breakfast bars

 https://www.iheartnaptime.net/cereal-bars/

to be written out soon. dawn

YUM YUM SAUCE

 1 cup mayo

2 T tomato paste

1 T rice vinegar

1 t paprika

1 t garlic powder

1 T sugar

1 T melted butter

salt and pepper

2-3 T water

Mix all ingredients and add water to desired consistency.

refrigerate for 2-3 hours.  then allow to warm to room temp.

Makes 32 Tablespoons

Adelle's Orange & Almond Granola

 I'm making this for the first time as I type this up.  It smells so fresh. Even raw it tastes refreshing!  Thanks for sharing this recipe with me, Sis. Barrett!  xoxo

Ingredients:

2 teaspoons orange zest (from about 1 1/2 oranges, preferably organic)

2 tablespoons sugar

4 c old fashioned rolled oats

1 1/2 c raw almonds

1 teaspoon fine sea salt (3/4 tsp if you use table salt)

1 taspoon ground cinnamon

1/2 cup extra virgin olive oil or melted coconut oil

1/2 cup honey or maple syrup

1 tablespoon vanilla extract

3/4 c raisins, preferably golden

Directions:

1. Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.

2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it's bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.

3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon, and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla and mix well.

4.  Pour the granola onto your prepared baking sheet. Spread the granola intoan even layer. Bake for 19-23 minutes, stirring half way, until the granola is turning lightly golden in color. The granola will crisp up as it cools.

5.  Let the granola cool before stirring in the raisin sand breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1-2 weeks, or keep in the freezer for longer shelf life.

**I used melted coconut oil b/c it's so yummy. I think I'll be using craisins too.

rice pilaf oh wow!

https://www.thekitchn.com/how-to-make-a-simple-rice-pilaf-227729

INGREDIENTS

• 1 cup 

  long-grain white rice

• 1 tablespoon 

  extra-virgin olive oil or butter

• 1/2 medium yellow onion, diced
• 1/2 teaspoon 

  fine salt

• 1 3/4 cups 

  chicken broth, vegetable broth, water, or a mix of water and broth

Rinse the rice: Place the rice in a strainer and rinse it thoroughly under cool water. The water running through the rice will look milky at first, but will then become clearer and only lightly clouded. It's fine if there's still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine. Set the strainer of rice aside while you cook the onion.

Cook the onion: Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft.

Toast the rice: Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.

Add the broth or water and boil: Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.

Cover and cook: As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.

1. Steam the rice: Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes

Fluff and serve: Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve.

MG cinna-bon cinnamon rolls

These really remind me of Cinna-Bon cinnamon buns. There's something about the tender dough in this recipe that has to do with the cake mix that makes them so easy to roll out and the final product is closer to a cinnamon pastrythan a sweet bun.

Sweet Dough
2 1/2 cups warm water
2 tablespoons instant yeast
1 box yellow cake mix (1 pound)
2 cups bread flour
3 1/2 cups (approximately) all-purpose flour

Filling
1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon cinnamon

Glaze
2 cups confectioners' sugar
1 teaspoon pure vanilla
3 to 4 tablespoons milk

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on baking pan.

In a large mixer bowl, whisk together water and yeast and let stand 2-3 minutes.  Stir in cake mix and most of flours (retain some all-purpose). Knead with a dough hook until smooth and elastic, about 8-12 minutes, adding in more flour as required. Form into a ball, place in a lightly greased bowl.  Cover and let rise until doubled, about 30-45 minutes.

Gently deflate dough and remove from bowl.

On a lightly floured work surface, roll out to a rectangle of about 15 by 20 inches. For the filling part, spread the softened butter evenly over dough. Dust with sugar and cinnamon. Roll out into a log and cut in one inch slices. Place the pieces in the pan. Cover lightly with a large plastic bag and let rise until almost doubled in size, 60-90 minutes or refrigerate for a cool rise, overnight.

Preheat oven to 350 F.  Bake until lightly browned (30 to 35 minutes and center seems baked (and not too mushy, otherwise continue baking, ensuring it does not dry out on the edges. You can lower the temperature and bake a little longer for even baking).

