Artisan Bread in Five Minutes

This is a great recipe for artisan bread. It litterally takes 5 minutes on the day you make it and 5 minutes on the day you bake it. Someone has published a book by this same name and there is a copywrite on the recipe so I didn't wan't to post it but go here and you will find the recipe. Don't let the instructions overwhelm you. They are lengthy to ensure that even someone who has not made bread can understand. There are pictures and in the end it really is a simple recipe. The bread dough can be stored in the refrigerator for up to 2 weeks (and the taste and texture improves with time) or you can store it in 1-pound balls in the freezer and thaw the night before baking! Have fun and let me know if you have any questions!
Christi Kelsey

White Bean Chicken Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

(Recipe from mykitchencafe.blogspot.com, via Shauntel Cheney -- thanks!!)

Chocolate Bouchons

** Don't let the length of this recipe discourage you -- it is really easy!**

Note: This recipe is adapted from the "Bouchon" cookbook by Thomas Keller. Keller suggests using 3-ounce (2- to 21/2- inch diameter) stainless-steel timbale molds. (I use muffin tins)

3/4 cup (31/2 ounces) flour
1 cup unsweetened cocoa powder (that isn't a typo -- it really calls for one cup! Nestle brand works well)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55 percent Valrhona, chopped into chocolate chip-size pieces (I just use chocolate chips)
Butter and flour for the timbale molds
Powdered sugar

Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.

In a medium bowl, sift together the flour, cocoa powder and salt. (I usually don't have time to sift and they turn out just fine)

In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.

With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and continue to mix to combine. The batter can be made up to this point and refrigerated, covered, for up to one day.

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. (I just spoon the batter into the muffin tin)

Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), bake 20 to 25 minutes.

Transfer the bouchons to a cooling rack. After a couple minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed. (The bouchons are best eaten the day they are baked).

To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.

Total preparation time: 45 minutes, plus cooling time. (Not to be confused with the 20-25 min bake time above... which is what I did last night,oops!)


Servings: Makes 12 bouchons.


This is a really fancy, decadent dessert that never fails to impress… unless, of course, you inadvertently double the baking time.

Happy Valentine’s Day!

Kaedi

Basic Taco Soup

This is what I was going to bring the night of Freezer Meals and what I should have brought to Soup night. There are days (weeks, months) where I'm not feeling like much of a cook, and this is always handy during such times to throw together in a pinch. Plus, it makes two meals for my little fam (unless we pig out), or it can just as quickly be doubled: one meal for later on in the week and two more for the freezer. That's my kinda cook'n!

makes ~8 cups

1 lb ground beef, browned and drained
1 28-oz can tomatoes (pureed, diced, however your fam likes them)
1 8-oz can tomato sauce
1 15-oz can kidney beans (drained & rinsed)
1 15-oz can corn (w/ liquid)
1/2 pkg taco seasoning (I think McCormick is the most flavorful, but Kroger is good as well.)

Toss it in a pot, let it come to a boil, and serve up!

Toppings:
- Fritos corn chips
(sure, you can substitute regular corn chips, but it's just not the same)
- shredded cheese
- sour cream
(nothing else better than the heat of the soup and the cool of the cream....YUM)
- sliced olives

Can also toss in whatever you need to clean out of the fridge:
- onion - peppers - pinto/black beans
- roast beef in place of hamburger meat
(made it yesterday with some BBQ-rubbed roast leftovers; what a tasty substitute!)

Sweet Rolls

2 pkg. dry yeast (2 Tbsp.)
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling

Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.

Lucy Jesse

Sweet Potato Casserole

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Cranberry Pineapple Minis

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean