Homemade Bread

This recipe came from my friend Shannon Nisse and its so yummy! She uses a bread maker but I don't have one so I did it in my kitchenaid.

1 cup plus 1 Tbsp warm water
2 tsp yeast
1 1/2 Tbsp brown sugar packed
Let sit in mixer for about 10 minutes
Add
1 Tbsp honey
1 1/2 Tbsp milk
2 Tbsp melted butter
1 1/2 c wheat flour
1 1/2 cup white flour
1 1/2 tsp salt

Kitchen aid directions: Let the mixer kneed it for a few minutes and then I let it rise for about 10-15 in the mixer then mixed it again and greased a loaf pan and placed the dough in the loaf pan. Let rise for another 30 minutes or so and then bake at 350 for about 25 minutes.

Bread Machine directions: Dump everything into bread machine pan in order listed, just butter, not melted. Set machine to "dough" setting. When cycle is finished, dump dough into greased bread pan. Shape into loaf. Let rise 20 minutes in a warm place. Bake 25 min. at 350. Remove from pan promptly.

Classic Potato Salad

10-12 potatoes, cooked, peeled, and diced
3 hard boiled eggs, diced
3-6 green onions, diced
3 dill pickles, diced small
3 stalks celery, diced small
1/3 c pickle juice
1/4 c yellow mustard
1 c mayo
salt and pepper to taste
1/2 tsp diced dill (optional-I only add this if I have it in my garden)

Mix together and chill for at least 3-4 hours before serving

I made this for the first time tonight and it tastes JUST like the Fair. We really LOVED it!

Kettle Corn

INGREDIENTS

• 1/2 cup unpopped popcorn kernels
• 1/4 cup white sugar
• 1/4 cup vegetable oil

DIRECTIONS

1. Put Oil in Pot with 3 kernels of popcorn. When all 3 have popped the oil is ready

2. Place the popcorn and sugar in a large pot with vegetable oil...Cover with lid. Over a medium heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.

3. Sprinkle with salt

Double Chocolate Chunk Cookies

Photo from www.pickypalate.blogspot.com

Double Chocolate Chunk Cookies (Adapted from Martha Stewart Recipe)

½ Cup chocolate chips
1 stick unsalted real butter
1 ½ Cups sugar
2 large eggs
1 teaspoon vanilla
1 ¼ Cups flour
½ Cup cocoa powder)
1 teaspoon baking soda
½ teaspoon coarse salt
1 bag chocolate chips (chunk chips would be great, but I used chips today)

1. Preheat oven to 325 degrees F. Place ½ Cup chocolate chips and stick of butter in a heat proof bowl over a small pot of simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.

2. Place cooled melted chocolate, sugar, eggs and vanilla into the bowl of a stand or electric mixer. Mix on medium speed until well combined. On low speed, slowly mix in flour mixture and chips until just combined.

3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 15 minutes or until cookies begin to crack on top and edges look slightly crisped. Let cool on baking sheet for 10 minutes, then transfer to cooling rack to finish cooling.

Wet Burritos

Ground beef or chicken seasoned with taco seasoning (chicken in our favorite)
8 tortillas
1-2 c cheese
1 c sour cream
Rice a roni Spanish mix prepared
1 can refried beans
1 can green enchilada sauce

Spray a 9x13 pan with cooking spray and then place a small layer of enchilada sauce on bottom of pan. Take a flour tortilla and place a layer of beans, meat, rice, sour cream, and cheese. Fold ends in and roll then set in pan. Repeat with all 8 tortillas. Dump the remaining enchilada sauce over the top of burritos and bake at 350 for 20 minutes covered and then remove foil and bake for 10 more minutes or until slightly browned.

Quick Company Chicken

This is one of our favorite recipes because its yummy and the prep is fast. Sorry for those who read this blog that have our Family Favorite cookbook because this is a repeat but so worth it! Make mashed potatoes to go with this because it makes its own gravy to go over them.

