Cheese Herb Breadsticks

1 1/2 cups warm water

1 1/2 TBSP yeast

1 1/2 tsp salt

4 tsp Italian seasoning

4 cloves minced garlic

4 1/2 cups flour

2 eggs

1 cup shredded mozzarella cheese

2 cups shredded cheddar cheese

Parmesan cheese

olive oil

Combine warm water and yeast and set aside to proof.  Mix salt, Italian seasoning, garlic, and 1 1/2 cups flour together, then stir in water and yeast.  Add eggs, mozzarella and cheddar cheeses, and remaining 3 cups of flour and mix well until it has formed a stiff batter.  Cover and let rest for 20 minutes.

Stir down batter and spread on a greased 10x15 inch jelly roll pan.  Brush on olive oil and sprinkle with Parmesan cheese.  Cover and let rise in a warm place until almost doubled in size (about 20 minutes).  Bake at 375˚ for 20-25 minutes, until golden brown.  Cut into thin slices and serve.

*We dip ours in spaghetti sauce :)

Original recipe from Amy K

Granola

12 cups oatmeal

1 1/2 cups wheat germ

8 oz bag sliced or slivered almonds

8 oz bag pecan pieces

1 1/3 cups honey plus enough molasses to equal 1 1/2 cups

1 1/3 cups extra virgin olive oil

1/4 cup milk

1 TBSP vanilla

Combine oatmeal, wheat germ, almonds, and pecans in a large bowl.  Combine honey, oil, milk, and vanilla in a small bowl, then mix together with the dry ingredients until thoroughly coated.

Preheat oven to 300˚.  Put oatmeal mixture into 2 lightly greased 9x13 pans, and bake on the top rack for 30 minutes.  Stir every ten minutes.  Remove from oven when lightly toasted and stir.  Allow to cool completely before storing in an airtight container.

This also works in the crockpot.  See Crock-Pot Granola.

Green Smoothies

1-2 cups plain yogurt

1-2 handfuls fresh spinach

drizzle of honey or handful of raisins

fruit

Blend yogurt, spinach, and honey (or raisins, if using) together in a blender. Choose any combination of fruit, frozen or fresh, and blend until smooth. If it is too thick, add milk.

Fruit combination suggestions:

*can of pineapple with juice, frozen mango chunks, banana

*cored, quartered apple, 2 bananas

*strawberries (fresh or frozen), banana

Whole Wheat Tortillas

6 cups whole wheat flour

2 cups warm water

1/2 tsp baking powder

2 tsp salt

1/2 cup extra virgin olive oil

Combine water and oil in a bowl.  Add baking powder and salt and mix well to dissolve any lumps.  Stir in flour until dough is combined but not stiff.  Let it stand for 10 minutes.

Shape into 20 balls and let it rest for ten more minutes.  Place each ball on a floured surface and roll into an 8-10 inch circle.  Bake on a lightly greased skillet (I like cast iron) until done but not browned.  On medium-high heat it will take about 30 seconds per side.

Original recipe from www.passionatehomemaking.com

Maple Syrup Scones

1/4 cup real maple syrup

1/2 cup milk

2 1/4 cup whole wheat flour

1/2 cup oatmeal

1 1/2 TBSP baking powder

1/2 tsp salt

9 TBSP cold butter, cut into pieces

1 egg, lightly beaten

large-grain sugar

Whisk together milk and syrup and set aside.  Combine flour, oatmeal, baking powder, and salt in a bowl.  Cut in butter using a pastry blender or two knives until it looks like pebbles on a beach.  Add the milk and syrup mixture and stir just until blended.  Turn the dough onto a floured surface and knead lightly, just enough to bring the dough together.  Pat into a 1 inch thick square (trim the edges if desired), and slice into 9 equal pieces.  Brush the tops with the egg, and sprinkle with sugar.

Arrange 1/4 inch apart on a baking sheet covered with parchment paper, and bake at 400˚ for 20-25 minutes, until tops are golden brown.

Original recipe from www.101cookbooks.com

Quiche

Crust:

1 1/3 cups flour

1/4 tsp salt

1/4 tsp baking powder

1/3 cup oil

3 TBSP milk

Combine dry ingredients with oil, stirring with a fork until well blended.  Add milk and form into a ball.  Roll out between two sheets of wax paper.  Remove from wax paper and place in pie plate.

Filling:

4 eggs

1/4 cup milk

salt and pepper (to taste)

1/2 can of corn

4 oz chopped mushrooms

1 cup cheddar cheese

2 cups steamed chopped broccoli

1/2 red bell pepper, chopped

Beat together eggs and milk.  Stir in any combination of additional ingredients.  :)

Pour into unbaked crust.  Cover with foil and bake at 425˚ for 10 minutes, then uncover and reduce heat to 350˚.  Bake for 30 minutes more or until set.  Cool 10-15 minutes before cutting.

Crock-Pot Yogurt

8 cups whole milk**

1/2 cup live/active plain yogurt (store-bought or homemade)

Pour milk into the Crock-Pot. Cover and cook on low for 2 1/2 hours.

After 2 1/2 hours, leave the cover on and unplug the Crock-Pot. Let it sit for 3 hours.

After the 3 hours are up, scoop out 2 cups of the warmish milk and whisk it together with the 1/2 cup yogurt in a separate bowl. When it is thoroughly combined, dump it back into the Crock-Pot and stir. Replace the lid, and with it still unplugged, wrap a heavy bath towel around and over the Crock-Pot for insulation. Let it sit for 8 hours in a warm room. (Longer than 8 hours is OK too, especially if you let it sit overnight. Keep in mind though, that the longer it sits, the tangier it will get.)

*Optional: For a slightly vanilla-y flavored yogurt, add 2-3 TBSP of vanilla with the milk.

**2% milk will also work, although you will get more whey than with the whole milk.

(The Crock-Pot Lady has the recipe, more detailed instructions and pictures of the process.)

Crock-Pot Honey-Ginger Lentils

3 cups lentils (about one bag)

6 cups tomato-less vegetable stock (or water)

1 can garbanzo beans (drained and rinsed)

1 cup grated carrots

2 tsp salt

2 tsp mustard

1/2 tsp ground ginger

1/4 cup soy sauce

2/3 cup honey

2 bay leaves

Rinse and drain the lentils and place in the crock-pot.  Add the rest of the ingredients and mix well.  Cover and cook on low for 6-8 hours or on high for 3-5 hours.

So-I'm-Not-Martha-Stewart Boiled Eggs

Place eggs in a pan and add water, enough to cover them plus one inch.  Bring to a boil over medium-high heat.  Cover and remove from heat, and let rest for 15 minutes.  Run cool water over the eggs in the pan until cool.

(Because I can never remember how I got them to turn out so perfectly last time.)