Miller Family Recipes

I also found this juice in the manual that came with my juicer and it's pretty dang good. Makes: 2 3 carrots 2 celery 1/2 peeled cucumber 1/2 c. parsley 1 apple

I believe this recipe came from pinterest. It was the first juice I tried and sold me on juicing.  I figured if I could drink this, then juicing wasn't so bad. Makes: 2 large 1 bunch spinach 2 handfuls kale 1 green apple 1 cucumber, peeled 1 pear 1/2 lemon 4 carrots

 I'm still finding decent juices in my manual.  I did just buy a new juicing book at Sam's Club today that          I'm going to start using to find a few more juices so I can start using all the produce that I'm stocking up on. Makes: 2 3 hulled strawberries 1 peeled orange 1 apple 1 apricot 3 broccoli florets 3 cauliflower florets

I'm only posting juices that I don't have to bolt down.  Ones that I can actually sit and sip and this one meets the criteria. Makes: 2 1 peeled cucumber 1 pineapple spear 1 bartlett pear 2 kale leaves

Still another from the juicing manual.   I really like this one despite the brussel sprouts.  I also just used frozen pomegranite seeds that I microwaved for 30 seconds. Makes: 2 3 oranges 5 brussel sprouts 1 bunch seedless grapes 1 c. pomegranite seeds

Another one from my juice manual, but this is a good one for getting beets down.  It really is pretty dang good. Makes: 2 4 oranges 1 beet

This is one of the better recipes out of the manual that came with my juicer.  I really think this is a pretty yummy juice with plenty of veggies, i.e. beets - which I NEVER eat, but they're not bad in the right smoothy. Makes: 2 1/2 lemon 1 apple 1/2 beet 1 large celery stalk 1/4 peeled cucumber                    

I've just barely started juicing, but I've been able to find a few juices that are pretty yummy. I'm trying to stay away from juices with mostly fruit in them, cause I'd rather eat a smoothie and get all that good fiber with the juice.  Sooo, I'm trying to choose recipes that have veggies that I don't normally eat.  This was a good one because it had a lot of greens. Makes 2 1 giant handful of spinach 2 big kale leaves 4 celery stalks 2 green apples 4 carrots 1/2 grapefruit 1 small bunch of parsley

I must have gotten this recipe from a magazine  I was reading in some waiting room (probably the dentist). I always carry a notebook in my purse for just this kind of thing...you never know when you'll run into something good and I never rip something out of someone else's magazines...one of my few good qualities. I just made it and found it was right up my alley.  I substituted brown rice for the basmati rice and added an avocado.  Even Dan liked it (course, he's on a diet right now andis being really good about eating just about anything - but I got no complaints. Makes: about 5 cups 1/4 c. virgin olive oil 1/4 c. lime juice 1 1/2 c. cooked basmati rice, cooled 1 (15 oz.) can black beans, rinsed 1 c. finely diced carrots 3/4 c. raw corn kernels (I used thawed frozen sweet corn) 3/4 c. finely chopped and seeded tomatoes (I used Roma) 1/4 c. minced Italian parsley 1/4 c. minced fresh cilantro - yum! 2 Tblsp. finely chopped red onion or sweet onion Salt & ...

Stephanie Willis found this on facebook so we tried it and it was really bad but this remake was very good and very fast. The original recipe called for diced Italian tomatoes, but I think the San Marzano make a huge difference. It would also be good with meatballs or sausage. I like it just the way it is  This is very delicious and is one of my favorites. Makes: 6-8 1 bag frozen tortellini (I used 1 part of those 2-piece packages of 5 cheese fresh tortellini at Sam's) 1 small bag fresh spinach (I bet you can use frozen - haven't tried that)                                                     28-oz. San Marzano whole tomatoes 2 c. chicken broth 1 block (cut up) cream cheese (you can use Neufchatel if you want to lighten it a little) 1 tsp. basil 1 tsp. oregano 1 tsp. Italian seasoning 1 tsp. minced garlic Add all the ingredients to...

