7 Layer Salad

Layer vegetables in order shown below (except cheese).  Mix topping ingredients together.  Spread over layered vegetables like frosting.  Sprinkle grated cheese over the top and refrigerate overnight.

Toss all ingredients together before serving. (Author Note:  I left out the celery --because my family doesn’t love celery, and the water chestnuts because my husband forgot them at the store…and this recipe was requested again by my family within a week.  Also shared with a family in my ward, they loved it too!)

Family Size:                                        

1/2 large head lettuce                              
8 oz frozen peas                                      
1/4 cup Green Onions, chopped             
1/4 cup Celery                                         
1 cup Mushrooms, sliced                        
1/2 can Water Chestnuts                          
1/2 lb Bacon
1/4 lb cheddar Cheese

Family Size Sauce:
1 cup Mayonnaise
Heaping 1/4 cup Sour Cream
3/4 Tablespoons Sugar
Dash to taste, Tabasco
Dash to taste, Worcestershire Sauce
Salt & Pepper, to taste

------------------------------------

Ward Social Size:    

1 large head lettuce                       
16 oz frozen peas                                     
1/2 cup Green Onions, chopped              
1/2 cup Celery                                         
2 cups Mushrooms, sliced                       
1 can Water Chestnuts                             
1 lb Bacon
1/2 lb cheddar Cheese


Ward Social Size Sauce:

2 cups (1 pint) Mayonnaise
3/4 cup Sour cream
1 1/2 Tablespoons Sugar
Dash to taste, Tabasco
Dash to taste, Worcestershire Sauce
Salt & Pepper, to taste

I made mine without the celery, because not everyone in my family likes it, and I didn't have water chestnuts at the time…so it’s technically a 5 layer salad for me.  It made a HUGE batch!  We will be eating on it for a couple days as a family.  So, I’m putting ingredients in for a full and half recipe. I think it would be really good with some fresh spinach put into it too.

This is one that will go in my cookbook "Recipes from the Beyond". It came from Kaye Welch. Her recipe was in a really old copy of a Paradise Ward Cookbook. :D

Zucchini Pineapple Bread



3 eggs, beaten

1 cup oil

2 cups sugar

2 teaspoons vanilla

2 cups zucchini

1 8-oz can crushed pineapple, drained

3 - 3.5 cups flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 ½ teaspoons cinnamon

¾ teaspoon nutmeg

1 cup nuts

1 cup raisins

1 teaspoon salt


Add oil, sugar and vanilla to eggs.  Beat until thick, then stir in zucchini and pineapple.  Fold in remaining ingredients until blended.  Bake in two 5” x 9” loaf pans at 350 degrees for one hour.


Author Note: I added this one to my website before it even finished baking because my house smells SOOO good.


This recipe is AMAZING! It's got to be the best zucchini bread recipe I've ever tasted. It comes from Mildred Norman. I found the recipe in a Ward Cookbook. "Love at Home - Paradise Ward Cookbook" from 1997. Mildred has passed on since this cookbook was put out. But that is perfect because this 'gem of a recipe' will live on in my Cookbook titled "Recipes from the Beyond - Volume 1". You've GOT TO TRY THIS ONE! Instead of buttering and flouring my pans on sweet breads, I butter then put a thin layer of sugar instead. Gives it a little crunch on the outside.

Cauliflower Porridge

 Ingredients:

1.5 Cups Riced Cauliflower
1 Apple, finely diced
1 Cup Coconut Milk
1/2 Cup Shredded (unsweetened) Coconut
1 teaspoon ground Ceylon Cinnamon
1 teaspoon of vanilla

Instructions:

In a saucepan over a medium-low heat, two tablespoons of cooking fat or oil.  This recipe lends itself to the use of butter, but any whole food source of a mild-tasting nut oil will be fine.

Add the riced cauliflower, coconut milk, shredded coconut, cinnamon, vanilla and half of the diced apple into a saucepan.  Simmer on a medium-low heat for 10-12 minutes, stirring every few minutes.

Serve warm, topped with the remaining apple and extra cinnamon.

Tips:
To make this a perfect PCOS-friendly Meal that will keep you fuller for longer, pair with some eggs on the side to boost the protein content.

This is another great recipe to make in big batches to use throughout the week.  If you plan on doing this, I'd recommend excluding the apple from the porridge mix and just add it in when you're ready to eat.  I also suggest you don't freeze the mixture as the cauliflower gets a bit gross.  The rest of the dry ingredients will keep for a week or more in the refrigerator.

Source:
Page 31 in the Beat PCOS Breakfast Cookbook by Kym Campbell

Beat PCOS Breakfast Hash

 Ingredients:

12 oz. Bacon
12 oz. Sweet Potato/Yam, peeled and grated
1.2 lb. Brussels Sprouts, either shredded or sliced finely
1 Red Bell Pepper
1 small Red Onion
Salt and Pepper
4 Eggs

Instructions:

Over a medium heat, cook the bacon with a little cooking oil or fat in a large skillet for 5-7 minutes.

