Pumpkin Chocolate Chip Bread

4 ½ c. sugar
1 ½ c. oil
6 eggs, beaten
24 oz. can (3 cups) pumpkin
5 ¼ c. flour
3 tsp. salt
3 tsp. baking soda
1 ½ tsp. baking powder
¾ tsp. ground cloves
1 ½ tsp. allspice
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
1 c. water

Mix together the sugar, oil, eggs and pumpkin. Sift together the dry ingredients, and add to the pumpkin mixture. Add the water and mix well. Grease and flour bread pans (makes 8 miniature loaves, or 6 medium loaves, or about 4 large loaves). Pour batter evenly into each pan and bake at 350º for 35-45 minutes. (If you're baking miniature loaves they bake for about 25 minutes. Larger loaves may take longer than the 45 minutes.) Prepare the cream cheese frosting.

Frosting: 8 oz. cream cheese, softened 1 c. butter, softened

1 tsp. lemon extract (optional) 1 tsp. vanilla

2 lb. bag powdered sugar milk (if frosting gets too thick)

Blend cream cheese, butter, lemon extract and vanilla until smooth. Gradually add powdered sugar. If frosting is too thick, add milk a little at a time.

Iced Pumpkin Cookies

Yields: 36 cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Yummy Hot Buttered Homemade Soft Pretzels

Yields: 24 Pretzels

(I usually cut this recipe in half)

Ingredients

10 Cups Flour
2 tsp. Salt
4 tsp. Sugar, granulated
3 Tbsp Active Dry Yeast
4 Cups Water, warm

Topping Ingredients:
2 cups Hot water
6 Tbsp Baking Soda
12 Tbsp Butter, unsalted
1/2 cup Kosher Salt, coarse

Procedure:

Combine Flour, salt, sugar and yeast ( I used quick rise yeast because that is all I had and it works just fine) in a mixing bowl and whisk until all ingredients are well incorporated.

Using your dough hook, start the machine and add your warm water (105-110 degrees) in a steady stream to your dry ingredients and mix until dough starts to clear the sides of the bowl. Then mix for 45 seconds. A kitchen aid mixer works best for this. Once your dough has mixed for 45 seconds and is not sticky, remove it from your mixing bowl and place it in a separate floured or greased bowl to let rest for 30 minutes. Once your dough has rested, transfer dough to a lightly floured or greased work surface and divide into 3 ounce pieces. Allow pieces to rest uncovered for 5 minutes. While dough is resting, combine hot water and baking soda (making sure baking soda is thoroughly dissolved. If it isn't your pretzels will be splotchy.

Take a 3 ounce piece of dough and roll with your fingers and ball of your hand to make a long strand of dough. Twirl the dough into a pretzel shape of your choice, dip the top of the pretzel in your baking soda, hot water mixture and lay on your greased pan. Bake @ 350 Degrees for about 11-15 minutes depending on your desired consistency. Once they are finished, brush a little melted butter on top of the pretzels with a pastry brush and sprinkle with salt or cinnamon and sugar or whatever you would like

.

F.Y.I: The baking soda and hot water mixture will give your pretzels a nice shine, it makes them a little crunchier on the outside and helps with browning as well.

Laura’s Amazing Soft Pretzels:

Ingredients:

1 c. water
2 T. yeast
2 t. honey
2 1/2 cups milk
1 stick butter
1/2 cup honey
4 t. salt
8 cups whole wheat flour
butter
salt

(You can make these with white flour and white sugar if you want to have a delicious mound of empty calories…but I have found that using these healthier ingredients does not make us like these pretzels any less!)

Okay, here are the directions for preparing the pretzels that are to die for:

In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.

Melt a stick of butter in a large saucepan.

Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.

Pour milk mixture into yeast mixture and stir.

Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)

Knead the dough for 5-10 minutes.

Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.

Pull it out of the bowl and knead it a few times to get the air out.

Pull a ball of dough, about the size of your fist off and get ready to make your very first pretzel! (such a proud moment)

Roll it into a long snake.

