Tuesday, April 19, 2011

Olive Cheese Bread

for 1 1/2 lb loaf

1 cup water
3 tbsp olive oil
1 1/2 tbsp sugar
3/4 tsp dried thyme
1 1/2 tsp salt
3 cups flour
2 1/4 cup yeast
1/2 cup feta cheese
6 tbsp green olives, chopped
3 tbsp sundried tomatoes
3 tbsp flour

Put first seven ingredients into bread maker. Set for white bread, medium crust, Press start. Toss remaining ingredients with flour, then add them to the dough after first kneading or at the beeper.

Basil Tomato Parmesan Bread

for 1 1/2 lb loaf

3/4 cup water
6 tbsp milk
3 tbsp olive oil
1 1/2 tsp sugar
1 1/2 tsp salt
3 tsp dried basil
1/2 cup grated Parmesan cheese
3 cups flour
1 tbsp yeast
6 tbsp chopped sundried tomatoes

Add all ingredients except tomatoes in bread maker. Set machine for white bread, medium crust. Press Start. Add tomatoes to dough after the first kneading or when the beeper indicates it is time to start.

Italian Herb Bread

for 1 1/2 lb loaf

3 tbsp olive oil
2 garlic cloves, pressed
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried rosemary
1/2  tsp dried thyme
3/4 cup water
6 tbsp milk
1 1/2 tsp sugar
1 1/2 tsp salt
3 cups flour
2 1/4 tsp yeast

Heat oil in small skillet. Add the garlic and herbs. Saute for 2 minutes, taking care not to let garlic burn or it will taste bitter.
Put the herb oil and remaining ingredients in bread ban in order. Set bread machine for white bread, medium crust. Start.

Wednesday, April 13, 2011

Coconut Banana Bread (My Grandma's Bread Recipe)

5 large bananas
4 well beaten eggs
1 cup shortening
2 cups sugar
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup walnuts, chopped
1 1/2 cup shredded coconut (I added 2 1/2 cups and it was too much)

Beat bananas until liquid. Add eggs and mix thoroughly; set aside. Cream together shortening and sugar, then add banana and egg mixture and beat thoroughly. Add flour that has been sifted with baking soda and salt, and then fold in nuts. Bake in well greased loaf pans at 250 degrees for 2 to 2 1/2 hours, or until done.

Monday, April 11, 2011

Mexican Macaroni and Cheese

This recipe would be great for kids (minus the taco seasoning if desired)

2 cups uncooked pasta (I used bow-tie)
1 1/2 cups Monterey Jack cheese
1/4 cup slice ripe olives (My husband doesn't like these so I left them out)
1/2 cup milk
1/2 teaspoon salt
1 small red bell pepper chopped
1 can chopped green chile's, drained
I added a teaspoon of taco seasoning

Cook and drain pasta as directed on package.
Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally until cheese is melted and sauce is hot. Top with green onions.

Coconut Banana Bran Bread

I found this recipe in a Betty Crocker cookbook. I made it but haven't tried it yet. I am comparing two of them. I made this recipe of banana bread and added some coconut so we will see which one is better! I am going to have some people taste them and I will post the results!


For a 1lb loaf
1 egg
1/4 cup milk
1/3 cup mashed banana (about 1 1/2)
2 tbsp butter
2 tbsp honey
1/4 cup flaked coconut
1/2 tsp salt
1/3 cup bran cereal
1 cup whole wheat flour
1 cup bread flour (I just used regular white)
1 1/2 tsp yeast


Put ingredietns in bread pan of a bread machine. Set for whole-wheat bread, medium crest. Press start.

Saturday, April 9, 2011

New Recipes!

I went to the library and found some awesome cookbooks! There are so many recipes I want to try so keep checking back!

Thursday, April 7, 2011

Girls Night In

Tonight I hosted a girls night in with some AMAZING girls. Our dinner menu was as follows:

Pineapple and strawberries with Fruit Dip.
We had virgin Pinacoladas. (pina colada mix, pineapple juice, ice and mix, garnish with a pineapple)
Lindsay brought a yummy dip that I forgot to get the recipe for and chips.

