Frosty Fanatics

Okay, so, granted, we live far from fast food, so maybe that is why we love this one so much, but I found this in an Allison's Pantry Order form, with ideas on using some of your food storage and it has become almost as important as rice and potatoes at our house!

Here's what you need:

A good blender
1 1/2 C. Powdered Milk
2/3 C. Sugar
1/4 C. Cocoa Powder
1 1/2 C. Ice Water
2 Tbsp. Oil for emulsification
Several More Cups of Ice

You probably want to put the water on the bottom and maybe mix a bit at a time until you have it all in there- might take a few times to get it down so that it mixes best, and then let the blender run until it is smooth.  You can taste and add more ice if it is still a little strong.

Multi-Grain Whole Wheat Bread

I have had a lot of people ask me for this recipe, so I put it on my personal blog recently, which made it easy to add to this one.  I make bread about every two weeks, usually 3-4 batches minnumum. We go through a lot, but it's also one of my favorite ways to to let someone know I am thinking of them, or a good excuse to drop by and say hi to someone--kind of a Relief Society staple. 

Multi-Grain Whole Wheat Bread:

6 C. Hot Water

1 C. 9 Grain Ground Mix

1 C. 6 Grain Rolled Mix

1 C. Wheat Bran (I happen to have a 50 lb bag, when it runs out, it won't be on the recipe anymore)

1/4 C. Sunflower Seeds

1/4 C. Flax Seeds

1 Tbsp. Poppy Seeds

1/2 C. Sugar (You can use honey)

1/3 C. Oil   (You can replace with 1/2 C. Applesauce)

2 Tbsp. Salt

3/4 C. Gluten

Up to 12 C. Wheat Flour

2 Tbsp. Instant Yeast

Add everything, but the flour, then add about two cups of flour and the yeast and start to mix, add remainig flour until the dough reaches the right consistency and isn't sticking to the sides of the bowl.  I let in knead in my bosch for about 10 minutes, then divide into four pans and raise for 30 minutes before putting in the oven at 350 for 27 minutes.

The basis for the recipe began with my mom, Tammy!

Spinach Artichoke Dip (YUM!!)

	1   cup mayonnaise or salad dressing (I prefer it with mayo, the time I made it with salad dressing it kind of overpowered the flavor a bit)
1	cup freshly grated Parmesan cheese
1	can (about 14 oz) artichoke hearts, drained and coarsely chopped
1	box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2	cup chopped red bell pepper
1/4	cup shredded Monterey Jack or mozzarella cheese (1 oz)  (I use mozzarella, because that is what I usually have on hand)
	Toasted baguette slices or assorted crackers, if desired --We use tortilla chips. (I have also doubled this every time I made it because I knew it would go fast!!)

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1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices

(This is another Betty Crocker recipe that I was sent in an email because I have an account with them)

Chicken Chili and Cornmeal Dumplings....

Always a staple in winter time, Chili can sometimes take a lot of time, but this is quick, easy, and VERY yummy....even my kids like it!

2 C. Cut up Chicken (I use bottled, 1/2 a quart)

1 Can (15 oz) Tomato Sauce

2 cans (15 oz) Chili Beans in Sauce (I just use our regular Western Family chili)

1 Can (7 oz) Corn, undrained (I use a bag of semi-thawed, frozen corn anywhere from 2-3 cups)

1 1/2 C Bisquick

1/2 C Cornmeal

2/3 C Milk
1/2 C Shredded Cheddar Cheese
In a 4 quart pot, mix chicken and tomato sauce.  Heat to boiling and then reduce, covering and simmering for 5 minutes.  Stir in chili and corn and heat to boiling, then reduce heat to low.

In a bowl, mix bisquick, cornmeal, and milk into soft dough.  Drop by spoonfuls into hot pot, about 12 spoonfuls, and then cook uncovered for 10 minutes before covering and cooking for 10 more.  Sprinkle with cheese, cover and cook for about 3 more minutes and VIOLA!  Dinner-time! 

About 6 servings.  (From BettyCrocker.com)