Makhani Chicken

• 4 pieces Boneless, Skinless Chicken Breasts
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Preparation Instructions

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

Pretzels

Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes (see pictures below).

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

The Ultimate Breakfast Casserole - Crockpot

12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes (I used Pamela's Amazing Wheat Free bread)
2 cups shredded cheese (I used a 4 cheese Mexican blend)
8 ounces sliced mushrooms
8 eggs
1 1/2 cup milk (I used fat free cow's, any would work just fine)
1/2 tsp kosher salt
1/2 tsp black pepper

The Directions.

Use a 6 quart slow cooker. This makes a lot! Cook bacon to desired crispyness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.

Cover and cook on low for 6-8 hours, or until eggs have set, or on high for about 3-4 hours. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

Refried Beans

To make refried beans, purchase a bag of dried pinto beans. Soak all day and then cook overnight on low in the crock pot with lots of water. In the morning, drain off most of the water and then put in the fridge to cool. It is important that you fry the beans while they are cold. After the beans have cooled add a small amount of butter or bacon grease to a frying pan.

Then add the cold cooked beans. The amount of liquid in the beans is up to you. The more liquid the soupier the beans.

Cook on a medium heat. While beans are cooking start to mash with a potato masher.

Continue to mash until they are the desired consistency. Your beans should be simmering as you are mashing. Mix in a small amount of salt. I don’t have a measurement because it is really to your taste. If your beans are too runny cook a little longer and the liquid will boil off.

Serve.

We used these beans on open tacos.

If you like to freeze your meals, freeze your beans after they have been cooked in the crock pot but before they have been fried. Thaw in the fridge, fry and serve.

Read more: http://thehappyhousewife.com/refried-beans/#ixzz0e0dyNIqm

Bread Machine Buttery Rolls

1 cup warm milk (70-80 degrees)
1/2 cup butter, softened
1/4 cup sugar (I used sucanat.)
2 eggs
1 teaspoon salt
4 cups flour (I used half fresh-ground whole-wheat and half unbleached flour.)
2 1/4 teaspoon active dry yeast

Add ingredients in the order list to your bread machine. Run on dough cycle. When dough is complete, divide into 20-24 portions and shape into balls.

Place on a greased baking sheet. Cover and let rise for 15 minutes. Bake at 375 degrees for 13-16 minutes until golden brown. Yield: 20-24 rolls

The only thing I think I'll do differently next time is try adding in a little more sucanat or brushing the rolls with a honey/butter mixture as soon as they come out of the oven. My husband and I both thought they would be even yummier if they were a little sweeter.

Yummy Rolls

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it's hot. Then pop the rest into a bowl and no one will ever know that you cheated.

Ice Cream Pie with Easy Caramel Sauce

Prep Time: 25 Minutes
Cook Time: 15 Minutes
Difficulty: Intermediate
Servings: 8
Ingredients
Caramel Sauce
4 Tablespoons Butter
1 cup Brown Sugar, Packed
½ cups Half-and-half
Pinch Of Salt
1 Tablespoon Vanilla
Crust
¼ cups Egg Whites
¼ teaspoons Salt
¼ cups Sugar
1 cup Pecans, Finely Chopped
Filling *
2 pints Ice Cream (1 Pint Each Of Different Flavors)
Preparation Instructions
To make the caramel sauce:
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.
To make the crust:
Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn’t get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.
When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard.
To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky…but it’s oh, so good!

Chocolate Pecan Crumb Bars

• 1 c. butter (no substitutes)
• 2 c. flour
• 1/2 c. sugar
• 2 c. chocolate chips, reserve 1/2 c.
• 1 can (14 oz.) sweetened condensed milk
• 1 tsp. vanilla
• 1 c. chopped pecans

Beat butter until creamy. Add flour and sugar, beat until crumbly. Press 2 c. (reserve the rest) crumb mixture onto the bottom of a 9×13 inch pan.

Bake at 350° for 10-15 minutes (until edges are golden).

In a small saucepan, warm (on low) 1 1/2 c. chocolate chips and condensed milk until chips are melted. Stir in vanilla and spread over hot crust.

Stir pecans and remaining chocolate chips into the rest of the crumb mixture. Sprinkle over chocolate filling. Bake at 350° for 25-30 minutes. Cool and cut into bars.

** These are very rich. I highly recommend cutting them small. I either cut 8×4 for 32 pieces (easier to measure), or 8×5 for 40 pieces.

