Creamy Pork and Veggies by Hannah

Creamy Pork and Veggies by Hannah



Using a 4-6 quart Crockpot

Ingredients and directions:

Prep and place in crockpot:
2 cups carrots- sliced
1 ½ cup onion diced
1 cup celery- sliced
1Tbs dry parsley
1 whole bay leaf

Frozen or thawed put in crockpot:
2-4 pork chops/chicken beasts

In large bowl mix together n pour over meat:
2 10oz cans cream of mushroom soup
½ cup water (or more if you'd like it to be more like a soup)
1tsp dry thyme
¼tsp black pepper

Cook on low heat for 8-9 hours or on high for 4-5 hours.

20 min before serving place in:
1 cup Frozen peas
And take out bay leaf

Sprinkle salt and pepper to taste

Optional:
Serve over rice or wide pasta noodles or as soup with oyster crackers
Leave pork/chicken whole or cut in to cubes and place back in pot

**** ½ out of 5

Personal Comments:
I loved loved this recipe, I made it with pork and I LOVED IT! The creamy soup helps the dryness of the pork. Also I love how the pork added its own flavor to the meal.

Spicy Mexican Chicken and Rice by Hannah

Spicy Mexican Chicken n Rice by:Hannah



Pre heat oven to 375 degrees

Ingredients n directions:

Place in pan and cook then place in baking dish:
Cooking oil
1 med onion- chopped
½ cup green pepper- chopped
2-4 cloves garlic- minced

Add to 3 quart backing dish and mix together:
15 oz can black beans
14 oz diced tomatoes- drained
1 cup tomato juice
1 cup can or frozen corn
2/3 cup uncooked rice
1tsp chili powder
½ tsp salt

Helpful hints:
Dried black beans- soak in water for 12-24 hour or till soft or boil 8 cups water and beans for 5 min turn to a simmer for 5- 10 min remove from heat cover and let soak in water for 1-4 hour or until soft.

Using tomato sauce to make tomato juice: ½ cup tomato sauce and ½ cup water mix together

Mixture together in bowl:
¼tsp paprika
¼tsp cayenne pepper
¼tsp black pepper
¼tsp salt

Rub spice mixture on:
2 ½ - 3 lbs chicken skinless

Cover baking dish with foil and place in oven for 45- 50 min or until rice is fully cooked.

Optional: lime- sliced and sprinkled over chicken and chop up fresh cilantro and add to rice mixture.

Left over notes- Eat as a taco with lettuce and wraps.

***/out of 5

Personal Comments:
For a Mexican dish this is quite tasty. But the lime adds some good flavor I’d even add some fresh cilantro to make it even better.

Baked coconut shrimp w/ curry apricot sauce by Hannah

Baked Coconut Shrimp with curry Apricot sauce by: Hannah



Pre heat oven 400 degrees

Ingredients and directions:

Blanch the shrimp:

Fill a medium sized pot with water and add 1 tsp. of salt.

Bring the water to a boil over high heat on the stove.

Prepare a bowl of ice and cold water to submerge the shrimp after cooking. Place the ice bath on the counter near the stove.

Place the shrimp into the boiling water for one minute.

Spoon the shrimp out of the water after one minute and immediately submerge them into the ice bath. The ice and cold water will stop the shrimp from cooking any further.

Remove the shrimp from the ice once they are completely cooled and lay them on paper towels to dry.

Peel and devein the shrimp once they are blanched and dried, if this was not already done when purchased. The blanching will make the shrimp easier to peel and devein.

Meanwhile mix together and place in fridge:
1 cup mayo
3-4Tbs Apricot preserves
1tsp curry powder

Lightly oil baking pan

Mix together in large bowl:
1 ½ cup unsweetened coconut flakes
¼tsp cornstarch
1Tbs sugar
½tsp salt

Separate 3 egg whites in bowl

Dry and dip shrimp in egg whites then coat with coconut mixture place on baking pan and cook for 3-4 min then turn over and bake for 3-4 min or till shrimp is fully cooked. Keeping a close eye on the shrimp, some coconut flakes will most likely start to turn black. Just make sure your shrimp is fully cooked.

