History teachers love AZ Recollections and Reflections book

Book donated by Justice Sandra Day O'Connor in Memory of Historymaker Eddie Basha

Zona Lorig, Carolyn Mendoza and Ruth McLeod distributed 40 donated AZ Recollections & Reflections: An Arizona Centennial Historymakers Commemoration books at a History teachers convention Saturday, Sept 7. It was so gratifying to see how appreciative the teachers were. They were all ready thinking up lesson plans based on the book and ideas for research for students!

Often times, I think the Historymakers program is great but ends with the exhibits at the museum. Now I realize that with this book and online biographies and oral histories, we are reaching a much larger audience - students and teachers (elementary through university), historians, researchers, family historians .  .  . It is such a POSITIVE experience. Hurrah for Historymakers Gala and Recognition Program!

D.A.R. shares Tastes & Treasures cookbook

Betsy Davis, Curator of the historic L. Ron Hubbard House, Historical League member and member of the Camelback Chapter of the DAR, presented the Tastes and Treasures cookbook as a Thank You gift at a recent DAR function.  Kathy, the AZ State DAR Chairman for American Heritage, and Ann Brandes, the hostess of the function and Vice Regent of the Camelback DAR chapter, received the cookbook with enthusiasm!

Betsy comments, "I explained to both of them what the cookbook is and what was in it and they both absolutely loved it.  Kathy asked me how she could get more and I showed her the literature on the League and the cookbook that you gave me to include with the books, specifically that little postcard about the cookbook, and she was very happy so you may get some future orders from her.  Ann, the lady who was the hostess, also really loved hers and sent me an email exclaiming how interesting it was and how good the recipes looked."

Kaisa's White Chicken Enchiladas

White Chicken Enchiladas from Kaisa Holcombe. "I have been looking for this recipe for the past 20 years!!!! Finally found it!!!!"
Several other good chicken dishes in Tastes & Treasures cookbook too.
(Yes - Kaisa and Kay Holcombe are family!)

White Chicken Enchiladas

Ingredients:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)



Directions:
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Cornish Pasties for dinner

Governor Rose Mofford gave the Historical League her family recipe for Cornish Pasties to go in Tastes & Treasures cookbook. It continues to be a favorite, especially on the Iron Range in Minnesota where they are made all the time.

The fascinating story of her family and growing up in the mining community of Globe, Arizona is found in our Historymaker section of Tastes and Treasures cookbook, thanks to Governor Mofford. She was honored in 1999 as an Arizona Historymaker.

Minneapolis fan of Cornish Pasties with ketchup

Oatmeal Stout at Four Peaks Brewery

Karen Swanson and I felt like we were in an old-fashioned soda shop sharing our Oatmeal Stout. This luscious beverage is highly recommended! Treat yourself at historic Four Peaks Brewery in Tempe or read the history of the building (Pacific Creamery built 1890) and make it at home: Tastes & Treasures cookbook pages 48-53. 

Peanut Butter/Chocolate Chip Cookie Dough Bites - Grain free

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites
Who doesn't like chocolate? This is a grain free recipe that is delicious. We also love Chocolate Peanut Treats from Tastes & Treasures cookbook page 162.
Ingredients:
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter, SunButter Natural or almond butter - room temperature
¼ cup honey or agave or maple syrup
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup  chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions:
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.

Notes:
Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far! I don’t know if they really classify as cookies so I’ll go with cookie dough bites. And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate. And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.

These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm! You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.
Please read the following before asking a question! It will probably answer your question.
Tons of people have posted the nutritional analysis for these. They’re supposedly anywhere between 80-130 calories, which seems like a huge range to me. Please use a recipe analyzer like on CalorieCount if you need more information.
You can use almond butter, sun butter, or whatever nut butter like you.
The peanut butter should be the kind with only peanuts and salt. No added fat or sugar. Be careful because there are some “natural” brands out there which aren’t really natural. I find that this peanut butter is usually expensive so I make my own. You can make your own in only 5 minutes with a food processor. Check that out here.
Chickpea flour won’t work. I don’t think plain hummus will either.
I haven’t tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally don’t like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy!
Doing this in a blender (unless it’s a Blendtec blender or something equally powerful) won’t work and might kill the blender.
For a totally sugar free version, use 30 drops of Stevia and cacao nibs.
For a vegan version, you can’t use honey. Use agave. Also be sure to check your chocolate chips! I’ve used these Enjoy Life chocolate chips and they are amazing!

Thanks to Texanerin.com for this recipe.
Prep Time: 8 min
Cook Time: 10 min
Ready in: 18 min
Yield: 14 1" cookies

One Pot Pasta

It's all in one dish - Pasta, Tomatoes, Veggie Broth, Olive Oil. Fast and easy.

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Tastes & Treasures cookbook also has a delicious Penne with Basil Pesto on page 89 from historic Four Peaks Brewing company.

Ingredients:
12 ounces pasta (Linguine is a favorite)
1 can (15 ounces) diced tomatoes with liquid (any flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Thanks to Simply The Best You...Healthy and Happy for the recipe.