Elder PJ... We love & miss you!!!

Trifle making contest for the church auction.

Calls & Jesser bake off... TRIFLE RECIPE

Artisan Bread...

White Chocolate Chip & Cranberry...

3 C. All Purpose Flour
1/2 tsp. Instant Yeast
1 1/2 tsp. Salt

Mix above ingredients. (If desired, add variations at this point...)

To 1 1/2 C. Cold Water add 1 Tbsp. Vinegar,

pour into flour mixture and stir ONLY until combined. Dough will be sticky. Cover bowl with plastic wrap and let the dough "rest" on the counter for 24 hours. After a 24 hour rest, place dough on a well floured work surface and sprinkle with a light dusting of flour. Instead of kneading... Fold the dough 7 or 8 times, flouring and stretching each time. Gather the edges of the dough to the center, sprinkle with flour...repeat. Place dough on a greased cookie sheet or stone. Cover and let rise until double in size. (about 2 hours) Place a pie tin full of water in the bottom of the oven, for moisture. Bake bread in preheated 425 degree oven for 20 minutes. Lightly cover loaf with a sheet of aluminum foil to prevent excessive browning. Bake an additional 15 minutes. Cool on wire rack. Makes a 1 1/2 lb. loaf.

Variations: Italian Garlic: 1 Tbsp. Italian Seasoning, 1 Tbsp. Parsley Flakes, 1/2 tsp. Garlic Powder, Dried Onion. Parmesan/Kalmata Olive: 1 1/2 C. grated Parmesan Cheese, 1/2 C. Pitted Kalmata Olives (halved). Seeded: 1 1/2 tsp. Fennel, 1 1/2 tsp. Poppy Seeds, 2 Tbsp. Sesame Seeds, 2 Tbsp. Flax, 2 Tbsp. Sunflower Seeds, 1 1/2 Tbsp. additional Water. White Chocolate Chip/ Cranberry: 1/2 C. White Chocolate Chips and 1/2 C. Dried Cranberries. Decrease water by 1 Tbsp. (PICTURED) YUMMY!!! Sourdough: Omit yeast and add 1/4 C. Sourdough Start to cold water. Rye/Pumpernickel: 1 1/2 Tbsp. whole Caraway Seeds plus 1 1/2 Tbsp. ground Caraway Seeds, 2 Tbsp. Dried Onion, 1 Tbsp. Baking Cocoa, replace 2 Tbsp. of flour with 2 Tbsp. Rye Flour.

Hot Pockets...

My Pepperoni Pizza Pockets...
McCall's Ham & Cheese Pockets...

Bread Dough (Rhodes Rolls)
Cheese
Fixings for inside...(pizza sauce, pepperoni, ham)
Butter to brush on the top

Calls made her own bread dough... (1 T. (or pkt) yeast, 1 t. sugar, 1/4 C. of warm water... let "grow" for 5-10 minutes, add 1/4 melted (but room temperature) butter, 3/4 C. warm water, 2 C. flour and 1 1/2 t. salt. Mix for 2 minutes, work in more flour ( 1/2 - 1 C. TOTAL additional) to make the dough smooth, but not sticky. Mix for about 10 minutes, add more flour if dough becomes sticky.) Place dough in a lightly oiled bowl, cover and let rise for about an hour. Punch down and let rise for an additional 1/2 hour.)

or my way... RHODES ROLLS! Done. Next step... Roll dough into 4" circles. Each pocket needs two circles. (2 Rhodes rolls circles!) Fill bottom circle with yummy stuff! Add CHEESE! Place second circle on top, seal edges with a fork. Brush top with melted butter. Let raise for 20-30 minutes. Preheat oven to 375 degrees. Bake approximately 13 minutes, until golden brown.

Our favorite flavors are 3 cheese & Ham (Grated Parmesan, Monterey Jack & Sharp Cheddar...Diced Ham) and Pepperoni Pizza.(Pizza sauce, Pepperoni, Mozzarella & Cheddar) We freeze these individually for quick, easy snacks!

Tuscan Beef Stew...

1 can Tomato Soup
1 can Water
1 can Beef Broth
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 15 oz can Diced Italian Tomatoes
1 can Tomato Paste
1 lb bag Baby Carrots
2 lbs Beef for Stew
2 15 oz cans Great Northern Beans

In crock pot, add tomato soup, water, beef broth, italian seasoning, garlic powder, carrots and stew meat. Cook on low 6-7 hours, until beef is fork tender. Drain and rinse the beans. Stir beans into stew, cook on high 10-15 minutes or until stew is hot.

A Macey's "Crock Talk" family meal. It's okay... We served it over white rice made with beef broth rather than water.

Chicken Enchilada Casserole...

1.5 Lbs. Boneless Skinless Chicken Breast
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Diced Green Chilies
1 1/2 C. Shredded Cheddar Cheese
1 Medium Yellow Onion (diced)
18 Corn Tortillas
2 C. Sour Cream
2 Tbsp. Italian Seasoning (or 1 Tbsp. each of Basil & Oregano)
1 Tbsp. Garlic Powder
1 tsp. Salt

Place chicken in large saucepan and cover with water. Add the Italian seasoning, garlic powder and salt. Boil approximately 20 minutes. Remove chicken from broth and shred. In a saucepan, spray with cooking spray and saute onion 4-5 minutes until clear. Add soups, sour cream and chilies. Simmer on low until bubbly throughout. Add shredded chicken. In a 9x13 casserole dish arrange 6 corn tortillas flat across the bottom. Spread 1/3 of the chicken sauce mixture over tortillas. Sprinkle 1/2 C. cheese. Add 2 more layers of tortilla, chicken and cheese. Bake 20 minutes at 350 degrees.

Slightly easier than Chicken Enchiladas - My Way...

Both are delicious!