Land Of Nod Cinnamon Buns

These are a Christmas morning tradition. After we open our gifts and get the kids to bed, I take 3 minutes and put these together. Then Christmas morning, I put them in the oven and 25 mins later pure yuuuuummmmm!!

Ingredients:
20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter

Instructions:
Before you put the cat out and turn off the lights, grease a 10" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!

In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.

Best Of Bridge - Best Of The Best and Aces Cookbooks

Morrocan Chicken Vegetable Soup

3 lbs. chicken
2 large red onions, chopped
6 carrots, peeled and sliced
6 garlic cloves, minced (yes, all of it)

2 bay leaves
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin

8 -10 cups chicken broth, depending on how thick you like your soup

1/3 cup couscous
1/2 cup sliced green onions

In a large pot, put all ingredients, except for the couscous and green onions (they go in at the last). Bring to a boil, then simmer about 1 hour. Stir occasionally.

Take the chicken pieces out and break into bite-sized pieces. I shred it with a fork. Put the chicken back into the pot. Now add the couscous and green onions. Simmer till heated through.


(original recipe taken from The Best of Bridge:
The Best of the Best)

Hamburger Soup

Ingredients:
1 1/2 lbs. ground beef
1 medium onion,finely chopped
1 - 28 oz. can tomatoes
2 cups water 500 mL
3 - 10 oz. cans consomme
1 - 10 oz. can tomato soup
4 carrots, finely chopped
1 bay leaf
3 sticks celery, finely chopped parsley
pepper to taste
1/2 cup pot barley 125 mL

Instructions:
Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.

Plum Coffee Cake with Brown Sugar & Cinnamon Streusel

For the streusel:
2-1/4 oz. (1/2 cup) flour (I used whole wheat)
1/4 cup packed brown sugar
1/8 tsp. salt
1 tbsp ground Cinnamon
1-1/2 oz. (3 Tbs.) unsalted butter, melted; more as needed

For the cake:
4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces; more softened for the pan
6-3/4 oz. (1-1/2 cups) flour; more for the pan ( i used whole wheat)
2 large eggs
1/2 cup granulated sugar
1/4 cup packed dark or light brown sugar
1/4 cup whole milk (I used skim)
1-1/2 tsp. pure vanilla extract
1-1/2 tsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground Cinnamon
3 firm-ripe medium plums, each pitted and quartered


--------------------------------------------------------------------------------

Make the streusel:
Put the flour, sugar, kosher salt, and cinnamon in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won’t clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.

Make the cake:

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.

Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside.

In a large mixing bowl, whisk the flour, baking powder, table salt, and cinnamonuntil well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes.

Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it’s a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute.

Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake.

Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more.

Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.

Pad Thai

1 Pkg Thai rice noodles
Soak in warm water for 2-3 hours

2 cloves garlic
2 eggs
3 Tbsp oil
In a wok, heat oil, add garlic and egg and scramble.

Drain noodles and add to the wok along with the following ingredients
1/2 cup water
1/2 cup fish sauce
1/2 cup sugar
1 tbsp paprika
Mix together and add to the noodle and fry until noodles are softened.

Add 4 cups bean sprouts to noodles and cook

Once noodle and sprouts are cooked, add
2 green onions cut in small slices
1/2 cup ground peanuts
cooked chicken or baby shrimp meat

Serve warm

Chicken Panaga Curry (THAI)

1 Tbsp Sugar
1/2-1 Tbsp red curry paste
4 chicken breast in cubes
Heat pan, add sugar and curry paste stir until smooth. Add chicken and cook

1 Can coconut milk
1 1/2 cup chicken stock
2 Tbsp fish sauce
Bay leaf
1 red pepper, 1 yellow pepper cut in small pieces
Add to chicken and bring to a boil. Reduce heat to low and simmer for 10-20 mins

Mix 2 tbsp cornstarch in 3 tbsp water and pour in to thicken curry sauce.
Remove bay leaf
Add 2 tbsp peanuts and serve

Thai Chicken Satay

4 chicken breasts cut in small enough pieces to scewer.
Scewer 4 pieces onto each scewer.

Marinade
2 cloves garlic
1/4 cup soya sauce
1/4 cup lemon juice
2 Tbsp oil
Mix together and place in a plastic container with chicken scewers. Marinade for 1-2hours and then grill.
Server with Thai Peanut Sauce

Thai Peanut Sauce

•1/3 cup peanut butter, softened
•3 tbsp water
•2 tbsp soy sauce
•juice from 2 limes
•1 tbsp fresh minced ginger
•1/2 tsp brown sugar
•1 clove garlic, minced
•1/4 tsp red pepper flakes, or to taste
•salt to taste

Whisk together all ingredients in a small bowl. Heat over low heat for a few minutes or until the peanut butter softens it up.

Serve with Chicken Satay's

Whole Wheat Pasta Dough

2 1/2 cups whole wheat flour
2 eggs
1/2 cup water
1 teaspoon salt

Using My Kitchenaid Mixer:

I combine all ingredients and mix with the dough hook.
Once combined enough, I process through the pasta attachment.


