Outrageous Chocolate Cookies

Recipe:
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Recipe from http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies

Changes:
Used salted butter. Used about 3/4 cup semi sweet chocolate chinks and 1 cup milk chocolate chips. Cooked for 12 minutes.

Review:
OK cookies. Honestly too chocolaty for me. Would be better with something else in them, like PB chips, butterscotch chips or some white chocolate chips.

Next Time:
Cook for 10 minutes.

Teriyaki Stir Fry

Recipe:
4-6 chicken breasts, diced
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 teaspoon lemon juice, fresh
1/2 teaspoon garlic
red bell pepper
onion
snap peas
green beans
broccoli
carrots
water chestnuts
butter

Dice chicken into small pieces. Mix soy sauce, garlic, lemon, brown sugar and water. Pour sauce over chicken to marinade. Put in fridge, covered, until ready to use. Put chicken and sauce in a large pan warmed to medium heat, lightly coated with butter. Cover chicken to let it cook, check it every few minutes to flip over until cooked through. Cut up veggies (or use frozen) in separate pan and saute with butter. When chicken is cooked through add veggies. Cover, let simmer a few minutes. Serve over rice.

Recipe by me.

Changes:
Used frozen veggies.

Review:
Great taste with all the veggies. Not too sweet. Served over brown rice.

Next Time:
Add green onion.

Basic Yeast Bread

Recipe:
2 cups milk
1/4 cup unsalted butter, softened
6 1/2 to 7 1/2 cups all purpose flour
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons salt
1/4 cup sugar
2 eggs

Preheat oven to 375.

Heat milk and butter in a small saucepan over medium heat just until butter is melted. Remove from heat. Cool to about 120-130 degrees.

Combine 4 cups flour, yeast, sugar and salt in a large bowl. Whisk. Add milk mixture and eggs. Beat vigorously for 2 minutes. Add remaining flour 1/2 cup at a time, until dough begins to pull away from sides of the bowl.

Turn out dough onto lightly floured surface, flatten slightly. Knead 10 minutes, or until smooth and elastic. Add flour if necessary to prevent sticking.

Shape dough into ball. Place in a large lightly oiled bowl: turn dough over once to oil surface. Cover with a towel and let rise in a warm area for about an hour or until doubled in bulk.

Grease 2 9x5 loaf pans and set aside. Turn out dough onto lightly oiled work surface, divide in half. Shape each half into a loaf and place in prepared pans. Cover with a towel and let rise 45 minutes.

Bake 25 minutes or until loaves are golden and sound hollow when tapped. Immediately remove bread from pans and cool on wire rack.

Recipe from 101 Garlic Recipes by Publications International.

Changes:
Made half the batch. Used 3 1/8 cup flour. Let rise 1 hour both times. Cooked for 20 minutes with foil on top for the last 5 minutes. Used salted butter.

Review:
My new favorite white bread! Moist and soft and much lighter and fluffier than others.

Next Time:
Make again soon!

Let it Rolls

Recipe:
1/2 cup water
3/4 cup milk
1/2 stick butter
4 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
3 teaspoon yeast
9 teaspoons butter buds
1 egg, beaten

In a 2 cup liquid measurer: put water, milk and butter (real butter). Microwave for 2 minutes.

Mix around 4 ½ cups flour, sugar, salt, yeast, butter buds and beaten egg. Add hot milk mixture to this dry mixture and turn to dough setting on bread machine. (or 8 min. knead on Kitchen Aid). Let rise until doubled in bulk (1 ½ to 2 hrs). Shape into rolls on floured sheet and cover to rise again for 40 min. to 1 hr. Bake at 350 degrees for 17 minutes.

Recipe from Trayce Dixon.

Changes:
Made into 12 sandwich size rolls. Let milk mixture cool to 130 degrees before adding to flour mixture. Used instant yeast. Cooked for 15 minutes. Used 4 1/4 cups flour. Used instant yeast.

Review:
Rating 9 1/2. My new dinner roll recipe! Very tasty- a little sweet and with the melted butter brushed on top it makes a great combo. We ate as BBQ sandwich rolls- held up- no breakage with heavy food on top. Also ate many plain- nothing added and they were delicious!

Next Time:
If making for dinner rolls make about 20-24. Maybe try a little less sugar.

