Best EVER Bread

(This is for a Bosch, but you could use other mixers as well)

2 eggs
3/4 cup sugar
3/4 cup oil
4 cups really hot water
6 cups flour
3 TBS rapid rise yeast

I mix the first 4 ingredients, then 3 cups of flour, then the yeast, and then 3 more cups of flour.  Let mixer go for 8 to 10 minutes.

Add 1 TBS salt and enough flour to make a soft dough.  I only add enough so that the bowl comes clean while mixing.  About 4 cups more of flour.

Let sit in bowl for 30 to 40 minutes or until it starts coming out of the top.

Turn mixer on low for a few strokes to beat the bread down.  Remove bread from mixer.

Form in to loaves or rolls.  Let rise for 30 to 40 minutes.

Bake at 350 for 30 minutes (bread) or 20 minutes (rolls or cinnamon buns)

Chicken in a pocket

If I ever lose this recipe my children will disown me, so I thought that I would put it here to keep it safe.

8 oz cream cheese
1/4 c butter melted
4 cups cooked cubed chicken
1/2 t salt
1/4 t pepper
1/2 c milk
1 bunch green onions chopped
 crescent rolls

Blend cream cheese and butter.  Add chicken, salt, pepper, milk and onion.  Make squares of crescent rolls and fill with mixture.  Pinch edges closed.  Bake at 350 degrees for 20-25 min.

Peach Sorbet with Marshmallow Creme

Fluffy Peach Sorbet

• 1 29-oz. can peaches in juice, drained
• 1 tsp. lemon juice
• 1 7 1/2-oz. jar Marshmallow Fluff

In a blender or food processor, combine peaches and lemon
juice until fairly smooth but some chunks of fruit remain. Whirl in Fluff until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Makes 1 1/2 cups.

Cream Cheese Cranberry Muffins

• Prep: 15 min. Bake: 20 min./batch
• Yield: 24 Servings

15 20 35

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar
• 4 eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans
• DRIZZLE:
• 2 cups confectioners' sugar
• 3 tablespoons 2% milk

Directions

• In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
• If desired, combine the glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein. 

Originally published as Cream Cheese Cranberry Muffins in Taste of Home December/January 2007, p10 

These are really good.  I didn't make the glaze, and I don't think that they need it.

Earthquake Cake

1 chocolate cake mix

Mix as directed and pour into a greased and floured 9 x 13 pan

Sprinkle on top:

1 cup nuts
1 cup chocolate chips
1 cup coconut

Mix together:

8 oz cream cheese, 1/2 cup margarine, 2 cups powdered sugar

Drizzle over the top of the unbaked cake. Do not stir or spread.

Bake at 350 for 1 hour.

Emma's Pumpkin Bars

3/4 cup margarine
2 cups sugar
16 oz. pumpkin pie filling
4 eggs
2 cups flour
2 tsp baking power
1 tsp. cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup nuts, if desired

Cream sugar and margarine until fluffy. Blend in pumpkin and eggs. Addy dry ingredients and mix well. Add nuts. Pour into greased jelly roll pan. Bake at 350 for 30-35 minutes.

Frosting

4 oz cream cheese
1/3 cup margarine
1 tsp vanilla
3 cups powdered sugar

Combine first 3 ingredients. Add sugar a little at a time until desired consistency.

I usually don't put the nuts in the bars. I chop them and sprinkle them on top.

Ollie's Puffed Wheat Squares

Boil together:

1 cup brown sugar
1/2 cup honey or syrup
1/2 cup butter
3 tsp cocoa

Boil about 2-3 minutes. Let cool slightly and add

1 tsp vanilla

Pour over 10 cups of puffed wheat cereal. Pack into greased pan if you want to cut in squares or can just crumble it to eat like pop corn.