Orzo

Source: Nancy Ramberg

• 16 oz. Orzo, cooked according to package directions
• 1 lb. Monterey Jack cheese, cubed
• 1 cup sour cream
• 1 cup grated Parmesan
• 1/3 cup butter, cut into pats
• 1 cup roasted red peppers, diced (optional) 
• 2/3 cup green chiles, diced (optional)

Mix orzo and cheese (and peppers, if desired), put in a buttered casserole dish.

Layer on, in order:

• sour cream
• Parmesan cheese
• butter pats

Bake at 350º until top is browned and bubbly.  

Pineapple Bran Muffins

Yield: 12 muffins

• 1 large can pineapple
• 3 Tbsp. dry milk
• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Drain pineapple, if there is less than 1 1/4 cups juice, add water to get up to that amount. 
3. Combine cereal and juice, let stand until softened, 1 to 2 minutes. 
4. Add egg and oil, beat well.
5. Add dry mixture, stirring only until combined.  
6. Portion evenly into 12 greased 2 1/2" muffin pan cups.
7. Bake at 400º for 18 to 20 minutes or until tests done.  

Our Best Bran Muffins

Source: Kellogg's
Yield: 12 muffins

• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Combine cereal and milk, let stand until softened, 1 to 2 minutes.  
3. Add egg and oil, beat well.
4. Add dry mixture, stirring only until combined.  
5. Portion evenly into 12 greased 2 1/2" muffin pan cups.
6. Bake at 400º for 18 to 20 minutes or until tests done.  

Deep-Dish Sausage Pizza

Source: Chicago Tribune
Yield: 1 14" Pizza
Prep time: 45 minutes
Rising time: 1 1/2 hours
Baking time: 30 minutes

Dough:

• 1 1/2 packages active dry yeast
• 1/2 cup warm water (105º-115º)
• 1 Tbsp. sugar
• 3 1/2 cups unbleached all-purpose flour
• 1 tsp. salt
• 1/2 cup yellow cornmeal
• 1/4 cup vegetable oil
• 1/2 cup warm water

Topping:

• 1 can (28 oz.) Italian-style tomatoes, drained
• 1 tsp. basil or 2 tsp. chopped fresh basil
• 1 tsp. oregano
• salt to taste
• 10 oz. mozzerella, sliced thin
• 1/4 cup freshly grated Parmesan cheese
• 1/2 lb. Italian sausage, casing removed
• olive oil

1. For dough, dissolve yeast in water.  Stir in sugar, set aside.
2. In large bowl, combine flour, salt, an cornmeal.  Make a well in the center.  Stir in yeast, 1/4 cup oil and 1/2 cup warm water until dough cleans the sides of the bowl and a rough mass is formed.  
3. Turn dough out onto well-floured surface.  Knead and pound dough (dust with flour if dough sticks to your hands) until it is smooth and soft, 5 to 6 minutes.  Dust dough and a large, clean bowl with flour.  Put dough in bowl; cover bowl with plastic wrap and towel.  Let rise in warm place until doubled, about 1 1/2 hours.
4. Turn dough out and knead about 2 minutes.  Let dough stand, covered, about 10 minutes.  Oil bottom and sides f a 14" round pizza pan 2" deep.  Spread dough in pan with fingers and palm.  Work dough until it covers the bottom of the pan.  Pull edges of dough up to form a lip or a pronounced border all around the pan.  
5. Heat oven to 475º.  Pierce dough bottom with a fork at 1/2" intervals.  Bake exactly 4 minutes.  Brush crust lightly with olive oil.
6. For topping, combine tomatoes and spices, set aside.
7. to assemble and bake: Lay slices of mozzerella evenly over crust.  Spoon tomatoes over cheese.  Sprinkle Parmesan over tomotoes.  Flatten sausage pieces (about the size of a half dollar) between your thumb and forefinger, and distribute evenly over filling.  Drizzle about 1 Tbsp. olive oil on top.  
8. Bake at 475º on bottom rack 5 minutes.  Move pizza to upper third of oven.  Bake until crust is lightly browned and sausage is cooked through, 15 to 20 minutes.  

