Dutch Oven Potatoes

Potatoes, peeled & sliced
1 big can creamy chicken mushroom soup
1 c. sour cream
Precooked bacon
Green onions, sliced
Salt & pepper
1 can Sprite

Put all ingredients in dutch oven, cook at 350* till tender. When done, sprinkle with grated cheese & let melt.

from: Preston family favorites

Dutch Oven Cobbler

1 white/yellow cake mix
1 cube butter, chopped
2 cans pie filling or peaches (drain about 1/2 liquid from peaches)
Sprite
Brown sugar

Dump fruit & cake mix in dutch oven, dot with butter cubes, pour Sprite over, top with brown sugar. Cook at 350* (2 less coals on bottom) for 30 mins, check, cook for another 30 mins.

from: Preston family favorites

The Mothership Tomato Salad

2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped
 

Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.

 

Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.

 

from: Jamie Oliver

Oatmeal Pancake Mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.

from: Mel's Kitchen Cafe

Luscious Slush Punch

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.

Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

from: Allrecipes

Orange Julius

6 ounces frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
8-9 ice cubes

Combine all ingredients except ice cubes in blender.

Blend for about 1-2 minutes, adding ice cubes one at a time.

Thin Crust Pizza

3 cups bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon fast rising yeast
1 1/3 cups ice water
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons salt

1 (28 ounce) can whole canned tomatoes, drained and liquid discarded
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 ounce parmesan cheese, finely grated
8 ounces whole milk mozzarella, shredded

In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper in food processor until smooth, about 30 seconds. Transfer to medium bowl and refrigerate until ready to use.

One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.

Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.

from: America's Test Kitchen

Easiest Pasta & Broccoli

12 oz uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped
1/4 cup grated Parmesan or Romano
2 tbsp olive oil, divided
salt and fresh cracked pepper

Directions:

Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side

from: Skinnytaste

Crock Pot Disneyland Chicken

1 cup ketchup, no HFCS
4 cloves garlic
1 small can of crushed pineapple with juice
1/2 cup brown sugar
1 Tb. red wine vinegar
1/2 cup soy sauce, low sodium
1/4 cup orange juice concentrate
3 Tb. water
6-8 boneless, skinless chicken breasts

Combine everything in crock pot and cook on low for 6-8 hours.

Serve with veggies, couscous, brown rice, or potatoes.

from: Trainer Momma

Whole Wheat Cinnamon Rolls

In Bosch (or Kitchen Aid!) bowl with dough hook place:
  4 cups warm water    
  2 Tbsp. dough enhancer
  1/2 cup Tofu or      
 powdered milk
 1/2 cup applesauce
  1/3 cup oil
  3 Tbsp. Saf Instant Yeast  
 4 cups freshly ground whole
 wheat flour
  1/2 cup honey      

Mix thoroughly on speed 1 for 15 seconds. Cover and let sit for 10-15 minutes until
bubbly. (This step makes rolls light and fluffy!)

Add: 4 eggs
   1 Tbsp. salt
   enough flour to clean side of bowl, 6-8 cups

Knead on speed 1 for 5 minutes. Dough should be very soft and manageable. If too stiff, sprinkle water on top while kneading to soften. Stiff dough produces heavy, dry rolls. Lightly oil hands and counter. In two batches, roll dough into 12x18-inch rectangles. Spread with butter. Sprinkle brown sugar, cinnamon, raisins and chopped pecans. Roll up jelly roll style and cut 1-inch sections. Place in greased 9x13 pan and let rise until doubled.

Bake at 350* for 15-20 minutes

Drizzle with powdered sugar mixed with flavored coffee cream.

from: Bethany

Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.

Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve.

from: Tuscan Recipes

Tuna Noodle Casserole

8 ounces wide egg noodles
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray

Preheat broiler.

Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.

Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

from: Cooking Light