Christmas Treats

Our Christmas plates this year looked something like this - a few old favorites and a few new things I tried.  I had a definite favorite, but everything turned out delicious.  I was going to dip pretzel rods in caramel and milk chocolate and drizzle with white chocolate, but I ended up buying chocolate covered pretzels and drizzling them with white chocolate instead.  The peanut butter cookie recipe is here.  Here's the rest of the yummy goodness.

Holly's Scrumdiddilyumpscious Pumpkin Bars

Cake:

2 c flour

1-1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 c oil
4 eggs, beaten
1 (16 oz) can pumpkin

Cream Cheese Frosting:
1 (3 oz) pkg cream cheese
1/4 c butter
1 tsp vanilla
2 c sifted powdered sugar

Sift together dry ingredients.  Combine wet ingredients and beat together.  Add dry to wet and beat until combined.  Spread butter in an ungreased 15 x 10 inch baking pan.  Bake in a 350 degree oven for 20-30 minutes.  For the frosting, mix cream cheese, butter and vanilla until light and fluffy.  Gradually add powdered sugar and mix until smooth.  Spread over cake and enjoy.  I like to use a double batch of frosting (use a whole 8 oz package of cream cheese).  You can also make this in a 9 x 13 for more of a cake dessert instead of bars with a single batch of frosting.

Chocolate-Dipped Coconut Macaroons
1 (14 oz) pkg flaked coconut (5-1/3 c)
2/3 c sugar
6 Tb flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 pkg (8 squares) semi-sweet baking chocolate, melted

Mix coconut, sugar, flour and salt in large bowl.  Stir in egg whites and almond extract until well blended.  Drop by teaspoonfuls onto greased and floured cookie sheets.  Bake 20 minutes or until edges of cookies are golden brown.  Immediately remove from cookie sheets to wire racks and cool completely.  Dip cookies halfway into melted chocolate.  Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.  Makes about 3 dozen cookies.  Store in tightly covered container up to one week.

German Chocolate Bars

2/3 c butter, softened

1 pkg German chocolate cake mix

1 c semi-sweet chocolate chips

1 tub coconut pecan ready-to-spread frosting

1/4 c milk

In a medium bowl, cut butter into cake mix.  Press half of the mixture (about 2-1/2 cups) in the bottom of a lightly greased 9x13 pan.  Bake 10 minutes at 350.  Sprinkle chocolate chips over baked layer.  Drop frosting by tablespoonfuls over chocolate chips.  Stir milk into the remaining cake mixture and drop teaspoonfuls of this batter on top of the frosting.  Bake 25-30 minutes or until cake portions of the surface are slightly dry to the touch.  Cool completely.  Cut into squares.  Cover and refrigerate.

Toffee-Top Cheesecake Bars - my favorite - SO SO SO good

1-1/4 c flour

1 c powdered sugar
1/2 c unsweetened cocoa
1/4 tsp baking soda
3/4 c butter
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 eggs
1 tsp vanilla
1-1/2 c (8 oz pkg) English toffee bits, divided

Combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly.  Press firmly on bottom of ungreased 9 x 13-inch baking pan.  Bake 15 minutes.  In a separate bowl, beat cream cheese until fluffy.  Add milk, eggs and vanilla; beat until smooth.  Stir in 1 c English toffee bits.  Pour mixture over hot crust.  Bake 25 minutes or until set and edges just begin to brown.  Remove from oven.  Cool 15 mimnutes.  Sprinkle remaining 1/2 c English toffee bits evenly over top.  Cool completely. Refrigerate several hours or until cold.  Store leftovers covered in refrigerator.

Picnic Chicken Pitas

This is so good, great for a meal on the go, and made even easier by using rotisserie chicken. It's one of those meals I hadn't made for awhile, and when I finally made it again I wondered why it had been so long. Everyone absolutely loved it.

