Easy White Bread

This is a seriously SUPER easy bread recipe, and it's really tasty.

White Bread
2 c. warm water
2/3 c. white sugar
1 1/2 T yeast
1 1/2 t. salt
1/4 c. vegetable oil
6 c. white flour (optional: use half wheat flour)

Dissolve sugar in the warm water in a small bowl, then stir in the yeast. Allow the yeast mixture to poof until it looks like creamy foam (usually about 10 minutes).

Mix salt and oil together and then add in the yeast mixture. Add in 1 cup of flour at a time. Knead dough lightly until smooth. Allow to rise for one hour.

Punch dough down and knead a few times. Divide the batter in half and shape into loaves. Place in greased bread pans allowing 30 minutes to rise again.

Bake at 350 for 30 minutes.
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These easy directions for making this bread in a mixer/KitchenAid all for making bread in one bowl:
Allow the warm water/yeast mixture to poof in the mixing bowl. Add all ingredients to the same bowl. Knead with the hook attachment. When the bread is finished being kneaded the first time, pull out, spray the bowl with grease, and place back in the bowl for rising. Finish the recipe as it is above.

Yield: 2 good loaves

Pesto Chicken

1 Ib. box of pasta (we like bow tie)

3-4 chicken breasts cut up into bite-size pieces

3-4 cups vegetables (I use frozen carrots, peas, and corn. Broccoli is good, too. Or you can just use the pre-mixed veggies for super easy prep.)

prepared wet pesto (I use most of a 10 oz. Jar)

OPTIONAL: Parmesan or mozzarella

Cook pasta until al dente. Drain, return to pot, and stir in 2 large tablespoons of pesto.

At the same time:

Spray a large skillet with cooking spray and cook the chicken until it's white. Add veggies, about ½ cup of water, and 3 large tablespoons of pesto. Stir well, reduce heat, and cover. Stir every few minutes until veggies are completely heated through.

Add the chicken & vegetable mix to the pasta and mix well.

Sprinkle with cheese (optional) and serve.

Pepperoni Pasta Salad

This is the best pasta salad I've ever had - by FAR, and it's my husband favorite. I actually got the recipe from a chef that I used to work for, so you've got to believe me when I say it's amazing!All of these measurements are estimates, we've always made it in huge quantities, and you can morph it a little bit to fit your likes and the number of eaters!

Pepperoni Pasta Salad
Salad:
1-2 bags (I think it's 5 oz) pepperoni slices, sliced in half or strips
1 red and 1 green bell pepper, diced
1 can/2-3 large fresh chunked tomatoes
1/2-1 large sliced onion
1/2-1 cup green olives, halved
1 can (14 oz) artichoke hearts, chopped
1 bag of bow-tie noodles (I used penne) cooked and cooled
1 cup diced cheddar cheese (optional)

Vinegarette:
1/4 c. apple cider vinegar
1/4 c. Balsamic vinegar
1/4 c. olive oil
salt & pepper
2-4 T. basil, oregano and thyme
1-2 T. white sugar

Place everything for the salad in a large mixing bowl and make sure everything is mixed together well.

Then mix everything for the vinegarette in a separate bowl, stirring vigerously. Pour over the salad immediately and then mix the salad/vinegarette mixture well. Serve immediately.

Store in the fridge. It can last about a week but make sure to add more vinegarette if it's not eaten immediately.

Yield: About 15-20 servings

Enjoy!

yummy vegetarian meal

I don't have an official recipe for it because I've just been winging it the last few times I've made it.

1 or 2 large onions (depends how much you like onion)
4 or 5 small to medium zucchini
red pepper flakes
olive oil
half a jar of roasted red peppers
a couple of fresh cloves of garlic - chopped (if you like fresh garlic)

the first time I made it without the roasted red peppers and it turned out wonderfully as well.

I cut the onions very thin and sauteed them with olive oil in a large skillet for a bit before adding the zucchini.
cut the zucchini about 1/2 inch thick. put them in with the onions. stir in 1/2 tsp of crushed red pepper flakes ( or how ever much you like if you want it really spicy)
chop roasted red peppers and heat them through.
when zucchini is tender without being mushy serve over spaghetti or angel hair.

Doughnut Holes

I made these last night in preparation and celebration of the Harry Potter movie coming out (every Friday we get together with some of our friends to watch the previous 5 HP movies) . Dubbed "Hogward Holes" they are sooo yummy!

Doughnut Holes
1 1/2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1 egg
1/2 c. milk
2 T butter

Combine flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, mix together the egg, milk, and butter. Then combine the two mixtures. Use a cookie scoop or two spoons to scoop dough into hot vegetable oil. Fry for about 1-2 minutes or until golden brown. Drain doughnut balls on paper towels and then roll in cinnamon sugar or powdered sugar. I did both.
Yield: About 3 dozen

Enjoy!

No-Bake Oatmeal Cookies

Click HERE for yummy no-bake oatmeal cookies.

Makes 2 doz. We love these when we need a quick dessert.

Orange Julius

This is actually WAY better than the store's recipe. Yum!
1 c. cold water
1 c. milk
1/3 c. sugar
1 t. vanilla
1/2 can frozen orange juice concentrate
10 ice cubes
Blend for 1 minute and serve right away.