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Garlic Bread

 

Garlic Bread

Quick and easy homemade Garlic Bread with the perfectly crisp edges, soft buttery center and golden brown toasted top.
Prep Time5minutes?mins
Cook Time15minutes?mins
Total Time20minutes?mins
Course:?Side Dish
Cuisine:?American, Italian
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¿ªÔÆÌåÓýs:?8
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Calories:?272kcal
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Author:?Julie Evink

Equipment

  • Serrated knife
  • Small mixing bowl
  • Baking Sheet

Ingredients

  • 16?oounces?French Bread?about 1 loaf, cut in half lengthwise
  • ??cup?butter?softened
  • 4?cloves?garlic?minced
  • 2?Tablespoons?fresh Parsley?inced

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a small bowl, combine butter and garlic. Spread over the cut sides of the French bread. Then sprinkle parsley over the top.
  • Place cut side up, on a baking sheet.
  • Bake at 350 degrees Fhahrenheit for 10 minutes.
  • After baking time is done, turn the oven to broil and broil on high 2-3 minutes about 4-6 inches away from heat or until golden brown.

Nutrition

Calories:?272kcal?|?Carbohydrates:?33g?|?Protein:?7g?|?Fat:?13g?|?Saturated Fat:?8g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?3g?|?Trans Fat:?1g?|?Cholesterol:?32mg?|?Sodium:?397mg?|?Potassium:?82mg?|?Fiber:?1g?|?Sugar:?1g?|?Vitamin A:?370IU?|?Vitamin C:?1mg?|?Calcium:?31mg?|?Iron:?2mg



Source: Julie's Eats and Treats

~~~~~
Rhonda in MO


Rhubarb Pie

 

Rhubarb Pie Recipe

Classic Rhubarb Custard Pie recipe that has been handed down for generations. Quick and easy dessert that is the perfect combo of sweet and tangy from the rhubarb!
Prep Time30minutes?mins
Cook Time1hour?hr
Total Time1hour?hr?30minutes?mins
Course:?Dessert
Cuisine:?American
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¿ªÔÆÌåÓýs:?8
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Calories:?324kcal
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Author:?Julie Evink

Ingredients

  • 1?9'' pie shell or crust
  • 3?eggs?beaten
  • 2?Tablespoons?all-purpose flour
  • 4?cups?rhubarb?chopped into ? inch pieces
  • 1 ??cups?white sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Bake pie crust in pie plate according to directions.
  • Combine the rest of the ingredients in a large mixing bowl. Pour into pie shell.
  • Bake in preheated oven at 350 degrees Fahrenheit for 60 minutes or until the middle of the pie is set. Remove and let cool then enjoy.

Nutrition

Calories:?324kcal?|?Carbohydrates:?61g?|?Protein:?4g?|?Fat:?7g?|?Saturated Fat:?2g?|?Cholesterol:?61mg?|?Sodium:?115mg?|?Potassium:?384mg?|?Fiber:?2g?|?Sugar:?45g?|?Vitamin A:?210IU?|?Vitamin C:?9.5mg?|?Calcium:?115mg?|?Iron:?1.2mg



Source: Julie's Eats and Treats

~~~~~
Rhonda in MO


Fancy Nancy Chicken Salad (Chicken Salad Chick Copycat)

 

Fancy Nancy Chicken Salad (Chicken Salad Chick Copycat)

This chicken salad is filled with grapes, apples, pecans, and shredded chicken! It¡¯s identical to the Fancy Nancy Chicken Salad from Chicken Salad Chick!

Course?Main Course, Salad
Cuisine?American
Keyword?fancy nancy chicken salad
Prep Time?10?minutes
Refrigerate?30?minutes
Total Time?40?minutes
¿ªÔÆÌåÓýs?4?servings
Calories?461?kcal

Ingredients

  • 4?cups?shredded chicken
  • ??cup?chopped fuji or honey crisp apples
  • ??cup?red seedless grapes,?cut into ?ths
  • ??cup?chopped celery
  • 2?TBS?chopped pecans
  • 1?cup?mayonnaise?(reduced fat is fine)
  • 1 ??teaspoon?ranch season?(hidden valley powder)
  • ??teaspoon?salt
  • ??teaspoon?black pepper

Instructions

  1. Using a medium/large bowl, add the chicken, apples, grapes, celery, pecans, mayonnaise, salt, pepper, and ranch seasoning. Stir gently to combine everything and mix well.

  2. Cover and place in the refrigerator for at least 30 minutes to let the flavors meld together.

  3. Serve and refrigerate when not serving. Will keep in fridge for up to 1 week.

Recipe Notes

*Nutritional information per serving (4 servings):?462 calories, 12g carbohydrates, 1g fiber, 6g sugar, 39g protein?




Source: Domestic Superhero

~~~~~
Rhonda in MO


Air Fryer Roasted Carrots

 

Air Fryer Carrots (easy side dish)

Making roasted carrots in the air fryer is the perfect easy side dish! These air fryer carrots come out tender and are done in less than 15 minutes!

Course?Side Dish
Cuisine?American
Keyword?air fryer carrots, air fryer roasted carrots
Prep Time?5?minutes
Cook Time?13?minutes
¿ªÔÆÌåÓýs?4?servings
Calories?58?kcal

Ingredients

  • 2?cups?chopped carrots?(about ? inch thick rounds)
  • 1?TBS?olive oil
  • ??teaspoon?salt
  • ??teaspoon?black pepper
  • 1?teaspoon?brown sugar,?optional

Instructions

  1. Prep the carrots by peeling, washing, and chopping off the ends.?Then chop the carrots into slices about ? inch thick. Try to cut them uniformly so they cook evenly.

  2. In a medium bowl, add the carrots, oil, seasonings, and brown sugar. Toss to coat evenly.

  3. Place the carrots into the?air fryer. Set the temperature to 370 degrees and 10 minutes. After the time, open the basket and shake the carrots. Cook 3 more minutes.

  4. Remove carefully from air fryer and serve.

Recipe Notes

Nutritional information based off 4 half cup servings, and using brown sugar: 56 calories, 3g fat, 5g carbohydrates, 3g fiber, 4g sugar, 1g protein.

To reheat carrots:?add back to air fryer basket and cook 3 minutes at 350 degrees.?




Source: Domestic Superhero

~~~~~
Rhonda in MO


Turkish Pasta

 

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Turkish Pasta - feelgoodfoodie.net

Serves:?4

Made By: Eugene Williams

"Yum! tasty dish"

I love cooking this Turkish Pasta recipe in the same time it takes to cook the pasta! It's served with garlicky Greek yogurt and a delicious butter sauce that makes it so good!

Author: Yumna Jawad

Recipe Type: Mediterranean

Total Time: 35 minutes


Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

8?ounces pasta?of choice
1?tablespoon olive oil
1?pound 85% lean?ground beef
1 small?onion?diced
1?tablespoon paprika
2?teaspoons onion powder
1/2?teaspoon salt
1/2?teaspoon black pepper

For the Yogurt Sauce
1?cup Greek?yogurt
2 garlic cloves?finely minced
1/4?teaspoon salt

For the Butter Sauce
1/4?cup unsalted?butter
2?tablespoons paprika

To Garnish:
1/2?cup chopped?tomatoes
1/4?cup chopped?parsley

Directions:

In a large pot of boiling salted water, cook the pasta al dente according to package instructions.

Heat the olive oil in a large skillet over medium heat. Add the ground beef, onions, paprika, onion powder, salt and pepper, and cook until the beef is browned, 8-10 minutes.

Meanwhile make the yogurt sauce by whisking together the greek yogurt with the garlic and salt.

In a small microwave-safe bowl, combine the butter and paprika and heat in 2 30-second intervals until melted, set aside.

To assemble, place the cooked pasta on a serving dish or individual plate. Add the yogurt sauce on top, followed by the cooked beef and the butter sauce. Garnish with tomatoes and parsley.

Source:?



Ginny Butterfield
Cranberry Twp, Pa






Pioneer Woman Ravioli Primavera

 

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Ravioli Primavera (Pioneer Woman)

ravioli primavera


This easy pasta dish is perfect for springtime¡ªor anytime!

