This is a wonderfully healthy, easy, one dish wonder! It will have a permanent place in my cookbook. I used a mixture of red and green peppers since I didn't have any yellow. I also didn't put it in the oven. the cheese melted fine in the skillet on the stove top.
Hearty Breakfast Cookie (our absolute favorite cookie!)
Hearty Breakfast Cookie (our absolute favorite cookie!)
1/2 cup (1 stick) butter
1/2 cup (1 stick) margarine
1 cup brown sugar
1 cup white sugar
1 tsp salt
2 tsp cinnamon
1-1 1/2 cups self rising flour
1/2 cup whole wheat flour
1 cup oats (I use quick oats)
1/2 cup flaxseed meal or wheat bran
1 cup dried cranberries
1 cup dried apricots, dates or plums, chopped
2 cups chopped walnuts
Preheat oven to 350 degrees. Cream together butter, margarine, sugars, eggs, salt, and cinnamon. Stir in 1 cup self rising flour, whole wheat flour, oats, and flaxseed meal. If sticky add an additional 1/2 cup self rising flour. Fold in fruit and nuts. Scoop onto cookie sheets and bake for 10-13 minutes or until light tan. Makes 30-36 cookies.
1 package active dry yeast
1 cup warm water (110 degrees)
2 cups bread flour
2 Tablespoons olive oil
~1/2 - 1 teaspoon salt
~2 teaspoons sugar
dissolve yeast in warm water and let sit for about 10 minutes. In mixing bowl combine all ingredients and make a stiff dough. May need to add a little more flour. Mix a few minutes using dough hook. Put in oiled bowl until double, about 30 minutes.
Turn out and spread into circle for pizza pan. Bake about 5 minutes at 450 before adding toppings. Bake 450 about 15-20 minutes after topping.
No bake tomato sauce: One 8 ounce can of tomato sauce, ~1/4 tsp dried oregano, ~1/4 tsp dried basil, ~1/4-1/2 tsp garlic powder, ~1/4-1/2 tsp onion powder, ~1/2 tsp sugar, salt and pepper to taste.
Top pizza with sauce and your choice of toppings such as onions, peppers, pepperoni, mushrooms, mozzarella, and parmesan cheese.
One bag/box of fresh spinach (about 6-10 ounces), 1/8 cup water, 1/3-1/2 cup cream cheese, 3 teaspoons of lemon juice, generous pinch of salt.
Heat water in pan with lid until boiling; add spinach and let it cook about three minutes, stirring often; add remaining ingredients and cook until cream cheese is melted. This only makes about two servings. Serve. Eat. Enjoy.
Favorite Honey Wheat Bread
2 (.25 oz) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons melted butter
1/3 cup honey (yes, no mistake)
1 tablespoon salt
~3 1/2 cups whole wheat flour
2 tablespoons butter melted for brushing tops
In a large bowl, mix warm water, yeast and 1/3 cup honey. Add 5 cups white bread flour and stir to combine. let stand 30 minutes or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 1-3 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. (I sometimes turn the light on in the oven and let it rise there).
Punch down and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until the dough has topped the pans by about an inch.
Bake at 350 degrees F for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with melted butter when done to prevent crust from getting hard. Cool completely.
Texas Hot Cocoa Cake
Combine in a saucepan and bring to a boil:
3 tablespoons cocoa
1/2 cup cooking oil (canola or vegetable)
1 cup water
Stir in: 2 cups self-rising flour sifted with 2 cups sugar
Add and mix well:
1/2 cup buttermilk
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 beaten eggs
Pour into a greased and floured 9 x 13 inch pan.
Bake at 350 degrees about 30 minutes or until done.
Remove and cool about 10 minutes then frost.
melt 1 stick butter or margarine
2 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla
This makes a soft icing.
Beef Ravioli in Basil-Cream Sauce
1 (24-ounce) package frozen beef ravioli
2 T. butter
1 (8-ounce) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp dried italian seasoning
1 (10-ounce) can mild Rotel tomatoes and green chiles, drained
2 T. chopped fresh basil
1 cup whipping cream
1/2 cup grated parmesan cheese
1/2 tsp salt
Prepare ravioli according the directions; drain, and keep warm. Melt butter in dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; sauté 6 minutes; stir in Rotel, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in parmesan cheese, add salt, stir in ravioli, tossing to coat.
Homemade Rolls (adapted from My Kitchen Cafe)
1 1/2 cups warm water (110 degrees)
1 tablespoon instant yeast
3 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon sea salt
4 cups all purpose or bread flour
In the bowl of a stand mixer stir together warm water, yeast, and sugar. Let stand about 5 minutes.
To the yeast mixture, add the oil, salt, and 2 cups of flour. Mix with paddle on mixer or by hand until incorporated, slowly mix in more until you have about a cup left. Put on the mixer's dough hooks and add in the last cup of flour. On low to medium speed knead with the dough hooks for five minutes. Turn into oiled bowl. Cover with plastic wrap and let rise until doubled (20-60 minutes). Turn on lightly floured surface and gently deflate into rectangle. Cut in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip into fourths by cutting horizontally to make 24 little squares of dough. Take each piece and gently form a little ball. Put dough balls in 9 x 13 inch baking pan and let rise to double (about 20 minutes). Bake at 400 degrees for 13-15 minutes until golden brown. Can add melted butter before or after baking.
Chicken Mushroom and Wild Rice Stew
(Makes about 3 quarts; I often halve the recipe)
1/4 cup butter
2 Tbsp olive oil
2 cups chopped onion
1 cup chopped celery
1 Tbsp minced garlic
2 (8 oz) containers of sliced baby bella mushrooms
6 Tbsp all-purpose flour
2 tsp garlic powder
1 tsp salt
1 tsp ground white pepper
1/2 tsp ground black pepper
2 quarts chicken broth
4 cups cooked chicken
3 cups cooked wild rice (I use two packages of Uncle Ben's microwave wild rice)
1 cup heavy whipping cream
2 Tbsp chopped fresh thyme
2 Tbsp dry sherry
garnish: fresh thyme
IN a large dutch oven, heat butter and olive oil over medium heat until butter is melted. Add onion and celery and cook for 5 minutes. Add garlic and cook for 2 minutes. Add mushrooms and cook for 10 minutes, stirring frequently. Add flour, garlic powder, salt, white pepper, and pepper; cook for 2 minutes, stirring constantly.
Gradually add chicken broth, stirring until smooth. Bring to a simmer; add chicken and rice and cook for 20 minutes, stirring constantly. Add cream and thyme; return to a simmer, and cook for 10 minutes. Stir in sherry. Garnish with thyme if desired.
Wonderful with homemade bread, or the crusty bread from your local grocery/bakery.
3 cups old fashioned rolled oats
1/2 cup chopped pecans
1/2 cup chopped/slivered almonds
1/2 cup chopped walnuts
1/2 cup pure maple syrup
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup raisons (optional)
1/2 cup dried cranberries (optional)
Preheat oven to 300 degrees. Coat a large baking sheet with cooking spray. In medium bowl, combine all the ingredients except the raisins and cranberries, mixing well to coat everything with the maple syrup. Spread on baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a wire rack and let col completely. Then add raisins and cranberries. Store in an airtight container for about two weeks.
Red Cake Brownies
3 tablespoons unsweetened cocoa powder
2 oz red food coloring (one small bottle [I used half this amount])
2 tsp pure vanilla extract, divided
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 1/4 cups all-purpose flour
1/4 tsp salt
In small bowl mix cocoa, food coloring, 1 tsp vanilla to a past. Add a little milk or cream if it is too thick. In a mixing bowl mix softened butter and sugar, add eggs one at a time, then remaining 1 tsp of vanilla. Add in the cocoa mixture and flour mixed with salt. Bake in a greased and floured 8 x 8 pan at 350 for 30 minutes, or until a toothpick comes out clean when inserted in the middle.
White Chocolate Buttercream Frosting
1/2 cup softened butter
2 1/2 cups powdered sugar
1 tsp vanilla
4 oz good quality white chocolate (chips are not recommended, but i used them anyway - hey, it was all I had!)
1-2 tablespoons heavy cream
Cream butter and sugar, beat in vanilla, add powdered sugar 1/2 cup at a time, add in the melted chocolate, add cream, beat to get the desired consistency.
I've made several different bread recipes over the years. Here is an easy one that I like.
Lois Robinson's Homemade Bread
3 cups of bread flour (I use 1 cup of wheat flour, and 2 of bread flour)
3 tablespoons of honey
2 tablespoons of vegetable oil
1 cup of warm water
1 package of active dry yeast or ~2 tsp. of instant dry yeast
1 teaspoon salt
Mix yeast and warm water, set aside; mix oil, honey, egg, salt in large bowl (hint: add 1 oil, 1Thoney, then 1 T oil, and 2 T honey. Oil helps honey to slide out of spoon). Add yeast mixture; mix with spoon; Add flour, mix well; let rise in oiled bowl until doubled. Punch down; knead about 10 times; divide into 2 parts; knead each some more, Put each into an oiled loaf pan; let rise until doubled; bake 240 degrees about 20-25 minutes until golden brown; let cool about 10 minutes before turning out on cooling rack.
Here is a link to the Minnesota Creamy Chicken Wild Rice Soup.
1 large diced onion
2 tablespoons olive oil
3 cloves of minced garlic
2 large cans (28 oz.) of crushed tomatoes
1/4 cup sugar
fresh or dried herbs - parsley, basil, rosemary, thyme
Brown onions in oil; add remaining ingredients; bring to a boil, then turn down to simmer 1 1/2 to 2 hours.
Katie's Pumpkin Muffins
1 yellow cake mix
1 15oz. can of pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
We are not real fond of nutmeg and cloves so I only used about 1/4 tsp. of each. I also added 1 tsp. of vanilla and some chopped pecans. Bake at 350 for 20-25 minutes in muffin pans or baking liners. I used bought whipped cream cheese frosting to top them off.
Panera Bread Restaurant has a seasonal cookie out that tastes just like these. The dough is thick enough, so I bet you could make these into cookies and sprinkle the tops with brown sugar and they would taste just like Panera's.