Honey Oat Bread

This bread is SOOO delicious. The first time I made it, our small household of 3 ate it in 2 days. It is super moist and a little sweet. Best bread i've ever made. I think the key to a good texture, is placing a pan of water in the oven while the bread is baking.

Makes 1 loaf

Ingredients:
3 C flour
3/4 C oats (instant or old fashioned)
2 1/4 tsp instant yeast
1 1/2 tsp salt
1 C milk
1/4 C lukewarm water
2 Tablespoons unsalted butter
1/4 C honey

1 1/2 Tablespoons honey
1 1/2 Tablespoons oats

Directions:
1. In a large bowl, combine flour, oats, yeast and salt.
2. In a small bowl, warm the milk so that it's hot enough to melt the butter but not boiling. Add the butter, stir until melted. Then stir in the water and honey.
3. Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until elastic. If sticky, add more flour (I had to do this).
4. Place dough in lightly oiled bowl covered with plastic. Let rise until doubled, about 1 1/2 hours.
5. Once doubled, place onto a clean surface. With your fingers, flatten the dough into a 9x12 inch rectangle. Tightly roll the dough, tucking in the ends into a loaf. Place into a 9x5 loaf pan. Cover with a clean towel, rise 1 1/2 hours.
6. When doubled, brush top with warm honey and sprinkle with oats.
7. Place 1 bread pan in oven, filled with water (lower rack). Place bread in oven, cook at 350 for 40-50 minutes.
8. Let cool completely.

Janet's Salsa

                                         Janet's Salsa  

14 quarts cut and quartered tomatoes   (let tomatoes set for a while and pour off juice or will be too runny)
13 large garlic cloves
6 cups chopped onions
4 cups chopped green peppers
4 yellow hot peppers, chopped (without seeds)
7 chopped jalapeno peppers (take some seeds out, depending how hot and spicy you want it)
3 tsp oregano
3 Tbsp cumin
8 Tbsp vegetable oil
                                       9 Tbsp red wine vinegar
                                       5 Tbsp salt
                                       1 Tbsp black pepper
                                       1 Tbsp MSG

* Before cutting tomatoes, best to remove skin by dipping in boiling water for 30-60 seconds.

* Use gloves when cutting jalapeno peppers and don't touch face or eyes*

Put all in large pot and cook for 2-3 hours.  (Can cook longer to cook down)

Put salsa in canning bottles and process 20 minutes cold pack

Sugar Cookies

The Petersen family started making these cookies in the 1970's when we lived in Riverdale.  We found the recipe in our issue of  The Children's Friend.  Makes yummy, soft, thick cookies.

                       SUGAR COOKIES

1 cup butter, softened                                      1/2 tsp baking soda
2 cups sugar                                                    4 tsp baking powder
2 eggs                                                             4 1/2 cups flour
1 cup sour cream                                           1/2 tsp salt
1 tsp vanilla

Cream together butter and sugar.  Add eggs and beat well.  Add sour cream and vanilla.  Sift together dry ingredients in separate bowl.then add to creamed mixture. Add a little more flour if dough is too sticky.  Roll dough out on floured surface.  Cut into desired shapes.  Place on lightly greased cookie sheet.  Bake 350 for 12-15 minutes.

JOY'S LASAGNA

This recipe is Joy Behar's (from "The View")  It is delicious and reminds me of Olive Gardens Lasagna.

                        JOY'S LASAGNA

2 Tbsp. olive oil
1 cup chopped onion
2 garlic cloves (I usually use chopped or minced garlic you can find in the fruit/vegie section of the store)
1 1/2 lbs sweet Italian sausage, out of casings  (I use 1 lb mild Italian sausage and 1/2 lb hamburger)
1 (28 ounce) can crushed Italian tomatoes
1 (6 ounce) can tomato paste
basil, oregano  (recipe doesn't say how much....maybe 1 tsp each)
sea salt or salt and pepper

1/2 box of a 16 oz box Lasagna noodles
1 lb. whole milk Ricotta cheese
1 cup grated Parmesan cheese
1 egg, beaten
1/4 cup chopped parsley

1 lb mozzarella cheese
1/4 cup Parmesan cheese for sprinkling at end

1.Preheat oven to 400 degrees and position oven rack in the middle.
2. Meat sauce: Heat olive oil in large saucepan.  Add the onion and cook over med-low heat until translucent, about 5 minutes. Add garlic and stir for one more minute.  Then add sausage/hamburger and cook until fully cooked and no longer pink.  Add crushed tomatoes, tomato paste, oregano, basil, salt and pepper.  Simmer uncovered over low heat for 20 minutes.
3. Cook lasagna noodles as directed on package.
4. Cheese filling: Make while sauce is simmering.  In large bowl, combine ricotta, 1 cup Parmesan cheese, beaten egg and parsley.  Set aside.
5. Ladle 1/3 of meat sauce into 9x12 pan. Spread sauce over bottom of pan.  Then add 1/2 the noodles, 1/2 of cheese mixture, 1/2 of sliced mozzarella cheese, then 1/3 of sauce.  Add another layer.  Sprinkle with remaining Parmesan 
6.  Bake uncovered for 35 minutes or until sauce is bubbling.

Momma Stapley

Lion House Rolls

Since I have been married I discovered my love for cooking. I have made different kids of breads before but never have made any rolls. I finally tried these rolls and they were DELICIOUS!

Ingredients:
2 C warm water
2/3 C nonfat dry milk
2 Tablespoons active dry yeast
1/4 C sugar
2 Teaspoons salt
1/3 C butter, shortening, or margarine
1 egg
4 1/2-5 C all-purpose flour
1/2 C butter, melted

Instructions:
-In a large bowl combine water and milk powder, stir until powder dissolves. Add yeast, then sugar, salt, butter, egg, and 2 C flour. Mix on low speed with an electric mixer until ingredients are wet. Increase speed to medium and mix for 2 minutes. Add 2 cups flour, mix on low and then medium for 2 minutes. Dough will get still, you may need to mix by hand. Add remaining flour, 1/2 C at a time until the dough is soft, not too sticky and not too stiff.
-Scrape dough of sides of bowl and pour about 1 tablespoon of oil all around the sides of the bowl. Turn the dough over in bowl so it is covered with oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
-Sprinkle surface with flour and roll dough out until its about 1" thick. Cut and shape the dough into desired shape. Place on greased pan, cover with plastic wrap and let rise until doubled in size (about 1 1/2 hours).
-Bake at 375 degrees for 15-20 minutes or until golden brown. Brush melted butter on the top of rolls while still hot. Makes 1 1/2-3 dozen rolls.

Recipe: Lion House Bakery Cookbook

Homemade Wheat Thins

I found this recipe on Pinterest, tried them out yesterday and thought they were yummy! They are super easy & quick to make, they taste good, and by making them at home you know exactly what their made of. In fact, I like them so much I made another batch today :)

Ingredients:
1 1/4 C 100% whole wheat flour
1 1/2 Tablespoons sugar
1/2 Teaspoon salt, plus extra for sprinkling on top
1/4 Teaspoon paprika
4 Tablespoons butter or margarine (still tastes just as good if you use 3- 3 1/2)
1/4 C + 2 Tablespoons water (or a tiny bit more if the dough is too dry)
1/4 Teaspoon vanilla

Instructions:
-Preheat the oven to 400 degrees.
-In a large bowl, whisk together the dry ingredients. With a pastry blender (or 2 forks), cut in the butter until the mixture is crumbly. Now mix together the water and vanilla and then pour into the flour mixture. Stir this mixture until it comes together. If it appears too dry and crumbly add a titch of water.
-On a lightly floured surface, roll out the dough very thin (1/16th of an inch). Using a pizza cutter, cut the dough into whatever shape you desire. With a spatula, place the crackers on a oiled cookie sheet. Don't let the crackers touch each other. Sprinkle salt on top.
-Bake for 8-10 minutes. Cool completely.  Makes around 60 crackers. Store in an air-tight container.

Hu La La Suprise Cookies

This recipe is from the Lion House Bakery Cookbook....yummy:) Warning: This recipe makes A TON!! Also, usually you add more flour since we're at a high altitude, but this batter is really dry so you can't add any extra flour or it'll be too dry to form into balls.

2 1/2 C flour
1 C sugar
1 C brown sugar
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 C butter
2 C rolled oats
3 eggs
1 tsp vanilla
2 C milk choc chips

Preheat oven 350. In a mixing bowl combine flour, sugars, baking powder, baking soda, and salt. Cut in butter and mix until well blended. Add coconut and oatmeal and mix briefly. Add eggs and vanilla. Mix well. Stir in chocolate chips.

Bake 10-12 min. Makes 3 1/2 dozen cookies.

Southwest Turkey Meatballs w/ Cilantro Dipping Sauce

Our new years resolution was to eat better. Here is a recipe (a healthy, good-for-you recipe) I found and made for dinner tonight. Delicious....and Josh loved it.

Meatballs:
1 1/4 lb ground lean turkey
2 cloves garlic
1/4 C cilantro
3 scallions
1/4 C bread crumbs
1 egg
1 tsp cumin
pinch oregano
salt & pepper

Heat oven to 400. Lightly spray a casserole pan. In a medium bowl combine all ingredients. Roll into small balls (1/8 C each). Place in baking pan. Cook for 15 minutes. Eat with dipping sauce.
(You have to make sure your meatballs are small enough-otherwise, you'll have to cook them longer).

Cilantro Dipping Sauce:
In a blender (i used a hand mixer) combine the following ingredients:
1/2 C buttermilk (I used reg milk)
1/4 C light mayo
1/4 C greek yogurt
1/4 C cilantro
1 tomatillo
1 clove garlic
1 scallion
1/2 lime juice
1/2 tsp parsley
1/8 tsp cumi
salt & pepper to taste

Grandma Ethel's Hot Mustard

1/2 C dry mustard
1/2 C vinegar
1 Egg
1/4 C Sugar
dash salt
mayonaisse

Mix mustard and vinegar in double boiler and let stand overnight. Beat 1 egg, 1/4 C sugar and dash salt. Add to dry mustard mixture.

Cook in double boiler unitl coats spoon. Cool. Then add desired amount of mayonaisse.

Sausage & Egg Casserole

This is the breakfast casserole, made in Maine.

1 lb sausage
3 C shredded potatoes (frozen or fresh)
1/4 C Butter, melted
12 oz cheese, shredded
16 oz cottage cheese
6 jumbo eggs
1/2 C onion, shredded

375. Grease 9 x 13 pan. Brown sausage, drain, set aside. In a bowl combine potatoes & butter. Line bottom of the baking dish. In bowl mix sausage, cheeses, onion, and eggs. Pour over potatoes. Optional-top with some shredded cheese.

Bake for 1 hour. Cool 5 minutes.

Christmas Chex

It's that time of year! I actually haven't made this yet-but my friend has & gave it rave reviews. I'm planning on making it asap.

6 cups Rice Chex
12 oz white vanilla baking chips (2 cups)
1/2 C crushed peppermint candy canes (14 miniature)

Line cookie sheet with foil. Place cereal ina large bowl. In a saucepan, melt chips until smooth. Stir in 1/2 of the peppermint candy. Pour over cereal & toss evenly to coat. Spread layer onto cookie sheet into a single layer, top with remaining peppermint candy. Let sit about 20 minutes. Gently break up cereal & place in air tight container.

Cafe Rio Sweet Pork

My mom isn't on the recipe train as of yet, so i'm going to add one of her recipes for her (you're welcome). ;)

2, 8 oz cans tomato sauce (divided)
2, 7 3/4 oz cans El Pato Jalopeno Sauce (divided)-this is in the Latino section at the store
2 C brown sugar (not packed)
Pork Roast (8 pds) (I usuallydo a 3 pd one for josh & i)
warm tortillas
shredded cheese
other toppings of choice like sour cream or tomatoes

Mix 1 can tomato sauce, 1 can El Pato & 1 cup brown sugar. Pour over pot roast in a crock pot. Cook 8-10 hours on low.

Drain and shred pork. Put back in the crock pot. Mix previous ingredients together again (el pato, tomato, and brown sugar), pour over shredded pork & mix it in. Heat until hot. Serve on warm tortillas.

Creamy White Chili

Where I used to work we would have pot-lucks every so often. My boss's wife brought this chili & we all loved it. Here is the recipe:

1 pd boneless, skinles chicken cut into 1/2 inch cubes
1 med onion, chopped
1 1/2 tsp garlic powder
1 Tbsp vegetable oil
2 cans great northern white beans, rised & drained
1 can white hominy (optional)
1 can chicken broth
2 cans (4.5 oz) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 C sour cream
1/2 cup heavy cream (i use half & half)

In large saucepan saute chicken, onion, garlic in oil until chicken is cooked through. Add beans, hominy, broth, chilies, and seasonings. Bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Remove from heat. Add sour cream & heavy cream. Serve immediately.

