Oat Flour Pancakes

Katie Clover - adapted from www.foodprepper.com

2 cup gluten free oatmeal
1 tsp sugar
1 tbsp baking powder
1/4 tsp salt
1 cup milk
1   1/2 tbsp canola oil
2 large eggs
1/2 tsp vanilla

1. Pre-heat electric griddle to 375 degrees..
2. Add all dry ingredients to a food proccesor and mix together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

Roast Pork Loin with Apples, Potatoes and Sage

Lisa Stephenson

Serves 8

Ingredients

3 Tablespoons margarine or butter

2 Tablespoons chopped fresh sage leaves

1 teaspoon salt

¼ teaspoon ground black pepper

1 boneless pork loin roast

1 ½ lb. baby red potatoes

1 large onion

1 ½ lb. Gala or Jonagold apples

Directions

1.       Preheat oven to 450 degrees.  In small bowl, stir 1 tablespoon butter, 1 tablespoon chopped sage, and ½ teaspoon salt, and ¼ teaspoon coarsely ground black pepper.  With hands, rub sage mixture all over pork loin.

2.       In 15 ½” by 10 ½” jelly-roll pan, melt remaining 2 tablespoon butter in oven.  Remove pan from oven.  Add potatoes, onion, ½ teaspoon salt and remaining 1 tablespoon chopped sage; toss to coat.  Push potatoes and onion to edges of pan and set small roasting rack in center; place pork on rack.  Roast 20 minutes.

3.       Add apples to pan, around pork, and roast 30-40 minutes longer depending on thickness of pork or until meat thermometer inserted in center of pork reaches 145 degrees.(Internal temperature of pork will rise 5-10 degrees upon standing.)

4.       Transfer pork to warm platter; let stand 15 minutes to set juices for easier slicing.  With slotted spoon, transfer potatoes, ion, and apples to platter with pork.  Pour pan drippings into small cup.  Skim off and discard fat from drippings.  Server pork, sliced, with drippings.

Pfeffernusse Cookies

Jill Dorrough

1 ¼ cups confectioners’ sugar

2 ¼ cups all-purpose flour

¼ teaspoon freshly ground pepper

¾ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon baking soda

½ cup (1 stick) unsalted butter, room temperature

¾ cup packed light brown sugar

¼ cup unsulfured molasses

1 large egg

½ teaspoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a brown paper bag.
2. In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda.
3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off tablespoons of dough; roll into 1 ¼ inch balls. Arrange balls 1 ½ inches apart on prepared baking sheets. (Dough can be frozen at this point, cover tightly with plastic wrap, up to 1 month).
4. Bake until golden and firm to the touch with slight cracking about 15 minutes, rotating sheets halfway though. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches place cookies in a paper bag; shake until well coated. Let cool completely on wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.

Jenn Parry Taco Soup

2 large boneless skinless chicken  breasts, cooked and cubed
1 onion diced and sauted
2 T. taco seasoning
28 oz petite diced tomatoes
1/4 t. kosher salt
2 c. chicken broth
1 c. Salsa Verde Green Salsa
8 oz cream cheese softened and cubed.
1 can corn
1 can drained and rinsed black bens

avocado & monterey jack cheese for topping

Put all in crock pot. Enjoy!

Aunt Annie's Soft Pretzels

Jill Dorrough

Makes 12 pretzels

1 1/2 cup warm water
1 1/8 tsp  (half packet) active dry yeast
2 tablespoons brown sugar
1 1/8 tsp salt
4 cups flour (Jill uses kamut flour)  She purchases from The Food Nanny.

2 cups warm water
2 tablespoons baking soda

Bake at 450 for about 10-12 minutes.  Til light browned.

to taste coarse salt
4 tablespoons butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.  Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.  Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp of baking soda.  Be certain to stir oftern.  After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.  Dip pretzel in soda solution and place on greased baking sheet.  Allow pretzels to rise again.  Bake in 450 oven for about 10 minutes or until golden.  Brush with melted butter and salt and enjoy!

Toppings:  after you brush with butter try sprinkling with coarse salt, or cinnamon sugar.

