No Knead Whole Wheat Bread (Hardin County Fair Challenge Recipe)

1 1/4 cups (10 oz.) nonfat milk, lukewarm (100-110F)
1/4 cup (2 oz.) orange or apple juice
3 T. honey
1 tsp. salt
1 packet instant yeast (about 2 1/4 tsp.)
2 cups whole wheat flour
1 1/4 cups all purpose white flour

*Grease the sides and bottom of an 8 1/2" x 4 1/2" loaf pan with cooking spray or spread.
*Combine the lukewarm nonfat milk, juice and honey in a large bowl. Add the remaining ingredients. Beat vigorously for 3 minutes.  Dough will be very thick.  Scoop the dough into prepared pan. Cover the pan with a clean towel. Let the dough rise in a warm place for 45 - 75 minutes, until almost double. Time varies according to room temperature.
*Preheat the oven to 350 degrees when dough is almost doubled.
*Remove towel and bake bread for about 30 minutes. Dough will pull away from sides of pan when bread is done. Let bread cool 30 minutes before slicing.

Source: spendsmart.extension.iastate.edu/recipe/no-knead-whole-wheat-bread

Baked Spaghetti

1 package (16 oz.) spaghetti
1 1/2 lbs. ground beef
minced onion
2 cans condensed tomato soup, undiluted
1 can (8 oz.) tomato sauce
1 cup water
2 T. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/8 tsp. garlic salt
1 - 2 cups shredded mozzarella cheese

Break spaghetti in half; cook according to package directions. Meanwhile, in a dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce.  Add 1/2 cup of the cheese. Transfer to a greased 9x13 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted. Yields: 12 servings

Banana Bread (Hardin County Fair Challenge Recipe)

2 large eggs
1 cup sugar
3 T. milk
1/2 cup margarine, softened
3 bananas, mashed (minimum 1 1/2 cups)
1/2 tsp. salt
1 tsp. baking soda
2 cups flour
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350 degrees.  Grease 1 large loaf pan (no smaller than 8x4, 9x5 is as large as you should go.)  Mash the bananas to a smooth consistency with either a potato masher or wooden spoon. Mash in the margarine.  Add all the rest of the ingredients at one time and stir together until just barely blended.  The batter will be a little lumpy.  Bake in the center of the oven for 1 hour or until a knife inserted in the center comes out clean.  Butter the top crust when done baking for a shiny crust.  Let cool for 10-15 minutes before removing from the loaf pan and cooling completely on a rack.

Recipe from Albert City Our Saviors Lutheran Church Cookbook

Kaydi's Frosted Sugar Cookies

1 cup room temperature butter
1 1/2 cups sugar
2 eggs at room temperature
2 tsps. vanilla
3 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt

Mix well, roll and cut out.  Bake for 10-12 minutes at 350.

Icing
5 1/2 cups sifted powdered sugar
7 T. egg whites

Pumpkin Cake

2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup oil 
1 can (15 oz) pumpkin 

Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick unsalted butter butter, room temp
1 cup powdered sugar
2 tsp vanilla

Preheat oven to 350 degrees.  Grease a 9x13 pan.  In a large bowl, whisk together the dry ingredients.  In a second bowl, whisk together wet ingredients until well mixed.  Add wet ingredients to dry ingredients and whisk until smooth.  Transfer to baking pan and bake for 35-40 minutes.  Let cake cool completely in pan then spread the top with frosting.

Frosting:

Mix all ingredients in a bowl until combined, then beat on high speed 2-3 min or until fluffy.

Oatmeal Raisin Cookies

•  2 cups all-purpose flour
•  ½ teaspoon baking soda
•  ½ teaspoon salt
•  1  1/2 sticks butter, melted
•  1 cup packed brown sugar
•  ½ cup white sugar
•  1 teaspoon cinnamon
•  1 tablespoon pure vanilla extract
•  1 egg
•  1 egg yolk
•  1 ½ cups old-fashioned oats
•  1 heaping cup raisins
•  ½ cup chopped pecans

1. Preheat the oven to 325 degrees. 
2. Melt butter and let cool slightly.
3. Mix flour, baking soda and salt; set aside. 
4. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
5. Place 1/4 cup balls of dough onto cookie sheet and bake for 14-16 minutes. Do not overbake.  The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.  (Personal Reminder - use silpat mat.)

Kaydi's Lunches

Main Dish
Chicken Strips
Tacos
Macaroni & Cheese
Chef Salad
Peanut Butter & Jelly
Ham Rolls


Sides
Chips & Salsa
Yogurt
String Cheese
Cottage Cheese

Squeeze Applesauce
Mandarin Oranges
Grapes

Crackers & Cheese
Goldfish Crackers
Pretzels

Lettuce Salad

Sunflower Seeds
Hard Boiled Eggs

Finger Jello