No Knead Bread

2 cups bread flour
1 cup whole wheat flour
1-1/2 tsp salt
1/4 tsp instant yeast
1-1/2 cups water

Directions & videos are at breadtopia.com

and

http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&oref=slogin

Mexican Chocolate Bundt Cake

This is supposed to be DELICIOUS! I havent made it yet..the YW president made it but I missed it because Donny was TDY ( they had it Wed. night). All I hear is how wonderful it was! So, I'm putting it here so I wont lose it! :-)

1 (18.25-oz) package devil’s food cake mix
1 teaspoon ground cinnamon
1 1/3 cups water
½ cup vegetable oil (I use canola)
3 large eggs
1 cup semisweet chocolate min-morsels, divided (I use more)
2 Tablespoons butter
¼ cup firmly packed brown sugar
3 Tablespoons milk
1 Tablespoon vanilla extract
1 cup powdered sugar
1 Tablespoon shortening****
2 Tablespoons sliced almonds, toasted (optional)


Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in ½ cup chocolate morsels (I add about a cup.) Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 350 F for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan for about 10 minutes; remove from pan and cool completely.
Cook butter, brown sugar, and 2 T. milk in a saucepan over medium –low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if glaze is too thick, add remaining 1T. milk, stirring to desired consistency. Drizzle glaze over cooled cake.
Microwave remaining morsels and shortening in a small bowl on HIGH 30 seconds or until melted****. Drizzle over brown sugar glaze. Sprinkle almonds on cake if desired.

****I have never been able to get the chocolate glaze to turn out just right. I have used chocolate fudge ice cream sauce and chocolate mint ice cream sauce. As long as you can drizzle the chocolate you can use about anything. I would not use Hershey’s chocolate syrup as it is too runny! You can also prepare a ganache to drizzle.

Mud Pie

We had this in Young Womens on Sunday too:-) We are always eating in YW. VERY YUMMY!

1 pkg oreos
1 can hershey's syrup
1 tub of Kool Whip
1/2 gallon mint ice cream (or any flavor - but I prefer mint to give it a little extra flavor)

Using all of the oreos (except about 10-15 which you will need for the top), crush with your hands and put them in the bottom of a 9x13 pan. Take the SOFTENED ice cream and spread on top of the crushed oreos. Pour the entire can of hershey's syrup on top of the ice cream (save a LITTLE bit to drizzle on the top). Put in the freezer for about 5 minutes so the chocolate can harden a little bit. Spread the Kool Whip on top. Crush the rest of the oreos on top - and drizzle the leftover hershey's syrup over the top. Freeze. When ready to serve, let it thaw for about 5 minutes to get that ooey-gooey yumminess! :o)

Fudgy Chocolate Cookie Bars

This is delicious! We had it in Young Womens on Sunday:-) Hmmmm...

(Makes 24-36 bars)
1 3/4 c. unsifted flour
3/4 c. confectioners' sugar
1/4 c. cocoa
1 c. cold margarine or butter
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk (NOT EVAPORATED!)
1 tsp vanilla extract
1 c. chopped nuts

Preheat oven to 350. In bowl, combine first 3 ingredients. Cut in margarine until crumbly. Press on bottom of 13X9 pan. Bake 15 mins.
In saucepan, melt 1 c. chocolate chips with s.c.milk and vanilla. Pour over crust; top with nuts and chips; press down firmly. Bake 20 mins. or until set. Cool. Cut into bars.

You can double it and bake it in a big huge cookie sheet. You can also put coconut on top if you like that sort of thing:-)

Laura's sausage pasta

I have been creating dishes with the Alredo sauce. We love pasta...but I have come up with some really yummy pasta combinations that our family LOVES!

1 Jar of Prego Alfredo Sauce

1/2 a green pepper chopped

1 garlic clove pressed

1/2 lb. ground sausage or 1/2 lb. turkey kielbasa

(we love both...though I think I prefer the ground)

1 can diced tomatoes-drained

Cook sausage,drain, add green pepper and garlic, cook till tender. Then add Alfredo Sauce and diced tomatoes. Serve with any pasta.

Cheesy Chicken Crescents

These are sooooooooo delicious!

