English Muffins

1 cup milk, scalded
2 Tbsp sugar or honey
1/4 cup oil or margarine
1 Tbsp salt

Place hot milk in a bowl and add oil, sugar, and salt. Let cool to lukewarm.

1 cup warm water
1 Tbsp yeast

Dissolve yeast in the water and let set for 5 minutes, then add to the cooled milk.

5-6 cups flour

Add 3 cups flour and beat until smooth. Gradually add more flour, beating well after each addition until a soft dough is formed. Knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm, draft free place until doubled in size (about 1 hr).

Punch down and divide in half. On a lightly floured board, roll the first half to about 1/2 to 3/4 inch thick, and cut as many circles of dough as you can.

Gently removed to a cookie sheet that has been greased and heavily sprinkled with corn meal. Sprinkl tops with corn meal too.

Push scraps together, roll out and cut again. Repeat procedure the second half, until all dough is used.

Cover the muffins with a cloth and let rise until doubled. After muffins have doubled grease the bottom of another cookie sheet (it works best if it is a light weight dark colored cookie sheet) and place on top so the muffins are sandwiched between the two.

Bake at 375 degrees for 12-15 minutes, or longer if necessary.

Single recipe makes about 13-14 muffins.

Cheesy Ham Chowder

2 cans chicken broth
2 cups diced potatoes
1 cup diced carrots
1 can of corn, drained
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar
2 cups diced ham (the recipe originally called for chicken, but Brad likes the ham)

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat, add potatoes, carrots, salt and pepper. Cover and simmer for 15 minutes or until veggies are tender. Meanwhile, melt butter in a medium saucepan, add flour and mix well. Gradually add in milk, cook until slightly thickened, over medium low heat. Stir in cheese and cook until melted. Add to broth along with ham and corn. Cook and stir over low heat until heated through.

German Pancakes

3 eggs
1/2 cup milk
1/2 cup flour
1/4 tsp salt
2 1/2 Tbsp butter
Dash of cinnamon
Vanilla

Whip eggs until thick and lemon colored. Add milk, flour, salt, cinnamon, and vanilla. Beat well. Melt butter in square cake pan. When butter is bubbly pour batter in to pan. Bake at 450 degrees for 15 to 20 minutes. Top with lemon juice and powdered sugar or syrup.

Hot Cocoa Mix

This is one of my favorite things to make during the fall and winter.

10 cups powdered milk
8 ounces Creamora
1 cup powdered sugar
8 ounce instant chocolate

Mix above ingredients together. Add 1/3 - 1/2 cup of the mix to 1 cup hot water.

Cheesecake Factory Pumpkin Cheesecake

I made this cheesecake for our Halloween party and it was fabulous!!

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Quick Pizza Dip

1 (8 ounce) package cream cheese, softened
1 tsp dried Italian seasoning
1 (14 ounce) jar pasta sauce
1 (3 ounce) package sliced pepperoni, chopped
1 small green bell pepper, chopped (I left this out for Brad)
1/4 cup minced onion (Also left this out)
1 can sliced ripe olives, drained (also left out)
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese

Stir together cream cheese and dried Italian seasoning; spread into a lightly greased 9-inch pieplate.
Spoon pasta sauce over cream cheese mixture; top with pepperoni and next 3 ingredients.
Sprinkle evenly with Parmesan and mozzarella cheeses.
Microwave on high 2 to 3 minutes or until dip is thoroughly heated. Serve with corn chips.

Skillet Ziti with Chicken and Broccoli

This recipe is courtesy America's Test Kitchen

1 pound boneless, skinless chicken breasts, slice into 1-inch pieces
Salt and pepper
3 Tbsp unsalted butter
1 onion, minced
1/4 tsp red pepper flakes
1/4 tsp dried oregano
3 garlic cloves, minced
8 ounces ziti
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 bunch broccoli, stems discarded and florets cut into 1 inch pieces
1 cup jarred roasted red peppers, rinsed and sliced 1/4 inch thick (I left these out)
1 ounce Parmesan cheese, grated (1/2 cup)
2 Tbsp fresh lemon juice (optional)

Pat the chicken dry, then season with salt and pepper. Melt 1 Tbsp of the butter in a skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
Add 1 more Tbsp of the butter, onion, red pepper flakes, oregano, and 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic ande cook until fragrant, about 15 seconds.
Sprinkle the ziti evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about 5 minutes.
Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
Stir in the remaining 1 Tbsp butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.