Over-night Cinnamon French Toast

Niki Sepulveda

1 loaf Cinnamon Bread
8 eggs
1 T. brown sugar
1 T. vanilla
3 c. milk
3/4 tsp. salt
2 T. butter

Place the sliced bread in a buttered 9x13 glass baking dish.  Mix all remaining ingredients except butter.  Cut butter into pieces and drop on top of mixture.  Refrigerate over night.  Bake 45-50 minutes at 350 degrees. 

Note:  You can easily substitute the bread for any flavor you like.

Offret Monster Cookies

MIX:
1 pound butter
2 pounds brown sugar
4 cups sugar
12 eggs

ADD:
3 pounds peanut butter
8 teaspoons baking soda
18 cups oatmeal
1 pound chocolate chips
1 pound M&M's
1/2 cup vanilla
2 cups chopped nuts

Use an ice cream scoop to plop dough on pans, then smooth down.  Bake for 10 minutes at 350.
Makes 80 large cookies.


HALF RECIPE

MIX:
1/2 pound butter
1 pound brown sugar
2 cups sugar
6 eggs

ADD:
1 1/2 pounds peanut butter
4 teaspoons baking soda
9 cups oatmeal
1/2 pound chocolate chips
1/2 pound M&M's
1/4 cup vanilla
1 cup chopped nuts

Use an ice cream scoop to plop dough on pans, then smooth down.  Bake for 10 minutes at 350.
Makes 40 large cookies.

Katie's Award Winning Crock-Pot Pineapple Chili

From here: Two Healthy Kitchens

Ingredients

• 20 ounces sweet Italian turkey sausage (bulk, or links with casings removed)
• 1 medium onion, chopped to equal about 2 cups
• 1 20-ounce can pineapple tidbits in juice (divided)
• 2 28-ounce cans seasoned diced tomatoes (such as Dei Fratelli)
• 1 15-ounce can black beans, rinsed and drained
• 1 6-ounce can tomato paste
• 1 1/2 tablespoons chili powder
• 4 teaspoons ground cumin
• 2 cloves garlic, minced
• shredded reduced-fat cheese, reduced-fat sour cream and hot sauce (such as Tapatío) for serving, if desired

Directions

1. In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
2. Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
3. Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
4. Stir everything to combine.
5. Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last ½ hour - hour of cooking.
6. Serve topped with cheese, sour cream and hot sauce, if desired.

Recipe Notes

Pineapple: The texture of the cooked pineapple is completely controlled by when you add it. We prefer to add it toward the end of cooking time so that it's still fairly firm. If you prefer it to be more melded into the chili or you simply won't be able to add it toward the end of cooking, then you can toss it in at the beginning – it will be cooked down and much less pronounced in texture, but still very good.

Beans or no beans: If you don't want beans in your chili, you may certainly leave them out, and can also increase the amount of meat. We love the texture and the health benefits of the beans, but feel free to try it different ways!

Spice: This recipe is intentionally fairly mild and kid-friendly. If you'd like more spice, you can increase the chili powder and/or sub in spicy Italian turkey sausage. Perhaps the best way to make it versatile for different palates, though, is simply to pass hot sauce at the table so everyone can season to taste.

Make-ahead: You can prepare the meat and onions the evening before, and then refrigerate until you assemble your ingredients in the slow cooker. You can also make the chili entirely in advance and freeze it in large batches.

Roasted Potatoes with Ham

From The Spruce Eats

• 3 to 4 tablespoons olive oil or canola oil
• 2 pounds potatoes (scrubbed and sliced into 1/4-inch rounds) *
• 12 to 16 ounces ham, cut into 1/2-inch cubes **
• 1 large onion (quartered and thinly sliced)
• 2 cloves garlic (minced)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• *Use red skinned potatoes, unpeeled. Russet potatoes or Yukon gold would work as well, peeled or unpeeled. 
• **Use leftover cubed ham or a cubed center-cut ham slice to make this dish.

1. Melt or heat 3 tablespoons of fat in a large, heavy iron or nonstick skillet over medium-high heat. Add the potato slices and cook, stirring frequently, until they are lightly browned and are partially cooked. Remove them to a large bowl and set aside. 
2. Add the ham and onion to the skillet and continue cooking, stirring, until the onions are translucent and lightly browned and the ham begins to develop a browned crust in places. If necessary, add another tablespoon of fat to the skillet. Add the garlic and cook, stirring, for 1 minute longer.

