Corn and Cheese Chowder

2 cups water
2 cups potato, diced
1/2 cup onion, chopped
1/2 cup celery, diced
2 Tbs. butter
1/2 tsp. dried whole basil
1 large bay leaf
17 oz. can cream corn or 10-oz. pkg. frozen
2 cups milk
1 cup tomatoes, chopped
1/8 tsp. pepper
1/2 cup Cheddar cheese, grated
1 Tbs. fresh parsley, minced

Combine water, potatoes, onion, celery, butter, basil, and bay leaf in
large kettle and bring to a boil. Reduce heat and simmer 10 minutes
or until potatoes are tender. Discard bay leaf. Stir in corn, milk,
tomatoes, and pepper and heat thoroughly. Add cheese and cook over
low heat, stirring constantly until cheese is melted. Sprinkle
parsley over chowder in bowls and serve. Serves 8-10.

Cake in a Mug

Thanks Bud

This is a wonderful recipe for single people, college kids, afterschool snacks, etc. They make lovely gifts and are delicious.

1 cake mix any flavor
1 ( 4 serving size) instant pudding mix , any flavor

Blend ingredients well until completely mixed. Measure ½ cup dry mix into sandwich bags, Makes 8-9) & tie it closed using ribbon.

Flavor Ideas:
Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding
Glaze mix : In a separate bag combine the following ingredients:

1/3 cup powdered sugar
1 ½ tsp dry flavoring

( ex. powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder)
In a large coffee mug place a Cake Mix & a glaze mix and attach a tag with the instructions for cooking. (You can also attach a small wire whisk using raffia or a ribbon, etc).

To Use:


Grease or spray coffee mug with cooking spray. Empty Cake Mix into mug and add 1 egg white, 1 T. Oil & 1 T water. Blend with fork until smooth. Place in microwave and cook on high for 2 minutes.
While cake is cooking add 1 ½ tsp water to glaze mix in baggie. Close and gently rub baggie until glaze is smooth. When cake is done, remove from microwave, cut a small hole in the corner of glaze packet and apply glaze to your mug cake.

Eat while warm!

Other Help Items:

If you want to make the packets easier for the recipient add a couple teaspoons of Just Whites egg replacement powder to each individual packet or Cake "mix". & On directions tag add an additional 1 T water to recipe & omit egg white from recipe

Indian Squaw Bread Mix

Thanks Bud

 

1 tablespoon dry yeast
1 tablespoon salt
1/2 cup dark brown sugar
4 cups whole wheat flour
8 cups flour

Combine all in container until well blended, seal.

 

Indian Squaw Bread (2 round loaves)

1 package Indian squaw bread
3/4 c. unsulfured dark molasses
1 1/4 c. oil
3 c. water, 120F- 130F
Flour (as needed.

combine all into Kitchenaid Mixer, knead dough till smooth.
Transfer to oiled bowl, turning the dough to coat it with the oil.
Let dough rise, covered, in a warm place for 3-4 hours, or until it has tripled in bulk. Punch the dough down, and divide it into two halves. Form each loaf into 12" rounds. Arrange loaves on a buttered baking dish. Let the dough rise again for 30-40 minutes, or until it has doubled. Preheat the oven to 300ºF. Bake the loaves for 1 hour and 10 minutes. They will sound hollow when the bottom is tapped. Transfer the loaves to a rack and let them cool.

Chipotle and Lime Hummus

Thanks Anna 

 

Yield: 1 1/2 cups

1 15 ounce can of garbanzo beans, drained (liquid reserved)
2 tablespoons garbanzo bean liquid
2 large garlic cloves, minced
1-2 large chipotle peppers in adobo sauce

, about 1-2 tablespoons worth (adjust according to the amount of heat desired)
1-2 tablespoons fresh lime juice, about 1 medium size lime's worth
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon chopped cilantro

Drain the garbanzo beans, reserving the liquid. Place them in the bowl of a food processor and pulse a few times. Add the garlic, chipotles, 1 tablespoon of lime juice, garbanzo bean liquid and salt. Run the food processor for just a few minutes, pulsing as needed, until almost smooth.

Add the olive oil, 1 tablespoon at a time. Running to puree in between each addition. Taste and adjust the seasonings as desired. Add an additional tablespoon of lime juice for a tangier hummus. Add up to an additional tablespoon of the garbanzo bean liquid as needed to achieve the desired consistency. Store in an airtight container in the refrigerator until ready to serve. Sprinkle with cilantro just before serving. Serve with tortilla chips, raw vegetables or pita bread. Enjoy!