Toffee

• 2 cups butter (4 cubes)
  
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Easy Fudge

• 3 cups milk chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• 1 cup chopped walnuts (optional)

(Or, you could just use 2 cups milk chocolate chips, 1 can sweetened condensed milk and walnuts for a creamy, truffle-like consistency.)

Directions

1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Sugar Cookies (Butter Cookies)

4 egg yolks
4 Tbsp. milk
4 1/2 cups flour
1 1/2 cups sugar
3 sticks of butter
2 tsp. vanilla
1/2 tsp. salt





Preheat oven to 375*.
In a large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increased speed to medium and beat for 2 min., occasionally scraping bowl.
On a floured surface, with lightly floured rolling pin, roll dough and cut with cookie cutters.
Bake for 8-10 min.

Buttercream Frosting:

1-1 1/2 sticks of butter
2 cups powered sugar
1 1/2 Tbsp. milk
1/2 tsp. vanilla

Swedish Meatballs

• 1 egg
• 1/4 cup milk
• 1 pound ground beef
• 1/4 cup dry cream of wheat cereal or oatmeal
• 1/4 cup minced onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat/oatmeal and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. Bake at 350 degrees F for about 20 minutes.
4. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. Bake uncovered at 350 degrees F for another 40 minutes. Sprinkle with parsley before serving.
6. Serve over pasta.

Rhubarb Berry Pie

• 2 cups rhubarb
• 2 cups raspberries
• 2 cups blueberries
• 1 1/2 cups sugar
• 1/2 cup flour

crumb topping

• 3/4 cup flour
• 1/2 sugar
• stick butter

Any berries can be substituted.

Bake it at 375* with edges covered with foil for 40‑50 minutes. Then remove foil and cook for 25 more minutes.

Old Fashioned Mac and Cheese

3 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
2 cups milk
2 cups cheese, divided
7 oz macaroni (1 3/4 cups) cooked, drained

Preheat oven to 350*. Melt butter in large saucepan on low heat. Add flour and salt; mix well. cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on med. heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Add 1-2/3 cups of cheese; cook until melted, stirring constantly. Add macaroni; mix lightly.

Spoon into 1-1/2 quart casserole; sprinkle with remaining cheese.

Bake 20 minutes or until heated through.

THREE BERRY PIE

I like to add rhubarb in this, too.

CRUST: 1 1/2 c. flour 3/4 tsp. baking powder 1/2 c. butter 1 tbsp. sugar FILLING: 2 c. sliced strawberries 2 c. blueberries 1 c. raspberries 3/4 c. sugar 3 tbsp. flour TOPPING: 3/4 c. flour 1/2 c. sugar 1/3 c. butter Preheat oven to 375 degrees. Mix 1 1/2 cups flour with baking powder and 1 tablespoon sugar. Work in 1/2 cup butter. Roll out on floured waxed paper then invert into 9" to 10" pie pan (crust should be about 1/8" thick). Combine berries, with 3/4 cup sugar, 3 tablespoon flour, then pour into pie pan. Mix remaining flour, sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over berries. Bake on baking sheet until topping is golden and filling bubbling, about 45 to 50 minutes.

Apple Muffins

1 c. wheat flour
1 c. all purpose flour (or all wheat flour)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter
1/4 c. applesauce
1 c. sugar
2 eggs
2 T. dry powdered milk
1 1/4 t. vanilla
1 1/2 c. apples, shredded or chopped

Cinnamon Topping:
1/3 c. brown sugar
1 T. flour
1/4 t. cinnamon
1 T. butter, melted

Preheat the oven to 375 degrees. Grease a 12 cup muffin pan. In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.

Pumpkin Pie Cake

Remove 1 ½ c. of 1 yellow cake mix and set aside.

Melt 1 stick of butter.
Add one egg, then stir into bowl of cake mix.
Spread this into a 9x13 pan.

In another bowl, add:
 1 can (29 oz) of pumpkin,
2 ½ t. pumpkin spice (1 tsp cinnamon, 1 tsp. ginger, 1/2 tsp. cloves),
2/3 c. milk,
1 c. sugar
2 eggs.

 Pour onto cake mixture. Spread in the bottom of pan.

To reserved cake mix add: 1 ½ t. cinnamon, 3 T. butter, ¼ c. sugar.

Sprinkle dry ingredients on top of pumpkin mix.

Bake at 350 for one hour.

Top with whipping cream.

Buttermilk Biscuits

1 cup buttermilk (or 1 c. milk + 2 T. lemon juice)

2 1/2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons softened butter

2 tablespoons shortening

Bake at 400* for 15-20 minutes

Country Fried Chicken

4 boneless skinless chicken breasts

1 1/2 cups buttermilk (or 1 1/2 cups milk with 2 tablespoons lemon juice)

2 1/2 cups flour

1 teaspoon pepper

2 teaspoons salt

2 tablespoons garlic powder

1 tablespoon paprika

1 tablespoon seasoning salt

1 teaspoon crushed thyme (optional)

1 1/2 cups oil (for frying)

Pour the oil in a fry pan and let it get hot. Cut the chicken breasts in half, then pound in a bag until they are about 1/2 inch thick. Mix flour, garlic powder, paprika, Season All, and thyme and put in a pie tin. Put the buttermilk in another pie tin and add salt and pepper. Dip the chicken in buttermilk, then in the flour/seasoning mixture. Fry until done.

