Homemade Bread...a Labor of Love...

Can you by cheap bread? Yes, but it doesn't taste like this. It doesn't stay with your kids until they come home from school. It doesn't hold your homemade jam the way your homemade bread can. And I love the people I make it for, so it tastes even better.

1/4 cup warm water
1 T yeast
pinch of sugar
Place in small bowl or cup and stir. Leave undisturbed for 10 min while getting other ingredients ready.
3 T honey
3 T melted butter or oil
1 T salt
2 cups very warm water
1/2 cup powdered milk
1 cup of flour
Mix above ingredients in stand mixer until combined well. Add in Yeast mixture. Slowly add 1/2 cup of flour at a time. Add flour until ball of dough forms and no longer sticks to the sides. (about 6 cups of flour in all)Knead for few minutes until an impression of your finger, bounces back. Place in greased bowl and cover with plastic. Let rise in warm spot until doubled. Punch down and divide into two pieces. shape into loaves and place in two greased loaf pans. Cover and let rise until they rise at least 1 inch above the lip. Bake in a 350 degree oven for 25 to 35 minutes. The color will be a gorgeous golden color and easily release from the sides. Enjoy!

Harvest Soup

I know it's been forever since I posted on this sight. Not because we haven't been eating, but the energy required to actually remember what I make has been absent for a while. Halloween has been a busy time in our household. We have been eating lots of great things, but unless I write it down, I can't remember what exactly I did to make it so great.
Last night, was a stroke of creative genius that comes only every so often. I usually don't follow a recipe exactly unless it's something I have never tried before. Last night I completely came up with this one on my own...and not a drop was left. Even Anderson ate it!

Harvest Time Soup
1 small butternut squash, peeled and cubed
1/2 small sugar pumpkin, peeled and cubed
1 can of creamed corn
1 lb of smoked sausage
4 T butter
1 medium onion chopped finely
6 cups milk
1 teaspoon ground sage
1 teaspoon freshly ground black pepper
2 chicken bullion cubes
salt to taste

Place butternut squash and pumpkin cubes in a bowl and fill with water to cover. Microwave for 10 to 12 min. Drain 2/3 of water and mash with fork. To large pot, add butter and onion and sausage. Saute until onions are translucent and sausage is browned. Add can of creamed corn, squash mixture, and milk. Next, add chicken bullion, sage, pepper and heat until bubbly. Add salt to taste.

This is sweet and savory at the same time. I served it with a salad, and homemade bread. I didn't have to hide the vegetables in this and my kids loved it and my husband who doesn't like squash or pumpkin, loved it!

Rice Krispy Treats

Yeah, you all probably make this one all the time, but my kids are home and it was easy!

Rice Treats
3 tbls butter
4 cups mini marshmallows or 10 oz bag
6 cups rice Krispies
dash of salt

Melt butter in a large saute. Add marshmallows and salt. Stir until melted. Add cereal. Pour onto greased cookie sheet and press flat with greased hands.

Chocolate drizzle
1 cup chocolate chips
4 tbls butter
Melt in microwave for 30 seconds. Stir. Add additional 15 seconds until melted. Pour into squeeze bottle. Place bottle in hot water while using to keep fluid.

Chicken Soup for the Soul

Whenever I want to feel warm and cozy...this soup makes it's way to my table. I serve it with homemade bread or baking powder biscuits.

Chicken Soup
2 Tbls butter
1 medium onion diced
1 large carrot chopped
2 celery stalks chopped
Option 1: 16 cups of chicken stock with 1 can of chicken from Costco
Option 2: 16 cups water with Costco chicken base...4 tbls and 1 can of chicken from Costco
Option 3: 16 cups chicken stock(made by boiling down a leftover roasted chicken...from Costco)with chicken pieces
1 tsp salt
1/2 tsp pepper
2 garlic cloves minced
2 bay leaves
1 tsp of thyme
Saute onion, garlic, celery and carrot in the butter until tender. Add salt and pepper. Add an Option of your choice... Add bay leaf and thyme. Bring to a boil. Salt and pepper to taste. At this point add 1/2 to 3/4 pound of flat or egg noodles. Boil until tender.

Alfredo

Ok, this one is for Aimee! I also used the focaccia recipe for bread sticks and a nice green salad to round out the meal.
If you just want a plain sauce, omit bacon and add 2 tbls butter. Increase the parmesan to 1/2 cup and don't add the peas. This is a great dipping sauce for breadsticks and a good white sauce for pizza as well.
"Alfredo"
1/4 pound of bacon cut into small pieces
2 tbls butter
1/4 cup grated parmesan
1/4 cup flour
1/4 cup minced onion
2 cloves of garlic, chopped
2 cups of milk
1 to 1 1/2 cups of cream
2 tsp salt
2 handfuls of frozen peas or 1/3 cup
In large saute pan, fry pieces of bacon until crispy (you can omit this step and just use Costco bacon bits...1/4 cup and add 2 more tbls butter.) Remove bacon and keep grease in pan. To that add the butter. Saute garlic and onion until tender. Add the flour and combine. When bubbly, add milk. Stir constantly with a wisk (I like the pampered chef sauce wisk) until thickened. Add cheese. When melted, add cream. When it begins to bubble again, add peas and bacon back in. Add salt last (I would do a half a tsp at a time to compensate for super salty bacon or butter.) This recipe makes enough for a good 16 oz to 20oz package of pasta. Enjoy!

Fruit of the Vine

Tomatoes are definitely a fruit! I can't get enough of these heirloom brandywines! They are huge, sweet, and melt in your mouth. I have done so much with them...but I will give you my recipe for Roasted Tomato Sauce


Quarter about 6 lbs of tomatoes (or cut smaller if you like.) Slice one red or yellow onion. Peel 4 garlic cloves. Place on bar pan or cookie sheet with a lip. Drizzle with olive oil and Kosher salt. Place in a 350 degree oven for about an hour or until skins are golden and some onions are a little charred. Let cool enough to handle. Put vegetables and a handful of fresh basil in food processor or blender and blend until smooth...or chunky(whichever you like.) One full cookie sheet makes 2 pints of sauce. I freeze mine. It's a great base for tomato soup or any dish that calls for tomato sauce.

Red Pepper Soup

Ok, so I am sick, but I had to stay warm today...so I cooked all day. The grape juice got done. My house smells like a winery. I made the Spaghetti sauce for the previous recipe. I made Shepard's Pie for dinner with beans from my garden and a wonderful roasted tomato sauce that is too die for...and I made a batch of Red Pepper soup before the peppers went bad. I am not a penny pincher by any stretch of the imagination, but I hate to see something go to waste. It's painful to me. So I made some creamy soup

Red Pepper Soup
3 to 4 red peppers, cored, seeded and chopped
1 onion chopped
4 cloves of garlic minced
2 T butter
Saute above vegetables with the butter for 5 to 10 minutes or until tender.
24 oz of Chicken broth
1/2 cup of cream
dash of cayenne pepper
Add broth and vegetables together and simmer for 30 min. Use immersion blender or regular blender to puree mixture. Return to pan and add cream and cayenne. Heat another 5 min or until heated through. Serve with a dollop of Sour Cream. Makes 4 servings.