Jambalaya by Audrey Goodrich

Seasoning Mix:
2 whole bay leaves
2 t ground red pepper ( I use less than 1/2)
1 1/2 t salt
1 1/2 t white pepper ( I usually don't add this)
1 t dried thyme leaves
1/2 t black pepper
1/4 t rubbed sage

Additional Ingredients:
2 T unsalted butter
2 C sliced smoked sausage
2 C diced chicken
1 C chopped onions
1 C chopped celery
1 C chopped green bell peppers
1 T minced garlic
1/2 C canned tomato sauce
1 C peeled and chopped tomatoes
2 1/2 C chicken stock
1 1/2 C uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 2 quart saucepan over high heat.  Add the meat and cook until it starts to brown, about 3 minutes, stirring frequently.  Stir the seasoning mix and 1/2 C each of the onions, celery, green peppers, and garlic.  Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed.  Stir in the remaining 1/2 C each of vegetables and the tomatoes.  Remove from heat.  Stir in the stock and rice, mixing well.

Transfer mixture to an ungreased 9 x 13 inch baking pan.  Cover and bake in a 350 oven until rice is tender, about 1 hour.  Remove from oven.  Stir well and remove bay leaves.  Let sit 5 minutes before serving.

Death By Chocolate

Stir together in a large bowl the following:

One baked chocolate cake

One batch chocolate pudding

Cool whip

Score candy bars

Chocolate and/or caramel syrup as desired

Stuffed French Toast

Spread filling between 2 pieces of bread....I like cream cheese and jam.  Then dip the whole thing into your egg/milk/cinnamon mixture and then fry on the foreman grill...yum!

Wheat Bread Lori Jo

2 ½ cups warm water

2 Tablespoons Yeast, (sprinkled on warm water)

3 heaping Tablespoons sugar, (sprinkled on yeast)

After yeast has dissolved and is growing add

½ cup shortening

1 egg

1 tablespoon salt

3 cups whole wheat

Mix 5 minutes

Add 3 more cups white flour and mix another 5 minutes

Add more flour as needed (1/2 to 1 cup)

Finish kneeding (about 5 min)

Pull away from pan and coat with oil and let rise double

Put in 4 pans and let rise

350 for 20 minutes

Blueberry French Toast Cobbler

Marcine Mason made this for us for breakfast....yum!


4 eggs 

1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 slices day old French bread (3/4 inch thick)
4 1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened

In a bowl, beat eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. combine blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13x9 inch baking pan. Cover and chill 8 hours or overnight.

Remove both pans from refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. Bake, uncovered, at 400 F for 20-25 minutes or until toast is golden brown and blueberries are bubbly.

Yield: 6-8 servings.

Caramelita Bars --Veda (Grandma) Young

In a double boiler melt 32 Kraft caramels and 1/2 cup evaporated milk. set aside

Crumb mix - reserve 1/2 for topping

1 cup oatmeal
1 cup flour
1/4 tsp soda
3/4 cup brown sugar
1/2 tsp salt
3/4 cup melted butter

Spread 1/2 crumb mix in 7 x 11 pan.  Bake at 350 for 10 min. then cover with 1 cup chocolate chips 1 cup nuts and melted caramel.  Top with rest of crumb mix.  Bake 15 min at 350.

Cinnabon Clone

Nate and I are trying this one out tomorrow...I'll let you know the results!

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.