This is a really good recipe for white bread that I got from our ward in Boston.  I used to make it all the time, but now I like the whole wheat recipe - gotta use my storehouse wheat (plus, I need the fiber). Makes: 2 loaves 5 3/4 to 6 1/2 c. all purpose flour (although I think bread flour makes better bread) 2 pkgs. or 2 Tblsp. yeast 2 c. milk (or 1 c. dry and 2 c. water) 1/3 c. sugar 1/3 c. shortening (5 1/3 Tblsp.) 2 tsp. salt 2 eggs Pour all ingredients into a large mixing bowl.  Heat water to 120 degrees or till it feels very warm-not hot-on your wrist. Add to the dry ingredients.  Mix the bread for approximately 10 minutes. When adding the flour, start with less flour mix well, and then add the remaining cup or two a little at a time; just till dough pulls away from the sides of the bowl and forms a ball.  It still should be just slightly sticky. Let rise till double. Don't use flour when working with the dough, just slightly oil your hands. ...

I don't even remember where I got this recipe.  I've used this as long as I can remember and they always turn out great.  Making good biscuits is like making good pie crust.  Cut in the shortening (which should be pretty cold) and don't over-handle them. I make three different size batches which makes either 8, 16, or 24 if you use a green chili can that has both top and bottom lids removed as the cutter. 2 (4) (6) c. sifted flour 2 (4) (6) tsp. sugar 4 (8 tsp.) (4 Tblsp.) baking powder 1/2 (1) (1 1/2) tsp. salt 1/2 (1) (1 1/2) tsp. cream of tartar 1/2 (1) (1 1/2) c. crisco 2/3 (1 1/3) (2) c. milk or use powdered milk Put all dry ingredients into a large bowl.  Cut in the shortening using a pastry blender.  Form a hole in the center of the dry ingredients and pour in the milk.  Using a fork mix the dry with the liquid just till combined, then with floured hands, form into a flattened ball on a well floured surface and let sit for 5 or ten minutes....

This is also a Taste of Home find.  These are really yummy and a good way to use your ripe bananas. Makes: 6 giant muffins (but I'm sure 12 smaller ones will be fine) 1/4 c. shortening 1 c. sugar 1 egg 1 1/2 c. mashed ripe bananas (about 3 large ones) 1 tsp. vanilla 1 1/2 c. flour 1 tsp. baking soda 1/4 tsp. salt Caramel Icing: 2 Tblsp. butter 1/4 c. packed brown sugar 1 Tblsp. milk 1/2 c. powdered sugar In a small mixing bowl, cream shortening and sugar.  Add egg; beat well.  Add bananas and vanilla; mix well.  Combine the flour, baking soda and salt; add to creamed mixture. Fill paper-lined jumbo muffin cups three-fourths full.  Bake at 350 degrees for 23-28 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely. For icing, in a small saucepan, melt butter over medium heat.  Stir in brown sugar and milk; bring to a boil.  Cool slightly.  Whisk in powder...

These are really terrific if you serve them fresh. They come from the Taste of Home. Makes: 1 1/2 dozen 1/3 c. butter, softened 3/4 c. sugar 2 eggs 1 1/2 c. flour 1 1/2 tsp. baking powder 1 tsp. cinnamon 1/3 c. milk Cream Cheese Filling: 2 pkgs. (3 oz. each) cream cheese, softened 1/3 c. sugar 1 egg 3/4 c. fresh raspberries 3/4 c. fresh blueberries Streusel Topping: 1/4 c. flour 2 Tblsp. brown sugar 1/2 tsp. cinnamon 1 Tblsp. cold butter In a large mixing bowl, cream butter and sugar.  Add eggs; beat well.  Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk.  Fill greased or paper-lined muffin cups half full. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth.  Fold in the berries.  Drop a rounded tablespoonful into the center of each muffin.  For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly.  Sprinkle ove...