Alternate Method:

In a large glass bowl and with a wooden spoon mix together the flours and salt.
Make a well.
Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
Turn out onto a floured board and knead for 20 turns.
5Wrap in waxed paper and let rest for 30 minutes.
Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.

Apple-Walnut Salad with Honey-Balsamic Dressing

1 Head Romaine Lettuce, cut in bite size pieces
1/2 Cup blueberries
1 granny smith apple, cut in bite size pieces
1/4 cup Goat cheese crumbled
1/4 cup walnuts

Layer all ingredients in a bowl, serve immediately.

Dressing:

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine all ingredients in a small bowl; stir well

Chickpea Potato Curry

Ingredients

2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green chiles to a 14.5 ounce can of tomatoes.)
6 baby (new) Yukon Gold potatoes (about 12 ounces), cut in bite sized pieces
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 - 1/2 teaspoon cayenne pepper

Method
1. In a large pot, combine all the ingredients. Stir to mix and nestle the potatoes into the liquid.

2. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice or with Naan bread.

Amish Starter Caramel Cake and Frosting

In a bowl combine:
1 cup Amish Starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup brown sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 box instant butterscotch pudding
1/2 tsp salt

Add dry ingredients to wet ingredients. Mix and pour into a well greased bundt pan. Bake at 350 degrees for 50 mins - 1 hour. Cool.

Caramel Cream Frosting:

Ingredients:
2 tablespoons sugar
1 cup sugar
1/2 cup butter
1/2 cup heavy whipping cream

Directions:

Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside. Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency. Pour over cooled cake.

Amish Starter Banana Chip Bread

In a bowl combine:
1 cup Amish starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
3 mashed bananas (I use the defrosted ones from my freezer)

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tbsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup chocolate chips

Add dry ingredients to wet ingredients. Mix and pour into two well greased bread pans. Bake at 350 degrees for 50 mins - 1 hour.

Amish Starter Lemon Poppy Seed Cake

INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 cup poppy seeds
1package instant vanilla pudding mix
1package lemon jello mix
1 cup Amish Friendship Bread Starter
Zest of one lemon
Juice of 1 lemon
2 eggs
1/2 cup milk
1/2 cup applesauce
2 teaspoons vanilla extract
1/2 cup vegetable oil

DIRECTIONS:
In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, Jello & pudding mix. Make a well in the center of the bowl.

In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans or 1 Bundt cake pan.

Bake in a preheated 350 degree oven for 50 mins - 1 hour. Cool for 10 minutes on a wire rack. Remove cake from pan.

OPTIONAL:

I glaze with a lemon glaze (here are the rough estimates, I stir until it is a glaze consistency and tastes not too sour)

2 tbsp or more lemon juice
1 cup icing sugar (add more to thicken)
2 tbsp butter
1/2 tsp vanilla

Amish Friendship Cinnamon Bread

In a bowl combine:
1 Cup (or a bit more) Amish Starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

Amish Friendship Starter

This is a 10 day process to make a "sour dough" like starter for breads and cakes.

Making the starter:
Soften 1 pkg active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon.

In a non-metal bowl, combine:
1 cup flour
1 cup sugar.
Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly.

Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers. (I put it in a Ziploc bag and squish to stir)

Day 1:
Do nothing with the starter.
Days 2-5:
Stir with a wooden spoon.
Day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
Days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends.

Strawberry Cake

I am always looking for good cake recipies. Something from scratch is always so much more moist and delicious.

I had to take something to Paige's preschool grad reception. I had all the ingredients for cupcakes so decided that was what I was going to make. I stumbled upon a recipe for strawberry cake, changed a few things and here is what I came up with. I added vanilla frosting and they taste great!

2 cups white sugar
1 package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/4 cup milk
3/4 Cup sour cream
1 tablespoon vanilla extract
3/4 cup strawberry puree

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.

Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.

Divide the batter evenly between the prepared pans ot into a cupcake pan.

For the cake bake 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. For cupcakes bake 18-20 mins.

Sex In A Pan - THE DESSERT!!!!!

CRUST:

1/2 c. butter
1 c. flour
1/4 c. sugar

Cut butter into flour and sugar. It should resemble fine crumbs. Press into 10 inch square or 9x13 inch pan. Bake at 325 for 25 minutes. Let cool.

1ST LAYER:

2 pkgs. (250 gr. each) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tub Cool Whip (500 ml.)

Beat sugar and cream cheese until smooth. Stir in vanilla and Cool Whip. Spread on base.

2ND LAYER:

3 c. milk
1 pkg. (6 portion size) chocolate pudding (instant)
1 pkg. (6 portion size) vanilla pudding (instant)

Mix each pudding with 1/2 of the milk. Mix until thickened. Fold two puddings together just until marbled effect. Spread over first layer.

3RD LAYER:

1 (250 ml.) Cool Whip or whipped cream
1 Chocolate bar grated

Spread Cool Whip over 2nd layer. Sprinkle with chocolate. Refrigerate until served

Grilled Pizza

I watched this cooking show last night all about grilling. One of the things I have never tried was pizza on the grill. I was making lunch for my family and thought I would give it a try. It was really easy.

PREPARING THE DOUGH

You can find my dough recipe here. Once you have prepared it and let us rise, turn on your BBQ and heat to about 400 degrees.

Roll out your dough. (I divided it into four smaller pizza's since I was doing a few different kinds.)

Once BBQ is up to temperature, brush one side of dough with olive oil, place that side down right on the grill. Leave for about 2 minutes or until it bubbles and is firm enough to flip with a metal flipper. Make sure to brush with olive oil before turning over. Cook for about 2 more minutes and take it off the grill.

Load on your toppings and either return to the grill (I would turn it down to low about 250 degree) or put it in the oven at 375 until toppings are warmed and cheese is melted.





PIZZA VARIATIONS

Pesto Chicken





I spread about 1/4 cup pesto on the pizza dough
Top in order with:
1/8 cup mozza cheese
Balsamic onions (1/2 red onion, sauteed in olive oil. Add 1 tbsp balsamic vinegar when cooked).
1/8 cup Sun dried Tomatoes (drained)
1 Thinly Sliced grilled chicken breast (I grill it with basil and garlic salt)
Mozza cheese (your desired amount
1/8 cup feta

Mexican Pizza





Brush onto crust, 1 tbsp olive oil mixed with 1 Clove minced garlic
Top in order with:
1/8 cup mixed mozza and cheddar cheese
1 Thinly sliced Mexican chicken breast (2 tsp each chili powder and cumin, 1 tsp each Cayenne and paprika, mix together and coat chicken before grilling)
Mozza and cheddar cheese (as desired)
Cook

Before serving cut pizza into pieces and top with fresh salsa, sour cream and avocado slices.

Frozen Grasshopper Squares

28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated


LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

::: from Kraft.com:::

Frosty Orange Creme Layered Dessert

2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

:::From Kraft What's Cooking Spring 2009

Peanut Butter & Fudge Swirl Pie

1-1/4 cups OREO Baking Crumbs
1/4 cup non-hydrogenated margarine, melted
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened (I use light or fat free)
1/2 cup sugar (I use Spenda)
1/4 cup KRAFT Smooth Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping (I use light)
3 Tbsp. chocolate fudge dessert topping


MIX crumbs and margarine; press onto bottom and up side of 9-inch pie plate to form crust. Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in Cool Whip until blended.

SPOON into crust; drizzle with fudge topping. Swirl gently with knife.

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.

:::from Kraft What's Cooking Magazine:::

Low Fat Bran Muffins

In a Large Bowl mix the following ingredients:
5 Cups whole Wheat flour (or a combo or white and whole wheat)
5 Tsp baking soda
1 1/2 C brown sugar
2 Cups Natural Bran
3 Cups All Bran Cereal (I use Bran flakes cereal at times too if I don't have All Bran)
Optional: I add 2-3 Tbsp of ground flax seed

In another bowl, mix together wet ingredients:
2 eggs
1 Cup Applesauce (I use unsweetened)
1/4 cup molasses
4 cups buttermilk (I use 4 cups skim milk + 4 tbsp vinegar to sour it)
1 1/2 C water

Mix wet ingredients into dry ingredients. I add Craisins, raisins, blueberries or other fruit at the time of baking.

Bake 15-20 minutes at 400 degrees Yields 5 dozen

You can refrigerate this mixture for weeks and make as much as you need when you need it.

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Pork:
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil

Sauce:
1 (7-ounce) can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup (I use sugar free)
3 tablespoons fat-free, less-sodium chicken broth
1 1/2 tablespoons cider vinegar

Preparation
1. To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.

2. Preheat oven to 375°.

3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes.

4. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

::: from Cooking Light March 2008

Steak with balsamic mushroom sauce

4 Beef steaks (your desired cut)
1/2 tsp salt, divided
1/4 tsp pepper divided
2 tsp butter
2 garlic cloves, minced
2 cups sliced mushroom caps (you can mix different kinds)
1/2 tsp chopped fresh thyme
2 Tbsp balsamic vinegar
1 Tbsp water
1 tsp low-sodium soy sauce

Sprinkle steaks with 1/2 of the salt and 1/2 of the pepper.

Grill steaks to desired degree of doneness.

Heat pan over medium heat. Add butter coating the pan, cook until the foam subsides (about 15 seconds). Add garlic, saute for 30 seconds. Add mushrooms, 1/2 tsp thyme, remaining salt and pepper. Saute mushrooms for 3 minutes or until tender, stirring frequently. Stir in vinegar, soy sauce and water; cook one more minutes or until most of the liquid evaporates. Top steaks.

::: recipe found in Cooking Light April 2008