Cinnamon Chunky Bread

Ingredients:

1-1/2 cups nonfat dry milk
1 cup sugar
2 Tbs active dry yeast
8 cups (+ or - ) all purpose flour
1 tsp (heaping) baking powder
1 tsp (scant) baking soda
1 Tbs salt
4 cups HOT tap water
1 cup vegetable oil

Filling:
1 cup melted butter
2 cups sugar
2 Tbs cinnamon
brown sugar
additional melted butter if needed

Directions:

Combine dry milk, 1 cup sugar, 2 Tbs yeast, 5 cups of the flour, baking powder, baking soda, and salt in the bowl of a large mixer (I use my large capacity Bosch bread mixer)

Cover with lid, and pulse till dry ingredients are well mixed.

Add the 4 cups hot water and the vegetable oil. Pulse gently at lowest speed until barely combined. Scrape down sides and continue beating until smooth.

Add enough additional flour until the dough cleans the sides of the mixing bowl.

Add about 2 Tbs vegetable oil to the bottom of a large mixing bowl.

Place dough in bowl, turning over to coat the top surface.

Cover with plastic wrap and allow to rise until double.

In the meantime, combine the sugar and cinnamon for the filling. Melt the butter in a large pourable container. Assemble tools for cutting nearby.

Prepare your pans by lining with squares of parchment. (Yes, it’s worth it!) You won’t need to get fancy with the parchment, just press it down into the bottom and up the sides of the pans. This will make it so much easier to remove from the pans with all that ooey-gooey sugar/caramel mixture. (And it also makes it easier to push into a bread bag without sticking to the sides...)

Turn dough onto countertop. The oil should prevent it from sticking, but add additional oil if needed.

Roll dough into a large rectangle - it will take up your entire work surface it seems!

Pour a generous coating of melted butter over the dough, spreading to the edges with a spatula.

Sprinkle generously with cinnamon sugar.

Add a healthy covering of brown sugar.

Roll loosely, cinnamon roll style. (Be sure it’s loose!)

Using a dough (or bench) scraper, cut diagonally into 1” slices at a 45 degree angle.

Now, cut diagonally the other direction, in an “X” pattern.

You may wish to roughly chop it a few more times, depending on how “chunky” you like the bread.

Pour a little melted butter into the bottom of each parchment-lined loaf pan.

Heap the chopped dough into pans. Adjust to even out the dough.

If you have any extra melted butter, you can drizzle it over each loaf - then sprinkle with a little more cinnamon sugar mixture.

Allow dough to rise till double.

Bake at 350 degrees for about 25 - 30 minutes, being careful to check for a doughy center. If it’s still a bit doughy, give it a few more minutes.

Allow to rest in pans for about 10 minutes, then remove to wire racks.

My new favorite Recipe!

Recipe from: Changeable Table

Potato Broccoli Soup

2 T. butter
2 potaotoes, peeled and finely chopped
1 large onion, peeled and chopped
salt and pepper
1 head of broccoli with stalk
3 1/2 -4 1/2 c. chicken stock
3/4 c. heavy cream

Melt butter in a saucepan, and add the potaotes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.

Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stlk and discard, then chop the stalk into 1/2 inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.

Add the hot stock to the potoatoes, onion and broccoli stalk, bring up to the boil, then add the chopped florets. Boil without the lid over a high heat for 4-5 minutes until soft, then add cream. Remove from the heat, puree in a blender and season to taste.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or dressing.

Recipe by OurBestBites.com

Spinach and Pasta Salad (Shower Salad)

16 oz. bowtie pasta
2 bags baby spinach
2 cans Mandarin oranges
½ c. fresh parsley
¼ c. sesame seeds
2 c. cooked chicken
16 oz. craisens
4 green onions, minced
6 oz. honey roasted peanuts
Dressing:
1 c. vegetable oil
2/3 c. white vinegar
½ t. salt
2/3 c. teriyaki sauce (SealSame –good brand)
6 t. sugar
½ t. black pepper
Marinate chicken and pasta in dressing overnight. Combine with other ingredients when ready to serve.

Tomato-Basil Parmesan Soup

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

This is so delicious!

From: www.365daysofcrockpot.com

Norma Wood's Fudge

1 pint whipping cream
4 cups sugar
2 cubes butter
(3) 7 oz. Hershey bar (almond)

Directions:
In large pan combine whipping cream and sugar. Never stir again. Temp. of stove is med-high. Bring to a boil, then put a lid on for 1 min. Cook to soft ball stage, while this is cooking break up chocolate bars into bowl. Take off heat, add cubed butter and let it melt for 1 min. Pour this into a bowl of chocolate and mix it with electric beater. Pour this into a 9x13 ungreased pan. Put in fridge. Cut an serve.

You're gonna love this fudge!

Cranberry Jalapeno Dip

1 Bag Fresh Cranberries
1 jalapeno pepper - take the seeds out
1 T. cilantro
2 gr. onions (use just the green tops)

Grind ingredients in a food processor or blender.

Mix in 1/2 c. sugar.

Serve immediately or refrigerate overnight for more flavor.

Pour over two bricks of cream cheese and serve with crackers.