White Sandwich Bread

INGREDIENTS:

2 1/2 teaspoons Active Dry Yeast or 1 pkg "highly active"
1 cup lukewarm water
3 cups all purpose flour
1 1/4 teaspoon salt
3 tablespoons sugar
6 tablespoons butter softened
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

INSTRUCTIONS:

Dissolve the yeast and sugar in the warm water - mix and allow to sit for up to 15 minutes. Add the butter cut into small cubes, add additional ingredients and mix well. I use the dough hook on my kitchenaid stand mixer on setting 1 - once the dough is well mixed, turn to setting 2 and allow to knead for about 5-7 minutes until dough is smooth, may stick a bit in the bottom of the bowl this is okay.

Place the dough in a lightly greased bowl (I spray mine with a canola oil spray) and cover with saran wrap, then place a towel over bowl. Put in your oven and turn on the oven light - this creates a nice small sealed space and the light warms it up enough to allow your dough to raise quickly even if your kitchen is cold (like mine). Allow to raise until doubled in size - this takes about an hour and a half.

Carefully punch the dough down to deflate. Move to a greased 5X9 bread pan, cover again with saran wrap this time spray the wrap with the canola oil too, put back in the oven for another hour to hour and a half. The bread should rise to at least an inch over the top of your pan - maybe a bit more. Take it out and preheat your oven to 350.

Once the oven is heated, remove the saran wrap and place in the center. Will bake for approx 30-35 minutes. When browned on top remove from the oven and allow to cool slightly before turning out onto wire rack to finish cooling. Brush the top with butter if you'd like for a soft and delicious crust.

This bread has a slightly sweet taste, is moist and delicious and keeps well for several days in a sealed bag or container. It's perfect for sandwiches, toast, or just eating plain with butter.

Chewy Toffee Cookies

INGREDIENTS:

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup softened butter or shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 bag Heath Bar Bits (or 8 bars crushed)
1/2 cup mini chocolate chips

INSTRUCTIONS:

Cream butter and sugar until light and fluffy, add eggs, mix well. Sift all dry ingredients together and mix in a bit at a time. Finally add Heath Bar bits and Mini Chocolate Chips. Chill the dough for 30-60 minutes, then drop by teaspoonful onto ungreased cookie sheets and bake at 350 for 10-12 minutes.

Molasses Crinkle Cookies

INGREDIENTS:

3/4 cup butter, melted
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
1/2 cup white sugar


INSTRUCTIONS:

In a mixing bowl combine melted margarine, brown sugar and egg and beat until smooth. Add molasses and beat another minute.

Mix together flour, baking soda, salt, and spices, add to the molasses mixture and mix well.

Cover and chill dough at least one hour.

Roll dough into 1" balls and roll them in the white sugar. Place about 2" apart on ungreased baking sheets. Bake for 8-10 minutes at 375 until tops are cracked. Allow to cool on wire racks.

Makes about 3 dozen cookies - these last quite awhile in a sealed container and freeze well.

Laura's Recipe for Fast White Bread

INGREDIENTS

2 cups Warm Water
2 T sugar
2 T butter (or stick margarine)
2 t salt
1 package active dry yeast
5 cups all purpose flour

INSTRUCTIONS

I made mine using my Kitchenaid Stand Mixer with the dough hook, but you can do this all by hand if you have a strong arm to beat the batter!

Pour 2 cups of warm water in your mixing bowl add sugar and salt , cut the butter into small pieces and stir into water until the butter is melted and the sugar and salt are dissolved. Add the yeast and mix well.

Stir in 3 cups of all purpose flour until mixture is smooth then add additional 2 cups of flour a bit at a time until the dough forms a ball and pulls away from the side of the bowl.

At this point you can dump the dough out on a well floured surface and knead for 8-10 minutes OR if you are like me you add flour a few tablespoons at a time and let the dough hook do the work. I dumped it out on the floured surface when the dough was smooth on the surface and no longer sticky to the touch. I kneaded a few more turns by hand - about 2 minutes.

Spray cooking spray in a glass mixing bowl, put the dough in and turn it or just spray some more cooking spray directly on the dough. Cover with saran wrap and a kitchen towel. Put it in your oven (not heated yet) and just turn the light on in the oven. Just that bit of heat coming off the light and the sealed oven will help the dough raise quickly.

After about an hour - or when dough has doubled in size - take the dough back out of the oven and punch it back down, split it in half and put in two loaf pans sprayed well with cooking spray. Cover again with saran wrap and a towel and put back in the oven for approx 45 minutes or until doubled again. Remove from the oven and set aside.

Preheat the oven to 400 degrees. Remove the saran wrap and return uncovered loaf pans to heated oven for 30-35 minutes. Once they are removed from the oven brush with melted butter. After about 5 minutes remove from pan to wire rack to finish cooling.

Attempt to wait until they are cool to cut off the first slice - FAIL miserably at this and eat your still warm slice smothered in real butter.

Enjoy!

For Laura's step by step instructions with photos this link will take you to this post on her blog Love at Home. While you are there be sure to bookmark her site because you will want to go back!

Tomato Tortellini Soup

Okay this is not rocket science - no real recipe needed but it is sooooooo delicious!

