Melly easy and super yummy cresent rolls

1/2 C. very warm water
4 1/2 t. Yeast
2 T. Sugar

1/2 C. Butter
1 C. Milk
1 C. Water

1 C. Sugar
2 Eggs
2 t. Salt
8 1/2 - 9 C. Flour

Mix the first 3 in mixing bowl and let proof.
Melt butter in small pan and add milk till very warm
Then add the water into the butter and milk mixture to cool it off a little
Add the butter mixture into the proofing yeast then add sugar and blend well then
Eggs and salt and blend then the flour first 4 cups then one cup at a time
The dough will be a little on the sticky side
Let rise in a warm place until doubled, about 45 min. to an hour

turn dough out on a well floured surface and devide in half
Roll each half into a cirle and spread with melted butter
cut like a pizzza and roll each peace from the outside to the center to create a cresent roll.

Place on greased cookie sheet and let rise 30 min.

Bake 350 for 15 min. or until golden on top
Remove from oven and brush butter on tops

This is a great dough for cinnamon rolls or scones or whatever your heart would like to shape it into...super soft and a little sweet!

Hazel Nut Biscotti

6 T. Butter
3/4 C. Sugar

Mix together then add

2 Eggs
1 t. Vanilla

Mix then add

1 t. baking powder
1 t. cinnamon
2 C. flour

Mix then add

1/2 C. Hazel nuts (chopped and toasted)

Mix until combined

Preheat oven 350

Devide dough in 1/2 and form 2slighly flattened logs next to each other on a well greased cookie sheet. Sprinkle top with cinnamon~sugar and bake 30 min. Remove and let cool 10 minutes. Then cut diagonal strips and lay them out flat on the cookie sheet and bake again for 15-20 minutes, just until slightly toasted.

Serve dipped in delectiable hot cocoa.

Stuffed Zucchini

I love these little babies and it is Zucchini season...look for boxes on the side of the road offering this free fruit from the Gods!

I can't find my recipe since I dont really use it so I will just tell you how its done.

First off you need you some:

Zucchini
Jimmy dean breakfast sausage (your favorite flavor in the tube)
1 box of chicken flavor Stove Top stuffing
Grated cheese (cheddar or a mix or whatever you like)

Cut the ends off your Zucchini then cut them lengthwise. Boil them just long enough so the insides are soft enough to scoop all the seeds out.

Place them in a 9x13 or whatever size you need (lightly spray or greese your pan)

Brown the sausage and drain. Then add the box of stuffing dry (as is) with the flavor pouch. Mix the sausage and stuffing mix well and load it into your hallowed out zucchini. Sprinkle cheese on top and bake for 20 minutes on 350 Covered.

Carrot Soup

Sounds weird, I know. I found it in a magazine and thought I'd try it. Tyler and I loved it, while the kids had a bit of a different opinion :0)

6 T. olive oil
5 cups thinly sliced carrots
2 cups thinly sliced onion
3/4 T. ground thyme
1 tsp brown sugar
1/2 tsp ground nutmeg
4 cups chicken broth
1/4 cup orange juice
salt & pepper to taste

Saute carrots & onions in olive oil for 4 minutes. Add thyme, nutmeg and brown sugar and saute another 6 minutes. Add chicken broth, cover and let simmer for about a half hour or until the carrots are very soft. Transfer carrots and onions to a food processor with about a cup of the broth and puree. Return puree to the cooking pot and stir in the orange juice. Season with salt & pepper to taste. Enjoy warm or cold.

Ahhh-mazing French Bread

I made this for our dinner tonight....so good. I have never before attempted french bread and this was so easy and crusty and delish! Darn those carbs...I'm addicted.

2 1/4 C. Warm water
2 T. Sugar
1 T. Yeast
1 T. Salt
2 T. Oil
5 1/2 - 6 C. Flour

Mix the water yeast and sugar in a mixing bowl and let proof for a few minutes. Then add salt oil and 3 cups of the flour and mix. Add in 2 1/2 - 3 more cups of flour a little at a time you want the dough to just clean the sides of the bowl and not be to sticky. Let it knead for a few minutes in your mixer.

Leave the dough in the mixer and cover with a towel and let rest 10 minutes then mix for 10 seconds. Repeat this process a total of 5 times. Then turn dough onto a floured surface and divide in half. Roll one half out into a 9x13 shape and roll up from long side pinching dough together to seal. Place loaf seam side down on a baking sheet this is lightly greased then sprinkled with a good amount of cornmeal, allowing space for the other loaf. Repeat with other half of dough. With a sharp knife make 4 cuts along the top of each loaf and let rise for 30 minutes. Before putting in to bake mix 1C. very warm water with 1T. baking soda and brush over all sides of the bread. Bake 25-30 minutes on 375.

This is from the sisters cafe blog.

Palmiers {Angels Wings}

Ok....so I have LoVeD this kind of cookie for as looonnnggg as I can remember. Dad always bought these cinnamon crispies that are really similar to these and I remember when I was really young my mom would by these for me at a deli when we went shopping. Well any how mom is here visiting and we saw the barefoot contessa make these and we just had to try...they are SO easy.

1 box puff pastry sheets {2 per box} [Pepridge farms in the freezer section]
sugar
cinnamon

Let the pastry sheet thaw in the fridge until you can unfold it with out the crease cracking.

Spread 1/2 Cup sugar on clean counter top and place unfolded sheet on top
using a rolling pin roll out sheet until about a 13x13
sprinkle top with cinnamon and sugar {you don't need a ton just enough for a nice even coat}

Fold opposite sides in 1/4 of the way then again to meet in the middle then fold in half.
Cut in 1/2 inch slices and place on well greased or parchment paper lined cookie sheet.

Bake 350 for 18 minutes {they should be a darker golden brown} then flip them over and bake an additional 5 minutes again they should golden up nice.

Remove from cookie sheet and let cool.

Crispy, Yummy, Cinnamony, Delicious!

Sinless Tiramisu (chocolate)

I am one that LOVES me some Tiramisu...but don't do the coffee so this was a find I was thrilled about! It has all the glory of Tiramisu but with Chocolate and let me tell you if you like Chocolate and Tiramisu you will not be dissapointed.

I did tweek this recipe with the help of Theresa and it is HEAVEN.

1-2 C. of good hot cocoa made double strength (I used stephens DARK chocolate)
1/2 t. rum extract
1/2 T. vanilla

3 egg whites
1/2 C. sugar

8 oz Mascarpone cheese (softenend)

2-3 C. heavy whipping cream ( I think I used about 2)
1/2 C. sugar
1/4 t. cream of tartar

1 big bag of Lady Fingers about 35-40

unsweetened cocoa powder for dusting

This will make a 9x13 pan and it also freezes beautifully.

Make the cocoa and add the vanilla and rum and let cool while you do the next step.

Whip the egg whites with the sugar until stiff peaks form and set aside
Whip the cream with 1/2 C. sugar and a dash of cream of tartar (this keeps it from separating)

Gently fold the cheese into the cream and then fold in the egg whites

Pour the cocoa into a shallow dish you can dip the cookies into. Dip each cookies for 2 seconds on each side and line the bottom of the pan then spread a layer of the cream mixture on top and dust with unsweetened cocoa powder. Repeat for the next layer placing the cookies in the opposite direction , cream and dust with cocoa. Place in the refridgerator and chill for an hour.

Creamy Mushroom Artichoke Bisque

It is still soup season here and this is one of my new FAV'S I used crimmini mushrooms but it called for portabella...(out of my price range) It was delish!

2 celery stalks chopped
1/2 C. green onion sliced

Sautee in 1/2 C. Butter then make a rue with
1/4 C butter
1/4 C flour

Slowly add in
4C chicken broth and stir until thickened

Then add
2 carrots sliced
1 can artichoke hearts in water (drained)
1/8 t. cayanne pepper
1/2 t. Oregano
1/2 t. Thyme
1 bay leaf
all the sliced mushrooms you want (for me the more the better)

Cook until the carrots are tender then add
1 C. cream or milk
salt and pepper to taste

This was so yummy with a loaf of crusty French bread...Mmmmm

Whole Wheat Bread

A friend of mine brought me an AMAZING loaf of bread the other day that she had made. It was simply the best homemade wheat bread I have EVER had. I have been trying to learn how to use some of the wheat in our food storage and tried some other reciepes but this takes the cake or the bread as it were. It is a delightfully soft and yummy. So I grind my own wheat for the flour but you can buy it too. She also mentioned it is important to follow the recipe to the letter and the amount of time to mix and so on. I did all this and it paid off in 4 delctible loaves of heaven for the mouth!

7 C. whole wheat flour
2/3 C. vital wheat gluten
2 1/2 T. instant yeast

5 C. steaming hot water (120-130 degrees)

2 T. salt
2/3 C. oil
2/3 C. honey
2 1/2 T. bottled lemon juice

5 C. whole wheat flour

Mix the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover with a towl and let rest for 10 minutes (this is called sponging). Add next 4 ingredients and beat for 1 minute. Add the last 5 C. of flour one at a time beating until just blended each time. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This will make the dough very soft.

Preheat the oven for 1 minute to lukewarm then turn it off. Turn the dough onto oiled counter top ( do NOT use flour) divide into 4 loaves and place in oiled bread pans. Place in warm oven for 10-15 minutes until dough reaches the top of the pans. Do NOT remove from oven; turn the oven to 350 F and bake for 30 minutes. Remove from oven and butter tops remove form pans and cool. This bread freezes really well if it last that long......mine is gone in a day or two! ;) You can also half this recipe for 2 loaves.

