Mom's 7 Layer Dip

Bottom layer: 1 can of refried beans and 1 can Frito Bean dip mixed together
Middle layer: Guacamole
Top layer: 16 oz sour cream mixed with 1 package taco seasoning, plus half a cup of mayo

Toppings: Cheese, green onions, olives, tomatoes, etc

Celeste's Taco Salad

2 heads of Romain Lettuce
1 pound of browned ground beef with taco seasoning
Tortilla chips
Olives
1 Cucumber diced
Tomato
1/2 green pepper

1 1/2 cup Ranch Dressing
1/2 cup Miracle Whip
1 package Taco Seasoning

Chop and wash lettuce
Brown beef with taco seasoning and add to salad
Crush Tortilla chips into salad
Dice olives into salad
Add cucumber, diced tomato, and diced green pepper.

For the dressing, mix the ranch, miracle whip, and taco seasoning all together.  Pour some over salada and mix until coated. You may have extra dressing left over.

Chicken Tomatillo Soup

Tomatillo Chicken Chili

OK, after that last post going on and on about healthy food not being so hard and receiving lots of requests for recipes, here's a favorite very easy and very healthy recipe. It's one of our family's very favorite meals and we have it at least every other week. It's especially nice in the winter. Just spend 5 minutes putting everything in the crockpot after getting the kids off to school in the morning and then, just before dinner time, take another 5 minutes to shred the chicken and add the corn.

Tomatillo Chicken Chili

Put everything below into your crock pot, mix together and cook on high for about 6 hours:

• 2-3 cups dry navy or small white beans (about one small bag if you buy them bagged - you don't have to pre-soak or pre-cook them - just put them in hard and uncooked and they'll be fine; use more beans if you like more beans, less if you like less; use a little Bean-o or something like that if you want to reduce the gas that can be involved. You can use called beans - two 14-oz cans if you want instead of dry beans. If you're using canned, pre-cooked beans, add them at the end with the corn or they'll get really mushy)
• 1 16 oz. jar of tomatillo salsa (I usually use La Victoria Thick and Chunky Salsa Verde since that's been easy for me to find - used to use Trader Joe's green salsa - most any kind works well - medium heat doesn't give much of a kick once it's with all the other ingredients; if you want to spend a bit more time you can use fresh tomatillos, onions and jalepeno peppers but it's a lot easier and about the same price to get the salsa)
• 4-5 cups water (depends on how much beans you use - need 2 cups water per 1 cup dry beans - skip the water if you're using canned, pre-cooked beans)
• 4 cups chicken broth or vegetable stock (can use canned or make it with "Better than Bouillon)
• 2 tsp ground cumin (or chili powder if you don't have any cumin on hand)
• 1/2 - 1 tsp garlic powder (based on how much you like garlic)
• 1 tsp salt
• 2-3 large frozen chicken breasts (I usually just use 2 breasts - I like a little less chicken and a little more beans)

After 6-8 hours, use two forks to shred the chicken. It should mostly fall apart. Then, shortly before serving, add:
2 cups of frozen corn (warm in microwave first so it doesn't make the soup cold). You can use canned corn but the frozen is a little tastier.

Serve with a little chopped cilantro and a dollop of lite sour cream or plain yogurt as a garnish.

Makes about 10 one-cup servings.

Enjoy!

Slush

4 C Water
6 C Sugar

Boil and let cool

5 Mashed Bananas
1 Qt Pineapple Juice
1 Can Frozen Lemonade
1 Can Frozen Orange Juice
1 8 oz Package Frozen Raspberries

Mix all together and freeze. 
Serve with 2-3 liters of 7 Up/Sprite

So.. the water takes a few hours to cool, so I sometimes do it the night before and then mix everything up the next day. Then I put in the freezer for at least 24 hours, but 2 days is even better.