Author: Ree Drummond (Pioneer Woman)

Recipe Type: weeknight meals, dinner, main dish

Total Time: 25 min

Yield:?4 to 6 servings
Prep Time: 25 min

Ingredients:


Kosher?salt, to taste
2?(9-ounce) packages cheese or?spinach?ravioli
2?tablespoons salted?butter
1 onion, finely diced
3 garlic cloves, minced
1?cup broccoli?florets
8?ounces thin asparagus, trimmed and cut into 1-inch pieces
1/4?cup white wine
2/3?cup low-sodium?chicken broth
1/2?cup heavy cream
1?cup frozen?peas, thawed
3/4?cup diced?ham
1/2?cup prepared pesto
1/4?cup grated parmesan?cheese, plus more for serving

Black?pepper, to taste

Directions:


1 Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs.

2 Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute.
Season with salt.

3 Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.

4 Stir in the peas and let them heat up in the sauce.

5 Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.

6 Drain the ravioli, add to the skillet and toss. Serve with more parmesan.



Source:?




Ginny Butterfield
Cranberry Twp, Pa






Doctorbowl Recipe (Healthy, quick,and easy quiche)

 

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Not sure why the name "Doctorbowl", but this looks good, so sharing the recipe as I found it? --Ginny

Doctorbowl

Made By: Lloyd Claude Gilman

"Healthy, quick,and easy quiche"



Ingredients:

5 Yukon Gold potato

large handful of?spinach, chopped
1/2 yellow pepper, chopped

handful of?cherry tomatoes, halved
3 eggs
1/2?cup milk

handful of?cheese

Directions:


??Preheat oven to 200c (350¡ãF)

??Boil your potatoes until soft

??Prepare your 9 inch dish. Add potatoes to the dish and smash them so you're sure to cover the dish

??Drizzle some oil over the potatoes and season with salt and pepper

??Add the spinach, pepper and tomatoes

??Mix the eggs with the milk and pour the mixture over the vegetables.

??Top with cheese and bake for 25-30 minutes




Ginny Butterfield
Cranberry Twp, Pa






Buckeye Brownie Cookies, from cookingcuriosity.com

 

Buckeye brownie cookies are a decadent treat that combines the rich, fudgy texture of brownies with the creamy, peanut-buttery taste of Buckeye candy, popular in Ohio and beyond. These cookies are perfect for anyone who loves the combination of chocolate and peanut butter. The base of the cookie is like a chewy brownie, topped with a luscious peanut butter ball that¡¯s partially dipped in smooth, melted chocolate to resemble the look of a Buckeye nut. Ideal for holiday gatherings, potlucks or as a special treat for chocolate and peanut butter lovers, these cookies are sure to impress with their delightful flavor and attractive appearance.
INGREDIENTS:
list of 3 items
? For the Brownie Cookies:
list of 4 items nesting level 1
? 1 box (about 18-20 oz) brownie mix (choose a fudgy type)
? 2 eggs
? 1/3 cup vegetable oil
? 1/4 cup all-purpose flour
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? For the Peanut Butter Filling:
list of 2 items nesting level 1
? 3/4 cup creamy peanut butter
? 1/2 cup powdered sugar
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? For the Chocolate Coating:
list of 2 items nesting level 1
? 1 cup semisweet chocolate chips
? 2 tablespoons shortening or coconut oil
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DIRECTIONS:
list of 6 items
1. Prepare the Brownie Cookies:
list of 4 items nesting level 1
? Preheat your oven to 350¡ãF (175¡ãC) and line a baking sheet with parchment paper.
? In a large bowl, combine the brownie mix, eggs, vegetable oil, and flour. Stir until well mixed and a dough forms.
? Take about 1 tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Flatten slightly.
? Repeat with the remaining dough, spacing the cookies about 2 inches apart.
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2. Bake the Cookies:
list of 2 items nesting level 1
? Bake in the preheated oven for 8 to 10 minutes, or until the cookies are just set. They should still be soft in the center.
? Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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3. Make the Peanut Butter Filling:
list of 2 items nesting level 1
? In a medium bowl, mix together the peanut butter and powdered sugar until smooth.
? Roll the mixture into small balls, about 1 teaspoon each.
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4. Assemble the Cookies:
list of 1 items nesting level 1
? Once cookies are cool, press a peanut butter ball into the center of each cookie.
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5. Prepare the Chocolate Coating:
list of 1 items nesting level 1
? In a small microwave-safe bowl, combine the chocolate chips and shortening or coconut oil. Microwave in 30-second intervals, stirring after each, until
the mixture is smooth and fully melted.
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6. Dip the Cookies:
list of 2 items nesting level 1
? Dip the top of each cookie into the melted chocolate, covering the peanut butter ball partially. Allow the excess chocolate to drip off.
? Return the cookies to the wire rack and let the chocolate set completely, about 30 minutes at room temperature or 10 minutes in the refrigerator.
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Buckeye Brownie Cookies are not just a treat to eat but also fun to make, especially with kids or friends. The final product is a visually appealing and
incredibly tasty combination of textures and flavors that make these cookies a hit at any event.


