Powerhouse Smoothie

Mix in blender:

1 cup orange juice
1 cup vanilla yogurt (preferably Greek)
2 tbsp. oats
1 1/2 cups blueberries (fresh or frozen)
3 cups spinach leaves
1 1/2 cups ice
1 tbsp. sweetener, such as honey, Splenda, etc.  (optional)

Makes 1 very large smoothie, 2 regular smoothies, or 3 snack size smoothies.

Orange Rolls

In a mixer, combine the following:
1 1/2 cups hot water
1 1/2 Tbsp. yeast
1/2 cup sugar

Let proof for about 10 minutes, until foamy.

Add:
1 cup orange juice
1/3 up oil
1 1/2 Tbsp lemon juice

Mix well.

Add, while mixing on low speed:
1 tbsp. salt
6 1/2 - 7 cups flour, one cup at a time.

Mix for about 5-7 minutes.

Cover and let sit for about 1 hour, until doubled in size.

Filling:
Melt the butter and mix until smooth:
1/4 cup orange juice concentrate
1/2 cup sugar
1 stick (1/2 cup) butter

Roll out in a long rectangle shape on lightly-floured board or counter. Add more flour if needed.  Spread 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.) *Reserve 3 Tbsp. of filling for frosting (see below).  Bake at 350* for 18-25 minutes.

Frosting:
Beat the following until fluffy:
4 oz cream cheese
3 Tbsp. orange filling
dash salt
1/2 tsp. vanilla
1 1/2 cup powdered sugar

Praline Brookies

from Rogene Hancock

1 box brownie fudge mix. 
Heat oven to 350*.  Spray 13"x9" pan with cooking spray.  Mix as directed on box.  Spread evenly in pan.  Bake 25 min.

Praline Mixture
Meanwhile in 2 qts. pan heat the following to boiling, stirring constantly:
1/4 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans (or walnuts)
1/2 tsp. vanilla
Reduce to med. low heat.  Simmer for 3 minutes, stirring occasionally.  Remove from heat.  Set aside until brownies bake.  Immediately pour mixture even over partially baked brownies.

1 Roll of Refrigerator Chocolate Chip Cookie Dough
Cut cookie dough into thin slices.  Carefully place slices on top of brownie/praline preparation , covering it evenly.  Bake 23-28 minutes longer.

Bread Bowls

4 1/2 tsp. fast acting yeast
2 1/2 cups warm water
1 tbsp. sugar
2 tsp. salt
2 tbsp. vegetable oil
7 cups flour
1 tbsp. cornmeal

1. In a large bowl, add yeast, water and sugar. Stir; proof (let it get foamy) for about 10 minutes.

2. In a mixer, add yeast mixture, salt, & oil. Mix.

3. Add 4 cups of flour.

4. Gradually stir in the remaining 3 cups, 1/2 cup at a time. If you need to, add 1 tbsp. warm water.

5. When dough pulls away from the sides, take it out and knead it for about 6 minutes on the counter.

6. Spray bowl with non-stick oil; place dough in the bowl, and turn to coat with oil.

7. Cover with a damp towel, and let rise for about 40 minutes. *A neat trick to get it to rise better is to place a pan of boiling water in the oven with it and let it rise. Works like a charm.

8. After it rises, take it out of the bowl and divide it into 6 equal portions. Knead it and shape it into a ball. Place on a cookie sheet that has been sprayed with oil and lightly sprinkled with cornmeal.

9. Cover and let rise for 35 minutes. Cook at 400* for 15 minutes.

Lasagna in a Pot

1 lb ground beef
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cans (14 oz) chicken broth or two tsp. chicken bouillon and 2 cups of water
2 cans (14.5 oz) tomatoes (I used a quart that I had bottled from our garden)
1 can (15 oz) tomato sauce (or 1/2 cup THRIVE tomato powder & 2 cups water)
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 tsp. salt
1 tbsp. brown sugar, packed
12 oz. Italian trio noodles or corkscrew noodles or any kind you like
1 cup Parmesan cheese
2 cups Mozzarella cheese

1. Brown ground beef. Add onion, bell pepper & garlic.

2. In a pot, add chicken broth, stewed tomatoes, tomato sauce, seasoning, salt & brown sugar. Add beef mixture.

3. Bring to a boil. Add noodles; cook to your liking.

4. Add Parmesan cheese.

5. Garnish with Mozzarella cheese.