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)