Basic Chia Pudding - BHG 2019

 1 3/4 C milk

1 C greek yogurt

2 T honey

1t vanilla

1/4 t salt

1/2 C chia seeds

Top with fruit, nuts, granola

To make it chocolate, add 3 T cocoa and increase honey to 3 T

Chai Chia Breakfast Pudding

 2 C water*

1/4 t salt

1/4 C hazelnuts

3/4 C raw cashews

1 t honey

1/2 t cardamom

1/2 t nutmeg

1/2 t cinnamon

1/4 C chia seeds

Blend from water down to cinnamon. Stir in the chia seeds. Let sit overnight. Serve with additional chopped nuts/strawberries/bananas.

When I made it I just used 1 C of mixed raw nuts.

*Original recipe said 3 C water, but I thought it was too runny.

4 servings

Chili de El Zorro

 From Laura Gaillard

1 lb. ground beef

1/2 C chopped onions

1 garlic clove, minced

1 C tomato sauce

1 C water**

4 tomatoes, chopped

1/4 c chopped parsley (fresh) or  1-2 T dried

1 T chili powder

1 t oregano

1 t ground cumin

2 C canned red kidney or pinto beans, undrained

1/2 t salt

1/8 t pepper

1/2 c shredded cheese (optional)

1/4 c chopped onions

Cook the meat, onions, and garlic in a pan, drain off fat. Add tomato sauce, tomatoes, parsley, chili powder, oregano, cumin, beans, salt, and pepper and simmer uncovered for an hour until thick, but moist (20 min will probably still work, too). Stir occasionally. Top with cheese & onions for more flavor.

**If doing in a Crock Pot, cook meat first, add it and the other ingredients to Crock Pot and cook on low for around 8 hours or high 4-5 hours. Cut the water in half or one-fourth.

Gingersnaps

 This was Frieda Giesler's recipe, in the Bountiful 3rd Ward

3/4 C butter

1 C sugar (may sub a little brown sugar)

1 egg

1/4 C molasses

2 C flour

1/2 t salt

1 t ginger

1/2 t cinnamon

1 1/2 t baking soda

Cream butter and sugar. Add egg and molasses Add flour, soda, salt, and spices. Chill and then roll into balls, about the size of a large walnut. Roll in granulated sugar. Bake at 350 on ungreased baking sheet 1 1/2 inches apart for 8-10 minutes, or until cookies have melted and puffed. For crispier cookies, bake until they've flattened down. Cookies form with with perfect rounds with traditional cracks on top. Makes 2 doz.

Aunt Big's Gingersnap Cookies

I got this recipe from Winona Moss. Each year she'd make a ton and invite neighbors over to decorate these yummy cookies. They were delicious with cream cheese frosting, but they're also delicious plain. My kids down them just as they are.

Makes 4 – 5 dozen. From the cookbook “How to Cook Everything” by Mark Bittman

1⁄2 pound (2 sticks) unsalted butter, softened

1 C sugar

1 C molasses

1 heaping teaspoon baking soda

2 T hot water

3 1⁄2 cups all-purpose flour

1 heaping tablespoon ground ginger

1 tablespoon ground cinnamon

Pinch salt

1. Use an electric mixer to cream the butter, sugar, and molasses until smooth. Mix the baking soda

with 2 T hot water and beat into this mixture.

2. Mix together the flour, spices, and salt in a bowl; stir them into the butter mixture and beat well.

Shape into 2 long rolls, wrap in waxed paper, and refrigerate several hours or overnight.

3. Remove dough 15 minutes before beginning to work and cut as you like.

4. Preheat oven to 350. Bake until just barely done, approx 5 – 10 minutes, a little underdone is great!

If you want an icing:

2 C powdered sugar

1 1/2 T corn syrup

2 T milk

1/2 t vanilla or almond extract

Thai Curry

 This recipe is from my friend Rachanee. Her mom is actually from Thailand! The funny thing is, she said that growing up she didn't really like Thai food, so her husband became the main Thai cooker once they got married, but now she does like it.

100 grams Mae Ploy curry paste (we use red, green or panang, can usually find it at harmons, we made red the other day) 2 cans coconut milk 1lb chicken breast cubed/sliced 2 bell peppers (any color you like) 1 small can sliced bamboo 1/2 cup water 1 Tbsp brown sugar 2 Tbsp canola (or similar) oil 2 tsp fish sauce 1/4-1/2 cup fresh basil, torn

[I also added some sliced onion]

Heat oil in a large skillet, medium heat, add curry paste and fry for a couple minutes (stir constantly) Add 1 can coconut milk and cook for 5-10 minutes (stirring frequently) Add bamboo (i add early to soften it up a bit) Add chicken and cook for 5 min or so Add 1 can coconut milk, fish sauce, brown sugar, and 1/2 cup water Cook for 10 min Add bell peppers and cook until desired softness (~5min, depending on how crisp you want them) and check chicken to make sure it's fully cooked stir in basil and cook for 1 more minute Serve over jasmine rice.

Cinnamon Jumbles

 

I remembered a cinnamon cookie mom made when we were kids, and she found the recipe for me! I remember liking them, but after making them recently, I do like snickerdoodles better, but it's still fun to save this childhood memory.

1/2 C shortening (butter/margarine)

1 C sugar

1 egg

3/4 C buttermilk

1 t vanilla

2 C flour

1/2 t soda

1/2 t salt

1/4 C sugar

1 t cinnamon

Mix shortening, sugar, egg thoroughly. Stir in buttermilk and vanilla. Blend flour, soda, salt. Stir in. Chill dough.

Bake 2" apart at 400 on greased baking sheet. Sprinkle with cinnamon sugar mixture. Bake 8-10 min until set but not brown. Makes about 4 doz 2" cookies.