Honey White Bread

2 pkg active dry yeast
2 1/2 C warm water
1/2 C honey
2 eggs
1 Tbsp Salt
8 to 9 C flour

In a mixing bowl, dissolve yeast in warm water. Add the butter honey, eggs, salt and 4 cups flour. Beat on low speed for 30 seconds. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes (or let mixer knead). Placer in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled; about 1 hour. Punch dough down. Divide into thirds. Shape into loaves. Place in 3 greased 8" x4" loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Rub a cold stick of butter over the tops of the loaves.

Chicken Pot Pie

Ingredients

• 1 pkg. (8 oz.) Philadelphia® Cream Cheese, cubed
• 1/2 cup chicken broth
• 2 cups chopped cooked chicken
• 1 large russet potato
• 1 pkg. (16 oz.) frozen mixed vegetables, thawed
• 1/2 tsp. garlic salt
• 1/2 tsp. onion salt
• 1 tsp bay leaves
• Pie crust for top and bottom

Directions
1. Heat oven to 400 degrees.
2. Boil potato until tender.
3. Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt, onion salt, and bay leaves.
4. Prepare pastry using Double Crust pie recipe.  Roll out half and place in pie tin.
5. Spoon chicken mixture into pie tin. Roll other half of pie dough, make three slits and lay onto of chicken mixture.  Dab with milk and sprinkle garlic salt on top.
6. Bake for about 40 minutes, or until crust is golden brown.

 

Peanut Butter Cookies

I recently tried this cookie recipe and fell in love. They are nice and peanut buttery and I love the addition of the chocolate chips.

1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup peanut butter, room temperature (creamy or crunchy)
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 Tbsp sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda and salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I actually prefer not to flatten them, but that's a personal preference), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Judy's Chocolate Chip Cookies

Chocolate chip cookies are my go to comfort food. In my opinion there is nothing better than fresh, warm chocolate chip cookies with a tall glass of cold milk. This is my aunt's recipe and is my absolute favorite.

1 Cup Shortening
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 tsp Baking Soda
1 Tbsp Hot Water
2 1/2 Cups Flour
1 tsp Salt
1 tsp Vanilla
1 Cup Chocolate Chips

Cream first four ingredients. Dissolve soda in water; then add to creamed mixture. Mix in flour and salt. Add vanilla and chocolate chips and optional ingredients. Drop by teaspoonful on cookie sheet and bake at 375 degrees for 8 to 9 minutes. Do not overbake. I like to add 1 tsp cinnamon, 1 cup walnuts, 1/2-1 cup coconut or mix semisweet and milk chocolate chips sometimes.

Favorite Taco Soup

This recipe is perfect for a rainy day. It's warm, comforting, and filling.

1 large pound ground beef
1 large onion, chopped
1 (28 oz.) can crushed tomatoes
1 (16 oz.) can kidney beans, undrained
1 (16 oz.) can whole kernel corn, undrained
1 package taco seasoning

Corn Chips
Grated Cheddar Cheese
Sour Cream

In a large soup pot, brown ground beef and onion; drain. Stir in tomatoes, beans, corn, and taco seasoning. Simmer for 1/2 hour, uncovered. Serve topped with corn chips, grated cheese, and sour cream. Yum.