2 Cups Chopped chicken

1/2 Cup shredded cheddar cheese

1 can cream of chicken soup

1 can(8 count) crescent rolls

sour cream

Mix chicken, 2 Tbsp. cheese and just a little bit of sour cream, enough to make it moist. Divide crescent rolls into triangles.

Place about 2 Tbsp. of mixture on wide end of each triangle. Roll up and seal closed. Place on cookie sheet or baking dish. Bake at 350 degrees until lightly browned.

While baking, combine soup, just a little bit of milk, and 1/4 cup cheese..

(If you have extra chicken mixture, you can mix this in with it)

Heat until cheese melts.

After crescents are done, put a couple Tbsp of the soup mixture on each crescent. Sprinkle with remaining cheese. Return to oven long enough to melt the cheese.
Enjoy! Again....SOOOO good!

Minestrone Soup

1/2 lb ground meat or ground sausage

1/2 lb. polish sausage sliced ( turkey kielbasa-what I use)

1/3 Cup Diced Onion

1/3 Cup Diced Celery

1/3 Cup Diced Carrot

1 Clove Garlic (pressed)

Mix above and saute till cooked and tender

Add

6 Cups water + 4 chicken bouillon cubes

1 14 oz. diced tomatoes with juice

1 can kidney beans( drained)

3/4 Cup small shell pasta

1 teaspoon basil

1 teaspoon oregano

Bring to a boil then simmer for 15 minutes

You can freeze before you add the noodles. Allow to cool, pour into freezer container and freeze.

To serve- thaw, bring to boil and add the noodles. Cook until tender. Great with homemade wheat bread:-)

Blueberry Delight

Because we have our own blueberry bushes I'm always looking for ways to use them. This is my favorite blueberry dessert recipe (if you don't count popping them right into my mouth when I'm picking them).

Source: Betty Bright

Ingredients

1. 2 cups fresh blueberries
2. 2 cups sugar, divided
3. 1/4 cup water
4. 1/4 cup cornstarch
5. 3 Tbs water
6. 1 cup all-purpose flour
7. 1/2 cup margarine, softened
8. 1 cup pecans, finely chopped
9. 8 oz cream cheese
10. 9 oz Cool Whip

Directions

1. Combine blueberries, 1 cup sugar, and 1/4 cup water in a saucepan. Cook on low about 15 minutes or until berries are soft.

2. Combine cornstarch and 3 Tbs water in a small bowl and mix well. Add to blueberry mix. Cook, stirring constantly until thick. Set aside to cool.

3. Combine flour, margarine, and pecans. Using wax paper, press into 9” x 13” pan. Bake for 20 minutes at 350 degrees. Cool.

4. Combine cream cheese and 1 cup sugar. Beat until smooth. Fold in whipped topping. Spread over cooled crust.

5. Pour blueberry mixture oven top. Refrigerate.

Spicy Turkey Quesadillas

These are great! Hannah said she could eat them every day.

Source: Leanne Ely
Serves 6 people

Ingredients

1. 1 pound lean ground turkey
2. 1 onion, chopped
3. 1 garlic clove, pressed
4. 1/2 teaspoon ground cumin
5. 1/2 teaspoon dried oregano, crushed
6. 1 jalapeño pepper - minced (de-rib & de-seed for less heat), OPTIONAL
7. 6 Tbsp fresh parsley, chopped
8. 6 Tbsp grated Monterey Jack cheese
9. 12 whole wheat tortillas
10. salsa

Directions

1. In a large skillet over medium-high heat, cook turkey with onion and garlic until browned; drain off any drippings and remove to large bowl. Stir cumin, oregano, jalapeno and parsley into turkey mixture.

2. To make traditional quesadillas (made just like a grilled cheese sandwich using tortillas) or just heat the tortillas and roll ‘em up!

3. Serve with salsa, if desired.

Chocolate Valentine Cake

The texture of this one-layer flourless cake is similar to brownies. I like to substitute fresh strawberries for the raspberries and sprinkle with powdered sugar.

