Healthy and Comfort Food Recipes

Hummus

Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1/4 cup lemon juice
1 tsp salt
2 cloves garlic, halved
1 Tbsp olive oil
1 tsp paprika
1/2-1 tsp ground cumin

Directions:
Place all ingredients in a blender and blend until smooth. Transfer to a serving bowl and sprinkle with paprika.

**An option to give the hummus some kick--add 1/2 cup cilantro and a jalapeno or two--so good.


Granola Bars


Ingredients:
2 cups oats
1/2 cup brown sugar
1/2 cup wheat germ
1/4 cup ground flax meal
3/4 tsp cinnamon
3/4 tsp salt
1 cup flour (I use 1/2 wheat)
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 tsp vanilla
1 cup chocolate chips


Directions:
Preheat oven to 350. Generously grease 9x13 baking pan. In a large bowl mix together the oats, brown sugar, wheat germ, flax, cinnamon, salt, flour. Make a well in the center, and pour in the honey, egg, oil, and vanilla. Mix well. Pat the mixure evenly into the prepared pan. Bake for 20 minutes. Cut into bars while still warm.

Apple Snack

Slice Apples, spread with peanut butter and place miniature marshmallows in a row and top with another apple slice.

Brown Sugar Oat Muffins

Ingredients:
1 cup Old-fashioned oats
1 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 Eggs
3/4 cup packed brown sugar
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1) In a small bowl, combine the oats, flours, baking powder and salt. In another small bowl, beat the eggs, brown sugar, milk, oil and vanilla. Stir into the dry ingredients just until moistened.

2) fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.

Nutrition Facts: 1 serving equals 192 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 189 mg sodium, 30 g carbohydrate,
2 g fiber, 4 g protein.


Pumpkin Pie Squares

crust:
1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup oats

filling:
2 eggs
3/4 cup white sugar
1 (15 ounce) can pumkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:
Preheat oven to 350 degrees F.

In a meduim bowl, cream together better and brown sugar. Mix in flour and oats. Press into a 9x13 baking pan. Bake for 15 minutes, until set.

In a large bowl, beat eggs and white sugar. Beat in pumkin and evaporated milk. Mix in spices. Pour over baked crust. Bake for 20-30 minutes, until set.

Let cool before cutting into squares.

Food Storage recipes from June RS mtg

Fresh Salsa by Amy Millett

Ingredients:
2-28oz cans diced tomatoes
1 chopped bell pepper
1 bunch green onions
3 celery ribs, chopped
1 chopped cucumber
1 bunch cilantro
1/2 cup ketchup
1 1/2 cup pace picante sauce
Optional: fresh tomatoes, chopped avocados

100% Whole Wheat Bread by Ellen Camp using bread machine

Ingredients for 1lb bread:

3/4 cup +1 tbsp 80 degree water
1 1/2 Tbsp oil
2 Tbsp Honey
1 tsp Salt
1 1/2 Tbsp Dry Milk
2 cups Flour
1 tsp active dry yeast
Select whole wheat cycle on bread machine or use 1 3/4 tsp active dry yeast and select rapid whole wheat cycle. Mix in bread machine and bake. Or Mix in bread machine and remove before baking cycle. Form into rolls and let raise. Bake at 350 for 12-15 minutes.

Fool Proof Whole Wheat Bread by Sharon Erland

Ingredients:
2 pkgs of Dry yeast (1 pkg =2 1/4 tsp)
1/2 cup warm water (NOT HOT)
5 cups of milk (dry, canned, diluted, fresh milk, or tomato juice or potato water) Make sure it is room temperature
2 tsp of salt
2/3 cup honey (raw sugar, molasses, or white granulated sugar)
2/3 cup oil, butter, or margarine
11-12 cups of whole wheat flour

Directions
1. Sprinkle yeast in 1/2 cup warm water (not hot) and set aside
2. In bowl combing milk with 7 cups of flour and blend well
3. Then add salt, honey, and oil, mix well and then add the yeast water and blend well
4. Slowly add 3-4 cups of flour (may need 5 cups) Need just enough flour until dough cleans the side of the bowl.
5. Place on floured surface and Knead for 10 minutes.
6. Oil hands and shape 1/4 of dough and place in greased pan (can use either regular bread pans or juice cans that have been washed and rinsed well, will need to grease the juice cans also. Use pam if using cans)
7. Cover with damp cloth and let rise 35 minutes or until double.
8. Bake in 350 degree oven for 40-45 minutes
9. Cool on rack and brush top of loaves with butter
Makes three 2 lb loaves or 4 1 1/2 lb loaves

Apple Crisp by Karen Gillett

Ingredients:
3 cups dehydrated apple chips
4 cups water
1/2 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
2/3-3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Directions: Bring apple chips to a boil in water. Remove from heat. Let sit for 20 minutes then drain remaining water. Mix granulated sugar, 1 tsp cinnamon, and salt. Stir into apple chips. Spread mixture into an 8x8x2 pan. Mix remaining ingredients--brown sugar, flour, oats, cinnamon and nutmeg. Cut in 1/3 cup butter until mixture is crumbly. Spread as topping over apples. Bake at 400 for about 30 minutes.

Bolivian Whipped Dessert by Beckie Morales

Ingredients:
1 can evaporated milk (very cold)
1 pkg (small) jello (any desired flavor)
1/4-1/2 cup sugar
1 cup water

Directions:
Boil water and dissolve Jello as directed. Do not add any more water. Pour evaporated milk in a medium sized metal or glass bowl and whip until light and fluffy, adding sugar gradually when it looks like whipped cream. Slowly pour in dissolved Jello into the mixture while beating continually. Let set and serve.

