Make Ahead Turkey Gravy

4 turkey wings

2 onions, medium, peeled and quartered

8 cups chicken broth

3/4 cup carrots, chopped

1/2 teaspoon dried thyme

3/4   cup flour 

2 tablespoons butter

1/2 teaspoon fresh ground black pepper

Heat oven to 400º.  Have ready a large roasting pan, a 5-6 qt pot and a 3 qt saucepan.  Put wings in a single layer in roasting pan; scatter onions on top.  Roast 1 1/4 hours or until wings are browned.  Put wings and onions in pot.  Add 1 cup water to roasting pan; stir to scrape up any brown bits on bottom.  Add to pot.  Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme.  Bring to a boil, reduce heat and simmer uncovered, 1 1/2 hrs.  Remove wings.  When cool, pull off skin and meat.  Discard skin; save meat for another use.  Strain broth into saucepan, pressing vegetables to extract liquid.  Discard vegetables; skim fat off broth.  (If time permits, refrigerate overnight so fat that rises to the top solidifies and can be easily removed.)

Whisk flour into remaining 2 cups broth until well blended and smooth.  Bring broth in saucepan to a gentle boil.  Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste.  Stir in butter and pepper.

*Note - On Thanksgiving, after the turkey is cooked and removed from roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.

32  Servings

Jack Daniel's BBQ Sauce

10 lb. can catsup

10 lb. tomato puree

1 liter water

3 C. white vinegar

3 C. molasses

36 bay leaves

7 habanero peppers cut in half with seeds removed

1 1/2 lb. dark brown sugar

1/2 C. tamarind paste (available at Mexican or Indian specialty stores)

5 lb. diced tomatoes

1 C. finely chopped garlic

24 whole cloves

3 medium onions, diced and caramelized

3 tsp. spiced smoked salt

2 tsp. white pepper

1 1/2 tsp. cayenne pepper

3 C. Jack Daniels whiskey

  

Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.

Makes 1 1/2 gallons of sauce.

Gravy

2 tablespoons meat pan drippings, from roasting or frying pork, poultry or beef 

2 tablespoons flour  

3 cups broth, milk or water

salt and pepper, to taste

After cooking meat, remove all fat except for 2 tablespoons.  Whisk in flour, scraping the bottom of the pan for the baked on goodness.  Slowly whisk in the liquid and simmer until thick.  Season to taste.

Variation:

Combine flour and liquid together until no lumps of flour are visible, then pour into the heated oil.  Whisk while simmering until thickened.  Season to taste.

 8  Servings

Ginger-Citrus Sauce

1 1/4 cups water

1 tablespoon cornstarch

3/4 cup dark brown sugar

1/4 cup soy sauce

2 tablespoons minced fresh ginger

1 teaspoon minced garlic

2 tablespoons lime juice

1 tablespoon lemon juice

1/4 teaspoon crushed red pepper flakes 

Combine all ingredients in saucepan over medium heat.  Simmer until thickened, stirring frequently.  Remove from heat.

Ginger Dipping Sauce

1/4 cup onions, finely chopped 

1/4 cup soy sauce 

1 clove garlic, minced 

1/2 ounce gingerroot, (nickel sized) peeled and chopped 

2 tablespoons lemon juice, 1/2 lemon

1/2 teaspoon sugar

1/4 teaspoon white vinegar

Combine all ingredients in blender and blend on low speed for 30 seconds or until gingerroot and garlc have been pureed.  Chill before serving.

Florida Juicy BBQ Sauce

24 oz. ketchup 

1 lb. dark brown sugar

1/2 tablespoon prepared yellow mustard

1 tablespoon black pepper

1/2 cup onion juice

3/4 cup orange juice

3/4 cup pineapple juice

3/4 cup mango juice

4 tablespoon corn starch

Combine all ingredients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken.  If too thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip.

Makes 1 1/2 Quarts

COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist.

Firecracker BBQ Sauce

1/2 cup cider vinegar 

1 cup water

1/4 cup sugar

2 tablespoons prepared mild yellow mustard

1/4 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon paprika

1 medium yellow onion, thinly sliced

2 thick slices lemon

1/2 cup unsalted butter

1 cup ketchup

1/4 cup Worcestershire sauce

In small heavy saucepan, combine vinegar, water, sugar, mustard, salt, pepper, paprika, onion, lemon and butter; bring to a boil over medium high heat.

Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat and stir in ketchup and Worcestershire.  

Can refrigerate up to 4 days or freeze up to 3 months. Use for basting grilled or broiled meats or poultry.

Makes 1 1/4 cups 

Fajita Marinade

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons vegetable oil

1 clove garlic, minced

3 teaspoons vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon fresh ground black pepper

dash onion powder

Combine all ingredients in a ziplock bag.  Add meat to bag and refrigerate.  Discard marinade after removing meat.

Emeril's BBQ Sauce

14 ounces ketchup (more if needed) 

1 cup molasses

1/2 cup Worcestershire sauce

4 ounces sesame oil

4 ounces soy sauce

1/2 cup minced ginger

1 tablespoon chopped garlic

1 tablespoon chili powder

1 tablespoon onion powder

1 cup brown sugar

Combine all ingredients in food processor, season as needed. Store in fridge.

Cocktail Sauce

1/2 cup no-salt-added tomato sauce

2 tablespoons minced fresh chives

2 tablespoons ketchup

2 tablespoons chili sauce

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

6 drops hot sauce (such as Tabasco)


Combine all ingredients in a small bowl; cover and chill at least 1 hour.

Makes 1 cup 

Coca Cola BBQ Sauce

1 cup Coca-Cola

1 cup ketchup

1/4 cup Worcestershire sauce

1 teaspoon liquid smoke

3 tablespoon  A.1 Sauce

1 teaspoon onion flakes

1 teaspoon garlic flakes

1/2 teaspoon fresh ground black pepper 

Put all ingredients in a heavy saucepan. Bring to a boil slowly. Cook until mixture has been reduced by a quarter. Cool to room temperature and refrigerate.

Chili's Chicken Enchilada Soup

1 tablespoon vegetable oil

1 lb chicken breast fillet (approx. 3 fillets)

1/2 cup diced onion

1 garlic clove, pressed, to taste

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta cheese

1 teaspoon salt, to taste

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

  

shredded cheddar cheese

crumbled corn tortilla chips

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onion

2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed

2 teaspoons finely minced fresh cilantro

1 pinch salt

Add 1 tablespoon of oil to a large pot over medium heat.  Add chicken breasts to pot and brown for 4-5 minutes per side.  Set chicken aside.  Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add masa mixture to pot with onions, garlic and broth.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

8  Servings

Carolina Mustard Sauce

3/4 cup yellow mustard 

3/4 cup red wine vinegar

1/4 cup sugar

1 1/2 tablespoons butter

2 teaspoons salt

1/2 teaspoon Worcestershire sauce

1 1/4 teaspoons ground black pepper

1/2 teaspoon Tabasco sauce

In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes.  Let stand at room temperature 1 hour before using.

Bourbon Mustard Sauce

2 tablespoon butter 

1/4 cup chopped shallot

1 garlic clove minced

1/2 cup good bourbon

3/4 cup heavy cream

3/4 cup beef stock

3 T. grainy mustard

salt

freshly ground pepper

In a heavy saucepan melt the butter. Add the shallots and the garlic and cook without browning for 3 minutes over medium heat.  Add the bourbon and reduce by half. Whisk in the beef broth, cream, mustard and salt. Reduce by one-third, about 15 minutes.

Blooming Onion Dipping Sauce

1/2 cup mayonnaise 

2 teaspoons ketchup

2 tablespoons prepared horseradish

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

dash black pepper, ground

dash cayenne pepper

Combine all ingredients in a small bowl.  Keep the sauce covered in refrigerator until needed.

Beer Basting Sauce

12 oz. beer or non-alcoholic beer (or chicken consommé for poultry)

12 oz. water

1 stick butter

salt

pepper

parsley

garlic seasoning to taste

Combine all ingredients in a small pan.

Baste the chicken every 20 minutes with this sauce. every 20 minutes.

Can be used on poultry, beef or pork

BBQ Glaze

3/4 cup. bottled chili sauce 

1/2 cup grape jelly

2 teaspoon. mustard

3 tablespoon honey

1/4 cup brown sugar 

Mix all ingredients together in a saucepan. Spread on meat liberally last 10 minutes of cooking. Be careful not to let it burn.

Barbeque Sauce

6 T. dark brown sugar

1/2 C. cider vinegar

1/4 C. molasses

1/4 C. honey

1/4 C. Worcestershire sauce

2 T. yellow mustard

1 T. liquid smoke

1 T. chili powder

2 T. freshly ground black pepper

1 t. ground allspice

1/4 t. ground cloves

4 C. ketchup

coarse salt

Combine all ingredients except the ketchup in a heavy pan. Cook uncovered for 5 minutes, stirring constantly. Add the ketchup and bring to a boil.

  

Reduce the sauce to a simmer. Cook uncovered for 30 minutes until thick, dark and richly flavored.

Use right away after it cools or refrigerate.

Baby Back Ribs

4 racks of baby-back pork ribs
BBQ Sauce for ribs (see above recipe)

Preheat the oven to 300º.  Brush sauce over the entire surface of each rack of ribs.  Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.  Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.  When the ribs are just about done, preheat your barbecue grill to medium heat.  Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.  Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.  Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

BBQ Sauce for Ribs

1 1/2 cups water

1 cup white vinegar

1/2 cup tomato paste

1 tablespoon yellow mustard

2/3 cup dark brown sugar, packed

1 teaspoon hickory flavoring liquid smoke

1 1/2 teaspoons salt

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.  When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

Asian Style BBQ Sauce

1/3 cup tomato ketchup 

1/4 cup Indonesian sweet soy sauce

3 tablespoons rice-wine vinegar

3 teaspoons minced fresh ginger

1 - 2 garlic cloves - minced

1 1/2 teaspoons Chinese chile paste with garlic

In a small bowl, stir together all ingredients. The sauce will keep, covered, in the refrigerator for up to 4 days.

Makes about 2/3 cup.

Alla Vodka pasta sauce

Have a fire extinguisher and up to date homeowners insurance for this one!  Came close to setting the kitchen on fire making this recipe.  But, the flavor is outstanding and worth the risk and the calories!

3/4 package bacon, sliced into 1/2 inch strips 

4 shallots 

1 stick butter 

1 gallon tomatoes, stewed, crushed 

1 pint heavy cream 

2 pints vodka 

pinch salt and pepper 

2 tablespoons sugar 

Fry bacon until almost done, then add shallots and cook.  When shallots are clear, add butter, salt, pepper, and sugar. Continue to cook over med heat until bubbly.  Add vodka and bring back to a simmer.  CAREFULLY light the contents of pan on fire.  Very carefully, stir, never lean over the pan!!  Let flame for a few minutes, then blow the flames out.  Add tomatoes and simmer about 20 - 30 minutes, or until sauce becomes thickened.  Add cream and simmer a few more minutes.  Serve over cooked pasta with grated parmesean cheese on top.

8  Servings

Alfredo Sauce from Olive Garden

This starts with a stick of butter and real cream.  Diet disaster!  Use at own risk.

1/2 cup butter 

2 cups heavy cream

1/8 teaspoon garlic powder

1/8 teaspoon fresh ground black pepper

1/4 cup grated Parmesan cheese

Melt butter in a medium saucepan over medium heat.  Add the cream, garlic powder, and pepper and simmer for 10-12 minutes or until thick.  When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese.  Remove from heat.  Serve over cooked pasta.

Light Alfredo Sauce

2 cups nonfat cottage cheese

1/2 cup evaporated skimmed milk 

3 tablespoons freshly grated Parmesan cheese

2 tablespoons butter-flavored granules

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

Dash of ground red pepper

Combine all ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.  Pour mixture into a small saucepan; cook over medium-low heat, stirring constantly, until thoroughly heated.

Makes 2-3/4 cups.

Alfredo Sauce

1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste 

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.  Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).  Season to taste with salt and black pepper. Serve over your favorite pasta.

Sweet Potato Buttermilk Cornbread

1 cup all purpose flour

1 cup cornmeal

¼ cup sugar

3 teaspoons baking powder

1 teaspoon salt

¼ cup butter

1 egg

1 cup buttermilk

1 ½ cup peeled and grated sweet potato

Preheat oven to 425º. 

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly. 

In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish. 

Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

12  Servings

Sourdough Pancakes

4 cups SOURDOUGH STARTER

1 egg

1/4 cup evaporated milk

2  tablespoons oil

2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon salt

Mix well, let stand 15 minutes.  Bake on griddle.

4  Servings

Sourdough Bread

3 cups flour 

1 cup SOURDOUGH STARTER (recipe follows) 

2 cups warm water

2 tablespoons sugar

1 tablespoon salt

1 teaspoon baking soda

3 1/2 cups flour  , approx

corn meal

butter, melted 

Measure 3 cups flour, starter, water, sugar, salt and baking soda in large mixing bowl (not metal); beat until smooth.  Cover loosely with waxed paper and let stand in warm place (80-85) at least 18 hrs.  Stir batter down.  Mix in more flour and 2 tablespoons shortening, to make stiff dough.  Turn ont lightly floured surface and knead until satiny, about 8-10 minutes. 

Shape dough, place on greased baking sheets that have been sprinkled with corn meal; brush with melted butter.  Cover and let rise about 1 1/2 hours.  Bake in preheated 400 degree oven 40-50 minutes, or until done.  Brush with butter.  Makes two 1 1/2 pound loaves or 48 breadsticks.

24  Servings

Sourdough Starter

2 cups flour 

1 package yeast

2 cups warm water

Combine ingredients in a large mixing bowl (not metal).  Mix together until well blended.  Let stand uncovered in a warm place (80-85º) for 48 hours.  Stir occasionally.  Store in  glass container loosely covered with wax paper in the refrigerator.  Stir well before use.  Pour out required amount and replenish remaining starter by mixing in 1 cup each flour and warm water.  Let stand uncovered in a warm place for a few hours until it bubbles again before covering and refrigrating.  Use and replenish every 2 weeks.  *Note - spoon the flour into measuring cup, don't scoop.

 4  Servings

Quick Carrot Bread

Serve this treat with fat-free cream cheese in place of butter.

1 3/4 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 cup crushed pineapple in juice

1/4 cup vegetable oil

2 egg whites, slightly beaten

1 tsp. almond extract

1/8 cup applesauce

2 cups shredded carrots

1/2 cup raisins

Preheat oven to 350 degrees. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt and cinnamon. In another bowl, stir together pineapple, oil, egg whites, almond extract and applesauce until blended. Make a well in the center of the dry ingredients; add pineapple mixture and stir until combined. Stir in carrots and raisins. Spray mini loaf pans with fat-free cooking spray. Spoon batter into pans and bake for 15 to 20 minutes or until cake tester, inserted into center, comes out clean. Place on wire rack and let cool. 

Makes 12 servings

Pumpkin Ribbon Bread

6 ounces cream cheese

1/3 cup sugar

1 tablespoon all-purpose flour

1 egg

2 teaspoons orange peel, grated, (optional)

1 cup canned pumpkin

1/2 cup vegetable oil

2 eggs

1 1/2 cups sugar

1/2  teaspoon salt

1/2  teaspoon ground cloves

1/2  teaspoon cinnamon

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 cup pecans, chopped 

Heat oven to 325º.  For filling, beat together cream cheese, sugar and flour in a medium bowl.  Add egg; mix well.  Stir in orange peel, if desired; set aside. 

For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl.  Stir in sugar, salt, cloves, and cinnamon; mix well.  Stir in flour and baking soda; blend in pecans.  Pour half of batter into a greased and floured 9x5" loaf pan.  Carefully spread cream cheese mixture over batter.  Add remaining batter, spreading to cover filling.  Bake 1 1/2 hrs or until a toothpick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack.  Transfer to wire rack and contiunue to cool. 

15  Servings

Pumpkin Bread - Mom's

1 cup oil

2 cups sugar

3 cups flour 

1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon ginger

2 teaspoons cinnamon

1 teaspoon allspice

2 teaspoons baking soda

2 cups canned pumpkin

4 eggs

Mix together all ingredients.  Add chopped nuts if you wish.  Bake in 3 bread pans at 350º  for 1 hour.

30  Servings

Pumpkin Bread

1/2 cup butter or margarine, softened

1 cup firmly packed brown sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup mashed cooked pumpkin

1/2 cup chopped pecans, toasted

1 teaspoon vanilla extract

Peachy Cream Cheese Spread (see below)

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 4 ingredients; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Beat at low speed after each addition, just until dry ingredients are moistened.

Stir chopped pecans and vanilla into batter. Spoon into a greased 8 1/2- x 4 1/2-inch loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Slice and serve with Peachy Cream Cheese Spread. Makes 1 loaf.

PEACHY CREAM CHEESE SPREAD:

1 (8-ounce) package cream cheese, softened

1/3 cup peach preserves

1/4 teaspoon ground ginger

Beat all ingredients at low speed with an electric mixer until blended. Makes 1 1/3 cups. 

Potato Rolls

1 package yeast

1/4 cup warm water

1/2 cup mashed potatoes, hot

1/4 cup shortening

1/4 cup sugar

1 1/2 teaspoons salt

1 cup milk, scalded

1 egg

4 to 4 1/2  cups all-purpose flour, sifted

Soften yeast in warm water.  Combine potatoes, shortening, sugar, salt and milk.  Cool to lukewarm.

Add softened yeast and egg.  Stir in 2 cups flour; beat well.  Stir in remaiing flour (or enough to make soft dough).  Knead on lightly floured surface until smooth and elastic (6-8 minutes).  Place in lightly greased bowl, turning to coat surface of dough.  Cover, let double, about 1 hour, in warm place.  Punch down, shape in ball.  Cover, let rest 10 minutes.  Shape in rolls; place on greased cookie sheet.  Let rise till almost double (about 1 hour).  Bake in hot oven (400º) 10-12 minutes.  Makes 2 dozen rolls.

48  Servings

Pizza Crust

1/3 cup warm water, plus 1 tablespoon

3/4 teaspoon yeast

1 teaspoon sugar 

1 cup bread flour

1/2 teaspoon salt

1/2 tablespoon olive oil

Dissolve yeast and sugar in warm water in a small bowl.  Let sit for 5 minutes until the surface of the mixture turns foamy.  (If it doesn't, your yeast was bad or the water too hot, try again...)

Sift together the flour and salt in medium bowl.  Make a depression in the flour and pour in the olive oil and yeast mixture.  Use a fork to stir the liquid gradually drawing in more flour as your stir, until all the ingredients are combined.  When you can no longer stir with a fork, use your hands to form the dough into a ball.  

Knead on a lightly floured surface for 10 minutes, or until smooth.  Form the dough into a ball, place in oiled bowl, turning to coat the dough.  Cover with oil-sprayed plastic wrap, let rise in warm place for 2 hours to allow dough to double in size.  Punch down the dough and put it back into the bowl, cover and refrigerate overnight.  Take dough out 2 hours before you plan to make your pizza to let it warm up to room temperature.

Roll out dough on floured surface until very thin and 10 inches in diameter.  Put your pizza crust on a baking sheet or pizza pan.  Spread with sauce, add toppings and cheese.

Bake 10-12 minutes or until crust is light brown in very hot oven (450º-500º).

Oregano - Garlic - Chili Bread

1 tablespoon fresh oregano, chopped, or 1 teaspoon dried

6 tablespoons unsalted butter, softened

2 cloves garlic, finely minced

1/8 teaspoon chili powder

1/8 teaspoon salt

1 loaf Italian bread, split in half, lengthwise

Stir together first 5 ingredients.  Spread over cut sides of bread.  Wrap in foil; bake at 350 for 15 minutes.  Serve warm.

12  Servings

Mesa Grill Bread/Rolls

1 tablespoon dry yeast

1 tablespoon granulated sugar

1/2 cup water (110 degrees)

1 cup water

1 tablespoon salt

1/2 cup polenta

5 1/4 cups all-purpose flour

1 cup milk

2 tablespoons brown sugar

Put yeast, water and sugar in mixer bowl and let proof.

Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.  Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.

Cover with plastic, proof for 15 minutes.  Form loaves/rolls, cover with towel and proof for 1/2 hour.

Score loaves/rolls,egg wash and sprinkle with additional polenta.  Bake at 350º until golden.

12  Servings

Lemon Poppyseed Muffins

1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1 1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 lemons, zest of, grated

1/4 teaspoon salt

1/2 cup buttermilk or plain yogurt

2 tablespoons lemon juice

1 teaspoon vanilla 

Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.

In a large bowl, cream the butter and sugar until fluffy.  Add the egg yolks, one at a time.  Beat well after each.  In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.  Beat just until smooth.  In another bowl, beat the egg whites until soft peaks form.  Gently fold them into the muffin batter until blended.  Spoon the batter into the prepared pan, 3/4-full.

Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes before removing to cool completely.  I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Garlic Bread

1 loaf Italian bread, sliced

1 stick butter, softened

4 teaspoons garlic, minced

1/2 teaspoon Italian seasoning

Mix butter, minced garlic and Italian seasoning.  Spread over each slice of italian bread.  Arrange on baking sheet with buttered side up.  Bake at 350 for 10 minutes or until bread is lightly toasted. 

8  Servings

Focaccia Bread

9 tablespoons olive oil, divided use

3 cups unsifted all-purpose flour

3/4 cup unsifted semolina flour

1/2 teaspoon salt, divided

1 1/2 tablespoons quick-rising dry yeast

1 1/2 cups hot milk (between 120 to 130 degrees F)

1 tablespoon fresh rosemary leaves

Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake pan; spread to cover bottom and sides.

Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook or you can mix by hand.

Mix ingredients on medium speed. Reduce speed to low and slowly add hot milk. Increase the speed to medium and continue mixing for 5 minutes, then knead about 10 minutes by hand. 

Dust the bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let it rest for 30 minutes.

Preheat oven to 400º F.  Remove towel and brush dough with 1 to 2 tablespoons of the olive oil. Dust the top with additional salt and rosemary.  Bake for 20 minutes.  Remove from oven and drizzle with remaining oil.

4  Servings

Egg Dinner Rolls

4  cups all-purpose flour

1  package active dry yeast

1  cup milk

1/4  cup sugar

1/4  cup margarine or butter

1/2  teaspoon salt

3   egg yolks

1   slightly beaten egg yolk

1  tablespoon water

In a large mixing bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt just until warm (120º to 130ºF) and margarine almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. 

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). 

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Then divide each half into 12 pieces. Cover and let rest for 10 minutes. Meanwhile, grease baking sheets. To shape rolls, roll each piece into a 12- inch rope. Tie in a loose knot. Tuck top end under the roll. Then bring bottom end up and tuck it into center of roll. Place 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double (about 30 minutes). 

Brush rolls with a mixture of one egg yolk and water. Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Makes 24 rolls. 

*Make-Ahead Tip: Prepare rolls as directed; cool completely. Place rolls in a single layer in a freezer container or bag and freeze for up to 3 months. Before serving, thaw at room temperature about 2 hours.  

Dinner Rolls

1 package yeast

1/4 cup warm water

1 cup milk, scalded

2 tablespoons sugar

2 tablespoons shortening

1 teaspoon salt

3 1/2 cups all-purpose flour, sifted

1 egg

*Richer version: increase either the shortening or sugar or both to 1/4 cup

Soften dry yeast in warm water..  combine milk, shortening, sugar and salt; cool to lukewarm.  Add 1 cup of the flour; beat well.  Beat in softened yeast and egg.  Gradually add remaining flour to form soft dough, beating well.  Cover and let rise in warm place (82) til double, about 1 1/2 hr to 2 hours.  Turn out on lightly floured surface and shape as desired.

To make cloverleaf rolls, shape dough into small balls.  Three should half fill a greased muffin cup.  Brush with melted butter.  Let double (25-30 minutes).  Bake at 400 degrees for 10-12 minutes.  Makes about 24 rolls.

24  Servings

Crescent Rolls

2 (.25 ounce) packages active dry yeast

3/4 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/2 cup shortening

4 cups all-purpose flour

1/4 cup butter, softened

Dissolve yeast in warm water.  Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).  

Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).

Bake at 400º F for 12-15 minute or until golden brown. Brush tops with butter when they come out.

30  Servings

Cranberry Orange Muffins

2 1/2 cups flour 

1 cup sugar

2 teaspoons baking soda

1 stick margarine

1/2 cup Egg Beaters Real Egg Product, or 2 large eggs

3/4   cup orange juice

1 tablespoon orange zest, grated

1 cup cranberries, dried

1/4 cup sugar

1/2 teaspoon cinnamon

In a medium bowl, stir together sugar, flour and baking soda - set aside.  In a separate bowl, stir together margarine and egg beaters, orange juice and orange zest. Stir liquid mixture into dry mixture until just combined.  Stir in cranberries.  If using topping, stir together 1/4 cup sugar and cinnamon in a small bowl. 

