Homemade Sandwich Bread

We've started trying to make our own bread and this recipe came out the winner. It's so soft and yummy and extremely easy.

1 envelope active dry yeast or 1Tbsp from a jar
1 cup warm water (105-115 degrees)
2 Tbsp honey or 2Tbsp sugar (I haven't tried it with the honey yet)
1.5 Tbsp unsalted butter (melted)
1/2 Tbsp Kosher Salt
3 cups all-purpose flour (for whole wheat, use 2 cups all purpose and 1 cup whole wheat)

1. In bowl of electric mixer, sprinkle yeast over warm water.

2. Add honey/sugar, butter, salt and mix until yeast is dissolved.

3. Let stand for about 5 minutes until foamy.

4. Add flour and mix on low using a dough hook until pulled together. You may need to add either a little extra water or a little extra flour depending on consistency. It should be slightly sticky, yet pull away from the bowl when mixed.

5. Turn mixer med and let go for about 6-8 minutes (the dough hook does the kneading for you).

6. Coat a large bowl with melted butter or cooking spray and let dough rise until doubled in a warm place free of drafts.

**Hint about getting a faster rise.  Before you even start turn your oven on to warm or about 100F.  When you get to step 6.  Turn the oven off and put the bowl of dough in the oven to rise.  This cuts down on time by quite a bit.

7. Punch down dough and knead until smooth. Then shape into a log with the seam underneath.

8. Place in a well greased bread pan and let rise until 1-1.5 inches over the top of the pan.  (If you place it on top of the stove while the oven pre-heats it will go faster and should only take about 45 minutes)

9. Pre-heat oven to 400.

10. Bake for 20 minutes until internal temperature is 190-200 degrees and loaf sounds hollow when you knock on the bottom after removing from the pan.

11. When done, immediately turn out onto a cooling rack and cool completely before slicing.

Makes 1 loaf 20-25oz.

Ranch Chicken Salad Squares

This recipe was fantastic. It was so delicious that my 4 year old ate more than I did. She ate 1 1/3 squares for dinner last night. I was amazed. These are so easy, espeically if you have leftover chicken and don't know what to do with it. I got the idea from this recipe:  http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=14502&WT.ac=HP_Feature_Recipe1  I think the Caesar squares would be good too, but I was in the mood for ranch.

INGREDIENTS:
1.5-2 cups cooked chicken breast either shredded or diced
3 slices cooked bacon crumbled
1/4 cup light ranch salad dressing
1/4 cup light mayo
1 can crescent roll sheets
3oz shredded mozzarella cheese

DIRECTIONS:

1. Pre-heat oven to 375.
2. Combine all ingredients except crescent roll sheet in large mixing bowl.
3. Unroll crescent sheet and cut into 4 rectangles.
4. Take 1 rectangle and press out into a square and add 1/2 cup of chicken mixture to the center.
5. Roll up sides to make a pocket and place on a greased cookie sheet.
6. Repeat steps 4-5 with the remaining crescent rectangles.
7. Bake for 15-20 minutes or until light golden brown.

Makes 4 servings.

Optional add ins: celery, broccoli, or anything else you would add in to chicken salad

Fabulous Caramel Fruit Dip

I just made this for the 4th of July weekend and it really truly was fabulous. I could have eaten the whole bowl and it makes a ton.

Ingredients:

8oz 1/3 less fat cream cheese (softened)
3/4 cup light brown sugar (packed)
1 cup fat free sour cream
1 cup skim milk
1 small box french vanilla instant pudding
2tsp vanilla
2tsp lemon juice

Directions:

1. Cream together cream cheese and brown sugar until light and fluffy.
2. Mix in the rest of the ingredients and beat well.
3. Chill and serve with your favorite fruit salad or fruit tray.

Makes about 3 cups of dip or 24 servings of 2 Tbsp each.

Southwest Mini Crescent Burritos

These little burritos are so easy to make and very tasty. You can cut them in 1/2 and serve as an appetizer or eat 2 full ones to make a meal. The first time I made them I only used 1/2 a box of spinach and I was one burrito short of a 12 pack. It could have used the whole box so that's what I recommend. Also, it's a loose 1/4 cup of filling, not a packed one. Enjoy!!!