Garlic Soup - 52 cloves

26 garlic cloves - unpeeled
2 Tbsp Olive Oil
2 Tbsp butter
1/2 tsp cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 tsp fresh thyme
26 garlic cloves peeled
1/2 cup coconut milk
3 1/2 cups broth

4 lemon wedges

Preheat oven to 350 F. Place 26 garlic cloves in small glass baking dish. Add 2 Tbsp olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes.  Add broth. Cover, simmer until garlic is very tender, about 20 minutes.  Working in batches, puree soup in blender until smooth.  Return soup to saucepan; add coconut milk and bring to simmer.  Season with sea salt and pepper for flavor.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Olive Garden Gnoochi Soup Copy Cat

1 Tbsp Oil
4 Tbsp Butter
1 Cup diced onion
1/2 Cup diced celery
2 minced cloves of garlic
1/4 Cup flour
1 quart half and half

Simmer to thicken

14 ounces chicken broth
1 Cup cooked diced chicken
1/2 tsp parsley
1/2 tsp thyme
1/4 tsp nutmeg
1 tsp salt
1 Cup shredded carrots
1 package gnoochi
1 cup spinach

Easy Oatmeal Pancakes

2 Cups Oats

1 1/4 cups milk (I use vanilla almond milk)

1 large, ripe, banana

1/2 tsp ground cinamon

1 heaping Tbsp honey

1/4 tsp salt

1 tsp vanilla

1 1/2 tsp baking powder

1 large egg

Oil for cooking

1. Place all ingredients except egg and oil in the base of a blender and blend until smooth.  Add egg and pulse a few times until egg is fully incorporated.

2. Heat griddle or large saute pan over medium heat and melt a tsp or two of oil.  When hot, pour or scoop the batter onto the griddle. Brown on both sides and serve hot with maple syrup.

*If batter is too thick and a little bit more milk to thin

Natalie's Easy Meatloaf

1 lb thawed ground beef
1-2 eggs. I like 2, but 1 is probably what most people would go for
1/3 cup oats
1/3 cup ketchup
1/2 package onion soup mix

Mix all together and cook in an 8x8 dish at 350 degrees for 45-1 hr

I usually double this recipe and cook it in a 9x9 pan for 1 hour

Here is a recipe for your own onion soup mix

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Garlic Soup. Germ fighting

When the garlic is crushed, alliin becomes allicin. Research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Research indicates that garlic is also effective against digestive ailments and diarrhea. What’s more, further studies suggest that this common and familiar herb may help prevent the onset of cancers.

‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.

‘Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread.

‘But how or whether it may actually work has still not been proven categorically.’

Indeed, scientists remain divided on garlic’s ability to combat colds and flu. Last March, a major investigation by the respected global research organisation, the Cochrane Database, found that increasing your garlic intake during winter can cut the duration of cold symptoms — from five-and-a-half days to four-and-a-half.

But the report, which amalgamated all previous scientific studies on garlic, said it could not draw solid conclusions because there is a lack of large-scale, authoritative research.

The problem is that pharmaceutical companies are not interested in running huge, expensive trials — as they would with promising new drug compounds — because there is nothing in garlic that they can patent, package and sell at a profit.

Modified Garlic Soup Recipe

Serves 4

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

Pressure Cooker Whole Chicken

http://www.raisinggenerationnourished.com/2016/01/instant-pot-whole-chicken/

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

Author: Renee - www.raisinggenerationnourished.com

 

Ingredients

• 1 medium onion, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 stalks of celery, coarsly chopped
• ½ head of garlic (just smash the cloves)
• 2-3 cups filtered water
• 1 whole pastured chicken (around 5 lbs)
• Thyme, oregano, sea salt, and pepper to taste

Instructions

1. Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.
2. Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. Set the chicken breast down in the Instant Pot right on top of the rack
3. Sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.
4. Turn the vent valve to closed, plug the Instant Pot in, push the "Meat" setting, and then bring the time down manually to 25 minutes. It will turn on automatically. It takes about 10 minutes for it to come to pressure and then the 25 minute clock will count down.
5. After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat - you don't want that! Let it sit and release naturally and then release the valve and open the top.
6. From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

Pumpkin Cheesecake Pull-Apart Bread

Pumpkin Cheesecake Pull-Apart Bread

Recipe adapted from Pillsbury.com

Ingredients:
1/2 cup Granulated Sugar
2 Tablespoons Pumpkin Pie Spice
Two -16.5 oz. containers Refrigerated Biscuits (such as Pillsbury Grands – 8 count)
1 cup Brown Sugar
1/2 cup Canned Pumpkin Puree
1/2 cup Butter
3 oz. bar Cream Cheese

Directions: In a large freezer bag, combine granulated sugar and pumpkin pie spice. Cut each refrigerated biscuit into quarters and place them each in the bag to coat with sugar mixture. It helps to work in batches and to shake bag. Place half of the dough pieces in the bottom of a greased 9x13 pan

On the stove in saucepan, melt and stir butter, pumpkin puree, brown sugar, and cream cheese. Pour half of pumpkin mixture on the first half of dough pieces. Add the rest of the dough pieces and pour the remainder of the pumpkin mixture over top.

Bake at 350 degrees for 15 minutes until golden (Watch carefully as this is a guess for now). Let stand in pan for a few minutes. Serves 8.

Double it

Zucchini Relish- From Grandma Brown

Grind and measure:
10 cups zucchini
4 cups onion
1 red bell pepper
1 green bell pepper

Cover and water and soak these overnight with 5 Tbsp Pickling Salt

Drain, not to dry, Add 4 cups of vinegar and boil for 20 minutes.  Then add dry ingredients:

1/2 tsp celery seed
4 cups sugar
2 Tbsp cornstarch
1 Tbsp dry mustard
1 Tbsp Tumeric

Boil for an additional 10 minutes.

Pour into 10 prepared pint jars. Put on seals and lids and they will seal on their own.

Frozen dinner rolls

Frozen dinner rolls

Originally from Dana Robinson

3/4 cup warm water

2 Tbsp yeast

2 Tbsp Sugar

Dissolve yeast and sugar in warm water, let rise.

8-9 cups flour

2/3 cup sugar

2 cups evaporated milk

2 sticks butter (1 cup)

2 tsp salt

6 eggs

Mix seven cups of the flour with the butter, sugar, and salt until crumbly.  (I mix up my butter first and then add the dry ingredients) Add water and yeast mixture that has doubled in size.  Beat eggs and milk together and add to flour mix.  Add the last two cups of flour until dough is soft, but manageable. The softer the dough the softer the rolls.

Knead ten minutes in mixer, then turn onto a cutting board.  (I sometimes add a little more flour as I start to work with it)   Separate into five equal parts.  Roll each part into a ten inch circle.  Cut like a pizza into 12 parts.  Roll from the wide end to the narrow end to make a crescent roll.  Put on a greased cookie sheet very close together and freeze for one hour.  Place in a plastic freezer bag and freeze for up to 3 months.

To use, remove rolls from freezer four hours before baking and place two inches apart on a greased cookie sheet.  Let rise.  Bake at 275 degrees for eight to ten minutes.  Makes 60 rolls.

Breakfast casserole

Breakfast Casserole

1 pkg. (24 oz.) frozen hash potatoes, thawed

½ cup buer

2 cups diced ham

8 oz. Grated cheddar cheese

8 oz. Grated jack cheese

6 eggs

1 ½ cups milk

1 can (4 oz.) diced green chilies

½ tsp salt

Place potatoes in a buered 9x13 dish. Brush with melted buer and bake at 425 degrees for 25

minutes. Layer ham, cheeses and chilies on potato crust. Whip eggs, milk and salt together with a fork

and pour over the ham and cheese. Bake at 350 degrees for 35-40 minutes.

Coconut Chicken Curry Soup

Thai cuisine - Looks lengthy, but goes together very quickly. A very hardy soup with fabulous flavor. This recipe was put together by a personal chef who cooks for professional athletes. It is on the regular rotation at our house. I got it from my friend Eve about six years ago, and have been making it regularly since.  Every time we have made it for guests, they have asked for the recipe. It was originally from "Eating Well" magazine, but I have made some changes to simplify, decrease cooking time, and decrease the amount of pans I have to wash afterwards. Definitely a pleaser!

Ingredients

• 1 T canola or olive oil
• ¼ C thinly sliced onion, chopped
• 2 tsp red curry paste (essential – find it in big grocery stores or health food store)
• 1 ½ tsp curry powder
• ½ tsp ground turmeric
• ½ tsp ground coriander
• 2 garlic cloves, minced
• 6 C chicken broth (can use low fat, low sodium) I use boullion cubes or better than boullion
• 1 (13.5 oz) can light coconut milk (I used regular)
• 2 ½ C shredded cooked chicken breast or turkey (about 1 lb) I usually pre-cook and chop chicken breasts, sprinkling them with salt and pepper after baking. Could use shredded rotisserie chicken or whatever chicken you have on hand.
• ½ C chopped green onions
• 2 T sugar
• ½ C fresh chopped cilantro
• ¼ tsp crushed red pepper OR 4 small hot red chiles, seeded and chopped (I used 1/8 t ground)
• 3 C fresh spinach leaves
• ½ lb snow peas, trimmed and cut in half crosswise (I often omit this b/c I don't have it on hand, could use peas)
• 1 (5 ¾ oz) package pad thai noodles, aka: wide rice noodles (4 packages ramen worked okay in a pinch, but definitely not optimal)
• 7 lime wedges 

