English Muffinish Bread

Ingredients:

2 3/4 cups warm water
1.5 tbsp yeast, instant
1 Tablespoons salt
1.5 Tablespoons sugar
5.5 cups flour -I use all-purpose – but bread flour would work perfect!

Mix all of the ingredients together.  (I did mix the water, sugar and yeast and let them rise for ten minutes before adding the salt and flour.)  Mix the flour and salt in just barely enough for it to all be wet.  It does not need to be over-mixed.  It's VERY sticky dough.  VERY STICKY.  Spoon the dough into 4 well-greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 35 minutes or until golden brown.  Take it out of the oven and brush it with melted butter.  Put it back in the oven for ten minutes. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting.  Enjoy!!

Happy Baking!

Other Judd related blogs/articles you might be interested in:
Family Blog  or    BellaOnline Cleaning

Fruity Chicken Salad

Combine in large bowl:

6 cups cooked, chopped chicken or 2 cans of canned chicken breast 
16 oz. cookbow-tie macaroni 
1/4 cup green onions

In separate bowl, mix:

2 cups mayonaise (not miracle whip) 
16 oz. coleslaw dressing
Juice from pineapple listed below.
Mix and chill.   Add:
1 can pineapple tidbits
1 cup diced celery
2 cups green and red seedless grapes
2 small Fuji apples, chopped and diced
1 small bag slivered almonds

Best if the pasta and dressing mixes are combined the night before.  Add the rest before serving.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Summer Salad

Ingredients:

2 cans drained mandarin oranges
1 can pineapple, drained but save the juice
1 blue box of Instant Americana Tapioca
1 large box Cook & Serve Vanilla pudding
3 large bananas

Directions:

Drain pineapple juice into measuring cup.  Add enough water to make 2 cups.  Mix liquid with both puddings in a medium saucepan.  Cook until thick and bubbly, stirring constantly.  Pour over fruit while still warm.  Add bananas right before serving.  VERY good warm OR cold.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Girly Raspberry Dip

I found this recipe from Pip & Ebby. I thought it looked awesome enough for Cori’s Missionary Shower. :) I want it to be feminine and FUN! (These are her pictures. :)

 

In a medium bowl, combine:

2 cups sharp cheddar cheese, shredded

1 cup mayonnaise

1 cup pecans, chopped

1 bunch green onions, thinly sliced

Mix well and spread evenly into the bottom of a 9x13-inch pan.

Spread an18-oz. jar of raspberry preserves over the top in an even layer.

Chill for a minimum of 1 hour before serving. Serve with Ritz crackers.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B9, G6, B5, B2, G8mos). Stepmom of 2: ages B 25, G 22. (Step)Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Chubby Hubby Bars

Ingredients

2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 c unsalter butter or margarine (room temperature)
1 c light brown sugar
1/2 c granulated sugar
2 lg eggs
1 Tbsp vanilla extract
1 c semi-sweet chocolate chips
1 1/2 c coarsely chopped pretzels
1/4 c peanut butter chips (for top)
1/4 c chocolate chips (for top)
1/4 c coarsely chopped pretzels (for top)

Directions

1 Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.

2 Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.
3 Bake for about 30 minutes or until golden brown. Cool completely.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Square Rolls

Ingredients:

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Directions:

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.  Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled. 
Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 12

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Chicken Verde Enchiladas

Ingredients

• 4 bone-in chicken breast halves
• 4 cups chicken broth
• 1/2 white onion
• 2 cloves garlic
• 1 tablespoon and 1 teaspoon salt
• 2 pounds fresh tomatillos, husks removed
• 10 serrano peppers
• 1/2 white onion
• 2 cloves garlic
• 2 pinches salt
• 24 corn tortillas
• 1/2 cup vegetable oil
• 2 cups crumbled queso fresco
• 1 white onion, chopped
• 2 bunches fresh cilantro, chopped

Directions

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning