Yield: 9 Cups
To make the parfait:
Breakfast Parfait
- 1 container Honey Vanilla Greek Yogurt
- 8 blackberries
- 1/2 of a peach cut into slices
- 1/4 cup granola
Layer all 4 ingredients. Serve immediately! Ya…it is that easy!
Ingredients
- 1 cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons white sugar
- 1 1/2 teaspoons salt
- 3 tablespoons vegetable oil
- 3 cups bread flour (or Multipurpose)
- 2 1/4 teaspoons active dry yeast
Directions
- Place ingredients into pan of bread machine.
- Bake on White Bread setting
- Cool on wire racks before slicing
Ingredients:
- 5 oz Powder Sugar
- 3.5 oz Reese’s Peanut Butter
- 5.75 oz Chocolate Chips
- 3 tablespoons Butter
Important: Because microwaves cook differently, times are approximately
Directions:
- Microwave Butter in a medium microwavable bowl on High about 15 Seconds until melted. Stir in Powder Sugar and Peanut Butter until well mixed
- Shape dough into 1-inch balls (about 1 rounded teaspoonful). Cool in refrigerator 20 minutes.
- Microwave Chocolate chips in a medium microwaveable bowl on High about 45 seconds until melted; stir until smooth. Microwave 10 seconds longer if necessary.
CAUTION: Bowl will be hot. - Roll 1 bonbon at a time in a chocolate coating until evenly coated; use fork to lift bonbon from coating, letting excess coating drip into bowl. Place on cookie sheet or waxed paper; refrigerate 15 minutes or until coating is set.
- Practice: Instead of using a fork use your fingers it is better since no fork marks will be present when placing on cookie sheet.
Serving Size: ~ 20 Bon·Bons
DOUGH RECIPE:
- 3/8 cup milk (heated approximately 1 minute in microwave)
- 3/8 cup warm water (110 degrees F.)
- 4 tablespoons butter, room temperature
- 1 egg, room temperature
- 1 teaspoon salt
- 1/3 cup sugar
- 3 cups bread flour or unbleached all-purpose flour
- 3 tablespoons dough relaxer (optional)*
- 3 teaspoons instant active dry yeast
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer’s instructions for a dough setting. Check the dough (don’t be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Roll and stretch the dough into approximately a 9×18-inch rectangle.
FILLING RECIPE:
- 1 tablespoon butter, melted or softened
- 2 tablespoons granulated sugar
- 2 tablespoons firmly-packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup raisins, optional
Grease a 9x13x2-inch baking pan. Brush the melted or softened butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them slightly.
Ingredients:
- 1/2 c. uncooked rice
- 1 1/2 lbs. ground pork
- 1 1/2 lbs. ground beef
- 2 tsp. paprika
- Salt & pepper to taste
- 3 tbsp. flour
- 3 tbsp. butter
- 6 to 8 bell peppers
- 2 (46 oz.) cans tomato juice
- 1 tsp. sugar
Directions:
- Parboil rice and mix with pork, beef, and spices. Choose well formed peppers. Cut off tops of peppers, wash and seed. Stuff peppers tightly with meat mixture. Set stuffed peppers aside.
- In large heavy pot, make a light roux by melting butter, and stirring in flour; stir and cook flour until lightly browned. Stir in tomato juice. Stir in sugar. Add peppers to pot; peppers should be submerged or at least doused with tomato juice. (Any leftover meat can be rolled into a meatball and put in the juice.)
- Bring to a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be sure peppers don’t burn on the bottom. Serve peppers with a dollop of sour cream and crusty French bread. Peppers are better made a day ahead and refrigerated overnight; they also freeze well if covered with sauce.
Ingredients:
- 1 pkg. Polish sausage
- 4 green peppers
- 4 tomatoes
- 5-6 potatoes
- 1 c. uncooked rice
- 1 lg. onion
- Salt & pepper
- Paprika
- Water
Directions:
- Saut
Ingredients:
- Pork Butt (or shoulder)
- 1 Packet of that Chili seasoning mix (this is cheating, you could measure out all the ingredients that comes in this packet from Chili’s or McCormick’s or whoever….but you are BUSY and you don’t need all those spices to take up space in your kitchen so just buy the packet).
- 1 bottle of your favorite BBQ sauce (Yup, that’s it…only 3 ingredients)
Directions:
- Line your slow cooker with those great slow cooker bags they make now.
- Rub your Pork Butt with the Chili Seasoning. Now I try to do this the night before so it gets good and marinated – but I’ve forgotten and it still turned out fantastic.
- Put your Pork Butt in the slow cooker on Low. Ignore for 6-8 hours (you could really ignore it for as long as you want).
- 2 hours before you want to eat pull your Pork Butt out of the slow cooker – I buy one of those aluminum pans for this job and you just take a couple of forks and you pull apart – you will have to resist eating it from this pan, I’m just warning you, it’s VERY difficult to resist so I chew Watermelon gum while I do this job.
- Put the now Pulled Pork back in the slow cooker and pour your BBQ Sauce on top. Stir.
- Ignore for 2 hours (or 1 hour if you’re impatient like me) and ENJOY.
Ingredients:
1 15oz Can Hunts Tomato Sauce
1 18oz Can Hunts whole Tomatoes
1 lb Jalapeño’s green Chile
4 green onions (Clean and chopped, save whites only)
1 cilantro very green and fresh (Washed & Dry, Chopped no stems)
1 1/2 cup water
Directions:
- Cook Chile for 20min. Remove stems. Blend Chile and water in 2 second interval’s until well blended, place inside large bowl and set aside
- Take 1 can whole tomatoes and Blend in 2 second interval’s until well blended, add to large bowl
- Add 1 can of tomato sauce, Green Onions, and cilantro to large bowl
- Salt, Pepper and Garlic powder to taste
Prep Time: 10 Min
Cook Time: 20 Min
Ingredients:
1 CUP BUTTER
1 CUP SUGAR
1 EGG
2 T MILK
3 C FLOUR
1 tsp BAKING POWDER.
1 tsp Vanilla
1/4 tsp Salt
Directions:
- Mix together