Directions:

1.  Heat oil in large pot over medium-high heat. Add onions and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly.
2.  Add chicken broth to pot and bring to a boil. Add coconut milk to pan; reduce heat and simmer for five minutes. Add remaining ingredients, except for lime wedges.  Simmer for about three minutes to soften the noodles.
3.  Serve with lime wedges. I like to serve some kind of bread on the side, such as muffins, naan, or peasant bread.

Yield: 7 servings (serving size: 2 cups soup and 1 lime wedge)

A note about some of the more unusual ingredients:  

• The red curry paste is available in the Asian food section of most grocery stores. I have found it at Walmart, Albertsons, and Safeway.
• The pad thai noodles are wide rice noodles. The package that I usually buy looks like this, but any brand is okay.

  

Frittat - Breakfast

EAT THE RAINBOW FRITTATA

Eating Paleo isn't just about the things that you DON'T eat, but rather its about eating a variety of healthy foods in order to obtain a wide range of vitamins and nutrients. Common sicknesses and ailments are not only caused by eating foods that cause inflammation (like grains, legumes, and sugar), but also by NOT eating nutrient dense foods, which can lead to a deficiency in the body. A phrase that is often heard in the real food world is "Eat the Rainbow." Fruits and vegetables are different colors because of the different nutrients that they contain. To learn more, read this interesting post from Mark's Daily Apple entitled "Why you Should Eat Brightly Colored Fruits and Vegetables." As a chef, I also love to use many different colorful ingredients in a dish because I know that we eat with our eyes first.

If you notice, some of the vegetables I used are organic and some aren't. When I buy produce, I try to stick to the guidelines recommended by "The Dirty Dozen" and "The Clean Fifteen" lists. Do yourself a favor and read that article to familiarize yourself with the most pesticide ridden fruits and veggies, and also the fruits and veggies that you don't necessarily need to splurge on. For a while, I had these lists taped to my fridge while I was memorizing them. It can also be a conversation starter for guests in your house, kids, or even your spouse so that you can start spreading the word about the importance of pesticide free, healthy produce. (Note: you will see that corn is on the "Clean Fifteen" list -- corn is not paleo, and for the record, it is not a vegetable dummy, it's a grain, so don't eat it!)

Eat the Rainbow Frittata
Serves 4-6

Ingredients

1/2 pound of good quality sausage (I used Pastured Pork Hot Italian Links from Polyface Farms)
1 1/2 cups of diced red onion
1/2 cup diced organic red bell pepper
1/2 cup diced organic green bell pepper
1/2 cup diced yellow summer squash
1 cup of chopped organic broccoli florets
2 cups of peeled and shredded sweet potatoes
8 good quality eggs (I used pastured eggs from Polyface Farms)
1/2 teaspoon of Salt, plus more to taste
Fresh ground pepper to taste
1/4 teaspoon of organic granulated garlic
1/4 teaspoon of organic paparika
1-2 tablespoons of duck fat*, divided, or other desired healthy cooking fat (such as lard, coconut oil, or ghee)

Directions:

1. Remove the sausage from the casings, and brown in a medium sized cast iron pan. Once cooked, remove the sausage from the pan and reserve to a large bowl, but leave the grease in the pan.
2. Next, sautee the onions and peppers in the same pan over medium high heat for about 5-10 minutes until they are softened and starting to caramelize. Season them with a pinch of salt and pepper to help flavor them, and also to allow them to release some of their water, so that they can start to brown. Remove them to the same bowl as your cooked sausage.
3. Next add the diced yellow squash and chopped broccoli to the pan and cook over medium high heat for 5 minutes. You may need to add a few teaspoons of duck fat if the pan is too dry. Also season this batch of veggies with a pinch of sea salt and fresh pepper. Remove cooked squash and broccoli to the same bowl as the sausage, onions and peppers.
4. Add two more teaspoons of fat to the pan and add the sweet potatoes, again seasoning with a pinch of salt and pepper. Cook for five minutes to partially cook the sweet potatoes, and make sure to stir often so that the sweet potatoes don't stick. Remove the cooked sweet potatoes to that same bowl. (See a theme?)
5. In a seperate bowl, wisk together the eggs, 1/2 teaspoon of salt, another large pinch of fresh ground pepper, paprika, and garlic powder. Fold in the cooked veggies and sausage and quickly pour back into the same cast iron pan.
6. Bake in the oven at 375 for 30 minutes until the eggs are cooked through. Allow to cool for about 10 minutes before serving.

You can serve this for breakfast, of course, but to round out this dish for lunch or dinner, fix a small side salad with tomatoes, avocados, and organic lettuce, simply dressed with lemon juice, olive oil, salt and pepper. I swear, us Paleo Peeps eat #morevegetablesthanavegetarian :) 

*You can find duck fat in the poultry section at most Whole Foods Markets. You can also order good quality duck fat from a new company, Fatworks, however I have not personally tried it. I hear from other Paleo Peeps that it is the bomb, and I keep meaning to try it!

Mexican Rice

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin

• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Quick Festive Ground Beef Skillet

Ingredients

• 1 pound ground beef
• 1 tablespoon garlic pepper seasoning
• 1 (15 ounce) can corn, drained
• 1 cup ranch dressing

• 1 cup salsa
• 1 tablespoon dried oregano
• shredded Cheddar cheese, or more to taste
• 2 cups cooked rice, or to taste (optional)

Directions

1. Heat a large skillet over medium-high heat. Cook and stir beef and garlic pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Stir corn, ranch dressing, salsa, and oregano into ground beef mixture; cook and stir until hot and bubbling, 5 to 10 minutes. Serve over cooked rice.

How to Use an Ice Cream Maker

WOOD BUCKET: 8455-X (4 quart), 8550-X (5 quart) PLASTIC BUCKET: 8401 (4 quart), 8420 (4 quart), 8405 (4 quart tall), 8605 (6 quart), 8620 (6 quart) • Motor Drive Top mounted. Engages stem of DASHER. • Cork Used to plug hole in COVER when hardening and ripening ice cream. • Cover Tab in COVER fits notch in ice cream can. • Dasher Stem on top fits through hole in center of COVER, and engages MOTOR DRIVE. • Ice Cream Can Container holds ice cream mixture. • Drain Hole Allows salt water to flow freely out of BUCKET. • Bucket Latch and tab plates secure MOTOR DRIVE. Drain hole located near top of BUCKET. Holds rock salt and ice

Before using for the first time, wash all parts except MOTOR DRIVE (see “HOW TO CLEAN YOUR ICE CREAM MAKER”). 1. Pour chilled ice cream mixture into cooled ICE CREAM CAN. Fill ICE CREAM CAN only 3/4 full, as mixture will expand during freezing. 2. Insert DASHER. Be sure that bottom of DASHER fits indentation at bottom of ICE CREAM CAN. 3. Place COVER on ICE CREAM CAN. 4. Place filled ICE CREAM CAN in BUCKET. Make sure ICE CREAM CAN is centered and engages with bottom of BUCKET. 5. Place MOTOR DRIVE over ICE CREAM CAN so that stem of DASHER engages hole in bottom of MOTOR DRIVE. Rotate ICE CREAM CAN slightly until MOTOR DRIVE engages ICE CREAM CAN COVER. Fit the two tabs at the end of MOTOR DRIVE into tab plate. Lower the rounded tab (at other end of MOTOR DRIVE) onto latch plate. Rotate latch lock over rounded tab. Plug power cord into 120 volt AC outlet. 6. While ice cream maker is running, distribute 2 inches of ice around bottom of BUCKET. Sprinkle approximately 1/4 cup salt uniformly over layer of ice. Exception: For Models 8455-X and 8550-X, layer 1 inch of ice with 1/2 cup salt. (See “Hints”) NOTE: The DASHER does not move, the ICE CREAM CAN turns around it. 7. Continue adding layers of ice, with salt between layers, until ice level reaches top of rotating ICE CREAM CAN. NOTE: Should ice cream maker stop before churning is complete (approximately 20-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. (See “Important Points”) 8. Ice cream should churn about 20-40 minutes or until motor stops. Unplug and remove MOTOR DRIVE. 9. Clear ice and salt away from top of ice cream can. Wipe carefully to remove salt and water before removing the COVER. Lift out DASHER and scrape clean with a rubber spatula. Pack ice cream down into ICE CREAM CAN.

