Buckwheat Pancakes with Coconut Cream - Bill Bradley

 

• 2/3 cup buckwheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup coconut cream
• 3/4 cup almond milk or whole milk
• 1 teaspoon vanilla
• 2 teaspoons maple syrup
• 4 teaspoons extra virgin olive oil

Topping:

• 1/2 cup full fat yogurt
• 1/4 cup maple syrup

Instructions

 

• Mix dry ingredients (buckwheat flour, baking powder, baking soda and salt) in a bowl with a fork.
• Whisk wet ingredients (egg, coconut cream, almond milk, vanilla and 2 teaspoons maple syrup) in another bowl.
• Add dry ingredients to wet ingredients.  Mix with a spoon (don’t overmix).
• Fry pancakes in a skillet with olive oil (2 teaspoons per round of pancakes.)  Flip once bubbles appear throughout pancake.
• Top with a dab of yogurt and a Tablespoon of maple syrup.

Maple Almond Granola

 

• 3 cups old fashioned oats (gluten free)
• 1 cup sliced almonds
• 3/4 cup shredded coconut
• 1/4 cup brown sugar
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 3/4 tsp salt

Instructions

 

• Preheat oven to 250 degrees Fahrenheit.
• In a large mixing bowl, mix together oats, almonds, coconut, and brown sugar.
• In a small mixing bowl, mix together olive oil, maple syrup, and salt.
• Add liquid to dry ingredients. Stir until everything is incorporated well.
• Spread granola evenly over two cookie sheets. Bake for 1 hour and 15 minutes, stirring every 15 minutes until granola is golden brown and crispy.

Quinoa Granola - Jess Haines-Stephan

 

• 1 1/4 cups rolled oats uncooked
• 1/4 cup quinoa uncooked
• 1/4 cup pecans, chopped
• 1/2 cup almonds, chopped
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 teaspoon salt
• 6 tablespoons maple syrup
• 1/4 cup extra virgin olive oil

Instructions

 

• Preheat The Oven: Preheat the oven to 300 degrees F and line a baking sheet with parchment paper if desired.
• Combine The Dry Ingredients: In a large bowl, combine the oats, quinoa, pecans, almonds, sesame seeds, pumpkin seeds, and salt. Stir well to evenly distribute the ingredients.
• Heat The Liquid Ingredients: In a small saucepan over medium heat, combine the maple syrup and olive oil. Heat for 2 to 3 minutes, until the mixture begins to simmer.
• Mix The Granola: Transfer the dry mixture to a baking sheet. Pour the warm maple syrup and olive oil mixture over the top, then stir thoroughly to ensure all the ingredients are evenly coated.
• Bake The Granola: Spread the mixture into an even layer. Bake for 40 to 45 minutes, stirring once halfway through, until the granola is lightly golden and fragrant. Keep a close eye on the granola during the last 5-10 minutes of baking as it can go from golden to burnt in a matter of minutes.
• Cool And Crisp: Remove the granola from the oven and let it cool completely on the baking sheet. The granola will continue to crisp up as it cools.
• Store: Transfer the cooled granola to an airtight container and store at room temperature.

Nutty Granoloa - Sugar Free - Christine Kenneally

 

• 6 cups whole, uncooked oats Dry ingredients:
• 3 cups slivered almonds (or peanuts, pistachios, cashews, etc- any combination of these)
• 1 cup  sunflower seeds (or combination of sunflower and pumpkin seeds)
• 2 cups shredded, dried unsweetened coconut (I use the large pieces, as opposed to the finely shredded kind)
• 7/8 cup extra virgin olive oil Wet ingredients:
• 1 tsp cinnamon
• 1 1/4 tsp salt
• 1/4 tsp vanilla extract

 

• Preheat oven to 250.
• Mix together dry mixture ingredients in a large bowl.
• Mix together wet mixture ingredients and pour over dry ingredients, stir until well-coated.
• Pour onto 2 large baking sheets
• Bake at 250 for 1 hour and 20 minutes, stirring every 20 minutes so that it roasts evenly.

Creamy Homemade Baked Mac & Cheese

 Marcie got this recipe from Christy Eggers and served it at Afton's mission open house in giant foil pans.

Prep time 20 min

Cook time 15 min

Total time 35 min

Serves 8-10

1 lb dried elbow pasta

1/2 cup unsalted butter

1/2 cup all purpose flour

4 cups half and half

6 cups shredded cheese (Marcie used combo of cheddar jack, sharp cheddar, mozzarella/provologne)

1/2 Tbsp salt

1/2 tsp black pepper

1/4 tsp smoked paprika

Cooked bacon

Italian bread crumbs

Instructions:

Preheat oven to 325 and grease 9x13 baking dish

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the innner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the half and half, while whisking constantly until smooth. Slowly pour in the remaining half and half, while whisking constantly until combined and smooth.

Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. 

In a large mixing bowl, combined drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta into the prepared baking dish. Top with 1 1/2 cups of the shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese, bacon and Italian bread crumbs, and bake for 15 minutes, until cheese is bubbly and lightly golden brown. 

Spaghetti Sauce - Dru

 3 lbs ground beef

5-6 onions chopped up

Fresh or Costco garlic (lots!)

Whole thing of peppers at costco and cut up 4-6

(Dru's mom always put celery in, but Dru never does)

Throw in a couple huge cans of whole tomatoes (2-3)

A bunch of cans of diced tomatoes (4, 5 or 6)

Tomato Sauce, throw that in

Tomato Paste

Garlic Salt and Onion Salt the heck out of it, and add more sauce if it seems too thick.

Cook all day, makes a ton. Put it in bags in the freezer. 

Used to throw in Prego because mom always did, but haven't had that in years and hasn't noticed a difference.

Cafe Rio Pork - Christy Nordstrom (Amy Oelrich)

 Cook a pork roast in the oven on low overnight or in a pressure cooker or crock pot with 16 oz of Dr Pepper or Root Beer. Once it is cooked and shredded, add 1/4 C water, 16 oz of Dr Pepper or Root Beer, 

1 t garlic salt, 

1/8 t salt

1/4 t pepper

4oz can diced green chiles

10 oz can of red enchilada sauce

3/4 C brown sugar

For the cilantro sauce,

Add 1 cup mayo

1 C milk

3 tomatillos,

1 bunch cilantro

1 t minced garlic

juice of 1 lime

some jalapenos, either slices or 1 fresh (depending how spicy you want it)