Microwave English Muffin Bread

 

1 tablespoonyellow cornmeal

1/4 cupwarm water (110 degrees F/45 degrees C)

1 (.25 ounce) packageactive dry yeast

1 cuplukewarm milk

2 teaspoonswhite sugar

1 teaspoonsalt

1/8 teaspoonbaking soda

1 cupwhole wheat flour

2 cupsall-purpose flour

 

Directions

1. Lightly grease a microwave-safe 9x5 inch loaf pan; sprinkle pan with cornmeal.
2. In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan.
3. Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size.
4. Microwave on high for 4 to 6 minutes, until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack.

Apricot Almond Bread 2 lb.

 

• 11½ fl ounces (1¼ cups + 3 tablespoons) water, 80°F
• 2 tablespoons butter or margarine
• 3¾ cups bread flour
• 2 tablespoons dry milk
• 3 tablespoons brown sugar, packed
• 1½ teaspoons salt
• ¾ teaspoon ground nutmeg
• 2¼ teaspoons active dry yeast
- or -
• 2 teaspoons bread machine/fast rise yeast
• 2/3 cup dried apricots, quartered
• 1/3 cup slivered almonds

1. Add liquids ingredients and butter to pan.
2. Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Lock pan into bread maker.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for recommended select setting BASIC WHITE (1, 2, 3). Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.

Make Your Own Twinkies

Suzanne note:  I just couldn't resist posting this..

November 20, 2012
Fear not, Twinkies fans: Food writer and cookbook author Rachel Rappaport at Coconut & Lime was gracious enough to share the recipe for her homemade version, and they're every bit as good as the original. In fact, Rappaport's Twinkies even feature fluffy banana-flavored cream fillings, much like the very first Twinkies ever introduced by Hostess Brands. (For those who prefer the taste of modern-day Twinkies, simply substitute vanilla extract where indicated.)

So don't break out in a cold sweat just yet. Instead, start perfecting Rappaport's recipe, and you'll have your own supply of treats whether Twinkies disappear from grocery store shelves or not.

Level: Easy
Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 8–12, depending on pan

Ingredients:

2 ½ tablespoons flour (for the cream filling)
½ cup milk (for the cream filling)
½ cup confectioners sugar (for the cream filling)
½ cup cold butter (for the cream filling)
1 teaspoon banana or vanilla flavoring/extract (for the cream filling)
1 D2 teaspoon salt (for the cream filling)
2 cups flour
1 tablespoon baking powder
2 teaspoons vanilla
1 cup milk, at room temperature
8 tablespoons butter, at room temperature
1 cup sugar
2 eggs, at room temperature

Instructions:

To make the cream filling, mix the flour and milk in a small pan and boil until thick. Cool the mixture, then beat until fluffy.

Add the other four ingredients (confectioners sugar, butter, banana/vanilla extract and salt) one at a time, beating well after each addition. Transfer to the refrigerator for 1 hour. (The cream should be cold and rather stiff when you later pipe it into the cakes, but the act of piping will soften it to the correct consistency.)

Begin making the sponge cake. Preheat the oven to 350 F, and thoroughly grease 8 to 12 wells in a "Cream Canoe" pan (Rappaport recommends the Norpro 3964).

Whisk together the flour and baking powder in a bowl. Set aside. Stir the vanilla extract into the milk in a separate bowl, and set that aside as well.

Cream the butter and sugar in a large bowl until fluffy. Beat the eggs into the batter one at a time, until it is very light and fluffy. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture, thoroughly incorporating each addition before adding the next. Pour batter into prepared pans (Rappaport recommends filling them about halfway, as there is plenty of leavening in the batter.)

Bake for 15 minutes, or until the cakes are just becoming golden and a toothpick inserted into the center of the center cake comes out clean. Remove from the oven, invert to a wire rack and cool completely before filling.

Using a pastry bag or cream-filling gun, fill three holes on the underside of each cake with the cream. Slightly overfill the holes, then use your thumb to tamp in the cream.

