Soyue Chicken by: Hannah

you will need:

8-10 Chicken tenders (or 4-6 chicken breast)
1 cup sugar
1 ½ cup soy sauce
1 8oz can crushed pineapple w/ juice
1 8oz can water chestnuts (drain water)
2 cloves garlic minced
Ginger (size of thumb from tip to middle joint) minced

Pre heat oven to 350 F

Mix together everything but the chicken.

Place chicken in a glass cake pan and then pour soy sauce mix over chicken.

Place in oven and cook for ½ hour. Then turn chicken (everything will be on the bottom that’s ok this way it wont burn the water chests and pineapple) now cook for another ½ hour.

Serve with long rice (recipe on this blog just look up long rice)

prep time: 10 min
cook time: 1 hour
cooking level: easy



Personal comments:
I love this recipe when I’m feeling like a little hawaiian well the white version of hawaii... lol! I give this 5 stars our of 5 stars.

Caesar Chicken Wraps by: Hannah

you will need:

1/2 cup Caesar salad dressing
1/4 cup Grated Parmesan cheese, divided
1 tsp Lemon juice
1 tsp oregano
1/4 tsp Pepper
1 package (8 oz) cream cheese (softened to room temp- if just out of fridge heat in the microwave for 8-10 sec on high.)

1 Garlic clove, minced
1 diced celery
1 small onion chopped
1 can shredded chicken
1 large red tomato sliced
1 head of romaine lettuce
5 Flour tortillas (10-12 inches- the bigger the easier to wrap- if you don’t have the big ones use tooth picks to keep closed till eating.)

Preparation:

cook onions, garlic, and celery make sure not to get them to soft- then set aside.

In a small mixing bowl, mix the cream cheese, salad dressing, Parmesan cheese, lemon juice, oregano, and pepper. When mixed well take 2 tbs out and set aside for later. With the remaining cream cheese mix add the diced celery, onions, garlic, and canned chicken mix well.

For easier wrapping place wraps in the microwave for 10- 15 sec don’t get them to hot just long enough to soften them. Spread the cream cheese mix you set aside on the tortilla wrap. Then place a few romaine lettuce pieces on the tortilla and place the tomatoes on top. Spread about 1/4 cup cream cheese chicken mixture on top of the tomatoes. Roll up, cut in half, and serve.



*also good as a sandwich with bread


Prep time: 10 min
cook time: 10 min
cook level: really easy

Personal comments:
I love this recipe. And all my helpful hints I put in this recipe. I gave this a 5 stars out of 5 stars.

*Orange Chicken by: Dara

you will need:

1 full chicken
1 orange (make sure it’s sweet) cut into cubes
1 lemon cut into cubes (other half use for sauce)
1 tsp salt
1 tsp black pepper

Sauce and gravy mix:
5 cloves garlic very very finely minced
1 tsp salt
1 tsp black pepper
1 tbs fresh or dry oregano
4 tbs orange concentrate (frozen juice)
2 tbs butter melted
1 tbs sugar or brown sugar
1 tsp corn starch

Pre heat oven to 375 F cook for 1 ½ hours

Clean out chicken if you like to eat the insides cook to your liking and if not through away. Then Cut your orange and lemon into cubes and stuff inside the chicken. For best flavor sweeze oranges and lemons a little to loosen up their juices.

Tie up the chickens legs to keep everything inside, then rub salt and pepper over the whole chicken. Place chicken on a glass cake dish or on a cookie sheet and covered with tin foil for easy cleaning.

While chicken is starting to cook prep the sauce by melting the butter and mixing together the salt and pepper, oregano, garlic, 3 tbs (other tbs use for later) frozen orange concentrate, and sugar. 20 min into cooking glaze the chicken w/ the sauce, by using a pastry brush cover chicken do not use all the sauce the first time. Keep glazing chicken through out the cooking. Don’t use all your sauce the rest use as a gravy when eating.

Add the juices from the chicken to gravy mix then add 1 tbs orange. Heat the sauce to a med high and mix in cornstarch for thickening.

Prep time: 10 min
cook time: 1 and a half hours
cook level: Fairly Easy to Medium easy

Personal comments:
Try and make the gravy to your tasting sweet or more orange what ever you like it really makes your dish. I thought this dish could use more flavor that’s why I added make the sauce your favorite. Maybe if I had a better sauce I’d like this dish better...for now I give this a 3 and ½ stars out of 5 stars.

Finger Jell-O By: Debra Pierce (hannah's mom)

You will need:

4 cups boiling water
4 small envelope of Knox gelatin
3(3 oz) packages flavored jell-O of your liking


Dissolve flavored jell-O in boiling water while mixing flavor add gelatin and mix well. Pour through a stainer to remove any undissolved gelatin into a 9 X 12 pan. Chill in refrigerator for ½ hour to 1 hour and then can be cut into shapes.


Personal coments:
This is a really simple and fun thing to make w/ your kids so I give it a 4 stars out of 5 stars

Sweet and Spicy Ribs By: Dara

You will need:

Pork Ribs
4 tbs Honey
3 tbs hoisin
1 tbs cinnamon
1 tbs sugar
2 tsp salt
1 tbs Curry powder
½ tsp MSG (optional- it just helps w/ the flavor)
1 tbs cayenne pepper (more if you like it hot- less if you don’t)
1 tbs soy sauce
2 tsp saratcha sauce (less if you don’t like spice)

To cook
Grill-
Marinate for 1-4 hours or over night. With the extra sauce using a pastry brush glaze ribs while cooking. Put ribs on the grill and cook to your liking.

Crock Pot-
Place all of the above ingredience in crock pot and cook for 4 hours on 350F.

Personal comments;
I 100 % loved this invetion of my hubbies... I gave this a 5 stars out of 5 stars!

*Chicken Parmesan By: Hannah ngeat

You will need:

8 slices whole-wheat bread
1 tablespoon fresh (or dried) oregano
1 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
1 box of pasta
3 garlic cloves minced

Directions
Preheat the oven to 400 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

Start cooking your pasta and marinara sauce- add minced garlic to sauce.

In a medium bowl (bowl #1), toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In bowl # 2, whisk the egg whites and milk together. In a bowl #3 stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in bowl 1, then bowl 2, last bowl 3.

Place breaded breasts in a buttered glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes.

Heat a pan to a high heat and add olive oil place chicken one at a time and cook for 2 min on each side till really golden and crispy. Place pasta on a plate and pour marinara sauce over pasta and place chicken on top, sprinkle mozzarella and parmesan cheese on chicken soon so it melts.

Personal comments:
I used a sweet marinara it seems to go better with this kind of chicken. I would say that you use fresh oregano it makes the taste so much better. I love love love chicken parmesan I eat it every were I go to see who has the best so far dave and busters as taken the gold but this comes close. This is my favorite dish of all and I would have to give it a 5 out of 5 stars.

Dara's Amazing Garlic Meat Loaf By: Dara

You will need:

Ground beef
4 frozen garlic bread- toasted
1 white onion
2 cloves garlic minced
pinch of salt
1 tsp pepper
2 tsp chili powder
2 tsp red cayenne pepper
2 tbs sugar
1 tsp MSG (helps w/ the flavor, but if you don't have it- it's ok)
2 tbs butter
brown sugar
ketchup
mustard

Directions:
Turn oven on to a high broil, then toast the garlic bread till it’s crispy but not burnt.

Now pre heat oven to 350 F.

Mince the garlic and add to a large bowl with the ground beef. Add the chopped uncooked onions. Add the garlic bread by crumbling it in to med size. Add the salt and pepper, sugar butter, chili powder, cyan pepper and mix together with hands. Try not to crush to much of the bread into smaller peaces it taste better when there bigger peaces. Add mix into a bread pan and place a cookie sheet with tin foil (just in case the juices seep out) Cook for 1 hour. Right after you pull it out sprinkle some brown sugar on top so it can melt a little.

When serving if you want you can spread mustard and ketchup on top of the loaf.

Prep time 10-15 min

Prep and Cook level: easy

Cook time: 1 hour

Personal comments:
Also when serving the juices at the bottom of the bread pan taste yummy when sprinkled on top of the loaf as well. My husband doesn’t like mustard as much as me so he mixed ketchup and mayo. I fell in love w/ this version of the classic meat loaf, I have to Dara yet again 5 stars out of 5 stars.

Breakfast Ham Crisp by: Hannah

you will need:

1 small bell pepper chopped
1 small onion chopped
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
1 tablespoon finely chopped fresh or dry tarragon leaves (or basil or thyme)
12 slices Black Forest or Virginia ham (without holes; 10 ounces)
12 large eggs

Accompaniment: buttered toast and hash browns
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

DirectionsPreheat oven to 400 degrees F.

