Strawberry Spinach Craisin Salad with Candied Almonds

This was the first "fancy salad" (a.k.a. a salad with more than lettuce and tomatoes) that I made and fell in love with.  It's a staple at our BBQ's and when I'm asked to bring a salad to a potluck, this is my go to recipe.  It's always a hit and I usually end up passing along the recipe before I leave.  I know there are so many versions of this salad out there, but trust me, this right here is the BEST one!

Salad:
1 pkg spinach
1 chopped apple
1 can mandarin oranges
½ C crasins
1 C sliced strawberries
½ C slicedAlmonds
¼ C sugar

Dressing:
zest of one lemon
2 Tbs freshly squeezed lemon juice
3 Tbs vegetable oil
2 1/2 Tbs sugar
1/2 tsp mustard seed

Put almonds and sugar in a small pan and heat over high heat. Stir constantly until sugar melts, coat evenly then spread out in a single layer on a sheet of parchment paper.  Put aside to cool and set while preparing the rest of the salad.  Combine dressing ingredients, whisk well then refrigerate.  Mix remaining ingredients in a bowl, top with candied almonds. Right before serving, stir dressing then drizzle over  salad and mix well.

{Flashback Friday} Super Awesome Cornbread

This cornbread has been a family favorite since I was a little kid.  A family friend gave the recipe to my mom when we lived in Georgia.  It was one of the first recipes I made sure to get from my mom when I moved out and was cooking on my own.  And it's been a legend ever since.  Whether you're have a big pot of chili, BBQ meat or baked potatoes, this cornbread is sure to be the perfect side!

2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup cornmeal
3/4 cup white sugar
3/4 cup milk
2 eggs
1/2 cup vegetable oil

Preheat oven to 350.  In a mixing bowl, combine dry ingredients and stir.  Add milk, eggs and oil.  Mix until well combined.  Dough will be fairly stiff. Pour into a square 8x8 pan (double recipe for 9x13), spread evenly in pan.  Bake at 350 for 45 minutes or until golden brown.  Serve with butter and honey.

Source:  Melanie Johnson

Italian Caprese Chopped Salad

This salad is so great, year round!  I first tried it in the summer.  It's so simple, light and fresh.  I love it in the winter too though.  It's a refreshing light dish in the midst of the plethora of winter comfort foods and a delicious reminder of summer days to come.

2 packages grape tomatoes, sliced in half
fresh basil leaves, chopped
1/4 cup balsamic vinegar
12 oz fresh mozzarella cheese, diced into cubes
sea salt and pepper, to taste

In a serving dish, combine tomatoes and basil.  Pour balsamic vinegar over them and stir until evenly coated.  Before serving add in mozzarella, salt and pepper to taste.  Stir and serve.

Source:  Baked In The South

Pepperoni Pizza Poppers

When I first came across this recipe, I knew it was going to be a keeper.  They are so quick and easy to make and totally a hit with the kids!  I wondered if the canned biscuits flavor would bother me (not a big fan them).  But between the butter, seasonings, cheese and pepperoni the canned biscuit taste was not an issue.  They totally get an adult thumbs up too.  They are a perfect appetizer, after school snack or fun way to mix up family pizza night.  You'll want to have some marinara sauce on hand to dip them in.  Here is my favorite recipe for homemade marinara sauce or you can go the store bought route.

Open a can of dough and flatten one biscuit with your hand.  Place a slice of pepperoni, square of cheese and another slice of pepperoni on the dough.

Fold the dough up around the cheese and pepperoni.

Press dough tightly around pepperoni.  Place on greased cookie sheet, seam side down.  Repeat until all biscuits are used.  Brush with garlic butter and bake.

Serve warm with marinara sauce for dipping.

