100% Whole Wheat Bread

Put 5 cups of very warm water in mixer, add 6 cups hard white wheat flour. Add 2 Tbsp. vital wheat gluten, 2 Tbsp. dough enhancer, 2 Tbsp yeast, 2/3 cup oil, 2/3 cup honey.

Mix well, then add 2 Tbsp. salt and enough hard white wheat flour to make a soft dough, (4-6 cups) and dough cleans side of mixer. Knead for 5-6 minutes, until elastic and smooth. Dough should pass "windowpane test". To do the windowpane test, spray or coat hands with oil, break off a baseball sized piece of dough, and gentle massage and stretch dough into a very thin membrane. If it can be stretched very thin without big tears, it has been kneaded enough. If not, knead for another minute and test again. Spray hands and counter with Pam or oil. Divide dough into equal parts (recipe makes three large pans, or 4 small ones. Dough should fill pans just half full). Shape and place in greased pans. Cover pans with plastic wrap and let rise till double (about 1 1/2 inches above the top of the pan).

Bake at 350 degrees for 15 minutes, turn down oven to 325 and bake for 10-15 more minutes, until middle of bread reads 195 degrees on an instant-read thermometer. Let cool at least 15 minutes before slicing to prevent gummy slices.

Twix Bars

Crust:
1 cup butter
1/2 cup sugar
2 cups flour

Cookie Top:
3/4 cup butter
1 cup sweetened condensed milk
3/4 cup brown sugar
4 Tbsp. light Karo Syrup

Mix the crust ingredients together and press in a 9x13 pan. Bake at 350 or 15-20 minutes.

For the cookie top: In a microwave safe bowl, melt 3/4 cup of butter.. Add the remaining ingredients, stirring only until mixed. Cook in microwave for 6 minutes without stirring.

Pour caramel mixture over crust and sprinkle with as many chocolate chips as desired (1-2 cups). I like to use the mini morsels. After a minute, spread the melted chips and cool thoroughly. Cut into bars or serving. Enjoy!

Strawberry Cream Trifle

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

Coarsely chop almonds.. Cut pound cake into 1-in. cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a bowl, combine fresh and frozen strawberries; mix well.

Juice lemon to measure 2 tbsp juice. In stainless mixing bowl, whisk lemon juice, yogurt and pudding mix until smooth using whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the pound cake cubes into bottom of a trifle bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings

Cook's Tip: To toast almonds, place almonds in microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

Company Cornbread

1 cup soft margarine
1 cup sugar
4 eggs
4 oz. canned green chili peppers (optional)
14 oz. canned creamed corn
1/2 cup grated jack cheese
1/4 tsp. salt
1 cup flour
1 cup corn meal
4 tsp. baking powder

!. Preheat oven to 350.
2. Beat together margarine and sugar. Add eggs, corn and cheeses.
3. Sift salt, flour, corn meal and baking powder together. Combine with other ingredients.
4. Bake in greased 9x13 for 1 hour.

Fruit Salsa

1 cup strawberries
1 medium orange
1 can mandarin oranges
3 kiwis
8 oz can crushed pineapple
1/4 cup green onion
1/4 cup yellow pepper
1 mango
Cilantro (to taste)
Tabasco sauce (to taste)
Fresh lime juice
Fresh lemon juice

Chop into small pieces and marinade together.

Chips:
Flour tortillas

Melt butter, brush on flour tortillas. Sprinkle cinnamon and sugar on them. Cut with a pizza cutter in small triangle pieces. Cook on a cookie sheet at 350 degrees, for 5-10 minutes.

Chili Verde

6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeño peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped

In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for ½ hour.

Stir in poblanos, jalapeños and bell peppers. Purée the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Delicious Fruit Slush-Punch

5 mashed ripe bananas
5 c. water
4 c. sugar
1 (6oz.) frozen can lemonade
1 (6oz.) frozen can orange juice
1 qt. pineapple juice

Mix and put into Zip-Loc bags, then freeze. When ready to serve, break up in bowl and pour 2 or more quarts of GINGER ALE over and serve!

Shamrock Salad

4 cups torn spinach
1 cup shredded Swiss cheese
1 1/4 cups frozen peas, thawed
1/2 cup pumpkin or sunflower seeds, toasted
1/4 cup sliced radishes
2 hard boiled eyes, sliced
1 1/2 cups cauliflower flowerets
1/2 cup shredded carrots
4 cups torn iceburg lettuce

Dressing:
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
3 oz. cream cheese softened
1 tbsp. milk
1 tbsp. lemon juice
1/4 tsp. garlic powder
dash hot pepper sauce
1/4 cup Swiss cheese, grated
2 tbsp. pumpkin or sunflower seeds, toasted
cherry tomatoes
Green pepper sliced from the bottom (slices should look like shamrocks)

1. Place spinach in the bottom of a large glass bowl. Top with the 1 cup shredded cheese, 1 1/4 cups of peas, and 1/2 cup seeds, radishes, egg slices, cauliflower, carrot and lettuce.
2. In a blender combine 3/4 cup peas with mayo; add the next 6 ingredients. Cover; blend until smooth.
3. Spread mixture over top of salad. Cover and refrigerate several hours.

Pear and Apple Phyllo

1/2 cup pecans, toasted and finely chopped
1/3 cup plain fresh breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
1 stick unsalted butter, melted
3 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled

1. Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
2. Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
3. Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

Cheesy Nacho Dip

2 (10 oz) cans of Rotel Original
2 lb block Velveeta cheese
1.5 lb ground beef or sausage
McCormick Taco Seasoning
1 T. garlic
small block of pepper jack cheese (optional)
cilantro
Tortilla chips

* heat a crock pot on high
* cut velveeta block into pieces and add to crock pot
* shred pepper jack cheese and add to crock pot
* brown ground beef, drain excess grease, add seasoning and simmer for 5 minutes
* add browned beef to crock pot
* add both cans of rotel to crock pot
* add cilantro
* stir... once bubbly, turn down to low
* enjoy

"Christmas" Breakfast Egg Casserole

1/2-3/4 lb. sharp cheddar cheese
10 slices white bread, crusts removed, buttered and cut into cubes
10-12 eggs, beaten
3 or more cups milk
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
dash of tabasco
Assorted fillings: cubed ham, cooked bacon or sausage cut into pieces, sauteed mushrooms onions or chiles

In a buttered 9x13 pan spread half of the bread and cheese. Put on top whatever fillings you wish, spreading evenly over casserole. Top with remaining bread and cheese. Combine eggs, milk, salt, mustard, paprika and tabasco. Pour over bread. Make sure that egg mixture covers bread and cheese. If you don't have enough, add more milk if necessary. Let casserole sit overnight. Bake at 325 for about an hour or until knife come out clean. Cut into squares to serve.

Spinach and Pear Gorgonzola Salad

1 bag baby spinach
1 bag romaine lettuce
3/4 lb. mushroom
3/4 to 1 lb. Gorgonzola cheese
1 lb. bacon
craisins
pecans
2 to 3 pears cut up bite size

Poppy seed dressing

3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 1/2 t. poppy seeds
1/2 t. dry onion
1 1/2 t. salt
3/4 t. mustard
1 red onion
1 t. garlic

Combine ingred. shake well & refrigerate!

Fast & Easy Rocky Road Fudge

1 12 oz pkg. semi sweet chocolate chips
1 12 oz pkg. butterscotch chips
1/2 Cups peanut butter


Mix these ingredients in medium saucepan, until the chips are melted over low heat - stir
Take off heat and add 3 cups of mini marshmallows
1 cup salted peanuts. Mix well
Spread on a foil covered pan. Let set until firm.

Mom's Minestrone

10 to 12 servings

1 ob. mild bulk pork sausage
6 cups water
2 beef bouillon cubes
2 onions, chopped
2 large carrots, sliced
2 large celery ribs, diced
1 can (28 oz.) tomatoes, pureed
2 cans (8 oz. each) tomato sauce
1 tablespoon dried parsley flakes or 3 tablespoons fresh parsley, chapped
1/2 teaspoon sweet basil, crushed
1 teaspoon leaf oregano, crushed
Salt, pepper to taste
Garlic salt to taste
1 Tablespoon fresh garlic clove
1 can (1 ob.) garbanzo beans, drained
1 can (1lb.) cut green beans, drained
1 cup egg dumpling macaroni noodles, uncooked

Brown pork sausage in heavy kettle; drain. Dissolve bouillon cubes in water. Add onions, carrots celery, tomatoes, tomato sauce, parsley and seasonings. Simmer, covered, for 6 hours. Thirty minutes before serving time, add garbanzo beans, green beans and noodles. Simmer until noodles are tender.

Note: If desired, use 3/4 cup less water and add green deans, undrained!
1 cup egg dumpling macaroni noodles, uncooked

Four-Onion Soup

1/4 cup butter
3 large onions, sliced
3 medium leeks (white and green parts), sliced
1 bunch green onions, sliced
1/4 cup minced shallots
2 teaspoons minced fresh ginger
2 garlic cloves, crushed
pinch of cayenne pepper
1 tablespoon flour
8 cups chicken broth
1 cup white grape juice
1 teaspoon fresh lemon juice
1 teaspoon salt
Fresh ground pepper

1. Saute onions, leeks, green onions, shallots, ginger and garlic in butter until tender, about 20 minutes.
2. Add cayenne and flour and stir until mixture is brown.
3. Add broth and grape juice and simmer 20 minutes.
4. Blend in lemon juice, salt and pepper.
5. Simmer 15 minutes. Serve plain or with toasted bread and jack cheese.

Lemon Linguini

This is your basic summer pasta, wonderful just plain and simple, even good cold. You add a variety to make it more, for instance, shrimp, asparagus spears or chopped tomatoes, slived fresh basil and roasted pine nuts.

1lb linguini
1/2 c olive oil
Zest from 1 lemon
Juice from 2 lemons
1/2 c chopped green onion
1/4 c chopped fresh parsley
salt and freshly ground pepper
Lots of parmesan cheese

Cook linguini in boiling salted water till done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Spinkle over salt and pepper. Toss in Parmesan cheese to taste.

Goes well with Cajun Shrimp

Beach Street Cajun Shrimp

Here's one way to show your husband you love him...cook him up a plate of Cajun shrimp! :)

1/2 c olive oil
1 clove garlic, whole
2 T Cajun seasoning
2 T lemon juice
2 T minced parsley
1 T brown sugar
1 T soy sauce

16 extra lg shrimp

Combine first 7 ingredients in a 9x13 dish. shell and devein the shrimp, pat dry and toss in marinade to coat. Refrigerate for 1-12 hours. Preheat over to 450 degrees, remove garlic clove. Bake for 7-10 minutes, stirring occasionally. Be sure not to over cook.

You can also grill them on skewers! Delicious with lemon linguini!

Chicken Enchilada Casserole

1 c chopped onion
1/2 c chopped green bell pepper
2 T butter or margarine
2 c chopped cooked chicken or turkey
1 (4oz) can green chili peppers, rinsed, seeded and chopped
3 T butter
1/4 c flour
1 t ground coriander seed
3/4 t salt
2 1/2 c chicken broth
1 c sour cream
1 1/2 c shredded monterey jack cheese
12 (6 inch) tortillas

In lg saucepan cook onion and bell pepper in 2 T butter until tender, add salt. Combine in a bowl with chopped chicken and chili peppers; set aside.

In the same pan melt 3 T butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 c cheese. Stir 1/2 c of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 c of the chicken mixture. Roll up. Arrange rolls in a 9"x13" pan; pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven about 25 minutes or until bubbly.
Serves 6.