Mini Ice Cream Sandwich

Scrape out the white inside filling from Oreo type cookies. You can discard the filling or give it to the kids or eat it yourself. Carefully spoon slightly softened ice cream onto the bottom cookie and gently press the other cookie on top. With a clean finger or a spoon, smooth the sides as needed. Wrap each cookie individually in a piece of plastic wrap. For a softer cookie, leave in the freezer for a few days.

One Charming Party

Fresh Squeezed Lemonade

2 cups sugar

1 cup hot water

2 cups fresh lemon juice

1 gallon cold water

1 lemon, sliced

Mint sprigs, for garnish

Directions

In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Paula Deen - Food Network

Hot Pink Breakfast Smoothie

1 baby thai coconut juice (mineral rich)

1 giant carrot

1/2 raw beet

vanilla

chopped dates and cashews (optional)

handful of strawberries


Get juice out of coconut and add carrot, beet, vanilla, dates and cashews and blend. Then add the strawberries.

Green Smoothie Girl

Basic Sweet Dough Rolls by KitchenAid

3/4 cup milk

1/2 cup sugar

1 1/4 tsp salt

1/2 cup butter

2 packages of active dry yeast

1/3 cup warm water

3 eggs room temperature

5 1/2 - 6 1/2 cups all purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Attach bowl and power knead spiral dough hook to mixer. Turn speed to 2 and mix for about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes or until dough starts to clean sides of bowl. Knead on speed 2 for 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft about 1 hour or until doubled in bulk.

Punch dough down and shape as desired for rolls.

KitchenAid but made by Kelly Chapman

Maple Spiced Butter

8 Tbsp butter

2 Tbsp maple syrup

1 tsp pumpkin spice

Mix all together until creamy.

I had this butter at a restaurant and asked the waiter what was used and he said Maple Spice. So here is what I found.

Crock Pot Oatmeal

1 Cup Steel Cut Oats

2 Cups Water

2 1/2 Cups Milk

1 Tsp Cinnamon

Desired accompaniments: honey, maple syrup, walnuts and or raisins

1. Place the first 4 ingredients in a crock pot and stir to combine.

2. Cook the oatmeal on low heat for 6-9 hours (the amount of time can vary depending
on your crock pot. Some crock pots that don’t have non stick surfaces can get hotter then others).

3. Stir in desired accompaniments and serve.

* I like to let the kids squeeze in their own honey to get them involved and swirl in a bit of extra milk to cool it down for them.

Weelicious

Rasberr-Wee Sauce

1 Bag Frozen Raspberries (about 12 oz)

1/4 Cup Water

1 Tbsp Cornstarch

2 Tbsp Honey or Agave Nectar

1. Add one bag of raspberries and 2 tbsp of honey (or agave) to a pot, stirring to combine and smashing raspberries with the back of a spoon.

2. Bring the mixture to a boil and then reduce to a simmer.

3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.

4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).

5. Cool and serve over yogurt, ice cream, pancakes and more!

** Sauce can be refrigerated for up to 2 weeks.

Weelicious

Cottage Cheese Pancakes

3 Eggs

1 Cup Cottage Cheese

1 Tsp Vanilla Extract

2 Tbsp Honey or Agave

1/2 Cup Flour

1 Tsp Baking Powder

1/4 Tsp Salt

Butter, Oil or Oil Spray

Accompaniments: Maple Syrup or honey

1. Place the first 4 ingredients in a bowl and whisk.

2. In a separate bowl whisk the dry ingredients.

3. Pour the dry mixture into the wet mixture and stir until just combined.

4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.

5. Cook for 2 minutes on each side or until pancakes are set and golden.

6. Serve.

*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Weelicious.com

WAFFLES

2 cups Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg

Stir in ingredients until blended. Pour onto center of hot greased waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffles.

Makes about 12 (4-inch) waffles.

**Note from Erin: Make your own Bisquick mix--they taste so much better!!!

Bisquick Box

Pancakes

2 cups Bisquick mix
1 cup milk
3 eggs

Stir ingredients until blended. Pour slightly less than 1/4 cupfuls onto hot greased griddle. Cook until edges are dry. Turn; cook until golden.

Makes 14 pancakes

VARIATIONS:
Blueberry Pancakes: Stir in 1 cup blueberries.
Chocolate Chip Pancakes: Stir in 1/2 cup chocolate chips.

Bisquick Box

Bisquick

8 cups flour
1 1/4 cup nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Combine flour, milk, baking powder and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.

Makes about 10 cups.

Whole Food Granola

Roaster pan
8 cups Rolled oats not instant
1/2 cup snflower seeds
1/2 cup raw wheat germ
1 cup shredded cocunut
1 cup of each pumpkin seeds or cashews
cinnamon for flavor

blend golden flax seeds 1/2 cup

stir in roaster pan

put Water in saucepan put 1 cup honey and 1 cup molasses and 1/2 cup coconut oil. Heat until melted. Add vanilla and stir into granola mixture.

Oven at 250 for 20-25 minutes and stir and then another 20-25 minutes.

GreenSmoothieGirl.com

Pumpkin Suprise

1 box yellow cake mix

1 29 oz can of pumpkin

4 eggs beaten

1 can of evaporated milk

1 1/2 cup sugar

1 tsp salt

1 1/3 tsp of pumpkin spice

1 tsp cinnamon

1 cup melted butter

1 cup of chopped nuts (optional)

Mix together pumpkin, eggs, milk, sugar, and spices in a bowl.

Pour into an ungreased 9x13 pan and sprinkle on pkg of yellow cake mix and then the nuts over the top. Pour butter over all.

Bake at 375 for 1 hour and 15 minutes or until knife comes out clean.

Serve warm or cold with either ice cream or whip cream.

Chris Stokes

Strawberry-Mango Trifle

3 cups angel food cake (1 inch cubes)

1 1/2 cups raspberries

3 cups prepared fat free vanilla pudding

1 ripe mango, pared, pitted and cubed

In a clear glass bowl arrange half of the cake cubes. Top with half of the raspberries, pudding and mango.

Repeat layers.

Weight Watchers

Crepes

1 cup flour

2 eggs

1/2 milk

1/2 cup water

1/4 tsp salt

2 Tbsp butter melted

Whisk the flour and eggs then add the milk and water then salt and butter and beat until smooth. Cook on the stove top in a very thin layer.

Cranberry Chicken

4-6 chicken breasts

1 can whole cranberries

1 pkg of onion soup mix

1 6oz bottle of Russian dressing

Mix together cranberries, soup mix, and dressing. Pour onto chicken in a 9x13 pan. Cook uncovered for 1 hour 15 minutes at 350. Serve on rice.

Caroline Beus

Fruity Pebbles Smoothie

12 oz Soymilk

1/2 cup of Orange sherbet

1/2 cup of Raspberry sherbet

1/2 cup of Lime sherbet

1/2 cup of Pineapple sherbet

Blend all together.

Jamba Juice

Pink Starburst Smoothie

6 oz Lemonade

6 oz Soymilk

1 scoop of Raspberry Sherbet

1 scoop of Frozen Yogurt

1 scoop of Sorbet

2 scoops of Strawberries

Blend all together.

Jamba Juice

Strawberry Wild Smoothie

1 cup apple juice

1 cup frozen strawberry

1/2 cup frozen banana

1 cup non-fat vanilla frozen yogurt

1/2 cup ice

Blend all together.

Jamba Juice

Strawberry Shortcake Smoothie

6 ounce pineapple juice

6 ounce soymilk

3/4 cup frozen yogurt

1/2 cup Strawberries

1/4 cup Pineapple Sherbet

1/4 cup Ice

Blend all together.

Jamba Juice

White Gummie Bear Smoothie

8 ounces peach juice

4 ounces of soy milk

1/2 cup pineapple sherbet

1/4 cup raspberry sherbet

1/4 cup orange sherbet

1/2 cup frozen mangoes

1/2 cup ice

Blend all together.

Jamba Juice

Orange Dream Machine

5 oz orange juice

5 oz soy milk

2 scoops frozen yogurt

2 scoops orange sherbet

1 cup ice

Blend all together.

Jamba Juice

Cocunut-Pineapple Smoothie

1/2 pint coconut sorbet

1/2 cup crushed pineapple

1/4 cup pineapple juice

1/4 cup orange juice

1 small banana

1 tsp coconut extract

Blend all together.

Chocolate Smoothie

8 oz milk

2 spoons of malt powder

chocolate syrup

6 scoops yogurt

1 spoon peanut butter

ice

Blend all together.

Strawberrybana Smoothie

12 oz apple juice

4 scoops yogurt

3/4 cup strawberries

3/4 cup banana

ice

Blend all together.

Green Smoothie

Fill your blender with raw spinach and a cup of water.
You can even add some chard, kahl and collard greens.

Blend till it's turned into spinach juice.

Add a banana which makes it creamy.