Serve with rice and apricot sauce.

**** out of 5

Personal Comments:
Don’t over coconut the shrimp it may be too much flavor. Also another dipping sauce can be sweet chili sauce.

slow cooker lemon garlic chicken by: Hannah

Slow cooker Lemon garlic chicken

Ingredients
• 3-4 chicken breast
• 5 garlic cloves, diced
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1 can low-sodium chicken broth
• 1 tablespoon cornstarch (or more) mixed well with a little water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces angel hair pasta or brown rice

Directions
1. Place chicken in the slow cooker bowl and scatter garlic cloves over top.
2. In a small bowl, stir together the lemon zest, juice and the chicken broth pour into slow cooker. Cover and cook for 3 hours on HIGH or 5 hours on LOW.
3. Remove chicken to a platter and keep warm. Pour sauce into a sauce pan and add cornstarch, salt and pepper. Whisk together and heat till its gravy.
4. Serve with pasta or brown rice.
5 out of 5 stars

Personal comments:
I love lemon and the zest in this makes it yummy. If you like only a little only place ½ the lemon zest in. I will be making this again soon!

Polenta Veggi lasagna by: Hannah

What you need:

1 pkg Polenta (original or garlic Basil)

1 16 oz cottage cheese

1/2 tbs dried oregano

1/2 tbs dried Basil

pinch salt and pepper

1 can diced tomato's

2 pks shredded mozzarella cheese

1/2 pk parmigiana cheese (or 5 Italian mix pk)

1 tbs olive oil

1 med white onion, diced

3 cloves garlic, chopped

1 pk uncooked spinach

5 cups Spaghetti sauce (any flavor you like)

Directions:

Pre heat over to 375F

In a food processor put the package polenta in, blend till it's like corn meal.

In lasagna cooking pan sprinkle 1/2 the polenta mix

In a saute pan heat up olive oil, cook onions and garlic. Then sprinkle 1/2 that mix over polenta

In a mixing bowl mix the cottage cheese, oregano, and Basil. then sprinkle 1/2 that mix over the onion mix. (If you'd like to add meat place the already cooked meat on next.)

In the same saute pan cook spinach. Drain, and squeeze excess water from spinach out before placing 1/2 the spinach over the cottage cheese mix.

sprinkle 1 package of mozzarella cheese over spinach.

Open and drain the diced tomato's and place 1/2 that can over cheese.

sprinkle 1 cup Parmesan cheese over tomato's.

Open spaghetti sauce and pour 2 cups over the whole thing.

Repeat the above steps after the 2 cups of sauce sprinkle with cheese, and place foil over top. Bake covered for 25 min, then remove foil and bake for 15 more min.

I gave this a 5 out of 5 stars

Personal Comments:

This is my new favorite lasagna dish ever. I cook hot Italian sausage on the side, for those who like it. I'll take a few peaces but I just love this cheese Italian flavor, polenta popping lasagna. MMMMM my mouth is watering. I even fed it to my 1 yr old she couldn't get enough she ate it for lunch and dinner the next day.

Hoagy Pasta Salad by: Debra and Hannah

Ingredients:

2 cups Ribbon or bow tie pasts

1 cup broccoli- cut into bite size

1 cup carrots- cut into bite size

1 cup bell pepper- cut into bite size

1/2 cup red onion- diced

1 cup celery- cut into bite size

1 can black olives- cut into 3rds

1 cup cherry tomatoes- cut in half

1 cup marinated artichoke hearts- cut into bite size (save 1/2 tbs of the juice)

1 cup pepperoni

1 cup salami

1 cup fresh sweet basil

1 cup Mozzarella cheese (string cheese)- cut into bite size

Directions:

Cook pasta, drain, & let cool.

