Delicious Wheat Bread

About a year ago a high school friend who lives nearby told me about a great recipe for wheat bread. I went to her house and she gave me a demonstration and I have been making it ever since. It is healthy, delicious and relatively easy to make. I have a wheat grinder and grind my own wheat for it but I am sure you could use whole wheat flour from the store. This year for Christmas I gave about 12 loaves away, with a jar of jam, to neighbors and friends. Everyone loved it. I have a big kitchen aid mixer but I do this all by hand and it really isn't a big deal. In fact, I think it is kind of therapeutic kneading the dough. So, if anyone feels ambitious or is wanting a good bread recipe, here you go.

Perfect Whole Wheat Bread

10+ cups whole wheat flour (freshly ground white wheat is the best)
2 T. yeast (SAF) - this yeast comes in a vacuum packed block, I buy it at Macey's
½ c. wheat gluten - this is just on the baking aisle and it says right on it wheat gluten
4 c. warm water
1/3 c. oil
1/3 c. honey
1 T. salt

Combine 4-6 cups of the flour, yeast, gluten and water together in a large bowl. Mix/stir for one minute. Cover and let sit for 10 minutes. Add oil, honey, salt, and the rest of the flour a little at a time until the dough handles easily. Knead by hand until elastic, about 12 minutes. Keep adding flour as needed to keep the dough from sticking to the table. Divide into three portions for loaves and place in bread pans. Let rise on the counter until they double in size, about 30 minutes; just watch them so they don’t rise too much lest they fall during baking. Bake @ 350 for 30 minutes.

****If you are ever in the market to invest in a big wheat grinder, NutriMill is awesome.

Orange-Cranberry Pull-Apart

This was a request.....ENJOY!!!


24 Rhodes Dinner Rolls, slightly thawed but still cold
1 small box non-instant vanilla pudding
1/2 cup sugar
1 orange rind, grated
1/2 cup butter or margarine, melted
1/2 cup dried cranberries

Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh orange juice


Cut rolls in half. Mix pudding, sugar and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries in sprayed bundt pan. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan. Remove wrap and bake at 350* for 30-35 min. Cover with foil last 15 min of baking.

Immediately after baking invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts.

Orea Cookie Truffles

If you remember I made these for the Beckstead Christmas Party last year, they are delicious!!


1 package (8oz.) cream cheese, softened

1 package Oreos

Milk Chocolate or White Chocolate Dipping Chocolate


Crush Oreos in food processor to fine crumbs. Using a mixer combine crumbs with cream cheese. Chill for 15 min.

Mold into 1 in. balls and place on wax lined cookie sheet.

Melt chocolate in medium bowl, one by one dip balls into melted chocolate then lift out with fork or slotted spoon allowing excess chocolate to drip back into bowl.

Place on wax paper until chocolate hardens.

Divinity Success!!

Yea!! I did it, success at last!

Erin, I was talking with a divinity expert at work the other night and I was telling her about your divinity tragedy. She said her grandma taught her how to make divinity and that if it was high humidity or raining that after the sugar mixture is done and you add it to the egg whites, to add half the mixture then put the pan back on the stove and bring the remaining sugar mixture back to a boil then add the rest to the egg whites. She claims it works every time. If you try it let me know so I can tell her if her grandmas way is fool proof. Good Luck! Kris

Blondies

I made these today and loved them! They are my new favorite treat!

Blondies

1 cup butter, melted

2 cups of tightly packed dark brown sugar (I used light brown sugar)

2 eggs lightly beaten

2 tsp. vanilla

1 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

2 cups flour

1 cup mix-in of your choice (chocolate chips, butterscotch chips, walnuts, etc)

1. Preheat the oven to 350 degrees. Lightly butter and flour a 9x13 inch pan. Whisk together the melted butter and sugar in a bowl.

2. Add the egg and vanilla extract and whisk.

3. Add the flour, baking soda, baking powder, and salt, mix it all together. Add the mix-in of your choice.

4. Pour into the pan and spread evenly. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

English Toffee

So after my misfires in the kitchen (see post below), I decided to stick with what I know for our  friend, teacher, and neighbor gifts this year.  My mom makes this every year and it is so tasty.  (How could anything with this much butter and sugar NOT be tasty?)

ENGLISH TOFFEE

On a cookie sheet lined with foil, sprinkle about 1 1/2 - 2 cups chopped nuts in an even layer. (I use walnuts).  Set aside.

In a saucepan, combine 1 cup butter, 1 cup sugar, 1/4 tsp salt, and 1 tsp vanilla, and bring to boil over high heat.  Stir quickly until butter and sugar combine, and continue to cook until light brown in color and crack stage has been reached.  Stir constantly.  

 Pour over chopped nuts and spread thin.  Sprinkle on 1 package of chocolate chips (I use milk, my mom uses semi-sweet).   Allow to melt for one minute, then spread.  Sprinkle more chopped nuts on top and chill.  Break into pieces when cold.

I think I have made this every year since we got married and I still haven't perfected it.  It's hard to know when the mixture is done.  Sometimes I get it just right and the toffee is very hard and crunchy, and sometimes I don't cook it enough and it is a little softer - but still yummy!  This year I actually used a candy thermometer and let it reach 300 degrees - or hard crack stage - but the toffee was still a little soft for my liking.  So I guess it's an art.  Maybe if I keep on making it every year like my mom does, I'll master it, too!!

My Divinity Disaster

Dear Dana,

So I tried your divinity recipe.

Is it supposed to look like THIS?????

What is wrong with me?  I followed the recipe and mixed it in the Kitchenaid for an hour, I swear!  Maybe I am not born to be a good candy maker!  I guess I will have to wait for a neighbor or friend who IS to bring some divinity to me this year!  (Dana, don't feel bad - it's ME, not the recipe!!  I tried the peppermint bark, too, and dang, was it tasty!  I just thought everyone could laugh about it like I did!)

Christmas Mice

These are just adorable and so easy to make! I saw them along with this tutorial video on a friends blog and had to share with all of you. Erin, I am sorry to post anything to do with mice on your blog! :)

My Grandma's White Bread

For Thanksgiving this year I made this bread to use in the stuffing, when ever I make bread for us to eat I always try to make a healthy recipe - whole wheat flour, oatmeal, etc. Filipe and Mir liked this bread so much they asked me to make it again so they could actually enjoy some of it (I only let them have a slice - it was for stuffing!). It is my Grandma's recipe and is not one bit healthy, but I do have to admit - it is really, really good. It makes great toast and grilled cheese sandwiches - plus it makes the house smells so cozy and warm, very good up here in the Northwest in December while it is wet, cold and gets dark around 4:30!!!

This recipe make 4 loaves (they freeze pretty good), but you can easily half it.

Grandma's White Bread

1 qt. milk (whole works best), warmed

1 cube butter, melted

2 tblsp yeast
1/2 cup sugar

3 tblsp salt (I told you it wasn't healthy!)

8-12 cups flour

Dissolve the yeast and sugar into the milk. Add 4 cups flour and then the salt. If you have a Kitchenaid Mix use the dough hook and add flour a cup at a time until it doesn't stick to the sides, if not add flour until the dough is workable without sticking to your hands. Let double in size once, shape into loaves, let double again and them bake at 350 for about 40 minutes.

Peppermint Bark

I made this the other day and loved it! I made mine with green and red candy canes and it turned out really cute! (I stole the picture off the recipe site!)

Peppermint Bark

12 oz. Chocolate Chips (I used milk chocolate chips, but you can use any kind you wish)

1 pound white chocolate chips

1/2 teaspoon peppermint extract

12 candy canes, crushed

**Preheat oven to 250 degrees.

**Line a cookie sheet with foil and spray the foil with non-stick cooking spray. (I turned the cookie sheet upside down for this. It is easier to spread the melted chocolate without the cookie sheet sides in the way)

**Pour the milk chocolate chips in an even layer on the foil and place in the oven for 3-4 minutes or until almost melted.

**Remove milk chocolate chips from the oven and smooth with an offset spatula or knife.

**Place the melted chocolate in the fridge until cold and firm, at least 30 minutes.

** Melt the white chocolate chips in a double boiler or in a metal bowl over simmering water (don't let the bottom of the bowl touch the water), until chocolate is melted. Remove the bowl from the water and stir in peppermint extract.

**Pour the white chocolate over the cold, hard milk chocolate and spread it out (do this quickly since your milk chocolate is beginning to melt)

**Immediately sprinkle with crushed candy canes and press the candy gently into the white chocolate so it will stick (do this as fast as possible or your candy won't stick)

**Return to the fridge and chill until firm. Break the peppermint bark into pieces and store in a airtight container in the fridge.

**Makes about 2 pounds

Divinty

I love Divinity! It is probably my favorite holiday candy! I made it a couple of days ago and it was perfect! However, I do not have a Kitchen Aid mixer and would have enjoyed making it a lot more if I did. It took a long, long time to make with my hand mixer, but it was still worth it! Remember, patience it key when making Divinity.

Divinity

5 1/3 cups white sugar

1 1/3 cups light corn syrup

1 cup water

4 egg whites

2 tsp. vanilla extract

1 1/3 cups chopped walnuts (optional--I never add nuts!)

***Cook sugar, corn syrup and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved.

***Cook, without stirring, to 260 degrees on a candy thermometer (hard ball stage--this took about 20 minutes to get to 260 degrees because of the low heat)

***While sugar mixture is cooking, beat egg whites in a large bowl until stiff peaks form. Make sure you have stiff peaks when you add the sugar mixture.

***Continue to beat while pouring the hot syrup in a thin stream into the egg whites.

***Add vanilla and continue beating until mixture holds its shape and becomes slightly dull (This took 20-30 minutes with my hand mixer. I am not sure how long it would take with a Kitchen Aid.)

***Fold in nuts (if you choose).

***Drop from a buttered spoon onto waxed paper. Let stand at room temperature until outside of candy is firm (this takes at least 3 hours).

***Store in an airtight container.

Carmelized Onions

These are a great side to add to any meal.  

2 tsp olive oil

2 sliced onions

2 tsp sugar

2 tsp balsamic vinegar

1/4 tsp dried thyme

1/4 tsp salt

dash of pepper

In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat.  Add onion, sugar, thyme, salt, pepper, and vinegar, and cook, stirring, until sugar dissolves.  Reduce heat to medium-low, cover, and cook until golden brown, about 20 - 30 minutes, stirring occasionally.  

Mexican Rice

This is a recipe from the American Heart Association so it's supposed to nice and healthy. My kids love it.

Mexican Rice
2 cups rice--brown in EVOO
add 2-4 cloves of garlic and saute, don't brown garlic
add 2 cups chicken broth
1 can green chilies
1/2 cup green onions-sliced
1 can diced tomatoes-undrained

Cover and simmer for 20-30 minutes until the rice is done.
Fluff with at fork and enjoy.

Pumpkin Dump Cake

OK just one more pumpkin recipe. They served this at a Relief Society Conference a couple of weeks ago and I loved it. I'm not a big pumpkin pie fan, but this was really good.

Pumpkin Dump Cake
1 large can pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
4 tsp pumpkin pie spice

Mix all this together and pour into a greased 9x13 pan.

Sprinkle 1 dry yellow cake mix on top and pour 1 1/2 stick melted butter or margarine on top of the cake mix.

Bake 350 for 50-55 minutes. Serve with whipped cream.

Sunday Dinner Rolls

My assignment for Thanksgiving dinner was the rolls. I made 96 rolls in about 3 hours on Thursday morning. They were a hit and I told Bonnie I would post the recipe here. This is a great recipe because it is quick and easy and the rolls turn out great every time. By the way, I didn't come home with one roll. All 96 were eaten by the end of the day.

Sunday Dinner Rolls

1 c. warm water

2 T. yeast

½ c. sugar
3 eggs, beaten

½ c. melted butter

1 tsp. salt

4 ½ c. flour

Mix water, sugar and yeast and let sit for a couple of minutes to dissolve. Add eggs and melted butter. Mix in flour and salt. I just mix by hand in a large tupperware bowl. Knead a couple of times to make sure everything is mixed in. Mixture will be sticky. Cover with warm towel and let rise about 45 minutes. Divide dough in half and roll out like a big pizza. Spread melted butter all over dough and cut like a pizza into 16 slices. Roll slices starting at the large end and place on cookie sheet. Let rise again after they are formed (about 30-45 minutes). Bake at 375 for 10-12 minutes.

Pumpkin Chocolate Cheesecake Bars

This is one of my favorite desserts ever, and it's what I'm bringing to Thanksgiving dinner this year!

Pumpkin Chocolate Cheesecake Bars

Graham Cracker crust:

1/4 cup sugar

1/3 cup butter, melted

1 1/4 cups (one wax envelope) graham cracker crumbs

Filling:

2 8oz packages cream cheese, softened

1 3/4 cups sugar

3 large eggs

1 cup canned pumpkin

1/2 tsp pumpkin pie spice

1 1/4 cups sour cream

1/2 tsp vanilla

1/4 tsp salt

6 oz semi-sweet chocolate, chopped

2 Tbls butter

1/4 cup sugar

grated nutmeg

1) Lightly grease a 13by9 inch baking pan and set aside.  In a large bowl, mix graham cracker crumbs and sugar.  Add melted butter and mix thoroughly.  Press evenly in bottom of pan and set aside.

2) Preheat oven to 325.  In a large bowl beat together cream cheese and the 1 3/4 cups sugar.  Add the eggs, beating at low speed.  Stir in pumpkin, spice, vanilla and salt.  Pour 1 1/4 cups of the filling mixture into a medium bowl.  Set both bowls aside.

3) In a small saucepan over very low heat, melt the chocolate and the butter, stirring until smooth.  Stir into the 1 1/4 cups reserved filling and spread over crust.  Bake for 15 minutes.  Remove from oven.  Slowly pour remaining filling over chocolate.

4)  Bake for 40 -45 minutes or until slightly puffed around the edges and just set in the center.  Remove from oven and cool for 30 minutes.  Meanwhile, combine sour cream and 1/4 cup sugar.  Cover and let stand at room temperature while pan cools.  

5) Gently spread sour cream layer over bars.  Cool.  Refrigerate for several hours or overnight before cutting.  Sprinkle lightly with nutmeg just before serving. 

Chocolate Mint Brownies

Here you go, Dana!  These are time consuming (and fattening) but very yummy!!

CHOCOLATE MINT BROWNIES

1 cup all-purpose flour

1/2 cup butter, softened

1/2 tsp salt

4 eggs

1 tsp vanilla extract

1 can (16 oz) chocolate-flavored syrup

1 cup sugar

Filling:

2 cups powdered sugar

1/2 cup butter, softened

1 Tbls water

1/2 tsp mint extract

3 drops green food coloring

Topping:

1 package (10 oz) mint chocolate chips

9 Tbls butter

Combine the brownie ingredients in a large mixing bowl; beat at medium speed for 3 minutes.  Pour into a greased 13by9 in pan and bake at 350 for 30 minutes.  Cool completely.

Combine filling ingredients in a medium mixing bowl; beat until creamy.  Spread over cooled brownies.  Refrigerate until set.  For topping, melt chocolate chips and butter over low heat in a small saucepan.  Let cool for 30 minutes or until lukewarm, stirring occasionally.  Spread over filling.  Chill until set.  Remove from fridge for about 15 minutes before cutting into squares.  Store in fridge.

Mint chocolate chips can be hard to find.  I have used half milk choc chips and half the mint (green) chips before, but the color comes out a little funky.  If I can't find mint chocolate chips, I usually just use milk chocolate and they still turn out great!

Request

Erin,
I am requesting your mint brownies. The ones with the nice smooth chocolate frosting on top. Yep! I still remember them from the family reunion 3 years ago! They are delish!
Thanks,
Dana

Mint Chocolate Bundt Cake

I made these one year for our neighbors for Christmas. I just used small loaf pans instead of a bundt pan.

1 package Devil's Food Cake with pudding in the mix.
1 small package chocolate instant pudding
1/2 c. vegetable oil
1/2 c. water
4 eggs
2 tsp. mint extract
8 oz. sour cream
12 oz. semi-sweet chocolate chips

Mix the first 6 ingredients for 2 minutes. Fold in sour cream and chocolate chips.

Bake @ 375 for 50 minutes.

Dust with powdered sugar.

We had this last night and LOVED it! I stole it off my friend Ashlee's food blog. ENJOY!

Canneloni

1 (16 oz.) package manicotti shells

16 oz. cottage cheese

1 1/2 cups grated Parmesan Cheese ( actually used the italian blend shredded cheese), divided

1 1/2 cups chopped cooked chicken

2 large eggs

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

1 (14 oz.) jar spaghetti sauce

1 (16 oz.) jar Alfredo sauce

1/4 cup finely chopped fresh parsley, optional for garnish

Preheat oven to 375 degrees. Generously butter a 13x9 dish.Cook pasta shells using package directions; drain.Combine cottage cheese, 1 cup parmesan, chicken, eggs, garlic, salt and pepper in a large bowl and mix well. Fill pasta shells with the cottage cheese mixture.Arrange pasta shells in a single layer in prepared baking dish. Sprinkle with half the remaining Parmesan.Pour Alfredo sauce crosswise over half of each pasta shell. Pour spaghetti sauce over the other half of the pasta shells. Sprinkle with remaining Parmesan. bake for 30 minutes. Garnish with parsley if desired.

Pizza Dough Recipe

Here is a pizza dough recipe!
I have been using this for awhile now, we prefer this to take-out any day!

Two Crusts Pizza Dough-

-2 packages dry yeast

-1 cup warm water

-2 1/3 to 2 2/3 cup all-purpose flour

-2 teaspoons olive or vegetable oil

-1 teaspoon salt

-1/2 teaspoon sugar

Dissolve yeast in warm water in large bowl. Stir in half of the flour, all of the oil, salt and sugar. Then stir in enough of the remaining flour to make the dough easy to handle.
Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Place dough in greased bowl, turning dough to grease all sides. Cover and let rise in warm place for 20 minutes.
Gently push fist into dough to deflate. cover and refrigerate at least 2 hours but no longer than 48 hours.
These are the directions straight from my book, I rarely ever have time to put it in the fridge for 2 hours, I just shape it into the pan (I use a sheet cake pan) and put the toppings on and let it sit while the oven heats up. My tip is to coat the pan (heavily) with olive oil and brush the entire top of the crust with evoo (ha!) before you put the stuff on it. Then cook it in a super hot oven (450-475) until the crust is puffy and the cheese is starting to brown. Let me know how it works out!

Requests

Does anybody have a really good recipe for pizza dough that they'd post for me?

Also, Quincy, I know I've asked you about a hundred times and I really should have written it down, but will you post your stuffing recipe?!

Thank you all for sharing your recipes!  I think our blog is awesome and I'm getting such great ideas! 

Potato Leek Soup

Leeks are so awesome and not used as much as they should be! The best way I can describe them is like a love-child between celery and green onions. YUM!

Tis' the season for tasty soup, hope you all enjoy this one.

4 C. Vegetable broth
1 lb. potatoes, (about 3 medium), peeled and diced
4 large leeks, washed thoroughly, chopped (whites and a couple of inches of green)
1/4 C. Parsley, finely chopped
1/2 C. half and half or soymilk creamer
1/2 t. pepper
salt to taste

Heat the broth in large soup pot. Add the leeks and potatoes. Return to a boil, cover and simmer until vegetables are very soft, about 20 minutes. Puree the soup using a blender or food processor until smotth. Add parsley, cream, pepper and salt to taste.

Chocolate Marshmallow Cookies

Tanner made these cookies last night and he wanted to post the recipe. These are pretty tasty and Drew's all-time favorite cookie and a favorite from his childhood. Tanner did a great job and made them without help (well, a little help on the icing for time's sake.).

Chocolate Marshmallow Cookies

Cookies:
2 c. flour
½ c. cocoa
½ tsp. baking soda
(Mix dry ingredients together)
Cream:
½ c. shortening
½ c. sugar
1 tsp. vanilla
add 1 egg
Add dry mix to creamed mixture
½ c. milk

Drop onto cookie sheet by spoonful. Bake at 350 for 8 minutes. Then put ½ marshmallow on top and bake for 1 more minute. Ice while hot.

Icing:
1 ½ c. powdered sugar
2 T. cocoa
salt to taste
1 T. butter, melted
3 T. milk
1 T. slightly melted shortening
1 tsp. vanilla

**Double the icing

Chicken &/or Black Bean Tostadas

I got a free trial subscription for the new magazine from Food Network and I love it. I really like trying new things and tonight for dinner we had these tostadas, they were great, light and easy. Sorry, I wasn't on top of it enough to get a picture.

Chicken &/or Black Bean Tostadas

1/4 cup canola oil

4 tostada shells (if you can't find these, make your own by frying tortillas)

1 15.5 oz can black beans, drained & rinsed

1 tsp cumin

1/4 cup chicken or vegetable broth

1 clove garlic, minced

1 tblsp. ancho chili paste, or adobo sauce (from a can of chipotles in adobo)

1/4 cup fresh lime juice

2 tsp. brown sugar

2 cups finely shredded green cabbage (I used coleslaw mix)

1 bunch radishes, sliced thin

1/2 bunch fresh cilantro

1/2 cup sour cream

2 cups shredded chicken (if you want to make these vegetarian, omit the chicken & double the bean mixture, it was really good without the chicken)

Heat a little bit of oil in a skillet and add the black beans & cumin, cook for 1 min. Add the broth and cook, smashing the beans until saucy & hot. Season with salt & pepper.

In a seperate bowl whisk the garlic, chili paste, 2 tblsp of the lime juice, the sugar & 1/2 tsp salt. Slowly whisk in the oil to make a dressing. Toss together with cabbage, radishes and cilantro. Mix the sour cream with the remaining lime juice.

Top the tosadas shells with the bean mixure, then chicken & cabbage. Top with sour cream.

Gratineed Mac n' Cheese with Tomatoes

We are in a dinner group through church and every month when we'd go to someone's house, they went all out with really great meals.  Garreth kept joking that when it was our turn, we were going to serve mac n' cheese with hot dogs.  So October was our month to host and we decided to follow through on his promise, only with BBQ chicken instead of hot dogs and a really yummy homemade mac n' cheese with baked croutons and tomatoes.  It was really good so I thought I'd share it.  So here you go, comfort food at it's best!

Gratineed Mac n' Cheese with Tomatoes

7 Tbls butter

2 cups torn, crusty baguette

1 Tbls chopped fresh thyme

1 lb large elbow macaroni

4 cups milk

5 Tbls flour

pinch of nutmeg

1 lb tomatoes, seeded and diced

4 cups grated sharp cheddar cheese

(but any kind of strong cheese works - we like gruyere)

Preheat oven to 375.  Butter a 9 by 13 pan and set aside.  Melt 2 Tbls butter and pour over bread; toss.  Add 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper; toss.

Cook pasta until just beginning to soften, 2-3 minutes.  (It will not be fully cooked)  Drain and rinse. 

Heat milk in a saucepan over medium heat until warm.  (don't scorch - keep stirring!)  In separate pan, heat 5 Tbls butter over medium heat until foaming.  Add flour and whisk for one minute.  Add warm milk.  Cook, whisking constantly, until bubbly and thickened, 8-10 minutes.  Remove from heat. 

Add 2 tsp salt, 1/2 tsp pepper, remaining 2 tsp thyme, nutmeg, and cheese to pan; stir until cheese is melted.  Stir pasta into sauce and pour into buttered dish.  Add tomatoes and bread topping.  Bake until bubbling and golden, about 30 minutes.

Planet Hollywood Cap'n Crunch Chicken

Since I did not post any recipe's in October I am making up for it in November....Jenni, this one is for you.

2 c. Cap'n Crunch cereal

1 1/2 c. Corn Flakes

1 egg

1 c. milk

1 c. flour

1 tsp. onion powder

1 tsp garlic powder

1/2 tsp. black pepper

dash paprika(or more if you want more kick)

2 lbs. chicken, cut in 1 oz. tenders

vegetable oil

Coarsely grind or crush the 2 cereals and set aside (adjust these based on how sweet you want your chicken: more Cap'n Crunch is sweeter)

Beat the egg with milk and set aside

stir together flour, onion and garlic powders, black pepper and paprika; set aside

dip chicken pieces in seasoned flour move around to coat well then shake off excess flour

dip in the egg wash, coating well; then dip in the cereal mixture, coating well.

Heat oil in a large heavy skillet, drop coated chicken tenders in the hot oil, fully cook until golden brown 3-5 min.

Drain and serve immediately.

Aunt Kay's Refrigerator Rolls

My Aunt Kay is my favorite and her rolls can't be beat. Growing up I remember all of us hovering near the oven waiting for the next batch to come out. Who knows how many rolls each of us would consume in one sitting, Aunt Kay must have made hundreds of these and for me it would not be Thanksgiving or Christmas with out them.


1 c. shortening
3/4 c. sugar
2 tsp. salt
1 c. boiling water
2 cakes yeast
1/2 c. lukewarm water
4 eggs
8 c. sifted flour
1 c. cold water


Cream shortening, sugar and salt. Put in beaten eggs. Add boiling water. Stir softened yeast in warm water; add to shortening mixture. Add flour and cold water, alternating. Grease top of dough; cover with foil and refrigerate overnight.

Next morning, roll out dough and cut into circles; brush with butter and fold in half. Brush top with butter and let rise 4 hours.

Bake @ 375* for 12 minutes.

Sticky Chicken

My kids love this, they call it Chinese Chicken. The recipe has been given out to neighbors and friends and it is always loved. Once in primary Brady made a mothers day card, on the inside he wrote, I love your Chinese chicken...what a cute boy. Hope you all enjoy it too.

4-6 pieces boneless chicken

6 T. ketchup

1/2 cup pineapple juice

2 T. soy sauce

1 tsp. salt

1 1/2 c. sugar

1 T. vinegar

dash garlic salt

2 eggs

1 c. corn starch

Combine ketchup, pineapple juice, soy sauce, salt, sugar and vinegar. Set aside. Dip chicken in beaten eggs: then roll in corn starch. Fry in oil just until brown. Sprinkle with garlic salt. Line baking dish with aluminum foil. Put chicken in dish; then pour sauce over chicken.

Bake for 45 min. @ 350*

Warm Potato Salad

This is my favorite salad to eat with chicken, steak etc. super fast,easy and it is really good re-warmed the next day.

Bunch red potatoes

1 c. sour cream

1 c. mayonnaise

2 tsp. bacon drippings

crumbled bacon (I buy this pre-done from the grocery store, it is easier and I forgo the drippings)

Salad dressing mix

Cook potatoes and cut into bite size chunks. Mix sour cream, mayo and dressing, pour over potatoes and mix well. Sprinkle the bacon on top. You can also use ham or Canadian bacon.

Bran Muffins

I made these muffins tonight to bake for breakfast in the morning. They are really good and the best part is you can keep the batter in the refrigerator for up to 6 weeks, although our batter only lasts a few days. When my mom would make these she would keep the batter in a mason jar in the fridge and it made the best after school snack because you could easily make a few at a time. I am not sure how healthy they are with the crisco, sugar and of course all the honey butter you put on top, but they sure are delicious and they have a lot of fiber. You do need to make the batter ahead of time and leave it in the fridge for a while (several hours or overnight) for the cereal to absorb the moisture.

Bran Muffins

1 ½ c. sugar
½ c. shortening
Cream sugar and shortening
1 c. boiling water
1 c. Bran Buds cereal - it's made by All Bran, too
Pour boiling water over cereal and let set for 10 minutes.
Add to sugar mixture:
2 eggs
2 c. buttermilk
Add:
Cereal mixture
2 ½ c. flour
2 ½ tsp. soda
½ tsp. salt
2 cups All Bran Original cereal

Bake @ 400 for 15-20 minutes.
**Muffin mixture will stay good in refrigerator for up to 6 weeks.

Stuffed Breadsticks

I was inspired to post this recipe after eating a tasty "mini bomb" at The Pizza Villa in Preston yesterday. You can use the bread recipe below but if you are in a hurry the dough from the grocery store bakery works too.

Stuffed Bread Sticks Dough

1 c. milk
3 T. sugar
1 T. salt
2 T. margarine
1 c. warm water
2 pkg. yeast
4 ½ c. flour

Scald milk; stir in sugar, salt and melted margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Stir in flour. Batter will be fairly stiff. Beat until well blended, about 2 min. Cover; let rise in warm place.
After risen, roll dough to ½” thick. Cut with round circle (cereal bowl). Stuff with favorite pizza toppings. Fold it over like a calzone or tuck the ends under so it looks like a big roll. Brush with melted butter and sprinkle on Parmesan cheese (think Magelby's rolls). Bake at 375 for 17 minutes. Serve with marinara sauce

Marinara Sauce

2 T. olive oil
2 garlic cloves, minced
1 small onion, chopped
1 16-oz. can tomatoes (I puree mine because I don't like chunky tomatoes)
1 6 oz. can tomato paste
1 T. sugar
2 t. basil
1 ¼ t. salt

In 2-quart saucepan over medium heat, in oil, cook garlic and onion until tender, about 5 minutes. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 minutes or until thickened – stirring occasionally.

**I don't put the sauce in the stuffed bread stick because it can get a little soggy. We like the sauce on the side for dipping. This marinara sauce is really good and can be used for a lot of different things. I used it the other day on my chicken parmesan.

Browned Butter Frosting

This is my favorite!

3/4 C. Butter
6 C. Powdered Sugar
3 T. Milk
1 1/2 t. Vanilla

In small saucepan heat butter over med-low heat until melted and turns a delicate brown. Remove from heat. Combine with sugar, milk vanilla. Beat with mixer. Add more milk if necessary.
Makes about 3 cups.

Soft Sugar Cookies

We made these this week to decorate and take to neighbors and I thought I'd share the recipe.  It makes plenty to share!  (Does anyone have a really good frosting recipe?  I hate store-bought frosting but try as I may, I haven't found the perfect recipe yet!) 

3 eggs

1 1/2 c. sugar

1 1/2 c. butter

3/4 c. milk

1 1/2 tsp. vanilla

5 1/4 c. flour

3/4 tsp. salt

1 1/2 tsp. baking soda

6 tsp. baking powder

Mix wet ingredients, then add dry and mix well.  Chill in fridge for 45 minutes.  Roll and cut into cookies.  Bake at 375 for 5-8 minutes.  (Do not wait until edges brown.)

Basil Pork Chops

I know this isn't vegetarian, but it's really quick and easy to make.

1/4 cup packed brown sugar

1-1/2 teaspoons dried basil

1/2 teaspoon salt

1/2 teaspoon chili powder

2 tablespoons vegetable oil, divided (I use olive oil)

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops. In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.

Granola Cereal

I got this recipe from my neighbor at a Food Storage Fair our stake hosted. With 3 cups of margarine I'm not sure how heathy it is for you, but it does make a lot and doesn't the word 'Granola' just make you feel good? Plus this is really good mixed in yogurt or just plain with milk.

(This is a double batch)

Granola Cereal

3 cups margarine
1 1/3 cup brown sugar
1/2 cup honey
4 tsp vanilla

Mix all of the above in a sauce pan until butter is melted.

12 cups dried cereal (oats, chex, cherrios, whatever, I have only used oats to keep it gluten-free)
2 pkg dried fruit
2 cups raisins

Mix all dry ingredients in bowl.

Pour melted butter mixture over cereal and fruit and mix to coat. Pour onto 2 cookie sheets and spread evenly.

Bake 350 for 25 minutes.

Cool and let air dry (couple of hours). Store in air tight container.

A suggestion

Could everyone label their posts so that we can look them up in categories? Just put dinner, lunch, dessert, etc. The label area is on the bottom when you post. Thanks!

Pumpkin Bread and Pumpkin Pancakes

I'll continue on with the pumpkin theme. I've made both of these recipes just this week. In fact we had the pumpkin bread for dinner the other night, that's an okay dinner isn't it? We did have the pancakes for breakfast but that doesn't mean we've never had them for dinner.

Pumpkin Bread

3 cups sugar
1 cup oil
4 eggs, beaten
1 (16 ounce) can solid pack pumpkin
2/3 cup water
3 1/2 cups all-purpose flour
1/2 teaspoon cloves
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon

1. Cream the sugar and oil together.
2. Add eggs and pumpkin, mixing well.
3. Mix together the dry ingredients.
4. Add dry ingredients to pumpkin mixture alternately with water.
5. Pour into 2 well greased and floured 9 x 5 inch loaf pans.
6. Bake at 350 degrees for 1 1/2 hours or until tests done.
7. Let stand 10 minutes, remove from pan to cool.
8. To test for doneness, insert a toothpick off center and if it comes out clean the bread is done.
*** Instead of 2- 9x5 pans, I made 3 mini loaves, which took about 40-45 minutes to cook and one 9x5 which took a little over an hour.

Thanks to Lisa F. for the recipe and the picture, I stole it from her blog and it is a picture of the actual finished product.

Good Morning Pumpkin Pancakes

2 c. pancake mix (like Bisquick)
½ cup canned pumpkin
2 T. brown sugar
2 T. vegetable oil
2 tsp. cinnamon
2 eggs
1 tsp. allspice
1 tsp. vanilla
1 ½ c. (12oz. can) evaporated milk

In large mixing bowl combine pancake mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour ¼ c. batter onto hot griddle.

Dinner in a Pumpkin

With Halloween coming up, I thought I'd share "Dinner in a Pumpkin". I got the recipe from my Aunt Margie and it has been our traditional Halloween dinner ever since. Enjoy!

1 medium 10-12" pumpkin

1/2 lb. hamburger

1 small onion- chopped

1 clove garlic- minced

1 small green pepper

1 can (14 oz.) kidney beans, drained

1 can (11 0z.) corn, drained

1/4 cup olives, chopped

1 can (8 oz.) stewed tomatoes

1 can (8 oz.) tomato sauce

2 tsp. oregano

1 tsp. basil

1/4 tsp. cumin

1 tsp. pepper



Fry hamburger, saute onion, garlic and green pepper with hamburger. Combine all ingredients together and add to cleaned out pumpkins. Put lid on top. Cook until lid starts to fall in.



Bake at 350 degrees for 1 to 1 1/2 hours.

Pumpkin Chocolate Chip Cookies

1/2 c. butter

1 1/2 c. brown sugar

1/3 c. white sugar

2 eggs

1 1/2 tsp. vanilla

1 3/4 cup pumpkin

2 1/2 c. flour

1/2 tsp. salt

4 tsp. baking powder

1 1/2 tsp. cinnamon

1 package chocolate chips (semi sweet, milk, or white - or a combination)

Cream sugars and butter.  Add eggs and beat until smooth.  Mix in vanilla and pumpkin.  Add dry ingredients.  Stir in chocolate chips.  Drop by teaspoon onto lightly greased cookie sheet and bake at 350 for about 14 minutes or until lightly browned.

Your house will smell lovely.

