Parmesan Garlic Quick Bread

Makes 8 servings ( Ideal slow-cooker size 2 or 3 quart)
1-1/2 cups reduced-fat buttermilk baking mix (I used the regular type)
2 eggs whites (I used whole eggs)
1/2 cup skim milk
1 Tbsp. minced onions
1 Tbsp. sugar
1-1/2 tsp. garlic powder
1/4 cup Parmesan cheese
1. Combine baking mix, eggs, milk, onions, sugar, and garlic powder in a mixing bowl.
2. Spray slow cooker with cooking spray. Spoon dough into cooker.
3. Sprinkle dough with Parmesan cheese.
4. Cook on high 1 hour***** my bread took longer (wasn't done in the middle) check often as my slow cooker is older than yours...was very good..will definitely make often. :)

Italian Cheese Bread

2& 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon quick-rise yeast
1 cup warm water (120-130)
1 tablespoon vegetable oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil: add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12-in. pizza pan and pat into a 12-in circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 for 15 minutes or until golden brown. Serve warm. Yield: 1 loaf

Olive and tomato, tear and share bread

4 & 1/2 cups white flour
1 teaspoon salt
1 teaspoon sugar
1 & 1/4 teaspoons fast-action dried yeast
2 tablespoons olive oil
1 cup water *might need more
1/2 cup pitted or stuffed green olives, roughly chopped
3 tablespoons sun-dried tomatoes (not in oil), roughly chopped
coarse sea salt and paprika, to garnish
1--put the flour, salt, sugar and yeast into a large bowl, add the olive oil then gradually mix in enough warm water to make a soft dough.
2--Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled cling film and leave in a warm place to rise for 1 hour or until doubled in size.
3--Tip the dough out on to a lightly floured surface and knead well. Gradually work in the chopped olives and tomatoes. Pat into a rough circle about 8 inches in diameter. Transfer to a greased baking sheet and mark the dough into 8 wedges, but do not cut right through to the base.
4--Sprinkle with the salt and paprika then cover loosely with oiled cling film and leave in a warm place to rise for 30 minutes or until half as big again.
5--Remove the cling film and bake in a preheated oven, 400 degrees for 30 minutes. check after 15 minutes and cover with foil if over browning.
6--Holding the sheet with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and leave to cool.

Cardamom Wreath

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110-115)
1/2 cup butter, softened
3/4 cup sugar
4 eggs
1 can (12 ounces) evaporated milk
1/4 cup sour cream
1 tablespoon grated orange peel
2-1/4 teaspoons ground cardamom
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1 tablespoon milk
Toasted sliced almonds
Coarse or granulated sugar
CARDAMON BUTTER
2 cups butter, softened
1/4 cup confectioner's sugar
1-1/2 teaspoons grated orange peel
1 to 1-1/2 teaspoons ground cardamom
1/2 teaspoon ground nutmeg

In a small bowl, dissolve yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well. Beat in 6 cups flour until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down: turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. Shape each portion to a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes. Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. In a mixing bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves ( 2 cups butter).

Molasses Oat Bread

4 cups boiling water
2 cups old-fashioned oats
1 cup molasses
3 tablespoons vegetable oil
1/4 cup sugar
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
9 to 10 cups all-purpose flour

In a mixing bowl, combine the first six ingredients. Cool to 110-115 degrees. Add yeast: mix well. Add enough flour to form a soft dough Turn onto a floured surface: knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1-1/2 hours.
Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in.x5-in.x3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves - 12 slices each.

(Half) Whole Wheat Bread

originally from Valerie Evans
brought to you by Megan Clayton

2&1/2 cups quite warm water
2 &1/2 - 3 cups whole wheat flour
1/3 cup oil
1/3 cup honey
1 Tbsp salt
1 Tbsp yeast, softened in 1/4 cup water with a little sugar
3-3&1/3 cups white flour

Mix hot water, honey, oil, and salt together. Add whole wheat flour an d softened yeast. Add white flour and knead 3-5 minutes.
Let rise in bowl until double in size (1&1/2-2 hours). Punch down dough, let rest for 10 minutes. Form into loaves in pan (makes 2 loaves). Let rise about 1 hour. Bake at 400 for first 5 minutes, then turn down oven to 375 for 25 more minutes.

This is a pretty forgiving recipe. I've substituted several things in and out with good results. I like some molasses, or agave nectar for all or part of the honey. I also like adding wheat germ for up to about a cup of the whole wheat flour. Sometimes I add about 1/4 cup of ground chickpea flour for nutrition as well (replacing an equal part of flour).

Un-intimidating French Pleasant Bread

Un-intimidating French Pleasant Bread

This recipe is great because you don't have to knead or punch down, and it turns out great.
This is best fresh, the day of baking. *

1 pkg. instant dry yeast (about 1 Tbs).
2 cups warm water
1 Tbls sugar
2 tsp salt
4 cups flour (try 1/2 white, 1/2 wheat) I used all white
cornmeal
melted butter

Dissolve yeast, sugar and salt in the water. Add flour and stir until blended. Do Not knead.
Cover and let rise for 1 hour or until double in size.
Flour hands, remove dough and shape into 2 rounds on an oiled sheet sprinkled with cornmeal. I did sprinkled the cornmeal very heavier on the pan.
Let rise 1 more hour. Brush top with melted butter. Bake at 425 for 10 mins. turn oven to 375 and bake another 15 minutes. Brush with more butter when you pull it out. (yum, double yum!!)
* had some this morning and it still tastes great.

Spaghetti with zucchini, walnuts, and raisins

Spaghetti with zucchini, walnuts, and raisins

(Serves 4-hands-on time:15 minutes, total time: 20 minutes)

12 ounces spaghetti (3/4 box)
3 tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1-1/2 pounds small zucchini (4-5)
cut into thin half-moons
3/4 cup raisins
Kosher salt and black pepper
1/4 cup grated Parmesan (1ounce)
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
Add the qucchini and raisins to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

Italian Stuffed Jalapenos

Italian Stuffed Jalapenos

Ingredients
15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
2 pounds mild Italian sausage, casings removed
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese

Directions
Preheat oven to 350 degrees F and set a rack in the middle of the oven.

Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.

Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.

Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.