Cinnamon Bread

(I would've taken a better picture of this right as it came out of the oven,
but we were hungry and the smell of this was so heavenly!)

Dry Ingredients
2 cups flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt

Wet Ingredients
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract

Crumb mix - (you can make more of this mix depending on how sweet you like your bread)
2 Tbl white sugar
2 Tbl brown sugar
2 tsp ground cinnamon
4 tsp margarine

1. Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan.

2.Mix set of dry ingredients together in a bowl. Mix set of wet ingredients in a seperate bowl. Pour the mixed wet ingredients into the dry, and stir in until well mixed. Pour about half of the batter into the loaf pan.

3. Combine the crumb mix ingredients until crumbly. Sprinkle about half of crumb mixture over batter in pan. Pour the rest of the batter in pan and sprinkle the rest of crumb mix over the batter. Using a knife, cut in a light swirling motion to give a marbled effect.

4. Bake for about 50 minutes. Test with toothpick. When inserted, it should come out clean. Remove bread from pan when cool enough to a rack. (If using a glass loaf pan, you may have to cook longer.) Enjoy!!!

Crisp Tart Shells

Make a batch of these and store them in a tin. They'll stay fresh for 2 to 3 weeks.

Round wonton wrappers can be substituted for egg roll wraps. Makes 1 dozen.

(You could also make even smaller squares and use mini-muffin tins instead.)

1/2 c. sugar

1/2 c. graham cracker crumbs

6 egg roll wraps, each cut in half to make 12 smaller pieces. (mine made uneven squares)

3/4 stick (6 Tbls) unsalted butter, melted

1. Adjust oven to lower-middle position and heat oven to 325 degrees. Spray 12 muffin cups with cooking spray. (I didn't use any paper cups, I just sprayed the pan. It would be easier to clean up with the papers, though.) Mix sugar and cracker crumbs in a flat bowl.

2. Brush individual squares with butter, on each side, and coat in the crumb mix, pressing each side down, and flipping them over to get them covered. Fit wrappers into muffin cups/tin.

3. Bake for about 10 minutes or so, or until golden and crisp. You'll have to check them often. I over cooked mine a wee bit, but they were still tasty. Immediately turn shells out onto wire rack to cool before filling. (Tart shells can be stored in an airtight tin for up to 3 weeks)

Some different variations for the filling:

Chocolate or vanilla pudding, with fresh fruit to garnish (banana slices, fresh berries, toasted sliced almonds, toasted flaked coconut, chopped pistachios

Ice cream, could use fresh fruit or ice cream topping for a mini sundae!

Lemon curd, top with fresh raspberries

(I used chocolate pudding, with a slice of banana on each,

topped with whipped cream.

A very easy dessert that is sure to impress!)

Sauerkraut and Pork Meatballs

My mom raved over this as she went back for helping after helping. It is especially good if you also like that famous NY style "beef on wick" taste, as well!


1 1/2 lbs lean ground pork
3/4 cup dry bread crumbs
1 egg, lightly beaten
2 Tbls milk
2 tsp caraway seeds, divided
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
32 oz. sauerkraut, drained
1/2 cup chopped onion
6 slices bacon, crisp-cooked and crumbled. (I used turkey bacon and eyeballed the amount since I cut it before I cooked it.)


1. Combine ground pork, bread crumbs, egg, milk, 1 tsp Caraway seeds, salt, Worcestershire sauce and pepper in a large bowl. Shape into 2-inch balls. Brown meatballs in a nonstick skillet over medium-high heat.

2. Combine sauerkraut, onion, cooked bacon, and remaining 1 tsp Caraway seeds in slow cooker. Add cooked meatballs and gently mix around until meatballs are slightly covered (as shown above.)

3. Cover; cook on LOW for 6-8 hours, or HIGH for 2-3

Tortellini Soup

This soup was ridiculously easy and quick to make.

..So easy a caveman could do it. :)

2 tsp olive oil
4 garlic cloves, minced
1 1/2 tsp Italian seasoning
1 can (28 oz) crushed tomatoes
5 cups chicken broth
1/2 tsp baking soda
approx 2 1/2 cups dried cheese tortellini (I used more)
6 ounces prewashed spinach
approx 1/8 cup Parmesean cheese
1 cup zucchini, cubed (optional)
salt and ground black pepper



In a soup pot, heat oil and garlic over medium-high heat until garlic starts to sizzle. Add Italian seasoning, tomatoes, broth, and baking soda and bring to a boil. Add tortellini (and zucchini if you like it) and return to a boil, then reduce heat to low and simmer, partially covered, until almost tender, about 10 minutes. Add spinach and Parm cheese and simmer until spinach has wilted and tortellini is tender, about 2-3 minutes longer. Add salt and pepper to taste. Serve with a few dashes of Parm cheese on top. Enjoy!

Thai Chicken

Here it is... the legendary/award-winning Thai Chicken!

Ingredients:
1 cup olive oil
2 tsp. sesame oil
1/3 cup rice vinegar
4 green onions - chopped
4 tsp. fresh minced garlic
4 tsp. lime juice
4 tsp. crushed red pepper
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. tabasco

Directions:
Simmer ingredients until flavors are blended. Thinly slice 4 chicken breasts into cubes. Cook chicken and set aside. Cook thin spaghetti or penne, rinse, and drain. Top cooked pasta with chicken and spoon sauce over top. Garnish with cilantro.

You may add jalapeno peppers to increase the heat or reduce the amount of crushed red pepper to decrease the heat.

We usually serve this dish with a side of pineapple or cucumber to cool off your mouth.
Enjoy!

Jewish Challah Bread

My first attempt at real bread.  This is a sweet Jewish egg bread usually made for the Sabbath.  I made it on a Monday.  :)

Ingredients

2 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds (optional)

Directions


1.In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

2.Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.

3.Preheat oven to 375 degrees F (190 degrees C).

4.Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

5.Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

This recipe will make 2 loaves like this.

Baked Potato Soup

This soup is to DIE FOR! I was craving it, even though I never liked Potato soup growing up. Anyways, this recipe was a huge hit, and was pronounced "better than Panera's" version by a few people. I got it on allrecipes, but you know me, I changed it quite a bit. I don't always measure my ingredients exact. Most of my recipes are eyeballing or to taste, so do what you judge to look right! It was good the first day, but even better the second day. So next time I will make it the day before I plan on serving it to let all the flavors set longer.

Baked Potato Soup

6 bacon strips, diced (I used turkey bacon.)

1 small onion, chopped

2 cloves garlic, minced

1/4 cup + 2 T. Flour

2 tsp salt

1 tsp dried basil

1 tsp pepper

6 cups chicken broth ( I used 6 bouillon cubes)

4-5 large potatoes, cubed (the recipe calls for peeled, but i left the skins on)

1 can (small) cr. of chicken soup

1 1/2 cup sour cream (I used fat-free)

1 tsp hot pepper sauce (I threw in a couple extra drops)

1 cup sharp cheddar, shredded

1. Add the potatoes to 6-7 cups of water in a big pot. Cook until potatoes are "done". Add the bouillon cubes and simmer.

2. Cook the bacon until almost crispy. Add the onion and garlic and cook until the onions are clear and bacon is crispy (I added some olive oil since the bacon wasn't greasy enough.) Add the flour and mix well.

3. Add the bacon/onion mix, salt, basil, pepper, cr. of chicken soup, sour cream, hot pepper sauce, and cheese and cook until ready to eat or until whenever! (I cooked mine pretty much all day on low heat.) Serve with some shredded cheese on top. ENJOY!

Chicken and Spinach Lasagna

Ingredients

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided (low or fat free works well here too)
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese ( I used low fat ricotta)
2 cups cubed, cooked chicken meat (i used 2 small cans of chicken from my food storage)
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions


1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

2.Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4.Bake 35 to 40 minutes in the preheated oven.

delicious.  :) 

Mustard Chicken Bake

This is the easiest recipe ever.  REALLY.

Ingredients:
Chicken (breast or tenderloins)  I like tenderloins better because they cook faster
Yellow mustard
Frenchs' french fried onions crushed

Take the chicken and coat in mustard.  Both sides.  Then place the mustard coated chicken in crushed onions until covered on both sides.  Bake on a cookie sheet at 350 for 30ish minutes - depending on how your oven cooks.

Delectible!!!!! 

Key Lime Pie

Here is a delicious recipe for Key Lime Pie (my favorite pie) on all recipes.com. I also made my own version of a crust (since we don't have graham crackers), modifying another recipe. Delicious!!
Key Lime PieI used 2 cans SCM (so glad I finally found it in this country!), and it took 13 limes to get enough juice. Low fat sour cream. I also didn't have any whip cream and it still tasted great!

Butter cookie crust I didn't use cinnamon, I cut the butter down to 5 tbsp.

Apple Crisp

I got a good deal on some apples the other day, and this was a great recipe. Sorry I took the picture after we had our dessert:-)

4 cups sliced apples (you can leave the peels on)
I used golden delicious, but you can use any kind.
1 tsp cinnamon
1/2 cup water
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup margarine or butter
3/4 cup flour

Grease 8X8 pan. Put in sliced apples. Sprinkle with some cinnamon. Pour water over all.
Cream sugars and butter together. Blend in flour and some cinnamon. Sprinkle mixture evenly over apples. Bake 45 min at 350 degrees F (175 C) until apples are tender and the crust is nice and crisp.
this picture doesn't look very appealing, but it is delicious, especially served with vanilla ice cream!

Amazing Chicken Enchiladas!

I've had chicken enchiladas on the brain for a few days, and pretty much just had to have them. I got this recipe a few years ago from Allrecipes.com, but have altered it since then and made it my own. It it one of our favorites!

Ingredients:
2 cups cooked chicken breast ( I use more to make it more filling.)
1 tablespoon margarine
1/2 onion, chopped (i omitted mine though. i don't care for onion too too much, so I used dried onion and onion powder instead)
1 tsp chili powder
1 4oz can chopped green chilies
1 can (10.75 oz) cr. of chicken soup
approx 2/3 cup sour cream
dash of cumin
1 cup shredded cheese of choice (I used Mexican mix)
8 flour tortillas




1. If you have a crock pot, use it for sure for the chicken. Cook the chicken with banana peppers rings and some juice from them, (if you have them) all day, and then shred the chicken. After that, add a forkful of chopped green chilies, a dash of cumin, couple dashes of dried onion, and a couple good spoonfuls of sour cream. ( I used fat free). Make sure you have 1/2 cup sour cream set aside. Cook the chicken for about another hour then. Melt the margarine in a frying pan, and add the chili powder and some more dried onion and also onion powder, or this is where you add the onion. If you use the onion, cook until onion is clear.

2. Add the chicken to the pan. If you don't have a crock pot, cut up the chicken in small pieces and cook it in with the onions until done. Add the rest of the can of green chilies. In a separate bowl, mix the 1/2 cup remaining sour cream, and the can of cr. of chicken soup together. Add about 3 Tbls of the soup mix into the cooked chicken.


3. In a greased 9x13 pan, spread enough of the soup mixture to make a nice layer on the bottom. Dish the cooked chicken mix into the tortillas, approx. 1/4 cup into each, and roll up, placing seam side down in the pan. (I cooked extra chicken so I could stuff the tortillas nice and full).


4. Cover the enchiladas in the remaining soup mix, using a spatula. Sprinkle the cheese on top. (I also use extra cheese.) Bake in a preheated oven at 350 for about 25 min, or until cheese is bubbly.

Bon appetit!