Chicken Salsa Verde Bake

This is a Rachael Ray recipe--yummo!

Chicken Salsa Verde Bake

2 TB vegatable oil
2 1/4 pounds boneless skinless chicken breast
2 16 oz jars salsa verde
1 15 oz can kidney beans, drained and rinsed
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
1 cup shredded mexican-style cheese

Preheat oven to 375. In a large skillet, heat the oil over medium heat. Add chicken and cook, turning once, until cooked through, 10-12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in salsa, kidney beans, onion and sour cream.

Grease 9x13 inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat layers and cover with remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.


**I have used canned chicken from the cannery, shredded it and it works great and takes even less time. I also saute the onions before I mix them in, I like the onions more cooked.

Note from Racheal-- Instead of shredded chicken, stir in 3 cups sauteed vegetables, such as bell peppers, zucchini, corn and mushrooms. I have never tried this, but all you veg lovers let me know.

Enjoy--Kris

Broccoli Cauliflower Salad

I got this recipe from my sister in law Rachel and I could seriously eat this salad for lunch every day.  It's also a great way to get my kids eating broccoli and cauliflower.  I don't have exact amounts for the recipe, but I'll just put down what I use.  (By the way, I took this picture and believe me, the salad looks way better in real life.  How come the pictures on google images are so much better than mine?!)

BROCCOLI CAULIFLOWER SALAD

1 head cauliflower, chopped

1 head (or is it a floret?) broccoli, chopped 

1/2 to 1 head lettuce (this is one of the only times I use iceberg)

1 1/2 cups Craisins

1-2 cups chow mein noodles

1 1/2 cups cubed cheese (I usually use cheddar, but you could use any kind)

Bacon (optional, but really the only way to get Garreth to eat a salad!)

Dressing:

1/3 cup each of sugar, mayo, and red wine vinegar, whisked

Sweet Pork and Tomatilllo Dressing

I was telling my mom and Kris about this just last weekend and thought this would be a great way to give them the recipe. The pork and the dressing are kind of like the stuff they use at Cafe Rio. We love to make pork salads using this. We layer tortillas, rice, beans, corn, pork, romaine lettuce, tomatoes, guacamole, broken up corn chips, cheese and the dressing. It's almost like being there. We have also used the pork in buns for pork sandwiches. The dressing is great on any kind of salad and my kids love to dip quesadillas and chips in it for a little snack.

Sweet Pulled Pork

3 lbs. pork roast

1 tsp. chili powder
1 c. dark brown sugar

1 T. garlic powder
1 c. worchestershire sauce

2 T. dried minced onion
1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 c. dark brown sugar

1 c. red enchilada sauce

Cook first 9 ingredients in a crock-pot all day. One hour before serving shred meat. Dump out juice. Put shredded pork back in crock-pot and add final 2 ingredients (brown sugar and enchilada sauce) and then cook until warmed through.

**The pork roasts from Costco shred the best and are not very fatty.

Creamy Tomatillo Dressing

Place the following in a blender:
3 tomatillos peeled and cut in quarters
juice of ½ lime
½ c. buttermilk
½ c. mayo
½ c. sour cream
1 pkg. dry ranch buttermilk dressing
1 cup fresh chopped cilantro
6 green onions with ends
2 cloves crushed garlic
3 tsp. sugar
1 jalapeno sliced thin, optional

Mix well in blender and refrigerate 1 hour. It will be pretty runny until it sets up in the fridge.

Taco Soup

Here is a favorite at our house:

TACO SOUP

1 lb. hamburger (browned)

1 can mexi-corn

2 cans Mexican stewed tomatoes

( I run the tomatoes through the food processor because I don't like the tomato chunks)

1 pkg. taco seasoning.

Mix together and let simmer for about 10 minutes. This works great in the crock pot if you want to make it in advance.

We top ours with just cheese, but you can put sour cream on it also, if you wish.

Serve with tortilla chips and enjoy!

Potato Cheese Soup

This is by far my most requested recipe and one of my favorites.  If I am taking dinner to anybody, they'll most likely receive this with a crusty loaf of bread and a salad.  (By the way, I totally stole this picture from some other cook, but this is a lot like what my soup looks like!)

POTATO CHEESE SOUP

4 medium potatoes, diced

1 lg onion, chopped

5 cups water

1/4 cup butter

3 Tbls flour

1 1/2 cups milk

1 tsp salt

1/4 tsp seasoning salt

1/4 tsp paprika

1/8 tsp pepper

1 1/2 cups shredded cheese

chopped chives

Boil potatoes and onion in water.  Simmer until tender.  Add butter.  In a bowl, whisk milk and flour together, then add to saucepan.  Mix and heat until thickened.  Add cheese.  When melted, add seasonings.  Garnish with chives.

That is the basic recipe.  The best part is that you can easily add or change it to what your family likes.  For example, we love strong cheeses, so I use a mix of sharp cheddar and whatever other strong cheese we have.  (Have you tried Costco's Coastal Cheddar?  It's yummy!)   You can also add carrots, corn, or other veggies.  

Enjoy!

We're Up and Going!

Thanks to everyone who is co-authoring with me!  I am ready to be inspired!