Stacie Allred's Bread Recipe

 Ingredients:
6 cups hot water (120 degrees)
3/4 cup melted Crisco
3/4 cup sugar
3 Tbsp instant yeast
1/4 -1/2 cups powdered milk
6 cups wheat flour, divided
6 Tbsp vital wheat gluten
1/4 cup soy lecithin
2 Tbsp salt
6 +/- cups white bread flour

Directions:

    In a *Bosch mixer, mix water, Crisco, sugar, yeast and powdered milk together.
    Add at least 2 cups wheat flour, vital wheat gluten, and lecithin and mix until smooth before adding salt.
    Add remaining wheat flour and continue to add white bread flour until it pulls completely from sides of the bowl.
    Knead on high for 7-8 minutes. 
    Form into loaves. Place in well-greased loaf pans. Let rise* till it reaches top of loaf pans.
    Bake at 350 for 25-30 minutes.
    Rub butter on top of hot bread.

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Cajun Chicken Pasta

Ingredients
4 ounce linguine pasta
2 chicken breast halves; cut up
2 teaspoons Cajun seasoning
2 tablespoons Butter
1 Green bell pepper; chopped
1/2 red bell pepper; chopped
1/2 cup mushrooms; sliced
1 green onion; minced
1 1/2 cups Heavy cream
1/4 teaspoon Dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon Salt
1/8 teaspoon Garlic powder
1/8 teaspoon Black pepper
2 tablespoons Parmesan cheese; grated

Original recipe makes 2 Servings
Servings

Preparation

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

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BAKED GARLIC PARMESAN POTATO WEDGES

Ingredients

    3-4 large russet potatoes, sliced into wedges
    4 tablespoons olive oil
    2 teaspoons salt
    2 teaspoons garlic powder
    2 teaspoons Italian seasoning
    ½ cup shredded parmesan cheese
    optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Instructions




    Preheat oven to 375. Lightly grease a large baking sheet and set aside.
    Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
    Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

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The Cheese Dip That Will Make You Famous!

Ingredients

    8 ounces Cream Cheese
    2 cups Shredded Cheddar Cheese, or jalopeno jack
    1 cup Mayonnaise
    1 small Purple Onion, diced (you can use chopped green onions as well)

Step 1
Place all ingredients in a shallow baking dish (a 9" square pan or round quiche pan will be perfect)

Step 2

Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.

Step 3
Stir until combined.

Step 4
Bake at 350 degrees for 20 minutes or until lightly browned.

Step 5
Serve with Wheat Things or Frito's Scoops for dipping.

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Slow Cooker "Melt in Your Mouth" Pot Roast

Ingredients:
2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole

Cooking Instructions:

Step 1: Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
Step 2: In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
Step 3: Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)

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Old Fashioned Banana Pudding

Ingredients
1/2 c white sugar
1/3 c all purpose flour
pinch of salt
3 eggs, seperated
2 c whole milk
1/2 tsp vanilla extract
1 box vanilla wafers
5 ripe bananas, sliced
1/4 c white sugar, for meringue
pinch cream of tartar

Directions

1. In a double boiler, whisk together 1/2 C. sugar, flour and salt. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes). Whisk in the 3 egg yolks and cook for an additional 3 minutes. Remove from heat, stir in the vanilla.
2. In a 1 1/2 quart casserole, place a layer of the wafers on the bottom, top with a layer of bananas and 1/3 of the custard. Continue repeating for 3 layers, ending with custard.
3. In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 C. sugar and cream of tartar. Spoon meringue over the top and place in a 425 degree oven for 5 minutes or until topping is lightly browned. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).

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Crockpot Stuffed Peppers

Print Recipe
Ingredients:

    1 pound lean ground beef*
    1 1/2 cups cooked brown rice*
    1 1/2 cups shredded cheddar cheese, divided
    1 (15-ounce) can black beans, drained and rinsed
    1 cup corn kernels, frozen, canned or roasted
    1 cup salsa, homemade or store-bought
    2 tablespoons chopped fresh cilantro leaves
    1 teaspoon cumin
    1/2 teaspoon chili powder, or more to taste
    Kosher salt and freshly ground black pepper, to taste
    6 bell peppers, tops cut, stemmed and seeded
    2 tablespoons sour cream, optional

Directions:

    Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
    In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
    Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
    Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
    Serve immediately, drizzled with sour cream, if desired.

