Cornbread Recipe Gluten-Free

1 & 1/2 c. cornmeal

2 c. brown rice oat groats chia flour

2 Tbsp baking powder

1 & 1/2 tsp salt

4 beaten eggs

1/2 c. honey 

1/2 c. melted coconut oil or butter

2 c. milk or evaporated milk reconstituted or powdered milk reconstituted

1 Tbsp white vinegar

2 Tbsp butter for cast iron skillet

Directions:

Preheat oven to 425 degrees

In a medium bowl, stir together flour, cornmeal, baking powder, and salt; set aside.

Place the 2 Tbsp butter in the 12-inch cast iron skillet. Place the skillet in the oven for 3 min or until the butter is melted.

Melt coconut oil and honey in the microwave

In a large bowl, beat the eggs. Add honey, coconut oil, milk, and vinegar.  Add the flour mixture. Stir just until moistened.  

Pour batter into hot skillet.  Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter.

For dairy free, use canned coconut milk

Indian Madras Lentils

 Lentils, red beans, and spices in a creamy tomato Sauce

Ingredients:

2 lbs lentils (5 cups dry lentils)

4 cans diced tomatoes (15 oz each can)

2 large onions, diced 

8 garlic cloves, chopped - or 1 tbsp garlic powder

6 Tbsp cumin powder

2 Tbsp chili powder

2 tsp ginger

1 ½ Tbsp pink salt, more to taste

2 cans light red kidney beans (15oz each can)

1 cup butter

2 cups heavy cream - or 2 cans evaporated milk 14 oz

1 Tbsp lemon pepper seasoning

Rinse lentils. Simmer lentils, tomatoes, onions, and garlic in water or chicken broth for 2 hours. 

Use an immersion blender to make it smooth. 

Add spices, red beans, butter, and heavy cream. Simmer on low for 30 min. 

Serve as a soup or over hot brown rice with lots of fresh toppings. 

Toppings: 

Cilantro, chopped

Sour cream

Finely diced green onion

Finely diced white onion

Juice from lemon wedges

Nut Butter Granola

Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

6  c.  Quick or Rolled oats  

1/2 c. sweetened coconut flakes

1/2 c.  coconut oil

1  c.  honey

1  c.  almond butter, peanut butter, or nut butter of choice

1/4  c. water

1/2 - 1  tsp salt, optional

2 c. chopped nuts, walnuts, pecans, almond slices, etc. 

In a large bowl or a Bosch stand mixer, combine the dry ingredients: oats and coconut.  Set aside.

In wide-mouth quart jar, combine all other ingredients. Microwave until soft.

Stir occasionally until combined.

Grease 2 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir.

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven, if needed. 

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

No-Bake Cheesecake SUMMER DESSERT

1 ½ cups graham crackers, crushed (4.25 oz pkg)

¼ cup + 2 Tbsp butter, melted

3oz pkg lemon Jello, dissolved in…

1 cup hot water

12oz can evaporated milk, chilled             

8oz pkg cream cheese, softened     

1 cup sugar                                        

1 tsp vanilla

 

CRUST: In a pie pan (or if doubled, a 9x13 pan) combine graham cracker crumbs and butter. Press into pan.  Place in freezer.

FILLING: In small bowl, dissolve Jello in the hot water. Set aside. In large bowl, whip evap milk with electric beaters til frothy.  In separate medium bowl combine cream cheese and sugar. Whip while adding to the evap milk. Whip for at least 5 min. Fold in Jello mixture. Add vanilla. Pour filling on top of frozen crust. Refrigerate for 2 hours. Serve cold with blueberry or cherry pie filling as topping.

Peanut Butter Granola

Peanut Butter Granola

Only a few ingredients.  The oats and peanuts in granola are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. I usually make the 'reduced sugar' version of the recipe.  My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  

½ - 2  c.   sweetened coconut flakes, optional

1  c.  coconut oil, or vegetable oil

2  c.  honey

4  c.  (32 oz) peanut butter, crunchy or creamy

1/2  c. water

 ½ -1  tsp salt, optional

In a large bowl, Mix the first 2 dry ingredients: oats and coconut.  Set aside.

In a medium saucepan over MED heat, combine all other ingredients.

Stir occasionally until combined.

Meanwhile, Grease 2-4 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven baking, if needed. 

Remove from oven. Stir.  

Bake more minutes until crispy and light golden brown. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temp.

Let cool to room temperature.  

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, nuts, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Store in pantry for 3-6 months. 

Speedy recipe:

Use a #10 can of quick oats (about 12 c.) and two 16-18 oz. containers of peanut butter

Reduced-sugar Recipe:  

Remove the 2 c. honey. Replace with ½ c. water and 1 c. honey

Easy Egg Bites

An easy high protein To Go Breakfast.
Great Weight Watchers recipe!
Makes 24 egg bites.

INGREDIENTS:
  12 dozen med eggs (0 WW points)
  1/4 cup diced onion  (0 WW points)
  1 cup cottage cheese 2%milk fat (3 WW points)
  1/2 c. evaporated milk  (3 WW points)
  1/2 tsp salt
  1/8 tsp pepper
  olive oil spray

Jazz it up with OPTIONAL ingredients:
  -chopped bell peppers and chopped spinach
  -sundried tomato and basil and chopped spinach
  -sliced pepperoncini

DIRECTIONS:
Grease 2 muffin tins with olive oil spray
Preheat oven 375 degrees F
Place in blender, except for optional ingredients
Blend for 30 seconds
Sprinkle OPTIONAL ingredients into the bottom of each muffin cup
Pour 1/4 cup egg mixture into each muffin cup.
Place a pan of water on the bottom rack of the oven to prevent browning.
Bake on top rack for 20 minutes.

