Granola

In a bowl combne: 1/3 C honey, 1/4 c maple syrup, 2T water, 1/3 C vegetable oil, 1/2 tsp. vanilla. Set aside.
In a large bowl combine: 4 C rolled oats, 1/4 C sesame seeds, 1 C Rice Krispies, 1/2 C ground flax seeds, 1/2 c sunflower seeds, 1/2 C sliced almionds, 1/2 C chopped walnuts, 3/4 C coconut. Mix together and mix wet ingredients in. Spread on 2 parchment lined jelly roll pans. cook at 350 degree F for 30 minutes being sure to stir every 10 minutes. Take out to coool and stir in 1 C dried apricots, 1 C dried cranberries, 1/2 dried apples and 1 c raisins.

Blitz Bread

1 1/2 cups warm water
3 tablespoons olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
1/4 cup Vermont cheese powder, optional
Pizza Seasoning, optional
12 ounces warm water
1 1/4 ounces olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
14 3/4 ounces King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
1 ounce Vermont cheese powder, optional ( I used 1/4 C grated Parmesean cheese)
Pizza Seasoning, optional
Directions
1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.

4) While the dough is rising, preheat the oven to 375°F.

5) Gently poke the dough all over with your index finger.

6) Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.

7) Bake the bread till it's golden brown, 35 to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

A See Through Ghost

Place 2 sheets of waxed paper together and cut out a ghost shape. Cut yes and a mouth from construction paper.Lay them between the waxed paper. Place the waxed paper between 2 sheets of newspaper. Press with a warm iron. Fringe or rip the bottom of the ghost. Punch a hole in the ghost and hang it with a piece of thread or plastic fishing line.

King Arthur Classic Sandwich Bread

3 cups King Arthur Unbleached All-Purpose Flour*(I used 2 C whole wheat flour and 1 C all purpose)
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

Sour Cream Mushroom Chicken

Heat oven to 375 degrees F. In a bowl comibine 1 C sour cream, 2 cans of condensed cream of mushroom soup and 1 C half and half. In the bottom of an oiled 9X13" pan place a four of the soup mixture. Layer 10-12 strips of cooked bacon, 4-6 boneless skinless chicken breasts, 2 small cans of mushrooms(draineed) and the rest of the soup mixture on top. Cover with foil and bake for 1 hour or until bubbly and fully cooked.

Indian Corn Pin from Oriental Trading Co.

Spicy Greens and Beans

I used kale and it was a bit tough. I also used Fank's Red Hot sauce instead of crushed red pepper like I usually use. I am going to stick with escarole and my old recipe.

Dough Nuts From Family Fun Magazine

RECIPE INGREDIENTS:
Chocolate Frosting or Peanut Butter(I used peanut butter)
Donuts
Crumbled Toffee
Pretzel
1. Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.

2. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.

King Arthur Flour Applesauce Oatmeal Bread

1/2 cup granulated sugar
1/2 C brown sugar
2 large eggs
1/2 cup canola oil
1½ tsp vanilla extract
1/2 cup King Arthur 100% White Whole Wheat Flour
1cup unbleached all-purpose flour
1/4 tsp baking powder
1½ tsp. ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp salt
½ cup rolled oats
¾ cup applesauce
1/3 cup chopped walnuts (optional)


1
Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan.

2
In a large bowl, mix together the sugar, eggs, oil and vanilla. In a separate bowl, whisk together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bowl. Mix in the oat flakes, applesauce and walnuts (if using).

3
Pour batter into prepared pan, and bake 40 to 50 minutes, until a toothpick comes out clean when you test the bread. Remove the bread from the oven, and cool completely.




Yield: 1 loaf

Butterscotch Brownies

1/4 cup butter
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup self rising flour
1 teaspoon baking powder
1/2 cup chopped walnuts


Preheat oven to 375 degrees F (175 degrees C). Grease an 9X9 inch baking pan.
In a large saucepan; melt butter, beat in brown sugar. add egg, flour, vanilla, and walnuts; beat until smooth and well blended. Pour into prepared baking pan. Bake 25 minutes. Cool in pan on a wire rack. Cut into squares.

Whole Wheat Beer Bread

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Baked Pork Chops with Onions, Potatoes and Carrots

Envelope Refashion

I found this cute idea:Envelope Refashion

Posted using ShareThis back in August and we finally made the envelopes tonight. Fun and easy.

5 Pointed Star Cont.

1. First you need construction paper or scrapbooking paper, pencil, scissors and designated plate.
2. Trace a circle around your plate and cut it out.
3. Fold circle in half.
4. With open side facing down, fold corners down to center of semicircle, then unfold to create 2 creases. Fold left corner to the farther crease so the edges line up.
5. Fold the left section once more toward the center.
6. Fold the right section to the back, creating a thick triangle.
7. Cut a triangle off the bottom as shown in the lower picture. Unfold and now you should have a star.

Easy 5 Pointed Star

Makeover Multigrain Waffles

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
4 egg whites
3 cups buttermilk
1/2 cup unsweetened applesauce
3 tablespoons canola oil
2 tablespoons butter, melted
Butter and maple syrup, optional
Directions:
In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, egg whites, buttermilk, applesauce, oil and butter; whisk into dry ingredients just until blended.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired

Sour Cream Cookies

1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
Cover and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Party Cookies

3/4 cup shortening
1/2 cup white sugar
1 (3 ounce) package fruit flavored gelatin mix
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
Mix thoroughly shortening, sugar, gelatin, eggs and vanilla. Blend in dry ingredients.
Roll dough into 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten each with the bottom of a glass dipped in sugar. Bake for 6 to 8 minutes.

