Swedish Christmas Rice

3 c cooked rice, white or brown
1/2 can evaporated milk
1/4 c sugar
1 Tbs corn starch
1 c milk

opt:  almonds

Place together in a slow cooker.  Cook on low for a couple hours.  Serve with milk and cinnamon/sugar.

Or cook on stove (in double boiler)

Cake Mix Cookies

1 pkg cake mix (lemon, chocolate, etc)
1/3 c oil
2 eggs

Mix together and drop onto parchment lined pan.
Bake at 375 for 6-8 min.
**1 Tbs scoop for 7 min
**1 1/2 Tbs scoop for 8 min

Or 350 for 9 min.

For Oreos:
Bake cookies as above, using any chocolate cake mix.

Frost with:
1/2 stick softened butter
4 oz cream cheese
2 1/3 c powdered sugar
1/2 tsp vanilla

Lentil Chili

From Mel's Kitchen Cafe  (This sounds awful, but it's so good! Delicious flavor.  Love it over baked potatoes!!)

INGREDIENTS:

• 1 pound lean ground beef or turkey (optional)
• 1/2 cup chopped yellow or white onion
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 28-ounce can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
• 1 medium green bell pepper, cored, seeded and small diced
• 1 1/2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• All the chili toppings your heart desires

DIRECTIONS:

1. INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
4. STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
7. SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Lentils! Let’s talk about them for a sec. I always use everyday, awesome brown lentils for this chili (I buy these ones on Amazon or grab them from the bulk bins at my grocery store). The recipe cooking times are written for these brown lentils. If using green lentils, most likely the cooking time will need to be increased (a couple minutes in the IP, maybe 10-15 minutes on the stove, not sure about the slow cooker). Red lentils will probably cook in about the same time as per the recipe – red lentils tend to break down a bit more so keep that in mind if you use them. 

If omitting the ground beef, I’d probably still saute the onions and garlic in a little oil as I find the onions don’t soften as well with just straight pressure cooking/simmering/slow cooking time. 

Chewy, Soft Pretzels

From Mel's Kitchen Cafe

(Double the recipe to make 12 good sized ones)

INGREDIENTS:

DOUGH:

• 2 1/2 cups (10 1/2 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 1 cup (8 ounces) very warm water

TOPPING:

• 1/2 cup (4 ounces) warm water
• 2 tablespoons baking soda
• Coarse salt (optional)
• 3 tablespoons butter, melted

DIRECTIONS:

1. In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
2. Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
3. Transfer the dough to a lightly greased work surface, and divide it into 6 equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
4. Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
5. Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
6. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Taco Quinoa and Lentils

(From Samily)

2 Tbs minced garlic (3-4 cloves) - modify if you aren't a garlic lover
1 cube (about a Tbs) veggie stock
1 1/4 c quinoa, rinsed
1 1/4 c brown lentils, rinsed
5 1/2 c water (or veggie stock)
1/2 Tbs minced dried onion flakes (or use as much fresh onion as you like and cook with garlic)
1/2 Tbs oregano
fresh cracked pepper
3/4 tsp kosher salt
1 tsp coriander
1/4 tsp cumin
1/4 tsp chili powder

Instructions:

1. In a medium saucepan, saute garlic (and onion if desired) in veggie stock until garlic is fragrant.
2. Add quinoa, lentils and water (or veggie stock) and bring to a boil, then reduce to a simmer.
3. Add all the seasoning while you are bringing to a boil.  Allow to simmer until most of the liquid has been absorbed and quinoa and lentils are tender.
4. Serve as if it were taco beans and meat on a tortilla, salad, in place of ground beef, etc.

Cara's Salad Dressing

1/2 c red wine vinegar
3/4 c oil
2 tsp poppy seeds
4 Tbs sugar
1 Tbs red onion
1 tsp salt
1/2 tsp dry mustard

Mix all together in blender

Top on mixture of lettuce/ spinach, candied pecans, apples, pears, craisins, mandarin oranges, etc.

Hillary's Chicken Tortellini Soup

1 Tbs oil
1 onion
2 large carrots
2 ribs celery
3 cloves garlic
2 qts chicken broth (Use "better than bullion" to make broth)
1 bay leaf
1 Tbs parsley
pepper
1 head broccoli
1 10 oz good cheese tortellini (refrigerator section-Rana brand)
1 c shredded chicken *Can make meatless and is great!!

Heat oil in large pot, add onion, carrots, and celery and saute a few minutes. Add garlic and cook a couple minutes.  Add broth, bay leaf, parsley, pepper.  Bring to a boil then simmer 20 min.  Add broccoli and cook about 4 min, then add tortellini and cook until done (5 min).

Minestrone Soup

Veggie-Packed Minestrone Soup

Adapted from OurBestBites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 c carrots, thinly sliced
1 c celery, diced
1 small zucchini, diced
4-5 cloves garlic, minced or pressed
1 14-ounce can diced tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2-3 tablespoons fresh minced parsley
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1 cup frozen french cut green beans
1 15-ounce cans red kidney beans, drained and rinsed
1 15-ounce cans white beans like Great Northern or Canalini, drained and rinced
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves, chopped small
Parmesan cheese

Instructions:
*For crockpot forget oil.  Place onion-water in crockpot and cook on high about 4 hours.  Low, probably 8-10.  About 30-40 min before serving add the beans and pasta. (1 hour on low) Shortly before serving add the spinach. Top with cheese.


Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.
Top each serving with parmesan cheese.

Yield: 8 servings (1 1/2 cups each)
Nutritional Info: Calories:  250 Protein: 30 g Fat: 1 g Carbs: 68 g

Corn Bread

• 1 cup flour (can do all white whole wheat or up to half whole wheat)
• 1 cup cornmeal
• ½ to 2/3 cup honey or sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup oil

Directions

1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Recipe from:

https://www.thetaylor-house.com/sweet-honey-corn-bread-recipe/2/

Fresh Zucchini and Tomato Linguine - Mel's Kitchen Cafe

INGREDIENTS:

• 12 ounces linguine or fettuccine 
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic, finely minced or pressed through a garlic press
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini 
• 2 cups cherry tomatoes, halved 
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

DIRECTIONS:

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking (unless ready enough to just add to the sauce mixture below).
2. While the water is boiling/pasta is cooking: heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes; the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed.
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Ethel's Sugar Cookies

3/4 c butter
1 c sugar
2 eggs
1/2 tsp lemon or orange flavoring, or 1 tsp vanilla
2 1/2 c flour
1 tsp baking powder
1 tsp salt

Mix butter, sugar, eggs, and flavoring thoroughly.  Stif flour powder, and salt together.  Blend in.  Chill at least 1 hour.
Heat oven to 400.  Roll dough on floured board 1/4" thick.  Cut with cookie cutters and place on greased/parchment lined baking sheet.  Bake about 6 min. or until cookies are a delicate golden color.

Makes 2-3 doz cookies.

Sweet Glaze
2 c powdered sugar
4 Tbs milk
1/2 tsp vanilla
1/2 tsp orange/lemon flavoring

Onion Soup Mix

(For Garden Harvest Casserole)

Onion Soup Mix  (1 pack)
1/4 c dried onion flakes
2 Tbs beef broth granuals
1/4 tsp onion powder
1/4 tsp parsley
1/8 tsp celery
1/8 tsp paprika
1/8 tsp pepper

1 1/2 pack
1/4 c + 2 Tbs dried onion flakes
3 Tbs beef broth granuals
1/4 +1/8 tsp onion powder
1/4 + 1/8 tsp parsley
1/8 + 1/16 celery
1/8 + 1/16 paprika
1/8 + 1/16 pepper

Skillet Zucchini and Yellow Squash

From Mel's Kitchen Cafe

1/2 Tbs butter (can just do all olive oil)
1/2 Tbs olive oil 
1 med squash, diced
1 med zucchini, diced
Salt and pepper to taste
Parmesan cheese opt

1. Heat butter/olive oil on med heat until hot and rippling. 
2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

How to cook black beans

For 1 lb dry, black beans-

Rinse and sort out any rocks, then place in slow cooker.

Add 6 cups water and cook on high about 4-5 hours (double-check that)

For better flavor add a chopped up onion, garlic, and bay leaves.

Mel's Tri-Color Pasta Salad

INGREDIENTS:

• 12-ounce package tri-color rotini pasta, cooked and drained
• 2/3 cup creamy Caesar dressing
• 1/2 teaspoon coarse, kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 roma tomatoes, diced
• 1 (6-ounce) can black olives, drained and chopped
• 1/4 cup finely diced red onion (or green onions)
• 3/4 cup shredded parmesan cheese
• 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
• 1/4 cup basil pesto
• 1/2 to 1 cup toasted pine nuts (optional – or unsalted sunflower seeds, love it even without!)
• *Can add 1-2 c shredded chicken

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
2. Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.

Bajio Chicken

(From my good friend, Brooke Romriell)

4 large chicken breasts
1/2 c. salsa
1 Tbs cumin
1/2 c. brown sugar
1 4 oz can diced green chilies
6 oz. sprite

Combine all in crockpot.  Cook on low 5-6 hours.  Shred chicken about 1 hour before serving and keep cooking on low one more hour.  (Can thicken juices with cornstarch and water if desired.  I never have)

Serve on a tortilla or as a salad with:
tomatoes
avocados
black beans
cheese
salsa
sour cream
lettuce

OR use in place of the Cafe Rio pork for the salad.  SO YUMMY!!!

Oriental Chicken Salad

1 head red lettuce
1 head green lettuce
8 green onions, sliced
1 pkg slivered almonds, toasted
4 Tbs sesame seeds, toasted
1 can sliced water chestnuts, drained
1 large can mandarin oranges, drained
1 pkg. wontons, cut into strips.  (Fry in hot oil and flip over.  Watch closely, they burn quickly. Place on paper towels to dry)
2 large chicken breasts- Simmer for 45 min, then cool and shred in this:
1/2 c. soy sauce
1 tsp ginger
1 cup or more water to barely cover chicken

Dressing:  (Mix well)                                             HALF
6 Tbs rice vinegar                                         3 Tbs rice vinegar
1/2 c canola oil                                             1/4 c canola oil
3-4 drops of sesame oil                                 2-3 drops sesame oil
4 Tbs sugar                                                   2 Tbs sugar
2 tsp salt                                                       1 tsp salt
1/4 tsp pepper                                              1/8 tsp pepper (opt)

*If I don't want to go to all the work of this, I just use plain chicken  that I already have shredded and instead of frying wontons, just use Top Ramen broken in pieces.

Recipe from my good friend, Katie Jeppson Grahms

All-Purpose Disinfecting Spray

1 C white vinegar
1 Tbs baking soda
1/2 c lemon juice
40 drops essential oil (opt)
Water
1/4 tsp dawn dish soap

Pour vinegar into bottle.  Add baking soda 1/2 tsp at a time.  Add lemon juice and oil.  Fill bottle with water and then add dish soap.  Shake well.

Ham and Cheese Sliders

Sandwiches:
24 White Dinner Rolls
1/3 c mayo
1/3 c miracle whip
24 pieces of good honey ham
24 pieces of Swiss cheese (enough for a layer on each roll)

Sauce:
1/2 c butter, melted
1 Tbs poppy seeds
1 1/2 Tbs yellow mustard
1 Tbs minced onion, or shake in some onion powder
1/2 tsp Worcestershire sauce

Preheat oven to 350.
Mix the mayo and miracle whip in a little bowl.  Split rolls and spread on insides.  Place ham and cheese and close roll.
Place in 9x13 pans or jelly roll, close together.
Mix the sauce ingredients and pour over the tops of each sandwich (about 1/2 Tbs on each roll).  Let it sit for about 10 minutes.

Cover and Bake for 12-15 minutes until cheese is melted.  Uncover and bake 2 minutes more until tops are golden and a little crispy.

From our recipe club.

Pork Roast

2-3 lb Pork loin Roast
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs parsley
1/2 Tbs rosemary (opt)
1/2 Tbs seasoning salt
1/2 tsp black pepper
1 large onion
lots of carrots sliced
5-6 potatoes
2 c beef broth

Trim fat from pork and place in 9x13" pan or slow cooker, with the was-fat side down.
Mix seasonings in a small bowl.  Rub over top of the pork.  Arrange onions, carrots, and potatoes around. Pour beef broth around, on the vegetables, but not on the pork.

