Honey Wheat Bread

I've been making this bread for years now and don't know why it's taken me so long to put in on here!! It's the best, most delicious bread I've ever had. I LOVE it. Bryce loves it. My other half loves it. Doesn't it look just delicious cooling on the railing of the porch? Let me just say yesterday when I made these I was feeling like such a home-maker. You know...yeast, rising dough, fresh warm bread...that'll do it to ya.

I got this recipe from my cousin, Jenna, years ago. She made it and I ate it. Then I bugged her daily till I got it. She found it on allrecipes.com (which also is a favorite of mine.) The thing that's so wonderful about it is you use half whole wheat flour and half white. This tactic must be used to trick the people eating it. It's got the whole wheat goodness, but the look and texture of a white bread. GENIUS!! I also like how it doesn't use any white sugar, just honey. The flavor is phenomenal! Just try it...it's so easy. If I can do it - you can too...seriously.

3 cups warm water (about 110 degrees F)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. (A little trick I use in situations where I don't have a nice warm porch is I turn the microwave on for 1 minute with nothing in there. Then I open it and put the dough in there for a warm place to rise. I also will turn my oven on and when it gets to about 150 degrees, I turn it off. Then I put the dough in there to rise. Both ways work like a charm!)

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Strawberry Lemonade Cupcakes

These are just the perfect definition of Summer! After I made these I realized that I probably could have just made a french vanilla cake and added lemon juice and zest and it would be just as good or even better. Also, the original recipe called for a strawberry buttercream frosting, but after seeing how involved it was I opted to just use my own strawberry cream cheese frosting and it was delicious. Either way, the combination of lemon with strawberry is just awesome!!

3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 Tbsp lemon zest (from 3 lemons)
2 Tbsp fresh lemon juice (from 1-1.5 lemons)
1 tsp vanilla
1 cup buttermilk
Strawberry Cream Cheese frosting, recipe follows

Preheat oven to 325 degrees. Prepare muffin tin by either spraying with baking spray or lining with paper liners.

Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at a time, mixing thoroughly before adding the next one. Add lemon zest, lemon juice, and vanilla. Turn mixer to the low, and add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.

Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.

Yields: 24 cupcakes

Strawberry Cream Cheese Frosting

2 (8oz) packages cream cheese, softened
1 stick butter, softened
1 t vanilla
4 cups powdered sugar
1/4 cup strawberry feezer jam (homemade is the best way to go, but if you don't have it, you can get it at any grocery store)

Cream cream cheese and butter until there are no lumps. Add vanilla and powdered sugar and beat until smooth. Add jam and beat again until well incorporated.

*Cupcakes from Dinner and Dessert

Chocolate Cream Cheese Toffee Bars

I saw these when I was watching the Food Network and knew I needed to make them! They are so easy because you use already prepared everything pretty much. In the original recipe she used only 2 toffee bars, but I upped it to 4 because it didn't seem like enough. She also used toasted almonds on top, but we're not much of the nut type, so I left them out. These are absolutely divine! I think it's my new favorite dessert by far. The proportions are so perfect...with the cream cheese, chocolate and cookie. The toffee bar is so perfectly crunchy too!! LOVE THEM!!

1 pound refrigerated sugar cookie dough
4 toffee bars, chopped (I used Heath bars)
1/2 t vanilla
1 cup semi-sweet chocolate chips
1 (8oz) cream cheese, room temperature

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 8x8-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for about 20 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chip in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the cream cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*From the Food Network

Baked Chicken Bacon Alfredo

I knew I needed to make this dish the second I saw it. It's from one of my favorite food blogs, Our Best Bites, and I must say it's become a family favorite. It's going into my dinner rotations as a staple. It's that good. I was actually able to throw it together in a cinch because I used the grilled, sliced chicken breasts from Costco, crumbled bacon from a bag, and already shredded mozzarella cheese. For some reason I had all the ingredients in perfect proportions leftover from other meals. It was meant to be! Either way, this dish is out of this world and deserves a try. Also, the Alfredo sauce in this recipe is TO DIE FOR!!

