Crisp Waffles

2 eggs, separated
1 ¾ cup milk or buttermilk
½ cup butter, melted or vegetable oil
2 cups flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt

Heat waffle iron. Separate eggs. Beat egg whites until fluffy. Mix remaining ingredients until smooth. Fold in egg whites. Pour about 1/3 cup batter onto hot waffle iron. Bake 5-7 minutes or until crispy.

Rosemary Ravsten

Minestrone

Olive oil
1-3 clove garlic chopped (I usually use about 3 because I love garlic)
1 onion chopped
1-2 stalks celery sliced
2 cups (one 15 oz can) chicken stock
2 cups water
1 tsp. salt
2 cups cooked beans (use anything! Navy, Red, Black etc.)
1 28 oz can Italian style tomatoes (I usually blend it first because I don't like tomato chunks)
1/4 head of cabbage
1 zucchini
2-3 cups pasta (use anything again! Hooray!)
Parsley
Pepper


In a large pan sauté garlic and onion in oil about 5 min. Add celery and continue to saute vegetables about 10 minutes total. Add chicken stock, water, salt, cooked beans, tomatoes and cabbage. Bring to a boil, cover and let simmer about 30 minutes. Add zucchini, pasta, parsley and pepper and cook till pasta is done. It makes about 6-8 servings but Matt and I love it and eat a lot so that could be low. Haha.


I love this recipe because you could probably change it however you want and it will still be good!

Melissa Meng

Pizza Dough

3/4 c. warm water
1 T. yeast
3 T. oil
1 t. basil
1 t. marjoram
1/2 t. onion salt
1/2 t. garlic salt
1 t. salt
2 c. flour

Dissolve yeast in water (until foamy). Add other ingredients. Mix well with dough hook. Let rest 10-15 minutes. Roll out, add toppings. Bake @ 400 until cheese in center is melted and edges begin to turn golden brown (12-15 minutes).

Natalie Hardy

Papa John’s Pizza Sauce

1 Can tomato puree or 1 6 oz can tomato paste plus one can of water
¼ Cup Water
1 tsp Sugar
1 tsp Olive Oil
¼ tsp Lemon Juice
¼ tsp Salt
¼ tsp Oregano
1/8 tsp Basil
1/8 tsp Thyme
1/8 tsp Garlic Powder

Combine all ingredients into a small saucepan over medium heat. Bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Yield: 1 cup

Rolo Cookies

1 Devil’s Food Cake mix
2 Eggs
1/3 Cup Vegetable Oil
1 bag of Rolos or 5-6 small rolls of Rolos

Mix cake mix, eggs and oil until smooth. Scoop into one-inch balls and place Rolo in center being sure to wrap dough all the way around the Rolo.

Bake at 350° on ungreased cookie sheet for 8 to 10 minutes.

Yield: about 3 dozen

Rebecca Wendel

Red Velvet Cookies

2 one-ounce squares unsweetened baking chocolate
½ cup butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
½ tsp baking soda
½ tsp salt
1 large egg
1 TBLS red food coloring
¾ cup sour cream
2 cups flour (pack it down in the cup when you measure)
1 cup semi-sweet chocolate chips

Grease cookie sheets and preheat oven to 375°. Put chocolate in a small bowl and melt in microwave for about 90 seconds. Stir until smooth. Set aside and let cool.

Combine butter, brown sugar and white sugar. Mix until smooth. Add baking soda and salt. Beat mixture on medium speed for about one minute or until mixed well. Add the egg and beat on medium speed until batter is smooth, about one minute. Add red food coloring. Mix for 30 seconds. Scrape down bowl. Add the melted chocolate and mix for another minute on medium speed. Scrape down bowl again. Add 1 cup of flour. Once flour is mixed in, add the sour cream. Scrape down bowl again. Add the remaining flour (1 cup) and mix well. Mix in chocolate chips.

Drop teaspoon sized balls onto prepared cookie sheets. If dough is too sticky chill it in the fridge for about 30 minutes. Bake at 375° for 9 to 11 minutes, or until they rise and become firm. Cool for about 2-3 minutes on the cookie sheet and move to a wire rack to finish cooling.

Cream Cheese Frosting

¼ cup softened butter
4 ounces softened cream cheese
½ tsp vanilla
2 cups powdered sugar

Mix the butter, cream cheese and vanilla until smooth. Slowly add the powdered sugar. Mix until smooth. Frost cooled cookies.

Variation: Brush the tops of the cookies with melted raspberry jam, let it dry, and then frost with cream cheese frosting.

GUACAMOLE

2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Grandma Sidney Wallace’s Bread

Follow the general directions in the Utah State University Extension Service “Yeast Breads” booklet. This recipe makes four loaves, plus a little over for rolls, scones, small loaf, etc.

Ingredients:
14 c flour (Any flour may be used; white, unbleached, whole wheat, rye, triticale, bread flour, etc. I use “bread flour” for white bread, and use “some” bread flour in the other kinds of bread. For “whole wheat” bread I use 5 or 6 C. stone-ground whole wheat flour with bread flour.)
5 c lukewarm water
1 ½ c powdered milk (If fresh milk is used follow directions for “scalding.)
1 c (2 squares) melted margarine.
1 c honey (or brown sugar or white sugar)
2 Tbs salt
Softened yeast (proofed): 1 Tbs + s t. yeast in ½ c lukewarm water with a Tbs sugar. Stir and let bubble).

Optional, but fantastic:
2 “globs” liquid lecithin.
¾ c gluten flour (expensive kind)
(The lecithin, gluten flour and special yeast may be purchased at “Kitchen Kneads” (Magic Mill), 725 West Riverdale Road, phone 399-3221.)

Directions:
Pour lukewarm water in mixing bowl, add melted fat, sweetener (honey, etc.) and salt, and start mixing.
Gradually add about 4 c of the flour, then the powdered milk, gluten flour, and lecithin. (Lecithin is very “sticky.” Pour it into the dough, wipe lip of bottle with paper towel without touching lecithin. Discard towel.)
Add more of the flour and then add the softened yeast. (The yeast must be added only after part of the flour has been added. If done before, the yeast will bond to the fat and not be as effective.)
Keep adding the flour until the mix is no longer “sticky,” but is a soft dough. If mixing with a dough hook, knead the dough for about 8 min. If by hand, knead the dough for about 10-15 min. This is important!

Follow directions in booklet for bread rising, kneading, and placing in bread pans. Let rise until double. Punch down. Shape into loaves and let rise until almost double.

Pre-heat oven to 500˚. Put bread in oven while lowering to 450˚. Bake at 450˚ for only 10 min, then lower oven heat to 375˚ for remaining 20-25 min.

French Bread

1 ½ c. warm water
1 Tbl. yeast
1 Tbl. sugar
1 Tbl. oil
1 ½ tsp. salt
4 c. flour

Dissolve yeast in warm water, sugar and oil. Add rest of ingredients. Stir until well mixed. Let rise 1 hour; punch down. Shape into 2 long loaves. Sprinkle with cornmeal. Place loaves on pan. Brush with egg whites. Sprinkle with sesame or poppy seeds and slice across about ¼” deep three times. Let rise ½ hr. Bake at 400 degrees for 20-25 mins. or until lightly brown. (Note: Anyone can make this bread because it doesn’t have to be kneaded.)

Alfredo

1 or 2 garlic cloves minced
½ cup butter
3/4 cup heavy cream (I add a little more)
½ cup Parmesan cheese
Saute garlic in butter than add cream and cheese. Cook in low for 10 minutes. Serve over cooked Fettuccine. I top with tomatoes and bacon.