Ingredients
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
pepperoni slices
Block of cheese
4 TBS butter, melted
1 tsp garlic salt
2 tsp dried parsley
2 TBS dried or 1/4 cup fresh grated parmesan cheese
Marinara sauce, for dipping

Directions
Preheat oven to 425.  Cut the block of cheese into 30 thick squares.  Open a can of dough and flatten one biscuit with your hand.  Place a slice of pepperoni, square of cheese and another slice of pepperoni on the dough.  Fold the dough up around the cheese and pepperoni.  Press dough tightly around pepperoni.  Place on greased cookie sheet, seam side down.  Repeat until all biscuits are used.  In a small bowl, mix the melted butter, garlic salt and parsley.  Brush with garlic butter on rolls then sprinkle with parmesan cheese.  Bake at 425 for 18-20 minutes.Serve warm with marinara sauce for dipping.

Source:  The Gunny Sack

Lemon Raspberry Chia Pudding

If you're a little skeptical about this one (like I was), hear me out before you pass up on it.  I gave it a 50/50 chance of turning out and way less than that that it would get a thumbs up from the kiddos.  Our 15 year old son decided several months ago that he wasn't going to eat sugar for a month (I think that was his original goal).  After doing it for a while he decided he felt so great and was done with sugar for good.  I wasn't sure how long it would last but I've been beyond impressed with his commitment.  It's been almost six months now and he's going strong.  I eat very little sugar, but he is hard core, 100%.  His will power amazes me!  I'm always on the look out for yummy "dessert" like treats that I can make for him, and that's why I decided to give this recipe a try.  With only natural sweeteners, it gets his stamp of approval plus the chia seeds and Greek yogurt make it so healthy.  The first time I made it, I gave it to my kids for an after school snack.  To say they liked it is an understatement.  They were literally licking their bowls clean and asking me to make more.  I was right there with them licking my bowl, wishing I had made more!  It's the perfect snack, side dish for a picnic, quick breakfast or a refreshing dessert.  I have a feeling this will become a summer staple at our house this summer.  I'm not complaining about that!  I've made several batches of this now and have done some experimenting with it.  Here are a few tips and insights that I have gained:

-  This recipe calls for raspberries.  I've tried using different berries but raspberries and blackberries work the best.  If you don't have any on hand you can use a different kind of berry.  The raspberries and blackberries mash up the best though.
-  If you don't have much experience with Chia seeds, you've got to add some to your pantry.  They have so many health benefits and can be thrown into so many different things.  I always add a few teaspoons to my morning smoothie but had never used them in a recipe in which they soak in moisture like this one does.  They kind of act like tapioca, turning into little gel like balls.   My kids thought they was pretty cool.
-  This recipe really needs to sit for a long time so that they chia seeds can work their magic.  If I want it ready for breakfast, I just put it together the night before and let it set through the night.  For an after school snack, I make it up first thing in the morning and let it set all day while the kids are at school.  It only takes a few minutes to put this together but you have to plan ahead to make sure it has enough time to gel.
-  It's kind of tart which is light and refreshing.  If you prefer it a little sweeter though, you can add a little more honey or 2-3 tablespoons of sugar.  If you're serving it to people that are divided on their tart and sweet preferences, just sweeten individual servings.
-  You want the berries to be good and mashed up.  You can use a spoon but I finally gave up on that and just used my hands.  Much quicker and more efficient.
-  The original recipe calls for coconut milk but notes that you can use any kind of milk.  I've used coconut milk (both the kind in a can and the kind in a carton) and almond milk.  They both worked just fine and I assume any other kind of milk would work as well but I haven't tried any other kind yet.
-  The original recipe also calls for plain Greek yogurt.  I've used vanilla flavored Greek yogurt also.  It worked great and sweetened it up just a little.

Ingredients
1 cup Greek yogurt, plain
1 cup coconut milk
1 tbsp Lemon peel
2 TBS lemon juice
1 cup Raspberries (fresh or frozen)
1 1/2 TBS Honey
1/4 cup Chia seeds
additional berries and honey to top each serving

Directions
Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.  Place the lid on the container and refrigerate overnight or for at least 8 hours.  Serve with extra raspberries (or other berries of choice), and a drizzle of honey if desired.