Spoon batter into 12 paper lined muffin tins.  Sprinkle topping on top, if desired.  Bake at 350º for 20 - 25 minutes, or until lightly browned or a toothpick inserted into the center comes out clean.

12  Servings

Cornbread - Super Moist

My husband dislikes crumbly cornbread so here is a very moist version that he will actually eat.

1 cup cornmeal, self-rising

3/4 cup flour  , self-rising

1/3   cup sugar

1/3   cup canola oil

1/2   cup sour cream

1 egg

dash salt

1 cup buttermilk, approx.  Batter is same consistency of pancake batter.

Mix all ingredients with whisk just til blended.  Pour into greased 9x9" pan.  Bake at 400 degrees for approx. 30 minutes.  It is done when middle does not jiggle if pan is shaken.

9  Servings

Cornbread

1 cup corn meal 

1 cup flour 

1/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup shortening, softened

Combine cornmeal, flour, sugar, baking powder and salt.  Add egg, milk and shortening.  Beat with mixer until smooth, about 1 minute.  Bake in greased 8" pan in a 425º oven for 20-25 minutes or microwave on low 6 minutes, then on high for 3 1/2 minutes or until done.  Turn every 4 minutes.

8  Servings

Bread from Perpetual Yeast

2 cups milk

1/3   cup shortening

1 1/2 teaspoons salt

PERPETUAL YEAST, 1 pint

12 to 14    cups flour 

Scald milk, cool to lukewarm.  Add perpetual yeast, shortening, sugar and 4 cups flour.  Beat 1-2 minutes.  Cover and let rise 1/2 hour.  Add salt and rest of flour.  Knead until elastic.  Cover and rise until doubled.  Shape into loaves and rise until doubled again. Brush with milk and bake 1 hour at 400º.

40  Servings

Perpetual Yeast

1 package yeast

1/2   cup sugar

1 pint warm water, may use water drained from boiling potatoes

  

Dissolve yeast in lukewarm water in which potatoes have been cooked.  Mix well.  Add sugar and stir thoroughly.  Pour in 2 qt. glass jar, cover loosely and let stand in warm place overnight.  In morning, put tight lid on jar.  Set away in cool place. 

When ready to make bread, pour into the yeast:

1 pint potato water

1/4 cup sugar

Mix well, let stand for 5 hours.  Stir it down and use 1 pint of mixture for 4 loaves bread.  Cover rest and keep cool.

Boboli Pizza Crust Clone Recipe

1 cup water

2 tablespoons olive oil

1 teaspoon garlic, minced

1 teaspoon salt

1 tablespoon sugar

3 cups all-purpose flour

1/2 teaspoon italian seasoning

2 teaspoons parmesan cheese

2 teaspoons active dry yeast

2 teaspoons parmesan cheese, to sprinkle

Add all ingredients (except second parmesan cheese) to breadmaker in order listed by your manufacturer.

(put the garlic down inside the flour so it does not slow the yeast) Set breadmaker on dough setting.

When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.  Brush outer edge of crust with olive oil.  Poke a few holes in crust with a fork.  Bake 5-10 minutes at 450 F until light brown.  Cool.  Wrap tightly in foil and freeze or use immediately.

6  Servings

Buttermilk Biscuits

2 1/2 cups self-rising flour
2 tsp sugar
1/2 cup butter or shortening ( I like using butter flavored Crisco)
3/4 to 1 cup buttermilk (may use regular milk or cream)

Preheat oven to 450º.
In medium bowl, stir together flour and sugar.  Using pastry blender, cut in butter until mixture looks crumbly.  Stir in buttermilk until dough leaves sides of bowl.  If needed, add a few drops of milk at a time to get all the crumbs combined into dough.

On lightly floured surface, knead dough just until smooth, patting more flour on if it's too sticky.  Roll dough to 1/2" thickness.  Cut dough with 2 1/2" biscuit cutter.  (I use a small can with both ends removed)  Place biscuits in a round cake pan or on a cookie sheet with sides touching.  Spread softened butter on tops of biscuits.

Bake 10-12 minutes or until golden brown.

Variations:
Drop Biscuits:  Use 1 1/4 cups buttermilk.  Do not knead dough.  Drop by rounded spoonfulls 2 inches apart.

Garlic-Cheese Biscuits:  Use 1 cup buttermilk; add 3/4 cup shredded cheddar cheese.  Do not knead dough. Drop large spoonfuls 2 inches apart.  After baking, brush with mixture of melted butter and garlic powder.

Cinnamon-Sugar Biscuits:  Increase sugar to 1/2 cup; add 1/2 tsp cinnamon to flour mixture.  After baking, brush with melted butter and sprinkle with cinnamon-sugar.

Biscuits

These taste like the refrigerated tube biscuits.  You can also drop them into muffin cups.

2 cups flour, self rising

2/3 cup milk, cold

4 tablespoons shortening, may use mayonnaise instead

Preheat oven to 475º.  Cut or rub shortening into flour.  Add milk, stir until dough follows spoon or fork around bowl.  Knead dough gently 10-15 times.  Roll about 1/3" thick, cut with 2' to 2 1/2" cutter.  Place in pan and bake about 10 minutes until golden brown.

