English Muffin Toasting Bread

This is a no knead bread that is easy to make.  Tastes great warm when the crust is all crunchy and the inside is warm and moist.  This bread is highly addictive and if you think you can't keep out of it only make 1 loaf! not 2 as the recipe makes.

English Muffin Toasting Bread

4-1/2 to 5 cups flour (or Brown Rice Flour Mix  plus 3/4 teaspoon Xantham Gum for gluten free version)
1/4 teaspoon baking soda
2 Tablespoons active dry yeast
1 Tablespoon sugar or honey
1 teaspoon salt
1/2 cup warm water
2 cups warm milk (or rice milk or other dairy free milks)

Mix 3 cups flour, soda, salt, and yeast.

Add sugar or honey, water, and milk.

Mix well. Should be like pancake/waffle batter.

Slowly add 1-1/2 to 2 cups of flour until dough is fairly stiff but sticky. It's still scoopable but not pourable exactly.

Scoop into two greased 4x8 non-stick bread pans. 

Spread out evenly and

let rise covered for 30-45 minutes.

Bake 30 minutes at 375 degrees.  Remove bread from pans immediately and brush all sides with butter.

Don't slice right away as it is very soft on the inside.  Give it 5-10 minutes.  Inside of bread will be full of air pockets resembling English muffins.  Serve with more butter and/or jam.

This picture is the gluten/dairy free version and wasn't as holey. 

Gluten Free Brown Rice Flour Mix

6 cups Brown rice flour (extra fine ground)
2 cup Potato Starch (not potato flour)
1 cup Tapioca flour

Mix and keep in plastic container ready to scoop and use.

Gold M & M Bars

Gold M and  M Bars

1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white, peanut butter, milk chocolate chips (any mix and match you want)
1-1/2 cups plain M and Ms (You could use minis if you wanted to)

In mixing bowl add butter and sugars.

 Cream until light and fluffy.

Beat in eggs and vanilla.

 Combine the flour, baking powder and salt in another bowl then add to wet mixture.

 Beat just until combined.

Stir in chips and 1 cup of the M and Ms (or use mixer as long as you don't pulverize the yummies.)

 Spread into a greased 9x13 pan.  Wait...can't see the M and Ms?

 Add the remaining  1/2 cup M and Ms on top for color!

 Bake for 20-25 minutes at 350 degress or until golden brown.  Cool  and cut into bars.

Chiles Rellenos de Pollo

Chiles Rellenos de Pollo

2-4 medium poblano peppers
1/4 cup water

1 pound skinless boneless chicken breasts (I am sure you could use ground beef)
(I just wing it with these spices...you'll soon figure out  what and how much you like of each)
cumin
cayenne pepper
salt
pepper
garlic powder
onion powder

Approximately 1 cup of a combo of diced onion and diced red, green, and/or yellow peppers
Pkg steamed brown rice
1 cup frozen or fresh corn
1-1/2 cups shredded Chihuahua cheese (or Mexi-blend)




If you want some heat but not too much cut your peppers in half (like mine) taking out the seeds and use 1/2 pepper per person.  Otherwise slit them on one side and take out the seeds.  Put in baking dish and cover with saran wrap.  Microwave for 6-8 minutes or until soft.

Dice veggies and add with chicken to a non-stick pan and cook until veggies are soft and chicken is cooked through.

 Meanwhile steam your brown rice.

  Mix cooked chicken, veggies, about 2 cups of rice, and 1-1/4 cups of cheese.

 Place poblanos in bottom of baking dish, pile on the stuffing as best you can or stuff your pepper.  Sprinkle with remaining cheese.

 Bake at 350 degrees for 20-25 minutes or until cheese is melted and filling is hot.

Scalloped Corn

My mom's been making this dish for as long as I can remember.  It's always at every Thanksgiving meal.

Scalloped Corn

1 egg
1 can creamed corn
pepper to taste
1 sleeve wheat saltine crackers, crushed
butter
Velvetta cubes or shredded cheddar
Can be doubled or tripled (I usually make double)

Mix eggs and corn.

 Add about 2/3 of the crackers and the Velveeta (use as much as you like.)

 Mix.

 Spread the rest of the crackers on top.

 Dot with butter.

 Bake at 350 degrees for 35-40 minutes or until it's set (jiggle it.) Longer for larger batches.

Cherry Cheesecake Pie

Cherry Cheesecake Pie

2 refrigerated ready-to-bake pie crusts

1/2 cup sugar
1 Tbsp cornstarch
2 - 8 oz low fat cream cheese, softened
1 large egg
1/2 tsp vanilla extract
1 can (21 oz) cherry pie filling
1 large egg white

Heat oven to 350°F.  Put bottom crust into pie plate. Unroll remaining crust on a cutting board; cut into 1/2-in.-wide strips. Cover with plastic wrap; refrigerate. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended  Spread batter evenly in crust; spoon pie filling evenly over top.

Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.  Refrigerate covered.

Taffy Apple Tartlets

1/4 cup chopped pecans
2 large Granny Smith apples, peeled and chopped
3/4 cup caramel ice cream sauce, divided
2 Tablespoons flour
2 refrigerated pie crusts, softened according to directions
12 caramels

Preheat oven to 400 degrees.  Combine apples, 1/2 cup of the caramel sauce, and flour in microwavable bowl.  Microwave for 5-6 minutes or until bubbly and thick.  Stir and set aside.  Unroll 1 pie crust and cut 12 circles (about 2-1/2 inches in diameter.) Press into mini muffin pan using a tamper.  Repeat with remaining crust until you have 24 crusts ready.  Cut caramels in half and place one piece in each crust.  Spoon apple mixture on top and then sprinkle with nuts.  Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets to cooking rack and drizzle with remaining sauce. You can serve while warm or room temperature.

Chocolate Revel Bars

or Fudge Nut Bars as some call them.

Chocolate Revel Bars

1 - 12 ounce pkg semi sweet chocolate chips (Aunt Edna used just 6 oz)
1 can sweetened condensed milk
3 Tablespoons butter
1 teaspoon vanilla

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cup flour
1 teaspoon salt
1 teaspoon baking sodea
3 cups oatmeal (I  used 1/2 quick and 1/2 regular)
1/2 cup nuts (optional)

Using a double boiler melt chocolate chips in with the condensed milk and margarine. 

 Add vanilla and set aside until cookie batter is ready.

 Cream butter and brown sugar together.

 Add eggs and 2 teaspoons vanilla and mix.

 Sift together flour, salt, and baking soda.

 Add along with oatmeal  and optional nuts to egg mixture.

 Mix just until blended.

 Press 2/3 of this mixutre onto bottom of greased 11x15 jelly roll pan or if you like them thicker, a 9x13 baking dish.

 I found it easier to press if I wet my hand just a little. The batter didn't stick to my fingers.

 Pour chocolate mixutre over oatmeal mixture.

 And spread.

 Grab remaing cookie mixutre and crumble over the chocolate.  

 Bake at 350 degrees for 20-25 minutes. Should be a nice golden brown color.

 Directions say to cut while warm.  I tried at 10, 20,30, 40, and 50 min intervals.  It was still too soft to cut each of those times. So you'll need to check as you go. --AH HA!!  I spoke with the lady who gave me the recipe and she wait until they are almost 100% cooled!  LOL

 A friend made them for a bake sale we had and they went like hotcakes.  I made these for my husband's work today and he said they all really enjoyed them.