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Thursday, April 25, 2013

Broccoli Cheese Soup

1/2 onion finely diced
1 lb. frozen broccoli
1 stick butter
2/3 c. flour
1 jar cheese whiz
1 1/2 c. shredded cheddar
2 c. cream or half and half
4-5 c. milk
salt and pepper to taste
garlic powder to taste

1. steam the broccoli in microwave with a small amount of water for 8 minutes. Meanwhile, in a stockpot saute onion in butter til soft. Once sauteed add flour to butter stirring to form a roux. Quickly add the milk and stir until thickened. Add cream, broccoli, cheese whiz and cheddar cheese stirring til melted.  Add salt, pepper and garlic salt to taste and more milk until you achieve your desired consistency.

Recipe from 

Bread Bowls

2 Cups + 4 Tbls Warm Water
5 1/2 tsp active dry yeast
1/2 C. butter, melted
2 Tbls sugar
3 tsp. salt
6 1/2 C. flour

Using a Bosch  add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar, and salt and mix until combined Gradually add four. Once combined, turn mixer on to kneed dough for 5 minutes. Divided dough into 7 equal sized balls. Place on greased cookie sheets and let rise until doubled.  Preheat oven to 425* and bake for 18-20 minutes, or until golden. Let cool. Cut circle in top and remove some of the bread. Fill with favorite soup.

Tuesday, April 23, 2013

Crock pot Italian Chicken II

4 Chicken Breasts
1 package zesty Italian dressing mix
8 ounces cream cheese
2 cans cream of chicken soup

Place everything in crock pot and cook on low for 4-5 hours,  I stir half way through.  When 4 hours is done take out chicken and dice, stir sauce while chicken is out and  If sauce is too thick add a little milk.  Return chicken to pot and Serve over pasta.

Monday, April 22, 2013

Hearty Beef Stew

1 1/2 - 2 lbs. beef chunks
1 onion, chopped
8 medium potatoes, cubed
1 lb. carrots, sliced
1 tsp garlic minced
9 beef bouillon cubes (or 4 tsp. bouillon base)
1/2 tsp. bay leaves
1/4 C. flour
1/4 tsp. garlic salt
2 Tbls. olive oil
salt and pepper to taste
7-9 cups water

Toss chopped meat in flour. Heat oil in large stock pot, transfer meat and brown in hot oil. Place chopped onion, bouillon  bay leaves, garlic salt, minced garlic, and 1/2 tsp. salt and 1/2 tsp. pepper in pot.  add 4 cups water. Bring to boil, reduce heat to one notch above low, and simmer, covered for 1 1/2 hours.  Add potatoes, carrots, and 3 1/2 cups more water.  Turn up heat 2 notches to medium-low and cook for 1 1/2 more hours or til veggies are tender.

Stuffed Chicken Breasts

6 chicken breasts, flattened to 1/4 inch thick ( I often first split the breast to make more wraps)
1 package stuffing
1 C. hot water
2 eggs
1 1/2 C. grated cheddar cheese divided
1 small can cream of chicken soup
1 soup can milk

Prepare breasts by placing under plastic wrap and flattening.  Mix stuffing with hot water, let stand 5 minutes. Mix eggs and 1 cup cheese into stuffing.  Fill chicken with stuffing.   Mix soup and milk, pour over top, and sprinkle with paprika.  Top with remaining cheese.  Bake at 400* for 35 minutes.

Fry Bread

2 C. Warm water
2/3 C. dry milk
3 Tbls. yeast
1/2 C. sugar
1/3 C. butter
1 1/2 tsp. salt
1 egg
6- 6 1/4 C. flour

Powdered sugar

In Bosch, combine water, milk, yeast, sugar and butter.  Let activate for 5 minutes.  Add egg, salt and 2 cups flour. Mix on low til wet. Add remaining flour, mix for 4 minutes on high.  Put into oiled bowl, cover, let rise 1 hour.  Heat oil in skillet on medium heat.  Take a handful of dough and flatten  fry til browned.  Serve warm with butter, powdered sugar and jams.  YUM!

Ribs with a Kick

BBQ Sauce
2 medium onions, chopped
2 cloves garlic, minced
2 Tbls. butter
1 C. packed brown sugar
1 C. water
1 C. Ketchup
3 Tbls. white vinegar
1/2 tsp. Worcestershire sauce
2 tsp. ground mustard
2 tsp. chili powder
1 tsp. paprika
1/2-1 tsp. cayenne pepper (depending on level of heat desired)

2 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
6 pounds pork ribs (baby backs are great)

*In a saucepan saute onion and garlic in butter til tender. Stir in remaining sauce ingredients. Bring to a boil, reduce heat and simmer 1/2 hour.  Remove from heat.
*Pull of the membranes from ribs.
*In a Small bowl combing rub ingredients and rub into both sides of the ribs.
*Wrap in Foil, place on grill on medium/low for 1 1/2 hours (check after 1 hour) smother in sauce, cook for 20-25 more minutes.  serve with remaining sauce.

Pizza dough (Calzone)

1/2 cup sugar
4 tsp. Yeast
2 C. Warm Water
4 Tbls. powdered milk
6 Tbls. butter
6 cups flour
2 tsp. salt

4 Tbls. melted butter
granulated garlic
Parmesan cheese

Put sugar, yeast, water and milk in Bosch  let activate for 5-10 minutes.  Add butter, salt and flour and mix on level 3 for 8 minutes. Put dough in sprayed Pam bowl, let rise 1 hour.  Shape into pizzas, and brush butter and herbs around edges.  Let rest 15 minutes.  Spread on Sauce, cheese and toppings.  Bake at 350* for 20-25 minutes or til golden.  

Resurrection Rolls

2 cans crescent roll dough
16 large marshmallows
melted butter
cinnamon sugar

1. Preheat oven to 350* and read John 19 while it's heating
2. Roll out the dough and explain how it is like the cloth they wrapped Jesus Body in.
3. Explain how a marshmallow is like Jesus, pure and white without sin, and it represents the body.
4. Roll the marshmallow in the melted butter and then cinnamon sugar, representing the oils and spices they placed on Jesus body before burying him.
5. Roll the marshmallow in the dough, pinching the edges shut.  Explain how this is like wrapping Jesus body in the cloth.
6. Put the rolls in the over, or the tomb for 12 minutes
7. While they bake, read John 20: 1-18
8. When baked, open up the rolls to discover the marshmallow is gone, just like Jesus body was gone from the tomb because he was resurrected.

Baked Parmesan Chicken

6 chicken breasts, thawed
1 cup light mayonnaise
1/2 cup fresh Parmesan cheese, plus more for the top
1 1/2 teaspoons seasoning salt
1/2 teaspoon pepper
1-2 tsp Italian dressing seasoning

Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Cut breasts in half, Lay the chicken inside the pan.
Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more  Parmesan over all the chicken.
Bake for 40-45 minutes or until chicken is baked all the way through. (I use powdered parmesan as well and it comes out yummy)

Recipe adapted from

Family Favorite Chocolate Chip Cookies

1 c. butter
3/4 c. brown sugar
1/2 c. granulated sugar
1 egg

2 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. (12 oz.) semi-sweet chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, cream butter and sugars together until light and fluffy. Add egg and vanilla.In a small mixing bowl, stir together flour, baking soda and salt. Add dry ingredients to creamed mixture and blend. Stir chocolate chips into mixture. Place rounded teaspoons of dough onto ungreased cookie sheets.   Bake for 8-10 minutes. Let sit one minute on sheets before removing to  wire rack, carefully remove from pans as they will be soft. Let cool.   

Monday, April 8, 2013


The Sopapilla platter is one of those amazing treats we do on rare occasions while venturing to a Mexican restaurant, I have wonderful memories with different groups of people eating these yummy little triangles of goodness.  The following recipe makes ALOT!  The key to getting a good puff is in rolling your dough out super thin.  If the first one doesn't puff up roll your dough thinner.  We love these rolled in cinnamon sugar, drizzled with chocolate and eaten with vanilla icecream.  YUMMMY

4 C. Flour
2 1/2  tsp. Baking Powder
1 tsp. Salt
4 Tbls. Shorting
1 1/2  C. Warm Water
Oil for Frying

Hershey's Syrup
Ice cream

In a large bowl, stir together lour, powder, salt and shortening.  Stir in water, mix til dough is smooth. Cover and let sit for 20 minutes.  Roll out very thin on Floured board (the thinner the dough the puffier they become).  Cut into 3-4 inch squares than again into triangles.  Deep Fry in 375* oil.

Double Chocolate Cookies

1 C. Butter, softened
2/3 C. Sugar
2/3 C. Brown sugar, packed
1 tsp. Vanilla
2 Eggs

2 C. Flour
3/4 C. Baking cocoa
1 tsp. Baking soda
1/2 tsp. Salt
1 3/4 c. Chocolate chips

Preheat oven to 350*.   Beat butter, sugars and vanilla in large owl until creamy.  Add eggs.  Add flour, cocoa, baking soda and salt.  Beat until blended.  Stir in Chocolate chips. Drop by rounded tablespoons onto greased baking sheets.  Bake for 9-10 minutes, cool on sheets and remove to wire racks to cool.  Yields 3 dozen cookies.