Country Gravy
2 tbsp. oil (from the country fried chicken)
3 tbsp. flour
2-3 cups milk
dash of salt, pepper, garlic powder, & thyme

Mix flour with hot oil, add milk and seasonings and stir over med. heat until thickened.

Powdered Milk

I am not a fan of powdered milk, but I added 1 1/2 tsp. sugar to a gallon, and it's not too bad.

You can also try adding 1 tsp. vanilla.

If that doesn't work for you, you can try mixing 1/2 gallon powdered milk with 1/2 gallon store milk.

Katherine's Chili

2 lb. sausage (Hot)
1 lb. hamburger
1 large onion
2 cans green chilies
1-2 green peppers, diced
3 cans black beans, drained (about 1 cup dry beans)
7 cans kidney beans, drained (about 2 1/3 cup dry beans)
8 cans stewed tomatoes
3 T. chili powder
1 T. cumin
2 T. garlic
¼ c. sugar
2 T. salt (or more, if needed)
2 t. pepper
2 T. Montreal Steak Seasoning
1-2 c. wheat berries

Brown sausage, hamburger and onions until tender. Add diced green pepper, green chilies and spices and sauté for a few minutes. Add canned beans and tomatoes and simmer for 30-45 minutes. This batch makes a HUGE pot and works great as a freezer meal.

*Goes great with Yummy Corn Bread!

Cinnamon Rolls/Parkerhouse Rolls

3 eggs
1/2 cup sugar
1 Tbsp. salt
1/2 cup melted butter
2 cups warm milk
2 pkgs yeast (4 1/2 tsp.)
1/2 cup warm water
6 2/3 cup flour


Beat eggs in large bowl. Add sugar and salt. Melt butter over low heat and add warm milk. Stir milk mixture into egg mixture. Dissolve yeast in warm water (add a pinch of sugar to speed it up). Add to milk-egg mixture. Add flour about 3 cups at a time and beat well after each addition. Dough will be soft. Cover with a clean dish cloth. Let rise until doubled in size.

For rolls, roll into balls and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) Cook 10-15 minutes at 375*

For cinnamon rolls, roll out in a long rectangle shape (about 4 feet by 1 foot) on lightly-floured board. Spread caramel filling on the cookie sheet, using just enough to cover the bottom. Sprinkle cinnamon all over the dough. Spread caramel filling on top and roll up. Cut 1 inch thick and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) Cook 10-15 minutes at 375*

Caramel filling
2 cups brown sugar
1/2 cup butter
4 Tbsp. corn syrup
1/2 cup water

Bring to a boil, stirring for 10 minutes.

Frost with buttercream frosting.

Alton Brown's Creamy Garlic Mashed Potatoes

3 1/2 pounds russet potatoes
2 tablespoons salt
2 cups cream
6 cloves garlic, crushed (6 tsp)
6 ounces Parmesan cheese ( 3/4 cup)

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the cream and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Ice Cream Pudding Dessert

60 Ritz crackers
1 square of margarine melted
Crush crackers and mix in margarine and pat into a 9 x13 pan

1/2 gallon vanilla ice cream
2 small pkgs instant coconut cream pudding

Let ice cream get mushy and mix in pudding. Pour on top of ritz crackers, freeze. Then spread 8oz cool whip over top of pudding mixture and top with coconut or a few crushed ritz crackers. Refreeze. Thaw just a few minutes before cutting and serving.

*This isn't really a food storage recipe, but we tried it and liked it, and I wanted to share.

Whole Wheat Peach Cake

Cake
2 eggs
2 cans peaches drained and mashed
1 1/2 cups sugar
3/4 cup oil
2 cups whole wheat flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt

Frosting
1 cup brown sugar
1 teaspoon white flour
1/2 cup butter
2 egg yolks
2/3 cup evaporated milk
1 teaspoon vanilla
1 cup chopped walnuts (or pecans)
3/4 cup coconut

Combine sugar, eggs, oil, and peaches. In a separate bowl stir together the wheat flour, baking soda, cinnamon, and salt. Add to peach mixture and blend well. Allow to rest for 15 minutes. Pour into a 9 x 13 inch oiled cake pan. Bake at 350 for 35-40 minutes.

For the frosting, combine brown sugar, flour, butter, egg yolks, and evaporated milk. Bring to a boil, stirring, for 10 minutes. Remove from heat. Add vanilla, nuts and/or coconut. Carefully spoon hot frosting onto warm cake.

Zuppa Toscana

1 lb hot Italian sausage
1 large diced white onion
4 Tbsp bacon pieces
4 cloves garlic,minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
6 Russet potatoes, thinly sliced
bunch of kale

1. Cook the Italian sausage over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes.
2. Add the bacon, onion and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth (water & bouillon) into a pot with the sausage, bacon, garlic and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream; heat through. Mix the kale into the soup just before serving.

