1 teaspoon sugar

1 tablespoon dry yeast

3/4 cup warm whole milk

4 tablespoons sugar (for a less sweeter bun reduce to 3 tablespoons)

1/4 cup melted shortening (I use butter flavor)

1 1/2 teaspoons salt

3 1/2 cups all-purpose white flour (U.S. residents use bread flour, you may need more four start with 3-1/2 cups and add in more while mixing)

1 egg white

1 teaspoon water

1 tablespoon sesame seeds

INSTRUCTIONS:———————————————–

Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.

In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).

Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.

Knead dough for 7-8 minutes.

Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).

Knead the dough gently for 30 seconds with hands.

Place dough in a large well-greased/oiled bowl.

Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).

Punch down dough.

Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).

Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.

Set oven to 375 degrees.

In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.

Carefully brush the tops and sides of the buns with the egg/water mixture.

Sprinkle with sesame seeds.

Bake for approx.22 minutes, or until golden brown.

INGREDIENTS:

3 large onions, thinly sliced (preferably sweet onions)

2 tablespoons butter

1 tablespoon oil

2 teaspoons brown sugar (can use white sugar)

1/2 teaspoon salt (or to taste)

fresh ground black pepper (optional and to taste)

INSTRUCTIONS:———————————-

In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).

Season with salt and pepper and continue to cook stirring for an additional 5 minutes.

You will also find this recipe on Recipezazz.com

I have been making this recipe for years and I don’t think you will look any further for a manicotti recipe once you taste this one!  to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, if your not a lover of spinach you may omit completely I prefer to add it in

Yield 8 manicotti

INGREDIENTS:

3 tablespoons oil

1/4 cup finely chopped yellow onion (optional)

2 teaspoons fresh minced garlic (no more than that or the garlic will overpower the other ingredients!)

1-1/2 cups ricotta cheese

1-1/2 cups shredded mozzarella cheese, divided (can use a bit more)

4 ounces cream cheese, softened

1/3 cup freshly grated parmesan cheese(can use more)

1 teaspoon Italian seasoning

salt and fresh ground black pepper, to taste (I use seasoned salt)

1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)

8 manicotti, cooked and drained (you might use more shells so I would cook 10)

4-6 cups Kitten’s marinara sauce (or you your favorite pasta sauce)

1/4 cup parmesan cheese (or to taste)

shredded mozzarella cheese, for topping (any amount desired)

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).

In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.

Season with salt or seasoned salt and black pepper to taste.

Stir in onion mixture and spinach; mix well to combine.

Spoon into cooked and cooled manicotti shells.

Pour half of the marinara sauce into the prepared baking dish.

Arrange shells over sauce.

At this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows.

Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).

Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.

Cover and bake for 25 minutes.

Uncover and top with mozzeralla cheese (any amount desired).

Bake 5 mins longer, or until cheese is melted.

Let stand 10 mins before serving.

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist tender chicken with lovely crispy skin, and will be on your table in about an hour, this method will also work with a larger size chicken but cooking time will need to be increased, all seasoning may be adjust to taste

INGREDIENTS:

1 whole chicken (about 3 to 3-1/2 pounds)

2 tablespoons oil

2 tablespoons melted butter (can use margarine)

1-1/2 tablespoons lemon juice (can use more lemon juice if desired)

1-1/2 tablespoons seasoned salt(or use as much as desired)

1 teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon fresh ground black pepper

1/8 teaspoon cayenne pepper (optional)

1 whole lemon (poked full of holes using a fork)

INSTRUCTIONS:—————————————–

Rinse the chicken inside and out well under cold water then pat dry using paper towels.

In a small bowl mix the lemon juice with oil and melted butter until well blended, then rub all over the chicken.

Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).

Place the whole lemon inside the cavity.

Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired).

Using cotton string tie the legs together tightly.

At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to “cook” the chicken).

Preheat oven to 450 degrees F (preheat for 10 minutes).

Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F.

Cover with foil and let sit for 12-15 minutes before slicing (do not slice before that time or the juices will flow out of the chicken).

I recommend to make the meatballs a day in advance to allow the flavors to blend, a good quality chicken broth will only improve on the flavor, this is a wonderful soup to serve to guests and the complete recipe may be doubled

Servings 6

Ingredients:

6 cups good quality chicken broth

1/2 teaspoon fresh ground black pepper, or to taste)

1 tablespoon lemon zest (or the zest from 1 lemon)

2 cups finely sliced escarole (or can use spinach)

1/2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)

1/3 cup grated parmesan cheese (more for sprinkling) (optional)

MEATBALLS:

1/4 pound extra lean ground beef

1/4 pound ground pork (or use 1/2 pound ground beef)

2 tablespoons fresh minced parsley

1 large egg, slightly beaten

2 garlic cloves, minced

1 green onion, finely chopped (use white part only)

2 tablespoons dry breadcrumbs

3 tablespoons grated parmesan cheese

1/2 teaspoon seasoned salt or white salt

1/2-1 teaspoon fresh ground black pepper

Instructions:——————————————————–

For meatballs; in a bowl combine all ingredients together, using hands mix until well combined.

Shape into 3/4-inch balls.

Place onto a plate or refrigerate until ready to use.

Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.

Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.

Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.

Optional; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.

Season with salt if desired.

Ladle into bowl then sprinkle with more Parmesan cheese on top.

You will also find this on Recipezazz.com

The balls may be prepared and refrigerated up to 24 hours in advance, I have added in cooked sausage meat and/or dried cranberries also and they freeze well after baking, make certain to use 1-3 day old French or Italian bread I find that a 1-pound loaf is the perfect amount for this, the poultry amount seasoning may need to be adjusted to taste start with 1 teaspoon and add in more until you have the desired flavor or you may omit completely…

These make a great alternative to a stuffing casserole and always well received at my holiday table

Yield 14-16 balls

Ingredients:

1/2 cup butter (can reduce amount slightly)

2 medium onion, chopped

2 celery ribs, diced (do not omit)

6 garlic cloves,minced

1/8 teaspoon cayenne pepper, or to taste

1 (10-ounce) can sliced mushrooms, drained (I would recommend to give them a rough chop)

1 (14-ounce) can cream-style corn

1 (12-ounce) can sorn niblets, drained

1/2 cup chicken broth

1 teaspoon poultry seasoning, or to taste

1 tablespoon dried parsley (can use up to 1/4 cup fresh minced)

1/4 to 1/3 cup freshly grated Parmesan cheese

3 large eggs, lightly beaten

1 teaspoon fresh ground black pepper, or to taste

seasoned salt or white salt, to taste (I use seasoned salt)

1 (1-pound) loaf unsliced French or Italian bread (finely cubed, use 1-3 day-old bread)

1/3 cup melted butter (may need a little more)

Instructions:————————————

Generously grease or butter a 13 x 9-inch baking dish.

In a large skillet heat butter over medium heat.

Add in the onions and celery; cook stirring until softened (this may take about 10-12 minutes).

Add in garlic, cayenne and mushrooms; cook for 3 minutes.

Add in creamed corn, corn niblets, chicken broth 1 teaspoon poultry seasoning and parsley and 1 teaspoon black pepper; bring to a light simmer stirring constantly.

Reduce heat to low and simmer for 15 minutes (season with salt to taste and more pepper and more poultry seasoning if needed also) remove from heat and cool for about 25 minutes or you may leave it longer if desired.

After cooling mix in the eggs, then add in the bread cubes mixing until well combined.

For easier handling refrigerate the mixture for at least 2 hours or more (if you find the mixture is too wet for handling after chilling then add in a little  more bread).

Shape into golf ball size balls (I use my ice cream scoop for this).

Transfer the balls to baking dish (at this point you may cover and refrigerate the balls up to 24 hours or until ready to bake).

Before baking drizzle each ball with melted butter.

Cover loosely with foil.

Bake in a preheated 350 degree F oven for 20-25 minutes or until hot (do not over bake or they will be dry).

You will also find this recipe on Recipezazz.com

I have left the coffee granules as optional I would suggest to add they really increase the flavor of the pie!… plan ahead the pie needs to cool at and to room temperature  before topping with the whipped cream which may take several hours,  I suggest to make this pie in the morning to serve for dinner it is best when served at room temperature, you may refrigerate any leftovers

Servings: 6-8

Ingredients:

1 unbaked pie crust (fitted into bottom of a 9-inch deep-dish pie plate)

1 cup semi-sweet chocolate chips

1/3 cup butter

2/3 cup sugar

3 eggs

pinch salt

1 cup light corn syrup

1/2 to 1 teaspoon instant coffee granules mixed with 1-1/2 teaspoons water (optional but good to add in)

1 cup chopped pecans

sweetened whipped cream to garnish the top of the pie

Instructions:—————————————-

Preheat oven to 375 degrees F.

Spread the chocolate chips over the pie pastry; set aside.

In a medium saucepan over low heat melt butter.

Add in sugar stirring until the sugar granules are dissolved; remove and set aside to cool to room temperature.

In a mixing bowl beat eggs for about 3 minutes; stir in salt, corn syrup, coffee/water mixture and melted butter mixture until well combined.

Stir in the chopped pecans.

Pour the mixture over the chocolate chips in the pie plate.

Bake for 45-50 minutes or until set.

Cool to room temperature (the pie will be soft) then garnish the top with sweetened whipped cream.

This  pie is best served at room temperature.

You will also find this recipe on Recipezazz.com