Source:  Super Healthy Kids

Oriental Grilled Chicken Salad

I love this time of year!  The weather is getting warm, flowers are blooming and all the brown is turning to green.  It's the perfect time of year to start breaking out the salad recipes for a delicious, light dinner.  We recently had a women's activity at church and they had all these amazing salads for dinner.  This was one of my favorites.  I got the recipe and made it for dinner tonight and everyone loved it!  Well, everyone that normally loves salad.  My two non-salad eaters enjoyed a PBJ sandwich, as usual.  They have no idea what they are missing out on.  The rest of us didn't mind though because that meant more for us.

Dressing:
½ cup white vinegar
1 cup white sugar
1 TBS sesame oil
1 tsp salt
½ tsp black pepper
1 cup olive oil

Put sugar and vinegar in blender. Blend at low speed. While blending, add salt, pepper, and sesame oil. Turn the blender to high and gradually add the olive oil.

Salad:
2 heads romaine lettuce, washed and cut into bite size pieces
1-2 chicken breasts, grilled and cut into thin strips
½ red pepper, cut into strips
½ small red onion, cut into thin strips
1 can mandarin oranges, drained
2 or 3 handfuls of fried wonton strips
1 handful of caramelized almonds*

Put lettuce in salad bowl. Top with chicken pieces, red pepper, onion, and mandarin oranges. Just before serving, add the wonton strips and almonds. Pour dressing on top and serve. Do not toss!

* You can buy caramelized almonds, but I prefer to make them.  I think they taste better, are cheaper and super easy to make.  To make your own caramelized almonds, put 1 cup almond sliver and 1/2 cup white sugar in a small frying pan.  Heat over high heat, stirring constantly.  It won't look like anything is happening, but keep stirring.  After about two minutes, the sugar will suddenly turn caramel like.  Stir until almonds are evenly coated then remove from heat.  Pour out onto a greased sheet of parchment paper.  Spread out so that it is a thin single layer and let it cool while you make the salad.  When cooled, crumble over salad.  If you haven't eaten them all before then :)

Source:  Seidi Bennett

Creamy Spinach Tomato Tortellini

If you're looking for a quick and easy meal or side dish, that's full of flavor, you've got to try this!  This dish is sure to please everyone from kids to adults.  It's creamy, cheesy and is sure to leave a smile on your face.

1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind)
2 Tbsp butter
2 cloves garlic, minced
3 Tbsp all-purpose flour
1 tsp onion powder
1 1/4 cups milk
1/2 cup heavy cream
1 can diced tomatoes undrained
1 1/2 cups fresh spinach
3 Tbsp fresh basil, chopped
1/2 tsp dry oregano
Salt and pepper, to taste
6 Tbsp finely shredded parmesan, plus more for serving
Red pepper flakes, for serving (optional)

Directions
Cook tortellini according to directions listed on package.  Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.  Toss prepared and drained tortellini into sauce mixture.  Serve warm, sprinkled with additional parmesan cheese and red pepper flakes, if desired.

Source:  Cooking Classy

Mango Black Bean Quinoa Salad

I was at my friend's house the other day and she pulled out this beautiful, delicious salad.  After one bite, I knew I had to get the recipe!  With salad season just around the corner, I'm excited to have this one in my arsenal of recipes.  It will most definitely be making a regular appearance throughout the summer.  It tastes great the next day too, so throw those leftovers in the fridge and enjoy them for lunch the next day!

Ingredients
2 cups cooked quinoa, at room temperature or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1/2 cup cilantro, chopped
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
salt and pepper, to taste

Directions
Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Source:  Candice Nielson

Garlic & Herb Mashed Red Potatoes

When it comes to mashed potatoes, you can't beat the real deal.  There will be none of those instant flakes around here.  If you're going to make mashed potatoes, why not make mashed potatoes?  First of all, you have to start with the right kind of potatoes.  I am completely devoted to red potatoes.  And don't go peeling the skins now.  They are an important part of the team.  Once you've gotten your potatoes boiled and mashed, that's when the fun begins.  It took years of practice to create the perfect combination of herbs and creamy goodness that make these potatoes the the glorious side dish that they are today.  With all of the extra flavor, they can stand alone without any gravy.  Of course, you can never go wrong adding gravy as well.  Either way, they are sure to be a hit!

