Mushroom Soup

Ingrdients:

1 Tbsp Butter
1 small Onion (finely diced)
3 Tbsp Flour
1 tsp Salt
½ tsp Pepper
½ tsp Cayenne Pepper
½ tsp dried Oregano
3 ¾ cups Chicken Stock
1 lb Mushrooms, wiped clean and sliced
1 cup Cream (if using heavy cream use 5/8 cups)
1 Bayleaf

• In a large saucepan melt butter, when foam subsides add the onion.
• Saute onion until translucent 5-7 minutes.
• Remove from heat.
• With wooden spoon stir in flour, salt, pepper, cayenne pepper and oregano to make a smooth paste.
• Gradually stir in chicken stock, careful to avoid clumps.
• Stir in mushrooms and bayleaf.
• Return to heat and bring to a boil.
• Once at a boil reduce heat and simmer for 30 minutes.
• Stir in cream and cook soup 2-3 minutes or until hot.
• Remove bayleaf and serve.

4-6 servings
Ready in about 45 minutes

Pumpkin Muffins

Ingredients
1 ½ cup Flour
1 tsp Baking Powder
1 cup Pumpkin (canned)
1/3 cup Oil
2 Large Eggs
1 ½ tsp Pumpkin Spice
1 ¼ cup Sugar
½ tsp Baking Soda
½ tsp Salt

Topping
1 tsp Cinnamon
1 Tbsp Sugar

• Preheat oven 350º
• Blend flour and baking powder in small bowl
• In a large bowl whisk together: pumpkin, oil, eggs, pumpkin spice, sugar, baking soda and salt.
• When blended well add the flour mixture.
• Whisk until blended.
• Pour into greased muffins tins.
• Bake at 350º for 25-30 minutes.

Chicken Fingers-OAMC

Ingredients
1 cup Crushed Corn Flakes
1 Tbsp Parsley chopped
¼ tsp Salt
1 lb Chicken Breasts
1/3 cup Ranch Dressing
2 tsp Water
1/2 tsp Hot Sauce (optional)

• In a bowl mix together corn flakes, parsley and salt. (to crush corn flakes I place them in a bowl and use a jar\cup to crush them very small)
• In a seperate bowl mix ranch dressing, water and hot sauce.
• Cut chicken into slices or nuggets.
• Drop chicken pieces into the wet mixture, coating well.
• Roll chicken into dry mixture.
• Place the chicken on a coated pan (I use tin foil).
• Place tray into freezer for atleast 2 hours (flash freeze), then place pieces into ziploc bags.
• When ready to serve preheat oven to 425º and bake for 18-20 minutes.

Comments:
You freeze the chicken fingers raw-do not cook then freeze!
Excellent for a quick snack or dinner.

Zucchini Chocolate Chip Loaf/Muffins

Ingredients

3 Eggs
2 cups Sugar
1 cups Oil
2-3 cups Zucchini-Shredded
3 cups Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp Cinnamon (I use a little more because we like cinnamon)
1/2 Package Chocolate Chips (or more if you like)

Preheat oven to 325º for loaf & 350º for muffins
In a large bowl beat together eggs, sugar and oil.
Fold in shredded zucchini.
In a seperate bowl mix following ingredients: flour, baking soda, baking powder, salt, cinnamon.
Pour this into the wet mixture.
Fold in chocolate chips.
Pour into greased loaf pan(s) or muffin tins.
Bake at 320º for 1 hour. (loaf)
Bake at 350º for 25-30 mins (muffins)

Comment:
I doubled this recipe, which resulted in 1 loaf and 32 muffins. I placed 12 muffins in the freezer for kids lunch/snacks.

French Toast Sticks with Homemade Bread

Ingredients
Oven Baked Bread Recipe
6 large Eggs
3/4 cup Milk
1 1/2 tsp Cinnamon
Cinnamon Sugar (optional)

Preheat Oven 400º
First make oven baked bread, let bread cool; I made bread the day before .

Slice bread then cut each slice into strips; I sliced mine into 3 strips. (If you like you can cut off the crust)

Combine the above ingredients, blend with fork.
Place each bread strip into mixture, make sure to coat them completely with egg mixture.

Place strips on pan heavily sprayed with cooking spray.
Bake in oven for 8 minutes at 400º, turn strip over and bake for additional 3-5 minutes, until nicely golden brown.

Let cool on pan; then flash freeze. Store in ziploc bags.
Reheat in oven for a quick breakfast.

Oven Baked Bread

Ingredients

2 1/4 tsp Yeast
2 1/4 cup Warm Water
3 tsp Sugar (divided)
2 tsp Salt
6 cups Flour

Preheat oven to 350º

In a large bowl dissolve yeast and 1 tsp sugar in 1/4 warm water. Let this stand for 10 minutes.
Combine salt, remaining sugar and water; add this to the yeast mixture.
Add 3 cups of flour; beat until smooth.
Add enough flour to make a soft dough (I do this 1/2 a cup at a time)
Knead until smooth and elastic; about 6-8 minutes.
Place in a greased bowl, cover and let rise until doubled about 1 hour.
Punch down dough; shape into 2 loaves.
Place in loaf pan, cover and let rise 1 hour.
Bake for 35-40 minutes at 350º

Yield: 2 loaves

use this recipe with French Toast Sticks

5 Ingredient Bread

Ingredients

1 ½ cup Warm Water
1 Tbsp Sugar
1 ½ tsp Salt
3 ½ cup Flour (i use whole wheat)
2 ½ tsp Yeast

Place ingredients into bread maker; select sandwich cycle with 2lb loaf size.

Yeild 2lb loaf

Strawberry Rhubarb Jam

Ingredients:

8 cups Rhubarb - ½" pieces
4 cups Strawberries - mashed
6 cups Sugar

Wash fruit; cut rhubarb into ½" pieces.
Place rhubarb in large pot, cover with 3 cups of sugar. Let this stand for 1-2 hours.
Mash strawberries and mix with remaining sugar (3 cups).
Combine strawberries with rhubarb; cook over low heat until sugar dissolves.
Once sugar dissolves boil rapidly; cook until thick.
Remove from heat and ladle (leave ¼" from the rim) into warm sterilized jars.
Boil jars for 10 minutes.
Let stand 24 hours undistrubed, store in cool dark place

yeild: 4 jars (500 ml)

Bagels - Breadmaker

Ingredients:

1 ¹/8 cup Warm Water
1 ½ tsp Salt
2 Tbsp Sugar
3 cups Flour - all purpose
2 ½ tsp yeast

Directions:
Preheat oven 375°
Place ingredients into bread maker, set machine to dough cycle.
When cycle ends let dough rest 5 minutes.
Divide dough into 8 equal pieces. (divide into more pieces for mini bagels)
Shape dough into bagel shape. I do this by making circle then pressing my thumb through dough.



Place bagels on pan cover and let rest 20 minutes.
While bagels rest; fill a large pot with water and 3 Tbsp Sugar bring to a boil.
Place bagel in boiling water, cook 1 minute turn and cook other side 1 minute.

Remove from water, drain and place on baking sheet sprinkled with cornmeal.
If you like you can brush bagels with egg white wash and sprinkle desired toppings or have plain.
Bake bagels for 20-25 minutes at 375°

Vanilla Muffins

Ingredients:

1 1/2 cups Flour

2/3 cup Sugar

2 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1 large Egg, beaten

1 cup Vanilla Yogurt

2

Tbsp Vanilla Extract6 Tbsp melted butter/margarine (3/4 stick)

Topping:

3 Tbsp Sugar

Preheat oven to 375 degrees
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
In another bowl, combine egg, yogurt, and vanilla.
Pour onto flour mixture, add the melted butter and stir just to blend. Do not over mix.
Fill greased muffin tin evenly with batter.
Sprinkle tops with sugar.
Bake for 18 to 20 minutes

Yeild 12 muffins.

Honey Bunch Oats Muffins

Ingredients

1 1/3 cup Flour
1/2 cup Sugar
1 Tbsp Baking Powder
1/4 tsp Salt
1 Egg
1 cup Milk
1/3 cup Melted Butter
1 1/2 cup Honey Bunches Oats Cereal

Directions:
Preheat oven 400 degrees
In large bowl mix flour, sugar, baking powder and salt in large bowl.
Beat egg in small bowl; stir in milk and butter.
Add to wet ingredients to flour mixture; stir just until moistened.
Stir in cereal.
Spoon batter into greased muffin pan, filling each cup 2/3 full.
Bake for 20 minutes or until golden brown.

Yeild: 12 muffins

Soft Pretzel - Breadmaker

Ingredients
Dough:
1 1/2 cup Warm Water
1 Tbsp Oil
1 1/2 Tbsp Brown Sugar
4 cups Flour
1 tsp Salt
2 1/4 tsp Yeast

Wash:
1 Tbsp Baking Soda & 1 Cup Water

Topping:
Cinnamon
Sugar
Melted Butter

Directions:
Preheat oven 425 degrees

Place dough ingredients into breadmaker. Set to dough cycle, when cycle is done let rest 5 minutes covered. (I use inverted bowl)
Divide dough into 12 pieces. Roll each piece into 16" rope then shape into pretzel.
Dip both sides into wash and place on greased baking sheet. (cornmeal can be used as an alternate).
Let pretzels rise 15-20 minutes then bake 8-10 minutes at 425 Degrees.
Remove and brush with melted butter, sprinkle with cinnamon sugar. (alternate salt)

Homemade Shake N' Bake

Ingredients:

1 1/2 cup plain bread crumbs ( I used fine)
2 Tbsp Salt
1 Tbsp Basil
1 Tbsp Paprika
2 tsp Pepper
1 tsp Steak Seasoning (optional)
1 Tbsp Sage (optional)

Mix all the ingredients together in a bowl until well blended. Store in an airtight container in a cool, dark place for up to 2 months.

To Serve:
Rub 1/2 cup Bread Crumb Mixture with 1 tsp of Vegtable Oil until the crumbs are the texture of wet sand. Place crumbs on a plate and gently pat both sides of meat or fish into the mixture.

Pork Chops:
Preheat oven to 425 degrees. Coat both sides of pork chops (I did 6 with 1/2 cup crumbs). Arrange pork chops on a lightly greased baking sheet. Bake until no trace of pink remains inside near the bone, about 20 minutes.

Chicken:
Preheat oven to 450 degrees. Bake until no pink remains at center of the thickest part, about 15 minutes. (based on 1 1/4" thick boneless, skinless chicken breast).

Can also be used on Fish Fillets

Garlic Bread Sticks

Ingredients
2 tsp yeast
2 tbsp sugar
1 1/8 cup warm water
2 tbsp oil
3 tbsp Parmesan cheese
3 tsp garlic powder
3/4 tsp basil (fresh or dried)
3 cups flour
1 1/2 tsp salt
1 tbsp butter melted

Preheat oven to 350 degrees
Mix water, yeast and sugar in small bowl. Let sit for 10 minutes.
Mix oil, garlic, Parmesan cheese and basil in large bowl.
Add yeast mixture to oil mixture.
Add flour and salt.
Knead for about 10 minutes until smooth.
Divide dough into equal parts and roll into 9" ropes.
Place on grease pan, cover and let rise about 40 minutes.
Cook for about 18 minutes.
Brush melted butter on top, you can sprinkle more Parmesan Cheese on top or salt for flavoring.

Comment:
These didn't even last 24 hours in my house. Great for dipping in Chili or great addition to pizza night.

