All Bran Refrigerator Rolls

From realmomkitchen.com, with a couple of tweaks. An overnight favorite!

1 c. water
1/2 c. shortening (crisco)
1 1/2 t. salt
1/2 c. sugar (for sweeter rolls use 3/4 c., but i don't for dinner rolls)
1 c. All Bran cereal original, or Fiber One (I use this), or Bran Buds
2 eggs, beaten
1 c. water, lukewarm
2 packages (5 t.) yeast, instant or bread machine type (SAF instant is what I use)
6 c. all purpose flour (can substitute a cup or two of whole wheat flour in there)

In microwave safe bowl, heat 1 c. water in microwave 1 minute, till almost boiling.
In the bowl of a stand mixer place the shortening, sugar, salt and All Bran cereal.
Pour hot water over all, stir to melt shortening, and allow to cool to lukewarm.
Next add eggs and remaining 1 cup of water to the bowl.
Stir to combine, then add the yeast and flour. Stir again till combined, then with dough hook knead for 2 minutes on speed "2". The dough should be soft and fairly sticky.
Grease a large bowl and transfer dough into it. Flip the dough in the bowl over so the top of it gets greased from the bottom of the bowl. Cover with plastic wrap (NOT a towel) and refrigerate overnight.
At least 2 hours before you need the rolls, get out the dough and either weigh out 2 oz. pieces or just divide it into 24-27 equal sized lumps. For knot shaped rolls, on a lightly floured surface roll each piece into a rope about 12" long and form into a loose knot. Let rise on greased baking sheet (I love air bake sheets), covered with a tea towel or more plastic wrap, for about 30 minutes while the oven preheats to 375, until puffy and not quite double in size. Be careful not to let them over-rise.
In the pre-heated oven bake for 12 minutes, or until light brown. Cool enough so they are not gummy inside before eating.

Napoleon Cremes (no bake)

This is from Betsy's college days, given to her in 1974 by her UC Santa Barbara friend, Karen Hillery, from Karen's mother in Pasadena, CA. It has been a favorite for years. Betsy usually doubles the recipe and uses a 9"x13" pan.

Crust:
1/2 c. butter
1/4 c. sugar
1/4 c. cocoa (unsweetened)
1 t. vanilla
1 egg, slightly beaten
2 c. finely crushed graham crackers
1 c. flaked coconut

Filling:
1/2 c. butter
1/2 of a 3 3/4 oz. box of vanilla instant pudding
3 T. milk
2 c. sifted powdered sugar

Topping:
12 oz. (2 c.) chocolate chips
2 T. butter
(margarine can be used in place of all butter, but it may be saltier)

For crust:
Combine 1/2 c. butter, sugar and cocoa in top of a double boiler. When it's melted and cooled (cool till the egg won't cook when added) stir in the egg and vanilla.
Cook, stirring, (I use a wire whisk - it tends to separate otherwise) until thickened - about 3 minutes. If not cooked long enough the crust will taste raw.
Blend in crumbs and coconut.
Press into buttered or lined 9" square pan. You can use a bigger pan for thinner crust. The bigger the pan, the trickier it is to spread the next 2 layers.
Chill if desired. (I do)

For filling:
Cream 1/2 c. butter till fluffy. Stir in milk, pudding mix and powdered sugar, alternating milk with dry stuff several times or the milk may over-thin the mixture.
Beat till light and fluffy.
Spread over crust.
Chill until firm.

For topping:
Melt chocolate chips and 2 T. butter in double boiler.
Spread over top of chilled filling a little at a time (I do it from the edges inward).
Cut while chocolate is still warmish, not set rock hard.
Chill and eat!

Pumpkin Cookies

These cookies have no eggs and taste pretty much just like the ones they sell at Macey's. Fiddle with the spices if desired.

1 1/3 c. butter, melted
3 c. sugar
3 c. canned pumpkin (1 lg. can)
1 1/2 t. vanilla
6 c. flour
3/4 t. salt
1 T. baking soda
1 T. baking powder
1 T. cinnamon
1/8 t. cloves
1/8 t. allspice
1/2 t. ginger
1/8 t. nutmeg
about 3/4 c. water
2 1/2 c. chocolate chips
2 c chopped pecans or walnuts (very optional)

Mix all dry ingredients in large bowl. Melt butter. Cool. Add to pumpkin. Add water. Mix into dry ingredients. If too thick, add water to desired consistency - the more water, the flatter the cookie. Really flat cookies are to be avoided. They should be puffy. Stir in chips (and nuts if desired). Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
note: if using m&m's, put them on cookies once they are on the sheet. Otherwise the colors bleed badly, making ugly cookies.

Easier Egg Lemon Sauce for Dolmathes

Ingredients:

1 C broth (from cooking dolmathes if desired)
2 T butter
2 T flour
2 eggs
Juice of 1 lemon
2 T water

Directions:

Heat the broth and thicken with a roux made from the butter and flour. In a separate bowl whip the eggs, lemon juice, and water thoroughly until frothy. Add the egg to the thickened stock, stirring constantly (you may want to add some stock to the eggs first to warm them). Heat but do not boil, stirring constantly, until thick. Salt and pepper to taste.

Egg Lemon Sauce (for Dolmathes)

Ingredients:

1 C broth (from cooking dolmathes, if desired)
1 T cornstarch
1 T water
3 eggs, separated
1/4 C lemon juice

Directions:

Heat the broth to boiling and thicken with mixture of cornstarch and water. Beat the egg whites until stiff. Add the egg yolks and continue beating. Add the lemon juice slowly while beating. Slowly beat in 1/2 cup of hot broth to warm the egg mixture. Return the egg mixture to the pot with the broth, mixing thoroughly. Cook over very low heat until the mixture thickens.
Do not boil. Be sure to stir constantly with a whisk to avoid curdling.

Dolmathes (Stuffed Grape Leaves)

Ingredients:

1/3 C olive oil
1/2 C chopped onion
1 lb ground beef or lamb
3/4 C uncooked rice
1 T dried mint leaves
1/2 t salt
1/4 t pepper
1 C water
1 jar grape leaves -- about 40
2 C beef broth (approx)

Directions:

Heat olive oil in a large heavy pan and saute the onion until golden. Add ground mean and saute until no longer pink. Add the rice, seasonings, and water. Simmer covered for 10 minutes or until the water is absorbed. Remove from heat and cool for 30 minutes before stuffing the grape leaves.

Drain the brine from the leaves and rinse under cold running water. Drain and pat dry. With the stem end facing you, place about 1 tablespoon of the meat filling on the leaf. Fold the stem end forward to cover the filling. Fold in the two sides, and roll.

Line a large skillet or saucepan with broken unfilled grape leaves. Pack the rolls tightly into the pan, seam-side down, in layers. Pour the beef broth over the rolls until they are just covered with liquid. Weight it with a heavy plate to keep the rolls from opening. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.

You can pour off one cup of broth to use in making egg-lemon sauce. Serve warm with egg lemon sauce if desired.

Source: International Creative Cookbooks' Greek Cooking

Mall Pretzels

Found on the inernet somewhere January 15, 2008

Ingredients:
makes about 12

.25 oz yeast
2T brown sugar
1 1/8 t salt
1 1/2 c. lukewarm water
4 c. flour
2T baking soda dissolved in
2 c. warm water
butter to brush on top of pretzels (abt. 2T)
2T kosher salt

Directions:
(for food processor)

Measure the flour and salt into work bowl of food processor (we use a Cuisinart custom prep 11). Blend on low speed for about 15 seconds, to combine.

In 1c. glass measuring cup measure out 1c. lukewarm water and pour it into some other container to save till needed, then in same measuring cup dissolve yeast and brown sugar in 1/2 c. lukewarm water. (this is only because I have just one pyrex 1 c. measuring cup)
Let the yeast/sugar solution sit till bubbly, about 5 minutes.

When that is bubbly, mix it with the extra 1 c. water, turn on the food processor again, on low, and pour the yeast solution into the feed tube. After all the liquid has drained into the flour, the dough should begin to hold together in a single lump and travel around the bowl. Let the lump be kneaded this way for about 45 seconds.

Quick method:
Now turn it out into a greased plastic bowl. Flip the dough over so the greased side faces up, cover bowl with a light towel, and let rise till doubled in size, about 1 hour.

Refrigerator (slow) method:
Cut the newly kneaded dough into 12 (or 16, which I find easier) pieces and place them a little apart on a greased cookie sheet. Spray lightly with Pam to prevent sticking, then cover them with plastic wrap so no dough is uncovered (otherwise the pretzels will have dry, awful chunks in them). Place in refrigerator overnight.

Forming the pretzels:
preheat oven to 450.
You can lightly sprinkle the baking sheets (it takes 2) with kosher salt. Do not use too much! This salt will serve as flavoring for the pretzels. It sticks better than sprinkling afterward, but isn't as pretty. (Note: the salt will attract moisture after several hours, so put leftovers in a tightly sealed container.)
Make the baking soda and water solution, pour about 1/2" into a pie plate for dipping.
Roll each piece into a 2 1/2' to 3' rope in two steps: roll each half length, then when all are half length, roll to full length, slapping each to knock out air. Form into pretzel, dip into soda solution, place, dipped side up (getting the pretzels a lilttle wetter doesn't seem to matter), on cookie sheet and let rise a bit (up to 15 or 20 minutes). Bake t 450 degrees F for 8-10 minutes.
Remove when light golden brown and brush with butter. The butter makes them yummy.

Pastitso

Ingredients

3 T butter
1/2 C chopped onion
1 clove garlic, minced
1 lb ground beef
3/4 t salt
1/8 t pepper
3/4 t cinnamon
1/4 t sugar
4 T tomato paste
1/2 lb macaroni, cooked
1/4 C grated Romano cheese (or Parmesan or Asiago or.....)
1 egg

Custard Topping:

1/4 C butter
1/4 C flour
2 C milk, warmed
2 eggs, beaten


Directions:

Melt butter in a large skillet. Add onion and garlic and cook until tender. Add ground beef and brown it. Cover and simmer 20 minutes (I don't really do this). Add salt, pepper, cinnamon, sugar, and tomato paste. Cook for 10 minutes.

Combine meat mixture, cooked macaroni, and Romano cheese. Stir well. Add the egg and stir to combine. Turn the mixture into a greased 9 x 13 x 2 inch baking dish. Pack slightly to make the mixture level.

For the custard topping, melt the butter, add flour, and stir until bubbly. Remove from heat. Add the warm milk slowly, stirring well. Return the mixture to the heat and cook, stirring constantly, until the mixture starts to thicken. Slowly add the hot mixture to the beaten eggs while continuing to beat. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture becomes thick, like custard. If the mixture lumps, pour through a fine sieve or puree in a blender, then return to pan.

Top the meat mixture with the custard topping and dust with additional cheese and cinnamon. Bake at 375 for 30 minutes or until the custard is set. Let stand for several minutes and cut into squares to serve.

Source: International Creative Cookbooks' Greek Cooking.

Pailadzo Captanian's Rice Pilaf, a.k.a.Rice-a-Roni

Ingredients: 

Rice Mixture: 

 7/8 cup long grain white rice

1/8 cup fideo capellini crushed into small pieces 

½ cube butter 

½ large onion, chopped 

½ 4.5 oz jar sliced "Green Giant" mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.) 

1 tbsp pine nuts 

Broth: 

 2 ½ cups boiling water 

2 ½ chicken bouillon cubes 

½ tbsp dried parsley flakes 

Salt and pepper to taste. 

 (The broth should taste somewhat salty before it is added to rice mixture) 

Directions: Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden. Add chopped onion and cook until almost clear. Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini. Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon. Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a boil, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes. Remove from the heat, fluff with a fork; let rest until ready to serve. 

P.S. To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients). If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.

Guiltless Alfredo Sauce

Ingredients

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions

Toss the milk, cream cheese, flour, and salt in a blender.

Process until smooth and set aside

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

source: Our Best Bites

Carrot Zucchini Cake/Cupcakes

Ingredients

• 4 eggs
• 2 cups sugar
• 1-1/3 cups vegetable oil (could replace some or all with applesauce... I do)
  
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups finely shredded carrots
• 2 cups finely shredded zucchini
• 1 cup coarsely chopped pecans or walnuts (optional)
• 
  Cream Cheese Frosting:
• 2 packages (8 ounces each) Cream Cheese softened or cubed
• 1 cup butter, softened
• 5-6 cups confectioners' sugar
• 1-2 teaspoons vanilla extract
• Whole or chopped pecans or walnuts for garnish (optional)

Directions

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.
• For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired. Yield: 12-14 servings.

• · For cupcakes, put ¼ c batter in each lined muffin tin. Check after 20-25 minutes. Makes a lot of cupcakes (24-30)

Pesto

Ingredients:

4 cups fresh basil leaves
1/2 C olive oil
2 cloves garlic
6 sprigs parsley (extremely optional)
salt and pepper to taste
1/4 C pine nuts (or walnuts or almonds)
1/2 C freshly grated Parmesan or Romano or Asiago cheese

Directions:

Place the basil in a blender. Add oil, garlic, parsley (if using), salt, pepper, and nuts. Blend until all are chopped fine. Remove from blender and add cheese.

Chicken and Wild Rice Soup

Ingredients:

3 carrots, diced
3 stalks celery, diced
1/2 large onion, diced
2 T olive oil
1 large chicken breast, poached and cut up (diced?)
4 oz. or 1/2 C wild rice, cooked separately
about 1 cup cooked white rice
1/2 t marjoram
1/2 bay leaf
1 cup cream
Chicken broth or bouillon or flavor base with water

Directions:

Saute carrots, celery, and onions in olive oil.. Combine with chicken, wild rice, white rice, bay, and marjoram. Cook until vegetables are soft and bay has had time to infuse. At last, add cream.

Note: Canned chicken can be used instead of chicken breast. In a pinch, cream of chicken soup can be used instead of cream.

Teriyaki Chicken Thighs

Ingredients:

1 1/2 C to 2 C soy sauce
1 C brown sugar
1/2 t garlic powder
Skinned chicken thighs and/or legs, enough to fill a 9 x 13 pan

Directions:

Heat the soy sauce, brown sugar, and garlic powder unt il sugar is dissolved. Place skinned chicken pieces in 9 x 13 pan, and pour in sauce to a level of about one inch around pieces. Baste pieces with sauce, and bake uncovered at 325 1 to 1 1/4 hours, turning chicken once or twice while baking.

Chicken Piccata

Ingredients:

1 small onion
2 cloves garlic, crushed
4 green onions, chopped
8 chicken breasts
2 T olive oil
1/2 C flour
salt and pepper
2 T butter
2 T dry sherry (probably optional)
2 T lemon juice
1 T capers, chopped
2 T chicken stock (probably optional)
lemon slices, parsley for garnish

Directions:

Saute the onion, garlic, and green onion in olive oil until tender. Remove and set aside.

Pound the chicken breasts to flatten, maybe to 1/2 inch or smaller. Mix the flour, salt and pepper together and coat chicken breasts. Brown them in the butter until just done, maybe 2 -3 minutes per side. Remove them and reserve. Add the onions and garlic back to the pan, then the sherry, lemon juice, capers. Turn up heat, stir and let thicken, adding a little broth if necessary to thin. Return chicken breasts to sauce warm, and serve, garnishing with lemon slices and parsley if desired.

Source: Frugal Gourmet

Papa's Patented Pounded Poultry

Ingredients:

About 4 large chicken breasts
Flour
Salt
Pepper
White pepper
Paprika
Onion powder
Garlic powder
Chicken flavor base or bouillon or gravy mix (or not)
About one quart of milk

Directions:

Put chicken breasts, one at a time, in a gallon size Ziploc bag, and pound it until thin, about maybe 3/8 inch or so. Cut into serving-sized pieces. Set aside.

This is the tricky part: mix about two cups of flour with salt, pepper, white pepper, paprika, garlic powder, and onion powder to taste.

Coat the pounded chicken with the flour mixture, saving about a half cup of the left-over flour mixture. In a large pan, saute the chicken in plenty of butter or olive oil (or a mixture) just until done. Repeat with all the chicken, and set aside.

In the same pan, throw in another cube or so of butter, and about half a cup of the reserved flour mixture, and make a roux. Add some chicken flavor base or bouillon or chicken gravy mix if you want. Pour in some milk (heat it in the microwave first to make things quicker) and make gravy. Adjust seasonings. When the gravy is ready, return the chicken to the pan to warm up and get all smothered and delicious.

Serve with pulverized potatoes and peas. Please.

Dad's Jerkey Marinade

Ingredients:

1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/2 teaspoon liquid smoke flavoring
1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 cup brown sugar

Directions:

Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

Source: From http://allrecipes.com//Recipe/dads-jerky-marinade/Detail.aspx

Tuscan Tuna Bean Salad

Ingredients:

2 cans white northern on cannellini beans, drained and rinced
2 T chopped red onion
1 rib celery, finely diced
1 can tuna, drained
3 T extra-virgin olive oil
juice and zest of 1 lemon
1 t dried thyme
1/4 t salt
1/4 t ground black pepper

Directions:

Combine all ingredients, toss, and refrigerate 1 hour before serving.

Source: Cucina in Salt Lake City

Pesto Farfalle and Chicken Salad

Ingredients:

1 lb farfalle (bowtie) pasta
2 T olive oil
1 large onion (Walla Walla or Vidalia, if possible)
2 lb boneless skinless chicken breast, grilled or broiled
1 cup dried cranberries
8 oz. or more basil pesto

Directions:

Cook pasta, drain, rinse, and set aside. Saute the onion in the olive oil, about 10 minutes until golden. Cut chicken into bite-size pieces. Add onion, chicken, chicken, and cranberries to pasta. Add pesto and stir gently into pasta. Add salt and pepper to taste.

Note: This recipe is from Cucina in Salt Lake City. Their pesto includes equal parts spinach and basil, and they use 2 cups total.

Orzo Salad with Chicken and Artichokes

Ingredients:

24 oz. orzo, cooked and drained
1 whole chicken breast
6 halves sun-dried tomatoes, julienne (about 1/4 cup)
1 can artichoke hearts
8 oz. feta cheese, crumbled
1/2 c mint leaves, chopped
lemon pepper

For Dressing:

2 T Extra virgin olive oil
juice and zest of 1 large lemon
1/2 t salt, or to taste

Directions:

Cut chicken breast into bite-size pieces and saute in a little oil, seasoning liberally with lemon pepper. Soften sun-dried tomatoes in hot water about 10 minutes, then dice. Drain artichoke hearts, chop into pieces. Combine orzo, cooked chicken breast, diced tomatoes, chopped artichoke hearts, crumbled feta, and chopped mint in large bowl. Combine dressing ingredients and pour over salad; combine and chill.

Note: This recipe was an attempt to duplicate a salad from Cucina in Salt Lake City. The official cookbook from Cucina has this recipe and it uses 16 oz. orzo, 4 cups cubed cooked chicken, 2 lemons, 2 T minced garlic, and 1/2 c. olive oil. In other words, the ratio of good stuff to pasta is slightly higher. So, find the proportions that work; it's yummy either way.

Camping Cookies

I think Jacob could eat the entire batch of these at once. And if he didn't, I probably would :)

Ingredients:

3/4 c softened butter
1 c brown sugar
1/2 c white sugar
1 t vanilla extract
1 egg
1 c flour
1 t kosher salt
1 t cinnamon
1/2 t baking soda
2 c rolled oats
1 c unsweetened shredded coconut (or substitute with more oats... or sweetened coconut)
1 c crisp rice cereal
1 c chocolate chips

optional additions: dried cranberries, chopped nuts


Directions:

Preheat oven to 350 degrees. Cream butter and sugars with mixer till fluffy. Beat in vanilla and egg. Sift together flour, cinnamon, and baking soda. Stir in salt, oats, coconut, rice cereal, and chocolate chips. Stir together wet and dry ingredients until well combined. It will be a crumbly dough -- make sure everything is incorporated well. Drop by rounded tablespoons onto parchment-lined baking sheet. Bake for 12 minutes or until slightly browned (may still be a little wet in the center...) Cool on baking sheets then transfer to a rack.

Buttermilk Syrup

This is the recipe I used for Christmas gifts, pancakes, and eating with a spoon. It is freaking delicious, but if you guys get the magical Sis. Black recipe, let me know :)

Ingredients:

3/4 c buttermilk
1 1/2 c sugar
1 stick real butter
2 T corn syrup
1 t baking soda
1 t vanilla

Directions:

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. It will boil all over the stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as its still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.

When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Source: Our Best Bites

Creamy Chicken Italiano

Ingredients:

4 lbs boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix*
1/4 cup water
8 oz. cream cheese, softened
1 (4-oz) can mushroom stems and pieces, drained
1 (10 3/4-oz) can cream of chicken soup

*I have used about 3 T Ranch Dressing mix and a teaspoon or so of Italian seasoning to replace the Italian salad dressing mix, with good results.

Directions:

Place chicken in a slow cooker or dutch oven. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low (200 degrees) for 3 hours. Combine cream cheese and soup until blended (or not, actually). Stir in mushrooms. Pour over chicken. Cover. Cook on low one hour, until chicken is done. Serve over rice or noodles.

Cowboy Coffee Cake

Jacobs favorite breakfast. (and lunch, and snack, and dessert...)

Ingredients:

2 1/2 c flour (I've used half whole wheat with no adverse effects)
1 1/2 c brown sugar
1/2 t salt
2/3 c butter, margarine, or shortening (I bet white bean puree could be used instead, but I haven't tried it yet.)
2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t nutmeg
2 beaten eggs
1 1/2 c buttermilk or sour milk (1 T lemon juice to 1 c milk)
1/2 c chopped nuts (optional)

Directions:

Grease bottom and sides of 9x13 pan. In a med. bowl combine flour, brown sugar, and salt. cut in butter until mixture resembles coarse crumbs. set aside about 1 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

In another bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture. Spoon/pour batter into prepared pan. Combine reserved crumb mixture with nuts if using and sprinkle over batter.

Bake at 350 for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

Beach Street Lemon Chicken Linguine

Ingredients:

1 lb. linguini (or Fettucini)
2 T. olive oil
Zest from one lemon
Juice from one lemon
½ c. chopped green onion
¼ c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese

Marinade:
½ c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
1/4 c. lemon juice
2 T. minced parsley
1/4 c. brown sugar (or more if you like it a little sweeter)
3 T. soy sauce
2 chicken breasts, sliced. (OR 16 extra large shrimp)

Directions:

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours (I've not marinated for any time at all and it's still really good). Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.

Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm.

Elise's Zucchini Bread

This is another Jacob favorite. He would take this to work/school with him for breakfast pretty much every day if I had it. It's also a very adaptable recipe, as I've tweaked it a billion and one times, and it's pretty much always been delicious.

*makes 2 loaves* (I always double it. once cooked, it freezes very well)

Ingredients:

3 eggs (I generally use my food storage dried eggs)
1 c vegetable oil (1/2 and 1/2 oil and applesauce works really well... i've used almost all applesauce with no negative effects.)
2 c white sugar (I only use 1 to 1 1/2 c and it's plenty sweet, especially with the applesauce)
3 c shredded zucchini
2 t vanilla
3 c flour (I use 2 cups wheat, 1 cup white)
3 t cinnamon
1 t baking soda
1 t baking powder
1 t salt
1/4 t nutmeg
1/2 c walnuts (optional -- I never put these in)

Topping:
1/2 c brown sugar
1/2 c flour
1 T butter
1 t cinnamon


Directions:

mix together the wet ingredients in a large bowl and the dry ingredients in a medium bowl. Add the dry to the wet and mix thoroughly.
Combine topping ingredients in a separate bowl with a pastry cutter till it looks like crumbs.
Pour batter into two greased bread pans and sprinkle with topping.

Bake at 325 for 60-70 minutes.

