Julie's One Pot Pasta Primavera

4 c low-sodium vegetable broth
8 oz linguine, uncooked
1 small onion, thinly sliced
1 lb. broccoli crowns, cut into large florets (about 2 cups)
1 1/2 lbs. asparagus, cut into 2-inch pieces
4 oz. white button mushrooms, sliced
4 large cloves garlic, minced
1/4 tsp crushed red pepper flakes (less for milder heat)
1 t salt
1/2 t pepper
2 T olive oil
3/4 c frozen peas
1 small handful fresh parsley, chopped
1/4 c heavy whipping cream (or more)
2 T parmesan cheese, grated
2 t freshly grated lemon zest
Additional salt and pepper to tast

Instructions:
Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat.  Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.

As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan and lemon zest and continue cooking, tossing for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all.  That's okay!  Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time.  Taste and add additional salt and pepper if needed.

Julie's Focaccia Bread

Proof:
1 1/2 c HOT water
1 T yeast
1 T sugar

Then add
3 c flour
2 T sugar
1 t salt

Knead (it will be sticky).
Cover with a towel and let rise 20 min.
Spread in a greased 9x13 pan and press
Pour 1/4 c melted butter on top
Sprinkle with garlic powder, rosemary and parmesan

375 for 15 min

Serve with olive oil & basalmic

Julie's Spaghetti alla Margherita

1 pound spaghetti, cooked "al dente," drained
1/4 c olive oil
2 T butter
2 large cloves garlic, slivered
10 large Roma tomatoes (about 2 pounds), coarsely chopped (or two cans of diced tomatoes)
1 t sugar
1 t kosher salt
1/2 t freshly ground black pepper
1 c fresh basil leaves, coarsely chopped
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 c freshly grated Roman cheese (Jules used parmesan)

Cook spaghetti to al dente while making the sauce.  Do not overcook!
In large skillet, heat olive oil and butter over low heat.  Add the slivered garlic and cook for 30 seconds until fragrant.
Add the chopped tomatoes, sugar, salt and pepper.  Cover; simmer for 10 minutes.
Turn off the heat. Add the chopped fresh basil and the cooked spaghetti.  Cover and heat for about 2 minutes to warm the pasta thoroughly.
Place the steaming hot past and sauce in a large serving bowl, toss in the fresh mozzarella and grated cheese.  Stir well and serve at once.

Serve with Julie's Focaccia Bread

Julie’s Bruschetta

Slice:
1 loaf Crostini French Bread
The following step is optional.
Spread bread with:
Soft goat cheese
Broil
Tomato Mixture
Combine and Spread on bread:
1 C. fresh summer tomatoes, minced & drained
2 T. fresh basil, slivered
2 T. green onion, minced
1 clove garlic, minced
1 T. olive oil
Splash of balsamic vinegar
Pinch of red pepper flakes
Pinch of salt and pepper

Julie’s Blueberry Spinach Salad

Toss together:
1 lb. fresh spinach or Bibb lettuce
1 ½ C. fresh blueberries
4 Oz. crumbled blue (or feta) cheese
2/3 C. toasted pecans or walnuts

Dressing
Combine:
½ C. cvegetable oil
3 T. blueberry, white wine or raspberry vinegar
1 t. Dijon mustard
1 t. sugar
Salt to taste

Julie’s Cranberry Spinach Salad

Toss together:
1 pkg. fresh baby spinach
½-3/4 C. chopped pecans
½-3/4 C. dried cranberries

Dressing
Combine:
1/3 C. olive oil
3 T. sugar
2 T. balsamic vinegar
1 T. sour cream
½ t. Dijon mustard

Julie’s Skor Cake

Bake:
1 chocolate cake mix
Poke holes in cake with a wooden spoon handle.
Pour over top of cake:
1 can sweetened condensed milk and/or
carmel sauce
Cool
Spread cake with:
Whipped cream
Sprinkle over top:
Crumbled Skor Candy Bars

Bonnie & Julie’s French Bread

Combine:
3 C. flour
2 t. yeast
3 T. sugar
1 T. salt

Add:
¼ C. oil
2 ½ C. quite warm water

Add:
3-4 more C. flour

Roll into loaves and slice.
Bake 425 degrees 15 minutes,
then 350 degrees 15 minutes.

Julie & Bonnie's Breadsticks- really easy and fast!

Mix together:
2 cups water
2 tbsp yeast
4 tsp sugar
5 cups flour
4 tbsp oil
1 tbsp salt
Let rise for 10 minutes
Spread onto a cookie sheet. Spread with butter, garlic salt, and parmesan cheese
Score into breadsticks using a knife
Bake at 425F till golden brown (15 min)
Pull apart when cool.

Julie’s Grandma’s Brown Bread

Combine:
7 C. warm water
¼ C. sugar
½ C. oil
3 T. yeast
½ C. molasses
Add:
1 C. cream of wheat
1 C. oatmeal
1 C. wheat germ
1 C. bran
2 T. salt
2 eggs
8 C. whole wheat flour
Put in 6 loaf pans.
Let rise and bake 30 minutes
350 degrees.

Bonnie Bridge’s Chicken Noodle Soup From Adam & Julie’s Wedding in Canada

Cook together in large pot
1-2 hours:
1 chicken
1-2 quarts water
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 t. salt
2 t. pepper
2 t. thyme
2 t. sage
2 t. poultry seasoning
2 chicken bouillon cubes
Remove chicken from bones and cut in pieces.
Strain broth and refrigerate.
Skim fat from broth.
Bring broth to a boil and add noodles.
Cook until noodles are tender, about 30 minutes.
Adjust seasonings.
Add chicken pieces and heat through.

Julie’s Taco Soup

Sauté: ½ C. chopped onion
1 T. butter or oil
Add & cook:
1 pound ground beef
Drain mixture then add:
3 C. water
2 26 oz. cans stewed tomatoes with juice
2 16 oz. cans kidney beans
with juice
1 16 oz. can tomato sauce
1 package taco seasoning mix
Simmer 15 minutes, covered
Serve over corn chips.
Top with:
grated cheese
sour cream
avocado
chopped olives

Julie’s Mango Salsa

This is so fresh and tasty!

Chop everything into little chunks & combine:
tomatoes and mangos in equal amounts (about 5 each)
1 red onion
cayenne pepper
1 white onion
salt
green peppers
avocado
juice of 3 limes
jalapeno (optional)
2 bunches cilantro

Serve with:
tortilla chips

Bonnie & Julie’s Broccoli, Bacon and Cheese Salad

Bonnie & Julie’s Broccoli, Bacon and Cheese Salad that the Venezuelan Obreras y Obraros del Templo loved at the Fiesta de Navidad

Combine:
2 finely chopped broccoli flower heads
½ C. finely chopped red onion
1 lb. bacon, fried crisp and chopped
1 C. grated cheddar cheese
raisins
sunflower seeds
celery (optional)

Dressing:
½-1 C. mayonnaise
¼ C. sugar
2 T. cider or red wine vinegar

Julie’s Spinach Salad

Toss together:
2 bunches romaine or spinach
2 cans mandarin oranges (drained)
1 pkg sliced mushrooms
red onion rings
1 bottle bacon bits
candied almonds
melt 1/2 cup white sugar in a dry fry pan, (stir until turns brown and melts). Toss in 1 small pkg slivered almond and stir till well coated. Pour onto a plate and spread out a bit so they can cool quickly. Break into little pieces and add to salad
Add dressing just before serving.
Dressing:
Blend till smooth in a blender:
1/3 cup red wine vinegar
3/4 tsp salt
3/4 cup oil
1/2 cup sugar
3 or 4 green onions
3/4 Tbsp poppy seeds
1/3 tsp dry mustard

Adam and Julie’s Montana Wraps

Spread:
large flour tortilla with
thin layer of sour cream or cheese garlic alfredo sauce or ranch dressing
Add:
Sliced lemon pepper chicken
Crisp fried bacon
Cooked white rice
Grated sharp cheddar cheese
2-3 T. salsa (optional)
Microwave 2 minutes

Bonnie & Julie’s Pizza Crust

Combine:
3 C. flour
2 t. yeast
3 T. sugar
1 T. salt
Add:
¼ C. oil
2 ½ C. quite warm water
Add:
3-4 more C. flour
Let rise, punch down,
roll into pizza crust.
Bake 425 degrees 15 minutes

Note: stewed tomatoes make a good sauce

Julie’s BBQ Beef on a Bun

Combine in a large pan:
1 large ketchup
¼ C. butter
1/3 C. vinegar
¼ C. brown sugar
1/3 C. white sugar
¼ C. grated onion
¼ t. garlic powder
¾ t. black pepper
1 roast, cooked and sliced thin
Simmer 30 minutes.
Serve on hot buns.