Bean Chocolate Chip Cookies
Ingredients:
½ cup cooked white beans 1 cup brown sugar
4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla
2 ¼ cups wheat flour 1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped
Directions:
Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10‐15 minutes depending on size of cookies. Makes 4 dozen.
Blender Pancakes
Ingredients:
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs
1/4 C. Water) 2 tsp Baking Powder
1‐1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Directions:
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.
Caramel Sauce
Ingredients: 3/4 C. Butter
1‐1/2 C. Sugar
2 T. Light Corn Syrup
3/4 C. Buttermilk
1 t. Baking Soda
2 t. Vanilla
Directions:
Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.
Cherry Pie
Ingredients:
1/3 c. slivered almonds – press into pie shell before baking, then bake
1 c. Eagle brand sweetened condensed milk
1 tsp. vanilla
½ c. cream, whipped
1/3 c. lemon juice
½ tsp. almond extract
Directions:
Mix together all ingredients in the order listed. Pour into pie shell and top with 1 can of Wilderness Cherry Pie Filling. Refrigerate 3 hours or longer.
Chili
Ingredients:
1lb. lean hamburger
2 tsp. salt
2c. dried pinto beans
¼ tsp. paprika
8 oz. can tomato sauce
1 ½ tsp. ground cumin
1lb stewed tomatoes
1 T. oregano
2T. oil
1 pinch chili pepper flakes
1 large onion (chopped)
3 T. chili powder
1 clove of garlic (finely chopped)
1/8 tsp. cayenne pepper
Directions:
Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock‐pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock‐pot. Add chili sauce and 5 cups of hot water to crock‐pot. Simmer in crock‐pot at least 7 hours.
Chocolate Shakes
Ingredients:
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder
2 C. Ice
Directions:
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!
Chow Mein
Ingredients:
1lb. lean hamburger, browned with
½ onion, chopped
½ c. brown rice, cooked without salt
2cans cream of chicken soup (make using homemade Cream of Chicken Recipe—see next page)
1 ½ c. hot water (if using homemade, skip the water)
1/8 c. soy sauce
¼ tsp. ground pepper
½ can chow mein noodles
Directions:
Preheat oven to 350º. Mix all ingredients together. Bake in large bowl covered with foil for 45 minutes. Remove cover. Pour 3 oz. (1/2 can) of chow mein noodles over top. Cook uncovered for 15 minutes. Let set for 5‐10 mins.
Corncakes
Ingredients:
1 1/4 cups whole wheat flour 1 tsp. baking powder
1 1/2 cups buttermilk 1/3 cup granulated sugar
1/3 cup cornmeal 1 tsp. baking soda
1 egg 1/4 cup vegetable oil
1/2 tsp. salt
Directions:
Preheat a skillet over medium heat. Spray skillet with nonstick spray. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix. Pour the batter by 1/4 ‐ 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.
Cream of Chicken Condensed Soup
Ingredients:
4 T of white beans ground (makes 5 T of bean flour)
4 tsp of chicken bouillon
1 ¾ cups of water
Directions:
Combine all ingredients and on stovetop cook at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes. This will also replace a can of cream of chicken plus liquid called for in casserole dishes.
Enchilada Pie
Ingredients:
1 ½ c black beans (you can use a can)
1 lg onion (can use 1 Tablespoon of dehydrated onions)
1 can of cream of chicken*
1 can of cream of mushroom*
¾ cup of milk*
1 (4oz) can diced green chilies
1 (8 oz) can mild enchilada sauce
1 pkg soft tortillas (you can make your own)
½ lb cheddar cheese, grated
½ lb Monterey jack cheese, grated
Directions:
Wash and cook beans. Mix next 6 ingredients with beans. Place tortillas in greased 9 by 13 inch pan. Top with half the bean mixture and half the cheese. Repeat the layers. Bake at 350 degrees for 40 minutes. Cool slightly and cut in squares. *(You can replace the 2 cans and milk with a batch of homemade cream of chicken using white bean flour).
Fruit Smoothies
Ingredients:
3/4 cup of frozen strawberries
1cup of powdered milk prepared
1/2 cup of frozen blueberries
5 ice cubes of fat‐free strawberry yogurt (or any other kind)
1/2 cup of frozen peaches or raspberries
1/4 of sugar if you think it needs it
Directions:
Pour milk into blender. Add fruit, blend. Add yogurt cubes, blend. Add sugar, blend. Eat with a spoon, or drink
Granola Bars
Ingredients:
4 1/2 cups rolled oats
2/3 cup butter, softened
1 cup all‐purpose flour
1/2 cup honey
1 teaspoon baking soda
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 cups miniature semisweet chocolate chips
Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees
C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely.
