Put in 1 1/2 cups more flour, gluten flour, and yeast. Mix together first 4 ingredients in a mixing bowl. You have to learn to recoginze each stage in making the bread, becuase humidity and other outside factors can alter how much flour you add to your recipe each time you make it!ġ/4 - 1/3 cup honey (if using white sugar, double this amount)Ģ 3/4 cup of hot water (120 degrees) * to hot will kill the yeast, to cold will not activate it. The more often you do it, the better you will get i'm figuring out. *I'm still working on this "bread making skill". Put loaves into preheated oen at 350 and bake for 30 minutes. Let rise for 20-30 minutes, until loaves are level with pan rim. Form into loaves, put in greased 9x5 loaf pans, and cover with a damp towel or greased plastic wrap. Knead for at least 6 minutes (until dough is smooth and elastic). Then add flour, until dough pulls away from sides of the bowl. Mix together water and yeast and let sit a few minutes. Slice the pita into triangles with a pizza cutter. Place on a baking sheet and warm at 350 degrees for 5 minutes. Spread applesauce over a piece of pita bread then sprinkle with cinnamon (and sugar for extra sweetness if you want). This can also be made with peanut butter & jam, ham & cheese, or any other sandwich filler. Roll up, chill for 10 minutes (so cream cheese will firm up), then cut with a serrated knife. Spread cream cheese on the tortilla going almost to the edge. Spread peanut butter inside celery stick and sprinkle with chocolate chips. Spread peanut butter between the quartered apples and place around the carrot stick to look like a butterfly.
It evoked a, "You're the best mom ever" from my kids. Here are some quick and healthy snacks I made with my toddler. (* I actually used precooked bacon and fried the onion and garlic in 1 TB of olive oil instead of bacon grease.
Toss with bacon and garnish with parsley and Parmesan cheese. Cook, stirring occasionally, until heated through. Stir in linguine, chicken, cheese, and whipping cream. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Drain fat from saucepan, reserving 1 TB in saucepan. While linguine is cooking, cook bacon in a 3 quart saucepan over low heat 8-10 minutes, stirring frequently, until crisp*. Score!Ĭook and Drain linguine as directed on package. I tried this recipe out that isn't a true Carbonara (no raw egg), and it was fantastic! Thumbs up from the kids and the hubs. Sprinkle some bacon bits and cheese on top- mmmmm fall soup!! Remove saucepan from heat stir in mustard (play around with this, and add a little less if you like) and 1 1/2 cups cheese until melted and smooth. Return cauliflower mixture to saucepan heat over medium heat until hot, stirring occasionally. In blender blend cauliflower mixture at low speed in small batches until very smooth. Reduce heat to low cover and simmer until cauliflower is tender, about 10 minutes. Gradually stir in milk, chicken broth, and 1 1/2 cups water add cauliflower and heat to boiling over high heat. Stir in flour and salt cook 2 minutes, stirring frequently. Add onion and cook until golden, about 10 minutes, occasionally st iring. In 4-quart saucepan, melt margarine or butter over medium heat. This is one of those good ways to get in vegetables for kids (and grown ups) with out even knowing! This tastes much like the Potato Cheese soup that our family loves to make.Ģ tablespoons margarine or butter (1/4 stick)ġ can (13 3/4 to 14 1/2 ounces) chicken brothġ head (2 1/2 pounds) cauliflower, cut into 1-inch pieces Serve with bacon bits and shredded cheddar cheese or any other desired toppings. Soup will continue to thicken as it sits thin out with chicken broth if needed. Add this very thick sauce to the undrained potatoes in two batches, stirring well to combine. Bring to a gentle boil cook for another minute before reducing heat to a simmer and adding the salt, pepper, and red wine vinegar. Add half and half (or milk), wisking vigorously to avoid lumps. Melt butter with flour, bring to a bubble (this takes longer than you'd think), and cook for at least a minute to remove raw flour flavor. Bring to a boil, then simmer covered until the potatoes are tender but not mushy- about 20 minutes.ġ quart half and half (okay to use whole or 2% milk) Add the diced potatoes and enough chicken broth to cover the veggies (should be 2 cans). In a large pot, sweat the onions and celery. 5-6 medium Russet potatoes, peeled and diced into 1/2" cubes
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