Prepare green peppers and onions: Cook peppers and onions in butter with tarragon (basil or thyme), salt and pepper in a large heavy skillet over moderately high heat, stirring, until they are tender , about 5 minutes. Remove from heat and stir in sour cream.

Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide sour cream mix among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny (you can also scramel the eggs instead), about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area

personal comments:
When i tried this i liked it. It was small and simple and fun to make! I would give it a 4 stars out of 5

English Trifle (Americanized) by:Jill Gollaher

You will need:

3 small packages vanilla pudding*
2 small packages strawberry or raspberry Jello
3 cups boiling water
1 ½ cups vanilla ice cream
1 can (or fresh) mandarin oranges
1 can (or fresh) chunked pineapple
3 bananas, sliced
1 angel food cake or loaf of pound cake (I like pound cake best), cut into chunks
1 pint whipping cream
¼ cup sugar
1 tsp vanilla extract

Make pudding according to directions on the boxes. (Makes 6 cups of pudding) Refrigerate. Dissolve jello in 3 cups boiling water. Stir in vanilla ice cream, mandarin oranges, pineapple, and bananas. Pour half of mixture into a very large glass serving bowl. Pour the other half into a serving bowl. Refrigerate both. When jello is partially set, layer half of the cake chunks on top in the serving bowl. Spread on half of the pudding. Pour the other half of the partially set jello on top of pudding. Add remaining cake and then spread the rest of the pudding on top.

Refrigerate all day or overnight. Before serving, whip the cream with about ¼ cup sugar and 1 tsp vanilla. Whip the cream stiffly and spread over the top of the trifle.

* I sometimes make my own vanilla custard (pudding). Use a recipe that makes 6 cups of pudding. The trifle tastes even better with homemade pudding. Yum Yum!



Personal comment:
The first time I ever heard of a trifle was when Rachel (from Friends) made it and if any one has seen that TV show that trifle did not turn out to well. But I tried the virsion of the Trifle when getting our temple prep classes from Greg and Jill Gollaher. And let me tell you I would not change a thing about it it was just amazing. Thanks Jill for the recipe I’ll have to keep making this till I get it to taste as good as yours tasted. I have to give it a 5 out of 5 Stars.

Cherry Tomatoes Stuffed w/ Chicken Apple salad by:Hannah

you will need:

2 (8oz) chicken breast (boneless and skinless)
water
16 (give or take) cherry tomatoes
2 granny smith apples
1 tsp lemon juice
Salt and freshly ground black pepper
1 small onion (or 2 whole stems green onions)
3 tablespoons sour cream (or mayonnaise
2 teaspoons chopped fresh parsley leaves (or cilantro)
16 very small sprigs parsley, for garnish

Directions

Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in sour cream and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with parsley.

Cooking time: 10-15 min

Personal Comments:
This is a quick and easy and perfect little snack any time of the day. I loved this recipe so I gave it a 5 out of 5 stars.

Tomato cottage cheese chicken pasta by: Hannah

you will need:

4 boneless chicken breasts (or 4 -4oz pork chops)
1/4 teaspoon dried oregano
1 can tomato sauce (for better taste try a seasoned tomato sauce)
1 small can tomato paste (or 1 cup whipping cream) -this is to thicken the sauce for later
1 can chicken broth
1/2 lemon, zested
2 tablespoons lemon juice

Tomato cottage cheese mix:

1 tablespoon olive oil,
2 cloves garlic, minced
1 small white onion, diced or sliced
1 can diced tomatoes (for better flavor try any seasoned diced tomatoes)
1 (10-ounce) bag of frozen spinach (thawed and excess water squeezed out)
1/2 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
1/4 teaspoon dried thyme
1/4 cup (2 ounces) cottage chees

Directions

Boil water and cook your pasta, when cooked all the way rinse with cold water to stop it from cooking.

Heat a medium sauce pan on high while adding tomatoes sauce, tomato paste (or whipping cream), chicken broth, lemon zest, lemon juice, and dried oregano- bring to a boil. Add chicken (or pork chops) and boil for 2-3 minutes, turn heat down to a low simmer and cook for 20-30 minutes.

*Thaw out the spinach and drain the extra water and set aside.

Tomato cottage cheese mix:

5-10 minutes into cooking the meat in a different medium saute pan warm the 1 tablespoon olive oil over medium heat. Add the garlic and onions cook until fragrant, about 1-2 minute. Add the canned diced tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the cottage cheese to the bowl as well, and stir to combine and cover to keep warm and set aside.

