Amish Series - Honey Whole Wheat Bread

Honey Whole Wheat Bread

2 ½ cup hot tap water
½ tablespoon salt
1 tablespoon gluten flour
2 tablespoons vegetable or canola oil
½ cup honey
5 cups fresh-ground whole wheat flour (During the kneading process, you may need to add up to one additional cup depending on the consistency of your dough) 1 tablespoon Saf instant yeast

In a large bowl or bread mixer, add water, salt, gluten, oil, honey, and 2 ½ cups flour. Mix until combined and then add the yeast.

If kneading with a mixer: With the mixer running, add the remaining flour just until the dough comes away from the sides of the bowl, being careful not to add too much flour. Let machine knead an additional 6 minutes.

If kneading by hand: Add 2 cups of flour, combine in the bowl, and turn out onto floured surface. Continue to knead in extra flour until it no longer sticks to your hands and is soft and satiny. Be careful not to add too much flour. Form the dough into a ball and put back into the bowl.

Let dough rise 10–15 minutes in the bowl. With oil on your hands, divide dough into 3 equal pieces, shape into loaves, and place each in a medium-sized loaf pan. Let rise again for 10–15 minutes, and bake at 350° for 30 minutes. Remove from oven and turn pans onto their sides and rest for 10 minutes. Turn bread out of pans.

This is a good all purpose dough for rolls or hamburger buns, etc. Makes 3 medium or 2 large loaves.

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of

Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.

For more information about Jennifer, check her Web site.  

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Baked Chicken Thighs

Easy and fast!

Baked Chicken Thighs - 3-4 services
3-4 Trimmed Thighs
3-4 Strips bacon
3-4 roasted Chili peppers
Shredded Mexican Cheese - to taste.
Pico de gallo/Salsa - Chopped Jalapeno's, onions, tomatoes (remove seeds), garlic mixed with lemon juice and cilantro. Chop as small as possible.

Pre-heat oven to 400 degrees. Spray baking dish with non-sticking spray. Trim the thighs, wrap them in one to two strips of bacon to cover, next wrap them in roasted peppers. Cover with homemade Pico and then cover with shredded cheese. Back for 30 to 40 minutes until tender. Serve with rice and garlic bread.
Enjoy!

Pan-Seared Cod with white wine tomato basil sauce

Pan-Seared Cod in White Wine Tomato Basil Sauce

For the White Wine Tomato Basil Sauce: serves 2
1 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves garlic, finely minced
1/2 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
2 Tbsp cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste)
For the Cod:
1 tablespoons olive oil
1 pounds fresh cod, cut into 2 fillets
Salt and pepper
Instructions
Preheat oven to 375 degrees (F)
For the White Wine Tomato Basil Sauce:
Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:
Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
Pour the white wine tomato basil sauce over the cod and serve at once.

Enjoy, serve with salad and rolls

Amish Series - Sweet Cornbread Muffins

Sweet Cornbread Muffins
Ingredients
½ cup cornmeal
1 ½ cups flour
2/3 cup sugar
1 Tbs baking powder
½ teaspoon salt
1/3 cup vegetable oil
3 Tbs. melted butter
1 Tbs. honey
2 eggs, beaten
1 ¼ cups milk

Directions:
Preheat oven to 350 degrees.
Spray muffin tins with nonstick cooking spray.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together the oil, melted butter, honey, eggs, and milk.
Add milk mixture to dry ingredients and stir just until combined.
Fill muffin tins 2/3 full with batter.
Bake for 17 minutes or until edges of muffins are golden brown.
Makes 18 muffins


Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of 
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten. 

For more information about Jennifer, check her Web site.  

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Light Vodka Penne Pasta

Low cal (or as low as you can get with a creme sauce) Vodka Penne Pasta

75 ml, Vodka
1.25 cup, Cream of Mushroom Soup Natural Flavor
0.50 tablespoon, Oil - Olive
5 oz cooked, Kroger Hot Italian Ground Sausage
12 oz, reduced calorie penne rigate
2 medium whole, Fresh Tomato
0.25 cup, sliced, Peppers, jalapeno, raw
0.25 cup, chopped, Onions, raw

Pairs well with a white wine. Either a Presecco or a Riesling.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 437
% Daily Value *
Total Fat 13 g	19 %
Saturated Fat 3 g	14 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 28 mg	9 %
Sodium 677 mg	28 %
Potassium 683 mg	20 %
Total Carbohydrate 74 g	25 %
Dietary Fiber 21 g	85 %
Sugars 6 g
Protein 18 g	36 %
Vitamin A	14 %
Vitamin C	27 %
Calcium	8 %
Iron	18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Amish Series - Yummasetti

Yummasetti is a very traditional Amish dish, and it’s easy to see why the Amish love it. It is delicious! Think macaroni and cheese on steroids.

Yummasetti
6 or 7 slices white bread (I used leftover hamburger buns)
1/8 to 1/4 cup butter to spread, 1/4 cup butter to toss
1 1/2 pounds ground beef
1 small onion, diced
1/2 teaspoon salt
1 (12-ounce) package noodles, cooked and drained (I used elbow macaroni. They are best if cooked al dente.)
1 cup fresh or frozen peas
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 (10 3/4-ounce) can condensed cream of chicken soup
1 1/2 soup cans of water
1/2 cup sour cream
1 cup cheddar cheese, shredded

Spread butter on the bread slices and toast bread under a broiler until golden brown. Cut into small cubes. Melt the remaining ¼ cup butter in a medium bowl and toss in the bread cubes until they are well coated. Set aside.

Sprinkle the ground beef with salt and fry the ground beef and onion in a skillet over medium heat for about 15 minutes until browned.

Preheat the oven to 350 degrees.
Butter a 2-quart casserole dish. Layer the noodles, ground beef and onion, and peas in the dish. In a small bowl, combine the two soups with the water. Mix well. Pour the soup mixture evenly over the layers. Drop the sour cream by teaspoonfuls evenly over the mixture.

Sprinkle the bread cubes on top. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle with the cheese. Return to the oven and bake uncovered for 10 minutes. Serve hot.
Serves 4-6

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.

For more information about Jennifer, check her Web site.  

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Baked Spicy Chicken Tacos

Welcome, I made this recipe for a Papa and Nana night so it's good for a crowd.

Easy Oven Baked Spicy Chicken Tacos
1 tablespoon of olive oil.
2 1/2 cups cooked chicken, shredded.
1 (1 ounce) packed Hot & Spicy Taco Seasoning.
1 Onion diced.
4 Roma Tomatoes diced (3 cups).
1/2 cup Jalapenos (optional)
20 Stand and stuff taco shells.
1 (16 ounce) Refried Beans (lowfat)
8 oz Mexican Blend Cheese, Shredded low fat.

Toppings such as jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce or whatever you love.

Preheat oven to 400F. Spray baking dish with nonstick spray and set aside. Over olive oil on medium heat add onion until translucent. Stir in Chicken, seasoning, tomatoes, and everything but beans and cheese and simmer for 5-8 minutes.

Arrange shells in pan and line the bottoms with refried beans. Then add the rest of the mixture and generously top with cheese.

Bake for 12-14 minutes or until cheese is fully melted.

Top with sour cream, salsa or however you want and ENJOY!