Twist the two ends in a loop twice and then pick up the ends and pull them down to the bottom. And then, it should look like a perfectly professional Pretzel.

After you shape each pretzel, put them on a cookie sheet about an inch apart. Bake for 20 minutes at 350 degrees.

Melt a stick of butter in a saucepan.

Right when you take the pretzels out of the oven, slather them with butter. Lay it on thick. Don’t hold back. Then Sprinkle with Salt.

Spicy Orange Beef

2 tablespoons vegetable oil
2 tablespoons cornstarch
1 pound round steak, cut into thin strips on the diagonal
1 cup beef broth
1/4 cup orange peel, cut into slivers
1/4 cup soy sauce
1 clove garlic, minced
1/4 cup sherry
1/2 teaspoon ground ginger
1/4 cup orange marmalade
1/2 teaspoon crushed red pepper flakes

1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

AMAZING Southwest Chicken Cilantro lime Mango Grilled Chicken Sandwiches

MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno Chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle Chile powder
1 tablespoon fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

LIME MAYONNAISE
1/2 cup mayonnaise
lime juice 2 tablespoons fresh


16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
~Preheat an outdoor grill for medium-high heat.
~Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
~Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Korean BBQ Chicken Marinade

•1 cup white sugar
•1 cup soy sauce
•1 cup water
•1 teaspoon onion powder
•1 teaspoon ground ginger
•1 tablespoon lemon juice (optional)
•4 teaspoons hot Chile paste (optional)


1.In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2.Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Triple Berry-Granola Crisp

Makes 9 servings

1 bag (10 oz.) Frozen blueberries
1 bag (10 oz.) frozen strawberries
1 bag (10 oz.) frozen raspberries
1/4 cup sugar
2 tablespoons all-purpose flour
1½ cups oats & honey granola
Vanilla reduced-fat ice cream or vanilla yogurt, if desired

1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together frozen berries, sugar and flour until fruit is coated.
2. Bake 20 minutes. Stir; sprinkle with granola.
3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

Triple Berry Crisp

1 1/2 cups fresh blackberries
1 1/2 cups butter
1 1/2 cups fresh raspberries
1/2 teaspoon ground nutmeg
1 1/2 cups fresh blueberries
1 teaspoon ground cinnamon
4 tablespoons white sugar
1 1/2 cups packed brown sugar
2 cups all-purpose flour
2 cups rolled oats

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3.In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4.Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Berries in a nest

•4 cups halved fresh strawberries
•1 cup fresh blackberries
•1 cup fresh raspberries
•1/3 cup sugar
•3 tablespoons balsamic vinegar
•1/4 teaspoon coarsely ground pepper

PHYLLO NESTS:
8 sheets phyllo dough
2 teaspoons sugar
1/4 tsp ground cinnamon



In a large bowl, combine the strawberries, blackberries and raspberries. Sprinkle with sugar; gently toss to coat. Let stand for 20 minutes. Pour vinegar over berries; sprinkle with pepper. Gently toss to coat. Cover and refrigerate for 2 hours.
For phyllo nests, coat giant nonstick muffin cups with a nonstick cooking spray; set aside. Unroll phyllo dough sheets; remove one sheet. (White assembling, keep remaining dough covered with plastic wrap and a damp cloth.) For each nest, cut one sheet in half lengthwise and cut in thirds widthwise. Stack three sections and place in a prepared cup; spray with nonstick cooking spray. Stack remaining three sections and place in cup, alternating points. Spray with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle about 1/4 teaspoon cinnamon-sugar over dough. Repeat with remaining sheets of dough. Bake at 375 degrees F for 7-8 minutes or until golden brown. Cool for 5 minutes before carefully removing to a wire rack to cool completely. Using a slotted spoon, fill each nest with about 3/4 cup berry mixture. Drizzle with a small amount of juice. Serve immediately

Healthy Fruit Smoothie

•1 cup strawberries, hulled
•1/3 cup frozen blueberries
•2 bananas, peeled and cut into chunks
•1/2 cup orange juice
•1 1/2 cups plain yogurt
•1 tablespoon soy milk powder

Combine strawberries, blueberries, bananas, orange juice, yogurt, and soy milk powder in a blender. Blend until smooth, then pour into glasses and serve.

