White Bean and Chicken Chili

Ingredients:

3 tbsp. olive oil
2 boneless skinless chicken
1 med. onion, chopped
4 cloves garlic minced
1 med. jalapeno pepper seeded and chopped
2 tsp. dried oregano
1 tsp. ground cumin
2 15-oz cans white kidney beans, drained and rinsed under cold water
3 C canned low sodium chicken broth
½ c minced cilantro leaves (optional)
2 C shredded sharp cheese
Directions:

Lightly spray 4 to 6 qt slow cooker with vegetable oil cooking spray. Heat 2-tbsp. olive oil in a large nonstick skillet over med. high heat. Add chicken breasts and cook until no longer pink on outside, about 5-6 minutes. Remove and place in slow cooker. Add remaining 1 tbsp. oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin 7 to 8 minutes or until soft. Place in slow cooker.

Add white kidney beans and broth. Stir to combine. Cover and cook on low heat setting 7 to 8 hours or until the chicken breasts are very tender and shreds easily. Shred chicken breasts using two forks; this can be done in the slow cooker and removed and added back in the slow cooker. To thicken chili, mash some of the beans against side of pot with back of a large spoon. If desired, garnish with cilantro and cheese and serve with crackers or tortilla chips. Makes 6 servings.

Recipe from "Slow Cookers for Dummies" picture from my Kitchen.

Another Pumpkin Bread Recipe

I made this pumpkin bread recipe instead of using loaf pan I decided I would rather have pumpkin cupcakes so I added some cheese icing to these muffins. I took these to work for Halloween and everyone loved them.

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe from www.allrecipes.com; picture from my kitchen

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Makes about 3 1/2 dozen

Ingredients
2 ½ cup ap flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch nutmeg
½ cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chocolate chips or raisins

Directions
Preheat oven 350F. Line two baking sheets with parchment.Whisk together flour, leavening, salt and spices.
In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.
Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.
Remove to a wire rack to cool.

Recipe from Amber's Delectable Delights, Picture from my kitchen

Pumpkin Cranberry Bread

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried, fresh or frozen cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Recipe from Libby's, Picture from my kitchen

Sweet BBQ Chicken Kabobs

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cups 1 1/2 inch fresh pineapple chunks
1 each: red and green pepper, cut into 1 1/2 inch chunks
1/2 cup original BBQ sauce
3 Tbsp. frozen orange juice concentrate, thawed

Directions:

PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.

MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Recipe from Kraft Food and Family Magazine Picture from my kitchen

Crockpot Salsa Chicken

Ingredients

4 chicken breasts - put in frozen if you’re worried about overcooking

1 can cream of mushroom soup

1 packet reduced sodium taco seasoning

1 16 oz jar salsa

1 can corn (I didn’t use corn)

1 can rinsed and drained black beans

1 cup reduced fat sour cream
1 Bag of Nachos

Directions

Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

Pumpkin Roll

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Recipe from Libby's Picture from my house

Pumpkin Apple Spice Cake

My church does bereavement dinners when anyone in the church loses a family member. Since I work and cannot help to serve the dinner they always ask for a cake to be dropped off on my way to work. I decided this time that I wanted to make something with a fall theme that I had never made before. I decided on this Pumpkin Apple Spice Cake because I had a pumpkin that my husband and I had gotten to take Paisley's picture with. Therefore, I got to make pumpkin filling and applesauce because we were also out of applesauce, but had plenty of apples.

The apples in the beginning

The applesauce

The Pumpkin when I started

The Pumpkin when I finished

Ingredients:
1 c. oil
3 c. sugar
3 eggs
1 c. applesauce
1 c. pumpkin
2/3 c. nuts, chopped
3 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions:
Cream sugar and oil; add eggs, one at a time, beating well after each addition. Stir in applesauce and pumpkin. Sift dry ingredients together; add to creamed mixture. Add nuts.
Lightly grease sides, bottom, and tube of a 9 inch tube pan. Line the bottom with wax paper or lightly grease and flour Bundt pan. Pour in batter and bake at 325 degrees for approximately 1 1/2 hours (watch). Cool in pan for 15 minutes.

Source: The West Virginia Farm Bureau Cookbook

Apple Spice Bars

Apple Spice Bars

2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 Tbsp vanilla extract
2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling

Preheat oven to 350 degrees and line 9×13 pan with foil and baking spray.

In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside. In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples.

Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar. Bake until golden brown and top top slightly bounces back to the touch, about 30 minutes. Remove from oven and let cool completely before removing from pan, cutting and serving.

Source: Good Things Catered

Asian Style Grilled Chicken

I have never made many spicy recipes, but I found this recipe when I first started looking for new a different recipes to make I found this one. It was on Katie's Blog which always has amazing stuff on there.

Ingredients:
1/2 c. soy sauce
1/4 c. brown sugar
2 Tbsp rice vinegar
2 Tbsp lime juice
1/2 tsp fresh grated ginger
1/4 tsp toasted sesame oil
1/4 tsp hot chili oil
4 medium chicken breasts, pounded to even thickness

Directions:
-Combine all ingredients but chicken in large bowl and stir to combine.
-Add chicken and toss to coat and submerge.
-Place in fridge and marinate for about 30 minutes to an hour.
-Heat grill or grill pan to medium heat.
-Take chicken out of marinade and place on grill breast side down.
-Cook without moving until grill marks have formed on the breast.
-Flip chicken and brush top with more of the marinade mixture.
-Cook breast side up until grill marks have formed.
-Brush chicken one more time and flip breast side down.
-Turn grill to lower setting and continue cooking until done.
-Remove from grill and cover with foil for 10 minutes before serving.

Parmesan-Encrusted Pork Chops

Parmesan-Encrusted Pork Chops

Ingredients: 2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt & Pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions: Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper.

Coat the chops completely with the cheese, patting to adhere if necessary. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add more oil if necessary. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

I got this recipe from Adventures in Home Cooking. I love trying new recipes!

Hot Crash Potatoes

Crash Hot Potatoes

Ingredients:
Salt
Pepper
Olive oil
New or Red or Baby Red Potatoes
Any herb

Directions:
Preheat the oven to 450. Bring salted water to a boil. Add your potatoes and cook till fork tender (approx. 20 minutes). Generously drizzle a cookie/baking sheet with olive oil.

Place potatoes on the cookie sheet, spacing them well. Using a potato masher, press down on the potatoes until it slightly mashes. Rotate the potato masher 90 degrees and finish mashing the potatoes.

Generously brush or drizzle the top of each potato with olive oil. Salt and pepper the potatoes generously. Finely chop your chosen herb and sprinkle on top of the potatoes.

Place them on the top rack of the oven. Cook them for 20-25 minutes or until they are "golden and crispy and sizzling."

I got this recipe from Adventures in Home Cooking. My family really enjoyed this recipe, I cannot wait to make it again.

Pot Roast

Pot Roast

2lb. pot roast
3 T. olive oil
Salt
Pepper
1-2 onions
6-8 carrots
2-3 c. beef stock, divided
3-4 sprigs fresh rosemary
3 springs fresh thyme
3 pats butter (optional)
1 c. red wine (optional)

Preheat the oven to 275.

Heat olive oil (and butter, if you choose) in a large pot or Dutch oven over medium high heat. Next, salt and pepper the meat generously, particularly if you use a larger roast. Thoroughly wash the carrots and slice them in two-inch pieces. Peeling them is not necessary.

Slice the onion(s) in two from root to tip, slice off the ends, and remove the outer layer. When the oil in the pot is very hot, place the onions in and brown them on one side for 1-2 minutes. Flip the onions and brown them for 1-2 minutes. When the onions are done, remove them to a plate. Add the carrots to the hot oil and brown them for 1-2 minutes. Remove the carrots to a plate.

If necessary, add another tablespoon of oil to the pot. Get the oil warm before adding the roast.

Make sure the roast is seasoned on both sides with plenty of salt and pepper. Sear the roast on one side for one minute, then flip it and sear it on the other side. If you like, hold it up using tongs and sear it for one minute on the sides. When it is browned, remove it to a plate.

Turn the burner on high and add a one cup beef broth or red wine. Use a whisk to deglaze the pan (scrape up all the delicious brown bits at the bottom of the pan). Return the roast to the pan and add another cup or two beef broth--enough to cover the roast halfway. Add the onions and carrots. Add another cup or half cup of beef broth if necessary. Add the rosemary and thyme. Submerge them in the liquid beneath or on the side of the roast.

Put the roast in the oven, covered, for 2 hours. Don't peek!

To serve, place the meat on a cutting board and slice off a piece or pull it apart with a fork. If it's done right, it will fall apart on the fork.

I got this recipe from Adventures in Home Cooking. My family really enjoyed this recipe, I cannot wait to make it again.

Three Day Coconut Cake

Three Day Coconut Cake

Ingredients:

1 pkg. yellow butter flavored cake mix

2 c. sugar

1 16 oz. carton sour cream

3 6 oz. pkg. frozen coconut

8 oz. frozen whipped topping

Directions:

Prepare cake mix according to directions on box for 2- 9 inch cakes.

When cake is completely cooled, split layers in half horizontally.

Thaw coconut and whipped topping.

Reserve ½ package coconut. Pat with paper towels to remove moisture.

Combine sugar, sour cream and remaining coconut, blending well. Chill. Reserve 1 ½ cups of the mixture for frosting.

Spread remaining mixture between layers.

Combine reserve sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Garnish with reserved coconut.

Seal in an air tight container and store in refrigerator three days before serving.

Amazing Pork Tenderloin

INGREDIENTS

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

DIRECTIONS

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

This recipe is from AllRecipes.com. I made this for my Aunt and Uncle. They loved it!

Red Velvet Cherry Torte

Red Velvet Cherry Torte

Ingredients:

1 package red velvet cake mix
1 21oz. can cherry pie filling
¼ teaspoon almond extract
1 8oz. container frozen whipped topping, thawed
¼ cup toasted sliced almonds, if desired

Directions:

Preheat oven to 350°. Grease and flour (or use non-stick spray) two 9 inch round pans (can use 9X13 pan)
Prepare, bake and cool cake, following package directions for basic recipe.
Combine pie filling and almond extract in small bowl. Stir
*Place one cake layer on plate, then spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 ½ inch of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
***Bake in 9X13 pan…..“frost” entire cake with cool whip, spoon pie filling on top.

I got this recipe from one of my 4-H volunteers and I needed a dessert to make for my Aunt and Uncle so I decided that I would try it. My Aunt, Uncle, and Parents loved this recipe. I cannot wait to make it again.

Menu for April 20-26, 2008

Sunday- Baked Chicken Romano
Monday- Grilled Cheese and Soup (I work till 7:00)
Tuesday- Chinese
Wednesday- Chicken Brushetta
Thursday- Roast, Potatoes & Carrots
Friday- Chicken Enchiladas
Saturday- Barn Bash (A Huge 4-H Event)

Baked Chicken Romano

We received Lenny's brothers wedding invitation and needed to decided what we wanted for dinner. Our choices were Prime Rib (usually rare) and Baked Chicken Romano. I decided that I wanted to try the Chicken Romano before selecting it. I knew that I would be eating this because just thinking about rare meat makes me sick.


Ingredients:
4 skinless, boneless chicken breasts (5 ounces each)
1/4 cup all-purpose flour
2 tablespoons olive oil
3/4 cup chicken broth
1 package (10 ounces) frozen broccoli, thawed
1/4 cup sliced almonds

For the Sauce:
3 tablespoons butter or margarine
3 cloves garlic, minced
2 1/4 cups chicken broth
3 tablespoons all-purpose flour
1 cup grated Romano cheese, divided

Serves 4

1. Preheat oven to 350F. Grease a large, shallow baking dish.

2. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until golden, about 10 minutes. Stir in broth. Reduce heat to medium-low. Cover; simmer for 15 minutes.

3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute. Reduce heat to low. Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes.

4. Drain pan juices from chicken; combine with sauce. Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes.

5. Arrange broccoli in prepared dish; pour half of sauce on top. Place chicken over broccoli; top with remaining sauce. Sprinkle with almonds. Bake for 25 minutes. Remove from oven; sprinkle with remaining Romano. Bake for 5 minutes longer.

Dulce De Leche Ice Cream Sundaes

Ingredients:
Chocolate sauce 1 1/2 cups whipping cream 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Streusel
1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt

Blondies
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips

2 pints dulce de leche ice cream

Directions:

For chocolate sauce:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.

For streusel:
Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.

For blondies:
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.

Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

Source: Bon Appetit

Marinated Pork Chops

With the pork chops from my families farm, I decided that I needed to play around and see what different ways that I might like them.

INGREDIENTS:
• 1/4 cup vegetable oil
• 1 tablespoon and 2-1/4 teaspoons soy sauce
• 1 tablespoon and 1 teaspoon vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon prepared mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried parsley flakes
• 1 garlic clove, minced
• 2 (1 inch thick) pork chops

DIRECTIONS:
1. Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Source: Allrecipes.com

Baked Ziti

Ingredients:

1 box (16 oz) Ziti pasta
1 jar spaghetti sauce
1/2 lb ground beef
1/2 lb pork sausage
Salt, black pepper, garlic, red pepper flakes (all to taste)
12 oz cottage cheese (or ricotta if you prefer)
1/2 cup (4 oz) mozzarella cheese
1/4 cup grated Parmesan Cheese
8 slices provolone cheese

Directions:

Preheat oven to 350 and grease the bottom and sides of a 9 x 13 casserole dish.- Bring a large pot of water to a boil, season water with salt, boil pasta till al dente; drain and set aside.- Meanwhile brown sausage and ground beef in skillet and season with desired amounts of salt, black pepper, garlic and red pepper flakes. Drain excess grease away from meats and return back to skillet. Add the jar of spaghetti sauce and let simmer until you are ready to assemble the dish.- Place enough sauce mixture on the bottom of the pan so the noodles won’t stick. Then assemble the rest of the dish- half of the cooked noodles, all of the cottage cheese, 4 slices of provolone cheese, 1/2 of the remaining sauce, remaining noodles, half of the mozzarella and Parmesan cheese, remaining sauce, remaining cheese.- Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly. Let set 10 minutes to cool before serving.

Whole-Wheat Pizza Dough

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately

Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Nutrition Information:
- Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.
- Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.

Source: Amber's Delectable Delights

Zesty Red Potatoes

I needed something to go with my bbq pork chops so off to allrecipes I went. I found this recipe. I had everything but the onion so I decided to make it without. We really liked these potatoes, but next time I will try to have the onion to add to it.

INGREDIENTS

• 6 medium red potatoes, halved and thinly sliced
• 1 small onion, halved and thinly sliced
• 1/2 cup butter or margarine, melted
• 1/2 teaspoon crushed red pepper flakes
• salt to taste

DIRECTIONS

1. Arrange potatoes and onion in an ungreased 9-in. square baking dish. Combine butter, pepper flakes and salt; drizzle over potatoes and onion. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 15-20 minutes longer or until potatoes are tender.

Source: Allrecipes.com

Banana Nut Bread

I am always looking for new banana bread recipes. When I saw this recipe on Katie's Blog, Good Things Catered, I just had to try it. I still have a couple more recipes to try, but this one was very good.

Ingredients:
1/2 c. shortening
1 c. sugar
2 eggs
1 c. mashed bananas (about 3 medium; the browner, the better!)
3 Tbsp sour cream
1 Tbsp lemon juice
2 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 c. walnuts (I really like Banana Nut Bread so I added some nuts that I had on hand)

Directions:
-Preheat oven to 350 degrees
-In bowl of stand mixer, cream shortening and sugar.
-Beat in eggs one at a time; then bananas, sour cream, and lemon juice.
-Sift together flour, baking powder, salt, and baking soda.
-Slowly add dry ingredients to mixture.
- Add nuts.
-Pour into greased and floured 9x5x3 loaf pan.
-Bake for 60 minutes.

Photography

Lenny has started doing photography competitions with this online message board ever since we get the new camera for Christmas. Here are some pictures that he has taken. I think that they are awesome! Each week there are different themes.

Theme: Fences

Theme: Pollution

Theme: Pee-A-Boo

Theme: Mug Shot

Blueberry Scones

My husband loves blueberries so he bought a huge thing of blueberries from Costco. I so far have made Blueberry Waffles, Muffins, and now these. He has loved everything so far so hopefully he will love these too.

Ingredients:
2 c. flour plus 2 Tbsp, plus 1 Tbsp (I did not use the 1 Tbsp since I used fresh berries)
1 Tbsp baking powder
3 Tbsp sugar
1/8 tsp salt
6 Tbsp butter, plus 1/2 Tbsp, chilled
1 Tbsp vanilla
1 c. half and half, chilled (I did not have any half and half so I used this substitution= 7/8 cup milk and 7/8 tablespoon melted butter, cooled )
2/3 c. frozen Maine wild blueberries (I used a cup of fresh)

Directions:
-Preheat oven to 425 degrees and line a baking sheet with parchment. (I used my pizza stone instead)
-In small bowl combine frozen blueberries and 1 Tbsp flour and toss to combine. (I left this step out)
-Place blueberry mixture back into freezer. (I left this step out)
-In large bowl, combine flour, baking powder, sugar and salt.
-Take butter out of fridge, cut into chunks and add to flour mixture.
-Cut butter into flour until pea sized or smaller.
-Add vanilla and half and half and mix in with a spoon until just barely incorporated.
-Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough.
-Turn dough out onto floured surface and pat down into rough 9-10 inch circle.
-Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.
-Take 1/2 Tbsp butter and cut into 8 small pieces.
-Place one small piece of butter on top of each scone.
-Place in oven and bake for 15 minutes.
-Let cool and enjoy.

