Reesie's Apple walnut muffins

1 cup flour 
1/2 cup bread flour 
1/2 cup sugar 
1/2 cup brown sugar 
2 tsp. baking powder 
2 tsp. cinnamon 
1/2 tsp. salt 
1/3 cup canola oil
1 large egg
1/3 cup milk
1/4 cup hemp heart seeds
1/4 cup flax seeds
1/2 cup chopped walnuts 
2 cup apple peeled & chopped 

Always make sure your hands are clean before starting baking!

Preheat oven to 400 degrees. Line 18 muffin tins with paper liners. 

In a large bowl, stir together dry ingredients. Add egg, milk and oil. Mix together well. Add in apples and walnuts until combined. 

Using an ice cream scoop, drop one scoop into each muffin liner. Bake at 400 degrees for 10 - 12 minutes until toothpick comes out clean when tested. Remove from oven and cool on cooling rack. 

Serving Suggestions:
- Serve warm with butter or cream cheese. 
- Serve as a dessert warm with some vanilla (or cinnamon!) ice cream on top. 
- Crumble on top of a warm bowl of oatmeal for an extra hearty breakfast. 

Reesie's Potato & herb Bread

2 Russet potatoes 
6-1/2 of AP flour 
3T. sugar 
one pkg. instant yeast 
2 tsp. sea salt 
1 1/2 C. potatoes water 
1/2 C. milk room temp.
4 T. unsalted butter room temp.
1 T flax seed 
1T hemp hearts 
1 T. Green goddess seasoning 
1 T parsley flakes 

Peeled and cubed potatoes. Boil in water until soft, around 20 minutes. Let cool on the stove, but do not drain just yet.

In a large bowl, mix together flour, sugar, salt, flax, hemp, seasonings. 

Drain potatoes, but reserve 1 1/2 cups of potato water. Pour yeast into potato water and let it activate for a couple minutes. Mash potatoes (don't start dancing). 

To the large bowl, add yeast/water mixture, 1 cup mashed potatoes, milk and butter. Using your hands (Clean!!) mix together everything until well combined. Then start kneading the dough. Keep going until you the dough is smooth, but soft. 

Cover the bowl and place in a warm area to rise for about 90 minutes. When the dough has about doubled in size, punch it down. Divide in half and kneed a few times to form that dough into a log. Put the dough logs into greased loaf pans. 

Cover the pans and place in a warm area to rise for about another hour. Once the dough has risen to about 1 inch over the top of the pan, you are ready to bake. Bake for 35 minutes in a 350 degree oven until the top is golden brown and the internal temperature is 190 degrees. Cool for 5 minutes in the pan, then remove & place on a wire rack to cool. 

Recipe adapted from The Pioneer Woman Potato Bread recipe. 

Reesie's 70's Cake

2 C. flour
2 C. sugar
2 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
2 - 16 oz. can fruit cocktail with the juice

Topping:
1/2 C. brown sugar
1/2 C. pecans, chopped
1/2 C. coconut
1/2 C. old fashioned oats

Preheat oven to 350 degrees. Spray 9 x 13" cake pan.

In a large bowl, mix the flour, sugar, eggs, salt, baking soda, vanilla and the fruit cocktail with the juice. Pour mixture into the prepared pan.

In a smaller bowl, mix together the topping ingredients. Sprinkle the topping on top of the batter in the cake pan. Bake for 35 minutes.

Serving Suggestions:

• Serve with a dollop of cool whip.
• This makes a great potluck cake!
• A warm caramel sauce drizzled on top would also be lovely. 

Reesie's Rhubarb Coffee Crumble

For the cake:
1 C. sugar
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. plain greek yogurt
4 C. rhubarb, chopped

For the crumble:
1 C. sugar
1/2 C. flour
1/4 C. butter, softened
1/2 C. walnuts, chopped

Preheat oven to 350 degrees. In a large bowl, mix your flour, sugar, baking soda, salt, eggs, and yogurt. Mix until well blended, it will be a very thick batter. Stir in rhubarb. Spread batter in a greased 9x13 pan.

Mix together the crumb using a fork. Sprinkle the crumble on top of the cake.

Bake the cake for 40-45 minutes. Let the cake cool & enjoy!

Serving suggestions:

• Do not eat the entire cake at once!
• Serve as part of your brunch. 
• To make it more of a dessert, serve it with ice cream or whipped topping. Or drizzle with caramel sauce. If you are daring, serve it with all three!!
• Bring to share for a coffee break with friends!

