Thankful for Food Thursday

We have been eating LOTS of multigrain stuff lately!  Here is a great recipe for sandwich bread, toast or eating plain!  A simple sweet flavor!



Honey Multi-grain Bread


Ingredients:

3/4 cup cornmeal
3 3/4 cups water
1 tablespoon salt
3 tablespoons olive oil
1/4 cup honey
3 (.25 ounce) packages instant yeast
1 cup rye flour
1 cup whole wheat flour
8 cups unbleached flour

Directions:

1.In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.

2.In a large bowl, combine the cooled cornmeal mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled.

3.Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4.Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.

*It's best fresh out of the oven!  We can eat 2 loaves in one sitting, so I always double it!  Enjoy!

Thankful for Food Thursday

I always make a special breakfast on Saturday mornings.  This is great for company or just for those special mornings when you are not in a hurry!  Don't let all the directions scare you.  It is very simple!  If I can do it, anyone can! :)

Danish Pastry

Ingredients:

2 cups unsalted butter, softened
2/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup white sugar
2 teaspoons salt
4 1/2 teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Directions:
1.In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.

2.In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.

3.Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.

4.Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.

5.To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.

6.Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Enjoy!

Thankful for food Thursday!

Okay, don't think about the calories as you make this!  Who really cares this time of year anyway, right?!  Yes, as you read this recipe, it does have CHEESE in it!  It is simply delish!  It is a great thing for kids to help with also!  They love to cut up the cheese and dump the stuff in.  Try it! ENJOY!

No-Cook Never-Fail Fudge

Ingredients:

1 pound Velveeta, cubed
1 pound butter
1 cup unsweetened cocoa powder
4 pounds confectioners' sugar
3 cups chopped walnuts
1 tablespoon vanilla extract

Directions:

1.Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.

2.Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.

Thankful for food Thursday!

This is great for the holidays or just to make for dinner some night.  It freezes great and you can make it the day before and just warm it up!  I was always leary of pumpkin soup.  Always thought pumpkin should be for breads or deserts but I am sure you will be surprised as I was to find how tasty this is!  Kids love it!

Pumpkin Soup

Ingredients:

2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
4 cups water
1 cube chicken bouillon
2 teaspoons chili powder
1 cup heavy cream
1 tablespoon pumpkin pie spice
2 teaspoons ground ginger
2 teaspoons grated orange zest

Directions:

1.Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.  You can use a stick blender and puree the soup right in the cooking pot.

2.Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.

*I have to triple this recipe for company or my family.  This feeds about a family of 4-6.

Thankful for food Thursday!

Our family are HUGE chicken lovers!  Anthing that has chicken in it, they are sure to clean their plates AND the serving dish will be empty!!  This is a great, tasty, casserole to enjoy with company or just a family meal.  I like to make it a day ahead and bake it the next day.  It also freezes great too!  Enjoy!

Almond Chicken Casserole



Ingredients:


1 1/2 cups uncooked long grain white rice
3 cups water
5 cups diced cooked chicken
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup (or cr. of chicken)
2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons chopped onion
1 (8 ounce) can water chestnuts
1 1/2 cups sliced almonds
1 cup chopped celery
2 teaspoons ground white pepper
1 tablespoon salt
3 cups cornflakes cereal
1 cup butter, melted

Directions:

1.Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

3.In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.

4.In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.

5.Bake 35 to 45 minutes in the preheated oven

Thankful for food Thursday!

Tis' the season for soup in our home!  Always to my surpise, my kids love beans!  I could not stand them as a child!  I am so glad they do because this is a yummy treat for a cold fall evening!  Great with homemade bread or dinner rolls!  Enjoy!

Vegetable Black Bean Soup
Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions:

1.In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2.Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

*This recipe makes 6-8 servings.  I double it and freeze the rest.  You can also make it in a crockpot and simmer 4-6 hours (you don't have to do step 1 if you do that, just dump it all in and walk away!)

Thankful for food Thursday!

The only chocolate I like is dark chocolate in a house of milk chocolate lovers!  So, chocolate not being my favorite of desserts, (sigh, I know!) my taste buds like something a little different.  These are delish and even my chocolate fans of the family eat these up! :)

Incredibly Delicious Lemon Bars 

Ingredients:


1 cup butter, softened

1/2 cup white sugar

2 cups all-purpose flour

4 eggs

1 1/2 cups white sugar

4 tablespoons all-purpose flour

2 lemons, juiced

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

3.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

4.Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
 
*Use lime for a key lime flavor!

Thankful for food Thursday!

Easy Beef Noodle Casserole

2 lb ground beef
15-17 oz cooked pasta
1/4 t garlic powder and onion powder (optional)
2 cans Beef Consome Soup
1 c water
1 c seasoned bread crumbs
2 cups shredded cheddar cheese

Cook ground beef while pasta is being prepared.  Drain beef and noodles.  Put noodles in 9x13 pan and follow with beef.  Pour soup (should be a little soupy add more or less to desired consistency) and water over beef and noodles.  Sprinkle bread crumbs over casserole and then cover and bake at 375 degrees for 40 minutes.  Remove, uncover and sprinkle cheese on top and bake for another 5 minutes. 

* You can add veggies if you want.  I have added corn, beans and peas before.

I use this for after church on Sundays.  I set my timer and add the cheese when I get home!  By the time everyone gets changed, its ready to go!

Thankful for food Thursday!

Got a sample of this at a grocery store.  My kids LOVED it!  I made a few accomodations to fit to my style of cooking!

EASY Cheesy Chicken

1 T olive oil

3 cans of chicken  (I used 2 lbs of fresh shredded chicken)

2 boxes mac and cheese ( I made my own with 15 oz of pasta and 1 cup of american cheese)

3/4 C italian salad dressing

fresh parsley (optional)

fresh thyme (optional)

1. 
   
   Prepare mac and cheese
2. 
   
   Heat oil in large skillet and chicken until light brown or fully cooked if using fresh chicken
3. 
   
   Add dressing and 3 Tbs water stir and cook for 2 minutes
4. 
   
   Add chicken, stir together and cook for an additional 5 minutes on low
5. 
   
   sprinkle with parsley and thyme, serve!  (Makes 6-8 servings)

You can add some peas or broccoli  to get those veggies in!  Make some homemade bread or biscuits and you have yourself an easy, delicious meal!

Thankful for food Thursday!

We try not to use our oven during these hot summer days, so here is a recipe for INCREDIBLE sandwiches.  The possibilities are endless!  We love bacon on them and add some other veggies too!  Or try them on soft shell tortilla's!

Caesar Sub-Club Sandwiches

4 submarine sandwich rolls (about 6 inch) or 1 baguette (8 oz)
1/3 cup Caesar dressing
1/2 package (3.5-oz size) sandwich sliced pepperoni
3/4 lb  rotisserie chicken (from 2- to 2 1/2-lb chicken), cut into about 1/4-inch slices (can used grilled chicken or sliced deli chicken)
4 slices (1 oz each) Colby-Monterey Jack cheese blend
4 slices tomato, cut in half
4 lettuce leaves
1/2 medium red onion, thinly sliced


1. Cut rolls horizontally in half (if using baguette, first cut into fourths). Spread dressing over cut sides of rolls.

2. Layer bottom halves of rolls with pepperoni, chicken, cheese, tomato, lettuce and onion. Top with roll tops; press gently. Secure with toothpicks. Cut each sandwich diagonally in half.