Picnic Chicken Pitas
1 pkg (10 oz) frozen broccoli florets, cooked and drained (I always use fresh broccoli - about 2 good-sized bunches)
2 c shredded cooked chicken (or diced)
1 medium onion, chopped
1/4 c mayonnaise
2 Tb prepared mustard
1/2 tsp salt, optional
1/8 tsp pepper
4 pita pockets (6 inches), halved
4 bacon strips, cooked and crumbled (I do more)
Optional Ranch dressing

In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard, salt if desired, and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 c into each pita half; top with bacon. I like to add Ranch dressing to the mayo mixture, probably about the same amount as mayo.

Banana Bread

I love, love banana bread, and this is a fabulous recipe. I love big chunks of nuts, and I never measure how much I actually put in. I make small loaves, mini loaves, muffins, mini muffins... lots of shapes and sizes of this yumminess. Cooking times vary with size, so watch it so you don't end up with banana nut charcoal.

Banana Bread
3 eggs
1 c oil
1½ c sugar
2 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp nutmeg
1 tsp salt
1 tsp cinnamon
1 c ripe bananas (about 3-4), mashed
1 c milk
1 c walnuts (more), coarsely chopped

Bake at 375º for 45 minutes or until toothpick inserted in center comes out clean. I like to make banana nut muffins or baby loaves. Cooking time is less with smaller sizes - just watch it.

Quesadillas

Awhile ago I took advantage of a 2 for 1 roast sale. One roast became our Sunday dinner, and the other roast was used to try out a new recipe for chimichanga meat. I tossed the meat in the crock pot with the ingredients and enjoyed the delicious aroma of Mexican meat cooking all day long. Then when the meat was falling apart and able to shred with a fork, I tasted some and was shocked to find there was no flavor. at. all. Apparently all the flavor escaped with the delicious vapors I'd been smelling all day and there was nothing left behind to flavor the meat. So in an effort to save this beautiful roast, I put these quesadillas together. It took some convincing to get the girls to try them, (different is scary, you know) but once they did they were hooked. Now this is one of the most requested meals at our house. I add a little more to the meat now, but feel free to add more kick. My family likes mild. I prefer flour tortillas, but you could use corn. Wheat is yummy, too.

Save-the-Roast Quesadillas

Roast, 2-3 lbs.

Oil - I like canola

Tortillas

Cheese - any kind you want, but a Mexican blend is especially good

Beans - black or pinto

Fresh Cilantro, chopped or torn

Optional:

Sour cream

Salsa

Guacamole

Tomatoes

Lettuce

To prepare the roast, season on all sides with pepper, salt, garlic powder, and onion powder. Place in crock pot with two cans of green chillies. Fill one of those cans with salsa and also add to the pot. Slow cook until meat is tender and shreds easily with a fork. This takes all day in my crock pot, but in a crock pot that works better than mine it should only take a few hours.

To prepare the quesadillas, you'll need 2 tortillas per quesadilla. Brush or spray the tortillas lightly with oil on one side. Place the oil side down on a baking sheet. Spread meat over tortilla; sprinkle beans, cheese and cilantro over meat. Cover with the other tortilla, oil side up. Place in oven and bake until crispy but not burnt. Take out and cut with pizza slicer. Garnish with optional toppings and enjoy.

Peanut Butter Cookies

I love peanut butter cookies, and I have this great recipe I love. I love them plain, but there's no better food combination than peanut butter and chocolate, so we like to dress them up a little, too. Here are two of our favorites that we like to make for FHE. I love getting the kids involved in the kitchen. They love making these and of course eating them, too!

Peanut Butter Cookies
1/2 c peanut butter
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1-1/4 c flour
3/4 tsp baking soda
1/4 tsp salt

You know how to make cookies. Cream the butter and sugars. Add the egg. Sometimes I add vanilla, too. Mix the dry ingredients and mix them in with the wet. I love to add chocolate chips (I prefer milk chocolate) to make the best chocolate chip cookies EVER. This batch makes about 2-1/2 dozen tablespoon-size cookies.



Peanut Butter Kisses
I know everyone knows how to do this, but I thought it was worth mentioning anyway because it's so-o-o delicious. Unwrap kisses and press them into the cookies when they come out of the oven. Don't put them on the cooling rack first unless you want to poke a kiss-sized hole all the way through your cookie. With all the varieties of Hershey kisses available, you can easily find a taste combination you adore.


Peanut Butter Cup Cookies

For this one you need mini muffin tins and mini peanut butter cups. Roll a ball of dough about an inch in diameter. (I use the Pampered Chef small scoop to measure the dough, and the kids roll them into balls.) Place ball in mini muffin cup and press up the sides. Repeat until you run out of dough or muffin cups. Bake at 350 for approx. 10 minutes. As soon as they come out of the oven, press peanut butter cup into center of cookie. Carefully remove from muffin tins and cool.

Peasant Pasta

This recipe came from Rachael Ray "kid food" book. I'm always a little wary of supposed kid recipes made by people who don't actually have any kids and often wonder where they found kids who would touch their "kid-friendly" cuisine. I decided to give this one a try anyway, and it was surprisingly delicious. Honestly, it looks more like dog food than a delicious meal and it took the older kids raving about it to convince the younger kids to even try a bite, but when they finally tried it everyone loved it. We served it topped with Parmesan cheese with toasted french bread and a salad on the side.


Peasant Pasta
1 lb bulk Italian sweet sausage
1 can (28 oz) chunky-style crushed tomatoes
1/2 c frozen green peas
1/2 c heavy cream or half and half
1/2 lb penne rigate, cooked until al dente
Grated Parmigiano Reggiano cheese

In a large skillet over medium heat, brown sausage and drain fat. Wipe out skillet and return to heat. Add cooked sausage crumbles back to pan and add tomatoes. Bring to a bubble and cook for 5 minutes. Add peas and cook for 1 minute more. Stir in cream, to blush the color of the sauce. Simmer until pasta is ready to drain. Toss two-thirds of the sauce with pasta and transfer to serving bowl. Top with remaining sauce and serve with grated cheese and crusty bread.

Honestly, the flavor is a little plain. The sausage makes it, but the tomatoes and cream aren't exactly bursting with flavor. Like I said, my kids loved it, but for me I might use hot sausage and add some more flavor to the sauce -- even your favorite spaghetti sauce would be a delicious alternative. So try it, play around with it, and it will be a dish your family loves.

Chicken Cordon Bleu Casserole and Good Potatoes

My kids absolutely LOVE this meal, and the adults enjoy it a lot, too. Chicken Cordon Bleu is a favorite dish in my house, but it's not a recipe I turn to when I need something quick and easy. This casserole, however, is awfully quick and easy, and delicious, too.

Chicken Cordon Bleu Casserole
Approx. 4 chicken breasts cut into large pieces
6 slices provolone or swiss cheese
1-1/2 c cubed ham
1 can cream soup (I use cream of chicken)
1 box of stuffing

Spray casserole dish. Layer chicken pieces on bottom followed by the ham and the cheese slices. Spread can of soup over the cheese. (If you wanted to freeze it, you would do so right now.) Bake at 350 for 25 minutes. In the meantime, make stuffing. Spread over casserole and bake another 15 minutes. As you can see in the picture, sometimes I cook the casserole for the entire 40 minutes and serve the stuffing on the side. I think the stuffing can be overpowering in the casserole, so Mrs. Cubbison's Corn Bread Stuffin' is another yummy option. For the cheese I usually use a shredded 3-cheese blend of provolone, mozzarella and cheddar, and I often used sliced deli ham instead of cubed. You can sprinkle parsley over the top.


I love potatoes just about any way they come, and this version is no exception. Onion soup mix makes this a simple and convenient way to dress up potatoes.

Good Potatoes
Cube enough potatoes to fill a cookie sheet in a single layer. Toss with 1/3 c oil and 1 package Lipton onion soup mix, crushed. Spread on cookie sheet and bake at 450 degrees for 40-60 minutes until golden and tender.

Pork Chop Spanish Rice

Last night we had a yummy dish that is one of my husband's favorites. In my rush to get it on the table and into tummies, I didn't take any pictures. I tried to see if I could dress up the leftovers today and take a decent picture, but the leftovers were devoured for lunch until there was almost nothing left. So the yummy-looking picture above was found here, and I have added that delicious-sounding recipe to my list of recipes to try. My dinner did include spanish rice with cheese on it, but it doesn't look exactly like that picture. We discovered this dish shortly after moving to Spanish Fork, and for some reason spanish rice and Spanish Fork always got mixed up in my head, so we ended up re-naming this dish Spanish Fork Chops. Whatever you decide to call it, it's delicious.

Spanish Fork Chops/Pork Chop Spanish Rice
4 pork chops
1 Tb oil
1 tsp salt
1 tsp chili powder
1/4 tsp pepper
3/4 c rice
1/2 c chopped onions
1/2 c chopped red or green bell pepper
1 can (1 lb 4 oz) whole tomatoes
5 red or green bell pepper rings
1/2 c grated cheese

In a large Dutch oven, slowly brown chops in heated oil. Drain off excess oil. Sprinkle chops with salt, chili powder, and pepper. Add rice, onions and peppers. Pour in tomatoes with liquid, breaking tomaotes into pieces with a wooden spoon. Cover and bring to a boil over high heat. Reduce heat and simmer 35-40 minutes or until rice and meat are tender. Sprinkle with cheese and serve. It looks great if you have white and yellow cheeses (like cheddar and monterrey jack).

Perfect, Creamy Fettuccine Alfredo

I must admit, I've never been a huge fan of fettuccine alfredo. Honestly, pasta is not really my thing, but this is delicious! The chicken is especially yummy and has become my latest favorite chicken recipe. You can find step-by-step instructions here complete with photos. Go ahead and make it for dinner -- you won't be sorry.

Perfect, Creamy Fettuccine Alfredo
1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped

Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

Photo and recipe courtesy of Kevin and Amanda's recipes.

Freezer Pork Cubes

2.5 lbs pork boneless shoulder, cut into 1" cubes (or pork chops, or whatever is on sale)

1. 5 tsps salt

3/4 tsp dried thyme leaves

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp pepper

1.5 c water

Directions:

Season pork with salt and pepper and brown in 12" skillet or 4 quart Dutch oven over medium heat, about 20 minutes. Add thyme, garlic powder, and onion powder. Stir in water and heat to boiling. Reduce heat, cover and simmer until pork is cooked through, 1-1 1/4 hours. (Watch the water level as it nears the hour mark - you don't want it to boil dry.)

Drain pork if necessary; arrange in single layer in ungreased jelly roll pan (or line pan with freezer paper). Freeze uncovered 30 minutes (this partial freezing prevents pork cubes from freezing together solidly).

Divide partially frozen pork among two 1 pt freezer containers. Cover, label and freeze. Use within 2 months.

Use in Sweet & Sour Pork.

Sweet and Sour Pork

{Photo courtesy of rasamalaysia.com)

I can't even tell you how much I love this recipe. It is delicious and the sweet and sour sauce is simple and good. I made this recipe in my advanced cooking class at BYU and it was one of the handful of recipes I added to my personal recipe rotation.

We prepared this recipe during the freezer portion of our class and it is meant to be used with another recipe, Freezer Pork Cubes. The pork cubes take some advance preparation, but once you have a batch on hand, it literally takes 20 minutes to go from freezer to dinner table.

Sweet and Sour Pork

1 container freezer pork cubes

2/3 c. water

1/4 c. sugar

1/4 c. brown sugar

1/2 c. white vinegar

2 Tb soy sauce

1 tsp brown bouquet sauce (I never use this, but I do occasionally splash in some worcestershire) 1 Tb instant chicken bouillon (or you could substitute the bouillon and water for chicken stock, but it may not have the same flavor)

2 Tb corn starch

2 Tb cold water

2 medium tomatoes, each cut into 6 wedges or cubed

1 medium green bell pepper, cut into 1" pieces (I've also added red bell pepper)

2 green onions, cut into 1" pieces (or smaller if you dislike onions outside of salsa)

1 can (8 oz) water chestnut slices

1 can (8.5 oz) pineapple chunks, drained

hot, cooked rice (I start the rice in my rice cooker and then make the sweet and sour pork. They finish at the same time. Voila!)

Directions:

Heat freezer pork cubes, 2/3 c water, sugars, vinegar, soy sauce, brown bouquet sauce, and bouillon to boiling in 3 quart sauce pan over medium heat. Cover, reduce heat and simmer, stirring occasionally, until pork is hot, about 10 minutes.

Mix 2 Tb cornstarch and 2 Tb cold water; stir into pork mixture. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in tomatoes, green pepper, onion, pineapple and water chestnuts; stir occasionally until boiling or heated through.

Serve with rice. Don't forget the chopsticks!

Bacon Cheeseburger Chicken

One of these days I really ought to post something a little healthier, but not today. This dish is SO delicious. It's from one of my favorite recipe blogs, Kevin and Amanda's recipes. You can find her complete step-by-step tutorial complete with pictures here.

Bacon Cheeseburger Chicken

2 Tb oil

2 Tb butter

6 skinless, boneless chicken breasts

1/4 c teriyaki sauce

1/2 c Ranch dressing

1 c shredded Cheddar cheese

1/2 lb bacon (or bacon bits)

Preheat oven to 350. In a large skillet, heat oil and butter over medium-high heat. Add chicken breasts and saute 4-5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25-35 minutes or until chicken is no longer pink and juices run clear.

Notes: I have been known to forget to brown the chicken on occasion and it still turns out just fine. If you use bacon bits, make sure you get the ones that are real bacon.

Recipe and photo courtesy of Amanda Buttons of Kevin & Amanda's recipes.

Crispy Caramel Brownie Treats

So I'm kind of cheating with this one, but here's a link to the treat we made at our sleepover last night. Six out of seven girls age 10 and under absolutely LOVED this treat. It was fun and easy to make.

Crispy Caramel Brownie Treats

1 brownie mix of choice 9x13 size

3/4 c caramel ice cream topping

3 c mini marshmallows

2 Tb butter

3-1/2 c Rice Krispies cereal

1 c semi sweet chocolate chips

2 Tb coconut oil (or heavy cream)

Preheat oven to 350 degrees. Prepare brownie mix according to package directions. As soon as they are done baking, remove from oven and drizzle with caramel ice cream topping. In a large microwave-safe bowl, melt marshmallows and butter until puffed up. Stir in cereal until well combined. Quickly place over brownie and gently spread over top. Place chocolate chips into a medium microwave-safe bowl and microwave in 30 second intervals until chocolate is melted and smooth. Pour and drizzle over top of brownies. Let cool, then cut into squares. Try not to eat the whole pan in one sitting. (I added that last part.)

We had these yummy things for our oh-so-healthy breakfast the next morning. I'm sure the mom of our sleepover friends appreciates all the sugar I feed her girls while they're here. Hey, we had carrot sticks with dinner.

Picture and recipe courtesy of Jenny Flake of Picky Palate.

Lion House Chocolate Chip Cookies

I love cookies loaded with oatmeal and nuts, but sometimes I crave a basic, no-frills chocolate chip cookie. If you're in the mood for a simple, smooth, chewy and delicious chocolate chip cookie, this is it. Don't forget the milk!

Lion House Chocolate Chip Cookies
1 3/4 cups softened butter
1 3/4 cups brown sugar
1 1/4 cups granulated sugar
4 eggs
5 1/2 Tbs water
1 1/2 tsp vanilla
6 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp soda
3 cups chocolate chips

Preheat oven to 350° F. Line a cookie sheet with wax paper. Set aside. In a large mixing bowl, cream butter and sugars. Add eggs, water, and vanilla and mix until creamy. Add the flour, salt, and soda. Mix well. Gently fold in chocolate chips, mixing only until chips are evenly distributed. (Overmixing results in broken chips and discolored dough.) Drop by spoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes or until golden brown. Makes 5 to 6 dozen 3 1/2-inch cookies.

Notes: Be sure to pay attention to the 5-6 dozen yield. If you're making this only for your immediate family, I strongly recommend halving the recipe. These cookies are also great for making ice cream sandwiches. They stay moist for a long time and are even better cooled than warm in my opinion, so they are ideal for making ahead of time for a get-together.

Texarkana Chicken Spaghetti

Chicken spaghetti is a dee-licious dish from the deep South!

We were introduced to it shortly after moving to Texarkana, and after a great deal of searching and experimenting we created this recipe that has become a family favorite. We hope you enjoy it!

Texarkana Chicken Spaghetti
2-3 skinless, boneless chicken breasts
1 (16 oz) package angel hair pasta
1 (10.75 oz) can condensed cream of chicken soup
1 (10 oz) can diced tomatoes with green chilies
1/4 lb Velveeta cheese
2 cups shredded colby jack cheese
1/4 cup finely chopped black olives (optional)
1 pinch garlic powder

Boil chicken in a large pot of water. When cooked thoroughly, remove from pot, keeping water at a boil. Shred chicken and set aside. Add pasta to the boiling water and cook according to package directions until al dente. Drain water. Return pot with cooked pasta to stove over low heat. Add remaining ingredients and cover, stirring occasionally. When cheese is melted, dinner is ready!

Suggested sides: Salad and french bread

Heart Attack Potatoes

That wasn't actually the name of this recipe when I found it, but I have since renamed it to remind myself not to make them too often. I'm pretty sure these potatoes will give you a heart attack, or at least add a few extra pounds, but they're so yummy it just might be worth it. At least you'll die happy.

Heart Attack Potatoes
8 large red potatoes
1 c ranch dressing
1 c sour cream
1 c cheddar cheese, divided
1/4 c crumbled cooked bacon
1 tsp salt

Preheat oven to 350. Cut potatoes into quarters. Place in a large saucepan. Cover with water and bring to a boil over high heat. Cook until tender, about 8 minutes; drain well. (Mine took longer than 8 minutes.) Meanwhile, combine salad dressing, sour cream, 1/2 c cheese and bacon in a large bowl. Add potatoes and salt; stir well. Spoon potato and bacon mixture into a medium baking dish. Top with remaining cheese. Bake potatoes until bubbly, about 20 minutes.

Homemade Wheat Bread

I. love. bread.

LOVE IT.

a lot.

Some people are afraid to make bread because they think it sounds too hard. It's really not hard at all, it just takes some time. Nothing smells better or more home-y than a delicious batch of fresh bread right out of the oven. Mmm, mmm, mmm...

Wheat Bread
5 c hot water (115-120 degrees)
2 Tb Saf yeast
1/2 c honey
1 Tb liquid lecithin
1/3 c oil
2 Tb salt
1 tsp vitamin C powder
12 c whole wheat flour (more or less)

Mix together everything except flour. Add flour. Mix 10 minutes on medium speed until it starts going up the midddle. Don't add more flour after the first 2 minutes. Let dough rise until doubled. Smash it down and divide into 4-5 equal parts. Shape into loaves and let rise (in pans). Bake at 350 for 30-40 minutes.