Mix together all of the above ingredients in a large mixing bowl.

Ingredients for the Dressing:

1 Tbs olive oil

1/2 Tbs artichoke juice

1 Tbs italian salad dressing

1 Tbs ranch salad dressing

1/2 cup Parmesan cheese- grated

salt & pepper to taste

Directions:

Mix each of the above ingredients over the pasta, let sit in fridge for at least an hour. If you feel after it's marinated it needs more of any of the above dressing ingredients add a little to taste if you like.

Personal Comment:

This is a refreshing cool salad for a tasty warm day. It's very feeling and goes well with lunch or dinner menus. I give this a 5 out of 5 stars

PF Changs Lettuc wraps

PF Chang Lettuce Wrap Recipe

Ingredients

2 teaspoons water
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
1 1/2 lb boneless, skinless chicken breasts, chopped into bite size pieces
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves minced garlic
2 chopped green onions
8 oz can water chestnuts, chopped
1 package of Chinese cellophane rice noodles, cooked according to instructions on the package
Iceberg lettuce leaves

Lettuce Wrap Sauce:

2 tablespoons oyster sauce
1 1/2 tablespoons water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon sesame oil

Combine all of the ingredients for the sauce.

In a separate bowl, mix together the water, soy sauce, cornstarch, salt, pepper, and chicken. Stir together until chicken is well coated.

Heat large skillet over medium high heat. Add 3 tablespoons of oil. After the oil gets hots, add the chicken mixture. Fry quickly for about 3 minutes, or til chicken is no longer pink. Stir constantly to prevent burning. Remove chicken.

To the same skillet, add 2 more tablespoons of oil. Add the fresh ginger, garlic, green onion. Fry quickly for 45-60 seconds, or til garlic is a golden color. Do not overcook garlic, or it will taste bitter. Add the water chestnuts. Fry quickly for about 2 minutes.

Return chicken to the skillet. Add the sauce ingredients to the same skillet. Cook until the sauce thickens.

Break the cooked cellophane noodles into small pieces. Spread the noodles onto the bottom of a platter. Pour the chicken mixture on top of the noodles. Spoon into lettuce leafs. Roll up chicken lettuce wraps and secure with toothpicks. See if this doesn't taste just like the PF Chang lettuce wrap recipe to you.

Personal Comments:

I loved this one. I made it with sticky rice instead of the cellophane noodles. There was a lot of sauce after cooking the chicken I drained it to use as sauce for the rice. It makes about 10 to 12 small lettuc cups. I gave it a 5 out of 5 stars.

Wasabi Edamame by: Dara

(pic coming soon)

You will need:
1 package edamame (soybeans)
3Tbs soy sauce
3Tbs teriyaki sauce
1Tbs sesame oil
1 Tbs butter
4 cloves garlic- minced
1 tsp sugar
1 1/2 tsp wasabi (or to taste)
salt and pepper to taste

Directions:
Boil a pan on water. When water is boiling add frozen or thawed edamame beans. Cook till pods start to split, approx. 3-5 min.

While beans cook get a medium mixing bowl and add the rest of the ingredients and place in microwave to melt butter and heat up sauce.

Drain water from the beans and add beans to the medium bowl w/ sauce and mix together well.

Personal Comments:
I love this recipe it's different from any other soybean recipe I've ever had. I love the wasabi taste and heat with the sweetness of the soybean and other sauces. I give this a 5 out of 5 stars.

(pic of stars coming soon)

Cranberry Orange Cake with Frosted Cranberries by:Hannah

Ingredients:

***for cake***
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cups milk
2 teaspoons grated orange zest (colored portion of peel)
½ teaspoon orange extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
½ tsp salt
1 sticks butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
1 teaspoon pure vanilla extract
4 large egg whites
1 cup fresh cranberries cut in half

***For Frosting***
1 cup powdered sugar
3 Tablespoons milk
2 teaspoons orange zest
½ teaspoon orange extract

***Frosted Cranberries***
2 tablespoons water
1 tablespoon pasteurized egg white (these are 100 % safe, or use corn syrup as a sub)
1 cup package fresh cranberries
1 cup white sugar

Directions:
***Cake***
Preheat oven to 350 degrees. Grease a 9-inch bundt cake pan.

