Chocolate bread

Bread is great, chocolate bread is even better!!! :) I even feel fine eating this bread and serving it to my family with the no-oil and 2 cups of zucchini!! Yes :) please make this! Bailey was in heaven"this is way better than cookies mom!!"

- 2 1/2 cups all-purpose flour

- 1/2 cup cocoa powder

- 1 tsp baking soda

- 1/2 tsp baking powder

- 1 tsp salt

- 1 1/2 cups sugar

- 3 eggs

- 1 cup applesauce 

- 2 tsp vanilla

- 2 cups grated zucchini**

- 1 cup chocolate chips (omit for dairy free)

Preheat oven to 350.  Spray two 9x5 pans with nonstick cooking spray.

In a large bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl, beat the sugar and eggs until light and fluffy.  (About 3 min on med-high). Add the oil and vanilla.  Add to the dry ingredients along with the zucchini and chocolate chips.  Stir until just combined, and divide between the loaf pans.

Bake for 50-60 minutes, or until the tops are cracked and springy to the touch.

** Remember when grating zucchini:  Grate the zucchini into a colander in the sink about a half hour before wanting to add it to your recipe.  Add a pinch of salt and stir it in.  The salt will help draw out the excess water.  When you add the grated zucchini to your recipe, it will keep it from adding too much moisture.  

Best French Bread!

This bread was amazing!  We all loved it!  I am not really a bread person and I couldn't stop eating it!  Todd and Bailey were in heaven, so was Charlie!  Bailey has eaten it the past 3 nights.. This recipe makes 3 large loaves!  We ate 2 loaves and froze the third!  I looked at a lot of different recipes before making this one. This one seems to combine every one's recommendation.  We will be making this a lot!! We love finding new family recipes! 

1 (1/4 ounce) envelope quick-rising yeast                                                  

2 1/2 cups warm water (I did around 125)                      

7 cups Better for Bread Flour                     

2 tablespoons sugar                      

1 tablespoon salt                                                  

1/4 cup cornmeal

 

Dissolve yeast in very warm water.  (I did 125 because I was using my kitchen aid bowl which is always cold) Stir well.  Let proof for 10 minutes.  (If your mixture doesn't have a "yeast smell" and doesn't look a little foamy, start over. 

 

To your Kitchen-Aid bowl...Stir in 2 cups of the flour, sugar and salt until mixture is smooth; gradually beat in enough of the remaining 5 cups flour to make stiff dough.

Turn out onto lightly floured pastry cloth or board and knead 5 minutes or until smooth and elastic, adding only enough more flour to keep dough from sticking.

Return to bowl; brush top with soft shortening or oil and cover with clean towel or plastic wrap.

Let rise till double in bulk in warm place away drafts (approximately 45-60 minutes). 

Punch dough down; cover; let rise again for 30 minutes (again in warm place away from drafts) or until double in bulk.  (I put mine in the refrigerator and got out 2 hours before dinner)

While dough rises, make boat shaped baking pans as follows:.Tear off 3 twenty-inch-long sheets of heavy aluminum foil.  Fold in sides of foil approximately 1"-1 1/2" on all 4 sides to form baking pan, this will allow the bread to rise up and not spread out into a flat shaped loaf by folding the short ends together to seal, pressing thumb inside to round slightly (shape into boat)with shortest ends slightly rounded.  Spray with PAM and sprinkle lightly with corn meal.  (Just make rectangular boxes)

Punch dough down, knead 1 minute on lightly floured pastry cloth or board.  Divide dough into thirds. 

Roll out with the palm of your hands to a rope approximately 18 inches long; place in prepared foil pan.  Repeat with remaining two-thirds dough.  (once the warmth from your hands softens it, it will roll out easily). 

Make 3-4 evenly spaced shallow cuts diagonally in the top of each loaf; brush with warm water and sprinkle with sesame seeds.

Cover with clean towel and let rise in warm place away from drafts till double in bulk (approx. 30 min).

Preheat oven to 450º

Place dish (I use a pie plate) on lower shelf of oven and fill half way with hot tap water.  Slide loaves on shelf above water.

Bake for 15 minutes in 450º oven; reduce heat to 350º and bake 30 minutes longer.

Bread is done when tapped and gives a hollow sound.  Remove immediately from pans and let cool on cooling racks.

Serve with softened butter, I usually don't add butter to bread anymore, but the salted butter really makes this bread!

Mississippi Mud Brownie Pie

The only reason this is called "Brownie pie" is because we made it in a pie dish.  We cut the entire recipe in half.  Next time I will make it in the normal 9x13 pyrex or I might make them in muffin tins, cute single servings! These were really rich, in a good way!  Bailey really had fun making them! 

 Lady Brownies (Bake according to directions)
3 cups mini marshmallows
1 stick melted butter
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp vanilla extract
1 box xxx sugar, sifted

While Brownies are cooking combine cocoa, evaporated milk, vanilla and xxx sugar using an electric mixer, set aside.

When Brownies come out of the oven, evenly place 3 cups of mini marshmallows on top.  Put brownies back into the oven for 2 minutes. 

Pour icing over warm brownies!  Give the icing a little time to set up before eating!

Double Marshmallow Rice Krispie Treats

We made these for Libby's Lemonade Sale.  They were so good and so easy to make.  The mini marshmallows made them extra special!

• 4 tablespoons salted butter, plus more for greasing
• One 10-ounce bag marshmallows
• 1/4 teaspoon salt
• 6 cups rice cereal
• 1 bag mini white marshmallows
• Rainbow sprinkles, to decorate

Thoroughly grease a 9- by 13-inch pan with softened butter.

In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.

Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.

Let cool completely, and then cut into squares.

Crock Pot Chuck Roast

This is the BEST!  I make it around 8 or 9am and then we eat it for dinner!  Typically during the Christmas season!

1 chuck roast ( usually 5 pounds)
salt and pepper
3 Tbsp oil
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery

Season roast with salt and pepper, brown on both sides in a large skillet (with oil) on med-high heat.

Place in a slow cooker, add rest of ingredients. Cook on low for 8-10 hours!

Salisbury Steak

Todd's favorite recipe I make!  Serve with rice or mashed potatoes, peas or green beans!

• 1 1/2 pounds lean ground beef
• 1/2 cup seasoned breadcrumbs
• 1 tablespoon ketchup
• 1 tsp mustard
• 4 dashes Worcestershire sauce
• 1 cube beef bouillon, crumbled (or powdered beef base)
• Salt and pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 whole onion, halved and thinly sliced (or diced if you prefer)
• 2 cups beef broth, more if needed for thinning
• 1 tablespoon ketchup
• 4 dashes Worcestershire
• 1 teaspoon cornstarch, optional
• Salt and pepper

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Best Blueberry Muffins!

These muffins are so great!  The key is fresh blueberries!  Frozen and thawed blueberries will make these muffins sink.

1 1/2 cup, all purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup FRESH blueberries

1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 1/2 tsp ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

I have made these without the crumb topping and they are still very delicious!!!

Applesauce Granola

Love this healthy granola!!

3 cups oats
2 cups coconut flakes
2 cups walnuts, chopped
1 1/2 cups silvered almonds
1/2 cup ground flax seed
2 Tbsp cinnamon
1/2 cup honey
3/4 cup applesauce

Mix all ingredients in a big bowl.  Pour onto a baking sheet.

Cook for 30-45 minutes at 300, stirring occasionally.

Cool on a baking sheet.  When cool add:
1 cup dried cherries
1 cup dried cranberries

Mexican Rice

This is so good!! We make it with Black beans and lime cilantro chicken! 

2 tablespoons canola oil

3 garlic cloves, minced

1/2 to 1 whole large onion, chopped

4 cups long grain rice

Two 14.5-ounce cans whole tomatoes

One 10-ounce can rotel

1 teaspoon cumin (or more to taste)

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

6 to 8 cups low-sodium chicken broth (more if needed)

1 1/2 cups grated Cheddar

Fresh cilantro, chopped, for serving

 

Preheat the oven to 375 degrees F.

Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro. 

**Omit cheese for dairy free!

Creamy Cucumber Dip

16 ounces low-fat plain yogurt
1 cucumber peeled, and finely chopped (OR seeded and grated)
1 Tbsp fresh dill
1 Tbsp fresh lemon juice
2 garlic cloves, minced
Salt and pepper to taste

Line a colander with a cheese cloth and place over a bowl.  Add the yogurt.  Cover with plastic wrap.  Refrigerate and drain overnight. 

Place cucumber in a mesh strainer and drain for at least 1-2 hours. 

Mix yogurt, cucumber, dill, lemon juice, garlic, salt and pepper in a bowl.  Refrigerate for flavors to blend, about 2 or 3 hours. 

Charlie's first Birthday, Chocolate Buttermilk Cake and buttercream frosting

 I made this cake (and cupcakes) for Charlie's first Birthday!  It was so good and not too sweet!  The icing was really creamy too!  This might be our new traditional "Birthday Cake"!

2 1/4 cups all-purpose flour (sifted)
1 3/4 cups, plus 2 Tbsp
2/3 cup Crisco shortening
1 tsp salt
1 tsp baking soda
1 1/4 cup buttermilk
3 eggs
2 1/2 squares melted unsweetened chocolate

Mix together the first 6 ingredients, hear for 3 minutes.  Add eggs and chocolate.  Beat for 3 minutes. 
Bake at 350 in 2 greased 9-inch pans for 25-30 minutes. 

Buttercream Frosting
1 stick butter, softened
1 box xxx sugar
1/3 cup milk
1 tsp milk
1/2 tsp almond flavoring (optional)

Beat butter and 1 cup xxx sugar at low speed with mixer.  Add remaining sugar alternating with milk beating until blended.  Add extracts.  Beat on medium speed until spreadable. 

Sugar Cookies

Todd really likes these cookies!  They are thin and delicious!  You make the dough a day ahead of time!

2 sticks butter
1 cup sugar
1 cup brown sugar
2 1/2 cups sifted all-purpose flour
1 egg
2 tsp baking soda
2 tsp cream of tartar
2 tsp vanilla

Using an electric mixer, mix all ingredients in a large bowl (these cookies turn out so much better if all ingredients are room temperature).  Place dough in refrigerator overnight or for several hours. 

Pinch dough to form medium size balls (about 1/2-1 inch).  Roll balls in granulated sugar and place on a cookie sheet.  Bake for 10-15 minutes at 350.  Cool on wire racks.

Homemade Hot Chocolate

We love this recipe because it is fast, easy and very good!! Bailey likes to add some whipped cream and marshmallows on top!

2 Tbsp cocoa powder
2 Tbsp sugar
dash of salt
1 cup milk
1/4 tsp vanilla extract

Mix sugar and cocoa in a large coffee mug. 

Heat milk in the microwave for 1-1 1/2 minutes in a glass measuring cup. 

Gradually add hot milk to the cocoa mixture, stirring until blended.

Stir in vanilla.

Greek Lemon Chicken

Our new favorite soup!! The lemon  juice makes it extra delicious!! It is so easy.

4 chicken breasts, bone in and skin on
8-10 cups of water
8 ounces uncooked white or brown rice
2 eggs
2 lemons
salt and pepper to taste

*Options
8 oz frozen spinach, thawed and drained
2 cups chopped cooked carrots
1/4 cup chopped fresh parsley

In a large soup pot, cook chicken in water until the meat begins to fall off the bones (about 45 min to a hour). 

Skim the fat off the stock.  Remove the chicken from the pot and set aside to cool  Add rice to stock and cook for about 10 minutes.  Turn off heat.

In a medium bowl, beat 2 eggs with the juice of two lemons until foamy.  Whisk one cup stock slowly in the egg/lemon mixture.  Repeat with another cup of stock and pour mixture into soup. 

Take the chicken off the bone and add meat to soup.  Stir well, add salt and pepper to taste.