INGREDIENTS:
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup shredded cooked chicken breast
1/2 cup canned black beans, drained, rinsed
1/2 cup frozen corn
1 cup shredded pepper Jack cheese (4 oz)
1 package (1 oz) taco seasoning mix (or make your own)
2 cans (8 oz each) Pillsbury® refrigerated crescent roll sheets

DIRECTIONS:
1. Heat oven to 375°F. In large bowl, mix spinach, chicken, beans, corn, cheese and taco seasoning mix; set aside.

2. Unroll 1 can of crescent dough. Press or roll into 13x9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.

3. Spoon about 1/4 cup spinach mixture onto center of each square. Bring up one side of dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On ungreased cookie sheet, place rolls seam sides down and 2 inches apart.

4. Repeat with second can of dough and remaining spinach mixture.

5. Bake 14 to 18 minutes or until edges are golden brown. Cool 10 minutes. Serve warm with sour cream and salsa.

Makes 12 servings for a meal or 24 appetizers

Layered Southwestern Chicken Salad

This was a fabulous salad and so very easy to make. A warning about the dressing though. Do not taste the dressing alone. You won't like it. It's very limey sour and you won't want to put it on your salad. However, it is fabulous once it's tossed with the salad and blended with the other flavors in this dish.

Cilantro Lime Dressing:
1/3 chopped fresh cilantro or 2 Tbsp dried
1/2 cup lime juice
1/2 cup olive oil
1/2 cup fat free sour cream
1 tsp salt
2 tsp sugar
1/2 tsp pepper

1. Blend all ingredients in a food processor until creamy. Refrigerate until ready to use.

Salad:
1 package baby spinach leaves
1 container cherry tomatoes
1 can black beans
1 cup frozen corn (thawed)
1 red bell pepper diced
1 cup shredded cheddar or mexican cheese blend
2 servings tortilla chips crushed

2 lbs chicken breast
2 packets taco seasoning

1. Cut chicken into bite size pieces and place in plastic bag.
2. Add taco seasoning and shake to mix well.
3. Cook in skillet over medium high heat until chicken is cooked through.
4. While the chicken is cooking, layer the salad ingredients in a large glass bowl in the order listed.
5. Top with chicken and dressing and toss to mix very well.

Makes 8-10 servings

**If you won't be consuming the entire salad all at once, let each person toss their own salad with dressing. The remainder of the salad will keep better if it's undressed.

**For use as a side dish, leave off the chicken.

Best Ever Chewy Chocolate Chip Cookies

I just made these tonight for the first time and they came out perfect. No extra flour needed, no other tweaking needed, they were simply perfect. These also work well with M&M's and butterscotch chips.

3/4 cup butter
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 Tblsp. vanilla
2 cups flour
1/2 teas. baking soda
1/2 teas. salt
2 cups milk chocolate chips (or one 12oz bag)

1. Pre-heat oven to 375F.
2. Cream together first 6 ingredients until nice and fluffy.
3. In a separate bowl, stir together the next 3 ingredients (don't sift).
4. Add 1/2 the flour mixture to the butter mixture and mix until fully blended.
5. Repeat step 4 with the other 1/2 of the flour mixture.
6. Mix in the chocolate chips by hand.
7. Using a 1 Tbsp cookie scoop, drop onto a greased cookie sheet.
8. Bake for 8-10 minutes until golden brown.

Makes about 4 dozen cookies.

Grilled Bruschetta

This is my favorite dish of summer, especially when we start getting fresh tomatoes from the garden.

1 loaf french or sourdough bread
1-2 tomatoes sliced
finely grated mozzarella cheese or sliced mozzarella cheese.
fresh or dried basil
olive oil
salt

1. Slice the bread in 1" thick slices. You should get about 12 slices from one loaf.
2. Thinly slice the tomatoes so you have enough to place 1 slice per piece of bread.
3. Brush one side of each slice of bread with olive oil and sprinkle with salt.
4. Flip the bread over and top with 1 slice of tomato and a sprinkle of basil.

**Note, if using fresh basil, place one full leaf under the tomato. This is my favorite way to make it.

5. Place the bread oil side down on the grill away from the coals.
6. Top with cheese (if using sliced mozz, you can place the cheese on top before putting on the grill).
7. Grill for 3-4 minutes until the bottom is toasted and the cheese is melted.

Makes about 12 servings.

**Servings can be adjusted depending on the amount of bread, tomatoes and cheese on hand. I always make sure to have 2 pieces per person available because it's just too good to only have 1.