Cheesy Potato Bites

 

These cheesy potato bites are the perfect bite-sized snack for any gathering or family meal. With a crispy golden crust on the outside and a soft, cheesy, and flavorful inside, these bites are sure to be a crowd-pleaser. The combination of sharp cheddar cheese, creamy mashed potatoes, and a hint of garlic and chives makes them irresistible. Whether served as an appetizer, side dish, or snack, these Cheesy Potato Bites are easy to make and guaranteed to disappear quickly!
INGREDIENTS:
list of 11 items
? 3 large russet potatoes, peeled and cut into chunks
? 1 cup sharp cheddar cheese, shredded
? ? cup grated Parmesan cheese
? 2 tablespoons unsalted butter
? 2 cloves garlic, minced
? 2 tablespoons sour cream
? ? cup chopped chives
? Salt and pepper to taste
? 1 egg, beaten
? 1 cup panko breadcrumbs
? Cooking spray or oil for frying
list end
INSTRUCTIONS:
list of 6 items
1. Prepare the potatoes: Boil the potato chunks in salted water until tender, about 10-15 minutes. Drain and mash the potatoes until smooth.
2. Make the filling: In the mashed potatoes, stir in cheddar cheese, Parmesan, butter, minced garlic, sour cream, and chopped chives. Season with salt
and pepper to taste.
3. Shape the bites: Once the mixture is cool enough to handle, scoop about a tablespoon of the potato mixture and roll it into a ball. Repeat with the
remaining mixture.
4. Coat the bites: Dip each potato ball into the beaten egg, then roll it in the panko breadcrumbs to coat evenly.
5. Cook the bites: Heat oil in a skillet over medium heat, or use an air fryer for a healthier option. Fry the potato bites in batches until golden and
crispy, about 2-3 minutes per side. If using an air fryer, spray the bites lightly with cooking spray and air fry at 400¡ãF for 10-12 minutes, flipping
halfway through.
6. Serve: Let the bites cool slightly before serving with your favorite dipping sauce, like ranch or sour cream.
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Enjoy your crispy, cheesy, and delicious Cheesy Potato Bites!


Summer Pasta Salad (marketgrow.com)

 

Summer pasta salad is a vibrant and refreshing dish that captures the essence of the season with its colorful mix of fresh vegetables and tender pasta, all tossed in a light and tangy dressing. This salad is perfect for picnics, barbecues, or as a side dish for any summer meal. The combination of juicy tomatoes, crisp cucumbers, sweet bell peppers, and fragrant basil creates a delightful medley of flavors and textures. The simple yet flavorful dressing ties everything together, making this salad a satisfying and easy-to-make option for enjoying the bounty of summer produce.
INGREDIENTS
list of 8 items
? 8 ounces rotini or fusilli pasta
? 1 cup cherry tomatoes, halved
? 1 cup cucumber, diced
? 1 red bell pepper, diced
? 1/2 red onion, thinly sliced
? 1/2 cup black olives, sliced
? 1/2 cup feta cheese, crumbled
? 1/4 cup fresh basil leaves, chopped
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For the Dressing:
list of 7 items
? 1/4 cup olive oil
? 2 tablespoons red wine vinegar
? 1 tablespoon lemon juice
? 1 teaspoon Dijon mustard
? 1 teaspoon honey
? 1 garlic clove, minced
? Salt and pepper, to taste
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INSTRUCTIONS
list of 5 items
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and
rinse under cold water to cool the pasta, then set aside.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper
until well combined.
3. Combine the ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta
cheese, and fresh basil.
4. Toss the salad: Pour the dressing over the pasta salad and toss gently until all the ingredients are evenly coated.
5. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
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Enjoy your summer pasta salad as a refreshing and colorful dish that celebrates the fresh flavors of the season, perfect for any summer gathering or meal.