*Tip when I put the dough in the pans I gently press the dough into the corners of the pans to help even out the loaf.

Happy bread making.

Southern French Toast Casserole

1 loaf of french bread (sliced 1" thick)
8 eggs
1 cup milk
2 cups cream (or use all milk)
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
2 TBS. Sugar

Spray pan with non-stick spray.
Place slices of french toast in 9X13 pan standing on an angle toward back. Set aside. Whisk together eggs, milk, cream, sugar, cinnamon and nutmeg in a medium size bowl. Pour milk mixture over french bread pouring very slowly, as to get all the surfaces coated well. Can lie down and soak for a couple of seconds, or spoon egg mixture to recoat as well. Stand french toast back up if moved. Try to soak up as much egg mixture as you can. Mix together topping.

Topping:
1 cup brown sugar
1/4 cup light corn syrup
1 cup pecans (chopped fine)
1/2 cup butter (softened)

Mix together all of these ingredients until well blended. Spread on the top of the french toast crusts. Bake at 350 degrees for 40-45 min. uncovered (if it starts getting too brown-done, cover with tinfoil for remaining bake time.). Serve warm with syrup, powdered sugar, fresh fruit, jam or whip cream. Enjoy!

AZ Sunshine Lemon Pie

Sorry! I couldn't wait!

1 large lemon
4 eggs
1 stick (8 tablespoons) melted butter
1teaspoon pure vanilla
1 ½ cups sugar
1 unbaked piecrust ( Don't be cheap here, use Marie Calendar's)

Pre-heat oven to 350 degrees. Cut lemon in small chunks leaving rind on. Remove seeds. In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. It will be fairly runny. Pour into unbaked piecrust. Bake at 350 degrees for about 40 minutes. I usually strain mine 'cuz I don't like chunks.

If crust becomes too brown, cover gently with foil and finish baking. Serve with a dollop of fresh whipped cream.

Lemon Fusilli with Arugula

1 T. olive oil
1 T. Minced Garlic (2 cloves)
2 C. Heavy Cream
2 lemons
Kosher Salt and freshly ground pepper
1 bunch broccoli
1 lb. dried fusilli pasta
1/2 lb.baby arugula
1/2 C. freshly grated Parmesan
1 pint grape or cherry tomatoes, cut in half

Direction:
Heat the olive oil in a med. saucepan over medium heat, ass the garlic, and cook of 60 sec. Ass the cream, the zest from 2 lemons, 2 tsp. of salt, and 1 tsp. of pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3-5 mins., until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tbls. of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Toss well, seson to taste, and serve hot.

Mom found this from Barefoot Contessa. We had it for lunch last week and it was soo yummy so I thought I would share.

Cracker Toffee

1 C. Butter
1 C. Sugar
1 T. Karo Syrup

Melt stirring constantly. Boil 5 minutes.

Line cookie sheet with parchment or butter well. Lay out saltines (or Pretzels) salt side up.
Pour toffee over the top and Bake at 350 for 5 min until bubbling. Sprinkle on 12 oz. of Chocolate Chips and spread over toffee. Sprinkle Nuts on top of Chocolate and cool in fridge.

Cherry Chip Cookies

Delicious- slightly crunchy outside, soft-cakey inside!

1 Cherry Chip cake mix
8 oz. of softened cream cheese
1/4 C. softened butter
1/4 tsp. vanilla
1 egg

Cream the softened cheese and butter. Add the vanilla and egg. Slowly add the cake mix while mixing. Drop spoonfuls onto greased baking sheet. Bake @ 375 for 10-15 minutes. Makes about 30 cookies.

Venison Artichoke

2 lbs. -Venison Round Steaks (or any venison pieces cut into small steaks)
-Milk (to cover steaks)
-Flour (to coat the steaks)
1/2 tsp. -Salt
1/2 tsp. -Freshly ground pepper
1/4 tsp. -Garlic salt
4 Tbs. -Olive oil for frying
1 -Lemon
1 C. -White wine
2 Tbs. -Capers (optional)
2 C. -Marinated artichoke hearts (cut to bite size)

Cut steaks into serving-size pieces. Pound each fillet until it is about twice its original diameter.Place meat in shallow bowl, and add enough milk just to cover steaks. Soak steaks in milk for 15 minutes. Drain milk and dredge meat in mixture of flour, salt, pepper, and garlic salt.

Heat oil in skillet, add steaks and cook on one side until brown. After turning steaks to cook the other side, squeeze the juice of one lemon over the meat as it continues to cook another couple of minutes.

Add the white wine, cover, and simmer another 2 to 4 minutes.

Add the artichoke hearts and capers, cover and simmer another 1 to 2 minutes until artichokes are heated through. Serve at once.