*You can add a bit of cornstarch to thicken it up

Udalla's Cream Tortillas

Okay....this recipe probably sounds weird....but it is so good! It is actually one of my favorites & super easy. Just give it a shot....super delicious, simple, quick casserole.

1 lb ground beef
1 medium onion, chopped
1/2 of a 4 oz can green chiles (i do the whole can)
1 can Cream of Mushroom soup
1 can tomato soup
1 soup can water
12 corn tortillas, torn or cut into bite size pieces
cheese, shredded for topping

In a pan cook ground beef & chopped onion. When its completely cooked, add green chiles, soups & water. Mix well. Add torn tortillas to the soup mixture. Cook for 5 minutes. You may add cheese to the mixture if you'd like. Pour into a 9 x 13 pan & sprinkle casserole with cheese. Heat in over long enough to melt the cheese (I do 350 for about 10 minutes).

Pumpkin Crunch Cake

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.


Charlee

Salsa Chicken (Slow Cooker)

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined


Charlee

Asian Chicken & Orzo Salad

Here is another recipe that Josh loves. It also makes a ton & is great for leftovers or lunch the next day because its served cold.

1 9 oz pkg frozen sugar snap peas
1 16 oz pkg orzo, cooked & drained
1 C water chesnuts, chopped
3 C diced, cooked chicken
3 green onions, chopped (I don't typically add this)
1 red bell pepper, chopped

Sauce:
1/2 C vegetable oil
1 Tbsp soy sauce
1 tsp hoisin sauce
2 oz pkg slivered almonds (toasted)

Cook peas according to package directions. In a bowl combine peas, orzo, chesnuts, chicken, onion & pepper. In a small bowl whisk together oil, soy & hoisin sauce. Power over mixture & top with toasted almonds.

Cover & chill until served.

Pumpkin Waffles

It is October, right? These waffles are perfect for this time of year & a family fav.

(6 servings +)

1 C flour
1/2 C Cornstarch
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 egg
1 egg white
1 1/2 C buttermilk (I use regular milk)
3/4 C canned pumpkin
1/4 C packed brown sugar
2 Tbsp canola oil
1/2 tsp butter

Combine flour, cornstarch, baking soda, salt, cinnamon & ginger. Whisk in the remaining ingredients. Cook like normal in a waffle maker. Top with walnuts & powdered sugar.

Banana Muffins

Josh LOVES these muffins.....and I do to because they are so easy to make!

3 large ripe bananas, mashed
1 C sugar
1/2 C margarine or butter
2 C flour
1 tsp baking soda

Combine all ingredients. Spoon into greased muffin tins. Bake at 350 degrees for 20 Minutes. Simple. Delicious. Perfect!

French Bread

My mother made this for a family dinner last night....delicious!!

Makes 2 loaves

Top of Bread: egg whites & sesame or poppy seeds

1/2 cup warm water
2 packages dry yeast
2 cups hot water
3 Tbsp. sugar
1 Tbsp salt
1/3 cup melted shortening
6 cups flour

Dissolve yeast in warm water in small bowl. In large mixing bowl, combine hot water, sugar, salt and shortening and allow to stand until lukewarm.

Add dissolved yeast and 3 cups of the flour. Beat until smooth and well blended. Use wooden spoon. Add remaining flour to make soft dough that can still be mixed with spoon. Leave spoon in bowl and allow dough to rest 10 minutes. Stir dough down. Lest rest again. Repeat process of stirring dough followed by 10 minute rest until it has been done a total of five times.

Turn dough out onto floured surface and knead only enough to coat dough with flour so it can be handled. Divide dough into two portions. Roll each portion of dough into 9x12 rectangle. Roll up jelly roll style. Arrange lengthwise on greased cookie sheet. Brush top with beaten egg white, then sprinkle generously with sesame seeds or poppy seeds. With a sharp knife, slash top diagonally about 3 times across each loaf. Cover and let raise until double in bulk, about 30-60 minutes.

Bake 375 degrees for 30-35 minutes (Check at 25 minutes)