Friday, June 21, 2013

Missy's Rolls

1/3 cup water
1/4 cup sugar
1 T. yeast
Let stand 5 minutes - can add 2 T. butter

3/4 tsp. salt
2 eggs
4 1/2 cups flour (enough to not be sticky)

Raise 1/2 hour and then make into rolls.  Then let the rolls raise.  And then bake at 375 (put in oven while preheating for 17 minutes) for 15-20 minutes.

Honey Oatmeal Bread

This is Missy's recipe.  She is a wonderful baker!

4 cups boiling water
2 cups oatmeal
1 cup honey
5 tsp. salt
4 T. butter
1/2 cup warm water
3 T. yeast
9-12 cups flour

Mix boiling water, oats, honey, salt, and butter and let sit for 30 minutes.  Mix warm water and yeast let sit about 5 minutes until yeast rises to the top.  Add to oat mixture.  Slowly add in flour about 4 cups at a time.  Dough should still be slightly sticky and still able to handle.  Put in oiled bowl and let rise for about an hour.

Punch down and shape into 4 loaves.  Let rise for about an hour (until dough is about an inch above the pan).  Bake at 350 for 30 minutes.


Another one of Juanita's (Paul's mother) favorites.

Caramel Fondue

1/2 cup margarine
2 cups brown sugar
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla

Warm and dissolve over medium heat until almost boiling (add vanilla at the end).

Chocolate Fondue
1 cup chocolate chips
1 cup marshmallows
1/2 cup canned milk

Mix and heat over low heat.

Missy's Chocolate Fondue
2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 jar marshmellow cream
1/2 cup milk
1 tsp. vanilla
Heat just until melted, whisk until smooth

Coconut Curry Cashew Popcorn

Another one of Juanita's favorites!

10 cups popped popcorn
2 cups cashews
1/2 cup flaked coconut
1/2 cup butter
1/2 cup sugar
1/4 cup honey
1 T. mild curry powder
1/2 tsp. baking soda

Preheat oven to 300 degrees.  Place popcorn, cashews and coconut in a large bowl; set aside.  Heat butter, sugar, and honey in a medium saucepan.  Stir mixture over medium heat until it begins to boil. Boil 2 minutes without stirring.  Remove from heat and stir in curry powder and baking soda (mixture will foam). Pour syrup over popcorn mixture in bowl and stir until evenly coated.

Pour mixture onto large rimmed baking sheet or roasting pan lined with foil and sprayed with nonstick spray.  Bake 30 minutes, stirring twice during baking time.  Stir mixture a few times as it cools on baking sheet.  Store in an airtight container.

Hot Artichoke Dip

I found this in Juanita's cookbook, it comes from Julia (Paul's sister).  They say it's really good.

1 cup mayo
1 cup grated Parmesan cheese
2 cups Mozzarella cheese, grated
2- 6 1/2 oz. jars of artichoke hearts
1 1/2 tsp. garlic powder

optional:  1 pkg cream cheese and green chilies

Mix all ingredients and bake at 350 for 30 min.  After done, sprinkle with Paprika.

Melissa's Spinach Salad

We had this salad last night and everyone loved it!  I think the fresh basil was the secret ingredient.

Spinach (can use 1/2 Romaine lettuce), in bite sizes
Fruit, in bite sizes (raspberries, strawberries, apple, pear- any combination of a couple fruits)
Fresh Basil, chopped
Pinenuts, 1/2 cup
Cheese, optional (Feta or Parmesan)

Poppy Seed Dressing
1/4 cup chopped onion
1 cup olive oil
3/4 cup white sugar
1 1/2 T. poppy seeds
1 tsp. salt
1/3 cup apple cider vinegar

Thursday, June 20, 2013

Corn Dogs

This recipe comes from Paul's mother, Juanita.  My eyes got big when I found it in her recipe box, because I LOVE homemade corn dogs.

1 cup flour
3/4 cups cornmeal
2 T. sugar
1 T. dry mustard
2 tsp. baking powder
2 T. crisco oil
1 cup milk
1 egg

2 packages hotdogs

Mix all ingredients (except hotdogs) in deep narrow bowl. Dip hotdogs on a stick in mixture.  Then deep fat fry (350 degree oil) and drain on paper towels.

Friday, June 14, 2013

Garlic Butter Spread

Tara and I had this from our freezer meal group and it was to DIE FOR!  So delicious!  I could have eaten the whole load of french bread!

1 cup real butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic powder
1 teaspoon Italian seasoning
Mix all the herbs and seasonings into the softened butter.

***  I think this is enough for 2 loafs.  So cut the recipe in half if making only one loaf. may just devour all the bread yourself!  ****

Saturday, June 1, 2013

Holy Yum Chicken

Holy Yum Chicken

Yield: 2 servings | Prep Time: 5 minutes | Cook Time: 40 minutes


1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) 
1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
2 tsp. fresh rosemary for garnish


  1. Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes. (if you use chicken breast, check after 20 or 25 minutes)
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.