Chocolate Crazy Cake by Becky Schultz

Ingredients:
3 cups flour
2 cups sugar
1 tsp salt
6 Tbsp cocoa
2 tsp baking soda
2 Tbsp vinegar
2 cups water
3/4 cup oil
2 tsp vanilla

Directions:
Combine dry and liquid ingredients in separate bowls. Add the liquid to the dry ingredients. Mix until moistened; beat until smooth. Pour into greased and floured 9x13 pan. Bake @ 350 for 35-40 minutes. Dust with powdered sugar just before serving.

Oatmeal Cinnamon Chip Cookies by Tiffany Feil

Ingredients:
2 sticks butter
2 eggs worthy of reconstituted egg powder
1 cup sugar
1 cup brown sugar
2 cups wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups oats (quick rolled)
1 10 oz pkg cinnamon chip morsels

Bake at 350 for 12 minutes

Oatmeal Cake by Karen Gillett

Ingredients:
1 1/4 cups boiling water
1 cup oats
1 cup brown sugar
1/2 cup butter
1 tsp vanilla
1 cup sugar
2 eggs
1 1/2 cups flour
1/4 tsp salt
1 tsp baking soda

Directions:
Pour the water over the oats and let sit for 20 minutes. Meanwhile combine brown sugar, butter, vanilla, sugar, and eggs. Mix until creamy. Sift together flour, salt, and baking soda. Add to the sugar mixture. Mix in the oatmeal. Place in a 9x13 pan and bake at 325 for 35 minutes.

Browned butter Frosting:
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ TB milk

Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (I think I used at least 4 Tbsp of milk, maybe more)

November Service Activity Recipes

Crab Cocktail Dip
Barbara Salt

Cover 8 ounces of cream cheese with following mixture

8oz crab
1cup catsup
2 TB horseradish
1 TB honey

Pumpkin Cheesecake Bars
Amy Millett

Crust Mixture:
1 Cup Flour
1/3 cup brown sugar
5 Tbsp. butter
½ Cup chopped pecans

Preheat oven to 350 degrees. Combine flour and brown sugar. Cut in butter and then stir in pecans. Set aside ¾ Cup of crust mixture. Press crust into a 8 inch pan or 9x 13 pan if doubling recipe. Bake for 15 minutes at 350 degrees.

1 – 8 oz. pkg. of cream cheese
¾ Cup sugar
½ Cup canned pumpkin
2 eggs slightly beaten
1 ½ tsp. cinnamon
1 tsp allspice
1 tsp. vanilla

Combine all the above ingredients and blend until smooth. Pour mixture over baked crust and then sprinkle the remaining crust mixture on top. Bake at 350 degrees for 35-40 minutes.

Cookie Dough Truffles
Kathleen Keller

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups flour
1 can sweetened condensed milk
1 tsp. vanilla
1/2 cup minature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 pounds chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Chill dough for 30 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Chicken Salad

Karen G.

5 13 oz cans of chicken
2 cups mayonnaise (for enrichment I tripled the recipe and instead of 6 cups used 5)
1/4 cup minced fresh parsley
1/2 tsp garlic
1/8 tsp marjoram
salt and pepper to taste
1 cup grapes cut in half
1/2 cup chinese noodles

Rainbow Pasta Salad

Rainbow Pasta Salad

Amy M.

1 (16 oz.) package tri-colored pasta assortment

2 large tomatoes, diced (or 1 carton grape tomatoes, halved)

1 large cucumber, peeled and diced

1 red onion, finely chopped

1 (16 oz.) bottle Italian-style salad dressing (I used Newman's Italian)

1 can olives, sliced

1 package grated parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to boil. Add past and cook 8-10 minutes or until al dente; drain and rinse in cold water.

2. In a large bowl, combine tomatoes, cucumbers, onion, olives, cooled pasta, and Italian dressing. Refrigerate overnight or at least 1 hour.

3. Toss with parmesan cheese shortly before serving.

Lemon Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons

3 tablespoons olive oil

1 teaspoon minced garlic, about 2 medium cloves

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

"Bloom Where You Are Planted" May 2009 Enrichment Desserts

Devil’s Food Trifle
2 3 oz. pkgs. Jell-O Devil's Food Pudding (can use other chocolate pudding varieties)

4 cups milk

1 pkg. 8 oz. cream cheese

1 Sara Lee frozen pound cake (or pound cake from a mix)

12 oz. container Cool Whip

32 Oreos, crushed

Mix 3 cups milk and cream cheese together with hand mixer; add in 2 pkgs. pudding. Layer pound cake in bottom of dish. Use remaining milk to lightly drizzle on top of cake. Next, layer pudding mixture, crushed Oreos, then Cool Whip. Repeat the layers, finishing with a smattering of crushed Oreos on top.There should be 2 complete layers when trifle is finished + sprinkling of Oreos on top.

Berry Trifle

1 Angel Food Cake, cut into cubes

Strawberries

Blackberries

Raspberries

1 pint whipping cream

8 oz. whipped cream cheese

Whip the cream with powdered sugar to taste. Beat in cream cheese until mixture is smooth. Wash fruit and mix together. Layer cubed cake on bottom of trifle dish, add a layer of mixed fruit, layer some of cream mixture on top of berries. Repeat layers.