Homemade Bread

I love making homemade bread.  Last year I made bread once a week and my kids and hubby loved it.  Then my wheat grinder was having some serious issues and I stopped making it.  Last week I was asked to make 18 mini loaves of bread for a church meeting.  Doing this brought back to me why I love making bread.  I love the smell from beginning to end.  So I thought I would share the recipe I use with all of you.  (If anyone is still there :)

Light Wheat Bread
4 Cups white flour
2 Tablespoons dry yeast
1/2 cup sugar
4 cups very warm water (125 degrees)
1/2 cup vegetable oil
1 1/2 tablespoons salt
6-7 cups whole wheat flour
In a bowl combine 4 cups flour, dry yeast and sugar.  Add water and oil; mix well.  Cover and let mixture sponge, or rise for 15 to 20 minutes.  Mix in salt and remaining whole wheat flour, 1 cup at a time until dough forms a ball and cleans sides of the bowl.  Knead 5 to 7 minutes by machine or about 10 minutes by hand.  Divide dough into equal portions.  Shape into loaves.  Place in greased bread pans.  Let rise until double in bulk.
Bake: 350   for 25-35 minutes
Yields: 4 4x8 1/2 “ loaves

The Best Playdough Recipe Ever

I use this recipe for preschool and love it.  I have been using it for years.  I love that it lasts along time.  I save my old playdough containers to store my homemade playdough in.  I have also used icing containers and that works pretty good too.



The Best Playdough Recipe Ever

1 cup water


1 tablespoon veg oil

1/2 cup salt

1 tablespoon cream of tartar

food coloring

Saucepan

1 cup flour



Combine water, oil, salt, cream of tarter and food coloring in a saucepan and heat until warm. Remove from heat and add flour. Stir, then knead until smooth. Keep in mind that the cream of tarter makes this dough long-lasting --- up to six months or longer --- so resist the temptation to leave it out if you don't have it on hand. This dough should be stored in a airtight container or Ziploc bag. Do not refrigerate

Granola Bars

These are the most delicious granola bars.  I love making them.  My kids think they are great.  I hope that your family will enjoy these as much as ours does.

Granola Bars

2 1/2 cups corn flakes

2 cups oatmeal

1/2 cup brown sugar

1/2 cup honey or light corn syrup

2/3 cup peanut butter

1 teaspoon Vanilla

1/2 cup chocolate chips or raisins

In a large bowl combine corn flakes and oatmeal.  Set aside.  Grease a 9x13 pan with oil or cooking spray.  In a sauce pan combine the brown sugar and honey and heat over medium heat.  Heat just until boiling remove from heat and stir in peanut butter and vanilla.  Stir until smooth.  Pour over the cereal and oats and mix well.  Once mixed well add your chocolate chips* or raisins.  Press into greased pan.  Use the back of a spoon or I like to place wax paper over it and press it down.  Let cook then cut into squares and enjoy.

*  If your chocolate chips are frozen they wont melt to much :)

Chicken and Dumplings

Today the weather turned cooler again.  We went from 90 degrees to 68 degrees.  Big jump for us.  My oldest daughter thought she was freezing today.  So whenever I get a chance and the weather is cooler I have to make Chicken and Dumplings.  A year or two ago I found the best recipe in Cookie Magazine.  It is simply the best, Heavenly.  So here is the recipe straight from their website and so delicious.  I often use already cooked chicken in this recipe.  Also the heavy cream is what makes these so good.

for the soup
2 tablespoons olive oil

1 3-pound chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups low-sodium chicken broth

Fresh parsley


for the dumplings

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream
1.In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2.Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
3.Add the onion to the pot and cook for 2 minutes.
4.Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5.Stir in the broth.
6.Return the chicken to the pot, cover, and simmer for 15 minutes.
7.Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8.Add the cream and mix until just combined.
9.Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10.Cover and simmer for 12 minutes more.
11.To serve, scoop the dumplings and chicken into bowls, then cover with broth.

12.Garnish with the parsley.

Tip For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.

Recipe by Victoria Granof

Pizza, Pizza, Pizza

We love making Pizza at our house.  The kids love making their own.  This is how I got them to eat mushrooms :)  So we are going to share our favorite pizza dough recipe with you.

Pizza Dough Recipe
2 1/2 cups flour, whole wheat or white
1 tablespoon Sugar
1 Tablespoon dry yeast
1/2 teaspoon salt
1 cup hot water (120 degree to 130 degrees)
2 tablespoons vegetable oil

Mix 2 cups flour, sugar, dry yeast, and salt.  Add water and oil; mix well.  Add remaining flour as needed to make soft dough.  Knead 5 minutes; let rest 5 minutes.  Roll or pat dough to fit a lightly greased pan.
Bake at 475 degrees.  10-12 minutes for one large pizza
5-7 minutes for medium pizzas.

I love letting the kids cut their own olives and mushrooms.  We use the Pamper Chief egg cutter.  They love it.  I love that I don’t have to worry about them cutting their fingers off. 

Orange Julius Recipe

Tonight I used up a little of my frozen orange juice that we juiced last week. I found this recipe here. This was so yummy. I loved it and so did everyone else. I am actually craving another one already :)

Orange Julius Recipe

6 oz frozen orange juice (I used half of one of my frozen quart bags)

1 cup milk

1 cup water

1/4 cup sugar

1/4 cup powder sugar

1 tsp. vanilla

10 –11 ice cubes

Blend and enjoy.

Cheddar Beef Enchiladas

We love these and this recipe makes two pans. I always throw one in the freezer for another day.

Cheddar Beef Enchiladas
1 pound ground beef
Chopped onion
3 cloves garlic, minced
1 package taco seasoning
1 cup water
2 cups cooked rice
1 can black beans or pinto beans (rinsed)
1 can El Pato Sauce
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce jar) salsa
1 can cream of chicken soup

1.In a large skillet, cook beef, onions, and garlic over medium heat. Drain grease. Stir in taco seasoning and water. Bring to a boil. Add El Pato Sauce. Simmer uncovered for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 Tbsp. beans, ¼ cup beef mixture and 1 Tbsp cheese down the center of each tortilla; roll up. Place seam side down in two greased 13in x 9-in x 2-in. baking dishes.

2. Combine salsa and soup; pour down center of enchiladas. Sprinkle with reaming cheese. Bake at 350º for 20-25 minutes or until heated through and cheese is melted.

If you don't want it spice just leave out the El Pato sauce.

Enjoy!