Green Onion Rice Pilaf

Green Onion Rice Pilaf

1/4 c. olive oil
1 Medium onion diced small
1 t. minced garlic
2 c. long or short grain white rice
2 t. salt
1 t. black pepper
3 c. chicken broth
1/4 -1/2 c. thinly sliced green onion tops

Place in an ovenproof saucepan over medium-high heat and add the olive oil.   Once the oil is hot, add the onions and cook stirring often, until they are tender and translucent, about 4 to 5 minutes.  Add the garlic to the pan and saute for 30 seconds.  Add the rice to the pan and saute ( being sure to stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes.  Season the rice with the salt and pepper.  Add the chicken broth to the pan and cook, stirring occasionally, until the water comes to a boil.  Cover the pan with a lid and place the saucepan in the oven. Cover the pan with a lid and place the saucepan in the oven.  Cook the rice for 30 minutes, remove from the oven and let stand  for 5 minutes.  Remove the lid, and add the green onions to the pan and toss with fork to combine.

****** I usually cook this in my rice cooker.  You will know if your liquid is right if you press your hand down on the rice and the liquid comes to your wrist ( covering your whole hand) .  Make sure it does. This recipe is awesome with any chicken dish.

Mom's Pumpkin Pie Cake

1pkg Spice or Yellow cake mix (set aside 1Cup)
1/2 Cup Melted Margin
1 Egg
mix above ingrediants and spread in a 9X13 pan.
Then combine:
2 1/2 cups Pumpkin
1tsp. Cinnamon
2 Eggs
1/3 Cup Sugar
1tsp. Pumpkin pie spice
2/3 cup Milk
Pour pumpkin mixture over the top of the cake.
Then combine :
1 Cup of Cake Mix
1/2 Cup Brown Sugar
1/2 Cup Chopped nuts
2Tbsp. Flour
1/2 to 1 tsp. Cinnamon (to taste)
4Tbsp. Melted Margine
Sprinkle topping over the pumpkin mixture. Bake 50-60min. @ 350.  Serve with whipped cream, or vanilla ice cream. store in the fridge.

When using spice cake use 1/2 tsp of Cinnamon. Yellow, use 1 tsp. Serves up to 24 people.

Mexican Dip

This dip is so easy and yummy.

Mexican Dip

Ingredients:
1 cup shredded cheese
1 cup salsa
1/2 cup sour cream

Directions:
Mix and serve.  I like to serve it cold but it can be heated up and served warm too.

Pepperoni Rigatoni

8 oz. cooked Rigatoni noodles
Pepperoni links (cut up) or pepperoni/turkey pepperoni slices
1/2 cup shredded Parmesan Cheese
1/2 cup diced onion
1/2 cup diced green pepper
2 cloves of garlic (minced)
1 jar of Prego Sauce (Traditional Style)
2 cups shredded mozarella cheese

Heat oven to 375
Lightly grease a 9 by 13 inch baking dish
Layer HALF of each ingredient in the order given above.
REPEAT the same layer process with the remaining half
Bake UNCOVERED for 25-30 minutes or until cheese is nice and bubbly

*Serve with freshly baked rolls, and a crisp green salad

Recipe from The Cooking Chicks 

Cajun Chicken Pasta

Ingredients:

4-6 boneless skinless chicken breasts cubed
2 tsp butter
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, chopped
4-6 large mushrooms sliced
1-2 cups heavy whipping cream (I used regular whipping cream and it worked just fine)
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini pasta cooked and drained
grated parmesan cheese

Directions:

Mix chicken with Cajun seasoning and saute over medium heat with butter until chicken is browned and cooked through. Add peppers, onion, and mushrooms and cook for an additional 2-3 minutes. Reduce heat. Add cream* and seasonings (add more cajun seasoning if you prefer spicier). Heat thoroughly. During this time (while sauce is heating), I cook the pasta in another pan. When cooked to my liking, I add the pasta to the chicken sauce pan and mix it all together. Top with parmesan cheese!

