brownies and frosting

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder

3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla
1 cup confectioners' sugar

Brownies:  Preheat oven to 350 degrees.  Grease an 8 inch square pan.  In a large saucepan, melt 1/2 cup butter.  Remove from heat and stir in sugar, eggs and 1 tsp vanilla.  Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.  Spread batter in prepared pan.  Bake in oven for 25 to 30 minutes.

Frosting:  Combine 3 tbsp butter, 3 tbsp cocoa, 1 tbsp honey, 1 tsp vanilla and 1 cup confectioners' sugar.  Frost brownies while they are still warm.

Crispy Cheddar Chicken

Chicken:

4 large chicken breasts, cut into thirds (or 12 chicken tenders)

2 sleeves Ritz crackers, crushed into crumbs

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

        Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

        Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.  Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

     Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken.  Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

      Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

frozen peaches

Put peeled, sliced peaches (approx 2 lbs) in a large bowl with 1/2 cup granulated sugar and 2 tsp fruit fresh. Scoop into 2 gallon ziplocs (should be no more than 1/3 full).  Lay flat and suck the air out with a straw.  Freeze.

Churro Chex Mix

9 cups rice Chex cereal
1 cup cinnamon chips
1/4 cup butter or margarine
1/2 cups powdered sugar
1/4 granulated sugar
1 1/2 teaspoons cinnamon

In a small microwavable bowl, zap cinnamon chips and butter for 1 minute; stir until smooth. Microwave about 30 seconds longer if needed. Drizzle mixture over cereal, stirring until evenly coated.

In a small bowl, combine powdered sugar, sugar, and cinnamon. Toss the coated Chex cereal into the sugar mixture. Spread on a piece of parchment until cooled.

Microwave Roasted-Style Potatoes

4 medium potatoes
Olive oil
Seasons of your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)

Scrub potatoes and cut into uniform cubes (1 in or smaller). Place into a microwave-safe dish. Drizzle a small amount of olive oil over potatoes. Sprinkle with seasonings of your choice. Toss to evenly disperse oil and seasonings. Cover dish and microwave on HIGH for 12-15 minutes, stirring once. Serves 4-6.

Pasta Primavera Salad

1 16 oz package dry pasta

1 16 oz package frozen veggies (california blend and stir fry are the best)

1 cup Italian salad dressing

Grated Parmesan cheese
Cooked chicken (optional)

Cook pasta according to package directions, rinse in cold water and drain well.  Place drained pasta in a large bowl.  Run cold water over vegetables in a colander to thaw completely; drain well.  Add vegetables, chicken, and salad dressing to pasta and toss lightly.  Cover and refrigerate for at least 1 hour before serving.  Garnish with grated Parmesan cheese.  Serves 8.

Finnish Soft Buttermilk Spice Cake

When Rebecca was in the 6th grade, she did a report on Finland.  

So she got this recipe from Aunt Reina and made it for her class.  It was a hit!

Mix together: 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp clove, 1 tsp ginger.

Add: 1 tbsp pure maple syrup, 1 1/4 cup buttermilk, 1/2 cup melted butter.

Mix well.  Bake at 350 for 1 hour or until golden brown (20 minutes in jellyroll pan.)

Chocolate Pie For Kids

This is the easiest pie recipe, so have kids help out (or make it themselves).

1 3/4 cup milk

1 pkg chocolate pudding mix

Stir together with whisk.  Pour into pie crust.  Put in fridge for 1 hour (or more).  Serve with Cool Whip.

Cashew Chicken

In a large bowl, combine and set aside: 1 pound diced chicken, 1 Tablespoon sesame oil, 1 teaspoon minced garlic, 2 Tablespoons rice vinegar and pepper to taste.

Heat 1 Tablespoon sesame oil on high until it smokes.  Add carrot (and other veggies if you like) and stir fry 2-3 minutes.  Add coated chicken and cook 3-4 minutes.  Add 3 heaping Tablespoons of hoisin sauce.  Serve on rice and top with unsalted cashews and sliced green onions.

Garlic-Parmesan Bubble Loaf

This was a recipe Emily got in her CTE class.

1/2 cup butter, melted
1 garlic clove or 1 tsp minced garlic
1/4 cup grated Parmesan cheese
2 tbsp dried parsley
3 (10 oz) cans refrigerated biscuits

Preheat the oven to 350.  In a small bowl stir together Parmesan, parsley, butter and garlic.  Cut each biscuit into quarters.  Toss the biscuit pieces into the mixture.  Place in bundt pan.  Sprinkle the top with a little bit of Parmesan cheese.  Bake for 25-30 minutes or until biscuits are golden brown and thoroughly baked.

Gooey Orange Rolls

Emily got this recipe in her 7th grade CTE class.

1 cup sugar

1/2 cup butter or margarine

1/4 cup orange juice

2 tbsp grated orange peel

3 (10 oz) cans refrigerated biscuits

Preheat the oven to 350 degrees.

In a glass bowl, combine sugar, butter, orange juice and peel.  Heat in the microwave until sugar is dissolved and butter is melted, about 1 1/2-2 minutes.

Pour the mixture into a greased 10 inch bundt pan.  Place biscuits in pan on their sides (like they were in the can) in a ring around the pan.

Bake at 350 degrees for 25-30 minutes or until golden brown.  Immediately turn upside down onto a serving platter.  Serve warm.

Monkey Bread

Another CTE recipe from Emily.

1 (3.5 oz) pkg cook n serve butterscotch pudding  OR  3/4 cup brown sugar
3/4 cup sugar
2 tsp ground cinnamon
1/2 cup finely chopped pecans (opt.)
1/2 cup butter or margarine, melted
4 (10 oz) cans refrigerated biscuits

Preheat the oven to 350 degrees.  In a large plastic bag, combine pudding mix/brown sugar, sugar, cinnamon and pecans if desired.  Pour the butter into a separate, shallow bowl.

Cut the biscuits into quarters.  Dip half of the pieces into the butter, then place in bowl or bag with the cinnamon mixture.  Cover and shake.  Remove shaken biscuit pieces to a greased 10 inch fluted tube pan (bundt pan).  Continue to coat biscuits until all the biscuit pieces are coated.

Bake at 350 degrees for 40-45 minutes.  Cool in pan for 5-10 minutes before inverting onto a serving plate.

Key Lime Pie

1 (8 or 9 inch) baked pastry shell or graham cracker crumb crust

3 egg yolks

1 (14 oz) can sweetened condensed milk

1/2 cup lime juice from concentrate (use more if you like it tangy!)

yellow or green food coloring (optional)

whipped cream or whipped topping

Preheat oven to 325 degrees.  In a large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and optional food coloring.  Pour into prepared pastry shell; bake 30 minutes.  Cool.  Chill.  Top with whipped cream.  Garnish as desired.  Refrigerate leftovers.

Tip: For 9 or 10 inch pie, double the filling ingredients and bake 40 minutes.

Can substitute Lime Juice with lemon juice to make Creamy Lemon Pie.