Rinse the spaghetti noodles in hot water to loosen and reheat.

When your serve place your noodles on a plate then place the chicken on top and sprinkle some fresh or dried oregano on the chicken. Then place the tomatoe cottage cheese mix on top of the chicken and then spoon some sauce over the top and enjoy!

Personal comments:

I found this recipe on line and I changed it completely they asked for sun-dried tomatoes but I find those to be a little sour. They also asked for goat cheese, but I find that to taste really nasty- so I added cottage cheese to make it like lasagna . Also they asked you to cook the pork with oil but I found that to make the to pork really dry so I made up a sauce to cook it in and I love it! They also told you to stuff the pork chops with the Tomato cottage cheese mix before you cooked it but I found it harder to cook and all the stuffing fell out, plus the pork chops were so thin I didn’t have much room to stuff it with. So I just placed the tomato cottage cheese mix on top and it worked out perfectly this way people can put as much as they like.
Another thing is this recipe works well with chicken too, I just wanted to find a different way to cook pork. I would give this recipe a 4 1/2 out of 5 stars!





*helpful hints

Thai Curry

You will need: 2 to 3 cans coconut milk 1 (4oz) Red curry paste  1 can bamboo shoots (if not already thinly slices- you'll need to slice them) 1 can baby corn (slice thinly) 1 med or large white onion (cut in to square chunks- about 4 cuts) 1 (1 lb) yam (cut into even large squares- same as potatoes) 4 to 6 med or large potatoes (cut into even large squares- same as yams) 4-6 chicken thighs and/or breasts (cut into even large cubes) 2 Tbs (or to taste) sugar 1/2 Tbs (or to taste) salt 3-4 cups (depending on size of pot) water Veggie oil (enough to cote the bottom of your pot to cook the chicken) Lemon paste: (blend the following in a blender till it makes a paste) 2 shoots of lemon grass 5 lemon leafs (these are hard to find but it's ok if you don't have any) 5 cloves of garlic 1 Ginger (a little bigger then your thumb) Put a pot on the stove and cote the bottom of the pot with veg oil. Turn the heat up to med-high and add cubed chicken and lemon paste. Stirring occasionally to evenly cook the chicken and mix the paste. Once chicken starts to look white add the curry pastes, salt, coconut milk and stir together. Then add the water (remember the thicker you want it put in less water) and sugar mix very well, while you turn the heat on to high. Add the potatoes and onions and let cook for 10 min on high. Turn heat down to med and add the yams and cook for 5 min. (try not to stir to much or to vigorously so you don't disturb the potatoes and yams) Keep a good eye on your potatoes and yams so they don't get to mushy. Turn the heat down toa low simmer and and add the bamboo and corn, let cook for 5 more min. serve with rice or french bread Cooking time 30-40 min Personal comments: The thia curry paste is very important to the taste if your looking for a more thai curry that is but i guess any red or yellow curry paste will do. I would not make to much with all the starch it can fill you up fast. I also like it thick it does seem to have more flavor if it's not to watery. All in all I would have to give this dish a 4 1/2 stars out of 5!

Basil cream spaghetti sauce by: Dara

You will need:

1 package of hot sausage (or not hot if you like)
1 bottle or can of any spaghetti sauce you like
1 cup- chopped basil leafs (set aside a few for garnish if desired)
2 cups whipping cream or sour cream
1 small white onion- diced
2 cloves of garlic (less or more if you desire)- minced
1 Tbs sugar
5-8 cherry tomatoes (fresh is better but if desired you can add any other kind canned or not)- diced
1 can black olives (drain the water)
Fresh parmesan cheese for serving (it just taste better fresh)
1 package of spaghetti noodle

Start to boil a pot of water for the noodles add a little oil to the water to help the noodles not stick together. When the water has come to a small boil add the uncooked noodles and keep stirring so they do not burn to the bottom of the pot. When the noodle is tender drain water out and run under cold water to stop it from cooking more.

Pour your spaghetti sauce into a pot and heat on med. Add the cream and stir turning up the heat to help thicken the sauce. Stir occasionally so sauce does not burn to the bottom.

Mean while spray a pan with butter and cook your sausage (remember to help the sauce w/ flavor you want all the extra juices to add to spaghetti sauce) Make sure the sausage it fully cooked. You may cut it in half and cook it for a little and then cut into smaller peace to speed up the cooking. When finished put the sausage aside for later (this way when serving people can add as little or as much as they like)pour the sausage sauce into the spaghetti sauce for extra taste. Spray the pan with more butter and put the uncooked onions in the pan, cook till almost see through.

Then add the garlic and cherry tomatoes to the sauce and sugar and mix well. Then add the basil leafs and black olives,mix well and cook for a few more minuets.

Before serving run the noodles under hot water to loosen and also heat back up.

When serving place the spaghetti noodles onto the plate add the cut up sausage you set aside earlier. Then cover that with the sauce and sprinkle with parmesan and the left over basil leafs.

Cook time 15-20 min. over all really easy


Personal comments-
I would add black olives and white onion to the sauce it helps with the look and I love the taste! Above I have added these items and high lighted them in and red- if you would like to add them to make it easier! I gave this a 5 out of 5 stars.

Artichoke suprise by Dara

you will need:

Full Artichoke (uncooked)
2 or more cups whipping cream
1 Tbs butter
salt and pepper to taste
2 cloves (or more) garlic
2 1/2 cups parmesan cheese

Cut the stem of the artichoke off and pluck any bad leafs from the bottom. Then cut the tips of the top leafs off (both as shown below- when cutting the tips of the top leafs off do not follow picture #1 that's to much it wont look right. Follow the next picture #2)



(another thing you don't need to cut all the outter leafs just the top ones)



Turn a pot of water on and place artichoke inside. Boil till center of the bottom of the artichoke is a darker green and fork tender. Do hot boil to long or the next step will ruin the look of the finished product.

Mean while pour about 2 cups of whipping cream and 1 Tbs butter, and 1 cup of the cheese into a pan and turn on the heat to medium low. Then cut up about 2 garlic cloves and set aside. Now turn the heat up and add salt and pepper just a pinch for taste. Then add garlic, keep stirring the cream on medium high now the heart will thicken the cream. Mean while add the rest of the parmesan cheese to help with the thickness. Keep stirring so it does not stick to the bottom.

The following is a diagram of what an artichoke is...on the inside:



After the artichoke is cooked take it out of the hot water (do not dump hot water out yet) Then drain as much water out at possible, running it under cold water so it does not burn you during the next few steps. Now with tongs (being very genital to not push the outer leafs out to far) peel out the center (inner petals) leafs (now I would place them on a plate because for the cost of artichokes I hate to waist anything) but when you get closer to the heart of the artichoke you don't want to save those leafs. Protecting the heart are tons of pokey hairs(the choke-you do not eat). If you have boiled it just long enough those hairs should come out easy with a spoon. (Remember to be genital with the remaining leafs so you have a prettier finish product.)The picture below is half of the hairs spooned out to show you how it should look!

Once all the hairs have been scrapped out run it under water to rinse out any other hairs. Then place back in hot water to heat back up, just 1 min.



Place the finished artichoke in a bowl and take the now thicker cream mix and pour over artichoke evenly. Making sure that you get as much as you can in between the leafs. Then sprinkle with parmesan cheese and serve.


Cook time 15-20 min. over all really easy


Personal comments-

It's a good appetizer and it goes fast so the bigger the artichoke the better. It's best if you also have enough cream on the side because I’ve always found that cream runs out even faster...lol! The cream mix also goes. Over all I have to give this a 5 out of 5 stars! I love it!!!!

Sweet Ginger Fish by: Dara

You will need:

Samon (of any fish)
ginger (about the size of your middle finger- and then cut into very thing strips)
3 cloves of garlic- minced
1 white onion
1-2 tomatoes- diced
1 tsp salt
2-3 Tbs palm sugar (or white sugar)
2-3 Tbs cooking veg. oil

To cook:

Put oil in a sause pan and turn to a med/high heat. Add garlic, ginger,and onions and let cook till onions start to become soft. Then add tomatoes, salt, and sugar and place lid on pan and let simmer. Then add fish and place some of the giniger mix on your fish( for better flavoring) and cook for 3-5 min on each side (depending on thickness of your fish) put lid on and let simmer for 10-15 min or until fish in fully cooked.

Surve with rice and sweeze lemon wedge over fish and sprinkle with chinees parsley.

Cook time 15-20 min


Personal comment:
I'm not a fish eater infact i get sick even w/ the smell. But my husband might as well live in the sea...and he had me try this fish and i was blown away...i mean it tasted so good i ate and ate. so i will have to give it a 5 star out of 5 rating!

Cinnamon braided logs by: Pierce family

Things you'll need...

2 cups warm water
2 Tbs yeast
1/2 cup sugar
2 1/2 tsp salt
6 cups flour( not all used at once)
1 egg
1/4 cup oil

Cinnamon mix:
2-3 Tbs cinnamon
1 cup sugar
1cup brown sugar

frosting:
1 tsp milk (you only need a little)
1 cup powdered sugar
1 tsp butter (you can use cream cheese)
1/3 tsp almond flavoring (you can add any other flavoring you like)



Mix together:
warm water, yeast, and sugar make sure all the clumps are gone. Tr proof the yeast let sit till until foamy. Then add salt and 3 cups of sugar, mix well. Turn oven to a high broil. once the oven heats up turn heat off then place a oven safe container filled with warm water in the oven. Then add the egg, and oil mixing while you add 3 more cups of flour one at a time (you may need to use your hands)

After mixture is no longer sticking to your hand/spoon, and the sides of the mixing bowl. Place a towl over the bowl and place in oven with the container of warm water and close door let sit for 1/2 hour. This mixture makes about 2 logs so seporate the dough into two even peaces. Then roll dough into a rectangle. With the back of a knife do not cut through the dough just make lines (be ex. pic below) In the middle part spread the butter evenly, then sprinkle cinnamon mix over the butter make sure you cover this section completly and evenly. Then when your done use the sharp side of yoour knife (or a pizza cutter) and cut lines in the outer two sections (as shown in ex pic below) Then braid the peaces. Then place the towl over the log and
then let set for a few more min till double in size.



Turn oven to 375.

When it's close to baking melt some butter when dough is ready butter the top of the log. place in oven and let cook for 12-20 min until the top of the log is golden brown.

While its bakeing you can mix together the milk, butter, and powdered sugar. make sure you brake up any clumps and then add the food flavoring and stir it all together. When the log is done and cooled down a little you can put the frosting on and make sure to eat it warm it melts in your mouth.

Cook time 1 to 1 and a half hours

Personal comments:

I love this i would not change a thing about it! so you guessed it i have to give it a 5 stars out of 5!!!

Beef Stroganoff by: Lindsey Pierce

you will need:

2 oz sirloin beef (cut thinly)
1 can golden mushroom
1 can cream of mushroom
1 package dried onion flakes
8 oz sour cream

place all above in crock pot and cook on high for 3 hours.

put 8 oz sour cream in crock pot before eating and stir.


Cook time 3 hours


Personal comments:
This is an easy thing to cook on days that are busy and you just have better things to do then cook...but believe it or not for a dish that takes such little effort and taste really good! So we gave this 4 1/2 star out of 5

Mini fancy toast! by:hannah

Mini fancy toast!

Ingredients
1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Directions

Preheat the oven to 400 degrees F.

Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.

Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.

To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.

Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.



cook time 10- 20 min

Personal comments:

I made the mistake of making it to early (next time I'll cook these and eat them right away not wait till dinner's ready). It got a little cold and I tried to warm it up by putting it in the microwave for 30 sec. it melted the cheese and the bread got all soggy! But if that had not happened it would have been near perfecting so i give it a 3 1/2 out of 5 stars!

Lemon chicken with flair! by:hannah

Lemon chicken with flair! by:hannah

Ingredients

5 cloves garlic, peeled
Salt
1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
Black pepper
4 boneless skinless chicken breasts
4 boneless, skinless chicken thighs
1 pound asparagus spears
8 slices prosciutto
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed

Directions

Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.

Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.

Bring a medium saucepan of water to a boil.

Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.

Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot

cook time 20 to 30 min

Personal comments:
This dish is kind of costly, but it makes you feel like your a gorma cook or at lease if your only eating- like your 1st class. We gave it a 4 out of 5 stars

peanut cheesecake pops! by:hannah

peanut cheesecake pops!






Ingredients

1. Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
Chocolate:
5 tablespoons vegetable shortening
12 ounces milk chocolate

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

cook time 20 min (freeze over night) and then 10-20 more min

Personal comments:
We used cooking chocolate so it tasted a little bitter so i changed it to milk chocolate but al in all it was creamy and not to sweet. It does make more then 20, you don'e want to make it to thin or when you put the pop sticks in it will crack. And another thing don't cut the cubs to big the peanut butter goes a long way. I'm not a sweet lover but I would give this a 3 out of 5 stars.