Easy Chocolate Pumpkin Muffins

 Quick, easy and delicious!

-Simple Nourished Living

15 ounces canned pumpkin puree (not pumpkin pie mix)

1 box (15.25 ounces) chocolate cake mix

2/3 cup mini semisweet chocolate chips (optional)

 

Position an oven rack in the center of the oven.

 

For muffins, preheat the oven to 400F degrees and line 12 muffin cups or 36 mini muffin cups with paper liners or coat them with non-stick spray.

 

For cookies, preheat the oven to 350F degrees and line cookie sheets with parchment paper or coat with non-stick spray.

 

Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!

Stir in the mini semisweet chocolate chips, if using.

 

For muffins, place batter into the prepared (or mini muffin) tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, about 15 minutes for muffins and 12 minutes for the mini-muffins.

 

For cookies, drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes, or until the edges are firm and the centers are just barely set when lightly touched.

Remove from the oven and cool for 1 minute on the cookie sheets and then transfer the cookies/muffins with a spatula to wire racks to cool completely.

Orzo Pasta

 This is one of my kids' favorite meals.

-Averie Cooks

1 pound orzo, cooked according to package directions and drained

 3 tablespoons olive oil for pan + more for finished dish, as desired

 1 medium sweet Vidalia onion, diced small

 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper

 2 teaspoons Italian seasoning

 1 teaspoon dried oregano

 1 to 4 cloves garlic, pressed or finely minced

 5 ounces fresh spinach (about 4 giant handfuls)

 1/2 English cucumber, diced small

 1 1/2 cups sliced cherry or grape tomatoes

 1 teaspoon lemon zest, or to taste

 2 to 3 tablespoons lemon juice, or to taste

 1+ teaspoons kosher salt, or to taste

 1 teaspoon freshly ground black pepper, or to taste

 

 6 ounces crumbled feta cheese

 

To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.

 

While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.

 

Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.

 

Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.

 

Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.

 

Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.

 

Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.

 

Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.

 

Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.

If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.

Buttermilk Biscuits

 Delicious and flaky! We love to eat these biscuits with sausage gravy and a fried egg on top.

-Baker Bettie

240 grams (2 cups) all-purpose flour

10 grams (1 tablespoon) baking powder

¼ teaspoon baking soda

6 grams (1 ¼ teaspoons) kosher salt

85 grams (6 tablespoons) unsalted butter, lard, or shortening, cold

240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution

 

Line a sheet pan with parchment paper or a silicone baking mat. 

Measure out all ingredients. Keep the buttermilk and butter (or lard or shortening) cold in the refrigerator.

 

In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (10 grams, 1 tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoons).

 

Add the cold butter, lard, or shortening (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.

 

Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. 

 

Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.  

 

Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.

 

Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. 

 

Place the biscuits on a parchment-lined baking sheet with the edges touching so they will rise up against each other. 

 

As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. 

Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.

 

Brush biscuits with melted butter and sprinkle with flaky salt if desired.

 

Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days. Alternatively, you can freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.

Lemon Bundt Cake

-Live Well, Bake Often, modified

2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

½ tsp. teaspoon salt

3/4 cup (170 grams) butter (softened)

2 cups (400 grams) granulated sugar

4 large eggs (room temperature)

1 teaspoons vanilla extract

1/3 cup (80 ml) fresh lemon juice

2 tablespoons lemon zest

1/4 cup (60 ml) canola or vegetable oil

1 cup (240 grams) sour cream

LEMON GLAZE

 

1 cup (120 grams) confectioners sugar

2 to 3 tablespoons (30 to 45 ml) fresh lemon juice (or as needed to thin out the glaze)

 

CAKE:

 

Preheat the oven to 350°F (180°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

 

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.

 

Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

 

Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.

 

Spray a 10-inch bundt pan well with non stick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.

 

Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.

 

GLAZE:

 

Add the powdered sugar and lemon juice to a small mixing bowl and mix until fully combined.

One the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the lemon glaze evenly over the cake and allow to harden for about 10-15 minutes.

Slice and enjoy!

Spicy Salsiccia

Brandon makes this for our pizza nights - yummy!

-Serious Eats

1 pound coarsely ground pork

1 Tbsp. fennel seeds

1 tsp. sea salt

1 tsp. crushed red pepper flakes

1 tsp. garlic powder

In a large bowl, mix all ingredients together well. Form into a single 1-inch-thick patty, and par-cook in a skillet over medium-high heat to just above pink, about 2 minutes per side.

 

Break patty into grape-size nuggets, being careful not to make them too small, as the sausage will dry out. Place sausage chunks on top of the cheese before baking your pizza.

Grilled Huli Huli Chicken

 -Taste of Home

1 cup packed brown sugar

3/4 cup ketchup

3/4 cup reduced-sodium soy sauce

1/3 cup chicken broth

2-1/2 teaspoons minced fresh gingerroot

1-1/2 teaspoons minced garlic

24 boneless skinless chicken thighs (about 6 pounds)

 

In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.

 

Drain chicken, discarding marinade.

 

Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Peach Cobbler (fresh peaches)

Peach cobbler is perfect for summer when peaches are in season. This recipe is a spin on my grandma's recipe, just using fresh peaches instead of bottled.

6-7 ripe large peaches

2 sticks butter

1 1/2 cups sugar

2 cups flour

1 1/2 cups sugar

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. vanilla

1 egg

1 1/2 cups milk

Preheat oven to 350. Slice butter into large pieces and place in a 9x13" pan. Set aside.

Peel, pit, and sliced the peaches and place in a bowl. Add 1 1/2 cups sugar, stir, and set aside.

Place the pan with the butter in the oven to melt while you prepare the batter.

In another bowl, combine flour, sugar, baking powder, salt and cinnamon, then add vanilla, egg, and milk and whisk until combined.

Remove pan with melted butter from the oven and carefully pour in the batter. Top with the peaches and all the sugar and juice. Bake for 60 minutes or until the top is golden brown and a toothpick comes out clean. (It might take up to 75 minutes if using a deeper disposable pan.)

Chewy Mint Chocolate Cookies

My favorite cookies of all time are my Mom's Mint Chip cookies, but nobody seems to make the dark chocolate mint chocolate chips anymore, so this recipe is the next best thing! 

-Completely Delicious, slightly modified

3/4 cup butter

3/4 cup shortening

3 cups sugar

4 large eggs

4 tsp. vanilla

4 cups flour

1 1/3 cups unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 10 oz pkgs. Andes baking chips

Preheat oven to 350° F. Line a sheet pan with parchment paper.

 

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Add Andes mint chips and mix until distributed.

 

Scoop by the rounded tablespoon onto the prepared sheet pan.

 

Bake until edges are crisp, about 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.Repeat with remaining cookie dough.

 

Store the cookies in an airtight container at room temperature for several days.

Mel's Perfect Cinnamon Rolls

 -Mel's Kitchen Cafe

Rolls:

4 cups milk (see note)

1 cup (227 g) salted butter

1 cup (212 g) sugar

2 ½ teaspoons salt

1 ¾ tablespoons instant yeast (see note)

4 large eggs

11-13 cups unbleached all-purpose flour

 

Filling:

1 cup (227 g) salted butter

2 cups (424 g) lightly packed brown sugar

2 tablespoons ground cinnamon

 

Frosting:

8 ounces (227 g) cream cheese, softened

½ cup (113 g) salted butter, softened

1 teaspoon vanilla

Pinch of salt

2 pounds powdered sugar (7 ½ cups)

 Cream or milk for consistency

 

For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).

 

Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.

 

Add the yeast and eggs and mix until combined.

 

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.

 

Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.

 

Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.

 

Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.

 

Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.

 

Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.

 

Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.

 

Bake the rolls for about 30-35 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.

 

For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, and salt and mix until combined.

 

Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.

 

Spread the cinnamon rolls with frosting.

 

To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

Carne Guisada (Instant Pot)

 -Dad Cooks Dinner

1 tablespoon vegetable oil

2 pounds boneless beef chuck roast, cut into 1-inch cubes

1 teaspoon fine sea salt

1 medium onion, diced

1 medium green bell pepper, seeded and diced

1 jalapeno, stemmed and diced

1 clove garlic, crushed

2 tablespoons chili powder

1 teaspoon fresh ground black pepper

½ teaspoon fine sea salt

1 cup beef broth or chicken broth (homemade or store-bought low sodium)

½ teaspoon of salt (if using homemade broth or water)

10-ounce can Diced Tomatoes and Green Chilies (Rotel tomatoes)

 

CORNSTARCH SLURRY

¼ cup water

2 tablespoons cornstarch

 

ACCOMPANIMENTS

At least 20 small flour tortillas

Shredded lettuce

Diced onions

Sliced jalapenos

 

Sear the beef in batches: Heat the vegetable oil in an Instant Pot on Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of salt. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Move the second batch of beef to the bowl.

 

Sauté the aromatics, toast the spices: Add the onion, green pepper, jalapeño, and crushed garlic to the pot, and sprinkle with the chili powder, black pepper, and ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat edged wooden spoon to loosen any browned bits of beef or onion stuck to the bottom of the pot.

 

Everything in the pot: Pour the broth into the pot (and sprinkle in ½ teaspoon of salt if using homemade broth.) Bring the broth to a simmer and scrape the bottom of the pot one last time to release any browned bits. Stir in the beef and any juices left in the bowl, and then the tomatoes and green chiles.

 

Pressure cook for 15 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.

 

Thicken and serve: Whisk the water and cornstarch, and chili powder together to make a cornstarch slurry, and then stir the slurry into the pot. If you have the time, set the Instant Pot to Sauté - low heat and simmer for 10 minutes to thicken even more. (Use low heat on a stovetop PC). Serve with the tortillas and other accompaniments and enjoy!

Mulligatawny Soup

 - Running on Real Food

1 medium onion, diced (2 cups, 300 g) 

1 jalapeno pepper, diced (50 g, remove seeds is sensitive to spice)

1 tbsp olive oil (15 mL, substitute broth for oil-free soup)

2 granny smith apples, cored and diced (2 cups, 300 g) 

3 stalks celery, rinsed and diced (1 cup, 125 g) 

4 cloves garlic, minced (10 g) 

1-inch piece fresh ginger, minced (20 g) 

1 teaspoon cumin 

1 teaspoon turmeric 

1 teaspoon garam marsala 

1/4 teaspoon cardamon 

1/4 teaspoon nutmeg

3 carrots, peeled and diced (approx. 1 3/4 cups, 225 g) 

1 cup uncooked red lentils (200 g) 

1/2 cup uncooked basmati or jasmine rice (100 g) 

1 28 fl.oz can diced tomato ( 769 ml)

6 cups vegetable stock (1500 ml) 

1 14 oz can light coconut milk 

2 teaspoon salt 

1 teaspoon pepper

 

Heat the olive oil in a large pot over medium heat, add the onion and jalapeño peppers and sauté for 5 minutes until softened and fragrant.

 

Add the diced apples, celery, garlic and ginger and cook for another 3 minutes, stirring often.

 

While the vegetables are cooking, mix together all of the spices in a small dish.

 

Add the spice mixture to the pot, stir well and cook for another 2 minutes.

 

Add the rice and lentils and stir well to coat with the spices.

 

Stir in the carrots, diced tomatoes and vegetable broth and simmer lightly for about 20 minutes until the rice and lentils are cooked.

 

Stir in the coconut milk, salt and pepper.

 

Use an immersion blender in the pot and “pulse” 3-4 times to create some texture. We’re looking for a slightly chunky soup so don’t pulverize it completely, just a few pulses should do the trick. If you don’t have an immersion blender, transfer a couple scoops to a blender, pulse a few times then pour back into the pot with the unblended soup.

 

Serve with freshly chopped cilantro and crushed cashews or peanuts.

 

Buffalo Chicken Dip

-Allrecipes

1 (10 ounce) cans chunk chicken, drained

1/3 cup pepper sauce (HEB Flyin Saucy Medium)

1 (8 ounce) packages cream cheese, softened

½ cup Ranch dressing

¾ cup shredded Cheddar cheese

Pico de gallo

 

Heat chicken and hot sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

 

Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

 

Cover and cook on Low until dip is hot and bubbly, about 35 minutes.

 

Top with pico and serve with celery sticks and crackers.

Panda Express Orange Chicken

Our family loves orange chicken from Panda Express. This recipe comes as close as you can to replicating it at home!

3 lbs chicken thighs or breasts, cut into 1-inch cubes

 

Batter

1 Tbsp salt

1 tsp white pepper

1 cup cornstarch

3 cups flour

1 egg

3 cups water

2 Tbsp oil

 

Stir chicken into batter. Cover and chill for 30 min.

 

Fry in batches for 6 min each til golden brown. Remove to paper towel-lined tray.

 

Sauce

2 tsp oil

½  tsp chili flakes

1 tsp. freshly grated ginger

2 Tbsp. minced garlic

½  cup sugar

½  cup brown sugar

½  cup orange juice + more if needed

½  cup vinegar

¼ cup soy sauce

slurry (¼ cup water + ¼ cup cornstarch)

 

Add fried chicken and toss. Serve with fried rice.

Summer corn chowder

 - Savor the Flavour

2 tablespoons unsalted butter

1 cup yellow onion, diced

½ cup poblano pepper, diced

½ cup red bell pepper, diced

1 tablespoon garlic, minced

¼ cup all-purpose flour or gluten free flour

5 cups vegetable broth

2 cups red potatoes with skins, cut in ¼-inch cubes, (3 medium potatoes)

2 teaspoons salt

½ teaspoon white pepper

¼ teaspoon garlic powder

⅛ teaspoon ground turmeric

⅛ teaspoon cayenne

4 cups fresh corn, cut off the cob (6 cobs) – or 1 pkg frozen HEB Baby White & Yellow Corn

¾ cup roasted jalapeño and tomato salsa, such as Frontera medium

¼ cup fresh cilantro, chopped

1 cup heavy whipping cream

1 tablespoon freshly squeezed lime juice

 

Melt the butter in a large, heavy bottomed soup pot over medium high heat, then saute the peppers and onions for 5 minutes, stirring frequently.  Add the garlic and cook until fragrant, about 1 minute.

 

Sprinkle on the flour, and whisk for 2 minutes.

 

Increase the heat to medium high and slowly pour in the rice wine while scraping the bottom with a wooden turner to get the brown bits off.  Slowly add ½ cup of vegetable broth and continue scraping until the bottom of the pot is clean. 

 

Slowly pour in the rest of the vegetable broth, whisking to prevent lumps, then add the diced potatoes and salt.  Stir with a wooden spoon, cover, and bring to a boil, then lower the heat to medium low and partially cover.  Simmer for 6 minutes, or until the potatoes are soft.

 

Add the dried spices, fresh corn kernels, salsa, and fresh cilantro.  Stir, cover, and cook on medium low heat for 8 minutes. (If you would like this thicker than in the photos above, take out 2 cups and puree it in a blender then stir it back into the soup.)

 

Remove the soup from the heat and pour in the heavy cream and freshly squeezed lime juice.  

 

Stir well. Garnish with a sprinkle of fresh cilantro and serve hot with bread.

 

Jalapeño Cheese Bread

 -Away from the box

4 ¼ cups bread flour

1 Tbsp active dry yeast

1 ½ cups + 2 Tbsp warm water

4 tsp granulated sugar

1 Tbsp. salt

3 Tbsp olive oil

4 cups cheddar cheese, freshly shredded

4 jalapenos, cored, seeded & chopped

 

In a small bowl, place the water, sugar and yeast, mix well. Set aside for 5-10 minutes for the yeast to develop.

 

In a separate bowl, combine the bread flour and salt.

 

In a stand mixer fitted with the dough hook, add the water, yeast and sugar mixture and mix on low. Slowly add the flour until it forms a shaggy dough and pour in the oil. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.

 

Let the dough rise in a greased bowl, covered with oil-brushed cling wrap and a kitchen towel, for about 1 – 1/2 hours until doubled in size.

 

Divide the dough in half. Turn 1/2 out onto a floured work surface and roll into a rectangle about 12″ x 14″. Top with the shredded cheese and the chopped jalapenos. Roll the dough up, like a jelly roll cake or cinnamon rolls. Cut the dough in the middle (giving you two roughly 7″ rolls), then insert a pair of kitchen shears in the center and cut through the top two layers (or so), exposing the cheese and jalapenos inside.

 

Place both rolls side by side and twist together, like a braid and place in a greased and parchment lined loaf pan. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.

 

Repeat process with 2^nd half of the dough for the 2^nd loaf

 

Preheat the oven to 375°F and bake, topping with more cheese if desired, for 25-30 minutes until golden brown.

 

Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy!

Perfect White Bread

 -Norma Arnett

6 cups warm water

1 cup sugar

1/2 cup powdered milk

3 Tbs yeast

1/2 cup vegetable oil

1 rounded Tbs salt

5 lbs bread flour

 

Pour 6 cups warm water into Bosch. Add sugar and yeast. When the bubbling begins add remaining ingredients and mix for 5 minutes. Let rise to double. (About an hour) Punch down and form 6 loaves. (or 4 large). Place in sprayed pans. Let rise to 1/2 in above the pan and bake at 400 degrees for 25 mins. Remove from pans, rub top crust with butter, and allow to cool completely.