---

Rachel Rappaport is a full-time food blogger, professional recipe developer, food columnist, two-time cookbook author and food photographer.
http://standeyo.com/NEWS/12_Food_Water/121120.Twinkies.recipe.html

Perfect Turkey Gravy

Ingredients

• 2 packages McCormick® Turkey Gravy Mix
• 1/4 cup flour
• 3 cups water
• 1 cup turkey pan drippings or turkey broth
• 1 cup chopped cooked turkey giblets (optional)

1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.

2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

Tips

Flavor Variations:
Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick ® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.

Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.

Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.

Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.

Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.

Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick® Ground Cinnamon and McCormick® Gourmet Collection Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

Signature Pumpkin Pie

Ingredients

• 1 frozen unbaked deep dish pie crust (9-inch) or Signature Pie Crust (recipe follows)
• 1 can (15 ounces) pumpkin
• 1 can (14 ounces) sweetened condensed milk
• 2 eggs
• 1 tablespoon McCormick® Pumpkin Pie Spice
• Vanilla Whipped Cream, optional (recipe follows)

1. Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet.

2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.

3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Tips

Test Kitchen Tip: Use 1 1/2 teaspoons McCormick® Ground Cinnamon, 3/4 teaspoon McCormick® Ground Ginger, 1/4 teaspoon McCormick® Ground Nutmeg and 1/8 teaspoon McCormick® Ground Cloves in place of the Pumpkin Pie Spice.

Signature Pie Crust: Mix 2 cups flour, 2 teaspoons McCormick® Ground Cinnamon and 1/2 teaspoon salt in large bowl. Cut in 3/4 cup cold shortening or unsalted butter (1 1/2 sticks), cut into pieces, with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add 3 to 5 tablespoons ice water, a tablespoon at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 10 minutes. Roll dough on lightly floured surface from center to edges into a 14-inch circle, about 1/8-inch thick. For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling. Carefully place pie crust on rolling pin and transfer to 9-inch deep dish pie pan. If using wax paper, carefully peel back 1 sheet of wax paper. Flip crust onto pie pan. Carefully peel off remaining wax paper. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends 1/2-inch beyond edge of pie pan. (Reserve any remaining dough to make pie crust decorations, if desired.) Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork.

Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

Candied Sweet Potato Casserole

Ingredients

• 1/2 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 1/2 teaspoons McCormick® Pumpkin Pie Spice
• 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 4 tablespoons butter, divided
• 1/4 cup flour
• 1/2 cup chopped pecans
• 2 cups miniature marshmallows

1. Preheat oven to 375°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.

2. Bake 45 minutes or until potatoes are slightly tender.

3. Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.

4. Remove casserole from oven and stir gently to coat potatoes in syrup. Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer

Savory Herb Rub Roasted Turkey

Ingredients

• 2 tablespoons McCormick® Sage, Rubbed
• 1 tablespoon McCormick® Paprika
• 1 tablespoon seasoned salt
• 2 teaspoons McCormick® Garlic Powder
• 1 teaspoon McCormick® Black Pepper, Ground
• 3/4 teaspoon McCormick® Nutmeg, Ground
• 1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
• 1 large onion, cut into wedges
• 6 McCormick® Bay Leaves
• 1 tablespoon vegetable oil

1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.

2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.

3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Flour Tortillas

Some effort goes into make homemade flour tortillas, but the end results are so worth it.

4 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
4 tablespoons vegetable shortening
About 1 1/3 cups warm water

1. Mix ingredients and enough warm water to make a soft dough. On a lightly floured surface, fold dough over itself until smooth, but do not knead or overwork. Cover and set aside for 10 minutes.
2. Divide dough into 12 egg-sized balls and semi-flatten before rolling by hand. Keep dough and formed tortillas covered prior to cooking to prevent drying.
3. Preheat an ungreased cast-iron griddle or large non-stick skillet and cook tortillas over medium-high heat about one minute per side or until lightly speckled golden.

Makes 12 tortillas.

San Francisco Sourdough in Bread Maker

Fermented
No yeast added

Because of the fermentation process (12-14 hours) of sourdough and the lower temperature, it is best to use your bread machine only for the mixing. Most bread machines have a rise function of 90-100°, which will kill the lactobacilli in your culture.