BBQ Beef

Recipe:
3 pounds brisket
1/2 cup water
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder or cumin
1/2- 1 bottle BBQ sauce

Cut all visible fat off beef. Place in crock pot. Mix water, vinegar, Worcestershire sauce and chili powder. Pour mixture over beef. Cover. Cook 5-6 hours on high or 10-12 on low in crock pot. Take beef out. Shred. Put back in crock pot with BBQ sauce until warm.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Used bottom round beef instead of brisket. We use chili powder. Put 1/2 bottle in with beef and then use more to top beef on buns.

Review:
Great anytime recipe. This recipe is very mild in flavor and can be turned into any kind of shredded beef flavor, if you don't want BBQ.

Next Time:
Make in the smaller crock pot.

Spaghetti Sauce

Recipe:
2 tbsp. olive oil
1/2 white onion chopped
2 clove garlic, chopped
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon garlic salt
1 tablespoon brown sugar
1 tablespoon milk chocolate chips

Heat olive oil in large saucepan and then add onion and garlic, cook until onion is clear.

Add diced tomatoes and oregano, salt, pepper, sage, garlic salt and basil and simmer for about 10 minutes, then add tomato sauce and tomato paste. Simmer for about 10 more minutes then add more spices to taste. Add brown sugar and chocolate chips.

Simmer for about 10 more minutes until sauce is slightly thick, then serve with pasta and cheese!

Recipe by me.

Changes:
All seasonings are estimates- just threw things in. Add more or less to taste.
Added 1/4 teaspoon basil (all I had). Added diced/shredded chicken cooked with olive oil, salt and pepper.

Review:
Good sauce, sweet and hearty.

Next Time:
More basil.

Chocolate Banana Bread

Recipe:
1 very ripe banana
1/4 cup sour cream
1 large egg
1 teaspoon lemon zest
3/4 teaspoon vanilla extract
6 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 cup walnuts, toasted and chopped (optional)
1/4 cups mini chocolate chips
1 oz bittersweet chocolate, melted

Changes:
Used 1 1/2 bananas. Instead of lemon zest- put 1 tsp lemon juice. Made into 9 x 5 loaf- cooked for 33 minutes.

Review:
Rating 9. The boys ate piece after piece. Very light, not a really dense bread- very tasty.

Next Time:
Add double the chocolate chips and maybe 3x the chocolate swirl- enough to mix in with all the batter.

Brisket in Ale

Recipe:
1 3-4 lb. beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf1 12 oz. can of beer
1/4 c. chili sauce1 T. brown sugar
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 T. cornstarch
2 T. cold water

Trim fat from brisket and cut to fit into slow cooker if necessary. Place onions, bay leaf, and brisket into slow cooker.In a medium bowl, combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic. Poor over brisket. Cover and cook on low for 10-12 hours (or high for 5-6).

When brisket is cooked, transfer brisket and onions to a platter and keep warm. Discard bay leaf.To make gravy, skim the fat off the cooking liquid.Measure 2 1/2 c. of the liquid and discard any remaining juices. In a saucepan, stir together the cornstarch and water, and stir in the cooking juices. Cook and stir until thick and bubbling. Serve over brisket.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Instead of chili sauce I used 1/4 cup tomato sauce and 1/4 teaspoon chili powder and 1/4 teaspoon red pepper flakes. Cooked on high 6 hours.

Review:
Rating 9. So good, very moist. Sweet and good flavor. Served with baked potatoes and made into tacos for left overs- both were delicious.

Next Time:
See if cooking on low 10 hours makes any difference.

Pizza

Recipe:
Sauce-
1 cup (8 ounces) peeled, seeded, and chopped ripe tomatoes (including their juice), or canned crushed tomatoes (including their juice)
1 Tbsp. olive oil
1 large garlic clove, chopped
1/4 tsp. hot pepper flakes
2 tsp. chopped fresh oregano or ½ teaspoon dried oregano
1/4 tsp. sugar
1/4 tsp. salt
Freshly ground black pepper, to taste

In a small saucepan, combine all of the ingredients and simmer, stirring frequently, until reduced to about ¾ cup, 10 to 12 minutes. Taste for seasoning, and cool.

Dough-
3/4 cup plus 1 tablespoon flour (4 ounces), preferably unbleached all-purpose or Italian-style
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup water at room temperature (70 to 90 degrees)
4 tsp. olive oil

In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it).

Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough-looking, not silky smooth. Do not over mix, as this will cause the dough to become stickier.

Pour the oil into a 2-cup measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers or an oiled spatula, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly.

If you want to use the dough soon, allow it to sit at room temperature for 1 hour or until doubled. For the best flavor development, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes or until slightly puffy. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven.

Preheat the oven to 475 degrees 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating. (0r a cookie sheet will do)

With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan, and spread it all over the pan with your fingers. Set the dough on the pan and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered, to relax it.

Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle, leaving the outer ½ inch thicker than the rest to form a lip. If the dough resists stretching (as will happen if you have activated the gluten by over kneading it), cover it with plastic wrap and let it rest for a few minutes longer before proceeding.

Brush the surface of the dough with any remaining olive oil. Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air.

Set the pizza pan directly on the hot stone and bake for 5 minutes.

Remove the pan from the oven and spread toppings over the dough. Return the pan to the stone for 5 minutes or until the toppings have melted and the crust is golden; or, for an extra-crisp and browned bottom crust, using a pancake turner or baker’s peel, slide the pizza from the pan directly onto the stone. After 2 minutes, slip a small metal spatula under one edge of the pizza; if the bottom is golden, raise the pizza to a higher shelf.

Transfer the pizza to a cutting board and cut with a pizza wheel, sharp knife, or scissors. Serve hot.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
I doubled both. Didn't use the extra tablespoon of flour. Put a cookie sheet on shelf in oven instead of pizza stone. Cooked 5 min. without toppings, the 3 1/2 ish with. Added extra sugar to sauce, maybe an extra 1/4- 1/2 tsp. Used petite cut tomatoes for sauce, blended all in blender.

Review:
Rating 9. Good crust- nice and crispy because of the Olive oil, but very soft. Good sauce, maybe a little too much garlic. Pretty easy too.

Next Time:
Less garlic in sauce.

Enchiladas

Recipe:
Sauce-
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Recipe from http://allrecipes.com/Recipe/Ten-Minute-Enchilada-Sauce/Detail.aspx

Chicken-
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoon butter
2 lbs chicken, shredded
1/2 teaspoon cumin
salt and pepper to taste

In a medium to hot saucepan put butter, onion and garlic. Saute until onion is tender. Add chicken. Cook until juices run clear. Set aside.

Recipe by me.

Enchiladas-
prepared chicken
sauce
4 flour tortillas or 8-10 corn tortillas
cheese
sour cream
green onion, chopped

Preheat oven to 350. Dip tortillas in sauce. Put chicken, some sauce and desired cheese amount inside. Roll and place in baking pan. Do all tortillas. Top with additional sauce and cheese and bake until cheese melts. 15 minutes or so. Top with sour cream and green onion, if desired.

Recipe by me.

Changes:
Fried shells in oil after saucing them- definately not neccasry. Used regular chili powder and garlic salt.

Review:
Rating 7 1/2. Good for a first enchilada trial.

Next Time:
No oil cooking. Try with corn tortillas. Good sauce and chicken.

Pancakes

Recipe:
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil

Combine flour, sugar, baking powder and salt. Make a well in center of mixture and set aside. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir until just moistened.

Pour about 1/4 cup batter onto a greased hot skillet, or griddle. Cook on medium heat about 2 minutes on each side, or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry.

Recipe from New Cook Book by Better Homes and Gardens

Changes:
Added chocolate chips.

Review:
Rating 9. Easiest, tastiest pancake recipe. Made with chocolate chips for Easter, was delicious!

Next Time:
Blueberries!

Dinner Rolls

Recipe:
3 1/4 to 3 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/3 cup butter, margarine, or shortening
3/4 teaspoon salt
1 beaten egg

In a large mixing bowl stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.

Rosettes: Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.

Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.

Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up.

Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake.

Recipe from New Cook Book by Better Homes and Gardens.

Changes:
Made into regular rolls- made 24, rolled into circles and placed in muffin pans. Brushed with butter.

Review:
Rating 7 1/2. Good quick recipe. A little dry.

Next Time:
Try new roll recipe.

Party Potatoes

Recipe:
6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded).

** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

Recipe from http://stage-recipes.ksl.com/recipe-4153i.php .

Changes:
No onions. Used extra cheese.

Review:
Rating 9 1/2. Love these potatoes, one of the best recipes of these I've had.

Next Time:
Delicious version of these potatoes.

Touch of Grace Biscuits

Recipe:
1 1/2 cups White Lily self-rising flour
3 tablespoons sugar
1/4 teaspoons salt
3 tablespoons vegetable shortening (cold)
1 1/4 cup heavy cream
1 cup all-purpose flour

Preheat the oven to 475 at least thirty minutes before baking the biscuits. Place a baking sheet on a rack in the middle of the oven as it preheats.

Whisk together the self-rising flour, sugar, and salt in a bowl. Add the shortening in tiny pieces (about a teaspoon size). Use your fingers to press the shortening into the flour until it's pea-sized or smaller.

Stir in the cream. The dough will be about the same consistency as mashed potatoes. Let it sit and stiffen up for a couple minutes.

Spread the all-purpose flour in a cake pan or on a cutting board. Use a large spoon or a small ice cream scoop (2 Tbl) to scoop heaping spoonfuls and drop them, one at a time, into the flour. Sprinkle a little flour on the top of the dough, roll it around, and shake the extra flour off. Shape the dough into rounds - mine were about 3/4 inch tall and 1.5 inches in diameter.

Put the biscuits into a lightly greased 8-inch cake pan. Pack them in close to each other; this will encourage them to rise up instead of spreading out.

Place the biscuits in the oven, on the baking sheet. Turn the heat up to 500. Bake 5 minutes. Turn the heat down to 475 and continue baking for 10 to 15 minutes.

Let the biscuits cool in the pan for a couple minutes before dumping them out.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
Made into 10 biscuits instead of 9. Cooked 9 minutes after turned down heat.

Review:
Rating 9. Delicious and sweet. Very delicate, fall apart easy.

Next Time:
No changes.

Chicken Pot Pie

Recipe:
Chicken-
1 pound skinless, boneless chicken breast- cubed into 1 in pieces
1/4 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper

Crust-
1 cup flour
2 tsp baking powder
½ tsp ground sage
2 tbsp butter
1/8 teaspoon salt
1/3 cup milk

Filling-
1/2 cup chopped onion
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 can cream of chicken or cream of mushroom soup, condensed
½ tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth

Preheat oven to 350.

Chicken:
In a skillet place oil, minced garlic, onion salt, black pepper and chicken. Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.

Crust:
In a large bowl, combine flour, baking powder, ground sage, salt, butter, and milk. Form into a ball, roll out.

Filling:
Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.

Bring to a boil, reduce heat and simmer for 10-15 minutes.

In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.

Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.

Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

Recipe from http://www.cooks.com/rec/doc/0,1626,131188-248198,00.html .

Changes: Added potatoes instead of celery and peas. Used 1 1/2 lbs chicken. Used celery salt and garlic salt in filling and omitted salt. Made with cream of mushroom soup.

Review: Rating 9. Hearty- very tasty. One of those dishes that can be a family dinner staple.

Next Time: More chicken, try with celery and peas. Try half of the crust with no sage for comparison and try cream of chicken soup. Use butter instead of oil.

Monterrey Chicken

Recipe:
6 Chicken breasts
6-10 slices bacon, halved
1-2 cups Monterrey jack cheese
1 tomato, chopped
salt
pepper
marinade (optional)
bbq sauce (optional)

Pound chicken breast until somewhat flattened and season with salt and pepper or favorite marinade. Spray Pam or use olive oil in skillet to cook chicken until done or grill outside. Transfer chicken to serving plate. Top chicken breasts with bacon (bbq sauce) and cheese. Broil chicken breast in oven or melt cheese in microwave. Sprinkle with small amount of cold chopped tomatoes and salt and pepper.

Recipe by me.

Review:
Rating 9. Really good with cold tomatoes on top. We did use a chicken marinade on ours- Stubbs chicken marinade, I think. And no BBQ sauce for us. Served with baked potatoes.

Next Time:
Serve as a sandwich on homemade rolls.

Toasted Coconut Coffee Cake

Recipe:
2 1/4 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
3/4 cup light brown sugar
1 1/2 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted
3/4 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
5 large egg yolks
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream

Make the coffee-cake topping: Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.

Make the batter: Preheat the oven to 325 degrees F. Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside.

Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow -- about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.

Bake the cake:Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean -- 55 to 60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm.

Recipe from http://www.delish.com/recipefinder/toasted-coconut-coffee-cake-3972

Changes:
Cooked for 45 minutes.

Review:
Rating 7. Very dry cake and topping- needed less flour in topping and perhaps some milk in cake.

Next Time:
If I make again it will need tweaking. Cover top of cake at 30 minutes with tin foil and cook the rest of the time.

Lemon Bars

Recipe:
1 3/4 cups flour
1/2 cup powdered sugar
1 cup butter
-----------
5-6 tablespoons lemon
4 eggs
2 cups sugar
4 tablespoons flour

Mix flour, powdered sugar and butter. Put into cake pan like a pie crust. Bake at 350 for 20 minutes.

Beat eggs, sugar, flour and lemon. Put on top of cooked crust. Bake 20 minutes more.

Recipe from Mrs. Frank Knapek.

Changes:
Made half batch, but still made in a 9 x 13 pan. Cooked at 350 for 10 minutes for bottom layer and 350 for 12 minutes for top layer. Added sifted powdered sugar to top.

Review:
Rating 8 1/2. I love these bars! The best is the slightly browned edges! Powdered sugar on top is great too!

Next Time:
Make exactly as directed. Haven't made it that way in a long time- taste the difference.

Irish Soda Bread

Recipe:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Recipe from http://allrecipes.com/Recipe/Irresistible-Irish-Soda-Bread/Detail.aspx

Changes:
Added green food coloring for St Patty's Day. Added 1 1/2 cups raisins- recipe showed raisins, but did not include them on ingredient list. Cooked at 325 for 55 minutes.

Review:
Rating 8. Really cool to see the chemical reaction to rise the dough- you can see it happen while you mix in the butter. Quick to make and tasty to eat!

Next Time:
See if wrapping in foil over night makes a difference.

Chicken Strips

Recipe:
1 1/2 pound chicken breast, made into strips
1/2 cup corn starch
*1/2 cup buttermilk
1 egg
1/4 teaspoon pepper
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon basil
1/4 teaspoon Mrs Dash seasoning
1/2 package crackers, crushed
2-3 tablespoons butter

Butter a 9x 13 pan. Crush crackers. Add pepper, white pepper, chili powder, garlic salt, basil and Mrs Dash. Mix well. In separate shallow dish mix butter milk and egg. In a 3rd dish put corn starch. Dip and lightly cover chicken in corn starch. Dip into egg mixture. Cover in cracker mixture. Place in pan. When all pieces are done cut up butter and put around and on chicken. Cook at 350 for 30 minutes.

*Buttermilk substitute- add 1 1/2 teaspoons lemon or vinegar to 1/2 cup. Fill rest with milk- let sit 5 minutes.

Recipe by me.

Review:
Rating 8 1/2. Great flavor. Easy to make and fun for Keston to help shake all the spices in. Can really vary spices and amounts to taste. Ate on biscuits- was delicious.

Next Time:
Cover pan in foil first for easier clean up.

Chocolate Peanut Butter Bars

Recipe:
*2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar (powdered sugar)

In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

*one package Graham crackers is about 1 1/2 cups of crumbs.

Changes:
Halved the batch. Used milk chocolate chocolate chips. Used a round pie pan. Microwaved chips 30 seconds twice.

Review:
Rating 8. The graham crackers give a nice crunch. I prefer the peanut butter cups to this.

Next Time:
Less butter and add some peanut butter to chocolate.

"Foolproof" Whole Wheat Bread

Recipe:
2 tablespoons dry yeast
1/2 cup warm water (110-115 degrees)
5 cups hot tap water
2 tablespoons salt
2/3 cup oil
2/3 cup honey
12 cups whole wheat flour

Sprinkle yeast in 1/2 cup warm water for 10-15 minutes. (1 tablespoon sugar in yeast helps it to work faster).Combine 5 cups hot tap water with 7 cups whole wheat flour. Mix on low speed until blended. Add salt, oil, and honey. Mix well. Add 1 more cup flour . Add prepared yeast to mixture and blend. Add 3-4 cups more flour. Knead for 10 minutes.Oil hands. Divide dough into fourths. Mold and place in oiled pans. Let it rise until 1/3 more in bulk for about 35 minutes. Bake at 400 degrees for 30 minutes. Remove from pans and oil tops.

Recipe from The Magic of Wheat Cookery by Lorraine Dilworth Tyler.

Changes:
Halved the recipe. Used 1 cup bread flour, 2 1/4 whole wheat flour and 2 3/4 cups wheat bread flour. 1 1/2 whole wheat, 2 wheat bread first flouring. 1/4 ww and 3/4 wb second flouring and 1 cup bf and 1/2 ww the third.

*Made with 1/2 bread flour and 1/2 whole wheat. turned out great.

**Made into 3 loaves instead of 2. Rose for 1 hr 15 minutes. Cooked at 400 for 10 minutes then 350 for 17- covered loosely in foil.

Review:
Rating 9. Great bread- even better because it is so quick and easy to make!

Next Time:
Simplify flour concoction. Maybe 1/2 whole wheat and 1/2 wheat bread flour.

**Rise twice, maybe- or once for 2 hrs.

Spanish Rice

Recipe:
2-3 tablespoons oil
1 cup long grain white rice
1 large clove garlic, chopped
1 small- medium yellow onion, chopped into chunks
2 1/2 cups chicken broth
1 can whole peeled tomatoes, torn up
1 tablespoon tomato bouillon
pepper

Take a skillet and put a "glug" of vegetable oil in it. (Probably 2 or 3 Tablespoons) Heat the oil.

Put in rice, garlic and onion.

Saute until the rice is a light to golden brown.

Add chicken broth, tomatoes, tomato bouillon and a sprinkle of pepper over the top of the liquid. Stir, cover, and simmer for about 20 minutes or until the liquid is absorbed. Keep an eye on it so it doesn't burn on the bottom.

Recipe from Chad's parents, Steve and Ina Welker.

Changes:
I used 1 can of chicken broth(which is about 1 3/4 cups), 2 cloves garlic, 1/2 a large white onion, 3 tablespoons of tomato liquid and 1 cube tomato bouillon.

Review:
Rating 9. We love this rice-ipe! Makes good, sticky rice.

Next Time:
More pepper.

Microwave Monkey Bread

Recipe:
1/3 cup butter
1/3 cup brown sugar
1 tablespoon water
1/2 teaspoon cinnamon
1/4 cup nuts
2 tablespoons raisins
1 (7.5 oz) can of refrigerator biscuits- any type

Put butter, brown sugar, water and cinnamon in a 1 qt, microwave safe baking dish. Microwave, covered, for 1 1/2 minutes. Stir well. Add in optional nuts and raisins.

Separate uncooked rolls and cut into 4ths. Mix pieces in sugar well- until fully coated.

Push all ingredients to the sides and put a small juice glass, upside down, into bowl center. Microwave on high for 4 minutes, uncovered. Let stand 1 minute. then invert onto serving dish. Pull apart and eat.

Recipe from Chad's Jr High home-ec class.

Changes:
Used nuts and raisins. Used 4 rolls from a 16 oz rolls package.

Rating:
Rating 7. Quick microwave treat. Needs a little tweaking.

Next Time:
Add 2 Tablespoons white sugar to first mix. Cut rolls into 12ths or more.

Potato Bread

Recipe:
2 cups water
5 1/2 cups bread flour
2 teaspoons instant yeast
1 1/4 cups mashed potatoes
2 tablespoons butter
1 cup all purpose flour
1 tablespoon salt

In mixing bowl, combine water, potatoes, yeast and flour and mix until well combined. Add the butter and mix until it is integrated into dough. The dough will still be very soft. Cover and let rest on the counter for 20 minutes.

Add the salt to the dough when you do the next step.

If you are using a mixer: Use the dough hook and mix it on medium while you sprinkle in the all-purpose flour a tablespoonful at a time. When the absorption of the flour starts to slow down, turn it out on a well-floured counter and knead until the dough is smooth and supple, but no longer tacky.

If you are making the dough by hand: Spread the cup of all-purpose flour on the counter and knead for 4-5 minutes, adding more flour if needed. Knead until the dough is smooth.

Roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).

Turn the dough out on a lightly floured counter, divide in half and shape into loaves. Grease two loaf pans. Put the shaped loaves in the pans and let rise until doubled in bulk (about an hour).

Preheat oven to 375°f / 175°c. Bake bread for 35 minutes or until golden brown (~195°f / 90°c internal temperature). Turn out of pans onto cooling rack for at least an hour.

Recipe from http://ayearinbread.earthandhearth.com/2007/05/beth-potato-bread.html.

Changes:
Used only 5 cups bread flour and 1/3 cup regular flour. Made mashed potatoes in the microwave instead of boiling. 375 for 28 minutes.

Review:
Rating 7 1/2. Turned out well, makes great sandwich bread. Not as moist as I thought it would be. A little salty.

Next Time:
Try new potato bread recipe. Add less salt and boil potatoes.

Cinnamon Rolls

Recipe:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast
8 cups all-purpose flour
1 more cup of flour
1 heaping teaspoon baking powder
1 "scant" (less than a full) teaspoon baking soda
1 heaping tablespoon salt
1 1/2 to 2 cups melted butter
1 cup of sugar
generous sprinkling of cinnamon

Frosting Recipe:
1 bag of powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup of brewed coffee
1/8 teaspoon (a generous pinch) salt

Mix milk, vegetable oil, and sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot,(110-115 degrees) sprinkle inYeast. Let this sit for a minute so the yeast gets all warm and moist. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Now add 1 more cup of flour, baking powder, baking soda and salt. Stir/knead mixture together. (At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down.)

Sprinkle surface generously with flour. Take half the dough (only do this if making a full batch-otherwise use all dough at once) and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out. Now drizzle melted butter over the dough, then sprinkle sugar over the butter followed by cinnamon. Starting at the opposite end from you- long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it.

Spread 1 tablespoon of melted butter in each of seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

For frosting mix all ingredients listed well, until smooth. Should be thick, but pourable. Taste and adjust accordingly. Generously drizzle frosting over warm rolls after you pull them out of the oven.

Recipe from http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ . Site has step by step pictures.

Changes:
Made half the recipe. Used skim milk. Spread on 3/4 cup butter and 3/4 cup sugar. Cooked at 375 for 14 minutes. Used 3 Tablespoons pure maple syrup instead of maple extract in frosting.

Review:
Rating 9. Great cinnamon rolls- large recipe- even halved. Frosting was delicious.

Next Time:
Cut bigger rolls. Maybe use more butter, sugar and cinnamon. These are non-caloric!!

Chicken Cordon Bleu Casserole

Recipe:
4 chicken breasts
4 0z sliced ham
1 cup Cheddar cheese
1 can (10 3/4 oz) cream of mushroom soup
2 cups stuffing cubes
2 tablespoons butter

Put butter in skillet and brown chicken on all sides- does not need to be fully cooked. Set chicken aside. Put stuffing in remaining butter and juices in skillet and stir. Put 3/4 stuffing in bottom of casserole dish. Place chicken on top, followed by ham and cheese. Pour soup over top. Add remaining bread crumbs. Cook at 350 for an hour.

Recipe from Mom's Updated Recipe Box by Donna Weihofen.

Changes:
Used Colby jack cheese. Used 3/4 can of soup.

Review:
Rating 7. Too dry. Nothing combined the ingredients to keep them moist. Didn't need the soup.

Next Time:
Cover while cooking, cook for less time, maybe some cream cheese instead of soup. Use thin, pounded chicken breast and stack 2 layers of everything.

Banana Crumb Muffins

Recipe:
4 bananas, mashed
3/4 cup sugar
1/3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
1/2 cup walnuts (optional)
---------------------------
1/3 cup packed brown sugar
1/8 teaspoon cinnamon
2 tablespoons flour
1 tablespoon butter, softened

Mash the Bananas in a medium size bowl. Add the Melted Butter and Mix well using a Rubber Spatula. Add in the Sugar and Stir well. Keep this Bowl aside.

Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.

Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened. Mix well only for a minute or two. Do not use any kind of Electric Hand Mixers.

Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in 375 preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe from http://www.paajaka.com/2006/12/eggless-banana-nut-muffins.html, topping from http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx.

Changes:
Added 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon vanilla. Cooked at 360 for 21 minutes.

Review:
Rating 8 1/2. Very moist. Could not tell they had no egg. Delicious topping.

Next Time:
Great recipe!

Shepherd's Pie

Recipe:
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups veggies, chopped (carrots, peas, green beans, corn etc)
1 1/2 - 2 lbs potatoes (3 large ones)
8 tablespoons butter
1/3 cup beef broth
1 teaspoon Worcestershire sauce
salt, pepper, other seasonings to taste

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes)

While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Recipe from http://www.elise.com/recipes/archives/000216easy_shepherds_pie.php

Changes:
Used carrots and corn for veggies. Used 2 t Worcestershire sauce.

