Dilly Bread

2 pkgs. yeast
1/2 C warm water
1 tsp sugar
2 C cottage cheese , room temperature
2 T butter
4 T sugar
2 tsp salt
1/2 tsp baking soda
2 T minced onion
4 tsp dill seed
1/2 tsp dill weed
2 eggs
5-6 C flour

Combine yeast, water and 1 tsp sugar, let stand 10 min.
Blend cottage cheese, butter, sugar, salt, baking soda, minced onion, dill seed, dill weed and eggs in blender about 5 minutes. In a large mixing bowl start with 5 cups flour and gradually combine yeast mixture and if necessary add remaining flour to make a soft dough. Knead a few minutes.
Transfer dough to generously greased bowl, cover, let rise until doubled in size. Shape into loaves and place into greased loaf pans. Let rise until doubled in size.
Bake at 350 for 15 min. Lower heat to 325. Continue baking for another 45 min.
Remove from oven and rub tops of bread with butter and lightly sprinkle with salt.
Remove from pans and let cool on wire rack.
Makes:
3) 9" loaves
or
2) 9" and 1 round
or
3) 8" and 1 round

Corned Beef casserole

Before you judge, just try it!! If you like corned beef you'll love this!

3 C left over corned beef, cubed
4 C fresh broccoli, steamed till tender
5 C prepared minute rice
2 cans cheddar cheese Soup
1 can cream of mushroom
1/2 C sour cream
1 small onion, chopped
1 T butter
salt and pepper

cook onion in butter till tender. combine all ingredients and pour into 13x9
bake at 350 for 45 or until golden brown and bubbly.

Cookie Dough Brownies

Brownies:
1 cup semi-sweet chocolate chips
1/2 cup butter softened
1 cup sugar
3 eggs
1 tsp vanilla
1 1/4 cups flour (whole wheat or all-purpose)
1/4 tsp baking soda
Frosting:
1/2 cup butter softened
1/2 cup packed brown sugar
1/4 cups sugar
3 TB milk
1 tsp vanilla
1 cup flour (whole wheat or all-purpose)
1 cup mini semi sweet chocolate chips. Or substitute regular sized

Preheat oven to 350. Melt 1 cup chocolate chips. Cool slightly.  In separate mixing bowl cream butter and sugar. Add eggs and vanilla. Mix well. Stir in melted chocolate.  Combine flour and baking soda and add to batter.
Spread into a greased 13 x 9 pan.  Bake at 350 for 22 minutes or until a toothpick comes out clean.  Cool completely.

For frosting: Cream butter and sugars. Beat in milk and vanilla. Add flour. Stir in mini choc chips.  Drop by tablespoonfuls over cooled brownies. Carefully spread over top. If using mini choc chips it will spread much more easily.  Store in the fridge.  I love these even more the next day when the cookie dough layer is cold. 

This recipe adapted from Taste of Home June/July 2001.

Cinnamon Rolls with Cream Cheese Frosting

FILLING:
4 T butter
1 C sugar
3 tsp cinnamon
-Combine into a crumbly mixture and set aside

DOUGH:
2 C flour
2 T sugar
1 tsp salt
3 tsp. baking powder
3 T butter
3/4 C milk
Mix together to form a soft dough.
Roll out into a rectangle onto floured surface. about 1/4 inch thick
Top with crumble mixture and roll up.
Use dental floss to cut into 10 cinnamon rolls.
Place in 13x9 baking dish
bake at 400 for 15-20 minutes
Top with frosting and serve warm..

FROSTING:
3T cream cheese
1 1/4C powdered sugar
1 tsp vanilla
Cream together. (add more powdered sugar if it's too runny or milk if it's too thick)

Oreo Cookies

COOKIES:
2 boxes Devil Food cake mix
4 eggs
1/2 C shortening
FROSTING:
1 brick of cream cheese
1 tsp vanilla
1 1/2-2 C powdered sugar

Mix together cake mix, eggs and shortening.
Drop by rounded teaspoonfuls onto cookie sheet
bake at 350 for 8 minutes
flatten slightly with back of spatula
remove to wire rack to cool

Meanwhile, cream together the ingredients for the frosting, gradually adding the powdered sugar until it gets to your desired consistency. If it gets too thick you can add a little milk.