Serve hot or Freeze for a quick To-Go meal

4 egg bites is 1 WW point
1 egg bite is 1/4 WW point

Zucchini and Green Chile Egg Breakfast Casserole

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Copied from https://www.closetcooking.com/zucchini-and-green-chile-breakfast/

With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn’s Kitchen has been on my mind since I saw it and I finally had to give in and make it I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

ingredients

·          10 eggs

·          1 1/2 cup zucchini (grated, squeezed and drained)

·          1 cup cottage cheese

·          1 (4 ounce) can green chilies (drained)

·          2 cup (½ lb) cheddar cheese (grated)

·          salt and pepper to taste

directions

1.   Mix everything in a bowl, except 1 cup cheddar cheese

2.   Pour the mixture into a greased 8 inch square baking pan.

3.   Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Country-Sausage Breakfast casserole for General Conference

1 lb country-style ground sausage or 1/2 lb bacon pieces

1/2 lb cheddar cheese (3 cups shredded) for inside casserole

1/2 lb cheddar cheese (3 cups shredded) for topping

12 eggs, beaten

1/2 tsp salt

2 cups whole milk 

OPTIONAL INGREDIENTS:

Diced green onion 

diced white onion 

diced green and red peppers 

diced tomatoes

Blops of cream cheese

An extra 1 lb of sausage
An extra 1 lb of cheddar cheese

DIRECTIONS: 

HEAT a large skillet over MEDIUM heat. Add sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Let cool for a few minutes

Dump sausage and 3 cups cheese into a lightly buttered 9x13-inch glass baking dish. Spread evenly  on bottom of pan.

In a separate large bowl BEAT eggs; then add milk and salt.

POUR egg mixture on top of the sausage mixture.

**OPTIONAL: Cover and refrigerate for 8 hours or overnight, Remove casserole from the refrigerator 30 minutes before baking**

Preheat oven to 350 degrees F.

Bake in preheated oven (about 45 minutes) until a knife inserted near the center comes out clean, or internal tempurature is above 160 degrees.  

Sprinkle on top the remaining 1/2 of the cheddar cheese 10 minutes before casserole is done in the oven.

Let rest for 15 min before serving.

Serve with side of fresh fruit, orange juice, hash browns etc.


BRUNCH IDEA: 
Grease muffin tins.
Place a spoonful of the sausage/cheese mix into each muffin cup.
Top with a small amount of the egg/milk/salt mixture. 
Bake at 350 degrees for less time, top each muffin cup with shredded cheese 10 min prior to finish time.
Serve for baby showers or bridal showers or any other brunch-y occasion!

No Bake Cheesecake

2 cups graham cracker crumbs
1/2 cup butter, melted

1 box lemon jello 3 oz
1 cup hot water

1 can evaporated milk 15 oz, chilled
1 pkg cream cheese 8 oz, softened to
      room temperature
1 cup sugar
1 teaspoon vanilla

9x13 inch pan

Directions
1. Place in the freezer a large bowl, or a Bosch mixing bowl. You will use it in step 4 to whip the evaporatdd milk.

2. Make graham cracker crust by tossing 2 packages graham crackers (8.5 - 9.6 oz total) into the blender. This should make a little more than the 2 cups graham cracker crumbs. Measure out 2 cups, then place in a 9 x13 pan. Pour melted butter. Combine butter and cracker crumbs. Press evenly into bottom of pan. Place crust in freezer.

3.  Dissolve lemon jello in the 1 cup hot water. Set aside

4. Remove large bowl from freezer. Add evaporated milk. Whip evap milk until it doubles or triples in size. (Evap milk will not whip unless it is very cold.) In a separate small bowl, combine cream cheese and sugar. Add cream cheese and sugar combo to the whipped canned milk. Whip well to combine.

5. With wooden spoon, fold in lemon jello and vanilla to the cheesecake filling

6. Pour into 9x13 pan on top of graham cracker crust. Freeze for 1-2 hours.

7. Cut into wedges with a wet butterknife. Serve frozen with your favorite toppings. Our favorite toppings are cherry and blueberry pie filling

Cheesier-than-Kraft Mac N Cheese

 The secret ingredient that makes it taste so cheesy is evaporated milk

1 box 7.25oz  generic brand Mac n Cheese (Walmart brand, Smith's brand, etc)

1 t. salt

¼ c. (or less) butter or margarine

2 Tbsp 2% milk 

6 Tbsp (¼ c. + 2Tbsp) evaporated milk

In a small pot, bring water to a rolling boil.  Add salt.  Stir in macaroni.  Boil on Med High for no more than  3.5 - 4.5 min, stirring occasionally.  Remove from heat.  Drain in noodle strainer.

Add butter/margarine to empty pot.  Return macaroni to pot.  Stir until butter melts.  Add 2% milk and evaporated milk.  Stir.  Add packet of powdered cheese. Stir until uniform color.  Taste test. If too thick, add 2% milk until desired consistency. 

Serve immediately.