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    11 Recipes

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    I tried about eight different bread recipes before finding the one that I now make weekly for my sandwiches. This is it. It's a modification of a recipe from a Bob's Red Mill Flour bag. It was written for bread machines, but I bake it in the oven instead because I don't like the shape of the loaves in my bread maker. You could also mix it by hand, but using the bread machine or stand mixer is much easier.

    Recipe #330485

    I came up with this recipe as a way to use the fresh beets I get in my CSA box. It tastes just like zucchini bread to me, but it's a pretty pink color because of the beets.

    Recipe #327628

    This is the "Spanish Rice" my mom made growing up. We always had it with tacos. It doesn't taste like the kind you get in Mexican restaurants; it's more moist than that.

    Recipe #291088

    This is from a woman in my small group. It has one of the few salad dressings I will eat. The amounts of the salad ingredients can all be adjusted according to personal preference.

    Recipe #327184

    This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!

    Recipe #369191

    This is my modification of Recipe #121853 (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier.

    Recipe #381776

    I invented this recipe to use up a bunch of Spanish Rice I had leftover. Everyone it my home group loved it. The ingredients can all be modified based on personal preference and what you have in your cupboard. Plain rice can be substituted for the Spanish Rice. Quantities are estimates, adjust based on the size of your crock pot.

    Recipe #291092

    This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.

    Recipe #294723

    It's winter in my garden, and I have and abundance of veggies, so I decided to throw them together to make some soup. It turned out to be creamy and flavorful, and packed full of nutrients!

    Recipe #513344

    A great way to use up some excess eggplant from the garden or CSA box. I came up with this recipe as part of my quest to find eggplant dishes my husband likes. This one was a winner.

    Recipe #390343

    This is my modification of a recipe from Taste of Home Magazine. I make it using a combination of carrots and beets, but it would also work with pumpkin or other winter squashes, I'm sure.

    Recipe #416293

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