Pumpkin Blender Wheat Waffles

My friend Christina forwarded this recipe to me from http://everydayfoodstorage.net/ We just tried these waffles this morning, and they were pretty good. You can make them completely from food storage.

Pumpkin Blender Wheat Waffles
1 Cup Milk (3 T. Powdered Milk and 1 C. Water)
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking powder
1/2 tsp. salt
1/4 Cup Oil
1/2 Cup Pureed, Cooked Pumpkin
1-1/2 t. Pumpkin Pie Spice
2 Tbs. Sugar
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing.

Apple-Onion Pork Chops

I got this recipe from Allrecipes, and I really liked it. The apple chunks get very tender and were almost applesauce when I served them. I just piled the toppings on top of the porkchops.

I think it needs a side dish, and I'm guessing you could add some little red potatoes in the pot and they would cook up great. I'll update you if I try it!

INGREDIENTS

• 4 (4 ounce) lean boneless pork loin chops
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive or canola oil, divided
• 2 cups sliced red onion (1/2 inch slices)
• 1 large tart apple - peeled and chopped
• 3 tablespoons red wine vinegar or cider vinegar
• 1/3 cup reduced sodium chicken broth

Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes.

Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.

a tid bit I forgot about my families favorite meal

In case you didn't read the comment I left, I forgot to mention to add 1/4 tsp salt and a dash of pepper to the roux after you add the milk.

Our families favorite dinner - gets gobbled right up!

MAC & CHEESE, BROCCOLI & FRUIT SALAD: This takes about 30 minutes!
While pasta water is boiling, start fruit salad (see *).
Cook 1 lb. of your favorite pasta in a large pot(we like bow tie) don't forget to salt the water when you add the pasta. While it cooks make the white sauce (or roux)
In a small sauce pan (with tall sides) melt 4 TB butter over medium heat, or just a tad warmer. Then whisk in 4 TB flour until it's smooth. Slowly, while whisking add 2 cups milk (we use 1%). Continue to check on it and give it a stir while you prepare the rest of the meal, it will start to thicken up, when it's just barely thickened, turn heat to low. Grate about 2 cups, give or take of your favorite cheese (we use mild cheddar and sometimes a combo of that with mozzarella too), set aside.
*Prepare the fruit salad by draining off two cans of peaches (and chop into bite sizes if needed) and save about 1/2 cup of the juice. Add peaches to a bowl along with one large can drained mandarin oranges. Use 1/4 package of a small package of vanilla pudding and whisk in the peach juice. Stir into the fruit and let sit in the fridge until serving time, then add one banana sliced and toss in.
Steam a bunch of broccoli in the microwave by cutting into bite sized pieces, add a few TB of water, cover and cook checking every few minutes and giving it a stir, total time is about 7-9 minutes.
When the pasta is done drain it off and put it back into the pot. Stir in the white sauce,toss in the cheese and stir until all the pasta has cheese on it, then cover with the lid.
While you grab all you need to dish up, the cheese will melt up and be ready to serve. I usually bake mine in a casserole dish, but discovered if you let it sit in the pot for a few minutes it's just the same as if you bake it essentially except for a golden crust on the top, but time is too precious!
We have what we call "Dinner Captain" where a kid gets to choose the meal and help prepare it and my 5 year old boy ALWAYS chooses Mac & Cheese.

Toothpick Sandwiches

It can be hard to get kids to eat :( so we came up with this idea. On a large plate put in bite sized pieces, or cubes the following:
Apples
Cheese
Bread
Turkey
Ham
Cucumber
Carrots
Raisins or other dried fruits
(and whatever else you like)
Give each child a toothpick to design their own "sandwich" or eat one thing at a time off their toothpick. If your kids like (mine don't) here is a dip that is very tasty to serve along side this, or any raw veggies.
Yogurt Dill Dip
1 cup plain yogurt
1 TB parsley
1 TB dill (opps, that sounds like a lot, and I just misplaced the recipe. I'd start off with a tsp and go from there)
1 cup mayo
1 TB dried onion (I use onion powder because of the chuncks the dried onion makes)
Mix all together and let set for 30 minutes in the fridge. You can even venture out to make your own yogurt, which I have done with some success depending on the method I use. I like what Yo-gourmet produces; it's a pouch you purchase at Whole Foods to make yogurt from.

Doctor Richard Hardy's High-Fiber Cookies

Heat together to soften fruit:

1 cup raisins or cut up prunes

1 cup water

Blend and mix with water and fruit:

1 cup oil or margarine or butter

1 cup sugar

Add to previous ingredients:

3 eggs

2 cups grated carrots or zucchini squash

1 cup All Bran cereal (any flaky cereal will work, just won't have as much fiber)

Finally add to all of the above:

2 cups whole wheat flour

2/3 tsp. baking soda

2/3 tsp salt

1 1/2 tsp. cinnamon

1 cup chopped nuts

2 cups 1 minute uncooked oatmeal cereal

Bake at 350 degrees for about 12 minutes

History of this recipe: In South America, Dr. Richard Hardy served several missions as medical advisor and attended to the needs of the missionaries. He found that they often had problems that were directly related to their diet which lacked fiber. He developed this recipe for them. They can be a breakfast cooke or a snack during the day. They are very moist. These cookies are colorful, healthy and delicious.

Grandma's Chocolate Chip Pudding Cookies

These cookies truly are so delicious!

2 ½ cups flour
1 t. baking soda
1 cup butter, softened
¼ c. granulated sugar
¾ c. light brown sugar
1 pkg. (4 serving size chocolate or vanilla instant pudding mix
1 t. vanilla
2 eggs
1-12 oz. pkg. chocolate chips
1 c. Nuts, chopped (optional)


Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large mixing bowl. Beat in eggs. Gradually add flour mixture; then stir in nuts and chips. Drop onto ungreased baking sheets. Bake 375 degrees for 8 to 10 minutes.

Two Pumpkin Cookies

I love anything pumpkin this time of year! Here are two recipes I've made this fall and my whole family loves!

HINT: If you buy a big can of pumpkin, you can make a double batch of the iced cookies and a regular batch of the CC ones.

Iced Pumpkin Cookies

(courtesy of my neighbor Sandra)

INGREDIENTS

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin

1 egg

1tsp vanilla

Preheat oven to 350. In a medium bowl combine four, baking soda, baking powder, cinnamon, netmeg, cloves and salt. In a large bow, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg and 1 tsp vanilla to butter mixture and beat until cramy. Mix in dry ingredients. Drop on cookie sheet by tablespoon. Flatten slightly and bake for 15-18 minutes. (I flatten them with a wooden spoon about half way through, it helps the glaze not run off.) Cool then drizzle glaze with a fork ( I use my little wire whisk).

Glaze

2 cups confectioners' sugar

3 TBS milk

1 TBS melted butter

1 tsp vanilla

Combine all ingredients and stir with a whisk. Glaze should be runny. Drizzle onto cookies.

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Pumpkin Chocolate Chip Cookies with Oatmeal

(courtesy of Allrecipes.com)

INGREDIENTS
1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned or cooked pumpkin
1 1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. (I just used my silpat.) Bake at 350 degrees F for 12-13 minutes or until lightly browned.

Ziti with Chicken and Broccoli

I found this recipe in a magazine called "Dan's Real Food." (The picture is from there too.) I made it last night for dinner and we loved it so much, I just had to share it. In the article it said, "The trick to this dish is tossing the pasta with the sauce for a minute or two in the pan so that the flavors have a chance to mix and meld."


1/4 cup olive oil
3 cloves garlic, crushed
1/2 pound 1 1/2-inch broccoli florets (about 3 cups)
1/2 t. salt
1/3 cup white wine (I substitued chicken broth)
1/2 cup chicken broth
2 1/2 cups diced roast cheicken (skin removed and any juices)
1 t. chopped fresh thyme (I didn't use this)
1/2 cup freshly grated Parmesan cheese
3/4 pound ziti

Cook ziti according to instructions on box. Heat oil and garlic in a large skillet or saute pan over medium heat, stirring, until garlic starts to brown and becomes very fragrant, about 3 minutes. Add broccoli, raise heat to medium high, sprinkle with salt, and cook, stirring often, until broccoli turns dark green and starts to brown, about 2 minutes. Add white wine (chicken broth) and cook, stirring, until it almost completely reduces, about 2 minutes. Add broth, chicken and thyme, bring to a boil, cover, and cook until broccoli is crisp-tender and mixture is hot, about 3 minutes. Sir in half of the cheese and a generous sprinkling of black pepper. Remove from heat.

Drain pasta and return to pot. Add chicken and broccoli, and cook over medium heat, stirring, for 2-3 minutes to allow flavors to meld. Season to taste with salt and pepper, sprinkle with remaining cheese, and serve.

Cake Cookies

So everyone probably already knows this recipe, but just in case there is anyone else out there who was in the dark like me, I will go ahead and share it.

These are the easiest cookies I have ever made and they were very tasty!!

One package white cake mix (you can actually use any flavor)

1/3 cup oil

2 eggs

Blend together (it will be pretty thick)

*If you want to you can add sprinkles or any kind of fun decorating sugars. Also you can use funfetti cake mix, it makes fun colorful cookies.

Roll into balls and place on a greased cookie sheet (I refrigerate the dough for about 20 minutes just so they are easier to handle but it isn't necessary.)

Bake at 375 degrees for 6-8 minutes.

I know the picture is not the best. :( The cookies didn't last long enough on a plate to get a good picture. YUMMY!!!