Ingredients
6 medium red potatoes
1/4 cup whipping cream
1/2 cup sour cream
4 TBS butter, softened
1 tbs parsley
1 1/2 tsp garlic salt
1 tsp lemon pepper
1 tsp basil
1 tsp season salt
1/2 tsp salt
1/2 cup shredded cheese, optional

Directions
Fill a large pot 2/3 full of water.  Put pot on stove, over high heat and bring to a boil.  While waiting for water to boil, wash potatoes and cut into cubes that are about the same size.  Do not peel skins off.  When water is boiling, add cut up potatoes.  Boil for about 15 minutes, stirring occassionaly.  You will know they are done when a fork can easily be inserted into a large piece of potato.  When they are done, pour potatoes into a colander to drain thoroughly.  If the potatoes are too wet when you mash them, they will turn out gummy.  Heat the whipping cream in the microwave until just warm (adding it in cold will also make it gummy).  Place the drained potatoes in a large mixing bowl.  Add warm cream and remaining ingredients.  Mix using an electric hand mixer until you reach desired consistency.  Serve warm and enjoy with or without gravy.

BBQ Chicken Bundles

We love ham and cheese melts for a quick meal.  I had some leftover shredded BBQ chicken in the fridge the other and decided to see what I could make with it.  A light bulb came on and I decided to make a new version of an old favorite.  And that is how these cuties came to be.  They are a great quick meal, can be served as an appetizer or snack and go perfectly with a bowl of soup.  They are a hit with kids and adults alike!

Ingredients
1 can crescent roll dough
2 cups shredded BBQ chicken
8 small slices mozzarella cheese
BBQ sauce, for dipping

Directions
Preheat oven to 350.  Open crescent roll dough and unroll.  Separate dough triangles.  Place cheese on dough, near the wide end of the triangle.  Add a scoop of chicken on top of the cheese.  Roll up triangle, starting at the wide end.  Place on greased cookie sheet.  Bake at 350 for 15 minutes, until golden brown.  Serve with BBQ sauce for dipping.

Broccoli Salad with Dried Cranberries

This classic salad is definitely on my list of favorites.  The tangy dressing, crispy bacon and tart cranberries combine so perfectly.  Oh, and then there's the broccoli too.  The healthy part of this dish that makes me not feel so guilty about eating it when I'm on my third helping.  With this salad comes a hint of summer, BBQ's and the promise of warmer days to come.  I'll take another serving of that, please!

Ingredients
2 heads fresh broccoli
1/2 cup red onion, chopped
1/2 pound bacon, cooked
1 1/2 cups cheddar cheese, shredded
3/4 cup of dried cranberries
1/4 cup sunflower seeds, shelled
2 1/2 tablespoons vinegar
1 cup mayonnaise
1/3 cup sugar


Directions
Chop broccoli florets into bite-size pieces. Crumble bacon up.  Combine broccoli, bacon, onions, cheddar cheese and dried cranberries in a large bowl.  In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving.  Stir in sunflower seeds right before serving.  For best flavor, make salad the day before serving.

Source:  Jam Hands

{The Best} Gucamole

Mmmm...just looking at these pictures has got me wanting some guac!  I love this stuff!  Everybody has their own way of making it.  After many years of trying different recipes and tweaking this and that, this right here is my very favorite combo.  I'm calling it the best!  I'll admit, it's kind of basic.  You can throw in some diced red onion or tomato.  Spice it up a little with some more seasonings.  Do what you like.  This is my scoop of perfection on a chip.

Ingredients
2 ripe avocados
2 cloves garlic, minced
1 tsp lime juice
1/4 bunch cilantro, chopped
salt and pepper to taste

Directions
Scoop the avocado out of the skin and into a bowl.  Mash until fairly smooth.  Add in garlic, lime juice, cilantro, salt and pepper.  Mix well.  Serve with tortilla chips or as a topping.

