Cinnamon Swirl Bread

I could never be on a no-carb or even low-carb diet. I love bread. In all its many splendid shapes and beautiful varieties. Cinnamon Swirl Bread happens to be a family favorite. And if we somehow manage to have any left-over, the next day I make french toast with it. MMMmmmm, that's some good stuff, I'm telling you! Thanks to Annette Winslow who is famous for her bread and made hand-outs with her recipes for everyone in our ward (church congregation.) I have made this many times.

BASIC WHITE BREAD:

1/2 cup warm water
2 packages (or 2 tbsp) rapid rise yeast
2 cups milk
1/2 cup butter
1 egg
1/4 cup sugar
1 tbsp salt
5-7 cups flour ( I have used both bread flour and regular All-Purpose, both work well)

Dissolve yeast in warm water, let it get foamy, set aside. Heat milk but do not boil (this is called scalding.) When milk cools to lukewarm, pour into large mixing bowl and add butter and egg. Then add yeast mixture, sugar and salt. Mix well. Add flour one cup at a time until dough pulls away from the sides of the bowl and is easy to handle. Knead dough for 10 minutes. Let rise, covered, in a warm place for 1 hour. Punch the dough down and let rise for another hour. Knead for another 5 minutes.

Here's where you make it cinnamon-y swirl-y wonderful. Or you can skip the cinnamon/sugar and just make plain ol' white bread which is always a treat too.

Divide dough in half, roll out each part into a small rectangle. Spread 2 tbsp butter over the dough and sprinkle 2 tsp cinnamon and 1/4 sugar over the buttered dough. Roll back up, place seam side down in a greased loaf pan.

Let rise for another 20-30 minutes before baking at 350 for 30 minutes. Makes 2 loaves.

Chicken Fajita Quesadillas

Today, I am channeling Pioneer Woman because I have multiple, step by step photos! This recipe is bits and pieces from other recipes and more "I know enough about how this should all work, let me try putting this and this together." Make sense? All I know is, I love Mexican food and this meal is hot and tasty in under 30 minutes.

Let's start by making the fajita part:

1-2 lbs chicken (or meat of your choosing) cut into 2 in pieces
1 small yellow onion, sliced
1 red pepper, sliced
A generous handful of sliced, chopped fresh mushrooms
1/2 packet Fajita seasoning mix
1 tbsp canola oil

In a large frying pan over medium-high heat, add oil, wait a minute, and add your chicken pieces and veggies. Saute for 5 minutes. Sprinkle 1/2 a packet of the Fajita Seasoning Mix over the chicken and veggies. Cook until the chicken is no longer pink and the onion is translucent. Remove from heat.

Now for the quesadilla part:(this is how it should look right before placing the other tortilla on top)

Pre-heat oven to 400.
Have 4 large flour tortillas and 2 cups shredded cheddar cheese ready. Place 2 tortillas on a cookie sheet (I put tin foil down so I wouldn't have to scrub baked cheese off my cookie sheet.) Sprinkle 1/2 cup cheese onto each tortilla, then distribute 1/2 the chicken/veggie fajita mixture onto each tortilla. Sprinkle another 1/2 cup cheese over each chicken/veggie filling and end by placing another tortilla over top. Pop in the oven and bake for 10 minutes, or until cheese is melty.

Remove from oven, and with pizza slicer, cut each tortilla into 6 wedges. Serve loaded with salsa, sour cream and guacamole, with black beans on the side. Dig in! Serves 4.

*a note. The beauty of this recipe, is you can adjust it to feed more people OH SO EASILY! If you're using more than 2 lbs of meat, use the full fajita seasoning packet and up the amount of veggies. Don't like mushrooms but love green peppers? Fix it the way you like your fajitas. Its more of a method than a recipe. Grill meat and veggies, bake with cheese on a tortilla and serve with toppings! Ta Da!

Lemon Pudding Fruit Salad

The picture really doesn't do it justice, because it was very, very tasty. Love that lemony flavor with all the other fruit, and the creamy texture. Another hit from the "Essential Mormon Cookbook!" Make it in the earlier in the day so it has at least 3-4 hours to chill before serving. We served this alongside BBQ and beans and it was a great pairing, the spicy/hot with the lemony cool.

1 large (20 oz) can pineapple chunks, drained with juice reserved
1 (15 oz) can mandarin oranges, drained with juice reserved
1 (3 oz) package lemon jell-o
1 (3 oz) package lemon pudding (NOT instant)
1 (8 oz) tub frozen whipped topping (read cool whip)
2 cups fresh strawberries, sliced
2 bananas, sliced
1 cup miniature marshmallows

In a large measuring glass, combine reserved fruit juice and enough water to make 3 cups liquid. Pour into a large saucepan and bring liquid to a boil. Mix in jell-o and pudding mix. Cook and stir until thickened. (Use your whisk to break up the clumps, you want a smooth texture) Cool. Stir in whipped topping, fruit, and marshmallows. Refrigerate at least 1 hour (should be more like 3-4 hrs) Serve the same day. Makes about 12 servings.

Apple Cake with Caramel Sauce

Apple and caramel, a match made in heaven! I have been jonesing for an autumn-y treat for quite some time now. Thanks to google for helping me find this gem. Here is the link to the recipe, its from Jamie at Good Eats 'n Sweet Treats, and the original comes from one of my favorite magazines, Real Simple. And I love how Jamie wrote that what attracted her to this recipe was all the butter! My kinda gal!