Chicken breast for as many people as you are serving
Swiss cheese slices
1 can cream of mushroom soup
1/2 c white cooking wine
bread crumbs
3 Tbsp butter melted

Arrange chicken in a square baking dish or 9 x13 pan if you have a lot of chicken. Cover with Swiss cheese slices. Mix soup and cooking wine and pour over cheese. Cover the top with a thin layer of bread crumbs and then melt butter and drizzle over bread crumbs. Bake at 350 for 40 minutes or so until chicken is done.

Better than 'you know what' cake...

Wonderful cake! P.S. I'm not a prude about the title, I just didn't want someone searching that omitted word and finding our blog. And you if you don't know what that omitted word is, perhaps you should get out more.

1 pkg German Chocolate cake mix (prepared with the oil and eggs as specified on the box)
1 can sweetened condensed milk
1 jar of carmel ice cream topping
1 tub of cool whip
1 bag of toffee and chocolate pieces (or crushed up Skor bars)

-Make the cake as usual in 13 by 9 pan. Let cool about 15 minutes.

-Using the skinny end of a wooden spoon, poke holes about every inch all the way through the cake.

-Pour the jar of sweetened condensed milk over the entire cake. Let sit 5 minutes.

-Pour the jar of carmel topping over the cake. Let sit 5 minutes.

-Spread the cool whip over the cake. Sprinkle with the toffee bits.

Now, the recipe says to let it sit in the fridge for at least an hour. But I find that it is most fabulous the next day, so I always make it in the morning of the day I want to eat it.

Italian Skillet

So fast and so easy. I'm not a huge fan of boxed things like this but this is actually really good!

1/2 lb mild Italian Sausage
1 Pkg Garlic and Olive Oil Vermicelli Pasta Roni
1 med zucchini, cut into bite sized pieces
2 Roma tomatoes
mozzarella cheese

Place sausage in skillet; brown and crumble until cooked. Add 1 3/4 c water and bring to a boil. Add pasta and seasoning packet. Cover, reduce heat to low, and simmer for 5 minutes. Take cover off and add zucchini and let simmer for 3 minutes or until cooked to your preference. Stir in tomatoes, remove from heat, and serve with cheese on top.

Anytime Amish Bread

We love Amish bread but hate that we cant control when we get it and really who wants to make it every 10 days. I tired an experiment and froze one of my starts after I did my 10 days and then took it out a few weeks later and did the 10 days and it worked out perfectly. So here are the directions so you don't have to worry about losing the paper if you do decided to freeze a start.

• Don not use metal spoons or bowls
• If air gets in the bad let it out

Day 1: Do nothing (the day you pull it out of the freezer)
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 cup flour, 1 cup sugar, 1 cup milk; then mush the bag
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Follow instructions below

1. Pour entire contents in to a large non-metal bowl
2. Add 1 1/2 c flour, 1 1/2 c milk, 1 1/2 c sugar and mix
   
3. Measure out 4 separate batters of 1 c each into 4 different gallon Ziploc bags, mark date on bag. Keep one starter for yourself (freeze if you want) and then give 3 friends a bag with these instructions
4. Preheat oven to 325 and grease either 2 loaf pans or I use a tube pan
5. To the remaining batter in the bowl add

3 eggs
1 c oil (or 1/2 c oil 1/2 c applesauce)
1/2 c milk
1 c sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c flour
1 lg box vanilla pudding (does anyone else wonder if the Amish really use pudding!?!)

6. In separate bowl mix 1/2 c sugar and 1 1/2 tsp cinnamon, dust greased pans with half of this mixture
7. Pour batter evenly into pans and sprinkle remaining sugar on top
8. Bake for 1 hour and cool for 10 minutes before removing from pan.
   

BYU-I Spinach Salad

Spinach Salad:

1/2 bunch of fresh spinach

1/2 head of romaine lettuce

1/2 red onion

1/2 cup of sliced mushrooms

1/2 can of mandarin oranges, drained

1/4 pound of bacon, cooked and crumbled

1/4 cup sugared almonds

1/4 cup shredded Swiss cheese

Mix lettuce, spinach, and mushrooms together. Sprinkle bacon oranges, and almonds on top. Top with red onion rings. Serve with poppy seed dressing. Don't add the dressing, bacon, or almonds until ready to serve. Serve chilled.

