No Fail Bread/Cinnamon Chip Bread/Cinnamon Rolls

Tuesday night we taught the girls how to make this for our YW's activity. This recipe was given to me by my friend Sharisse. This recipe can make 3 different recipes, and I will include all of them. If you are local and like Great Harvest bread, you have to try this recipe, it's a lot like theirs.






1st Recipe (The no Fail French Bread)



2 1/2 cups WARM water

2 Tbsp. yeast

3 Tbsp. sugar (add a little more for cinnamon rolls)

1 Tbsp. salt

1/3 cup oil

6 cups flour (if you want you can divide this into 5 cups white+1 cup wheat)



Add ingredients in order and mix well. Let stand for 10 min's and mix again. Do this 5 times. Form dough into 2 big loaves, cinnamon rolls, cinnamon chip bread, or 4 small circle loaves (and these are still pretty big). We took these around to our bishopric members, and they make cute gifts!!!



****When I make this bread at home, I am going to frost it with Cream Cheese frosting, yum!



****To make this into the cinnamon chip bread, just add 1/2 a bag of cinnamon chips with the last mixing. You can find cinnamon chips at the grocery store next to chocolate chips, or you can go to Kitchen Kneads or any specialty store and buy them.



****For the cinnamon rolls (after you follow the above items, except for adding the cinnamon chips)....

-Roll into rectangle

-Melt some butter and pour on top of dough

-ADD LOTS of cinnamon and sugar

-Add Dark Brown Sugar

-roll up lenthwise

-cut into cinnamon rolls

-let rise 20-30 min's

Bake 12-15 mins', and then frost with your favorite frosting recipe.

Oatmeal Cinnamon Chip Cookies

I am on a baking kick lately, maybe it's because we don't have a yard to play in this summer, we are stuck inside, and I can't let my kids watch TV hour after hour, so we have been baking a lot. I LOVE oatmeal cookies, but I hate raisins in cookies, so I found this recipe on the back of a Hershey's chips bag, and I LOVE this recipe! Enjoy!



Ingredients:1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins (optional, and I totally opted out!!)

Directions:1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Recipe taken from Hershey's

Lemon Lime Bars

Tonight I made a batch of these. This is a good summer recipe. We had grilled salmon at Chris's parents and I wanted to make something that would go good with it. This is a keeper recipe for sure. Enjoy!

Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons grated lime peel
1-3/4 cups all-purpose flour
1/4 teaspoon salt

FILLING:
4 eggs
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup lemon juice
2 teaspoons grated lemon peel
Confectioners' sugar
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime peel. Combine flour and salt; gradually add to creamed mixture and mix well.
Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 13-15 minutes or just until edges are lightly browned.
Meanwhile, in another large bowl, beat eggs and sugar. Combine the flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and peel; beat until frothy. Pour over hot crust.
Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Recipe taken from: Taste of Home

Grilled Bruschetta Chicken

2 new posts below!

I wish I would have taken a picture of this meal, because KRAFT food and family didn't have a printable picture, it's such a pretty meal when it's all cooked!!!

4 small Boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 Tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil

HEAT grill to medium heat.

COVER half the grill with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill, covered
grill 8 min. or until chicken is done (165ºF)

Note: I used my George Foreman to cook this mean, let's be honest...my hubby is the one who runs the grill and he wasn't home from work yet. It still turned out yummy, but this would be KILLER on the grill. If you are looking to make something fancy for a cookout with friends or family, this one looks super impresive but is rediculously easy. ENJOY!

Recipe taken from KRAFT Food and Family Magazine

Chicken Bow-Tie Pasta Salad

This was such a yummy recipe for summer time! My husband usually hates pasta, but he loved this recipe, this one's a keeper!

2 cups Farfalle (bow-tie pasta), uncooked

2 cups fresh broccoli florets

1 pkg. (6 oz.) Grilled Chicken Breast Strips (find this in the frozen section or you can grill your own chicken and slice it up.

1 cup halved cherry tomatoes or 1 large tomato, cut into chunks

1/2 cup KRAFT Light Zesty Italian Dressing

1/2 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles

1/4 cup sliced black olives

1/4 cup KRAFT Grated Parmesan Cheese

Make It
COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.

TOSS chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.

SPRINKLE with Parmesan cheese.

Recipe taken from Kraft Food and Family Magazine

Grilled Chicken Wraps

This is a new recipe I tried, and my family loved it! It's a great summer recipe!
Prep: 25 minutes Total: 34 minutes

1 Lb. Boneless Chicken Breasts
2 tsp. oil
1 cup Mexican Style Shredded Four Cheese (But, I used my favorite cheese for this. If you are local, I went to Gossners and picked up a bag of their nacho cheese. It has a kick!)
1 tomato, chopped
3 Tbsp. Zesty Italian Dressing
2 tsp. chili powder
4 flour tortillas (8 inch)

PREHEAT grill to medium heat. Brush chicken with oil. Grill 6 to 8 minutes on each side or until cooked through. Remove from grill, let stand 5 minutes before cutting into strips. Place in medium bowl.

NOTE: I used an indoor grill, you could also use a george foreman, if you didn't want to grill outside.

ADD cheese, tomatoes, dressing and chilli powder, mix lightly. Spoon evenly down centers of tortillas. Fold like a burrito.

GRILL wraps, seem side down, until grill marks are charred on tortilla on both sides.

Recipe taken from Kraft Food and Family Magazine