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GRANDMOTHER PAUL'S RED VELVET CAKE

Ingredients:
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cups cake flour
3 sticks butter, 2 for cake, 1 (softened) for icing
2 oz red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar
1 (16 oz) box confectioner’s sugar
1 cup marshmallows, melted
1 cup shredded coconut
1 cup pecans, chopped
1 (8 oz) package cream cheese

Instructions:

Preheat oven to 350°. Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
Icing:
Blend cream cheese and 1 stick softened butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

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Mamas Chicken Roll Ups!

Ingredients

    2

    large chicken breast

    1

    can crescent rolls

    1

    (10.5-ounce) can cream of chicken soup

    ½

    soup can milk

    ½

    can chicken broth, reserved

    1

    tablespoon all purpose flour

    6

    ounces sharp cheddar cheese, shredded

    Pinch salt

    Pinch pepper

Directions

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken, reserving the broth.

When cooled enough to handle, remove the chicken from the bone and shred, set aside.

Whisk together the soup, broth, milk, flour, salt and pepper.

Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13-inch casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375°F oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

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TEXAS SHEET CAKE RECIPE

Ingredients
Cake:

    1 cup butter
    1 cup water
    ¼ cup cocoa
    2 cups sugar
    2 cups flour
    ⅛ teaspoon salt
    2 eggs
    1 teaspoon baking soda
    ½ cup sour cream
    1 teaspoon vanilla
    Icing (recipe below)

Icing:

    ½ cup butter
    ¼ cup cocoa
    ¼ cup plus 2 tablespoons milk
    1 box (1 pound) confectioners’ sugar (sift it first to remove lumps - otherwise icing remains lumpy)
    ½ teaspoon vanilla
    Chopped Pecans (optional)

Instructions
For the cake:

    In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long.
    In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda.
    Add the butter mixture to the dry ingredients. Careful, it’s hot.
    Add the sour cream and vanilla and mix well.
    Pour into a sheet cake pan or jelly roll pan.
    Bake at 350 degrees for 20 minutes.

For the icing:

    In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
    Immediately remove from heat and combine with confectioners sugar and vanilla.
    Mix well with a mixer to remove lumps.
    Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).

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Garlic-Shrimp pasta

Ingredients

1
    package (9 oz) refrigerated linguine

1
    lb uncooked large shrimp, peeled (tail shells removed), deveined

1/4
    cup dry white wine or Progresso™ reduced-sodium chicken broth

1/3
    cup reduced-fat garlic-and-herbs spreadable cheese (from 4-oz container)

1/2
    cup fat-free (skim) milk

3
    cloves garlic, finely chopped

1/2
    teaspoon salt

4 1/2
    teaspoons chopped fresh or 1 1/2 teaspoons dried oregano leaves

    Fresh oregano sprigs, if desired

Directions

    1 In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.
    2 Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
    3 Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.

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THE BEST MEXICAN BEEF CASSEROLE EVER

Ingredients

    1 lb extra lean ground beef
    1 medium onion, chopped
    1 can kernel corn, drained
    1 can black beans, rinsed and drained
    1 pkg taco seasoning mix
    8 to 12 corn tortillas
    3/4 cup nonfat sour cream
    2 cans Rotel tomatoes with green chilies, drained
    1/3 cup shredded Mexican blend or taco cheese
    Sliced jalapeno peppers


Directions

Brown ground beef and onions together for about 10 to 12 minutes, drain.

Add corn, beans, tomatoes and taco seasonings mix well and simmer for 5 minutes.

Spray baking dish 2 quart 8x12 inches.

Place half of tortillas in bottom.

Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.

Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.

Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

Serving Size: 6 1-cup servings @ 421 calories a cup.

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Crock Pot Mac and Cheese

 8 oz. elbow macaroni, cooked according to pkg. directions, drain
1 stick butter, melted
1 large can evaporated milk
10.5 oz. can cheddar cheese soup
3 C. shredded sharp cheddar cheese

How to make it

In a 4 quart crock pot, add the macaroni and stir in the next 3 ingredients. Stir in 2 1/2 C. of the cheese and then sprinkle the remaining cheese on top. Cover and cook on low for 3 hours, do not stir.

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RED VELVET CHEESECAKE CAKE

what you need:
2¼ cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup full fat buttermilk, room temperature
2 tbs red food coloring (one bottle)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
Cheesecake
32 oz cream cheese
16 oz sour cream
2 cups sugar
2 teaspoon vanilla
6 eggs

How to make it :

Cake
Preheat oven to 350°F.
Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
Beat the sugar and butter in large bowl until light and fluffy.
Add eggs 1 at a time, beating well blended after each addition.
Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
Use the rest of the batter in a 13x9 or 9 inch cake pan.
Bake both pans for about 20 minutes or until a toothpick comes out clean.
Cool in pans about 5 minutes and turn out to cool completely.
Break the larger cake (NOT the one in the springform) into large chunks and set aside.
(can be done a day ahead)
Preparation time: 10 minute(s)
Cheesecake
Preheat oven to 375F
Beat the cheesecake ingredients together until smooth.
Reserve about ½ cup cake crumbs for the top.
Fold the remaining cake chunks into cheesecake batter.
Pour into pan.
Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
Place pan in larger pan of hot water. Water should come halfway up the sides.
Bake for 45 minutes.
Turn oven off and leave door closed for 1 hour. Don’t PEEK!
Remove from oven, take out of bain marie.
Let come to room temperature and cover tightly.
Refrigerate over night.

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Texas Roadhouse Cinnamon Honey Butter

2 sticks of butter, at room temperature
1 c. powdered sugar
1 c. honey
2 tsp. ground cinnamon

How to make it :

Whip the butter so it's nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. ("Ba da ba da da. Crack that whip!") Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It's going to spread much easier at room temperature, but it's up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!

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Lazy Chocolate Chip Cookie Bars

 1 stick of butter
2 eggs
1 yellow cake mix
1 bag of semi-sweet chocolate chips

How to make it

1. Melt butter in bowl

2. Whisk together with eggs

3. Stir in cake mix

4. Mix in chocolate chips

5. Press into greased pan

6. Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.

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Cowboy Pasta

 What Ya'll Need:

1 lb. Hamburger meat
2 cans Ranch Style Beans
2 (12 oz.) VELVEETA Shells & Cheese Dinner
1 can of diced tomatoes and green chilies*
salt and pepper for taste

What to Do:

Cook hamburger meat; drain, add the beans and cook on medium heat covered. Cook Shells & cheese according to package. When done add both meat mixture and noodles together until completely combined and serve warm.

**Cooking Note: We have added broccoli and corn before and it was also very good. I almost always serve this with a vegetable and bread.

This makes about 8 one cup servings! 

Glazed Lemon Pound Cake

 Cake
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup butter flavored shortening
2 cups white sugar
3 eggs
1/2 cup sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons lemon extract
1 cup milk
Icing
1/4 cup lemon juice
1 1/2 cups confectioners sugar


How to make this recipe :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. *Note cake show in picture was not done in tube pan, but done in loaf pans instead.

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The Pioneer Woman’s Cinnamon Rolls

 Ingredients

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
3 cups (to 4 Cups) Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon_
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

How to Make It

Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

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Chicken Spaghetti

 1 16-ounce box spaghetti, broken into 2-inch pieces
1 cup chicken broth
2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)
2 cans cream of mushroom soup
1 cup sour cream
3 cups shredded sharp cheddar cheese, divided
1 4-ounce can green chilies, drained
1 small onion, finely diced
1 4-ounce can chopped pimientos, drained
1 teaspoon seasoning salt
Salt and pepper to taste

How to make it :

Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.
Bake at 350 degrees for 45 minutes or until bubbly.

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