Sugared Almonds for Spinach Salad:

1/4 cup slice almonds

1 1/2 T sugar

1 T melted butter

Preheat oven at 350. Blend sugar and butter well. Coat almonds and spread them on a baking sheet. Bake at 350 for 10-15 minutes. Stir after 7 min. When lightly browned remove from oven. Loosen nuts with metal spatula and let them cool completely.

Poppy Seed Dressing for Spinach Salad:

1/2 cup white vinegar

1/2 cup sugar

2 t. poppy seeds

1/2 t. salt

1 T. pureed onion

1 T. prepared mustard

1 cup vegetable oil

Mix all ingredients (except oil) until sugar is dissolved. While beating on high speed drop 2-3 drops of oil into mixture. Gradually add remaining oil in a thin stream to complete emulsification.

Cloverleaf Rolls
1 1/4 cups milk
1/2 cup plus 2 teaspoons butter
3 tablespoons nonfat dry milk
3/4 cup plus 1/2 teaspoon sugar
1 teaspoon salt
1 (1/4-ounce) package active dry yeast
2 eggs, lightly beaten
4 1/2 cups all-purpose flour
Strawberry, blueberry or apricot jam, for accompaniment

In a small saucepan over medium heat combine the milk, 1/4 cup of the butter, dry milk, 3/4 cup of the sugar and the salt and cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.

In a large mixing bowl dissolve the yeast and remaining 1/2 teaspoon of sugar in 1/4 cup of warm water (110 degrees F). Add the eggs and stir to combine. Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Using a wooden spoon, add the flour 1 cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix.

Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece of waxed paper or plastic wrap with the remaining teaspoon of butter and use it to cover the bowl. Set aside in a warm place until doubled in size, at least 2 hours.

Melt remaining 1/4 cup of butter and transfer to a small bowl to cool. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2 to 3 minutes.

Using a lightly floured rolling pin, roll the dough to a thickness of 1/2-inch. Using a sharp knife, cut the dough into 36 equal pieces. Tuck the cut edges of each piece under so as to form a smooth round ball of dough. Place 3 balls of dough side by side into each well of a muffin tin. Using a pastry brush, lightly brush the top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft-free area until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F.

Bake the dinner rolls in the center of the oven until golden brown and puffed, about 18 to 20 minutes.

I love these rolls, they are beautiful and so good. They are more work so I make them less often but when I do we go crazy!

Double Chocolate Brownies

I got this recipe off the Bake or Break blog but I had to adjust it a little because she is way fancy. Here is the dumbed down version!

6 Tbsp butter
6 oz semi-sweet chocolate chips
1/4 c cocoa
3/4 c flour
1/4 tsp baking powder
1/4 tsp salt
1 c sugar
2 lg eggs
2 tsp vanilla extract

Grease a 8 in square pan and preheat oven to 350.
Place butter in a saucepan on low and let melt. When it is almost completely melted add chocolate chips and cocoa powder. Mix until smooth and set aside to cool for a few minutes.

Combine sugar, eggs, and vanilla in mixer and with whisk attachment mix on med for 3-4 minutes. The mixture should start to get a pale color.

Add chocolate mixture and then add flour, salt, and baking powder. Stop mixer and use a rubber spatula to combine all ingredients well. Pour into pan and bake for 35 minutes.

So Yummy!

Superior Banana Bread

This has more ingredients than other banana breads but it's my favorite one and it's a bit healthier than others as well.