Stuffed Spinach Pizza

Source: Chicago Tribune
Yield: 6 servings
Prep time: 45 minutes
Rising time: 1 hour
Cooking time: 30 minutes

Dough:

• 1 Tbsp. sugar
• 2 envelopes active dry yeast
• 2 cups warm water (105º to 115º)
• 1/3 cup oil
• 4 to 6 cups flour

Sauce:

• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1 can (28 oz.) crushed tomatoes with added puree
• 2 tsp. oregano
• 1 1/2 tsp. basil
• 1/2 tsp. each:
• salt
• freshly ground pepper

Filling:

• 2 packages (10 oz. each) frozen chopped spinach: thawed, well-drained
• 2 1/2 cups shredded mozzerella
• 1/2 cup each:
• freshly grated parmesan
• freshly grated romano
• 1/4 tsp. each:
• salt
• freshly ground black pepper
• 1 tsp. basil
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 cups sliced mushrooms, optional

Optional garnish:

• red onion rings
• green pepper rings

1. For dough, dissolve sugar and yeast in large bowl; let stand until bubbly.  Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.  Knead on a lightly floured surface until smooth and elastic.  Put into greased bowl.  Turn to coat top.  Let rise, covered, in warm place until doubled in bulk, about 1 hour.
2. For sauce, heat 2 Tbsp. oil in large saucepan, add garlic, sauté 2 minutes.  Stir in tomatoes and spices.  Simmer 30 minutes, or until very thick.
3. For filling, mix remaining ingredients in large bowel.  Heat oven to 450º.  Lightly oil a 12" deep dish pizza pan.  Sprinkle pan lightly with cornmeal. 
4. Punch down dough.  Let rest 10 minutes.  Roll 2/3 of the dough into a 16" circle.  Fit into a 12" deep dish pizza pan with sides overhanging.  
5. Put spinach mixture into center of the dough and smooth evenly over surface.  Roll remaining dough on lightly floured surface to 12" circle.  Put over filling.  Crimp edges; cut excess dough at edges so dough is level with top crust.  Pour sauce over dough to cover.  Top with onion and peppers if desired.  Bake at 450º until dough is golden, 25 to 30 minutes.  

Mini Blinis

Yield: 3 dozen

• 1 loaf white bread
• 1 egg yolk
• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1/2 cup sugar + 1 tsp. cinnamon
• 1/4 cup butter, melted

1. Trim crust from bread.  Flatten with a rolling pin.
2. Combine cream cheese, 1/4 cup sugar, and egg yolk.
3. Spread mixture on bread slices and roll up.
4. Dip each roll in butter, then cinnamon/sugar mixture.
5. Place on a cookie sheet and freeze for 2 hours, then transfer to an airtight container.  
6. When ready to use, bake at 400º for 10-12 minutes.  

Chocolate Sauce

Source: Margaret Kaiser

Melt in a double boiler:

• 1 cup chocolate chips 
• 1/2 cup butter

Slowly add:

• 2 cups powdered sugar
• 1 1/3 cup evaporated milk

Boil gently and stir about 5 minutes.

Remove from heat and add 1 Tbsp. vanilla.  

Jello Jigglers

• 2 (6 oz. each) packages Jello
• 3 envelopes unflavored gelatin
• 3 cups water
• 1/2 cups sugar

1. Dissolve the unflavored gelatin in 2 1/2 cups cold water.  
2. Bring 1/2 cup water and sugar to a boil, then add the Jello.
3. Combine the mixtures, and pour into a pan. 
4. Allow to chill about 2 hours until set.  Cut into squares.  

Tropicana Knox Blox

• 3 envelopes unflavored gelatin
• 1 1/2 cup orange juice
• 1 1/2 cup orange juice, heated to boiling
• 2 Tbsp. sugar or honey (optional)

1. In a medium bowl, mix gelatin with cold juice.
2. Add hot juice and stir until the gelatin is completely dissolved and stir in sugar.  
3. Pour into an 8" or 9" pan.
4. Chill until firm.  Cut into squares.  

Creamy Chicken Italiano

• 4 boneless, skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup water
• 8 oz. cream cheese, softened
• 10 3/4 oz. cream of chicken soup
• 4 oz. mushrooms, drained

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water.  Pour over chicken.
3. Cover and cook on low for 3 hours.
4. Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.
5. Cover and cook on low 1 hour, or until chicken juices run clear.  
6. Serve over noodles or rice.

Adapted for the Instant Pot and healthier ingredients, sub all organic, clean versions of each ingredient:

Layer in the Instant Pot in order:

• 1 cup chicken broth
• 2 - 3 pounds boneless, skinless chicken breasts
• 1 envelope Simply Organic dry Italian salad dressing 

Melt in a saucepan 

• 3 T grassfed butter

Then add:

• 4 T flour

Stir and cook until bubbly, then add

• 1 cup whole milk or cream
• 1 tsp. Better than Bouillion Chicken Flavor

Heat until slightly thickened, then layer on top of the chicken in the Instant Pot.  

Top with 

• 4 oz sliced mushrooms
• 4 T butter
• 8 oz cream cheese

Cook on high pressure for 8 minutes with natural release. 

Stir and serve over rice, cauliflower rice, or pasta.  

(You can leave the chicken in pieces or cut it up.)