White Sandwich Bread

 

Ingredients

 

 3 cups luke-warm water

1/4 cup sugar

1 1/2 Tbsp. yeast

1/3 cup oil

1 Tbsp. salt

6 - 7 cups unbleached ground white wheat flour

Directions

 

1. In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 
2. Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
3. Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.
4. Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack.

Recipe from Pennies & Pancakes.

Slow Cooker Chicken and Stuffing

 

Ingredients

4 cups of cooked chicken
1 box of stuffing mix, chicken flavor
2 eggs
1 cup water (or chicken broth for more flavor)
1½ cups milk 

Directions

 

1. Combine chicken and dry stuffing mix. Place in a greased 4-5 quart slow cooker.
2. Beat eggs, water (or broth), and milk together in a bowl. Pour over chicken and stuffing.
3. Cover and cook on high for 2-3 hours.

Recipe from Moms Who Think.

Teriyaki BBQ Chicken Legs

 

Ingredients

3 lbs. chicken legs
1 cup Teriyaki sauce
1 cup BBQ sauce

Directions 

1. Put chicken legs in slow cooker.
2. Stir sauces together and pour over chicken.
3. Cook on high 5-6 hours or low 7-8 hours.

Recipe from Eat At Home.

Snickerdoodle Brownies

 

Ingredients

1 box of white cake mix
4 eggs
1 stick melted butter
4 tablespoons cinnamon, divided
1 box of powdered sugar
8 oz package of cream cheese, softened

Directions

1. Preheat oven to 350 degrees.  Grease one 13x9 inch pan.
2. In bowl, combine cake mix, 2 eggs, melted butter and 2 tablespoons cinnamon.  Spread in bottom of pan.
3. In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese and remaining 2 tablespoons of cinnamon until smooth.  Spread on top of crust mixture.
4. Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
5. Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.

Recipe from Mix & Match Mama.

Cajun Chicken Alfredo

 

Ingredients
4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved
¼ C. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Chopped parsley, for serving

Directions

1. Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.

For Chicken:

1. Rinse chicken breast in cool water, and pat dry.
2. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
3. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
4. Preheat oven to 350 degrees F.
5. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
6. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
7. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
8. Remove chicken from the oven and thinly slice against the grain; set aside.

For Sauce:
10.  If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
11.  Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
12.  Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
13.  Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
14.  Add the salt, pepper, and the remaining tablespoon of butter.
15.  Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
16.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
17.  Pour the fettuccini onto the sauce, and top with the sliced chicken.
18.  Toss the pasta and chicken into the sauce with tongs, until well combined.
19.  Turn tossed pasta into a large serving bowl.
20.  Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.


*The next time I make it I'm going to reduce the sauce or add more pasta and freeze half.

Recipe from Comfortable Domestic.

 

Skillet Lasagna

 

  

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Directions 

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.

Recipe from The Realistic Nutritionist.

Black Bean Quesadillas

 

Ingredients

1 can black beans

1 cup corn

1/2 small red onion

1 clove garlic

1/4 bunch cilantro

2 cups shredded cheese

1 pkg taco seasoning

10 taco sized tortillas

Directions

1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Recipe from Budget Bytes.