Homemade Dry Onion Soup Mix

Wanted to make some dip to go with our chips and was out of onion soup mix. I'll never buy it again. This is just as good, maybe even better!

4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper

Mix. Use as you would onion soup mix.

Equals about one packet or 1.25 ounces.


http://www.food.com/recipe/homemade-dry-onion-soup-mix-110331

Appetizer Ring

1 loaf frozen bread dough, thawed but still cold (I used homemade dough)
slices of your favorite cheese
cooked bacon
green onion, diced
dipping sauce of your choice

Roll loaf into a 20-22-inch rope. Form into a circle and place in the bottom of a sprayed bundt pan. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes or until lightly browned. Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust. Place on a sprayed baking sheet. Insert cheese slices & bacon pieces between the cuts. Return to oven and bake an additional 5-10 minutes or until cheese is melted. Pull apart to eat and serve with your favorite dip in the middle.

Recipe and photo from Rhodes website: http://www.rhodesbread.com/recipes/view/2257

Soft Pretzels

Tastes just like Auntie Anne's!

1 cup milk
1 package (or 1 T.) active dry yeast 
3 T. light brown sugar
2 1/4 cups all-purpose flour
2 T. butter
1 t. table salt
3 T. cup baking soda
2 T. coarse salt

Warm the milk in microwave to about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining flour and the table salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl and cover. Let rise until doubled in size, about 1 hour.

Preheat the oven to 450º and grease a large baking sheet. Divide the dough into 6 pieces. Form each rope into a pretzel shape.

Dissolve the baking soda in 1 cup warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then place baking sheet. Sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Optional: 
Brush with butter when they come out of the oven. 
Serve with mustard or cheese sauce.

Creamy Chicken and Bread Rings

1 can breadsticks or use homemade roll dough (that's what I do)
1/4 c. margarine
3 T. flour
1/2 t. chicken bouillon
1/8 t. thyme
1 1/2 cup milk
1 1/2 cup cooked chicken, cubed
1/4 cup green onion, optional
2 cups frozen mixed veggies

Twist 2 pieces of dough together then form a ring.  Bake as package directs until golden brown.  In a saucepan melt margarine.  Add flour, bouillon, and thyme.  Add milk and mix well.  Cook over medium until mixture boils and thickens stirring frequently.  Add chicken, veggies, and onions.  Heat thoroughly.  Serve over bread rings.

Breakfast Cookies

1 cup butter, melted

3/4 cup honey (or sugar)

2 eggs

1 t. salt

1 t. cinnamon

1 t. baking soda

1 t. vanilla

1/2 cup buttermilk

2 cups whole wheat flour

2 cups rolled oats

1 cup chocolate chips (or raisins)

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla, and buttermilk. Stir in flour and oats. Fold in chocolate chips. Scoop heaping tablespoons (make BIG cookies) of dough onto a cookie sheet. Bake at 350 for 15-20 minutes. Cool on wire rack.

From Heavenly Homemakers Blog

Pumpkin Bread

Makes 3 loaves (9 inch) or several small loaves

Combine:
4 1/2 cups flour
2 t. baking soda
1 t. salt
1 T. pumpkin pie spice (or 1 1/2 t. cinnamon, 1/2 t. nutmeg, 1/2 t. cloves, and 1/2 t. ginger)

In a large bowl, beat until well mixed:
4 eggs
4 cups sugar
1 cup oil
1 can (15 oz) pumpkin

Add flour mixture to wet mixture and stir just until moistened. Do not over mix! Grease or spray loaf pans. Pour batter evenly into pans. Bake at 350º (or 325º if using dark pans) for about 1 hour. It is done when a sharp knife inserted comes out clean. Check all pans before removing. Rearrange pans once during baking to make sure they are heated evenly. Let cool 10 minutes before removing from pan. Wrap in foil and store in fridge. Best eaten next day.

From Carolyn Paplham

Fresh Lemonade

4 cups water

3/4 cup sugar

6 lemons, juiced (about 1 cup)

1 lemon sliced

Put all ingredients in a pitcher and stir well. Refrigerate. Serve over ice.

Note: Found this recipe when we lived on Pueblo and had a lemon tree in our yard.

Easy Chicken 'n Broccoli Pie

1 -2 cups broccoli (thawed if frozen or cooked if raw)
1 1/2 cups shredded Cheddar cheese
1 cup cut-up cooked chicken
1/2 cup onion, finely chopped
1/2 cup baking mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
 2 eggs

Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, chicken and onion in pie plate. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate. Bake at 400°F for 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese and let stand 5 minutes before serving.

Source: Betty Crocker

Bacon Wrapped Pretzels

1 package of regular bacon
1 cups brown sugar
1 1/2 Tbsp red chili powder
dash or two cayenne pepper
1 package pretzel rods or pretzel twists

Cut bacon depending on your pretzel size. (For twists cut in thirds.) Mix the brown sugar, chili powder, and cayenne pepper in a large flat dish. Coat each strip of bacon on both sides with the brown sugar mixture. Wrap the bacon around the pretzel. Place bacon wrapped pretzel on a wire rack placed on top of a baking sheet. Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.

Trevor's Bean Dip

1 (8 oz) package cream cheese, softened

1 cup sour cream

2 cans (16 oz, each) refried beans

1 packet taco seasoning

1/2 cup finely chopped onion (optional)

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

In a large bowl, mix together cream cheese, sour cream, and taco seasoning. Mix in refried beans and onions. Spread mixture evenly into the bottom of a 9x13 baking pan sprayed with cooking spray. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.