Thursday, January 29, 2009

Basic White Bread

Makes 2 Small Loaves or 1 Large Loaf

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarineDirections

If using RapidRise Yeast:
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 20 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

Tuesday, January 13, 2009

Beef Stroganoff with Noodles (Betty Crocker Slow Cooker)

2 lbs beef stew meat
1 can cream of golden mushroom soup
1 can cream of onion soup (I couldn't find this, so I used a 2nd can of cream of mushroom soup)
1 large onion chopped
1 can sliced mushrooms (drained)
1 package of egg noodles
1 8 oz block of cream cheese cut into cubes

Mix beef, soups, onion and mushrooms in slow cooker. Cook for 8-10 hours.

Mix cream cheese into beef mixture.
Serve over noodles.

Monday, January 12, 2009

Gotta have it Chicken (Slow Cooker) Michelle Owens

4-5 lbs whole chicken
1 large onion quartered
handful of carrots
1 TBSP rosemary
1 TBSP Thyme
Or use your favorite spice blend

- drizzle olive oil over chicken and sprinkle or rub spices on chicken
- place in slow cooker
- place carrots and onions around the chicken
- cook for 5-6 hours on high or 8 hours on low

This chicken was so moist and tender it fell off the bone.