Kate's Pancakes

1 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon salt
Mix well together.

Add:
1 beaten egg
1 cup milk
2 tablespoons veg oil

Mix until combined, stirring gently. There will be lumps, but be careful not to over-stir or you will lose the fluffyness!

Gluten free: sub gluten free flour, watch ingredients of baking powder.

Easy Caramel Rolls (AKA Pull Aparts)

2 doz Rhodes frozen dinner rolls
1pkg butterscotch pudding - not instant
1/2c. brown sugar
1/2c. butter
Chopped nuts, if desired

Place frozen rolls in layers on greased bundt pan.
Mix remaining ingredients and put on top of rolls.
Let rise overnight.
Bake at 00-25* for 45+ minutes.
Turn upside down on a plate to allow caramel to run down.

~from an old church cookbook

Sloppy Joe's

1lb ground beef (or ground turkey)
1T shortening (could probably omit)
2T flour
2T brown sugar
1T Worcesterchire sauce
1t salt
1/2t chili powder
1-1/2c. tomato juice
1/4c finely chopped onion, celery, or both (optional)

Brown meat in shortening along with celery/onion if desired.
Add flour and remaining ingredients and simmer, stirring occasionally.
Serve over hamburger buns, if desired spread with butter and brown slightly on warm pan or griddle.

~from an old church cookbook

*Sub gluten free flour and serve over gluten free bread, pasta, or rice for gluten free.

Lefse

2c. riced potatoes, packed lightly
1/2c. half and half cream
1T. margarine
1t. salt
1-1/2c. flour (more or less, add slowly)

Add half and half, salt and margarine to hot potatoes and mash with regular potato masher.
Chill thoroughly.
Add flour and blend thoroughly just before rolling out.
Roll a golf ball sized amount of dough on floured pastry cloth using a lefse rolling pin covered with pastry stockingette.
Turn before completely rolled out and re-sprinkle with flour to prevent sticking to cloth or pin.
Roll very thin. Pick up lefse with lefse stck and place on 475-500* grill, lightly brown both sides.
Stack between cloths to keep steam in and prevent drying out.
Serve with butter and sugar.
Freezes well (if there are any left!)

Makes 1 dozen 15" lefse.

~From an old church cookbook

Cheesecake

1-1/4c graham cracker squares
2T sugar
1/2c. melted butter

Combine graham cracker squares, sugar and melted butter.
Remove and reserve 1/4c.of crumb mixture.
Press remainder in to 9" round pie plate.

Filling:
2T butter
1 8oz package cream cheese
1/3c sugar
1 egg
2T flour
2/3c milk
2T lemon juice
1T grated lemon peel (optional)

Cream butter, cream cheese, and sugar.
Add egg and mix well.
Add flour and milk, blend well.
Stir n lemon juice and peel. Pour in to crust.
Sprinkle reserved crumbs on top.
Bake at 350* for 35m.
Cool and chill before serving.

Lemon Bars

1c flour
1/4c powdered sugar
1/2c. butter

Mix together until crumbly.
Press in to bottom of greased 9x9"pan.
Bake for 15m at 350*.

2 eggs
1T grated lemon rind
1/2c sugar
1/2c. light corn syrup
2T flour
1/2t baking powder


Mix all together, pour over (baked) crust and bake for an additional 20-25m. Cool and frost.

Frosting:
1c. powdered sugar
1/2t. vanilla
2T butter
1/2t lemon juice

Add lemon juice to other ingredients until frosting is spreading consistency.

Caramel Popcorn

1c butter or margarine
2c. light brown sugar
1/2t. cream of tartar
8qts popped popcorn
1/2c. light corn syrup
pinch salt
1/2t. soda

Boil for 5 min together: butter, cory syrup, and sugar.
Remove from heat and add salt, cream of tartar and soda.
Pour syrup mixture over popped corn, stir until mixed.
Bake in 200* oven for 1 hour.
Spread out on to wa paper and break in to desired sized pieces.

~Old church cookbook

Chewy Caramels

Ingredients

• 1 cup butter or margarine
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract

Directions

1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Works for caramel corn or caramel for candies.

Homemade Pedialyte

Grape Homemade Pedialyte Recipe:1 liter drinkable water

1 tablespoon salt

2-3 tablespoons sugar

1/2 packet grape kool-aid

Cherry Homemade Pedialyte Recipe:

1 liter drinkable water

1/2 teaspoon baking soda

1 tablespoon salt

3 tablespoons sugar

1/2 packet cherry jello

I found this on yahoo.com - the contributor states not to worry about measuring exactly, and also says that you can use different flavors. She wrote that her kids like the Jello version better.

Snowman Soup

In a cellophane bag put
1 packet hot cocoa - fancy, flavored ones are fun
3 Hershey kisses
mini marshmallows
a candy cane

Then type poem out and insert in bag:

"Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Just add hot water, sip it slow
It's sure to do the trick!"

Spaghetti Sauce

1 lg can crushed tomatoes
1 lg can tomato puree
1 lg can diced tomatoes
1 small can tomato paste
1lb ground beef (or italian sausage)
Dash Worcestershire sauce
1lg green pepper, chopped
1lg onion, chopped
1 container mushrooms, chopped
Minced garlic
Italian seasoning

Brown hamburger, drain.
Sautee pepper, onion, and mushrooms in a pad of butter, add to a large pot with hamburger.
Add all other ingredients - garlic and italian seasioning to taste, about 1T  each for us. Fresh garlic can be sauted with the vegetables.
Simmer for 3h, stirring frequently.