Food Storage, you ask? Well, I always keep some Italian sausage in my freezer, and I always have onion, dry garlic, bouillon, and potatoes on hand, as well. In a pinch, you could even use milk instead of cream, or even dry milk.

No-Bake Cheesecake

2 pkgs. (8 oz) cream cheese
1/3 cup sugar
2 tbsp. lemon juice
1 tub (8 oz) whipped cream
1 graham cracker pie crust
fruit of choice

Beat cream cheese, and lemon juice in a large bowl with electric mixer on med. speed until well blended. Gently stir in 2 cups of the whipped cream. Spoon into crust. Refrigerate 3 hours or until set. Spread whipped cream over top. Put fruit on top.

Cranberry Orange Bread

2 cups wheat flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
grated peel of 1 orange
2 tbsp. melted butter or margarine
2 tbsp. hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

in a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Spoon into greased 9-in. x 5-in x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. cool for 10 minutes before removing to a wire rack.

Condensed Soup Recipe

*Never eat bean flour that isn't fully cooked. Some uncooked beans (such as lima beans and kidney beans) have toxins in them. Unless you are adding this to something else and cooking it more, you must boil for 10 minutes to remove the toxins.

http://missvickie.com/howto/beans/beantoxins.htm



This is a great way to reduce calories. Compare 60 calories to 210 from a can.

Grind: 4 Tbsp. of any white bean (lima, navy, etc) to make 5 Tbsp. bean flour.

Combine: 5 Tbsp. bean flour, 1 3/4 cup water, and 4 tsp. chicken bouillon in a sauce pan.

Cook: On stove top at medium heat until thick (whisk frequently). The soup should cook in 3 minutes. (This may be longer if your grinder makes a very course flour).

Use this with cooked veggies and/or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans. (This replaces a can plus the water or milk in recipes).

Gnocchi

2 eggs
1 cup ricotta cheese
8 tsp. butter
1 cup Romano cheese, grated
1 cup instant potato flakes
1 tsp. salt
3 cups flour

Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red sauce, cream sauce, or both!

CHEESE SAUCE
1 cup butter
16 oz. cream cheese
2 c. whipping cream
1/2 tsp. dry minced garlic
1/2 tsp. salt

Combine all ingredients and heat very slowly. Stir until smooth and pour over pasta.

RED SAUCE WITH SAUSAGE
1-2 lbs. mild Italian sausage
2 jars spaghetti sauce (1 lb. 10 oz. each)

Bake or saute sausage as instructed on package, until fully cooked. Slice and add to jarred sauce. Heat and serve over pasta.

www.idareyoutoeatit.com

Shepherd's Pie

2 c. potato flakes
1 medium onion
garlic
2 cans tomato sauce (or 1 cup THRIVE tomato powder & 4 cups water)
dash of Worcestershire
1 lb. lean ground beef
1 cup wheat berries
green beans, carrots, peas and/or corn
salt & pepper

Mix potatoes according to directions on package. Brown meat in large saucepan. Add remaining ingredients (except potatoes ). Simmer for 30 minutes. Spread potatoes over meat mixture. Top with grated cheese.

Beefaroni

1 lb hamburger
1 cup wheat berries
1/4 onion, diced
1 can sliced olives
1 (46 oz) can tomato juice
2 1/2 cups macaroni noodles

Brown hamburger and onion. Drain. Add tomato juice, olives, and noodles. Season with salt and pepper to taste. Simmer 15-20 minutes, or until done.

Cheesy Spinach and Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup Parmesan Cheese
3/4 cup Mayonnaise
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder

HEAT oven to 350°F.

MIX ingredients; spoon into 9-inch dish or pie plate.

BAKE 20 min. or until heated through.

Almond Chicken Salad

4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onion
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced (optional)

1. In large bowl combine chicken, grapes, celery, onions, eggs.

2. In another bowl, combine the next 9 ingredients; stir until smooth.

3. Pour over chicken mixture and toss gently.

4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired.

Broccoli Bacon Salad

Not really a food storage dish, but good just the same!

10 slices bacon, crisp, crumbled
1 bunch broccoli, cut very small
1 small red onion, coarsely diced
1 cup raisins
1/2 cup sunflower seeds
grated cheese

Dressing:
3 tbsp. vinegar
1/4 cup sugar
1/3 cup mayo

Fry bacon until crisp; drain well on paper towels; crumble when cool. Combine bacon, broccoli, onion, raisins, sunflower seeds, and cheese. Mix vinegar, sugar and mayo. Pour over salad just before serving; mix well and serve.

Classic Sour Cream-Banana Bread

1/2 stick butter, softened (or 1/4 cup plus 2 tbsp. of olive oil)
1 cup sugar
1 cup mashed fully ripe bananas (2-3 bananas)
1 cup sour cream
2 eggs
2-1/4 cups wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts

HEAT oven to 350ºF. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.

POUR into greased and floured 9x5-inch loaf pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.

Poppy Seed Bread

3 cups flour
2 1/4 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
1 1/2 tsp. vanilla extract
3 eggs
1 1/8 cups vegetable oil
1 1/2 tbsp. poppy seeds
1 1/2 tsp. butter flavored extract
1 1/2 tsp. almond extract

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract
1/2 tsp. almond extract

1. Mix together the flour, 2 1/4 cup sugar, baking powder, salt, milk, 1 1/2 tsp. vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 tsp. butter flavoring and 1 1/2 tsp. almond flavoring. Beat with an electric mixer for 1-2 minutes.

2. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350*. Cool for 3 minutes and top with the glaze.

3. Glaze: Mix orange juice, sugar, vanilla, butter flavoring and almond flavoring.

Foolproof Whole Wheat Bread

from Darin's mom

1. Add 1 1/2 Tbsp. yeast to 3/4 C. warm water. Let stand 10-15 min. (A little sugar will speed it up.)

2. Combine 3 C. warm water with 5 1/4 cup wheat flour. Mix until blended.

3. Add 1/2 C. oil, 1/2 C. honey, 1 1/2 Tbsp. salt. Mix. Add 1/2 C. wheat flour and yeast preparation. Add 3 Tbsp dough enhancer and 3 Tbsp Vital Wheat Gluten, if you like (Not absolutely necessary, but I like it). Mix thoroughly.

4. Add 3-3 1/2 C. wheat flour. Mix 10 min., or until the dough begins to pull from the side of the mixing bowl.

5. Spray pans w/ oil. Oil hands. Remove dough from mixer and mold into 3 pans. Cover with damp cloth and let rise 25-35 minutes(until it increases 1/3).

6. Bake at 350* for 35 minutes.

Cream Cheese Bars

Crust:
1 yellow cake mix
1 egg
1/3 cup oil

Filling:
8 oz cream cheese
1/3 cup sugar
1 tsp lemon juice
1 egg

Preheat oven to 350 degrees.

Mix together cake mix, egg, and oil until crumbly. Set aside 1 cup of crust mixture for topping. Pat rest of dough lightly into a greased 9 x 13-inch pan.

Bake 15 minutes.

In a separate bowl, beat together cream cheese, sugar, lemon juice, and egg until smooth. Spread evenly over baked layer. Sprinkle with reserved mixture.

Bake 15 minutes longer. Cool and cut into bars.

Beef Burrito Skillet

1 lb. ground beef
1 pkg. taco seasoning mix
1 can kidney beans
1 cup salsa
1 cup water
8 flour tortillas, cut into bite size pieces
1 cup cheese
1/3 cup sour cream
1/3 cup chopped green onions

Brown meat in large skillet on medium-high; drain.

Add taco seasoning, beans, salsa, and water; Bring to a boil. Reduce heat to medium-low; simmer 5 min.

Stir in tortillas; top with cheese. Cover, let stand for 5 min. or until cheese is melted. Top with sour cream and onions.

Pumpkin Cake Roll

3 eggs
2/3 cup pumpkin
¾ cup (wheat?)flour
2 tsp cinnamon
½ tsp nutmeg
1 cup sugar
1 tsp lemon juice
1 tsp baking powder
1 tsp ginger
½ tsp salt

Beat eggs on high speed of mixture for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Pour into pan. Top with finely chopped walnuts, as desired. Bake at 375 degrees for 15 minutes.

While hot, turn out onto dish towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together and cool.

Filling:
1 cup powdered sugar
4 tbsp. butter
2 pkgs. cream cheese
½ tsp. vanilla

Combine ingredients and beat until smooth. Unroll cake and spread on filling – roll back up. Wrap well in plastic wrap and then foil. Freeze until ready to serve (you might want to take it out of the freezer and put it in the fridge an hour before serving depending on which way you like it best).

Zucchini Bread

3 eggs
1 cup vegetable oil
¼ tsp vanilla
2 cups sugar
3 cups wheat flour
1 tsp cinnamon
1 tsp salt
1 tsp soda
2 cups grated raw zucchini
½ cup nuts

Beat eggs and add oil, sugar, vanilla, then cinnamon, salt, soda, and flour. Beat well. Then add zucchini and nuts. Bake at 350 degrees for 60-80 minutes. Makes 2 loaves.

Banana Bread

2-3 bananas
2 eggs
½ cup butter or shortening
1 cup sugar
2 cups wheat flour
1 tsp soda
1 tsp vanilla

Beat 3-4 bananas until liquid. Combine with 2 eggs. Cream together butter, sugar, and vanilla until fluffy and add to the banana/egg mixture. Add dry ingredients and stir until smooth. Fold in nuts. Pour into two well-greased loaf pans. Bake at 325 degrees for 1 hour.

Death-By-Chocolate Cake

¾ cup sour cream
4 eggs
½ cup water
½ cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
powdered sugar

Preheat oven to 350 degrees.

Beat sour cream, eggs, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan.

Bake 45-55 minutes, or until a fork inserted into cake comes out clean.

While still hot, invert cake onto a serving platter. When cool, sift powdered sugar over top of cake.

Reese’s Cookies

1 chocolate cake mix
2 eggs
1/3 cup vegetable oil
1 bag small-size Reese’s Peanut Butter Cups

Preheat oven to 350 degrees.

