Justin Echol's French Bread

 

INGREDIENTS

2 TBS Yeast

1/2 Cup Warm Water

2 Cups Hot Water

3 TBS Sugar

2 1/2 tsp Salt

1/3 cup oil

6 1/2 cups flour

1 egg for brushing on bread

DIRECTIONS:

1. In a small bowl, dissolve your yeast in 1/2 cup of warm water. Make Sure that your water is warm. Let proof 10 minutes

2. In a separate mixing bowl, combine hot water, sugar, salt ,oil and 3 cups of the flour and mix together. Add the yeast mixture to a bowl.

3. Add the remaining 3 1/2 cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bow to know it's ready. Once all of the flour is added, let sit for 10 minutes. 

4. Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll Shape into a French bread loaf and smooth out edges.

5. Place the dough on a greased baking pan or Silpat, seam down. Using a knife, make 3-4 diagonal cuts about 1/4 in deep in bread. Brush with your beaten egg. 

6. Let dough rise uncovered for 30-40 minutes in a warm place. 

7. Bake at 375 for 18-22 minutes or until golden brown.

Grandm Weeze Rolls

Makes 2 1/2 dozen

INGREDIENTS:

3 Cups Unsifted Flour

2 Tbs Sugar

2 Tsp Salt

1 Compressed Yeast Cake (1 tbs dry)

1 Tsp Sugar

1/2 Cup Warm Water

1 Well Beaten Egg

1/3 Sq. Butter

1 Cup Scalded Milk

DIRECTIONS:

While the scalded milk is cooling, set yeast in the half cup of warm water with the 1 tsp. of sugar and cover.  Beat the egg!  When the scalded milk has cooled to warm add it with the yeast mixture and eggs to sifted dry ingredients.  Stir smooth with a wooden spoon.  Let rise 1 hour in a warm place.  This dough is very thin so pour out on a well floured board and pat out with hands.  Spread well with the softened butter.  Fold over twice, roll out and cut with biscuit cutter.  Place in greased pan and let rise another hour.  Bake 12-15 min with oven 425-450.

Rigatoni with Sausage and Fontina Cheese

 

INGREDIENTS

1 pound mild sausage
1 tablespoon olive oil
2-4 cloves of garlic
28 oz crushed or diced tomatoes
1/4 tsp red pepper flakes
3 tablespoons fresh basil, chopped
1 cup heavy cream
1/2 pound Fontina Cheese, grated
Parmesan cheese

1 box penne pasta

DIRECTIONS:

Cook pasta and set aside.

Sate sausage. Add garlic, tomatoes, pepper and basil. Cover and cook for 10 minutes. Add cream and cheese. Add pasta to sauce and garnish with fresh basil and parmesan cheese.

Chicken Noodle Soup

 

INGREDIENTS:

2 lbs chicken, cooked and chopped

2 TBS butter

1 medium onion (chopped)

3 ribs celery sliced

3 cloves of garlic (or 3 teaspoons of garlic powder)

2 bay leaves

1 tsp thyme

3 TBS parsley

2 tsp salt

1/2 tsp pepper

dash of cayenne (optional)

6 Cups Chicken Broth/stock

(I like the Kirkland Organic Chicken Stock and use 2 boxes of it)

as many egg noodles as you like

DIRECTIONS:

Saute Onion, Celery and butter until the onions are translucent. Add all the remaining ingredients (except the chicken). Boil until the carrots and noodles are soft. Turn off the heat, add the chicken and let it simmer on low for about 20 minutes. Serve with crusty bread - YUM!

Raspberry Freezer Jam - The MCP Pectin Original Recipe

INGREDIENTS:

3 1/4 cup crushed raspberries
1/4 cup fresh squeezed lemon juice
4 1/2 cup granulated sugar
1 cup light corn syrup
1 box MCP Pectin

DIRECTIONS:

Wash the berries and containers for your jam. Crush the raspberries and put into a large mixing bowl. Add the 1/4 cup lemon juice. I like to just use a small bowl and crush about 1/2 cup at a time with a fork.

Measure the sugar in a separate bowl and set aside.

Gradually stir the MCP Pectin into the crushed berries. Set it aside and stir every 5 minutes for 30 minutes to allow the pectin to dissolve.

Stir in the light corn syrup. This prevents the sugar from crystallizing in the freezer.

Gradually stir in the sugar and continue to stir until the sugar is dissolved.

Pour the jam in freezer safe containers leaving 1/2 inch at the top. Leave the jam at room temperature to set for 24 hours. Store in the freezer for 1 year or in the fridge for 3 weeks.

Enjoy!

This recipe makes about 8 cups of jam.

Perfect Pancakes

Ingredients

2 cups flour

1/4 cup sugar

5 tsp Baking Powder

1 tsp salt

2 eggs

2 cups milk

1/3 cup oil

Directions

Whisk ingredients together and pour onto hot greased griddle. Cook until batter is bubbling on top then flip.

Recipe by Cherie Rencher

Bagels

Ingredients:

1 Medium Yukon Gold Potato (about 5 oz), scrubbed & boiled
(and save the water you boil it in)
1/4 cup extra virgin olive oil, plus more for the bowl
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
kosher salt
1 - 1/4 oz. packet active dry yeast
1 TBS unsalted butter
1 large egg

Directions:

1. Mash The Potato
Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20-25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water if needed.

2. Make the dough.
Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water).

3. Knead the dough.
Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.

4. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size (about 2 hours).

5. Form the bagels.
Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450.

6. Boil the bagels.
Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time and cook 30 seconds.
Flip the bagel with a slotted spoon and cook 30 more seconds
Set the bagels on a rack to drain then return to the parchment lined baking sheet.

7. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water, brush the mixture on the bagels and continue baking until golden, 10-15 more minutes. Let cool 15 minutes before serving.

Flatbread

Ingredients:
4 c. white flour
1 T. sugar
1 T. yeast
2 t. salt
2 c. warm water
3-4 T melted butter

DirectionsStir all ingredients except butter in a bowl.  Sometimes I like to add fresh garlic:)  Then let it rise for 30 min to one hour.  Spray a cookie sheet with cooking spray and then spread the dough out onto the pan.  Then pour the melted butter over the top and season to your liking.  I usually use garlic salt or salad supreme.  Bake at 400 degrees for 20 min.

Recipe by Laura Johnson
Photo by Robyn Johnson

Pork Enchiladas

Ingredients:
1 lb. boneless pork spare ribs
1 reg. size jar medium salsa
1/2 C brown sugar
Costco tortillas
Mexican cheese
Mild green enchilada sauce

Directions:
Combine pork, salsa and brown sugar in crock pot. Cook on high for 6 hours, until meet easily shreds.

Cook tortillas. Fill with meat and cheese, roll. Top rolled tortillas with sauce and more cheese. Serve with guac, sour cream, salsa, shredded lettuce.

Recipe from Jenn Rencher

Stuffed Peppers

Ingredients:
about 6 cups cooked rice
8 medium green peppers
1 large onion, diced
2 pounds of ground beef
1 can condensed tomato soup (do not add water)
1/2 to 1 can tomato sauce
1 can diced tomatoes (drain and discard juice)
1/2 TBS salt
2 tsp Worcestershire sauce
Pepper

Directions
Cook rice. Remove tops and seeds from peppers and cut in half lengthwise. Cook peppers in boiling salt water about 5 minutes. Drain and cool slightly. Place 12 halved peppers in a shallow baking dish (spray with Pam) and generously salt each pepper. Dice remaining 2 peppers

In a large pan, brown ground beef. Add onions and cook until transparent. Stir in condensed soup, tomato sauce, tomatoes, Worcestershire sauce, diced peppers, salt and pepper. Add about 6 cups rice and blend well. Stuff each 1/2 pepper with rice mixture. Fill the spaces between the stuffed peppers with extra rice mixture. Cover with foil and bake at 375 degrees for 30 minutes. Add grated cheese last few minutes. Serve with ketchup.

Serves 12.

Recipe from Lisa Ellis

Banana Muffins

Ingredients
1 3/4 cups flour
1 tsp baking soda
1 TBS baking powder
1 tsp cinnemon
1/2 tsp salt
1 cup brown sugar
1/2 cup oil
2-3 ripe bananas
2 eggs
1 tsp vanilla
1 tsp hot water

Directions
Bake in muffin tin at 350 for 12-18 minutes.

Amazing Bacon Jalapeno Poppers

INGREDIENTS

4 slices of bacon

1 link Italian sausage

1 cup shredded cheddar cheese

1/2 tsp minced garlic

1/8 cup grated parmesan cheese

3 oz. cream cheese6 large jalapenos

DIRECTIONS

1. Cook bacon half way, cut each slice into thirds and set aside.

2. Remove casing from sausage, cook until crumbly and brown. Set aside to cool.

3. Combine garlic, all the cheeses and the cooled sausage and mix well.

4. Using gloves, remove the stem from each jalapeno, leaving the top intact, and slice each jalapeno length-wise. Remove the seeds and membrane from each one. 

5. Evenly stuff each jalapeno with the cheese/meat mixture (tip: stuff to slightly above the sides of the pepper because some settling will occur but not too full or it will run over the sides.) and place one piece of bacon on top of each pepper. Lay on a sheet of tin foil.

6. Grill over high heat until cheese is bubbly and pepper bottoms start to turn brown/black. They will be super hot so allow to cool before eating.

This makes 12 poppers so for a big crowd we usually multiply it by 2 or 3.

This can be done in the oven as well.

Recipe by Christina and Brandt Brinkerhoff

Photo by Haley Rencher

BYU Mint Brownies

INGREDIENTS

Brownies
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Chocolate Icing

2/3 cup butter

2/3 cup coco

4 cups powder sugar

3 tsp vanilla

4 TBS milk

DIRECTIONS
Brownies:  Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 13 by 18 inch jelly roll baking pan. Bake at 350 degrees for 25 minutes.

Mint Icing:  Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.


Chocolate Icing: Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

MAKES ONE 13 BY-18 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

Recipe from BYUMagazine

Photo by Haley Rencher

Jamie's Soft Sugar Cookies

Ingredients
7 c flour
1 t salt
2 t baking soda
1 c butter (can use baking quality margarine)
1 T vanilla
1 c sour cream (can use light)
2 eggs
2 c sugar

Directions
Cream sugar, butter, eggs, vanilla and sour cream (will be quite runny). In a separate bowl mix flour, soda & salt. Add to the creamed mixture. Dough should be somewhat firm, but not too much since you will add flour as you roll them out.

Bake @ 400 for 5-10 mins until bottoms are *very* slightly browned. I usually double up my baking sheets to prevent the bottoms from browning too much, so they are like bakery cookies. Parchment paper is nice, but don't use those dark non-stick pans, they will brown them way too much.

Buttercream Frosting
1/2 c butter
1 T vanilla
powdered sugar (about 1 lb or so)
milk or whipping cream




Recipe from Jamie Mansfield

My Favorite Chocolate Chip Cookies

Ingredients:
2 c flour
1/2 t baking soda
1/4 t salt
3/4 c butter, softened
1 c brown sugar
1/4 c white sugar
1 T vanilla
1 egg
1 egg yolk
1 1/2 c choc chips
1/2-3/4 c chopped nuts (optional)

Directions
Mix flour soda and salt. In another bowl cream butter and sugars. blend in vanilla, egg and egg yolk until creamy. Mix in dry ingredients until just blended. Stir in chips (and nuts) by hand. Bake @ 325 for 12 minutes or until edges are lightly browned. They WILL look slightly doughy in the center. This is what makes them chewy. Cool on cookie sheets 5 minutes before transferring to wire racks.



Recipe from Jamie Mansfield

Soft Ginger Cookies

These cookies flatten and crack as they cool. The secret in keeping them soft is to remove them from the oven as soon as they are set but before they start to brown.

2 cups sugar
1 1/2 cup butter, softened
2 eggs
1/2 cup molasses

4 1/2 cups flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
l/2 tsp. cloves
l/2 tsp. salt


Cream together the sugar and shortening. Add eggs and beat until thick. Add the molasses and stir until combined.

Sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and stir just until blended. If the dough is very soft (hot day? warm kitchen?), wrap it in plastic wrap and chill in the fridge for 30 minutes (or freezer for about 10-15min;).

Shape into 1” balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350º for 7 - 10 minutes or just until set but before they start to brown. It is about 9 minutes in my oven. I look at the bottom of the cookies to see if they are browning. 

White Chile

Ingredients

1 pound of chicken (cooked & cubed)
1 TBS vegetable oil
1 small onion, diced
6-8 small garlic cloved, minced
1 can diced green chiles
2 (15 oz). can white beans (do not drain)
4 cups chicken broth
1 tsp chicken bullion
2 tsp ground cumin
2 tsp oregano
1 to 1/2 tsp cayenne pepper(depending on how tough you are)
1 cup sour cream
3 cups cheese
2-3 TBS chopped cilantro

Directions

Cook the chicken and set aside. In a large stock pot heat up vegetable oil and add minced onion. Cook 1-2 minutes and add minced garlic. Cook another 1-2 minutes until both are tender. Add the diced green chiles and cook for about 1 minutes. Add beans, broth, buillion, cumin, oregano & cayenne pepper & cooked chicken. Stirl together and put a lid on the pot. Simmer at a boil for about 10-15 minutes. Turn down to a low heat until ready to serve.

Right before serving, stir in cheese & sour cream. Garnish with cilantro.

(Great with tortilla chips!)

Serves about 6 adults.


Recipe from Colleen Morrell
Photo by Sophie Weber

The Salsa made famous by Allison

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin (membranes & seeds included... because you're tough!!)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Directions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe of the Pioneer Woman recommended by Allison Jenkins Johnson

Photo by Haley Rencher

French Dip with Au Jus... YUM!

Ingredients

3 pound roast (I use rump roast, but whatever kind of beef roast should work)
1 packet of Au Jus gravy
1 packet of dry Italian Dressing mix
1 1/2 cups of beef broth
Rolls/Hogi buns
Swiss Cheese

Directions

Put roast, Au Jus packet, Italian Dressing Mix & Beef Broth in the crockpot for 10 hours on high. After the roast has been cooking for about 5 hours, try and shred it a bit. Then do that again every now and again until the meat is all shredded.

Once the meat is all tender and shreds easily, strain the Au Jus and put the meat on the rolls. Place Swiss cheese on the top and broil the sandwiches for about 1 minute (with open face)  - or until the cheese is melted. Serve with Au Jus

YUMMY!


Recipe from Jenn Carter
Photo by Haley Rencher

Oatmeal Chocolate Chip Cookies

Ingredients

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup butter

1/4 cup shortening

1 egg

1/2 tsp. vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

1 cup oats

1/2 cup chocolate chips

Directions

 Preheat oven to 375 degrees.

In a large bowl cream together sugars, butter, shortening, egg and vanilla. In another bowl combine flour, baking soda, cinnamon, salt and baking powder. Add dry ingredients to wet ones and mix. Stir in oats and chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake until slightly brown (10 minutes). Immediately remove from baking sheet and let cool.

Makes about 2 dozen


Recipe from Tricia Green