Butternut squash soup

Butternut squash soup
2 1/2 pounds butternut squash - cut in half and seeded
2 T butter
1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly (approx 1 1/2 cups)
salt and pepper
4 cups vegetable or chicken broth
1-2 cups water
2 sprigs fresh thyme (or dried thyme to taste)
1 bay leaf
Pinch cayenne pepper (I used red pepper flakes)
Sour cream

1. Cook squash on baking sheets cut sides down on 400 degrees for approx 40 to 50 minutes, until a skewer inserted into the squash meets no resistance.
2. Cook for a few minutes and then peel squash with paring knife. Cut into 2" chunks.
3. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 t salt. Cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
4. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
5. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.

By: Krista Bodily

Bacon and Broccoli Calzones

Bacon & Broccoli Calzones

4 c. bread flour (I often just use regular)
2 1/4 t yeast
1 1/2 t table salt
2 T olive oil
1 1/2 c plus 1 tablespoon warm water (110 degrees)

Filling
3 medium garlic cloves, minced or pressed through a garlic press
2T olive oil
1/4 t red pepper flakes
1 pound cottage cheese drained and squeezed through cheesecloth (or 15 oz of ricotta)
8 oz mozzarella cheese (2 cups)
1 1/2 oz freshly grated Parmesan cheese (3/4 cup)
1 large egg yolk
1 T fresh oregano leaves (or 1/3 the amount dried)
1/4 t table salt
1/8 t ground black pepper
a couple of cups of broccoli cut up into small bits (amount to taste)
bacon cooked and then crumbled - use the amount you want to taste, I used about 1/3-1/2 pound per recipe
Extra olive oil for brushing on shaped calzones
Kosher salt for sprinkling on the calzones

1. For the dough: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl and dough hook to the mixer, with the mixer running at medium-low speed, add the olive oil, then gradually add the water, continuing to mix until the mixture comes together and a smooth, elastic dough forms, about 10 minutes. Lightly spray a large bowl with nonstick cooking spray; form the dough into a ball, transfer it to the bowl, cover the bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in a warm spot until doubled in size, 1 1/2 to 2 hours.
2. For the filling: While the dough rises, stir together garlic, olive oil, and red pepper flakes in an 8-inch skillet over medium heat until the garlic is fragrant and sizzling and the mixture registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Transfer to a small bowl and cool until warm, stirring occasionally, about 10 minutes.
3. In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, black pepper, broccoli, bacon, and cooled garlic-red pepper oil until combined; cover with plastic wrap and refrigerate until needed.
4. Adjust an oven rack to the lowest position. Heat oven to 500 degrees. Spray stone with nonstick spray. Turn risen dough out on to an unfloured work surface. Divide dough into sixths. Gently reshape each piece of dough into a ball. Cover and let rest for 15-30 minutes. Roll out dough and put filling on rounds. Fold, pinch, and edge calzones. Put calones on stone, brush with olive oil and sprinkle with kosher salt. Bake for approximately 11 minutes or until dough is light to golden brown. Tasty when served with a marinara sauce on top.

By: Krista Bodily

Chicken Pot Pie

Chicken Pot Pie

Fluffy Buttermilk Biscuit Topping:

1 c. flour
1 c. cake flour (if you don't have it, just use regular flour)
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 T. unsalted butter, quartered lengthwise and cut crosswise into 1/4 inch pieces
3/4 c. cold buttermilk + 1-2 T if needed (I often don't have this so I mix a T. or so of lemon juice w/milk and let it sit for a few minutes)

1. Mix dry ingredients, add butter pieces w/pastry blender or fork until mixture resembles coarse cornmeal with a few slightly larger butter lumps.
2. Add buttermilk, stir w/ fork. Transfer dough to a floured work surface and form into a rough ball. Roll out the dough until it is a 1/2 inch thick. Using a 2 1/2 inch to 3 inch pastry cutter, stamp out 8 rounds of dough. If making individual pies, cut the dough slightly smaller than the circumference of each dish. (Dough rounds can be refrigerated on a lightly floured baking sheet covered w/plastic wrap for up to 2 hours).
3. Arrange the dough rounds over the warm filling and proceed with the recipe for Chicken Pot Pie.

Filling:

1 1/2 # of boneless, skinless chicken breasts and/or thighs
2 c. chicken broth
1 1/2 T. vegetable oil
1 med-large onion chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 celery ribs, cut crosswise 1/4 inch thick
salt and ground black pepper
4 T. (1/2 stick) unsalted butter
1/2 c. flour
1 1/2 c. milk
1/2 tsp. dried thyme
3/4 c. frozen peas, thawed
3 T. minced fresh parsley leaves

1. Make the biscuit topping and refrigerate until ready to use.
2. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Put chicken & broth in stockpot over med heat. Cover and bring to a simmer. Simmer until the chicken is just done 8+ minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase heat to med-high and heat oil in now empty pan. Add onion, carrots, & celery. Saute until tender, approx 5 min. Season w/salt and pepper to taste. While veg is sauteing, shred meat into bite-sized pieces (DO NOT CUBE, the sauce sticks on much better when shredded). Transfer cooked veg to bowl w/chicken, set aside.
4. Heat butter over med heat in again empty pan. When foaming subsides, add flour, cook 1 minute. Whisk in reserved chicken broth, milk and any accumulated chicken juices, & thyme. Bring to a simmer and continue until sauce fully thickens, about 1 minute. Season w/salt & pepper to taste.
5. Pour sauce over chicken mixture and stir to combine. Stir in peas and parsley. (The mixture can be covered and refrigerated overnight, reheat topping before topping with the pastry) Pour mixture into a 13x9 inch pan or 6 12-oz ovenproof dishes. Top with biscuit. Bake until pastry is golden brown and filling is bubbling, 30 minutes for large or 20 to 25 minutes for smaller pies.

By: Krista Bodily

chicken enchiladas

4 meals

6 chicken breasts
two 8 oz. bars of cream cheese
1 quart salsa
1 to 1 1/2 lbs. shredded cheese
1-2 tsp oregano
1-2 tsp cumin
32 fajita size flour tortillas

Cut chicken into pieces and cook in a large skillet. Add the cream cheese, salsa, and grated cheese and stir until melted. Sprinkle in the oregano and cumin and add more to taste and allow to simmer 5-10 min. Allow to cool for about 5 min. so the enchilada filling can thicken. Put about 2-3 scoops of the filling in the center of a tortilla shell and roll up like a taco. Place 8 of the rolled tortillas in a freezer bag and freeze. When ready to eat thaw overnight in fridge and then place them in a casserole dish topped with shredded cheese and salsa. Cook at 350 for 20 min. When serving top with sour cream, olives, and/or guacamole to taste.

Cream cheese crockpot chicken

4 meals

4 lbs. chicken (8 breasts)
4 pkg. Italian salad dressing mix (dry packets)
4 cans cream of chicken soup
1 tbsp butter
1 tbsp vinegar
***4 oz. cream cheese to be added to each meal when serving

Put chicken breasts, dressing mix, butter, and vinegar in crockpot on low. Let cook for about 4 hours and then break up into smaller pieces just using a wooden spoon. Add dream of chicken soup and keep cooking on low for another 4-6 hours. Stir it every so often if you can. Split into 4 portions and then freeze in quart ziplock bags. When ready to serve heat sauce in sauce pan and add 4 oz. of cream cheese until it's all nice and bubbly. Serve over rice or pasta.

Cream of Chicken Noodle Soup (1-Kit version)

Place the following ingredients in a quart freezer bag: 1 lb chicken breast, cooked & cubed 2 - 3 each sliced carrots & celery 3 sliced green onions 1 ½ TBL parsley 4 tsp chicken base (or amount of bullion for 4 cups broth) 2 c water In a separate bag put: 5 – 6 oz. soup noodles (wide egg noodles) In a separate bag put (but cut the butter into the powders so it’s kind of like cornmeal): ¾ c LDS Cannery powdered milk (enough to make 4 c milk) ¼ c butter ¼ c flour In a separate bag put: ½ pkg frozen peas (6 oz) Also include in the “kit”: 1 can cream of chicken soup Freeze the veggie/chicken bag, milk/butter/flour bag, & peas but just put the can of soup and noodles in the cupboard. When ready to serve, defrost the veggie/chicken and put in a big pot with 6 c water and bring to a boil. Add the noodles and cook until noodles & veggies are tender. While noodles are cooking, whisk together the cream of chicken soup, milk/butter/flour bag, and 4 c HOT water. Add it to the pot when the noodles are cooked and get it back to a simmer. Add the peas and let simmer for a couple minutes to let the soup get nice and creamy. **I don’t freeze this soup completely cooked because the noodles tend to get soggy and the creamy/soupy part doesn’t always turn back into the right creamy texture after it’s been frozen and thawed**

Farmers Casserole (9x13 Pan)

6 c frozen shredded hash browns (I used 3/4 of a bag of hashbrowns from Kroger)
1 c cheese
1 c diced ham (I used about 12 oz)
¼ c green onion
6 beaten eggs
1 12 oz can evaporated milk
¼ - ½ tsp pepper
1/8 – ¼ tsp salt (depends on how salty ham is)

Grease 9 x 13 pan. Layer potatoes, cheese, ham and green onion. In bowl combine eggs, milk, salt and pepper. Mix and pour over potato mixture. Cover pan with foil and freeze. When ready to serve let thaw completely in fridge and then come to room temp. just before cooking. Bake uncovered at 350 for 1 hour.

Pizza Rolls

Here is the pizza roll recipe. Basically I use an artisan bread recipe then roll it out and spread my sauce (your favorite kind) shredded cheese, and any toppings you like! I used pepperoni this time, but have done garlic chicken with roasted red peppers too and loved them as well.

Artisan Bread

This is a no-knead bread

3 C VERY warm water

1 1/2 T yeast

1 1/2 T kosher salt

6 1/2 cups flour

Put water in bowl. Add yeast, salt, and flour. Stir til dough is just wet and mixed. Put lid on and leave for 2-4 hours til the dough has risen. My lid will pop off and I just keep sealing it each time I hear it pop!

Put in the fridge for at least an hour. (Though I have omitted this step if I want to bake it right away and it still does okay)

Preheat your oven to 450 degrees.

For Bread:

When you are ready to bake a loaf, wet your hands and pinch of a small grapefruit sized ball of dough. Place on greased sheet pan. With a serrated knife make a couple of slices on top of the ball so the moisture can escape when it bakes. Let sit for 40 minutes then bake for 30 minutes. The high temperature is what makes it a crusty bread. If you want a softer crust bake at a lower temp for longer time.

When it comes out of the oven rub butter on top and slice!!

For Pizza rolls:

After the dough has risen, pour dough out on a flour covered surface. Use your rolling pin and flatten it out, just like you would do for cinnamon rolls. Spread pizza sauce on, cover with cheese. I also like to sprinkle seasoning on (i.e. garlic powder, onion powder, oregano). Place pepperoni on then roll up. Cut each roll with a serrated knife.

I bake them at 350 for about 20-30 minutes or depending on oven type.

For a quick lunch you can heat these up in your microwave for a minute at a time til heated through.

Cheesy Chicken Enchilada Soup

2 cans chicken breast - 13 oz.
1 can enchilada sauce - 15 oz.
1 can evaporated milk - 12 oz.
1 can pinto beans, drained - 15 oz.
1 can cream of chicken soup - 10.5 oz
1 can nacho cheese soup - 10.75 oz
1/2 cup chopped green pepper
1/2 cup chopped red pepper

1. Combine all ingredients into a large saucepan
2. Heat on medium until soup is hot, stirring occasionally.
3. Serve with tortilla chips if desired

Whole Wheat Pancake & Waffle Mix

8 Cups whole wheat flour
4 tsp salt
1/3 Cup baking powder
½ Cup sugar
1 ½ Cups powdered milk
1 Cup olive oil

Mix dry ingredients together in a kitchen aid or with a hand mixer. As mixing, slowly drizzle in 1 cup olive oil. Keep mixing until mix is lump free. Store in the refrigerator. When ready to use add 1 cup mix to 1 egg + ½ - ¾ cup water and let sit a few minutes so the wheat has time absorb the water.

Sloppy Lasagna

Ingredients

• 2 pounds curly edge lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 2 pounds ground beef, pork and veal mix (I used ground turkey)
  
• 1 medium onion, finely chopped
• 1 medium pepper, finely chopped
  
• 1 small carrot, grated or finely chopped (I did squash instead this time)
  
• 3 to 4 cloves garlic, finely chopped or grated
• 2 fresh bay leaves
• Freshly ground black pepper
• 2 pinches ground cinnamon
• 1 can diced tomatoes
  
• 1 jar of spaghetti sauce
  
• A handful basil leaves, torn
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 to 2 1/2 cups milk, eyeball the amount
• Freshly grated nutmeg, to taste
• 1 1/2 cups grated cheese
• 2 cups fresh ricotta cheese or cottage cheese
  

Directions

Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions, pepper and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomatoes and sauce, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.

Heat a broiler.

Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta or cottage cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

Thaw and cook at 350 for about 20 min.

White bean chili

1 pack boneless, skinless chicken breasts
1 packet taco seasoning
1 can diced chilies
2 cans Great Northern beans, semi-drained
1 can pinto beans, fully drained
1 can corn, fully drained
3 cans cream of chicken soup

Mix everything in the slow cooker on low for 6 hours.
FREEZING: Thaw and warm on stove or in crock pot for 30 min.

Salsa Chicken

In the crock pot throw in:
2 cups salsa
4 breasts of chicken
1 can black beans
1 can corn

Cook all day and before serving throw in 8 oz. cream cheese and sprinkle with fresh cilantro. FREEZING: On eating day, thaw and add cream cheese, sprinkle with cilantro (don't freeze it with the cream cheese)

I love to serve this over rice. It's simple and my family loves it!

Best Ever Meatloaf

2 eggs
2/3 c milk
1/2 c chopped onion
1 c shredded cheese (cheddar or mozzarella)
3 slices bread, torn in pieces
1/2 c grated carrot
1 tsp dried parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs LEAN ground beef (I try to use at least 90% so it's not swimming in grease)

Topping:
1/2 c tomato sauce
1/2 c packed brown sugar
1 tsp prepared mustard

In a large bowl, beat eggs. Add milk and bread and let stand a few minutes. Stir in the onion, carrot, cheese, herbs & seasonings. Add beef and mix well. Put in a freezer bag and then stuff in a bread pan so it freezes in the shape of a loaf. When it's frozen you can take it out of the pan and just let it hang out in your freezer in the freezer bag until you're ready to cook it. I freeze the topping in a separate little bag.

When ready to use let it thaw in the fridge over night, taking off the freezer bag as soon as it will pull away from the meat and put it in the pan you'll cook it in. I like to cook mine in a shallow kind of roasting type pan so the grease can pull away from it even though it's still shaped like a loaf. Make sure it's completely thawed and then bake at 350 for about 1 hr 15 min but spoon about 1/2 the topping over the meatloaf after it's cooked for about 45 min. Every 10 min or so spoon more of the topping over the loaf until it's all used up. Let stand 10 minutes before serving.