Mix together cake mix, eggs, and oil in a bowl until all the cake powder is absorbed. Place a peanut butter cup in the center of a ball of dough. Make sure the cup is completely covered with dough.

Bake cookies 8-10 minutes, or until done. Remove from pan and cool.

German Chocolate Bars

Bottom Layer:
1 German chocolate cake mix
1 cup oatmeal
1 stick butter, softened
1 egg

Top Layer:
8 oz. cream cheese
2 eggs
1 package coconut-pecan frosting

Preheat oven to 350 degrees.

With a fork, mix together cake mix, oatmeal, butter, and egg until crumbly. Set aside two cups of mixture. Press rest of dough into a greased 9 x 13-inch pan.

In a separate bowl, beat together cream cheese and eggs until smooth. Mix frosting into cream-cheese mixture. Spread over crust. Sprinkle reserved oatmeal mixture over cream-cheese layer.

Bake 40-45 minutes, or until done.

Peanut Butter Truffle Brownies

Brownie Base
1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Porcupine Meatballs

2 cups uncooked rice
1 1/2 lbs ground beef
1 tbsp. minced onion
1 tsp salt
ground pepper to taste
2 cups water
2 cans tomato soup (cannery soup is really good)

In a mixing bowl, mix 1 cup rice, hamburger, salt, pepper onion.
Form into 1 inch balls and cook in a large skillet. When they are almost done, add 1 cup rice, tomato soup and water. Cover and simmer over medium heat, stirring frequently, until rice is soft (about 20-25 minutes).

Creamed Tuna

2 tbsp. butter
¼ cup flour
½ tsp. salt
Pinch pepper
1 tsp dry onion
½ tsp. chicken bouillion
2 cups milk
2 cans tuna
wheat toast

In med. Pan melt butter; blend in flour, salt, pepper, onion and bouillon. Add milk all at once and cook quickly, stirring constantly until thick. Stir in tuna and serve over wheat toast.

Wheat Waffles

2 eggs
2 cups wheat flour
1/2 cup olive oil
1 ¾ cup milk
4 tsp. baking powder
1 tbsp. honey


Beat eggs until fluffy. Beat in remaining ingredients.

Mac and Cheese

Mac and Cheese

1 container of cottage cheese
2 cups macaroni noodles
1 can cream of mushroom soup
Cheddar cheese
Salt
pepper

Stir constantly over heat.

Noodleburger Casserole

1 lb ground beef
Chopped onion
Salt and pepper
2 cans tomato soup
2 cups water
2 1/2 cups noodles
1 cup wheat berries
1 can creamed corn
cheese


Brown hamburger with onion. Add tomato soup, salt, pepper, water and noodles. Cook until noodles are tender. Add 1 can creamed corn. Place in greased casserole dish. Bake at 350* about 45 minutes.

Add grated cheese about 10 minutes before removing from oven.

Baked Spaghetti

from Tammy Harman

12 oz. spaghetti cooked & drained
1 lb browned ground beef
1 cup onions chopped
1 cup green peppers, chopped
1 tbsp butter
1 can cream of mushroom soup
¼ C Parmesan cheese, grated
4 oz mushrooms w/o juice
1 can diced tomatoes with liquid
1 tsp oregano
1 can olives, drained
¼ C water


Saute’ onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9 pan. Top with half of the vegetable mix. Sprinkle with 1 cup cheddar cheese. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes.

Tuna Noodle Casserole

1 large can tuna
1 cup diced onions
1 cup diced celery
½ can milk
2 cans cream of mushroom soup
1 cup shredded cheese
1 cup peas
16 oz macaroni or other noodles
Potato chips

Cook macaroni according to package and drain. Mix all ingredients into noodles. Top with potato chips and cheese. Bake for 30 min. at 350*

Chicken Rolls / Chicken Wreath

Chicken Rolls

1 pkg crescent rolls
¼ cup butter
4 oz cream cheese
1 cup cooked chicken(I always use the canned chicken from the cannery)
Chicken gravy


Mix chicken, butter, and cream cheese. Put into rolls and wrap. Baste with melted butter. Bake at 350 for 30 minutes, watching closely so that the rolls don't burn. Put gravy over before eating.

Or.....

Chicken Wreath
from Pampered Chef

1/2 Cup red bell pepper, chopped
1/2 Cup broccoli, chopped
1/4 Cup water chestnuts, drained and chopped
2 Tbsp. onion, chopped
6 oz. cooked chicken breast, chopped
2/3 Cup cream of chicken soup
1 Cup.(4 oz) shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a circle on a 15" baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

Hawaiian Haystacks

Hawaiian Haystacks
(This is what my family likes. You can add and subtract according to your tastes.)

chicken gravy
chicken
celery
rice
tomatoes
olives
Oriental noodles
pineapple
cheese
peas

Baked Chicken and Rice

1 ¼ cup rice (uncooked)
2 cans cream chicken soup
1 ¾ cup milk
Dry onion (or fresh)
1 can cream mushroom soup
2 chickens cut up

Butter a 9” x 13” pan. Combine rice, soups and milk. Put in pan. Lay chicken on top. Sprinkle with onion. Cover and bake 2 hours at 325.

