Rustic Bread

4 c. flour
4 t. kosher salt
2 c. warm water 
1 package of active yeast or 2 1/4 t. of yeast from a jar
 butter or olive oil

Mix water - hot from tap or 110 degrees, with yeast.  Dissolve.  Combine flour and salt in a large bowl or in a stand mixer bowl.  Make a well in the center and add the water/yeast.  Combine in a stand mixer with a yeast hook or by hand until completely mixed.  The dough should not be too sticky.  If it is, add more flour.

Put into a greased, oven-proof bowl into the oven with the light on.  Cover with a towel.  The light from the oven provides enough heat for rising.  Allow to double in size, about 1 1/2 hours.  Punch down and return to oven and repeat.  Remove from oven.  Put a greased, oven-proof pan in a 400 degree oven and let warm up for 20 min.  Add bread mixture to pre-heated pan and cover with a lid.  Bake for 15 with the lid on, then remove lid and continue baking for 15-20 minutes or until golden brown.  Remove from oven, place bread on a cutting board and rub surface with olive oil or butter.  Let cool and slice.

Seasoned Yukon Gold Wedges

This recipe came from the back of a bag of potatoes.  We loved this recipe!

1 1/2 lbs. Yukon gold potatoes, cut into wedges
1 T. olive oil
1/4 c. dry bread crumbs
1 1/2 t. paprika
3/4 t. salt
1/4 t. dried oregano
1/4 t. dried thyme
1/4 t. ground cumin
1/8 t. pepper
1/8 t. cayenne pepper

1. In a large bowl, toss potatoes with oil.  Combine the remaining ingredients; sprinkle over potatoes and toss to coat.

2. Arrange potatoes in a single layer in a 15" x 10" x 1" baking pan coated with cooking spray

3. Bake, uncovered at 425 degrees for 40 - 45 minutes or until tender, stirring once.

Swedish Coffee Bread

This recipe came from my great Aunt Evelyn Borgeson and is loved by our family!

3 c. water (hot)
1 c. powdered dry milk
3/4 stick margarine or butter
3/4 c. sugar
1 tsp. ground cardamom
2 eggs
1 1/2 t. salt
2 pkg. yeast
8 - 9 c. flour (use part of this for kneading)

Mix hot water and dry milk.  Add butter.  When melted, add sugar that has been mixed with yeast.  Add eggs, cardamom and salt.  Add flour slowly, at least 7 1/2 cups.  Add more if dough is soft, then add 1/2 c. more.  Use the rest for kneading.  Let rise until double.  Punch down and let rise again. Knead dough well; shape into 3 parts.  Cute each part into 3 strips, then braid.  Place in long pan; let rise.  When ready to put in oven, brush with melted butter and sprinkle with sugar/cinnamon mixture (or pearl sugar).  Bake at 350 degrees for 30 minutes.

Brie Bites

This delicious appetizer is from my friend Angel

1 package filo cups

Brie

Honey

Brown sugar

Almond (or pecan) slices

Preheat oven to 350

Fill each filo cup with a piece of Brie.  Drizzle with honey.  Sprinkle brown sugar and almond/pecan slices over top.  Bake for about 5 minutes or until cheese is melty and delicious!

Peanut Butter Bars

I got this recipe from my aunt when I was college and found I could make them in my dorm using the microwave in the lobby and my 9 x 13 pan (because don't all college girls have a 9 x 13?).  I had a group of guy friends who formed a hockey league on Thursdays and lovingly called me their "hockey mum", mostly because I had a car and drove them to games.  I made these bars for them on a regular basis, so they became known as "Hockey Bars".  

Peanut Butter Bars (a.k.a. "Hockey Bars")

10 graham crackers, crushed (I put them through a food processor, but they can be crushed by putting them in a ziplok bag and smushing them with a cup or meat tenderizer!)

1 c. peanut butter (creamy or crunchy)

1 stick butter, divided (and softened)

2 1/2 c. powdered sugar

1 c. semi-sweet chocolate chips

Combine graham cracker crumbs, peanut butter, 3/4 stick of butter and powdered sugar.  Press into bottom of a 9 x 13 pan.  Cool in fridge or in freezer to speed up the process!

Melt chocolate chips and remaining butter (1/4 stick) in microwave until smooth.  Pour on top of PB mixture and chill in fridge until hardened.  

Cut into bars and enjoy! 

Cranberry Sauce

This great sauce came from a Rachael Ray magazine years ago.  It's a tasty addition to your Thanksgiving turkey and is great the next day on top of your turkey sandwich!

Makes 2 1/2 cups

1 cup sugar
1 cinnamon stick
2 t. finely chopped fresh ginger
2 t. grated orange peel
1/4 t. salt
1/8 t. ground cloves
1 - 12 oz. bag fresh cranberries

1. In a medium saucepan, combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves.  Cook over medium heat, stirring constantly, until the sugar is dissolved.  Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes. 
2. Transfer the mixture to a bowl and remove the cinnamon stick.  Let cool

(This can be made ahead and stored in the fridge)

Peach BBQ Grilled Chicken

INGREDIENTS:

·                     6 boneless, skinless chicken breasts

·                     3 Tbsp BBQ seasoning (McCormick's has a version in the spice aisle)

·                     1 cup peach preserves

·                     1-1/2 Tbsp soy sauce

·                     1 Tbsp dry mustard

·                     1 clove garlic, minced

·                     1/4 tsp cayenne pepper

·                     3/4 tsp salt

·                     1/2 tsp black pepper

INSTRUCTIONS:

1.            Season chicken with BBQ seasoning on both sides.

2.            Whisk together peach preserves, soy sauce, dry mustard, garlic, cayenne pepper, salt and black pepper.

3.            Cook chicken on grill until almost done, approximately 6 minutes per side.

4.            Brush chicken generously on both sides with peach mixture during final minutes of cooking. Serve leftover sauce on the side with the chicken.

(This would also be great on pork!)