Cool slightly. Make glaze by whisking together ingredients until you have a thick but pourable or spreadable glaze. Drizzle over rolls.

Makes about 1 dozen large 

Hayley's Italian Pasta Salad

 We had 2 celebrations for Memorial Day in our home today. My friend, Hayley Bennett, brought this to dinner. It was wowzers and great!  She left some for us...and Joshua, our summer intern ate so much of it!  He said it was one of his top favorite meals...pasta salad.

Ingredients:

• 3 cups tri color rotini pasta...cook for 10 minutes in salted water. Set aside to cool while you chop up the following.
• 1/2 small red onion
• 1/2 green bell peppers
• 1/2 red bell peppers
• 1/2 orange bell pepper
• 1/2 yellow bell pepper
• 1/2 cup black olives (Hayley wisely omitted.)
• bunch of fresh parsley
• 1 cup diced mozzarella cheese
• 1 cup grape tomatoes
• pepperoni
• hard salami

Dressing:

1/2 cup extra virgin olive oil

1/2 apple cider or red wine vinegar

2 T Italian seasoning

 1 T salt 

2 grated cloves of garlic

1 tsp black pepper

1 T Dijon mustard

1 T honey

1 tsp red pepper flakes

https://www.youtube.com/watch?v=_TXkTZ79r_o

Cabbage and Noodles

 This is all guesstaments on amounts but I'll give you an idea.

Cook the noodles in boiling and salted water while frying the bacon, being sure to save the FAT

1/2 package bacon, fried in electric skillet,     RESERVE THE FAT IN THE PAN    

I cabbage head sliced and then cuz up into pieces, but not small

   add to the bacon grease and then add more if you save the fat throughout the year. Put the prepared cabbage into the bacon fat and fry til somewhat sort and browned a bit.  

1 large onion sliced and diced large  ADD the onions next.  do not add the onions with the cabbage or the cabbage will not brown up niceley.

Stir together

1 bag of flat or curly noodles, egg noodles, Hluska noodles.

Chop the bacon into good size pieces and along with the drained noodles add to the frying pan.

Salt and Pepper to taste.

Empire's Lucy's Artesian Breadsusa

 2 t. Yeast

2 cups water

3 cups all purpose flour

2 T salt

combine and knead.  cover with cloth for 6 hours.

flour a Dutch Oven and place the dough in the pan.

Bake at 450 with lid on for 40 minutes. Remove the cover and bake 15 minutes more.

Betty Franklin's Danish

While I have never met Betty Franklin, I have been blessed by her culinary prowess and generous spirit to share these recipes which are now considered "family recipes."  The following is taken from my mother's NaNoWriMO novel, The Dough Also Rises (as do my friends):

And this novel would not be complete with(out) Betty's Danish recipe. These are so easy to make, especially if you've tried/Mastered her Croissants. Start these in the morning the day BEFORE you want them. Adjust the time line and you'll them the next day.

Betty Franklin's Danish

Mix in a large bowl:

1 1/4 c. flour

1/2 c. sugar

1 1/2 tsp salt

2 T cornstarch

1 1/2 tsp grated lemon peel

2 T yeast

1/4 cup dry milk

Add and beat 2 minutes at medium speed of mixer:

 1 1/4 c. warm water

1/4 c. warm margarine

Beat in and then beat 2 minutes on high speed:

2 eggs

3/4 cup flour

Stir in and stir until blended to stiffen batter:

1 1/2 to 2 c. flour

Cover bowl with aluminum foil. Chill 1 hour in fridge. (Let's say 9am on first day.)

Meanwhile:

Spread 1 1/2 c. margarine onto wax paper into 10x12" rectangle. Chill for 1 hour. (It's easiest if you cut the margarine into 1 T pieces and lay out on wax paper and then with a spatula, gently spread them into a solid piece.)

Roll chilled dough on lightly floured board into 12 x 16" RECTANGLE. Place margarine slab on center third of dough.  Fold dough over margarine. Give a quarter turn. Roll to 12x16" rectangle. Fold as above. Turn, roll, fold once more. Chill for 1 hour (11:30am on the first day.)

Repeat rolling, folding, chilling two more times; refrigerate overnight. (till 9pm of the first day)

Divide in half. Roll half into 15 x 6 " rectangle. Cut into 12 long strings...1 1/2 x 6" strips. Hold each end of a strip and twist each end of strip in opposite directions and then twirl around to form a circle, looks sort of like a snail. Seal ends well. Place on greased baking sheets. Cover lightly with plastic wrap. Refrigerate overnight. (This will be overnight of the first day. Awaken in the morning to finish.)

Combine:

1 egg white

1 T. water

Brush on rolls. Bake for 375 degrees for about 20 minutes til done. Cool on wire racks. Frost with confectioners sugar icing. Top with a cheery from a can of cherry pie filling for color.

 

Garlic Aioli

 Yummy!

3/4 c mayo

2 1/2 T lemon juice

3 cloves of garlic minced

1 tsp salt

1/2 tsp fresh pepper

Mix, cover & chill foe at least 30 mins before serving. Was Great on BLT sandwiches with home made sour dough bread! Good for dips, burgers, tater tots!

Velveeta Tex Mex Mac N Cheese

Velveeta Tex Mex Mac N Cheese 35 Min(s) 20 Min(s) Prep 15 Min(s) Cook 6 Servings 1 lb. lean ground beef 1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner 1 can (14-1/2 oz.) Mexican-style diced tomatoes, undrained 1-1/4 cups water 1 cup KRAFT Shredded Cheddar Cheese 1 Brown meat in nonstick skillet; drain. 2 Stir in Shells, tomatoes and water. Bring to boil; cover. Simmer on medium-low heat 15 min. 3 Add Cheese Sauce; stir until blended. Top with shredded cheese. https://www.myfoodandfamily.com/recipe/094497/tex-mex-shells-and-cheese

Garlic Parmesan Spaghetti (before I lose it again!)

https://easyweeknight.com/garlic-parmesan-spaghetti/ 

 PREP TIME 10 minutes COOK TIME 10 minutes TOTAL TIME 20 minutes 

 INGREDIENTS:

8 oz spaghetti 

2 tablespoons olive oil 

3 cloves garlic, minced 

1/2 teaspoon salt 

1/2 teaspoon chicken bouillon powder 

2 oz grated Parmesan cheese 

1 tablespoon chopped Italian parsley 

 INSTRUCTIONS:

 Heat up a pot of water and cook the spaghetti to al dente, according to the package instructions. Drain and set aside. Heat up a skillet with the olive oil and saute the garlic until aromatic but not browned. Add the spaghetti to the skillet, follow by salt and chicken bouillon powder. Stir to blend well. Turn off the heat and add the Parmesan cheese. Mix well with the spaghetti. Garnish with the parsley and serve immediately.

Cowboy Chopped Salad by Ree Drummond

 

1. https://www.foodnetwork.com/recipes/ree-drummond/cowboy-chopped-salad-3111102

Bacon and Tortilla Strips:

12 slices bacon, chopped

Vegetable oil, for frying

4 corn tortillas, cut into strips

BBQ Ranch Dressing:

1 cup mayonnaise

1/2 cup sour cream 

1/4 cup barbecue sauce 

1/4 cup chopped fresh flat-leaf parsley 

2 tablespoons chopped chives 

1 clove garlic, finely chopped 

Buttermilk, as needed to adjust the consistency 

Hot sauce, as needed 

Kosher salt

Salad:

1 head iceberg lettuce, cut into chunks and sliced

1 pint grape tomatoes, halved 

1 bunch scallions, sliced 

1 pound Cheddar, grated 

Pico de gallo, store-bought or homemade, recipe follows, for topping

Pico de Gallo:

12 Roma tomatoes (slightly underripe is fine)

3 yellow or red onions 

2 cups fresh cilantro leaves 

1 to 2 jalapenos, plus more if needed

1 lime 

Salt 

1. 
   
2. For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
3. For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
4. For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.

Pico de Gallo:

1. Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
2. Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings