Rosemary Focaccia Bread

This bread is fun to make and VERY tasty! I made it to go with the Butternut squash soup that I also posted.
I give this a 4.5 out of 5.

Ingredients
• 1 1/4 cups hot water
• 3 tablespoons chopped fresh rosemary, divided
• 1 tablespoon honey
• 1 package dry yeast (about 2 1/4 teaspoons)
• 3 3/4 cups all-purpose flour, divided
• 1/4 cup olive oil, divided
• 1 teaspoon salt
• Cooking spray
• 1 teaspoon water
• 1 large egg yolk
• 1 teaspoon sea salt or kosher salt

Preparation
Combine hot water, 1 teaspoon rosemary, and honey in a large bowl; cool to 100° to 110°. Sprinkle yeast over honey mixture; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/4 cups flour, 2 tablespoons oil, and 1 teaspoon salt to honey mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°), 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Pat dough into a 14 x 12-inch rectangle on a baking sheet coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.
Preheat oven to 350º.
Uncover dough. Make indentations in top of dough using handle of a wooden spoon or your fingertips. Combine 1 tablespoon oil, 1 teaspoon water, and egg yolk; brush over dough. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining rosemary and sea salt.
Bake at 350° for 25 minutes or until lightly browned. Remove from pan; cool on a wire rack.

Roasted Red Pepper Butternut Squash Soup

In the Fall squash is in abundance, and what better time to try a new recipe!
I keep hearing that Butternut squash soup is amazing, so I put it to the test.
I looked over several recipes and made up my own, but there was one recipe that I think is closes to what I made.
I also made some Rosemary Focaccia Bread to go with. It was way good! I will post that recipe as well.
I give this recipe a 4.5 out of 5.

Ingredients:

1 Lb of Butternut squash peeled and cubed
1 Red Bell Pepper cut up very coarsely
2 stalks of Celery chopped coarsely
1 Med Onion chopped coarsely
2 Garlic Cloves
2 Med Carrots chopped coarsely
1 Apple peeled and cubed (Optional)
Oil
1 ½ can Chicken Stalk
½ & ½

Seasonings
Thyme, salt and pepper, rosemary, garlic powder
Sage, and Basil
(You don’t have to use all of these, just pick out and use your favorites)

Place the peeled and cubed Butternut squash, and Red bell pepper on a cookie sheet that is lined with foil. Drizzle 2 TBS of oil over the squash and pepper making sure so that they are all coated with the oil. Sprinkle with salt and pepper. Place in oven at 400* until they are soft and tender, about 30 mins.

While the squash is baking, put your carrots, celery, onion, garlic, (and apple if used) in a soup pot or wok with 1 TBS of oil and sauté until soft and tender. Add your tender squash and peppers to your carrot, celery, onion mix and add your Chicken stalk. Bring to a boil. Put soup in a blender and purée the mixture. Put puree back into the pot and add your ½ & ½ and more stalk until you get a consistency you like. Add your desired seasonings.
Sprinkle with cheese and enjoy!

Cheese and Herb Scones

I made these Scones to go with my Soup the other day. My roommates seem to like time, but I think they could be better. The flavor was good, but they were dry and kind of hard. Im going to make them again but tweak the recipe a little to see if I cant make them better! So until I fix it I would give these a 3.5 out of 5!


Ingredients:
• 4 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp ground red pepper
• 2/3 cup vegetable shortening
• 1 cup shredded cheddar cheese
• 1 1/3 cups milk
• 1 tsp Dijon mustard

Preparation:
Preheat oven to 425F. Mix together the flour, baking powder, salt, and dry herbs. Cut in shortening until you have coarse crumbs, then add 3/4 cup of the cheese. Lightly mix in the milk and mustard, until mixture forms a soft dough. On a lightly floured board, knead gently 5 or 6 times and then divide. Roll each half into a 7-inch round, then cut into 4 or 5 wedges. On a greased baking sheet, place scones at least 1 inch apart. Sprinkle with the remaining cheese and bake for 15-20 minutes, until brown on top.

Pumpkin Roll

I love making this when ever the caned pumpkin is on sale in October and November. SO GOOD! And very rich. Highly recommend people make it for the Holidays! I give this a 5 out of 5!

CAKE:
Powder sugar
¾ Cup Flour
½ tsp. baking powder
½ tsp. baking soda pumpkin spice
¼ tsp. salt
3 large eggs
1 Cup sugar
2/3 cup pure Pumpkin

FILLING:
1 Pkg. Cream Chees
1 Cup Powder Sugar
6 Tbs Butter
1tsp Vanilla
Powder Sugar

FOR CAKE: Preheat over to 375°. Grease 15x10-inch jelly-roll pan; Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon OR Pumpkin spice, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Roll up cake and towel together. Let cool.

FOR FILLING: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese
mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.

Frog Eye Salad

If you enjoy tapioca pudding than this salad is for you! The Pepe Noodles add that fun texture of the “frog eyes” to where it derives its name. Kids love it too! I give this a 4.5 out of 5.

3/4 c. sugar
1 Tbs flour
1/2 tsp salt
2/3 c. Pineapple juice (the drainings from the 2 cans)
1 egg beaten
1 tsp lemon
1 c. Acini di Pepe Noodles
2 cans Mandrine oranges
2 cans pineapple (mix and match or 2 of same type of cut)
1 carton Cool Whip defrosted
1 c. mini 'mallows

In sauce pan mix sugar, flour, salt, then add pineapple juice and beaten egg. Cook over med. heat. Stir constantly until thickened. Add lemon juice. Set aside and cool. Cook noodles as directed. Combine cooked mixture with cooked noodles. Cover and chill. combine remaining ingredients, stir lightly. Chill at least 1 hour before serving.

Pizza Dough

I love making pizza dough! You can make the old fashion pizza OR you can make the dough and top it with everything you like then FOLD IT IN HALF to make a calzone! Its fun and very tasty!
Also, if you have any wheat four use a cup of it to make the dough a little healther. I give this a 4 out of 5.


3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Chocolate Chip Oreo Cookies

Now, when I saw this recipe I was SO excited to try it! They were a lot of fun to make, but I will admit that they were not all that special in taste. But if you have some Oreos on hand give it a shot! I give these a 3.5 out of 5.

1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1 egg
1 teaspoon vanilla
1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon salt
11 broken pieces Oreo Cookies
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

No Bake Cookies

No Bake Cookies are always fun when your in the mood for something other than the regular old fashion cookie. I had a roommate who was Gluten intolerant and she made these all the time! I give these a 3.5 out of 5.

1 cup sugar
1 cup milk
1/4 cup unsweetened cocoa powder
1 tablespoon butter
4 cups oats (uncooked)
2 cups peanut butter

Bring the sugar, milk, cocoa and butter to a rapid boil for one minute, then add peanut butter and oats until the mixture thickens. Drop the mixture by the spoonful onto waxed paper
Let set until firm.
It's important that you get the mixture out of the pan as fast as possible or it may harden in the pan.

Cakies

For those of you who don’t think they can bake, but want something sweet and quick! Cakies have always been a hit at school for those last minuet activities that you were in charge of the treats. You can use just about ANY cake mix you like. I find that Sara Lee cake mixes work best. I have had them frosted with cake frosting too and that just adds to is tastyness! Make them into cookie sandwiches too! the possibilities are endless! I give these a 4 out of 5!

1pkg. Cake mix (chocolate)
½ cup Oil
2 Eggs
1 Cup chocolate chip

Drop on cookie sheet by the Table spoon. Bake at 350° for 8-10 mins.

Creamy, Cheesy, Bacon, Potato Soup

I make this soup at least once every semester and my roommates LOVE it! I love it too! It makes a pretty big batch, but you will be surprised how fast it will disappear! I give this a 5 OUT OF 5!!!

3 tbs butter
1 cup onion
2 sticks of celery thinly sliced
2 large carrots thinly sliced
4 cups diced, peeled potatoes
2 cups water
2 chicken bouillon cubes
1/4tsp salt
1/8 tsp pepper
1 cup milk
1 cup half and half

Optional: nacho cheese salsa for an extra kick (Highly recommended!)

In saucepan over med heat, melt butter. Add onion, celery, carrot, cook 5 minutes. Add potatoes water, bouillon, salt pepper. Bring to boil over high heat. Reduce heat to low. Cover and simmer 10 min or until tender. Blend 2 ½ cups of potato mix until smooth, return to sauce pan. Stir in milk and half and half. Add bacon and nacho sauce. Cook over med heat until hot.

Sweet & Sour Chicken

Another one from an old roommate. I like this one quite a bit! The only thing for it that I don’t ever seem to have on had for this recipe is the Red Wine Vinegar. But it is well worth going and getting it if you want sweet and sour! I give this a 4.5 out of 5.

Sauce:

¾ Cup Sugar
¼ Cup Pinapple Juice
½ tsp Salt
½ Cup Red Wine Vinegar
3 Tbs Ketchup

*Cook in pan till boils, set aside

Chicken:

1 Cup Bisquick Mix
1 tsp paprika
Sprinkle of Salt

*Shake bag, add chicken and cover with mix. Fry in pan with oil until brown.
Put chicken in a casserole dish on a cookie sheet. Pour sauce over chicken. Cover with foil.

Bake @ 350 for 45 mins

Cheesecake Dream

I got this one from an old roommate too. It’s not like regular Cheesecake. It’s more like a pudding. VERY good! I’m a fan! I give this a 5 out of 5!

1 Cup Graham Crackers (Crushed)
3 Tbs sugar
¼ Cup butter
*Mix and press into 9x12 pan

1 Pkg dream whip
1 pkg cream cheese
1 Cup sugar
1 can pie filling

Whip dream whip. Add cream cheese and sugar. Put on top of graham cracker crust. Top with pie filling and refrigerate.

Chocolate Chip Oatmeal Cookies

This recipe came from my roommate. She made these last week and I thought they were very tasty! I thought it was interesting that it calls for a little water. You dont see that very often in cookie recipes. I give this a 4 out of 5.

2 Cups Sugar
4 eggs
1 tsp water
3 Cups Flour
2 tsp soda
2 Cups Brown Sugar
2 cups butter
2 tsp vanilla
2 tsp salt
4 Cups oatmeal
Chocolate Chips and Nuts

Mix all ingredients and bake at 375 for 8-10 mins

Peanut Thai Sauce

I love love LOVE this sauce! Simple, fast, and VERY tasty! If you love peanut butter then this is for you!
My friend Gretchen is the one who kind of made up this recipe, so thank you G!
I love to put it over some steamed veggies or buy a stir fry veggie mix and pour it over some white rice and the veggies. You could even add some chicken if you like. I give this a 5 OUT OF 5!

Ingredients:
¼ Cup sugar
¼ peanut butter
3 Tbs soy sauce
3 Tbs water
2 Tbs oil
Peanuts
Optional: chili power, crushed chilies, garlic powder, curry. (Gives it a bit of a kick!)

Directions:
Place all of the above ingredients into a sauce pan on medium heat. Heat until it becomes thick and just starts to boil. Remove from heat and enjoy!

Baked Parmesan Chicken

I tried this one for dinner tonight. I liked it a lot! Good flavor, easy to make, and pretty fast. I just ate it on a bed of white rice. Simple but effective! I give this a 5 OUT OF 5!

1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup butter
1 scrambled egg
6 split chicken breasts

Preheat oven to 400 degrees.
In bowl mix all ingredients except egg, chicken, and butter.
Dip chicken breasts in scrambled egg and then coat in flour mixture. Place chicken in cake pan that is lined in foil. Now pour butter over the tops of chicken. Bake uncovered for 45 to 50 minutes or until chicken is fork tender and golden brown.

Simple Scones

Here is a Scone recipe that I tried just this morning. I tried a batch of scones last week but was not impressed. These turned out pretty well. If any dissatisfaction would be that they are just a little dry. I know scones are to be very biscuit like, but I hope to find a way to make them just a little more moist. I give these a 4 out of 5.

Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Directions
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2.) In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

3.)In a small bowl, whisk sour cream and egg until smooth.

4.)Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5.)Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Footnotes

Cranberry-Orange Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.