Pumpkin Juice (HP style)

 Pumpkin Juice

yield: about a half gallon
adapted from a lot of recipes by Kristen

10 c. apple juice or cider

1 15-oz can pumpkin puree

2 c. white grape peach juice (Welch's) or a half quart of home canned peaches

1/4 c. brown sugar

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

pinch of allspice

2 tsp vanilla (added after cooking)

Place all ingredients except vanilla in a stock pot on the stove (use an immersion blender to blend peaches if using home canned.) Heat until just about to boil. Turn down heat and simmer for 15 mins. Remove from heat and add vanilla. Serve warm, or chill and serve cold. You can also add a dollop of home-whipped cream like you would for hot chocolate. Refrigerate any leftovers.

Cinnamon Rolls

Cinnamon Rolls

Compiled by Kristen W

Yield: about 24 rolls (can fit 24 on a 11x17 pan)

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

 ************

Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

************

Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. Roll out into 15x30", or until 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting from one long side to the other, tightly but not pulling. Make vertical cuts using dental floss (go under the dough log and cross strings while pulling up) and place the resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Protein Bites

Protein Bites

Yield: 2 dozen

 Mel's https://www.melskitchencafe.com/best-energy-bites-recipe/

 1 c oats

 1/3 c ground flaxseed meal

 1 cup nut butter

 1/4 c honey

 Dash of vanilla extract

 Pinch of salt (more to taste, if needed)

 Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.

In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.

Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.

If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.

Remove the blade from the food processor, if using. Add any add-in ingredients, and mix with your hands until evenly combined.

Roll the dough into small balls (cookie scoop size) and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.

Banana Oat Muffins (Laurie's healthy ones)

Banana Oat Muffins
Yield: 12 standard muffins
Laurie M

2 1/4 c. oats (whole rolled)

2 ripe bananas, lightly mashed (about 1 cup)
1/2 c. plain greek yogurt (or plain yogurt)
2 large eggs
1 tsp vanilla extract
1/3 c. sugar or 1/4 - 1/3 c. honey
1 1/2 tsp. baking powder

1/2 tsp. baking soda
1/4 tsp. salt

about 1/2 cup chocolate chips, roughly chopped
    *(I do half semisweet half milk choc)


Preheat oven to 350. Spray muffin tin(s) or spray paper liners.

Blend oats in a blender until some looks like oat flour and some is still chunky. Add all ingredients EXCEPT chocolate chips to the blender.  Process until well-blended.

Stir chopped chocolate chips into batter. Pour batter into tins and sprinkle a few chocolate chunks on top. Bake until muffins are springy to the touch and baked through, don't over bake! 

Regular muffins: 15-17 mins

Mini muffins: 9-11 mins

**I usually double this recipe and it still fits in my 2 liter blender. Then I make the doubled recipe twice and freeze them!

Taco Soup (Em's)

Taco Soup (Em's)
Yield: 6 servings
Emily R



1 lb. ground beef or chicken (canned or chicken breasts)
1 can tomato sauce
1 can corn
1 can pinto beans
1 can black beans
1/2 onion, diced (or 1/4 c. dehydrated onion)
3 TB taco seasoning

If using ground beef, brown the ground beef on the stove.

Add all ingredients in a crock pot and cook on low for 8 hours. If using chicken breast, shred chicken before serving.

Serve with cheese, sour cream, tomatoes, avocado, chips, lime wedges, etc.

Black Bean Sweet Potato Burritos

Black Bean Sweet Potato Burritos
Yield: 6-8 servings
Adapted from Mel



3 sweet potatoes, peeled and cubed small (about 3-4 cups)
 1 jalapeno, seeded and finely diced
 1 red pepper, diced small
 1 small red onion, diced small (about 1/2 cup)
 2 tsp olive oil
 1 tsp cumin
 1 tsp chili powder
 1/2 tsp salt
 1/4 tsp black pepper

1 (15-oz) can black beans, rinsed and drain
1 - 2 chicken breasts, diced small

 1/2 cup chopped cilantro
 1 TB fresh lime juice

 1 c shredded cheddar cheese
 1 c shredded Monterey Jack cheese
 6-8 burrito-size tortillas

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Saute for 2-3 mins on the stove, stirring frequently. Dump the sauteed veggies onto a large rimmed baking sheet and roast for about 20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. Taste some to make sure they are soft enough!

While the veggies cook, cook the chicken with some salt, pepper, and cumin on the stove. Toss in black beans after chicken is cooked and let them warm through.

Scrape the veggie mixture into a large bowl and toss with the black beans and chicken, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Serve with sour cream and cheese, even avocado if you have it!

