Oatmeal Breakfast Clafoutis

I'll be quite honest, before searching the web for a breakfast bar recipe yesterday I had never heard of a Clafoutis. But after trying it this morning, I can see why such a simple sounding preparation would have such a fancy sounding name. It was absolutely delicious! We ate ours drizzled with pure maple syrup but I think yogurt and honey would be a great topping as well... maybe some fresh sliced strawberries and fresh whipped cream... or even a nice thin layer of peanut butter. However you choose to top it, this is a must try recipe!

Oatmeal Breakfast Clafoutis

an original Quaker Oatmeal Recipe found on Chocolate and Zucchini and modified by me :0)

2-1/4 c. old fashioned oats, uncooked
1/3 c. brown sugar
2/4 C raisins
1/4 c. dried figs, coarsely chopped
1 apple, peeled and sliced
1/3 c. chopped macadamia nuts
1/2 tsp. ground cinnamon
1/2 tsp. ground mace
1/2 tsp salt
3-1/3 c. milk
2 eggs
1 Tbsp. vanilla extract

Serves 8

Preheat your oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.

In a large bowl, combine the oats, sugar, raisins, figs, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.

Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.

Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.

Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.

Peanut Butterscotch Chews

I finally got a chance to break in my new copy of the King Arthur Whole Grain Baking Cookbook today. It took me quite a while to decide which recipe to try first. They all sound so great but a lot of them call for flours I don't keep on hand such as spelt, oat or barley flour. So, while I take my time stocking up on new ingredients I decided to try a recipe that would use things I have on hand. I adapted t his recipe by adding the butterscotch chips but feel free to leave them out. Or substitute chocolate chips. Either way, these are amazing! They are dense yet moist, rich, chewy and oh so peanutty good! I would highly suggest baking two batches because I can tell that they are not going to last long around here!

Peanut Butterscotch Chews

(adapted from King Arthur Whole Grain Baking Cookbook)

1 c. smooth peanut butter
1/2 c. packed brown sugar
1/2 c. granulated sugar (I used organic evaporated cane juice sugar)
1 large egg
1/4 c. water
2 Tbsp. dark corn syrup or honey (I used raw honey)
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. whole wheat flour
1/2 c. lightly salted dry roasted peanuts, finely ground in the food processor (I used nuts from a small can of "nut topping" meant to top ice cream which I processed in my mini food chopper)
1/2 pkg. (about 6 oz.) butterscotch chips

Cream together first 8 ingredients. If you have a stand mixer, use that because this batter is quite heavy. Add flour and nuts until well combined. Gently mix in chips. Drop by tablespoonfuls onto greased baking sheets. Press with a fork to make a criss-cross pattern. Bake at 350 degrees for 12 minutes. Cool for about 5 minutes on baking sheets then transfer with a spatula to wire racks to continue cooling. Makes about 28 cookies.

New Cookbooks!

Over the past few months I have been adding slowly to my cookbook collection. I recently purchased Not Your Mother's Slow Cooker Cookbook after borrowing it from our church library and falling in love with it. I used to always use the "Fix It And Forget It" books quite a bit when I was seeking a great slow cooker recipe but this is now my "go-to" book for all things crock pot. This book is great because it uses a lot of really nutritious ingredients and there are not a lot of processed foods used. I also bought the King Arthur Whole Grain Baking Cookbook. This one is awesome if you are trying to incorporate more whole grains into your diet. There are plenty of recipes for things you would normally make like pancakes, oatmeal, breads and pizza crust. The only difference is these recipes use whole grains and they taste great! You can check all the new additions to my collection over on the right sidebar ... just scroll down a bit to see them all.

Chicken With Tomato Rice Pilaf

I recently got a few new cookbooks that contain some really amazing recipes. I'm hoping to try several over the next few weeks and will post the recipes here.

Tonight I made a dish called Chicken With Tomato Rice Pilaf from Claudia Roden's Arabesque. This cookbook contains recipes from Morocco, Lebanon and Turkey. There are many beautiful photographs throughout the book as well. It would make a beautiful coffee table book because the cover is so pretty. I really enjoyed reading this book because not only is it a cook book, it also contains a wealth of information about the countries from which the recipes hail. This is the first recipe I have tried from this book and it is wonderful! We had it with buttered peas, homemade pitas and hummus.