Reesie's Coconut pineapple Dessert

2 C. crushed whole wheat ritz crackers 
1 C. pecans, chopped fine 
1 T. +1tsp. Brown sugar 
1/2 tsp. cinnamon 
one stick butter, melted 
1tsp. vanilla 
small box coconut cream pudding 
2 C. milk 
20 oz. can crushed pineapple, drained 
8 oz. can pineapple tidbits, drained 
8 oz. cream cheese 
3T. powdered sugar 
8 oz. cool whip 

Using a food processor, blend the crackers and the pecans together. Mix in brown sugar and cinnamon. Mix in the butter and vanilla until well blended. Press crust mixture into the bottom of an 8x11 pan. Bake at 350 degrees for 10 minutes. Allow to cool.

Mix together pudding mix and milk. Put aside in the fridge. 

Using a mixer, blend together cream cheese and powdered sugar. Fold in the cool whip and pineapple until well blended. 

After your crust is cooled, spread out the cream cheese and pineapple mixture. Then top with the pudding. Spread evenly on your crust. Refrigerate until ready to eat. Should last 5-7 days in the fridge, unless you eat all in one sitting.  

Reeise's Mostaccioli

1/3 large zucchini, cubed 
3-4 artichoke hearts, halfed 
6 OZ. can black olives sliced 
1/4 bell pepper , diced 
1/4 large onion , diced 
5 mushroom , sliced 
2 OZ. pepperoni, quartered 
1bl. ground turkey 
1 BL. ground turkey sausage 
7green olives, sliced 
1/2 C. parmesan cheese shredded 
2 C. italian cheese shredded 
one 24 OZ. jar of marinara sauce 
one half pkg. of baby spinach 
3C. mostaccioli pasta 
14.5 OZ.can diced tomatoes 


In a large saucepan, brown the turkey and turkey sausage. Preheat oven to 375 degrees. In a saucepan, start boiling the water for the pasta. 

Add the onions, peppers, mushrooms, zucchini, spinach and artichokes to the turkey mixture. Saute until meat is brown and vegetables are slightly tender. Add in olives and pepperoni. Add in a spoonful of minced garlic. Stir well to combine. Then add in the marinara and diced tomatoes. 

When water starts boiling, add in pasta. Make sure to not overcook. I cooked mine for 6 minutes. Drain. 

In a glass casserole dish, put two ladle fulls of sauce on the bottom of the pan. Then layer on the drained pasta. Cover with remaining sauce. Sprinkle with the cheese. Bake in oven, uncovered, for 40 - 45 minutes, or until the cheese is melted. 

Serving Suggestions:

1. A nice green salad would go well. 
2. Some bread, like garlic toast or breadsticks
3. Would freeze well for a quick a lunch later in the month 

Reesie's quinoa roasted veggies soup

3 stalks celery 
1/2 head broccoli 
2 large carrots, peeled 
1 red pepper 
1/2 onion 
1/2 head cauliflower 
1/2 c. corn 
1 T white balsamic vinegar 
2 T olive oil 
salt and pepper 
1/8 tsp mrs.dash 
1tap garlic minced 
1/3 C.white wine 
32 oz chicken broth 
1 can 15oz. cannelloni beans and be sure rinse beans 
1/4 c. red quinoa

Preheat oven to 375 degrees. Cut all veggies in large pieces, except for the celery & corn. Mix broccoli, carrots, peppers, onions, & cauliflower with vinegar, olive oil & spices. Put on a cookie sheet covered in parchment paper. Roast for 20 minutes, or until brown but not completely tender. 

In a large stock pot on your stove, saute celery & garlic. Add in your wine. Chop roasted veggies into bite size pieces. Add to stock pot. A chicken stock, quinoa & beans. Add salt & pepper to taste. Add in more spices if needed. Cook on low for 30 minutes, or until quinoa is completely done. 

Serving Suggestions:
- Serve with a sandwich for a full meal. 
- Sprinkle with some mozzarella
- Add in some cut up chicken or pork sausage or brats

Reesie's Ham and bean soup

4 medium carrots, peeled and diced
4 stalks of celery, diced
1/2 large onion, diced
4 stalks w/ leaves of swiss chard, chopped
4 small red potatoes, diced
2 tsp garlic
3 T olive oil
4 cups diced ham
10-12 oz. dried mixed beans
1/2 cup black eyed peas
3 cups chicken broth
5 cups ham stock, using ham base if you can't find prepared
pepper to taste

Rinse beans and then soak in water for at least a couple of hours. This works best if you can soak overnight. Rinse again and drain before adding to your soup.

In a large stock pot, heat olive oil before adding in all of your vegetables except the potatoes. Saute until soft. Add in the chicken stock, then potatoes, beans and then ham. Add in ham stock and pepper. Bring to a boil. Reduce temperature and cover. Let simmer for at least an hour before serving.

Tips
 - You can cook in the crockpot on low for 6-8 hours. 
 - You could substitute frozen vegetables (corn would be good) if needed, although don't add until towards the end so they don't turn to mush. 
 - Substitute the chard with spinach or kale.