Review:
Rating 9. Very tasty- everyone in the family liked it. Good hearty meal. New family favorite.

Next Time:
Get potatoes nice and browned on top- may need to make potatoes slightly milkier to spread on veggies easier.
*better with potatoes not browned, great with green beans included, use at least a T of Worcestershire sauce.

Oven Pork Chops

Recipe:
4 -3/4 in thick pork chops
2 tablespoons butter
1 egg
2 tablespoons milk
1/4 teaspoon pepper
1 cup herb stuffing, finely crushed

Trim visible fat from pork. Melt butter. Pour into 13 x 9 baking dish and tip so bottom is covered. Mix egg, milk and pepper in a shallow dish. Put stuffing in another shallow dish. Dip both sides of each pork chop in egg mixture, then in stuffing mixture. Place in prepared pan. Cook at 425 for 10 minutes, then flip and cook 10-15 minutes on other side.

Recipe from New Cook Book by Better Homes and Gardens.

Changes:
Didn't finely crush all of stuffing- Calon didn't have the patience. So some was crush, other was bigger chunks, both tasted good. Cooked 15 minutes on 2nd side.

Review:
Rating 7 1/2. Quick, easy recipe that tasted more complicated. Served with fried red herb potatoes. Good combo.

Next Time:
Cook less on 2nd side, got a little dry.

Donuts

Recipe:
1 cup milk, warm (110-115 degrees)
5 teaspoons yeast
pinch of sugar
2 cups flour
1/2 teaspoon salt
1/4 cup sugar
*1/2 cup warm mashed potatoes
2 tablespoons oil
------------------
oil

Warm milk to 110-115 degrees. Mix in yeast and pinch of sugar. Let stand for about 5 minutes.
In a separate bowl combine flour, salt, sugar and potatoes. Add milk mixture to bowl and 2 tablespoons of oil. Mix well. Knead for a few minutes. Roll dough out to 1/2 in thick. Cut donuts- should get 12-15. Let donuts rise on floured pan for 10 minutes. In the meantime heat 1/2 in of oil in a thick pan on med to med-high heat (360 degrees). Cook donuts in oil until golden brown on each side. Put on wire rack or paper towel to drain of excess oil. Let donuts cool slightly. Can eat plain, sprinkle powdered sugar on them, coat them in cinnamon and sugar or make frosting to go on them.

*Mashed Potatoes: the potato is the most important part of the recipe, take one medium sized potato and poke some holes in it with a fork. Put it in the microwave for a few minutes until it is done (soft when you squeeze it). Scoop out a half a cup of potatoes for the recipe.

Recipe from http://www.secretdonutrecipe.com/recipe1.html. Link has step by step pictures and also has 2 frosting recipes.

Review:
Rating 9. Finally good donuts- can not get them anywhere in NM. No need to keep looking anymore! Great, easy recipe. We made both glazes from the link but preferred the donuts dipped in cinnamon sugar.

Next Time:
Look for new frosting recipe, maybe. Don't store in tupperware- gets too soggy.

French Bread

Recipe:
1 cup warm water (110-115 degrees)
4 cups warm water
4 tablespoons yeast
12 cups flour
1/2 cup oil
6 tablespoons sugar
2 tablespoons salt
-------------------
1 egg

Dissolve yeast in 1 cup of water. Mix everything except 6 cups of flour. When well mixed add remaining flour. Let rise covered in a warm place for 10 minutes. Mix down. Do this 5 or 6 times. Divide dough into 6 loaves. Roll out dough on board covered with Pam or oil. Roll up like cinnamon rolls. Tuck ends under. Place on greased cookie sheet. Brush tops of loaves with slightly beaten egg. Rise loaves about 20 minutes in warm place. Put slits in bread cross ways with the back of a knife just before baking. Bake at 375 for 20 minutes.

Recipe from Staci Curtis.

Changes:
Halved the recipe. Used butter instead of oil. Used 2 cups white flour and 4 1/2 cups white wheat bread flour.

Review:
Rating 9. Amazing bread!! A little crunch on the outside and soft as cloud on the inside. So good we ate it plain- not even with butter. Though later we ate with butter- and wow!

Next Time:
Brush more eggs on outside. Cook as says.