Mini Meatloaves

Ingredients
Base:
1 lb ground beef
1 box Stove Top Stuffing Mix (I used Uncle Bens Stuff n' Such) or dry bread cubes
1 cup water
1 tsp seasoning which ever you prefer-garlic powder, italian seasoning, chilli powder

Fillings:
1. 1/2 cup barbecue sauce
1/2 cup cheddar cheese, shredded

2. 1/2 cup pizza sauce
1/2 cup marble cheese, shredded

3. 1/2 cup salsa
1/2 cup cheese, shredded

Directions:
Preheat oven 375 degrees

Combine meat, stuffing mix, or bread cubes, water, and seasoning (choose one: italian seasoning, or chili powder, or garlic powder) until well blended.
Press evenly into 12 lightly greased muffin tins.
Make small indentation in meat with back of a spoon.
Fill indentation with your choice of filling (barbecue, pizza sauce or salsa).
Bake for 30 minutes or until loaves are cooked through.
Top with the cheese of your choice and bake 5 minutes or until cheese is melted.
Let cool for 10 minutes then remove from tins.

Comments:
This recipe can be used as a Once A Month Cooking Recipe. For this after you remove them from the pan flash freeze meatloaves on a cookie sheet until firm. Transfer to a labeled ziploc bag. To serve: Defrost overnight, then reheat in oven or microwave until heated through.

Ravioli With Spinach or Meat Filling

Ingredients for Spinach Filling:
1 cup tomato, peeled and seeded
1 small onion
1 cup mushrooms
2 tsp garlic minced
1 package frozen spinach well drained
1/4 cup cottage cheese
2 tsp basil
2 tbsp Parmesan Cheese
salt and pepper to taste


Combine tomato, onion, mushroom and garlic. Cook over medium heat until liquid from mushrooms evaporates and mixture is somewhat dry.
Let cool, then combine tomato mixture with spinach, cottage cheese, basil and salt & pepper.
Blend mixture in food processor.

Ingredients for Meat Filling:
1/2 lb ground beef
1 large onion
2 tsp garlic minced
1 egg
1/2 tsp salt
2 tbsp Parmesan Cheese

Brown ground beef, onion and garlic.
Remove juices, stir in egg, salt and Parmesan Cheese
Let cool before filling ravioli

Igredients for Dough:

4 cups Flour
4 Eggs
3/4 cup Water
1/2 tsp Salt

In a large bowl mix flour and salt I, mix mine on the kitchen counter
Make a well in the middle of the flour.
Add eggs one at a time, mixing slightly after each addition.
Gradually add about 6 tablespoons cold water.
Mix well to make a stiff dough.
Turn dough onto lightly floured surface and knead until smooth and elastic about 5-8 minutes..


Divide dough into 2 halves.
Roll each halve of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick)..
Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.

Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a pastry/pizza cutter, or very sharp knife.

Let Ravioli dry for 1 hour before cooking (If freezing place on cookie sheet and freeze. Once frozen place in ziplock bags).
To cook fresh ravioli bring 7 quarts of water to boil with 2 tablespoons salt, gradually add the fresh Ravioli. Boil rapidly uncovered about 20 minutes or until tender.

Serve with your favorite sauce. you can alternate the layers of ravioli with your sauce. Add some grated cheese for extra flavor.

Oatmeal To Go-Oatmeal Bars

Ingredients

4 cups Quick Oatmeal
2 cups Brown Sugar
2 tsp Baking Powder
2 Eggs
1 cup chocolate chips (optional)

Preheat oven 350 degrees F.
Combine all ingredients in a bowl.
Pat down in a greased 9x11 pan.
Bake at 350 degrees for 20-25 minutes.
Bars will harden as it cools, cut into squares or bars.

Comment:
These are excellent for a quick bite/snack. My husband said, mmmm these are good.