1 c. banana, mashed
1 1/2 c. sugar
1/4 c. applesauce
1/2 c. vegetable oil
1 T. lemon juice
1 c. milk
2 eggs, beaten
1 c. ground whole oats*
2 1/2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. vanilla
1 c. chopped nuts (optional)

Add the lemon juice to the milk and set aside. Blend all of the dry ingredients in a medium bowl and set aside. Mash the banana and use an electric mixer to blend it with the sugar. Add the applesauce and vegetable oil and continue to blend. Add the eggs and beat thoroughly. Add the lemon juice/milk mixture (which will have curdled slightly) to the batter and blend. Add the dry ingredients to the wet batter, one cup at a time, continuing to mix it until it is well blended. Pour the batter into well-greased loaf pans. You may either use 2 full-sized pans or 4 mini loaf pans. For the full-size pans, bake at 375 degrees for approximately one hour until the bread is browning on top and a toothpick or knife stuck in the center comes out clean. If you are using mini pans, bake at 350 degrees for approximately 40 min. until the bread is browning on top and a toothpick or knife stuck in the center comes out clean. Cool for about 10 min., then remove from loaf pans and allow to cool completely before storing or eating.

*Place oatmeal in a blender or food processor to grind it.

Mexican Lasagna

1 lb. ground beef
3/4 c. chopped onion
3/4 c. diced bell pepper
1 1/2 c. whole kernel corn
3 cans tomato sauce
2 tsp. taco seasoning
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. ground cumin
6-8 tortillas
1 can refried beans
Shredded cheese
Shredded lettuce
Diced tomatoes
Sour Cream

Cook beef and drain excess grease. Add onion, bell pepper, and corn. Cook for 5 minutes. Stir in tomato sauce, taco seasoning, chili powder, garlic salt, and cumin. Stir until blended and cook until heated through. Set aside. Place 2-3 tortillas on bottom of 9x13 inch pan. Spread a thin layer of beans on top. Add 1/3 of beef mixture and repeat with two more layers of tortillas, beans, and beef mixture. Top with shredded cheese and heat in oven at 350 degrees until cheese is melted. Serve with lettuce, tomatoes, and sour cream.

What I love about this recipe is it's easy to change it to your family's taste. For example, we only put in 1 tsp. chili powder, 1/2 tsp. garlic salt (garlic's fine but we don't like it too salty), and about 1/3 c. onion. I also just use frozen corn and thaw it out because it's cheaper.

Carolines Famous Chocolate Chip cookies

1 c white sugar
1 c brown sugar
2/3 c melted butter (not margarine!)
2/3 c butter Crisco

Cream in mixer then add:

2 eggs
2 tsp real vanilla extract
1-2 c semi sweet chocolate chips
1 tsp baking soda
1 tsp salt
3 1/2-4 c flour

Drop by heaping spoonfuls onto a foiled or greased cookie sheet and bake at 350 for 8-10 minutes or until the tops are turning golden brown.

Chicken Quesadillas

There is 2 ways to make these depending on what you have in your pantry. We love them both ways. So fast and so Yummy!

2 chicken breasts cooked and shredded
1 can black beans, slightly drained
2 Tbsp taco seasoning
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 tsp cumin
1 can diced chilies
tortillas
cheddar cheese

Heat in saucepan. Heat a tortilla and add cheese and spread some of the mixture onto the cheese. Either fold in half or lay second tortilla on top and heat until cheese is melted. We cut them with a pizza cutter and then serve with sour cream

The second way is the exact same except you do a can of honey baked beans instead of black beans and reduce the taco seasoning to 2 tsp. I know it sounds weird but we love it!

Tuscan Style Chicken Sandwiches

1-1/4lbs boneless skinless chicken breasts
2 garlic cloves minced
1/2 cup roasted red bell peppers (from a jar)
1/2 tsp salt
1/4 cup mayo
3 Tbsp pesto sauce
1 (10 inch) focaccio bread
6 slices tomato
6 slices mozzarella cheese

Place chicken in crockpot. Sprinkle with garlic, roasted pepper strips, and salt. Cook on low 6-7 hrs. Just before serving, remove chicken and peppers and shred with forks on large plate. In a small bowl, combine mayo and pesto; blend well. Cut focaccio bread into 6 wedges, splitting each in half. Spread cut sides with mayo mixture. Place about 1/3 cup chicken mixture on half of wedge. Top with cheese, tomato and top of bread.

