Sandwich Bread

I've been on a bread kick lately- check out my pintrest board ;)


Sandwich Bread

1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
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Pecan Sandies

Pecan Sandies

1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup cake flour
1/2 cup finely chopped pecans
In a bowl, cream butter egg and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
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Apple Pie Coffee Cake

Apple Pie Coffee Cake 
1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
GLAZE:
2/3 cup confectioners sugar
2 teaspoons milk

Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. drizzle over cooled cake
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Creamy chicken pillows

Creamy chicken pillows

1 lb boneless skinless chicken tenderloins or breast, diced small
8 oz cream cheese, softened
1/2 c butter, melted
2 Tbsp minced dry onion
0.7 oz packet dry italian salad dressing mix
2 Tbsp milk
12 oz can big & buttery crescent rolls
1 tsp garlic salt
1 tsp cracked black pepper
1 tsp seasoned salt
2 c panko italian crispy bread crumbs
1 tsp poppy seeds
2 Tbsp extra virgin olive oil
10 3/4 oz cream of chicken soup
1 c sour cream
1 Tbsp mayonnaise
1/4 c  milk

Preheat oven to 350 degrees.

Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a seperate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
 Creamy Chicken Pillows direction step 2
2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.

this recipe is from http://www.justapinch.com/recipes/main-course/chicken/creamy-chicken-pillows.html?utm_campaign=website&utm_source=sendgrid&utm_medium=email

Can't wait to try it- if you try it, please comment how it turned out and any suggestions !

Strawberry whipped sensation.

Thought I had this recipe in here but couldn't find it. A friend asked me to make it a while back. It was a great success and every year she asks me to make it when she comes for Easter dinner. The original was a recipe taken from a magazine.

Enjoy!!
Strawberry Whipped Sensation recipe
time = prep:20 min total:6 hr 20 min
servings total: 12 servings
what you need
4 cups  fresh strawberries, divided
1 can  (14 oz.) sweetened condensed milk
1/4 cup  lemon juice
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8  OREO Cookies, finely chopped
1 Tbsp.  butter, melted make it

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

kraft kitchens tips
HEALTHY LIVING
Save 30 calories and 4.5g of fat, including 3g of saturated fat, per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
SUBSTITUTE
Prepare using an 8x4-inch loaf pan.
NOTE
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
servings total: 12 servings
nutritional info per serving
per serving:   Calories  220 Total fat  9 g Saturated fat  6 g Cholesterol  15 mg Sodium  95 mg Carbohydrate  32 g Dietary fiber  1 g Sugars  27 g Protein  4 g Vitamin A  4 %DV Vitamin C  50 %DV Calcium  10 %DV Iron  4 %DV


 There is a video on how to make this recipe at the link too ;)
Source:   http://www.kraftrecipes.com/recipes/strawberry-whipped-sensation-109477.aspx

Pintrest

So SORRY but with the creation of pintrest, I am very lax at storing recipes here any longer. Pintrest is a great site to store anything you find on the web! Join me there and see what I've pinned in various categories about food and other things!!

http://www.pinterest.com/flirtatiousmuse/boards/

Cherry Vanilla Ribbon pie

from eagle brand sweetened condensed milk;

aprox 10 servings. prep time 20 minutes no cooking.

ingredients:
1 8oz cream cheese
1 (14 oz) can  sweetened condensed milk
1/4 cup cold water
1 (4 serving size) package instant vanilla pudding
1 cup (1/2 pint) heavy cream- whip!
1 (21 oz) can of fruit pie filling - recipe calls for cherry.
* have also made it with strawberry... going to try blueberry  next time
1  9 or 10 inch pie crust


I used a 9 inch graham cracker pre-bought crust and also a shortbread one. both were fine.
you can also use a one shell baked pie crust and fill it.

instructions:
In large bowl, Beat cream cheese with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in water and pudding mix on low speed until smooth. Chill 10 minutes . fold in whipped cream. spread half the pudding mix in pie crust. top with half of the fruit pie filling. them top with remaining pudding mixture. Chill about 2 hours to set. Garnish as desired with remaining pie filling before serving.

VERY yummy!!!! heavenly even...