We use for spaghetti, lazagna, goulash, etc. Freezes well.

Diabetic friendly: carb free! Serve over whole wheat noodles.
Gluten free: check seasonings for allergens. Serve over rice noodles, or make meatball sandwiches over rice bread.

Kevin's Inside Out Pizza

Serves 8

1/2c. ground beef
1sm onion, chopped
1 garlic clove, minced
1c pizza sauce
16oz thawed, frozen bread dough
2c. shredded cheddar cheese

Heat oven to 400*
Brown beef, onion, and garlic - drain.
Add sauce.
Press 1/2 dough in to 11" circle.
Spread beef mixture then cheese on top.
Add 2nd half of bread dough to top, pinching edges to seal.
Fork-pierce center of top.
Cook 20-25m.

Basic Pizza Dough

Serves 12

1-1/2c. warm water
1tsp sugar
1pkg active dry yeast
1tbs olive oil
4-1/2c. flour (sub up to 1-1/4c. whole wheat)

Combine water, yeast, and sugar. Set aside for 5m, until foamy.
Add oil.
In a food processor, combine flour and salt.
Add yeast.
Cover lightly when mixed and let sit 1h - will double in size.

Bake at 500* for 12-15m.

Fresh Salsa

From the Low Carb Bible

3md plum tomatoes, seeded and chopped
2tbs chopped onion
1sm jalapeno pepper
1tbs chopped fresh cilantro
1tbs lime juice
1tsp salt/pepper

Stir ingredients together and chill until ready to use.

Grandma Rose's Caramel Rolls

1c + 2tbs warm water
1 cake yeast
2tsp sugar
3c flour
pinch of salt
3tbs oleo
1 egg
Sugar and cinnamon

Dissolve first 3 ingredients, set aside.
Mix next 3 ingredients until crumbly.
Add egg to yeast mixture.
Mix well with dry ingredients.
Cover with towel - let rise 15 minutes, knead, and set aside 15 minutes. Shape, then spread with oleo and sprinkle with small amounts of cinnamon and sugar.
    
Caramel:
1c brown sugar
3tbsp Oleo
4tsp water
4tsp Honey

Heat until blended - but in bottom of sprayed pan.

*I roll out the dough as evenly as I can, in a rectangular shape. Spread with butter then sprinkle with cinnamon and sugar, then start on the long side and roll slowly (like a jelly roll.) After you've made the caramel and put it in the bottom of the pan, slice the roll in to approximately 15 buns and set in the pan.

Bake at 350* for 25-30m, until tops are golden brown.
Turn over on wax paper and cool.

Makes about 15 rolls.

Light Alfredo Sauce

1/2c. skim milk
1/2c. LF cottage
1 tbs cornstarch
1/4tsp salt
1/8 tsp pepper
1/4tsp garlic powder
1/2c parmesean cheese

Combine all ingredients and blend until smooth.
Transfer to sauce pan and heat on md. until smooth.
Serve over fetuccini.

Bruschetta

From the Aitkins cookbook

Serves 6

3pc low carb bread
3 plum tomatoes, diced
8 lg basil leaves, thinly sliced
1 md garlic clove, pressed
6 pitted Kalamata olives
1tbs EVOO
1tsp balsamic vinegar
1/4tsp salt/pepper

Heat oven to 350*.
Remove crusts and cut in quarters.
Bake bread 5-6m until golden brown.
Combine remaining ingredients - top bread quarters with 1tbs mixture.

Broccoli Cheese Soup

Broccoli Cheese Soup

Adapted from Epicurious
Yield: 6 servings (about 1 2/3 cup each)

6 tablespoons (3/4 stick) butter, room temperature, divided
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried tarragon
6 1/2 cups vegetable broth
1 cup milk
3 tablespoons all purpose flour
2 cups grated extra-sharp cheddar cheese, divided

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add broth; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in milk.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 7 to 10 minutes. Stir in 1 1/2 cups cheese.
Divide soup into 6 bowls and sprinkle remaining cheddar cheese evenly over the top of each bowl. Enjoy!!

*Great recipe Messy Chef, I can't wait to try it!

Santa Fe Rice and Beans

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

Preheat oven to 350.

In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.

Transfer to a greased 2 quart baking dish and top with onions and olives.

Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Serves 8. Freezer friendly!

Diabetes friendly: use brown rice. Limit serving to 1c.
Gluten free: check sour cream for allergens. Skip corn if need be.

Lighter Alfredo Sauce

1 cup Skimmed milk
1/2 cup Low fat cottage cheese
1 Tbsp. Cornstarch
1/4 tsp. Salt 1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 cup Parmesan cheese

Place all ingredients in a blender or food processor and blend until smooth.
Pour mixture into a small saucepan and cook over medium heat until heated through and smooth, stirring occasionally.
Serve with hot, cooked fettucini.

Makes 4 servings

PER SERVING: 112.1 Calories, 4.4 g Total Fat, 2.8 g Saturated Fat, 13.3 mg Cholesterol, 524.5 mg Sodium, 6.5 g Total Carbohydrate, 0.1 g Dietary Fiber, 11.2 g Protein, 267.5 mg Calcium.