We had a family dinner the other day and I was in charge of bringing bread. We were having pasta so I really wanted to bring French bread but I have never made it before. I didn’t want to go buy it because we are on a no spend challenge. After looking around I finally found a recipe to try. I am all about quick and easy and this recipe was just that. And it was delicious.

Ingredients

3 1/2 cups bread flour

1 teaspoon salt

1 package yeast (2 1/4 tsp)

1 1/4 cups warm water

Place ingredients into your bread machine according to directions. Mine is liquid then dry ingredients. Set machine to dough cycle.

Once the cycle is complete remove onto a floured surface and cut dough in half. Take each half and roll into a loaf about 12 inches long.

Place onto a greased cookie sheet, cover with a wet towel and allow to rise for about 1 hour (double in size).

Using a sharp knife dipped in flour make slits 1/2 deep along the top.

Preheat oven to 450. Bake for 15-20 minutes or until golden brown.

Place on wire rack to cool. Optional: You can use an egg wash (whites of eggs mixed with a little bit of water) to brush over the top to make it more crunchy.

Banana Bread

• 1 cup sugar
• 2 eggs
• 1 tsp baking soda
• 1/2 cup melted butter
• 2 cups flour
• 2 mashed bananas
• 1 1/2 cups chocolate chips (optional)

Mix sugar, butter and eggs.  Add bananas.  Stir in flour and baking soda.  Add chocolate chips.  Bake 350 degrees.

Loaf: Approx. 50 minutes
Mini Loaves: Approx. 35 minutes
Muffins: Approx. 25 minutes
Mini Muffines: Approx. 15 minutes

Oh yum!  Just the sound of that makes the mouth water, doesn’t it?  That is what happened to me after a regular commenter mentioned it on my blog the other day.  

So, I had to go right out and get the fixin’s for my version of Italian Beef.

• 4 lb. rump roast
• 1 (0.7 oz.) package of Italian Salad Dressing Mix
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tsp. oregano
• 1 tsp. onion salt
• 1 tsp. garlic powder
• 3 cups beef broth

1. Place roast in crock-pot. 
2. In a saucepan, combine all other ingredients, stirring well and bringing to a boil.
3. Pour over roast into the crock-pot.
4. Cover and cook on low 10-12 hours or high for about 6 to 8 hours.
5. Shred the meat with a fork.
6. Serve with provolone or swiss cheese on Italian rolls.  Don’t forget to top your sandwich with pepperoncini. 
7. Enjoy with french fries/chips and cottage cheese!

Note:  I wanted this in a hurry and substituted the roast for 2 pounds of thinly sliced deli roast beef.  Prepared it the same way as above, only had it in the crockpot for approx. 4 hours on low.  Also, 2 lbs. fed a family of 6 with NO LEFTOVERS so plan accordingly.

Cooler temperatures are not welcomed as well as warmer weather by people.   However, potato soup has to be one of the most perfect meals for cold winter days.  Don’t you agree?  But, it is always such a pain and a long process to prepare.

Until now.

Here is the absolute easiest potato soup recipe ever.

An Iowa Mom’s Homemade Potato Soup

• One 2lb. bag (or there abouts) bag of frozen hashbrowns.
• About 4 – 14 oz. cans of chicken broth
• One large family size can of Cream of Chicken Soup
• One 4 cup bag of shredded cheddar cheese, setting aside a small amount
• One 8 oz. container of sour cream
• Bacon bits

Boil the hashbrowns in the chicken broth for approximately 10 minutes.  Do not drain.  Then add Cream of Chicken Soup, cheese, sour cream, a tad of salt, some black pepper.  Mix together.  Transfer entire mixture into your crock pot.  Cook on low for 3 to 4 hours.  Garnish with remaining shredded cheddar and bacon bits.  Serve with hot bread.

I found this recipe today and was so amazed that I hadn’t thought of it.  I mean, seriously, I am the macaroni and cheese queen.  The QUEEN I tell you!  Chowing down a box of the cheap stuff every morning for breakfast is something people have been making fun of me about for years!

Needless to say, when I saw this recipe I probably got a little more excited than I should have.  Could even be categorized as down right embarrassing, really.

Oh yeah, found it at Parents.com … along with lots of other tasty recipes.  When you’re done here, be sure to check some of them out.

MAC-AND-CHEESE SOUP

• 1 package (32 ounces) reduced-sodium chicken broth
• 6 ounces small pasta shells
• 1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend
• 1-1/2 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1-1/2 cups shredded cheddar cheese

I have a love/hate relationship with chicken.  Growing up on a farm and retrieving our lunch from the yard…  Well, I’ll just say that I can’t eat chicken on a bone, feather pillows aren’t my first choice and you’ll not find a chicken carcass simmering in a pot on my stove so I can get the most delicious stock.

That said, I do love a good chicken recipe,and this one for Parmesan Crusted Chicken is one of my favorites.  It’s one of those recipes that looks like it took hours but tosses together quite quickly.  I will even make the patties smaller (8 instead of 4) because these are great for sandwiches…  Melt a little mozzarella over them…  A little marinara…   Mmmm…

This is a great recipe if you have guests coming over or for any evening meal.

For side dishes and other great recipes visit Fab Food Friday- a new recipe every Friday, tested in my kitchen before you try it on yours!

~by Jody

I do quite a bit of baking…  And I enjoy it.  But, by far, my favorite baking is desserts.  And this thick, moist, super-chocolaty cake has made a couple of appearances at family gatherings.

It’s super easy to make but be warned- the batter is super thick and fudgy.  So thick, in fact, that I was told it burned out a reader’s hand mixer!  (But she says it was worth it!)

Head over to Fab Food Friday for this recipe and many others!

~by Jody

When we go to IHOP it’s almost a certainty that I will order the crêpes.  Love them.  And, quite frankly, making them always scared me.  Don’t ask me why…  Maybe because they are French.  (What?  It’s as good a reason as any.)

But no more!  I have made the crêpes and have found that they are easy and delicious.  Not to mention versatile.

Behold…

Makes you hungry, no?  (See, it’s that scary French thing coming out)  Trust me- you have everything you need in your cupboards.  Check out this recipe and many more over at Fab Food Friday.

~ Jody

As the nights are getting colder and the mornings are chilly I find myself craving “comfort food”.  One of my favorites is French Toast. 

I tried a new French Toast recipe last week.  Baked French Toast.  I loved that I could whip it together before church and let the bread soak up the yummy custard while we were gone.  When we got home I popped it in the oven and made some bacon while it baked.

Look how yummy:

You know you want to try it.  Maybe even for dinner tonight!  Mmmm….  Breakfast food for dinner…

~ by Jody

I may be insane but we are taking the girls outdoor camping this weekend.  Tents, sleeping bags…  It’s all very exciting.

We won’t be “roughing it” too much- we’re just heading down to Red Rock and are planning to get a site with electricity.  I’ve got food planned- including this very easy, very yummy recipe for Slow Cooker Baked Beans.

I know, there’s no picture…  Somehow I haven’t taken one every time I made these!  But trust me- they are yummy!

Image from Google Images.