Sweet White Bread

This is one of our favorite bread recipes. I know it is not the healthiest because it isn't made with whole wheat and it has a lot of sugar, but it is so good. Ryan actually likes to add 1 cup of sugar instead of 2/3 cup. I hope you enjoy it as much as we do.

2 cups warm water

2/3 cup white sugar

1 ½ tablespoons active dry yeast

1 ½ teaspoons salt

¼ cup vegetable oil

6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. About 10 minutes.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth ( or 5-7 minutes in a stand-up mixer). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Marlboro Man’s Favorite Sandwich

This is another one of our favorite sandwiches. This one comes from The Pioneer Woman.

Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

This recipe is awesome. It became an instant favorite. I won this cook book on the Picky Palate back in the summer. Anyway, this was her recipe featured in the cook book and she has it on her blog. I hope you enjoy it as much as we have.

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

Meatloaf
1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper

Salsa
2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
2/3 cup tomato diced
1/2 cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 clove garlic, pressed

Mayonnaise
¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
1 tea ground cumin
¼ teaspoon fresh ground black pepper

4 slices cheddar cheese
8 slices sourdough bread

Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.

Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro, cumin and black pepper. Mix until well combined. Set aside.

When meatloaf has been removed from oven, preheat oven’s broiler. Place cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich.

Vegan Chocolate Mousse

This recipe sounds weird, especially if you're not a vegan. BUT, I'm not a vegan, and I just happen to be obsessed with soy products, so I'm lovin' it. PLUS, it seems healthy somehow....

Vegan Chocolate Mousse Recipe

1/2 cup organic chocolate soy milk
9 or 10 ounce bag of semisweet vegan chocolate chips (NOT carob chips)
12 ounces silken tofu
1 teaspoon natural pure almond extract

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips.

You can melt the chocolate chips in a double boiler or microwave. In the microwave, just melt in 30 second increments, and stir between each.

Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the almond extract. Taste and adjust for flavor, adding a bit more extract if needed.

Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better.

Hearty Black Bean Soup

It was cold and blustery today here in Phoenix (o.k 58* and windy, but that is cold to us) and soup sounded good.  I got this recipe from a Taste of Home cookbook.  I was a little skeptical while it was cooking, but it ended up being very tasty and was perfect for the day.  For my family I essentially halved this recipe.

Hearty Black Bean Soup

3 medium carrots, halved and thinly sliced

2 celery ribs, thinly sliced

1 medium onion, chopped

4 garlic cloves, minced

1 can (30 oz.) black beans

2 cans (14 1/2 oz.) chicken broth

1 can (15 oz.) crushes tomatoes ( I used diced)

1 1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. hot pepper sauce (I left this out)

Combine ingredients in a slow cooker and cook on low for 7-9 hours or until vegetables are tender.  

Optional: If you have left over meat - smoked sausage, browned ground beef or roast you can toss it in for the last 30 minutes of cooking.  You can also serve over hot rice.

I didn't serve over rice because I wanted soup but I did cook up an Italian sausage and threw it in there for the last 30 minutes.  It really was good and the kids ate it up.  Unfortunately the bread didn't come out of the oven until an hour after we ate, but it was still good with crackers.

Egg Rolls

This recipe came from a dear friend we met during school up in Moscow - Becki Richardson. They were an excellent addition to our dinner tonight of sweet and sour chicken, and fried rice and were even better when dipped in the sweet and sour sauce. Tasty stuff people. Tasty stuff.

1/2 pound ground beef
4 cups chopped green cabbage
1 medium onion, chopped
1 large carrot, grated
1 large celery stalk, grated

Sauce:
2 Tbsp cornstarch
2 tsp sugar
2 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce

Brown meat and drain. Add vegetables and cook until done. Stir in sauce until mixture is well-coated. Put large spoonful into each wrap and fry on both sides until golden brown. Serve warm.

The first time I made these my oil wasn't near hot enough and the insides were saturated with oil. Not so tasty. This time I heated it over medium-high heat and those little rolls stayed sealed and were perfect.

I think the family has the sweet and sour chicken recipe, but if you don't let me know and I'll post it along with the Benihana Fried Rice.

Curried Salad

My friend Beth made this recipe for us and it is my favorite salad recipe. I am posting it the way she made it for us which is a little different than the original she has posted on her blog. If ever asked to bring a salad to a dinner this is what I will take. The flavors are so good together. YUM, YUM YUM!!! I love this Salad!

