Chicken Packets

Chicken Packets

Yield: 4 servings

2 cups cooked, chopped chicken
3 ounces cream cheese, softened
1 tablespoon chopped chives
2 tablespoons milk
salt to taste
2 packages refrigerated crescent rolls
1/4 cup melted margarine
1/2 cups crushed, seasoned crouton crumbs

Combine in medium bowl: chicken cream cheese, chives, milk, and salt.
Mix by hand. Unroll crescent rolls. Each tube will contain four
rectangles of dough with a diagonal perforation. Press dough along
dotted lines so halves do not separate. Place 1/4 cup chicken mixture
in center of each rectangle. Fold dough over filling. Pinch edges to
seal tightly. Dip each packet in melted margarine. Coat with crouton
crumbs. Place on baking sheet or baking stone. Bake at 350 degrees
for 20 minutes or until golden brown.

Beef and Spinach Rolls

I'm not sure a 9 oz sirloin would serve us and company, but I bet with enough sides it would make a meal for us!

Beef and Spinach Rolls


This easy entree looks beautiful and tastes wonderful-- a perfect
dish to serve to company.


9 ounces lean boneless beef sirloin

3 cups packed trimmed, washed and dried fresh spinach leaves

1/4 teaspoon salt

Pinch freshly ground black pepper

3/4 ounce freshly grated Parmesan cheese

Preheat oven to 350º F. Slice beef horizontally almost all the way
through; spread open butterfly fashion. Place beef between 2 sheets
of wax paper; with meat mallet or bottom of heavy saucepan, gently
pound until very thin. Remove and discard wax paper; set beef aside.
In large nonstick skillet, heat 2 tablespoons water; add spinach.
Cook over medium-high heat, stirring occasionally, until wilted.
Drain, discarding liquid; set spinach aside to cool. Sprinkle beef on
both sides with salt and pepper; place onto work surface. Sprinkle
beef evenly with cheese; top with cooled spinach. Starting from
shortest end, roll beef to enclose filling. Place medium cast-iron
skillet over medium-high heat; add beef roll, seam-side down. Cook,
turning as needed, 1 minute, until browned on all sides. Transfer
skillet to oven; bake 15 minutes, until cooked through. Remove from
oven; let stand 5 minutes. Slice beef roll crosswise into 12 equal
pieces; arrange on serving platter.

Sourdough Bread is Better!

Sourdough Bread is better for blood sugar control according to a Canadian research study.

Researchers from the University of Guelph, in Ontario, Canada, tested the affect of white sourdough, regular white bread, whole wheat bread and whole wheat bread with barley on a group of overweight people aged 50 to 60 years old.

“When the subjects ate the sourdough bread, they saw the least blood sugar and blood insulin response, which is a good thing," says Terry Graham, professor in the Guelph human health and nutritional services department.

I have my cultures hibernating for the summer, but they will come out in the fall, now I can feel better about the time I spend with it!

Dolce Pan con Zucchini

Dolce Pan con Zucchini

Sweet zucchini cakes laced with zesty lemon icing.
INGREDIENTS

* 3 cups all purpose flour
* 1-1/2 cups sugar
* 3 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3 eggs
* 2 teaspoons vanilla extract
* 1 cup extra light olive oil
* 3 cups shredded, unpeeled zucchini
* 1-1/2 cups California natural raisins
* 1-1/2 cups California golden raisins
* 1 cup chopped walnuts

Lemon Icing

* 1-1/2 cups powdered sugar
* 1 teaspoon lemon zest
* 3 tablespoons lemon juice
* 1 tablespoon extra light olive oil

PROCEDURE

Heat oven to 350°F. In a large bowl, whisk together flour, sugar,
cinnamon, salt, baking powder and baking soda. In another large bowl,
beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour
over flour mixture and stir until thoroughly mixed. Pour batter into
twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35
minutes or until a toothpick comes out clean. Or pour batter into two
greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out
clean. Let cool. Remove from pans. In a small bowl, combine all icing
ingredients. Drizzle over room-temperature cakes. Place cakes on
individual plates and serve.

From: The Best of Food Digest, a Reader's Digest Cookbook
Yields: 12 individual cakes

Microwave Pickles

I used 3 cucumbers because 2 were small, red onions and dry mustard instead of the seed. I also whisked together the vinegar, sugar and seasonings before pouring over the vegetables. I used a mandolin so the pieces would be even.

2 cucumbers , sliced thin
1 medium onion, sliced thin
1 cup white vinegar
1 cup white sugar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed

Toss all together in a microwave safe bowl. Heat for 4 minutes, stir then another 3-4 minutes on high. Refrigerate for at least 4 hours.

Eggplant Parmesan

I should have grown eggplant this year, I'm adding it to the list for next year!

