Wednesday, April 6, 2011

Peanut Butter Popcorn

I have been thinking about making this for awhile and today I finally did it!

I took a part of another recipe I had and modified it and I think it turned out pretty well!

1 cube of margerine
1 cup of peanut butter
4 cubes of white almond bark
1 cup of powdered sugar

2 bags of microwave popcorn, popped

Melt the margerine, peanut butter and white almond bark in a sauce pan. When melted, take off the heat and stir in the cup of powdered sugar.

Pour Popped Popcorn in a big bowl and combine with the peanut butter sauce mix until covered and then spread out on a large cookie sheet to dry.


Simple Chicken Enchiladas

5 cups of cooked chicken chopped
2 cans cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped
10 flour tortillas 6 or 8 inch size
1 lb Colby Jack Cheese shredded, divided into 2 portions
8 oz salsa (or as much as you want to use)

Add the broth to the cream of chicken soup and make a sauce- add the raw onions to it

Spread some sauce on a tortilla and fill with a spoonful of chicken and spoonful of cheese. Roll it up and place in a sprayed 9 X 13 pan

When you have rolled all 10 tortillas pour the extra sauce over the enchiladas and sprinkle with remaining cheese. Spoon salsa over the cheese.

Bake at 350 degrees until hot and bubbly (Check at 10 minutes)

Tuesday, April 5, 2011

To Die for French Bread or French Bread Rolls

(This recipe can be made in the bread machine)

1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

If making in the bread maker- put your flour, salt and oil in the bread maker first and then add the yeast mixture on top after it has sat for the 10 minutes. Then use your dough setting and start it.

If you are making this by hand follow these instructions:
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.
Meanwhile, preheat oven to 400 degrees F.
You can brush with an egg white mixed with 2 T. water before baking.
This makes the crust golden and crusty.
Bake for 15-18 minutes in the preheated oven, or until golden brown. Brush with butter.

Lightly Adapted from "French Bread Rolls To Die For"