 8  Servings

Banana Bread

2/3 cup shortening 

1 cup sugar

4 eggs

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup pecans, chopped

2 cups bananas, mashed, use very ripe bananas for best flavor.

Mix sugar and shortening until well blended, add eggs.  Mix together dry ingredients, stir into sugar mixture.  Stir in bananas and nuts.  Pour into two greased and floured loaf pans.  Bake at 350 degrees for 45 minutes.

*Self-rising flour may be used instead of all-purpose flour, baking soda, baking powder and salt.

20  Servings

Amish Friendship Bread and Starter

Starter:

2 cups sugar, divided

2 cups milk, divided

2 cups flour, divided

Bread:

1 cup oil

1/2 cup milk

3 whole eggs

1 teaspoon vanilla extract

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1 (5 1/8 ounce) box instant vanilla pudding

1 cup chopped nuts

1 tablespoon cinnamon, combined with

1/2 cup sugar

Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.

Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.

On day 18 do nothing.

On days 19, 20, and 21, stir.

On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.

On days 23, 24, 25, and 26 stir.

On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.

It's now ready to use to make the bread.

Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.

AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.

In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.  Add to liquid mixture and stir thoroughly.  Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.  Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

12  Servings

Strawberry/Cream Cheese filled Muffins

1/4 cup (2 ounces) 1/3-less-fat cream cheese

2 tablespoons strawberry preserves

2-1/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

2 teaspoons poppy seeds

1/2 teaspoon baking soda

1/4 teaspoon salt

1-1/4 cups low-fat buttermilk

3 tablespoons vegetable oil

2 large egg whites

1 large egg

Cooking spray 

Preheat oven to 375º.

Combine the cream cheese and preserves; stir with a whisk.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. 

Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack. 

YIELD: 1 dozen (serving size: 1 muffin)

Spinach & Bacon Quiche-ettes

1 (6 oz.) package spinach, finely chopped 

1/2 cup onions, finely chopped 

1/2 cup bacon, cooked crisp and crumbled

4 eggs

1 cup skim milk, or half & half, fat free

1/2 teaspoon salt

1/8 teaspoon black pepper, ground

dash nutmeg

2 pie crusts

1/2 cup Swiss cheese

Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon - set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.

Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  

Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.

24  Servings

Peaches & Cream French Toast Casserole

10-14 slices 1" thick french bread

1- 3oz. pkg. cream cheese

1- 29oz. can peach slices, drained

1/2 C. nuts, chopped

1 C. milk

1/3 C. maple syrup

3 eggs

2 Tbs. butter, melted

1 Tbs. sugar

1 tsp. cinnamon

1 tsp. vanilla

  

Pre-heat oven to 400°F. Spread cream cheese on both sides of bread. Lay slices in 9x13" baking pan. Prick bread 3-4 times each. Top with peach slices. Sprinkle nuts over peaches. Combine remaining ingredients with whisk. Pour over bread. Bake 20-25 minutes. 

6  Servings

Peach and Cream Cheese French Toast Casserole

10 to 12 slices white bread, crusts removed (good French bread or Hawaiian bread works great too!)

3 eggs

2 cups half & half

1/2 cup granulated sugar

1 teaspoon vanilla

Dash of ground nutmeg

Filling:

8 ounces cream cheese, softened (regular or light)

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

2 to 3 fresh peaches or one 16-ounce can of drained peach halves

Arrange half of bread in bottom of greased 11 x 7-inch glass baking dish. In separate bowl, beat eggs, half & half, sugar, and vanilla. In another bowl, beat together all filling ingredients except for peaches and set aside. Pour 1/2 of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Cut peach halves horizontally into 1/4-inch slices and place over filling. Arrange remaining bread slices over filling and peaches. Pour remaining egg and half & half mixture over bread. Sprinkle with nutmeg (cinnamon is also good!) Cover with aluminum foil and refrigerate overnight. 

Preheat oven to 350º. Best to allow to stand at room temperature before baking for 30 minutes. Bake covered 30 minutes. Uncover and bake 30 to 40 minutes longer or until puffy and golden. Serve with warm maple syrup if desired.

Pancakes & Waffles

1/3   cup canola oil 

2     eggs 

1 1/2 cups milk, approx.

2     cups flour  , self rising

Place 2 cups self rising flour in mixing bowl.  In a 2 cup liquid measuring cup, put in the oil and 2 eggs.  Then add milk up to the two cup mark.  Pour liquids into the flour and whisk until lumps are gone, but do not over mix!  You will destroy your bubbles!

To make pancakes:

Heat a skillet, add about 1 tsp oil or spray with oil.  Add about half a cup of batter, swirl around to make the pancake level.  When bubbles have formed on the top of the pancake, flip.  Remove from heat when second side is golden.

To make waffles:

Preheat waffle iron while making the batter.  Pour into waffle iron, remove when it beeps that they're done.

