The Nourishing Cookbook

GOOT Garlic Oil Treatment

noreply@blogger.com (Sheri Graham) — Sun, 01 Mar 2009 12:55:00 +0000

I found this recipe online here and thought this was one I wanted to try. I am posting the directions here because I don't want to lose them. Anyone else game to give this a try?

GOOT Garlic Oil Treatment

Anti-infective/Anti-fungal/Anti-parasites

MAKING GOOT

Warm three tablespoons of Coconut oil over stove until melted and add three tablespoons of olive oil. Remove from heat and add three tablespoons of fresh chopped garlic. Blend at slow speed, then at high speed for two minutes. Use a blender or coffee grinder. Pour mixture through a screen to remove chunks of garlic that the blender may have missed. Pour into a wide mouth jar and label it “GOOT.” Place in a refrigerator.

Freshly made, the mixture is a milky color and runny. GOOT turns into a thick soft paste after one hour. After being in the fridge for several hours, it is just hard like a salve easy to spread.

MEDICINAL PROPERTIES
GOOT, rubbed into the skin, transfers raw garlic oil directly into the blood stream.

Apply on the feet of children or infants to fight infections. Rub on chest for chest colds, pneumonia or rub into nostrils for sinus infections. Place on cotton swab for ear infections. Apply directly to sores inside the mouth. Rub on Athlete’s foot or genital area for jock itch. Insert GOOT into affected area for yeast or other related infections. Apply on rashes any place. GOOT kills Candida, parasites, bad bacteria and virus by direct application. Also can be applied on bug bites.

In addition, it treats systemic infections by absorption through the skin into the blood supply and travels throughout the body. After two weeks, make a new batch of GOOT.

Sheri's Stuffed Pizza & Cheese Bread

noreply@blogger.com (Sheri Graham) — Wed, 04 Feb 2009 20:57:00 +0000

We recently tried Papa Murphy's stuffed pizza and LOVED it! Well...you know me...I had to try to figure out if I could duplicate this at home! You should have seen me...dissecting the pizza to see how it was put together. I figured out how to do it and we LOVE the results! Here is how to make it yourself at home:

SHERI'S STUFFED PIZZA
(This recipe will make one large stuffed pizza and a small pan of cheese bread! It is very filling and enough to feed our family of 7 easily!)

PIZZA CRUST

4 tablespoons olive oil
2 teaspoon sugar or honey
2 teaspoon sea salt
5 cups flour (I use 2 wheat and 3 white, but use whatever combination you like)
2 cups warm water
2 Tablespoons yeast

Preheat oven to 400 degrees.

Put above ingredients into heavy duty mixer. Mix and knead for about 8 minutes. If mixing by hand, dissolve yeast in warm water, then add remaining ingredients and mix well. You will need to use your hands to work in all the flour and then knead it for about 10 minutes to make a nice smooth dough.

Divide into two lumps. (You will use one lump for the bottom crust, then divide up the other lump for the top crust and the cheese bread.)

Using the first lump of the dough, roll out onto a greased pizza pan (see below). HINT: Place a wet dishcloth on the counter and put your pizza pan on top of it while you roll out the crust. This keeps the pizza pan from moving all over the place!

Once the crust is rolled out to the edges, spread with one of your bowls of sauce (recipe below) and toppings. You will not want to get the sauce and toppings all the way out to the edge of the crust. See picture below to see what I mean.

Now you are ready to roll out your top crust. Take the second lump of dough and divide it in two. Roll out one lump on a lightly floured counter into a circle about the size to cover the sauce and toppings on your pizza. Now, sprinkle a bit of flour onto the top of the dough to prevent sticking when folding and transferring to your pizza.

Fold the crust in half, then in half again like this...

Now transfer it to your pizza, placing it on top of your toppings. Then gently unfold it, stretching it out a bit if needed to cover all the sauce and toppings.

Taking your second bowl of homemade pizza sauce, spread a little sauce over this top crust (don't use all your sauce, just a little). Then sprinkle some cheese on top as well.

Now you will fold up the bottom crust up over the top of the top crust and pinch down to hold in place. Proceed to move around the outer edge of the crust, pulling up the edge, tucking and folding the dough, then pinching it down. See below for pictures...

CHEESE BREAD

Now we are ready to prepare the Cheese Bread. Take your last little lump of dough and roll it out on a small greased pizza pan.

Cover with 2 Tablespoons of melted butter.

Sprinkle with grated Parmesan cheese and shredded mozzarella and/or cheddar. Now your cheese bread is ready to bake!

TO BAKE YOUR STUFFED PIZZA AND CHEESE BREAD:

You will want to start your stuffed pizza baking first. Put the stuffed pizza into our preheated oven on the top rack and set the timer for about 10-15 minutes.

When the timer goes off, transfer the stuffed pizza to the bottom rack and put your cheese bread on the top rack. Set the timer for 10 minutes.

At the end of 10 minutes, your cheese bread should be done. The stuffed pizza should be done as well. If needed, transfer back to top rack and bake a bit longer until cheese is melted and crust is done.

Here is our stuffed pizza...

...and our cheese bread...

Don't they look delicious! Enjoy!
_______________

PIZZA SAUCE
(For this recipe you will need to make a double batch of this sauce. Use two small bowls to mix them up in.)

8 oz. can tomato sauce
1 teaspoon sugar or honey
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil for flavoring (optional)

Mix the above ingredients in a small bowl, then it is ready to use!

Crockpot Shepherd's Pie

noreply@blogger.com (Sheri Graham) — Tue, 27 Jan 2009 13:58:00 +0000

INGREDIENTS:

1 pound ground turkey or beef (or other meat)
2 cloves garlic, chopped
1 tablespoon onion flakes
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 cups frozen vegetables
1 cup water
2 cups shredded cheddar cheese
3 cups leftover mashed potatoes

HOW TO MAKE:

This recipe will fit a 4-quart crockpot. You can easily double this recipe and use a larger crockpot.

In a frying pan, toss the onion and seasonings with the meat and brown the meat.

Spray the inside of your crockpot with cooking spray. Put the cooked seasoned meat in the crockpot and stir in the frozen vegetables and water. Add the cheddar cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for about 6 hours or on high for about 3 hours. If you want, you can remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a little on top. This is not necessary, however.

Note: I fixed a double batch of this for a carry-in dinner at church this past Sunday. It was delicious! We loved it! I am adding this recipe to my Sunday noon meal list. I can cook the meat and potatoes ahead of time and put in containers in the refrigerator. Then on Sunday morning I can assemble the meat, veggies, cheese, and potatoes in the crockpot rather quickly and set it on low. A yummy lunch will be waiting when we get home from church!

Whole Wheat Pancakes or Waffles

noreply@blogger.com (Sheri Graham) — Sat, 24 Jan 2009 14:44:00 +0000

My kids didn't really care for the oats in my other recipe, so I decided to give this one a try...and it was delicious! This makes quite a few pancakes or waffles, so you can easily half the recipe for a small batch.

HOW TO MAKE:

The night before, mix up the following ingredients and cover. Leave out overnight on the counter or up to 24 hours. [If you forget to start this the night before or prefer not to soak the flour, then simply replace the 1/4 cup cider vinegar with 1/4 milk, mix up the ingredients, then proceed to the next step.]

3 cups whole wheat flour
1 cup milk
1 cup water
1/4 cup apple cider vinegar

In the morning, add the following ingredients to your bowl and mix well:

3 tablespoons butter, melted (for waffles use 6 tablespoons)
4 eggs
3 teaspoons baking powder (aluminum free if possible)
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon vanilla

Add additional water, if needed, to get batter to desired consistency. Bake pancakes on a griddle or waffles in a waffle iron. Serve with pure maple syrup or applesauce on top. Yummy!

Lavender Linen Spray

noreply@blogger.com (Sheri Graham) — Thu, 22 Jan 2009 23:07:00 +0000

I have recently been enjoying using some essential oils around the house for the first time. This is a “fun” recipe to use to make your linens smell oh so good! It is so simple to make too! Enjoy!

Here is what you need…

1 cup distilled water
10 drops essential oil of lavender
spray bottle, with a fine mist setting

Put 1 cup distilled water into a spray bottle. (Spray bottles can be found at your local convenience store in the travel section or beauty section. I have also re-used store-bought body spray bottles after I have used all the body spray!) Add 10 drops of lavender essential oil to the water. Put the cap on and shake well. Allow this to sit for several hours before you use it for the
first time.

