2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
1/2 cup butter, melted
1/2 cup honey
2 eggs
3 teaspoons salt
8 to 9 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the butter, honey, eggs, salt and 4 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled; about 1 hour. Punch dough down. Divide into thirds. Shape into loaves. Place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
Chicken Noodle Soup
1 Tbs. olive oil
2/3 cup onion, chopped
1/2 cup celery, chopped
2 boxes Swanson’s chicken broth
2 chicken breast, cooked & diced
1 – 2 cups of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
2 tsp chicken paste or bullion
salt and pepper
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, chicken paste (bullion), salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.
2/3 cup onion, chopped
1/2 cup celery, chopped
2 boxes Swanson’s chicken broth
2 chicken breast, cooked & diced
1 – 2 cups of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
2 tsp chicken paste or bullion
salt and pepper
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, chicken paste (bullion), salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.
Creamy Italian Chicken
4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened
Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 6 - 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out)
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened
Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 6 - 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out)
Pizza Dough
1 package (1/4 ounce) active dry yeast
3/4 cup warm milk (110° to 115°)
1 tbsp honey
2 cups bread flour
In a large bowl, dissolve yeast in warm milk. Stir in honey until well blended. Add flour one cup at a time. Beat until smooth to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 5 minutes. Use to make pizza, Stromboli, calzones, etc. Bake at 400 degrees for 10 – 15 minutes until lightly brown.
3/4 cup warm milk (110° to 115°)
1 tbsp honey
2 cups bread flour
In a large bowl, dissolve yeast in warm milk. Stir in honey until well blended. Add flour one cup at a time. Beat until smooth to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 5 minutes. Use to make pizza, Stromboli, calzones, etc. Bake at 400 degrees for 10 – 15 minutes until lightly brown.
Cream Cheese Whipped Frosting
1 8oz. package cream cheese, softened
1 cup white sugar
1 tsp. vanilla
1 1/2 cups heavy cream
Beat the cream cheese, sugar and vanilla together until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
by The Recipe Link
1 cup white sugar
1 tsp. vanilla
1 1/2 cups heavy cream
Beat the cream cheese, sugar and vanilla together until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
by The Recipe Link
Yummy Crockpot Teriyaki
3 - 4 lbs. pork roast or chicken breast (or beef)
1 cup brown sugar
1/3 cup unsweetened apple juice
1/3 soy sauce
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
3 tbsp cold water
Cut roast in half & rub with brown sugar. Place roast in crockpot. Pour apple juice and soy sauce over roast (or chicken). Season with salt and pepper. Cover and cook on low for 6 hours til tender.
Remove meat, cover, and let stand for 15 minutes. Meanwhile, strain the juices and return them to the crockpot. Combine the cornstarch and water until smooth. Whisk that into the crockpot. Cover and cook on high for 15 minutes. Slice the meat and serve with the gravy. Yield 6 - 8 servings.
by Recipe Zaar
1 cup brown sugar
1/3 cup unsweetened apple juice
1/3 soy sauce
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
3 tbsp cold water
Cut roast in half & rub with brown sugar. Place roast in crockpot. Pour apple juice and soy sauce over roast (or chicken). Season with salt and pepper. Cover and cook on low for 6 hours til tender.
Remove meat, cover, and let stand for 15 minutes. Meanwhile, strain the juices and return them to the crockpot. Combine the cornstarch and water until smooth. Whisk that into the crockpot. Cover and cook on high for 15 minutes. Slice the meat and serve with the gravy. Yield 6 - 8 servings.
by Recipe Zaar
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