Scarecrow Cookies

I found this cute idea at More Bake Sale Goodies

Posted using ShareThis . We had a great time with this project. I used homemade sour cream sugar cookies, vanilla canned frosting, pecan crackers for the hair, wafer cookies for the hat, 2 different types of red licorice for the scarecrows hat and lip, 2 chocolate chips for his eyes and 1 candy corn for his nose. Fun and cute.

The Hungry Housewife: Happy Fall

The Hungry Housewife: Happy Fall

Ok here is the link to Leslie's blog!

Oreo Turkeys

On September 22, the Hungry Housewife posted these cute turkeys
http://thehungryhousewife.blogspot.com/search?updated-max=2008-10-02T20%3A37%3A00-04%3A00&max-results=7 I could not wait to make these. We all had fun making the turkeys today, they were a hit. Thank you Leslie for posting this cute idea.
For 1 turkey you will need:
2 DOUBLE stuff Oreos( used regular and had to use a bit more frosting for the corns to stick)
7 Candy Corns( I used 6 5 for the feathers and one corn for the tail feather)
1 malted Milk Ball( I used a chocolate covered caramel ball)
1 Reese's Cup( I used the mini size)
Chocolate Frosting(the premade kind in the tub)
White, red, orange and black decorating frosting(I used a squeezable yellow i had already)
Place one Oreo down.Place a dab of chocolate frosting on the top and lay second Oreo sideways. Put a dab of frosting on the Reese's cup and glue on his belly. Next glue on the turkeys head( the ball). Place 2 dots of frosting on the head for the turkey's eyes( for eyes i used mini chocolate chips, hard to see with the chocolate frosting. Stick the candy corns in between the top cookie for the turkeys feathers. Glue on the back feather. You can now add the turkeys feet, licorice for his "gobbler", beak and any additional touches.

Check out Leslie's Blog Hungry Housewife for some great (professional) photos.

Tuscan Bean, Sausage and Escarole Soup

1 15.5 oz. can cannelini beans, drained and rinsed well
7 cups chicken broth
2 good size bunches escarole
2 medium onions,chopped
2 carrots, chopped
2 fresh tomatoes, chopped
2 cherry peppers, chopped
2 red bell peppers, chopped
1 14.5 oz. can of diced tomatoes, undrained
1 tablespoon dried sage
1 tablespoon granulated garlic
3 large bay leaves
salt and pepper , to taste
1 pound Sicilian sausage, casing removed and in bit size pieces
Extra-virgin olive oil, for garnish
Grated Parmesan for topping, for garnish

In a large Dutch oven place a few tablespoons of olive oil. sautee the peppers, carrots and onion. sautee until vegetables are soft. Add sausage and brown(push vegetables to the sides), add broth, tomatoes and seasonings. Bring to a boil. Boil for 15 minutes and drop to simmer for 4-6 hours. Serve with small pasta cooked al dente in each dish. Garnish with olive oil and cheese.

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

Pumpkin Pie Bread

1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
4 eggs
2 C fresh pumpkin puree
1/2 cup water


Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Chocolate-Peanut Butter Cookies from Taste of Home

2 cans (16 ounces each) chocolate fudge frosting, divided
1 egg
1 cup chunky peanut butter
1-1/2 cups all-purpose flour
Granulated sugar
Directions:
Set aside one can plus 1/3 cup frosting. In a large bowl, combine the egg, peanut butter and remaining frosting. Stir in flour just until moistened.
Drop by rounded tablespoonfuls 2 in. apart on baking sheets coated with cooking spray. Flatten cookies with a fork dipped in sugar. Bake at 375° for 8-11 minutes or until set. Remove to wire racks. Cool completely; spread with reserved frosting. Yield: 3-1/2 dozen.

Light & Crispy Belgian Waffles

This recipe was in the June 2008 email newsletter. I have been wanting to try this recipe since then, yesterday I finally did. What an excellent recipe. We all loved the flavor of these Belgian waffles. Some of the best I have had.

1 1/4 cups all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
2 large eggs, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter (see note above) into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

Saltine Toffee

1 sleeve saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips

Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate. Cool completely and break into pieces.

Zucchini Meat Loaf

I found this recipe in the Pillsbury 2006 Hamburger recipe booklet. I called for baking the meatloaf in a 9 1/2" deep pie dish. i made a regular loaf. The recipe also called for a glaze the last 10-15 minutes of baking, I did not use the glaze( 1 T. brown sugar, 2 T ketchup, 1/2 tsp. prepared mustard)
2 eggs, slightly beaten
2 cups shredded zucchini
1/3 cup Italian seasoned Bread Crumbs
1/3 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 tsp. dreied oregano
1 1/2 lbs lean ground beef



Heat oven to 350.
In a large bowl, mix all meat loaf ingredients until well blended. Press mixture into ungreased 9X13" pan. Bake 50 minutes, with out the topping or 35 minutes and then follow the directions for the glaze.Remove meat loaf from the oven; pour off drippings. Spread glaze over loaf. Return to the oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.

Pumpkin Stew

1 1/2 pounds ground beef
3 tablespoons olive oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
1 tsp. granulated garlic
2 T dehydrated onion
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
3 fresh tomatoes, chopped
1 pumpkin (10 to 12 pounds)
Directions:
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings. Serve with grated cheese.

Gobble Up Granola Snacks

2 1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract

In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.