Honey Whole Wheat Bread
Ingredients:
3 c. very warm water (but not too hot)
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups flour (good with half whole wheat or all whole wheat)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C
Directions:
Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5‐10 minutes. While mixing, preheat your oven to 100‐125 degrees. Oil the counter surface & your hands. Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even segments. Pat down and roll into loaf shape, then put into greased bread pan. Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45‐60 minutes). Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25‐30 minutes. Remove from pans immediately and place on a wire cooling rack.
Hot Fudge
Ingredients:
1 can (12 oz.) Evaporated Milk (1 1/2 C. water + 1/2 C. & 1 T. Powdered Milk)
2 C. Semisweet Chocolate Chips
1/2 C. Sugar
1 T. Butter or Margarine (Spreads with at least 65% vegetable oil)
1 t. Vanilla
Directions:
In a 2‐quart sauce pan mix your evaporated milk with a whisk. Add chocolate chips and sugar and heat over MEDIUM heat, stirring constantly until it boils. Remove from heat and stir in butter and vanilla. Let cool for at least 30 minutes or until sauce begins to thicken. Serve warm. Store your remaining sauce covered in the refrigerator up to 4 weeks. Sauce become firm when refrigerated; heat slightly before serving (sauce will become thin if too hot).
Hummus
Ingredients:
2 cups soaked chickpeas or 1 can beans, drained
1/4 cup lemon juice
1 Tbsp Tahini (sesame seed oil)
2 cloves garlic or garlic powder
1 tsp curry powder
1/2 jar of roasted red peppers, drained
Directions:
Mince the garlic, put in food processor. Add the garbanzo beans, puree. Add the oil and juice, puree again. Drain and add roasted red peppers, add curry, blend. If the beans are soft, then you’ll only have to process for a minute. When using soaked, but not cooked beans, process for five minutes or until smooth. Use as a spread or a dip.
Jell-o Poke Cake
Ingredients:
1 package white cake mix
1 package vanilla pudding
1 package red flavored gelatin (4 serving size)
1 cup milk
1 c. boiling water
Frozen fruit
½ c. cold water
Directions:
Make a white cake mix according to the directions on the package for a 9x13 pan. Allow to cool. Poke holes in the top of the cake with a fork. Make a LOT of holes all over! In a small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Mix vanilla pudding with milk and let set until thick. Frost the cake with the vanilla pudding. Top the cake with a complimentary fruit to match the flavor of gelatin you selected.
Krispie Squares
Ingredients:
½ c. white sugar
1 c. corn syrup (karo light)
¾ c. peanut butter
2 c. Rice Krispies
4 c. Corn Flakes
Directions:
Use a big pot and stir together everything but the cereal over low heat until melted and smooth. Then stir in Rice Krispies and Corn Flakes. Spread in a 9x13 pan and EAT!
Macaroni and Cheese
Ingredients:
1 lb package of macaroni noodles
1 c. milk (can use powdered milk)
¼ c. butter
¼ c. white flour
Seasoned Salt (to taste)
Cheddar cheese, cubed (optional)
Directions:
Cook noodles according to directions on package. Drain. Melt butter in a large saucepan. Stir in flour until smooth. Add milk and stir until combined. Sprinkle in some seasoned salt (I start with about one teaspoon). Add the macaroni noodles to the sauce mix and stir. Add more milk if needed for the right consistency. Sample the macaroni and add more seasoned salt if desired. Once it is heated through, add in some cubes of cheddar cheese and allow to barely melt.
Mexican Casserole
Ingredients:
1 family size package Kraft macaroni and cheese
(can use 3 C macaroni, 1/2 C powdered cheese,
6 tsp butter,
6 tsp of powdered milk)
½ lb. lean hamburger (or turkey), browned
½ onion, chopped (can use dehydrated onion flakes)
1 can chili with beans
1 can tomato soup
1 T. chili powder
1 can corn
Directions:
Preheat oven to 350º. Cook Kraft dinner according to directions in large pot. Meanwhile, brown hamburger with onion. Add to Kraft dinner with remaining ingredients. Heat through. Pour into casserole dish and top with Fritos. Cover and bake 30 minutes. Top with cheddar cheese and fritos if you want.
Pizza with Whole Wheat Crust
Ingredients:
2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all‐purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter
Directions:
Pour medium hot water in bowl. Sprinkle yeast on top and dissolve. Add sugar, salt, and oil. Slowly add approx 6 cups of flour. Melt 1‐2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough. Double in size (10‐15 minutes). Cook for 10 to 12 minutes. Cut into strips or top with favorite pizza toppings. *If using regular yeast use 2 Tbsp.
Rice Pudding
Ingredients:
2 eggs, beaten
1 ¼ c. cooked white rice, cooled (leftovers work great)
½ c. sugar
½ c. raisins (optional)
¼ tsp. salt
Cinnamon and Nutmeg to taste
2 c. milk (can use powdered milk)
Directions:
Preheat oven to 325o F. Mix all the ingredients together and pour into a greased 1 qt. bowl. Set the bowl in a shallow pan. Pour hot water into the pan about 1 inch deep. Put pan into the oven and bake for 1 ½ hours.
Rice-a-Roni
Ingredients:
2 c. rice
1 c. angel hair, vermicelli or spaghettini pasta, broken into very small pieces
¼ c. parsley
6 Tbsp. chicken bullion powder
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. thyme
Directions:
Combine all ingredients and mix well. To prepare: Melt 2 Tbsp. butter in a skillet. Add 1 c. of the mix and stir. Add 2 ¼ c. water. Bring to a boil. Reduce to low, cover and simmer for 15 minutes.
Skookie
Ingredients:
2 C. oats
1 ¼ C. Whole Wheat flour (originally, called for all purpose)
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt 1 C. butter
1 C. peanut butter 1 C. sugar
1 C. light brown sugar, firmly packed
2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)
1 tsp. vanilla
1 C. (or 2 bars) milk chocolate bar (broken into chip sized pieces)
Instructions:
In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more. Preheat oven to 375 degrees. Spray Camp Chef Skookie pan with cooking spray. Add hand full of dough to skookie. Press onto pan ½ in. thick, leaving dough ½ in. from outside of pan. Bake for 10‐15 min.
Split Pea Soup
Ingredients:
2½ T of dried peas (green or yellow) ground to make
3 T pea flour
1 ½ c. cold water
2 t chicken bouillon
Directions:
Mix ½ c cold water and 3 T pea flour in a bowl, set aside. Bring 1 cup and 2 t of chicken bouillon to a boil. Add in pea mixture. Bring back to a boil. Soup will thicken. You can add shredded carrots, veggies, or onion powder.
Tortillas
Ingredients:
4 cups of whole wheat flour (fine)
¼ tsp baking powder
2 tsp salt
1 cup of warm water (may need a little more)
¼ cup cooking oil
Directions:
Mix all ingredients together to make a nice pliable dough. Knead 1 minute and let rest 5 minutes. Form into 18 balls, roll thin, and fry on both sides. It doesn’t take long to cook. No oil required if cooking on a non‐stick pan.
Twelve Bean Soup
Ingredients:
1 pkg. 12‐bean soup mix
4 T. bulls eye BBQ sauce
1 chopped onion
1 T. sugar
1 small clove garlic
3 stalks celery, diced
¼ tsp. lemon pepper
2 carrots, diced
2 T. ketchup
1 pinch red pepper flakes
28 oz. can whole tomatoes
¼ tsp. salt and ginger
Directions:
Wash 2 cups of beans. Soak in a large pot overnight. Drain. Add 8 cups water, a piece of ham, 1 tsp. salt, and ¼ tsp. ginger. Bring to a boil and cook until beans are tender (about 1 hour). Add remaining ingredients. Bring to a boil. Simmer 2 ½ to 3 hours. Stir and add water as needed. For more zest, double all spices.
Twinkie Surprise
Ingredients:
1 Box Yellow Cake Mix
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
1 C. Pureed Summer Yellow Squash
3/4 C. Sour Cream
1/2 C. Water
2 C. Red Raspberry Jam
2 T. Vegetable Oil
1 Container of Vanilla Frosting (optional)
Directions:
Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1‐2 minutes. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are ¾ filled. Bake until the tops of the cupcakes are golden and spring back to the touch, about 20‐25 minutes. Turn the cupcakes onto wire rack to cool. Once they are cooled, frost with vanilla frosting, if desired.
Whole Wheat Bread
Ingredients:
1 1/4 cup warm water
1 tsp salt
1 Tblsp active dry yeast
2 Tblsp nonfat non instant dry milk
1/4 cup honey or 1/3 cup sugar
1 Tblsp butter/margarine/oil
2 3/4 cups whole wheat flour
1 Tblsp vinegar
1/4 cup wheat gluten
1/4 cup potato flakes (NOT potato pearls)
Directions:
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen‐aid) for 12‐15 minutes. Let rise until double, 1‐ 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20‐30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. One loaf will fit in a bread maker
Whole Wheat Pasta
Ingredients:
1 1/2 C semolina flour
1 1/2 c freshly ground whole wheat flour
1/2 tsp salt
4 eggs
1/4 c water 1/4 c olive oil
Directions:
Combine semolina and flour and salt. Beat eggs lightly. Mix eggs, water and oil. Stir in to four mixture until a stiff dough forms,. You may need to add a little more flour. Knead 10 minutes or until elastic. Let rest, covered for 20 minutes. Roll out thinly. Cut into desired shape or shape with machine. Cook in boiling, salted water for 2‐5 minutes.
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