Split Pea Soup

8-9 cups water
2 cups split peas
1 large onion, diced
2 medium potatoes, cubed
2 carrots, diced
3 celery stalks, diced
1-2 tsp. salt
½ tsp pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves

Place peas, water, onion, potatoes, carrots, celery, salt, pepper, marjoram, and thyme in a large heavy pan. Bring to a boil; cover and reduce heat to low; simmer 1-2 hours or until peas are tender. Add 1 cup diced ham if desired.

Goes great with Yummy Cornbread.

Spicy Black Beans

Spicy Black Beans

1 cup black beans
3 cups water
2 cloves garlic; minced
1 tbsp oil
1 tsp. salt
1 tsp cumin

Wash beans; place in 2-quart saucepan with water. Bring to a boil, reduce heat and simmer about 1 hour, until almost tender. Add garlic, oil, salt and cumin; add a few drops of red pepper sauce if desired. Bring to a boil, reduce heat and simmer for about 30 minutes, or until beans are tender and liquid is thick. Serve over rice.

Chili a la Julie

4 cups dry beans
1 lb ground beef
1 onion, chopped
2 cans diced tomatoes
1 tbsp. chili powder
2 tsp. cumin
1 tsp. marjoram
2 tbsp. sugar
2-3 tsp. salt
Small can V-8

Soak beans in 16 cups water overnight. Simmer in 12 cups water. (Quick soak: Heat beans to boiling; boil 2 minutes; remove from heat; cover and let stand 1 hour; bring to a boil, reduce heat and simmer until tender, 2-3 hours).

In large pan brown ground beef and onion; drain fat. Add tomatoes, water, chili powder, cumin, marjoram, sugar, and salt. Cover and simmer until flavors blend, about 45 min.

Marie's Mexican Pinto Beans

Soak a 1lb. bag of dry pinto beans overnight in 16 cups of water. Drain water.

In a crock pot, cook on high for about 5 hours in 14 cups of water.

Drain the water. Add 2 cups of fresh water. Add cooked bacon, ½ bunch of chopped cilantro, 4 cups of salsa, 1 1/2 cups of rice

Cook for another hour or so.

Chile Verde

pork roast
salt
pepper
garlic powder
2-3 cans green chiles
3 tbsp. flour
1 cup water or chicken broth
rice
tortillas
cheese
salsa
sour cream

Cover pork roast with salt, pepper, and garlic powder, green chilies and flour/water mixture. Cook roast in crock pot all day. Shred the roast. Serve with tortillas. Add grated cheese, salsa, sour cream and rice.

Easy Lasagna

This is such an easy and yummy lasagna! I really like that you don't have to cook the noodles before you bake it. I always add extra mozzarella and sauce.

1 lb. ground beef
1 egg, beaten
2½ cups Mozzarella cheese, divided
1 container (15oz) cottage cheese
½ cup Parmesan cheese
¼ cup fresh parsley, chopped
1 jar (26oz) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Preheat oven to 350. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1 ¼ cups of the mozzarella cheese, the cottage cheese, ¼ cup Parmesan cheese, and the parsley until well blended; set aside.

Drain meat; return to skillet. Stir in spaghetti sauce. Add water to the empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread one cup of the sauce onto the bottom of a 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 the cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining three noodles and the remaining sauce. Sprinkle with remaining 1 ¼ cups Mozzarella cheese and remaining ¼ cup Parmesan cheese. Cover with greased foil.

Bake 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve. Serves 12.

Salisbury Steak

2 lb. hamburger
1 c. oatmeal
2 eggs
1/2 c. milk
shredded carrots
finely chopped celery
diced onion

Make into patties and brown, then put in a casserole dish. Mix can of cream of mushroom soup with 2 packets of prepared brown gravy and spread over steak, then cook for 45 min. at 350.


*Makes a lot, so you may need to cut the recipe in half.

Coconut Oatmeal Cookies

from Katie

Cream together:
1 cup white sugar
1 cup brown sugar
1 cup margarine or butter
1 tsp. vanilla

Mix in:
3 eggs
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
2 1/2 cups flour (wheat)
2 cups coconut (use unsweetened coconut if possible)
2 cups rolled oats
Nuts if desired

Mix and drop onto greased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes or 375 degrees for 9 to 12 minutes.
Makes 4 to 5 dozen cookies.

Yummy Sweet Cornbread

This is the best cornbread I've tasted. It goes well with split pea soup or chili.

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

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

Sloppy Joes

1 lb. ground beef
Wheat hamburger buns
1 cup wheat berries (if you desire)
¾ cup ketchup
1 tsp. mustard
1 tbsp. brown sugar
Salt to taste
¾ cup water
2 tsp. vinegar
1 chopped onion

Brown hamburger and onion. Add the rest of the ingredients and cook until blended and hot. Serve on a wheat bun.

Meatloaf

Meatloaf

1 lb. ground beef
2 eggs
1 cup oatmeal
Chopped green pepper
1 tsp. salt
1 tsp. pepper
2 tsp. Season All
1 oz. onions
2 oz. ketchup
1/2 c. milk

Combine ground beef, eggs, oatmeal, green pepper, salt, pepper, Season All, onion, ketchup, milk, and. Set your oven to 400 degrees and bake for 60 minutes or until done. Completely cover with ketchup.

