Brown Rice Veggie Burgers (Family Circle Mag)

1 small onion, chopped
2 portabello mushroom caps (8 oz), halved and sliced crosswise
2 Tbsp reduced-sodium soy sauce
1 pouch (8.8 oz) fully cooked brown rice (such as Uncle Ben's ready rice)
1 can (15.5 oz) chickpeas, drained and rinsed
1 medium-size zucchini, shredded
1 cup (4 oz) shredded cheddar cheese
1/3 cup seasoned bread crumbs (I double or triple this depending on the firmness desired)
1 large egg
1/2 tsp salt
1/4 tsp ground black pepper

Heat broiler. Coat a 10 inch skillet with nonstick cooking spray. Add onion and cook over medium heat, 2 mins. Add mushrooms and continue to cook for 4 mins. Add soy sauce; cook 1 mins. remove from heat.

Heat rice in microwave following package directions. Transfer rice and skillet contents to a food processor. Add chickpeas. Cover and pulse until mixture resembles ground beef (the chickpeas should be chopped up). Transfer to large bowl.

Add shredded zucchini, cheese and bread crumbs to bowl with rice mixture. Add egg, salt and pepper and stir. Let the mixture rest for 5 mins.

With wet hands, shape mixture into 6-3 1/2 patties and place on baking stone. The thinner the patty the firmer they with be. Broil 3 inches from heat, for 10 mins. Carefully flip over and broil for another 8-10 mins, until brown and crispy.

Root Veggie Patties/burger (Rachael Ray)

2 parsnips, peeled and grated
1 large carrot, peeled and grated
2 cups shredded frozen hash brown potatoes
3 scallions, whites and greens chopped
A handful flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
Salt and pepper
1/4 cup canola oil

Directions
Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.

Bean Burgers (Homemade Veggie Burgers) by Mark Bittman

Time: 20 minutes,
with cooked beans 2 cups well-cooked white, black or red beans, or chickpeas or lentils, or 1 14-ounce can, drained
1 medium onion, peeled
quartered 1/2 cup rolled oats (preferably not instant)
1 tablespoon chili powder, or the spice mix of your choice
Salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or ketchup) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not puréed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.

2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium. When hot, add patties. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.

3. Serve on buns with mustard, ketchup, chutney or other toppings.
Yield: 4 servings.

Peanut Butter & Oats Bars (Semi-Homemade)

Ok. I know this is going to sound a little odd, but trust me they are good!

1/3 cup bisquick
1/2 cup applesauce (I used apple butter)
1/2 cup peanut butter
1/2 cup honey
1 egg
1/2 cup raisins
1/2 cup chocolate chips

Mix above ingredients and pour into a greased 8x8 baking pan.

Bake for 25-30 mins at 350.

Yummy Homemade Pancakes (Nigella Lawson)

4 cups all purpose flour
3 Tbsp baking powder
2 tsp baking soda
1 tsp salt

Mix the above ingredients and store in a air tight storage container.
For each cup of pancake mix, add a egg, a cup of milk, and 2 Tbsps melted butter. No need to butter the skillet when cooking the pancakes. The melted butter will keep them from sticking.

A cup of mix will yield 12-15 pancakes.

Basic White Bread

Makes 2 Small Loaves or 1 Large Loaf

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarineDirections

If using RapidRise Yeast:
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 20 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

Beef Stroganoff with Noodles (Betty Crocker Slow Cooker)

2 lbs beef stew meat
1 can cream of golden mushroom soup
1 can cream of onion soup (I couldn't find this, so I used a 2nd can of cream of mushroom soup)
1 large onion chopped
1 can sliced mushrooms (drained)
1 package of egg noodles
1 8 oz block of cream cheese cut into cubes

Mix beef, soups, onion and mushrooms in slow cooker. Cook for 8-10 hours.

Mix cream cheese into beef mixture.
Serve over noodles.

Gotta have it Chicken (Slow Cooker) Michelle Owens

4-5 lbs whole chicken
1 large onion quartered
handful of carrots
1 TBSP rosemary
1 TBSP Thyme
Or use your favorite spice blend

- drizzle olive oil over chicken and sprinkle or rub spices on chicken
- place in slow cooker
- place carrots and onions around the chicken
- cook for 5-6 hours on high or 8 hours on low

This chicken was so moist and tender it fell off the bone.