Jalapeno Cornbread, from marketgrow.com

 

Jalapeno cornbread is a deliciously moist and slightly spicy twist on classic cornbread, perfect for pairing with chili, barbecues or any hearty meal. The sweetness of the corn contrasts beautifully with the kick from fresh jalapeno, while the golden crust adds satisfying crunch to each bite. This easy-to-make recipe combines simple ingredients, creating a flavorful side dish that¡¯s a hit at gatherings or just as a comforting treat at home. Serve it warm with a pat of butter for a truly irresistible experience.
Ingredients:
list of 12 items
? 1 cup cornmeal
? 1 cup all-purpose flour
? 1/4 cup granulated sugar
? 1 tbsp baking powder
? 1/2 tsp salt
? 1 cup buttermilk
? 1/3 cup vegetable oil
? 2 large eggs
? 1 cup corn kernels (fresh, frozen, or canned)
? 2-3 jalape?os, seeded and chopped
? 1/2 cup shredded cheddar cheese (optional)
? Butter, for greasing the pan
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Instructions:
list of 7 items
1. Preheat your oven to 400¡ãF (200¡ãC). Grease a 9-inch square baking pan or a cast-iron skillet with butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the buttermilk, vegetable oil, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the corn kernels, chopped jalape?os, and shredded cheese if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.
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This Jalape?o Cornbread is the perfect blend of sweet and spicy, with a tender crumb and a bit of heat that will warm you up from the inside out!


Blueberry Cheesecake Poke Cake

 

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Blueberry Cheesecake Poke Cake | 12 Tomatoes




Serves:?12

There's never a bad time for cheesecake...


While some dishes seem to have a certain ¡°seasonality¡± about them, we figure there¡¯s no wrong time to make a favorite recipe; if you¡¯ve got a hankering for something ¨C make it! In this case, we decided we NEEDED to make a poke cake, and it had to be a blueberry poke cake. But not just any blueberry poke cake, no, a blueberry cheesecake poke cake.

Whether it¡¯s the hottest day in July or the most freezing day in January, we frequently get cravings for this cake and there¡¯s no way to satiate them but to make it immediately. We make the blueberry sauce/topping ourselves, but you could just as easily use blueberry jam. Regardless of whether it¡¯s homemade, the blueberries pair perfectly with the cheesecake filling that soaks down into the warm cake. This dessert is decadent bliss, so make a quick trip to the store if you need to and try it out!

Total Time: 1 hr



Ingredients:

1?box white cake?super moist white cake mix
3 eggs?eggs
1/3?cup vegetable oil?vegetable oil
1?cup water?water
2?cups blueberries?blueberries
2?tablespoons sugar?sugar
1?tablespoon water?water
1?tablespoon cornstarch?cornstarch
1?package cheesecakes?(3.4 oz) instant cheesecake pudding mix
1 1/2?cups milk?milk
1?package cream cheese?(8 oz.) cream cheese room temperature
1?pint heavy cream?heavy cream
2?cups powdered sugar?powdered sugar

Directions:

Preheat oven to 350? F.

Combine cake mix, eggs, oil and water in a large bowl and mix to until smooth and incorporated.

Pour mixture into a 9x13-inch baking dish, then bake for 30 minutes, or until a toothpick inserted in center comes out clean.

Place blueberries in a large pan or skillet and add sugar, cornstarch and water, and cook until syrupy.

Remove cake from oven and use a straw or chopstick(s) to poke holes all over cake. Set aside.

In a large bowl, whisk together pudding mix with 1 1/2 cups milk until smooth, then let rest 5 minutes, or until starting to firm. Spread pudding over cake, smoothing it out so it fills in the holes.

Spread blueberry mixture over cheesecake pudding and set aside.

Combine cream cheese and heavy cream in a bowl and stir until smooth, then gradually add powdered sugar.

Gently spread cream cheese mixture over your cake, then slice, serve and enjoy!

Source:?




Ginny Butterfield
Cranberry Twp, Pa






Spicy Scrambled Eggs (marketgrow.com)

 

Spicy Scrambled Eggs are a quick and flavorful twist on the classic breakfast dish, perfect for those who love a bit of heat in the morning. This dish combines fluffy eggs with bold spices, fresh vegetables, and a kick of chili, creating a satisfying meal that¡¯s great on its own or served with toast or tortillas. Easy to customize with your favorite ingredients, Spicy Scrambled Eggs are ideal for a hearty breakfast or a simple brunch with a fiery twist.
INGREDIENTS
list of 11 items
? 4 large eggs
? 2 tbsp milk or cream
? 1 tbsp olive oil or butter
? 1/4 cup diced onion
? 1/4 cup diced tomato
? 1 small green chili or jalape?o, finely chopped (adjust to taste)
? 1/4 tsp ground cumin
? 1/4 tsp smoked paprika
? Salt and freshly ground black pepper, to taste
? 2 tbsp fresh cilantro or parsley, chopped
? Optional: grated cheese, avocado slices, or hot sauce for serving
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INSTRUCTIONS
list of 6 items
1. Whisk the Eggs:
list of 1 items nesting level 1
? In a bowl, whisk the eggs with milk or cream, a pinch of salt, and a dash of black pepper until fully combined and slightly frothy.
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2. Saut¨¦ the Vegetables:
list of 1 items nesting level 1
? Heat the olive oil or butter in a nonstick skillet over medium heat. Add the diced onion and saut¨¦ for 2-3 minutes until softened. Stir in the diced
tomato and chopped chili, and cook for another 1-2 minutes.
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3. Add the Spices:
list of 1 items nesting level 1
? Sprinkle the cumin and smoked paprika into the skillet, stirring well to coat the vegetables. Cook for 30 seconds to bloom the spices.
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4. Cook the Eggs:
list of 1 items nesting level 1
? Pour the whisked eggs into the skillet. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges
to the center as they cook.
list end nesting level 1
5. Finish and Serve:
list of 1 items nesting level 1
? Remove the skillet from heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat. Stir in the fresh cilantro
or parsley.
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6. Serve:
list of 1 items nesting level 1
? Serve immediately with toast, tortillas, or on their own. Add optional toppings like grated cheese, avocado slices, or a drizzle of hot sauce for extra
flavor.
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Newfoundland Molasses Raisin Bread

 

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Newfoundland Molasses Raisin Bread

Serves:?4

Made By: Eugene Williams

"A fav of mine"

Newfoundland molasses raisin bread is a classic recipe that everyone's Mom or Nan made back in the day; a favorite for morning toast with melting butter.
Author: Barry C. Parsons

Total Time: PT1H20M


Prep Time: PT30M
Cook Time: pt50m

Ingredients:

1?cup lukewarm?water
2 tbsp white?sugar
2 8?grams envelopes dry?yeast?(or 4 tsp total)
1?teaspoon salt
8?cups all purpose?flour, approximately
1 1/2?cups lukewarm?milk
1?cup molasses
3/4?cup melted?butter
2 beaten?eggs
3?cups raisins

Directions:

In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.

In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt. When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.

Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual.

If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.

Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.

Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5-10 minutes by hand.

Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions. Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12.

Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread.

Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour.

When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

Source:?




Ginny Butterfield
Cranberry Twp, Pa






Two Chili Recipes (Just Like Wendy's and Blue Ribbon Chili)j

 

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Just Like Wendy's Chili

Serves:?10

This Wendy's chili recipe tastes just like the yummy one served at the restaurants. The generous batch simmers up in about an hour and freezes well.

Recipe Type: Dinner

Total Time: 1 hr 35 min

?
Prep Time: 15 min
Cook Time: 1 hr 20 min

Ingredients:

2?tablespoons olive oil
2?pounds ground beef
2?stalks celery, chopped
1 onion, chopped
1 green bell?pepper, chopped
3?(14-ounce) cans stewed tomatoes
1?(14-ounce) can tomato sauce
1?(10-ounce) can diced?tomatoes?with green chiles (such as RO*TEL)
1?cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick? Mild Chili?seasonings?Mix)
1?(14-ounce) can kidney?beans, undrained
1?(14-ounce) can pinto?beans, undrained

salt and ground black?pepper?to taste
1?tablespoon white?vinegar, or more to taste

Directions:

Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes.