Chicken With Tomato Rice Pilaf
(Adapted from Arabesque by Cladia Roden)

(for the rice)
1 1/2 c. long grain rice
1 (15 oz.) diced tomatoes
1 tsp. chicken bullion powder
2 tsp. sugar
salt and pepper
1/2 stick butter, diced

(for the chicken)
4 boneless, skinless chicken pieces
1 Tbsp. light olive oil
2 Tbsp. butter
1/2 tsp ground coriander
salt and pepper
dried parsley


Start by making the rice. Blend tomatoes in blender then add enough water to make 2 2/3 cups. Pour the tomato puree into a pot along with the bullion, sugar and salt and pepper to taste. Bring to a boil then reduce to a simmer and let cook for 20 minutes or until rice is fluffy. Add more water if needed towards the end of cooking and simmer a few more minutes. Stir in butter and set aside. For the chicken, cut chicken into bite sized pieces. Heat oil and butter in a skillet then add chicken and cook 6 - 8 minutes or until lightly browned. Turn pieces over once during cooking. Serve chicken over the rice sprinkled with parsley.

Creamy Potato Corn Chowder and Spicy Cheddar Muffins

Winter is always the time that I begin to crave nice warm bowls of soup. Thick, creamy soups are always a favorite around here. My girls have been sick with colds and my oldest requested chowder yesterday. This recipe really hit the spot for her and helped her sore throat feel much better! This is the recipe I came up with based on several I found on-line and from friends. It came out wonderful and will certainly be a staple for us. To go along with them I made Spicy Cheddar Muffins which were form a recipe I found at King Arthur Flour. I did cut down the cayenne quite, cut the pepper in half and added a little Smoked Paprika for extra flavor. They were wonderful!


Creamy Potato and Corn Chowder

2 1/2 lbs. Yukon Gold potatoes, peeled and cut into bite sized pieces
1 bag frozen corn
1 onion, diced
1 stalk celery, diced
2 Qt. chicken broth
4 Tbsp. butter, divided
1/2 c. whole milk
2 Tbsp. corn starch
1/2 c. shredded sharp cheddar cheese
1/2 tsp. dill weed
1/2 block cream cheese
Season salt and pepper to taste
bacon bits and sliced scallions for serving

In a large stock pot, melt 2 Tbsp. of the butter. Add onions and celery and cook over medium heat for about 8 minutes, stirring frequently, until veggies are soft. Add broth and potatoes. Bring to a boil then reduce to a simmer. Cover and let simmer for about 30 minutes or until potatoes are soft. Mash a few of the potatoes right in the pot to release the starch as a thickener. Stir the corn starch into the milk then slowly pour into the pot while stirring. Stir in cheddar cheese until it melts. Cut cream cheese in small pieces ans stir in until it melts. Stir in dill. Season with seasoned salt and pepper to your taste. Finish bu stirring in the last two Tbsp. of butter until melted. Serve garnished with bacon bits and sliced scallions.


Spicy Cheddar Muffins
(from King Arthur Flour)

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour* 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 1/2 cups (6 ounces) extra-sharp grated cheddar cheese, divided 1/4 cup (1/2 stick, 2 ounces) butter 1 cup (8 ounces) milk 1 large egg *To add fiber to your diet in delicious fashion, substitute 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour + 1 cup (4 1/4 ounces) King Arthur All Natural White Whole Wheat Flour (or 100% Organic White Whole Wheat Flour All-Purpose Flour) for the 2 cups all-purpose flour.

Preheat the oven to 425°F. Lightly grease the wells of a 12-cup muffin pan, or grease muffin papers and place them in the wells. In a medium-sized bowl, whisk together the flour, baking powder, salt, peppers, and 1 cup of the grated cheese. In a microwave-safe bowl, heat together the butter and milk, stirring until the butter melts. Cool to comfortably warm (e.g., it doesn’t burn your finger when you test it), whisk in the egg, and pour the wet ingredients into the dry ingredients. Stir just till everything is thoroughly moistened. Spoon the batter into the muffin cups, filling them nearly full. Sprinkle with the reserved cheese, then very lightly with paprika, if desired, for added color. Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean. Remove them from the oven, cool them in the pan for 5 minutes, then serve and enjoy warm; or transfer from the pan to a rack to cool completely. Store muffins wrapped, at room temperature. They’re best enjoyed warm, so when you’re ready to serve, reheat briefly in the microwave (15 seconds or less), or in a preheated 350°F oven, lightly wrapped in foil, for about 10 minutes. Yield: 12 muffins.