½ cup cold sponge culture
4 cups white flour
1 ¼ cup water
1 tsp salt


1. Place the sponge (expanded starter) in the machine pan with 1 cup of the flour and ½ cup of the water. Machine mix and knead 15 minutes. Remove the pan from the machine, cover lightly with plastic wrap, and proof 12 hours at room temperature (68-72°) or 6 hours in a proofing box at 85°.

2. Return the pan to the machine and add 1 cup of the flour and ½ cup of the water. Mix 10 minutes. Remove the pan from the machine and proof 8 hours at room temperature or 4 hours in the proofing box.

3. Return the pan to the machine. Dissolve the salt in the remaining ¼ cup water and add to the pan along with the remaining 2 cups flour mixture. Mix and knead 15-20 minutes.

4. Remove the pan from the machine and proof at the same temperature until the dough rises
about ½ inch above the pan top (2 to 3 hours at room temperature; 1 ½ to 2 hours in the proofing box).


5. If your machine has a bake only cycle, return the pan to the machine and program the cycle to bake at 375° for 50 to 60 minutes. If not, move the pan to your preheated oven at 375° and bake for 45 minutes. You can brush a lightly beaten egg white with 1 tablespoon water on the loaf for a more crunchy and golden crust. If you are baking in the oven, you can place a shallow pan of water (1-2 inches) on the bottom shelf of your oven (put in and preheat oven) to create steam which makes the crust nice and crunchy. Remove the loaf from the pan and cool on a wire rack.

Bread Maker Sourdough Oat Bread

• 1 1/4 cups sourdough starter
• 2 tablespoons oil
• 2 tablespoons sugar 
• 1 teaspoon salt
• 1 1/4 cups oats
• 3 1/2 cups bread flour 
• 2 teaspoons yeast
• 2/3-3/4 cup milk

Directions:

1.  
   Add all ingredients to bread machine and set on whole wheat cycle. Adjust consistency of dough with milk during kneading, as needed.

Better Than Robert Redford Dessert

1 c. flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (12 oz.) container Cool Whip
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
3 c. cold milk
Grated chocolate candy bar
 

Prepare bottom crust by mixing together flour, butter and pecans until crumbly. Press into greased 9 x 13 inch glass pan. Bake at 350 degrees for 20 minutes or until lightly golden. Cool. Beat cream cheese with sugar until smooth; fold in half of Cool Whip. Spread over cooled crust. Combine vanilla and chocolate pudding mix. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate bar. Cover and refrigerate overnight. Serves 12 to 16 people.

Ground Beef Sandwich

These delicious sandwiches make a great lunch or main meal, or serve at a game party.

Ingredients:

• 2 pounds lean ground beef, at least 90% lean
• 1 1/2 cups chopped onion
• 1 cup chopped green or red bell pepper, or combination
• 2 cups water
• 1 1/2 cups ketchup
• 2 tablespoons prepared mustard
• 1 tablespoon brown sugar, packed
• 2 tablespoons chili powder
• dash cayenne pepper
• dash garlic powder
• salt and pepper, to taste
• 6 large bulkie rolls or hamburger buns, split

Preparation:

Brown beef with onion and bell pepper. Drain off excess fat. Combine remaining ingredients in a bowl; blend well. Add ketchup mixture to browned beef and simmer until thickened.
Makes 6 large sandwiches.

Cranberry Pork Chops

Cranberry sauce adds flavor and texture to the sauce for these easy and tangy pork chops.

Ingredients:

• 4 to 6 pork chops
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 can (15 ounces) whole cranberry sauce
• 1/3 cup ketchup
• 1/4 cup water
• 2 teaspoons vinegar
• 1 teaspoon mustard
• 2 teaspoons Worcestersire sauce
• 2 tablespoons brown sugar
• dash cinnamon
• dash salt
• dash pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Preparation:

In a large skillet over medium-high heat, sear the pork chops in oil, turning to brown both sides. Add sliced onion and continue cooking for 1 minute. Combine cranberry sauce, ketchup, 1/2 cup water, vinegar, mustard, Worcestershire sauce, brown sugar, cinnamon, salt, and pepper in a bowl; pour over chops. Cover and simmer for 30 to 45 minutes, depending on thickness of chops, until tender. Combine 2 tablespoons cornstarch and 3 tablespoons cold water, stirring until smooth. Gently stir into the pork chop mixture, cooking and stirring until thickened.
Serves 4 to 6.

