Buns (large rolls or cinnamon rolls)

BUNS/ROLLS

(24 large or 48 mini)

2 ½ c. warm water

½ c. powdered milk

¼ c. sugar

¼ c. oil

5 t. yeast (1 T. if want to refrigerate overnight)

3 c. flour (wheat or white)

2 ½ t. salt

3- 3 ¼ c. flour (wheat or white)

Directions:

1. Beat in all ingredients up to the first half of flour, with beaters. Let sit for 5 minutes to activate yeast. Water temp matches the time you want for rising... longer rise= better flavor

2. Knead in the salt and last flour for 5-7 minutes (until dough is pulled away from sides)

*Do not add too much flour. You want a soft dough- stiff dough doesn't rise well

3. Sit, loosely covered for 10 minutes. Form into 12 balls. (or roll out for cinnamon rolls)

5. Place on a greased 9x13 pan. Cover and rise until double in size (about 45 minutes).

6. Bake at 375 for 15 min (18 min for cinnamon rolls) or until golden brown

(don't overbake- they will be dry). Wheat may take a couple more minutes than white.

7. Cool on racks immediately so bottoms don't get soggy.

Cinnamon Bun Ingredients:

Inside 24 cinnamon rolls:

-Roll out the dough really thin. (More twists taste better)

-Spread 5T. soft butter, ½ c. brown sugar, 1 T. cinnamon, & 1 c. raisins

-Roll up and cut into 24 regular rolls or 48 mini rolls

-Bake then drizzle on topping after baked:

-Topping: 1c. powdered sugar mixed with 2 T. milk and ½t. vanilla

24 RESURRECTION ROLLS (for Easter)

1. Make dough for 24 large rolls (wheat or white)

2. Wrap each roll around a large marshmallow

3. Dip in 1/4 c. melted butter,

then in a bowl with 6 T. sugar and 2 t. cinnamon

4. Place 12 on each cookie sheet and rise until double

5. Bake at 375* for 15-20 min

Notes:
-1 roll = 1 serving of grain
- I figured the yeast amount as 2 t. yeast per cup of liquid (1 egg= 1/4 c. liquid),

-1 9x13 pan needs 3c. flour for buns
- You can use warm fresh milk instead of 1c. of the water and leave out the powdered milk.
If liquid is too warm, it tastes yeasty.
- You can make rolls the night before. Make dough, form rolls and place in pans.
Spray tops with cooking spray, loosely cover with saran wrap and let rise overnight in fridge.
Put on counter to warm up just while preheating the oven.

  

LARGE BATCH (48 buns- 2 cookie sheets)

Whole Wheat:

6 c. warm water

1 1/4 c. powdered milk

1/2 c. wheat gluten

2/3 c. sugar 

2/3 c. oil

4 T. yeast 

6 c. wheat flour

2 T. salt

6 c. wheat flour

White or White/Wheat Buns:
5 c. warm water
1 c. powdered milk
1/2 c. sugar
1/2 c. oil
3 T+1 t. yeast
6 c. white flour (or wheat flour)
5 t. salt
6 c. white flour
*You can do all wheat flour for this recipe,
just knead it longer to develop gluten

Sweeter Roll:
(12 large or 24 mini)
1 c. warm water (110-115*)

1 egg
1/4 c. powdered milk
3 T. sugar
3 T. oil
1 T. yeast
1 1/2 c. flour
1 1/2 t. salt
1 1/2 c. flour

Large Batch White Bread (6 loaves)

INGREDIENTS:
6 c. warm water
1/2 c. sugar
1/2 c. oil
2 T. yeast
8 c. flour
2 T. salt
*7 c. more flour

DIRECTIONS:
1. Beat all ingredients except the last flour for 1-2 minutes.
2. Knead in remaining flour for 5-7 minutes
(add just enough until dough pulls away from sides of bowl)
3. Grease hands, counter, and 6 dough pans.
4. Divide dough into 6 loaves and place in pans. (should fill pans 1/3 of the way full)
5. Cover with a towel and rise until just above the tops of the pans (1 hour)
6. Bake at 350 for 25-30 min. (as soon as it browns on top)
* Can use all wheat flour, but only use 13 1/2 cups total and put into 6 smaller pans.