1. Heat the oven to 400 F.
2. Lightly grease or oil a large baking dish or pan, about 2 1/2 to 3-quart capacity.
3. Transfer the ham and onion mixture to the bowl with the potatoes. Sprinkle with the fresh chopped parsley, kosher salt, and pepper, and toss gently to blend the ingredients thoroughly. 
4. Transfer the mixture to a large lightly greased baking dish or pan. Bake for about 20 minutes, or until the potatoes are tender and nicely browned.

Tips

• For extra color and flavor, add about 1/2 cup of red or green bell pepper to the skillet along with the garlic.
• Add one or two thinly sliced carrots to the skillet with the potatoes. 
• Omit the ham and use 1 1/2 to 2 cups of leftover cubed roast pork or beef in the recipe. Add it to the skillet along with the garlic and cook for 1 to 2 minutes.

Maryjane's Cinnamon Rolls

From the kitchen of Jessica Hazen

There is nothing better than homemade cinnamon rolls hot out of the oven.  I love to make these for special occassions like General Conference & Christmas morning.  The dough also makes amazing dinner rolls. 

Ingredients

For the dough:

1 c. melted butter, cooled

2 c. very warm water (hottest tap water)

2 T. yeast

1 c. + 2 T. sugar (with yeast)

6 beaten eggs

1 1/2 t. salt

8 1/2 c. + 1/2  c. all-purpose flour

For the filling:

1/2  - 3/4 c. softened butter

1 c. sugar

cinnamon (to your liking)

For the frosting:

1/2 c. butter

4 1/2 c. powdered sugar

1 t. pure vanilla extract

1/4 c. or more heavy cream

Directions:

Melt butter.  Set aside to cool.

Put water, 2 T. sugar and yeast in mixer bowl fitted with dough hook.  Mix and let foam for a few minutes.

Add cooled butter.  Mix.   Add 1 cup sugar and eggs.  Mix.   Add 4 c. flour and salt.  Mix.   Add 4 1/2 c. four (save 1/2 cup flour for rolling out).  Mix.   Dough is wet and sticky.

Pour dough into a large greased bowl and cover with a kitchen towel.

Rise 2-4 hours until double.  (usually 2)

Pour dough out on floured surface. Roll each into a rectangle about 13x18” (about the same size as a half sheet baking pan)/ Spread softened butter on top, sprinkle with sugar and as much cinnamon as you like. Sprinkle a little flour on top of the cinnamon, butter sugar mixture before you roll them out.  Then the cinnamon mixture doesn’t all go to the bottom of the pan.  Roll up the longer side of the dough cut in to 24.  Place in greased pan (preferably 13x18x2”).  Cover and rise again 1-2 hours.

Bake at 350* for 25 minutes.

Mix frosting ingredients, adding enough cream to make a nice spreading consistency.  Frost warm cinnamon rolls.

Maple Chicken & Carrots

Adapted from Delish.com

INGREDIENTS:

4 boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

4 tbsp. extra-virgin olive oil

1/2 c. apple cider vinegar

6 cloves garlic, minced

1/2 c. maple syrup

4 tbsp. whole-grain mustard

2 tbsp. fresh thyme leaves

Juice of 1  lemon

1 pack (12 oz) baby carrots,  sliced into 1/2” pieces.

DIRECTIONS:

Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear 2 minutes per side, then remove chicken and transfer to a plate. (Save pan drippings.)

Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs.

In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender, 20 minutes.

Serve with pan sauce.

Maryjane's rolls

From the kitchen of Jessica Hazen

This dough can be made several ways.  I also make whole wheat rolls using half whole wheat flour and half all-purpose flour.  The dough also works great for cinnamon rolls or orange rolls.

Ingredients:
1 c. melted butter, plus more for brushing.
2 c. very warm water
2 T. yeast
1 c. + 2 T. sugar (with yeast)
6 beaten eggs
1 1/2 t. salt
9 c. all-purpose flour

Directions:
Melt butter.  Set aside to cool.

Put water, 2 T. sugar and yeast in mixer bowl fitted with dough hook.  Mix and let foam for a few minutes.