Stir and break browned beef into crumbles. Continue to cook until no longer pink, about 5 minutes longer.

Stir celery, onion, and bell pepper into beef and cook until onion is translucent, about 5 minutes.

Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Stir in kidney and pinto beans. Season with salt and pepper.

Bring to a boil, then reduce heat to low, and simmer for 1 hour.

Mix vinegar into chili just before serving.

Source:?


Spicy
        History of Chili Peppers ...Spicy
        History of Chili Peppers ...Spicy
        History of Chili Peppers ...Spicy
        History of Chili Peppers ...

Blue Ribbon Chili

Serves:?8

This award-winning blue ribbon chili is a hearty combination of ground beef, kidney beans, and salsa that will please everyone at the table!
Recipe Type: Dinner

Total Time: 1 hr 15 min


Prep Time: 5 min
Cook Time: 1 hr 10 min

Ingredients:

2?pounds ground beef
1/2 medium?onion, chopped
2 1/2?cups tomato sauce
1?(15-ounce) can light red?kidney beans
1?(15-ounce) can dark red?kidney beans
1?(8-ounce) jar salsa
1/4?cup chili seasoning?mixes
1?teaspoon ground?black pepper
1/2?teaspoon garlic salt

Directions:

Place ground beef and onion into a large nonstick saucepan over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain grease if desired.

Stir in tomato sauce, light and dark kidney beans, salsa, chili seasoning, pepper, and garlic salt until well combined. Reduce the heat to low and simmer for at least 1 hour before serving.

Source:?




Ginny Butterfield
Cranberry Twp, Pa






Chili Mac

 

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Chili Mac





Serves:?6

This chili mac starts with a quick and easy beef chili made on the stove mixed with pasta and cheese, then baked in the oven for a comforting meal.
Recipe Type: Dinner

Total Time: 55 min

Yield:
Prep Time: 20 min
Cook Time: 35 min

Ingredients:

1?pound ground beef or?turkeys
1 medium?onion, chopped
1 green bell?pepper, chopped
1?(14.5-ounce) can Mexican or chili-style stewed?tomatoes, undrained
1/2?cup water
1 (1.25 ounce) package taco seasoning?mix
2?cups elbow?macaroni?or small shells, cooked and drained
2?cups Sargento ? Shredded Reduced Fat 4?cheese?Mexican Cheese, divided

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Cook ground beef, onion, and bell pepper in a large skillet over medium heat until beef is crumbly and no longer pink, about 5 minutes; pour off drippings. Add tomatoes, water, and taco seasoning; simmer, stirring occasionally, for 5 minutes. Remove from heat.

Stir cooked pasta into meat mixture until combined. Spoon 3 cups meat mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove foil; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes.

Source:?











Ginny Butterfield
Cranberry Twp, Pa






Ham-Salad Sandwich (Martha Stewart)

 

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I think this would also be great with leftover ham, sliced thin? --Ginny

Ham-Salad Sandwich

Serves:?2

Made By: Diane Phillips

"Made this with some leftover Easter ham. I liked it a lot, but know that it is a little sweet. See my pic. I ended up placing a second piece of bread over the top instead of eating it open-faced, since I made it to take to work for lunch."

The sweet and savory flavors in this recipe make for a crave-worthy sandwich.



Ingredients:

0.25?cup reduced-fat?cream cheese
1?tablespoon mango chutney
1?teaspoon Dijon?mustard
4?ounces thinly sliced deli?ham, coarsely chopped

Coarse salt and ground?pepper
4?slices pumpernickel?bread
0.25 English?cucumber, thinly sliced

Directions:

In a medium bowl, stir together cream cheese, chutney, and mustard. Stir in ham; season with salt and pepper.

Make two sandwiches with bread, ham salad, and cucumber.

Source:?




Ginny Butterfield
Cranberry Twp, Pa






Avocado Egg Salad (No-Mayo)

 

No-Mayo Avocado Egg Salad

No-Mayo Avocado Egg Salad is the healthiest version of Egg Salad! Cut out the fatty mayonnaise by using creamy avocado and Greek yogurt for the best egg salad!

Prep Time?5?minutes
Total Time?5?minutes
¿ªÔÆÌåÓýs?6?half cup servings
Calories?140?kcal

Ingredients

  • 1?medium?avocado
  • ??cup?fat free Greek yogurt
  • 1?teaspoon?Lemon juice
  • 1?teaspoon?Spicy Brown Mustard
  • ??teaspoon?black pepper
  • ??teaspoon?salt
  • ??teaspoon?paprika
  • 7?large?hardboiled eggs,?chopped

Instructions

  1. In a mixing bowl add all ingredients except eggs; mix with a fork to combine well.? Add chopped eggs and fold into avocado mixture.

  2. Serve on bread for sandwiches, with crackers or pretzels as a snack, or eat plane! Enjoy!




Source: Domestic Superhero

~~~~~
Rhonda in MO


Ginger Soy Chicken (One Skillet)

 

Ginger Soy Chicken (One Skillet)

These Ginger Soy Chicken thighs are made in one skillet and simmered in the most delicious asian sauce. This 20 minute meal is perfect for dinner!

Calories?268?kcal

Ingredients

  • 2?lbs?skinless boneless chicken thighs
  • ??TBS?olive oil
  • salt and pepper
  • ??cup?apricot or orange preserves
  • 1?teaspoon?garlic (2 cloves minced)
  • ??cup?low sodium soy sauce
  • 1?inch knob?fresh ginger,?peeled and grated
  • ??teaspoon?red pepper flakes
  • 3?stalks?green onions,?chopped

Instructions

  1. Season tops and bottoms of chicken with salt and pepper.?

  2. In a large skillet over medium heat, add the olive oil, then the chicken thighs. Cook about 5 minutes and then flip to opposite side, cooking 4-5 more minutes or until cooked through. Remove from skillet and set aside.

  3. In the same skillet, add preserves, garlic, soy sauce, ginger, and red pepper flakes; whisk to combine. Bring to a boil, then reduce heat to simmer. Simmer for about 2 minutes, then add chopped green onions, whisking to combine. Simmer 2 more minutes or until sauce is slightly thickened.

  4. Add chicken back to the skillet and spoon the sauce over the top, cooking about 30 seconds. Serve immediately and enjoy!

Recipe Notes

  • You can also make this using chicken breast, just adjust cooking time so the chicken is cooked all the way through. You can also cut the breasts into bite sized pieces reducing the amount of time to cook through (about 5-7 minutes).

**Nutritional Information:?268 calories, 9g fat, 20g carbohydrates, 16g sugar, 27g protein.




Source: Domestic Superhero

~~~~~
Rhonda in MO


Barbecue Chicken Sandwiches (marketgrow.com)

 

Barbecue chicken sandwiches are a delicious and satisfying meal that combines tender, shredded chicken with tangy barbecue sauce, all served on a soft bun. Perfect for a quick weeknight dinner or a casual gathering, these sandwiches are bursting with bold flavors. The smoky barbecue sauce complements the juicy chicken, while optional toppings like coleslaw or pickles add a fresh crunch. Whether you make the chicken in a slow cooker, on the stove, or with leftover rotisserie chicken, this dish is both versatile and crowd-pleasing.
Ingredients:
list of 9 items
? 4 boneless, skinless chicken breasts
? 1 ? cups barbecue sauce (store-bought or homemade)
? 1 tbsp olive oil
? 1 small onion, finely chopped
? 2 cloves garlic, minced
? 1 tsp smoked paprika
? Salt and pepper, to taste
? 4 sandwich buns
? Optional toppings: coleslaw, pickles, sliced red onion, or lettuce
list end
Instructions:
list of 6 items
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, saut¨¦ing until softened, about 3-4 minutes.
2. Add the chicken breasts to the skillet and season with salt, pepper, and smoked paprika. Cook for 5-6 minutes on each side, or until the chicken is
fully cooked and no longer pink in the center.
3. Remove the chicken from the skillet and let it rest for a few minutes. Shred the chicken using two forks.
4. Return the shredded chicken to the skillet and stir in the barbecue sauce. Cook for another 2-3 minutes, allowing the chicken to absorb the sauce.
5. Toast the sandwich buns if desired, then pile the barbecue chicken onto each bun.
6. Top with coleslaw, pickles, or your favorite toppings, and serve immediately.
list end
These Barbecue Chicken Sandwiches are perfect for an easy, flavorful meal that¡¯s sure to become a family favorite!