Golden Wheat Bread

2 2/3 cup bread flour
1 1/3 cup whole wheat flour
2 tsp salt
4 Tbsp honey
3 Tbsp unsalted butter
1 egg, extra-large
2/3 cup milk
1/3 cup water
2 1/4 tsp dry yeast

1. All ingredients should be at room temperature. Liquid ingredients should be approximately 80 degrees. Cut butter into small cubes. Add ingredients in the order specified for your bread machine. Do no use delay bake function.
2. Select basic or whole-wheat bread cycle, and normal or medium crust.
3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.
Tip: After removing the bread from the pan, rub a Tbsp of cold butter over the top and sides of the hot loaf as it cools.

Source: The All-New Ultimate Bread Machine Cookbook, Tom Lacalamita

Try #1 - April 2012
This was pretty good... still searching for an awesome whole wheat recipe though.

Energy Balls

In a large saucepan, melt together:
3/4 cup peanut butter
1/2 cup honey

Stir in:
1/2 cup oats
1/2 cup rice crispies cereal

Mix in:
basically anything you want - the possibilities are endless!
1/2 nuts
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup dried cranberries
1/4 cup chocolate chips

When the mixture is cool enough for you to handle, form into balls and roll in shredded coconut (optional). Store in a cool place.

Source: Let's Eat!

Try #1 - March 29, 2012
Yummy goodness!

Mashed Potato and Meat Pie

8 medium potatoes
1 cup warm milk
2 Tbsp butter
2 eggs
1/2 cup mild cheese, grated
3 Tbsp cornstarch
3 Tbsp flour
1/2 tsp salt
2 tsp baking powder
thin slices of ham
thin slices of mild cheese such as mozzarella
1 tsp oil
2 Tbsp onions, finely chopped
1/2 lb ground beef or turkey (optional)
1 cup tomato sauce
pinch of salt
dash of pepper
1/4 tsp garlic powder (optional)

1. Peel and cook potatoes until soft. Drain and mash.
2. Add milk, butter, eggs, cheese, cornstarch, flour, salt and baking powder. Mix until smooth. Spread half of potato mixture in a greased 9x13-inch pan.
3. Cover with ham and slices of cheese.
4. Spread remaining potatoes over top and bake 30 minutes at 300.
5. While potatoes are in the oven, make the sauce. In a saucepan, brown onions and ground meat in 1 tsp oil. Drain any excess fat. Add and simmer tomato sauce, salt, pepper, and garlic powder.
6. Remove potatoes from oven, pour sauce over top, and continue baking 5-10 minutes.

Source: Extending the Table

Spanish Noodle Skillet

2 slices bacon (optional)
1/2 onion, chopped
1/2 green pepper, chopped
1/2 lb ground beef
1 tsp salt
dash pepper
1/4 tsp oregano
2 cups pureed or stewed tomatoes
3/4 cup water
1 1/2 cup egg noodles

1. Cut bacon into 1 inch pieces and fry until crisp. Set aside.
2. Saute onion, green pepper, and ground beef in bacon drippings. Pour off any excess fat.
3. Add salt, pepper, oregano, tomatoes, and water. Cover and simmer 10 minutes. Bring to a boil and add egg noodles a few at a time.
4. Reduce heat, cover, and simmer 10 more minutes. Top with reserved bacon and serve.

Options:
1. Omit bacon. Saute vegetables with ground beef, adding a little oil if beef is dry.
2. Stir in 3/4 cup shredded cheese with noodles. Top with 1/4 cup additional cheese just before serving.

Source: More-with-Less

Try #1 - March 2012
Easy, but nothing particularly special. The bacon flavor didn't really come through on this one. I doubled the ingredients so that I could use a whole package of egg noodles.

Lavender Lace Cookies

1/3 cup flour
2 1/4 cups rolled whole grains, such as oats or barley
2 1/4 cups light brown sugar
1 teaspoon salt
1 large egg
1 cup butter, melted but not hot
1 teaspoon vanilla extract
1/4 teaspoon chopped culinary lavender
4 ounces good-quality semisweet chocolate
Ripe organic strawberries (1 per serving)

1. Preheat oven to 375° F.
2. Mix together the flour, rolled grains, brown sugar and salt. Stir in the egg, butter, vanilla and lavender. Mix to blend all of the ingredients. Place the dough in the refrigerator for 10 to 20 minutes or until it is firm enough to hold its shape when rolled.
3. Form balls of dough, about the size of a small walnut, and place them about 2 to 3 inches apart (depending on the size of the balls) on a parchment-lined baking sheet. These cookies will flatten out paper thin and spread quite far, so err on the side of too much space rather than not enough.
4. Bake for 6 to 9 minutes (depending on your oven) or until they are flattened in the center and golden brown on the edges.
5. Let the cookies cool slightly and gently release them from their position on the parchment so they don’t stick. You can leave them on the parchment at this point and let them cool completely. (Store any you don’t eat immediately in an airtight container.)

FOR A PRETTY DESSERT PRESENTATION
1. In a double boiler, gently melt the chocolate. Cut the tops off as many strawberries as you want to serve. Cut each one into 3 to 4 slices lengthwise, keeping the slices together.
2. Place a cookie on a dessert plate and fan one strawberry on top. Drizzle with melted chocolate and repeat with as many cookies and strawberries as you need. Serve immediately.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/lavender-lace-cookies-strawberries-and-chocolate

All-American Beer Bread (Bread Machine)

2 1/4 cups whole wheat flour
1 cup bread flour
2 Tbsp honey or molasses (I used molasses)
3/4 tsp salt
1 cup + 2 Tbsp dark beer or beer
1 Tbsp butter
1 1/2 tsp active dry yeast

Add ingredients to machine according to manufacturer's directions. Makes a 1 1/2 pound loaf.

Source: More Bread Machine Bounty

Try #1 - March 13, 2012
This was yummy, especially hot out of the bread pan. I wasn't sure how beer bread would come out in the bread machine, but it was great! I used a hefeweizen (I know nothing about beer... I just bought this for my husband because I thought I remembered him ordering it in a restaurant once). Next time I might try a darker beer. I have no idea what the "best" kind of beer for beer bread is, but ours seemed to work fine.

Try #2 - September 9, 2012
Used an amber ale this time.  Also set my bread machine to "rapid bake" (1hr 55min)... we'll see how it turns out!

Mexican Rice Salad

Vinaigrette:
2/3 cup salad oil (I used olive oil)
1/4 cup lemon or lime juice
2 Tbsp cider vinegar
2 Tbsp brown sugar
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1 small can chopped green chilies

3 cups cooked rice
2 (16-oz) cans pinto beans, drained (4 cups)
3 cups frozen corn, thawed, or 1 can corn
1/4 cup chopped scallions (optional)

1. Mix together vinaigrette ingredients in a large bowl. Add rice, beans, corn, and scallions. Mix well and cover. Let flavors blend a few hours before serving. Good cold or at room temperature. Good served with corn tortilla chips.

Source: Cooking With Grace

Try #1 - March 2012
Easy, pretty good. I served it with lettuce and tortilla chips, to make it a sort of taco saiad.