Italian Bread Bowls

Click picture to go to Allrecipes.com

Italian Bread Bowls

Ingredients:

2 (.25 ounce) packages active dry yeast 2 1/2 cups warm water (110 degrees F /45 degrees C) 2 teaspoons salt 2 tablespoons vegetable oil

7 cups all-purpose flour   1 tablespoon cornmeal 1 egg white 1 tablespoon water

Directions: 1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. 3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. 4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf.** Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. 5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. 6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. 7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.     **I watched this video to learn how to make a round loaf.

Smashing Pumpkin Soup

Smashing Pumpkin Soup
from my friend, Danika

1 Tbsp olive oil
1 onion, chopped
4 cups chicken broth
2 cups pumpkin puree
3/4 cups green onions (I omit these)
1/8 tsp nutmeg
1/2 tsp curry powder
salt and pepper to taste
2 cups milk

Saute onion in oil in a soup pot.
Cook until very soft and add remaining ingredients, except milk.
Cook uncovered for 15 minutes.
Add milk and cook for additional 5 minutes.

HAPPY HALLOWEEN AND FALL!

Crockpot Brown Sugar Chicken

Crockpot Brown Sugar Chicken
 

Click picture to go to A Year of Slow Cooking

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it's okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me...)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Wild Rice Soup

Wild Rice Soup
from my mother-in-law, Michele

2 boxes (4.2 oz each) Rice a Roni Wild Soup
    or 8-9 oz any wild rice mix
2 Tbsp marg or butter
1 Tbsp minced onion
1/4 cup flour
4 cups chicken broth
1 cup half and half
     or 1 cup canned milk
1/3 cup chopped ham (lunch meat works great)
1/3 cup grated carrots
3 Tbsp slivered almonds, optional

Prepare rice as directed on package.
Meanwhile, melt butter and saute onion.
Stir in flour and chicken broth and let it thicken a little.
Stir in rice and simmer 5-10 minutes.
Blend in milk, ham, carrots, and heat.

Chicken with Rice

This recipe is adapted from a recipe found in the Del Sur Relief Society Cookbook 2007 page 175.

Original
Chicken with Rice
1 cup rice
1 cup water
6-8 chicken breasts
1 can cream of mushroom soup
1 package onion soup mix

Place rice on bottom of casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.


My adapted version
Chicken with Rice

 1 cup rice
1 cup water
Frozen chicken tenders in one layer
1 can cream of cream of chicken soup
1 package onion soup mix

Place rice on bottom of 8x8 casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.

Fry Bread Explosion

I used the Fry bread recipe from http://allrecipes.com/recipe/fry-bread-i/ and topped it with chili, cheese, tomatoes, olives, and ranch.  EASY and delicious!

The only thing I changed on the recipe was that I fried them in oil not shortening.

Biscuit Pizzas

Biscuit Pizzas

1 can refrigerator biscuits
pizza sauce (I make it from a little tomato sauce can for this recipe and have leftover sauce)
Toppings (pepperoni, olives, bacon bits, tomatoes)
Cheese

Preheat oven to temperature on biscuit can (about 450).  Flatten biscuits into flat rounds on a baking sheet.  Top with sauce, toppings, and cheese.  Bake about 10 minutes or until biscuits are golden brown on the sides.  So delicious!

Impossibly Easy Italian Sausage Pie

Click picture to go to Bisquick website

Impossibly Easy Italian Sausage Pie

1/2 lb bulk Italian pork sausage

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, well drained

1/2 cup Original Bisquick® mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs 

 

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
• 2 In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• 3 Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

 

Cowboy BBQ Chicken Pizza

Click picture to go to Bisquick website

Cowboy BBQ Chicken Pizza 

2 cups Original Bisquick® mix

1/4 cup sour cream

1/4 cup very hot water

**1 container (18 oz) refrigerated original barbecue sauce with shredded chicken

1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)

1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

 **I used 1 lb cubed/shredded chicken and bbq sauce

• 1 Heat oven to 400°F. ***In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
• 2 Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
• 3 Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.

***I would make my own pizza crust instead of the Bisquick crust

Cowboy Casserole

Click picture to go to Bisquick website

Cowboy Casserole

1 lb lean (at least 80%) ground beef

1 can (16 oz) baked beans

1/2 cup barbecue sauce

2 cups Original Bisquick® mix

2/3 cup milk

1 tablespoon butter or margarine, softened

1/2 cup shredded Cheddar cheese (2 oz) 

 

• 1 Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• 2 Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.
• 3 Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms.
• 4 Drop dough by 12 spoonfuls onto beef mixture.
• 5 Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

 

 Disclaimer: This is Chris's FAVORITE!