Eggplant Parmesan

Serving Size : 8

1 cup dry bread crumbs -- unseasoned
1/3 cup grated parmesan cheese
2 teaspoons dried basil
4 egg whites
1/2 teaspoon salt
2 medium eggplants -- about 2 pounds, unpeeled, each
cut crosswise
into 8 slices
vegetable cooking spray -- or olive oil spray
3 cups low-fat spaghetti sauce
1 cup part skim milk mozzarella cheese -- shredded
2 tablespoons fresh parsley -- chopped

In a shallow bowl, combine bread crumbs, parmesan cheese, and basil.
Mix well.

In another shallow bowl, lightly beat together egg whites and salt.
Working one at a time, dip eggplant slices into egg whites, then into
crumb mixture. Turn to coat both sides with crumbs.

Place slices on 1 large or 2 small baking sheets that have been
sprayed with non-stick spray. Spray tops of slices lightly with olive
oil cooking spray. Bake at 400ºF for 15 minutes.

Remove eggplant slices from oven, turn them over, and spray again
with cooking spray. Return to oven and bake for 15 more minutes.
To assemble casserole, spoon 1 cup pasta sauce over bottom of 9 x 13
inch baking dish.

Top with 1/2 eggplant slices. Spoon another 1 cup sauce over eggplant,
followed by 1/2 mozzarella. Repeat layering with remaining eggplant
slices, sauce, and mozzarella. Sprinkle parsley over top. Return to
oven and bake, uncovered, for 20 minutes, until cheese is completely
melted and sauce is bubbly. Serve immediately!

Marinated Flank Steak

I use this type of marinade a lot honey, soy & wine. This combination is especially good on venison, soaked overnight is best.

Marinated Flank Steak

1/2 cup honey
1/2 cup soy sauce (low sodium if available)
1/2 cup red wine
3 cloves garlic -- pressed (I used minced in oil so 1 or 2 tablespoons)
1/2 teaspoon chili powder
1 1/2 pounds flank steak

In a large, plastic zipper topped bag, mix together the honey, soy sauce, and red wine, garlic, rosemary, chili powder and pepper. Add the flank steak and marinate overnight in the fridge. Make sure you turn it at least once in the marinating process.

Grill the steak for 7 minutes per side for medium rare, or to desired doneness. Let stand 10 minutes before slicing very thin against the grain.

Chocolate Zucchini Rum Cake

I'm not sure I can think of a better use for 2 cups of shredded zucchini!!!


Chocolate Zucchini Rum Cake

3/4 cup margarine, at room temperature
2 cups sugar
3 large eggs
2 cups shredded zucchini
1/3 cup rum
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate chips
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/4 cup skim milk
***Glaze:***
1 2/3 cup powdered sugar
3 tablespoons rum, or water

Directions:

Beat margarine and sugar until smooth. Add eggs, one at a time. Stir
in zucchini and rum.

Mix together flour, walnuts, chocolate chips, cocoa, baking powder,
baking soda, cinnamon, and salt. Stir flour mixture and milk into egg
mixture. Pour batter into greased and floured 10" tube pan. Bake at
350 for 50 to 55 minutes. Cool in pan on rack for 15 minutes. Invert
cake and remove from pan. Cool completely.

Glaze: Mix ingredients together and pour over cooled cake.

Brown Sugar Angel Food Cake--Amish

Brown Sugar Angel Food Cake--Amish

Source: Amish Cooking cookbook

2 cups (14 to 16) egg whites
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups brown sugar, firmly packed
1 1/2 cups sifted cake flour

Beat the egg whites with the cream of tartar, vanilla and salt until
stiff peaks form. Gradually sift 1 cup of the sugar into the beaten
whites and beat to incorporate.

Sift remaining sugar with all the flour and gently fold it into the
whites. Gently turn the batter into an ungreased 10-inch tube pan and
bake at 350 degrees F for 45 to 50 minutes. (When done, the cake
should spring back at the touch of a finger.) Let cake cool before
serving.

Creamy Potato Casserole

Creamy Potato Casserole

8 med. potatoes — peeled and sliced thin
1 small onion — chopped
1 can condensed cheddar cheese soup — undiluted
1 c. sour cream
1 tsp. salt - optional

Combine and mix well.

Place in a greased 8" square baking dish.

Cover and bake at 350, for 70 minutes or until potatoes are tender.

Uncover and bake 10 minutes longer until lightly browned.

Serves 6 to 8

Surprisingly Simple Meat Sauce

I might have to add some garlic to this, but otherwise it sounds like a good out of the pantry type of sauce!