As I was chopping the apples, a tedious task for certain, I thought to myself, this better be worth all the work! One bite. That is all it took to convince me, it was well worth the work. The only thing that I might alter is that I would double the glaze, because it is not possible to have too much caramel with apples.

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg (I omitted this, not a nutmeg fan)
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans (left these out)
2 1/4 tsp vanilla

Caramel Glaze, recipe below (optional)
Vanilla ice cream (optional)

Heat oven to 325° F.

In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using. (If using, ha!!!)

Caramel Glaze

4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream

In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat.

Yield: Makes 16 servings

*notes. Jamie mentioned she had to bake her cake 65 minutes, so don't automatically pull your cake out at 60 minutes and assume its done. The toothpick test is vital with this recipe. This cake was fabulous warm, room temperature and for breakfast the next morning!

JJ's whole wheat bread

As you can tell by the photo, I got a little carried away with the flour dusting before baking. Wanting to give it a nice "artisan" look, but went a tad overboard. Oh well, tasted great anyway. This recipe hails from my mother-in-law, Janet. She is a fantastic cook and is health conscious to boot. Who knew that was even possible? But I digress. This makes one loaf and I prefer to make it the old fashioned way, read no mixer, kneading the bread with my own 2 hands. Its very rewarding, an excellent stress reliever. Feel free to whip it up in your bread machine, (on quick cycle) or kitchen aide or bosch. Whatever floats your boat. This makes your whole house smell yummy, tastes super AND is good for you, a winning combo. Thanks JJ!

2 cup whole wheat flour (if you grind your own wheat, that's 1 cup kernels)
1 1/4 cups bread flour
1/2 cup wheat bran (I buy in bulk at a health food store)
1/4 cup gluten (again, bulk )
1 tbsp yeast (my M-I-L recommends SAF brand)
2 tbsp oil
2 tbsp honey
1 1/2 cups plus 3 tbsp warm water

Dissolve yeast in warm water, let it sit approx 5 minutes until foamy. Mix whole wheat flour, bread flour, wheat bran, and gluten together in a large bowl. Add foamy yeast, oil and honey. Mix well, knead for approx 10 minutes. I spray plastic wrap with PAM, cover the bowl and let it rise until double. Must be because of the whole wheat and bran, (makes a denser bread) but it takes more than hour to double. Punch down, place in greased loaf pan. Let rise again, until 2 inches higher than top of pan. Bake @350 for 30 minutes. Cool in pan for a few minutes, than let cool completely on a rack.

Tried and True Chocolate Chip Cookies

Everyone has one, a chocolate chip cookie recipe that is their tried and true. The one they turn to when they want that homey comfort food. And this is mine. I dressed them up a bit and threw in white chocolate chips as well. The recipe comes from my "Just a Matter of Thyme" cookbook. I have the recipe memorized and this is my kids' favorite cookie, hands down. My husband insists I save some dough for him a baggie in the fridge for him to eat when he gets home from work. In short, these are one of my favoritest cookies ever ever ever.
(Tina, these are the ones I brought to Relief Society, this post is for you!)

1/2 cup butter, softened
1/2 shortening (I use Crisco butter sticks)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, room temperature
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 (12oz) package chocolate chips (I use Hershey's milk chocolate)

Blend together softened butter and shortening until smooth. Cream with sugars. Add eggs and vanilla and beat well (5 MINUTES!) In a separate bowl, mix the flour, baking, baking soda and salt. Add to the creamed ingredients and mix well. Fold in chocolate chips. Do not crowd- allow at least 2 inches between each cookie. Bake @ 350 for 10-12 minutes. It is very important not to overbake! The cookies should be lightly golden brown, but not shiny on top. This dough will keep nicely in the fridge for several weeks enabling you to make just one dozen at a time if you like. Makes approx 3 dozen.

Bruschetta Salad

MMMmmmmm. I can still taste it. So summery. So flavorful. So simple. Once you are comfortable with the recipe, its easy to adjust it to make a little or a whole lot, depending on how much you need. What a way to use up those garden tomatoes! And to boot, Staci used fresh basil from her garden. Can you say "FANTASTIC?" Thanks to Sarah for introducing me to this a few years back, its now a staple in my house.

6-8 large tomatoes, seeded and roughly chopped, (could also use cherry tomatoes, halved)
1 loaf crusty, artisan bread, cubed and toasted (I use the rosemary/olive oil or the garlic artisan bread from Costco)
1 lb fresh mozzarella cheese, (they come in a 2 pack at Costco, just use one cheese and save the other one for the next time you make this salad, they keep quite a while in the fridge)
1 cup fresh basil leaves, cut into thin pieces
1 red pepper, seeded and chopped
6 tbsp EVOO
3 tbsp balsamic vinegar
1 scant teaspoon fresh garlic (if using a garlic-y crusty bread, scale down or omit)
salt and pepper to taste

I toast my bread on a cookie sheet in the oven at 400 for 10-15 minutes, watch closely, don't let it brown too much.
Meanwhile, prep your cheese, tomatoes, and basil, put them in a very large bowl.
Whisk your EVOO, balsamic vinegar, garlic and salt and pepper together.
Toss the bread with everything in the bowl.
Drizzle the dressing on, toss until thoroughly combined and dig in! This serves a crowd but eat it right away, the bread gets a tad soggy the next day and its not as nearly enjoyable. Bon Appetite!