egg-in-a-hole

i know this is easy, and we all know how to do it already, but we discovered a totally new way to make egg in a hole from the pioneer woman cookbook and it is AMAZINGLY easy! instead of buttering the bread, and then cutting out the hole and getting butter all over and having to spray the pan--you just melt a tablespoon of butter in the pan, and then put the break right in there, and crack the egg into the hole. the butter butters the bread and keeps the egg from sticking--and it tastes even better because it's fattier! seriously. it's so much easier and more enjoyable to make now. you can thank me later.

Peppermint Bark

I'm trying this out right now... hopefully it's good!

Peppermint Bark

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed
1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!

Murphy Rolls

1 cup warm water
2 T. margarine/butter (very soft)
1 egg
3 1/4 c. flour
1/4 c. flour
1 t. salt
3 T. yeast

For bread machine, just dump it all in in order, and set it to dough, so it will be done in 1 1/2 hours. After it goes off, punch it down, and form into balls, or however you would like your rolls. Place on a greased cookie sheet. Let raise for 30 minutes. Bake immediately at 375 degrees for 13-14 minutes.
For no bread machine...place yeast in warm water. Let set for 5 minutes. Mix other dry ingredients together. Combine water/yeast mixture with flour mixture. Add softened butter and egg. Mix well til it cleans side of bowl. Let raise in a warm spot till dbout double, for approximately 1 hour. Punch down on floury surface. Knead for a minutes. Then form into small round rolls and continue as with directions above.

Pumpkin Oatmeal Chocolate Chip Cookies

From Alyse:

adapted slightly from Pumpkin Nook's Cookbook

1 c canned pumpkin
3/4 c sugar
1/4 c brown sugar
1/2 c butter, soft
1 egg, beaten
1 3/4 c rolled oats
1 c whole wheat flour
1/2 c white flour
1/2 tsp baking soda
1/4 tsp nutmeg
3/4 tsp cinnamon
1 tsp salt
1 1/4 c milk chocolate chips

Preheat oven to 375 degrees

1. In a mixing bowl, stir together flour, sugars, baking soda, nutmeg, cinnamon, and salt.
2. Add and mix in butter, mixing until crumbly.
3. Stir in egg and pumpkin. Then the rolled oats and chocolate chips.
4. Drop heaping spoonfuls onto baking sheet lined with parchment paper.
5. Bake 10-12 minutes.

no-knead artisan bread

oh my GOODNESS this bread is so fantastic! and so easy! and so awesome because it only has four ingredients! hooooooly cow we loved this. my friend libby gave us the recipe and we L-O-V-E-D it.

it's interesting because you bake it in the oven in a casserole dish, cast-iron skillet, Pyrex bowl, or whatever--Tommy used our Dutch oven to make it. the bigger the dish you use to bake it in, the flatter it'll be and probably the less time it'll need to cook. i'm sure you could use an actual bread-loaf pan too--we didn't even ask about that though! it sounds like something you just can experiment with and play around with and make in any way you like.

3 cups all-purpose flour

1/4 teaspoon active dry yeast

1 teaspoon salt

1 1/2 cups warm water

1. Combine and cover with saran wrap and let it stand overnight or 8-12 hours. (Note: We let it rise for almost 21 hours because we made it at an Enrichment activity but couldn't finish it until we got home from school the next day. It was fine! But it needs to rise for AT LEAST 8 hours.)

2. Stir down in bowl and dust with flour. Let it rise 1.5-2 more hours in a skillet sprayed with Pam or a bowl greased with oil. (Libby showed us how she would just pour a tablespoon-ish of vegetable oil in under the dough after she stirred it again, and then just left it there.) Leave it covered while rising.

3. Grease dish you're going to bake it in and preheat it in a 450 degree oven. When the temperature of the oven hits 450, dump the dough into the dish. (Libby baked hers with the lid on, but it'll be good either way.)

4. Bake for 30 minutes. If you want to top to be more golden brown, remove the lid after 30 minutes and continue baking 5-10 more minutes. Remove from oven and let cool slightly before slicing.

Wet Burritos

This is another good recipe that LaDawn has made for a couple of family reunions and it is really a crowd pleaser. She got it from her friend, Mayloni Edwards, from her ward.

Rotisserie Chicken
Tortillas
Beans
Rice
Lettuce
Tomato
Green Enchilada Sauce
Guacamole

Shred chicken, warm in pot with enough green enchilada sauce to make spreadable.

Put in middle of tortilla with warmed beans and warm rice. Roll and place seam side down on plate. Place green enchilada sauce generously on top and sprinkle with cheese. Microwave for 1/2 minutes until cheese is melted.

If making for a large group, place on cookie sheet and place under broiler until cheese is melted.

Garnish with lettuce, tomato and guacamole.

Summer Lime Chicken Breasts

We went up to EDH and visited the Stone Family and LaDawn made these for us--very delicious. I love the taste of lime, cilantro and garlic...very good!

4 boneless chicken breasts
1/3 c. olive oil
juice of 3 limes
4 cloves garlic, crushed
3 Tbl. fresh cilantro, chopped
1/2 tsp. salt
1/2 tsp. pepper

Pound chicken between plastic to flatten slightly. Combine olive oil, lime juice, garlic, 2 Tbp. cilantro, salt, and pepper in bowl. Pour over chicken and marinate for one hour. Grill or broil chicken breasts for approximately 2 minutes on each side. Sprinkle with cilantro.