Combine granulated sugar, brown sugar, milk, butter, vanilla extract, orange zest and extract in a large bowl; beat until smooth. In another large bowl, combine/sift flour, cinnamon, ginger, nutmeg baking soda, baking powder and salt. Add to brown sugar mixture, stirring just until combined. Stir in cranberries. Set aside.

With clean beaters, beat egg whites to stiff peaks in large, clean bowl. Fold half the whites into batter, then fold remaining whites into batter. Pour batter into pan. Bake until cake springs back when touched, 45 to 50 minutes. Let cool on wire rack 10 minutes, then remove side of pan and let cool completely.

***Frosting***
While cake is cooling combined powdered sugar, orange zest, orange extract, cranberries and milk- add each tablespoon of milk at a time while stirring (you want it to be a little runny). When cake has cooled dump cake on to your serving dish, and drizzle frosting over the whole cake

***Frosted cranberries***
For the frosted cranberries light coat cranberries w/ egg or corn syrup, just roll the cranberries in it as you would the sugar but lift them out w/ a fork to avoid excess. Before the egg/corn syrup dries sprinkle half the sugar over top and roll them around to coat. Keep sprinkling the rest of the sugar as needed while rolling cranberries around till fully coated.


Just a heads up not to keep these in an airtight container. They lose their frosted sugary coating & get kinda gooey. You can also just leave out a bowl of the frosted cranberries for a snack.


To finish the cake:
When cake has cooled dump cake on to your serving dish, and drizzle frosting over the top of the whole cake. Now place the sugar coated cranberries on top along the bottom for color and decoration.


Personal Comments:
I tried using just the juice from the orange but it leaves a more bitter taste then the orange extract does. So if at all possible i strongly urge the extract! I loved the dessert, it made the holiday just a little more tasteful! 5 out of 5 stars

Oatmeal Cranberry Chocolate Chip Cookies By:Hannah

Ingredients:

1/2 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
2 cups old-fashioned oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries ( put in 2/3 cup if you like more cranberries)
1/2 cup chocolate chips (if you like it really sweet the frosting will do the trick don't add more chocolate chips.)

Directions:

Preheat oven to 375 F.

Using an electric mixer, beat the butter and sugar together in a medium mixing bowl until light and fluffy. Add the 2 eggs and vanilla extract and mix well.

In a large mixing bowl combined the oats, flour, baking soda, ginger, nutmeg, cinnamon, cloves, allspice, and salt- and mix together well. Add the butter mixture and mix together well with a wooden spoon or spatula. Stir in your cranberries and chocolate chips.

Drop a large Tablespoon full of mixture onto a ungreased cookie sheets. Bake for 10-12 minutes or until cookies are lightly golden brown on top. Cool the drizzle on the frosting, it's real sweet so a little goes a long way.

Home made Almond Frosting:

1 Tbs butter, softened
1 Tbs milk
1 tsp Imitation almond extract (it has to be imitation or it will not taste right do not use pure almond extract)
1 cup shifted powdered sugar (add a little at a time while stirring- you may not need it all or you may need more)



Personal Comments:
I loved loved loved this cookie. I like cranberries but some times cookies have to many so the 1/2 cup was perfect for this cookie. I'm not a sweet person and because I know the frosting is really sweet all it's self I only put 1/2 cup of chocolate chips. I found that to be the perfect move as well, I was able to enjoy the different taste of all my seasonings and still get that sweet kick. Of course this is getting a 5 out of 5 stars from me!!!!!!!

