Pantry Secrets Wheat Bread

I don't make wheat bread very often, but when I do this is my recipe of choice!

Wheat Bread

Recipe from Pantry Secrets

5 c. freshly ground wheat flour

1/4 c. sugar

1/2 Tbsp. salt

3 rounded 1/2 Tbsp. Saf-Instant Yeast

2 1/2 Tbsp. (quarters) liquid lecithin

1 3/4 c. hot tap water

1/4 c. applesauce

Combine flour, sugar, salt and yeast and mix.

Combine applesauce with water.

Add lecithin and water/applesauce mixture to dry ingredients.
Mix for 8-10 minutes with kneading blade.
Lay out on greased surface and knead 4 times.
Cut in half.
Shape into loaves.
Let raise for 25 minutes.
Bake at 350 for 25 minutes.

Hash Wraps

Hash Wraps

Recipe from Lyn H. Denna

1 can corned beef hash (or 2 c. leftover mashed potatoes/hashbrowns)

1 can corn

1 egg

1/2 package bacon

Mix potatoes, corn and egg.

Wrap in bacon and place on slotted baking pan.

Bake at 400 for 40 minutes, or until bacon is crispy.

Reeses Peanut Butter Popcorn

We are on a definite popcorn kick at our house these days.

I have about a billion recipes stashed away just waiting to be made, but this one had the word 'Reeses' in the title so of course it made the top of the list.

Reeses Peanut Butter Popcorn
Recipe from Our Best Bites

1/4 c. popcorn (or about 10 cups of popped popcorn)

1 c. honey roasted peanuts

1 1/2 c. Reese's peanut butter chips

1/3 c. semi-sweet chocolate chip

1 1/2 tsp. vegetable shortening or oil

Pop popcorn.

Remove any un-popped kernels.

Place peanuts and popcorn in a large bowl.

In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds.

Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.

Spread the popcorn onto a wax paper-lined baking sheet.
In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds).
Cut a small corner in the bag and drizzle the chocolate over the popcorn.
Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along).
When done, break the popcorn into small pieces and enjoy!

Sugar Roasted Butternut Squash

Sugar Roasted Winter Squash
1 large butternut or acorn squash
2-3 Tbsp. butter
1/3 c. brown sugar

Cut butternut squash in half and remove seeds and string pulp.
Place 1 - 1/2 Tbsp. butter in each half and sprinkle brown sugar all over sides and top.
Place on a baking sheet and cook for 40 minutes at 400 degrees.

O'Henry Bars

O' Henry Bars

1/2 c. karo syrup

1 c. sugar

1/2 c. peanut butter

2 c. rice krispies

1/3 - 1/2 c. semi-sweet chocolate chips

Combine karo, sugar and peanut butter in a saucepan and bring to a boil.

Add cereal and stir to incorporate.

Press into an 8x8" sprayed casserole dish.

Sprinkle chocolate chips on top.

After chips melt, spread evenly over top.

Let set in freezer for 10-15 minutes.

Cut and serve.

Heavenly Carrots

Looking for a last minute Thanksgiving side dish?

This is not your average carrot or stuffing recipe.

The top gets all crispy after baking... mixed with the butter and the cheese... YUM!

Give it a try, I think you'll be pleasantly surprised.

Heavenly Carrots

Recipe from Lyn Denna

4 c. cooked carrots

1 c. croutons or stuffing mix

1 1/2 c. grated cheese

2 eggs, beaten

1/2 c. butter, melted

1 1/2 tsp. Worcestershire sauce

1 tsp. salt

Place carrots in butter in a 1 1/2 qt. casserole dish.

Stir in croutons and cheese.

Mix remaining ingredients together and pour over carrots.

Bake uncovered in a 400 degree oven for 20 minutes.

Pork Chops in Creamy Sauce

This looks exactly like a chicken breast, but is really a pork chop, I promise!

Pork Chops in Creamy Sauce
Recipe from Robin Miller

1 Tbsp. olive oil
4 pork loin chops
¼ c. chopped shallots
1 c. milk
2 tsp. dried thyme
1 tsp. dried tarragon
¾ c. white wine or champagne (or substitute 2 Tbsp. white wine vinegar with remaining amount broth)
1 Tbsp. flour

Heat oil in a large skillet over medium-high heat.
Season pork with salt and black pepper and add to hot pan.
Cook 2 minutes per side, until golden brown.
Remove pork from pan and set aside.
To the same pan, add shallots and cook 2 minutes, until soft.
Add thyme and tarragon and cook 1 minute, until fragrant.
Add sparkling wine and cook 1 minute.
Whisk flour into milk and add to pan.
Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.
Serve with mashed potatoes.