*for a healthier option, add 1 cup of apple juice and 1 cup cream instead of the 1-2 cups cream called for in the original ingredients
Recipe courtesy of The Cooking Chicks

Sharon Ballard's Cinnamon Rolls

Roll Dough Ingredients:

1 T sugar

1-2 pkgs dry yeast or 1 T bulk yeast 

2 T warm water

1/2 C margarine or butter

1/2 C sugar

2 large eggs

1 t salt

1 C very warm water

4 C flour

Directions:

Add sugar and yeast to water.  Stir with plastic or wood spoon to dissolve yeast.  Let stand.

Cream together margarine or butter, sugar, eggs and salt.  Beat well.

Add 1 C very warm water to the yeast mixture.  

Mix in 4 C of flour, beat in mixer and put in bowl.  Cover to rise.

Let rise until doubled in bulk about 1-2 hours (this can be refrigerated, cover with a damp cloth until ready to use).

To make Cinnamon Rolls:

Heat oven to 400 degrees.  

Roll out dough into an oblong shape.

Spread with butter and brown sugar, sprinkle with cinnamon and add raisins if desired.

Roll into a roll and slice about 1-1 1/2 inch slices.

Place in greased pan and allow to rise about 1/2 hour.

Bake 10-12 minutes or until brown.

Frost hot out of the oven.

Cream Cheese Frosting:

6 oz cream cheese, softened

1/3 C butter, softened

1 t vanilla

2-2 1/2 C powdered sugar

Blend all ingredients together with a mixer.

Recipe Courtesy of The Cooking Chicks

Pumpkin Cookies with Orange Frosting

Cookies

Ingredients:

1 15 oz. can of pumpkin
1/2 cup canola oil
1 1/2 cup sugar
1 tsp. salt
1 tsp. vanilla
2 1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 egg

Directions:
Mix all together and drop onto cookie sheet or into mini muffin pan. Bake at 375 for 10-12 minutes. Cool.
Orange Frosting

Ingredients:3 cups powdered sugar
1/2 cube butter
1/4 cup cream cheese
1/2- 3/4 cup orange juice

Directions:
Mix all together and frost cookies.

 

Recipe courtesy of The Cooking Chicks

Peanut Butter Chick Magnet Cookies

Ingredients:
1/2 cup Crisco
3/4 cup peanut butter
3/4 cups brown sugar
3/4 cups white sugar
1 egg
3/4 tsp salt
3/4 tsp baking soda
1 1/2 cup flour
3 T milk
1 tsp vanilla
miniature peanut butter cups
mini chocolate chips
white chocolate

Directions:

Mix all but the last three ingredients together. Unwrap about 4 dozen mini peanut butter cups. Scoop about 2 T of dough, flatten, and place a PB cup in the center. Wrap dough around and shape into a ball. Place on cookie sheet. Bake at 350 for 8-10 minutes. Cool. Melt dipping chocolate. (I use Trader Joe's Milk Chocolate. It is the best!) Dip tops of cookies in chocolate and lay on wax paper. Chop up remaining PB cups. Sprinkle tops of cookies with the cups and mini chocolate chips. Allow to set. Drizzle with white chocolate. YUM!

Recipe courtesy of The Cooking Chicks

Chicken Enchiladas

1 pound Monterey Jack cheese, grated

2 yellow onions, finely chopped

1 bunch green onions, finely chopped

2 tablespoons butter

3 - 4 cups cooked chicken, cubed 

2 cans cream of chicken soup

1 small can green chiles, drained

1 container (16 oz) sour cream

flour tortillas

In large bowl mix together soup, half of green onions, and green chiles.  Set aside.  

In a large skillet, saute one of the chopped yellow onions in butter over medium heat.  Add soup mixture and stir until heated through.  

Cover the bottom of a 9x13 baking dish with a thin layer of sauce.  Fill each tortilla with chicken, remaining green and yellow onions, and some cheese.  Roll up tortillas and place on top of sauce in baking dish.  

Mix remaining sauce with sour cream and pour over tortillas.  Top with remaining cheese.  

Bake at 350 degrees for 20 - 30 minutes, or until cheese begins to bubble. 