Surprisingly Simple Meat Sauce
Stewed tomatoes, tomato sauce and onion soup mix combine with ground
beef for a super sassy sauce!
Cooking Method: Boil-Simmer
Prep Time: 10
Cooking Time: 20-30 minutes

Makes: 3 cups or 6 servings (1/2 cup each)

Ingredients
1 can (15 ounces) Hunt's® Tomato Sauce
1 can (14.5 ounce) Hunt's® Stewed Tomatoes No Salt Added, undrained
1 package (1 ounce) dry onion soup mix
1/4 teaspoon granulated sugar
1 pound lean ground beef, cooked, drained

Directions

1. Mix tomato sauce, tomatoes with their liquid, the soup mix and
sugar in large saucepan until well blended. Stir in ground beef.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low;
simmer 20 minutes, or until heated through, stirring occasionally.

Source: hunts.

Sweet Onion and Chicken Pasta

I bet this beats Chicken Helper!

Sweet Onion and Chicken Pasta
Cooking Method: Boil-Simmer
Prep Time: 10
Cooking Time: 20-30 minutes

Makes: 5 servings

Ingredients
1 package (12 ounces) wide egg noodles
3 tablespoons margarine or butter
1 can (14-1/2 ounces) Hunt's® Diced Tomatoes with Sweet Onions
1 can (8 ounces) Hunt's® Tomato Sauce
2 cups chopped cooked chicken
1 cup frozen green peas, thawed
Rosarita® hot sauce, to taste
1/2 cup thinly sliced basil leaves, (optional)

Directions

1. Cook noodles according to package directions; drain. Do not rinse.
Stir in margarine keep warm.
2. Combine and mix tomatoes, sauce, chicken, peas, and hot sauce in a
large saucepan; simmer 5 minutes.
3. Add noodles to sauce; mix well. Sprinkle with basil, if desired.

Source: hunts.

BUTTERSCOTCH ICEBOX COOKIES

I'd have to make some with out the coconut, wonder how that would taste...

BUTTERSCOTCH ICEBOX COOKIES

2 c. brown sugar
1/2 c. shortening
2 eggs, well beaten
1/2 t. baking soda
1 t. salt
1 t. vanilla
3 c. flour
1 t. cream of tartar
1 c. coconut

Cream shortening and sugar. Add eggs. Mix well. Add flavoring. Sift
flour, measure and sift with salt, soda, cream of tartar. Add to first
mixture. Add coconut. Mix thoroughly. Form into 2 rolls 2 inches in
diameter. Chill overnight. Cut in thin slices. Place on baking sheet.
Bake in a 420º oven about 10 minutes. Makes 100.

Source: southernliving.

Cheesy Sausage Bake

This is something I would make for a potluck, or a chilly rainy day!

Cheesy Sausage Bake
Ingredients
1 (12-ounce) package sausage patties
4 cups water
1 (16-ounce) package light processed bar cheese
2 1/2 cups elbow macaroni
20 reduced fat buttery-taste crackers
large zip-top bag
salt and pepper, to taste

Steps
1. Preheat oven to 350°F.
2. Preheat large saucepan on medium-high for 2-3 minutes.
3. Place sausage in pan and cook 7-9 minutes, stirring frequently until sausage is brown, breaking meat up as it cooks. Drain meat (if needed) and return to pan.
4. Add water to sausage, increase heat to high and bring to boil.
5. Open cheese and cut into 1-inch cubes. Set aside.
6. When water boils, add pasta and return to boil. Boil 6-8 minutes, stirring occasionally.
7. Place crackers in zip-top bag and crush to make about 1 cup.
8. Add 2-3 cubes of cheese at a time to sausage and pasta mixture, stirring until melted and well blended.
9. Pour into 8-inch square baking dish. Top with crushed crackers.
10. Bake 12-15 minutes, or until top is golden brown. Season with salt and pepper. Serve. (Makes 6 servings.)

Key Ingredients

I think I may have mentioned Key Ingredients here before. But this site is awesome! I typed in "French Toast" and tons of results popped up, the bonus, it gives you code to post in your blog like this:



As you may have guessed I am addicted to recipes(and fabric, and home decor ideas). The problem is that I have more than I think I could cook! Occasionaly I find one that makes it into the constant rotation (crockpot lasagna, flaxseed pizza crust). Usually they are made once and then forgotten. But with Key Ingredients, a neat easy to read recipe is always at hand!

They have features that let you collect recipes, set up grocery lists, add friends, and type in your own recipes.

There is even a recently added feature. The "Easy Whole Wheat Pizza Dough" sounds yummy! I'm sure the "Black Bean Nacho Grilled Pizza" is tasty but I'm not sure how my kiddos would feel about it! They are regular pizza kids, don't mess with it! Although they did seem to like the chicken finger pizza, as long as we got it plain or mild.

How about the Peach White-Wine Sangria from the July 2005 Gourmet? Yummy! When you add a recipe to your collection on the site you can choose a "cookbook" so if you are looking for saved beverages, they'll all be in your "beverage" file. Or whatever you want to call it!

I think I will use this site regularly!

French Onion Soup

From my email, I have made this in the past, I think I will have to try it with the Gruyere cheese. I usually use provolone.

French Onion Soup

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden
yellow. Sprinkle flour over onions, cook a few minutes more, browning
the flour well. Add stock and wine and bring to a boil, add thyme and
bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so.
Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both
sides. Toast slices on griddle until golden brown. Ladle soup into an
ovenproof bowl, add toasted bread and cover with cheese. Place
ovenproof bowl on a baking sheet lined with tin foil. Bake at 350
degrees for 3-5 minutes under a hot broiler.

It should say (last sentence) "bake at 350 until cheese is melted OR
3-5 minutes under a hot broiler

Source: southernliving.

Mushroom and Vegetable Lasagna

More from my email!

Mushroom and Vegetable Lasagna

Prep Time: 30 min ; Start to Finish: 1 hr 35 min
Makes: 12 servings

Source: Pillsbury

Entertain vegetarian-style, and enjoy the vitamin-rich benefits of a
veggie-packed casserole.

9 uncooked lasagna noodles
1 (28-oz.) can Progresso® Crushed Tomatoes, undrained
3 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 garlic clove, minced
1 (10-oz.) container refrigerated Parmesan sauce
1 (1-lb.) pkg. Green Giant® Frozen Broccoli Cuts, thawed, drained
2 tablespoons butter
1 1/2 lb. assorted fresh mushrooms, sliced (9 cups)
2 cups shredded carrots
12 oz. (3 cups) shredded mozzarella cheese

1 . Heat oven to 350°F. Cook lasagna noodles to desired doneness as
directed on package. Drain.
2 . Meanwhile, in medium bowl, combine tomatoes, basil, oregano and
garlic; mix well. Reserve 1/2 cup Parmesan sauce. In another medium
bowl, combine remaining Parmesan sauce and broccoli; mix well.
3 . Melt butter in large skillet over high heat. Add mushrooms and
carrots; cook 4 minutes or until tender, stirring frequently.
4 . Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of
ungreased 13x9-inch (3-quart) baking dish. Top with 3 cooked noodles.
Spread half of broccoli mixture over noodles. Top with 1 cup of the
tomato mixture, 1 cup of the mozzarella cheese and half of mushroom
mixture. Repeat layers, topping with remaining noodles and remaining
tomato mixture. Cover tightly with sprayed foil.
5 . Bake at 350°F. for 50 to 60 minutes or until hot and bubbly.
Remove from oven; uncover dish. Sprinkle with remaining 1 cup cheese.
Let stand 15 minutes before serving.

Classic Country-Style Hearth Loaf

I started blogging as a way to keep files safe (I hope the interweb doesn't eat my stuff) after the great hard drive crash of '07. Here is the first post "from my files"


Classic Country-Style Hearth Loaf

From By Bread Alone, by Dan Leader & Judith Blahnik.

Allow 2 to 10 hours to make and ferment the poolish. Total
preparation and baking time (not including the poolish): 6 hours 45
minutes.

You will want to bake this bread again and again. It is a large,
rustic, wheaty-tasting loaf with a golden rugged crust that is both
crisp and chewy. The golden crumb is airy light but full-bodied and
fragrant. It is a hearty and beautiful loaf much like the peasant
breads of 17th-century France and Italy. And it is a versatile base
on which to develop your own bread repertoire. Slice it to slather
with spreads for hors d'oeuvres, or to turn into toast or sandwiches,
or tear off hunks of the crumb to mop up sauces, salad dressings, or
the last of the stew.

Makes 2 round 10-inch loaves.

Poolish

* 1/2 cup spring water (75-F.)
* 1 teaspoon moist yeast or 1/2 teaspoon dry yeast
* 3/4 cup 20% bran wheat flour

Final Dough

* 2 1/2 cups spring water
* 1/4 teaspoon moist yeast or 1/8 teaspoon dry yeast
* 5 1/4 - 6 1/4 cups 20% bran wheatflour
* 1 tablespoon fine sea salt

This is a learning recipe. The bread develops step by step, and I
guide you through each step.

1. Fermentation of the poolish
2. Mixing and kneading of the final dough
3. First fermentation of the final dough
4. Resting or second fermentation of the final dough
5. Dividing and shaping the dough into loaves
6. Proofing the loaves
7. Baking and cooling the loaves and storage

PREPARATION
Assemble and weigh the ingredients. l prefer that you weigh
everything. Weight is a constant, while measuring cups and cup
methods vary too much to depend on. When weighing out your flour, you
will find it less messy and very efficient to place a small paper
bag, like a lunch bag, in the scale's measuring bowl. Scoop the flour
directly into the bag.

If you are using dry measuring cups or spoons, use the dip and sweep
method: dip the dry measuring cup or spoon into the flour. Using a
thin metal spatula, knife, or even a ruler, sweep the excess off the
top so that the flour is level with the rim of the cup or spoon.
Using this method, you will come very close to my scaled measurements.

