No Fail Quick French Bread

original from:     http://www.gourmetmomonthego.com/2009/11/no-fail-quick-french-bread.html?m=1

Ingredients:

1 T shortening
1 T salt
2 T sugar
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast (cut your yeast in half if you are at a high altitude)
4 1/2 C - 6 C flour
1 egg

Directions:
1. Place the 1 C hot water in the microwave for 3 minutes to get it boiling.
2. Dissolve the yeast into the warm water. Stir it around until it is all mixed.
3. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well.
4. Pour the boiling water over the shortening mixture.
5. Pour the cold water over the mixture.
6. Pour the warm water and yeast into the mixer.
7. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer...see the picture below.
8. Let the dough mix on high for 8 minutes.
9. Let the dough rise in the mixer for about 20 minutes. (This step can actually be skipped if you are in a hurry!)
10. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.

11. Spread the dough out as pictured below.

12. Then roll the dough up like this.

13. Then bring the ends over and layer them on top of each other.

14. Turn the loaf so the seam side is down. Repeat these steps with the other 2 parts of dough.
15. Spray a sharp knife with cooking spray.
16. Make your egg wash by whisking the egg until frothy.
17. Cut three diagonal slits in the top of each loaf. Cover with the egg wash being sure to get it into all of the slits.18. Place the loaves in a warm 170 degree oven and let rise for about 15 minutes.
19. Turn the oven up to 375 degrees for a convection oven, and 400 degrees for a regular oven. Leave the loaves in while the oven increases in temperature.
20. Bake for 10 minutes convection or 15 regular oven, or until the loaves are golden brown and crusty.
21. Turn the oven down to 325 for convection, 350 for regular and turn the pan around in the oven. Bake for another 7 minutes convection or 10 minutes for regular.

Lemon Bars

INGREDIENTS:

1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour

4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3.	Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4.	Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

http://allrecipes.com/Recipe/The-Best-Lemon-Bars/Detail.aspx?evt19=1

Simple Turkey Chili

Simple Turkey Chili

INGREDIENTS:

1 1/2 teaspoons olive oil 1 pound ground turkey 1 onion, chopped 2 cups water 1 (28 ounce) can canned crushed tomatoes 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed

1 tablespoon garlic, minced 2 tablespoons chili powder 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper

1.	Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2.	Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

http://allrecipes.com/recipe/simple-turkey-chili/detail.aspx

Old-Fashioned Meat Loaf

Ingredients

1 pound ground beef

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 ounces canned diced tomatoes with juice

1/4 cup quick-cooking oats

Topping:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard


Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.


Read more at: http://www.foodnetwork.com/recipes/paula-deen/old-fashioned-meat-

loaf-aka-basic-meatloaf-recipe.html?oc=linkback

Sweet Potato Casserole

2 eggs
6 Tbs margerine or butter, softened
3 c cooked and mashed sweet potatoes
1 c sugar
1 tsp vanilla
1/2 c Evaporated Milk
Beat eggs then add remaining ingredients. Pour into a greased 9x13 pan

Topping

1c firmly packed brown sugar
2 Tbs margerine or butter
1/3 c flour
1 c chopped pecans

Mix brown sugar, butter and flour until it looks like cornmeal. Spread on top of sweet potatoes. Cover with pecans. Pat down with hands and bake at 350 degrees for 45 minutes

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

• 1 tablespoon butter

• 4 pounds russet potatoes, peeled, cut into 1-inch pieces

• 1 cup whole milk

• 1/2 cup (1 stick) butter, melted

• 1 1/2 cups grated mozzarella

• 1 cup freshly grated Parmesan

• Salt and freshly ground black pepper

• 2 tablespoons plain dry bread crumbs

Directions

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Pumpkin Cheesecake Truffles

20 ounces (2 1/2 blocks) cream cheese

1 cup granulated sugar

1 1/4 cups pumpkin puree (not pumpkin pie filling)

1/4 cup greek yogurt (I used fat free)

2 eggs

2 tablespoons all purpose flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

12-24 ounces melted chocolate or candy melts

assorted toppings such as crushed cookies, chopped nuts, cinnamon sugar, sprinkles, etc.

Directions



Preheat the oven to 350 degrees F, and lightly grease an 8x8 baking dish. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Mix in the pumpkin puree and yogurt. Scrape the bottom and sides of the bowl with a rubber spatula.



Stir in the eggs, one at a time. Scrape the bottom and sides of the bowl. Add the flour, vanilla, and spices, and blend to incorporate.

Pour the mixture into the prepared pan. Place filled pan in a larger baking dish, in the center of the oven, and fill the larger dish with about an inch of water.



Bake for 45 minutes, or until set in the center.



Turn the oven off, crack the door, and allow the cheesecake to cool in the warm oven for an hour. Refrigerate overnight.

Carefully scoop the cheesecake out of the pan, into 1-inch balls



Coat the cheesecake truffles in assorted toppings


Recipe from bakingamoment.com