Then fill it up again with all the frozen fruit you desire:

Strawberries
Mangos
Peaches
Pineapple
Apples
Blueberries
Raspberries

Top it off with some honey or stevia to sweeten it a little and blend away. Also flax oil

You have so many options, like adding fresh orange juice to it, or sprouted-whole-food protein powder.

Green Smoothie Girl

Orange Dreamsicle

1 cup ice

1 cup orange sherbet

1 cup yogurt

1 cup milk

2 Tbsp orange juice concentrate.

Blend all together.

Raspberry Smoothie

12 oz raspberry juice

4 scoops raspberry sherbet

1 cup strawberries

3/4 cup raspberries

ice

Blend all together.

Grape Smoothie

12 oz grape juice

4 scoops raspberry sherbet

1 cup strawberries fresh or frozen

1/4 cup blueberries fresh or frozen

ice

Blend all together.

Homemade Root Beer

6 cups sugar

3 1/3 gallon of water

1 (2oz) Root Beer extract

4 lbs dry ice

In a large water cooler mix sugar and water stir until dissolved. Stir in root beer extract. Carefully place dry ice into cooler with gloves on cover with lid loosely.

Let it brew for an hour.

Herb and Wanda Peterson

Rice Soup

1 cup calrose rice

10 cups water

2 eggs

3 pork bouillon cubes

3 potatoes cut in pieces

cilantro

green onions, chopped

lemon grass

Boil water in quart sized pan and add bouillon cubes then rice. Add eggs and potatoes. Add cilantro, green onions and lemon grass to top of the bowl.

Xiang Thao

Salsa

4 (14.5oz) can diced tomatoes, drained

1/4 chopped onion, white or yellow

1/2 bunch of cilantro

2 jalapenos, blackened

garlic powder

salt and pepper

Cut jalapenos into 6th and fry in oil until completely black and crispy. Add ingredients in blender. Pulse blender until you've reached desired consistency. Test with a chip.

Amy Chapman

Mandarin Orange Salad

Salad

1/2 head red lettuce
1/2 head romaine
1 cup chopped celery
2 green onions chopped
1 can mandarin oranges

Dressing

4 Tbsp sugar
4 Tbsp wine vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup salad oil

Almonds

1/2 cup sliced almonds
1 Tbsp plus 1 tsp sugar
Broil until brown

Assemble salad, dressing and add almonds.

Jillene Rios

Cream-Filled Chocolate Supreme Muffins

3 Cups Flour
2 Cups Sugar
1/2 Baking Cocoa
2 Tsp Salt
2 Cups Cold Water
3/4 Cup canola oil
1 Egg
2 Tbsp White Vinegar
2 Tsp Vanilla Extract

Filling:
4 Oz Cream Cheese Softened
1/4 C Sugar
1/8 Tsp Salt
2 Tbsp Beaten Egg
1/2 Tsp Vanilla Extract
3/4 C Milk Chocolate Chips
Confectioners Sugar (optional)

In a large bowl, combine the flour sugar, cocoa, baking soda and salt. In another bowl combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.

For filling beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.

Fill 12 paper lined jumbo muffin cups half full with batter. Drop heaping tablespoonfuls of cream cheese mixture into center of each: cover with remaining batter.

Bake at 350 for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners sugar if desired.

Tera Peterson

Pumpkin Brownies

4 eggs 1 2/3 cup sugar 1 cup oil (I use applesauce and make it a little over the top of the cup) 1 16 oz. pumpkin (2 cups) 2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1 cup nuts, optional Beat together eggs, sugar, pumpkin, and oil (or applesauce) until light and fluffy. Mix in dry ingredients and mix thoroughly. Spread in ungreased (grease if using applesauce) 10x15 pan and bake at 350 for 25 minutes. Cool and frost Frosting 1 3 oz. cream cheese 1 teaspoon vanilla 1/2 cup softened margarine 2 cups powdered sugar Cream together cream cheese and margarine. Add vanilla and powdered sugar until smooth. Wanda Peterson

Grandma Peterson's Sunday Hot Chocolate

1 1/2 cups sugar
1/2 cup cocoa

Mix Well

Add 1/4 cup hot water and stir well to dissolve sugar.

Add:

2 teaspoons vanilla
1 (12 oz) can evaporated milk

Mix well. Add 1 gallon of milk to a pan and add mix. On medium-low heat, heat cocoa until desired temprature. Stirring constantly to prevent burning.


This is the recipe for Grandma Marjorie Wanda Simpson Peterson's cocoa that she makes each Sunday, along with her cheese sandwiches.

Naan Indian Bread

Ingredients

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

All Recipes