Artisan Bread (2 Loaves)*

 Total time: 95 mins  (Prep time:15 min, Cook time 20min, Rise time: 60 min)

Ingredients:

2 cups Warm Water

2 tsp Yeast

1 1/2 tsp Salt

2 tsp Sugar

1 tsp Olive Oil

4-5 cups Flour

2 Tbsp Corn Meal

Instructions:

1) Add yeast to warm water and allow to sit for 5 minutes (can do right in kitchen aid bowl)

2) Sprinkle 2 Tbsp corn meal onto a large baking sheet

3) Add sugar, salt and olive oil to yeast water mixture

4) Add the flour starting with four cups

5) Mix/Knead by hand of in your mixer until dough comes together and no longer sticks to edges of bowl. You will most likely need to add the additional fifth cup of flour. Once it is not sticking continue to knead to 3-5 minutes. 

6) With floured hands divide dough into two equal pieces and form each piece into a ball.

7) Place dough balls 4-5 inches apart on the baking sheet that has been sprinkled with corn meal. Make sure each dough ball is coated generously with flour. 

8) Using a serrated knife, make a tic tac toe design on the top of each ball

9) Cover loosely with plastic wrap and allow to rise for 40-60 minutes or until dough has doubled in size

10) Preheat oven to 500 degrees

11) Uncover dough that has doubled in size and place on middle rack in your preheated oven. Throw 3-4 ice cubes in the bottom of the oven and close door (this makes the crust crispy)

12) Bake for 15-20 minutes or until bread is golden brown

13) Remove bread from oven. Best served while warm.

Real Life Dinner Artisan Bread

Honey Glazed Ham (EO)

Ingredients:

• 6 pound ham w/bone
• 1 cup honey
• 1/4 cup maple syrup
• 1/2 cup orange juice
• 2 drops Cinnamon essential oil
• 2 drops Clove essential oil
• 3 drops Wild Orange essential oil

Directions:

1. Combine honey, maple syrup, and orange juice into a double boiler. Stir until combined.
2. Add essential oils (Cinnamon, Clove and Wild Orange)
3. Line roasting pan with aluminum foil and place ham in center. Pour glaze over top.
4. Cook ham as directed on package. For the last hour of cooking, baste glaze on bottom or pan. Repeat until ham is cooked thoroughly.
5. For last 15 minutes of cooking, turn oven to broil. Baste ham last time and broil for 15 minutes until ham is a dark, golden brown color.
6. Take ham out of the oven and cover with aluminum foil for 15 minutes or until ready to serve.
7. Enjoy glaze from bottom of pan as a sauce!

Original Link

Rich Crostini*

Serves about 16

Ingredients:

• 16 slices French bread (one loaf cut thin) 
• About 1 cup garlic cheese spread (I used cream cheese with chives)
• About 8 ounces pork (I used Stir fry pork)
• 4 tablespoons honey (optional) 
• Salt and pepper
• Fresh sprigs rosemary and thyme

Directions:

1. Preheat oven to 375 degrees F. Grease a cookie sheet with nonstick cooking spray and set aside. Place the French bread on the sheet. Put in oven until toasted.
2. Cook the pork on the stove. Then put pork in blender with cheese, herbs and honey. 
3. Carefully spread the cheese mixture over each piece. Sprinkle with salt and pepper.
4. Bake for about 6 to 8 minutes, or until cheese is melted. 

http://www.sheknows.com/food-and-recipes/articles/1026351/3-portable-appetizers-for-new-years-eve

Brown Sugar Meatloaf

Ingredients:

1. 1/2 cup brown sugar, packed
2. 1/2 cup ketchup
3. 1 1/2 lbs lean ground beef
4. 3/4 cup milk
5. 2 eggs
6. 1 1/2 teaspoons salt
7. 1/4 teaspoon ground black pepper
8. 1 small onion, chopped
9. 1/4 teaspoon ground ginger
10. 3/4 cup saltine cracker crumbs, finely crushed or use bread crumbs finely processed.

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
2. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

http://www.holidayspage.net/brown-sugar-meatloaf/

Lemon Chicken

Ingredients:

1. 1/2 cup cornstarch
2. 3/4 cup water
3. 2 egg yolks
4. 2lbs (aprx 4) skinless, boneless chicken breast halves
5. 2 cup cooking oil
6. 3 tablespoon brown sugar
7. 1 tablespoon fresh ginger, minced
8. 1 cup chicken broth
9. 1/3 cups fresh lemon juice
10. 1/2 cups diced scallions

Directions:

1. Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth. Dip the chicken breasts and coat each piece thoroughly.
2. Heat 2 cups oil in a wok. Fry chicken breasts until brown then place the chicken in a paper towel.
3. Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon cornstarch, brown sugar and ginger.. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, add in lemon juice. Slice chicken into thin pieces.

http://www.holidayspage.net/lemon-chicken-recipe/

Lasagna Cupcakes

Ingredients:

• 1/3 
  pound ground beef
• salt 
  and pepper
• 24 
  wonton wrappers
• 1 3/4 
  cups grated Parmesan cheese
• 1 3/4 
  cups shredded mozzarella cheese
• 3/4 
  cup ricotta cheese
• 1 
  cup pasta sauce
• basil for garnish (optional)

Directions:

• Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
• Brown beef, and season with salt and pepper. Drain.
• Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
• Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
• Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
• Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
• Garnish with basil and serve.

http://www.stumbleupon.com/su/293mDL/www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/

Chicken Pot Pie*

Ingredients:

•   2 Pie Crust
•   4 boneless skinless chicken breasts (or 3 cups of shredded cooked chicken)
•   1/2 cup butter, plus more for baking disk
•   salt
•   black pepper
•   2 large carrots, peeled and diced
•   1 medium onion, chopped
•   3 cloves garlic, minced
•   3/4 cup all-purpose flour
•   3 cups low-sodium chicken broth
•   1/4 heavy cream
•   1 cup green beans
•   2 Tbsp freshly chopped parsley
•   2 tsp freshly chopped thyme leaves
•   egg wash

Directions:

1. Cook Chicken in the crock pot with chicken broth, salt and pepper for about 4 hours on high. When finished cooking shred the chicken and use the juice's in the filling. *(Alternate in Oven: Preheat oven to 400 degrees. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken in cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.)
2. In a large pot over medium heat, melt butter. Add onions, carrots and green beans and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, shredded chicken, parsley and thyme. Season mixture with salt and pepper. 
3. Place one pie crust in dish then add filling then top with the second crust. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with sea salt.
4. Bake pie at 375 degrees until crust is golden, about 45 minutes. Let cook for at LEAST 15 minutes before serving (if you don't let it cool it will fall apart).

Delish Chicken Pot Pie Recipe

Baked Potato Soup

Ingredients:

1. 2 large baking potatoes (about 8 ounces each)
2. 6 tablespoons thinly sliced green onion (3)
3. 3 tablespoons butter
4. 3 tablespoons all-purpose flour
5. 2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper
8. 4 cups milk
9. 1 1/4 cups shredded American cheese (5 ounces)
10. 4 slices bacon, crisp-cooked, drained, and crumbled

Directions:

1. 1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2. 2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3. 3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4. 4. Makes 5 to 6 servings (5 1/2 cups)

http://www.holidayspage.net/baked-potato-soup/

Mini Zucchini Pizza

Ingredients:

1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce


Directions:

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

Baked Margarita Spaghetti Squash

Ingredients:
1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Directions: 
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. 

Place the squash, open side down on a cookie sheet and bake for 30 minutes. 

Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. 

Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Simply The Best You...Healthy and Happy 

Chicken Roll Ups

Ingredents:

• 6 oz cooked chicken breast, chopped
• 1 can crescent rolls
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup cheese

Directions:

1. Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 
2. Mix together milk, soup and cheese - set aside. 
3. Separate crescent rolls into 8 triangles. 
4. Top the large part of the crescent triangle with the chopped chicken. 
5. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
6. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
7. Bake for 30 minutes or until bubbly.

http://www.plainchicken.com/2009/03/chicken-roll-ups.html

Blow your MIND Tomato Basil Pasta

Ingredients:

• 12 ounces pasta (I used Linguine)
• 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
• 1 large sweet onion, cut in julienne strips
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 2 large sprigs basil, chopped
• 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
• 2 tablespoons extra virgin olive oil
• Parmesan cheese for garnish (optional) 

Directions:

1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
3. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Dinner in a Pumpkin

Ingredients: 

• 1 medium sugar pumpkin (or 4 small pumpkins)
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 4 cups tomato juice
• 3 cups shredded cabbage
• 1/2 pound fresh green beans, washed and trimmed
• 1 cup uncooked white rice
• 1/2 bay leave (optional) 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash pumpkin, cut off top, scrape out seeds and discard.
3. Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.
4. Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.
5. Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake in roasting pan for 2 to 3 hours.

http://m.allrecipes.com/recipe/13771/recipedinner-in-a-pumpkin-i

Creamy Chicken Casserole

Ingredients: 

4 c. uncooked egg noodles
4 c. cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots
2 c. milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. chopped onion
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes (assuming it’s not in the foil pan), or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

http://triedandtasty.com/2010/11/creamy-chicken-casserole/

Parmesan Chicken Manicotti

Ingredients

• 7 pieces Manicotti, cooked according to instructions
• 1 cup part skim Ricotta cheese
• ½ cup shredded Parmesan cheese
• 1 cup shredded cooked chicken
• 1 egg
• 1 teaspoon oregano
• salt and black pepper
• 1 can Italian style crushed tomatoes
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh basil leaves
• ¼ cup Parmesan cheese
• 6-8 basil leaves

Instructions

1. In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
2. Stuff each cooked Manicotti with about ¼ cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
3. Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
4. Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
5. Bake at 350 degrees F for 35 minutes or until hot and bubbly.

http://heartmindandseoul.com/parmesan-chicken-manicotti/

Homemade Ravioli

Ingredients:

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• 3/4 cup water
• 2 teaspoons olive oil

SAUCE:

• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• 1/2 cup grated Parmesan cheese
• 1/3 cup water
• 1/3 cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FILLING:

• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a sauce pan, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
5. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.

Nutritional Facts10 ravioli with 3/4 cup sauce equals 901 calories, 25 g fat (13 g saturated fat), 307 mg cholesterol, 963 mg sodium, 124 g carbohydrate, 7 g fiber, 45 g protein.

http://www.tasteofhome.com/recipes/homemade-ravioli

White Chicken Enchiladas

Ingredints: 

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

Directions:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

Apple Bacon Stuffed Sweet Potatoes

NEEDS WORK

Ingredients:

4 large sweet potatoes, mostly fat and round
3 slices bacon, chopped
2 honey crisp apples, diced
3 tablespoons freshly chopped sage
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
4 ounces goat cheese

Directions:

1. Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
2. While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
3. Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!

http://www.howsweeteats.com/2012/10/apple-bacon-stuffed-sweet-potatoes/