Jamie’s Cranberry Spinach Salad

1 tablespoon butter
1/2 cup vegetable oil
3/4 cup almonds, blanched and slivered
1/4 cup cider vinegar
1 pound spinach, rinsed and torn into bite-size pieces
1/4 cup white wine vinegar
1 cup dried cranberries
1/4 teaspoon paprika
2 tablespoons toasted sesame seeds
2 teaspoons minced onion
1 tablespoon poppy seeds
1/2 cup white sugar

1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2.In a large bowl, combine the spinach with the toasted almonds and cranberries.
3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlic Top Sirloin Pot Roast

1/2 cup water
1/2 cup beef broth
3 cubes beef bouillon
1 bay leaf
6 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
2 large green bell peppers, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
6 Yukon Gold potatoes, peeled and quartered
4 carrots, cut into 2 inch pieces


o Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
o Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
o Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

Rosemary French Bread

• 1 (.25 ounce) package active dry yeast
• 2 cups bread flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon butter, softened
• 17 tablespoons warm water
• 1 tablespoon dried rosemary, crushed
• 2 teaspoons minced garlic

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Fresh Cream of Asparagus Soup

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup soy milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese


Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Eggnog Pancakes

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup eggnog
• 2 tablespoons clarified butter
• 1 egg, lightly beaten

1. Heat a lightly oiled skillet or griddle over medium heat.
2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

Chicken Enchilada Soup

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

THAI PORK BURRITOS

Serves 4.

• 1 pound lean ground pork
• 2 tablespoons grated ginger
• 1 garlic clove, crushed
• 1 small onion, thinly sliced
• 2 cups coleslaw mix with carrots
• 1 teaspoon olive oil
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 2 teaspoons ground coriander
• 1/2 teaspoon crushed red pepper flakes
• 4 10-inch flour tortillas, warmed
• Fresh cilantro, chopped


Cooking Directions
Heat large nonstick skillet over high heat.

Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes.

Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted.

Stir constantly to blend all ingredients well, about 1 minute.

Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve.

Sweet Pork Burrito's

6 boneless pork spare ribs (or you can use a pork roast)
1 1/2 cans tomato sauce
1 1/2 cans Mexican style tomato sauce
1/3 Cup water
3/4 Cup brown sugar
2 Cups minute rice prepared with half can green chilies and one packet chicken bullion
Black beans, rinsed and drained. Heated up on the stove
Cheese, sour cream, lettuce and salsa
Flour tortillas (burrito style)

In crock pot, cook ribs in 3 Cups water for 6 hours on low. Drain off all water and shred pork. Add tomato sauce, 1/3 C water and brown sugar. Cook on low for 2 more hours.
Prepare burritos with meat mixture and all other ingredients listed!

Green Chili Chicken Stew

I found this recipe in Sunset Magazine and thought it looked like a lot of fun to make. The original recipe says to just cook this in a pot, but I wanted to try it in my Crock Pot. This recipe was a hit and I love it! I made a few variations to accommodate our needs but you can play around with it. This picture is not the right picture and does not do justice to this recipe but I searched all over the internet and this was the best I could find.

Yield : 10 Servings

3-4 lbs boneless skinless chicken breasts (shredded)
2 whole bay leaves
1 Tbsp. Whole black peppercorns
5 tsp. Salt
1 pkg (1 lb.) Frozen Corn (defrosted)
2 Green Bell Peppers halved, stemmed and seeded
4 Anaheim or New Mexico Green Chile's, halved, stemmed and seeded
4 Serrano Chile's, halved, stemmed and seeded
3 Tbsp Olive Oil
2 Large Yellow Onions, chopped
2 Tbsp Minced Garlic
1 Tbsp ( ground cumin and ground coriander
2 Cans (12-15 oz each) Posole or Hominy Drained
2 Cans (15oz) White beans, drained
1 can (28 oz) whole tomatillos, drained and roughly chopped ( I couldn't find Tomatillos in Idaho so I used fresh tomatoes from my parents garden)
Lime Wedges, chopped cilantro, and tortilla chips

~Boil chicken breasts in chicken bouillon bay leaves and peppercorns. Once cooked, set aside to cool and discard spices.
~Preheat oven to 400 degrees. Spread corn on a baking pan and roast until it begins to turn bronze 15-20 min. Remove and cool.
~Reset over heat to broil. Arrange peppers and Chile's, cut side down, in 2 baking pans and broil 4-5 min until the skin of the peppers are black. Put inside a plastic bag or damp paper towel and rub to remove skin. Coarsely chop.
~Saute Onions and garlic. Add chopped peppers and corn and cook for 3 minutes.
~Add a few cups of chicken bouillon water to your crock pot with 1 bay leaf and cracked peppercorns. Add, sauteed onions, garlic, peppers, Chile's and corn to crock pot.
~Shred chicken in thin chunks and add to crock pot.
~Turn crock pot to low for 2-3 hours. After about an hour, add chopped tomatoes or tomatillo's. Finsh cooking for remaining time.
~Scoop into bowls, garnish with chopped Cilantro, lime Wedge and serve with fresh tortilla chips

Orange Brownies

Ingredients:
1 1/2 C all-purpose flour
2 C granulated sugar
1 tsp salt
1 C (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest
1 recipe Orange Cream Cheese Frosting

Directions:
Preheat oven to 350 degrees F. Grease a 13x9x2 inch pan.

Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
4 Tbl softened butter
1 (1 lb) box confectioners' sugar
2 Tbl orange zest
2 Tbl orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

Courtesy Paula Dean 2007

Notes: If the brownies seem to be browning too quickly before setting, place aluminum foil over it the last 10 minutes of baking. I used confectioners' sugar to taste because I didn't have the tools to measure out a lb of sugar. They are extremely rich and delicious! Hope you enjoy it!

Focaccia Pizza

This pizza was so good that we gobbled it up so quick I didn't have a chance to take a picture!

Focaccia Crust

1 1/2 C. Bread Flour
1 1/2 C. All-Purpose Flour
2 tsp salt
1 Tbl sugar
1 (.25 oz.) pkg or 1 1/4 Tbl instant yeast
1 1/3 C warm water (110 Degrees F.)
3 Tbl olive oil, divided

In large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 Tbl of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface and knead just until smooth. Keep dough soft. Spray non-stick cooking spray in a large bowl. Place dough inside bowl and turn once to coat edges. Cover and let rise for 20 minutes.

Spread out evenly onto a stoneware pizza dish (depending on desired thickness of crust-- it rises quite a bit in the oven!) and top with favorite sauce and toppings.

Bake at 375 for 20-25 minutes or until edges are golden brown.

You can use a metal pizza dish and a plastic bowl for mixing. We used a stoneware pizza plate because it adds a little more crispness to the dough.

We originally received this recipe as a Focaccia Bread recipe-- We like to also add Italian Seasoning while we are mixing the bread dough. Let rise 30-45 minutes or until doubled. Punch down, spread out on cookie sheet 1/2 inch thick. Add 2 Tbl fresh chopped rosemary and grated parmesan cheese to top before baking. Use the end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Place in a cold oven on center shelf with a flat pan of hot water on the shelf below the bread. Let rise until doubled (20-25 min). Turn oven on to 375, bake 20-25 min. or until golden brown.

Chicken Katsu

I got this recipe from a Polynesian website. Chicken Katsu is often found on most Japanese, Hawaiian and Korean restaurant menus. These delectable deep fried chicken pieces with a side of dipping sauce can fulfill a good meal and is sure to please even the pickiest eaters. We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and Macaroni Salad

Chicken Katsu

5 lbs of chicken thighs (deboned)

2 eggs (beaten)

Panko bread crumbs

or substitute with

corn flake crumbs
oil (for deep frying)


Katsu Sauce

• 1/3 cup of ketchup
• 1/4 cup of shoyu or soy sauce
• 1/4 cup of sugar
• 2 teaspoons of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)

Procedure for Chicken

1. Make sure that the chicken thighs are de-boned. If needed, cut off any excess fat.
Lightly pound to 1/2 inch thickness

2. Dip, not soak, the chicken into the egg batter.

3. Lay the chicken in the Panko or cornflake crumbs and be sure to coat them.

4. Get your wok or a large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the pieces; this is to avoid any oil splattering.

5. Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.

6. Cut into slices and serve on a bed of lettuce or cabbage.

Procedure for Sauce

1. Pour the ingredients needed to make the sauce into a pot.

2. Mix together and bring the mixture to a boil.
Serve on side as a dip for chicken or lightly spooned over chicken.

Kalua Pork ( My Favorite)

Ingredients:
3-4 lbs Pork shoulder, boneless preferred
2 Tbsp Liquid smoke
2 Tbsp Salt (sea salt preferred)


Cooking Instructions:
Rub pork with liquid smoke and salt all over. Enclose in aluminum foil and bake at 275 for approximately 4-5 hours. Do not open foil to peek. Remove from oven. Open foil and shred with two forks. Can remove fat if desired. Can use next day for Kalua pork and cabbage. Place foil package in glass baking dish if neatness is an issue. If you can get ti leaves, you can wrap pork in leaves then foil. Not necessary though.

For My Crock Pot Version:

3-6 lbs Pork Shoulder or Pork Butt
1/12-2 Tbsp Liquid Smoke
1-2 Tbsp Sea Salt
Roughly 2 cups Water with a small amount of Beef Broth

Set timer on Low for 6-10 Hours

Chocolate Haupia (Coconut Milk) Pie

1 prepared 9 inch pie shell

1 (14 ounce) can coconut milk

1 cup sugar

1 cup whole milk (but you can us skim or low fat)

1/2 cup cornstarch

1 cup water

7 ounces semisweet chocolate

1 1/2 cups heavy whipping cream

1/4 cup sugar

chocolate shavings, for garnish

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake crust for 15 minutes, or until golden brown.

3. Set aside to cool.

4. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.

5. In a separate bowl, dissolve the cornstarch in water.

6. Bring coconut mixture to a boil.

7. Reduce to simmer and slowly whisk in the cornstarch.

8. Continue stirring mixture over low heat until thickened.

9. In a small sauce pan, melt chocolate chips for 1 minute or until melted.

10. Reserve 1/2 of the coconut mixture.

11. Mix remaining half with the melted chocolate and pour in bottom of pie crust;

pour reserved half on top of chocolate layer.

12. Cover and refrigerate for about an hour.

13. Whip cream with 1/4 cup sugar until stiff peaks form.

14. Layer the cream on pie; if desired garnish with chocolate shavings.

15. *Best if it refrigerates over night to completely firm.

Pani PoPo

Recipe #1 Pani Popo

Ingredients:

* 1 Bag Frozen Dinner Rolls
* 1 Can Coconut Milk
* 1 Can of Water
* 1 Cup Sugar
* 2 Tablespoons Cornstarch



Follow directions for frozen dinner rolls. Let rolls rise in a 13" X 9" cake pan. In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone. Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minuites to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or for a second pan of Pani Popo

Substitutes: You can use any dinner roll recipe instead of the bag of frozen rolls. However, if you have never made bread before, you'll find the frozen rolls are very easy in comparison.

Banana Berry Brownie Pizza

• 1 (19.8 ounce) package fudge brownie mix
• 1/3 cup boiling water
• 1/4 cup vegetable oil
• 1 egg

Topping

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups sliced fresh strawberries
• 1 medium firm banana, sliced
• 1 (1 ounce) square semisweet chocolate, melted

1. In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
2. In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
3. Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers