WHITE BREAD

This is my good friend Christine's recipe. Anytime I want to make easy, yummy white bread this is my go-to recipe.

For 2 Loaves:
1 cube Marg
3 TBS yeast
3 TBS sugar
1 1/2 TBS salt
3 c flour
2 2/3 c hot water

For 4 Loaves:
2 cubes marg
1/4 c + 2 TBS yeast
1/4 c +2 TBS sugar
3 TBS salt
6 c flour
5 1/3 c hot water

Spray loaf pans with pan.
Put all of the ingredients in a large bowl (water can go last and should be hot from the tap, not boiling).
Mix with an electric mixer until smooth.
Add 1/2 c (for 2 loaves) or 1 c (for 4 loaves) more flour and keep beating.
By hand, start adding more flour. Mix it in with a wooden spoon or firm spatula...and then eventually just with your very floured hands.
You want the dough to gradually stop being so sticky, so keep adding (will take quite a bit more flour -- I think about 3-4 c for the 2 loaves) until you can finally start kneading it right in the bowl. While you are kneading...keep your hands very floured, and keep adding flour as needed to the sticky spots.
You don't want to make the dough too stiff, so only add as needed. When you knead, you want to fold the dough over itself, and then push down with the heel of your hand and then turn the dough a quarter turn and do it again. Knead for about 5 mins, then flip the dough over and cover in the bowl with saran and then a towel (lightly).
Let it rest for 20 mins.

On a floured surface, take 1/2 or 1/4 of the dough and flatten it into a rectangle (about 12" by 9")
Pound it down so that the bubbles are gone.
Roll it up from the long sides, like a sausage. Fold the long ends under so that it is about the length of the loaf pan, place in the pan.
Cover each loaf lightly with saran and put in the fridge for about 2 hours (can be longer if you need to go somewhere...up to 12 hours, but better if closer to 2-4).

Preheat oven to 350. Take loaves from the fridge for 15-30 mins before baking
Bake 2 loaves at a time for 35 mins.
Let cool for a few mins and then pop out and cool longer.

HOT CORN DIP

I had this about a year ago at a potluck with my friends back in Arizona and Dan loved it so much he made me get the recipe (although it is originally from the FoodNetwork website). I have made it twice since living in Dallas and it has been a HUGE hit both times. The recipe says to use fresh corn. I have never done this (too much effort). The girl that gave me the recipe told me that she uses this frozen roasted corn from Trader Joes. I have used this once and the other time I just used regular frozen corn. I just get it out and let it thaw before I use it. Chopping everything up is the hardest part - the rest is easy and quick. Tastes great.

                                   

Ingredients:
2 TBS butter
3 1/2 c corn kernels (from 4 ears fresh corn)
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 c finely chopped yellow onions (this freaks me out since I hate onions - I use about half this much and chop them VERY fine. I also add a little onion flakes)
1/2 c finely chopped red bell peppers
1/4 c chopped green onions (green and white parts)
1 jalepeno. seeded and minced
2 tsp minced garlic
1/2 to 1 c mayonnaise (I use close to 1/2)
4 ounces monterey jock or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 tsp cayenne
tortilla chips for dipping

Preheat oven to 350.

Melt 1 TBS of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 mins. Transfer to a bowl. Melt the remaining TBS of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 mins. Add the green onions, jalapeno, and garlic, and cook, stirring, for 2 mins, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubble and golden brown, 10-12 mis. Serve hot.

Easy Playdough recipe

3 cups flour
1.5 cups salt
6 teaspoons cream of tartar
3 tablespoons oil
3 cups water

Pour all ingredients into a large pot.  Stir constantly over medium heat until a dough ball forms by pulling away from the sides.  Knead dough until the right consistency.

Easy Potato Soup

4 cups chicken broth
1 can of cream of chicken soup
1 bag of frozen cubed hash browns
1eight ounce package cream cheese
3 ounces cooked diced bacon
cheese for topping

Put the chicken broth, cream of chicken soup, bacon and potatoes in a pot on the stove and cook until the potatoes are soft.  Then add the cream cheese.  When the cream cheese is melted it is ready to serve.
*Emily found this recipe and it is super easy and really delicious!

Golden Sweet Cornbread

1 cup flour
1 cup cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

Bake at 350 for 20-25 minutes until cooked through and golden on top

Crepes

4 eggs
1/4 tsp salt
2 cups flour
2 cups milk
1/2 c melted butter

-Mix eggs and salt, gradually add flour and milk
-beat with electric mixer or whisk until smooth; beat in melted butter
-refrigerate batter at least an hour; afterwards add milk to get the right consistency
-cook in 8 inch pan with 1/3 cup batter for each crepe, on medium heat
-makes 30-35 crepes
-recipe X4 makes 1 gallon of batter

*Dan's conference crepe recipe

Caramel Pumpkin Italian Cream Cake

Caramel Pumpkin Italian Cream Cake- recipe courtesy of Lories Mississippi Kitchen Blog

A few notes.....This cake is heaven!!! I'm not gonna lie, it takes a while to make, but it is worth it!!! Also, this recipe calls for a fancy kind of salt, I just used regular and it turned out fine. Also, this cake is three layers, I just made my cake two layers. I threw away the leftover, but if I had thought about it, I would have made the extra into muffins or bread or something else instead of just tossing it. Also, I did not toast my almonds or coconut and it turned out just as good. 

2 cups pecan halves

2 cups sweetened flaked coconut, divided

1/2 cup plus 2 tablespoons shortening

1/2 cup plus 2 tablespoons butter, softened

1 1/2 cups sugar

1 cup light brown sugar, packed

6 eggs, separated

1 1/4 cup pure canned pumpkin

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla

2 1/2 cups flour

1 1/4 teaspoons baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

Caramel frosting:

1/2 cup butter

1 cup light brown sugar

1/4 cup heavy cream

1/8 teaspoon fleur de sel or other coarse sea salt

1 teaspoon vanilla

2 cup sifted powdered sugar

Cream Cheese Frosting:

1/2 cup butter, softened to room temperature

1 (8-ounce) package cream cheese, softened to room temperature

4 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees.  Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant.  Reserve 8-10 halves for decorating the top, then finely chop the remainder.  Set aside 1 cup chopped for the cake batter, then place the remaining chopped pecans in a small bowl.  Toast 1 cup coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often.  Reserve remaining coconut for cake batter.  Place the toasted coconut in the bowl with the pecans and mix.  Set aside.

Cream the shortening, butter, sugar, and 1 cup light brown sugar together until fluffy on medium speed.  Add egg yolks, one at a time, until incorporated.  Beat in the pumpkin, cinnamon, nutmeg, and 2 teaspoons vanilla until well mixed.

Sift together the flour, baking soda, baking powder, and 1/2 teaspoon salt.  Add to the butter mixture alternately with the buttermilk.  Stir 1 cup reserved (untoasted) coconut and the reserved 1 cup chopped pecans.

Beat the egg whites until stiff in a medium bowl.  Gently fold into batter.  Divide the batter equally among 3 (9-inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper.  Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.

When cakes are completely cool, make the caramel frosting.  Place 1/2 cup butter, 1 cup light brown sugar, 1/4 cup heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat.  Bring to rapid boil and boil for 1 minute while stirring constantly.  Remove from heat and beat in 1 teaspoon vanilla and 2 cups powdered sugar with a handmixer on medium speed until mixture is thick and spreadable.  Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up).  Place the second layer on top, bottom up, and spread the remaining frosting to the edges.  Place the third layer on top, bottom side up.

Make the cream cheese frosting.  Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed.  Gradually beat in the powdered sugar until fluffy and smooth.  Beat in vanilla.  Frost the outside and top of cake with frosting.  Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.