Cinnamon Twists

Ingredients

2 1/2 cups flour
1 tsp baking powder
1 cup cold butter
1/2 cup milk
1 egg beaten
1 cup sugar
4 tsp cinnamon

Preheat oven 350 degree F.
Combine flour and baking powder in a large bowl; cut in butter until crumbly.
Stir in milk and egg.
Divide into three portions; shape each portion into a ball.
Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle (like you are making a pizza); cut into 12 wedges (pizza slices).
Roll up from outer edge to point. Repeat with the remaining dough and cinnamon-sugar.
Place rolls with point side down on a lightly greased baking sheets.
Bake at 350 degrees F for 16-18 minutes or until lightly browned.

Yeild: 36

Pita Bread

Ingredients
3 cups flour
1 1/2 tsp salt
1 Tbsp sugar or honey
2-1/4 tsp yeast
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, or butter

Preheat oven 450 degrees F
Mix the yeast in with the flour, salt, and sugar.
Add the oil or butter and 1 1/4 cup water and stir together with a wooden spoon.
If some of the flour will not stick to the ball, add more water.
Knead dough approximately 10 minutes.
Place dough in a bowl that has been lightly coated with oil, cover the bowl with a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces.
Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.
After dough has relaxed for 20 minutes, roll it out to between 1/8 and 1/4 inch thick - 6 inches in diameter.
Place pitas on lightly greased baking sheet (I use my baking stone) and let rise uncovered until barely doubled in thickness, 30-45 mins.
Place in oven 450 degree, pitas should be baked through and puffy after 3 minutes.

Yield: 8 pitas

Comments:
Key to making pita is: do not roll them too thin, otherwise they won't rise in oven. If to thin then you can't slice them open to stuff with your likings.

Hamburger Buns

Ingredients
1 cup water
2 tablespoons margarine
1 egg
3 1/4 cups flour
1/4 cup sugar
1 teaspoon salt
2 1/2 tsp yeast
1 tsp onion powder (optional)
1/2 tsp dried onion (optional)

Mix and knead the dough by hand, mixer or in a bread machine set on the dough cycle until you’ve made a soft, smooth dough.
Place the dough in a greased bowl, cover it and let it rise for 1 hour.
Gently deflate the dough and divide into 8 pieces.
Shape into buns, place on a lightly greased pan and allow to rise 30 to 40 minutes, until puffy.

Bake at 375 degree F for approx 12 to 15 minutes or until golden.

makes 8 hamburger buns
you could aslo shape dough into hotdog buns.

Tortillas

Ingredients:
3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water

Directions:

Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough.
Add water and mix until you can gather the dough into a ball.
Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes.

Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle.

To cook the tortillas, heat a heavy skillet over medium/high heat.
Place a tortilla in the pan and cook for 30 seconds.Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 second

Remove and continue until all the tortillas are cooked, stacking them as you go.
Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.

Comments:
I place my tortillas into a plastic bag immediately after cooking, this keeps them nice and soft.

Perishky

Ingredients for Meat Filling
1 lbs ground beef
1 onions, chopped
1/2 package onion soup mix
1/2 can cream of mushroom soup, undiluted

Brown ground beef over medium heat in large skillet, breaking up with the spoon while cooking.
Drain…add onions and cook for a few more minutes.
Stir in onion soup mix and mushroom soup and heat through.
Allow mixture to cool completely

Ingredients for Dough
1 Tablespoons yeast
1/2 tsp. sugar
1/4 cup lukewarm water

2 cups warm water
1 egg, beaten
1/2 cup margarine
1/4 cup oil
2 Tablespoons sugar
1/2 Tablespoon salt
6 cups flour

Preheat Oven to 375 degrees
Dissolve sugar and yeast in lukewarm water (first 3 ingredients) and let stand 10 minutes.

Combine water, sugar, salt, oil and margarine…add beaten eggs.