Use the frosting between two cookies.
This recipe made 30 oreo cookies (60 single cookies) Just depends on the size you make them.
*This recipe came from my friend Kristy.

BEST Oatmeal Chocolate Chip Cookies

These are our 'Sunday" cookies! Joey makes them at least twice a month after church. Most times we deliver them to neighbors but lots of times we eat them all ourselves! They're SO good!

2 C sugar
2 C brown sugar
2 C shortening
4 eggs
4 tsp vanilla
4 T milk
4 C flour
2 tsp baking soda
2 tsp baking powder
2 tsp salt
4 C oats
2 C chocolate chips

Cream together sugars, shortening, eggs and vanilla. Add milk. In a separate bowl combine flour, baking soda, baking powder and salt. Add to sugar mixture and mix with hand mixer. Add oats, then chocolate chips.
Place rounded teaspoonfuls onto ungreased stoneware pan (could use a regular old cookie sheet)
Bake at 350 for 10 minutes. Let then sit on the pan for 2 minutes before moving them to a cooling rack.
This recipe makes a TON!!!! If you're not planning to give any away to neighbors you might want to half it!

Almond Chicken

Almond Chicken

½ onion, chopped

1 small pkg sliced almonds

2 T. butter

2 T. flour

2 c. chicken broth

3 c. cooked chicken

½ head cabbage, chopped

1 can water chestnuts

Sauté onions and almonds in butter; stir in flour, then whisk in broth. Season with salt & pepper or as desired. Stir in chicken and cabbage; simmer ‘til cabbage is tender. Just before serving, stir in water chestnuts. Serve over chow mein noodles.

Taco Seasoning

• 1 heaping Tablespoon chili powder
• 1/4 tsp garlic salt
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp oregano
• 2 tsp cumin
• 1 tsp pepper

Mix it all together.  Use it to season ground beef, chicken or any other meat you use for tacos.

Makes about 2 1/2 Tablespoons

Marshmallow popcorn

1 Cube of Butter
1 Cup Sugar
1 Cup Corn Syrup
1 tsp Vanilla
2 bags microwave Popcorn
3 Cups mini Marshmallows

Combine butter, sugar and corn syrup. Bring to a boil, Boil for 3 minutes stirring occasionally, remove from heat and add 1 tsp vanilla.
Combine pop corn and marshmallow in large bowl and drizzle sugar mixture over top.
Spread onto a lightly greased foil lined pan to cool.

This recipe came from my friend Kristy. She brought it to a YW activity.

Chicken Vegetable Stir Fry over brown rice

Ingredients:
Canola oil
2 garlic cloves, chopped or pressed
2-3 chicken breasts, chopped
9 cups TOTAL of the following vegetables. Or whatever you like.
carrots, broccoli, green onions, crookneck squash, mushrooms, zucchini, snap peas and cabbage
6 TB chicken or vegetable broth
5 TB soy sauce
1 1/2 teaspoons corn starch
Cooked brown rice. About 4 cups when cooked.


Start with the sauce:  Mix together the chicken broth, soy sauce and corn starch.  Set aside for later.
Then get your rice cooking.  I add the rest of the can of broth to my rice in place of some of the cooking water.

Pour a couple tablespoons oil into a heated wok.  Cook and stir your chopped chicken along with the garlic.  When chicken is no longer pink inside, take it out of the wok and keep warm.

Add a little more oil to the wok and stir fry the veggies for about 3 minutes. You can add little water or chicken broth if they start to stick.  Then pour on your sauce and stir it in.  Cover and cook at medium heat until veggies are as tender as you like.  Add the chicken back in and heat through.

Serve over brown rice.

Serves 6
You can adjust this recipe to fit your family by using less (or more) vegetables and rice.
Most of your time is spent in cooking the rice and chopping the vegetables. I'll chop them earlier in the day so I can cook this up pretty quickly at dinner time.