Taco Soup

 

1/2 to 1 pound lean ground beef

1 packet taco seasoning

2 cans whole kernel corn

2 cans red kidney beans

2 cans Mexican -style stewed tomatoes

Cook ground beef until browned.  Add taco seasoning and mix well.  Pour the seasoned meat into a large pan then add the remaining ingredients.  DO NOT DRAIN THE CANS!  

Simmer over low heat until heated through and serve. Top with tortilla chips, sour cream or shredded cheese to make it extra yummy!  

Chicken Curry Casserole

 

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

 

Recipe courtesy of The Cooking Chicks

Homemade Uncrustables

Everyday, lunch time seems to creep up on me, and ever since I have been making these babies, I am worry FREE when it comes to figuring out what to do for lunch with my little kiddo. Every Sunday evening I take any leftover homemade rolls and make PB&J's for that weeks lunch. I wrap each one, individually, with saran wrap. Then I put them on a cookie sheet and place them in the freezer. Once frozen, I then take them off the cookie sheet and place them in a plastic bag then back into the freezer they go! When lunch time comes around during the week, just pop one or two sandwiches out 20 minutes before meal time. This really SAVES me TIME and it is so GREAT not to have to worry about preparing another meal during the week. Oh, and by the way, they are also a HIT with my hubby! You could also put these in your kid's sack lunches and avoid the stressfulness of preparing sandwiches, every morning, before heading your little kiddos off to school. 

*Just a tip: I love having these on hand while I am running my errands. If I am ever running late and it happens to be my son's lunch time, I just pull one of these out from my bag and am able to avoid spending any money. These really are a lifesaver!

Courtesy of The Cooking Chicks

Bapa's Secret Sauce

Ingredients:

1/2 C ketchup

3-4 T relish (depending on taste)

Directions:

Just mix!

*if you like fry sauce (who doesn't?), just add the same amount of mayo as the ketchup! Top burgers or use as dipping sauce. Yum!

Recipe courtesy of The Cooking Chicks

Baked Ziti

 

Ingredients:

1 (16 oz) pkg uncooked ziti

1 lb ground beef (I use ground turkey)

1 onion, chopped

2 (26 oz) jars spaghetti sauce (I like using homemade)

12 oz sliced provolone cheese

12 oz sliced mozzarella cheese (I use shredded)

1 1/2 C sour cream

1/2 C Parmesan cheese

1/4 C chopped fresh basil

Directions:

Preheat oven to 350 degrees and lightly grease (cooking spray) a 9x13 baking dish.

Cook pasta for 8-10 minutes, drain.

While pasta is cooking, brown meat and onion.

When brown, drain fat and add spaghetti sauce and simmer for 15 minutes.

Spread a little of the sauce on the bottom of the dish.

Layer 1/2 of the pasta, 1/2 of the provolone and mozzarella cheeses, 1/2 of the sauce and ALL of the sour cream.

Repeat with the rest of the pasta, provolone and mozzarella cheeses, sauce and top with all of the Parmesan cheese.

Sprinkle fresh basil on top.

Bake, uncovered, for 30-40 minutes.

Courtesy of The Cooking Chicks

Can't Leave Alone Bars

 

Ingredients:

1 pkg white cake mix (yellow works just as well if that is what you have)

2 eggs 

1/3 C vegetable oil

1 (14 oz) can sweetened condensed milk

1 C semisweet chocolate chips

1/4 C butter

Directions:

Preheat oven to 350 degrees.  

In a large bowl, combine cake mix, eggs and oil.

Press 2/3 of mixture into a lightly greased (cooking spray) 9x13 pan; set aside.

In a microwave safe bowl, combine condensed milk, chocolate chips and butter.

Microwave, uncovered, for 45 seconds.  

Stir and microwave for 45-60 seconds longer, or until chocolate chips and butter are melted.

Stir until smooth.

Pour over cake mixture in pan.  

Sprinkle with remaining cake mixture over top.

Bake for 20-25 minutes, or until lightly browned.

Cool before serving.