When measuring yeast with spoons, use level measurements also. For
moist yeast, be sure it is packed firmly into the spoon, then leveled
off. For dry yeast, use the dip and sweep method.

Note: All my recipes call for a certain amount of flour. You may not
use all of the flour in your final dough, or you might need more; it
will depend on how your flour does or doesn't absorb water.

STEP 1. MAKE AND FERMENT THE POOLISH (allow 2 to 10 hours)
The water should be at room temperature, around 75 degrees F., not
ice cold from the refrigerator. Combine the water and yeast in a
medium bowl. Let stand I minute, then stir with a wooden spoon until
yeast is dissolved.

Note: The yeast dissolves in temperate water. I don't believe
in "kick-starting" or overactivating the yeast cells with hot water,
a step that many other books call for. High temperatures wake up the
yeast cells with a great burst that produces rapid yeast activity,
which can then create too much fermentation, too quickly. Tbe poolish
benefits from a long and slow fermentation, so it's best to keep
temperatures moderately warm, not hot.

Add the flour. Stir until the consistency of a thick batter. Continue
stirring for about 100 strokes or until the strands of gluten come
off the spoon when you press the back of the spoon against the bowl.
Scrape down the sides of the bowl with a rubber spatula. Cover with a
clean damp towel or plastic wrap, and place in a moderately warm (74 -
80 degree F.) draft-free place until mixture is bubbly and has
increased in volume.

The longer the poolish sits, the more time it has to become, vigorous
and permeated with the unmistakable aroma of wheaty fermentation.
This will give your breads full body and a rich nutlike flavor.
During a long fermentation, the poolish may rise and fall; as long as
it's bubbling, don't be concerned about the volume.

STEP 2. MIX AND KNEAD THE FINAL DOUGH (about 20 minutes)
Measure out the remaining ingredients. Bring the bowl with the
poolish to your work space. The poolish should be soupy, bubbly, and
puffy and it should have a wheaty aroma. Scrape the poolisb into a
large 6-quart bowl.

Mixing
Add the water and yeast. Break up the poolish well with a wooden
spoon and stir until it loosens and the mixture foams slightly.

Add 1 cup, ( 5 ounces) of the flour and stir until it is well
combined. Add the salt and only enough of the remaining flour to make
a thick mass that is difficult to stir.

Kneading (By Hand)
Turn out on a well-floured 2-foot-square work surface. The dough will
be quite sticky at first and difficult to work with. Dip your hands
in flour to prevent them from sticking.

Knead the dough by pushing it down and forward with the heel of one
hand, then pulling back from the top and folding the dough over with
the other. The dough may be very sticky at first, and it will help to
push the dough forward with the heel of one hand and fold it over
using a dough blade. Gradually add the remaining flour as you work
the dough and knead vigorously for 15 to 17 minutes. If the dough
remains wet and sticky, it may be necessary to knead in additional
flour.

As the dough develops, it will become smooth, elastic, and strong.
You will feel the gluten strengthening, making the dough more
difficult to knead. Don't be afraid to really work the dough. Match
your muscle with that of the gluten. Use your legs and knees to help
you create a forward and back motion with the dough. As you work,
adding more flour as you go, the dough will become smooth, satiny,
slightly sticky. It is a common mistake to add too much flour to a
dough, making it practically dry. Don't be afraid to end up with a
slightly tacky dough. As long as the dough doesn't stick excessively
to the work surface, it's not too wet.

There are three good ways to tell if the dough is well kneaded:

1. Pull a little dough from the mass and let it go. If it springs
back quickly, it's ready.
2. Press your finger into the dough and remove it. If the dough
springs back, it's ready.
3. Shape the dough into a ball. If it holds its shape and does not
sag, it's ready.

If the dough doesn't respond in any of these ways, continue kneading
for 5 minutes, adding a little more flour if you need to, until the
dough is resilient and has spring.

The 15-17-minute rule is important. If the dough is under-kneaded,
the gluten will not be developed enough to allow the dough to rise
during fermentation. Don't skimp on kneading time. Set a timer if it
helps.

Kneading (In The Mixer)
At home, I prefer to knead the dough by hand and I recommend that you
knead your dough by hand. It is a good workout and it will help you
tune into the life of the dough But if you must use a machine, a
heavy-duty mixer, such as KitchenAid, comes fairly close to kneading
the dough as well as a pair of hands. However, it takes attention on
your part to help the machine do the job. You must use a heavy-duty
model, as these heavy doughs may burn out the motor of a less
powerful mixer. The KitchenAid comes equipped with a dough hook, but
watch carefully and mix at low to medium speed to be sure the machine
kneads the flour and doesn't beat it.