Stir in softened yeast and beat in half the flour.
Continue to add flour until dough leaves sides of pan.
Knead until smooth and elastic.
Allow to rise until doubled in size, then punch down and form meat buns.
Pinch off balls of dough about the size of an egg, flatten into about a 3-inch circle and place a spoonful of filling on the center.
Bring the edges of the dough up and around the filling, and pinch together tightly to seal edges.
Place pinched side down on a greased baking sheet.
Cover and allow to rise in a warm place.
Bake at 375 degrees F. for about 20 minutes, or until golden.

Comments:
I also made these with potato and onion filling.
Cook 8-10 potatoes and mash.
Fry 1 onion and add to mashed potatoes.
Add some bacon bits/pieces for extra flavor.
Salt/Pepper to taste.

Oatmeal Chocolate Chip Cookies

Ingredients

1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
3 cups quick oats
1 cup chocolate chips

Preheat oven to 325 degrees
In a bowl cream butter, brown sugar and sugar until smooth about 4-5 minutes
Beat in the eggs 1at a time, then stir in vanilla
Combine flour, baking soda and salt in a separate bowl
Stir in the creamed mixture until just blended
Mix in the the quick oats chocolate chips
Drop onto ungreased baking sheet
Bake for 12 minutes

Homemade Vegetable Broth

Ingredients:

A variety of vegetables (onions, carrots, celery, tomatoes, broccoli, mushrooms, etc.)
Your choice of seasonings (salt, pepper, garlic, bay leaves, etc.)
Water

Place vegetables and seasonings in a large pot, and cover with water.
Bring to a boil.
Reduce heat and simmer for at least an hour.
Then, strain out the vegetables, and your broth is ready for use.

Tips:

Tomatoes - acidity and color
Mushrooms - meatiness

Carrots, corn - sweetness
Potatoes - body

Cabbage, celery, broccoli, green beans - earthinessOnions, garlic - a slight spiciness

Vegetable scraps and peels make great broth. Keep a container in your freezer for all those odds and ends, and you'll always have the makings for cheap and tasty vegetable broth.

Freeze broth in ice cube trays; then pull out cubes when you need them. Two cubes equal a quarter cup of broth.

Boterkoek (dutch buttercake)

Ingredients

2/3 cup margarine or butter
1 cup sugar
1 1/2 teaspoons vanilla extract
1 egg, beaten (reserve 1 tsp)
1 1/2 cups flour
1/2 teaspoon baking powder

vanilla can be substituted with almond extract.

In a medium bowl, mix together butter, sugar and vanilla extract.
Add beaten egg except for 1 teaspoon.
Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
Put dough in greased 9 inch pie plate.
Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
Bake at 350°F for 25-30 minutes or until done (firm to the touch).
This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!

Easy Bread Machine Bread

Ingredients
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 1/4 tsp active yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Directions

Place the water, sugar and yeast bread maker.
Let the yeast dissolve and foam for 10 minutes.
Add the oil, flour and salt.
Select Basic or White Bread setting for 2lb loaf, and press Start.

Comment:
I like to add a little italian spice before the kneading is done.
Fast active yeast seems to make the bread less dense, nice and fluffy like store bought bread.

Italian Bread with Garlic Butter

Italian Bread
Ingredients
7 cups flour
1 tbsp salt
4 1/2 tsp active dry yeast
2 1/2 cups water (110 degrees)

• Preheat oven to 375 degrees.
• In large mixer bowl, combine flour and salt.
• In another bowl combine water and yeast let sit for 10 minutes.
• Slowly add the dry mixture, stir until flour makes a very stiff dough.
• Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).
• Shape into a ball, place dough in lightly oiled bowl turning once to coat the surface of the dough. Cover with cloth and let rise for 1 hour or until doubled in size.(Good time to make Garlic Butter)
• Punch down and turn out onto lightly floured surface.
• Divide dough in half, cover with bowl and let rest for 10 minutes.
• Roll each half into a rectangle approximately 15x12 inch.
• Beginning at the long side of the rectangle, roll the dough up tightly, sealing as you roll.
• Taper the ends of the loaf.
• Grease 2 baking sheets or sprinkle with flour.
• Place each loaf diagonally seam side down, on baking sheets.
• Make diagonal cuts 2 ½ inches apart (1/8 to ¼ inch deep) on the tops of the loaves.
• Cover and let rise in a warm place till double (about 20-45 minutes).
• Bake at 375 degrees for 20 minutes, I brushed the top with some water to give nice brown crust.
• Bake 20 minutes longer.
• Cool on a rack.
• Once Bread is done cut open spread on Garlic Butter and reheat at 375 degrees for 10 minutes

Garlic Butter
Ingredients
1/2 cup Margarine
1/4 tsp Italian Spice
1 Tbsp Garlic Minced
1 tsp Garlic Powder

• Cream all ingredients together
• Can be made the night before
• Use at room temperature

Comments:
My eldest son say "this is better than store bought"

Apple Zucchini Muffins

Ingredients

2 Eggs
1/2 cup Brown Sugar
1/2 cup Oil
1/2 cup Apple, grated
1/2 cup Zucchini, grated
1 cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon

Preheat oven to 400 degrees F
In a large bowl combine eggs, brown sugar and oil
Add zucchini and apple, mix until well combined
Add flour, baking powder, baking soda and cinnamon. Mix until just blended
Evenly divide batter into 12 lightly greased muffin cups
Bake for 20-25 minutes
Carefully remove and let cool for 5 minutes

Rainbow/Chocolate Chip Cookies

Ingredients
1 3/4 cup Flour
1 tsp Salt
1 tsp Baking Soda
3/4 cup Oil
1 1/4 cup Brown Sugar
2 Tbsp Milk
1 Tbsp Vanilla
1 Egg
1 1/2 cup Rainbow/Chocolate Chips

Preheat oven to 375 degrees
Combine flour, salt and baking soda in a bowl and set aside
Cream oil, sugar, milk and vanilla in a seperate bowl
Blend until creamy then blend in egg
Add flour mixture gradually
Add rainbow/chocolate chips
Drop by the spoonful 3" apart, I like to flatten my cookies slightly
Bake for 10 minutes for chewy cookies, 13 minutes for crunchy cookies

Homemade Pizza Pop/Calzones

Ingredients for Pizza Dough
2 1/4 tsp active dry yeast
1 cup warm water
1 Tbsp sugar
2 Tbsp vegetable oil
1 tsp salt
2 3/4 to 3 1/4 cup all-purpose flour

Ingredients for Filling
Jar Spaghetti Sauce
Pepperoni
Mushrooms
Green Pepper
Onion
Mozzarella Cheese

PIZZA DOUGH DIRECTIONS:
Dissolve yeast in warm water in a bowl.
Stir in sugar, oil, salt and 1 cup of flour. Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover and let rise in warm place until almost double, about 30 minutes

Prepare Filling:
Fry green pepper, onion, pepperoni and mushrooms. Add salt and pepper to your liking. In a bowl mix the above mixture with a small amount of spaghetti sauce. This is the mixture you will place on your rolled out dough. (other ingredients you can use: ham, pineapple, italian sausage, anything you like on a pizza).

Finishing Pizza Pop/Calzone:
Roll dough out on floured surface. Cut into 7 inch circles. Take the filling mixture and spread over half of each circle to within 1 inch of edge; top with cheese. Carefully fold dough over filling; pinch edges to seal securely. Place sandwiches on greased cookie sheet; let rest 15 minutes. Heat oven to 375 degrees. Brush sandwiches with egg. Bake until golden brown, about 25 minutes.

Comments:
So Yummy! My husband likes them made really large. I baked them until slightly brown then cooled them and put them in plastic bag and froze. Just reheated on pizza stone at 350 degrees.
My boys just loved them and way cheaper than buying store pizza pops oh and did I mention they taste way better. Yup I am all about saving money.