Recipe courtesy of The Cooking Chicks

Shredded Beef Chimichangas

Ingredients:

Shredded Beef (cooked and seasoned)

Homemade Flour Tortillas (or whatever you have on hand)

Extra Virgin Olive Oil

Red onion (diced)

Guacamole

Sour Cream (optional)

Olives (optional)

Homemade Red Enchilada Sauce, or your favorite store bought kind (try Old El Paso's, they are my favorite when I do not have time for homemade)

Cheddar Cheese, shredded

Directions:

Heat oil in frying pan over medium-high heat. Place a tortilla on the counter and put a little bit of meat in the middle. Add some cheese and fold up. [I like to fold mine by folding in the sides and taking the bottom (closest to me) and rolling it to the top.] Gently place in the hot oil and wait until the bottom is browned, but not burnt. Carefully flip it over and fry till browned on the bottom. Take the chimichanga out of the oil and place on some napkins or paper towel to drain any excess oil. To assemble the toppings, pour some enchilada sauce over the tortilla, sprinkle some cheese, add some red onions and olives, and give a dollop of guacamole, and sour cream.

Recipe courtesy of The Cooking Chicks

Creamy Italian Chicken

Ingredients:

4 boneless, skinless chicken breast halves (I usually use 2)

1 envelope dry Italian salad dressing mix

1/4 C water

8 oz cream cheese, softened

1 can cream of chicken or cream of mushroom soup

sliced fresh mushrooms 

or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand) 

Directions:

Place chicken in slow cooker.

Combine salad dressing mix and water.  Pour over chicken and cover.

Cook on low 3 to 3 1/2 hours.

Combine cream cheese and soup until well blended.  Stir in mushrooms.

Pour over chicken and cover.

Cook on low 1 hour, or until chicken is tender.

Serve over noodles or rice.

Recipe courtesy of The Cooking Chicks

Chicken and Wild Rice Casserole

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Recipe courtesy of The Cooking Chicks

Chicken-Broccoli-Stuffing Bake

 

Ingredients:

2-4 chicken breasts, cooked and shredded

1 bag (10 oz) of frozen broccoli florets, steamed and drained

1 can Cream of Chicken Soup

1/2 cup milk

1/4 cup mayonnaise

1 cup shredded cheddar cheese

1 tsp lemon juice

salt and pepper, to taste

1 box of chicken flavored stuffing

Directions:

Preheat oven to 350

Lightly grease the bottom of a 9 by 13 dish

In the bottom of dish, arrange the chicken and broccoli

In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed

Add cheese, lemon juice, salt and pepper and stir until cheese is melted

Pour over the chicken and broccoli and set aside

Prepare the stuffing according to directions and sprinkle over all

COVER dish with foil tightly and bake for 45 minutes

Remove the foil and bake additional 10-15 minutes

 

Courtesy of The Cooking Chicks

Honey Glazed Chicken and Bacon Bites

These went over really well at my house the kids and hubby loved them. They be a main dish or used as an appetizer.

 Ingredients:
1 pound boneless chicken breasts
20 thin bacon slices
3 tbsp honey
2 tsp coarse mustard
fresh lemon juice
Optional: pinch of salt
Pre heat oven 425F

Directions: Cut the chicken breasts in thin strips. In a bowl combine the honey, mustard and some lemon juice. Depending on how salty your bacon is you may or may not want to add salt the marinade. Wrap bacon around the chicken strips place on cookie sheet or roasting pan. Brush the chicken and bacon with half the marinade. Bake for 10-13 minutes until the bacon is crispy. Take them out of the oven flip them and brush with remaining marinade. Put back in the oven until the other side is crispy as well about 10-13 minutes. Keep an eye on them. Enjoy

Recipe courtesy of www.kayotic.nl/blog

Homemade Pizza Dough

 

Ingredients:

1 1/2 C warm water

1 T brown sugar

4 1/2 t dry yeast

1 t salt

1/4 C vegetable oil (or canola)

4 1/2 C flour

Directions:

Mix the warm water with the brown sugar.

Add the yeast to the water mixture and allow to stand about 5 minutes to allow the yeast to activate.

Add the salt and oil; mix.

Add the flour and mix until dough is firm and tender.  

Place in oiled bowl and allow dough to rise for 1-1 1/2 hours, or until it doubles in size.

Cut dough in half and roll out, using extra flour, into a circle.

Place on pizza pan and allow the dough to rise an extra 30 minutes.

*Preheat oven to 450 degrees.

**Place desired toppings on top and bake until crust is brown on the edges.

 

Recipe courtesy of The Cooking Chicks

BBQ Chicken Pizza on the Grill

Ingredients:

1 recipe for Homemade Pizza Dough

Cooked and shredded/chopped chicken breast (about 1 per pizza) lightly coated in barbeque sauce 

Barbeque sauce (any brand will do.... but the better the sauce the better the pizza.  We LOVE using Sweet Baby Ray's)

1 onion, thinly sliced and lightly sauteed 

1 green pepper, thinly sliced and lightly sauteed

1 (12 oz) pkg sliced Provolone cheese

extra shredded cheese (mozzarella, cheddar... whatever you have on hand)

fresh parsley or cilantro, chopped (optional)

Directions:

Roll out pizza dough to desired size and thickness.

Place on pan and refrigerate until ready to grill.

Heat grill to about 350 degrees or medium heat.*

Place all topping ingredients on tray and bring all ingredients, including the uncooked pizza dough, out to the grill when ready.

Working quickly, first place the rolled out dough on the grill.**  

Then spread desired amount of barbeque sauce directly on the dough. 

Top with shredded chicken, sauteed onions and peppers, cheeses and parsley.

Close grill and turn heat down to between 220-250 degrees (cooking temp may vary depending on your grill).

Allow pizza to cook about 10 minutes before checking to see if you need to turn down or up the heat/gas.***

In order to determine whether pizza is done, check bottom of crust. 

Pizza is usually ready within 15-20 minutes, depending on grill.

* Temperature may vary depending on individual grill.

** Dough may shrink a little once you take it off the pan.  Try to stretch the dough out right before you place on the grill. After placing the dough on the grill use a spatula to try to straighten/stretch out to desired size.  This is the hardest part of the whole process.  Once you have the dough on the grill, everything else is a piece of cake!  

*** Remember temps and times may vary depending on grill.  If you think the heat is up too high, check your pizza sooner. 

Recipe courtesy of The Cooking Chicks    

Chicken Pasta Parmesan

Ingredients:

2 Tbls vegetable oil

1/4 cup chopped onion

1 can cream of broccoli OR cream of chicken soup

3 Tbls milk

1 lb boneless, skinless chicken breasts (cut into cubes)

1 cup sliced fresh mushrooms (optional)

1 cup cooked broccoli flowerets

1/2 cup grated parmesan cheese

Hot cooked spaghetti

Directions:

In skillet over medium heat, add the oil and heat. Cook the chicken and onion until chicken is browned and the onion is tender (I like to add garlic salt and pepper to the chicken while it cooks). Stir in the soup and milk. Add mushrooms, cooked broccoli, and 1/2 cup of cheese. Reduce heat to low. Cover and cook 10 minutes, or until chicken is no longer pink. Stir occasionally. Serve over hot spaghetti and (if desired), sprinkle more cheese on top.

*You can also add 1/2 cup thinly sliced peppers (green/red) instead of the broccoli.

Recipe courtesy of The Cooking Chicks

Chicken Bundles

Bundles

Ingredients:

2 C cooked, shredded chicken

1 (8oz) pkg cream cheese, softened

1/2 C butter, softened

1/4 t salt

1/8 t pepper

2 T green onion, chopped

2 cans crescent rolls

1/2 C crushed corn flakes

3 T butter, melted

Directions:

Preheat oven to 325 degrees.

Mix cream cheese, 1/2 C butter, salt, pepper and green onions in a bowl.

Add chicken and mix well.

Roll out each individual crescent roll.

Place 2 T of chicken mixture on each crescent.

Roll up and seal.

Dip individual bundles in melted butter then in corn flakes.

Place on cookie sheet and bake for 25 minutes.

Can serve with gravy (optional).

Makes 16 bundles.

Gravy

Ingredients:

2 cans cream of chicken soup

1/2 C sour cream

chicken seasoning mix* 

Directions:

Heat soup, sour cream and seasoning mix.

*If you don't have chicken seasoning mix, or even know what it is, just use some of your favorite seasonings to taste.  I often use a little garlic salt along with some pepper.

 

Recipe courtesy of The Cooking Chicks

Honey Lime Enchiladas

Original Recipe from The Sister's Cafe

Ingredients:
1 lb cooked, shredded chicken
Sauce:
1/3 cup honey
1/4 cup lime juice (fresh if possible)
1 Tb chili powder
1/2 tsp garlic powder (or 2 cloves minced garlic)
20 oz can green enchilada sauce
shredded cheese (half and half of mozzarella/cheddar, or Monterrey jack, whatever you have on hand)
flour tortillas (I used 16 and it made two pans)
fresh cilantro (optional)
Directions:
Mix sauce ingredients in bowl and add the chicken. Toss chicken in sauce and cover with plastic wrap and place in refrigerator to marinate for 30 minutes.
Lightly spray a large baking dish (or 9 by 13 and 8 by 8, like I did) and pour some green enchilada sauce to just cover the bottoms. Fill tortillas with desired amount of meat mixture and cheese. Roll up and place seam down in dish.
Pour remainder of sauce over all the enchiladas and sprinkle with more cheese.
Baked UNCOVERED at 350 degrees for 30 minutes until bubbly and cheese is melted. If desired, broil a couple minutes longer to make cheese crisp and brown. Top with cilantro if wanted. Enjoy!

Recipe Courtesy of The Cooking Chicks

All American Flag Cake

Ingredients:

1 box white cake mix

1 (8oz) container of  frozen whipped topping (Cool Whip), thawed

Blueberries

Strawberries, cut in half

Directions:

Preheat oven to 350 degrees.

Mix the cake mix according to package directions.

Pour in greased 9x13 pan.

Bake for 27-30 minutes, or until toothpick comes out clean.

Allow to cool completely before decorating.

Decorate by spreading with whipped topping and making the stars portion with the blueberries and the stripes with the strawberries.... Have a HAPPY 4th!!!!

Recipe courtesy of The Cooking Chicks

Blueberry Pancakes with Maple Butter

Pancakes

Ingredients:

2 C milk

1 T lemon juice

1 egg

3 T melted butter

2 C flour

2 t baking powder

1/2 t baking soda

1/2 t salt

2 T sugar

blueberries (fresh or frozen)

extra butter to grease the griddle

Directions:

Heat griddle or pan.

Mix the first 2 ingredients and set aside.

Combine the egg and butter then mix into the milk mixture.

In a separate bowl, mix the rest of the ingredients (except for blueberries).

Add the wet milk mixture to the dry flour mixture and mix until lumpy. 

Grease your griddle, really well, with butter.

Add the pancake mixture, about 1/4 C at a time, then top with desired amount of blueberries.

Cook until light brown and crisp on both sides.

Top with a dollop of butter and warm maple butter.

Warm Maple Butter

Ingredients:

1 C maple syrup (any brand works fine)

1/2 C butter

Directions:

Pour both ingredients in a saucepan and place on the stove.

Heat, over medium heat, until butter is completely melted.

Recipe courtesy of The Cooking Chicks

100% Whole Grain Wheat Bread

 

Ingredients:

2 3/4 C hot water

1/3 C olive oil, any oil is fine (I like to use canola)

1/3 C honey

2 T molasses

1 T salt

2 T dry active yeast

7 1/2 C 100% whole grain wheat flour

Directions:

1)  Place the first 5 ingredients in the bowl and mix.

2)  Add:  2 Cups 100% whole grain wheat flour (to cool the water and end up with warm           dough).  Mix then add 2 T of dry active yeast.  If you are not sure about your yeast, proof it in a little warm water first.

3)  Add:  4 Cups of 100% whole grain wheat flour.

4)  Mix until the consistency is some what even.  Then continue to slowly add flour 1/2 Cups at a time until the dough quits sticking to the sides of the bowl.  It should be tacky to the touch.  The trick is to have the consistency to stand up with the least amount of flour so the bread will be fluffy.  It will most likely be 6 1/2 Cups but in any case DO NOT exceed 7 1/2 Cups of flour.  Don't over mix or the bread will be tough.

5)  When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 45 minutes.  The dough will be larger but it doesn't need to be double.

6)  Grease 2 bread pans with Crisco.  You can also flour the pans to reduce sticking.

7)  Mix the dough again just enough to knock it down at least close to the original size.  

8)  Drop the dough on a floured surface so you can work the dough and shape it into two separate loaves, using extra flour as needed.

9)  Drop the loaves in your bread pans and let them rise until almost doubled.  Bake in preheated oven at 350 degrees for exactly 36 minutes.

10)  When done, turn loaves out of the pan to a rack to cool.  After they are done cooling, I usually wrap one of loaves up in saran wrap and foil and place it in the freezer which keeps it fresh and moist for later use. 

Recipe Courtesy of The Cooking Chicks

Mama Taylor's Homemade Rolls

Ingredients:

1 1/4 C warm water

2 1/4 t active dry yeast

1 t brown sugar

1/2 t salt

1/4 C oil

1/4 C sugar

1 egg

4 C flour

Directions:

Dissolve yeast and brown sugar in the warm water.

Mix in salt, oil and sugar.

Add 2 cups of flour, mix.

Mix in the egg.

Add the rest of the flour and mix well.

Cover with plastic wrap and allow to rise 2 hours.

Spray 2 jelly roll pans (or 9x13 dish- whatever you have).

Punch down and remove the dough from bowl onto a floured surface.

Add a little flour if needed then divide dough into fourths.

Roll 1/4 of dough out at a time into a circle and cut dough into 6 slices.

Roll each slice up into a crescent shape and place on pan.

Cover with a towel and allow to rise 1 1/2 - 2 hours.

Bake in preheated 400 degree over for 7 - 9 minutes, until lightly golden.

Honey Butter:

1/2 C butter, softened

1/4 C honey

Directions:

Mix well.  If you like your butter a little sweeter, then add more honey to your liking!

Recipe courtesy of The Cooking Chicks

Banana Bread with Streusel Topping

 

Ingredients:

2 C flour

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/2 t cinnamon

1/4 t nutmeg

2 eggs, beaten

1 C sugar

2 bananas, mashed

1/2 C oil

Streusel Topping

Directions:

Preheat oven to 350 degrees.

Grease bottom and sides of one 9X5 inch loaf pan.

In a large bowl, combine flour, baking powder and soda, salt, cinnamon and nutmeg.  

Mix well and set aside.

In another bowl, combine sugar, eggs, bananas and oil.  

Add banana mixture to the flour mixture and mix until lumpy.

Pour batter into pan and sprinkle with Streusel Topping.

Bake for about 60 minutes or until toothpick, inserted in center of loaf, comes out clean.

Streusel Topping

Ingredients:

3 T flour

1/4 C brown sugar

1/4 t cinnamon

2 T butter

Directions:

Combine first 3 ingredients in a medium size bowl.

Cut butter into mixture using a fork.

Mix until crumbly.

Recipe Courtesy of The Cooking Chicks

Homemade Flour Tortillas

Ingredients:

11 C regular flour

1 C shortening

2 T salt

2 T baking powder

5 C boiling water

1 C extra flour

Directions:

Mix first 4 ingredients.  When all is mixed, add water gradually and knead until smooth.

Line cookie sheets with wax paper.  Make small balls (all the same size); flatten with fist so they will take on a round shape.

Place on cookie sheet and cover with another piece of wax paper; then cover with cotton towel.

Let cool 2-3 hours, dough has to be cold (do not refrigerate though).

Pat well into extra flour and start rolling from center of dough.

Roll up and down evenly; do not over press.

The first few times all you are trying to do is shape the tortilla, when tortilla is the size start applying pressure.  This dough is very pliable and easy to handle.

In hot skillet (medium-high), cook tortillas only for a few seconds on each side.  (Do not use an electric skillet as it does not get hot enough.)

Place cooked tortillas on a cotton towel to cool, not touching each other.After they are completely cool, you can stack and freeze them.

Recipe courtesy of The Cooking Chicks