One Loaf Formula:
1 c. water
1T + 1t. sugar
1T + 1t. oil
1 t. yeast
1 t. salt
2 1/2 c. flour  (or only 2c. wheat flour + 1T.gluten)

2 Loaves (hand)              3 Loaves (kitchen aid)           6 Loaves (bosche)

2 c. warm water              3 c. warm water                    6 c. warm water

2 T. + 2t. sugar                ¼ c. sugar                             ½ c. sugar

2 T. + 2t. oil                     ¼ c. oil                                 ½ c. oil

2 t. yeast                          1 T. yeast                            2 T. yeast

3 c. white flour                  4 c. white flour                    8 c. white flour

2 t. salt                             1 T. salt                                 2 T. salt

2 c. white flour                  3 ½ c. white flour                  7 c. white flour

Kale-Potato Soup

(Serves 12-16)

Ingredients:

9 c. water
8 c. potatoes, chopped
2 c. onions, diced
2 T. + 2 t. chicken boullion

1 t. salt

1 t. minced garlic (2 cloves)

1/8 t. pepper

dash red pepper
8 c. kale, chopped (1 bunch)

2 c. cooked white beans (great northern)
2 c. ground turkey, cooked
(or italian sausage & omit pepper if it is hot sausage)
3 c. water
1 1/2 c. powdered milk

(Serves 8-12)

Ingredients:

4 c. water

6 c. potatoes, chopped (2 1/2 lb)
2 c. onions, diced
2 T. + 1 t. chicken boullion

1/2 t. salt

1 t. minced garlic (2 cloves)

1/8 t. pepper

dash red pepper
6-8 c. kale, chopped 

2 c. cooked white beans (great northern)
1 c. ground turkey, cooked
(or italian sausage & omit pepper if it is hot sausage)
2 c. water
3/4 c. powdered milk

(Serves 8)

Meatless Soup
4 c. water
6-8 c. diced potatoes
1/2 c. diced onion
1 T. chicken boullion
1 1/2 t. salt
6 c. frozen kale, chopped
2 c. cooked beans (kidney or white)
1 c. cooked wheat
2 c. milk
1 c. sour cream
1/2 c. cheese (or 1 more cup beans)

Directions:

1. Boil beginning water, potatoes, onions, and seasonings for 10 minutes
2. Chop and add kale and boil for 5 more minutes (until veggies are soft)

3. Stir in beans and ground turkey.
3. Whisk ending water with powdered milk and add.
4. Serve with a roll or slice of bread

White Bean Chili

Quick White Bean Chili
(Serves 8)
Ingredients:
1 1/4 c. onion, diced
1 1/2 t. minced garlic
1 1/2 t. oil
1 1/2 c. cooked, chopped chicken
6 c. cooked white beans (3 cans)
1T. chicken bouillon
1T. cumin
1 t. salt (less if using canned beans)
3/4 t. oregano
3/4 t. coriander
1/4 t. cayenne pepper (or 1 can green chilis)
1/8 t. paprika
4 1/2 c. water
(optional: 2 c. cooked rice or corn)

Directions:
1. Cook and chop chicken.
2. Saute onion and garlic in oil.
3. Add remaining ingredients in a pot on the stove until warm.
4. Serve with corn chips or cornbread

Large Batch Slow-Cooker White Bean Chili(Serves 20)
Ingredients:

4 c. dry white beans (or 2 c. white + 2 c. pinto)

2 c. diced onions

12 c. water

                                                                            

2 c. cooked chicken

2 cans corn (3c)

2 T. chicken boullion

1 T. chili powder

1 T. cumin

2 t. garlic powder or minced

2 cans diced green chili’s

(or ½ t. red pepper)

1 t. salt

Directions:

1. Crockpot beans & onions in water for 8 hours on low.

2. When soft, add remaining ingredients and cook on high for 30 min.

3. Top with tomatoes, sour cream &/or cheese

4. Can serve with corn chips or corn bread.

Chili with Wheat or Salsa

Chili with Wheat

(serves 12-16)                                             

Ingredients:                                                   

1 ½ c. dry red or kidney beans                             

1 ½ c. dry pinto beans                                          

1 c. dry wheat                                                        

2 yellow onions, diced                                           

12 c. water  

                                                                           

1 ½ c. ground turkey, cooked                               

2 cans diced tomatoes (3-4 c.)                             

4 cans tomato sauce                                           

2 T. chili powder                                                   

2 t. cumin                                                              

1 t. salt                                                                

1 t. minced garlic (or 2 t. garlic powder)                

½ t. pepper
½ t. paprika (opt)                                                        

4 t. brown sugar (optional)                             

Directions:

1. Crockpot beans, wheat, & onions in water for 8 hours on low.

2. When soft, add remaining ingredients and cook on high for 30 min.

3. Top with cottage cheese or sour cream or cheese

4. Can serve with corn chips or corn bread. (or add 2 cans of corn into pot)

Quick CHILI:
(Serves 8-12)
1 c. ground turkey
3/4 c. onion, diced
1/2 t. minced garlic
1 can pinto beans
1 can kidney beans
2 cans tomato sauce
1 can diced tomatoes
1 T. chili powder
1 t. cumin
2 t. brown sugar
1/2 t. salt
1/4 t. pepper
dash paprika
2 c. water
2 c. cooked wheat or rice 
2 c. corn or leave out & serve with cornbread

Directions:
1. Saute meat, onion, and garlic in bottom of pot.
2. Add remaining ingredients and heat through

Chili with Salsa (or V8)

1 quart salsa (or V8)

5 cans chili beans (or 7 1/2 c. pinto + 1t salt)

onion salt

1 lb ground turkey or sausage

2 cans tomato sauce (or 2c blended tomatoes +1t salt)

2 t. chili powder

Taco Soup

Small Quick Taco Soup:
(Serves 8-12)
1 c. onions, diced (optional)
3/4 lb ground turkey burger (1 1/2 c cooked)
*2 cans beans (4 c. cooked beans + 1/2 t. salt)
1 T. chili powder
1 T. taco seasoning
2 cans tomato sauce
1 can diced tomatoes
1 can corn
2 c. water
1/8 t. black or red pepper

*4 c. homemade beans are made by crockpot or pressure cooking
 1 1/3 c. dry beans in 4 c. water  
(if you don't drain the water after cooking the beans,
don't add the water at the end of the recipe)

Extra Large Batch Taco Soup
(Serves 32)
Ingredients:

2 c. dry pinto beans                                               

2 c. dry black beans
3 c. diced onions                                               
12 c. water for cooking beans in  

3 T. chili powder                                                 

3 T. taco seasoning                                   

                                                                            

2 lb ground turkey, cooked (4c)                                   

3 cans corn, drained                                                         

3 cans diced tomatoes (15oz each)                                

6 cans tomato sauce (8oz each)                                                                                        1½ t. salt            

½ t. beef boullion                               

1½ t. onion powder (if you didn't use onions at beginning)                                            

1 can diced green chili’s                                         

(or ½ c. green peppers & ¼ t. red pepper)
1/8 t. black pepper

                                  

Directions:

1. Crockpot beans and onions in water, chili powder, & taco seasoning 
for 8 hours on low- keep water in the soup

2. When soft, add remaining ingredients and cook on high for 30 min.
(may need to transfer to a bigger pot before adding remaining ingredients)

4. Top with sour cream &/or cheese

5. Can serve with corn chips or corn bread.

Stir-Fry

Frying Pan Ingredients:                  

1 T. Sesame Oil (or olive oil + ¼ t. pepper)  

1 ½ c. Chicken, sliced & raw                       

5 c. chopped vegetables                               

(celery & onions)                                         

(or peppers & carrots,                                 

or peas & green beans)                                

1 can mushrooms (or 1 c. zucchini)             

Sauce Pan Ingredients:

¼ c. wheat flour
¼ c. soy sauce
1 ¾ c. water
1 ¾ t. chicken boullion
1 T. sugar
2 T. apple cider vinegar
½ c. slivered almonds

Directions:

1. Fry chicken & vegetables in oil

2. Whisk sauce in a pan over med heat

3. Add sauce to frying pan when vegetables & meat are well done.

4. Serve over 3-4 c. cooked rice (seasoned with ½ t. salt)

Sweet Cabbage Rice Casserole

 Ingredients:

10 c. boiled cabbage

2 c. ground turkey

1 c. chopped onion

2 eggs

½ c. milk   

3 c. cooked rice

2 cans tomato sauce

½ c. brown sugar

2 T. lemon juice

2 t. worchestershire sauce

2 t. salt      

1 t. parsley, oregano, basil

½ t. pepper

Directions:

1. Boil cabbage in water for about 10 minutes.

2. Fry turkey and onions in a large saucepan until well done.

3. Drain cabbage and add with remaining ingredients.

4. Heat through and serve

Rice Broccoli Soup

INGREDIENTS:                                         

6 c. water                                                                  

2T. chicken boullion                                                  

5-6 c. broccoli, chopped (1 frozen bag)  

3 c. cooked rice                                           

1 t. salt                                                        

¼ t. pepper                                                  

1 c. milk                                                      

1 c. cream cheese or sour cream                                         

1 ½ c. cooked chicken (or white beans)        

1 c. shredded cheese                                   

SOUP DIRECTIONS:

1. If needed, boil 1 c. rice of water in 2 c. water.
2. Bring water and boullion to a boil.

3. Add broccoli and cook for 10 min.

3. Stir in remaining ingredients and heat through for about 5 min. 

Small, Simple Version: (Serves 2)
2 c. milk
1 c. broccoli
1 1/2 c. cooked rice
3/4 t. salt (1/2 t. if rice was salted)
1/4 c. sour cream

Ranch & Black Bean Salad

Salad Ingredients:

5 c. chopped romain lettuce

5 c. shredded coleslaw (cabbage, carrots)

2 c. cooked black beans (1 can, drained)
Croutons
Ranch Dressing

Crouton Ingredients:
12 slices of wheat bread (9 c. diced)

¼ c. olive oil

¼ c. parmesan cheese

½ t. garlic salt

½ t. celery salt

½ t. oregano

Crouton Directions:

1. Dice bread into 3/8” squares and place in a bowl.

2. Add seasonings and oil.  Toss well to mix.

3. Bake on 2 cookie sheets at 300* until crisp (30-40 min)

5. Save extra croutons in an airtight container

Ranch Dressing Ingredients:

1/2 c. milk

1 c. sour cream (or 2/3 c. greek yogurt + 6T canola oil)
1 t. dijon mustard
2-4T. cheese
1/4 t. salt

1 ranch packet or

      1 t. dry parsley

      1/2 t. salt

      1/2 t. onion powder

      1/4 t. garlic powder

Dressing Directions:

1. Whisk and serve as a topping (don’t mix in or croutons will be soggy)

- Make before salad if possible so the spices can set in

*The dijon mustard, cheese, and extra salt make the sour cream like a mayo.
So, you can use mayo instead of sour cream and omit those three ingredients

Lentil Spagetti

(Serves 8)
Sauce Ingredients:

1 lb. spaghetti noodles
2 c. cooked lentils (2/3 c. dry)
2 T. olive oil 
1 ½ t. minced garlic 

1 ½ c. diced onion

1 t. salt

¼ t. pepper
4 c. diced tomatoes (2 cans with juice)

1 can olives, sliced 

1 c. mozzarella cheese

Directions:
1. Boil 2/3 c. lentils in 2 c. water in a large saucepan for 20 min.

1. Boil 1 lb. Spaghetti noodles in water for 10 min then drain

2. Saute oil, onions, garlic, and seasonings for 5 minutes.

3. Add tomatoes, olives' and lentils and heat through.

4. Sprinkle with mozzarella cheese.  (put lid on to melt)

5. Drain noodles and top with sauce. (and possibly chopped spinach)

(this is from green smoothie girl)

Toast & Scrambled Eggs

(Serves 12)
Ingredients:

8 eggs

½ c. water

¼ t. salt

1/8 t. pepper

1c. mozzarella cheese (or 1c ham or 2c beans)

Directions:

1. Heat up a pan on medium heat.

2. Whisk eggs,water, salt, and pepper in a bowl.

3. Cook egg mixture, stirring and flipping with a spatula.

4. Take pan off heat and sprinkle on cheese.

5. Put on lid to melt the cheese.

6. Top with salsa or ketchup

7. Toast and butter bread

8. Serve with orange juice or sliced fruit