Mint Brownies

1 cup   flour

1 cup   sugar

½ cup butter/margarine, softened

4 eggs

1 ½ cups (16 oz. can) chocolate syrup

Heat oven to 350. Grease 13x9x2 inch pan. In large bowl beat first 5 ingredients until smooth. Pour into pan; bake 25-30 minutes or until top springs back when lightly touched (top may still appear wet). OR, I usually just use a boxed brownie mix and bake as directed. Cool completely in pan. Spread mint cream layer on cake; chill. Pour chocolate topping over dessert; cover and chill.

Mint Cream Layer

In small bowl combine 2 cups confectioner sugar, ½ cup butter/marg. (soft), 1 T water, ½ t mint extract and

3 drops green food color; beat until smooth.

Chocolate Topping

In small microwave-proof bowl melt 6 T butter/ marg. and 1 cup mint or semi-sweet chocolate chips on High for 1-1 ½ min. or just until chips are melted and mixture is smooth when stirred.

We love eating these when they’re cold—the top is like candy! Although they're also good freshly made and gooey.

Quick Hamburger/Hotdog Buns

2 T yeast
1 c plus 2 T warm water
1/3 c oil
1/4 c sugar
1 egg
1 t salt
3-3 1/2 c flour

Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt and flour to make soft dough. Knead 3-5 minutes. Do not let rise. Shape into 12-16 flattened balls or snakes. Place 3 inches apart on greased cookie sheet. Cover and let rest 10 minutes (while oven is preheating). Bake at 425 degrees for 8-12 minutes. Cool on wire rack.

For Scones or Navajo Tacos: Roll out the dough on a floured surface and cut into 3-inch squares for scones or 5 inch circles for Navajo tacos. Fry in hot oil and drain on plate covered with paper towels. Serve with butter and honey or jam (scones). Serve with chili, lettuce, grated cheese and Ranch dressing (Navajo tacos).

From "Centsible Meals," by Lorae Bowden

Soaked Pancakes

(4.5) 1.5 cups water

(5)    1.5 T. whey (or vinegar, yogurt, etc)

(1.5)  ½ cup oatmeal

(1)    1/3 cup cornmeal or rice flour

(1.5)  ½ cup other whole grain flour (I often blend black-eye peas and millet)

(3/4)  ¼ cup ground flax seeds

Mix and soak 24 hours at room temperature.

When ready to cook, mix the following dry ingredients and add with wet:

(1.5 T)  1.5 tsp baking powder

(1 T)     1 tsp baking soda

(1 T)     1 tsp sugar

(1/4 t)   Sprinkle of salt

(3)        1 egg

(3/4)      ¼ cup oil

Cook like normal pancakes. We like to top ours with yogurt, apple sauce, and bananas or other chopped fruit.

I usually triple this recipe (numbers in parenthesis) and it lasts our family for 2-3 breakfasts. I like the pancakes fresh, so I just refrigerate any leftover batter we don't use and cook it fresh for the next meal.


Soaking is supposed to make the grains easier for our bodies to digest. You can make this gluten-free, depending on the grains you use.

Apple Kuchen

1 pkg yellow cake mix*
1/2 cup butter, softened (or ghee or coconut oil)
1 21-oz can apple pie filling**
1 cup sour cream or plain yogurt
1 egg
Ice cream or whipped cream, optional for serving

Preheat oven to 350. Place dry cake mix in a medium bowl and cut in butter as you would for pie dough. Pat mixture lightly into a 9x13 pan, building up the edges slightly. Bake for 10 minutes.

Arrange apple pie filling over warm crust. Blend the sour cream and egg, then drizzle over the top. Bake for 25 minutes, or until top is set.

Serve warm or cold, plain or with ice cream or whipped cream. Makes 15 servings.

*Yellow Cake Mix, for a less sweet treat
2 1/2 cups flour (I used 2 c. whole wheat, 1/2 cup white)
1/2-3/4 cup sugar
3 1/2 t. baking powder
1 t. salt

**Apple Pie Filling
1/2 cup sugar
2 T plus 3/4 t cornstarch
1  t cinnamon
1/8 t nutmeg
1/4 t salt
1 1/3 cup plus 2 T water (or juice, if using bottled apple slices)
1 1/4 t lemon juice

Mix and cook until thick. Add 2 quarts (drained) apple slices or similar amount of sliced apples.

We got this recipe from our neighbor and we all love it. It's very sweet! We always have it with ice cream or whipped cream. Lared made it with 2 bottles of peaches yesterday and it was delicious.

Cashew Chicken Lettuce Wraps

Recipe Source: Mel's Kitchen Cafe https://www.melskitchencafe.com/cashew-chicken-lettuce-wraps/

I have been excited to try these lettuce wraps for a while and I'm so glad we finally did! This recipe is very different from my other lettuce wrap recipe, which is also wonderful. The whole family enjoyed them. Ben even asked if he could take the leftovers for lunch. There was just enough to feed the family for one meal and one lunch for Ben. We'll be doubling the recipe from now on! We didn't have anything else in addition to the lettuce wraps, but they would be good served with a side of fresh fruit or simple roasted broccoli. The recipe is also pretty quick to put put together, which is always nice.