To use: Before each use, shake well to distribute the oil. You can apply a fine mist to your pillows and sheets about 20 minutes before going to bed OR apply in the morning before making the bed. You will enjoy a light lavender scent as you fall off to sleep. Not only does the lavender smell good, but it is a relaxant that will help you sleep well too!

Blueberry Oat Bran Muffins

noreply@blogger.com (Sheri Graham) — Wed, 21 Jan 2009 17:05:00 +0000

Ingredients:

2 cups whole wheat flour
1 1/2 cups oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Sucanat or organic cane sugar

1/2 cup butter, melted
1 1/2 cups milk, yogurt, kefir, or buttermilk
2 eggs
2 tablespoons molasses

3 cups blueberries (fresh or frozen)

How to make it:

1. Preheat the oven to 350 degrees.

2. Combine the dry ingredients first in a large bowl - the flour, oat bran, baking powder, soda, salt, and sugar.

3. Add the wet ingredients next - butter, milk/yogurt/kefir/buttermilk, eggs, and molasses. Mix well.

4. Gently stir in the blueberries.

5. Fill 24 muffin cups using a 1/4 cup measure to scoop. (It might make a bit more dough...maybe enough for 30.)

6. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Yield: Makes 24-30 muffins.

Note: Next time I make these I am going to try to soak the flour and oat bran in the butter and milk product. The next morning then, I would add in the eggs and molasses first, using a mixer to break up chunks. Then add in the remainder of the dry ingredients (baking powder, baking soda, salt, and sugar). Then after all this is mixed up good, then stir in the blueberries. I'll post revised instructions here once I give it a try!

Plain & Cinnamon Raisin English Muffins

noreply@blogger.com (Sheri Graham) — Mon, 19 Jan 2009 21:20:00 +0000

Note: This recipe is for the cinnamon raisin English muffins. To make the plain version, simply omit the cinnamon and raisins and follow the remainder of the recipe.

Homemade bread dough (enough for 2 loaves of bread)
1/2 cup chopped raisins
1 teaspoon cinnamon
cornmeal

To make the dough, follow the directions for Sheri's 100% Whole Wheat Bread (Using the 2-Stage Process) OR use your own bread recipe. You will just need enough dough to equal two loaves of bread.

Before I put the dough into the buttered bowl to rise the first time (my recipe linked above will make 5 loaves of bread) - I took out enough dough for 2 loaves. I put the lump for the 3 loaves in the buttered bowl, covered it with a towel, and left it to rise in my warmed oven (then follow the rest of the recipe to complete these loaves of bread). The other lump of dough for (the 2 loaves worth), I put back in my Bosch and added in the raisins and cinnamon. You will make the English muffins out of this.

Once the raisins and cinnamon is mixed in, roll out the dough to 1/2 inch thick on a surface sprinkled with cornmeal. Use a round cutter (I used a small tupperware bowl because we like big English muffins) and cut them out, placing them on a cookie sheet lined with wax paper (spray the wax paper with cooking spray or the muffins will stick!).

Cover with a clean dishtowel and let rise for about an hour.

Heat a griddle or skillet to medium heat. I found that using a skillet with a lid worked better. When I just used the griddle it seemed the outsides browned but the inside was a bit doughy still. Brown the muffins on a hot griddle or skillet, turning once. It is better to use a bit lower temperature and make sure the insides get done or you will get the outsides too brown. Ask me why I know :).

Once they are lightly browned on each side, remove to a cooling rack. Slice with a bread knife and store in the refrigerator or freezer.

Makes 12 large English muffins.

Note: I loved it that I could use my bread recipe because it uses the 2-stage process of soaking the flour...AND it uses ALL whole wheat flour too! The next time I make these I am going to make some plain English muffins too. In fact, I might just use the whole (5 loaf) recipe and make half plain and half cinnamon raisin. Having these in the freezer will be wonderful! Oh...we used the plain English muffins (that I made with the other recipe I posted last week) and made egg, sausage, and cheese sandwiches for our Sunday breakfast. We have been buying plain bagels for this, but now that I can make these English muffins, the store-bought bagels will be replaced with something healthier! Yeah!

