I combined a couple recipes I found online to get this. The recipe is currently written on the back of a library receipt, so I thought I better get it posted before I lose it.
Combine all ingredients in crockpot and cook on low overnight. The next morning, stir in:
1 cup sliced bananas
1/2 cup chopped walnuts
Serve with milk.
This makes a lot, so I make it on the weekend and then have oatmeal for several breakfasts the following week. Jeffrey eats it, even though he doesn't like raisins. I'm thinking of substituting dried apricots next time to see how that turns out.
I made this for lunch quite a while back and almost forgot about it. I had some cooked turkey in the refrigerator that I needed to use, and this recipe popped into my head. Actually, the memory of this recipe popped into my head, but no matter how hard I looked, I could not find it. I almost gave up, but gave it one last try and finally found it. I'm so glad I did, because this is really good.
Hot Chicken Salad
2 c. cooked, chopped chicken
2 c. chopped celery
1/2-1 c. raisins
2 tbsp. minced onion
1 c. mayonnaise
1/2 c. shredded cheese
Soak raisins in hot water (or, if you cooked the chicken, the chicken broth) for about five minutes. Drain well. Stir everything except the cheese together. Lightly grease a 2-qt casserole, and lightly place mixture into it. Sprinkle with cheese. Bake at 450 degrees for about 10 minutes. Serve warm with bread, croissants, or crackers.
Since this was just for me (no one else in this house likes raisins), I halved the recipe. I mixed everything right in the dish I baked it in, popped it into the oven, and baked it. I did end up baking it for somewhere between 15 and 20 minutes because I like my cheese a little more cooked. Next time I think I'll add a little salt and pepper, too. It was wonderful with round snack crackers - think Ritz. I ate about half of it, so I have the other half for lunch today or tomorrow. YUM!
3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Corn meal or wheat bran, as needed
In a large bowl, combine flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Image by fuzuoko via FlickrAt least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Recipe courtesy of Mark Bittman, The Minimalist, New York Times, Published: Nov. 8, 2006.
No-Fuss Focaccia
Makes 1 loaf.
Time: 2 to 3 hours.
3 tablespoons olive oil, plus additional for oiling the pan and drizzling the top of the dough 1½ cups (12 oz) warm water 1 tablespoon instant yeast or 4 teaspoons (2 packets) active dry yeast 1¼ teaspoons salt 3¼ cups King Arthur Unbleached Bread Flour Italian seasoning or dried herbs of your choice, for topping
Oil well a 9- x 2-inch-deep round or a 9- x 13-inch rectangular pan.
Combine the water with the yeast in the bowl of an electric mixer. Add the oil, salt and flour and beat on high speed for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan with a dry towel and let it rise at room temperature until it becomes puffy, 60 minutes for instant yeast or 90 minutes for active dry yeast.
Preheat the oven to 375°F. Drizzle dough lightly with olive oil, and sprinkle with Italian seasoning. Bake the bread until it is golden brown, 35 to 45 minutes (depending on which size pan you put it in). Remove from oven, let stand 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Mix cream cheese and sour cream; spread on bottom of pan. Brown hamburger; drain and add taco seasoning mix. Spread on top of sour cream, cream cheese mixture. Dice remaining ingredients and layer one on top of the other or just sprinkle them over the top. top with salsa. Better if refrigerated overnight. Serve with plenty of tortilla chips.
We used to have potluck lunches every once in a while at work. One of my coworkers brought this dip. It was devoured. We also all begged for the recipe and told her she had to bring this every time. It's a big hit every time I make it.
It didn't seem to be set at all at 30 minutes, so I baked it for an additional 10 minutes. It looks good and smells good, but I haven't gotten to taste it yet.
In this age of fast food and busy schedules, it seems almost a thing of the past. I have worked to find recipes which are not only good, but EASY! A lot of the recipes here can be prepared ahead of time. That way you can do the work when you have the time instead of waiting until the dinner hour when things seem to be most hectic. Most of these recipes use ingredients you should already have on hand. So check your pantry and GET COOKING!!
I really enjoy cooking, and I'm always trying and modifying new recipes. Most of the recipes on this site are ones that I have changed - either to suit my tastes or to use the ingredients I have on hand. All the recipes here are ones that I really like. There are so many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what.
I must admit that this site is also a way to keep track of the recipes that I really like. Haven't you had that recipe you really liked, but then you couldn't find it the next time you wanted to use it? Well, I have, so when I make something I really like, I am going to add the recipe to this web site. Then I will always be able to find it, and you will be able to enjoy it too. I usually read a recipe as a kind of 'suggestion' for how to make something. Even if I don't try them, I am always looking for new recipes. I read cookbooks for fun - especially the ones with good pictures! I hope you have fun visiting my kitchen, too!
Yes, I do get paid for some of my posts. Some are simple links, some information and reviews about sites and services. It's fun. It's easy. And I've found lots of interesting sites I wouldn't have known about otherwise - unless I read about it on someone else's blog! (for which they would have gotten paid instead of me)
Whether I'm getting paid or not, all opinions are 100% MINE. If this sounds like something you'd like to do - sign up at SocialSpark and you can start getting paid, too.
Paid posts are tagged with the date - example: 03/11, 04/11. It helps me keep track of them, and it's an easy way for you to see at a glance whether or not they're paid posts.
Image via Wikipedia
3 cups all-purpose or bread flour, more for dusting
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