Rice Crispies Treats

1/4 cup margarine

1 (6-10 oz) pkg regular marshmallows OR 4 cups mini marshmallows

5 cups rice krispies cereal

Melt margarine over low heat in saucepan.  Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy.  Remove from heat.  Add cereal; stir until well-coated.  Spread mixture in buttered cake pan.  Cut into squares when cool.

*Can be made with other cereals:  Trix, Pebbles, Cocoa Puffs, etc.

No Knead Bread

Our home teacher, Brother Donohue, made this for us, and we all thought it was AMAZING! 

 I kept hounding him for months, until he finally brought over the recipe.

3 cups bread flour

1/4 tsp instant yeast

1 tsp fine table salt

1 1/2 cups warm water

Covered pot that can go in a 450 degree oven (5 qt. or larger, at least 4" tall -- if you're not using a well-seasoned cast iron pan, put a piece of parchment paper in the bottom so the bread won't stick)

Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.  It will be a shaggy, doughy mess.  Cover with plastic wrap and let sit 12-20 hours on counter top.

Shape and preheat: The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape.  You can use your hands if you like, just keep your hands wet so that the dough does not stick.  Generously dust a cotton towel (not terrycloth) with flour.  Set dough seam side down on top of towel.  Fold towel over the dough.  Let it nap for 2 hours.  When you've got about a half hour left, slip your covered pot into the oven and preheat to 450 degrees
.

Bake: Your dough should have doubled in size.  Remove pot from oven.  Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel.  Doesn't matter which way it lands.  Shake to even dough out.  Cover.  Bake for 30 minutes.  Uncover, bake another 5-20 minutes or until the crust is beautifully golden and middle of loaf is 210 degrees.  Remove and let cool on wired rack.  If not eating right away, you can recrisp crust in oven for 10 minutes at 350 degrees.

*For cinnamon raisin bread, add 1/4 cup dark brown sugar, 2 tsp cinnamon and 1 cup raisins.

*For Sweet bread, add 3/4 cup white chocolate chips and 3/4 cup dried cranberries or raisins or cinnamon chips.

Jello Egg Jigglers

Prep: 15 minutes plus refrigerating

Jello Egg Mold

1 1/2 cups boiling water

1 (6 oz) pkg jello any flavor

Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel.  (Or spray mold lightly with cooking spray.)  Close mold, matching up the rims of the egg halves.

Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed.  Inspect each egg to make sure it is closed and sealed.  Place mold, fill side up, on tray.

Stir boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved.  Pour into measuring cup with pour spout.  Immediately pour into mold through fill-holes until each egg is filled  just to top of the egg shape.  Refrigerate at least 3 hours or until firm.

Open mold using a dull flat knife on the outer edge of the mold to gently pry between the halves of each egg.  (Do not pull on handle.)  Turn mold over and shake gently to unmold eggs.  Makes 6 eggs.

Playdough again!

1 cup salt
1 tsp cream of tartar
2 tbsp oil
2 cups water
2 cups flour

food coloring

Mix together all ingredients except food coloring in a saucepan.  Cook over medium heat, stirring constantly until mixture gathers on the spoon and forms dough (about 6 minutes).  Dump onto waxed paper until cool enough to handle and knead until pliable.  Store in covered container or plastic bag.  Add food coloring for different colors.  Makes about 2 pounds.

Plastic Play Dough

1/4 cup white glue

1/4 cup water

10 drops food coloring.

1/4 cup flour

1 cup cornstarch

Cover work area with waxed paper or a plastic tablecloth.  In a medium bowl, mix together glue, water and food coloring.  In a separate bowl, mix the cornstarch and the flour.  Then mix everything together.  You should have a stiff dough.  Knead dough on a floured surface for 1 minute.  If too dry, wet hands.  Air dry.  

Pigs in a Blanket

Ingredients: Hot dogs, cheese and crescent rolls.

Set oven to 350 degrees.  Slice the hotdogs.  Put cheese in slits.  Roll hotdogs up in cresent rolls.  Bake for 8-12 minutes.  Eat.

Shake and Make Ice Cream

2 Tbsp sugar

1 cup whole milk or Half and Half or heavy cream

1/2 tsp Vanilla

1/4 cup rock salt

3 cups ice

2 sandwich sized plastic zip lock bags

1 gallon sized plastic zip lock bag

Fill the gallon sized zip lock bag half full with ice.  Add rock salt and seal.  Pour sugar, milk and vanilla into the sandwich sized plastic zip lock bag and seal, removing as much air as possible. Then double bag it in another sandwich bag.  Place the sandwich sized bag into the gallon sized bag and seal.  Shake the bag for 5-15 minutes. Open the big bag, wipe the salt water off the sandwich bag, then open the small bag and enjoy!

Flavor options we’ve tried: (replace the vanilla or add to the vanilla)

1/2 tsp apple pie spice + 1/2 tsp vanilla 

1/2 tsp strawberry syrup + 1/2 tsp pina colada syrup

1 Tablespoon chocolate milk powder

1 Tablespoon chocolate milk powder + 1/2 tsp strawberry syrup

If you want to add mint extract, only add 1/4 tsp or less!!!

Basic Crockpot Turkey Breast

2 tsp vegetable oil
salt and pepper
1 medium onion
1 turkey breast, frozen (about 6-6 1/2 lbs)
4 garlic cloves

Rinse the turkey and pat it dry with paper towels.  Rub the turkey all over with the oil.  Sprinkle lightly with salt and pepper.  Place meaty side up into a 5 quart slow cooker.  Peel the onion, cut it into quarters and place the pieces around the edges of the pot.  Peel the garlic cloves and place them around the sides of the cooker.  Cover the cooker and cook the turkey at low for 9 hours, or until a meat thermometer registers 170 degrees.  Remove turkey from cooker and let stand at least 10 minutes before slicing.  Discard the vegetables in the cooker.  Serve turkey sliced.

note: if the turkey breast is not frozen, start checking for doneness at 7 1/2-8 hours on low.

Citrus Rosemary Chicken

1/2 cup lemon juice

1/2 cup orange juice

6 cloves garlic, finely chopped

2 tablespoons vegetable oil

1 teaspoon ground ginger

1 teaspoon rosemary leaves

salt and pepper to taste

6 pieces boneless skinless chicken breasts

Combine all ingredients except chicken; pour mixture over chicken.  Cover; marinate in refrigerator 2 hours or overnight.  Drain chicken; discard marinade.  Grill, bake, or broil chicken as desired, until fully cooked.

Parsley Buttered Spuds

My mom always used to make this and insist we call them spuds instead of potatoes.  

Idaho pride ran deep at our house.

18 red or new potatoes, quartered

2 cloves garlic minced

1/4 cup butter

1 tablespoon parsley

1/4 teaspoon pepper

Cook potatoes, covered, in boiling salted water 15 minutes or until tender; drain.

Saute garlic in butter, add parsley and pepper.  Pour over potatoes, tossing gently to coat.