Oat Breakfast Squares

noreply@blogger.com (Sheri Graham) — Mon, 19 Jan 2009 21:17:00 +0000

3 cups rolled oats
1 cup buttermilk, yogurt, or kefir
1 cup raisins, chopped
1 cup pecans or walnuts, chopped
1 cup applesauce (natural, no sugar added)
1/2 cup honey
2 teaspoons cinnamon
heaping 1/2 teaspoon sea salt
2 unpeeled apples, grated or chopped into very small pieces

1 - The night before, mix the rolled oats and buttermilk, yogurt or kefir in a glass or plastic bowl. Cover and let sit overnight.

2 - In the morning, add the remaining ingredients and mix well.

3 - Press into a buttered 9x13 glass baking pan.

4 - Bake at 375 degrees for 25-30 minutes.

5 - Serve warm or at room temperature.

Hot Chocolate

noreply@blogger.com (Sheri Graham) — Tue, 02 Dec 2008 15:57:00 +0000

1/2 cup water
1/4 cup cocoa
1/2 cup sugar (use Sucanat or organic cane sugar if you wish)
5 cups milk (whole milk is best!)
1 teaspoon vanilla

In a large pot, mix the water, cocoa, and sugar and heat on high until boiling. Mix in the milk and continue to stir until small bubbles form on the top. Remove from heat and stir in the vanilla. Serve with marshmallows or whipped cream on top!

Serves 5.

Yummy French Toast

noreply@blogger.com (Sheri Graham) — Tue, 02 Dec 2008 15:52:00 +0000

4 large eggs
1/2 cup milk
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
10-12 slices bread (homemade is best!)

Preheat your griddle on medium heat.

Whisk the eggs, milk, vanilla, and cinnamon in a 9x9-inch pan until well blended.

Dip each slice of bread into egg mixture, coating the front and back of the bread and place on hot griddle to cook. Turn when lightly browned, cooking both sides.

Serve with butter and maple syrup. We also love applesauce on top instead of the syrup. Yummy!

Light & Fluffy Cornbread

noreply@blogger.com (Sheri Graham) — Fri, 21 Nov 2008 13:47:00 +0000

1 cup unbleached all-purpose flour
1 cup cornmeal
1/4 cup honey (or sugar)
4 teaspoons baking powder (aluminum-free if possible)
3/4 teaspoons sea salt
1 cup milk
2 eggs
1/4 cup butter, melted

In a mixing bowl, combine flour, cornmeal, honey, baking powder, and salt. Add the milk, eggs, and butter. Beat for 1 minute. Pour into a greased 9x9-inch baking pan (I used my 11x7-inch Pyrex dish). Bake at 425 degrees for 20-25 minutes or until bread is golden brown and tests done.

My notes: Cornbread is a wonder side to make to go along with soups. It is very inexpensive to make and adds to much to a meal. We loved this recipe!

Cheesy Ham & Potatoes

noreply@blogger.com (Sheri Graham) — Tue, 04 Nov 2008 03:30:00 +0000

6-8 large potatoes
1/2 cup butter
1/2 cup whole wheat flour
2 cups water
2/3 cup milk
1 heaping tablespoon chicken bouillon powder
1/4 teaspoon sea salt
1-2 cups shredded cheddar cheese
1 cup cooked ham, cubed
Topping: bread crumbs, crushed crackers or potato chips

Preheat oven to 350 degrees.

Peel and cube potatoes and steam for about 15-20 minutes or until tender.

While potatoes are steaming, make the cheesy sauce. In a large saucepan, melt the butter over medium heat. Stir in flour until all the flour is coated with butter. Slowly add water, milk, chicken bouillon powder, and salt. Stir constantly over medium heat until thickened. Remove from heat and stir in shredded cheddar cheese.

Once potatoes are done, drain the water and remove the steamer basket. Add the cheesy sauce to the cooked potatoes. Stir in the ham.

Butter a 9x13-inch baking dish. Transfer the cheesy ham and potatoes to the baking dish. Top with your choice of topping.

Bake at 350 degrees for 30 minutes or until bubbly.

For a complete meal, serve with steamed peas and a salad. Yummy!

Note: I made this dish up tonight and we LOVED it!

Delicious Roast Chicken

noreply@blogger.com (Sheri Graham) — Sat, 01 Nov 2008 18:45:00 +0000

If you are looking for a simple and delicious way to roast a chicken…this is it! I have tried many different ways to cook a whole chicken and this recipe is the best. The meat comes out so tender and flavorful. This recipe will coat a 3-5 lb. chicken. Simply double for a larger chicken, or triple or quadruple the recipe for a turkey. Enjoy!

2 tsp. sea salt
1 tsp. paprika
½ tsp. cayenne pepper
½ tsp. onion powder
¼ tsp. thyme
¼ tsp. garlic powder
¼ tsp. black pepper

1 whole chicken (3-5 lbs.)

Combine all the spices above in a bowl. Prepare chicken by removing innards and rinsing the chicken in cold water. Rub the spice mixture into the chicken, inside and out. Place in a 9x13-inch baking dish. Cover with foil and refrigerate overnight.

Roast, uncovered, at 250 degrees for about 3 hours (or until meat is fully cooked). Baste chicken with juice every half hour or so while cooking. If you don’t have much juice, add some water to the bottom of the pan.

Once chicken is done, let rest about 10-15 minutes before carving. Enjoy!

How to Make a Fancy Pie Crust Edge

noreply@blogger.com (Sheri Graham) — Wed, 01 Oct 2008 19:54:00 +0000

I recently had an email asking me how to make the fancy edge on a double-crust pie...so I thought I'd share how I do it!

First, when you make a two-crust pie, put the first crust in the bottom of the pie pan. Take a knife and cut the crust flesh with the edge of the pie pan. Put your filling in.

Second, put your top crust on. I use a knife and cut around the edge of the top crust, leaving about 1/2-3/4 of an inch extra crust beyond the edge of the pan. Now I take the top crust that is hanging over and tuck it underneath the edge of the bottom crust. Work your way around the crust until you have a nice edge..it will just be kind of rounded where the crusts are rolled together. Sometimes I have to squeeze the crust around to parts that are a little thinner. Some places get too fat, so I try to even it out before I make my nice edge.

Lastly, Once the crust is all sealed around, then you can make the nice edging. I had my son take a picture of my hands (below) showing how to pinch the crust (using a piece of paper where the crust will be). To make this nice edge, take your left hand and hold your thumb and index finger up as shown above. Take the index finger of your right hand...hold the left hand on one side of the crust edge, and your right hand on the other. Place your fingers on both sides of the crust edge and push together gently. This will make one indented pattern. Take your fingers off and move them over to make the next indented pattern. Continue this on around the crust. If you kind of pinch your thumb and index fingers on your left hand, it makes the pattern a little more defined. But don't pinch too much!

I hope this makes sense. The next time I make some pie I'll take some pictures of this process and add them in here in place of this picture. Have fun!

Yellow Cake

noreply@blogger.com (Sheri Graham) — Tue, 30 Sep 2008 21:04:00 +0000

2 1/3 cup whole wheat pastry flour
1/3 cup nonfat dry milk powder
3 teaspoons baking powder
3/4 teaspoons sea salt
1 1/2 cups Sucanat or organic sugar
1/2 cup butter, melted
2 eggs
1 cup water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9x13-inch cake pan.

Combine all the ingredients in a large bowl and mix with blender for a few minutes until smooth. Pour into the cake pan and bake for 25-30 minutes. Cool and frost as desired.

FROSTING:

1/4 cup butter, softened
2 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
2 cups powdered sugar

Place all the ingredients in a mixing bowl and whip with mixer for several minutes, until light and fluffy. Recipe can be doubled if more frosting is desired. This should be enough to frost one cake.

Apple Pie with Crumb Topping

noreply@blogger.com (Sheri Graham) — Tue, 30 Sep 2008 20:34:00 +0000

1 unbaked 9-inch pie crust

4 large cooking apples, peeled, cored, and sliced
1 cup Sucanat or organic sugar, divided (1/2 cup)
1 teaspoon cinnamon
dash of nutmeg
dash of ground cloves
1/4 teaspoon vanilla extract
1/4 cup whole wheat flour

3/4 cup whole wheat flour
1/3 cup butter

Preheat oven to 400 degrees.

Combine apple slices and 1/2 cup sugar in a medium sized bowl. Combine the cinnamon, nutmeg, cloves, and flour (1/4 cup) in a small bowl; stir well. Sprinkle over the apple mixture and add vanilla; mix well. Place mixture into unbaked pie shell.

Combine remaining 1/2 cup sugar and the 3/4 cup flour in a bowl; stir well. Cut in butter with pastry blender until mixture resembles course meal. Sprinkle crumb mixture evenly over apple mixture.

Bake at 400 degrees for 20 minutes. Cover edges of pastry with strips of aluminum foil to prevent excessive browning. Bake an additional 30 minutes.

Brownies

noreply@blogger.com (Sheri Graham) — Tue, 30 Sep 2008 20:02:00 +0000

1/2 cup butter, melted
1 cup Sucanat or organic sugar
1/4 cup cocoa
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
3/4 cup whole wheat flour
1/2 cup chocolate chips (if desired)

Preheat oven to 350 degrees. Grease a 8x8-inch or 9x9-inch glass baking dish (use the butter wrapper to grease the pan!)

In a medium-sized bowl mix together the melted butter, Sucanat or sugar, and cocoa. Add egg and vanilla and mix well. Stir in the baking soda and whole wheat flour.

Pour into your baking dish and sprinkle with chocolate chips, if desired.

Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.

Note: This recipe can also be doubled and made in a 9x13-inch baking dish.

Chicken Patties

noreply@blogger.com (Sheri Graham) — Fri, 19 Sep 2008 21:21:00 +0000

2 pounds ground chicken
2 cups whole wheat bread crumbs
1 cup milk
1 tablespoon minced onion
2 eggs
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 teaspoon dried thyme
4 tablespoons butter
4 tablespoons olive oil

In a medium-sized bowl, soak bread crumbs in milk. Add in the ground chicken, minced onion, eggs, cayenne pepper, sea salt, and thyme. Form into patties. Saute for about 7 minutes on each side in butter and olive oil, or until fully cooked.

Serve on homemade buns and a large green salad for a yummy meal!

Steamed Potatoes

noreply@blogger.com (Sheri Graham) — Mon, 15 Sep 2008 13:05:00 +0000

I guess I never really thought to steam potatoes. I have started to steam other vegetables such as corn, peas, green beans, etc., but never thought about potatoes. Whenever we want a baked potato, I would use the microwave (I know...I am trying to reduce microwave use as much as I can!). If I wanted potatoes to make mashed potatoes, I would peel, dice, and boil them. Well...over the weekend I tried something new...I steamed the potatoes! It was so easy and I'm sure better for you than boiling. It really didn't take that long either! Here is how I did it:

I don't have a steamer pot, so I just used a large soup pot and my steamer basket (that I got at Walmart for $5). I put some filtered water in the bottom of the pan and put the steamer basket in. I then scrubbed some potatoes, quartered them, then put them in the basket in the pan.

Bring the water to a boil, then put a tight-fitting lid on the pan and turn the burner down a bit (not too much, though, because you want it to continue to boil). Set the timer for about 20 minutes. You will want to check a couple times during the cooking time to make sure that the water does not run dry. I added more water a couple times just to make sure.

After 20 minutes, check the potatoes with a fork to see if they are done. If done, then remove from burner, take lid off, and let cool. If not done, then keep steaming in 5-minute increments until done.

Once the potatoes have cooled, you can peel them if you wish (the peelings come off very easy) or leave the peelings on. You can the mash them for mashed potatoes or dice them for potato salad (this is what I did this weekend)...or use them however you wish. You could serve them "as is" for a potato bar meal with meat toppings and cheese. The ideas are endless!

I am so glad I tried this. This is much quicker than baking them in the oven and healthier than using the microwave. Why not give it a try!

