Family Kitchens

• 10 cups dry stuffing bread (1 lb.)
• 1 large onions, chopped
• 3 celery ribs, thinly sliced crosswise
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon fresh sage
• 1/2 teaspoon fresh rosemary
• 1 stick unsalted butter
• 2 cups chicken broth
• 2 eggs

For the Dough:
• 12.5 oz all purpose flour (2.5 cups)
• 1/2 tsp sea salt
• 1 tsp sugar
• 2.25 tsp instant quick rise yeast
• 1 cup warm water (110 degrees F)
For the Topping:
• 1/2 cup warm water
• 1 tbsp baking soda
• vegetable oil for greasing the sheet pan
• coarse sea salt, for sprinkling
• 3 tbsp unsalted butter, melted

1. Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
2. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
4. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this).
7. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
8. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm.
9. Enjoy while they are hot, and keep in mind these don't taste as amazing the next day. So this pretty much means that you're allowed to eat all of them now =) Enjoy!

Tonight we were having turkey tacos for dinner and we didn't have any taco seasoning.  I found this recipe on all recipes and really liked it.  I'm posting it so I don't have to search for it again.  Also, we used lettuce instead of taco shells, so it was like a lettuce taco wrap.  It was delicious.  ** I did feel like it had a bit too much salt, so I will probably cut back on the salt next time.

1 1/2 c. chicken broth
4 c. milk
1/3 c. butter
1/3 c. flour
1/2 onion (chopped)
2 T. butter (to saute onion)
1 t. garlic powder
4 medium potatoes (baked, peeled, chopped)
2 - 3 c. lightly cooked broccoli
2 - 3 c. ham
1 1/2 t. salt
1 t. dried basil
1/2 t. pepper
1/2 t. hot pepper sauce
1 - 2 c. shredded cheddar cheese

Steam broccoli (just a little undercooked). In frying pan melt 2 T. butter. Add onions and cook until soft. Add garlic. In large pot melt 1/3 c. butter and add flour (stir until smooth). Add milk and chicken broth. Add onions, potatoes, broccoli, ham, spices, pepper sauce and shredded cheese. Simmer until soup thickens.

This is the slush punch we had at Ethan's baptism open house.

4 ripe bananas
1 1/2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters ginger ale

Directions

1.In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
2.Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

I'm always looking for a good banana bread recipe. I found this one on Cooking Light. It is really good and a little healthier than some recipes.

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

1 1/4 C Milk
1/4 C Vegetable Oil
1/4 C Sugar
1 egg
1 C Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda

Makes about 10 pancakes. Enjoy!

Okay, I haven't made this yet, but I am planning on it. It might be our Easter breakfast. I found the recipe in a Smith's coupon booklet that came in the mail. I can tell just by reading the ingredients that it's going to be good. I was ready to throw away the coupon booklet but didn't want to lose the recipe. Sorry to post recipes I haven't tried yet.

This is an Emeril Lagasse recipe. It's super easy and really good. They are definitely not for the dieter though.

1 teaspoon unsalted butter
4 cups heavy cream ** I ended up using about 3 c. heavy cream and 1 c. evaporated milk since I didn't have enough cream. You could probably use half and half.**
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
8 ounces Swiss cheese, grated ** I just used sharp cheddar **

Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.


Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add salt and pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.


With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.


Remove from the oven and let sit for 5 minutes. Serve hot

This is Rachael Ray's recipe. I changed the instructions a tiny bit because I like my vegetables to be soft. The first part of the ingredients are for the mashed potato topping. You could just make your favorite mashed potatoes if you wanted or you could even use instant.

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat with olive oil. Cook carrots and onions together until soft. Then remove from pan and brown and meat. Spoon away the fat. Add chopped carrot and onion to the meat. Remove meat carrots and onions from skillet. Cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and place under the broiler about 6 to 8 inches from the heat. Broil until slightly golden. Top casserole dish with chopped parsley and serve.

** I ended up sticking mine in the oven at 350 to make sure it was heated through. Then I broiled the top a little.**

6 oz cream cheese (softened
1 tsp Vanilla
Beat Together
2/3 C Heavy Whipping Cream
6 TBSP Sugar

Chill 1 hour.

Cut an X in the tip of the strawberries (about 2/3 of the way down the strawberry). Pry it open a little (like a tulip) and fill with the cream. Does about 40-50 strawberries - they are delicious and easy!

