1 cup water
2 tablespoons butter softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins
Add all the ingredients in order given except the raisins.
Add raisins in on the "add in" beep.
Bake on "sweet bread" setting.
12 bacon slices cooked and crumbled - make sure it is THICK bacon
1 cup Swiss Cheese, shredded
1/3 cup chopped onion
3/4 cup Bisquick® baking mix
1 1/2 cups milk
1/8 teaspoon salt
1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
1 1/2 cups cubed ham
1 cup shredded swiss cheese
1/4 cup chopped onion
1/2 cup Bisquick® baking mix
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper
2 packages bulk pork sausage
1 medium bell pepper
1 medium onion
3 cups frozen hashbrown
2 cups shredded cheddar cheese
1 cup bisquick® baking mix
2 cups milk
1/4 teaspoon pepper
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
1 1/2 cups sugar
1/2 cup butter softened
1/2 cup shortening
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.
2. Cover and refigerate at least 1 hour.
3. Heat oven to 375
4. Line baking sheets with parchment paper
5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet
6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
36 Hershey kisses
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
I did have to add some flour since it is warm and muggy today. I also use my small cookie scoop and I got more than 36 cookies.
1 cup sugar
3/4 cup butter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Craisins
1/2 cup macadamia nuts, chopped
1 tablespoon Orange zest
Sugar Mixture below
1/3 cup sugar
1 teaspoon orange zest
1. Heat oven to 350. Combine all sugar mixture ingredients in a small bowl; stir until well mixed. Set aside
2. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour baking powder and baking soda. Beat until well mixed. Add al remaining ingredients. Continue beating just until mixed.
3. Shape rounded teaspoonfuls of dough into 1 inch balls; roll balls in the sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass until 1 1/2 inch circles.
4. Bake for 7 to 11 minutes or until edges are lightly browned. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
1 pouch Betty Crocker® sugar cookie mix
1/2 cup shredded coconut
1 tablespoon lime zest
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1/4 cup confectioner's sugar
1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
Peanut Butter Blossoms
Caribbean Lime Coolers
Two types of Spritz
Orange Butter Cookies (for a cookie swap)
and of course Chocolate Chip
Wish me luck!! If and when I get each one done, I will post the recipe and maybe a picture of them.
1 Unbaked pie shell
15 ounces Pumpkin Puree
3/4 cup light brown sugar
1 1/4 cups half and half
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
2. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
3. Lower the oven temperature to 350 degrees F
4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
1 1/2 cups pecan halves
1 cup semisweet chocolate chips
1 Unbaked Pie Shell
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 pinch salt
1. Preheat the oven to 375 degrees F
2. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
3. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
I ended up making fajitas. I had a couple orange and yellow peppers and half an onion. When I make fajitas, I love this marinade.
They have a whole line of great marinades.
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Place roast fat side up in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.
That is what is for dinner tonight.
Here is some info from the Stouffer's site.
Tender pieces of all white chicken and broccoli with curly pasta in a rich Cheddar cheese sauce topped with cheesy bread crumbs. Oven baked taste, just like homemade.
Serving Size 8Oz
Servings Per Container 5
Amount Per Serving
Calories 300 Calories From Fat 130
Total Fat 14g
Saturated Fat 6g
Trans Fat .5g
Total Carbohydrates 24g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Well I do believe everyone enjoyed the snake stromboli, since every bite was gone.
Yesterday I thawed out the other two frozen bread loaves to make pizza. Well, I changed my mind and made two calzones. One was olive oil, ham and swiss. The other was an "italian" with mozzarella, provolone, pepperoni and genoa salami and I spread a liberal amount of the sun dried tomato pesto.
Both were very good, but the one with the pesto tasted a little better.
So here is some info about the Sun Dried Tomato Pesto
This info came from the Classico website:
Sun-dried Tomato Pesto
Basil pesto and the intense flavor of sun-dried tomatoes combine in this savory topping. Spread on a loaf of Italian bread. Or add to pasta with olives and crushed red peppers for the easy-life version of Puttanesca.
Net Weight: Serving Size:1/4 cupServings: Calories: 90Fat Calories: 45
Amount Per Serving
% of Daily Value*
VitaminA:6% VitaminC:0% Calcium: 0% Iron: 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: Tomato Puree (Water, Tomato Paste), Water, Sun-dried Tomatoes (Sulfur Dioxide Added to Retain Color), Basil, Soybean Oil, Onions, Garlic Red Bell Peppers, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes), Olive Oil, Romano Cheese (Cultured Part Skim Milk, Salt, Enzymes, Cellulose), Salt, Red Wine Vinegar (Sodium Metabisulfite Added to Protect Color), Dehydrated Onions, Sugar, Citric Acid, Natural Flavors
I think it would also be a great addition to "Italian butter".
1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.
3 tablespoons butter
4 cups chopped peeled tart apples
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 8 oz package cream cheese
1 12 1/4 oz caramel ice cream topping
1 12 oz Cool Whip®
2 loaves frozen pound cake
1. In a large skillet, melt butter over medium heat. Stir in apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
2. In a large bowl, beat cream cheese until smooth. Blen in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups of Cool Whip.
3. in a 3 1/2 quart trifle bow or glass serving bowl, layer a thri of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Dollop with remaining Cool Whip and drizzle with remianing caramel topping.
4. Cover and refrigerate for at least 1 hour before serving.
1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips
1. Preheat oven to 375
2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.
3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil
4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.
5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)
6. Taper one end of roll to form head. Score tail end to form rattlers, if desired
7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard
1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
1 - 6 oz package Feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, oil-packed
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained
1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun dried tomatoes and oregano.
2. Pulse and blend until smooth.
3. Transfer to a medium bowl
4. Blend in the olives by hand or with a spoon.
5. Refrigerated until serving
Serve with pita chips, or veggies/crackers
2 - 10 oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced swiss cheese
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced pepperoni
1 12 oz Jar roasted red peppers, drained cut into thin strips
3 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper
1. Preheat oven to 350
2. Unroll one package of crescent rool dough and cover the bottom of a 13x9 inch pan
3. Layer ham, provolone cheese, swiss cheese, salami, pepperoni, and red peppers.
4. In a bowl beat the eggs lightly and stir in the parmesan cheese and black pepper.
5. Pour 3/4 of this mixture over the peppers.
6. Unroll the second package of dough, and place over the top of the peppers.
7. Brush with remaining egg mixture.
8. Cover with aluminum foil
9. Bake for 25 minutes.
10. Remove foil and bake another 10 or 20 minutes or until dough is fluffy and golden brown.
11. Cut into squares. Serve warm or at room temp.
First is Chicken Poop! (this is a triple batch)
3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese
1 1/2 cups sour cream
1 cup Franks Red Hot
2 tablespoons Franks Red Hot
2 1/4 cups Shredded Cheddar cheese
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.
2. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with Tostitos scoops!
I love putting a tablespoon or so of this seasoning.
My burgers also have thick cut bacon, swiss cheese and sauted onions and must be on whole wheat buns.
I also have some yummy summer squash and zucchini to steam up. I think I might bake up some chocolate chip cookies too.
Oh and I found the best way to cook the bacon is to put the slices on a broiler pan and bake in the oven at 375 until done, less mess!
The other day I found them at Publix and and a coupon for it, so I picked up a box.
Victoria had some for snack and LOVED them. She likes eating them plain, without milk. I just tried some myself and they are really good!!!
You will have to try them too!
This weekend, I have been looking high and low online for a new punch recipe for our Adult Halloween party and everything I find would be so strong it would make people sick or it has ice cream in it. BLECK...
So I pulled out my trusty little black book and starting looking at some of my favorite cocktail recipes. Here are a couple that I could easily make into a punch for our new drink dispenser:
Woo Woo aka Silk Panties
1.5 oz vodka
0.5 oz peach schnapps
2.0 oz Cranberry juice (acutally I like more cranberry juice)
2.0 oz vodka
dash of grenedine
Fill with grapefruit juice
Or keep looking for a rum drink???
Cranberry Lime Punch recipe
1 bottle cranberry juice
2 cups frozen concentrate limeade
2 cups pineapple juice
1 quart ginger ale
1 1/2 liters club soda
In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice.
For the ice I used a bundt pan and put in a couple inches of cranberry juice and put in wedges of limes then froze it. When frozen solid I filled up the rest of the bundt pan with more cranberry juice and froze for at least 12 hours.
To unmold place bundt pan in warm water for less than a minute then it pops right out!
First of is Passion Fruit Yogurt, yum! It has some serious flavor!!!
While on vacation our friends had a new juice by minute maid (Pomegranate Blueberry). I am not a big juice drinker but this was really good. I even added some club soda for fizz.
When we got back and went grocery shopping we found it and they have Pomegranate Lemonade too. Of course we had to try that and it was really good, not to tart/twangy.
Enjoy our newest food finds!
Oh and don't try to be fake and use Marshmellow Creme, it is NOT the same as Fluff!
Now repeat after me: Y-U-M-M-Y!
For the regular version;
Two slices of wheat bread
On one slice of bread put a nice thick layer of Peanut Butter & Company Dark Chocolate Dreams peanut butter and on the other slice put a nice thick layer of Fluff (not marshmellow creme). Put the slices together and slice in half.
Now for the cold weather version, create the sandwich above, but then lightly butter the outside and then grill it like a grilled cheese. The peanut butter and Fluff get all ooey gooey, but just be careful not to get it to hot, the Fluff can burn your lips.
Why do I gain weight? I get in a habit of skipping meals which means your metabolism shuts down.
So I have been making myself eat breakfast and my favorite is yogurt and granola, I found a healthier granola. It is from Bear Naked.
I just made these:
- 8 to 10 whole graham crackers
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 2 cups miniature marshmallows
- 1 cup (6 ounces) semisweet chocolate chips (I used dark chocolate)
- 2/3 cup chopped peanuts
Arrange graham crackers in a single layer in a greased 13-in. x 9-in. x 2-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.
Of course I took pictures along the way...LOL