Here's How:

1. After preparing and refrigerating your ice cream recipe, pour chilled ice cream into cooled ice cream can.
2. Fill ice cream can 3/4 full; mixture will expand.
3. Insert the dasher making sure it is positioned correctly into the can indentation.
4. Place cover on ice cream can.
5. Place filled can in bucket.
6. Place the motor driver over the ice cream can cover.
7. Plug in the maker.
8. While it's running, add 2 inches of ice on the bottom of the bucket.
9. Sprinkle about 1/4 cup salt over ice.
10. Continue layering ice and salt until the ice level reaches the top of the rotating ice cream can.
11. In about 20 to 40 minutes, the ice cream maker should stop churning.
12. Carefully clean lid, remove, and pack down ice cream in the can.

cookie dough

2 Minute Healthy Cookie Dough {gluten free, dairy free, refined sugar free}

Serving size: 1-2, depending on appetite ;)

½ cup gluten free oat flour
¼ cup almond flour
1 tsp vanilla extract
Shake of salt 
1-2 tbsp milk of choice (almond milk, cow milk, etc)
¼ cup maple syrup
1-2 tbsp mini chocolate chips

Mix and enjoy!  Keep in the refrigerator.  Will thicken up as it sits.

harmony-restored.com

Soft Milk Bread

https://www.youtube.com/watch?v=i1uVIejoWgk&feature=youtu.be

Ingredients:
550 g Bread Flour
90 g Sugar 
50 g Milk Powder
20 g Dry Yeast
7 g Salt
50 g Butter
300 ml Milk
1 Egg 

Tips:
1) Preferable bread flour or strong flour. There are many different types of flour and the bread texture can change depending on the type of flour. If you mix the dough for 15 min and it is still too soft (still sticking on the sides), add a little bit of flour, and in case it is too hard, add a little bit of milk. (The dough is good when it no longer sticks to the side of the bowl).

2) The time it takes for the dough to rise depends on the temperature and humidity of the place you are in. 

3)Take all the air out of the dough, by folding it and opening it with a rolling pin several times. If the dough is too hard to manipulate let it rest for about 10min and then continue to mold the bread. 

4) The time the bread takes to bake varies from oven to oven.

Chili Recipe Idea for Chili Contest

2 cups chopped onion
4 cloves of garlic
4 cans of tomatoes
4 cans tomato sauce
4 Tbsp chili powder
1 tsp salt
1 tsp pepper
4 cans of beans
3 tsp cumin

2 green peppers
2 cans cream corn

Velveeta cheese
Cream cheese

2 lbs shredded chicken

Chinese chicken crockpot

1 cup sugar (coconut sugar)
1 cup ketchup
1/3 cup vinegar
6 Tbsp liquid aminos (soy sauce)
1 tsp dry mustard
1 clove garlic
Pour over chicken

Cook in crockpot 6-8 hrs or oven at 350 for 1 1/2 hrs

Serve over rice

Easy Meatless Chili

2 cups chopped onion
4 cloves of garlic
4 cans of tomatoes
4vans tomato sauce
4 Tbsp chili powder
1 tsp salt
1 tsp pepper
4 cans of beans
3 tsp cumin

Crockpot Chicken Enchilada Soup

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

What you’ll do:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Quino and Bean Chili

Quinoa and Bean Chili

§  1 cup red quinoa, uncooked

§  2 15-1/2-oz cans red kidney beans

§  2 15-1/2-oz cans diced, no-salt-added tomatoes

§  2-1/2 cups water

§  1 medium onion, finely chopped

§  1 green bell pepper, finely chopped

§  1 bay leaf

§  2 tbsp finely chopped sun-dried tomatoes

§  2 tbsp Olive Oil

§  1 tbsp tomato paste

§  1 tbsp vegetable bouillon

§  1 tbsp lemon or lime juice

§  1 tbsp honey

§  2 tsp ground cumin

§  2 tsp dried oregano

§  1 tsp garlic powder

§  1 tsp ground chipotle powder

§  1 tsp paprika

§  1/2 tsp salt

§  1/2 tsp ground black pepper

Directions

1.    Add all ingredients to the slow cooker.

2.    Cover and cook 8-10 hours on low (or 4-5 hours on high).

3.    Remove bay leaf and stir well before serving.Q