Sandwich Bread

2 envelopes active dry yeast
2 cups warm water (about 105 F)
1/4 cup honey or 1/4 cup granulated sugar
3 Tablespoons melted unsalted butter
1 Tablespoon coarse salt
6-7 cups all-purpose flour

1. Sprinkle yeast over warm water in the bowl of an electric mixer fitted with paddle attachment.
2. Add honey, butter and salt; whisk until yeast is dissolved.
3. Let stand until foamy, about 5 minutes.
4. Add 3 cups flour, mix on low speed until smooth, about 3 minutes.
5. Add 3 more cups flour; mix until incorporated.
6. On a lightly floured surface, knead dough, adding up to 1 cup four as needed; knead until smooth, elastic and slightly sticky, about 5 minutes.
7. Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
8. Preheat oven to 400 F.
9. Butter two large loaf pans.
10. Punch down the dough; transfer to a lightly floured surface.
11. Divide dough in half.
12. Gently knead each piece until smooth.
13. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
14. Place loaves, seam side down, in buttered pans.
15. Let rise until dough reaches top of pans, 15-20 minutes.
16. Brush tops of loaves with butter.
17. Bake until golden brown and hollow-sounding when tapped, 35-45 minutes.
18. Let cool slighly in pans on wire racks then remove from pans.
19. Let cool until just warm before slicing.

Baked Oatmeal

3 cups quick-cooking oatmeal (not instant)
1 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp sat
1 cup skim milk
1/2 cup butter
2 large eggs, lightly beaten
additinal brown sugar for serving
additional milk, for serving

1. Mix all ingredients together.
2. Pour into a reased square glass baking dish and bake at 350 F fr 40-45 minutes, or until a toothpick tests clean.
3. Scoop each portion into a small bowl, then pour a spash of milk over each - it should be just enough to be absorbed by the oatmeal.
4. Sprinkle each with some brown sugar and serve warm.

Crock-Pot Pizza Dip

I was assigned to bring chips and dip for our Super Bowl party this year. Maddie and I decided to invent a dip recipe instead of buying the traditional stuff and this is what we came up with. I think it turned out pretty dang good, at least my family liked it! Give it a try at your next party.

6-8 pepperoni, chopped*

5 Tbsp extra virgin olive oil

1 onion, chopped*

1 Tbsp garlic, chopped

1 tsp salt

1/2 tsp pepper

1 tsp Italian seasoning

6 Tbsp flour

2 cups milk

2 cups mozzarella cheese

2 cups marinara sauce

1 can diced tomatoes

1 can sliced olives, drained*

dipping stuff = bread, crackers, breadsticks, etc.

In a large sauce pan saute pepperoni in 1 Tbsp. e.v.o.o. until crispy, removed from pan, drain on paper towel and discard excess grease. Add remaining 4 Tbsp of e.v.o.o. to pan and saute onion, garlic and seasonings until soft and transparent. Add flour to make a roux. Stir and cook roux for 2 minutes. Add milk slowly, stirring constantly to avoid lumps. Remove from heat and stir in cheese (this cheese sauce will be very thick). Stir in marinara sauce, tomatoes and olives. Add pepperoni. Place mixture in a crock-pot to keep hot and serve with breadsticks, crackers, crusty bread, etc.

* I suppose you could add whatever pizza "toppings" you would like to your pizza dip (sausage, Canadian bacon, mushrooms, bell peppers, etc.). We just chose pepperoni, onions and olives for our first experiment and it turned out great. I hope your pizza dip is yummy.

White Chicken (or Turkey) Chili

1 1/2 lbs chicken, cooked and shredded (I like to get a rotisserie chicken at Costco and shred it)

or

1 1/2 lbs ground turkey, cooked

1/4 cup butter

1/4 cup flour

1 tsp salt

1/4 - 1/2 tsp pepper (or to taste)

2 cups milk

1 large onion, chopped

1 -2 cloves garlic, chopped

1 package taco seasoning (1 1/4 oz)

1 tsp chili powder

1 Tbsp cumin

2 cans chopped green chilies (4 1/2 oz cans)

1 can hominy (15 oz can)

2 cans great northern beans or navy beans (15 oz cans)

2 cans chicken stock (15 oz cans)*

1 cup sour cream

toppings:

sour cream

salsa

green onions

shredded cheese

guacamole

tortilla chips

Melt butter in a stock pot over medium heat. Add chopped onion and chilies and saute until soft. Add garlic, salt, pepper, chili powder, cumin and taco seasoning and cook for two minutes. Whisk in flour and cook for 2 more minutes. Slowly stir in milk and bring to a boil. **

Reduce heat to simmer. Add cooked chicken (or turkey), chicken stock, hominy and beans. Heat thoroughly. Remove from heat and stir in sour cream. Serve with desires toppings. Enjoy!

* You can add less chicken stock if you want a thicker chili.

** This is also a good crock pot recipe. When I make it in the crock pot I make the cream base for the chili in a 4 quart sauce pan on the stove top then I mix everything except the sour cream together in the crock pot and bring it up to temperature. Stir in the sour cream just before you're ready to serve it.

Cauliflower Cheese Soup

The Wisconsin Cauliflower Cheese Soup at Zupas is one of my favorites. Unfortunately, I can't find their exact recipe for it anywhere. I found a few recipes that are kinda close and I experimented a little bit and this is what I came up with. It's not Zupas' but it's pretty tasty! I also found this soup to be even better the next day so if you have the time make it the night before you want to eat it. ENJOY!

1 head of cauliflower, chopped

1 quart chicken stock

1/4 cup butter

1/4 cup flour

1 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

2 cups milk

1 medium onion, chopped

1-2 cloves garlic, chopped

1 1/2 cups sharp cheddar cheese

1 1/2 cup pepper jack cheese

1 tsp Dijon mustard

Melt butter in 4 quart sauce pan on medium heat. Add chopped onion, salt and pepper and cook until translucent and slightly golden. Add garlic and cook a couple more minutes being careful not to burn. Whisk in flour to make roux and cook for 2 minutes. Slowly add in milk and continue to whisk. Bring to gentle boil and cook for 2 more minutes. Set mixture aside.

In large stock pot add chicken stock and chopped cauliflower. Bring to boil and cover. Reduce heat to medium low and let cauliflower cook for about 10 minutes or until cauliflower is very tender. Reduce heat to simmer, add the milk and onion mixture and stir to combine.

Ladle the mixture in small batches into a blender (make sure you remove the middle part of your blender cover so the steam can escape and the mixture doesn't blow up on you) and puree until very smooth. You'll probably need to put each batch of blended soup into a large bowl and then add the whole pureed mixture back into the stock pot and remove from heat. Whisk in the Dijon mustard and the cheeses. Serve and enjoy!

Breakfast Casserole

Hashbrowns (I use patties, but you can use shredded or cubed)
4 cups grated cheese (2 cups cheddar, 2 cups swiss or all cheddar or whatever mix you like)
2 cups meat (bacon pieces, cubed ham, or sausage)
1 can evaporated milk
6 eggs
1/2 tsp. salt
Pepper to taste

Place thawed hashbrowns in the bottom of a 9x13 pan, pour melted butter over the top. Bake at 425 for 20 minutes.

*drop oven temp to 375’.

Mix all other ingredients and pour over the hashbrowns. Bake 40-45 minutes.

Pineapple Cookies

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 small cans crushed pineapple
1 tsp. vanilla
4 cups sifted flour
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

Combine shortening, sugars and eggs; cream together until fluffy and well blended.Stir in pineapple, then sifted dry ingredients and vanilla. Drop from teaspoon on to greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes until barely brown and soft.