Food Fit For a Feast

I love holidays!  Especially holidays that involve a lot of food!  As my kids are getting older, they've become more involved in the preparation of our holiday meals.  I let each of the kids pick their favorite dish and they get to be in charge of making it.  (The younger ones usually pick something super easy, like pudding.  They like to be part of the fun.)  I give them help when it's needed but they're getting to be pretty good chefs, if I do say so myself.  Not only do I appreciate the extra help in the kitchen, but I love having them in there, chatting and hanging out with me as we prepare a feast fit for a king.  Well, one that we're excited to eat anyway!  Easter is such a special holiday with a weekend full of food!  From brunch to a big ham dinner, there are so many yummy foods we like to make for Easter.  Below are some of our favorite recipes that we've gathered over the years.  Click on the red title of each recipe and it will take you to the recipe.  You may notice that there's no Main Dish category.  I usually just buy a pre-cooked ham.  You know, the kind that comes with a little glaze packet.  I put it in an oven bag and follow the cooking instructions.  Nothing amazing or magical but the ham always turns out great.  Maybe someday I'll try something new, but for now this is working.  And for now, I'll continue to spend my cooking time making fun sides and desserts.  Sounds like a win, win.  And after Easter, I'll be posting some successful new recipes that I'm excited to try out this year.

Brunch Favorites:

Apple Cinnamon Almond Scones

Breakfast In A Blanket

Perfect Cinnamon Rolls and Cream Cheese Frosting

Blueberry Lemon n' Cream Pancakes

Breakfast Pizza with Hash Brown Crust

{Bakery Style} Lemon Blueberry Muffins

Favorite Side Dishes:

Cheesy Potatoes {with no cream of anything}

Fluffy Crescent Dinner Rolls

Real Southern Cream Corn

Herb & Cheese Potato Fans

Garlic Parmesan Oven Roasted Green Beans

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

Buttery Sweet Cooked Carrots

{Not Your Grandma's} Green Bean Casserole

Save Room For Dessert:

Italian Cream Cake

Lemon Cream Cupcakes

Dessert Kabobs

Real Southern Peach Cobbler

Individual Frozen Key Lime Pie

Vanilla Whipped Cream

Chocolate Orange Truffles

Blueberry Crumble Cream Pie

Raspberry Lemon Cheesecake Bar

Cheesy Potatoes {with no cream of anything}

This is such a classic recipe that I have to include it on here for our family cookbook.  Some of you may know this dish under the name "Funeral Potatoes".  It was given that name because it is often served at the family luncheon following a funeral.  I've never been able to tell my kids that we're eating something for dinner that has the word "funeral" in it though.  This dish has affectionately adopted the name "Cheesy Potatoes" around our house.  Doesn't that just sounds so much more appetizing?  It's so full of creamy, cheesy goodness and always a hit when it's served for dinner.  The original recipe omits the first six ingredients and uses 2 cans of cream of chicken soup instead.  I'm not a big fan of the stuff and totally prefer this version.  I also prefer to use "Southern Style" hash browns over the shredded but you can use either.  I like to add in chunks of ham (great way to use leftover ham) to make this a main dish.  You can omit the ham to make it vegetarian or to use as a side dish.

Ingredients
1 bag Southern Style hash browns
3 tablespoons butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
3 cups shredded cheddar cheese
1/2 cup light sour cream
2 cups cooked ham, chopped
 Topping:
3 cups corn flakes, lightly crushed
4 tablespoons butter, melted

Directions
 Preheat oven to 350. Melt 3 Tbs butter in a large pot over medium heat. Stir in the flour and cook, stirring constantly, for about a minute. Slowly whisk in the milk and broth. Add the salt and pepper. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in 1 cup shredded cheese and sour cream until smooth. Pour hash browns into greased 9X13 baking dish.  Pour cream mixture over hash browns and mix gently.  Sprinkle remaining 2 cups shredded cheese and then crushed corn flakes evenly over hash brown mixture.  Drizzle 4 tablespoons of melted butter over corn flakes.  Bake uncovered for 40-45 minutes, until hot and bubbly around the edges.

