
1/2 t curry powder
1/4 t cumin
salt and pepper to taste

Preheat pan over medium heat. Add onion and garlic, cook 5 or 10 minutes until translucent. Add shrimp, seasonings and water. Mix and stir-fry until cooked through.

Rice Crispy Treats

2010-01-13T10:36:00.000-08:00

3 T margarine or butter
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups rice krispies cereal

Melt butter or margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal, stir until well coated. Using a buttered spatula or wax paper, press mixture evenly into a 13X9 pan. Cut into 2 inch squares when cool.

James Meyer's Stroganoff

2010-01-11T17:46:00.001-08:00

Morgan has been an admirer of Chef James for years. She used to come home from Bailey's house and beg me to make whatever she had had for dinner that day at the Meyer House. I've tried, I really have, but I can never quite measure up to James! Here is his famous stroganoff. Thanks James!

round steak

6 strips of bacon

onion slices

garlic salt

2 cans cream of mushroom soup

2 cups (or 16 ounces) sour cream

1/4 cup ketchup

4 teaspoon worcestershire sauce

rice or noodles

Cut bacon strips into small pieces and fry. Cut round steak into strips. Brown in bacon grease, drain fat. Add onions and garlic salt. Combine soup, sour cream, ketchup and worcestershire sauce. Add to browned round steak. Add bacon and heat through. Serve over noodles or rice.

Freezer Jam

2009-12-13T08:30:00.000-08:00

5 Cups frozen mashed fruit
1/2 cup Corn Syrup
2 Cups sugar
3 Tbsp. Clear Jel

Mix sugar and fruit. Add corn syrup and clear jel. Mix well, put in containers and freeze.

Hot Poor Girl French Stew

2009-12-10T16:04:00.000-08:00

This recipe is from my friend Saundra. She calls it Hot Poor Girl French Stew, but on the site it's called Swiss-Chard, Potato and Chickpea Stew. She suggests substituting the swiss chard with another vegetable.

http://www.foodandwine.com/recipes/swiss-chard-potato-and-chickpea-stew

Lauren's Peanut Butter Fudge

2009-12-06T14:42:00.001-08:00

2 1/2 cup powdered sugar
2 T cocoa

Stir first two ingredients together.

1 T vanilla
1/2 C peanut butter

Add next two ingredients, then gradually add milk 1 tsp. at a time until desired consistency, like a thick frosting.

Lauren's Salsa

2009-12-06T14:25:00.000-08:00

6 or 7 big tomatoes (probably 10)
2 tomatillos (non-essential--can make it without)
2 cloves garlic
1 anaheim or 1/2 jalapeno, or to taste
1 or 2 greem onions
2 T chopped cilantro
salt

Hand chop, mix, enjoy.

Zucchini Soup

2009-12-06T14:01:00.000-08:00

2 1/4 to 2 1/2 pounds zucchini
1 3/4 C. vegetable stock
1 clove garlic

Cook first three ingredients 20 minutes in saucepan. Blend in blender, can freeze and do the rest another day, if desired.

Add:

a few basil leaves (to taste)
4 egg yolks (to thicken. Can use potato for less fat)
6 T parmesan cheese
3 T butter
pinch nutmeg
salt
white pepper corns

Heat, don't boil. enjoy!

Recipe from my Mom.

Heather's Shrimp Dip

2009-12-05T15:29:00.000-08:00

This is a yummy crowd pleaser from Aunt Heather.

Mix 1 lb. sour cream, 8 oz. cream cheese, and 1/2 C. Mayonnaise, spread on bottom of plate.

Spread coctail sauce over it, then add salad shrimp, grated cheese (mozzerella, jack, and cheddar), green peppers, tomatoes, green onions and olives(optional).

Serve with crackers and veggies.

Rosalie Payne's Caramel Brownies

2009-11-21T18:52:00.001-08:00

Back when Ms. Payne taught business at SJHS, we used to beg her to bring these yummies to class.

1/3 Cup canned milk

50 kraft caramels

Cook first two ingredients over low heat until caramels are melted.

1 german chocolate cake mix

1/3 Cup canned milk

1 cube margarine

Mix next three ingredients together.

Spread half of the chocolate mixture in 9X13 cake pan. Bake at 350 degrees for 6 minutes.

Sprinkle with one 12 oz. package milk chocolate chips (sometimes I use vanilla or butterscotch chips). Spread caramel mixture over chocolate chips.

Cover with remaining 1/2 of chocolate mixture. Bake at 350 degrees for 20 more minutes.

Thanks Ms. Payne!!!

Apricot Chicken

2009-11-20T17:38:00.000-08:00

This recipe came from my Mom. It makes enough for a lot of chicken--8 breasts or 2 whole chickens, cut.

2 T cornstarch
2 C apricot nectar (or use canned apricots, pureed in blender)
1 pkg. dry onion soup mix
lots of chicken

Mix cornstarch and some of the nectar. Heat until thick. Add remaining nectar and soup mix. Pour onto chicken. Bake at 350 degrees, covered, for 45 minutes. Cook an additional 45 minutes uncovered. Baste regularly.

I haven't tried this in the slow cooker but it seems like it would work well.

Oven "Fried" Chicken

2009-11-15T13:17:00.000-08:00

Oven "Fried" Chicken

1/2 C. flour

1 tsp. salt

1/2 tsp. paprika

1/4 tsp. pepper

1/4 C. butter

6 pieces of chicken

Put all dry ingredients in a large ziplock bag, shake. Coat chicken with melted butter, shake individual pieces in bag of coating. Place in 8X8 pan and cook, uncovered, for 50 minutes at 425 degrees.

Danelle's Fruit Pizza

2009-11-15T12:31:00.001-08:00

So this recipe (and picture) is totally stolen from Danelle. This photo is of her creation and her hand. I swiped it from her blog. I asked her for the recipe, and here it is, word for word, from the e-mail she sent me:

This is how I make it: I buy one of the pouches of Betty Crocker Sugar Cookie mix and blend it like the directions say, then I smear that into a sheet cake pan and bake it. While it's baking I mix 1 small tub of Cool Whip with 1 package of cream cheese, blend those together and add about 1/4 cup of confectioner sugar. While the sugar cookie is cooling I cut up all the fruit I want to enjoy. Bananas are really yummy on it, but they brown so easily, so I just cut them and add them onto individual pieces when I actually serve it. Stay away from anything too JUICY, because it sometimes makes the cookie soggy...mandarine oranges are about as wet as you can go...no pineapple unless you're eating it quickly. Frost the cooled cookie and apply fruit. It is delish! Enjoy. I've actually seen individual sugar cookies done at parties, cute, but more time consuming.

Thanks Danelle!

Jen's Hominy Soup

2009-11-15T03:01:00.000-08:00

I think this came from Lauren's family? It's so good, and so good for you. And the kiddos can choose their toppings, so it makes a great family meal.

When I asked Jen for this recipe, she said, "There is no recipe. You just make a chicken soup with hominy and cut up fresh vegetables for people to choose." So to make the chicken and hominy soup:

Boil chicken, saute some onions and/or garlic in olive oil and salt and pepper. cut chicken into small, bite sized pieces. Place chicken, onions, garlic, and canned hominy in pan. Add chicken water(from boiling) or chicken broth, or water and add bullion to taste. Simmer.

Cut up any of the following (do not cook). Each person adds their own choice of fresh veggies to the soup after it is in their bowl:

Limes, lemons, green onions, onions, carrots, peppers, cucumbers, tomatoes, avocados, zucchini, broccoli, cauliflower. You can use whatever you have in the fridge or the garden, or be creative. Yum.

Thanks Jen!

Dad's No-Bakes

2009-11-14T16:50:00.000-08:00

The kids often ask for these on Sundays. They're smart enough to skip Mom and go straight to Dad. He's the No-Bake-Cookie-Guy. This is a classic, but our recipe comes from a book my Dad gave me when I went to college, On Campus Cookbook For The Non-Kitchen Cook by Mollie Fitzgerald.

Chocolate/Peanut Butter No-Bakes

2 T. butter

1 1/2 T. unsweetened cocoa

1/4 C. milk

1 C. sugar

1/2 C. crunchy peanut butter

1 1/2 C. uncooked oatmeal

1 tsp. vanilla

pinch of salt

Line counter with wax paper.

Place the butter, cocoa, milk, and sugar in saucepan. Bring the mixture to a boil and remove from heat.

Add the peanut butter, oatmeal, vanilla and salt to the chocolate mixture. Stir until everything is well combined.

Drop the mixture by spoonful onto the wax paper. As the mixture cools, it becomes hard, so you will have to work quickly.

Allow the cookies to set for 30 minutes before transfering them to a plate or to an airtight container for storage.

Makes 36 small cookies.

(16 cookies per batch makes a 3 WW point cookie. The whole recipe is 51 1/2 points, divided by however many cookies your batch makes equals points per cookie.)

Crescent Roll Cheesecake (stolen from Leslie Wojcik)

2009-11-14T16:02:00.000-08:00

Crescent Roll Cheesecake

2 packages crescent rolls (DO NOT SEPARATE ROLLS)
2 eight oz. packages cream cheese
1 tsp. vanilla
1 egg, separated
¾ C. sugar
1 tsp. lemon juice

Preheat oven to 350. Place one package of rolls on the bottom of a greased 13”x9” pan. Soften cream cheese, mix with vanilla, egg yolk, sugar and lemon juice. Stir until smooth. Pour into 13x9 pan. Place the remaining package of rolls on the top of the cream cheese mixture. Brush egg whites on the top. Bake at 350 for 25 to 30 minutes. Sprinkle with powdered sugar.

I got this recipe from Leslie clear back in the olden days when she served as one of my Young Women leaders. Thanks Leslie.

Sweet Pulled Pork (2 recipes, one from Chrislynn and one from Nan)

2009-11-13T14:00:00.000-08:00

These recipes are both yummy and both come from some of our favorite sisters, so try both of them.

From Chrislynn:

Peach Pulled Pork

4 cups sliced peaches (3 cans, drained, if using canned)
2/3 cup ketchup
2/3 cup vinegar
1/4 cup soy sauce
1 cup brown sugar
2 TBS. minced garlic (3 or 4 cloves or to taste)
1/4 tsp. dry ginger

Cook the pork in a slow cooker first. Combine all of the above ingredients in a blender, blend until smooth, add to the pulled pork. Warm through. Serve on bread, buns, or tortillas.

From Nan:

Cafe Rio Pulled Pork

1.5 cans coke
1 cup sugar
1 7 oz. can chipotle chilis in adobo
1 heaping teaspoon dry ground mustard
1 heaping teaspoon cumin
1 teaspoon minced garlic

Use a strainer to strain all the juice from the chilis. Rinse out the can with the coke to get all the juice. You can use one or two of the chilis for more spice if desired, otherwise just use the juice. Blend all ingredients in the blender, pour it over pulled pork.

Navajo Fry Bread

2009-11-09T07:14:00.000-08:00

I think I got this from the files of Tami Harris Bonney, back in the olden days. She's not Navajo, but this is a good recipe.

2 cups warm water

1 cup powdered milk

2 T salt

12-13 cups flour

5 T baking powder

Combine all ingredients. Mix for 8-10 minutes. Dough should be soft and pliable. Let sit 10 to 15 minutes. Kneed slightly, stretch, fry in hot oil.

Dad's Cookies Stolen From Mrs. Fields

2009-11-08T16:42:00.000-08:00

Okay, there are a lot of cookies out there claiming to be the real Mrs. Fields cookies. These may or not be, but they're delicious. And our Dad likes to make them, especially on Sunday afternoons. Yum. I have no idea where we got this one originally, but I know we've had it since we were newlyweds. Thanks, whoever gave us this one. (Shannon Hickman, maybe?!!)

1 1/2 C. sugar

2 C. brown sugar

3 eggs

2 tsp. vanilla

1 pound butter

Cream together the first 5 ingredients.

6 C flour

1 1/2 tsp. salt

1 1/2 tsp. soda

Mix the next three ingredients and add to the creamed mix.

Add 3 cups M&Ms, chocolate chips, chocolate chunks or a mixture.

If you're not a Glover, add 2 cups nuts.

Bake on ungreased baking sheet at 350 degrees for 16 to 18 minutes.

Nutrition information: Calorie Free if eaten while standing.

Taco Soup (From Bailey Meyer's family)

2009-11-08T16:20:00.000-08:00

Morgan begged me to make this after eating it at James and Shurrell's house. It's a favorite now at our house. Serve it with grated cheese and/or sour cream on top, and corn bread or tortilla chips.

3 cups water

1 pound ground beef or ground turkey

1 or 2 cloves minced garlic

1/3 cup rice (uncooked) I sometimes make this 1/2 cup to make it go further

1 can tomato sauce

1 can stewed tomatoes

1 can corn

1 package taco seasoning (or less to taste)

2 cans ranch style beans

brown ground beef. add other ingredients except ranch style beans together in a large pot and bring to a boil. Simmer 20-30 minutes. Add ranch style beans and warm through. Serve with grated cheese and/or sour cream and corn bread or corn chips.

Clam Chowder (borrowed from Grandma Kathy, Grandma Gail, and the Lion House Cookbook)

2009-11-08T08:59:00.000-08:00

My family loves clam chowder. I've borrowed a little bit of this and a little bit of that from The Lion House Cookbook, Grandma Gail, and Grandma Kathy. Morgan thinks you can't have this recipe without Grandma Kathy's famous rolls, which is also a recipe from the Lion House Cookbook.

1/2 C. chopped onion
2 T butter
2 medium potatoes, diced
diced celery
diced carrots

Saute' vegetables in clam juice 20 minutes or until tender.

Add:

2 quarts milk or half n half
1 T. chicken soup base
2 cans minced clams
1 can new england clam chowder

Heat, thicken with roux. Add:

a dash garlic powder (to taste)
1/2 tsp. worcestershire sauce

Merry Shumway's Whole Wheat Bread

2009-11-07T19:13:00.000-08:00

My Mom shared this recipe with me, and I make it all the time. She got it from Merry.

Whole Wheat Bread

3 cups warm water

2 cups applesauce

1 T. salt

2 T yeast

1 T oil

1/2 cup honey (put the oil in the 1/2 cup measuring cup, then add the honey. Easy clean up).

3 cups white flour

8 cups wheat flour (you can play around with this and add more wheat and less white if you want. My mom sometimes uses only wheat).

1/4 cup gluten

Mix together in mixer to form dough. (I let the yeast grow in the water for about 5 minutes before I add the rest).

Let raise in mixer, punch back down. Form into three loaves, let raise again. Bake at 350 for 30 to 35 minutes. Let rest 10 minutes before removing from pan.

Nancy Kimmerle's Dinner In A Pumpkin

2009-11-07T18:18:00.000-08:00

Grandma Kathy made this yummy dinner for the Hurst Halloween party 2009.

Dinner In A Pumpkin

(stolen from Nancy Kimmerle's recipe book, aptly titled "Recipes Stolen From Nancy Kimmerly")

1 small to medium pumpkin

1 1/2 to 2 pound ground beef

1 onion, chopped

2 Tbs soy sauce

2 Tbs brown sugar

1 can sliced mushrooms, drained

1 can cream of chicken soup

1 1/2 cups cooked rice

12 oz. can sliced water chestnuts, drained (optional)

Cut off pumpkin top and thoroughly clean out seeds and pulp. Preheat oven to 350. In a large skillet, cook onions and meat. Drain drippings. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the clean pumpkin shell. Replace top and place whole pumpkin with filling on a cookie sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on plate. Remove lid and serve casserole. For the vegetable, scoop out cooked pumpkin and serve, too.

(I added a cup of chopped cabbage, too, just because I had some that I needed to use. I suppose you could do the same with veggies on hand that need to be used--carrots, celery, etc...)

The kids thought this was fun and yummy.

Pumpkins, pumpkins, pumpkins

2009-11-07T15:07:00.001-08:00

This year I got ambitious and saved the pumpkin meat from our jack-o-lantern pumpkins. It took a lot of time but it was so satisfying. It hurts me to see pumpkins smashed in the road or left to rot. And pumpkins are yummy. And maybe my Grandma Hurst is smiling in heaven. So now I'm faced with a whole ice cream bucket full of pumpkin. What's a girl to do? Make pumpkin soup. And pumpkin bread. And pumpkin cookies. I'll probably still end up having to can or freeze the rest. Here are the recipes I used for the bread and the soup. Yummy, and healthy too.

"Healthified" Pumpkin Bread

source: eatbetteramerica.com

This is a lower fat, higher fiber alternative to pumpkin bread, but yummy, yummy.

50% less fat • 29% fewer calories • 50% more fiber than the original recipe—see the comparison. We’ve scooped out some of the fat from this popular bread and spooned in whole wheat flour. Delicious! From eatbetteramerica.

Prep Time:20 min
Start to Finish:2 hr 40 min
makes:2 loaves (12 slices each)

2 cups Gold Medal® all-purpose flour

1 1/2cups Gold Medal® whole wheat flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1 can (15 oz) pumpkin (not pumpkin pie mix) (I used 1 3/4 C. pumpkin)

1 cup fat-free (skim) milk

3/4 cup fat-free egg product (or 3 eggs)

1/2 cup canola oil

1.
Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.

2.
In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.

3.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.

Nutritional Information
1 Slice: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 18g); Protein 3g % Daily Value*: Vitamin A 60%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.

Pumpkin Soup

source: Allrecipes.com

(submitted by Lea Ogawa)

Ingredients
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

(I substituted fat free canned milk for the heavy cream, and used fat free chicken stock).

Nutritional Information
Pumpkin Soup
Servings Per Recipe: 9
Amount Per Serving
Calories: 111
Total Fat: 6.6g
Cholesterol: 18mg
Sodium: 1323mg
Total Carbs: 11.9g
Dietary Fiber: 3.6g
Protein: 3.1g