Rhonda's Chicken Enchiladas

This is Jacob's favorite dinner in the world.
*makes 2 9x13 pans worth* (freezes well)

Ingredients:

4 chicken breasts (or equivalent)
4 cups tomato juice or blended tomatoes
3 cups chicken broth
2-3 Tbs chili powder
1/4-1/2 tsp cumin
3 tsp or 3 cubes chicken bouillon
2 dozen flour tortillas (or so)
4 c shredded cheese (I usually use mozzarella, and sometimes more than 4 cups... we like cheese)
2 cans diced green chilis (optional -- this is an Elise addition)


Directions:

Boil the chicken breasts. Save 3 cups of the broth. Chop or shred the chicken and set aside.

Put the tomato juice, reserved chicken broth, chili powder, cumin, and bouillon in a pot and bring to a boil. Once it reaches boiling, turn heat to low and keep warm.

*At this point I combine the shredded chicken, diced green chilis, and most of the cheese in a bowl. I think it's easier to fill the enchiladas with this mix rather than putting each ingredient in individually.

Dip each tortilla into sauce, then fill with chicken and shredded cheese (or mixture from above). Roll up, and put into 2 9x13 pans. Cover with remaining sauce and sprinkle with more cheese

Bake at 350 for 25 minutes.

Elise's Favorite Whole Wheat Bread

*makes 2 loaves*

Ingredients:

The Sponge
4 1/2 teaspoons active dry yeast
3/4 cup warm water
1 cup whole wheat flour

The Dough
1 1/2 cups warm water
4 1/2 cups whole wheat flour
1/2 cup gluten flour
1/2 cup flaxseed meal (or 2 1/2 tablespoons vegetable oil)
1/3 cup honey
1 tablespoon salt


Directions:

First the Sponge

In your mixing bowl place the 3/4 cup of warm water and sprinkle the 4 1/2 teaspoons of active dry yeast (two packets) onto it. Then add the 1 cup of whole wheat flour. Stir them together vigorously. Then cover the bowl with plastic and let it sit for 45 minutes to an hour.

You will notice, when you peer into the bowl, that a lot of bubbling and expanding has taken place. It will reach a peak of expansion and then settle back down a little. That's when it's time to move onto the next step.

When your sponge is ready, uncover the bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour (not all 4 1/2 cups of it). Stir this in very well.

Next, the dough

Add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time.

On to kneading

By the time you have 4 cups total of flour, you will have a stiff dough. Now you should put in your dough hook, or put your bread on a board to knead. Use additional small amounts (like 1 tablespoon) as they are needed to keep the dough from sticking. Test the dough for stickiness in the mixer. Looking at it won't tell you enough.

Keep working the dough as long as possible, 10 minutes in the mixer. If you are kneading by hand, you're looking at 20-30 minutes. Take a break about 10-15 minutes into it and let the dough rest for 10 minutes. You will find it relaxed and easier to work then.

When you think you've had enough, draw the dough into a ball by cupping your fingers around the ball of dough and drawing the surface toward the back. Ideally it will be smooth all the way around. If some cracks appear around the edges and you want it perfect, knead until the cracks go away. Take breaks if you need to. Or just move to the next step. It will still taste good. (10 minutes in my Kitchenaid has always been fine for me, cracks or no.)

The First Rise

Place this dough into a large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.

When you think enough time has passed, pull the plastic back and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it's not ready yet. Pull the plastic back over and go do something else for a while. Check it again later. If it's the last answer you're ready to shape the loaves.

Shaping the loaves

Dump dough out of the bowl, gently press the air out, and divide in half. Flatten dough into a longish rectangle. Starting at the short end, roll the dough up like a towel, pulling the dough toward you as you roll (to create tension and not allow any air spaces in). Pinch the end to the bottom of the loaf, and tuck sides into or under the loaf.

The second rise

Place the loaves into greased 9 X 5 pans. Cover them with plastic and let rise till the dough is at least an inch above the top of the pans (I usually give it 45 minutes).

Turn your oven on to 350 degrees. Then put them in the oven and bake for about 40 minutes.

If you're unsure the bread is done, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound. If it does not, you can put it back for 5 minutes and check again.

For best results, cool completely before slicing.

Source: www.thenewhomemaker.com