Friday, August 29, 2008

Play Dough

This was my Grandma's recipe. It's the only recipe I use.


1 cup Water
1 cup Flour
1/2 cup Salt
2 tablespoons Oil
2 teaspoons Cream of tarter
Food coloring

Mix together in pan and cook on medium heat until it pulls away from the side and forms a ball.
Store in a jar or ziploc baggie in a cool place when not in use.

Helen Larson


Sorry to be such a nag...

Does anyone have a good play-dough recipe? There are approximately 7 million recipes online, and very few "reviews."

Anybody? Anybody?

P.S. Thanks for the gluten-free comments. I'm going to make that mexican lasagna...for US! It looks so great--and I'd seen it on an episode of "Everyday Food," so now I know it has good reviews!

Wednesday, August 27, 2008

Wanted: Gluten-Free

I visit teach a sister in my ward who's whole family (with the exception of 1 of their children) has Celiac Disease.

They've had a lot of needs lately for meals, and I'm pretty sure they're getting tired of chicken and rice and/or mexican food. =)

Any ideas?

(side note: Has anyone ever experimented with rice flour/oat flour/non-gluten flours?)

Tuesday, August 26, 2008

REVIEW: Zucchini Yogurt Multigrain Muffins

SO GOOD. So moist and super yummy, even the next day. Plus Connor loves them, and he hates almost all vegetables. Very healthy as well - lots of protein and fiber.

Thanks, Slish!

Saturday, August 23, 2008

Honey Curry Chicken

Super easy, super good, and pretty healthy too!

1 whole chicken, cut into pieces (or 8 drumsticks)
1/4 c. butter, melted
1/2 c. honey
1/4 c. prepared mustard
1 t. salt
1 t. curry

1. Preheat oven to 350F.
2. Place chicken pieces in a shallow baking pan, skin side up.
3. Combine the melted butter, honey, mustard, salt and curry powder and pour the mixture over the chicken.
4. Cover in foil.
5. Bake in the preheated oven for 40 minutes and then remove the foil.
6. Cook an additional 30 minutes uncovered.
** Baste the chicken every 15-20 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Monday, August 18, 2008

Zucchini Yogurt Multigrain Muffins

I had a lot of zucchini that I needed to use up and I found this recipe on These were SO healthy and SO delicious. Super moist. These were eaten up by my family- by super picky eaters as well.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup oat flour (I just ground some oats in a blender)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 cup plain yogurt
  • 1 cup white sugar
  • 3/4 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup raisins (optional)


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
  2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
  3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Friday, August 8, 2008

Telestial Kitchen Shout-Outs

So, while I have been happy to be a member of this blog, I haven't really used it. I've been spoiled living with my dad who loves to cook, and I have let him. But, in the next week or so I'm moving out, and am now in need of some kick-butt recipes. The sheer volume of our recipes is slightly overwhelming at the moment, so I was wondering if you could let me know some of your favorite recipes that you have found from this site that you think I should try. Let the shout-outs begin!!

Thanks :)

Tuesday, August 5, 2008

Wheat Berry Parfait

Here is one of the many things you can do with wheat berries (shown PW style):

Yum, doesn't that look good

Here are your ingredients:

Fresh blueberries. You can use what ever fruit you want, these just looked good.

Fresh Bananas. Again you could use what ever kind of fruit you would like.

Yogurt, whatever flavor you like. I used strawberry.

These are wheat berries. They taste better then they look.

O.k. here's how to put it all together (not PW style).

1. Put some wheat berries in a cup or what ever you have that will work.
2. Put some yogurt on top of the wheat berries
3. Put in some fruit on top of the yogurt
4. Repeat
5. Enjoy.

My kids like this so much they saved what they couldn't eat for their snacks later that day.

Wheat Berries

Have you ever wondered what you can do with all that wheat you have stored? It's not just for grinding. Here is a recipe that uses whole wheat kernels.

1 cup of wheat kernels
2-3 cups of water

Put the ingredients together in a crockpot and cook overnight on low. In the morning you have a nice hot breakfast. I like to put honey and milk on my wheat berries. One of my kids likes them with sugar and cinnamon. This is a hot cereal. Like oatmeal.

I usually have leftover wheat berries and there are a few things you can do with them. I will post those recipes later.

Try them you just might like them.

Warning: If you are not used to eating whole grains please don't have these for breakfast every morning. Work into it slowly. (Wheat can do a number on your system).