Applebee's Oriental Chicken Salad

Dressing:
3 tablespoons of honey (try less next time)
1 1/2 tablespoons white vinegar
1 tablespoon dijon mustard
4 teaspoons mayo
1/8 teaspoon sesame oil

Blend with electric mixer.  Chill.

Salad:
1 bag romaine lettuce
1 bag coleslaw mix
1 green onion
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1 breaded, fried chicken breast
Mix together.

Makes one large entree.

Lion House Banana Bread

This is a Lion House recipe, first made for me by my college roommate, Bridget Mortensen.

1/2 cup margarine
1 cup sugar
2 eggs
1 cup mashed banana
1/4 cup milk
1 tsp lemon juice
2 Tbsp applesauce
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
opt chopped nuts or chocolate chips

Cream the margarine, sugar and eggs together.  Then add the banana, milk, lemon juice,and  applesauce and beat together.  Mix flour, baking powder, baking soda and salt together, then add to wet ingredients.  Bake in greased 8x4x3 inch loaf pan at 350 degrees for 45-60 minutes.  Makes 1 loaf.

(Hint: if the banana bread is getting too brown on the outside and the inside is still doughy, take it out and cook it in the microwave for 3-4 minutes.  Make sure that the loaf pan you are using is glass/ microwave safe.  Or if using metal pans, bake 45 min, then top with foil and bake 10 more minutes.)

For MUFFINS, bake 17-18 minutes.  Makes approx. 18 muffins.
For MINI LOAVES, bake 28-32  minutes.  Makes 3 mini loaves.

Mozzarella Steak

1 1/2- 2 lbs round steak

garlic powder

Cut meat into small cubes and brown in a skillet with a little garlic powder

1 lg can diced tomatoes

1/2 tsp basil

3/4 tsp salt

1/2 medium onion (sliced or chopped)

1/2 green pepper (sliced or chopped)

Cook all day in crockpot (low).  Just before serving add 2 cups of mozzarella cheese.  Or top meat on plates with shredded cheese.  Serve over rice or pasta.

*Can be frozen (minus the mozzarella) in a ziploc.

Denver Omelet Pie

6 eggs
1/2 teaspoons onion powder
1/2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups frozen shredded hash brown potatoes
1 cup shredded Swiss Cheese
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1 medium tomato, thinly sliced.
In a large bowl, beat the eggs, onion powder, thyme, salt and pepper.  Stir in the potatoes, cheese, ham and green pepper.  Pour into a greased 9 inch pie plate.  Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.  Garnish with tomato slices.

Irish Soda Bread

This is Rebecca's favorite food in the whole world.  Ever.


Ingredients:
4 cups all-purpose flour, plus extra for dusting
3/4 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1/2 stick (4 tablespoons) butter
1 large egg, beaten
1 1/2 cups buttermilk

Instructions:

1. Preheat the oven to 425 degrees F and grease and flour a 9-inch round baking dish.
2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, and sugar.  Rub in the butter with your fingertips until it is completely rubbed in.  The mixture will still be floury because of the much higher proportion of flour.  With a wooden spoon stir or fold in the egg and buttermilk until a dough begins to form.  Turn the dough onto a flour-dusted work surface and knead briefly just until dough comes together.  Form the dough into a round and dust the top with the extra flour.  Place the dough into the prepared pan and score an X about 1/2-inch deep on the top of the dough.
3. Bake for 15 minutes; reduce heat to 350 degrees F and bake another 40 minutes until the bottom is dark golden brown.
4. Cool completely on a wire rack before serving.  Irish soda bread tastes best the day it is made but makes the best toast ever after the first day.  Serve with soup or stew.

Lion House Dinner Rolls

2 cups warm water

2/3 cup nonfat dry milk

2 tbsp dry yeast

1/4 cup sugar

2 tsp salt

1/3 cup butter, shortening, or margarine (use unsalted, or omit salt in recipe)

1 egg

5 to 5 1/2 cups all-purpose flour or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves.  Add yeast, then sugar, salt, butter, egg, and 2 cups flour.  Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.  Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed.  Add about 1/2 cup flour and mix again.  Dough should be soft, not overly sticky and not stiff (it is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil.  (This helps prevent dough from drying out).  Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board.  Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick.  With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and 1/4 inch thick.  Brush with melted butter (unsalted).  With pizza cutter or very sharp knife, cut dough in strips about 4 inches long and 2 inches wide. (can do this by making an L with your fingers to size the strips of dough)

Starting with the short end, roll up one piece of dough, with butter on the inside.  Place roll on parchment-lined pan with other short end down on the paper.  Repeat with remaining pieces of dough.  Be sure all rolls face the same direction on the baking pan.  Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 1/2 hours.  Bake at 350 degrees for 13-15 minutes, or until light to medium brown.  Brush tops of rolls with melted butter (unsalted).

According to the recipe, this makes 1 1/2 dozen (18) rolls.  However, every time I've made it I've gotten at least 2 dozen.

Chops and Cheesy Potatoes

1 can sliced potatoes, or 2-3 cooked potatoes

1 can cream of mushroom soup

1 can cheddar cheese soup

4 pork chops

1 tbsp minced onion

Combine potatoes, onion, mushroom soup and cheese soup.  Arrange pork chops in greased baking dish.  Top with potato mixture.  Bake at 350 degrees for 1 hour.

Tomato Soup

1 med. onion (chopped)

2 tbsp butter

2 14 1/2 oz cans of diced tomatoes (undrained)

2 10 3/4 oz cans of condensed tomato soup

1 1/2 cup milk

1 tsp sugar

1/2 tsp dried basil

1/2 tsp paprika

1/8 tsp garlic powder

1 8oz package cream cheese

Saute the onion in butter in your soup pot, then add the rest of the ingredients except the cream cheese.  Bring to a boil then reduce heat, cover and simmer for 10 minutes.  Stir in cream cheese until melted.  Serve.

Fool Proof Whole Wheat Bread

6 cups warm water

2 Tbsp salt

1/4 cup liquid lecithin

1/4 cup apple sauce or vegetable oil

2/3 cup honey

2 1/2 Tbsp dough enhancer (opt)

2 Tbsp vital wheat gluten

wheat flour: start with 8 1/2 cups (total 12-15 cups)

2 1/2 Tbsp saf instant yeast

Combine 8-9 cups fresh wheat flour and 6 cups warm water.  Mix to paste consistency.  Mix in 2 1/2 tbsp yeast then add salt, honey, oil and gluten.  Mix well.  Add remaining flour 1 cup at a time until the dough pulls away from the sides of the bowl.  (You may not use all 15 cups of flour.)  Knead dough 8-10 minutes then add dough enhancer, knead 3 more minutes.  Use shortening on your hands to form loaves.  Take dough immediately from bowl.  Fill non-stick loaf pans 1/2 to 2/3 full, cover with plastic or saran wrap to keep moist, let raise until doubled (approx. 1 1/2 inches above top of pan).  Place in cold oven.  Turn oven to 350 degrees.  Bake 35-40 minutes.

Makes 5-6 loaves.

Play Clay

*this is not to eat
** This is a nice clay to work with or make decorations with.

Combine 2 cups baking soda and 1 cup cornstarch.  Stir in 1 1/4 cups cold water.  Boil over medium heat,  stirring constantly.  Cook a minute longer until it looks like moist mashed potatoes.  Transfer to a plate immediately.  Cover with damp cloth.  Knead when cool enough.  Keep in plastic bag . Roll clay 1/2-1/4 in on wax paper.  Cut, glitter, string, etc.  Paint using water colors or felt pens.   Shellac or nail polish can be used.

Peanut Butter Clay

Variation 1:
1 1/2 cups peanut butter (smooth)
1 cup powdered sugar
1 cup powdered milk
Mix, mold, eat.

Variation 2:
1 cup peanut butter (smooth)
2/3 cup honey
1 1/2 cups powdered milk
Mix, mold, eat.

Variation 3:
1 cup peanut butter (smooth)
1 1/2 cup milk
3 tbsp honey
Mix, mold, eat.

Chicken Fettuccini Alfredo

Got this recipe from my neighbor Kate Meiners.

1 lb chicken

8 oz cream cheese

3/4 cup parmesan cheese

1/2 cup butter

1/2 cup milk

fettuccini noodles

salt, pepper and nutmeg to taste

vegetables: broccoli, carrots, peas, etc

Cut up chicken into bite size pieces. Season with salt and pepper. Cook over medium heat on stove top. Set on paper towel to drain oil. Start water boiling for fettuccini and cook pasta with tsp of salt. Drain pasta. Melt butter in a medium pan on low heat. Add cream cheese and milk. Stir together. Add parmesan cheese. Keep stirring until smooth consistency. If it is too thick add a little more milk. Add pasta, chicken, and any vegetables you would like. Frozen peas and carrots or fresh broccoli go great. Check seasonings and add any salt or pepper as needed. I also add nutmeg and garlic powder. Cook until warmed through, about 5-7 minutes.

* you can also use leftover cooked chicken, which makes this even faster

Chicken Bow tie Pasta

Another recipe from Jennifer Meyer that I love!

4 tbsp extra virgin olive oil
2 tsp dried basil (crush in hand first)
6 cloves garlic, minced
salt and pepper to taste
1 cup chopped tomatoes (at least!  I like more...)
1/2 cup chopped green onions
2 pkg grilled chicken strips
1 box (12 oz) bow tie pasta, cooked and drained
1/3 cup grated Romano or Parmesan cheese

Cook pasta per directions on box, drain.  In large skillet heat oil, basil and garlic for 2 minutes.  Stir in chicken and heat approximately 4 minutes.  Add pasta, onion and tomato.  Stir and heat 2 minutes.  Stir in cheese, season with salt and pepper.  Serve immediately so it doesn't dry out.

Low-carb option: I tried this with zucchini noodles instead of the pasta and it was delicious.

Monterey Chicken

Grilled (marinated) chicken
BBQ sauce
Cheese
Bacon
Diced tomatoes
Green onions

Cover chicken with BBQ sauce, cheese, and bacon.  Broil til cheese is melted.  Add tomatoes and green onion before serving.

Chicken Parmesan

Combine to cover one pound chicken:

1/2 cup bread crumbs
1/4-1/8 cup parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper.

Bake for 1/2 an hour at 350 degrees.

Peas and Potatoes

This is a classic Idaho recipe from my mom.

2 lbs red potatoes, cubed
-boil for 15 minutes, then drain.

Melt 2 Tbsp butter and mix with 2 Tbsp flour.  Stir in 2 cups of milk.  Stir constantly until thickened.  Add lots of salt and pepper.  Add potatoes and peas.  Simmer for 5 minutes.

Strawberry Danish Dessert Cake

White cake mix
8 oz cream cheese
2 cups powdered sugar
1 cup cream, whipped
Danish dessert
2 lbs strawberries, sliced

Prepare cake mix according to package instructions.  Bake on greased baking sheet (20 min in a jellyroll pan).  Meanwhile, combine cream cheese, powdered sugar and cream.  Spread on cooled cake.  Bake Danish dessert according to package directions.  Let cool.  Add strawberries and blend.  Place on top of cream cheese mixture.  Refrigerate.

roasted vegetables

This recipe is from my sister-in-law Reina.

1/2 cup broccoli
1/2 cup carrots
1/2 onion
1 zucchini
1 squash
8 mushrooms
1/4 cabbage
2-4 Tbsp olive oil
1/2 tsp salt
3-5 cloves garlic (don't chop)
fresh herbs (rosemary, oregano, basil, etc)

Coat vegetables, garlic, and herbs with olive oil.  In a 9 by 13 pan, bake at 425 degrees for 10 minutes.  Stir and add salt.  Return to oven for 10 more minutes.  Serve.

Doughnut

Mix these together: 1 cup sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp nutmeg, 1/2 tsp clove, 2 tsp cinnamon, 3 cups flour

Mix these separately: 1 cup buttermilk, 3 eggs, 1 tbsp honey, 1/2 cup melted butter.  Then add to other bowl.  Cook in oven set to 400 degrees for 12 minutes.

Doughnut (good texture)

2 cups flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
2 eggs
2 tbsp melted butter
3/4 buttermilk
1 t vanilla
mix everything together except melted butter.  Oven should be at 400 degrees.  Cook for 8 or 9 minutes.  Dip in melted butter and roll in cinnamon, sugar, or brown sugar.

Hannah's Corn

With a named recipe, you expect a story behind it.  Sorry.  I got this one out of the newspaper.

8 slices already-cooked bacon
6 cups frozen corn kernels
2 tsp olive oil
2 tsp butter
1 large onion, chopped (about 1 cup)
2 medium zucchinis, cubed  (about 2 cups)
2 tsp herbs de Provence (3/4 tsp dried rosemary, 3/4 tsp oregano, 1/2 tsp sage, 1/2 tsp marjoram.)
salt and pepper to taste

Crisp the bacon in the microwave according to the package directions.  Set aside.

Place the frozen corn in a colander and rinse with warm water to partially defrost.  Set aside to drain well.

In a 12 inch, extra deep non-stick skillet, heat the olive oil and butter over medium-high heat.  Peel and coarsely chop the onion, adding it to the skillet as you chop.  Cut and discard the ends from the zucchini, and cut it into bite size pieces.  Add the zucchini.  Cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Add the corn and the herbs to the vegetables and stir to mix well.  Cover the mixture, reduce the heat to medium and steam until heated through, about 3 minutes.

Serve the corn by crumbling the bacon over the vegetables and tossing well.

Makes about 7 cups.  You can eat it all now, or you can remove half of the mixture (before adding the bacon) and store for later use. (Will keep refrigerated up to 3 days.  Use it in corn chowder.)  OR you can just halve the recipe from the start.

Crockpot Chicken Paprikash

6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp Hungarian paprika (If you don't want it spicy, I recommend a lot less; or substitute 1 tsp regular paprika)
1 cup chicken broth
8 oz sour cream
1 tbsp cornstarch or flour
Add onions to crock pot.  Add seasonings, chicken and broth.  Cover and cook on low 5 to 6 hours.  Shortly before serving, turn on high and stir together sour cream and cornstarch.  Stir into crockpot and heat through.  Taste and adjust seasonings.  Serve with egg noodles.

Chinese Chicken Salad

cabbage
green onions
cooked chicken
crushed ramen noodles (brown in oil or butter)
mix together
Dressing:
3/4 cup oil
4 1/2 Tablespoons rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoons pepper

Best Club Sandwich Ever

Foccacia Bread
Bacon
Turkey
Ham
Cheddar
Lettuce
Tomato
Basil Mayonnaise

Chicken Fingers Parmesan

*Double for a large family

8 oz thin spaghetti
1 lb skinless chicken tenders
1/2 cup plain fine, dry breadcrumbs
1/3 cup already-grated Parmesan cheese
1 tsp dried basil
2 tsp olive oil
2 cups smooth-style spaghetti sauce
1/2 cup already-shredded part-skim mozzarella cheese

Cook thin spaghetti for 9 minutes.
Meanwhile, combine the breadcrumbs, Parmesan and basil in a large zipper-top plastic bag.
Heat the olive oil over medium heat in an extra-deep, 12 inch, nonstick skillet that has a lid.  Place the chicken in the bag with the crumbs, seal it and shake the bag to coat the pieces well (press the chicken pieces into the crumb mixture if necessary to get it to stick), then place the chicken pieces in the hot oil.  Raise the heat to medium-high and cook until the chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Discard any remaining crumb mixture.
Remove any strips from the skillet that you want to keep plain before adding the sauce.  Add the sauce to the skillet directly over the chicken strips.  Reduce the heat to low and sprinkle the mozzarella evenly over the contents of the skillet.  Cover and continue to simmer until the cheese melts, 1 to 2 minutes.
Drain the spaghetti and place some on each serving plate.  Top with the chicken and sauce, and serve.
Serves 4.

Gingerbread Waffles

1/4 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup light molasses
2 eggs, well beater
1 cup milk
2 cups sifted flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/2 tsp salt

2 bananas, sliced
1/2 cup whipping cream, whipped

Cream butter, brown sugar, molasses, eggs, and milk.  Sift together flour, baking powder, cinnamon, ginger, allspice, and salt; add to the molasses mixture.  Bake on greased waffle iron.  Top with sliced bananas and whipped cream.

Honey Ambrosia

1/2 cup orange juice
1/4 cup honey
2 T. lemon juice
Heat together in microwave to blend; cool

2 oranges, peeled and cut into pieces
2 bananas, peeled and sliced
1 lb strawberries
2 apples, sliced

Combine in large bowl.  Pour liquid over fruit and gently mix.

3 minute cobbler (3 min to mix it up)

1/2 cup butter (unsalted)
3/4 cup milk (up to 1 cup?)
1 cup flour
1/4 tsp salt
1 cup granulated sugar
2 tsp baking powder (up to 1 T.?)
16 oz fruit pie filling or fruit (4 cups peach slices + 1 cup sugar, boiled together)
Melt butter in a 9 inch casserole dish (round for a thicker cobbler, 9x13 for thinner).  Stir in flour, sugar, baking powder, milk and salt until all of the lumps are gone (easier if you add milk a little at a time after mixing the rest).  Dump on top of butter.  Don't stir.
Dump the fruit on top, but don't stir it in.  Bake for 60 min at 350 degrees. (Or 40 min at 375)

Peach pie filling

Mix together:
5 cups peaches
1 cup sugar
1/4-1/2 tsp cinnamon
1/3-1/2 cup flour
That gets you the filling.
Dot with 2 Tbsp butter, top with crust (cut slits), sprinkle with 2 tbsp sugar.
Cook for 35-45 minutes at 425 degrees.

Easy and low-fat pumpkin cookies

Mix 1 dry spice cake mix with a 15 oz can of pumpkin (NOT pie mix).  When thoroughly mixed, stir in 1 cup chocolate chips.  drop on greased cookie sheet (they don't spread, so squash them a bit) then bake at 375 for 12 minutes.  Test by inserting a toothpick.  Makes 2 dozen.

Bow Tie Festival

My favorite recipe from Johnny Carino's restaurant.  

**I generally 2-3x the sauce for a 16oz. box of pasta.

**If you’re watching your carb intake, this also tastes fantastic (and is more filling) if you substitute the pasta with cooked, frozen cauliflower, cut into bite size chunks.

Saute these together:
1 oz melted butter (2 tbsp)
1 tsp garlic
1/8 cup diced red onion
1/8 cup diced roma tomatoes (or more)
2 slices diced cooked bacon (approx 1/8 cup)
3 oz sliced cooked chicken
1/2 tsp salt
1/4 tsp pepper
garlic salt

When onions begin to turn translucent, add 1 oz (1/8 cup) heavy cream (milk works OK as a substitute) and 1/8 cup asiago cheese.  Once cheese and cream have reduced by half, add 3/8 cup Alfredo sauce (3 oz) and 10 oz cooked bowtie pasta.  Toss well, then allow to cool and thicken.

**If you want to make your own alfredo sauce, combine 1 quart heavy cream, 1/4 cup whole milk, and 1 tsp pepper and saute to a consistent boil.  Remove from heat and fold in 1 cup parmesan cheese.  Can be stored in fridge until ready to use.

Tortilla Soup

1 medium onion chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
2 Tbsp vegetable oil

4-oz can green chilies, chopped
15-oz can Italian-style stewed tomatoes with juice
1 can corn, drained
4 cups chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp hot sauce (opt)

4 tbsp all-purpose flour
1/2 cup water

1 lb skinless boneless chicken breast, cut into small cubes

1/3 cup sour cream
salt and pepper to taste
Tortilla strips
Chopped fresh coriander for garnish (opt)

In a large saucepan, cook onion and garlic in oil over moderately low heat for 5 minutes or until onion is softened.

Add the chilies, tomatoes with their juice, corn, broth, lemon pepper, Worcestershire sauce, spices, and hot sauce and simmer the mixture for 20 minutes.

In a small bowl, combine the flour with the water and whisk it into the soup.  Bring the soup back to a boil and simmer for 5 minutes.

Add the chicken and simmer for 5 minutes or until it is just cooked through.

Stir in the sour cream and salt and pepper to taste, and garnish each portion with tortilla strips and coriander

Sicilian Chicken

This is a recipe my mom started making when I was a teenager, and I've loved it ever since.

4 half boneless skinless chicken breasts
6 Tbsp grated Parmesan cheese (divided)
3 Tbsp flour
2 Tbsp olive oil
1 cup sliced mushrooms
1/2 onion, finely chopped
1/2 tsp rosemary, crushed
1 can Italian Style Stewed Tomatoes

Flatten chicken slightly.  Coat with 4 Tbsp cheese and then flour.  Salt and pepper to taste.  In skillet, cook chicken in oil over medium-high heat until done.  Remove to serving dish; keep warm.  In same skillet, cook mushrooms, onion and rosemary until soft.  Add tomatoes; cook, uncovered, over medium-high heat until thickened.  Spoon over chicken; top with remaining cheese.  Serve over rice.

Note: Chicken can be cooked in microwave, then browned in skillet.

Chicken Lo Mein

1/2 pound angel hair pasta
3 T. hoisin sauce
1/4 cup chicken broth
2 T. soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch
2 tbsp vegetable oil (divided)
1 tbsp finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 15 oz can Chinese baby corn, drained and cut in thirds
1-1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Cook the noodles until just tender.  Drain.  Rinse the noodles with cold water, drain well, and then set them aside.

In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch.  Then set the sauce aside.

Heat 1 T. vegetable oil in a large wok or nonstick skillet over medium-high.  Stir-fry the ginger for 30 seconds.  Then add the onion and stir-fry for 2 minutes.  Add the mushrooms and carrots and stir-fry 2 more minutes.  Finally, add the broccoli, pea pods, and corn.  Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.

Heat the remaining T. oil in the pan.  Add chicken and stir-fry until it's no longer pink, about 3-4 minutes.   Add the cooked noodles, vegetables, and sauce.  Turn the heat down to medium.

Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.  Serves 6-8.

Garlic Lime Chicken with Sweet Carrot Rice

4 Tbsp extra-virgin olive oil
3 large carrots, peeled and grated
Salt and pepper
1 1/2 cups white rice
3 cups white rice
3 cups chicken broth (canned is easier)
1 tsp dried thyme
zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 tsp red pepper flakes (try less)
1 tsp ground coriander
3 bunches scallions (3-5 stalks)
1/4 cup fresh flat-leaf parsley, chopped
2 Tbsp butter
Prepare today:
Peel and grate carrots.  Place in zip lock bag.
Chop scallions and parsley and place in individual zip lock bags.
Combine 2 tbs olive oil, the thyme, lime zest (save the lime for juicing later), salt and pepper in a shallow dish.  Add the chicken breast and coat thoroughly in the mixture.  Cover dish with plastic wrap.  If freezing-transfer chicken to freezer bags.
Place in a zip lock bag-garlic, red pepper flakes, and coriander.  If freezing other ingredients, do not add garlic to spices until ready to cook.
To cook at home:
Rice: Heat a medium pot with a tight fitting lid over medium-high heat.  Add about 1 tbsp of the olive oil once around the pan.  Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute.  Add the rice and stir to coat in the oil and distribute the carrots.  Add 2 1/2 cups of the chicken broth.  Bring the broth to a boil, cover the pot, and reduce the heat to a simmer.  Cook for 18 minutes, until the rice is tender.
Chicken and sauce: Preheat a large skillet over medium-high heat.  Add the seasoned chicken to the pan and cook for 5-6 minutes on each side, or until cooked through.  Transfer the chicken to a plate and cover loosely with foil.  Return the skillet to the stove and add the remaining tablespoon of olive oil.  Add the garlic, red pepper flakes and coriander.  Cook stirring constantly for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly.  Add the lime juice and the remaining 1/2 cup chicken broth and continue to cook for about 2 minutes.  Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
To serve, slice the chicken on a slight angle.  Place rice on plate, put chicken on top of rice and pour some scallion-lime sauce over each chicken breast.

Rosemary Roasted Red Potatoes

1 1/2 pounds small red potatoes
1 tbsp cornstarch
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
2 tbsp vegetable oil
Preheat the oven to 450 degrees F.
Rinse and quarter the potatoes. (Make sure the potatoes are fairly uniform size, about 1 inch.)  Place the potatoes in a large zipper-top bag with the cornstarch, rosemary, garlic powder, salt, and pepper.  Shake well to coat.  Transfer the potatoes to a large baking pan and spread them in a single layer.
Drizzle the oil over the potatoes and bake for 30 minutes, stirring once halfway through.  Serve immediately.  About 6 servings.

Mint Brownies

Mint Icing
Soften 5 T. margarine. Add dash of salt, 1 T light corn syrup, and 2 1/3 cups powdered sugar. Beat until smooth and fluffy. Add 1/4 t mint extract and 1 or 2 drops green food coloring. Mix. Add 3 T milk gradually until it is a little thinner than cake frosting.

Bake a brownie mix (9x13 size; "cakelike"). Let cool (don't skip this step). Spread mint icing. Place brownies in freezer for a short time (about 1/2 an hour?) to stiffen icing. Carefully spread chocolate icing over top (I use storebought chocolate frosting for this step). Refrigerate before serving.

Chocolate Cake Donuts

1 1/2 cups flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1/2 cup milk
2 tbsp butter, melted
Preheat oven to 325 degrees. Combine flour, cocoa, baking powder, and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minute4s. Cool. Carefully remove.
Glaze: 1 cup confectioner's sugar mixed with 2 tbsp HOT water.

Skinny Alfredo Sauce

2 Cups milk
1/3 Cups (3 oz) cream cheese
2 T flour
1 t salt
Blend milk, cream cheese, flour, and salt until smooth (I used a blender; I wonder if beaters would work?). In a nonstick sauce pan over med-high heat, melt 1 T butter and add 3 cloves garlic. Saute for 30 seconds. Add milk mixture. Stir constantly for 5-7 minutes until thicker. Remove from heat. Add 1 cup grated Parmesan, stir, then cover immediately. Let it stand at least 10 minutes.
*want to try adding pepper and/or nutmeg next time!

Black Bean Brownies

Puree 1 can (15 oz) black beans (including liquid) in blender until really smooth. Mix with 1 brownie mix until just mixed. Don't over mix. Follow cooking directions from box. (This recipe came out slightly sticky. I wonder if adding just a bit more flour or a bit less liquid would help that?)

Chocolate Pumpkin muffins

Mix together 1 box of dark chocolate cake mix, a 15 oz can of pumpkin, and chocolate chips (opt.) Spoon into sprayed muffin tin. Bake at 400 degrees for 18 to 20 minutes.

Snowball Cookies

This is a recipe I grew up with my mom making. Originally they were called Mexican Wedding Cookies, but we kids liked the way these looked like snowballs...


Cream together 1 cup shortening (at least 1/2 cup must be real butter) and 1/2 cup powdered sugar. Add 2 cups of flour, 3/4 cup finely crushed walnuts (can use blender), and 1 tsp vanilla or almond extract. Roll into small balls. Bake at 325 degrees for 25 minutes. Remove from cookie sheet and roll them in powdered sugar. Makes 2-3 dozen.

Skillet Cauliflower

I found this recipe in the newspaper. It's so melt in your mouth tasty, that my kids actually fight over it! I recommend doubling it for a family.

1 cauliflower head, outer leaves and stalk removed and cut into chunks (about 3 cups)
3 Tbsp butter
1/2 tsp coarse salt

Bring a large pot of water to a boil over high heat. Add cauliflower and cook until tender, 15 to 18 minutes. Drain well. (This step can also be done in the microwave: steam covered with a bit of water for 3-5 min until softened.)

Heat a large skillet over medium-high heat. Add butter. When sizzling, add drained cauliflower. Saute until slightly golden, about 10 minutes.
Sprinkle coarse salt on cauliflower when serving.

Serves 3.

Quick Chicken Enchilada Nachos

This is one of the easiest meals ever invented! Perfect to have in your food storage :)

1 can (12.5 oz) chicken, drained (Tyson brand is best)
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) Pace picante sauce
1 can cream of mushroom soup
1 can green chilies
1 T. chili powder

Heat all in a 4 qt saucepan over medium heat until bubbling.
Arrange tortilla chips on a large serving platter. Top with mixture and toppings. OR serve in dipping bowls with chips on the side.

(Toppings (opt): cheese, olives, green onion, avocado, cilantro)

Smoothies

Pine-orange Banana Smoothie
pineapple sherbet
orange juice
frozen banana
crushed ice

Pineapple peach mango
Pineapple sherbet
orange peach mango juice
frozen peaches
fresh mango (opt)

Strawberry-peach-pine-orange
8 oz frozen strawberries
peach sherbet (5 large scoops)
3 scoops pine-orange juice concentrate
water

Peach-Raspberry Pine-orange
frozen peaches
raspberry sherbet
Pine-orange juice

Berry Citrus
Frozen strawberry, raspberry, blueberry
Peach sherbet
Orange Juice

Passion Paradise
passionfruit-mango juice
strawberries
peaches
orange sherbet

Caribbean cooler
Orange juice
pineapple juice
strawberries
bananas
orange sherbet

Lemon Squeeze
Lemonade
strawberries
peaches
lime sherbet

Creamsicle
orange juice
milk
orange sherbet
frozen yogurt

Creamy Dreamy
1 banana
1 orange
2 cups OJ
4 oz cool whip
1 1/2 cups ice

Peachsicle
peaches
mangoes
vanilla frozen yogurt

Pepperoni Bread

Dough:
1 3/4 cups warm water
1 package active dry yeast
1 tsp sugar
2 tsp olive or vegetable oil
1 1/2salt
3 to 3 1/4 unbleached all-purpose flour
Filling:
2 to 3 tsp dried basil
1/4 lb thinly sliced pepperoni
1 1/2 to 2 cups grated mozzarella (can use other cheese)
Prepare the dough by measuring the water (should feel warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 of a cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
Rub flour onto your hands and sprinkle some on the dough too. Knead the dough for about 7 minutes.
Place the dough in an oiled medium-sized bowl. Cover bowl with oiled plastic wrap and set it in a warm spot for about an hour.
After the hour, punch the dough several times with your fist, then knead again for 1 minute. Cover with oiled plastic wrap and let rest for 10 minutes. Dust baking sheet with fine cornmeal to prevent sticking.
Flour hands. Press dough into a large square. Should be about a 12 by 14 inch rectangle. Brush surface of dough with water then sprinkle basil over dough. Arrange the pepperoni in long rows over the dough. Sprinkle cheese. Avoid the edges.
Roll up the dough. Pinch together ends and tuck them under. Transfer onto baking sheet seam down and cover with plastic wrap. Heat oven to 400 degrees.
Remove plastic and bake for about 35 minutes, until it's crusty on all sides. Side onto wire rack and let it cool for 20 minutes before serving. Serve with marinara sauce for dipping.

Bread

This is the pantry secrets recipe for white bread.

10 1/2 cups white bread flour or wheat flour (not all-purpose flour)
1/2 cup sugar (or brown sugar or honey)
1 tbsp salt
3 rounded tbsp saf instant yeast (straight from the freezer works great)
3 tbsp liquid lecithin (too sticky to measure -- just squeeze 3 quarter-size blobs directly into the bowl)
4 cups very hot tap water (as hot as your tap gets)

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water by T. Dough should be very sticky. Mix for 5 minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans with pam or oil.  Shape loaves by pinching to the middle and rolling. Put loaves in pans and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread.

For whole wheat bread, use the same recipe but add one cup of room temp applesauce as part of the hot tap water and add 1 additional tbsp lecithin. Mix for 10 minutes.

Can use different combinations of flours and sugars:
5 white, 4 1/2 wheat, 3/4 nine grain, 1/2 germ, 1/4 brown sugar, 1/4 white sugar
6 wheat, 1 nine grain, 3 1/2 white, 1/2 brown sugar
etc.

Tips for other breads:
For french bread, spray with water for a crustier crust.
Cook rolls for about 13 minutes.
For pizza crust, bake at 450 with no rise time.
For a cream cheese braid, combine 4 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 teaspoon vanilla.

Triple Chocolate Gingerbread

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (4 serving size) chocolate instant pudding mix
4 eggs
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup miniature chocolate chips
Confectioners' sugar and whipped cream (opt.)

Beat all ingredients, except chocolate chips, in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips.

Pour in 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.

Bake in preheated 350 degree oven 50 minutes or until cake pulls away from side of pan and cake springs bake when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.

NOTE: Can be baked as muffins for 17 minutes and served with vanilla ice cream.

Fresh Fruit Pie

Wash and pare about 6 cups of fruit.  Cover with 2 cups of sugar.  Let stand 1 hour or more.  Drain well and measure juice--add enough water to make 3 cups liquid.  Stir 6 T. cornstarch and small part of liquid into smooth paste.  Add to remaining liquid and cook over low heat until thick and smooth (about 10 minutes.)  Pour over fruit.  Put in a baked shell and chill in fridge.  Serve with whipped cream.  Add 1/4 tsp. almond flavoring and yellow food coloring for peach pies, red for strawberry.  Makes 2  9" pies.

Limeade Pie

1 (6 oz) can frozen limeade concentrate, thawed
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping, thawed
1 (9 inch) graham cracker piecrust
Mix limeade and sweetened condensed milk into large bowl.  Fold in whipped topping.  Pour filling into graham cracker crust.  Chill 2 to 3 hours.  Serve.

Snickerdoodles

I got this recipe from my friend Carrie Lowe.

1 cup butter
2 cups sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
2 eggs
1 tsp vanilla
1 tsp almond extract (could just use more vanilla, or for a different flavor cookie, try lemon?)
3 cups flour
4 Tbsp sugar
2 tsp cinnamon

Cream butter and sugar together for one minute.  Add soda and cream of tartar.  Add egg, vanilla and almond extract.  Mix in flour.  Form dough into one inch balls, then roll in cinnamon and sugar mixture.  Bake at 350 degrees for 8-10 minutes (my oven likes 10 minutes for these).  Let cookies sit on cookie sheet for a couple minutes, then remove to a cooling rack.
Makes 4 dozen.

