Janice's Rice

1 Can Beef Broth

1 Can French Onion Soup, strained

1 Can Rice

1 Slab Butter

Cook in oven at 350* until done. Add cheese on top. 

Kaylee's Homemade Chili

1 lb ground beef

1 can each of black and pinto beans, drained but not rinsed

1 can fire roasted tomatoes

About half a can of tomato paste

Half a white onion, chopped

Two cloves garlic, crushed

1 jalapeño finely chopped (I ended up using half, but I'd do more next time)

Beef stock 2 cups or until reaches desired consistency

The spices below are approximations, as I didn't measure, just threw stuff in

2 TBSP cocoa powder

1-2 tsp cinnamon

1/3 cup brown sugar

2 or more TBSP chili powder

2 tsp ground cumin

2 bay leaves

Salt and pepper to taste (I ended up using seasoning salt and a grill mix for my savory portion, and it was more than you'd think because of the sweetness of the spices. Just taste often)

Brown up your ground beef in the bottom of a soup pot in some olive oil. Add onions, garlic, and jalapeños and cook until onions are translucent. I then added the spices and let them get happy with the meat mixture for a while. I then added the tomatoes, beans, and tomato paste and stirred to combine. Finally, add beef stock until chili reaches desired consistency.  I made mine a little thinner because I put it in the crock pot to let everything get happy while I was at work. The crock pot isn't necessary-- you could eat it all as soon as it's heated through. However, the crock pot did let the flavor develop nicely. Just out it on low until ready to serve. 

This is a sweet chili because of the cocoa and sugar, so savory sides are your friend! 

Basic White Bread/Cinnamon Bread

Basic White Bread/Cinnamon Bread
-- KitchenAid Cookbook

Ingredients:
1/2 cup low-fat milk
3 Tbsp sugar
2 tsp salt
3 Tbsp butter
2 packages yeast
1 1/2 cups warm water (105-115* F)
5-6 cups all-purpose flour

Instructions:
Place milk, sugar, salt, and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture and 4 1/2 cups flour.  Attach bowl and PowerKnead Spiral dough hook to mixer.  Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl.  Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic.  Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, freem from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half.  Shape each half into a loaf, as directed in the "Bread Making Tips" section, and place in greased 8 1/2 x 4 1/2 x 2 1/2 baking pans.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400*F for 30 minutes, or until golden brown.  Remove from pans immediately and cool on wire racks.

Extra Bread for the Freezer
Increase ingredient quantities by 50 percent and prepare in 6 qt mixer bowl.  In second paragraph (above) change 4 1/2 cups flour to 7 cups.  Divide dough into 3 pieces.

Cinnamon Bread
Prepare dough, divide, and roll out each half to a rectangle (see "Shaping a Loaf" section).  Mix together 1/2 cup sugar and 2 tsp cinnamon in a small bowl.  Spread each rectangle with 1 Tbsp softened butter.  Sprinkle with half of sugar mixture.  Finish rolling and shape loaves.  Place in well-greased baking pan.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.  If desired, brush tops with beaten egg white.  Bake at 375*F for 40-45 minutes, or until golden brown.  Remove from pans immediately and cool on wire racks.

Pizza Dough

Pizza Dough
---

1 cup Shortening
1 cup boiling water

2 eggs beaten with fork

1/3 cup sugar
2 tsp salt
1 cup warm water
2 yeast packages

about 6 cups flour

------

In a small/medium sized bowl, put two yeast packages and lukewarm water.  Sprinkle some of the 1/3 cup of sugar into the yeast to help it rise.

In a large bowl, put shortening, sugar, salt, and boiling water.  Break up shortening with spoon so it melts a little easier with the boiling water.  Will not be completely melted.

Add in eggs and yeast mixture.  Add in flour one cup at a time and mix well.  Should use somewhere between 5 &1/2 and 6 cups of flour.

Peanut Butter Cheesecake

from Cooks.com

Peanut Butter Cheesecake

1 c. graham cracker crumbs (I just shoved a sleeve of graham crackers in my food processor/blender. Worked like a charm!)
1/4 c. firmly packed light brown sugar
1/4 c. melted butter

2 c. creamy peanut butter
2 c. sugar
2 (8 oz) pkgs cream cheese, at room temperature
2 tbsp. melted butter
2 tsp. vanilla
1 1/2 c. whipping cream

4 oz. semisweet chocolate
3 tbsp. plus 2 tsp. hot coffee (I'm trying to figure out what I can use in exchange for coffee... milk?)

Combine crumbs, brown sugar, and 1/4 cup melted butter.  Press into bottom and halfway up the sides of a 9-in springform pan.  Beat peanut butter, sugar, cream cheese, 2 tbsp. butter and vanilla in a large bowl of an electric mixer until smooth and creamy.  In a separate bowl, beat cream until soft peaks form.  Fold whipped cream into peanut butter mixture (for me, I did the opposite.  I mixed the peanut butter into the whipped cream a big spoonful at a time and mixed until it was mixed in very well.)  Spoon into crust.  Refrigerate 6 hours.

Melt chocolate and coffee in double boiler over gently simmering water.  Spread atop filling.  Refrigerate until firm.

When I made this, I didn't have chocolate to put on top, but it would've helped offset the richness of the peanut butter.  Serve this with a huge glass of milk.  Delicious!

Dad's Meatloaf with Glaze

There are two dishes that my dad is famous for.

Lasagna and Meatloaf.

Today I made meatloaf for the family, and it was delicious!

Ingredients:

1 lb ground beef

1 package of Stove Top Stuffing (we used the cornbread one today--It was great! Though I think we usually use pork or something.  I don't really notice much difference)

1 egg

Salt and Pepper

Milk

Glaze

1/4 c brown sugar

1/4 c ketchup

(We like a lot of this stuff on it, so feel free to add more or less according to your taste... but it's pretty darn good!)

1. Preheat oven to 350*.
2. In a medium bowl, mix hamburger, egg, stuffing, and S&P together.  Use milk to moisten the mixture until everything kind of sticks together.  It's probably between a 1/2 cup and a cup.  It should all stick together, but it shouldn't be gooey/pasty either.
3. Gently pack mix into a bread pan.
4. Mix ketchup and brown sugar together and spread on top of meatloaf mixture.
5. Bake in oven for 45 minutes or until done.
6. ENJOY!!!

Horseradish Gravy

AMAZING.  I found it HERE.

Horseradish Gravy:
2 Tablespoons Butter
2 Tablespoons Flour

Make Roux with butter and flour; When thick add 1 to 2 cups corned beef broth. Once it is to a consistency you like - add 1 tsp. Dijon mustard and 1 to 2 teaspoons horseradish. The more horseradish the more heat! I triple this recipe because once your guests taste it - they want all their veggies to take a bath in it!

I put waaaay more horseradish in than it said, cuz it was delish.