Twist Bread

Source:  Shanna G.
Makes 4 big loaves

4 c. warm water
4 T. yeast
1/2 c. sugar
4 t. salt
1/4 c. oil
1 T. (heaping) dough enhancer
11 c. flour

Mix 5 cups of the flour with yeast.  Add water - as hot as can come from tap. Add dough enhancer.  Let rise 10 minutes.  Add sugar, salt, and oil.  Add remaining flour - enough to clean the sides of bowl.  Mix 1-2 minutes.  Let rise for 5-10 minutes.  Put in loaf pans and let rise.  Bake at 350 for 28 minutes.

To make twist bread:
Divide dough into 4 parts.  Roll one part out into a large rectangle.  Top with different toppings (garlic/parm or cinnamon sugar).  Roll up long end into long tube.  Starting 2 inches down from end, cut lengthwise all the way down.  Twist halves over each other - three times - letting the layers lay open. Can fit 2 loaves on one cookie sheet.  Bake for 20 minutes at 350 degrees. 

Toppings, for 2 loaves:
Garlic/parm:
1/4 c. butter
Garlic
Simmer
Add basil, oregano, and cheese

Cinnamon sugar:
1/2 c. butter, melted
Cinnamon

*Bake all 4 loaves, freeze unused ones to be used for later.
Brown sugar

Chocolate Lemon Cupcakes

Source:  yourcupofcake.com

Lemon Cake:

1 box white or yellow cake mix

3 eggs

1/2 C. lemon juice

zest of 2 lemons

3/4 C. plain greek yogurt, I used Tillamook (or sour cream)

1/3 C. oil

Chocolate Frosting:

1 C. butter, softened

2 tsp. vanilla extract

1/2 C. unsweetened cocoa powder

3 Tbsp. milk or sour cream (I prefer sour cream)

3-4 C. powdered sugar

Sprinkles and Raspberries for decoration

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine eggs, lemon juice, lemon zest, yogurt and oil until smooth.

4. Stir in cake mix and fill cupcake liners 3/4 full.

5. Bake for 15-20 minutes or until an inserted knife comes out clean.

6. Chocolate Frosting: Beat butter until smooth. Add vanilla, cocoa powder, and milk. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if the frosting becomes too thick.

7. Pipe onto cooled cupcakes and top with sprinkles and raspberries!

3.1

*I used a yellow cake mix, and sour cream in the cupcakes as well as the frosting.  YUM.

Peanut Butter Trifle

Source:  astepinthejourney.com

 

Ingredients

1. Brownies (box or from scratch...usually need eggs, oil, and water)
2. 1 large tub of cool whip
3. 1 large box of Jello chocolate instant pudding (3 cups of milk)
4. 1 bag of Reese's peanut butter cups
5. 1 cup of peanut butter
6. 8 oz. of cream cheese
7. 1 cup of powdered sugar
8. 2 tbsp. of milk

Instructions

1. Before we can layer our trifle there is some prep work that must be done...
2. Prepare brownies and chocolate pudding according to package instructions, set aside
3. Set cream cheese out. It needs to be at room temperature
4. In a food processor chop your opened Reese's cups, set aside
5. Once the cream cheese is a room temperature use a hand mixer to whip. Then fold in 1 cup of peanut butter. Once well combined add 1 cup of powdered sugar and 2 tbsp of milk. Continue to whip until "fluffy"
6. Now it's time to LAYER! You can go in any order you would like, my suggestion: broken up brownies, peanut butter fluff, chocolate pudding, cool whip, chopped Reese's...then REPEAT.
7. Enjoy!

If not serving immediately, leave in the refrigerator to chill.

Menu Planning

Pasta:
Stroganoff
Lasagna
Spaghetti
Baked Ziti
Garlic Chicken Farfalle
Chicken Parmesan
Italian Chicken
One Pot Chicken Cheesy Alfredo
Crispy Chicken with Creamy Italian Sauce and Pasta
Cheesy Tortellini Bake

Rice:
Poppy Seed Chicken
Bourbon Chicken
Oriental Chicken
Hawaiian Haystacks

Potato:
Oven Baked BBQ Chicken
Stuffing Chicken
Pork Chops
Roast
Ranch Chicken
BBQ/Marinated Chicken
Potato Soup
Baked Potato Bar

Tortilla:
Enchiladas
Ranch Chicken Quesadillas
Tacos
Sweet Pork Tacos
Taquitos

Sandwich:
Pulled Pork
French Dip
Turkey Bacon Flatbread
Hawaiian Sliders
Turkey Bacon Ranch Flatbread

Soup:
Chicken Noodle
Potato Soup

Miscellaneous:
Chicken Pillows
Pizza Pull Aparts
Nachos
Hamburgers 
Hot dogs

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

***Note: This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don’t bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It’s best to make the sauce fresh, when you are ready to eat.

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

 

1. Cut each chicken breast into 3 large chunks. 

 

2. In a small food processor grind up the ritz crackers. 

 

 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

 

4. Dip each piece of chicken into the milk…

 

5. then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.

Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

Zupas Nuts about Berries Salad

Source:  iheartnaptime.net

 

Prep Time: 20 minutes

Ingredients:

• Fresh spinach
• Fresh strawberries (cut)
• Fresh blackberries
• Fresh raspberries

*Cinnamon sugared almonds:*

• 1/2 cup sliced almonds
• 2 TB sugar
• 2 TB brown sugar
• 1 tsp cinnamon

*Poppyseed dressing:*

• 11/8 cup olive oil
• 1/3 cup red wine vinegar
• 1/2 cup sugar
• 3/4 tsp dry mustard
• 3/4 tsp salt
• 1 tsp poppyseed

Directions:

Wash spinach and berries and set aside.
*Almonds:*
In a small frying pan, combine almonds and sugar. Cook on medium/low heat and watch closely. Keep stirring as the sugar begins to melt, to keep it from burning. Once sugar has coated the nuts, sprinkle with cinnamon and remove from heat and place on foil to cool.

 *Dressing:*
Combine all of the ingredients in a blender or mason jar and mix until combined. Store in the refrigerator until ready to serve. Shake just before serving.
For the salad, layer the spinach, berries and nuts and top with dressing.

*Halving this dressing recipe is still plenty!

Poppy Seed Bread

 Source:  allrecipes.com    

 

Makes servings USMetricAdjust Recipe (Help)

• 1 teaspoon salt                                                    
• 1/4 cup poppy seeds                                                    
• 3 cups all-purpose flour                                                    
• 4 eggs                                                    
• 1 1/2 cups vegetable oil                                                    
• 2 cups white sugar                                                    
• 1 teaspoon baking soda                                                    
• 1 teaspoon vanilla extract                                                    
• 1 cup milk                                                         

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Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.
2. Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
3. Bake for one hour. Cool on wire racks.

*I halfed this recipe, and made 17 muffins.  Bake at 325 for 20-25 minutes.

*I made the 2 loaves of bread and the top was burning while it was still undercooked inside.  Next time I'm going cover them with tin foil for 40 minutes, then take if off for the last 20 minutes.