Quinoa Red Bean Chili

Quinoa Red Bean Chili
Yield: about 8 servings
Adapted from Mel



1 TB oil
 1/2 c diced onion
 1 green bell pepper, cored, seeded and diced
 2 cloves minced garlic or 1/2 tsp garlic powder
 2 tsp chili powder (add more to taste when serving)
 1 tsp cumin
 1 tsp dried oregano
 1 tsp salt
 1/4 tsp cinnamon
 Pinch of cayenne pepper (plus more for heat, if desired)
 1 c. uncooked quinoa (rinsed and drained)
 3  15-oz cans red kidney beans, rinsed and drained
 4 c. chicken or vegetable broth
 3 8-oz. cans tomato sauce
 1 1/2 c. frozen corn kernels

In a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.

SLOW COOKER:
Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits.

STOVE-TOP:
Add the quinoa, beans, broth, and tomato sauce. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed.

****Serve the chili as is in a bowl, or over a potato, or over a sweet potato for a deliciously unique taste! Top with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire.

Coconut Crack (Kennedy)

Coconut Crack
Kennedy

Mix Together:

5 1/2 c. Rice Chex
5 1/2 c. Corn Chex
2 1/2 c. Golden Grahams
1 1/2 c. shredded coconut
1 1/2 c. shredded almonds

Cook on Medium:
1 c. sugar
1 c. corn syrup
1 c. butter
* Cook on medium and boil for 2 mins

Remove from stove and add 1 tsp. vanilla

Pour over mixture and mix together. Leave in bowl for 1 hour and stir it periodically for it to cool off. Then after a few hours cover it so it doesn't dry out.

Ebleskiver

Ebleskiver 
-Round Danish Pancakes-
Basic recipe adapted by Steven and Kristen
Yield: about 35 Ebleskiver... we like to double this recipe for 4-5 people



3 Large Eggs – separated
2 c Buttermilk
2 TB sugar
1/2 tsp salt
2 c All-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (optional)
1 TB melted butter for oiling the grids

Beat the egg yolks in a bowl then whisk in the buttermilk and salt until thoroughly mixed.

Sift the flour, baking powder, baking soda and cinnamon together in a separate bowl.  Add to the yolk mixture and whisk until smooth and most of the lumps are gone.

Beat the egg whites until they form stiff peaks. Gently fold the whites into the first mixture.

Brush melted butter into the wells and turn ebleskiver pan on.  Fill each well 2/3 full.  Sprinkle in any filling, and use a skewer to cover the fillings with the surrounding batter. Allow them to cook until the bottoms are golden brown then turn over with a bamboo skewer to cook the other side (approximately 1-2 minutes.) You may need to tuck in the edges of the pancake after you flip it if the batter has grown outside the well.

-If you are going to put in a filling, fill the well, then place the filling on top, and kind of push down and bury it in the batter, so when you turn it over it doesn't contact the cooking well. Otherwise it will look burnt. You'll find what works best for your fillings with practice. It's delicious no matter.

**In a pinch, you can also use pancake mix as a basic batter, but still separate the eggs and beat/fold the whites into the batter. 


TO EAT/SERVE...

Fillings while cooking:
Cream cheese, jalapeno-type cheese dips, cooked sausage, cooked bacon, lemon curd, jam, Nutella, banana, cut cheese cubes, pepper jack cheese, sautéed apples with cinnamon

Drizzle or Dip in:
Jams, Melted Cheeses, Applesauce, Yogurt, Apple Syrup, Buttermilk syrup, maple syrup

**Favorite combos**

-Cream cheese filling dipped in Apple Syrup

-Banana with Nutella or jam filling, dipped in the opposite Nutella or jam not used in filling

-Sausage filling, dipped in maple syrup

-Sausage and cream cheese filling

-Cooked hamburger and cheese

-Sausage and pepper jack

-Nutella and cream cheese

-Cream cheese and lemon curd, dipped in raspberry/strawberry jam

Mexican Hot Chocolate

Mexican Hot Chocolate
Kneaders, Joanna's recommendation

Hot chocolate mix:

1/4 cup unsweetened cocoa powder

1/3 cup sugar

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/8 tsp. salt

Pinch cayenne pepper

1-2 cinnamon sticks

For serving:

1/2 cup hot water

3 1/2 cups milk

1/2 – 1 tsp. vanilla

Whipped cream

In a saucepan, combine cocoa, sugar, cinnamon, nutmeg, salt and cayenne pepper.

Whisk in hot water, bring to a boil and boil for 2 minutes.

Add milk and stir to heat thoroughly.

Remove pan from heat and stir in vanilla. Beat with a whisk until foamy.

