Honey Whole Wheat Bread

This is my favorite recipe for wheat bread.  My dad found out about a year ago that he has diabetes.  This meant a huge change in his diet.  He was a white bread eater, he does not care for wheat bread.  So I decided to take a recipe I had been using to make bread for my own family, which I used half wheat and half white flour, and change it to all wheat for him.  He loves it!
I want my wheat bread to keep all the nutrients, so here is what I do.  I buy the hard white wheat, then I grind it myself with my Le-Equip NutriMill, and keep it in a Ziploc bag in the freezer.

So here's the recipe:

3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
3 tsp salt
4 1/2 tsp quick active dry yeast
2 1/4 cups very warm water
3 to 4 cups all purpose flour ( or this is where you can change the recipe to make it all wheat by putting 3 to 4 cups wheat flour instead, and it's still just as yummy!)
Butter or margarine, melted, if desired

In a large bowl, beat whole wheat flour, honey shortening, salt and yeast with electric mix until well mixed.  Add warm water, and beat on low speed for 1 minute, then on medium speed for 1 minute.  Stir in enough remaining flour 1 cup at a time to until dough is easy to handle.

Now you can either knead dough on a floured surface by hand until dough is smooth and springy, or I use my Kitchen Aid mixer with the dough hook to knead it until it's smooth and springy.  Grease a large bowl with shortening.  Place dough in bowl, turning dough to grease all sides.  Cover loosely with plastic wrap and let it rise in a warm place about an hour or until it has doubled in side.

Grease bottom and sides of two 8x 4 inch or 9 x 5 inch loaf pans with shortening.

Gently push fist into dough to deflate.  Divide the dough in half.  Flatten each half with a rolling pin into rectangles on a lightly floured, or greased surface.  Roll dough up tightly, beginning at the short side of the rectangle.  Pinch edge of roll to seal.  Pinch each end of roll to seal, then fold ends under loaf.  Place seam side down in pan.  Brush loaves lightly with butter.  Cover loosely with plastic wrap and let rise in warm place 35-50 minutes or until dough has doubled in size.

Move oven rack to lough position so the tops of pans will be in center of over.  heat oven to 375 degrees.

Bake 40-45 minutes or until loaves are deep golden brown and sound hollow when tapped.  Remove from pans to wire rack.  Brush loves with butter; cool and enjoy!

Salsa

1/2 onion

2 cloves of garlic

1/2 lime, juiced

Pepper to taste

1 tsp. salt

3/4 tsp crushed red pepper

2 jalapenos; chopped and seeded

3 Tbs. chopped fresh cilantro

2 (14.5 ounce) cans stewed tomatoes

Place all of the ingredients except the tomatoes in a blender, pulse until desired consistency, add tomatoes then pulse a few more times, enjoy!

Slow Cooker White Chicken Chili

I got this recipe off of 24 Hour Menu , and it is SO good!

2 (14 oz) cans chicken broth

3-4 chicken breasts, trimmed of fat

3 cloves garlic

2 tsp ground cumin

2 tsp dried oregano leaves

1 tsp salt

1 tsp crushed red pepper

2 cans great northern beans

1 can white shoepeg corn (I used regular corn)

3 Tbsp line juice

2 Tbsp chopped fresh cilantro

Add Chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with 2 forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.

Chocolate Silk Pie

 

ingredients
1/2 cup butter, softened
3/4 cup white sugar

4 T cocoa

1 teaspoon vanilla extract
2 eggs divided
1 prepared 8 inch pastry shell, baked and cooled

directions
1. cream butter in a mixing bowl for 20 minutes or so.
gradually beat in 1/2 c sugar till well blended. stir in cocoa, vanilla and egg yolks.
2. in a separate bowl, beat egg whites on high till stiff, gradually stirring in 1/4 c sugar.
3. gently fold egg whites into chocolate mixture till combined.
then spoon the chocolate filling into the baked and cooled pie shell.
4. refrigerate at least 2 hours before serving.
5. eat.

****Copied this recipe off of my friend, Aubrey's blog so that I wouldn't forget or lose the recipe... with her permission, of course! :)

Bar-B-Q Beef Sandwiches

1 lb. ground beef
1/4 tsp. cloves
1 cup ketchup
1 chopped bell pepper
1 TBS. vinegar
1 tsp. sugar
salt & pepper

Mix ingredients together, brown ground beef in saucepan, add rest and simmer.  Can be kept warm in a crock-pot if for a crowd.  Serve over buns.

Spanish Rice

1 medium onion & 1 lb. hamburger - brown together
1 cup raw rice
1 cup tomato juice (plus some)
1 tsp. chili powder
3 cups water
salt & pepper

Cover and simmer 45 minutes to 1 hour

Orange Julius

My kids love this one.

1 cup milk
1/3 cup Orange Juice concentrate
2 TBS. sugar
1/4 tsp. vanilla
8-10 ice cubes

Put 1st four ingredients in blender.  Add ice cubes one at a time.  Enjoy!

Street Chicken Tacos

I got this recipe from my friend Crystal.  The hubby loves it but it's a little on the spicy side, so when we have it I usually do quesadillas for the kiddos.

1 can green chili sauce
1 can El Pato mexican tomato sauce
1/2 cup chopped cilantro
1/2 cup diced onion
3/4 cup brown sugar
3 chicken breasts diced & left raw

Mix everything together and put in crockpot on low for 4-5 hours.
Scoop chicken into taco and pour sauce over top.  You can add your favorite beans, cheese, lettuce, sour cream, guacamole, etc.  We do more of a burrito and put the chicken, beans, lettuce, cheese, etc. inside the roll it up and pour the sauce over the top.

Chili Cheese Dip

1 lb hamburger
1 lb Velveeta cheese
salt and pepper to taste
dash of Worcestershire sauce
1 small onion, diced
1 can of Hormel Chili without the beans

Brown the hamburger and drain.  Melt Velveeta on low and add the hamburger and all the other ingredients.  Serve warm in a crock pot or a saucepan with taco chips.

Artichoke Dip

7 oz artichoke hearts, drained
1 cup Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp Tabasco sauce

Finely chop artichoke hearts, then combine all the ingredients.  Place in a small baking dish and bake at 300 degrees for 40-45 minutes, or until bubbly.

Serve with your choice of crackers or cut up bread.