Notes: Liquid lecithin and vitamin C powder can be found at health food stores. Measure the oil and then pour it into the measuring cup you'll use for the honey; then pour it into the mixer. That way your honey cup is oiled and you won't have to mess with trying to scrape the honey out. The feel of the dough matters more than exact measurements, so you may need more or less flour depending on the day. After you've made it a few times, you'll know what you like and what your dough should look and feel like. You don't need to knead the dough because the mixer did that for you.

Go make a batch and then feel free to give me a call and invite me over. I'll bring the honey-butter. Did I mention I love bread?

Country Breakfast Pizza

I am a big fan of breakfast for dinner, and I especially love breakfast pizza, but I usually think the recipes I try are too dry and need some gravy. Then I found this version that has gravy included, and it's just right.

Country Breakfast Pizza
2 pkg crescent rolls (don't use generic brands unless you want it to be yucky)
1 lb bulk pork sausage
1/3 c chopped onion
1 small green pepper, chopped
1 envelope country gravy mix
6 eggs
2 Tb milk
1/2 tsp salt
1/4 tsp pepper
1 Tb butter
1-1/4 c sliced fresh mushrooms
2 c shredded cheddar cheese
1 c pepper Jack cheese

Separate crescent dough into 16 triangles and place on a greased 14-inch round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake att 375 for 11-13 minutes or until golden brown. Meanwhile, in a skillet, cook the sauage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sauage mixture; set aside. In a small bowl, whisk the eggs, milk, salt and pper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over curst. Top with egg mixture, mushrooms and cheese. Bake 5-10 minutes longer or until cheese is melted. Cut into wedges.

Notes: It's easy to adjust this to your tastes - just add your favorite omelet toppings, breakfast meats, cheese, etc. I don't like mushrooms or green peppers, so I took those out. I would add tomatoes and hash browns and probably broccoli next time. I used a 2-cup gravy mix. 1-1/2 tubes of crescent rolls filled my pizza pan, so I used the other half tube to make a small pan. This would be a good way to personalize it for the one or two picky eaters (or the not picky eaters) in the group.

Recipe courtesy of Taste of Home Simple and Delicious, contributed by Julie T. of Nebraska.

Broccoli Ham Ring

This is a family favorite and a great way to use leftover ham.

Broccoli Ham Ring
1 tube refrigerated crescent roll dough

1 1/2 c shredded cheese

1/4 lb fully cooked ham, diced (about 1/2 c)

2 1/4 c chopped fresh broccoli

1 small onion, chopped

1/4 c minced fresh parsley

2 Tb Dijon mustard

1 tsp lemon juice

optional ranch dressing to taste

Unroll crescent dough and place triangles on a 12-inch pizza pan (mine is a little bigger) forming a ring with the pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together.

Combine the remaining ingredients.

Spoon over wide ends of rolls.

Fold points over filling and tuck under wide ends (filling will be visible).

Bake at 375 for 20-25 minutes or until golden brown. I just noticed the recipe calls for 1 tube of rolls; I'm pretty sure I always use 2. I wonder which way is better.

Cinnamon Roll Puffs

This is a perfect FHE treat. It doesn't take long to make, it's fun for kids to do, and it's delicious! You'll need frozen roll dough, cinnamon-sugar, melted butter, and frosting if you want it. No measurements - just eyeball it. :) Start by thawing your roll dough. I usually use the Rhodes jumbo rolls which are about twice the size of their regular rolls. Roll each ball of dough into a snake - not too long and skinny, just a little longer than you want your puffs to end up. (This one is on a tea cup saucer if you want to get an idea of the size.) Roll the dough in the melted butter, then in the cinnamon sugar, and finally place on a baking sheet. Bake at 350 for about 15-20 minutes. You can top with frosting or drizzle with glaze. These were drizzled with cream cheese (pink) and choclate frosting that was leftover from someone's birthday cake. And there you have it - cinnamon rolls don't get much easier than that!