Crockpot Green Pepper Chicken

3 chicken breast halves
2 large green bell peppers, seeded and chopped
1 (7-ounce) can whole or diced green chiles (mine were mild)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
1/2 cup sour cream (to add before serving)
corn tortillas, optional

The Directions.

I used a 4 quart slow cooker. Put the chicken into the bottom of the cooker, and add the bell peppers and the whole can of chiles. Add basil, onion, salt, and pepper. Stir a bit to combine. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.

Before serving, use tongs to remove the chicken, and set aside. Using an immersible blender, blend the peppers and sauce left at the bottom of the slow cooker. If you don't have an immersible blender, carefully(!) pour the slow cooker contents into a traditional stand blender and pulse until fully combined. Pour back into the cooker.

Stir in sour cream until melted. If you don't have sour cream in the house, plain yogurt or cream cheese would work just fine---this is only to thicken the sauce a bit and to mellow out the peppers and chile flavor.

Slice chicken, and return to the cooker. Set to high for 20-30 minutes, or until your dinner is fully hot. Serve the meat in corn tortillas, or over rice.

Slow Cooker Southwest Chicken Stacks

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Chicken & Cheese Manicotti

Chicken & Cheese Manicotti

• 1 box manicotti – cooked, drained and rinsed with cold water
• 1/2 lb. chicken, fully cooked and cubed (I used 2 chicken breasts, but this would be a great dish to use up any leftover chicken you might have on hand.)
• 1 15 oz. container ricotta cheese
• 1 egg
• 1/4 c. grated Parmesan cheese
• 1 c. frozen spinach
• 1 t. Italian seasoning
• 1 t. salt
• 1/2 t. garlic powder
• 1/8 t. nutmeg
• 3 T. butter or margarine
• 3 T. flour
• 1/2 c. chicken stock
• 1 c. milk
• 2 c. shredded mozzarella cheese, divided

1. In a large bowl, combine chicken, ricotta, spinach, Parmesan cheese and seasonings.

2. Stir to combine and set aside.

3. Meanwhile, melt butter or margarine in a small saucepan. Stir in flour and cook for 2 minutes. Whisk in chicken stock and milk. Bring to a slow boil until thickened slightly, about 3-5 minutes. Remove from heat and stir in 1 c. mozzarella cheese.

4. Pour half of the sauce into the bottom of a 13×9 casserole dish. Fill manicotti with chicken and ricotta filling. (An easy tip for filling manicotti – use a small spoon and fill to the middle of the noodle from one side. Then turn the noodle over and fill the remaining half.)

5. Layer filled manicotti into the casserole dish. Pour remaining sauce on top and then add remaining cheese. Bake at 350 degrees for 25-30 minutes, until bubbly and cheese is melted.

With all of the filling work involved, this dish probably doesn’t qualify as quick and easy. But it’s definitely stolen moments friendly in that it can be fully assembled whenever you have time, up to 24 hours before baking.

Zucchini Soup

The soup is incredibly easy to make. In a large pot, I added two tbs olive oil and a quarter onion diced and cooked until translucent. To this I added 8 cups of cubed zucchini and 4 cups of water plus two chicken bouillons. Bring to a simmer and let cook until the zucchini is cooked through. Then I turned into puree in the food processor. I returned this to the pot and added one can of fat free evaporated milk. This makes the soup “creamy” while being “waist” friendly. Add salt and pepper to taste and cooked until warm.

Zucchini rolls

1 cup coarsely grated zucchini
1/2 tsp salt
3 1/2 cups of all-purpose flour
1 package rapid-rise dry yeast
1/2 tsp sugar
1/2 cup of grated Parmesan cheese
1 cup warm water (120-130F)
1 tbsp vegetable oil.

In a colander, combine the zucchini and salt and set aside for 30 minutes. In a large bowl combine the 3 cups of flour, sugar, yeast and all but one tbsp of the cheese. Press the zucchini to drain well. Add zucchini to flour mixture and combine evenly. Stir in water and oil and mix until you have a soft and manageable dough. Turn into floured surface and knead until dough is smooth and elastic. Use as much of remaining flour as necessary. Shape dough into ball and place in lightly oiled bowl (I used Pam). Cover with clean cloth and set in warm place for 20 minutes. Meanwhile spray with Pam a 12 muffin-pan. Punch the dough down and divide into 12 pieces. For clover leaf rolls like the ones I made, divide each piece into thirds and make three small balls and place balls into a muffin-pan cup. Sprinkle with remaining Parmesan cheese. Cover the pan with a clean cloth and let rise in warm draft-free place until rolls double in size or around 40 minutes. Bake at 400F for 20-22 minutes or until golden brown and sound hollow when tapped with a finger tip.