Curried Salad

Ingredients:

• 1-2 heads of romaine lettuce (or any other kind)
• 1/2 c. grilled pineapple, cut into bite size pieces or smaller
  
• 3/4 c. cashew halves
• 1 T. melted butter
• 1 t. fresh rosemary
• 1 t. curry powder
• 1 T. brown sugar
• 1/2 t. salt (unless the cashews are already salted)
• 1/2 t. cayenne pepper

Dressing:

• 3 T. vinegar
• 3 T. Dijon mustard
• 2 T. honey
• salt and pepper to taste

Directions:
1. Toast cashews in a dry skillet over medium-high heat, until golden brown. Remove from pan to a separate and cooler location.
2. Grill the pineapple chunks.
3. Mix the melted butter, curry, sugar, cayenne, salt (if needed), cashews and rosemary- shake it up in a Tupperware for added ease and storage. If you do not have fresh rosemary, you can use the dried spice in half the amount. However, I recommend fresh rosemary because it's not so poky in the mouth.
4. Dressing: Stir together the vinegar, mustard and honey. Add salt and pepper according to your taste.
5. Toss the greens, pineapple and top with the tasty nut ensemble. Serve the dressing on the side to be added according to everyone's preference.

Rosemary Bread

• 1 cup warm water
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast
• 3 tablespoons olive oil
  
• 1 1/2 teaspoons salt
• 2 1/2 cups bread flour
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh rosemary, minced

Mix water, sugar, and yeast and proof for 10 min. Then add the oil, salt, and flour and mix. When flour is almost mixed in add the Italian seasoning, pepper and rosemary. Kneed for 5-7 min. if using a mixer like a Kitchen Aid or longer if you are kneading by hand. Let rise an hour or so in an oiled, covered bowl in a warm place. Punch down, let rise another hour. Bake at 375 for 30 min.

Rosemary Ranch Chicken

I have gone a rosemary craze lately. So the next few recipes will have fresh rosemary in them. Hope you like them as much as I do.

Rosemary Ranch Chicken

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 boneless skinless chicken breast cut in half

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Then bake at 375 for 35-45 min (until chicken is done).
Serve with rice. (The sauce is really good over the rice).

Crisp Lemon Sugar Cookies

I just found this on Taste of Home and I'm SOLD. Seriously, they're SO good. And they're not crisp if you only bake them for 5 min. (and they're soooo tasty!)

Ingredients:

* 1/2 cup butter, softened
* 1/2 cup butter-flavored shortening
* 1 cup sugar
* 1 egg
* 1 tablespoon milk
* 2 teaspoons lemon extract
* 1 teaspoon vanilla extract
* 2-1/2 cups all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* Additional sugar

Directions:
In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture.
Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.
Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Yield: about 6-1/2 dozen.

French Bread

I found myself in a pickle on Sunday when I realized I forgot to buy french bread the night before. Ironically, when I checked my e-mail Sunday morning I had a recipe for french bread from a gal in my ward. Loved it, and will never buy french bread again! Enjoy!

French Bread

2½ cup warm water

2 tablespoons sugar

2 tablespoons dry yeast

1 tablespoon salt

2 tablespoons oil

6 cups flour

1 egg, beaten

In a large mixing bowl, (I used my new handy dandy kitchen aid) combine water, sugar, and yeast. Let stand for 5 minutes. Stir in salt, oil, and 3 cups of the flour. Stir vigorously. Add remaining 3 cups of flour slowly as needed and mix well. Let rest in bowl 5 minutes. Stir down. Repeat this process 2 more times.

Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half. Flatten out into rectangle, roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well-greased cookie sheet. (the gal who sent this to me uses parchment paper - I didn't have any and really didn't need it - you can decide) Place seam side down. Spray top with cooking spray and let rise about 20 -25 minutes.

Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf. Then put into oven.

Bake at 375˚ for 23 to 25 minutes. Cool on racks and cover with a towel (this keeps the crust soft). Serve warm.

Scandinavian Fruit Soup

I know the cousins have this recipe, but I wanted to share it for anyone else who might read this bloggie. This is a Nelson family favorite. It's a sunshine dish that we enjoy especially during the holidays. Though I've decided to make it a few times a year because I love it so much.

Scandinavian Fruit Soup (Shari Price)

1 cup water
1/4 cup sugar (optional: the fruit sweetens it)
3 Tbsp. minute tapioca
1 six ounce can frozen orange juice concentrate
2 1/2 cups water

Cook 1 cup water, sugar, tapioca until tapioca turns clear. Put into a large bowl. Add orange juice and 2 1/2 cups water. Chill. Will thicken slightly. Stir well with wire whip.

Add 1 pkg strawberries, raspberries, 2 oranges sectioned, 2 sliced bananas, 4 or 5 canned peach halves, cut up, or other fruits you like. chill thoroughly. I often double this recipe for a large group. It is also delicious served hot before dinner also. This they do in Europe.

What Heather likes: this time I used frozen raspberries, cutie clementines sliced, fresh frozen peaches (canned would have a better texture but the flavor was good on the ones i had frozen), bananas (will go bad after a day). If you don't like tapioca, you may not be in love with this as I am. :)

What else do you like in this dish?

Nacho Cheese Sauce

I found the basic recipe for this sauce on the internet. But I added to it and the result is below:

3 tbsp butter
2 tbsp corn starch
1 can evaporated milk
2 oz cream cheese (cubed)
2 cups shredded sharp cheddar cheese
1/4 cup shredded monterey jack cheese
1 small can/bottle salsa or pico de gallo
paprika - enough for flavor

Melt butter and cornstarch over medium heat in a sauce pan. Sitr. When butter melted add milk and cream cheese. Stir until cheese melted and sauce incorporated. Then add shredded cheeses and stir until melted. Remove from heat. Add salsa/pico de gallo and paprika. Serve with chips.

Buffalo Chicken Dip

This taste just like buffalo wings without the mess. My family can't get enough of it. We hope you enjoy it too. (It is spicy.)

2 big cans of chicken
1 cup ranch dressing
2 cups shredded jack cheese
2 blocks cream cheese
1 small bottle (6 oz) of Frank's hot sauce

Combine and heat in crock pot. Serve with chips.

hints: I have just boiled a chicken breast and cut into small pieces. Also I just combined and heated on the stove and then after it was hot put it in small bowls for my family to eat out of. Yes, you put the whole bottle of hot sauce in. We hope you enjoy!

Bakerella

I came across this lovely little baking blog via Pioneer Woman's cooking spot (did you make those cute PW Chocolate Candy Cane Cookies? I want to. They look so yum!).

Anyhoo... {Bakerella} has a darling site of cakes and cupcakes and such. If you don't want to make any of those goodies, at least take a peek on her site because her photos are so gorgeous - especially with her festive holiday treats and this pink frosted yellow cake.

Spinach Salad

My sister in law made this the other night and it was a huge hit.  So tasty!

Spinach Salad

1 pkg washed spinach

1 head iceberg lettuce (or packaged)

1 block swiss cheese

1 lb. bacon (bagged real bacon bits works great)

1/2 c. rinsed cottage cheese 

1 c. sliced mushrooms

1 purple onion

1 pkg grape tomatoes

Dressing:

1 T. poppy seeds

1/2 -3/4 c. vegetable oil

1/4 c. sugar

1 t. salt

1/2 c. white vinegar

1/2 t. dry mustard

Put dressing on salad right before serving.   (the note on the recipe says it makes a lot of salad)

Simple Chicken - Slow Cooker Style

I found this recipe on Beth's Mess. It's really simple but we really like it.

Here's the original recipe that Beth shared.

Ingredients:

4 frozen chicken breasts
1 package dry Italian dressing mix
1 c. warm water OR chicken broth

Directions:

1. Place chicken in cooker.
2. Sprinkle dressing mix on top.
3. Pour water/broth over chicken; cover.
4. Cook on low 8-10 hours.


My alterations: I used frozen chicken tenderloins (it doesn't have to cook quite as long). I also add a can of cream of chicken or celery because I like the sauce a little thicker to put on the rice or noodles.

Jell-O Pretzel Salad

This is the one from the family cookbook. Someone mentioned that it didn't set up fully so you may want to use half water/half pineapple juice. Amy might know. :)

Ann’s Jell-O Pretzel Salad (Amy DeMordaunt)

2 2/3 cup coarsely chopped pretzels
1 large package frozen strawberries or raspberries
1 1/2 cubes butter
3/4 large carton Cool Whip
12 ounces cream cheese
2 cups pineapple juice
1 1/4 cups sugar
1 large package Jell-O

Beat cream cheese and sugar. Set aside. Mix pretzels and butter. Press into a 9x13 dish. Bake at 400 for 10 minutes. Spread cheese mix over pretzels. Spread cool whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice. Add strawberries. Allow to set. Pour over top and refrigerate. Also excellent with graham cracker crust instead of pretzels. Much easier too!

Recipe Help!

I need a recipe for the pretzel cream cheese jello salad. Didn't Grandma make this? All my recipe books are packed... Thank you for the last minute help. Happy Thanksgiving!!

Berry Pie

While I'm still gathering Thanksgiving recipies from friends here is another one that comes from Brenna Palkki. I usually just make the Marie Calendar Rassleberry pie, which is pretty good, but this is better.

filling :
6-8 cups berries (thawed)--we use a mix of blackberries and rasperries
1 cup sugar
1/2 cup flour
1/8 tsp salt

topping:
1/2 cup flour
2 Tbs butter
1/2 cup brown sugar
oats if desired--we use 1/2 a cup or so

1. Mix together sugar, flour, salt. Add berries.
2. Let mixture stand 1/2 hour. Stir again.
3. Pour into unbaked crust. Crumble topping mixture on top.
4. Cover edges of pie with foil. Bake 375degrees F for 20 min. Remove foil.
Bake 25-30 min more until golden. Cool on wire rack.

Serve with vanilla ice cream!