Source: USA Weekender Magazine

Serves 10 people

Ingredients

1. 1 1/2 cups semisweet chocolate chips, melted
2. 2 cups garbanzo beans, cooked and drained (or 1 can)
   
3. 4 eggs
4. 1 cup sugar
5. 1/2 tsp baking powder
6. 1 Tbs powdered sugar
7. 1/2 cup raspberry jam, seedless
8. 2 Tbs lemon juice
9. 1 pint raspberries

Directions

1. In small bowl, melt chocolate in microwave oven, 2 minutes on medium power.

2. In blender or food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth.

3. Pour batter into non-stick 9-inch heart-shaped or round cake pan. Bake at 350° for 45 minutes or until a knife inserted comes out clean. Cool.

4. Sprinkle with sugar. Cut in 10 wedges. Serve with raspberry sauce.

5. SAUCE : In a bowl, microwave jam until melted, 1 minute. Stir in juice and berries.

Tabouli

Ingredients

1. 1 cup bulgur wheat
2. 1 cup boiling water
3. 1/3 cup fresh lemon juice
4. 1/4 cup olive oil
5. 2 cloves garlic, finely minced
6. 1/2 cup fresh mint leaves, minced
7. 1 bunch fresh parsley, chopped
8. 1/4 cup green onions, chopped
9. 1/2 teaspoon dried oregano
10. 1 teaspoon salt
11. dash cayenne pepper
12. 2 medium fresh tomatoes, chopped
13. 1 small cucumber, peeled, seeded, chopped
14. 1/4 cup black olives, diced

Directions

1. In medium bowl, pour boiling water over bulgur wheat. Let sit for 1/2 hour. Mix in shaker: oil, lemon juice, salt, garlic, oregano and cayenne pepper and shake well. Mix bulgur wheat and vegetables, pour in oil mixture, stir well.

2. Serve over a bed of lettuce. Best if refrigerated for several hours before serving.

Zesty Broccoli Casserole

I rarely cook with canned soups but I make an exception for this favorite.

Cook time: 45 minutes
Serves 10 people

Ingredients

1. 2 pkgs frozen chopped broccoli, thawed & drained
2. 1 can cream of mushroom soup
3. 1-1/2 cups cheddar cheese, shredded
4. 1 egg, beaten
5. 1/4 cup milk
6. 1/4 cup mayonnaise
7. 1 Tbs horseradish
8. 2 Tbs butter, melted
9. 1/4 cup cracker crumbs

Directions

1. Combine broccoli, soup, cheese, egg, milk, mayonnaise, and horseradish. Spoon into a greased 2-quart casserole.

2. Top with butter and cracker crumbs.

3. Bake at 350 degrees for 45 minutes.

White Bean Chicken Chili

Serves 8 people

Ingredients

1. 2 cans chicken broth
2. 4 chicken breasts, cubed
3. 1 clove garlic, minced
4. 1 cup onion, chopped
5. 2 cans white corn, undrained
6. 2 cans white beans, undrained
7. 2 cans green chilies, chopped
8. 1/2 teaspoon dried oregano
9. 1/2 teaspoon dried basil
10. 1/2 teaspoon cumin, optional
11. 1 cup sour cream
12. 1 cup salsa
13. 1 cup Monterey jack cheese
14. tortilla chips

Directions

1. Cook chicken in broth. Add other ingredients. Serve with sour cream, salsa, Monterey Jack cheese and tortilla chips.

Barbeque Chicken Pasta

A spinach salad would be a perfect addition to this dish!

Source: Leanne Ely

Ingredients

1. 16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked
2. 1 Tbs vegetable oil
3. 4 oz chicken breast, boneless, skinless, cut into 1/2-inch cubes
4. 1/4 cup green bell pepper, thinly sliced
5. 1/4 cup red onion, thinly sliced
6. 1 clove garlic, pressed
7. 1/2 cup spaghetti sauce (your favorite)
8. 1/4 cup hickory-smoked barbecue sauce
9. 1/2 cup Provolone cheese, grated
10. 1/2 cup Mozzarella cheese, grated
11. 3 green onions, trimmed and thinly sliced
12. 1/4 cup cilantro, chopped

Directions

1. Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and saute, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add spaghetti sauce and barbecue sauce and heat just to boiling. Remove from heat.

2. Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to serving bowls and top with scallions and cilantro.

3. VEGETARIANS : Skip the chicken and add a 15-oz. can of drained white beans.