Multigrain Bread

1 1/4 cups (6.25 oz) seven-grain hot cereal mix
2 1/2 c. boiling water
3 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. honey
4 Tbs. unsalted butter, melted and cooled
2 1/2 tsp. instant yeast
1 Tbs. salt
1/2 c. oats
optional: 3/4 c. pumpkin seeds or sunflower seeds (I don't put these in)

Place cereal mix in bowl of a stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in a separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (you may not need quite all of the flour).  Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all purpose flour and knead until it does) continue to knead dough for 5 more minutes.  Add seeds if using.  Place dough in a large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two loaf pans.  Transfer dough to lightly floured counter and divide in half.  Form into loaves ( go here to see how).  Spray loafs lightly with cooking spray and roll in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size.

Bake at 375 degrees 35-40 minutes, until loaves register 200 degrees.  Let cool for 5 minutes in pan before removing to a wire rack.

from ourbestbites.com  there are great pictures on their site 

Beenie Weenie Casserole (baked beans)

3-4 cans of pork and beans (about 42 oz total)
1/3 lb bacon, cut into small pieces
1/4 c. diced yellow onion
2/3 c. brown sugar
2 packages beef lil' smokies

Preheat oven to 375 degrees.

In a skillet over medium heat, cook the bacon and onion for 10-15 minutes, until the onions are translucent, but bacon isn't crispy.

In a large baking dish, coated with non-stick cooking spray, mix the beans, bacon & onions, brown sugar, and lil' smokies.

Bake uncovered for 45 minutes- 1 hour.

from foodfamilyfinds.com

Peanut Butter Oatmeal White Chocolate Cookies

1/2 c. butter
1/3 c. peanut butter
1 c. brown sugar
1/2 c. white sugar
1 egg + 1 yolk
2 tsp. vanilla extract
1 1/4 c. flour (I usually end up adding a spoonful or two more)
1 c. old fashioned oats
1/2 tsp. baking soda
3/4 c. white chocolate chips
1/2 c. peanut butter chips (or butterscotch, chocolate, or nuts)

In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Stir in the brown and white sugars.

Wait for the mixture to come to room temperature (or put it in the refrigerator for a few minutes, you just don't want to add the eggs when it is still hot).  Add the egg + yolk and vanilla and mix well.

Add the flour, oats, and baking soda.  If the dough is really sticky, add a tiny bit more flour, if it is dry add a little peanut butter.

Bake at 325 degrees for 10-12 minutes.  Let the cookies sit on the pan for a few minutes before transferring to a cooling rack.

Makes about 24 cookies

from www.loveveggiesandyoga.com 

Sanpete Style Turkey

Anyone who has lived in Sanpete county, Utah, knows how good this turkey is!

2 c. Sprite or 7up
1 c. soy sauce
1 c. oil
1 1/2 tsp. garlic powder
1 Tbs. horseradish sauce (I don't use this)

5 lbs. fresh turkey breasts
(it is good with chicken too, but something about the turkey makes it extra special!)

Combine the first 5 ingredients in a large bowl (a clean ice cream bucket works well).  Add the meat and marinade at least 12 hours in the refrigerator.  Pull the meat out and grill it on your barbecue until cooked through.

Salsa for canning

* Do not change the amounts of peppers, onions, tomatoes or vinegar.  Doing this will alter the acidity and may result is botulism.  You can adjust the amount of spices and sugar.  The sugar helps to offset the vinegar taste.

8 c. chopped tomatoes
1 1/2 c. chopped onion (any kind will work)
1 1/2 c. chopped bell peppers
8 jalepenos (I have reduced this to 6 if they are large)
1 - 6 oz can of tomato paste
3/4 c. white vinegar (5% acidity) (do not leave this out)
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1/4 - 1/2 c. sugar

Add everything to a large pot.  Bring to a boil over medium high heat.  Reduce heat and gently boil for at least 30 minutes. (I usually do longer, upwards of 2 hours because I like it thick and my veggies soft.)  Stir often to prevent sticking.

Process in a water bath for 30 minutes.

Makes 5 pints

Blueberry Buckle

1 c. sugar
1/2 c. butter
1 egg
1/4 tsp. salt
1 c. all purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. sour cream
2 c. blueberries

Topping:
1/2 c. sugar
1/4 c. all purpose flour
1/4 c. whole wheat flour
1/4 c. butter
2 tsp. cinnamon

Cream the sugar and the butter in a mixer.  Add the egg and mix well.  Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk and sour cream.  Mix well.  Fold in the blueberries and pour the batter into a greased/floured 9x13 inch pan.

Topping:  Combine all of the ingredients using a pastry blender, fork, or in an electric mixer with the paddle attachment.  Sprinkle over the batter.

Bake at 375 degrees for 35-45 minutes.

from Michelle Wright