Easy Spanish Rice - with BROWN rice

Serves 6-8 adults.

2 cups uncooked rice -brown/white
(I used Trader Joes Brown Rice Medley and it was FABULOUS!!!)
1 chopped onion
4 TBSP olive oil
5 cups water
2 cloves garlic
1 8oz can tomato sauce (or small can of tomato paste)
1 chopped green bell pepper (or 1/2 cup freeze fried bell pepper mix)
1 chopped red bell pepper
1 1/2 tsp salt
1 lb. ground beef COOKED
cheddar cheese (of course this is a Basham recipe ;P)

Cook rice and onion in oil in a large high-side skillet over medium heat about 3 minutes.  Stirring occasionally until rice is golden brown.

Stir in remaining ingredients (NOT the cheddar cheese) Heat to boiling, reduce heat and cover.  Simmer for about 45 minutes stirring occasionally until rice is tender! That's all she wrote folks! Serve and top with cheddar cheese!!!

Cheesy Egg Bake

 

16 eggs
2-3 cans chilies
2 pounds shredded cheese (Mexican blend is amazing, or cheddar)
1 can evaporated milk

1 tsp melted butter
2 TBSP flour

Mix eggs, chilies, cheese and evaporated milk.
Melt butter in a 11x14" dish.
Tilt to coat bottom of dish.Sprinkle with flour.
Pour in egg mixture.
Bake 350 for 1 hour.

Additional fixings:  diced tomatoes, mushrooms, bell peppers, bacon, ham, sausage, fresh baby spinach,  Parmesan cheese.  Serve with fruit on the side and some good for you toast :D

Feeds 8+ people

No Bake Cookies

2 cups sugar
1/2 cups milk
1/2 cup butter
1/6 tsp salt
3 TBSP Cocoa
1/4 cup peanut butter (optional)

Combine all above  ingredients in tall pot.  Bring to a boil on MEDIUM HIGH heat, stirring.  Once boiling turn down heat to MEDIUM LOW (#3) and continue to boil for 10 minutes stirring occasionally.

Add:

3 cups quick oats
1 cup coconut (optional, if not using coconut add another 1 cup oats)

Stir well... add:
1 tsp. vanilla
Mix.

Drop onto wax paper and allow to set.  I like to use the small or medium scoop from Pampered Chef.

Garden Bake

2 zucchini diced
2 yellow squash diced large pieces
1 onion chopped (I love red onions)
3 small tomatoes diced
2 large carrots chopped small
1 pkg Cremini mushrooms

1 cup fresh grated Parmesan cheese
6 eggs
3 cups milk
2 1/2 cups Bisquick (Trader Joe's Multi-Grain baking/pancake mix)
3/4 tsp pepper
1 1/2 tsp salt

Preheat oven to 400

Rub olive oil on a large 11x14 dish and add chopped squash/zucchini, onion, mushrooms and tomatoes.

Sprinkle top with Parmesan cheese.

In a separate bowl combine eggs, milk, Bisquick, pepper and salt.  Blend for 15 seconds.  Pour over top of veggies.


Bake for 45 min or golden on top AND knife inserted in center comes out clean.  (this is like a quiche so if there is a little sticky on the knife it is okay.
Cool about 5 minutes before serving.
Sprinkle cheddar cheese over top.

Pork Chops Marsala with Sweet Potatoes and Asparagus

6 to 8 organic boneless pork loin chops
Salt
Pepper
1/2 tsp thyme
3 garlic gloves minced
Olive Oil
REAL butter
1 package sliced cremini mushrooms (came in a sealed package)
1/2 white onion, chopped (could use a shallot too if preferred)
One bunch of asparagus
3 large sweet potatoes and 1 large yam
4 slices Prosciutto (meat section... yes, I didn't have a clue what this was, I thought it was cheese)
1/2 organic chicken broth
1/3 cup Marsala wine


Directions:
1.Sprinkle salt and pepper on pork chops.
2.Peel and cut potatoes into 2 inch chunks. Boil accordingly to make mashed potatoes.
3.Heat large skillet with about 2 tsp olive oil and brown chops evenly on both sides with center slightly pink. About six minutes turning over once. Remove from skillet and set aside.
4.Heat about 1 tsp olive oil to the same skillet. Add onions, mushrooms and thyme. Cook until mushrooms are brown and onions are soft. About 5 minutes.
5.While onion and mushroom mix is cooking add chopped Prosciutto and butter to a separate skillet. Cook about 2 minutes and add asparagus and garlic. Cook to your own preference.
6.Add broth and wine to mushroom mix and simmer on low about 5 minutes.
7.Drain potatoes and mash with 1 tbs butter, a bit of heavy whipping cream ( or milk) and salt.
8.Pour sauce over pork chops and serve with asparagus and sweet potato mix

Homemade Whole Wheat Spaghetti

Making pasta at home is EASY!  Make sure you have a small pasta machine to roll and cut your dough and you'll have meals in no time!

3 eggs room temperature
1 1/2 tsp sea salt (optional)
2 cups whole wheat flour
(1/2 cup water) on the side if needed to form soft dough

Mound flour on a work surface or bowl.  Make a deep well and drop eggs into the well.  Add salt if you are using it.  Using a fork, beat egg mixture together.  Slowly add in flour and a circular motion until all flour has been incorporated.  If the dough is too thick or dry, add the water a little at a time until dough forms a soft and firm ball.

Kneed until smooth and elastic.  About 5-10 min.  Divide the dough into 4 parts and place in plastic bag to sit for 20 min.

Using 1 ball, flatten with your hands on a flour surface.  Feed through the widest roller setting on your pasta machine.  (0-1)  Flour dough and feed through a setting of 2 or 3.  Depending on how thick you want your noodles.  I like 3.  Flour dough well before feeding through the cutter.

Either lay pasta out in groups to dry or hang on a pasta dryer rack.  You can place in freezer bags to store or keep out on the rack and cook later that night!

Boil 4-5 min. in a large pot of water with about 1 TBSP Olive Oil.  It's not dehydrated so it doesn't take as long to cook.  Be careful not to overcook! 

To spruce up your spaghetti sauce you can dice up 3 tomatoes and add some fresh basil, garlic powder and chopped onion along with some meatballs if you'd like!

Makes enough spaghetti for a family of 8! 

Top with some fresh Parmesan or grated cheddar cheese!

THAT'S IT!!!

Latin Chicken - crock pot

Ingredients

3 pound(s) bone-in skin on chicken thighs
2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (yams are good too, or mix them up)
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions
1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
3. In 6-quart crock pot, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Check it periodically as sometimes it finishes a bit quicker.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Wow! The flavor all those spices give to this dish! I used boneless/skinless thighs and added more red bell peppers. 

Cinnamon Rolls with Homemade Cream Cheese Frosting

Makes 24 cinnamon rolls

In a small bowl add the following and set aside:

1/2 cup war water
4 1/2 tsp yeast
1 TBSP sugar

In a VERY large bowl BLEND:

1 5.1oz box vanilla pudding mix
3 cups milk

Mix in: 

1/2 cup butter melted
2 eggs beaten
1 tsp salt

Mix in: 

Yeast mixture

Add:

8 cups white flour 2 cups at a time
Fold flour in until a non-sticky ball forms, remove from bowl and kneed 5 more minutes
Grease the same large bowl (or butter) and place the dough in bowl.  Cover with towel.  Rise for 1 hour or until double in size. Punch down. Rise another 45 min.

Split the dough in half and roll 1/2 the dough on a floured surface into a large rectangle until no more than 1/4" thick.  (you will want to roll out very thin because the dough likes to move back together and become thick again)

With a spatula spread soft butter to cover the dough.  Sprinkle about 1/2 cup sugar over dough. Sprinkle about 1/2 cup brown sugar over dough. (brown sugar is optional). Sprinkle GOOD cinnamon to cover dough.  I like a lot of cinnamon so it's up to you how much.  I cover it a good layer.

Cut dough into 12 strips.  They should be around 1 1/2" - 2" wide.  The strips a good 6" high.  Roll and place 1"-2" apart in a greased/buttered cake pan or dish the same size.

Set aside to rise 30 min or rolls are full and touching each other.  Repeat for the second ball of dough.  While second batch is rising you can bake the first batch.

BAKE:  350  for 15-20 min or until golden

While your first batch of rolls are cooking you can make the frosting!

Cream Cheese Frosting

8 oz butter
8 oz cream cheese
4 cups powder sugar
1 tsp vanilla

Blend all together.

***Spread a LIGHT coating over rolls immediately after pulling them out of the oven***  the frosting will melt into the rolls and make them oh so yummy.  After rolls have cooled place desired amount of frosting over top.  ENJOY!

Sugar-Licious Sugar Cookies

2 cups sugar
1 lb butter softened (4 sticks)
2 eggs
3/4 c. sour cream
2 tsp vanilla
2 tsp baking soda
6 cups white flour

Mix all together except flour.  Add flour 2 cups at a time.  Chill 2-24 hours.  Roll out on flour surface and cut.  Bake 350 for 10-12 minutes.

Containers with different colored frosting and an assortment of candies to decorate with made for a fun Birthday activity! And you can't go wrong with sugar cookies vs. gingerbread.  Everyone loves sugar cookies!!

Ham Green Bean Casserole DELUX!

I looked in the fridge wondering what the heck to make for dinner.  I had fresh green beans that needed to be cooked (I like to bake them but didn't have that much time) a cooked ham steak and some muenster cheese.  Rather than just having boring ham and some green beans on the side as well as being short on time I decided to do the following and it turned out FABULOUS!!!! Not too sure how "healthy" this is but man was it GOOD and FAST!

2lbs fresh green beans
2 cans cream of mushroom soup (optional, use heavy cream as substitute)
1 onion chopped
1 package mushrooms cut them in half
3 cloves garlic
1 tsp rosemary
1 cup cheddar cheese
3-4 cups cooked diced ham
8-10 slices muenster cheese

Pre-heat oven to 400

In a large pot steam green beans (try to keep the beans all in the same direction so it's easier to place them in the dish making it easier to serve, see picture).  In a LARGE baking dish add cooked diced ham, chopped onion, garlic, rosemary, soup and mushrooms. Mix all together and spread evenly to cover the bottom of dish.  Top with cheddar cheese.  Once green beans are slightly tender (about the time you are done adding everything to dish 10-15 min) place them down the center of the dish.  Pile them high, all facing the same direction.  Place muenster cheese on top of green beans layering the cheese.  Bake until cheese is golden.  Everything is already cooked so this should only take about 10-15 min! Total time for this meal I'd say is 30 minutes! Can't beat that! I will have a picture of the beans in the dish the next time I make this... which should be pretty soon wink wink!

Cake Mix Cherry Pineapple Cobbler

1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
1 stick butter softened

Pre-heat oven to 350.  In a cake pan add cherry and pineapple.  Spread to cover bottom.  In a separate bowl, with a fork mix cake mix and butter until well mixed and crumbly.  Sprinkle over top of fruit.  Bake until topping is lightly golden or hard to touch.  30-45 min.  Enjoy hot or cold! Serve as is or with ice cream!

I am all for trying to make things more healthy so I will be experimenting with creating this delicious dessert with real cherries, fresh pineapple and a home-make topping perhaps with whole wheat flour.  I believe it is possible to make this more "healthy" and keep the sweetness!

ANY pie filling would be great in this.  I just made this with a tart cherry and peach pie filling.  It was good.  You can boil your own blueberries and apples in different pots, and add those as a combination as well.  

Sausage and Brown Rice

This was SO mouth-watering, amazingly wonderful!
This recipe also FEEDS A LOT OF PEOPLE I'd say a good 6-8 adults!

1 bag Trader Joe's Brown Rice Medley (2 cups brown rice)
1 package Costo Roasted Red Pepper and Spinach sausage
3 cans organic red kidney beans
2 tsp butter
3 TBSP chicken/beef bouillon

In a large pot add rice, 5 cups water, sausage cut in in chunks and beans (juice and all), butter and bouillon.  Bring to boil, cover and reduce heat to simmer until rice is done.  Approx 45 min.

DONE!

PERFECTLY SWEET *** Sweet Potatoes

6-8 medium sweet potatoes
3/4 cup brown sugar
1 stick butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1 bag mini marshmallows

Wash, peel and cut potatoes into large pieces and place in a large baking dish. (they shrink down once cooked so you can add a good amount into dish) Mix melted butter, brown sugar, cinnamon and nutmeg. Pour over potatoes.  Sprinkle 2 cups marshmallows over top.

Bake 375  30-45 min. or until tender. 

Sprinkle remaining marshmallows over top and broil on LOW 2 min or until marshmallows are golden.

Whah-Lah!

Sweet Corn Bread

1 cup flour (whole wheat flour)
1 1/2 cups corn meal
1 TBSP baking powder
1 tsp salt
2/3 cup sugar (or 1/3 cup honey + 1/4 cup sugar)
3 TBSP melted butter
1/3 cup oil
1 1/3 cup milk (or soy/almond milk)
2 eggs beaten


Mix well but don't over mix... place in greased 8x8/9x9 dish.  Bake 400 for 25 min.

Make your own PIZZA and SAUCE!

Dough:

1 cup + 2 TBSP very warm water
2 TBSP Olive Oil (or veg)
3 cups flour
1 tsp sugar
1 tsp salt
2 1/2 tsp yeast
2 tsp dried OREGANO

Mix well and kneed 10 min.  Let rise 1 hour.  Divide dough into 2 parts.  Make your crust to desired thickness and place on a pizza pan.  Place about 1 cup of sauce in center of dough and spread.  Sprinkle a layer of mozzarella cheese over the sauce.  Add your desired fruit/veggies.  Sprinkle another layer of mozzarella over the toppings.  Bake at 400 for about 15-20 min. or until cheese is golden.

SAUCE:
12oz tomato paste
3/4 cups water (add little at a time)
1/8 cup olive oil
1 tsp oregano
3 garlic cloves
1/4 tsp salt
1/8 tsp pepper
1 1/4 cup FRESH BASIL (or 1 tsp dried)
1/4 cup rosemary crushed

Mix above ingredients adding more or less water to desired thickness.  Covers 2 pizzas. 

We like to make Ham and Pineapple pizzas with spinach.  I used freeze dried spinach and sprinkled it over the sauce before the first layer of cheese.  This particular pizza I rolled cheese sticks into the edges of the crust. 

Homemade Honey Whole Wheat Bagels

4 cups whole wheat flour
2 1/2 tsp yeast
1 1/2 cups very warm water
1/4 cup honey
1 tsp sea salt

Mix above ingredients well to form dough.  Kneed until dough is stretchy.  About 10 min.  Rise for 10 min.  Butter cookie sheets or use stoneware.  Divide dough into 12 parts (they will be big enough to fill your hand).  Put your finger into the middle and shape to make round and a 2" hole.  Rise for 20 min. in a warm place.  Broil on low for about 2 minutes each side (just a little golden on top).  I just flipped them with my fingers... weren't hot enough for a spatula.  Bring a large pot of water 2" high to boil.  Add 1 TBSP honey to water.  Place 4-6 bagels into boiling water.  Turn down heat to medium.  Boil for 3 min. turn and boil another 3 min.  I removed with a big spoon. Drain on a towel 1-2 min. Place back onto cookie sheet.  Arrange all 12 of them onto ONE cookie sheet to bake.   

Bake 375   25-30 min.

Butter-Cream Frosting AND Chocolate Frosting

Ever take off half the frosting on a cupcake or your slice of birthday cake because it just tastes nasty? Well, here is a frosting you can leave on! In fact, you can even spread it on some graham crackers and make a tasty treat!!!

BUTTER-CREAM FROSTING:

3 3/4 cups powdered sugar
1/2 cup soft butter or margerine (1 stick)
1/8 tsp salt
1 tsp vanilla
4 TBSP milk

Cream 1 1/3 cups powdered sugar with butter and salt.  Blend in vanilla and milk with the remaining 2 1/2 cups powdered sugar.  Add more powdered sugar to get the thickness you desire.

Frosting with thicken slightly in refrigerator or if left out.

This will frost approximately 2 (9 inch) round layers.

***CHOCOLATE FROSTING:
1/4 cup melted butter
1/2 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar

Combine butter, cocoa and salt.  Add milk and vanilla.  Mix in sugar in 3 parts.  Mix until smooth and creamy.  Add more powdered sugar to thicken or milk to thin.

Frosts 2 (8-9") layers or 1 (13x9")

Melt in Your Mouth FUDGE and Strawberry Fudge

3 cups sugar
3/4 cups margarine (1 1/2 cubes)
2/3 cups evaporated milk
1 1/2 cups MILK chocolate chips
1 (7oz) jar marshmallow creme
1 cup chopped nuts (OPTIONAL, I never do)
1 tsp. vanilla

In a tall pot combine: sugar, margarine and milk.  Over medium-high heat bring to a full boil stirring constantly.  Turn down heat to MEDIUM and continue to boil another 5 min. stirring constantly.  Remove from heat and stir in chocolate chips until fully melted.  Add marshmallow creme, nuts (optional) and vanilla.  Mix until well blended.  Pour into a buttered 13x9 pan or (2) 8x8 glass dishes.  I like my fudge more thick so I fill mine to about 1" thick.  Cool at room temperature.  Cut with a plastic knife.  Place on wax paper in a freezer safe container with lid.  I keep my fudge in the freezer :D

I'm not one to use generic brands when making desserts.  I have in the past and there are some brands that just taste better! Philadelphia cream cheese for example is a MUST... generic cream cheese???!! YUCK! Kraft Marshmallow Creme I have always used.

Don't ask my why I buttered it so high... I think I was just in a hurry to make this!!!

You see all that left over fudge still in the pot after your pour it in your dish??? Don't worry about scraping that out (wink wink)  You'll want to use a spatula and enjoy that while your fudge is cooling!

 

STRAWBERRY FUDGE

1.

2/3 cup evaporated milk

1 2/3 cups sugar

2 TBSP butter

1/2 tsp salt

2 cups miniature marshmallows

1 1/2 cups white chocolate chips

2 tsp. strawberry or vanilla extract

1/4 tsp. red food coloring

In medium pot over medium-high heat combine sugar, salt, milk and butter until sugar melts. 

Bring the mixture to boil for 5 min stirring constantly.

Remove from heat and stir in marshmallows, white chocolate chips and extract. 

Pour into 8x8 pan lined in foil or sprayed. 

Drop some red food coloring over top and take a toothpick and swirl around to design. 

Place in refrigerator until cooled. 

2.

1 Strawberry frosting

1 bag white chocolate chips

Melt chocolate chips and stir in frosting. 

Put in refrigerator. 

SUPER FAST Pumpkin Cookies

2 ingredients... yes that's it!

In large mixing bowl add 1 box SPICE CAKE MIX and 1 small can of PUMPKIN.  Mix by hand well.  Scoop onto cookie sheet close together.  They don't spread much so you can get a lot of cookies onto one sheet.  I like to use the Pampered Chef small/medium scooper. BAKE 350 for 25-30 min.(these are soft cookies)

 

Honey Whole Wheat Crackers

Preheat oven 350

MIX:
3 c. Whole Wheat Flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp Italian Seasoning

ADD:
1/3 c. Olive Oil
1/3 c. Honey (use same measuring cup and honey will slide right out)
1 c. water (add more if needed to make dough form)

Spray 3 cookie sheets with olive oil spray

Fold dough well then place on counter.  Separate into 3 balls.  Roll flat into a rectangle about 1/4" thick.  Place onto cookie sheet.  Cut into desired size squares.  I use my plastic pasta cutter from Pampered Chef, or you can use a plastic knife so you don't cut your pans.

Bake 15 min

Other things you can add to dough:  1/2 tsp Garlic Powder, Onion Powder or 2 cups shredded Cheddar Cheese, FLAX flour or seeds.

If you would like to have a crunchy cracker, roll dough out thinner and bake at 325 for 20-25 min.


 

Chicken Pot Pie

Pre-heat oven to 350

*  2 cups organic baby carrots cut in half
*  3 small potatoes from the Trader Joe's Potato Medley (I like to mix up the colors of potatoes, purple,  red and yellow)
*  1 small onion
*  6 hard boiled eggs
*  1 large can cream of chicken soup or cream of mushroom is ok (optional, add heavy cream substitute)
*  2-3 chicken breast boiled and chopped
*  1 cup chicken broth (or use the broth from boiling the chicken)
*  4 cups Bisquick (Trader Joes, multi-grain baking mix)
*  2 cups milk
*  1 stick of butter
*  1 cup peas
*  3 garlic cloves (optional)

Start with boiling your eggs.

In a separate pot boil your chicken until cooked thoroughly.

While chicken is boiling chop carrots, potatoes and onions.

Remove chicken and leave about 1 cup of broth in pot.  Add carrots and onions and boil for about 5 min.

While boiling; in a separate bowl mix Bisquick and milk.  This is your topping.  It should be thick but easy to spread.

Chop chicken and add chicken, cream of chicken soup and potatoes to carrots and onion mixture.

Turn down heat to low.  Stir occasionally.

Melt butter.

Add mixture to a large deep baking dish.  Spread evenly.

Cover the top with peas. 

Peal eggs and use an egg slicer to slice, placing them on top of the peas covering the entire dish.

Spread the topping CAREFULLY over the eggs so the edges touch the side of the dish (so the butter doesn't go into the mixture and stays on top of the topping).

Drizzle the butter over the top of the topping.   

Bake 30-45 min UNCOVERED until the top is golden brown and cooked through.  Not doughy in the middle.  Check with a fork or knife, should be like a biscuit.


FILLING:

LAYERING EGGS OVER PEAS:

TOPPING AND BUTTER:

FINAL:

Whole Wheat Rolls

Sponge:

1 cup whole wheat four
1 cup hot tap water
2 tsp yeast
2 tbsp sugar or honey

Mix 2 minutes and let sit 30 min. Should be little bubbly and risen almost twice the size.

Add:
1 cup white flour
1 cup whole wheat flour (or 2 cups whole wheat and minus the white)
1 tsp salt
1 egg
3 TBSP melted butter
1/2 cup milk/soy milk

Kneed/mix about 10 min adding white flour as needed.  Dough is a LITTLE sticky.  Let rise 1 hour.  Roll out into rectangle about 1 1/2" thick and use pizza cutter to cut rows 3" and then into squares to make about 3"x3" squares.  Place 1/2" apart on cookie sheet.  Let rise another 30-45 min in warm area.

Bake 375    15-20 min.

Simple Whole Wheat Bread - 1 loaf recipe

In bread maker OR mixing bowl add:3/4 cup hot tap water
1 tsp yeast
3/4 cup whole wheat flour (freshly ground preferred or best you've got)
2+ TBSP honey
** start the bread maker on DOUGH setting to start mixing (or mix by hand 2 min)
Slowly pour in yeast/water mixture  mix an additional 2 min or until wall mixed TURN OFF BREAD MAKER.

LET RISE 30 min ** THIS WILL BE YOUR SPONGE ** After 30 min. look at your sponge.  It should be bubbly and risen almost double.  This will let you know if you have good or bad yeast as well.

Start bread maker again on DOUGH setting and ADD:
1 TBSP oil
1/2 tsp salt
2 TBSP gluten flour (if you do not have gluten flour ITS OK! use 1/2 cup regular flour and only 1 cup whole wheat flour)
1 1/2 cups  whole wheat flour (add more flour to get the correct consistency***)
1 egg (opt)

Let bread maker mix the dough or knead for 10 min.  Let rise 30 min. Take out dough and shape into a loaf.  Place in OILED bread pan.  Cover with oiled plastic wrap.  Let rise until doubled in size, about 30-45 min.

Bake 375  30 min.

***dough should be fully kneaded, smooth and NOT sticky when you tap on it.  If using a bread machine you can check while it's kneading... adding water/flour when needed.