If you want to try kneading the dough in the mixer, attach the mixer
bowl with the poolisb to your mixer fitted with a paddle blade. Add
the remaining water and yeast, and mix on low speed until the poolish
is very loose and frothy. Gradually add 5 ounces (I cup) of the
remaining flour and the salt, and mix on low speed, just until a
batter forms. Continue to mix on low speed, gradually adding more of
the remaining flour as needed, just until a dough forms. Replace the
paddle blade with a dough hook and knead until the dough is soft but
not sticky, about 12 minutes. Check the dough often during this
process, adding more flour as needed. If it forms a ball without
sagging and springs back quickly when pulled from the mass, and the
dough cleans the side of the bowl while kneading, or when removed
from the bowl, then it is ready. If not, add a little more flour
andcontinue kneading 3 to 5 minutes longer. It's a good technique to
turn the dough onto a lightly floured work surface and knead briefly
by hand to gauge the dough's moistness and texture, again, kneading
in flour, if necessary.

Note: Never use any speed higher than medium or you will pummel the
dough. Also, the mixer itself will quite possibly overheat, and
wobble off the counter.

STEP 3. FERMENT THE DOUGH (2 to 3 hours)
Shape the dough into a ball and let it rest on a lightly floured
surface while you scrape and clean and lightly oil the large bowl.
Place about I tablespoon vegetable shortening or softened butter or 2
teaspoons of vegetable oil in the bowl. Use a pastry brush or paper
towel to lightly "oil" the inside of the bowl. The solid fats are
preferable, as the dough will eventually soak up the oil, but either
can be used. Place the dough in the bowl and turn the dough to coat
the top with oil. Take the dough's temperature: the ideal is 78
degrees F.

Note: If the dough temperature is higher than 78 degrees, put it in a
cooler place like the refrigerator until the dough cools to 78
degrees. If it is lower than 78 degrees, put it in a warmer than 78
degrees place until the dough warms to 78 degrees. The point is to
try to keep the dough at 78 degree during its fermentation. Ifyou do
have to move the dough, be gentle and don't jostle it, or the dough
may deflate.

Cover with a clean damp towel and place in a moderately warm (74-80
degrees F.) draft-free place until doubled in volume. The dough has
risen enough when a finger, pressed 1/2 inch into the dough leaves an
indentation.

STEP 4. REST THE DOU6H (30 minutes)
Note: For some breads, this step will be called "ferment the dough a
second time" and will take 1 1/2 to 2 hours.

Deflate the dough by pushing down in the center and pulling up on the
sides. Form again into a ball, return to the bowl, and cover again
with plastic wrap or a clean damp towel. Let rest in a moderate (74 -
80 degree F.) draft-free place for 30 minutes.

STEP 5. DIVIDE AND SHAPE THE DOUGH INTO LOAVES (10 minutes)
Deflate the dough, transfer to a lightly floured work surface, and
knead briefly. Cut into 2 equal pieces. Flatten each with the heel of
your hand using firm direct strokes. This releases any remaining gas
and invigorates the yeast in the dough. Shape each piece into a tight
ball for round loaves.

STEP 6. PROOF THE LOAVES (1 1/2to 2 hours)
Line 2 bowls or baskets about 8 inches in diameter and 3 inches deep
with well floured lint-free towels (rub the flour right into the
towels) and place the loaves smooth side down in each bowl. Dust top
side with flour. Cover with a clean damp towel or plastic wrap and
put in a moderately warm (74-80 degree F.) draft-free place until
increased in volume about 1 1/2 times.

STEP 7. BAKE THE LOAVES (40 minutes)
Forty-five minutes to 1 hour before baking, preheat the oven and
homemade hearth or baking stone to 450 degrees F. The oven rack must
be in the center of the oven. If it is in the lower third of the
oven, the bottoms of the breads may burn, and if it is in the upper
third, the top crusts may burn.

Gently invert the loaves from the baskets or bowls onto a floured
board or peel so that they are right side up. Using a very sharp,
serrated knife or a single-edged razor blade, score the loaves by
making quick shallow cuts 1/4- to 1/2-inch deep along the surface.

Using a well-floured peel, slide the loaves one at a time onto the
hearth and quickly spray the inner walls and floor of the oven with
cold water from a spritzer bottle. If there's an electric light bulb
in the oven, avoid spraying it directly; it may burst. Spray for
several seconds until steam has filled the oven. Quickly close the
door to trap the steam and bake 3 minutes. Spray again in the same
way closing the door immediately so that steam doesn't escape, and
bake until the loaves begin to color, about 20 minutes. Reduce heat
to 400 degrees F. and bake until the loaves are a rich caramel color
and crust is firm, another 15 to 20 minutes.

To test the loaves for doneness, remove and hold the loaves upside
down. Strike the bottoms firmly with your finger. If the sound is
hollow, the breads are done. If it doesn't sound hollow, bake 5
minutes longer, and test again.