Main Dish
Cheesy Chicken Tortellini

Pasta Mixture:
½ cup chopped onion                              
1 teaspoon olive oil                                              
1 garlic clove, pressed                               
1 jar (16 oz) white Alfredo pasta sauce         
2 packages (9 oz each) refrigerated
cheese filled tortellini       
1 ½ cups cubed cooked chicken                   
1 cup milk         
1 cup water                                                        
1 cup chopped green peppers
¼ teaspoon ground black pepper                 
1 teaspoon dried basil leaves

Crumb Topping:                                               
¼ cup grated fresh Parmesan cheese
2 tablespoons butter melted
1 cup fresh bread crumbs

Preheat oven to 400°F. Heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peppers and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir in basil into pasta mixture. Mix crumb topping together, set aside. Spoon pasta mixture into baking dish and sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

Side Dishes:
Olive Garden Salad

1 bag American Blend Salad (Dole works well)
4-5 slices Red Onion
4-6 Black Olives
2-4 Pickled Pepperoncini
1/2 cup Croutons
1 small Tomato sliced
Freshly grated Parmesan Cheese

1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1 clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)

Mix all ingredients in a blender until well mixed (approximately 30 seconds).
If this is a little to tart for your own personal tastes please add a little extra sugar.
Chill in the refrigerator for at least 30 minutes.
Chill a glass salad bowl in freezer for at least 30 minutes.
Place the bag of salad in bowl.
Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
Add some freshly grated Parmesan cheese if you like.
Add plenty of Olive Garden™ Salad Dressing on top.

Homemade Breadsticks

Use the dough recipe:
2 cups heated milk
2 tablespooons butter
1 teaspoon salt
2 tablespoons sugar
4 1/2 -5 cups flour
2 teaspoons yeast

If you have a bread maker just put the ingredients in the bread maker in that order on the dough setting. If not just use a mixer. Melt the butter in the milk. Pour milk into mixer. Add sugar and salt. Slowly add half of the flour. Add the yeast and the rest of the flour. Knead for 5-10 minutes. Dough should be soft. Let stand for 10 minutes.

Form the dough to a long roll.



Divide dough into 18 pieces using a knife.

Roll the dough into a long rope.

 Pick piece up from the middle of the snake and twist around.

Let raise til doubled in size.

Bake at 350 degrees for 15-20 minutes until golden on top.

While cooking, melt 1/3 cube butter in microwave. Mix in small bowl about 1/3 cup parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon garlic salt. (You can alter to your liking).

Take breadsticks out of the oven and immediately baste the butter on the bread and sprinkle with cheese.

Let cool before covering or storing. 

Lindsay also brought dessert.
Strawberries in a Delicious syrup!, vanilla pudding mixed with cool whip, angel food cake, and cool whip to top it off!

It was so much fun. So fun in fact that I forgot to take pictures! They are a great bunch of girls and it was so much fun to learn more about all of them! And girls, if you are reading this I am mad at you! You know why ;)

Wednesday, April 6, 2011

Fruit Dip

I had a delicous fruit dip at my school today! Because we are in class from 7:30 A.M. to 1:10 P.M. Everyday we each rotate bringing lunch since we only have a 20 minute break in between classes. I want to keep this recipe and share it with everyone else!

SO simple

1 bar cream cheese frosting(you can use strawberry cream cheese for extra flavoring)
1 small jar Marshmallow cream
1 jar CoolWhip

Mix together the cream cheese and marshmallow cream. Fold in the cool whip.

SO good!

Sunday, April 3, 2011

Lemon Greek Chicken

2 lemons
1/4 cup olive oil
4 garlic cloves, minced or pressed
2-3 teaspoons dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon pepper
4 chicken breasts, halved
8 petitie red potatoes
1 medium red bell pepper, cut into strips
1 medium red onion, cut into wedges
8 ounces whole mushrooms, if desired. (I omitted)

Use zest from one lemon.
Juice one lemon to get about 2 tablespoons.
Mix zest, juice, oil, garlic, oregano, salt and pepper in mixing bowl.
Place chicken in baking dish, brush with juice mixture.
Cut potatoes in half and slice remaining lemon.
Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining juice mixture.
Arrange vegetables around chicken on pan.
Bake 1 hour on 400 until chicken is cooked through.
Be sure to brush chicken with lemon mixture after 30 minutes.


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