Preparation Time: 15 - 20 minutes

Cook Time: 15 minutes

INGREDIENTS:

• 1 tablespoon olive oil
• 1/2 cup finely diced yellow or white onion
• 1 cup finely diced (or shredded) carrots
• 3-4 cloves garlic, finely minced or pressed through a garlic press
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces
• 3 tablespoons low-sodium soy sauce (Use gluten-free Tamari sauce if desired.)
• 2 tablespoon pure maple syrup
• 1/2 cup chopped raw cashews (lightly toasted, if desired)
• Bibb or green leaf lettuce leaves for wrapping
• Chopped cucumbers and tomatoes for serving

DIRECTIONS:

1. In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
2. Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
3. Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
4. Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
5. Serve in lettuce leaves topped with tomatoes and cucumbers, which add a nice crisp and fresh element to the dish!

NOTES:

Trust me that the cucumbers and tomatoes really make this dish shine. 

Additionally, really important, if you aren’t using low-sodium soy sauce, you’ll probably want to omit or reduce the salt from the recipe.

Mexican Chili Chicken

We have been enjoying this recipe since our Provo days, but we can't remember who gave us the recipe. You can tell it is a favorite around here by the fact that we are still making it!

Ingredients:
1 medium green bell pepper, cut into thin strips*
3 - 4 sweet bell peppers (red, yellow, or orange), cut into thin strips*
1 large onion, quartered and thinly sliced*
4 chicken thighs
4 chicken drumsticks - or use more thighs
1 Tbsp. chili powder
2 tsp. dried oregano
1 - 16 oz. jar chipotle salsa – We used to use a chipotle raspberry sauce found at Costco, but it was really high in sugar. Now I use Mrs. Renfro's Raspberry Chipotle Salsa (pictured below), which I buy in a case of 6 from Walmart. 

Add 15 minutes before serving:
½ cup ketchup
2 tsp. ground cumin
½ tsp. salt

Noodles or brown rice for serving

*You can use peppers and onions from the freezer section to make the recipe even easier.

1.  Place bell peppers and onion in a slow cooker; mix together; top with chicken. Sprinkle with chili powder and oregano evenly over chicken. Add salsa.  Cover and cook on low 7-8 hrs. or high for 2-3 hrs, or until chicken is tender. 

2. Remove chicken and keep warm.  Stir in ketchup, cumin, and salt into the sauce and veggies in the slow cooker.  Add the chicken back in. Cook uncovered on HIGH for 10 - 15 minutes or until hot.

3.   Serve over noodles or brown rice. We enjoy it with a nice green salad on the side. 

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Berry and Green Apple Salad

This fruit salad is so easy and delicious!

2 cartons blueberries (about 3 cups)
1 small carton strawberries, cut
1 carton raspberries
2 granny smith apples, diced

Wash all the berries and let dry. Keep the raspberries separate so they don't get squished as you combine. Wash and dice the apples. Combine the blueberries, strawberries, and apples. Then gently stir in the raspberries.

Roasted Red Pepper Hummus

Recipe Slightly Adapted From: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/

I have made this hummus a few times and it is delicious! I have a couple more hummus recipes to try so if they are successful I will eventually post those recipes too. 

Ingredients:

• 1 garlic clove
• One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
• 3/4 cup roasted red peppers (You can roast your own and peel the skins off - details in the original recipe linked above - or buy a jar of roasted red peppers at the store.)
• 1 1/2 - 3 tsp. diced pimientos, optional (my addition)
• 1/4 cup tahini
• 2 - 5 tablespoons freshly squeezed lemon juice, or to taste - I use 3 Tbsp.
• 2 tablespoons reserved chickpea brine (or water)
• 1 teaspoon fine sea salt, or to taste
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• Extra virgin olive oil, for drizzling, optional
• Smoked paprika, for garnish

Directions:

1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
2. Add the garlic clove into a food processor and process until finely chopped.
3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
4. Now add in salt and cayenne, to taste, and process again until combined.
5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.

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Sausage and Kale Soup

Recipe adapted from: https://www.budgetbytes.com/2011/10/sausage-kale-soup/

It has been a long time since I made this soup. It was a hit with the whole family. Even Andrew enjoyed eating the white beans and carrots!

We are loving getting some of our meats from local grocery store. No nitrates or undesirable additives in the sausage!

Ingredients:
1 Tbsp. olive oil
1 ¼ lbs. sweet Italian turkey/chicken sausage (make sure to get nitrate free!)
1 medium yellow onion
½ lb. carrots
½ bunch celery
1 tsp. minced garlic
1 bunch kale
2 (15 oz.) cans white beans
6 c. chicken stock
½ tsp. oregano
½ tsp. cumin
pinch crushed red pepper (optional)
to taste salt & pepper

Directions:

1. Squeeze the sausage out of the casings and cook over medium heat, along with the olive oil, in a large pot. Break up the sausage into pieces and cook until no pink remains.
2. While the sausage is cooking, dice the onion, peel and slice the carrots, and slice the celery. When the sausage is fully cooked, add the onion, carrot, celery, and garlic. Stir and cook until the onions are soft.
3. While the vegetables are softening, take the opportunity to slice the rest of the carrots and celery and package them to freeze (they’ll be ready for your next soup!). Pull the kale leaves from the stems and tear into small pieces. Place the torn kale leaves in a colander and rinse well. Once the onions in the pot have softened (the other veggies may not be soft, that’s okay), add the kale. Stir and cook for about 5 minutes or until the kale is wilted.
4. Drain the can of beans and add them to the pot. Also add the chicken stock, oregano, cumin, red pepper, and black pepper. Stir to combine and heat through (about 10-15 minutes). Taste the soup and adjust the salt and other seasonings if necessary. Serve hot!

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