SOUTHWEST CHEESE BREAD-Mylinda

SOUTHWEST CHEESE BREAD-Mylinda

• 8 slices french bread ( ½ inch thick )
• ¼ cup mayonnaise or salad dressing
• 2TBS finely chopped bell pepper
• 2TBS finely chopped green onion
• 1tsp chopped fresh cilantro or parsley , if desired
• ½cup shredded Colby –Jack cheese (2 oz.)
• heat oven to 400˚
• mix all ingredients exept bread and cheese .spread on one side of each bread slice. sprinkle with cheese . place on ungreased cookie sheet .
• bake 5to6 min. or until cheese is melted and bread is slightly toasted on bottom

RANCH PARMESAN CHEESE TOASTS-Mylinda

RANCH PARMESAN CHEESE TOASTS-Mylinda

• 4 hot dog buns split ( we use French bread )
• ¼ cup ranch dressing
• 4med. green onions chopped ( 1/3 cup)
• ¼ cup grated parmesan cheese
• set oven control to broil . place buns , cut sides up ,on ungreased cookie sheet . spread dressing on buns . sprinkle with onions and cheese .
• broil with tops 4 to 6 inches from heat about 1 minute or until topping begins to boil

ARTICHOKE ROSEMARY BRUCHETTE-Mylinda

• 1loaf ( 1lbs)French bread ,cut horizontally in half
• 1cup shredded mozzarella cheese (4oz)
• ½cup grated parmesan cheese
• 1TBS chopped fresh or 1tsp dried rosemary leaves ,crumbled
• 2/3cup mayonnaise or salad dressing
• 1jar ( 6 oz) marinated artichoke hearts , drained and chopped
• heat oven to 375˚. place bread , cut sides up ,on ungreased cookie sheet. bake 10 min.
• mix ½ cup of the mozzarella cheese , the parmesan cheese ,rosemary ,mayonnaise and artichokes ; spread on bread . sprinkle with remaining ½ cup mozzarella cheese. bake 15to20 min. or until cheese is melted

Grilled Portobello Mushroom Salad

BROILED PORTOBELLO MUSHROOM SALAD-Mylinda

• 3/4pound sliced Portobello mushrooms
• ½cup fat free Italian dressing
• 4cups bite-size pieces mixed salad greens
• ½cup crumbled herbed or plain Chévre (goat) cheese (2 ounces)
• ½cup shredded mozzarella cheese (2 ounces)
• 4 slices bread, toasted and cut in half
• 4 roma (plum) tomatoes, sliced
• Set oven control to broil .Spray broiler pan rack with cooking spray .Brush dressing on both sides of mushrooms; reserve remaining dressing .place mushrooms on rack in broiler pan . Broil with tops 2 to4 inches from heat 4 minuets ;turn .Broil about 3 min. longer or just until mushrooms are tender
• While mushrooms are broiling, divide salad greens among 4 plates . Mix chesses; spread on toast
• Place mushrooms on salad greens .Top with tomatoes. Drizzle with remaining dressing. Serve with toast

Marinated Mushrooms- Mylinda

MARINATED MUSHROOMS-Mylinda

• 1 ½ lbs mushrooms
• 2T olive oil
• 2T minced garlic
• ½ C red wine vinegar
• 1 ½ T coriander seeds
• 3/4t dried thyme
• ¾ t dried oregano
• 1/2t salt
• 1/2t freshly ground pepper
• Clean mushrooms and trim stem ends. In a large skillet over medium-high heat, sauté the garlic in hot oil. Add vinegar, coriander, thyme, oregano, salt and pepper. Stir well. Add mushrooms. Cover and reduce heat. Simmer 20 minutes or until mushrooms are tender, stirring occasionally. Cool to room temperature. Spoon into airtight container and place in refrigerator for 8 hours or overnight.

Seven Grain Honey Bread

I just tried a new bread recipe and I loved it.  It definitely won't replace my good ole whole wheat recipe- but it's a fun change.  Afterall- variety is the spice of life.  Just for fun, I placed in the picture these beautiful hydrangeas that Brigham gave me after Laini was born.  They are so beautiful!

Yield:  Three medium round, or two 9 X5 inch loaves.  (I actually ended up with three loaves- cause I had to keep adding extra flour- must have been a humid day.)

1 1/2 cups boiling water

1 cup seven grain cereal

1 1/2 Tbl active dry yeast

pinch sugar

1/4 cup warm water (105-115)

1/4 cup warm buttermilk

1/3 cup honey

3 Tbl oil

2 Tbl melted butter

3 eggs

1 Tbl salt

4 1/2- 5 cups flour-(I used whole wheat)

1.  In a small bowl, pour boiling water over the seven-grain cereal.  Let stand for 1 hour to soften and come to room temperature.

2.  In a small bowl, proof yeast and pinch of sugar in warm water.

3.  In a large bowl, using a whisk, combine the buttermilk, honey, oil, butter, eggs, salt and 1 cup of the flour.  Beat hard until smooth, about 1 min.  Add the cereal and yeast mixture.  Add the remaining flour until a soft, sticky dough is formed that just clears the sides of the bowl.

4.  Turn the dough out on to a lightly floured surface and knead until a soft and springy dough is formed, about 3 minutes.  (  I just leave it in the Bosch for all of this.)  The dough will have a nubby and slightly tacky feel.  Place in a greased deep container, turn once to coat the top, and cover with plastic wrap.  Let rise until doubled in bulk, about 1-1 1/4 hours.

5.  Divide dough into round loaves or bread pans.  Cover loosely with plastic wrap and let rise til doubled in bulk- about 30-40 minutes.

6.  Preheat oven to 375, bake 35-40 minutes.  Cool on racks before slicing.

Fortune Cookies

In honor of the Chinese New Year celebrations- my Laurel class decided to get together and make fortune cookies( this is half of them). They were a hit- fun to make and delicious.
Ingredients:
3 egg whites
3/4 cup white sugar
1/2 cup butter, melted and cooled
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons water
Directions:
1.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2.
In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
3.
Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Kneaders White Chocolatae Chip and Cranberry Cookies

Kneaders White Chocolate Chip and Cranberry Cookies
INGREDIENTS
1 cup butter, softened to room temperature
1 cup packed brown sugar
1 cup white sugar
2 egg
1 Tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 ½ cup white chocolate chips
1 ½ cup dried cranberries
1 cup macadamia nuts chopped.
Preparation: Preheat oven to 375 degrees. Spray a cookie sheet with pan release. In a large bowl, cream together the butter, brown sugar, white sugar until fluffy. Beat in the egg and the vanilla. Combine the flour and baking soda and stir into the sugar mixture. Do not over beat as this will cause the cookies to be tough. Fold in white chocolate chips, cranberries and nuts. Drop by heaping spoonfuls onto the cookie sheets. Bake for 10 – 12 minutes until slightly brown on the edges. Allow cookies to cool for 5 minutes on the cookie sheets before placing them on a cooling rack.
Makes about 36 1.5oz cookies or Kneaders size 18 cookies

Chick- fil-A chicken recipe

We love Chick-fil-A chicken- and the main draw back to where we live is that the closest store is SLC. We think this comes in pretty close though. You can use it to make sandwiches or nuggets or just a great fried chicken recipe.
Ingredients
3 cups peanut oil
1 egg
1 cup milk
milk (for dipping chicken)
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
1 tablespoon salt
4-6 boneless skinless chicken breasts

Below are the directions for using a pressure cooker to make them. I don't have one- so I just fried them in a pan. I also used half the salt that it originally called for (2Tbl originally). The first time I made this recipe- it was extremely salty.- so we thought it was much better with less. I also like to double dip it. Once in the milk mixture- once in the flour- then back to the milk and back in the flour. I also don't use that much oil- just about 1/2 inch in the bottom of the fry pan. I would definitely use the peanut oil though- I have tried it with canola- and it just isn't as good.
Directions
1Heat the peanut oil in a pressure cooker to about 400°F.
2In a small bowl beat the egg and stir in the milk.
3In a separate bowl combine the flour, sugar, salt and pepper.
4Dip each piece of chicken in milk and roll in flour mixture until completely covered.
5Drop all 4 in cooker.
6When steam starts shooting through the pressure release, set timer for 3 minute.
7IMPORTANT: DO NOT CLOSE STEAM RELEASE.
8IT IS VERY DANGEROUS!
9When chicken is done, remove it from oil and drain on paper towels.

Gingerbread Waffles

Ingredients
1 cup all-purpose flour ( I used whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
1 egg
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter or margarine, melted ( I just used oil)
Mix it all up and bake in waffle iron. We ate it with whip cream and banannas. Yum!