French Bread

While it is not a quick recipe, this bread is yummy, easy-to-make, and pretty! We baked these and gave them to neighbors, friends, and family for Christmas this year. If you don't have a french bread pan, you can buy them at Sur La Table, Williams Sonoma, or any other cooking store. It is totally worth it!

Combine:
2 C warm water
1 tsp sugar

Gently stir in:
3 1/4 tsp active dry yeast

Let stand for 5-10 minutes. Meanwhile, combine in a stand mixer (we use our Kitchenaid):
4 C all-purpose flour
2 tsp salt

With dough hook, slowly mix in the proofed yeast for 1 minute. Increase the mixer speed to medium low, and mix for 10 minutes. Add 1/4 C flour at a time until the dough is elastic and pulls away from the sides of the bowl. (I usually ended up adding a total of about 1 C - the wetter the better, as long as it is workable.)

Knead the dough by hand for about 1 minute, form into a ball, and cover with plastic in a lightly floured bowl. Let rise in a warm place (at least 75-80 degrees) for about an hour. (I put the bowl on a rack above a pan of steaming hot water to achieve the "warm place" effect during a cold Utah winter.)

Punch down, knead, and form into another ball. Cover and let rise for another 30 minutes.

Punch down into a flat rectangle, then cut into two equal pieces. Fold each piece into a fat cube/ball/shape, and let rest for five minutes.

Roll each ball into a cylindrical loaf the length of the bread pan. Place each loaf on a kitchen towel that covers the pan, and fold the excess towel up to cover the bread. Let rise for 20 minutes.

Gently remove the towel and flip the loaves onto the nonstick-spray coated bread pan. Using a sharp knife, cut five diagonal 1/4-inch slashes into each loaf. With a pastry brush, cover each loaf with a basic egg wash:
Lightly beat:
1 egg white
dash of salt

In a saturated oven (I achieved this by placing a skillet of boiling water on the floor of the oven) preheated to 425 degrees, bake the loaves for 30-35 minutes on a rack on the bottom third, or until they sound hollow when tapped. Remove the pan and place on a cooling rack. Let the loaves cool in the pan until room temperature.

Call/email me with questions - I typed this from memory so I know it's probably not worded very effectively. I made enough loaves this month that I'm sure of the ingredients, I'm just not very eloquent in my instruction-giving. :)

Beef and Brocolli

A forewarning to all who wish to make my chinese food - this is best done in a Wok. i have never made it in anything else, but you can buy one in any BB&B or even smiths. the carbon-coated woks dont need to be seasoned but if you are lucky enough to find a stainless steel, it does! oh, and one more thing, chinese is not actually a precise measurement sort of cooking so call if you have questions!

• 3 crowns broccoli (or so... usually that much for 3 people.)
• chuck steak (usually 1/2 lb per person)
• 1 bunch green onions
• soy sauce

slice steak into bite-sized strips. put into bowl and cover with soy sauce. break broccoli until just leafy crown remains (any stalk is gross in this!) and place into bowl. broccoli should be small and bite-sized with little stalk remaining. slice green onions into 1 inchish pieces and split into two groups. add oil (cheap canola oil actually works best) to wok (enough to cover bottom) and one half of green onions. when oil and onions begin to sizzle and pop, add meat to wok. continuously turn meat until almost done (you may have to drain some liquid but keep it! its becomes the sauce!) put meat and liquid into a clean bowl. add more oil and rest of green onions to the wok. when it pops and sizzles add broccoli. turn broccoli until it is all shiny. add 1/2 cup water and immediately put lid on wok to steam broccoli. check and turn every few moments. when the broccoli seems done, add back meat and sauce. mix and turn until all is hot and mixed well in. serve over rice!

Mandarin Pork Chops

• 1 large can mandarin oranges
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/4 cup ketchup
• 1/4 tsp cinnamon
• 1 Tb white vinegar
• 1 tsp mustard
• 4-6 pork chops

into a bowl drain mandarin oranges, preserving juice. place oranges into a separate bowl. add brown sugar, salt, ketchup, cinnamon, vinegar, and mustard to the mandarin juice and mix until blended. brown pork chops on both sides (this is best done over medium heat to thoroughly brown pork). add oranges to the sauce and add all sauce over pork chops. simmer for 30-45 minutes until pork is cooked. this is best served over rice, since it is chinese!

