Makes 4 rolls. Recipe can be halved. Preheat oven to 350 and line two jelly-roll pans with waxed paper. In a large mixing bowl, beat 6 eggs till frothy. Add 2 cups of sugar and continue beating. Then add 1 - 1/3 c. pumpkin puree and 2 t. lemon juice. Now add (sifted together): 2 c. flour, 2 t. baking powder, 4 t. cinnamon and 2 t. nutmeg Divide between the two jelly roll pans and sprinkle with chopped walnuts or pecans (optional). Bake for 13-15 minutes. (When baking two at once, generally Read more [...]

Glazed Sweet Potato Filling 2 Tbs maple syrup 2 Tbs rice wine vinegar 2 medium sweet potatoes (chopped into 1/2 inch pieces) 1 small red onion (chopped) Splash of olive oil Cilantro-Coconut Sauce 1/2 cup light coconut milk 1/4 cup cilantro leaves 1/4 cup basil leaves 1 scallion (chopped) 1/4 cup toasted pumpkin seeds 1 lime, zested and juiced 1 small garlic clove Splash of tabasco sauce Salt and freshly-ground black pepper (to taste) Taco Fixings Corn tortillas Read more [...]

Makes about two dozen medium-sized cookies Prep time: 8 mins Cook time: 12 mins Total time: 20 mins (plus cooling time) Ingredients 2 cups VitaSpelt white flour (sifted) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, melted and cooled 3/4 cup light brown sugar 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 1/2 cups chocolate chips (semi-sweet chocolate chips are a classic, feel free to use your favorite chocolate chip) Instructions Preheat Read more [...]

From the kitchen of Teri Bernero, Lansing INGREDIENTS 1 yellow onion 2 chicken breasts 1 pkg of shredded Monterey Jack cheese 1 pkg of shredded Swiss cheese 15 small (about 5”) flour tortillas (give or take a few) 1 ½ cup chicken broth 1 jar salsa verde 1 tablespoon of whole cumin seed ½ tablespoon of ground cumin 3-4 oz of heavy whipping cream Cut onion coarsely and throw into a large saucepan. Boil the chicken in broth with onion, all cumin, salt and pepper. When Read more [...]

INGREDIENTS 1 cup honey 1 ¼ cups PB2* (mixed) 1 ½ cups dry powdered milk 3 cups old fashioned oatmeal, uncooked 2 tablespoons wheat germ (optional) ½ cup mini chocolate chips (optional) PB2 NO-BAKE COOKIES FROM THE KITCHEN OF MARY McELGUNN, LANSING Mix PB2 powder* and water to create peanut butter according to directions on package. Combine all ingredients into bowl and mix with electric mixer. Roll into balls and place on cookie sheet lined with wax paper. Freeze until firm Read more [...]

HEALTHY PANCAKES Egg Beaters Dry oats Cottage cheese Vanilla and/or cinnamon to taste Blend equal parts Egg Beater, oats and cottage cheese along with a sprinkle of vanilla or cinnamon until a smooth batter is formed. Ladle batter onto skillet over low to medium-low heat to make pancakes, making sure they are not too thick. BERRY REDUCTION 1 1/2 cups blueberries 1 1/2 cups blackberries 1 tsp – 3 tbsp sugar Water Fill bottom of medium saucepan with enough water Read more [...]

From the kitchen of Dan Ruffing, East Lansing. Ingredients 2 ½ cups flour ½ teaspoon salt 2 Tablespoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon nutmeg 2 cups brown sugar 2/3 cup shortening 1 cup buttermilk 2 eggs Directions Preheat oven to 350 degrees. Combine first six ingredients in bowl. Add shortening and brown sugar and mix again. Reserve 1 cup of mixture for topping. Stir in milk and egg until flour mixture is moist. Pour into Read more [...]

Ingredients 1 package Oreo cookies 1 8oz. package of cream cheese white chocolate bark or candy coating Directions Crush cookies, with cream centers included, finely in a zip-loc bag (using a rolling pin) or in a food processor. Transfer to a large mixing bowl. Add cream cheese. To prevent adding too much, incorporate cream cheese in portions. Mixture should be a moist consistency, while still being able to form into a shape. Roll mixture into 1" balls and place on wax paper covered Read more [...]

From the kitchen of Carli Morris, of Lansing 1 can Rotel tomatoes and green chilies 1 (8 oz) pkg cream cheese, cut up and softened 1 lb chicken breasts (about two), cut into one-inch cubes 6 flour tortillas (burrito sized) 2 cups shredded Mexican cheese blend 1 pint whipping cream Preheat oven to 350 degrees. Cook chicken in one tablespoon of oil until no longer pink. Add Rotel and cook for one minute. Add cream cheese and stir constantly until melted. Spoon mixture into center Read more [...]

1 1/2 lbs. boneless, skinless chicken breast 1 package Pam’s Pantry Gudrun’s Great Glaze Mix* 1 1/2 cups ketchup 1 1/2 cups chicken broth, fat free, reduced sodium 1 large sweet yellow onion 1 large green bell pepper Instant rice (4-5 cups) Remove any excess fat from chicken breasts and cut into strips. Slice onion into approximately ¼ inch slices and then cut each slice into quarters so that you have good size strips of onion. Slice green pepper in half, remove core and Read more [...]

From the kitchen of Noelle Kelly Rhubarb compote 1 1/2 cups fresh rhubarb, diced 3/4 cup raw sugar 1/2 cup water 1 tablespoon orange zest 1 teaspoon ground cinnamon In a medium pot, combine ingredients over medium heat and cook for 30 minutes, or until rhubarb is mushy and cooked through. Filling 3/4 cup rhubarb compote 1/2 cup peacans, chopped 1/4 cup raw sugar Mix well, set aside. Coffee Cake 1 1/2 cups whole wheat white flour 1/2 cup mesquite powder or flour* 1 teaspoon Read more [...]

From the kitchen of Jennica Janke of Lansing 1 can corn (white and yellow, super sweet) 1 can cream-style corn 1 cup sour cream 3-4 tbsp butter 1 egg 1 box Jiffy Mix corn muffins Set oven to 350 degrees. Combine all ingredients together in a 2 quart casserole dish. Cover and bake for 1 hour. Read more [...]