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!