Chicken and Dressing Casserole

This popular chicken and dressing casserole is easy to fix with cream of mushroom and cream of celery soups. Just mix ingredients and pop it in the oven to bake!

Ingredients:

• 3 cups cooked diced chicken
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 cups chicken broth
• 1/2 cup melted butter
• 1 package herb-seasoned stuffing mix, (6 to 8 oz)
• 1 cup shredded cheese, Swiss or Cheddar

Preparation:

Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes. Top with shredded cheese during the last 5 minutes if desired.
Serves 6.

Southwestern Chicken and Rice Bake

An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.

Ingredients:

• 2 cups cooked rice
• 1 1/2 cups diced cooked chicken
• 1 can (15 ounces) black beans, drained, rinsed
• 1 can (11 to 15 ounces) Mexican-style corn, drained
• 1 can (14.5 ounces) diced tomatoes, slightly drained
• 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried leaf oregano
• 1 tablespoon chili powder
• 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1/2 cup chicken broth
• 1/4 teaspoon coarsely ground black pepper
• 1/2 teaspoon salt
• 1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

Preparation:

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend. In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.

Breakfast Lasagna

Ingredients:

• 1 bag (30 ounces) frozen Southern Style hash browns (or 32 ounce bag shredded), thawed
• salt and pepper
• 3 cups shredded sharp Cheddar cheese, divided
• 2 to 3tablespoons butter
• 12 ounces thinly sliced Canadian bacon
• 1 1/2 cups chopped onion
• 1 large green bell pepper, chopped
• 1 large yellow or red bell pepper, chopped
• 8 ounces sliced mushrooms
• 2 medium tomatoes, sliced, optional
• 12 large eggs
• 2 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Spread thawed hash browns in a deep 11x14-inch lasagna/roasting pan; season generously with salt and pepper. Sprinkle half of the cheese over the potato layer. In a large skillet, lightly brown the Canadian bacon slices in 2 tablespoons of butter; set aside. In the same skillet saute the onion, peppers, and mushrooms until tender. Add a little more butter, as necessary.Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese. In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350°. Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing.
Serves 10 to 12.

Bacon and Egg Casserole

Ingredients:

• 4 slices white bread, crusts removed
• 4 eggs, slightly beaten
• 1/2 cups milk
• 1 teaspoon dry mustard
• 1/2 teaspoon dried minced onion
• 8 slices bacon, cooked and crumbled
• 1 cup (4 ounces) shredded mild Cheddar cheese

Preparation:

Place bread in a lightly greased 8-inch square baking dish; set aside. Combine eggs, milk, dry mustard, and dried minced onion; pour over bread. Sprinkle bacon over casserole; cover and refrigerate 8 hours. Remove from refrigerator; let casserole stand 30 minutes. Bake, covered, at 350° for 20 minutes. Uncover, sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes before serving.
Breakfast bacon and egg casserole serves 4.

Ranch Chicken

4

boneless skinless chicken breast halves (1 lb)

1/4

cup ranch dressing

1/3

cup Progresso® dry bread crumbs (any flavor)

2

tablespoons olive or vegetable oil

         

• 1 Dip chicken into dressing, then coat with bread crumbs.
• 2 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

3-Cheese Enchiladas - Vegetarian

These 3-cheese, bean and salsa enchiladas are quick and easy to assemble and just as tasty!

1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa - divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 flour tortillas (6 inches)
Sliced ripe olives, optional
Additional sliced green onions, optional
Sour cream, optional

1. In a medium bowl, mix all of the cheeses.
2. In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3. Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4. Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5. Bake at 350°F (175°C). for 30 minutes or until heated through.
6. Serve with sliced ripe olives, green onions and sour cream if desired.

Makes 6 servings.

Ranch Bread

1 1/8 cups Water

1 Egg, beaten

1/4 cup Vegetable Oil

3 1/4 cups Flour

1/3 cup Dry Milk

1 1/2 tsp. Salt

2 Tbsp. Sugar

1 Tbsp. Powdered Ranch Dressing Mix

2 1/2 tsp. Active Dry Yeast


Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size, and press Start.

Bean and Bacon Soup

Bacon adds a lovely smokiness to this hearty bean soup. Try it on a cold blustery day to re-warm your bones.

1 pound dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
4 strips bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley

1. Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2. Add water, garlic, salt, pepper and bay leaf.  Cover and simmer for 1½ hours.
3. Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.
4. Add onions and bell pepper to pan drippings; sauté until tender. Add to beans along with carrots. Cover and simmer for 1 hour.
5. Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.

Makes 8 servings.

Back Porch Soup

 

1 pound hamburger, browned and drained
1/2 cup chopped onions, sauteed
1 package taco seasoning mix
1 (1-ounce) package dry ranch dressing mix

1 (15-ounce) can kidney beans, undrained
1 (15-ounce) can whole kernel corn, undrained
2 (15-ounce) cans pinto beans, undrained
1 (15-ounce) can diced tomatoes, undrained
1 (10-ounce) can Rotel brand tomatoes (mild or medium), undrained

Fritos brand corn chips for accompaniment

Grated cheddar cheese for topping

1. In a 5 to 6 quart cooking pot, brown meat and onions, drain, add taco seasoning and dry ranch dressing mix.
2. Add the remaining ingredients, except for the corn chips and cheese, and cook over medium heat for about 40 minutes or in a crockpot on low for 4 to 6 hours.
3. Serve over a bed of Fritos brand corn chips and top with grated cheddar cheese.

Serves 6 to 8.

New England Clam Chowder

Plenty of vegetables make this a hearty chowder your whole family will enjoy. To make a meal, add a fresh green salad, a loaf of sourdough bread.

4 slices bacon, chopped
1 pound (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks
1/4 cup chopped carrot
1/4 cup chopped onion
1/4 cup finely chopped celery
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1/4 cup all-purpose flour
2 (6.5-ounce) cans chopped or minced clams, undrained
1 cup milk
1/2 cup water
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

1. Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently, until potatoes are tender.
2. Combine evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, bacon and Worcestershire sauce. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. Season with salt and ground black pepper.

Makes 4 servings.

Black Forest Pumpernickel

 

1 1/8 cups water

1/3 cup molasses

1 1/2 tablespoons vegetable oil
1 1/2 cups bread flour
1 cup rye flour
1 cup whole-wheat flour

3 tablespoons baking cocoa
1 1/2 teaspoons salt
1 teaspoon instant espresso powder (optional)
1 tablespoon caraway seeds
2 teaspoons active dry yeast

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Sweet bread cycle and Light Crust; start machine.

Makes one (1 1/2 pound) loaf.

Russian Black Bread

 

1/2 cup water, plus 3 tablespoons
1/2 cup buttermilk

2 tablespoons butter or margarine
1 1/2 tablespoons molasses
1 teaspoon lemon juice

2 cups white bread flour
1 cup rye flour
1 teaspoon caraway seeds
1 1/2 tablespoons cornmeal, coarsely ground
1 1/2 teaspoons instant coffee granules
1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt
1 1/2 tablespoons dark brown sugar

2 1/4 teaspoons active dry yeast

1. Add ingredients to machine according to manufacturers directions.
   Select Basic White cycle and push Start.

Makes one (1 1/2 pound) loaf.

Native American Bread

 

3/4 cup milk
1/2 cup water
2 tablespoons vegetable oil
1 1/2 tablespoons honey
2 tablespoons raisins
2 tablespoons dark brown sugar
1 1/2 cups white bread flour
1 1/4 cups whole wheat flour
3/4 cup medium rye flour
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast 

1. In a blender, puree the milk, water, oil, honey, raisins and brown sugar until smooth. Pour mixture, along with the remaining ingredients, into the pan of your bread machine.
2. Select basic cycle and Light Crust; start machine.

Makes a 1 1/2 pound loaf.

Garlic Parmesan Bread

 

3/4 cup water
1 1/2 teaspoons butter
1 to 3 teaspoons finely minced fresh garlic
2 cups plus 1 tablespoon white bread flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup freshly grated Parmesan
1/2 teaspoon dried sweet basil
1/2 teaspoon garlic powder
2 teaspoons active dry yeast

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Basic bread cycle and start machine.

Makes one (1 pound) loaf.

English Muffin Bread

 

1 teaspoon vinegar
1/2 cup water
1 cup milk
2 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking powder
3 1/2 cups all-purpose flour
2 1/2 teaspoons active yeast

Cornmeal (optional)

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select basic cycle and start machine. For an authentic English muffin effect, remove the dough after the final kneading and roll it in cornmeal. Place the dough back in the machine to rise and bake.

Makes a 1 1/2 pound loaf.

Cheezy Ranch Bread

1/2 cup lukewarm water
3 cups bread flour
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
2 tablespoons dried buttermilk
1/2 cup plain yogurt
3 tablespoons beaten egg
1 tablespoon ranch powdered dressing mix
3/4 cup sharp shredded cheddar cheese
2 1/2 teaspoons active dry yeast

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Basic bread cycle and start machine.

Makes one (1 1/2 pound) loaf.

Bread Maker Focaccia Bread With Basil

 

This is a delicious bread, and it's quick and easy to prepare in the bread machine. Make this bread to go with a pasta meal or hearty soup or chowder.
 

Yield: Makes 1 Loaf

Ingredients:

• 2/3 cup lukewarm water
• 2 tablespoons olive oil, plus more for brushing
• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried leaf basil
• 1 teaspoon active dry yeast
• fresh ground black pepper or cracked black pepper
• kosher salt, optional

Preparation:

Put the water, 2 tablespoons of olive oil, flour, salt, sugar, basil, and yeast in the bread machine in the order recommended by your bread machine manufacturer. Select the dough cycle.Preheat oven to 400°.Remove the dough from the bread machine pan and pat into a circle about 3/4 inch thick on a lightly greased baking sheet or pizza pan. With fingertips, make a dozen or so deep indentations over the dough, then brush with about 1 tablespoon of olive oil. Sprinkle with freshly ground or cracked black pepper and a little coarse kosher salt, if desired.Bake for about 20 minutes. Brush with a little more olive oil before serving.Serves 4.

Country Breakfast Casserole

Frozen hash browns and already-cooked turkey sausage makes this a speedy dish for any meal
Makes 6 servings

INGREDIENTS:

• 1 tablespoon olive oil, divided
• 5 cups frozen Washington hash brown potatoes (diced unseasoned)
• 1 cup chopped red onion
• 1 cup chopped red bell pepper
• 4 fully cooked turkey sausage patties, 60% less fat, chopped or 1 bag (9.6 oz.) cooked turkey sausage crumbles
• 6 egg whites
• 3 whole eggs
• ¾ cup 2% milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ oz. shredded 50% less fat cheddar cheese

DIRECTIONS

1. Preheat oven to 375°. Coat an 11-inch x 7-inch or 9-inch square baking dish with cooking spray.
2. In large nonstick skillet over medium-high heat, heat 2 teaspoons of the oil. Add the potatoes and cook, stirring occasionally, until lightly browned and cooked through, about 10 to 12 minutes. Turn into a large bowl.
3. Return the skillet to the heat and add the remaining oil. Stir in onion, bell pepper and sausage. Cook, stirring occasionally, until sausage is browned, about 5 to 6 minutes. Add to the bowl with the potatoes and mix well. Turn into prepared baking dish.
4. In medium bowl, whisk together the egg whites, eggs, milk, salt and pepper. Pour egg mixture evenly over the potato mixture. Sprinkle top with cheese. Bake until eggs are set and cheese has melted, about 25 to 28 minutes.