White Chili

• 2 cans chicken, not drained
• 1 can chicken broth (or 12 oz water with chicken bullion)
• 1 small can green chilis
• 2 cans great northern (or you can use white) beans, drained
• 1 can evaporated milk (small)
• 1 cup sour cream
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp pepper

add chicken, chicken broth, green chilis, beans, evaporated milk, and spices to a large pot. mix together and boil (though i usually make it a low boil, not a high roiling boil) 30 minutes uncovered! add sour cream and allow to reach boiling again. this is my mother-in-laws recipe and it is incredible! it also makes amazing leftovers. i usually serve it with biscuits or scones.

Hawaiian Chicken

• 4-6 chicken breasts
• flour (to bread)
• 1 20 oz can pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup honey, thinned with water
• 1 green pepper

bread chicken breasts in flour and brown on both sides in oil. add on top pineapple chunks and juices. simmer (a low simmer or it will boil out! i know from experience...) 15 minutes. add 1/4 cup soy sauce and 1/8 cup water and mix a bit. simmer another 30 minutes. add 1/4 cup honey, thinned, and chopped green pepper. simmer 15 more minutes. i serve over rice and both john and i love it! it also makes great leftovers!

Steak and Spaghetti

• Steak (usually 1/3 lb per person
• 1 bunch green onions
• mushrooms (1 package or 2 cans, drained)
• 3 cloves garlic
• 1 stick butter
• cooked and drained spaghetti (usually 1-1.5 lbs)
• 1 can parmesan cheese

break spaghetti into thirds and cook. while cooking spaghetti, slice steak into bite-sized strips and slice green onions and mushrooms. add 1/2 stick of butter to frying pan (i usually use an electric frying pan set to 350F). add green onions and mushrooms till frying (sizzling!). add steak and steak seasoning (i use spade-L seasoning from smiths - its amazing!) fry until steak is cooked through. drain spaghetti (once cooked) and add the other 1/2 stick butter to frying pan. when butter is melted add the spaghetti and quite a bit (i usually wind up using half a bottle) of parmesan cheese. turn over until spaghetti begins to turn opaque and cheese is mixed in and melted!

Fiesta Chicken

1 can whole kernel corn
1 can black beans
4 large chicken breasts
2 cups salsa

Spray crock pot with cooking spray.  Pour drained corn on the bottom of pot.  Cover with rinsed and drained beans.  Place the chicken on top of the corn and beans.  pour salsa over the top.  Cover and cook on love until chicken is done 5 or 6 hours.  (I cooked this on high for like 3 hours)

Adam and I really like this, we ate it on rice and we added just a little more salsa as we were eating it.  We both wanted it to have more of a spicy flavor so next time I make it I am going to add taco seasoning or something.

Oreo and Fudge Ice Cream Cake

1/2 Cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Whipped topping, thawed and divided
1 Package (3.9 oz.) Chocolate Instant Pudding
8-12 Oreo cookies, chopped
12 vanilla ice cream sandwiches

Pour fudge topping into a medium bowl. Whisk in 1 cup whipped topping.  Add dry pudding mix and stir for two minutes.  Stir in chopped cookies.

Arrange 4 ice cream sandwiches side by side on a 24  inch long piece of foil.  top with half of the pudding/cookie mixture. Repeat layers.  Top with remaining sandwiches.  Frost top and sides with remaining whipped topping.  Bring up foil sides and ends to loosely seal packet

Freeze 4 hours or until firm.

(When I made this I only used 9 ice cream sandwiches and it still worked out great!)

Crockpot Nachos

We ended up eating this more like an open-face taco but it was really good! There's one thing in here that I'd never think to put in a nacho/taco recipe but I think it added some very good flavor!

1 lb. ground beef
1/4 cup green pepper, diced
1/4 cup onion, diced
1 pint taco sauce (I actually didn't use this)
10 3/4 oz. can cream of chicken or mushroom soup (this is the "secret ingredient" yummy!)
1 envelope dry taco seasoning
salt to taste
2 cups Velveeta or Cheddar Cheese

Brown beef with green pepper and onion. Add all ingredients to Crockpot and cook for 1 hour on high, stirring occasionally until cheese is melted. Serve with tortilla chips, lettuce, salsa, sour cream, ranch, guacamole, etc.

Baked Meatball Sandwich

1/3 C chopped green onions
1/4 C Italian seasoned bread crumbs
3 Tbsp grated Parmesan cheese
1 lb ground beef
1 loaf of French bread, cut into 1" slices
1 (8 oz) pkg cream cheese, softened
1 tsp Italian seasoning
1/4 tsp black pepper
2 C shredded mozzarella cheese
3 C spaghetti sauce
1/3 C water
2 cloves garlic, minced

Preheat oven to 400 degrees. Mix together onions, bread crumbs, Parmesan, and ground beef. Roll into 1" diameter balls (use a cookie scoop!) and place in a small casserole dish. Bake for 15-20 minutes, until beef is no longer pink. Reduce the oven temperature to 350 degrees. Arrange the bread slices in a single layer in an ungreased 9x13" casserole dish. Mix together the cream cheese, Italian seasoning, and black pepper until smooth. Spread this mixture over each slice of bread. Sprinkle with 1/2 C of the grated mozzarella. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees for 30 minutes, or until heated through.

(Yield: 6 servings) - can easily be halved

Note: As a time saver, you could use frozen meatballs instead of making your own.

Black Bean Dip

2 cans black beans
16 oz of Salsa
2 t cumin
2 T Lime Juice
Cilantro to taste (Optional)

Mix all ingredients together in a blender/food processor.  Let chill for at least 2 hours before eating.

This is really good on tortilla chips or veggies, it makes quite a bit and is so easy to make!

Ham and Pineapple

This recipe is so fast and easy and really good!

8-10 slices of pre-cooked Ham (You can find it by the bacon at the store)
1 can of pineapple chunks

Place ham in an even layer in a baking dish.  Pour the entire can of pineapple on top, with juice.  Bake at 350 for 30-45 minutes.

The ham kind of seems expensive but I can usually make this at least 2 times with a package and there is enough for leftovers if it is just me and Adam.  I also always freeze my ham and thaw it just enough to get the pieces apart so it is still a little frozen when I cook it so it takes just a little longer.

Peanut Butter Chicken

Adam loves this!  He was a little worried about putting peanut butter on chicken, but he ended up loving it!  

8-10 Pieces Frying Chicken (I usually use about large 4 chicken breasts)

1/2 Cup Peanut Butter

1 extra large or jumbo egg (I just usually use a large egg and it is plenty)

1 t salt

1/2 t pepper

1/2 Cup milk

1/2 Cup flour

Cracker crumbs

1/2 stick butter, melted

Stir egg, peanut butter, salt and pepper together.  Add milk until smooth.  Rinse chicken in cold water and drain.  

Put flour in a bag and shake to coat, dip chicken into peanut butter mixture.  Coat with cracker crumbs.  

Place coated chicken on a lightly greased pan.  Drizzle melted butter on top of pieces.  Bake at 350 for about an hour or until chicken is tender and cooked through.  

Brownie Peanut Butter Cups

I can't figure out why the font and colors are strange on this post!  sorry!  Please fix it if you know how!

I got this recipe from here.  I love this blog!  She has so many good recipes and so many that I want to try!

Here is the link for this recipe!

Brownie Peanut Butter Cups

3/4 Cups Sugar
1/4 Cup Butter, softened
1 T water
3/4 Cup semi-sweet Chocolate Chips
1 Large egg
1/2 t vanilla extract
1 Cup flour
1/4 t baking soda
1/2 Cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 Cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing 
3/4 Cup creamy peanut butter


Preheat oven to 350.  Spray or grease 12 muffin cups.

In a large microwave-safe bowl, combine sugar, butter, and water.  Microwave on high for 1 minute or until butter is melted.  Stir in 3/4 cup semi-sweet chocolate chips until melted.

Stir in egg and vanilla.  Add flour and baking soda, stir until blended.  Allow to cool to room temperature.  Stir in 1/2 each peanut butter chips and semi-sweet chocolate chips.  Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a tooth pick inserted into the center comes out slightly wet. Place on wire rack.  Centers of brownies will fall upon cooling, if not tap center with the back of a spoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, and stir.  While brownies are still hot spoon about a tablespoon of peanut butter into the center of each brownie.  Top with semi-sweet chocolate chips and peanut butter chips.   Cool completely in pan. (I don't usually let my cool too much because I like them more when they are still gooey!)

Chomp

I got this recipe from an old-fashioned cookbook. Miner's wives used to make this as a refreshing lunch for the miners to have down in the dusty mines. Apparently no one really knows where the name "Chomp" came from unless it sounds like "chomp-chomp" when you eat it :) Anyway, it is very refreshing and very yummy and very healthy! Great combo huh? :)

2 large sliced cucumbers
1 large green pepper, diced
1 large onion, diced
2 firm, ripe tomatoes, cut in wedges

Vinaigrette Dressing:
1/2 Cup brown sugar
1/2 Cup water
1/2 Cup vinegar
1 tsp salt
1/2 tsp black pepper
1/8 tsp powdered thyme (I just used Italian Seasoning and it worked fine)

Combine fresh veggies. Mix up dressing, blend well. Mix dressing with veggies and chill for 1 hour before serving. Feel free to change up the veggies too.

Greek-Style Steaks

I made this recipe for the first time tonight. I love it! Curtis said the meal was the best I've ever made.

1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
2 beef steaks (1 1/2" thick) - rib-eye or petite sirloin
1 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp crumbled feta or blue cheese
1 Tbsp sliced ripe olives

In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil, turning halfway through. I seared mine in the skillet for 5 minutes on each side and then finished cooking them in the oven on broil. Check for doneness with a meat thermometer. Sprinkle with lemon juice, cheese, and olives. Serve immediately.

Good with pasta salad.

Watch the grocery stores for sales on different cuts of beef - I got two huge sirloins this week at Smith's for $2.99/lb! (They are usually around $6-$8/lb at Harmon's.)

Lemon-Cinnamon Chicken

1 lemon
1 tsp cinnamon
3 tsp olive oil
4 chicken breasts
3 shallots, sliced
1 C chicken broth

Blend lemon juice, cinnamon, and 2 tsp olive oil in shallow dish (9x9 casserole dish works well). Coat chicken breasts. In lightly greased heavy skillet over med-high heat, brown chicken 3 minutes per side. Remove chicken. Add shallots and 1 tsp oil to skillet. Stir and cook for 2 minutes. Stir in broth. Bring to boil and cook for 5 minutes until sauce is syrupy. Place chicken and juices back in skillet. Reduce heat to med-low and simmer until cooked through - about 10 minutes.

Good with couscous and squash.

Pizza Pasta

1 lb ground beef/turkey (browned)
1 jar spaghetti sauce
2-3 C cooked rotini
pepperoni
parmesan cheese
mozzarella cheese

Mix the beef/turkey and spaghetti sauce, heat through. Add cooked pasta, pepperoni, and parmesan, put in an oven-safe casserole dish. Bake for 15 minutes at 375 degrees. Cover with mozzarella cheese, then return to oven for 10 more minutes.

Good with garlic bread and green salad.

Kids love this, and its leftovers make for great lunches!

Gumbo

1 small onion, diced
3 stalks celery, sliced
1 tsp fresh garlic, chopped
1 (14.5 oz) can diced tomatoes
4 C corn (frozen or fresh of the cob)
3 C zucchini, sliced
2 medium potatoes, peeled and cubed
7 C vegetable stock
salt and pepper
hot sauce
2-3 links of sausage, sliced

Spray large soup pot with olive oil, heat over low. Add onions and celery, cover and cook for 2 minutes. Add garlic and cook for 15 seconds. Stir in tomatoes, corn, zucchini, and potatoes. Add stock and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft and gumbo has thickened (about 30 minutes). Season to taste with salt, pepper, and hot sauce. Stir cooked sausage into the gumbo and serve.

Good with pilaf or rice, cornbread, and a cool cucumber/lemon salad.

Pork Barbacoa

1 pork roast (rump roast)
1 small can green enchilada sauce
1 small can diced green chiles
1 can Coke
1 C brown sugar
2 Tbsp minced garlic

Place all ingredients in crock pot; cook on low for 7-8 hours. Remove and shred meat, return to pot to simmer in sauce for another hour.

Serve as burritos or salads with beans, rice, salsa, cheese, and lettuce.

Oven-Roasted Vegetables

1 small squash, cubed (butternut or zucchini)
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
garlic powder to taste
1/4 C olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper
parmesan cheese (optional)

Preheat oven to 475 degrees. In a large bowl, combine all vegetables. In a small bowl, stir together thyme, rosemary, garlic powder, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a 9x13 dish sprayed with olive oil. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. If the vegetables are drying out or browning too quickly, cover with foil. Top with shredded parmesan cheese, if desired.

I have also added carrots and broccoli - the carrots worked well, the broccoli not-so-well.

Good with a meat entree and baguettes.

Cheddar Chowder

2 C water
2 C diced potatoes
1/2 C diced carrots
1/2 C diced celery
1/4 C chopped onion
1 tsp salt
1/4 tsp pepper

1 C cubed ham

1/4 C butter
1/4 C flour
2 C milk
2 C grated cheddar

Boil the first set of ingredients for 10-12 minutes. Add the ham. Meanwhile, in a separate pot, melt the butter. Add the flour and stir until smooth. Very slowly add the milk and cook until thickened. Add the grated cheese and stir until melted. Combine both pots and heat through.

Serve with dinner rolls and green salad.

Note: We make this sans ham and it is still delicious. It is a very favorite rainy/snowy day treat around here.

Pozole

3 C chicken broth
1 can hominy, drained and rinsed
1 can Ro-Tel, drained
6 oz chicken, cooked and shredded
cilantro leaves
lime wedges

Heat broth in large saucepan over medium heat. Add hominy and tomatoes, bring to a simmer. Add chicken and cook to heat through. Spoon into bowls, float cilantro leaves on top, and serve with lime wedges.

Good with tortillas (warmed) and salsa.

Almond Syrup

1 cup brown sugar
1 cup white sugar
1 cup water
1 tsp almond extract

add first three ingredients to a small saucepan and heat and stir until sugars are melted. then add the almond extract (this is just an estimate. you should add the extract to taste). serve hot!

this recipe can also be used with other extracts, including maple.

German Pancakes

1 cup milk

1 cup flour

6 eggs

1/2 tsp salt

Mix these ingredients together

Preheat the oven to 450. Melt 4 tsp margarine in a 9X13 Pan, then slosh all around the bottom and a little on the sides of the pan (ps - glass works best if possible). You do not need to grease the pan before the margarine! Pour in the other ingredients. Bake 17 Minutes, but don't check it in-between or it could not puff up properly. Enjoy with regular syrup or my favorite, almond syrup!

Sweet Lime Chile Enchiladas

4 chicken breasts, cooked and shredded
1 (12-15 oz) bottle salsa verde
1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1 tsp garlic powder
1/4 tsp salt
1/2 C heavy whipping cream
8-10 flour tortillas
5 C shredded monterey jack cheese

In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken and let sit for 10 minutes. In a 9x13 pan, pour 3/4 of the salsa verde to cover the bottom of the pan. Fill each tortilla with equal parts chicken mixture and cheese. Roll up and place, seam side down, in the salsa verde. Once all the chicken is gone, add the heavy cream and rest of the salsa verde to the remaining lime sauce in the bowl. Mix together and pour over the filled enchilada. Cover with all the remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is brown and bubbly.

Serve with sweet rice and green salad.

Greek Pasta Salad

1/2 C olive oil
1/4 C red wine vinegar
1/4 C balsamic vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp white sugar
4 1/2 C cooked rotini
1 C cucumber, chopped
15 cherry tomatoes, halved
1 C sliced red bell pepper
3/4 C crumbled feta cheese
1/2 C chopped green onion
1 (4 oz) can whole black olives
3/4 C sliced pepperoni sausage

In a large bowl, whisk together the first seven ingredients. Add cooked pasta and remaining ingredients, then toss until evenly coated. Cover and chill overnight.

We're having this for dinner tonight with Greek-style steaks and green salad. If you don't like your pasta and feta turning a nice brown color, use white balsamic vinegar or just use all red wine vinegar. Yummy.

Surprise Brownies

1 C softened butter
2 C sugar
1/2 C cocoa
4 eggs
1 1/2 C flour
1 Tbsp corn syrup
1 tsp vanilla
2 large Symphony Bars

Stir all ingredients together, do not beat. Spread half of batter into pan. Place candy bars on top. Spread the rest of the batter on top of the candy bars, covering completely. Bake in 350-degree preheated oven for about 22 minutes. Make sure the middle is done before removing from the oven. Cool before cutting.

Side note - the candy bars are optional. This is a great brownie recipe even without the delicious middle. :)