©2007 The King Arthur Flour Company, Inc. All Rights Reserved.

Buttermilk Pancakes

Can you imagine how surprised I was last week when the UPS man came to my door to deliver this beautiful Kitchenaid Mixer?


VERY surprised to say the least! My amazingly sweet husband ordered this for me for Christmas. It is such a wonderful machine! I had the chance to use is for the first time yesterday and so far I have made pie crusts, corn bread and THE best buttermilk pancakes, all with terrific results! Not to mention I was able to make double batches of all of these without worrying about overfilling the bowl!

This mixer is a Kitchenaid Professional 5 Plus. If you are considering buying one I would highly suggest this model. It has a 5 quart bowl which can mix up to 12 cups of flour (yes, you read that right, TWELVE cups!) The motor is 450 watts and it comes with the spiral dough hook as opposed to the 'C' hook that most of the Kitchenaids come with. The spiral hook is much better at mixing large quantities of heavy dough such as bread dough.

Here's the recipe for the buttermilk pancakes, they are SO GOOD! I made a double batch so we now have breakfast in that freezer that will last a couple of weeks :0)



Buttermilk Pancakes

(adapted from The Joy of Cooking)

3 c. all-purpose flour
6 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
3 c. buttermilk
6 Tbsp. butter, melted
4 eggs
1 tsp. vanilla

Combine all dry ingredients and mix well. Add buttermilk and eggs. Mix well. Slowly add butter and blend in well. Stir in vanilla. Heat griddle or skillet to medium-high and pour pancakes by the 1/3 cup full. Allow to cook until bubbles form and edges look dry. Flip then cook until the center springs back when pressed down. Serve hot with your favorite pancake toppings. Makes about 18 pancakes.

Merry Christmas!

Since I probably won't get a chance to be on-line over the next several days, I just wanted to take this opportunity to wish you all a very Merry and Blessed Christmas. We are busy getting ready here and don't have any new recipes to share this year. I am using many of my favorite tried and true Christmas favorites. I do have a new recipe I will be sharing soon after Christmas so stay tuned for that. While I was looking up some of my favorite blogs today I found a fun Christmas Meme over at Chef Paz's blog so thought I would post that today. If you would like, post your own answers on your blog and tag some of you blogging friends. Have a safe holiday and let's not forget the reason for Christmas!

1. Wrapping or gift bags? Wrapping paper! It's more fun to open!

2. Real or artificial tree? I prefer real for the wonderful smeel but we usually have artificial.

3. When do you put up the tree? It all depends. This year we still haven't put up the tree yet!

4. When do you take the tree down? By the end of January usually.

5. Do you like eggnog? Love it!

6. Favorite gift received as a child? Pretty baby dolls with lots of clothes to change them into.

7. Do you have a nativity scene? Yes, that is our main Christmas decor.

8. Worst Christmas gift you ever received? Can't think kof one, I always appreciate gifts!

9. Mail or email Christmas cards? Postal mail.

10. Favorite Christmas movie? The Charlie Brown Christmas Special (Does that count as a movie?)

11. When do you start shopping for Christmas? Usually in December.

12. Favorite thing to eat at Christmas? Cookies!

13. Clear lights or colored? Colored, and lots of them!

14. Favorite Christmas song? Silent Night.

15. Travel at Christmas or stay at home? STAY HOME!

16. Can you name all of Santas reindeer? Dancer, Prancer.... Rudolph.... uh... I know there are more but don't know their names!

17. Angel or star on the top of your tree? I'd prefer and angel but right now we have a star.

18. Open your presents Christmas Eve or Christmas morning? Depends on the year, hubby often works on Christmas.

19. Most annoying thing about this time of year? People who forget Christmas is about Jesus, not Santa and gifts and spending lots of money.

20. What do you leave for Santa? Nothing. We celebrate Jesus not Santa.

21. Least favorite holiday song? Can't think of one.

22. Specific theme or color? Celebrate Jesus! That is always our theme.

23. Favorite ornament? A pretty colorful silk fish my mom bought in California when I was a child, it is so pretty!

Meme Monday

I haven't participated in a meme in a while and I have been tagged a couple times the past week so here are the answers. Thanks for the tags! I love memes, they are a lot of fun!

Mothering From Day To Day tagged me first so here goes...

1. I have been married for 8.5 years.

2. I have an college degree in General Studies.

3. I have no pets!

4. I love to read!

5. I am addicted to cooking and quilting.

6. My favorite dessert is anything with chocolate.

7. I rarely go on summer vacation but I can't wait to take my kids to Disneyland!

The second meme tag comes from Moomettesgram's Musings.

Here are my answers...

1. My favorite foods are anything ethnic. I love bold flavors and brightly colored foods that are fun!

2. The things I miss most are having time ALONE with my dear hubby (as in before our lovely babies were born) and having more spare time to quilt (also B.K. (before kids)). I love my kids but time is something I often long for :)

3. Some places I have never been to are Europe, Africa and Australia. I would love to visit them all some day.

4. Some favorite places I have been to are Cancun Mexico, Canada, California and Vermont.

5. My unluckiest moments... I long believe in luck, but one of my saddest moments was when I moved away from home when I got married because I am very close to my family and I really missed them.

6. My luckiest moments... Well, again, I don't believe in "luck" so I will tell you my most blessed moments. Meeting my husband, the birth of each of my children and the most blessed moment of all was when I accepted Jesus Christ as my personal Lord and Savior.

7. Now that I'm older... I am MUCH wiser than in my younger days and I praise God daily for blessing me with His grace!

I don't have any particular person in mind to tag, so if you are reading this consider yourself tagged! Post your replies on your blog and link back to me then leave a comment and let me know that you answered the questions. Tag as many of your blogging pals as your like and let's keep the meme moving! :)

King Ranch Casserole

It's been a while since I have posted a new recipe. We've all been sick here over the past couple of months so our Thanksgiving was a quiet and simple one. Praise God we are doing fine now!

As most people do, I tire quickly of turkey after Thanksgiving. So, I recently brought out some of my favorite cookbooks to find some nice warming family meals that do not involve turkey. I found this one in The Joy of Cooking. I have yet to be let down by one of their recipes and this is no exception. Reminiscent of chicken enchiladas, this casserole is warm, soothing and was a quick hit with my whole family.

King Ranch Casserole
(adapted from The Joy of Cooking)

12 corn tortillas, cut into quarters
4 cups cooked, cubed chicken
1 large onion, chopped
12 slices American cheese, sliced diagonally in half
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. chicken broth
1 can diced tomatoes, drained
1 can green chilies, drained

Pre-heat oven to 375 degrees. Spray 9 x 13 in. dish with cooking spray. In a bowl, mix together soups, broth, tomatoes and chilies. Layer in the pan as follows: 1/2 tortillas, 1/2 chicken, 1/2 onion, 1/2 cheese, 1/2 soup mixture. Repeat layers. Bake for 50 minutes or until well browned.

Great Frugal Living Site!

I just found out about a website called Money Saving Mom. Not only are there ideas for saving money on food but many, many other things as well. I'm adding this blog to my Frugal Living Sites page. Check it out!

Banana Bread

I have always loved banana bread. However I find it very hard to find a banana bread that I like. Moist loaves seem to be too dry, to "burnt" tasting, too browned on the outside, to bland, too sweet or just lacking in banana flavor. I have tried several recipes over the years. I do enjoy my recipe for Easy Banana Bread when time is short, but this recipe here is my absolute favorite. It is so moist, flavorful and so pretty too. The flavor and color of the bananas really shine through. I adapted this from The Joy Of Cooking.

Banana Bread

Makes 1 Loaf

3/4 stick (6 Tbsp.) butter, softened
2 eggs
1 cup mashed ripe bananas (about 2 bananas)
1/4 c. plain or vanilla yogurt
2/3 cup sugar
1 1/2 cup all-purpose unbleached flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder

In a large bowl, combine butter, eggs, banana, yogurt and sugar. Mix well. In a small bowl combine flour, salt and baking powder. Add dry ingredients to wet ingredients and mix until just combined well. Spoon into a well greased loaf pan. Bake at 350 degrees for one hour or until golden and a toothpick inserted in the center comes out clean. Allow to cool in pan about 20 minutes before removing. Cool completely then slice.

Chicken Curry

I made the most amazing Chicken Curry tonight. The recipe is on my Crock Pot Blog. Check it out if you get a chance, it was really good!

Oatmeal Dinner Rolls

While blog hopping last night, I read on my buddy Paz's blog that today is World Bread Day. I had no idea such a day existed! :0) I decided right away that I must try a new bread recipe in honor of this special day ;0). This is one I have been wanting to try for some time now. I found the original recipe in Southern Living Magazine and modified it to fit what I had on hand and to work with a bread machine. These turned out fabulous!

