Mini Quiches

This is one of my favorite appetizers.  Each time I take them to an event, I get multiple requests for the recipe. Now that our chickens are laying, I love to make things to use them up!


Mini Quiches
Pastry:

• 3 ounces cream cheese
• 1/2 cup butter
• 1 cup sifted flour

Combine all ingredients and chill one hour.  I use a food processor with cold butter and cold cream cheese.  I mix it until it forms a ball.  I do not chill for the hour if I use cold ingredients in the processor- only if the butter and cream cheese are room temperature.

Filling:

• 1/2 pound bacon, fried and crumbled (or use precooked bacon)
• 1 cup grated Swiss cheese
• 2 eggs
• 1 cup whipping cream
• 1/4 tsp salt
• Dash cayenne pepper or Tabasco

Spray mini tins with Pam.  Form balls of dough and place in mini muffin tins. Use a tart shaper to form shells (or press dough into muffin pans with your fingers.

Mix together eggs, cream, salt and cayenne pepper.  Sprinkle bacon then cheese in tart shells.  Pour egg mixture over cheese.  Bake at 375 degrees for 30 minutes.  Quiche can be made ahead and frozen.  If you are planning to freeze them, slightly under bake them.  They will finish cooking when they are reheated.   Makes about 36 quiches.  Yummy!



Roll little blobs of dough and place in sprayed pan.

Use a tart press to make the shells.  Or, you can just press it in with your fingers.

The tart shells ready to be filled.

Filled and ready to be baked.

The finished product!

Mom's Peach Pie

Time for peaches! Yay! We had an unfortunate event where TWO of our laden peach branches snapped in the windstorm the other day.  Luckily, the peaches were perfectly ripe.  So, we got to make a couple of pies.  This recipe was the one my mom used to make growing up.  Yum!  A perfect ending to some wonderful peaches.

Mom's Peach Pie
3/4 cup sugar
1 1/2 TB flour
1 TB instant tapioca
1/2 tsp cinnamon
5 cups sliced, peeled fresh peaches
2 TB butter
Additional 1 TB tapioca
Pastry for a 2-crust pie

Combine sugar, flour, 1 TB tapioca, and cinnamon.  Add to peaches and mix lightly.

Fit pie crust to pie pan.  Sprinkly with 1 TB tapioca.  Pour in peach mixtrue and dot with butter.  Place top crust on pie, flute edges, and cut slits in the top crust.

Bake at 425 degrees F for 12 minutes.  Reduce heat to 375 F and bake additional 30-40 minutes until pie is golden brown.  Serve with fresh whipped cream, or ice cream. 

Our fresh peaches- Yum!

The dry ingredients mixed together

Pie Crust with the tapioca sprinkled in.  This helps thicken the sauce.

Dot the peach mixture with butter.

Flute the edges- don't forget to slit them!

The finished product.

Delicious!

Zucchini Cake- Yum!

What better way to use up your zucchini than in this rich, moise, super yummy, fantastic cake? We had some friends over this past weekend and they were in charge of the dessert. WOW!! It was sooooo good. She was nice enough to share the recipe (thanks Vanessa!!) In the past 3 days we have made it twice more.

Chocolate Zuccini Cake Recipe

1/2 cup margarine or butter
1/2 cup oil
1 1/3 cup sugar
2 eggs
2 cups grated zuccini (if the zucchini is large, remove seeds first)
2 1/2 cups flour
1 tsp vanilla
1/2 cup buttermilk
4 TBS cocoa
1/2 tsp cinnamon
1 tsp baking powder
1 tsp soda
1 tsp salt

Mix all wet ingredients first, then dry ingredients.
Grease a 9X13" pan (I also tried it in 2 (9 inch) pans- works perfect- keep one and give one away)

Topping
3/4 Cup Pecans-chopped
3/4 Cup Brown Sugar
3/4 Cup Chocolate chips
Mix together and sprinkle on the top. Pat it down just a little.

Bake at 350 for 40-45 min.

Serve warm with vanilla Ice Cream!

Our new favorite cake!!
Enjoy

Apple Bread

There are so many yummy things to do with apples.  This is a favorite recipe when you have a few apples that need to be used up.


Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup buttermilk
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 3 cups chopped peeled tart apples 

TOPPING:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 2 tablespoons chopped walnuts
• 1/3 cup cold butter

Directions

In a large bowl, combine the first six ingredients. In another bowl,  whisk the eggs, applesauce, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray, or about 5-6 mini loaf pans coated with spray.

For topping, combine the flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter. This bread is really good without the topping as well.  So, if you are trying to save a few calories, leave it off :)

Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Homemade Granola

Once you try this recipe, you will be done buying granola from the store.  It is that good.  Really!  Even my kids who have always turned their noses up at granola LOVE it.  We can't keep enough of it made!  The nice thing about this recipe, is that it is a "skeleton" recipe.  You can add different grains, fruits, etc. You can also switch whatever nuts you prefer.   Use whatever you have on hand.  I will list some combo's at the end that seem to be really yummy.
Homemade Granola
3 cups rolled oats
1/2 cup ground flax seed (optional)
1 cup chopped or slivered almonds
1 cup chopped pecans
3/4 cup shredded sweet coconut
1/3 cup (heaping) packed dark brown sugar
1/3 cup plus 1 TB maple syrup
1/4 cup vegetable or canola oil
3/4 tsp salt
1 tsp cinnamon
1 cup raisins
Directions:

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut and brown sugar.
3. In a separate bowl, combine the syrup, oil, cinnamon and salt.  Combine both mixtures and pour onto 2 sheet pans.  Cook for 1 hour and 15 minutes stirring every 15 minutes to achieve an even color. 
4. Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed.  

Notes:  

• My absolute favorite combo is omit the raisins and add chopped dates.  It is fabulous!  I DO add the flax.  You can also add wheat bran or other grains (sunflower seeds etc).  Use your creativity!  I have yet to make a batch that isn't heavenly.
• You can substitute honey for the maple syrup for a different flavor. 
• I use pure maple syrup, but the bottled stuff works too. I have even used the "lite" pancake syrup.  It was good, but not as good as the real stuff.
• I have also added dried apricots, dried pineapple, and dried apples.
• Try substituting cashews for the almonds, or mix and match all the nuts.
• If you have any flavored packets of oatmeal that are close to expiring, use them!  This adds a whole new dimension of flavor as well (thanks for that tip, Lori!)
• This granola is not super clumpy.  It is also wonderful added to yogurt.
  

Enjoy!

Wet Ingredients

Dry Ingredients

Spread on sheets... Bake!

Finished Product!  SUPER YUMMY!

Homemade Laundry Soap

Our stake recently had an opportunity to purchase supplies to make our own laundry soap.  I finally got around to doing it. I must admit, I am a laundry soap snob, and really like Tide products.  However, I really don't like paying for Tide products.  So, I thought I would give it a try.  I told myself that as long as my clothes are clean, I would be OK.  The thing that I was most excited about was the cost!  It ends up costing about .70 cents per BATCH, and each batch makes 2 gallons.  You only use 1/2 cup of detergent per load.  The final cost is  approximately .01-.02 cents per load.  WOW!  However, if you are unable to order the bulk quantities, it will cost more than that.  Even paying retail for products at the grocery store, the homemade stuff is only a fraction of the cost.  Our supplies (borax and soda) came from www.brenntag.com in Odgen, UT.  A 50 pound bag of borax was $24.17, and a 50 pound bag of washing soda was $11.50.  This also included shipping.  I purchased the Fels Naptha bar at Macey's grocery store for $1.59.


The recipe:
1/3 bar Fels Naptha or other type of laundry bar soap
1/2 cup washing soda (It MUST be washing soda- baking soda will NOT work!)
1/2 cup borax powder
*You will also need a small bucket, about 2 gallon size*
(I tripled the recipe and did it in a 5 gallon bucket.  Obviously if each batch makes 2 gallons, and I tripled it, that would be 6 gallons.  I omitted 1 gallon of water, making it a little stronger concentration.  Hence, I use a bit less than 1/2 cup per load).  

Directions:
Grate the soap and put it in a sauce pan.  Add 6 cups water and heat it until the soap melts.  Add the washing soda and the borax and stir until it is dissolved. Remove from heat.  Pour 4 cups hot water into the bucket.  Now add your soap mixture and stir.  Now add 1 gallon plus 6 cups of water and stir.  Let the soap sit for about 24 hours and it will gel.  You use 1/2-3/4 cup per load.  You can also add some "blueing" agent for whiter whites, available at most stores on the laundry aisle.  I did not do that.  The verdict?  After trying the soap on colors and whites- I really like it!  The clothes smell nice- a good clean smell.  The fresh Wendy's Frosty stain on my sons shirt is gone.  Everything looks good!


A few things to not about the soap:

1. The finished soap will not be a solid gel.  It will be more of a watery gel that has been accurately described as an "egg noodle soup" look.
2. The soap is a low sudsing soap.  So if you don't see suds, that is ok.  Suds are not what does the cleaning, it is the ingredients in the soap.
3. If you want your soap to have some sort of scent you can add 1/2-1 oz of essential oil or fragrance oil to your batch.  
4. You can pour into empty milk jugs and store that way.
   
    

Grated Fels Naptha

Borax 

Washing Soda (It MUST be washing soda!  Baking soda will NOT work!!)

Fels Naptha Bar

The Fels Naptha and water in pot. 

The finished product before putting in gallon jugs.

Homemade Pizza Sauce

Mmmm, Mmmmm, Mmmmmm!  We love pizza!  Every Friday night at our house is homemade pizza night.  The kids generally make it themselves now, and it turns out delicious each time.  This is a recipe for pizza sauce that we really like.  Why pay $2.69 for a jar when this tastes even better at a fraction of the cost?

Pizza Sauce:
16 oz tomato paste
18 oz tomato sauce
1/2 tsp thyme
1 tsp garlic salt
1/2 tsp salt
1 tsp oregano
1/2 tsp Worcestershire sauce

Mix together.  Will do (2 )13-16 inch pizzas.  We like to heat it up and dip breadsticks in it too!  Enjoy!

Homemade Croutons

For years I've made croutons, and never really thought anything about it. It was just something I did with day-old (sometimes week-old) bread, rolls, hot dog buns, etc. The prep time is minimal and they taste delish! Much better than any packaged croutons I've ever tried. Try them on salads, soup, or eat them by the handful. I store them in a ziplock bag in the freezer. Pull them out right before you serve dinner and they're ready to go.

Croutons
8 slices "homemade" type bread - use day old for best results
4 TB vegetable oil
4 TB butter
onion powder
Garlic salt

Preheat oven to 350 degrees. Using a serrated knife, cut bread into 1- to 1 1/2-inch cubes. Put oil and butter on a large rimmed baking sheet and place in oven until butter melts. Remove baking sheet from oven and sprinkle with onion powder and garlic salt to taste. Sprinkle bread cubes over melted butter and lightly toss until most of the bread is coated in the butter. (I use a large pancake turner and just scoop the bread and flip it over.) Bake about 20-30 minutes, stirring every 10 minutes or so, until bread is toasted and dry. Cool on baking sheet. Store in ziplock bag in the freezer.

Notes:
1) Almost any type of bread works for croutons EXCEPT bread with whole grains (like wheat berries) mixed into the dough. The grains get very hard. I also have not had good success with using the dinner rolls from Sam's Club to make the croutons - the croutons never dried out. Perhaps it's because I live in a high humidity area? No idea.

2) The baking time is approximate because all types of bread have a different moisture content. If the croutons are getting brown but aren't getting crisp, turn down the heat in your oven and prop open the oven door just a crack with a wooden spoon.

3) I've made croutons with all different seasonings and spices including season salt, parsley, sage, rosemary, etc. All are good, but for a basic crouton that will go with anything, the onion powder and garlic salt really can't be beat.

No Fail French Bread

This recipe came from a bread demonstration that my sister-in-law attended, given by JoAnn Koller.  The recipe is super easy, and our family LOVED it.  It is a keeper!!


No Fail French Bread
2 pkg yeast (4.5 tsp)
1/2 cup warm water
3 TB sugar
1 tsp salt
1/3 cup oil
6 c. flour
2 c. hot water
(*optional for Italian French Bread: 1 tsp thyme, 1 tsp rosemary, 1/2 tsp garlic powder: add when you add last 3 cups of flour)

Instructions:  Dissolve yeast in warm water in small bowl.  Combine remaining ingredients using only 3 cups of flour.  Beat well.  Add yeast and beat well.  Add remaining flour and make soft dough that can still be mixed with a spoon.  Then leave spoon in batter and allow dough to rest 10 minutes.  Stir dough and let rest again for another 5 minutes.  Put dough onto floured surface.  Knead only enough to coat dough with flour so it can be handled.  Divide into two.  Roll each part into a rectangle 9x12".  Roll like a jellyroll.  Arrange on a greased cookie sheet, brush with beaten egg whites. Let dough raise 20-30 minutes and then cook.  Bake at 400 degrees for 25 minutes.  Let cool before slicing.  Use a serrated knife.

Some fresh rosemary and thyme to add in with the last 3 cups of flour








 Soft dough- ready to sit for 10 minutes

Rolled out- ready to be rolled up!

Rolled up, slit, and brushed with egg whites

The finished product- delicious!

Dry Steak Rub Recipe

This is a yummy rub for any steak.  We love it!  It is simple to make, and keep ready for when you are going to BBQ.

Ingredients:

1 tablespoon garlic powder
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
1 tablespoon dried parsley flakes
1 tablespoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
Canola oil

Directions:

Combine all ingredients except canola oil and mix well.
Baste top and bottom of steak with canola oil. 
Rub in dry rub liberally.
Let steaks sit for 20-30 minutes at room temperature, then grill steaks on both sides until desired doneness.
Enjoy! 
This would make a nice Father's Day gift (packaged in a cute jar) with a pair of grilling tools.

Pantry Mixes

Pantry Mixes are a fabulous way to utilize your food storage, while cutting down on time in the kitchen. Before starting on mixes, make sure you have some great storage containers to store your mixes in.  I like the square ones that stack neatly, because my pantry is not very big.   You can even store the mixes in large Ziplok bags if needed. 

This booklet was compiled by the USU Extension..  They recently offered a class on Master/Pantry Mixes, and all of the recipies are in the booklet.  Give them a try!  Enjoy!

Master Mixes Booklet - 1pg

Artisan Bread

Artisan Breads are my favorite types of bread.  There is nothing better than the hard, crisp crust, with the moist, melt in your mouth inside.  Yum!  Recently, my friend brought over a loaf of this succulent stuff.  My family quickly devoured it.  I immediately called her asking for the recipe.  She said she got it from the book "Artisan Bread in Five Minutes a Day".  I quickly went and got the book.  Needless to say, this is my new favorite book!!  The bread is AMAZING, super easy, and really does only take minutes a day to make.  Seriously!  The bread tastes as good as the artisan loaves from the bakery, and costs about .40 cents per loaf (even less if you use fresh ground whole wheat flour).   The premise behind the bread is that you mix up a batch of dough (each batch makes four 1-pound loaves), let it sit on the counter for 2 hours, and then refrigerate overnight.  Then you can just cut off the amount of dough you want to bake, and put the rest of the dough back in the fridge for up to 2 weeks. As the dough sits in the fridge, it gets this amazing taste..... WOW!  I highly recommend getting this book!!!  It is well worth the $19 on Amazon.com!!!  Here is the basic recipe.  Try it out!  You can do so much with this dough! I have been making double batches of dough, keeping in the fridge, and making fresh, delicious Artisan bread almost daily.  YUM!!

The Master Recipe: Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves.  The recipe is easily doubled or halved.
3 cups lukewarm water
1 1/2 TBS granulated yeast
1 1/2 TBS kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all purpose white flour
Cornmeal for pizza peel

Directions: 

1. Put warm water in a large bowl.  Add yeast and salt.  
2. Add flour all at once.  Mix with wooden spoon.  You can also mix this in your KitchenAid with the dough hook.  
3. Do not knead. Just make sure all of the flour is incorporated and that there are no dry spots.
4. Cover with a lid (not airtight) and let rise for 2 hours on your counter.
5. Put in refrigerator for at least 3 hours, or overnight.

To Bake:

1. Cut off the amount of dough you wish to use.  Use a generously floured pizza peel (I use a flexible cutting board), to put the formed ball on.  Do not incorporate the flour into the dough.  Just use it so the dough won't stick to your hands.  
2. Put the blob of round dough on the floured or cornmeal covered peel.  Let rest for 40 minutes.
3. 20 minutes before baking, preheat the oven to 450 degrees, with a baking stone placed on the middle rack.  Place an empty pan for holding water on any other shelf that won't interfere with the rising bread.
4. Dust the top of the dough with flour, and slash the top with a tic-tac-toe shape, or with an "x".
5. Slide the blob onto the heated stone.  Immediately pour a cup of water on the second pan and quickly shut the oven door.
6. Bake for about 30 minutes until the crust is nicely browned and firm to the touch.
7. Cool completely on wire rack.
8. Don't store in plastic.  This will cause moisture to soften the crust.  

Happy Baking!

 Ingredients in a big bowl, ready for mixing.  Use a wooden spoon.

Dough is mixed, and covered.  Let sit on counter for 2  hours, then put in fridge.

Dough formed into a ball, resting on cornmeal or flour (or both) pizza peel or cutting board.  You may want to put a piece of parchment under the dough so it slides easy.  Cornmeal works wonderful.  Let rest for about 40 minutes.

20 minutes before baking time, preheat oven to 450 degrees.  Put pizza stone in oven to preheat, as well as a pan.  When oven is preheated, slide blobs of dough onto the stone.  Immediately put water in the pan, and quickly close the door.  Bake.

The finished product.  Yummy!!!!

Blender Wheat Pancakes with Buttermilk Syrup

This recipe is a keeper.  It is a great way to use your wheat without the use of a wheat grinder.  It also uses powdered milk, and powdered eggs (although fresh works great too).

Blender Wheat Pancakes
1 cup Milk (or 3 TBS powdered milk and 1 cup water)
1 cup Wheat Kernels, whole and uncooked
2 Eggs (or 2 TBS powdered eggs & 1/4 cup water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 TBS Oil
2 TBS Honey or Sugar
Put milk and wheat kernels in blender.  Blend on highest speed for 4-5 minutes or until batter is smooth.  Add eggs, oil, baking powder, salt and honey or sugar to batter.  Blend on low.  Pour out batter onto preheated griddle (sprayed with Pam).  Cook; flipping pancakes when bubbles pop and create holes. Serve with any syrup, although we love the Buttermilk Syrup.

For Waffles:  Add an additional 1 TBS wheat.  Increase oil to 4 TBS.

Buttermilk Syrup

• 1 cube Butter or Margarine (I like butter better)
• 1 cup Sugar
• 1 TBS Corn Syrup
• 1/2 cup Buttermilk (can also use 1/2 cup milk with 1 1/2 tsp lemon juice added; or powdered)

Melt and boil for 2 minutes.  Remove from heat.  Add:

• 1 tsp Vanilla
• 1/2 tsp Baking Soda

Combine and pour over pancakes.  YUMMY!!!

Cream Cheese Potato Soup

This soup is FABULOUS.  It is super fast, super easy, and a great way to use dehydrated potatoes (or frozen).

Cream Cheese Potato Soup:

• 6 cups water
• 7 teaspoons chicken bouillon granules, or 2-3 TB chicken Base
• 2 packages (8 oz each) cream cheese, cubed (can use reduced fat)
• 1 package (30 oz) frozen cubed or shredded hash brown potatoes, thawed OR 2 cups dehydrated hashbrowns
• 1 1/2-2 cups cubed fully cooked ham
• 1/2 cup chopped onion (or 1/3 cup dehydrated onion)
• 1 tsp garlic powder
• 1 tsp dill weed

In a large pot, combine the water and bouillon.  Add cream cheese.  Cook and stir until cheese is melted.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; and simmer, uncovered, for about 20 minutes, or until vegetables are tender.  This is one of my family's absolute favorite.

Instant Oatmeal Packets

Our household is super busy (like most) in the mornings.  These quick little packets are super inexpensive, really fast, and the kids love them.  They are a great way to get out of the house in a hurry, with a yummy breakfast.  They are a fraction of the cost of store bought.
Instant Oatmeal Packets
Makes 10 packets of instant Oatmeal

To make individual instant packets:
Blend 1 1/4 cups oats until powdery.

Into each of the 10 packets (we use ziplok sandwich bags), combine the following ingredients:

• 1/4 cup unpowdered oats
• 2 TB powdered oats
• 1/3 tsp salt
• 1 tsp sugar (optional)

Close the top and store in a dry place.

Microwave directions for cooking:
Empty packet into microwavable bowl.  Add 2/3 cup water or milk.  Microwave at HIGH about 1 1/2 minutes; stir.

Conventional directions for cooking:
Empty packet into pan.  Add 1/2 cup boiling water; cook and stir over heat until thickened.

Variations:  Also delicious with dried apple chunks and cinnamon; nuts and raisins; brown sugar..... Use your imagination!

White Bean Chicken Chili

This is soooo good!  It is a great way to use those dry beans, canned corn, canned chicken, etc!  And, it tastes wonderful.  It also freezes well.


White Bean Chicken Chili
Ingredients:

2 tablespoons vegetable oil

1 pound diced, cooked chicken meat (or 1 pint canned)

1 onion, chopped

2 cloves garlic, minced

2 (14.5 ounce) cans chicken broth

1 (16 oz) jar Salsa Verde

1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles

 1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed (opt)

1/2 teaspoon ground cumin

2 (15 ounce) can white beans, drained

2 ears fresh corn, or 1 can corn

salt to taste

ground black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, salsa verde, tomatoes, chilies, and spices.  Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 more minutes.  Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and either corn chips or broken up tortilla chips.

Note:  If you want to use dry beans, soak overnight, drain, and in a crock-pot, put in the broth, onions, tomatoes, salsa verde, beans and spices.  Let cook during the day.  Just before ready to serve, add chicken, and corn.  Heat through.

Multi Grain Rolls

This was a recipe generously shared by Chef Adalberto Diaz Labrada, UVU Culinary Arts Instructor.  Yummy!!
*This recipe uses weights, instead of measurements.  Make sure you have a kitchen scale handy!


Multi Grain Rolls
Dough:
2.5 lbs bread flour
1.25 lbs whole wheat flour
2.5 lbs 68 degree F water
1 oz instant yeast (or 2 oz fresh yeast)
8 oz brown sugar
1 oz salt
2 oz rolled oats
2 oz wheat bran
2 oz sunflower seeds

Directions: Put water in mixer, and add flours, yeast, sugar & salt.  Mix for 4 minutes on low with dough hook (level 2 on KitchenAid).  Turn up 1 speed.  Mix for 4 more minutes.  Add oats, bran and sunflower seeds.  Mix on low for 2 more minutes (level 2 on KitchenAid).  Cover with Saran sprayed with Pam, and let rest for 30 minutes.  Without working the dough any more than necessary, form into 2 oz rolls.  You can dip the roll in water and then dip in a mixture of oats, bran and more sunflower seeds if you wish.  Let raise until fingerprint remains in dough when indented.  If you want, you can use a very sharp knife to score the rolls in a #.   Bake at 425 degrees F. for 10-12 minutes, steam first 5 minutes*.  Remove from pan to cool.

*To steam:  When you turn on the oven to preheat, put an empty pan on the bottom shelf.  Leave there to preheat.  Right before putting rolls in, throw some crushed ice on the pan to create steam.  Hurry and close the oven door.  You can also spray water on the oven walls to create steam.

Chocolate Cake in a Mug

This fun idea came from my sister.  She is always so clever!  My kids LOVED them!

CAKE MIX:

• 1 package (18.25 ounces) chocolate cake mix
• 1 package (4 servings) instant chocolate pudding mix

GLAZE MIX:

• 2-2/3 cups confectioners' sugar
• 1/4 cup powdered cocoa mix

1. In a large bowl, combine the dry cake and pudding mixes; blend well with a whisk.
2. In a medium bowl, combine the confectioners' sugar and cocoa mix.
3. Divide the cake mix evenly into 8 small plastic bags, about 1/2 cup each; seal and label "Cake Mix." Do the same with the glaze mix, packing about 1/3 cup mix in each bag; seal and label as "Glaze Mix."
4. Set aside to make individual microwave Fudgy "Cup" Cakes (below) any time you want, or pack the mixes to give as gifts (below).

Making a Fudgy "Cup" Cake: Spray the inside of a microwave-safe mug generously with nonstick cooking spray. Pour prepared bag of cake mix into the mug. Add 1 egg, 1 tablespoon vegetable oil, and 1 tablespoon water. Mix until all the ingredients are combined. Microwave at 100% power for 2 minutes. Meanwhile, place prepared bag of glaze mix in a small bowl and add 1-1/2 teaspoons milk; mix well then pour glaze over the mug cake immediately after removing it from the microwave. Serve cake warm in the mug.

Giving Fudgy "Cup" Cake Mix as a Gift: Place 1 sealed cake mix bag and 1 sealed glaze mix bag into a microwave-safe mug, and attach the recipe for making a Fudgy "Cup" Cake (above).

Soup Mix in a Jar

Soup Mix in a Jar

• 1/3 cup beef bouillon granules
• 1/4 cup dried minced onion
• 1/2 cup dried split peas
• 1/2 cup uncooked twist macaroni
• 1 cup uncooked tri-color spiral pasta
• 1/4 cup barley
• 1/2 cup dried lentils
• 1/3 cup white rice

Directions:
Layer ingredients (except pasta) in a quart jar.  Put tri-color spiral pasta in a separate plastic bag and that will fill the rest of the jar.

To prepare soup:
In a large kettle, brown 1 pound ground beef or stew meat cut into bite-size pieces in a little olive oil.  Remove tri-color pasta from top of jar and set aside.  Add the rest of the contents of the jar to the kettle with 12 cups water.  Bring to a boil and simmer 45 minutes.  Add pasta and simmer an additional 15 minutes.  Serves 12.

Creamy Potato Soup Mix

Creamy Potato Soup Mix
2 cups instant mashed potatoes (potato flakes)
1 1/2 cups nonfat dry milk
2 TB instant chicken bouillon
2 tsp dried minced onion
1 1/2 tsp seasoned salt
1 tsp dried parsley
1/4 tsp dried whole thyme
1/4 tsp ground white pepper
1/8 tsp turmeric*

Directions:
Combine all ingredients in a large bowl, mixing until completely blended.  Store in airtight container.
*Note: if you don't have turmeric, omit it.  It gives a little flavor and color to the soup but it is not necessary.

To prepare soup:
Place 1/2 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water slowly while mixing with a whisk or fork and stir until smooth.  Let soup sit 1-2 minutes to thicken slightly.  Salt and pepper to taste.  Add shredded cheddar cheese or parmesan cheese if desired.

Makes approximately 6 bowls of soup.