INGREDIENTS

1 can tomato soup
1 can milk for tomato soup
1 cup cooked cheese tortellini

INSTRUCTIONS

Boil water and cook the toretellini for approx 5 minutes. Then mix the tomato soup and milk and blend well. Stir in the cooked and drained tortellini- cook on low allowing the mixture to simmer for approx 20 minutes.

Enjoy - tomato soup with tortellini is easy to make and delicious - eat with fresh buttered bread or a grilled cheese sandwich or just all by itself. It is my new addiction.

Pumpkin Gooey Butter Cake

My sister-in-law made this cake for Christmas this year - it is a recipe from Paula Deen and you can find it here at The Food Network as well. It is so delicious and tasty that I had to share. The best thing since Pumpkin Pie!

INGREDIENTS

Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream or cool whip if you're lazy like me!

Contest Winner - Jules

No one else entered so it's by default but that doesn't matter - Jules email us your contact info so I can get your prize sent!

Jalapeno Cornbread

INGREDIENTS

3 cups buttermilk cornbread mix
2-1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers
1-1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder

INSTRUCTIONS

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

This recipe was submitted by Jules who blogs at The fat chefs love to cook - check out her blog! This is also the only entry to our contest so far - still 2 days to get your entries in!

Sweet Potato Bake

INGREDIENTS:

3 cups cold mashed sweet potatoes (about 6 potatoes)
1 cup sugar
1/2 cup milk
1/4 cup butter softened
3 eggs
1 teaspoon salt
1 teaspoon vanilla

Topping:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup flour
2 tablespoons cold butter

INSTRUCTIONS:

Beat together all ingredients above (except topping) until smooth. Transfer to a greased baking pan. Combine all topping ingredients and cut in butter until crumbly. Sprinkle over potato mixture. Bake uncovered at 325 for 45-55 minutes or until golden brown on top.

This will be a big hit at your thanksgiving dinner - sweet and delicious!

Thanksgiving is coming - a great time for food AND a contest!

Submit a recipe for your favorite Thanksgiving dish for a chance to win a Baked Apple Pie Petite Jar Candle from Celebrating Home for the smell of fresh baked apple pie without the work!

The Rules:

• Contest will run for 2 weeks and end on Nov 15th
  
• Recipe should follow the theme of the blog - Simple & Tasty
• Recipe should be something that you would serve at Thanksgiving
• Submit your recipe via email (see the link on the right)
• Leave a comment letting us know you entered
• Winner will be chosen at random from all entries
• Good Luck!
  

Slammin' Skillet Black Beans

INGREDIENTS:

2 C cooked black beans (or 2 cans)

Two peppers, diced (one red and one green if ya like, for color)

1 Med. onion, diced

1 Small can diced tomatoes & their juice (Or salsa..)

1 diced chipotle pepper in adobo sauce, plus a spoonful of the sauce**

Optional: 1/2 c. corn

**If you can't find chipotle peppers in adobo, just get a can of Ro-Tel Tomatoes with chilis and use those. Be aware that for lightweights ONE chipotle pepper chopped fine is plenty for this recipe but if you want to use a couple, more power to ya.

1 TBSP Chili powder

1 Tsp. cumin

Splash of lime juice (Rose's is okay if you have a big bottle of that because you are a drinker like me. Not that I'm a 'drinker'...not like that. Oh, never mind.)

INSTRUCTIONS:

First: Prepare any kind of rice you like...I put mine in the steamer & then got to work on the beans.

Saute onion until nearly translucent and add peppers, saute until they are soft and smell nice. (I used butter, you can use what you like). Stir in beans, corn, spices, tomatoes, and chipotle peppers and simmer until everything is heated through. Add splash of lime. (I didn't have fresh limes so I used a little Rose's. I don't think it matters; just gives it a little sweetness and zip.)

Serve over rice. I would have added a dollop of sour cream and some cheese but I was 'making do' and it was just as good without it.

Could also be used as a burrito/taco/whatever filling. Could also be used as a rather muscular salsa/nacho topping.

This recipe was submitted by Kimberly of Dispatches from the Northern Outpost.

Delicious Onion Rings...

INGREDIENTS:

3-4 large sweet yellow onions
1 bottle beer (I used Coronoa)
2 cups flour
Salt & Pepper - I sometimes add a bit of garlic powder too
Vegetable Oil - enough to fill the bottom of your pan to about 3/4" or use a deep fryer

INSTRUCTIONS:

Peel the onions and slice them - can be thin or thick sliced your choice, I go for medium sized slices. Break into rings and put in a bag or container - sprinkle with flour and shake them up to coat with flour.

Mix the flour, salt and pepper and any other seasonings you choose to add, then using a whisk mix in the beer and keep whisking until well blended.

Heat your oil - if you have a deep fryer fantastic but if not a deep skillet will work. Heat the oil on Medium High until a drop of the batter dropped in sizzles and floats, if you have a thermometer it is about 350 degrees.

Dip your onions in the batter and turn a few times to coat, then add them to the hot oil a few at a time, turn after a minute or so.

Drain on paper towels, add salt and enjoy!

I sometimes combine ranch dressing with BBQ sauce to make a nice tangy dipping sauce.