Vanilla Playdough

1 cup flour
1/4 cup salt
1 teaspoon cream of tarter

1 cup water

1 Tablespoon vegetable oil

few drops of food coloring

1 Tablespoon imitation vanilla extract

1. Mix the dry ingredients together.
2. Mix the liquid ingredients together, except the vanilla..
3. Stir together the dry and liquid ingredients.
4. Cook the mixture on low to medium heat for 3-5 minutes. Stir constantly!
5. Stir in the vanilla.
6. Knead the dough until it is soft and smooth.
7. Cool and store in an airtight container.

French Bread, Hoagies, and Buns (from 'Our Best Bites')

1 Tbsp. yeast

1 1/2 c. warm water

1 1/2 Tbsp. sugar

1 tsp. salt

4-5 1/2 c. flour

3 Tbsp. vegetable oil

1 egg, separated

2 Tbsp. cold water

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour 45 minutes.

Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns when you’re done, and let’s face it, who doesn’t want smaller buns??) pieces and shape as desired. Use a scale if you have one to get equal-sized buns.


It’s okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things–if they seem like they’re getting so big that they might collapse, hurry and get them into the oven.                                                          Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash.


Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

Appleberry Sauce

1/2 c applesauce
1/4 c berry preserves (blackberry, strawberry, blueberry, boysenberry, etc)
1 1/2 tsp lemon juice

Combine all ingredients until smooth.  Heat in microwave, if desired.

*We doubled this and it was perfect for a meal of waffles.

Dulce de Leche Cereal Bars

Spray a 9 x 13 pan with non-stick spray.

In large bowl, microwave for 45 seconds:
    1/4 cup butter
Add, and microwave for 45 additional seconds:
    10.5 ounces mini marshmallows (a regular bag)
Stir, and microwave for 45 additional seconds.

Stir in:
      6 cups Dulce de Leche cheerios
      1 cup golden raisins, optional (good on the 1st day, but not so good after)
Let sit for no more than 2 minutes

Add:
     11 ounces butterscotch chips (a regular bag)

Press into prepared pan.  Cool.  Cut.  Eat.

NOTE:  I stirred in the chips a little early because the cereal mixture was setting up.  The chips were messy and I didn't get them all to stir in, but everything still tasted 'more-ish'
ANOTHER NOTE:  I lined my 9 x 13 pan with foil and then sprayed it.  :)  Clean up was a snap.

Brown Sugar Oatmeal Pancakes (Yummy)

Combine:
     1 egg
     2 Tablespoons oil
     1 cup buttermilk
Add:
     1/2 cup plus 2 Tablespoons quick-cooking oatmeal
     1/2 cup whole wheat flour
     1/2 cup white flour
     1/2 teaspoon baking soda
     1/2 teaspoon salt
     1/3 cup packed brown sugar

Further directions:  Make pancakes as you would normally do.

Spaghetti Bolognese

Recipe and photo from family.go.com

1/2 pound ground beef
1 jar pasta sauce (26 ounces)
1 teaspoon kosher salt , (or half as much table salt)
1 teaspoon sugar
2 tablespoons olive oil
2 cups water
1/2 pound Angel hair pasta, broken into thirds
2 cups baby spinach or chopped kale
 freshly grated Parmesan cheese

1.  In a large, heavy pot over medium heat, sauté the beef until it is browning in places and no longer pink —3 or 4 minutes.

2.  Add the sauce and cook, stirring, for a minute or two, then stir in the salt, sugar, olive oil, water, pasta, and greens.

3.  Stir constantly until the mixture comes to a boil, then turn the heat down to low, cover the pot, and simmer gently — stirring frequently so that the bottom doesn't scorch —for 10 or so minutes, until the pasta is tender.

4.  Serve with grated parmesan cheese.

Garlic Herb Dipping Oil

1 cup olive oil
1 tsp dried garlic
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 tsp Italian seasoning (or herbs de Provence is what the original recipe calls for if available)
1 sprig fresh rosemary