Shar's Basic Whole Wheat Bread

I got this recipe from Shar's Kitchen Center in Gilbert, AZ

Shar’s Basic Whole Wheat Bread

Introduction PERFECT EVERY TIME MADE FROM 100% FRESH GROUND WHOLE WHEAT Ingredients 6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Directions Use the momentary switch (m) to mix well. Turn the machine to speed 1(old machine) 2(new machine) and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.) Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside. Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature. Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp. Is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

Double Chocolate Chip cookies

1/2 devil food cake mix
1/2 cup butter flavor crisco
1 tsp vanilla
2 eggs
cream well

add rest of cake mix and
3/4 cup choc chips - i like part choc and part white choc chips
1/2 chopped nuts (optional)

bake 350 for 9-11 min

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

This is super yummy. I made some spaghetti noodles and put the chicken on top.

Honey Lime Enchiladas

1.5 lbs. pork or chicken, cooked and shredded

Sauce

1/3 c. honey

1/4 c. lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 (10 oz.) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it will vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

My version of Macaroni Grill's Pollo Limone Rustica or in english Chicken penne in a lemon basil cream sauce!

Ok so Part of this dinner I made up and part is taking from another recipe so we will see if I can actually write one out. Let me tell you though if you love lemon and pasta you will love this...YUMMY!!! For this recipe I used my pampered chef deep cover baker but you can use just a regular baking pan.

Serves 4

3 1/2 Cups penne pasta
3 1/2 Cups water
2 Chicken breasts
olive oil
3 cloves garlic
salt
pepper
2 tb butter
1 1/4 Cups of half-and-half
1 Cup chicken broth
1/3 cup lemon juice
tt (to taste) chopped basil

First cut off fat from chicken breasts and butterfly. In a large skillet cover bottom with a thin layer of olive oil and heat slightly. Add 1 chopped garlic clove and saute. Add some salt, pepper and a lemon juice. Place chicken in pan and saute until both sides have some golden color and cooked thoroughly. Remove from pan and chop up into small pieces.

Place penne pasta in deep cover baker and water. Cook in microwave for 18 min.

While pasta is cooking melt butter in pan. When melted add 2 cloves of chopped garlic and saute. Add broth and half and half. Bring to boil and reduce to simmer for 8 min. Do not heat too high or cream will burn. Add lemon juice and 1/2 ts of pepper. Simmer for 2 min stirring consistently. Remove from heat or keep on low.

When pasta is done drain any remaining water, add chicken and sauce. Stir ingredients together. Top with chopped basil and lemon zest. For a more baked pasta put in oven on broiler for a few min.

Enjoy!!!

Cheesy Chicken Chilaquiles

1 1/2 lbs. boneless, skinless chicken breast
1 tbsp Southwestern Seasoning
1 3/4 cups salsa verde
1 cup reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded chituahua cheese (can use mozzarella or Monterey Jack)
1 cup crumbled queso fresco
sour cream (optional)

cut chicken into 1-in. pieces (I shredded mine and it was still really yummy). Combine chicken and seasoning in Deep Covered Baker (from Pampered Chef); mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain the chicken.
Combine salsa and broth in a bowl. Chop cilantro. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup of the cilantro. Repeat layers one time, ending with cheeses.
Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.

Mexican Sausage Skillet

1 cup uncooked long grain white rice

2 ears corn, husks and skin removed

1 medium onion

8 oz. smoked sausage

2 garlic cloves, pressed

1 tbsp chipotle rub

2 cans diced tomatoes with green chilies

1 can black beans, drained and rinsed

Fresh cilantro and lime wedges (optional)

Cook rice according to directions.

Meanwhile, remove corn kernels from cobs. Chop onion. Cut sausage into 1/2 in. slices. Lightly spray skillet with nonstick cooking spray. Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until onion is tender.

Add tomatoes and beans to skillet; bring to a boil. Serve bean mixture over rice; garnish with cilantro and lime. If desired.

Tamale Corn Cakes with Raja Topping

Chipotle Cole Slaw

4 cups cole slaw mix

1/2 cup ranch salad dressing

1 tbsp Chipotle Rub

Raja Topping and Corn Cakes

1 rotisserie chicken

1tbsp vegetable oil

1 medium onion

2 poblano peppers (I used bell peppers, less spicy)

1tbsp Chipotle rub

1/2 cup barbecue sause

1pkg. corn muffin mix

1tbsp Chipotle rub

3/4 cup milk

1 egg

2tbsp butter, melted

Toss cole slaw mix, dressing and rub in bowl; set aside.

Shred chicken. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Thinly slice the omion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until heated through. Add barbecue sauce; cook 1 minute or until heated through.

Prepare Corn Cakes. Combined corn muffin mix and chipotle rub inbowl. Add milk, egg and butter; mix according to package directions. Heat griddle over medium-low heat for about 3 minutes. Using a medium scoop, scoop batter onto griddle. Cook 1 1/2 -2 minutes or until golden brown, turning once.

To assemble: place chicken and pepper mixture ontop of the corn cake and then place the cole slaw mix ontop of the chicken. Enjoy. This is really yummy.

Chiles Rellenos Strata

1/2 loaf French bread, divided
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)

Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.

This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.

Stacy's Fry Bread and Pizza Dough

Super huge batch: 10-12 people
2 cups warm milk
2/3cup + 2tbsp shortening
10 tbsp sugar
2 tbsp salt
2 cups warm water
2 tbls yeast
12 cups flour

Avg size batch: 8-10 people
1 cup warm milk
1/3 cup + 1 tbsp shortening
5 tbsp sugar
1 tbsp salt
1 cup warm water
1 tbsp yeast
6 cups flour



For Pizza:
For added flavor mix in Mrs. Dash Tomato Basil Garlic.
Pull out (or roll out) desired size. On baking sheet spray with nonstick spray and sprinkle with corn meal. Poke dough with a fork. Bake in preheated oven at 425 for 4-5 min just enough to get the top slightly cooked (this avoids soggy pizza). Then let stand for a few minutes. Next add sauce, sprinkle with garlic salt then add your desired toppings. Bake for an additional 8-10 min.

Chicken Ravioli Stew

From Sister's Cafe










3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!

Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.

*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!