Slow-Cooked Pepper Steak

Description:

A flavorful beef steak with bell peppers, prepared in a slow cooker

Yield:

6-8 servings

Ingredients:

2 pounds inexpensive beef steak
2 tablespoons oil
1/4 cup soy sauce
1 large onion, chopped
1 clove garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
4 large tomatoes, washed and coarsely chopped
2 large bell peppers (any color), cut into thin strips
1/2 cup cold water
1 tablespoon cornstarch
Hot cooked rice, for serving

Instructions:

1. Trim fat from meat and cut into thin strips. Brown meat in oil in skillet. Transfer to a slow cooker.

2. Combine soy sauce, onion, garlic, sugar, salt, pepper, and ginger. Pour over beef. Cover and cook on low for 5-6 hours, or until the meat is tender.

3. Add tomatoes and green peppers, stirring into beef mixture. Continue cooking on low for another 60-90 minutes, until peppers are to desired tenderness.

4. Combine the cold water and cornstarch in a small bowl, until smooth; stir into slow cooker and cook on high until thickened.

5. Serve over hot cooked rice.

Preparation Time:

20-30 minutes

Cooking Time:

7-8 hours

Breadsticks

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Stuffed Bread Sticks

• 1 t. yeast
• 1 t. sugar
• 3/4 c. warm water
• 1/4 c. olive oil
• 1/2 t. salt
• 1/2 t. Italian seasoning, optional
• 2-3 c. flour
• 8 mozzarella string cheese sticks, cut in half
• 32 slices pepperoni
• 2 T. butter or margarine, melted
• Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt

1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and optional 1/2 t. Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

2. On a floured surface, roll dough into a rectangle. (I don’t have any good measurements for you here besides saying not too thin and not too think.) Cut into 16 squares. At the edge of each square, place one piece of mozzarella and two pieces of pepperoni. Roll up and tuck in sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.

3. Drizzle or brush melted butter or margarine over each mini bread stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown.

I made these into mini bread sticks because I thought that would be fun for the kids. However, you can definitely make full sized ones and keep the string cheese whole.

Tips for freezing pizza dough -

Several people have asked how I freeze pizza dough. I bet there are tons of different answers to this question, so this is just what works best for me.

I prepare the dough as directed and let it rise. Then I punch it down and divide into portions, if needed. I flatten each portion into a disc shape, then I place it in a freezer bag and freeze.

When I’m ready to use the dough, I remove it from the plastic bag and place in an oiled bowl. I cover it with a towel until it’s completely thawed and then use as if fresh. I haven’t run into any problems with doing it this way and the dough always tastes as good as fresh.

My Go-To Cornbread

Printable Version

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Cheese Rolls with Buttery Parmesan Crust

Printable Version

**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**

Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour

Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes

Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water

For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.

Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.

While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.

Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.

Lion House Dinner Rolls

from The Lion House

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until doubled.

Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2-3 dozen rolls.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

French Bread Rolls

adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.

Parker House Rolls

*Makes enough rolls for one 11X17-inch sheet pan

1/2 cup sugar
2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

Blueberry Breakfast Crumble

• 2 c. oats
• 1/2 c. brown sugar
• 1/4 c. sliced almonds, optional
• 1/4 c. flour
• 1/2 t. baking soda
• 1/2 t. cinnamon
• 1/2 c. butter or margarine, melted
• 2 c. blueberries, fresh or frozen
• 1/2 c. sugar
• 1/4 c. flour
• 1 t. almond or vanilla extract
• 1 c. flour
• 1/2 c. brown sugar
• 1/2 t. cinnamon
• 1/4 c. butter or margarine, cut into small pieces

1. In a large mixing bowl, combine oats, 1/2 c. brown sugar, 1/4 c. sliced almonds, 1/4 c. flour, baking soda and 1/2 t. cinnamon. Pour in melted butter or margarine and stir to combine. Press into 2 greased cake pans (or 1 13×9 casserole dish).

2. In the same bowl, toss blueberries with sugar, 1/4 c. flour and almond or vanilla extract. Spread onto pressed crust.

3. Wipe out bowl and combine 1 c. flour, 1/2 c. brown sugar and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over the blueberries.

4. Bake at 375 degrees for 25-35 minutes, until set and golden brown on top.

--cut into bars for quick breakfast

stuffed pepper boats

3 medium to large green peppers
1 lb. ground beef
1/2 cup instant rice
1-26oz. jar spaghetti sauce
1 envelope onion soup mix
8oz. shredded mozarella cheese

Preheat oven to 350. While oven is preheating, cut peppers in half vertically. Remove seeds, stems, and insides of peppers. Wash and set aside. In a separate bowl, combine uncooked ground beef, onion soup mix, and rice. Blend by hand until mixed well. Put cut peppers in 11x15 baking dish in two horizontal rows. Stuff each pepper with ground beef mixture. After stuffing peppers, pour entire jar of spaghetti sauce over them. Top with shredded mozarella cheese. Cover with aluminum foil, and bake at 350 for 1 hour.

Zucchini Muffins

• 1-⅓ cup Sugar
• ½ cups Oil
• 2 teaspoons Vanilla
• 2 whole Eggs
• 2 cups Flour
• 2 teaspoons Cinnamon
• 1-½ teaspoon Baking Powder
• 1 teaspoon Salt
• 2 cups Shredded Zucchini
• 1 cup Chopped Walnuts

Preparation Instructions

Heat oven to 375 degrees. Grease bottoms of muffin cups. Mix sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients just until combined. Divide batter into 12 regular or 24 mini muffin cups. Bake for 18 to 22 minutes for regular muffins or 12 to 15 minutes for mini muffins or until golden brown.

Apple Cake in an Iron Skillet

Apple Cake in an Iron Skillet
Adapted from Sara Moulton

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 3/4 sticks butter
3/4 cup sugar

1 stick butter
2/3 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Pepper Jack Cheesy Macaroni

2 cups uncooked macaroni
2 cups shredded cheddar cheese
2 cups pepper jack cheese (divided)
1-12 oz. can evaporated milk
1/2 tsp. pepper
1/2-1 cup broken tortilla chips
1/4-1/2 tsp. crushed red pepper

-Preheat oven to 350*. Lightly grease 2 1/2 quart casserole dish. Cook macaroni, drain, and return to pan. Add cheddar cheese, 1 1/2 cup pepper jack, pepper, and evaporated milk to macaroni; stir until combined. Pour into prepared dish. Combine remaining pepper jack, tortilla chips, and red pepper flake in bowl. Mix. Sprinkle over top. Cover tightly with foil. Bake 20 minutes then remove foil and cook an additional 10 minutes until golden brown.

Double Chip Cookies

• 1 c. butter or margarine
• 1 1/2 c. brown sugar, packed
• 1/2 c. sugar
• 1 t. vanilla
• 1 egg
• 2 c. flour
• 1/2 t. baking soda
• 1/2 t. salt
• 2 c. chocolate chips or 1 c. chocolate chips & 1 c. peanut butter chips

1. Cream together butter or margarine and sugars until fluffy. Add vanilla and egg and beat until well combined.

2. In a separate bowl, add flour, baking soda and salt. Whisk together. Add to mixing bowl and mix just until combined. Stir in chocolate chips or chocolate chips and peanut butter chips.

3. Scoop about 1 rounded tablespoon of dough for each cookie onto a cookie sheet. Bake at 375 degrees for 14-17 minutes, rotating cookie sheets halfway through the baking time.

Zucchini Muffins

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup nonfat milk
• 2 egg whites (or 1 whole egg)
  
• 1/4 cup vegetable oil (or unsweetened applesauce)
  
• 1/2 cup brown sugar (optional)
  
• 1/4 cup honey
• 1 cup grated zucchini

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
2. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
3. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

Bacon Onion Cheddar Biscuits

10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins.
Bake for 20 to 22 minutes on 375 until golden
Remove from pan and serve warm.

Peanut Butter Cookie Candy Bars

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/3	cup light corn syrup
3	tablespoons butter or margarine, softened
3	tablespoons peanut butter
1	tablespoon plus 1 1/2 teaspoons water
1 1/4	teaspoons vanilla
	Dash salt
3 1/2	cups powdered sugar
Caramel Layer
1	bag (14 oz) caramels, unwrapped
2	tablespoons water
1 1/2	cups unsalted dry-roasted peanuts
Topping
1	bag (11.5 oz) milk chocolate chips (2 cups)

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1.	Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2.	In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3.	In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4.	In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Chocolate-Stuffed Peanut Butter Brownies

1 1/3	cups packed brown sugar
2	Tbsp. butter or margarine, melted
1/2	cup creamy peanut butter
1	teaspoon vanilla
3	eggs
1 1/2	cups Gold Medal® all-purpose flour
1/2	teaspoon baking powder
1/4	teaspoon baking soda
1/2	teaspoon salt
36	miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)
1/2	cup milk chocolate chips

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1.	Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2.	In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
3.	Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Decrease butter to 2 tablespoons and baking powder to 1/2 teaspoon.

Peanut Butter Muffins

• 2 c. whole wheat flour
• 1 1/2 c. all-purpose flour
• 1/3 c. sugar
• 1/3 c. brown sugar
• 1 T. baking powder
• 1/2 t. salt
• 2 eggs
• 1 3/4 c. milk
• 2 t. vanilla
• 1/4 c. applesauce or oil
• 1/2 c. peanut butter

1. In a large mixing bowl, combine the flours, sugars, baking powder and salt. In a separate bowl, mix together the eggs, milk, vanilla and applesauce or oil. Add the liquid ingredients to the dry ingredients and beat until combined.

2. Add the peanut butter and mix well.

3. Fill greased muffin tins 3/4 full and bake at 375 degrees for 15-17 minutes, until lightly browned on top. Makes approximately 2 dozen muffins, depending on size of muffin tins.

Fried Zucchini Strings

• 1 whole Zucchini
• 4 cups Canola Oil For Deep Frying
• Sea Salt

Preparation Instructions

Using a julienne peeler, cut the zucchini into very thin pasta-like strips. Discard the center core with the seeds. Blot with paper towel to remove as much moisture as possible. Heat 3 inches of oil in a deep fryer to 375. Add the zucchini strands without over filling the pan. Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel. Sprinkle with sea salt and serve at once.

Peanut Butter Cupcake Goodness

• CUPCAKES
• 1 stick Butter
• 1 cup Water
• ½ cups Creamy Peanut Butter
• ½ cups Oil
• 2 cups All-purpose Flour
• 2 whole Eggs
• 2 cups Sugar
• ½ cups Milk
• 1 teaspoon Vanilla
• 1 teaspoon Baking Soda
• FROSTING
• 1 stick Butter
• ⅓ cups Milk
• ½ cups Peanut Butter
• 1 teaspoon Vanilla
• 4 cups Powdered Sugar

Preparation Instructions

Preheat oven to 400 degrees (yes, I said 400!)
Place cupcake liners in 2 cupcake pans (I cook 2 dozen at a time side by side in my oven and they do just fine).

In small saucepan, combine butter, water, peanut butter and oil and bring to a boil, stirring constantly. Remove from heat, pour in large bowl and add remaining ingredients.

Fill cupcake liners 2/3 full. (There is usually a little bit of batter left over, so you could technically bake about 28 or so cupcakes, but I usually just make 2 dozen). Bake at 400 degrees for 15-20 min. Test w/ toothpick to make sure they’re done.

FROSTING:

Heat butter, milk and peanut butter just to a boil in a large pan. Add vanilla and powdered sugar and mix until desired consistency. I like to make it a bit thicker so I can pipe it on the cupcakes, so you may need to adjust the powdered sugar amount.

(These would also be delicious with a Hershey’s Kiss hidden in them)

Reese’s Peanut Butter Cup Cookies

• 1/2 c. butter or margarine
• 1/2 c. peanut butter (creamy or crunchy)
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 1 1/4 c. flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 40something mini Reese’s peanut butter cups (you can eat the extras )

Beat butter, peanut butter, sugar and brown sugar. Add egg and vanilla. Combine flour, baking soda and salt. Add to wet ingredients. Roll into 1 inch balls. Place in greased mini muffin pans. Bake at 350 degrees for 9 minutes. When done, place peanut butter cup onto cookie and press down. Let cool in pan before removing. Yields around 3 1/2 dozen cookies.

French Bread

2 tsp yeast
4 tsp Kosher salt
8-10 cups bread flour (this is white bread flour; all-purpose flour will work in a pinch but doesn't rise as high)
1 cup warm water (between 105 and 110)
5-6 cups warm water


Proof the yeast by putting the yeast in the 1 cup of warm water. Check the temperature of the water first by checking it with a thermometer. I use a candy thermometer. Hotter than 110, you will kill the yeast. Lower than 105 and the yeast doesn’t grow much. You want the yeast to be nice and bubbly, so let it sit for about 5 minutes.
Meanwhile, measure the salt in a mixing bowl. I like ceramic; the dough doesn’t rise enough for me in a metal mixing bowl (it seems to be too cold).
Add flour. Add yeast mixture and enough water to mix so that all the flour sticks together.

Knead for 10-12 minutes on a floured surface, by hand, turning and folding well. When dough is ready it will be elastic-y and will not stick to the counter much.

Pull all sides of the dough into the center, making a big ball. This stretches the gluten and makes a higher loaf. Put the dough in the bowl with the smooth side on top.

Put back in bowl to rise with damp cloth over the top for 1 hour.

Take dough out of the bowl, and flatten it to about 2 inches tall. Separate dough with dough cutter into 4 equal parts for 4 rounds, or 8 parts for longer loaves (or a combination).

Take each section and pull the edges into the middle all the way around to make a ball. This stretching is important; you will see some bubbles pop. Put the smooth side up as you set each ball on the counter. Cover all the sections with the damp cloth and let sit for 10 minutes.

Wash your bowl.

Spray 2 cookie sheets with Pam; I use airbake sheets.

Shape loaves: Flatten loaves again to about 1 inch thick (just flatten---do not stretch the dough out, just flatten it). Fold one side of the circle of dough to the almost the other side so you have a smile. Then flatten again. Fold both sides in, overlapping, so that the dough is folded in thirds. Flatten again.

For round loaves, pull edges in to the center like before, working all the way around the dough. Grab dough together at center to make a "foot" so that the loaf is sticking together. Turn dough over and gently "round" so that the middle is not sunken.

Put loaves on the cookie sheets to rise again.

(For long loaves, instead of pulling the edges to the center (after folding), you will roll and stretch the loaf to be as long as you would like.)

Cover loaves on the cookie sheets with the damp cloth and let rise about 40 minutes.

Meanwhile, heat oven to 400º so that it is ready to go at the end of the second rising.


Put a pan (I use the broiler pan) of water on the bottom shelf. This will steam the bread and give it a nice crust.

When second rising is done, take a serrated knife and quickly and lightly slash the loaves.
This helps the loaves rise more in the oven.

If the loaves deflate when you slash them, they rose too long on the second rising. They will still cook, but watch next time so that you will get a higher loaf.

If you have an egg, you can mix an egg with a little water and lightly brush the loaves all over using a pastry brush with the egg wash. If you do not have an egg, the crust will be less crunchy, but will still be tasty.

Put loaves in the oven and cook until a nice browned top is there. Better to have them a little darker than you think they should be, or they will be doughy.

Take loaves out of the oven. After a couple minutes, turn loaves over on the cookie sheets so the bottoms can dry (or else they stay wet on bottom, even after an hour).

Whole Wheat Chocolate Chip Cookies

• 1 1/8 cups whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla
• 1 egg, room temperature
• 6 ounces chocolate chips
• 1/2 cup chopped pecans

Method:

Preheat oven to 375 degrees. Combine flour, baking soda, and salt in a bowl. In the bowl of a stand mixer, combine butter, brown sugar, and vanilla extract. Using the paddle attachment beat until creamy and fluffy. Beat in egg. Gradually add the dry ingredients and mix well. Still in chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake 10 minutes. Remove from baking sheet and let cook on a wire rack. Makes about 20 cookies.

Multi Grain Pan Rolls

• 2 cups water
• 1/2 cup bulgur
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm milk (110° to 115°)
• 1/2 cup quick-cooking oats
• 1/3 cup honey
• 2 eggs
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1-1/2 cups whole wheat flour
• 2-1/2 to 3-1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons each celery seed, fennel seed and sesame seeds
• 1 teaspoon poppy seeds

In a saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes or until tender. Drain.

In a large bowl, dissolve yeast in warm milk. Add the oats, honey, eggs, salt, pepper, cooked bulgur and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a lightly floured surface; knead until elastic, about 6-8 minutes (mixture will be lumpy). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down. Turn onto a lightly floured surface; divide into 22 pieces. Roll each into a ball.

Brush two 9-in. round baking pans with some of the oil. Arrange 11 balls in each pan; brush tops with remaining oil. Combine the celery seed, fennel seed, sesame seeds and poppy seeds; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 40 minutes.

Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 22 rolls.

Pizza Bread

• 6-7 c. white flour
• 1 T. yeast
• 2 c. milk
• 1/2 c. water
• 1/4 c. butter or margarine
• 1/4 c. sugar
• 1/2 t. salt
• 2 t. Italian seasoning
• 3/4 c. pizza sauce
• 20 -25 slices pepperoni, cut into small pieces
• 2 c. shredded mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. In a large mixing bowl, combine 2 1/2 c. flour with 1 T. yeast and set aside.

2. Add milk, water, butter or margarine, sugar and salt to a small saucepan. Heat over medium heat until warm. Pour into large bowl with the flour and yeast. Stir or beat until well combined. Slowly work in remaining flour and Italian seasoning. Knead (by hand or with an electric mixer) until dough is smooth and elastic, about 8-10 minutes. Cover and let dough rise for 1 hour in a lightly greased bowl.

3. Divide dough into 2 or 3 portions, depending on how big you want your loaves to be. Roll each ball of dough into a rectangle.

4. Spread about 1/4 c. pizza sauce on each section of dough.

5. Sprinkle the diced pepperoni and cheeses on top of the pizza sauce.

6. Roll dough tightly, jelly-roll style, and pinch the seams shut.

7. Bake at 375 degrees for 20-25 minutes.

Simple Pull-Apart Rolls

• 3/4 c. butter or margarine
• 3/4 c. sugar
• 1 c. boiling water
• 1 T. + 1 t. yeast (or 2 packets)
• 2 eggs
• 1 t. salt
• 1 t. baking powder
• 1/2 t. baking soda
• 7 - 8 c. flour

1. In a large mixing bowl, beat the butter or margarine with the sugar until creamy. Add the boiling water and mix to combine. Cool to room temperature.

2. While that cools, dissolve yeast in 1 c. warm water. Add to mixing bowl along with the eggs. Mix well. Stir in the salt, baking powder, baking soda and 5 1/2 c. flour until combined.

3. Working with 1/2 c. at a time, add remaining flour until dough comes together. It’s okay if the dough is still a little sticky. Knead on a floured surface for about 8 minutes.

4. Roll the dough into evenly shaped balls, about the size of a golf ball and place into 3 round cake pans. Cover and let rise until doubled, 1 to 2 hours.

5. Bake at 350 degrees for 15-20 minutes, until golden brown.

Brownies

* 1 c. sugar
* 1/2 c. butter or margarine
* 2 c. chocolate chips
* 3 eggs
* 1 1/2 c. flour
* 1 t. vanilla
* 1/4 t. baking soda

1. Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted, and let cool to room temperature.

2. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of eggs into the pot with the melted chocolate. Stir to combine.

3. Stir in flour, vanilla and baking soda until well blended. Pour into a greased 13×9 casserole dish and bake at 350 degrees for 18 to 22 minutes.

4. When brownies are done and still hot, sprinkle remaining 1/2 cup chocolate chips on top. Cool completely in the refrigerator before serving, if you can wait that long.

Chocolate Mint Pinwheels

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
1/4	cup unsweetened baking cocoa
2	tablespoons Gold Medal® all-purpose flour
1/2	teaspoon mint extract
2	to 3 drops green food color

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1.	In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.
2.	Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.
3.	Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Bake 8 to 10 minutes.

Fruit Salad

• 1 cup green seedless grapes, halved
• 1 cup red seedless grapes, halved
• 1 cup chopped fresh peaches (or nectarines)
• 1 cup pineapple tidbits (fresh or canned)
• 2 kiwi, halved and sliced
• 1 cup quartered fresh strawberries
• 1 can peach pie filling (the secret ingredient for the yummy glaze)
• 2 sliced bananas

Combine fruit (except bananas) with pie filling. Chill in refrigerator. Add bananas just before serving.

Bacon Cheese Dip in a Bread Bowl

1 round loaf of bread (any kind)
12 slices of bacon crisply cooked and crumbled (I use bacon bits from Costco)
8 oz shredded colby/mont. jack cheese
1 cup mayo
1 cup grated parm cheese
1 glove garlic, minced

Cut top off bread and remove center, leaving a 1 inch thick shell. Mix remaining ingredients and spoon into hollowed out bread. Cover with top of bread. Place on a cookie sheet and bake at 350 for 1 hour. Serve with crackers.

Taco Grande

• 1 pound hamburger
• 1 package taco seasoning
• 12 oz. salsa
• (8) 6-inch flour tortillas
• 2 cups shredded colby-monterrey jack cheese
• 1 green onion, sliced
• lettuce
• tomato
• sour cream

1. Preheat oven to 350°. Spray 9×9 (or similar-sized) baking dish with cooking spray. A round dish makes for very pretty presentation!
2. Brown hamburger. Drain.
3. Add taco seasoning and 2/3 cup water. Simmer for 10 minutes. Remove from heat. Stir in 1 cup salsa.
4. Arrange 4 tortillas in the bottom and up the sides of the baking dish. (Tortillas will overlap on bottom but not all of the sides need to be covered.)
5. Spoon meat mixture evenly over tortillas. Sprinkle with 1 cup of cheese and 1/2 of the onion.
6. Top with remaining 4 tortillas, overlapping slightly to create a scalloped edge effect. Press tortillas down over filling.
7. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
8. Bake 30 minutes. Let stand 5 minutes before serving.
9. Garnish with lettuce, tomato, and sour cream.

Apple Pie

Flaky Pie Crust

Makes 1 full pie crust (top and bottom)



2 c. flour

1 c. shortening

1 t. salt

1/4 c. water



Measure 1 2/3 c. of flour into a bowl, then add the salt and mix. Add the shortening, and using a pastry cutter, cut it into the flour until mixture is in small crumbs. In a small bowl, mix together remaining flour and water until well blended. Mix the paste into the shortening/flour mixture (by hand) until it sticks in a loose ball.

Apple Pie

1/4 c. flour 6 c. (about 5 lg or 6 med) thinly sliced apples

1 c. sugar 2 T. marg. or butter

dash salt 1 t. cinnamon

Heat oven to 425 degrees. In a large bowl, mix sugar, flour, cinnamon, and salt. Stir in apples. Pour into a pastry lined pie plate, dot with butter, and then cover with top crust. Seal edges and cut a few slits in the top. Cover edge with a 3 in. strip of foil. Bake in hot oven 30 min. (Crust should begin turning brown. Place a sheet of foil over the top. Bake until you can poke through the top apple (about 30 more minutes. Then remove the foil from around crust and top – bake 6-7 more minutes.

Pineapple Zucchini Cake

• 1 cup All-purpose Flour
• 1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This)
• 1-¼ cup Granulated Sugar
• 1/2 Cup Sweetened Flaked Coconut
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp?), Optional
• 1 Pinch Ginger (about 1/16 Tsp Or So), Optional
• 3 tablespoons Canola Oil
• 2 whole Large Eggs
• 1 Teaspoon Vanilla
• 2 Cups Grated (unpeeled) Zucchini (*see Note)
• 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)
• FROSTING
• 2 Tablespoons Butter, Softened
• 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
• 2 Cups Powdered Sugar, Approx.
• 2 Teaspoons Vanilla Extract
• Splash Of Milk Or Pineapple Juice, If Necessary
• Chopped Walnuts Or Pecans (optional)

Preparation Instructions

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. Can garnish with chopped pecans or walnuts, if desired.

NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.
And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

Easy & Creamy Italian Skillet Dinner

• 1/2 lb. ground beef
• 1/2 onion, diced
• 1/2 green pepper, diced
• 1 t. salt
• 1 t. garlic powder
• 1 T. Italian seasoning
• 1 80z. can tomato sauce
• 1 15oz. can diced tomatoes
• 1 16oz. container ricotta cheese
• 1/2 lb. pasta, cooked and drained (I used bowtie pasta)
• 1 c. mozzarella cheese, shredded

1. In a large skillet, cook ground beef with onions and green pepper. Season with salt, garlic powder and Italian seasoning. Drain when browned.

2. Add tomato sauce and diced tomatoes to skillet. Simmer for 10 minutes. Stir in ricotta cheese until combined. Stir in pasta.

3. Sprinkle cheese on top, cover and remove from heat. Let sit for 5 minutes, until cheese is melted. Serve and enjoy.

This is super Stolen Moments friendly. After step 2, place in refrigerator. Warm over low heat on the stove, stirring occasionally. Sprinkle with cheese once warmed and serve.

Fettucine Alfredo

1 pound fettuccine
1 stick butter
1 cup heavy cream
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

Pioneer Woman

Garden Chicken Dinner

4 carrots, cut into 2-inch lengths
1/2 cup chopped onion
1/2 cup sliced celery
2 cups cut green beans (or 1 15-oz can)
4 skinless chicken breasts
4 slices bacon, cut into 1/2 inch pieces, fried and drained
5 regular potatoes, cut into big chunks
1 1/2 cups hot water
2 tsp. chicken bouillon granules
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. dried basil
1/4 tsp. pepper

Layer in slow cooker, in order, carrots, onion, celery, green beans, chicken, bacon, and potatoes. In a small bowl stir together the rest of the ingredients pour over potatoes. DO NOT STIR. Cover and cook on high for 4 hours or on low for 6 to 8 hours or until vegetables are tender and chicken is done. Transfer chicken and vegetables to a platter. Makes 4 to 6 servings.