Yeast Dinner Rolls

2 cups lukewarm water (85-105 degrees)
1 package dry yeast (2 1/4 tsp)
1 tsp salt
1 egg
6 Tbsp. sugar
3 Tbsp. melted butter
6 cups flour

Combine all ingredients in large mixing bowl. Let douh rise 1 hour or until double in size. Punch down. Form into rolls and let them rise for 1 hour in a lightly greased pan.
Preheat oven to 450 degrees. Brush tops of rolls lightly with melted butter and bake for 10-15 minutes. Makes 3 dozen rolls.

Pumpkin Bread

1 2/3 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1/2 cup vegetable oil
1 cup canned pumpkin
1/2 cup water
1/2 cup chopped walnuts (optional)
1 cup chocolate chips

Sift dry ingredients together. Add eggs, oil, pumpkin, and water. Beat well. Stir in nuts and chocolate chips. Grease and flour pans and bake at 325. Start testing after 1 hour of baking time. Makes 2 small loaves or 1 large loaf.

Fudge-Striped Cookie SALAD:)

1 cup buttermilk
3 oz. pkg. instant vanilla pudding
8 oz. carton Cool Whip
15 oz. can mandarin oranges (drained)
2 sections fudge-striped cookies (crushed, about 10-14)

Mix together pudding and buttermilk. Fold in Cool Whip, oranges, and one section of crushed fudge stripe cookies. Sprinkle remaining crushed cookies on top of salad.

Fettuccine Pasta with Black Bean Sauce

This is a recipe I got from Jami. I love it! It's like a vegetarian spaghetti (it came from a website that posts diabetic recipes, but I added salt :) It is still very healthy and very tasty. I hope you enjoy it.

1 tsp olive oil
1 medium onions , chopped
2 medium garlic cloves , minced
6 fresh mushrooms (med), sliced (button)
1 1/2 tbsp fresh basil, minced
1 tbsp fresh oregano, minced
1/8 tsp black pepper
14 1/2 oz canned diced tomatoes
4 oz fettuccine
8 oz tomato sauce
1 cup Beans, black, canned,rinsed

Directions
1 Heat the oil in a saucepan over medium high heat. Saute the onion and garlic for 2 minutes. Stir in the mushrooms and saute for 3 minutes. Reduce the heat and add the basil, oregano, pepper, and tomatoes. Simmer for 5 minutes.
2 Cook the pasta in accordance with the directions on the package. Do not add any salt or fat.
3 Add the tomato sauce and beans to the onion mixture and cook for an additional 4 minutes.
4 Divide the pasta onto 4 plates and top with the sauce.

Tomato Basil Pasta Salad

4 pints cherry tomatoes, halved (I used 2 pints, I think it needed more tomatoes but Chris thought it was just fine, I will use 3 pints next time:)
1/2 cup olive oil
2 Tbsp. minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving (I just bought one package of basil and used all of it. I don't think there were 18 leaves but I used all that I had and it was still good)
1/2 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (this seemed like too much to me. I will try just one cup next time and I didn't use the freshly grated, I used what was in the bottle in the fridge)

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 Tbsp. salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

Muhammara (Red Pepper - Walnut Dip/Spread)

I got this off of Dadra Call's Healthy Lifestyle Blog: http://mifit.blogspot.com/

It makes a great dip for vegetables and pita chips and we discovered that putting it on sliced baguettes and baking in the oven for a few minutes is DIVINE!!

Muhammara (Red Pepper-Walnut Dip/Spread)

1 12-ounce jar roasted red bell peppers, drained
1 cup chopped walnuts
1/3 cup panko (found in breadcrumb aisle)
2 T. extra-virgin olive oil
1 T. fresh lemon juice
1 T. honey
4 cloves garlic, minced
1 t. ground cumin
1/4 t. cayenne pepper

Blend all ingredients in a food processor until puree forms. Makes about 2 cups. Keep covered in refrigerator for up to one week (if it lasts that long!!)

Cafe Rio Pork (for salad/burritos/ or tacos)

Night Before:

3 1/2 - 4 lb Pork Roast
4 Tbs Brown Sugar
3/4 tsp cayenne pepper
2 tsp cumin
1 tsp salt


Mix ingredients together and rub on pork roast. Put in crock pot on low. Cook all night.

Next Morning Add:

1 can coke (we tried other pops and they were gross)
1 cup chicken broth
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.

About one hour before serving, shred roast and add 1 c. brown sugar. (I added about 3/4 c. It depends on how sweet you want it.)

This is super yummy, if you've been to Cafe Rio in Utah and love their pork, you will love this recipe! We had tacos with it and it was delicious. We have left overs so I'm going to make the salad tomorrow. I will post the salad dressing for the pork salad later. Enjoy!