Miller Family Recipes

1 c Red Hard wheat kernels or 1 1/2 c wheat flour 1 1/2 c milk 2 eggs 1/4 c brown sugar 1/2 t sea salt 1 t baking soda 2 t baking powder 1/2 c flour Blend wheat and milk for 4 minutes. Add remaining ingredients and blend for 2 minutes. Let mixture sit for 5-10 minutes.

Very easy. Makes 4-6 servings 5 slices bacon, finely chopped 1/2 c chopped onion 3 cloves garlic, minced 4 cans black beans, drained 2 cans chicken broth 1 t ground cumin 1 t chili powder Garnish: sour cream, minced chives In a medium Dutch oven, cook bacon over medium-high heat for 3 minutes, or until just beginning to brown. Add onion and garlic; cook for 3-4 minutes, or until onion is tender. Add beans, broth, cumin, and chili powder. Bring to a boil; reduce heat, and simmer for 30 minutes. In the container of a blender, spoon half of soup; process until almost smooth. Return processed mixture to Dutch oven, stirring to combine. Garnish with sour cream and chives. Serve immediately.

Makes about 5 dozen blossoms 1 box yellow cake mix 1 (3.4 oz) box instant lemon flavored pudding mix 4 large eggs 3/4 c plus 3 T vegetable oil, divided 4 c powdered sugar 1 T lemon zest (about 1 lemon) 1/3 c fresh lemon juice 3 T water Preheat oven to 350. Spray muffin pan with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup of oil; beat at medium speed with an electric mixer for 2 minutes. Using a scooper, place 1 small scoop of batter into each muffin cup. Bake for 9-12 minutes. Turn cakes onto a cloth towel. In a medium bowl, sift the powdered sugar. Add zest and lemon juice, remaining 3 T of oil, and water, stirring until smooth. Dip cakes into glaze while cakes are still warm, covering as much of the cake as possible. Place cakes on wire racks with wax paper underneath to catch drips. Let glaze set thoroughly before storing in an airtight container.

Makes 6-8 servings 1 (16 oz) package spicy pork sausage 2 T vegetable oil 1/2 c flour 2 (32 oz) boxes chicken broth 2 heads cauliflower, trimmed 1 c half and half Garnish: shredded sharp Cheddar cheese and sliced green onion In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles. Remove sausage, and reserve drippings in pan. (Drippings should equal about 1/4 cup.) Reduce heat to medium; add vegetable oil. Add flour, and cook, whisking to remove any lumps, until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender and begins to fall apart. Stir in half and half. To serve, top each bowl with desired amount of crumbled sausage. Garnish with Cheddar cheese and green onions, if desired. Serve immediately. Note: For a smoother soup, puree in a food processor before adding half and half.

This came from Paula Deen Makes about 4 cups 2 T butter 1 T olive oil 1 (15.25 oz) can corn, drained 1 c frozen country-style hash brown potatoes, thawed 3/4 c finely chopped red onion 1/2 c finely chopped celery 1/2 c finely chopped red bell pepper 1 (4 oz) can chopped green chilies 2 T flour 1 T ancho chili powder 1/4 t ground red pepper 1/4 t ground cumin 1/4 t garlic powder 1/4 t salt 1/4 t ground black pepper 2 1/2 c chicken broth 3/4 c heavy whipping cream Garnish: Chopped red bell pepper In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add corn, potatoes, onion, celery, bell pepper, and green chilies. Cook for 8 minutes, stirring frequently, or until veggies are tender. Add flour, chili powder, ground red pepper, cumin, garlic powder, salt, and pepper; cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring to mix well. Bring to a boil; reduce heat, and simmer, uncovered, for 5 minutes, stirring occasionally. Add cream,...

This came from Paula Deen Makes 6-8 servings 1/4 c butter 4 c frozen Southern-style hash brown potatoes 1 c frozen chopped onion 2 t minced garlic 3 T flour 1 (32 oz) box low-sodium chicken broth 2 c whole milk 2 c frozen chopped broccoli, thawed and drained 1 (8oz) package mini diced cooked ham 1/2 t salt 1/2 t ground black pepper 1 c sour cream 1 (5 oz) package shredded Swiss cheese In a large Dutch oven, melt the butter over medium heat. Add the hash browns, onion and garlic; cook for 5-6 minutes, stirring frequently, or until hash browns are tender. Add flour; cook for 2 minutes, stirring constantly. Stir in chicken broth and milk; cook for 5-6 minutes, or until slightly thickened. Add broccoli, ham, salt, and pepper; cook for 10 minutes, stirring frequently. Add sour cream and cheese, stirring until cheese is melted and soup is heated through.

This recipe came from Paula Deen. Makes about 2 dozen bars 1 1/2 c flour 1 3/4 c firmly packed brown sugar, divided 1/2 c butter 4 large eggs 1/2 c light corn syrup 1/3 c melted butter 1 1/2 c chopped pecans 1 8oz pkg toffee bits 1 t vanilla Preheat oven to 350. Spray a 13x9 baking pan with nonstick cooking spray. In a small bowl, combine flour and 3/4 c brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture evenly into the prepared pan. Bake for 15 minutes. In a medium bowl, combine, eggs, remaining brown sugar, corn syrup, and melted butter, stirring until smooth. Stir in pecans, toffee, and vanilla. Pour over hot baked crust. Bake for 20-30 minutes, or until set. Cool completely before cutting into bars.

These are some of my absolute favorite cookies that happen to come from a Paula Deen magazine.  They are loaded with grains and nuts but also have their share of fat and sugar. In parenthesis I have the recipe made over for a much more heart healthy version. Makes approximately 6 dozen 1 c butter (1 c. coconut oil) 1 c sugar (1/2 c. sugar) 1 c firmly packed brown sugar (1/2 c. brown sugar) 1/4 c maple syrup 2 large eggs (1 egg and 2 egg whites) 1 T vanilla 2 1/2 c flour (I used 3 c. soft white wheat flour for all the flour, you can just use 3 c. whole wheat flour) 1/2 c whole wheat flour (don't add this because of above flour) 2 t baking soda 1 t salt 1 c canola oil (1 c. white bean puree - 1 can beans and about 1/2 c. water pureed) 1 1/2 c oats (old fashioned or quick) 1/2 c 7-grain cereal (I used barley flakes, but you can use any grain you like) 1/2 c golden flax seed 1 c finely chopped walnuts 1 c finely chopped pecans 1 c finely chopped almonds 2 c semiswe...