Bagels

This is a basic bagel recipe that's pretty darn good. I have made bagels with my bread recipe I'll let you decide which you like better.

Ingredients:

2 tsp. Active dry yeast

1 1/2 T. Sugar

1 1/4 C. Water

3 3/4 C Bread flour, plus more for kneading purposes

1 1/2 tsp. Salt

Directions:

*Sprinkle yeast and sugar into 1/2 cup of the water in a bowl. (water is to be 100 degrees) and let stand for 5 minutes. Mix flour and salt in your mixer. Turn it on and slowly add the yeast mixture. Pour in the rest of the warm water and mix until it forms a dough ball. You may need to add flour to get it from being sticky.

*Turn dough out onto a floured board and knead until smooth. (don't hate the kneading!)

When the dough is firm and stiff put in to an oiled bowl and let rise until double.

*Turn dough out onto board again and punch down, then let it rest 10 minutes. This rest will help it keep shape when forming so dont cheat.

*Cut your dough into equal pieced. If you have a scale I like to weigh out 2 1/2 oz. pieces.

Shape each piece in to a ball and then form the ring by taking your floured finger and stick into the middle of the dough. Work your finger in a circle to stretch the hole, remembering that the dough will rise and make that hole smaller so i get it a pretty good size at first.

*Place the bagels on a lightly oiled baking sheet, cover and let rest 10 minutes or so. Bring a large pot of water to a boil, add 1 T sugar, then reduce to a simmer. Using a perforated spoon (large spoon with holes in it) carefully lower the bagels into the water. You can do two at a time if you be sure not to let them touch.

*Boil bagels about one minute on each side then remove and place on the baking sheet.

*Bake 20 min. at 425

*Makes about 8 bagels.

Pizza Fondue

My new favorite fondue!

Pizza Fondue

1 cup pizza sauce (I liked Ragu the best, but whatever you have)
10 pieces of pepperoni diced
1 tbs italian seasoning
1-2 cups cheese ( I used mozzerella and cheddar)
Put all ing in crockpot or saucepan top with cheese.

For best flavor cook in a crock pot. The little dipper is perfect for this recipe. I doubled it and put it in my reg sized crockpot for 3 hours.
Dippers: toasted bagel peices, sour dough, french bread

Ratatouille

Ingredients:

1/2 cup evoo

2 large onions, sliced

3 garlic cloves, minced

1 medium eggplant, cut into 1' cubes

2 green peppers, chopped

1/2 cup chopped mushrooms- if desired, I don't!

3 zucchini, cut into 1/2' slices

1-28 oz can tomatoes, drained

1 t salt and pepper, oregano and thyme

Directions:

In a med pot, saute onion and garlic in oil for 3 min. Add eggplant and stir-fry fr 5 min. Add peppers and cook 5 minutes. After adding zucchini, cook for 5 min more. Add seasonings and tomatoes and simmer for 30 minutes. Serve

Baked Apples

Don't forget this healthy little treat!

Core apple and peel top third only. Blend a few T of water with 1 tsp brown sugar (or brown rice syrup) and drizzle the combination into center and over the apple. Sprinkle with cinnamon. Add chopped nuts if desired.

Bake 350 for 20 min, or until tender.

You can also put these in the crock pot! And of course you can stuff with cherries and top with whip cream!

Beans and Greens Soup

Can't get any healthier than this!!

Ingredients:

2T evoo

1 Large onion, chopped (I like leeks if I have them)

2 med cloves garlic, crushed

1 bay leaf

1-2 stalks celery, diced

1-2 med carrots, diced

1 t salt

Black pepper to taste

5 cups water or vegetable stock

2 cups cooked white beans

1/2 lb fresh chopped mixed greens: kale, collards, spinach, arugula

fresh ground nutmeg

Directions:

In saucepan, add oil and saute the onions and garlic over low heat. When onions are soft, add celery, carrots, salt and pepper. Stir and saute another 5 minutes. Add stock or water and bay leaf. Cover and simmer about 20 min. Add cooked beans and greens. Cover and continue to simmer over very low heat. another 20 min. Garnish with grated nutmeg.

Cocunut-Red Curry Pumpkin Soup

This is dairy free and gluten free inspired

Ingredients:

3 Cups Chicken broth

1 (15oz) can pumpkin

2 t chili sauce with garlic

t salt

1/8 t curry powder

1 c light coconut milk

1 T fresh lime juice

Chopped fresh cilantro

Directions:

Combine first 5 ingredients in the medium saucepan, stirring until smooth. Bring to boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls and sprinkle with cilantro.

Double Tomato and Pesto Soup

you don't get better than tomato and pesto!

Ingredients:

2 T evoo

1 clove garlic chopped

2 shallots, finely chopped

1 carrot, peeled and finely chopped

1/2 cup loosely packed sun-dried tomatoes, chopped

Salt and freshly ground pepper to taste

2-3 cups chicken broth

1 can concentrated crushed tomatoes

1/2 cup store bought pesto sauce- available in refrigerated section

1 small brick asiago or parmigiano reggiano cheese, and croutons to pass at table

Directions:

Heat a medium pot over medium heat. Add evoo, garlic, shallots, carrot, and sun dried tomatoes. Season with salt and pepper and cook 5 minutes. Add 2 cups of broth and the crushed tomatoes and heat to a bubble. Add up to 1 extra cup of broth and bring to the desired consistency. Stir in pesto. Adjust seasonings and pour soup into bowls.

Shave cheese on top and serge with croutons.

Lean, Mean, Green Soup

This is an adaptation from Rachael Ray's. I LOVE IT. I would eat this morning noon and night :) But I like green things.

Ingredients:

2 Leaks, trimmed, halved lengthwise then sliced in to 1/2 inch-thick, half moons

(leeks are long and in the onion/garlic family)

2 T EVOO

1 Medium Zucchini, finely chopped- I have used green peppers in pace when I dont have

Salt/pepper to taste

1 cup loosley packed fresh flat leaf parsley (you can use dried)

1 cup loosley packed arugula or watercress (I have subbed other leaf lettuces for this too)

1 cup loosley packed basil(you can use dried)

1/2 cup beef stock

1 quart vegetable stock

Directions:

Rinse leeks thoroughly under running water. Separate the layers to free any sandy grit. Drain leeks well

Heat medium pot over medium heat. Add evoo, leeks, chopped zucchini, season with salt and pepper (if using dried parsley and basil add now)

Saute for 6 min

Grind up parsley, arugula or watercress (or other lettuces), basil and parsley(if using fresh)

in food processor until finely chopped.

Add to the leeks and zucchini. Stir to combine.

Add beef stock, let simmer a minute

Add veg sock and raise soup to a boil

Reduce to a simmer and cook 5-10 min.

Serve!

Crock pot roast

This is a Fabulous and Easy recipe for crock pot roast.

Our star ingredient.....


Montreal Steak Seasoning from McCormick!

Ingredients: 1 beef roast (rump, cross rib or chuck)
1 onion, sliced
McCormicks Montreal Steak seasoning

Put roast in crockpot, cover with seasoning (I used 3 TBS) and 1 sliced onion.
DO NOT add water! Cook on low 8 hours. Meat just falls apart and the onions are camalized and delicious. I topped mashed potatoes with the onions, but you could thinken the broth with flour if you want a gravy.

Cheesy Crockpot Chicken

CHEESY CROCK POT CHICKEN Recipe from Allrecipes.com

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

Crock pot potato casserole

Crock Pot Potato Casserole

6 cups frozen hash browns, partially thawed
1/2 cup butter or margarine, melted
1/2 cup onion, chopped
1 tsp. salt
2 (10 1/4 oz.) cans cream of chicken soup
1 cup sour cream
1 cup potato chips or Corn Flakes, crushed

Combine all ingredients except sour cream. Pour into lightly greased crock pot; cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips.

Ranch House Crock Pot Porkchops

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
From Real Mom Kitchen and its delicious!

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.


Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have

Coconut Curry Chicken

Coconut Curry Chicken
This is a new recipe I basically found a better one than before. I found it on Utah Deal Diva's site. I have made this many times and we love it. It is inexpensive, and you get a great coconut taste!

I use this recipe using my Freezer Bag Method. I just freeze the chicken breasts all trimmed and ready to go, then the day of cooking, add all the ingredients to the crockpot.
Ingredients
• 1 lb boneless, skinless chicken breast (about 2 large breasts)
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 3 tablespoons sugar
• salt and pepper to taste
• Assemble ingredients. You can purchase the Coconut Milk at Wal-Mart for $1.28. The curry seasoning I bought was also at Wal-Mart for $1.40.
• Dice onion & cut up chicken. Season chicken pieces with salt and pepper.
• Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
• Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
• Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!

Bowtie Chicken Pasta Salad

I wanted to add this to the file because this is one of my all time favorite pasta salads. I have also used a bottle of coleslaw dressing if you dont want to use the mayo dressing. It is SO good! I used whole wheat pasta and canned chicken from my food storage for this, turned out great.


From realmomkitchen.com

1 1/2 cups uncooked bow tie pasta
1 1/2 cups rotini pasta
1 1/2 cups diced cooked chicken
1 (20 oz can) pineapple, drained
1 cup red grapes, sliced in half
2 ribs of celery, diced
3 green onions, diced
1 cup craisins
1 cup cashews -or almonds, pecans etc.
1/2 cup sugar
1 cup mayonnaise

Cook pasta according to package directions. Drain and cool pasta. To large bowl, add pasta, chicken, pineapple, grapes, celery, onion, and craisins. In a separate bowl mix sugar and mayo. Pour over pasta mixture and toss. Refrigerate for 2 hours before serving. Mix in cashews

Zucchini cupcakes!

Here's another Zucchini recipe... from realmomkitchen... gotta put this in the file. They are great!




Chocolate-Zucchini Cupcakes

2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.



Chocolate Cream Cheese Frosting

1 (8 oz) package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.