Oatmeal Dinner Rolls

2 c. water
2 c. quick cooking oats
3 Tbsp. butter, softened
1/3 c. firmly packed brown sugar
1 1/2 tsp. salt
3 1/2 c. bread flour
1/2 c. whole wheat flour
2 tsp. quick rise yeast

Combine all ingredients in your bread maker in the order suggested in the manual. Select the DOUGH cycle. Divide dough into 16 equal pieces. Put into two greased 9-inch round cake pans. Allow to rise for 30 minutes or into double in size. Bake at 375 degrees for 15 minutes.

Albondigas

One of my favorite soup recipes comes from my mom. This is a traditional Mexican recipe and found in many Mexican restaurants. When the weather starts to cool off I can't wait to make this satisfying soup for my own family. It is great served with warm tortillas or homemade bread.



Albondigas

For the Broth...

3 qt. water
1 medium onion, chopped
3 medium tomatoes, chopped
1 bunch cilantro, chopped
2 tsp. dried oregano (crush in the palms of your hands to maximize flavor)

For the meatballs...

2 lbs. ground beef (use fresh beef, defrosted beef will make the meatballs look uncooked inside)
2 cloves garlic, minced fine
2 eggs
1 tsp. salt (or more to your taste)
1/2 tsp. pepper (or more to your taste)
4 Tbsp. masa harina (corn masa flour, found in the Mexican food isle - if you can't find this, use regular flour, do not use corn meal!)
3 fresh mint leaves, minced or 2 Tbsp. dried crushed mint
1/2 c. uncooked long grain white rice

In a large stock pot, bring water to a boil. Chop cilantro, onion and tomato. Mix together along with oregano. Add to water. Mix ground beef, salt, pepper, garlic, eggs, mint and masa harina. Make into meatballs the size of walnuts. Add to broth, reduce to a simmer. Cover and simmer at least 30 minutes, skimming scum as needed. Serve with warm tortillas or fresh bread. We like to top ours with cheese and a dollop of sour cream or a spoonful of salsa. Corn chips would be great with this as well!

Fruit Pizza

Here is another recipe shared with my by my dear friend at church. We LOVE this dessert! You can decorate with any fresh fruit you would like. I used a 9 x 13 inch pan here but my friend uses a Pampered Chef bar pan and it makes a bit larger pizza with a thinner "crust". Either way, it is yummy!

Fruit Pizza

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons fruit juice

Preheat oven to 350 degrees F. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. Combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in pre-heated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and fruit juice until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

Baked Oatmeal

I want to start off by saying that I have been wanting to post this recipe for a few days now but I can't seem to get a picture since my children devour it so fast both times I have made it! So, even without a photo, I hope everyone will want to try this, it is really good! I first tried this type of oatmeal after our youngest daughter was born earlier this year. A dear friend from church gave us this as part of a "welcome baby meal". I promptly began searching my cookbooks for a recipe then never got around to trying it until last week. Since then I have it twice. I got this particular recipe from the Fix It And Enjoy It cookbook which has many great recipes. Slightly modified to suite what I had on hand.

Oh, and I also updated the Soft Fluffy White Bread recipe. I forgot to include yeast when I first typed it up! You'll have to forgive my "mama brain", we are quite busy around here these days :0)

Here's the oatmeal recipe.....

Baked Oatmeal

1/4 c. light olive oil (vegetable oil or canola oil works too)
1/2 stick butter, cut in small pieces
1/2 c. brown sugar
2 eggs
3 c. old fashioned rolled oats
2 tsp. baking powder
1 c. milk
1/4 tsp. cinnamon
1/4 tsp nutmeg
chopped nuts, raisins, chopped apples or other dried/diced fruit (optional)

Combine all ingredients and spread into a greased 8 x 8 inch pan. Bake at 350 degrees for 30 minutes. Serve with milk, hot or cold. Makes enough to feed three hungry children and one hungry mom on a busy school morning :0)

(Note: I mix this up at night, put it in a bowl in the fridge and put it in the pan and bake it in the morning, works great!)

Speaking of Bread

I just found this awesome new blog just about bread. I can't wait to gain a bit more time so I can thouroughly check it out.

