Homemade Bread

Homemade Bread

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 2-1/4 C. warm water (110° to 115°)
• 3 Tbls. sugar
• 1 Tbls. salt
• 2 Tbls. canola oil
• 6-1/4 to 6-3/4 C. all-purpose flour 

Directions:

1.  In a large bowl, dissolve yeast in warm water.
2. Add the sugar, salt, oil and 3 cups flour. Beat until smooth.
3. Stir in enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
5. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
6. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans.
7. Cover and let rise until doubled, about 30-45 minutes.
8. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. 

Mushroom and Spinach Herbed Chicken

Mushroom and Spinach Herbed Chicken

Ingredients:

• 2 packages of thin chicken breasts, approx 2lbs
• 6-7 slices of thin prosciutto
• Small bag of fresh spinach
• 8 oz can of sliced mushrooms (I didn't use the whole can)
• 1 envelope Lipton Recipe Secret's Savory Herb and Garlic (hard to find, was able to get mine at Walmart)
• 1/2 C Moscato wine (anything sweet and white will do)
• 1/4 C Olive oil
• 8 oz shredded mozzarella

Directions:

1. Preheat oven to 375 degrees. Spray a 13 x 9 pan with olive oil.
2. Layer uncooked chicken in two layers in pan, layer prosciutto ontop.
3. Spread spinach across prosciutto, sprinkle with a little kosher salt and coarse black pepper.
4. Top with mushrooms.
5. Whisk together olive oil, wine and savory herb envelope, pour evenly into 13 x 9 dish.
6. Cover pan, loosely with foil and bake for 25-30 minutes.
7. Top with cheese and bake for 5 minutes more.

*Adapted from Cheryl's Fancy Pants Chicken

Molten Lava Cakes

Molten Lava Cakes

Ingredients:

•  1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
• 1/2 C. butter
• 1 C. powdered sugar
• 2 whole eggs
• 2  egg yolks
• 6 Tbsp.  flour

Directions:

1. Heat oven to 425°F. Butter 4 small ramekins; place on baking sheet.
2. Microwave chocolate and butter in large bowl for 1 min. or until butter is melted; whisk until chocolate is completely melted.
3. Stir in sugar.
4. Add whole eggs and egg yolks; mix well.
5. Stir in flour.
6. Spoon into prepared cups evenly and bake for 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min.
7. Carefully run small spatula around cakes to loosen; invert into dessert plates. 
8. Dust with powder sugar and serve immediately with cool whip or ice cream.

Quinoa and Fresh Veggies

Quinoa and Fresh Veggies

So the original recipe called for plain penne pasta but I threw in quinoa pasta instead, as a healthier alternative, still came out great. Enjoy!

Ingredients:

• 8oz uncooked penne pasta (Try Ancient Harvest Quinoa Pasta)
• 1 C sliced carrots
• 1 Tbls olive oil
• 1/2 tsp. minced garlic
• 1 C fresh broccoli florets
• 1 C sliced yellow squash
• 1 C green bell pepper, chopped
• 1 Tbls fresh basil, chopped or 1 tsp dried
• 1 tsp. fresh minced thyme or 1/4 tsp dried
• 1 tsp. fresh minced oregano or 1/4 tsp dried
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 c. chopped tomatoes
• 5-6 Tbls grated Parmesan cheese

Directions:

• Cook pasta according to directions, drain and set aside.
• While cooking pasta, heat oil in large skillet, saute carrots until crisp/tender, add garlic and saute for 1-2 minutes more.
• Stir in broccoli, tomatoes, squash, green pepper and seasonings. Reduce heat and simmer 10 minutes covered, or until vegetables are tender.
• Stir in pasta and sprinkle with cheese.

Summer Mojito

Summer Mojitos

Ingredients:

• 10 mint leaves
• 4 lime slices
• 2 Tbls. sugar
• Ice
• 1 1/2 oz. white rum
• Sparkling Water

Directions:

1. Place mint leaves and one lime slice in tall glass, crush with spoon.
2. Add two more lime slices and 2 Tbls. sugar, crush with spoon again.
3. Add ice to top of glass, add white rum and top with sparkling water to top of glass.
4. Mix ingredients until sugar has combined and garnish with lime slice.

Quinoa Chicken Chili

Ingredients:

• 1 C. quinoa, rinsed
• 28 oz can of diced fire roasted tomatoes
• 14 oz can diced tomatoes with green chilies
• (2) 16 oz cans of black beans, rinsed, drained
• 15 oz can of corn, drained
• 3 C. chicken stock
• 2 large chicken breasts
• 1 tsp garlic powder
• 2 tsp cumin
• 1 tsp crushed red pepper
• 2 tsp chili powder

Directions:

1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. As long as the chicken is cooked – it’s done!
2. Shred chicken breasts in crock pot with two forks. Gently mix ingredients.
3. Spoon into bowl, top with cheese, sour cream, avocados.
4. Serve with cornbread and/or tortillas.

Italian Cream Cake

 

Cake Ingredients:

• 1/2 C. shortening, room temperature
• 1 stick butter, room temperature
• 2 C. sugar
• 5 eggs, separated, room temperature
• 2 C. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 C. buttermilk, room temperature
• 2 C. shredded coconut
• 1 C. pecans toasted and finely chopped
• 1 tsp. vanilla extract

Frosting Ingredients:

• 12 oz. cream cheese, at room temperature
• 6 Tbls. butter, softened at room temperature
• 1 1/2 tsp. vanilla
• 1 1/2 (24-oz) boxs powdered sugar, sifted
• 1 1/8 C. pecans toasted and finely chopped

Directions:

1. Preheat the oven to 325 degrees and grease 3 (9-inch) cake pans.  Line bottom of pans with parchment paper.
2. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition.
3. Sift the flour, baking soda and salt together onto a sheet of parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
4. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter.
5. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake.
6. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake. 
7. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling.
8. When the cakes are completely cool, frost between layers, sides and on top. 

Optional: You may toast coconut and sprinkle on top of finished cake or decorate with whole pecans for decoration.

Beef Stew

Beef Stew

(Slow Cooker)

Ingredients:

• 4 lbs boneless chuck roast, cut into 1 1/2-inch pieces
• Salt and pepper
• 2 Tbls. olive oil
• 1 large yellow onion, finely chopped
• 1 (6-ounce) can tomato paste
• 2 C. low-sodium beef broth
• 3 Tbls. soy sauce
• 2 bay leaves
• 12-16 oz pkg. baby carrots
• 1 lb red potatoes, washed and cut into 1-inch pieces
• 1 tsp. dried thyme
• 2 Tbls. Minute tapioca
• 2 C. frozen peas

Directions:

1. After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes.
3. Add the tomato paste and cook, stirring, for about 2 minutes.
4. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
5. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.
6. Stir the tapioca into the slow cooker.
7. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
8. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew.
9. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.