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce - recipe follows (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 12-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Guiltless Alfredo Sauce
2 cups low fat milk (not skim)
1/3 cup (3oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves, minced
1 cup Parmesan cheese

Put milk, cream cheese, flour and salt in a blender and blend until creamy. Saute butter and garlic in saucepan until tender, about 30 seconds. Add mixture from the blender. Stir constantly until thick, about 3-4 minutes. When it's nice and thick, remove from heat and add Parmesan cheese and cover. Let stand for 10 minutes. Stir until creamy.

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Chocolate Trifle

Now people...this dessert will change your life. I got it from Abby's friend, Devin. It has to be the most amazing thing I've ever put in my mouth. We served it at Justin's graduation party and it was GONE in all of 2 seconds. I left to feed the baby for approximately 15 minutes and came out to NOTHING!! That's how good it is. In fact, it was so good that we made it again for Camryn's blessing lunch 2 days later. It was gone again in 2 seconds. You are going to die...just be ready for it.

1 extra large container Cool Whip
3-4 T Cocoa powder
1 jar caramel topping
1 can sweetened condensed milk
2 boxes favorite brownie mix
3 Heath bars crushed

Make up the brownie mix according to box directions, but bake in a sheetcake pan. Bake until just set in the middle. Let cool completely.

Mix Cool Whip and cocoa powder until well combined.

In a trifle bowl, layer brownies, sweetened condensed milk, caramel, chocolate Cool Whip, and crushed Heath bars 3 times. Enjoy!!

*I actually crushed up an extra large Symphony bar with Almonds and Toffee and it was just amazing. Also, the original recipe calls for homemade whipped cream where you buy whipping cream and whip it to the consistency you like while adding sugar and cocoa to taste. I was going to do that, but the Cool Whip with cocoa powder seemed easier. Also...when I made it again, I just bought the Brownie Bites from Costco instead of making homemade. They were wonderful. So there are some shortcuts that you can take if you're short on time. It's also best when you make it a few hours before you serve it and put it in the fridge so that the sweetened condensed milk and caramel kind of soaks into the brownies. Pure deliciousness!!!

Fettuccine Alfredo

This is THE BEST Fettuccine Alfredo I've ever had! It's so simple and only has 4 ingredients. AND it's from The Pioneer Woman, so you can't go wrong. I trust her...with ALL my cooking needs - and probably a lot more. She's just pure genius!! Try this...you won't be disappointed. Although you might have to stop eating for several days after to even out your calorie intake! Now EAT THIS!!! and then hit the treadmill...

1 stick butter
1 cup heavy cream (I used half and half)
1 lb Fettuccine noodles
2 cups Parmesan cheese
salt and pepper to taste

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

* From The Pioneer Woman

Steak Marinade

I'm definitely NOT a meat eater or meat cook. I'm just no good at it. Justin on the other hand loves meat and is trying his hand at making delicious meat. We got these steaks and needed a good marinade. I searched the internet and ended up with this...pure deliciousness. We marinated overnight and it was superb. Also at the last minute, I threw in some chicken breasts cause I thought we wouldn't have enough meat and it was awesome! So I am recommending using this marinade for steaks and for chicken because it worked so well for both.

1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup lemon juice
3 T Worcestershire sauce
1 T pepper
2 T Dijon mustard
1 onion, sliced
2 cloves garlic, minced

Combine all ingredients and add meat. Marinate at least 8 hours or overnight for delicious meat. I put everything in a large Ziploc bag and then put it in the fridge. Remove from fridge and let sit about 20-30 minutes to take the chill off. Grill on indoor or outdoor grill. Enjoy!!

*For precise directions on how to cook a steak ALWAYS turn to the Pioneer Woman.

*From All Recipes