Gingerbread

1/2 cup white sugar
1/2 cup butter (can replace half with applesauce)
1 egg
1 cup molasses (can replace half with pumpkin)
2 1/2 cups flour
1 1/2 tsp baking soda
3 tsp cinnamon
3 tsp ginger
1 tsp cloves
1/2 tsp salt
1 cup hot water (can use orange juice)
Cream sugar and butter.  Add egg and molasses.  Add dry ingredients and blend.  Stir in hot water.  Pour into greased 9 in. square pan.  bake at 350 degrees for 30 min to 1 hour.  Cool in pan before serving.
Top with powdered sugar, whipped cream, vanilla sauce, cream cheese frosting, caramel sauce, vanilla ice cream, lemon or orange sauce....

Macagocia Cake

This was another recipe from my childhood.  It's is a chocolate/cinnamon sheet cake, and I have no idea where the name came from...

In a saucepan on stove, bring to a boil 2 cubes of butter, 4 T. cocoa, and 1 cup water.  Separately, sift together 2 cups flour and 2 cups sugar.  Pour hot mixture over flour and sugar mixture.  Add 1/2 cup buttermilk (1/2 cup milk + 1 T. vinegar), 1 tsp soda, 2 eggs, 1 t. vanilla, 1 T. cinnamon.  Pour into greased and floured jellyroll pan.  Bake at 425 degrees for 15-20 minutes.
Icing:  5 minutes before cake is done, bring to a boil 1 cube of butter, 6 T. milk, 4 T. cocoa.  Take off heat - add 1-1lb box powdered sugar. Mix well.  Add 1 t. vanilla.  Pour over cake while still warm.

Sugar Cookies

These were the cookies I grew up eating.  I always liked the dough better than the cookies...

Cream:
1 cup sugar

1/2 cup shortening

Add:

2 eggs, beaten

1 tsp. vanilla

Sift together in a separate bowl:

2 1/2-3 cups pre-sifted flour

3 tsp. baking powder

pinch of salt

1 tsp nutmeg

Add dry ingredients to wet, then add 1/4 cup milk or more so dough sticks together.  Chill 1/2 hour.
Roll 1/4 inch thick, cut and bake at 400 degrees for 8-10 minutes.
Makes 2-3 dozen.

Pizza Dough

This is Jo's recipe.

Mix together 1 Tablespoon yeast, 2 Tablespoons of sugar, 2 Tablespoons of oil, 1 tsp salt, 2 1/2-3 cups of flour, and 1 cup water. While shaping crust, use cornmeal to make it less sticky. Bake for 10 minutes at 450.

Wheat Bread (my go-to)

Wheat bread

(Makes 5 loaves)

Mix together:

7 cups of whole wheat flour

3 tablespoons instant yeast (it must be instant, not active dry!) (straight from the freezer works great)

1 tablespoon sugar

5 1/2 cups warm water (very hot tap water—as hot as your tap gets)

Then add:

2/3 cup oil

2/3 cup honey

1 cup flour 

2 tablespoons salt 

(Use the same measuring cup for the oil and honey, adding the oil first. The oil will coat the measuring cup so the honey will slide out instead of sticking.)

Mix again.

Add 6-7 cups of flour (one cup at a time until the dough pulls away from the sides of the bowl. The dough should be very sticky.)

Knead 15-20 minutes.

Spray pans with cooking spray or oil.  (Before handling dough, spray hands generously with cooking spray, and reapply as needed while shaping loaves.)

Divide dough into 5 even loaves (or ten mini loaves or 5 dozen rolls). Shape loaves by pinching to the middle and rolling. Put loaves in pans seam side down and cover with a dish towel or plastic wrap to keep moist. Loaf pans should be ½-⅔ full.

Let them rise for 45 to 60 minutes (until doubled in size).  

Bake at 350 degrees for 25 minutes. (If making rolls or mini loaves, let them rise for the same amount of time, but only bake for 13 minutes. If rolls are larger and pull apart, cook longer, at least 20 minutes, maybe more.)

This recipe may also work with white all purpose flour?

Cheeseburger Soup

I got this recipe from Nancy Evans.

1 lb ground beef (already cooked saves time)
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp basil
1 tsp parsley flakes
4 Tbs butter divided
3 cups chicken broth
4 cups diced peeled potatoes,cut small to cook faster (A time saving option is to add shredded hashbrowns instead of the cubes)
1/4 cup flour
8 oz cubed Velveeta cheese (finely shredded cheddar works OK)
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

In a 3 quart saucepan brown beef, drain, and set aside.
Saute onion, carrot, celery, basil and parsley in 1 Tbsp of butter for 10 minutes.  Add chicken broth, potatoes, and beef and bring to a boil.  Reduce heat, cover, and simmer until potatoes are tender (15-20 min).  Stir in cubed cheese until melted.  Keep on low heat.

In another pan melt the leftover butter with the flour and cook for about 1 minute while stirring.  Stir in the milk until thick and smooth.  Bring to a boil then pour into the soup and stir until mixed.  Serve with a dollop of sour cream.  Top with diced tomato.

Creamy Bacon Carbonara

CREAMY BACON CARBONARA

Beat the following ingredients in a bowl with a fork:
4 eggs
1/2 cup Cream (I used fat free evaporated milk)
2/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/2 tsp. Salt
1/2 tsp Red Pepper flakes (optional -- the kids preferred it without)


Fry 1/2 lb. bacon until crisp, then crumble and set aside.

With 1 -2 Tbsp. bacon grease, saute the onion (1 small, chopped, opt.) and the mushrooms (3 sliced, opt.) until the onions are translucent and golden.

Drain 1/2 lb pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  Don’t do this on high heat, or you will make scrambled eggs.  Serve with additional Parmesan, and a loaf of Crusty French bread and a salad.  So Good!

Hot Dog Secret Sauce

This is plenty for 4-6 dogs.

3/8 cup ketchup
3/8 cup brown sugar
1/8 cup honey
1/2 tsp. cider vinegar
1/2 tsp. soy sauce
1/4 tsp. onion powder

Combine ingredients in a saucepan & heat just to boiling on medium heat.
Drizzle over your favorite grilled beef hot dog in the best hot dog roll you can find.  Savor.

Slow Cooker Chicken Cordon Bleu

I got this recipe off of Pinterest.  It tastes JUST like the real thing, only without all the work.  Definitely my kind of recipe...

Mix:
1 (10.75 oz) can condensed cream of chicken soup
1 cup milk
Pour part of sauce to cover bottom of crockpot

Then add to crockpot in order:
6 boneless skinless chicken breasts
6 slices (4 oz.) sliced ham
6 slices (4 oz.) sliced swiss cheese

Pour rest of sauce over top.
Sprinkle on top:
1 8oz pkg dry herbed stuffing mix
1/4 cup (4 T.) butter, melted

Cook on low 4-6 hours OR on high 2-3 hours