Source:  Whisked Away

Cucumber Hummus

I love having a fridge full of homemade dips and sauces.  For some reason I just find that very satisfying.  This homemade hummus is among my favorites.  Five years ago I don't think I had ever eaten hummus.  Once we were introduced, we became quick friends.  Hummus is perfect for dipping pita bread, veggies and crackers.  It makes a wonderful spread for sandwiches and wraps too.  We are big cucumber fans over here and I love the hint of cucumber that this hummus has.  My favorite Mediterranean restaurant serves their hummus with pomegranate seeds.  After eating it like that, I have to add it in.  The little sweet burst of pomegranate in each bite is addicting.  Plus it looks so pretty!  Excuse me now, I need to go eat some hummus.

Ingredients
2 cups Chickpeas, rinsed and drained
2 sprigs fresh Dill
½ Cucumber, chopped
½ tsp Salt
1 TBS Lemon Juice
1 TBS Olive Oil
2 Garlic Cloves
1/4 tsp chili powder
1/4 tsp paprika
olive oil, pomegranate seeds and a dash of cayenne pepper to garnish

Directions
Put all ingredients in a blender and mix until smooth, scraping down the sides if needed.  Scoop hummus into a bowl and drizzle with olive oil and pomegranate seeds.  Serve with pita bread, crackers or veggies.

Source:  Vegan Family Recipes

Almond Butter Chocolate Chip Fruit Dip

I'm always on the look out for yummy, kid friendly snacks.  And the healthier, the better.  This dip totally fits the bill!  I almost used peanut butter instead of almond butter but ended up going with the almond butter route.  That was definitely the right choice!  If you don't have any almond butter on hand, go put it on your grocery list right now.  The almond flavor just works so perfectly in this dip.  My kids are all smiles when they get home from school and see this sitting on the counter.  Definitely kid approved.  It's so fast and easy to throw together and definitely puts a smile on my face too!

Ingredients
1 cup Greek Vanilla Yogurt
1/3 cup almond butter (or peanut butter)
1 tablespoon honey
1/4 cup of mini dark chocolate chips

Directions
Add greek yogurt, almond butter and honey to a medium bowl and beat on medium speed until well blended and smooth. Fold in chocolate chips and serve with fresh fruit.

Source:  Whisked Away

Homemade French Bread and Garlic Butter Spread

It's hard to beat a fresh loaf of crusty, chewy french bread.  It perfectly compliments almost any meal.  But here's my french bread problem.  I do my grocery shopping once a week.  When I buy french bread, it has to be eaten that night or the next or it starts to get stale.  And the rest of the week we are french breadless.  What a dilemma!  And then one day I was like, "Why not make some?!"  The search was on.  When I found this recipe for homemade french bread, I had high hopes that my french bread troubles were about to come to an end.  I wasn't sure if it would really be french bread or just a loaf of homemade bread shaped like french bread.  Since this recipe is making the blog, you can guess how it turned out.  Fabulous!  The crust is crusty but not too thick and the inside is nice and chewy.  This recipe makes a lot.  You can make four medium sized loaves that are as long as the width of a large cookie sheet or two loaves that are the length of the cookie sheet.  Does that make sense?  I like having extras to run over to a neighbor or drop off for a friend.  And it's usually not long before I get a phone call asking for the recipe.  And as a bonus, there's this incredible Garlic Butter Spread to boot.  It's so buttery and creamy and seasoned perfectly.  I like to keep a container of it in the fridge because it's perfect for bagels too,  Now we can enjoy french bread and this amazing Garlic Spread any day of the week!

French Bread

2 1/2 cups warm water
1 1/2 TBS instant yeast
1 1/2 TBS sugar
1 1/2 TBS oil
2 1/4 tsp salt
6 cups flour
1 egg white, beaten (to brush on dough before baking)

I like to use my bread maker for the initial mixing, though you can do it by hand, of course.  Pour warm water, instant yeast, sugar, oil, salt, and 3 C of flour into bread mixer. Mix until flour is incorporated, then add remaining 3 C flour gradually.  I let the dough mix for about half an hour on the dough setting.  This next step is very important in achieving the right texture for your finished loaf, so don't skip it.  Remove dough from bread mixer and place on flat, floured surface, like a countertop.  Every ten minutes for the next hour knead two or three times. Cover with a dishtowel in between kneadings.  Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until doubled, about 30 minutes. Bake at 425 for 10 minutes, then at 375 for 15-20 minutes.