It also makes a great fruit dip with other fruits!

• 10 cups popped popcorn
• 1/2 cup butter
• 1/2 cup sugar
• 1 package fruit-flavored Jello (3 ounce size)
• 1 tablespoon corn syrup
• 3 tablespoons water
• 1/4 teaspoon baking soda

1. Preheat oven to 250 degrees Fahrenheit.
2. Grease two 9 x 13 baking dishes and distribute popcorn evenly over both. Place baking pans in the oven to warm the popcorn.
3. Melt the butter in a large, heavy saucepan. Add sugar, Jello, corn syrup, and water. Cook, stirring often, over medium heat until the mixture reaches about 260 degrees Fahrenheit - about 4 minutes after it comes to a boil.
4. Add baking soda and stir well to combine. Remove popcorn from the oven.
5. Pour Jello mixture evenly over the popcorn and mix well to coat evenly. Bake the popcorn in the preheated oven for about 20 minutes, stirring after 10 minutes. Popcorn may take additional baking time to dry and become crisp, but watch it carefully to prevent burning.
6. Remove popcorn from baking pans and transfer to wax paper to cool. Break the popcorn up into small clusters.
7. Serve immediately, or store in an airtight container.

Yum! This just might be our new Christmas breakfast tradition. It's great because all of the prep is done the night before. All you have to do in the morning is stick it in the oven.

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 loaf French Toast bread, homemade bread or french bread sliced about 3/4-1" thick
• 5 large eggs
• 1 1/2 cups half and half
• 1 teaspoon vanilla
• 1/4 teaspoon salt

In medium saucepan melt butter, brown sugar and corn syrup stirring until smooth. Pour into the bottom of a greased 9x13 pan. Remove crust from bread. Lay bread slices on top of brown sugar/butter mixture covering the bottom of the pan in one layer. Combine eggs, half and half, vanilla and salt. Pour over bread. Cover and let it sit in the refrigerator over night or for about 8 hours. In the morning preheat oven to 350. Bake uncovered for 35-40 minutes or until the edges get slightly golden. We ate ours with pureed raspberries. It was delish!

1 lb ground beef (I used ground turkey)
1/2 onion, chopped
2 (10.5 oz) cans beef consomme (I used beef broth)
2 C. water
1 1/2 C. chopped fresh tomatoes
2 T. sugar
1 1/2 C. frozen corn
2 carrots, peeled and sliced
4 potatoes, peeled and diced
1 t. taco seasoning
salt and pepper to taste (I didn't add enough so we had to add our own)

Brown beef and onion. In a large saucepan combine all ingredients and cook until veggies are tender.

*This is so easy and healthy. You could add any vegetables that sound good. I think I'll try green beans next time. I've also thought about zucchini and celery.

2 c. cooked white rice

I make this cake all the time and it's always a big hit! (Especially at work :)

1 pkg. Devils Food cake mix
1 pkg. instant choc. pudding (the small one)
1 C Sour Cream
4 Large eggs
1/2 C Water
1/2 C Oil
1 1/2 C Mini Chocolate Chips

Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bundt cake pan (spray well with cooking spray).

Cook in oven at 350 degrees for 45-50 minutes. Remove from oven. Let cool. (I usually take it out of the pan right away and it works fine, but you might want to let it cool).

Frosting - (I only make 1/2 this recipe and it's plenty!)

2 8 oz pkgs. cream cheese, softened
1/2 C Butter, softened
3-4 C Powdered Sugar
2 Tsp. Vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. (Start with 2 cups then keep adding more until it is nice and thick. ENJOY!

P.S. You can make any kind of cake - I've done White, Yellow, Butter Pecan - anything goes! Just use a complimentary pudding flavor and you're set!

Bake at 350 degrees

Dressing:
1 C. mayo
1/3 c. sugar
2 tbsp. vinegar

Pour dressing over any or all of the following ingredients. Serve Cold.

chopped broccoli
copped cauliflower
cashews
sunflower seeds
bacon
craisins

This is from my friend Kim. Rich, but tasty!

1/3 C. butter
1/3 C. flour
3 1/2 C. milk
4 medium size potatoes (peeled and cubed)
2 green onions (sliced)
6 bacon strips (cooked and crumbled)
3/4 C. cheddar cheese (shredded)
1/2 C. sour cream

In a large soup kettle, melt butter and stir in flour until smooth. Gradually add the milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.

I found this on allrecipes.com! It's really easy and delicious!

I found this recipe on Ethan and Gabe's preschool teacher's blog. I'm not a huge chocolate chip cookie fan, but these are delish!

Mix all together:
1 cup buttered, softened
1/2 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
Mix in:
2 1/2 cups flour
1 tsp. baking soda
Then add:
1 (3.4 oz) package coconut cream jello instant pudding
1 12 oz. package chocolate chips
1 cup chopped nuts
Roll into 1"-1 1/2" balls making 3 1/2 - 4 dozen cookies. Bake 350 degrees for 15 minutes (from the freezer) or 13-14 minutes if dough is fresh.

3/4 lb. ground beef
1 c. chopped onion (optional)
1 clove garlic, minced
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
2 t. dried basil
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
6 lasagna noodles
1 beaten egg
2 c. ricotta or cottage cheese (I usually use cottage because it comes on sale a lot)
1/2 c. grated parmesan cheese
1 t. dried parsley flakes
8 oz. mozzarella (it seems like I usually use more, enough to cover everything)

For meat sauce, cook meat, onion, and garlic in a large saucepan until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and if desired, salt and pepper. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles.

For filling, combine egg, ricotta or cottage cheese, 1/4 c. of the parmesan cheese, and the parsley.

Layer half of the cooked noodles in a greased baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle the remaining parmesan cheese on top.

Bake at 375 for 30-35 minutes or until heated through. Let stand 10 minutes before cutting.

2 lbs broccoli & cauliflower - cut & steamed

1 Cup Swiss Cheese - grated
2 TBs. Green Onion - chopped fine
1/3 Cup Mayo
1/2 tsp Dijon Mustard
1/4 tsp salt
1/8 tsp pepper

Mix all ingredients together to create a paste. Spread over brocoli and cauliflower in 9x13 dish. Bake for 30 @350.

3/4 cup butter or margarine, softened
1 3/4 cup sugar
3 eggs
1 1/2 teaspoons vanilla
2 2/3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Cream butter and sugar in large mixer bowl until light and fluffy. Beat in eggs one at a time; mix in vanilla. Combine flour, baking powder and salt. Beat in flour mixture alternately with milk. Pour batter into 2 greased and floured square baking pans, 9x1 3/4 inches. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool in pans 15 minutes; remove from pans. Cool completely on wire rack before frosting. You can also use a 9 x 13 pan also works well.

Enjoy!!

1 Cube Butter Softened
3/4 C. Brown Sugar
2 Eggs
2 C. Milk
3 C. Oats
2 Tsp. Baking Powder
1 Tsp. Salt
2 Tsp. Vanilla
2 TBSP. Cinnamon

Mix in mixer and then pour into a 9X13 pan. Bake for 25 minutes @ 375. Serve with any type of fruit on top and whip cream.

This recipe never fails and is so easy! It's a great dish to take to people who need dinners!!!

3-5 chicken breasts (boneless/skinless)
1 can black beans
1 can pinto beans
1 can kidney beans (dark red)
2 cans cream of chicken soup (or 1 large can)
1 can diced olives
1 can diced green chilies
1 c. salsa
1 tsp. garlic powder
1/2 tsp. chili powder

Boil chicken and cut into small pieces. Drain all beans. Dump ingredients into crock-pot and cook on low for 4-6 hours. Serve with chips, shredded cheese, and sour cream.

*When I take it to people for dinner I bring a bag of chips, shredded cheese, and sour cream. Easy. :)

*Also, I have made it without the chicken and still love it!

Chewy Soft Pretzels

Crust:
1 yellow cake mix
1 cube butter
1egg
Mix and pat in a 9x13 pan that has been greased and floured

Filling:
1 16oz. Pkg. Powdered sugar
1 8 oz. Cream cheese
3 eggs

Mix well and pour over crust. Bake at 325 degrees for 45-50 minutes or when it begins to brown on top.
Cut into squares and top with fresh mixed berries and fresh whipped cream.
Enjoy!

This is really good mac and cheese. It's similar to almost every mac and cheese recipe I've tried, but I like the amount of cheese in it, the flavor of the seasoned salt and the amount of salt. It was really good. The only thing I would maybe cut back on next time was the amount of dry mustard.

Ingredients

4 cups Dried Macaroni
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, **this was a little much for me. Try it and see how you like it.**
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top