Whole Wheat Waffles - Kelly N.

2 c whole wheat flour
1 t salt
1 T baking powder
1/4 c sugar
1/4 c powdered milk, non-instant
3 T ground flax seed
2 c water
1/4 c oil
2 eggs, separated

Mix dry ingredients. Mix in water, oil, and egg yolks. Beat eggs whites to a stiff peak. Gently fold in the beaten whites into the batter. The batter is light and fluffy and makes delicious waffles and pancakes.

My Favorite Whole Wheat Bread Recipe - Kelly N.

3 c very hot water
1 c applesauce
2 T honey
1/4 c oil
7 c whole wheat flour
2/3 c gluten flour
1 T salt
3 T rounded ground flax seed
3 rounded T saf-instant yeast
1/2 c non-instant powdered milk or whey powder

Put ingredients in your kitchen-aid bowl in the order listed. There's no need to mix anything until all ingredients are added. Mix a few minutes and if dough is too dry, add a little water and if too sticky, add a little flour. After 4-5 minutes the dough will pull away from the sides in a smooth ball. Mix for ten minutes. Grease 4 loaf pans. Shape dough into 4 loaves. Let rise till double in bulk. Bake at 350 degrees for 27 minutes.

Bread Pudding - Nancy T.

3 slices white family-size bread with crust
2 cups half-and-half
1 cup sugar
pinch salt
3 eggs, beaten well
1 teaspoon vanilla
3/4 stick butter

Melt butter in baking dish and add crumbled bread. (Bread can be torn into small pieces.) Add sugar to beaten eggs, add salt and vanilla and mix well. Add to bread and milk mixture and blend well.

Bake at 350 for 35-45 minutes, depending on stove. You want a lightly browned top.

Caramel Sauce

1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Melt butter, sugar and salt. Bring to boil. Remove from heat and whisk in milk and vanilla. Mix well.

Smith House Squash Casserole - Lisa D.

¼ cup mayonnaise
¼ cup chopped onion
½ cup saltine cracker crumbs – divided
1 egg beaten
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon pepper
1 pound yellow squash, cleaned, boiled, and mashed
¼ cup (1 ounce) shredded cheddar cheese

Combine mayonnaise, onion, ¼ cup cracker crumbs, eggs,
sugar, salt and pepper. Add mashed squash; mix well. Pour
squash mixture into lightly greased 1-quart casserole dish.

Sprinkle remaining cracker crumbs over squash mixture.
Bake, uncovered at 350 for 25 to 30 minutes.
Sprinkle cheese on top. Bake an additional 5 minutes or
until cheese melts. Yields 4 servings.

Hassells' Peanut Butter Cups

Mix together:

1-1/4 cups graham cracker crumbs (one package)

1 cup butter or margarine

1 cup peanut butter

1 pound powdered sugar

Pat into a 9x13 pan.

Melt in double boiler or microwave until smooth:

12 oz chocolate chips

1 T shortening

Pour chocolate over peanut butter mixture and allow to cool just until set, then cut into squares.

Corn Salsa Salad

1 bag frozen corn, thawed

1 can black beans, drained

2 tomatoes, diced

2 avocados, diced

½-1 bunch of cilantro

½-1 bunch green onion

¼ red onion, diced

¼ cup white vinegar

1 envelope Italian seasoning

Salt/pepper to taste

Prepare all ingredients and add to large bowl. Add vinegar and Italian seasoning. Mix well and serve as topping to taco salad or as a side dish to any meal.

Café Rio Shredded Chicken

2 lbs Boneless, skinless chicken breast

8 oz Zesty Italian salad dressing

½ TBS minced garlic

1 pkt ranch dressing mix

½ cup water

½ TBS chili powder

½ TBS ground cumin

Place chicken in crock pot. Mix all other ingredients in a bowl and pour over chicken. Cook on high for 5-6 hours or low for 8 hours. When finished cooking remove chicken and shred with two forks. Remove marinade from crock pot and place in medium bowl. Place shredded chicken back in crock pot, pour about 1 cup of marinade back over chicken and serve.