Witches Fingers (Soft Breadsticks)

1 pkg. regular or quick-acting dry yeast
1 1/3 c. warm water (105 to 115 degrees)
3 tbsp. vegetable oil
1 tsp. salt
Parmesan Cheese and Pam or Butter melted
sliced almonds
3 to 3 1/2 c. all-purpose flour
1 tbsp. honey
1 egg white, slightly beaten (optional)

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, honey and 1 teaspoon salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll around lightly to coat with flour. Divide into equal parts. Roll and shape each part dough into a skinny but not too thin rope, sprinkling with flour if dough is too sticky. Place on greased cookie sheet.
Brush with egg white, if you want, or spray with PAM cooking spray; sprinkle with the cheese. Place a sliced almond piece on one end to look like a finger nail (don't have it sticking off the breadstick though). Spray once again with PAM then place in the oven. When baking bake until crust is golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet. Store loosely covered. Should make about 2 dozen breadsticks.
I made a "swamp" dip to go with the sticks. I just did sour cream and chopped green onion. Some fresh chopped parsley would be good too or just a little chopped basil.
If not doing witch's fingers don't use the almonds....or I guess you could. Maybe smashed and sprinkled on top with the cheese would be good. Instead of cheese you could do salt, or garlic butter. Whatever you like.

Pumpkin seeds

I've never had pumpkin seeds before, but I love them! Last night I made some and they are great and so easy!
1/2 TBS salt
1 1/2 TBS butter
1 C pumpkin seeds

Preheat oven to 275. Wash and dry seeds. melt butter in a skillet and toast seeds over medium heat for 5 min. Add salt the last 2 minutes. Line a baking sheet with foil, then spread seeds out on try in a single layer. Cook for 40-60 min until desired color. Stir every 10-15 min to prevent burning.

Cox/ Olsen Pancakes

1/3 C sugar
2 eggs
1 tsp. salt
1-2 tsp. Vanilla (it just depends on how much vanilla you want. Ours changes every time)
2 C flour
3 C milk

Milk it all together and viola Trav's favorite pancakes. They are super thin so you will eat like 6 at least (that is what I eat). Travis eats like 20 an Chloe eats 2. This makes like I guess 30 pancakes. The batter is suppose to be pretty thin. I think they are just a thicker crepes. We don't know if this is how his Mom makes them but this was co-created with Travis and he says they are exactly alike. We usually only measure the flour and sugar, but I actually measured everything this morning so I KNOW these are the right amount. I usually put mine on the griddle between 300 and 350. The first side sits for about 2 minutes. You want the top to be cooked all the way and then you flip and let them sit for another 2 minutes. If you are in the mood for breakfast and pancakes (with a twist) try these!

Corn Chowder

So I found a recipe titled corn chowder and thought that looked good. So I skimmed over the ingredients so I could buy them at the store. So I got bacon and shredded hash browns and was excited for dinner. Well I got home and read the recipe and I got the wrong hash browns and it didn't sound too good so I made this recipe up instead.

5 slices of bacon chopped
Extra virgin olive oil
1/4 cup flour
1 tbs onion powder
1 tsp garlic powder
pepper
Tony's
mustard powder or mustard
3 c hash browns
1 can corn or the cooked corn off of 2 big cobs
1 can Chicken stock
1 5 oz can condensed milk

Cut up the bacon into a about 2 times the size of bite size pieces, if that makes sense. If you do bite size it will shrink up quite a bit and be really small after cooking. So cook up the bacon and add a little EVOO (extra virgin olive oil) to help the bacon cook up. After the pieces are cooked up remove them and keep the oil in the pan. Then add the 1/4 c of flour. Now since I never really measure anything this is an estimate. However much fat is in there is about how much flour you will want. So I would add 1/2 the flour and then keep adding it until it is almost like a paste. Then cook the flour for about a minute.

Now if you want to use a real onion instead of the onion powder have that cook in the fat before you add the flour. Add the onion and garlic (again you can use a chopped clove instead) and let it cook with the flour.
Add the chicken stock. And get the rue dissolved in it. Then add the can of milk and 1/2 a can of water. Add the hash browns and drained corn. (The hash browns should be about half a bag) Let that cook and if it is looking really think add another half can of water. (It is suppose to be a thicker chowder like soup not watery like chicken noodle or something like that)
While cooking add some pepper and mustard. I would add a good squirt of mustard or just a shake or two of powder. And for those who don't know what Tony's is it is the best seasoning! You can buy it at wal mart even in Idaho! It is a Creole seasoning and it will be with that sort of stuff. Add a couple shakes of Tony's too. Let it cook until hash browns are done (about 5-10 min) and then serve with the bacon.
You can always use more or less of something just taste it. Sorry it isn't an exact recipe but that isn't the way I cook.
It makes enough for about 4 bowls and is really REALLY good if you use Parmesan cheese in it.

If you have any questions email me or call and I can explain something better. Enjoy cooking!

Onions

So I was watching Good Eats tonight and learned some neat onion stuff. Well first keep 'em dry. If you are planning on keeping onions for a while then put them in a dark place. After having them cut make sure they are wrapped well if you are storing them. And don’t keep them by potatoes since they give off tons of moisture. Onions and moisture don’t mix. Then I learned why onions make you cry! There is a reason and it’s scientific. Onions are considered some sort of thing, but it defends itself if attacked. So in the cells of onions some have sulfur and some have some other enzymes. When “attacked” such as being cut, the cells get damaged and the enzymes and sulfur mix creating sulfuric acid. That is why you cry! Oh and if you are ever putting sliced onions in soup cut them on a diagonal, slightly, instead of straight up and down. This way they are easier to pick up on the spoon and won’t fall off.

Granola

The Best of Granolas

From: Melissa Stockhoff

6 c. Rolled Oats (quick oats work best)

1 c. Melted honey (more if you wish a sweeter taste or wish to clump more)

½ c. Wheat Germ

1 c. Unsweetened Coconut

1 c. Raisins and/or other dried fruit such as pineapple, plum, apple etc.

¼ c. Sesame seeds

1 c. Nuts (more if wish- whole or chopped- Walnuts, cashews, almonds, peanuts, pecans)

½ tsp. Almond extract (optional)

2 Tbs. Vanilla

½ c. Sunflower seeds

½ c. Vegetable Oil

Mix oats, nuts, seeds, coconut together thoroughly. Pour oil and honey over mixture and stir well. Spread on lightly oiled cookie sheet and back at 275 degrees for 30 minutes or until mixture is golden brown. DO NOT OVER BAKE!! Remove from oven, pour into large stainless bowl, and add dried fruit and flavorings. Drizzle over the hot mixture ½ to ¾ cup additional melted honey and let cool. Served with milk and fresh fruit, or eat as a snack. Use for yogurt or ice cream topping. Store in tightly sealed container. Refrigerate if kept for a long time. For variety, add 1 tsp. cinnamon and 1 tsp. nutmeg. This granola is nutritionally high in fiber, minerals and B vitamins.

Tip 1 and 1 1/2

So the first tip is one I just learned. So if you already knew this....so sorry to bother, but I bet you didn't know the science behind it. And if you did you are a smarty pants. So I was watching Food Network and Good Eats was on. He taught the best way to defrost meat. You put it in a bowl or sink with water and then leave water running into it. And use cold water not hot or warm. Now I can't remember all the science but it covers more surface area and some more science that I can't remember and neither can Travis. But it was faster than the counter, fridge, low oven, hot water, and just a bowl of cold water. SO there you have it. It really work I have frozen chicken breasts unfrozen is like 10 minutes.
The 1/2 tip is to use applesauce when cooking sweets, like cake or brownies, instead of the oil.

Emeril's Coffee Cake

Emeril's Coffee Cake
Cake:
1 stick of butter at room temp
1 1/2 C packed light brown sugar
2 large eggs
2 C all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 C sour cream
1 tsp vanilla extract * i like to use a little more but not too much
2 C peeled chopped apples (great with 'em, great without 'em)

Crumble Topping:
1/2 C packed light brown sugar
1/2 C flour
1/2 C butter at room temp
1/2 tsp ground cinnamon

Glaze*:
1/2 C packed light brown sugar
1/2 tsp vanilla
2 TBS water

*I do about half this because I think it's too sweet with making the whole recipe

Preheat oven to 350 degrees. Lightly grease a 13 X 9 glass baking dish.
In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time beating after the addition of each. In a separate bowl mix all dry ingredients. Add to the wet ingredients, alternating with the sour cream. Fold in the apples. Pour into baking dish, spreading it out to the edges.
For the topping mix ingredients, with a fork, until they resemble course crumbs. Sprinkle over the top of cake and bake until golden brown and set, 40-45 min. Remove from oven and let cool for at least 10 min.
Mix glaze ingredients until smooth. Then drizzle over top of cake.

Corn Salsa

I got this one from an old roommate Jan Bangerter.
Corn Salsa
1 can Pinto beans
1 can Red beans
1 can Black beans
1 can White corn
1 can Yellow Corn
1 chopped Green bell pepper
Finely chopped cilantro
Italian dressing

Drain cans and mix all ingredients. *I usually use the whole bundle of cilantro and just use the blender to chop it. And I usually use 1/4 of a regular bottle of dressing. Just add to taste. I also think it takes a couple hours in the fridge to taste blended and perfect.

Triple Chocolate Cake

Triple Chocolate Cake

1 Milk Chocolate cake mix
1 4 oz package instant chocolate pudding
6 oz milk chocolate chips
1 1/4 C water
1/4 c applesauce (or oil. But the sauce is 1. healthier and 2. i think makes any cake more moist)
2 eggs

Mix all together and bake at 350 degrees for 20-25 min.
Thats what my recipe says, but my cake took like 40 min. So basically, check at 25 and then just take it out once its set. I like the cake made with a bundt pan, but you can use a 9X13, cupcake, loaf, 8'',.....whatever

Corn Bread and Chili

I love chili, but it takes me too long to make it. Well not anymore. At the store I discovered Del-Monte makes canned tomatoes with spice added for chili, and it’s not too spicy! My friend TerriLyn gave me this recipe for AWESOME corn bread. Travis and I talked about how great it is corn the last year and a half. We had a potluck dinner and she brought this fantastic cornbread. I have tried to recreate it, but with no luck. I finally remembered to ask her for it this last week. Now that you have the ridiculously long history, here is our dinner:

Corn Bread

Ingredients:

1 stick of butter
2 eggs
1 cup of corn meal
1 ½ cups of milk
1 cup of sugar
2 tsp. baking powder
½ tsp. salt
1 ½ cups of flour
Directions:

Cream butter and sugar; add eggs, then cornmeal. Add dry ingredients, alternating with milk. Pour into greased 9x13 inch pan. Bake at 375 degrees for 35-40 min.

Chili

2 Cans Del Monte Diced Zesty Chili Style Tomatoes
1 Can Black Beans
1 Can Red Beans
1 pound (or more if you like meat) Ground Beef I think ground turkey or chicken would be real good too.
Tomato sauce

Fry up the meat then add the Tomatoes, drained beans and sauce. The sauce just thickens up the chili. I didn’t have sauce so I used tomato paste and water which worked great.