Cinnamon Sticky Buns

1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter
1 cup coarsely chopped pecans
1/2 cup sugar
1/4 cup ground cinnamon
2 tubes large refrigerated biscuits

In a saucepan, combine the brown sugar, corn syrup, and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13x9 pan.
In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half. Dip each half in cinnamon-sugar mixture. Place, cut side down, over brown sugar mixture. Bake at 375 degrees for 25-30 minutes or until golden brown. Invert onto a serving plate. Serve warm.

Recipe from Taste of Home Magazine

Southwest Caviar

2 cans black beans- drained and rinsed
2 cans whole kernel corn- drained
1 can original Rotel (tomatoes & green chilis) drained and lightly chopped
1 bell pepper diced fine
1 bunch green onions sliced fine
1/3 cup caesar dresssing (not creamy)

-Mix all the above 1 or 2 days before serving. On day of serving dice 2 ripe avocados and add. Serve with chips or can be served over lettuce. As a main dish, serve over cold small pasta and lay strips of cooked cold chicken on top.

Roll Dough

This comes from a Hawaiian woman and ANYONE can make delicious yeast recipes with this recipe....By far the easiest yeast bread recipe I've ever tried. I also love that you can have homemade bread in about an hour!

Roll Dough

This dough is great. It’s very fast and can be used for cinnamon rolls, dinner rolls, loaves of bread, pizza, ect.

2 c water

½ c sugar

2T yeast

mix these ingredients together and let sit 10 min

ADD: 3 c flour

1 tsp salt

ADD: 3 more cups of flour ( one at a time)

1 egg

¼ cup oil.

Let rise 30 min. Shape into rolls. Let rise additional 30 min.

Bake 375 degrees for 12 min or until golden brown!

Chocolate Caramel Bars for the Bishop

Not sure why they are called this but they are good enough for your bishop! Preston loves them!

Chocolate Caramel Bars for the Bishop

1 ½ c. Flour

1 ½ c. Old Fashioned Oates

1 ½ c Brown Sugar

¼ tsp. Salt

½ tsp Baking Soda

1c + 2TB butter or margarine

1(14oz ) Bag Caramels

½ c Whipping Cream

1 (12oz) Bag Milk Chocolate Chips

1. Combine first 6 ingredients until crumb mixture forms
2. Press half of crumb mixture in greased 9”x13” pan. Bake for 10-15 min at 350.
3. Melt caramels with whipping cream over low heat until all melted and creamy
4. Sprinkle chocolate chips over baked crumb mixture
5. Pour caramel over.
6. Top with remaining crumb mixture
7. Bake at 350 for 15 more minutes.
8. Make a day ahead or several hours early to allow caramel to set.

Chocolate Covered Cheesecake Bites

Chocolate Covered Cheesecake Bites

Crust

1 cup graham cracker crumbs

¼ finely chopped pecans

¼ cup butter or margarine, melted

Filling

2 (8oz) packages cream cheese, softened

½ cup sugar

¼ cup sour cream

2 eggs

1/2 teaspoon vanilla

Coating

24 oz semisweet chocolate (2 bags chocolate chips)

3 Tablespoons shortening

1. Line a 9in square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans, and butter. Press into the prepared pan; set aside.

2. In a large bowl beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low until combined and add vanilla.

3. Bake at 350 degrees for 35-40 minutes until center is almost set. Cool and then freeze overnight.

4. Melt chocolate and shortening until smooth.

5. Using foil lift cheesecake out of pan. Peel off foil. Cut into 49 squares. Remove a few pieces at a time and refrigerate the rest until ready to dip.

6. Using a toothpick, completely dip squares into the chocolate. Place on a wax-paper lined baking sheet; spoon about 1teaspoon chocolate over each.(Reheat chocolate if needed to finish dipping)

7. Store in Refrigerator or Freezer until ready to eat!

These really are DIVINE! One of my favorites!

Blender Waffles or Pancakes (Using year supply items! They are delicious!)

¾ cup whole wheat kernels
¼ cup oatmeal
1 cup milk
2 eggs
½ cup oil
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 Tbsp. honey
Optionsl: 1 tsp. Sweet Spice Blend

Blend whole wheat kernels and milk in blender for 4 minutes on high speed. Add remaining ingredients. Mix together and pour onto a hot griddle for pancakes, or a waffle iron for waffles.

Chicken Enchiladas

8 medium size flour tortillas
2-3 cups shredded cheddar cheese (use as much or as little as you want!)
2 boneless, skinless chicken breasts, cooked and cubed
1 can cream of mushroom soup
1 can cream of chicken soup
¾ cup milk
½ can chilies (Optional. I don’t put them in mine, but it does add a lot of flavor.)

Grease a 9x13 in. glass baking pan. In each flour tortilla, spoon some shredded cheese and chicken. You should save some cheese to sprinkle on top at the end. Roll each one up and lay side by side in the baking pan. In a blender (you can use a bowl if not adding the chilies), mix soups, milk, and chilies. Pour over the top of the rolled up tortillas. Top with cheese and bake in a 350 degree oven for 20-25 minutes.

Artichoke Heart and Cheese Dip

1 round sourdough bread bowl
1 cup Jack cheese, shredded
1 cup Parmesan cheese, shredded
2 cups mayonnaise
1 (14 oz.) can artichoke hearts (not marinated), cut up and drained (pureed if desired)
4-6 fresh cloves of garlic, minced fine

Cut open top of bread bowl. Dig bread out, saving pieces for dipping. Combine remaining ingredients and mix well. Pour into bread bowl and cook for 1 hour at 350 degrees until dip boils. Serve immediately with bread pieces.

To speed this recipe up a little, put all ingredients in pan and melt over the stove. Pour dip into the bread bowl, then place in a 400 degree oven for approximately 20 minutes.

no sugar carrot cake with cream cheese icing

no sugar carrot cake with cream cheese icing
(from I can't believe there's no sugar cookbook)
ingredients:
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon lite (or regular) salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
instructions:
Preheat oven to 350 degrees.Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, lite salt, cinnamon, and nutmeg.Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes.Serve cooled (even refrigerated) with frosting.


Sugar free Frosting
ingredients:
1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
0-2 Tablespoons 1% milk to thin frosting
instructions:
Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on cake Frosts 2 9" round layers of cake or two dozen cupcakes.

Italian Garden Salad Recipe

Italian Garden Salad Recipe
(Found on group recipies.com)
Ingredients
Basil leaves ( 1 handful)
small pint of grape tomatoes (or your fresh patio variety)
1 bag of organic Italian greens
Olives (pitted)
1 small ball of fresh mozzarella, grated and or diced
2 avocados (diced and cubed)
5-6 pieces of natural smoked turkey deli meat, rolled and sliced into cubes.
Directions
Place salad mix and basil in a bowl
cut tomatoes in half or leave whole
cut olives in half or leave whole
grate and thinly slice your fresh mozzarella cheese
add your avocado, generally the rule here is half an avocado per salad bowl.
place your chopped deli meat on top after gently mixing above ingredients all together.
Directions for Salad dressings.
I like to just use about 3/4 cup extra virgin olive oil and instead of a wine I just use about 1/4 cup of the juice left over from the olives, salt and pepper. Then just shake and pour.

Focaccia Bread

Focaccia Bread
From Allrecipes
"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!"

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
DIRECTIONS
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

(stuffed pasta shells) with alfredo sauce

coperture farcite della pasta (stuffed pasta shells) with alfredo sauce

(from Elise’s kitchen)

2 tbsp olive oil
½ box of lasagna noodles

Filling
16 oz container of ricotta cheese
2 cups grated mozzarella or other Italian cheese
½ cup coarse ground parmesan cheese (like what’s in the containers)
½ tsp parsley dried or 1 tsp fresh
1½ tsp basil dried or 1 tbsp fresh
1 egg

Sauce
1 qt heavy whipping cream or evaporated milk
2 cups parmesan cheese
1 tsp fresh garlic
½ cup real butter
In a separate saucepan, bring water to a boil. Add pasta and cook till al dente. (about 12 minutes.)
Drain, and place back into pan adding olive oil.

Combine in a large bowl, ricotta cheese, and egg. Mix until creamy and smooth. Add spices, and additional cheeses. Mix again.

Oil a 9x9 baking pan or casserole dish with cooking spray or olive oil. On a plate, p;lace on e lasana noodle flat and add 2 tbsp of cheese mix. Roll up into a “jelly roll style” and place into pan. Continue with noodles and cheese mix until the pan is full.

Place into unheated oven and bake at 350 for 15 min.

In a saucepan, combine the sauce ingredients. Mix ingredients together and stir until smooth and creamy. Using a wire whisk helps to keep the lumps out.

When the pasta has cooked for 15 min, remove from oven, add the sauce to the top and cover with foil. Return to oven, and Bake an additional 15-20 minutes. Let cool and serve with warm garlic bread or foccacia bread.

Streusel Coffee Cake

Streusel Coffee Cake
(found on about.com)This is an easy streusel coffee cake, baked in a square or round layer-cake pan.
INGREDIENTS:
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
.
Cake:
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
PREPARATION:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.
Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Comfort Food Pasta w/ Sun Dried Tomatos

Tonight my hubby and I both wanted a good pasta with sun dried tomatoes so we grabbed what we had and experimented and were really happy with what we came up with. Mind you taking pictures of dinner after making it so I can blog it just might give me a complex and get me thinking I'm much better at cooking than I actually am!


1 Tbsp butter
3 cloves garlic
1/2 red onion diced
1/2 to 1 cup sun dried tomatoes packed in oil
2 Tbsp flour
1 c milk
3 Tbsp cream cheese
Salt to taste
8-10 oz pasta of choice

add sun dried Cook pasta in boiling water with a little oil. While noodles are cooking add butter, onion, and garlic in a skillet on med-low. Allow the onion to soften up slowly and when its pretty translucent add tomatoes. I chopped ours up a little bit and added the oil that was on the cutting board with them. Saute for another minute. Add flour to thicken up a little, stir, and pour in milk. With the temp on med-low still add the cream cheese and let melt and stir occasionally.

When pasta is done drain, and then toss with cream sauce.

Enjoy!

Kettle Corn

Every Friday night is movie night in our house and my son always wants me to make "sticky popcorn." For the sake of my hips I decided to try to make kettle corn in a pan and it came out surprisingly well.

2- 2 1/2 Tbsp oil (I used olive and couldn't detect the olive taste)
1/4 c sugar
1/2 tsp salt
1/2 c popcorn seeds

Heat oil in 3 qt sauce pan on med-hi and add sugar and salt, and mix well. Add popcorn seeds and cover. Shake frequently and wait for the popping to start. Once the lid starts to be pushed up by the popcorn dump into a bowl or the sugar will start to burn.

Enjoy!

Homesteader Cornbread & Honey butter

There is nothing worse that dry cornbread so I was so happy to find this recipe! Its nice and moist and it can easily be cut in half and done in a 9x9 pan.

1 ½ c cornmeal
2 ½ c milk
1 tsp salt
2/3 c sugar
2 c flour
2 eggs
1 Tbsp baking powder
½ c oil

In a large bowl whisk together flour, baking powder, salt, and sugar. In a small bowl combine cornmeal and milk, let stand for 5 minutes then add eggs and oil and mix until smooth. Add to dry ingredients and pour into a greased 9x13 pan. Bake at 400° for 30 min or until done.

Honey Butter

Let butter soften on counter and then mix equal parts honey with the butter until smooth. This can be kept in the pantry so we like to make about 1/2 cup and store it for the future. You do have to mix it a little when you go to use it again because it will start to separate.

Easy Dinner Rolls

These are fast and easy. Great when you don’t have a lot of time. We make the full batch and then freeze what we don't eat. The next time I want rolls I just grab them out of the freezer, wrap them in foil, and pop them in the oven with dinner to warm up (usually they need at least 20 minutes).

1 Tbps yeast
1 c water
2 Tbsp sugar
1 tsp salt
Combine and let sit for a few minutes then add;
2 Tbsp butter, melted
3 c flour
1 egg

Knead in mixer for 2-3 minutes. Let rise 10 minutes and knead again. Make into balls and place on greased cookie sheet. Bake at 350 for 17-20 minutes.

Onion Straws

Onion Straws

1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.
Eat before your family sees them.
Repeat with another onion, because they’ll be really mad they didn’t get any.

Beef Chimi's with Macayo's Baja Sauce

I made these for dinner and Brian said, "These are actually really good!" I chose to ignore the surprise in his voice and just take the compliment.

Ingredients:
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches) - I used the fresh ones from costco because they are softer and work better
Vegetable oil (For Frying)

Directions:
In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with sauce...

Baja Sauce:
2 -8oz cream cheese blocks, softened
4-oz half and half (approx- you may need more or less- just until it is creamy)
1-4 oz can diced jalepenos
dash of salt

Put it all in a blender until nice and creamy.

CAFE RIO RECIPES

CAFÉ RIO CHICKEN SALAD

I included the chicken and pork...you can use either one for the salad!

LIME RICE:
1 cup dry rice cooked in 2 cups Swanson’s 100% fat free Chicken Broth
1 minced garlic clove
1 tsp. finely grated lime zest
2 tbsp. lime juice
½ tsp. kosher salt
Combine all ingredients and cook in Rice cooker.
2 tbsp. minced cilantro (optional, add after cooking)
(yields 8 (1/4 cup) servings)

Cafe Rio CHICKEN:
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
1 can (small) green enchilada sauce
1 tsp. cumin
Kosher salt to taste
Combine in slow cooker and cook on low 10-12 hours (meat will shred itself from the moisture)
(yields 8 (1/2 cup) servings)

BLACK BEANS:
2 15.5 OZ. cans Great Value black beans
1 tomato chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic minced
½ tsp. kosher salt
Combine and bring to a boil, reduce heat and simmer 20 minutes
(yields 8 (1/2 cup) servings)

LETTUCE:
16 cups, chopped (or shredded)

Cafe Rio Sweet Pork Salad-
3-4 lbs pork roast (can substitute chicken) -
1 cup brown sugar-
3 cups salsa
*Mix ingredients in a crock pot and let cook for 10 hours on low.
Dressing:-
1 packet of buttermilk ranch dressing-
1 cup sour cream-
1 cup mayonnaise-
1/2 cup buttermilk-
Cilantro (1-2 bunches to taste)-
1/2 cup salsa verde (green salsa) (I added about 1 cup- even with the recipe cut in half)- Jalepeno pepper (I only use about 1/4 of the pepper. It justdepends on how hot you want it) -
2 medium cloves of garlic
*Put all ingredients in a blender and blend for a few minutes stirring occasionally. My note: I halfed this recipe because it looked like a ton and we still had a ton!

Trimmings for the Salad:- Tortillas- Black/Pinto beans- Guacamole- salsa- Rice (I use spanish rice, or a lime rice)- Cheese- Sour cream- Tortilla strips (i use crumbled chips)Assemble as you like!

To assemble- I heat a tortilla with cheese in a skillet on the stove. Then move to a bowl or plate. Add rice, pork, black beans, lettuce, tortilla strips, sour cream and guacamole, and to make it all the more authentic I add a little lime wedge. Tasty!

Caution: This recipe makes A TON, so make sure you're either really hungry or you invite all of your closest friends.

TO SERVE:
Layer 2 cups lettuce, ¼ cup rice, ½ cup Chicken, ½ cup beans, and 2 tbsp. Pico de Gallo. Top with 2-3 tbsp. of dressing and enjoy!