Serve hot with cinnamon sticks and whipped cream.

Greek Layered Dip

Greek Layered Dip
Laurie M/Janelle W



Layer on a serving plate:

Hummus (easy hummus recipe here, or Sabra roasted red pepper hummus)
Plain Greek yogurt
Cavender's Greek seasoning **taste test and add more if needed**
Diced cucumber
Diced tomato
Feta Cheese **taste test and add more if needed**
Fresh Basil or spinach

Serve with pitas, chips, or crackers (I REALLY like Milton's seas salt crackers with this!)

Hummus (no tahini needed)

Easy Hummus
Clarissa C.
Yield: 1 c. hummus



1 can chick peas (drained)
1/4 c. olive oil
2 TB lemon juice
2 cloves minced garlic (or 1/4 tsp garlic powder)
1/4 tsp salt

Stick it all in the blender until smooth. Serve cold with pitas, chips, crackers, on sandwiches, etc.
Refrigerate.

**You could also add other seasonings such as cumin, pepper, thyme, sriracha, etc.

Churro Cheesecake

Churro Cheesecake
Kristen W

• 2 8-oz cans crescent rolls

Unroll the dough (on a silicone baking mat so it doesn't stick) and press all seams together to make a solid dough sheet. Lift into the pan and place on top of cinnamon and sugar. Gently press into pan edges. 

• 1/2 c. sugar
• 2 TB ground cinnamon

Combine and sprinkle half of the mixture in the bottom of a sprayed 9x13.

• 2 8-oz packages cream cheese, softened
• 16 oz. sour cream
• 2/3 c. sugar
• 2 eggs
• 1 tsp vanilla

In a separate bowl beat the cream cheese until smooth. Add the remaining ingredients. Beat until smooth. 

Spread the cream cheese mixture on the dough. 

Open second can of dough -pressing seams together and place on top of cream cheese layer in the pan. Sprinkle the remaining half of cinnamon sugar on top of the dough. 

Bake at 350 degrees for 25+/- minutes until center is set.  

Let cool to room temp and then place in the fridge uncovered for 1-2 hours. 

Serve with mashed strawberries, on its own or with whipped cream/vanilla ice cream. It is delicious with caramel sauce, strawberry drizzle or other toppings too! 

Nutella Crescent Rolls

Nutella Crescent Rolls
Kristen W.



1 tube crescent rolls
Nutella
Bananas

Other Fillings:
Cream cheese and Berries
Cream cheese with Nutella drizzle on top
Thin apple slice with cinnamon and sugar

Unroll the crescent dough and flatten out individual pieces. Coat with a layer of Nutella. Place a slice of banana (2 inches long, sliced long ways, use one half per crescent roll) then roll up the banana slice and place seam-down on a baking sheet (silicone works nicely so they don't stick). Cook according to package directions, adding time if it doesn't look golden and cooked through.

Tomatillo Verde Roast

• Tomatillo Verde Roast
• Kristen W
• Yield: 8 servings

• Pork roast (I use 1/3 or 1/2 of a Costco pork loin roast)
•  Coarse, kosher salt and black pepper
•  1 tablespoon olive oil
•  1 large onion, chopped
•  3 cloves garlic, finely minced
•  1/3 cup light or dark brown sugar
•   1 teaspoon salt
•  1/2 teaspoon pepper
•  1 jar (___oz) of verde/tomatillo salsa
•  1 c. low-sodium chicken broth

Season the roast with salt and pepper and place in slow cooker. Saute onions and garlic. Add the brown sugar, and then scrape into the slow cooker. Pour the tomatillo salsa over and to the side of the roast. Add chicken broth. Cook on low for 8 - 10 hours.

Shred when ready. Serve with hot rice, either on its own, or in a burrito with black beans, etc.

One-Pot Turkey and Rice

One-Pot Turkey and Rice
Kristen W, adapted from bake-eat-repeat
Yield: 4-6 servings



2 T butter
1/2 c diced onion
2 cloves garlic, minced
1/4 c flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp paprika
2 c chicken stock
1 c milk
2 c cooked turkey, chopped (or chicken)
1 c rice (long grain white, adjust liquid and cooking time if using different kind)
1 c frozen corn kernels
1 c frozen peas
*Optional: cooked and chopped cauliflower, dash of cajun seasoning or hot sauce


In a large skillet with a lid, melt the butter over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until the onion is softened.
Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
Slowly stir in the milk and chicken broth.
Add the turkey and the rice and bring to a boil over medium heat.
Stir, reduce the heat to low, and cover with a lid.
Simmer for 15-20 minutes or until the rice is tender.
Stir in the corn, peas, or other veggies and heat through.
Serve warm!