Bake at 325 for about 2 1/2 hours or until cooked and tender, covered with foil.  OR
Cook in crock pot on low for probably 6-8 hours.

When done, remove all but the liquid to make gravy.  Separate the liquid from fat in a separator.  Meanwhile, heat about 1/2 c water, 1/2 c milk, and 1 tsp beef bullion to a boiling.  Add the drippings, bring back to a boil.  Mix 1-2 Tbs cornstarch with a little cold water and add to the gravy.  Do enough to thicken slightly.

Mel's Carrot Cake and Amazing Cream Cheese Frosting

INGREDIENTS

Cake:
• 2 1/2 cups (12.5 ounces) unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 pound medium carrots (6 to 7 large carrots), ends trimmed and peeled or unpeeled (I never peel them)
• 1 1/2 cups (10.5 ounces) granulated sugar
• 1/2 cup (3.5 ounces) packed light brown sugar
• 4 large eggs
• 1 1/2 cups vegetable, canola or other neutral-flavored oil (see note above)
Cream Cheese Frosting:
• 8 ounces cream cheese, softened to room temperature
• 5 tablespoons butter, softened to room temperature
• 1 tablespoon sour cream, light or regular
• 1/2 teaspoon vanilla extract
• 1 1/4 cups (4.25 ounces) powdered sugar
• Toasted, chopped pecans, for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position.
2. Lightly grease a 9X13-inch baking pan with cooking spray or lightly grease and flour two 9-inch round baking pans. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
4. In a food processor fitted with large or fine shredding disk (or using a box grater and shredding by hand), shred the carrots for about 3 cups total.
5. In the bowl of a stand mixer fitted with the paddle attachment (or in large bowl using a hand-held mixer OR by hand with a whisk), beat the granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds.
6. Reduce the speed to medium and with the mixer running, add oil in a slow, steady stream, being careful to pour oil against the inside of the bowl.
7. Increase the speed to high (or just whisk like crazy) and mix until the batter is light in color and well emulsified, about 45 seconds to 1 minute longer.
8. Stir in carrots the carrots and dry ingredients by hand until incorporated and no streaks of flour remain (don't overmix).
9. Pour the batter into the prepared pan(s) and bake until a toothpick or skewer inserted into the center of the cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan.
10. Let the cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides).
11. At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.
12. For the frosting, mix the cream cheese, butter, sour cream, and vanilla at medium high speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using handheld mixer) until well combined, about 30 seconds, scraping down the bowl with rubber spatula as needed.
13. Add the powdered sugar and mix until very fluffy, about 1-2 minutes.
14. Frost the cake and garnish with toasted, chopped pecans, if desired.

This cake can be made in two 9-inch round cake pans or a 9X13-inch cake pan (other commenters in the thread below have made it into cupcakes and other pan sizes, too). I almost always make it in two 9-inch round cake pans and double the frosting recipe to accommodate the layering. If making a 9X13-inch cake, the frosting doesn't need to be doubled.

Also, many, many people have reported that using half applesauce/half oil (that would be 3/4 cup of each) works great if you don't want to use the full amount of oil.

I often make this cake a day ahead of time. I refrigerate it fully frosted and take it out a few hours before serving to take the chill off.

 From Mel's Kitchen Cafe

Whole Grain Green Leprechaun Muffins

prep 10 mins

cook 15 mins

total 25 mins

author mel's kitchen cafe

yield 16-18 muffins

For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar. 

Finally, for the buttermilk, if you don't keep it on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution. 

I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture). 

Ingredients

• 2 1/2 cups (12.5 ounces) white whole wheat flour (see note above)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup (5.5 ounces) granulated sugar (see note above)
• 3/4 cup buttermilk (see note above)
• 1/4 cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
• 1 teaspoon vanilla extract
• 6-ounces baby spinach
• 2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)

Instructions

1. Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 
3. In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas. 
4. Blend until pureed and smooth. 
5. Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry. 
6. Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be. 
7. Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.

Recipe by Mel's Kitchen Cafe at https://www.melskitchencafe.com/healthy-green-hulk-muffins/

Tomato Basil Soup, Slow Cooker

• From Mel's Kitchen Cafe HERE
• 
  
• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery (in food processor) 
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 (4 tablespoons) butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free or regular half-and-half, lightly warmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Croutons for serving (homemade version here)

Directions:

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
2. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden about 3 minutes. The mixture will be crumbly, but that's ok.
3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
4. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
5. Cover and cook on low for 30 minutes until ready to serve (at this point, you can blend for smoother texture, if desired). Serve with homemade croutons, if desired (and trust me, you'll want to desire it).

Croutons

From Mel's Kitchen Cafe
Link HERE

1/2 loaf French Bread, or about that much of any bread
2 Tbs olive oil (a little more)
1 tsp kosher salt (a little more)
pepper to shake all over

Cut the bread into 1/2-3/4" cubes.  Place on cookie sheet.
Drizzle olive oil all over and toss well using your hands.
Sprinkle the tsp or so of salt all over.  Shake pepper on.  Toss well again.
Bake at 425 for about 8-10 min. until bread is golden brown and toasted.

Sweet Chili Chicken

2 pounds chicken, cut in serving-sized pieces (cut a large chicken breast into 4 pieces)*

1/2 c Sweet Chili Sauce 
 3Tb soy sauce
1 Tb seasoned rice vinegar
1/2 Tbs sugar
1/2 Tbs olive oil

1 1/2  - 2 c rice
Stir-fry veggies that would be good with it:  broccoli.  Could also add sugar snap peas, matchstick carrots, zucchini

Place chicken in 9x13 pan.  Combine marinade ingredients and pour over chicken.  Marinate for at least 30 min.  
Bake covered at 425 for 30 min.

Serve with cooked rice and veggies.

Marinade recipe from Jamie cooks it up

*Grill: 

Make 1 1/2 times the sauce, cover the chicken with about 1/2 c of the sauce, and marinate. Save the rest.

• Grill the chicken
• Cook the rice
• Heat the sauce
• Steam the broccoli

Serve the sliced, grilled chicken over the rice with broccoli and sauce. 

Artichoke Bruschetta

From Taste of Home (Tessa's favorite's party)

1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
1/2 c grated Romano cheese
1 plum tomato, seeded and chopped
1/3 c finely chopped red onion
1/3 c fresh baby spinach, finely chopped
5 Tbs mayo
1 garlic clove, minced
1 loaf 10 1/2 oz French bread baguette

In a large bowl, combine all but the bread.  Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets.  Broil 3-4 in from the heat for 3-4 minutes or until edges are lightly browned.
Makes 2 1/2 dozen

Goulash

2 c dry macaroni, cooked
3/4 c ground beef, browned with onion and carrots opt
1 14 oz tomato soup
1/4-1/2 c ketchup
2 Tbs brown sugar
1/2 c salsa

While pasta is cooking, heat other ingredients together.  Add pasta.

Winger's Sticky Finger Salad

INGREDIENTS:

• Lettuce
• Tomatoes
• Avocado
• Cilantro
• Corn
• Black beans
• Peppers
• 1-2 c marinated, cooked chicken or *1 bag Tyson breaded chicken tenders (1.5 lbs)
• Sticky Finger Dressing (recipe below)
• Ranch Dressing

STICKY FINGER DRESSING:

For just dressing on the salad *For 1 bag chicken tenders

3 Tbs Frank's Buffalo Hot Sauce *4 1/2 Tbs hot sauce

3/4 c brown sugar *1 c + 2 Tbs brown sugar

1/4 c water *3 Tbs water

DIRECTIONS:

• Mix dressing ingredients together and heat in medium pan on stove until dissolved.
• Put salad ingredients together in large bowl.
• When ready to serve, drizzle sticky finger dressing and ranch over salad.
• *If using chicken tenders: bake according to directions on bag.  When cooked through, cut in slices and mix into sticky finger dressing. When ready to serve, add chicken to salad and drizzle with ranch.

(Can use Haylee's grilled chicken or this CHICKEN )

Chocolate Chip Cookie Pizza/Bars

(From Sally's Baking Addiction)

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons cornstarch 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cup chocolate chips

Directions:

1. Preheat oven to 350°F. Lightly grease a 12" pizza pan, or 9x13.
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
5. Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
6. Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.

*Press in some extra chocolate chips after it is baked to make it pretty.

*Add sprinkles for a party!