Garlic Butter Spread

1/2 C butter
8 oz package cream cheese
1 clove garlic, minced
1/2 t oregano
1/2 t basil
1/8 t each dill, marjoram, thyme, and pepper

Set out butter and cream cheese until room temperature.  Mix together making it smooth and creamy.  Add in seasonings, mix until well combined.  Refrigerate leftovers.

Source:  It's Always Autumn

Cheesy {stove top} Mac & Cheese

I love making food that reminds me of special people and places.  This recipe is from my sister in law, Margaret.  We've been lucky enough to end up living kind of close to each other for several years and have spent many holidays side by side cooking together in the kitchen.  She's one of my favorite cooking partners!  This is a recipe that she introduced to us at a family reunion many, many years ago.  I've tried different homemade macaroni recipes but this is the one I keep going back to.  You can add in chopped up ham or vegetables to make it more hearty, but it's absolutely wonderful as it is too.  It's such a great simple recipe and it always makes me smile because it tastes so good I can't make it and not think about Margaret.

Ingredients
16 oz elbow macaroni
1 stick of butter
8 oz block cheddar cheese
2-4 Tbs milk
Salt and pepper, to taste

Directions
Boil noodles according to package directions. Meanwhile cut block of cheddar into cubes.  When noodles are finished cooking, drain then return to pan and immediately stir in butter and cheese, then add milk a little at a time until desired consistency is reached. Continue stirring until cheese is melted and smooth, season with salt and pepper (add steamed vegetables at this point if you are using them) and serve immediately.

Source:  Margaret Jolley

Garlic Parmesan Oven Roasted Green Beans

We've always been good friends, green beans and me.  I don't mind the canned stuff but fresh is definitely the best!  This simple recipe adds a little seasoning and parmesan to my old friend and turns it into a beautiful side dish with some pizzaz.  Mmmmm...give me some green bean love!

Ingredients
12 oz green beans, ends trimmed
2 tsp olive oil
kosher salt and fresh cracked pepper, to taste
1/4 tsp garlic powder
1 1/2 tbsp grated parmesan cheese, plus more to garnish

Directions
Preheat the oven to 425°F. In a large ziploc bag, toss green beans with olive oil, salt and pepper, garlic powder and parmesan cheese. Lay in a single layer on a baking sheet and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn then bake an additional 5 minutes. Remove from the oven and sprinkle with a little extra parmesan before serving.

Source:  Who Wants Dinner

Herb & Cheese Potato Fans

There are some things I cook that I spend a lot of time making and anticipate rave reviews when I serve them.  There are others that throw together, knowing they'll taste good, but don't expect that anybody will be totally wowed by them.  When I first saw these Potato Fans, I thought they looked pretty and would be a fun way to mix up our baked potato night but I didn't think anybody would really be overly impressed with them.  Boy was I wrong!  They were most definitely a big hit!  All throughout dinner I kept hearing compliments and rave reviews on this amazing new potato recipe.  It took so little effort to make but totally wowed the crowd.  Sometimes I use them in place of a "regular" potato when we do a potato bar and top them with chili, sour cream, etc.  They are flavorful enough to eat as is though for a beautiful side dish.  I also love to substitute the potato with a sweet potato.  Whatever direction you choose to go with it, I bet you'll be a fan!

Ingredients

8 medium potatoes

1/2 cup butter, melted

2 tsp salt

1/4 tsp pepper

2 TBS olive oil

2/3 cup shredded cheddar cheese

1/3 cup shredded parmesan cheese

2 TBS sage

2 TBS thyme

1 green onion, sliced

Directions

Preheat oven to 425.  Wash potatoes.  Cut each potato into 1/8 inch slices, leaving slices attached at the bottom.  Fan potatoes slightly and place in a greased 9x13 baking dish.  In a small bowl, mix butter, salt and pepper.  Drizzle over potatoes.  Bake 50-55 minutes or until potatoes are tender.  Remove from oven and brush with olive oil.  Sprinkle with cheeses and herbs.  Bake about 5 minutes longer or until cheese is melted.

Source:  Taste of Home