Vinegar Cabbage slaw by: Debra

you will need:

3 cups shredded cabbage

1/2 cup shredded carrots

2 Tbs sugar

3 Tbs Apple cider vinegar

1 tsp salt

1 tsp pepper

Directions:

Mix together the sugar, vinegar, salt and pepper till sugar is desolved. Place cabbage and carrots in serving bowl and pour vinegar mix over cabbage and mix well.

Personal comments:

This is a long time dish in my home- I'm not a fan of vinegar but love this salad it's very refreshing. 5 out of 5 stars!

Garlic with Rosemary and Lemon Crusted Chicken by: Hannah

Ingredients
2 ½ pounds boneless, skinless chicken breasts
4-6 cloves garlic, crushed (or 1 Tbs garlic powder)
3 tablespoons dried rosemary leaves
3 tablespoons vegetable oil
1 tsp lemon zested
salt and pepper
1 cup bread crumbs

Directions

Preheat oven to 450 degrees F.

Mix together the garlic, rosemary, lemon zest, and bread crumbs- set aside.

Lightly cover chicken with oil season lightly with salt and pepper, and cover with the bread crumb mix. Place chicken on tin foil covered cookie sheet and place in oven. Cook for 20 min or until chicken is cooked.

Personal Comments:

I will be making this again 5 out of 5 stars!

Geen Bean Cassarole by:Hannah

Ingredients

2 cans green beans

1 can cream of mushroom chicken

1/2 cup milk

1/4 tsp pepper

1-2 Tbs dried onion flakes (or you can do the traditional fried french onions.)

Directions:

Pre heat oven to 375

Place all above ingredients in a cassarole dish and mix together.

Place in oven for 10 min.

Personal Comments:

Loved loved loved this. I shopped for french onions but it was to expencive so i used some dried onion flakes i had at home- it was perfect!!!!!!! I want more 5 out of 5 stars!

Sweet Potato Cassarole by:Hannah

Ingredients
1 cups heavy whipping cream
1 can cream of chicken soup
2-3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Freshly ground black pepper
1 /3 cup shredded cheddar cheese

Directions

Preheat oven to 400 degrees F.

Whisk together cream and soup and set aside.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with pepper. Repeat with the remaining potatoes, cream, and pepper to each layers. Sprinkle top layer with a light layer of shredded sharp cheddar cheese.

Cover and bake for 30 minutes, remove cover and continue baking for 30 minutes, or until the potatoes are cooked through and the top is browned.

Personal Comment:

It's different but I liked it- everyone in my family loved it. I've changed a few things before posting it so till I make it again I gave it a 4 out of 5 sarts

Sweet and Sour Pork by:Hannah

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)

1/2 green bell pepper (cut into slices)

1/2 white onion 9cut into slices)

1 8 oz can pineapple chunks w/ juice

1 clove garlic (finely chopped)

*1/3 cup sweet and sour sauce

Oil for frying

*If you'd like to bread your pork read personal comments, also if you'd like to make homemade sweet and sour sauce read personal comments.

Directions:

1-Pour oil in skillet and heat.

2-Cook pork about 1/2 way through.

Add green peppers, onions, garlic, and pineapple w/ the juice.

Add your sweet and sour sauce and finish cooking your pork.
When serving add more sweet and sour sauce over top the pork.


Personal comments:

I did not want to deep fry my pork so i left the bread off, also i cooked a big meal and did not feel like making my own sweet and sour sauce so i bought it from the store- yes i cheated.

to bread your pork you'll need:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg1 teaspoon cooking oil
1 small pinch of salt

Directions:
-Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. Add the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towel.
-Heat up a wok and add in some cooking oil. Add in the bell peppers, onions, garlic, and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce.


To make the homemade sweet and sour sauce you need:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Directions:
Mix the sweet and sour sauce ingredients well and set aside.


I'm not a big fan of pork so i give this a 4 out of 5 stars.

Cashew Chicken by:Hannah

Ingredients:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)

1/2 cup cashew nuts

1-2 cups sugar snap peas

5 slices ginger
2 cloves minced garlic
1/4 onion (cut into small square pieces)
2 stocks celery (cut diagonally)

Sauce:

1/2 tablespoon oyster sauce

1/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder or black pepper

1 teaspoon sugar

1/8 teaspoon sesame oil
Salt to taste

directions:

-Mix the sauce together and set aside.
-Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
-Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, garlic, snow peas, and onions.
-Stir-fry until you smell the onion and add the chicken meat back in.
-Add in the cashew nuts and do a few quick stirs.
-Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce.

-Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Personal comments:

I love this. it's just as good as a chines restaurant but after I'm full i don't have to sit in a car for an hour to get home. I give this one a 5 out of 5 stars!

Halloween Chocolate Rice Crispy Treats by: Hannah

You will need:

1/4 cup margarine

4 cups mini marshmallows

6 cup chocolate rice crispy cereal

Directions:

Melt margarine in sauce pan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in cereal until well coated. Place wax paper on a cookie sheet pan. Evenly spread out the cereal to your liking. Using Pumpkin and ghost cookie cutters; cut the shapes out while the cereal is still soft. You may need to pack it down and add a little to the shape to mold it perfectly. Then if you'd like frost the faces on the treats and place in fridge to harden.

Happy Halloween!!!

Personal Comments:
This is a really sweet treat if you are using the chocolate cereal so don't cover with frosting unless you like pure sugar. All in all I gave this a 4 out of 5 stars- I'm not that into sweets so don't trust my rating.

Italian Spaghettie and Meatballs by: Hannah

Ingredients

1 lb ground beef

1/3 cup minced flat-leaf parsley leaves

1/3 cup bread crumbs

1/2 cup dried onion flakes

3 tablespoons finely grated parmesan cheese

2 large cloves garlic, minced

3 tablespoons milk

1 tablespoon minced fresh thyme

1 large egg, beaten

2 teaspoons kosher salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Freshly ground black pepper

1 cup extra-virgin olive oil

Directions

-Mix the ground meat, ricotta, parsley, bread crumbs, onion, parmesan, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't over mix. The mixture will be pretty soft.

-Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.

-Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.

-Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.

Personal Comments:

i'm not a meatball kind of gal but i liked these. I would do nothing different no extra spices anymore and it would have killed them. I give these a 5 out of 5 stars.

Rosemary Olive Oil Bread by Hannah

INGREDIENTS

1 tablespoon white sugar

1 cup warm water

1 tablespoondry yeast

1 teaspoon salt

2 tablespoons butter, softened

1 tablespoons rosemary -more to sprinkle over bread

1 teaspoon Italian seasoning

3 cups all purpose flour

1/2 tablespoon olive oil (enough just to coat the bowl)

1 egg, beaten (optional)

DIRECTIONS

-Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly aprox 5-10 min, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour (you may not need a whole cup) to form a workable dough, and knead 10 to 12 minutes.

-Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

-Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with rosemary, just a little on top. Cover, and allow to rise 1 hour, or until doubled in size.

-Preheat oven to 375 degrees F (190 degrees C).

-Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Personal Comments:

MMMMMM- I really can't say more then that. 5 big stars out of 5 stars

Crunchy Cabbage and Peanut Slaw by:Hannah

you will need:

1/2 head of cabbage - thinly slided

2 stems green onion - chop with white part

*1/2 cucumber - cut into small small cubes

*6-8 stems celery sticks - thinly chopped

1 cup salted peanuts

4 oz sour cream

2 Tbs mayonnaise

1 pinch salt - or to taste

*you can do either one or both if you like

Directions:

Place cabbage in a large mixing bowl, along with the copped green onions, cucumber, celery, peanuts, sour cream, mayo, and salt. Mix all together well, best when cold so if you need to place in fridge. That also helps everything season well before serving.

Personal Comments:

I like this one it's different and goes will with tons of food i give it 4 1/2 out of 5 stars.