Once cooked, transfer the bacon to a large bowl, keeping the grease in the skillet (this is good fat).

Add the brussels sprouts stirring initially to coat them in the bacon grease.  Cook for 5-7 minutes stirring only occasionally so that the sprouts char a little creating a nice sweet flavor.  Once cooked, add the brussels sprouts to the bowl with the bacon.

Add a tablespoon of cooking oil or fat to the skillet then add the sweet potato, bell pepper, and red onion.  Cook for 10 minutes or so, stirring regularly, until tender.

At this point your hash is done, so it's just a matter of combining all the cooked ingredients either in the skillet or your large bowl and seasoning to taste.  Adding plenty of salt and pepper is a good place to start, but you might also like to try lemon pepper or a sprinkling of garlic powder for something a little different.

To complete the meal, fry an egg or two in plenty of oil and serve with the hash.  For some extra flavor, this dish goes well with either some sugar-free ketchup, a sprinkling of nutritional yeast, or a little hot sauce.

Notes: This recipe comes from page 18 of the Beat PCOS Breakfast Cookbook by Kym Campbell.

Rhubarb Upside-Down Cake

rhubarb-upside-down-cake
Recipe from May 2016 Real Simple Magazine.
Photo credit goes to Marcus Nilsson.

Ingredients:
10 oz (1 1/4 cups unsalted butter at room temperature, plus more for pan)
1 lb rhubarb, cut into 4-inch pieces
1 1/2 cups granulated sugar, divided
1/2 cup packed light brown sugar, divided
2 cups flour
1 1/4 tsp baking powder
1/2 tsp fine salt
1 tsp grated lemon zest
1 tsp vanilla extract
4 large eggs, at room temperature
1/3 cup full-fat plain yogurt

Vanilla or strawberry ice cream, for serving

Preheat the oven to 325 degrees F.  Butter and line an 8 inch square pan with parchment.  Butter the parchment.

Toss the Rhubarb, 1/2 cup of the granulated sugar and 1/4 cup of the brown sugar together in a bowl.  Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.

Whisk together the flour, baking powder and salt.  In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, 4 minutes.  Scrape down the sides of the bowl.  Add the vanilla and eggs, one at a time, beating after each addition.

Stir in the yogurt on low speed (the mixture may look curdled).  Gradually add the flour mixture and stir to combine.

Spoon the batter over the rhubarb and spread evenly.  The pan will be almost full. (The batter will be very thick.)

Bake until a toothpick inserted in the center comes out clean, 1 hour 15 minutes.  Cool on a wire rack for 15 minutes, then un-mold onto a platter and discard the parchment paper.  Serve warm with ice cream.

Active time 15 minutes
Total Time 1 hour, 45 minutes (includes cooling)
Serves 9 to 12

I made this and it was DELICIOUS!!!  I didn't have lemon zest and it was still really good without it.  The cake was very thick (right up to the top of the pan)...I would suggest making this in a 9x11 pan instead of an 8x8.  Then you would have a smaller (not as thick) cake, and you would get more of the rhubarb flavor when eating.  The recipe would make PLENTY enough dough to cover that area.  I will also not cut the rhubarb next time either.  I had a limited amount, so I cut each piece in 1/2 lengthwise...and it almost melted away.  I especially loved the grid pattern that it made once you flipped it over.

I'll definitely be making this AGAIN SOON!!  SO easy and SO yummy!

Credit:
This recipe came from the May 2016 issue of Real Simple Magazine.  Photo credit goes to Marcus Nilsson.


Pan Fried Trout Recipe

I had to save the link so I don't lose these instructions...this was the best trout I've had in a while.  I love how my husband fixes it for me, but wanted to try something new.  I could even eat the skin with this recipe.  YUMMMM!  I'll type it up more formally later.

http://whatscookingamerica.net/PanFriedTrout.htm

German Pancakes

These are a little different version than plain ol' pancakes.  They are a little higher in protein.  Kind of a cross between an omlet and a pancake.  Slather them with syrup, top with fresh strawberries or just sprinkle powdered sugar over them.  Any way you do it, they are delicious and make for great breakfast variety.

4-6 Tbs butter
1 cup flour
1 cup milk
7 eggs
1 tsp salt (I like Kosher)

Place butter in pats in a 9 x 11 pan and place in hot oven at 400 degrees.  Mix flour, milk, eggs and salt in a blender or in a bowl.  Sometimes I add shredded cheese, ham, bacon, etc to make them more like a yummy omlet.  As soon as the butter is bubbling (I wait until it's browned a little) open the oven and just pour the batter in.  Cook for about 20 minutes and serve how you like it!


Source:
This is a recipe from my sister's recipe blog.  I love it, so I'm putting it on my site too...with a link to hers.  Feel free to check her blog out too...she has a TON of great recipes on there.

http://foodforthought10.blogspot.com/2008/02/german-pancakes.html