A Year In Bread

Soft Fluffy White Bread

** See Updated Below Recipe!**

I have been looking for a good recipe for white bread since I got my bread machine back around Christmas time. All the recipes I have found are tasty but don't have that store bought fluffiness that my husband loves. Although I know white bread is not really healthy, my hubby loves it so I have been on a quest to find the perfect recipe. After much trial and error I have finally succeeded. This bread is nice and soft and so much better than store bought. I usually make a second batch of dough while the first is rising so we have enough for about 2 days.

Soft Fluffy White Bread

1 2/3 c. water
2 Tbsp. sugar
2 Tbsp. light olive oil (NOT extra virgin, it is too strong of a flavor for this bread)
1 1/2 tsp. salt
4 c. bread flour (don't try to use all-purpose, it won't work... not enough protein in the flour)
1 heaping Tablespoon Vital Wheat Gluten (I buy this at Wal Mart right near the yeast and flour)
2 tsp. quick rise yeast

Put the ingredients into your bread maker in the order suggested in the manual. Select the DOUGH cycle. When the dough is done, punch it down, divide it in half, form it into loaves and put it into buttered loaf pans. Cover it and let it rise about 45 - 60 minutes. Heat your oven to 350 degrees. Bake bread for 45 minutes. Remove loaves from oven and cover with a kitchen towel for about 10 minutes or until you can easily shake the loaves out of the pans onto a cooling rack. When bread is cool enough to handle, put into plastic bags and tie shut, or you can slice the bread with an electric carving knife at this point and then put it in bags.

* NOTE: For added nutrition, you can substitute 1 c. of whole wheat flour for one cup of the white flour. You will still get a nice soft loaf, but it will not be completely white.

** Update**

Some people seem to have had problems with this recipe. I'm not sure why because it always works great for me. However, to offer all of you readers an alternative recipe. If you purchase a bag of Bob's Red Mill Brand All Purpose Flour there is a GREAT recipe on there for white bread that is just as soft and fluffy as this one, maybe more! I use it all the time and love it. Just a note, it is intended for a bread machine. However, I make it in my Kitchen Aid mixer and use 1 pkg. of yeast per loaf. Works GREAT! I make 4 loaves at time with no problems. Happy Bread Baking!

Safeway.com Coupon Codes

Safeway.com has come great coupon codes this week. You can find the link to their site on my right sidebar. We love ordering from Safeway, especially in the summer when it is HOT! :0) At check out you will be prompted for the codes, just type them in. Happy Shopping!

EASY7 - Free delivery on your FIRST order of $50 or more
SHELF - FREE delivery on your order of $150 or more (good until 7-17-07)
FREE - buy two Nabisco products and receive a free pack of Capri Sun drink pouches.
SNACKS - buy 4 Nabisco snacks and save $4
SOFT - save $1 on the purchase of 2 Angel Soft bath tissue products
NAPKIN - Save $1 on Vanity Fair napkins
TOWELS - Save $2 on Brawney paper towels
NORTHERN - Save $2 on the purchase of 2 Northern bath tissue products
PANINI - Buy one get one FREE on Stouffers and Lean Cuisine Paninis

Mexican Lasagna

I have been wanting to create a Mexican themed lasagna for some time now. I love any kind of lasagna and of course Mexican food is a favorite around our house too. I apologize for the lack of a photograph, I just realized that my digital camera needs new batteries. Here is the recipe.

Mexican Lasagna

1 lb. ground beef
1/2 package taco seasoning (or use a combination of salt, pepper, garlic, oregano, cumin and chili powder to your taste)
1/2 c. water
4 cups refried beans (I used homemade but you can use canned, just make sure to heat them up with a little milk mixed in to loosen them up)
1 bottle taco sauce (or you could use salsa)
1 small can tomato sauce
1 can diced tomatoes
1 lb. cheddar cheese, grated
9 no-boil lasagna noodles

Brown ground beef with taco seasoning and water. Mix taco sauce, tomato sauce and tomatoes in a bowl. In a 9 x 13 pan, spread a little of the taco sauce mixture. Next add 3 lasagna noodles, then 1/3 of the refried beans, 1/3 of the meat and 1/3 of the cheese. Repeat layers starting with the taco sauce mixture and ending with the cheese until all the ingredients are used. Cover dish with a double layer of foil. Bake at 425. for 1 hour. I always set a cookie sheet on the bottom oven rack in case of any drips. Serve with diced scallions, chopped cilantro and sour cream.