These recipes are a bit "rough" since I've only made them once or twice; and are subject to change. TUSCAN CHICKEN (adapted from - Tuscan Rosemary Chicken and White Beans) Preheat GT Xpress 101 (takes 2-3 minutes). Meanwhile, chop veggies. When the light goes out... Place 1/2 T. bottled (or homemade) Italian Dressing in each cooking chamber. Add 1-2 small chicken tenderloins to each chamber. Flip the chicken so the dressing coats both sides. Top the chicken with a small sprig of fresh rosemary. Top the chicken with sliced veggies. I used 1 stalk of celery, 1 carrot, few slices of a small zucchini and small yellow squash, divided between the two chambers. If you want to increase the protein and use less chicken, use a small amount of chicken and add canned (or cooked) cannellini beans (drained and rinsed) mixed with the veggies. Other veggie choices would include frozen stir-fry veggies, if you are in a hurry. Cook 10-15 minutes, or until the temperature of the chicken reaches 180F and the chicken is cooked through. (Hubby\-Friendly) Hot Dog with Biscuit Topping Preheat the GT Xpress 101. Split hot dog and butterfly open. I use my homemade, multi\-grain version of a baking mix and used it for the biscuit topping. 3/4 c. Good\-For\-You Baking Mix 1/4 c. kefir (you could also use milk, plain yogurt, or milk substitute) Stir together, just until mixed together. In each chamber, place one hot dog (you may be able to place two hot dogs in each chamber if they are thin (I use Hebrew National). Divide the baking mixture in two equal portions and spread over the top of the hot dog/s. Bake 6\-10 minutes. Next time, I'm going to put the dollop of baking mix in the bottom of the chamber and top it with the hot dog and see how that works. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheeseburger Bake This was thrown together, so I'm not sure exact measurements. Preheat GT Express 101. Mix together 1/2\-1 cup pre\-cooked hamburger (I keep pre\-cooked hamburger in the freezer for quick meals \- ground gluten would also work as a good ground beef substitute), chopped onion (I used dried onion), and enough ketchup to hold mixture together. Divide into the two chambers. Top with shredded cheese. Top with the "Pie" Batter mixture from the book: 1 c. milk 1 egg 1/2 c. baking mix Mix all ingredients together in a covered shaker. Fill each chamber to the top, but don't over\-fill it. Cook 10 minutes. NOTE: The next time I make this, I'm going to make tiny biscuits with my homemade baking mix and top each of the meat mixtures with 2\-3 multi\-grain biscuits instead of using the "Pie" Batter. Shredded beef, onion and bbq sauce could also be used as the mixture in the bottom and topped with biscuits or even a slice of rye bread or Italian bread. Makes an open\-faced BBQ Beef Sandwich. Hot Dogs (butterflied open) can be topped with well-drained sauerkraut and mashed potatoes. Cook 6-7 minutes. Taco Salad (similar to Tostado Bowls in the cookbook) Another pull\-it\-out\-of the freezer meat I keep on hand is taco meat (ground beef (or beef/ground gluten combination), seasonings, salsa mixture), in individual 1/2\-cup portions. You need about 1/4 c. meat mixture per chamber. I cut a homemade tortilla in half (I made small tortillas so they would fit into the chambers) and fit one tortilla half into the preheated chambers. Added the meat, shredded cheese, cooked black beans (also from the freezer \- thawed). Cook 6\-7 minutes. Top with your favorite toppings (shredded lettuce, tomatoes....) Scalloped Potatoes (3 servings) Mix together: 1-1/2 c. Simply Potatoes - Shredded Hash Browns (refrigerator case, not frozen - or rehydrated dehydrated or freeze-dried hash browns) 1/2-1 t. dried onion 5 T. kefir (or half & half) 1/2 T. cheddar cheese powder (www.thespicehouse.com) Whisk together. 1/2 c. fresh bread crumbs 1-2 t. butter Melt butter, add bread crumbs to coat. Heat over low heat for a minute. Place hash browns in a small bowl and mix in dried onion. Add the kefir cheddar cheese powder sauce. Mix well and divide between the two chambers, which have been preheated and lightly greased. Divided the buttered bread crumbs on the top. Shut lid and cook 8-10 minutes. Option 1: I've precooked the recipe WITHOUT the buttered crumb topping, and only cooked it for 6-minutes. Removed the cooked potatoes and placed them in a buttered baking dish. (One recipe fits nicely into my 7-1/4x4-1/2x1-inch pasta dishes.) You can cool, wrap tightly with foil, and refrigerate this par-cooked recipe. When ready to reheat, add the buttered crumbs and finish baking in a toaster oven later in the day. Not sure of reheating times... Option 2: Line the baking dishes you are going to use with Reynolds Wrap Release non-stick foil. Place the par-cooked potatoes in them, quick freeze the potatoes. When frozen, remove the foil and wrap the potatoes in the foil and make a stack for freezer to use later. I made the recipe in the book, "Almost Instant" Coconut Custard Pies. I use unsweetened coconut and it worked just fine. I made these in the afternoon and chilled them in the refrigerator. So think ahead.... In the works: Chicken What\-the\-heck! Shepherd's Pie Impossible Pies from Bisquick \- in 2 serving sizes... \-Grainlady

Those do sound good. Great flavor combination. I love pomegranates but rarely bother, they are so fiddly! The freeze dried seeds sound like the way to go. Eileen

Yes...(about powdered eggs). This is information I received via e-mail from Honeyville Grain just the other day. "As many of you know we have been out of stock on our #10 cans of Powdered Whole Eggs and Egg Whites for about 3 months. This has been as a result of working with the USDA on plant and label approval with new stricter requirements with respect to eggs. We've endured numerous delays and setbacks throughout the process. About a week ago we had received approval to begin Production. We did so and even had product on UPS trailers ready to be picked up. We got a call from the USDA stating that they had put us through the wrong process and we would have to start over again. We had to pull all of the outbound orders and go back into a holding pattern. At this point we are moving through the process but have no idea when we'll be back in business with the canned eggs. It is a frustrating situation with one of our best sellers and we apologize for the delay. Just as soon as we have product ready to ship we will send out an email to all of our great Honeyville Customers. We appreciate your patience." Kefir - I only use powdered milk products - period. I don't purchase store-bought milk. We use a whey-based milk substitute - Morning Moo's - for drinking and cooking. I store another brand, Country Cream, and use it for my kefir - http://www.grandmascountryfoods.com/. The Country Cream seems to work better than the whey-based product for kefir, unfortunately it's more expensive than Morning Moo's. I've never tried it with store-brand powdered milk. If you do let me know how it works - just out of curiosity. I've made it with fresh goat milk, but I don't have a source for it anymore. Do you know you can place your grains in a jar of milk and "rest" them in the refrigerator (for 7-10-days, or so)? I usually keep 1/3 to 1/2-cup of grains going, and place mine in 1-cup of milk in a pint jar and rest them for 5-7-days before making kefir. I usually have 4-6 cups of kefir in the refrigerator at any one time, and when I get that much I'll rest my grains until I need to make more. When I want to use them again I'll remove the grains from the milk and place them in 2 to 2-1/2-cups of milk in a quart jar. You can leave the pint jar of milk the grains were resting in sitting out at room temperature and it will have enough kefir in from the grains to ferment into kefir. My new favorite... I make kefir using coconut milk. I use coconut milk powder (reconstituted) but you can use canned coconut milk. You might try it when your grains get bigger and you need to divide them and have some extra grains. Once I used them in coconut milk, I store them in coconut milk and only use them with coconut milk. We love it added to pineapple/orange juice smoothie for a great pina colada taste - or just plain instead of yogurt, or topped with homemade granola. I use kefir as a replacement for buttermilk, and I use it in my bread. I never thought about it rising better because of it. But then, that's what I've always used in my bread recipe ;-) -Grainlady

That would be Max. DH and I came out a restaurant and this woman had this little black pup wrapped in a yellow blanket with sunflowers. We weren't planing on another dog but took her number. The next day I sent DH to get him. He had no sibling and the owner didn't even know her dog was pregnant until they found him one morning. Part Lab and part fence jumper he was of mixed pedigree. LOL He was the toughest dog I ever had as far as needing patience. He ate the cushions and corners off a brand new sofa and loveseat in the 10 minutes DH trusted him alone. He h ate the stringer on the back fence which we discovered when the fence fell down and coincided with his digestive problem that cost us an arm and a leg. He learned to potty outside with nary an accident but he flunked obedience school. Actually he was a drop out. LOL I finally trained him using an "unorthodox method" I read in a book. He destroyed things, he tried to eat the tortoise (another big vet bill to patch her together again), he chewed up heavy duty kong toys like they were paper. He would obey but never with out a grumble or a mumble about it. He got along with our dogs but didn't like other dogs at all. He wagged his tail so hard he "sprained" it twice. His drool was so thick it could permanently laminate any surface and he drooled the very most for bread. He would never steal food, but bread was his weakness. For that he would make an exception. Walk by a steak but snatch the rolls. LOL He blew out his knee at the age of 8 1/2. TPLO surgery to the tune of 3000. Two weeks late he popped his screws while leaving the vets office. Another surgery, another almost 200. DH was out of work at the time. We put it on the card anyway. He lived to the age of 11. His spleen ruptured early one morning in 2003. Hemangiosarcoma. He couldn't stand up. DS helped me get him to the front door. The minute the door opened he stood up. I have no idea how. That was how strong his prey drive was. He ran. He's always been a runner. Two houses down he fell and collapsed. He had emergency surgery and was doing well. That night I went to see him one more time and went home. Even in his distress his tail never stopped thumping when I was there. A hour later I got the call. He's aspirated some food into his lung and had pneumonia. We all went down there,even taking the other dog. I made the hard decision. I stayed with him. His tail thumped to the very end. His "mom" was there. He will always be my heart dog. Goofy, neurotic and most difficult dog I ever owned. He loved me. I still miss him. Here he is after his TPLO surgery.