Add cooled butter.  Mix.  Add 1 cup sugar and eggs.  Mix.  Add 4 c. flour and salt.  Mix.  Add 4 1/2 c. four (save 1/2 cup flour for rolling out).  Mix.  Dough is wet and sticky.

Pour dough into a large greased bowl and cover with a kitchen towel.

Rise 2-4 hours until double.  (usually 2)

Pour dough out on floured surface.  Divide into four pieces.  Roll each into a 12 inch circle and cut into 12 pie-shaped wedges.  Roll triangle wedges into crescent shape and place on greased cookie sheet with about an inch space in between.  Cover and rise again 1-2 hours.

Bake at 400* for 8-10 minutes, until brown on the bottom.

Brush immediately with melted butter.

If putting in fridge to rise, do 1st rise, then shape into crescent, let sit 1 hour until room temperature.

Salted Caramel Rice Krispie Treats

Maryjane submitted this recipe from Our Best Bites 

They like fat ones doubling or tripling the recipe

Salted Caramel Rice Krispie TreatsRecipe slightly adapted from Food Network

Ingredients:
6 cups Rice Krispies Cereal
1 stick butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

Instructions:
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ baking pan with non-stick cooking spray and set aside.
In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.

Grilled Sweet and Sour Chicken

Recipe from Mels Kitchen Cafe

Yield: 6 servings

Grilled Sweet and Sour Chicken

Total Time: 2 hours 40 mins (includes brining time)
Prep Time: 20 mins
Cook Time: 20 mins

Ingredients:

Brine:

• 2 quarts water (room temperature or cool water, not warm or hot)
• 1/3 cup (2.5 ounces) coarse, kosher salt (use half the amount for table salt)
• 1/4 cup (1.75 ounces) packed light or dark brown sugar
• 1/4 cup soy sauce
• 6 thin cut chicken breasts, about 2 pounds (or use 3-4 thicker chicken breasts and cut them in half lengthwise or pound thin)

Sweet and Sour Sauce:

• 1 cup (7.5 ounces) granulated sugar
• 1/2 cup ketchup
• 1 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder

Directions:

1. For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.
2. Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.
3. For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates – that’s completely normal (and the sauce will not taste overly vinegary).
4. Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
5. Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.
6. Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

Notes:

You can use up to four pounds of chicken using the same amount of brine. 

Beef & Broccoli

Steph's sister Nancy's recipe

2 lbs boneless beef/steak/roast
1 can beef broth (15 oz)
1 cup low sodium soy sauce
1/2 cup brown sugar
2 tbsp sesame oil
4-5 garlic cloves, minced
1/4 cup cornstarch
4-5 cup broccoli florets
White rice (2 cups dry)

Cut meat into 2" strips.
Put broth, soy, sugar, oil and garlic in slow cooker and stir.
Add meat.
Cook on low for 3 hours (high 1.5)
Remove 1/2 cup of liquid, put in bowl and add cornstarch.  Whisk until smooth
Pour back in to pot.
Add broccoli and cook 30 mintues
Serve over rice.

Lemon Berry Bundt Cake

from Julia's Album

Mixed Berry Bundt Cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 3/4 cups granulated sugar
• zest of 1 lemon
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup Greek yogurt (or Kefir, or buttermilk)
• 3 cups mixed berries (I used 1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
• 2 tablespoons all-purpose flour

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons powdered sugar
• 4 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon unsalted butter (softened, not melted! the butter should still be able to retain its shape!)

Instructions

Bundt cake:

1. Preheat oven to 350 F. Use 10-cup bundt pan.
2. In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
3. In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
4. Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
5. Now we’ll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won’t get a smooth texture. So, we’ll be adding flour and Greek yogurt (or buttermilk) in 3 additions:
6. With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of Greek yogurt (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of Greek yogurt (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of Greek yogurt (or buttermilk). Again, beat just enough to combine.
7. Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
8. In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
9. Note about using frozen berries:  I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
10. Using spatula, fold berries into the cake batter, trying not to squish the berries.
11. Use 10 cup bundt pan. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
12. Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
13. Remove the pan from oven, let it cool for 40 minutes on wire rack.

How to release the cake from the bundt pan:

1. After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
2. Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.

How to make Lemon Glaze:

1. Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.