Honey Whole Wheat Bread

I have spent the last year trying to sneak whole wheat into the kids' diets.  This bread tops them all!  My sister gladly shared it with me and now I share it with you.  Seriously, the best!  No sugar!  I love the bit of white flour added to the recipe to give your bread a little more softness.

Ingredients:
5 1/2 cups hot tap water
2/3 cup oil
2 scant TBSP yeast
2/3 cup honey
2 TBSP salt, slightly rounded
11-12 cups whole wheat flour
4 cups white flour

Directions:
Mix water, oil, and yeast in your Bosch (or large Kitchen Aid). Let sit for 5-10 minutes until frothy. Then add honey, salt, 8 cups of wheat flour and 4 cups of white flour.  Mix on low or speed 1 for 4-5 minutes.  Add remaining 3-4 cups of wheat flour until dough is a little sticky, but spongy, and cleans itself from the bowl. Continue to knead in the mixer on speed 2 for 5 minutes, or speed 1 for 10 minutes.

During this time, grease four large bread pans or five medium bread pans. Oil hands and the counter. Remove dough from bowl and divide into loaf sizes. Pound or knead dough, drawing in four sides to the center, shaping a loaf. Place folded side into the bottom of the loaf pan. Press with fist or palm, making dough even in the pan. 

Raise double until bread is just over the top of the pan.

Bake at 350 degrees, 25 minutes for a smaller loaf, and 32 minutes for a large loaf. When bread is done, remove promptly from pans. Rub a cube of butter across the top of the bread to moisten and keep soft.

We put extra loaves in bags and store in the freezer for future use.

Food Storage Crepes

I got this recipe from my sister after I was complaining to her that I had tried so many Crepe recipes and just hadn't found a good one yet.  This one tops the charts.  It's great that you can substitute the food storage items for grocery items.

Ingredients:
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C Milk (3 T. Powdered Milk + 1 C. Water)
1TB Oil
1 tsp Vanilla
2 tsp Sugar
1/2 tsp Salt

Directions:
Place all ingredients into your blender and blend for 2 minutes or until smooth.  Pour in 1/2 cup at a time, cook, and enjoy. 

We love Crepes filled in the following ways:
-Lemon juice & powdered sugar
-Strawberry jam & whipped topping
-Chopped apples sauteed in butter
-Berry medley (strawberries, blueberries, etc)

Chicken Marinade

Yum!  The kids couldn't get enough of this marinade.

Ingredients (for 4 servings):
3 TBSP Vegetable Oil
1 TBSP and 1 1/2 tsp Soy Sauce
1TBSP Worcestershire Sauce
1 TBSP Red Wine Vinegar
2 tsp Lemon Juice
3/4 tsp Dry Mustard
1/8 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Finely Chopped Fresh Parsley

Directions:
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired (we like it grilled the best). The longer you marinate, the more flavor it will have.

Dutch Oven Chicken

The best dinner while on a family campout! Serves 8.

Ingredients:
1/2 lb bacon
8 chicken breasts
Flour
8-10 potatoes (cut in quarters)
8-10 carrotts (cut in 1 inch pieces)
1 onion (cut into eights)
1 stick butter
1 can 7UP
3/4 cup water
Salt & Pepper
Lowry's Seasoning Salt
4 Cups Shredded Cheese
Coals
Dutch Oven

Directions:
Heat coals up for approximately 30 minutes.  Cook bacon, remove.  Dredge chicken in flour and brown for 10-15 minutes.  Pile vegetables on chicken, add butter, 7UP, water, salt & pepper, and tons of Lowry's Seasoning Salt.  Put lid on dutch oven and top it with 8 coals.  Cook for 45 minutes, then carefully lift the lid off with pliers (be careful to not drop the coals into the chicken, it tastes awful that way!), Using a long skewering fork pull the meat to the top and cover with the cheese.  Replace lid and coals (carefully!) and cook for 10 more minutes. Enjoy!

Rempel Family Meatloaf

Ingredients:
1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers
3/4 cup shredded Cheddar cheese
1 (1 oz) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 Tbsp steak sauce


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
3. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

Honey Chicken Kabobs

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp ground black pepper
8 skinless, boneless chicken breasts halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
(Vegetable options: onions, red bell peppers, mushrooms, zucchini, squash, & tomatoes)
Skewers

Directions:

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Southwest Cilantro Lime Mango Grilled Chicken Sandwich

Ingredients:

Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 Tbsp finely grated fresh lime zest
1 1/2 tsp salt
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp chipotle chile powder
1 Tbsp olive oil
1 pound chicken breast tenderloins or strips

Salsa:
1 medium tomato, chopped
2 Tbsp finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 tsp ground black pepper
1/4 tsp sea salt
1/8 tsp chipotle chile powder
1 Tbsp fresh lime juice

Grilled Vegetables:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp minced garlic

Lime Mayonnaise:
1/2 cup mayonnaise
2 Tbsp fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and chopped
8 slices Monterey Jack Cheese

Directions:

1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
5. Preheat an outdoor grill for medium-high heat.
6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.