Cream Cheese Chicken

from Darin's mom

Put 1 package chicken strips (about 4 breasts) in a crock pot. Sprinkle 1 package (2 envelopes) of Good Season Italian Salad Dressing on top of chicken. Cook all day.

About 1 hour before serving, mix 1 package cream cheese and 1 can cream mushroom soup and spread on chicken.

Serve over rice.

Pasta Alfredo

1 pkg (16 oz) uncooked pasta
3 Tbsp. butter
3 Tbsp. flour
1 ½ cups milk
1 ½ cups heavy cream
2 cups Parmesan cheese
Salt & Pepper to taste
Cooked carrots and broccoli, chopped
1 lb. diced chicken

1. Cook pasta according to directions.
2. Melt butter in a large pan. Whisk in flour until smooth.
3. Add milk and cream, bring to boil. Reduce heat and simmer for 5 minutes.
4. Add Parmesan, salt (go lightly), pepper, carrots, broccoli, & chicken, stir. Add pasta.
5. Add milk, if desired, to thin.

Chicken and Salsa Soup

2 (8 oz.) cans chicken
1 3/4 cups water
1 can chicken broth
1-2 tsp. cayenne pepper
1 ½ cups frozen whole-kernel corn
1 cup salsa, thick & chunky
½ cup pepper jack cheese
3 cups tortilla chips

Combine all ingredients except cheese and chips in large saucepan. Heat through. Add cheese. Serve with tortilla chips.

Chili’s Cajun Chicken Pasta / Cajun Seasoning

Cajun Chicken Pasta

* 4 boneless, skinless chicken breast halves
* cajun seasoning (see below)
* 4-5 tbsp. olive oil
* 4 tbsp. flour
* 3 cups milk
* 1/2 tsp. lemon pepper seasoning
* 1 tsp. salt
* 1 tsp. black pepper
* 1/4 tsp garlic powder
* 16 oz. cooked penne pasta (drained)
* 2 Roma tomatoes, diced
* green onion
* fresh shredded parmesan, to taste

1. Slightly moisten chicken with water.

2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.

3. In large skillet, saute' chicken in olive oil, over medium heat, turning whenever necessary. (I usually bake the chicken.)

4. When chicken is about half-way done, grab a second skillet and create a roux by combining flour, 3-4 tbsp. olive oil, and remainder of seasonings over medium heat. Add milk, stirring with a whisk and bring to a boil for one minute.

5. When cream mixture begins to thicken, add the pasta and turn off heat. Stir well.

6. When chicken is cooked through, place on cutting board and slice into strips.

7. Spoon pasta and sauce onto large serving plates and top with chicken, diced tomatoes, green onion, and parmesan.


Homemade Cajun Seasoning

1 tsp. garlic powder
1 tsp. onion powder or dry minced onion
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper

Classic Beef Stroganoff

1 tbsp flour
1 lb beef chunks or strips (you can also use the beef from the cannery)
1 can mushrooms
2 tbsp butter
1 ¼ cup beef stock
1 tbsp. tomato paste
2 tbsp butter
1/ cup chopped onion
1 clove garlic
3 tbsp. flour
1 cup sour cream

Combine the 1 tbsp. flour, 1/ tsp salt; coat meat with flour mixture. In frying pan melt the first 2 tbsp butter. Add meat and brown on both sides. Add mushrooms, onion, and garlic; cook 3-4 minutes until onion is crisp-tender. Remove meat and mushroom from pan.

Add remaining butter to pan drippings; blend in remaining flour. Add tomato paste; stir in meat stock. Cook and stir until thickened and bubbly. Return meat and mushrooms to frying pan. Stir in sour cream; cook slowly until heated through (do not boil). Serve over noodles.

Fiesta Wheat and Bean Salad

Got this recipe from www.idareyoutoeatit.com

FIESTA WHEAT AND BEAN SALAD

Fresh Ingredients
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
juice of 1 lime

Storage Ingredients
3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)
2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Chicken Enchiladas

Sauce:
1 10-oz can cream of chicken soup
1 soup can milk
1 tbsp dry minced onion
1 tsp cumin
1/2 tsp salt
1 4-oz can diced green chiles

Filling
10-12 corn or flower tortillas
2-3 cups diced cooked chicken
1 can white beans (I like black)
1 cup shredded cheese

In medium saucepan combine soup, milk, onion, cumin, salt, and green chiles. Heat sauce to a simmer but do not boil. Pour 1 cup sauce into 9x13-inch baking dish. Gently mix chicken, beans and 1/2 cup sauce in medium bowl. Dip each tortilla into remaining sauce and drain slightly. Place about 1/3 cup chicken filling on each. Roll tortilla around filling and place seam side down in baking dish. Spread remaining sauce evenly over enchiladas. Cover and bake at 375 for 18-20 minutes or until hot and bubbly. Sprinkle with cheese and serve.

