Yummy chocolate chip cookie dough

I found this recipe and just LOVED it. Who doesn't like to eat cookie dough and now you don't have to worry about the eggs. The recipe is made for eating raw, no cooking.

I chopped them up and put it in ice cream. Ahh. I never have to go to dairy queen again. They are soo good. I am making them again with McKayla and some little girls to have fun dipping them and I think I will add other toppings they can roll them in after like cocoanut or chopped nuts or sprinkles. I will add a picture of that when we are done. Fun fun.

Navajo Tacos

So this is one of mt favorite meals. First you make your dough and let start to rise while you make your chili. You can use canned chili of course but the way I  make it is the cheating way and doesn't take all day.  Then when your dough is ready you make them into scones used oil in a fry pan. Then add on as many toppings as you like Chili, cheese, lettuce, sweet onion, tomatoes, olives, salsa, sour cream and  guacamole.

Bread dough recipe

1 1/2 cups warm water
2 tsp. yeast
2 Tbls sugar
2 Tbls Oil
Combine these ingredients let sit 10 mins add oil at the end

3 1/2 cups flour
1 tsp salt.

Mix all ingredients adding flour slowly until not sticky. Let rise until double in size. I put it in my warmer to go a little faster. 20-30 mins

Should make 6 good size scones starting with a hand full amount. Or make them a little smaller and flatten out thinner to make more. We like ours thick.

Makes just enough for our family to all have a navajo taco and then a treat too with honey butter and powered sugar.

Chili recipe

Ingredients

•   2 tablespoon all-purpose flour
•   5teaspoons chili powder
• 1 tablespoon crushed red pepper or 1/4 tsp ground red pepper
• 2 tablespoon dried minced onion and 1/2 tsp onion powder
• 1 tablespoon dried, minced garlic and 1/2 tsp garlic powder
• 3 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

I take 1 pound ground beef/turkey this last batch I did half and half because that is what I had.  Brown it with an onion and bell pepper. Sprinkle with garlic salt. Add 1 can Tomato sauce when its cooked all the way. Add 1 can of diced tomatoes (it's fun to try different kinds this time I used fire roasted tomatoes) Then add 2 cans of beans which ever you like. I used red kidney beans and chili beans with the flavoring in it. Add the seasoning mixture a little at a time and taste as you go. I end up using it ALL when I DON'T use all the other favored ingredients. When the tomatoes and are justed diced tomatoes and the beans are just kidney beans. It is soo yummy.

This way is cheating because usually you cook your beans ahead of time. Turns out great this way and then you have plenty left over for the rest of the week.

Make chili potatoes
or taco salad
or Chili cheese hot dogs
or chili pop overs
or just a bowl with cheese

Enjoy!

Snickerdoodles

These are my favorite cookies to make. And Now I will make them a lot more now that I found this new recipe. It is a sugar cookie recipe and I just added the cinnamon and sugar to it. My other recipe asks for half butter and half shortening.  So I was happy to find this one.

Ingredients

• 1 1/4 cups white sugar
• 1 cup butter
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar

Directions

1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
2. Cream together sugar and butter. Beat in egg yolks and vanilla.
3. Add flour, baking soda, and cream of tartar. Stir.
4. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

Bran Muffins

I made the Zucchini Bisque again and this time I made some bran muffins to eat with it. I have to say they complimented each other really well.  My hubby like to put honey on muffins, I didn't think they needed it, but try it that way too.

 

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!  

Garlic Parmesan Breadsticks

**Warning**These are addictive. I make them at least once a every month sometimes more.

Makes 12 bread sticks 1 inch think 2 inches high and 8 inches long.

400 degrees for 12-15 mins

3 1/2 C. Flour
1 T. Dry active Yeast
2 T. Sugar
1 tsp. Salt
1 1/2 C. Warm Water
1/4 or half cube butter
Parmesan Cheese
Oregino
Garlic Salt

Mix 2 1/2 Cups of Flour with yeast, sugar, salt and then add water after. Then add the rest of the flour until not sticky. Let rise until double in size about 30 mins. Or do like I do and out it in your warmer to cut that time in half. Then poor dough on clean surface with a little more flour to roll out on. Press dough out until you have a rectangle and can cut 12 inch strips with a pizza cutter.

Then melt butter in a flat bowl. Take a strip and fold in half, dip both sides in butter and then twist the dough and repeat. Then sprinkle on top Parmesan, garlic salt and oregano.

Let rise another 10 mins in warmer. and then cook for 15 mins until golden brown.


You'll be making these in place of every bread from now on. At least I do. Oh and for one horrible secret of mine. I buy individual nacho cheese sauce to dip the bread into. YUM YUM!! 

Summer time

Sorry for all the recipes so far. But I am trying out recipes that I can use all these summer veggies with. I know soup isn't very summery so you can always grate your veggies and freeze them for later.

Butternut Squash Soup

I had a squash I needed to make something out of and I have to say this hit the spot.

• 1 1/2 tablespoons butter
• 1/2 onion, sliced
• 2 cloves garlic
• 2 sprigs fresh thyme
• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 3 cups chicken stock
• 1 cube chicken bouillon
• 1 pinch ground cumin
• 1 pinch ground allspice
• 1/4 cube of 1/3 less fat cream cheese
• salt and white pepper to taste
• 
  
• Cook Squash in oven for 30 minutes and then peel and dice set aside.
• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• 
  
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot. Blend in cream cheese at the end.

Eat with Garlic Ciabatta bread toasted with olive oil brushed on top.

Zucchini Bisque

My mom made this while she was visiting for a recipe exchange and it was a huge hit. I think everyone there went back for fifths. There was non left afterward.

2 onions chopped

2 T. Butter

1 1/2 lbs chopped Zucchini

3 C. Chicken Broth

1/2 half and half

1/4 tsp pepper

1/8 tsp nutmeg

1/8 tsp salt

pinch cayenne pepper

grated Cheddar cheese

Saute onions in butter and zucchini and broth simmer for 15 mins. blend and return to pot. do not boil. add 1/2 and 1/2 and seasonings. Dish up and sprinkle cheese on top.

Tomato Basil Soup, Wisconsin Cauliflower cheddar, and Gourmet Cheese sandwich

2 - 15 oz Cans of Tomatoes Chopped
1 onion
2 Garlic cloves
1 - 15 oz can vegetable broth
3 T. Sun dried tomato Paste
2 T. Olive oil
150 ml heavy cream
1 handful Fresh Basil Leaves
1 tsp. Sugar
salt pepper to taste

In large pot caramelize onion in olive oil 2 mins. add garlic one min add paste one min add tomatoes, stock, sugar, salt, pepper. Cook on low 30 mins. Blend in Blender. add cream and Basil leaves last, blend. Do not boil. Can keep on low to keep warm.

Best if eaten with Yummy best ever Ultimate Cheese Sandwich.

Ciabatta bread and panini press
Mix together 2 T. light mayo and 1 T. Pesto sauce
Slices of Muenster Cheese
Slices of Tomato
Brush Olive oil on bread and press.

And I think it is an absolute almost must have with the Wisconsin Cauliflower Soup a little dollop in the middle is great. Makes it so creamy and smooth and then you can feel good that you are eating so many healthy things.

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese


In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve

Zucchini Bread

This Bread is so good and you wouldn't even know that it has whole wheat flour in it. This recipe makes 2 loaves.

3 eggs
2 Cups of white sugar
2 Cups whole wheat flour
1 tsp. Baking soda
1 tsp. Salt
3 tsp. Cinnamon
1 Cup Veg. oil
2 Cups grated Zuccini
1 Cup Chopped Nuts

Sift dry ingredients into a bowl. With a mixer in a separate bowl beat eggs, and sugar. Add oil and vanilla and mix. Gradually add dry ingredients until blended. Fold in Zucchini and nuts with a rubber spatula.

Bake at 325 degrees
45-60 Minutes
Until toothpick comes out clean