8  Servings

Pancake Sandwiches

1 1/2 cups all-purpose baking mix 

2     bananas, very ripe, mashed (about 3/4 cup)

1     cup skim milk, plus 1 tbs.

1     egg white

2     tablespoons wheat germ, toasted

1/4   teaspoon ground cinnamon

To serve:

32    teaspoons peanut butter, creamy (about 2/3 cup)

1 1/2 bananas, firm, ripe, sliced.

32    teaspoons hot fudge sauce, (about 2/3 cup) heated slightly according to pkg. directions

Coat a 12 inch nonstick skillet or griddle with nonstick cooking spray.  Heat over med to med low heat.

Pancakes: In a large bowl, combine baking mix, mashed banana, skim milk, egg white, wheat germ and cinnamon.  Whisk lightly until blended.

Drop batter onto heated pan, 1 tablespoon per pancake (about 5 or 6 per batch).  Cook until firm enough to flip, 30 - 45 seconds.  Flip and continue to cook.  Remove to a plate; repeat with remaining batter for a total of 32.

To serve:  Set aside 16 pancakes.  Spread remaining 16 pancakes with 2 teaspoons each of peanut butter.  Top each pancake with 3 slices of banana.  Spread remaining 16 pancakes with 2 teaspoons each hot fudge.  Place one fudge-covered pancake atop each banana-covered pancake.  Dust all with confectioners' sugar.

Note:  You can make pancakes up to 4 days ahead.  Store in airtight container in refrigerator.  Gently reheat in microwave on High power for 5 to 10 seconds.  Fill, dust with confectioners sugar and serve.

16  Servings

Monte Cristo Casserole

1 cup nonfat milk

6 eggs or 1 1/2 cups egg substitute

2 (12 1/2 ounce) packages frozen French toast, slices,thawed

8 ounces deli ham, diced

8 ounces deli turkey, diced

4 ounces swiss cheese, grated

1/4 cup fresh parsley, snipped

1 tablespoon powdered sugar

2 cups fresh strawberries, sliced

1/2 cup strawberry ice cream topping

Preheat oven to 375ºF.

Pour milk in a microwaveable container and heat until hot.  Whisk eggs in small bowl and add hot milk to eggs, blend.  Cut French toast into 3/4 inch cubes; place in a large bowl.  Pour egg mixture over bread cubes, toss gently, set aside.  

Combine ham, turkey, cheese and parsley in a bowl.  Spray a 13x9x2 inch baking pan with cooking spray.  Layer half the french toast cubes with half the meat mixture in bottom of pan.  Repeat.  Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.  Bake 30-35 minutes until golden brown and set in center.  

Cool 10 minutes.  Sprinkle with powdered sugar.  Slice strawberries.  Combine strawberries with strawberry ice cream topping in a small bowl.  Cut casserole into squares.  Serve topped with strawberry mixture. 

12  Servings

French Toast

4     eggs

1/4   cup milk

8     slices bread

dash nutmeg, optional

In shallow bowl, whisk together eggs and milk.  Preheat skillet, spray with oil, or melt a little butter or margarine.  Dip one slice of bread into egg wash, turn over to coat other side.  Place on preheated skillet.  Flip over when bottom is golden, remove from heat when other side is also golden.  Repeat with remaining slices of bread.

To make French Toast Sticks, before dipping bread in egg wash, cut each slice into 3 strips.

 4  Servings

Cracker Barrel Hashbrown Casserole

2 lb Frozen hash potatoes, thawed

1/2 c  Margarine, melted

1 tsp Salt

1/2 tsp Black pepper

1/2 c  Onion, finely chopped

1 can Cream of chicken soup

2 c  Colby cheese, grated

 

Preheat oven to 350º.  Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese.   Gently mix in the potatoes and pour into prepared pan or dish.  Bake uncovered at 350~ for 35 minutes.

 6  Servings

Cinnabon's for Bread Machine

1 Cup milk 

1 egg, beaten 

4 Tablespoons melted butter 

4 Tablespoons water

1/2 box instant vanilla pudding (3.4 ounce. box) 

4 Cups bread flour 

1Tablespoon sugar 

1/2 Tablespoon salt 

2-1/2 Tablespoons bread machine yeast

Filling: 

1/2 Cup butter, softened 

1 Cup brown sugar 

2 Tablespoons cinnamon

1/4 Cup chopped walnuts, optional 

1/4 Cup raisins, optional

Frosting:

4 Ounces cream cheese, room temperature

1/4 Cup butter, softened 

1-1/2 Cups powdered sugar 

1/2 Tablespoon vanilla

1-1/2 Tablespoons milk 

3 Tablespoons real maple syrup 

Place all ingredients in your machine in order recommended by your machines manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10.  

Combine first three filling ingredients and mix well.  Heat in microwave 10 seconds to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough.  Starting with widest end, roll the dough into tight log. Cut into 1/2" slices. 

Place in a lightly greased baking dish with sides. Put in warm draft-free place and allow them to rise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven.  I let them rise 20-30 minutes this way.  Take out to heat oven to baking temperature). 

Bake at 350º for 15-20 minutes. When the rolls are done top with frosting of your choice. 

Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tablespoon of matching fruit jam.

12  Servings