White Chili

from Katie

Saute:
4 chicken breasts cubed (you can also use canned chicken)
1 med. Onion chopped
1 ½ t. garlic powder

Mix together in large pan:
2 small cans green chilies
3 cans white beans (or any kind will do)
1 t. salt
½ t. pepper
1 t. ground cumin
1 t. dried oregano
¼ t. cayenne pepper
2-3 cups chicken broth or 3 tsp of bouillon and 3 cups of water
Simmer for 30 minutes
Add 1 c. sour cream and ½ cup  cream

Chicken Nuggets

3 chicken breasts, boned and skinned
½ cup milk
1 cup Italian bread crumbs or ground oatmeal
½ tsp. salt; dash pepper
1/4 cup Parmesan cheese

Cut chicken in nugget-sized pieces. Dip in milk and let drain slightly. Mix bread crumbs, salt, pepper & Parmesan cheese. Coat chicken with this mixture. Place on foil-lined baking sheet. Bake at 400* for 20-30 minutes or just until tender, depending on size of pieces.

Dip in spaghetti sauce, Ranch dressing or your favorite dip.

Dorito Chicken

The food storage item in this recipe is the salsa. You can buy it at the cannery, or just buy some at the store.

Dorito Chicken

chicken breast
salsa
sour cream
crushed Doritos
cheese

• Place chicken breast in casserole dish.
• Make cuts about half way through chicken.
• Layer the ingredients over the chicken:
• Cover and bake until done.

Broccoli Cheese Soup

This puts your powdered milk to use.

Broccoli Cheese Soup Serves 6

3 cans chicken broth
2 pkgs (16 oz each) frozen cut broccoli
1 small onion, coarsely chopped
1 tsp. bottled minced garlic
1 ½ cups dry milk
½ cup water
1/4 cup flour
salt & pepper
1-2 cups cheddar cheese

Heat broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to boil. Reduce heat to low; cover. Cook for 5-7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.

Combine dry milk, water, and flower in medium bowl; mix well. Add some of the broth if necessary. Stir into soup; season with salt and pepper. Heat through. Add 1-2 cups of cheese. Stir over low heat until melted.

Au Gratin Potatoes

Since I have weird kids who don't like potatoes, I don't use potatoes in my cooking very much. However, my husband and I really liked this recipe, especially with the green onion, which not only adds flavor, but color and texture.

Au Gratin Potatoes

8 potatoes cooked and grated.
(Try using food storage potato flake (6 cups)--it's really not too bad!)
2 cans cream of mushroom or chicken soup
1 cube butter (maybe leave this out to cut the fat)
1 pint sour cream
1 ½ cup grated cheese
4-5 green onions, diced
ham, diced

Bake at 325 for 40 minutes

Oriental Chicken & Rice Casserole

1 breast chicken (diced)
1 lb sausage
1 onion

Cook in fry pan.

Add...
½ green pepper (diced)
4 stalks celery (chopped)
¼ cup slivered almonds

Cook w/lid a few min.

Add...
5 cups water
1 ½ cup rice
2 pkgs Lipton noodle mix (mix well)

Transfer to casserole.
Cook 1 hour at 350◦.

Taco Soup

1 lb. ground beef, cooked
1-2 cups wheat berries
2 cans kidney beans
1 can black beans
1 med. chopped onion
1 can stewed tomatoes
2 pkg. taco seasoning mix
1(48 oz) can tomato juice (or 1 cup THRIVE tomato powder & 6 cups of water)
1 can corn

add a tsp. of Cayenne pepper to give it a kick.

Mix & cook together. Top with grated cheese, sour cream & tortilla chips.

Tamale Pie in a Skillet

1 onion, chopped OR about 2 Tbsp. dry onion
1 - 1 1/2 cups THRIVE ground beef & 1/2 cup water
1 cup wheat berries (optional)
1 cup of THRIVE tomatoes
1/2 cup of THRIVE tomato powder & 2 cup water
1 cup THRIVE corn & 1/3 cup water
1 cup THRIVE sour cream & 1 cup water
1 (4.5 oz) can olives, sliced

2 tsp. salt
1 Tbsp. chili powder
½ tsp. cumin (optional)
1 cup corn meal
2 cups Monterey jack or cheddar cheese, shredded

Using a 10" or 12" skillet with lid, stir all of the ingredients, except the corn meal and cheese, until thoroughly mixed. Sprinkle corn meal on the top. Pour one cup water over corn meal. Cover and simmer over medium for about 20 minutes. Remove from heat, add grated cheese to the top, cover with lid until melted.

Whole Wheat Berries

Wheat berries can be used so many different ways. I eat them as cereal for breakfast, add them to soups, and use them as filler for hamburger.

WHOLE WHEAT BERRIES

1. Measure 4 cups of raw/dry whole wheat kernels.

2. Pour the dry kernels into a large slow cooker. Add 10 cups of water and 1 tablespoon of salt.

3. Stir.

4. Cover the slow cooker with its lid, set temperature on LOW heat and cook for 10 hours or HIGH heat for 5 hours.

5. Stir the finished 12 cups of cooked whole wheat berries and spoon into 12 Ziploc bags to be stored in the freezer for later use.