Monday, December 14, 2009
Friday, March 27, 2009
· 5 cups warm water
· 1/4 cup oil
· 1 1/2 Tbl. salt
· 1 cup honey, or 3/4 cup sugar
· 3 Tbl. yeast
· 3 Tbl. dough enhancer, (optional)
· 11-14 cups flour
This recipe is easiest if a large mixer is used. If a mixer is unavailable, dough maybe kneaded by hand. Combine water, oil, salt, sugar (or honey) and dough enhancer. Add yeast, mix. Stir in enough flour to make a soft dough. Knead for 8 - 10 min. Flour hands and remove from mixer. Divide into 4 parts. Shape each part into a loaf and place into greased loaf pans. Cover and allow to rise until dough is 1 inch above pan. Pre-heat oven to 350 degrees. Bake 30 min.
The above pictures is what my husband calls "Poor Man's Shish Kabobs." Because of our recent weather we couldn't BBQ. So He threw all the ingredients for the Shish Kabobs in a Casserole dish. We had chicken and steak, that was left soaking in sauce, pineapples, mushrooms, green peppers and onions all mixed in the dish. We lined the pan with Foil and baked it on 400 degrees. I think it took about an hour. A little longer than we had hoped. The chicken wasn't cooking fast enough. Anyway, it was delicous along side the bread I made. You can cook up some rice to go with this dish as well.
Sunday, February 22, 2009
I must admit I found this new website and found this delicious recipe. You really need to check out http://www.stephanieskitchen.com/ It is absolutely awesome. She has some great recipes. While I was making them I think I recall my friend Bobbi had made something like this. I doubled the recipe and it made A LOT! They are great. You can top them off with strawberries or raspberries or just plain, like I did.
Mini Chocolate Tarts makes 24 tarts
1 box chocolate cake mix
1/2 cup melted butter1
3.4 oz box instant chocolate pudding
1 cup half and half
1 8 oz container cool whip
1. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a mini muffin tin sprayed with non stick spray. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately press down the centers of the cups using a tart shaper or a plastic lid of a soda bottle. Cool completely.2. In a medium bowl, mix the pudding with the half and half until smooth. Fold in the cool whip. Spoon or pipe into the cups and top with a fresh strawberry or raspberry.
Thursday, February 19, 2009
(Sorry about the plate...I forgot to take a picture of it the night before and this was leftover at lunch the next day so I was using a snowman plate! :/ )
1 can Cream of Chicken soup
1/2 cup sour cream
2 Tblsp. margarine
1/2 cup chopped onion
1 tsp. chili powder
2 cups cooked chicken
1 can green chilies (diced or chopped)
1 can of mushrooms (I don't add unless Corey makes me put it on a few of them.)
8 flour tortillas (I use the ones they make at Walmart. If you use bigger shells you will probably not get 8 completed.)
Preheat oven to 375 degrees. Stir together the soup and sour cream in a seperate bowl until smooth. In a saucepan over medium heat, cook onion and chili powder in hot margarine. Stir in chicken, mushrooms, chilies and 2 tablespoons of soup mixture. Remove from heat. Spread 1/4 cup of mixture along center of tortilla. Roll and place seam down in greased baking dish. Spread remaining mixture over enchiladas. Cover with foil and bake for 15 minutes. Uncover and sprinkle with cheese for 5 more minutes. ENJOY!
Now remember to at least double this recipe. It'll be a hit.
Friday, January 30, 2009
Chicken Taco Pie
4-6 Flour Taco Shells
1 1/2 - 2 pounds of Chicken Breasts (Boiled in water and cut up into pieces)
2 cans cream of mushroom soup
1 cup sour cream
3/4 - 1 cup salsa (to your liking)
1 - 1 1/2 cups grated cheddar cheese
Boil the chicken on medium for about an hour or until well cooked. Rinse off, cut up, and set aside. In a bowl mix in the cans of Cream of Mushroom soup, sour cream, and salsa. I also mix in a bit of the cheddar cheese just for fun. Once that is all mixed up add the chicken and mix in. Spray a 9x13 pan with PAM or whatever you use. Tear up your flour taco shells and layer on the bottom. It usually takes about two shells or more to cover the bottom. Next, take half the chicken mixture and spread over the first layer of shells. Then shred about two more taco shells over chicken layer. After that add the remaining chicken mixture and spread until even. Sprinkle top with cheese. Cook at 325 degrees for 30 minutes.
If the instructions confused you a bit here are pictures in the order of how the layers should be.
THE FINAL PRODUCT