Two Pie Crust Recipe for the Bosch

noreply@blogger.com (Sheri Graham) — Sat, 06 Sep 2008 22:31:00 +0000

In the Bosch bowl using wire whips, blend the following ingredients together:

2 Cups flour
1/2 Teaspoon salt
1 Cup shortening
1/4 Teaspoon sugar

Change wire whips to the dough hook. Then add water below and blend.

1/2 Cup water

Note: This dough freezes well, either wrapped in plastic wrap or rolled out in a pie plate and covered.

Sandwich Spread

noreply@blogger.com (Sheri Graham) — Sat, 06 Sep 2008 20:10:00 +0000

3 cups ground (cooked) meat, such as ham, chicken, turkey, etc.
1/2 cup mayonnaise (I use Smart Balance Omega Plus for a healthier version)
1/2 cup dill pickle relish (my homemade!)
Salt and pepper, to taste

Combine everything in a medium-sized bowl and store in refrigerator.

Note: Every so often I get the urge to make up some sandwich spread for our lunches. I buy a whole ham or use some cooked chicken or turkey and grind it up with my meat grinder. I then put 3 cups of meat in freezer bags and store it in the freezer. To make, I let a bag of meat thaw over night in the refrigerator, then pull it out the next day. Add the rest of the ingredients, mix well, and you have some yummy sandwich spread to have on your homemade bread! Enjoy!

Peanut Butter Chocolate Oatmeal Balls

noreply@blogger.com (Sheri Graham) — Thu, 04 Sep 2008 22:41:00 +0000

2 cups rolled oats
3/4 cup natural peanut butter (chunky is good!)
1/2 cup honey
2 tablespoons whole wheat flour
1/3 cup chocolate chips

Mix everything together in a medium-sized bowl. Form into small bite-sized balls. Store in a covered container in the refrigerator.

These are so yummy! Enjoy!

Banana Bread

noreply@blogger.com (Sheri Graham) — Wed, 03 Sep 2008 21:13:00 +0000

1 cup Sucanat or organic sugar
1/3 cup butter, melted
2 eggs
1 1/2 cups mashed bananas (about 3-4 medium)
1/3 cup water
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/2 cup chopped nuts (optional)

Heat oven to 350 degrees. Butter bottom only of loaf pan (8 1/2 x 4 1/2 x 2 1/2 OR 9x5x3 inches). Mix sugar and butter in a large bowl. Stir in eggs until blended. Add bananas and water and beat for 30 seconds. Stir in remaining ingredients except the nuts just until moistened; stir in nuts. Pour into the pan. Bake until toothpick inserted in center comes out clean, 55-75 minutes (depending on size of pan). Cool 5 minutes in pan after done baking. Loosen sides of loaf from pan and remove bread. Cool completely before slicing. Store in the refrigerator.

Hint: Banana bread freezes very well! Make a double batch and put one in the freezer for a later breakfast or snack!

Oatmeal Raisin Bars

noreply@blogger.com (Sheri Graham) — Thu, 21 Aug 2008 16:49:00 +0000

1/2 cup butter, melted
3/4 cup Sucanat (or organic sugar)
1 teaspoon vanilla
1 tablespoon molasses
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups whole wheat flour
1/2 cup rolled oats
1/2 cup raisins

Preheat oven to 350 degrees.

In a medium-sized bowl, mix the melted butter, sugar, vanilla, and molasses. (Use the butter wrapper to grease your 9x13-inch glass baking dish!)

Add the egg, mix well.

Add the baking soda, salt, cinnamon, whole wheat flour, and oats, mix well.

Mix in the raisins.

Spread in a greased 9x13-inch glass baking dish.

Bake at 350 degrees for 20-25 minutes.

Chocolate Chip Cookie Bars

noreply@blogger.com (Sheri Graham) — Sun, 22 Jun 2008 21:51:00 +0000

1/2 cup butter, melted
1 cup Sucanat (or organic sugar)
1 tablespoon molasses
1 egg
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium-sized bowl, mix the melted butter, sugar, and molasses. (Use the butter wrapper to grease your 9x13-inch glass baking dish!)

Add the egg and vanilla, mix well.

Add the whole wheat flour, baking soda, and salt, mix well.

Mix in the chocolate chips.

Spread in a greased 9x13-inch glass baking dish.

Bake at 350 degrees for 20-25 minutes or until lightly browned.