Bread Machine Cinnamon Bread

Ingredients

• 1 cup Water
• 1 whole Egg
• ¼ cups Butter Or Margarine, Cut Up
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 3-¾ cups Bread Flour
• ½ cups Sugar
• 3 Tablespoons Dry Milk
• 1 teaspoon Cinnamon
• 2 teaspoons Yeast For Bread Machine

Directions:

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients, except yeast, to the bread pan.

3. Make a well in the dry ingredients with your finger, add yeast. Be careful and don’t let the yeast touch the wet ingredients!

4. Lock bread pan into bread machine if you haven’t done that already.

5. Select “Basic White” or “Sweet” setting and choose crust color, if applicable. (Note: I usually use the Sweet setting and choose the lightest crust.)

6. Press Start.

 

Make it a great one!!

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

Ingredients

• 12 ounces, weight Penne or Bow Tie
• ½ cups Mayonnaise
• ¼ cups Whole Milk
• 4 Tablespoons White Vinegar
• 1-½ teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• ½ teaspoons Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• ½ pounds Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Directions:

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Make it a great one!!

Cinnamon Sunrise Bread for the Breadmaker

Ingredients:

3/4 cup water
2 1/4 cups bread flour
1 Tablespoon dry milk
2 1/2 Tablespoons brown sugar
3/4 teaspoon salt
2 Tablespoons butter or margarine
1 1/2 teaspoons cinnamon
1/3 cup pecans -- chopped
1 1/4 teaspoons active dry yeast

 

Layer in order listed in your breadmaker. Set on normal cycle.

Cheesy Mexican Rice

Servings: 16

Ingredients:

· 8 cups cooked white rice

· 4 cups sour cream

· 8 cups shredded monterey jack cheese

· 2 (16 ounce) cans green chilies

· 2 cups chopped cilantro

· 2 cups shredded cheddar cheese

Directions:

1. Fold all ingredients together, except cheddar.

2. Pour into greased casserole. Top with cheddar cheese.

3. Bake at 350 until bubbly, 45 minutes to one hour

Prep Time: 30 mins

     Total Time: 1 hr

Baked French Toast Casserole

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Meatloaf

Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin (or sausage)
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.