Snickerdoodles

1/2 cup shortening

1 1/2 cups sugar

1/2 cup butter

2 eggs

2 1/2 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

Heat oven to 400 degrees F.  Cream shortening, sugar, butter, and eggs.  Add all dry ingredients.  Mix.  Roll into balls (walnut size).  Roll in mixture of sugar and cinnamon.  Place on an ungreased cookie sheet.  Bake 8-10 minutes.

Molasses Cookies

1 1/3 cups shortening

1 cup sugar

1/2 cup molasses

2 eggs

4 teaspoons baking soda

4 cups flour

1/2 teaspoon cloves

1/2 teaspoon ginger

2 teaspoons cinnamon

1 teaspoon salt

Cream together the shortening, sugar, and molasses.  Add eggs and mix well.  Add the baking soda, flour, cloves, ginger, cinnamon, and salt.  Roll into balls and then roll in sugar.  Bake at 375 degrees F. for 9-12 minutes.

healthy whole wheat pancakes

 These are fast, easy, healthy, and kids love them!

2 cups whole wheat flour

2 Tbls baking powder

1 tsp salt

2 tsp cinnamon

1 1/2 cups milk

2 eggs

5 Tbls applesauce

2 tsp vanilla

I added fresh blueberries to mine.

Delicious!


Recipe adapted from simpledailyrecipes.com

chow mein

1 1/2 lbs pork
4-5 large celery stalks
1 onion
1 can bean sprouts or fresh sprouts
1 can cream of mushroom soup
1 can mushrooms
1 can water chestnuts, sliced
soy sauce
rice, cooked

Brown pork, season lightly.  Cover with water, and a lid on the kettle.  Simmer about an hour or longer.  Chop onion, and slice celery in diagonal pieces.  Saute lightly in small amount of butter or oil, stirring occasionally.  (Leave a bit crispy.)  Add remaining ingredients.  Fresh bean sprouts cook quickly.  Stir 1/2 soup can water plus 3-4 Tbsp. cornstarch to thicken.  Add soy sauce and 1 tsp. sugar.  Serve over rice.

Recipe from Norene Thomas

best chili

photo from momswhothink.com

Ingredients:

2 lbs. lean chuck, ground

1 lb. boneless pork chops, chopped

1 lb.  sirloin steak, chopped

4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
2 cans crushed tomatoes
2 cans kidney beans

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, hot sauce, crushed tomatoes, kidney beans. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. Stir into chili and cook, covered, for an additional 20 minutes.

Recipe adapted from momswhothink.com

makeover bacon chicken alfredo

ingredients

1 pkg. (16 oz.) whole wheat fettuccine
8 bacon strips, chopped
1 lb. boneless skinless chicken breasts, cubed
1/2 tsp. salt, divided
1/4 tsp. salt, divided
1/4 tsp. pepper
2 garlic cloves, minced
1 Tbsp. butter
3 Tbsp. cornstarch
3 cups milk
1 cup half-and-half cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 tsp. Italian seasoning

directions

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.

Sprinkle chicken with 1/4 tsp. salt and pepper.  Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink;  remove and keep warm.

Combine cornstarch and milk until smooth;  stir into skillet.  Add cream and remaining salt.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of bacon;  cook and stir until cheese is melted.

Drain the fettuccine;  add to chicken mixture.  Cook and stir until heated through.  Sprinkle with remaining cheese and bacon.

yield:  8 servings

Recipe from tasteofhome.com/healthycooking

black bean soup

ingredients
1 cup tomato salsa
2 (15 1/2 oz) cans black beans, drained and rinsed
2 cups chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro
sour cream (optional)
cheese, shredded (optional)

directions
Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.  Stir in the beans and broth.  Bring the mixture to a boil, then lower the heat and simmer the soup, covered for 15 minutes.

Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it.  Return the pureed soup to the pot.  Stir in the lime juice and chopped cilantro and heat the mixture through.  Serve the soup warm, topped with a dollop of sour cream and sprinkled with cheese, if desired.  Makes 4 servings.

recipe from Family Fun magazine

whole wheat bread

ingredients

4 cups warm water
1 Tbsp salt
3/4-1 cup honey
1/2 cup wheat gluten
1/4 cup oil
5 cups whole wheat flour (+ about 3 more cups after first mixing)
2 Tbsp instant yeast

Beat all these ingredients together for 5 minutes.  Add more whole wheat flour until the dough pulls away from the sides.  Knead for 8 more minutes on lowest speed with bread attachment.  Shape the dough into loaves.  Let rise (about 45 minutes), then bake at 350 degrees for 30 minutes.

Makes 3 loaves
Recipe from Emilee Wells (Toledo 1st Ward)

healthy makeover: shepherd's pie

ingredients

2 lbs all-purpose potatoes, peeled and cut into quarters
1/2 cup low-fat milk
2 Tbls Neufchatel, reduced-fat cream cheese
salt and pepper

1 lb extra-lean ground beef
1 large onion, finely chopped
2 large carrots, chopped
2 celery stalks, chopped
1/2 cup dry white wine
1 tsp dried thyme
1 pkg (10 oz) frozen peas
1 pkg (10 oz) frozen corn

directions

In a covered 4-quart saucepan, place potatoes and enough cold water to cover;  heat to boiling on high.  Reduce heat to medium;  uncover and simmer 18 minutes or until tender.  Drain well;  return to saucepan.  Add milk, cream cheese, and 1/4 teaspoon each salt and freshly ground pepper;  mash until smooth.

Preheat oven to 425 degrees F.  Heat 12-inch skillet on medium-high until hot.  Add beef and 1/4 teaspoon each salt and freshly ground black pepper;  cook 3 to 5 minutes or until browned and cooked through, stirring.  With slotted spoon, transfer beef to large bowl.

To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and greshly ground black pepper.  Cook 8 minutes or until tender, stirring.  Add wine to skillet;  cook 2 minutes or until reduced by half.  Stir in thyme and reserved beef with any juices.

In 3-quart shallow baking dish, spread half of potatoes in an even layer.  Top with beef mixture, peas, and corn.  Spoon remaining potatoes evenly on top;  spread to cover filling.  Bake for 25 minutes or until top is golden brown.
Yield:  6 main-dish servings

Recipe from Good Housekeeping

all-bran muffins

1 cup butter
2 cups sugar
4 eggs
2 cups boiling water
1 qt. buttermilk (or 4 TBS white vinegar + milk to make 4 cups)
5 tsp. baking soda
5 cups flour (1/2 whole wheat)
1 TBS salt
1/4 pkg ALL-BRAN cereal (about 4 cups)
2 cups bran flakes cereal

Cream together the butter, sugar, and eggs.
Add the rest of the ingredients to the mix.

Store mixed muffins, covered in the refrigerator.  Will keep for about 3 months - so I'm told.
Use as desired - a few at a time.

Makes about 5 dozen large muffins.

Grease muffin tins or use liners.
Bake at 400 degrees for about 20 minutes.