Cream Cheese Chicken

1/2 cup butter

1 packet Italian Dressing Mix

2 lbs chicken breasts, cut into 1 inch strips

In a crock pot, melt butter and mix in Italian Dressing Mix. Add chicken strips and set on low for 4-5 hours.

2 cans Cream of Chicken soup

16 oz Cream Cheese

1/2 soup can water

1 handful freshly shredded parmesan cheese (optional)

10 fresh basil leaves, chopped (optional)

When chicken is done in the crock pot, remove with a slotted spoon leaving behind the buttery seasoned mixture. Add in cans of soup, cream cheese, water, parmesan cheese and basil. Bump up the heat on the crock pot to high and heat soup mixture through. Add chicken back in and stir to combine. Serve over pasta or rice.

No-Knead 100% Whole Wheat Bread

No-Knead 100% Whole Wheat Bread From Su Good Sweets

Adapted from the New York Times and Jim Lahey of Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

(The metric measurements are more accurate.)

3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1¼ teaspoons (8 grams) salt
1 1/2 tablespoons vital wheat gluten
2 cups minus 1 tablespoon (430 grams) water
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, instant yeast, salt and vital wheat gluten. Add 1 1/2 cups water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. It should not be so wet that it’s pourable. You will probably use all of the water, but different brands of flour are more absorbent. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*If substituting active dry yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.

Whole Wheat Strawberry Muffins

Whole Wheat Strawberry Muffins

Click the above link

Raspberry Lemonade Bars

raspberry lemonade bars

sophistimom.com

for the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (50g) superfine sugar (or regular granulated)
1 cup (100g) of unbleached all-purpose flour
pinch salt

for the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
1 egg
2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup (65g) unbleached, all-purpose flour
pinch of salt
1-2 cups (150-275g) of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Pasta With Roasted Peper Sauce

3 whole Red Bell Peppers

2 Tablespoons Pine Nuts (optional)

• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Finely Diced
• 2 cloves Garlic, Minced
• ½ cups Heavy Cream
• Flat Leaf Parsley, Finely Minced
• Fresh Parmesan, Shaved Or Grated
• ½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow

to sweat. Peel the charred skins from the peppers, then

removed seeds. Set aside.Lightly toast pine nuts in a skillet.

Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil.

Add diced onions and garlic and cook until soft.

Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine.

Taste and add more salt, if necessary.

Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped

parsley and plenty of shaved Parmesan.

Give thanks for Italy.

Repeat as necessary.

Pioneer Woman's Favorite: Asian Noodle Salad

Prep Time: 30 Minutes

Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• ½ heads Sliced Napa Cabbage, Or More To Taste
• ½ heads Sliced Purple Cabbage, Or More To Taste
• ½ bags Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• ⅓ cups Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Baked Chicken with Stuffing

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/baked-chicken-with-stuffing/

We loved this. I got this off of Tasty Kitchen. I have found so many wonderful recipes on their site. My whole menu this month consists almost entirely of Tasty Kitchen recipes.

4 Chicken Breasts

½ cups Italian Dressing

1 box Chicken Flavored Stove Top Stuffing, 6 Ounce Box

Marinate chicken breasts in Italian dressing. Refrigerate for 1 hour or more.

Preheat oven to 375.

Make Stove Top Stuffing according to box directions and set aside. Remove chicken from marinade, making sure to shake off any excess. Placechicken in a greased casserole dish. Discard the rest of the marinade. Spoon stuffing on top of the chicken. Cover with foil and bake for 45 minutes. If you’d like, after it’s finish, remove the foil and broil for a few minutes to crisp the stuffing.

Baked Oatmeal

3 C Whole Oats

2 T Wheat Germ

1 C Milk

2 Tsp Baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/2 C Brown Sugar

1/2 C Applesauce

2 Eggs

1 C other fruit

1 tsp Vanilla

Mix and pour into a grease 8x8 square baking pan.

Bake in 350 oven for 40 minutes

Grandma Joan's Wheat Bread

Mix the first 4 ingredients together and let stand for 10 minutes:

1 1/4 C Very Warm Water

2 T Brown Sugar or 3 T Honey

1/4 C Potato Flakes

1 1/2 Tsp Yeast

Then Add:

2 T Oil or melted butter

2 T Dry Milk

2 T Gluten

1 Tsp Salt

1 1/2 C All Purpose Flour

1 1/2 C Wheat Flour

Mix in as much of the flour in as you can with a spoon, then with your hands.

Knead 10 minutes. Let rise till double, about 45 minutes.

Punch dough down and let rest for 10 minutes.

Then roll out slightly with rolling pin, roll up into a loaf and pinch edges.

Let rise in pan 1 inch above rim.

Bake at 350 for 30 minutes or until it sounds hollow when you tap the top.

Karen's Homemade Alfredo Sauce

8 oz. cream cheese*

1 ⁄ 2 c. butter

1 ⁄ 2 c. parmesan cheese

1 c. milk

1 ⁄ 2 c. whipping cream*

salt and pepper to taste

Melt the cream cheese, butter, and parmesan cheese over low heat until smooth. Slowly add the whipping cream and milk while stirring until smooth. Slowly bring to a boil. Sauce will thicken as it heats up.

*For lighter sauce, use 4-6 oz. cream cheese and replace the whipping cream with milk.

Homemade Breadsticks

1 1/2 cups very warm water (approx 110 degrees)

1 Tbls instant yeast

1 Tbls canola oil

2 Tbls sugar

3 - 3 1/2 cups flour

1/2 tsp salt

3 Tbls butter, melted

Dissolve yeast in warm water. Add to mixing bowl with sugar, oil and salt. Dissolve sugar and salt before adding flour. Cover bowl with damp towel and let rest for 10-15 minutes.

While dough is resting, cover cookie sheet with the 3 Tbls melted butter. You can even use garlic butter if you want. Pull out dough and roll to 1/4 - 1/2 thick and cut into strips with a pizza cutter. Lay out on cookie sheet 1/2 inch apart and sprinkle with more butter and herbs of your choice. I brushed mine with garlic butter and sprinkled with italian seasoning, fresh basil, and parmesan cheese. Cover with greased plastic wrap and allow to rise for 30 min - 1 hour. Bake at 375 for 15-17 minutes.

Emeril Lagasse's Sloppy Joes

2 Tbls plus 2 tsp olive oil

1 medium onion, chopped

1 lrg celery stalk

1/2 green pepper, diced small

coarse salt black pepper

2 tsp minced garlic

1 1/2 lbs ground beef, browned

3 Tbls dark brown sugar

3 Tbls Worcestershire sauce

2 cups prepared tomato sauce

1 cup beef or chicken stock

Cook vegetables with beef then add brown sugar, worcestershire sauce, tomato sauce, and stock and bring to a boil. Reduce and simmer and cook, stirring occasionally, 15 min. Spoon beefy mixture onto buns and enjoy.

Whole Wheat Banana-Strawberry Muffins

These were EXCELLENT!!

• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 bananas, mashed
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 cup frozen sliced strawberries

Preheat the oven to 375 degrees. Grease 12 large muffin cups, or line with paper liners. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Cheesy Crockpot Chicken

6-8 chicken breasts

2 cans Cream of Chicken Soup

1 can Cheddar Cheese soup

1 handful shredded cheddar cheese

1 soup can-ful milk

2 bay leaves

2 garlic cloves, crushed open for flavor

3 fresh basil leaves, minced

salt and pepper

Mix soups, milk, cheese and put in crockpot. Place your bay leaves and garlic cloves in the mixture and sprinkle in your salt, pepper and basil. Put chicken in crockpot and cook on low 4-6 hours. Serve over pasta or rice.