This is something my dad has made since I can remember.  He said he had Navajos on the ranch in Flagstaff when he was growing up and they taught him how to make it.  He always made it with self-rising flour, but I never have that stuff, so I just use this recipe.  This is something you always find at the AZ state fair sprinkled with powdered sugar or drizzled with honey.  I like them made into Navajo tacos.  They're really more like a tostado though, so don't ask me who came up with that name. You take the fry bread, spread it with chili, cheese, lettuce, tomatoes, onions,and whatever else you want. 6 c. unsifted bread flour 2 Tblsp. baking powder 1 Tblsp. salt 1/2 c. powdered milk 2 1/2 c. warm water (I like to cut in 1/4 c. crisco for a much softer bread) Lard or shortening for frying Sift together dry ingredients in a large bowl.  Add water gradually and mix with a fork or your fingers until you have a soft dough.  Knead dough ab...

Who doesn't love muffins! These are yummmy.  This came from the Taste of Home Magazine and ended up being a great find. Makes: 1 doz. 2 c. flour 1 c. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 eggs 1/2 c. butter, melted 1 1/4 tsp. vanilla 1 1/2 c. chopped peeled tart apples Streusel Topping: 1/3 c. packed brown sugar 1 Tblsp. flour 1/8 tsp. cinnamon 1 Tblsp. cold butter Glaze: 1 1/2 c. powdered sugar 1 to 2 Tblsp. milk 1 tsp. butter, melted 1/4 tsp. vanilla 1/8 tsp. salt In a bowl, combine the flour, sugar, baking powder, baking soda and salt.  In another bowl, whisk the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff).  Fold in apples. Fill greased or paper-lined muffin cups three-fourths full.  In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over batter. Bake at 375 degrees for 15-20 minutes or until a toothpick c...

This is something I found in honor of Nathan because he just loooves french toast.  This came from Paula Deen's magazine and is super easy and super yummy. Makes about 8 servings: 4 Tblsp. unsalted butter, melted 3/4 c. firmly packed brown sugar 1 loaf brioche or challah bread, sliced 1 1/2 inches thick (about 1 1/2 lb.) 8 large eggs, lightly beaten 1 c. whole milk 1 Tblsp. vanilla 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. salt 1//2 c. chopped pecans Confectioners' sugar Maple syrup (optional) In a 13x9-inch baking dish, combine melted butter and brown sugaar.  Arrange bread slices evenly in baking dish. In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, ginger, and salt.  Pour over bread, letting egg mixture soak in.  Top evenly with pecans.  Cover, and refrigerate for at least 3 hours or up to 12 hours. Preheat oven to 350 degrees. Let chilled casserole stand at room temperature for 2- minutes.  Bake until browned and set,...

I got this recipe off the food network...can't remember the guys name on the show, but I made them and they were really good. If you make a bunch to freeze you need to triple the dough but just double the filling. Dough:  Makes 12 1 pkg. rapid-rising dry yeast 3/4 c. warm water 1 Tblsp. sugar 3 c. flour 1/4 c. olive oil 1 tsp. salt egg wash cornmeal, for dusting For Dough:  In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar.  Stir gently to dissolve, then let stand 5 minutes until foam appears.  Turn mixer on low and slowly add the flour, 1 c. at a time.  Pour in 1/4 c. olive oil and add salt.  When the dough starts to come together, increase the speed to medium.  Stop the machine periodically to scrape the dough off the hook.  Mix until the dough pulls away from the sides of the bowl, about 10 minutes. Turn the dough out onto a lightly floured work surface and fold over...

I made this with half wheat and half white flour so I'll write the recipe for both white and half and half tortillas.  If you have the time, there's nothing like homemade tortillas (although the Costco uncooked ones are most excellent too). 5 c. flour 2 Tblsp. shortening 2 tsp. baking powder 1/4 tsp. salt 1 1/2 c. boiling hot water or 2 1/2 c. all purpose flour 2 1/2 c. wheat flour 1/4 c. shortening 2 tsp. baking powder 1 tsp. salt 2 1/4 c. boiling hot water Mix together the flour, baking powder, and salt in large bowl.  Cut in shortening to resemble cornmeal.  Add water slowly, mixing with your hands to make a soft dough.  You may not need all the water. Knead a few minutes on floured surface until smooth and elastic.  Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes. Divide into smll balls the size of golf balls and proceed on a floured counter to roll out into size and thickness you prefer. Cook on top of stove...