STEP 8. COOLING AND STORAGE (20 minutes)
It is important to allow large loaves to cool at least 20 minutes
because they actually finish baking as they cool. If you were to tear
or cut into a large loaf too soon, you'd find the center still
doughy. Cool them on a rack, so that air can circulate freely around
the loaf.

Source: Splendid Table

Tarragon Cheese Dumplings

Another from the email in the "to try" file!

Tarragon Cheese Dumplings

1 pound dry cottage cheese, drained
1/2 teaspoon salt
1 egg, beaten
1/8 cup bacon, finely chopped
1 tablespoon dried tarragon, crushed
flour
water

Place dry cottage cheese in bowl and break up pieces by hand until
fine. Add egg, salt, bacon and tarragon and mix well.

In a large bowl place about 2 cups flour and add about 3/4 to 1 cup
water mix by hand until well incorporated and not too sticky. May
need more or less flour or water.

Take a small ball of dough and flatten into a round and fill with
tarragon cheese filling. Pinch seam closed and twist to seal. Or roll
out dough to 1/4 inch thick and place filling on dough and fold dough
over. Cut out dough with a cutter, glass or whatever is appropriate
size. Pinch seam closed and twist seam to seal. Boil until they float
and are soft to the touch.

Source: Recipe Cottage

Zesty Broccoli Casserole

Zesty Broccoli Casserole

Serves: 6 Servings

Ingredients:

* 2 pk Frozen chopped broccoli
* 1 cn Cream of mushroom soup
* 1 1/2 c Shredded cheddar cheese
* 1 Egg; beaten
* 1/4 c Milk
* 1/2 Onion, diced (or sub dried onion)
* 1/4 c Mayonnaise
* 1 tb Horseradish
* 2 tb Melted butter
* 1/4 c Cracker crumbs

Instructions:
Cook broccoli according to package directions. Drain. Combine soup,
cheese, egg, mayonnaise, milk, onion & horseradish. Stir in broccoli. Spoon
into greased 2-quart casserole. Combine melted butter & cracker
crumbs. Sprinkle over top. Bake at 350 for 45 minutes.

Blue Cheese Alaska Crab Melt - or Dip

Here's one from my email that I just have to save for later...


Blue Cheese Alaska Crab Melt - or Dip
Serves: 3 cups spread, makes 12 open faced sandwiches with 1/4 cup
spread on each

Ingredients:
3 ounces blue cheese, crumbled; about ¾ cup
½ cup red onion, finely chopped
3 garlic cloves, finely chopped
½ cup fresh parsley, finely chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
½ cup fat-free or low fat mayonnaise
½ cup part-skim ricotta cheese
1 cup shelled cooked Alaska Crab meat (King, Dungeness or Snow)
Freshly ground black pepper
12 slices bread, preferably whole grain
12 slices sharp cheddar cheese, optional

Directions:
1. Combine all ingredients except the bread slices and optional
sliced cheese in a medium bowl and mix thoroughly.

2. Divide mixture among the 12 slices of bread, topping with cheese
slices, if using.

3. Toast bread in oven or toaster oven until mixture is hot and
bubbly and bread is lightly toasted on the bottom.

Nutrients per serving: calories 151; protein 12 gm; total fat 9.6 gm;
sat fat 4 gm; cholesterol 40 mg; sodium 457 mg.

Source: Alaska Seafood

Strawberry pie

Taste of Home Strawberry Pie

Strawberry Pie

Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests.

Interesting tip from the website ~"I sometimes substitute fresh peaches and peach gelatin," notes D. Smith of Feasterville-Trevose, Pennsylvania.~

SERVINGS: 8
TIME: Prep: 20 min. + chilling
Ingredients:

* 2 pints fresh strawberries, hulled
* 2 tablespoons cornstarch
* 1-1/2 cups cold water
* 1 package (.3 ounce) sugar-free strawberry gelatin
* 3 tablespoons sugar
* 1 reduced-fat graham cracker crust (8 inches)
* 2 cups reduced-fat whipped topping

Directions:
Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.

Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

Financial Fitness

I took the quiz and it made me feel a little better about my situation! Only a little though. It could have been worse, I got a B (83%). No surprise I scored the lowest in the debt section, but the reality is that while my student loan debt seems MASSIVE to me it is a fraction of what my neighbors is. I was shocked to see that my next lowest score was in the Life Plan. Guess I need to implement a better life plan!

I scored the highest in budget, probably mostly because I have one! It's not a very strict budget but so far we've managed to eat and pay our bills. The car repairs budget has been overlooked for far too long though!

When I compared my results I am below average, big shock! I guess when I think of an IQ it is usually based on knowledge. It's not that I don't KNOW, it's that we don't DO! We have a plan, we know what we are supposed to be doing, implementing seems to be our struggle. I have started to build an Emergency fund, my goal is to get it to a weeks pay in a year. I know, it's not much, but with hubby going back to school in the fall, unless I get a full time job money will still be tight.

At least I won't be needing to declare Bankruptcy any time soon.

Carnival of the Recipes

image courtesy L. Knight

This is the "Oh Darn the holiday weekend is over" edition!

I hope everyone had a happy & safe holiday weekend!
As Paula Deen would say "We send y'all love and best dishes, from our kitchen to yours!"


Garden Bounty

valereee presents Garlic Mustard Dill Pickle Relish posted at Cincinnati Locavore.

Jen Carlile presents Dilly Wax Beans posted at Modern Beet.


Fruits and deserts

Expat Chef presents Cherry Wine (Turnovers) posted at The Expatriate's Kitchen.

Stephanie presents Blackberries and Raspberries posted at Stop the Ride!.

Suzanne :: presents fruit crisp posted at :: adventures in daily living ::.

Jack Burton presents Chocalate Flan Cake: Can life possibly be any better? posted at Jack's Hot Hubs.

Dora Renee' Wilkerson presents Strawberry Cake posted at Knitting, horses, and my family.


Great for the 4th, Canada Day or any summer picnic

Jessica presents Penne with Steak and Basil posted at Simply Scrumptious.

Smarter Dollar presents Famous Recipes: Walnut-Crusted Salmon posted at Famous Recipes.

Bill presents Hamburger Recipes posted at Recipes.

Famous Recipes presents Fourth of July Recipes posted at Recipes.

Mama Bear presents Happy Canada Day! posted at I've Got A Little Space To Fill.

Shawn presents Stuffed Jalapenos posted at Everything and Nothing.

Pete presents My Favorite Guacamole posted at New Hampshire State of Mind.

Famous Recipes presents Crock Pot Hamburger Dip « Famous Recipes posted at Famous Recipes.

Editor presents Recipe for Broccoli Salad posted at Phoenix Blog.

marsha hudnall presents Healthy Recipe: Red White and Blue Trifle posted at A Weight Lifted.::

Tip Diva presents Tip Diva | Top Ten Tip - Cooking Perfect Deviled Eggs posted at Tip Diva.

Kevin presents several really great recipes, 4th of July Festivities for the Entire Family posted at Parenting at More4kids.



I'm so busy let's just crock pot

Diabetic Recipes presents Chicken Vegetable Chowder posted at Diabetic Recipes - Diabetic Meals.


Slow Cooker Recipes presents Crock Pot Potato Sauerkraut Soup posted at Crockpot Recipes.


For those feeling ambitious or having bad weather:

Thelly presents Chicken Recipes - Chicken in Almond Sauce (Pollo en Pepitoria) « Chicken Recipes - Recipes for Chicken posted at Recipes for Chicken.

My submission Sweet Potato Yeast Rolls posted at Lisa's Cookbook.


Chicken Recipes presents Chicken Gumbo Soup Recipe posted at Healthy Chicken Recipes.




After the holiday picnics recovery

MBB presents Save Money On Groceries With Supermarket Credit Cards posted at Money Blue Book: Personal Finance Blog.

Weight Loss Dude presents Why Don't You Just Eat Less? posted at Weight Loss Dude.

Mike Remer presents A Great Weight Reducing Secret | My Path To Fitness Blog posted at My Path To Fitness Blog.

Weight Loss dude presents Five Lifestyles That Do Lead To Weight Loss posted at Weight Loss Dude.

Mike Remer presents Oh, Oh! Here Come the Holidays and the Cold Weather | My Path To Fitness Blog posted at My Path To Fitness Blog.

Sweet Potato Yeast Rolls

1 package (1/4 ounce) active yeast (2 3/4 teaspoon)
1 cup warm milk (110*F-115*F)
1 tsp plus 1/3 cup white sugar, divided
1/3 cup cold mashed sweet potatoes (canned or fresh)
2 eggs separated
2 Tbsp butter, softened
3/4 tsp salt
3 1/2 to 4 cups flour
4 tsp cold water
1 Tbsp sesame seeds (optional)

In a large mixing bowl, dissolve yeast in warm milk. Add 1 tsp sugar; let stand for 5 minutes. Add the sweet potatoes, egg yolks, butter, salt, remaining sugar, and 2 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic (or knead in the mixer for 6-8 minutes). Place in a oiled bowl, turn once to coat. Cover with a damp towel and let rise in a warm place until doubled (1 1/2 hours). Turn dough out onto floured surface; divide into 30 balls. Roll each ball into a 10 inch rope; tie each with a loose knot. Place2 inches apart on baking sheets coated with nonstick cooking spray. Cover and let rise until double (30 minutes). In a small bowl beat the egg whites and cold water; brush over rolls. Sprinkle with sesame seeds. Bake at 350*F for 15-17 minutes or until lightly browned. Remove from pans to cooling rack. Yield: 2 1/2 dozen
Source: Light & Tasty