Source: Good Things Catered

Chicken Cordon Bleu

This is a recipe that my Foods Committee for 4-H used for their County Officials Dinner. I thought that it turned out amazing! Everyone there loved it.

Ingredients:

4 chicken breasts
4 slices Provolone cheese
4 slices dried beef
8 slices bacon*
1 cup sour cream
1 can cream of chicken soup
¼ teaspoon seasoned salt

Directions:
- Pound each chicken breast to ¼ inch thickness. Place 1 slice of cheese and one slice of dried beef on top. Roll chicken, tucking in sides to secure cheese and beef. Wrap one piece of bacon* around the chicken roll.
- In a small bowl, mix sour cream, chicken soup and seasoned salt. Put a few spoonfuls in bottom of greased dish. Place chicken rolls seam side down in dish. Spoon remainder of soup mixture over chicken rolls.
- Cook in oven for approximately 3 hours at 300 degrees or 45 minutes at 350 degrees, then microwave for 10 minutes.

4 servings.

* I cook bacon slightly before wrapping around the chicken.

Source: Lena Osborne (4-H Volunteer)

Surprise Hasbrowns

This is a recipe that Lenny's Aunt used to make for all their family get togethers. This was one of his favorite dishes so I decided to make it for him.

Ingredients:

12 oz sour cream

1/2 tsp. salt

1/4 tsp. pepper

1 can celery soup

1 can cream of potato soup

1 (10 oz) cheddar cheese

1 lb. hashbrowns (the shredded kind) (I actually used almost 2 pounds)

Onion (to taste) (I did not use any onion, because I did not have any)

Directions:

- Mix sour cream, seasonings, soups, milk, and 1/2 of cheese.

- Combine in greased 9x12 baking dish with potatoes and onion.

- Put rest of cheese on top and bake 1 1/2 hour (covered) at 350 degrees.

Source: Lenny's Aunt

Lasagna

This is about the easiest recipe of Lasagna that I have ever made. Lenny loves it though. It is very meaty, I think that is his favorite thing about it. I think that next time I will try a little more difficult recipe and see how that turns out.

Ingredients:
4 Lasagna Noodles
1 pound Ground Beef
1 cup Small Curd Cottage Cheese
1/2 jar Spaghetti Sauce
1 bag of Mozzarella Cheese

Directions:
- Preheat oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, brown ground beef. Using a fork, mix cottage cheese.
- In a 8X8 inch baking pan, layer spaghetti sauce, noodles, ground beef and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

Source: My Tiny Little Kitchen Creations

Roasted Red Potatoes

Ingredients:
4 red potatoes
2 Tbls bread crumbs
1 Tbls olive oil
1 Tbls Parmesan cheese
Your choice of seasonings (I used garlic power, parsley, and Italian)

Directions:
- Preheat oven to 375 degrees
- Slice potatoes into wedges and place into medium bowl. Season with all the remaining ingredients and place into preheated oven. Cook for 30-40 minutes or until potatoes are done to your desired crispness.

Nutter Butter Frozen Peanut Butter Pie

This is one really rich pie. I was only able to eat half of this piece and I like rich stuff. It was really really good though!


Ingredients:
Crust:
24 Nutter Butter Cookies
5 Tbsp. Butter, melted

Filling:
1 pkg (8oz) Cream Cheese
1 C. Creamy Peanut Butter
3/4 C. Sugar
1 Tbsp. Vanilla
1 Tub Cool Whip Topping, thawed, divided

Directions:
- Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter press onto bottom and sides of 9 inch pie plate.
- Mix cream cheese, peanut butter, sugar, vanilla with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cups whipped toppings. Spoon into crust.
- Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be easily cut.

Extra Special- Garnish with remaining whipped topping and additional cookies, if desired.

Lemon Pepper Pork Chops

I am not a big pork fan, but this weekend we went home to help my parents butcher some pigs so I had to bring some back since it was so fresh! I made these pork chops and DH loved them. i know that we will defiantly be eating these again.

INGREDIENTS:
4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C).
- Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
-Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.