My fabulous homemade potato salad

6 Red potatoes, boiled, peeled and cubed

3 tsp pickle relish

1 sm onion, finely chopped

3 stalk celery , finely chopped

2 tbsp vinegar

4 tbsp oil

1 tsp salt

1/4 tsp pepper

1/2 tbs sugar

2/3 cup mayo

Combine potatoes, relish, onion and celery in a large bowl.

Blend well the vinegar, oil, salt, pepper and sugar, then mayo

Pour over potato mix and refrigerate.

KFC cole slaw

No joke it tastes the same!

The quick version:

1 bag coleslaw mix-regular size

family size bags need about 1 1/2 of the dressing

Dressing:

1/3 cup sugar

1/2 tsp salt

1/8 tsp pepper

1/4 cup milk

1/2 cup mayo

1/4 cup buttermilk (reg milk works fine also)

1 1/2 tbsp white vinegar

2 1/2 tbs lemon juice

Mix it all and pour on coleslaw mix and refrigerate several hours before using.

Sour cream chocolate chip cake

Sour Cream-Chocolate Chip Cake

Cake:

3 cups cake flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

2 cups sugar

1 cup canola oil

2 teaspoons vanilla extract

1 cup sour cream

1 1/2 cups semisweet chocolate chips (I used Milk Chocolate)

Glaze

1/3 cup heavy whipping cream

1/4 cup unsalted butter, cut up

2 tablespoons corn syrup

1 cup bittersweet chocolate chips

Garnish

2 cups semisweet chocolate chips ( I used a chocolate bar)

1. Heat oven to 350 F. Spray 9 1/2 - or 10 inch tube pan with fixed bottom and 3 3/4-inch-highsides with nonstick cooking spray. Line bottom with parchment paper; spray paper.

2. In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.

3. In large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color. Beat in oil and vanilla at low speed until blended. Beat in flour mixture just until blended. Beat in sour cream until blended. Stir in 1 1/2 cups semisweet chocolate chips. Spoon batter into pan.

4. Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached. (If toothpick penetreates chocolate chip, test another spot.)

5. Cool in pan on wire rack 15 minutes invert cake onto wire rack; remove parchment. Leave bottom-side up for glazing; cool completely.

6. Meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute. Stir until chocolate melts and glaze is smooth. Let stand at room temperature until slightly thickened.

7. With small spatula, spread glaze over top and sides of cake. Let stand 30 minutes or until glaze is set. Press 2 cups semisweet chocolate chips onto sides of cake. (Cake can be made up to 1 day ahead. Cover and store at room temperature.)

Homemade Chalupa's

Homemade Chalupas

• 4 c. flour
• 1 1/2 t. salt
• 2 t. baking powder
• 1/2 c. evaporated milk
• 1 c. water
• 3 t. oil
• Additional oil for frying

1. In a large bowl, combine the flour, salt and baking powder. Add the evaporated milk, water and 3 t. oil. Stir until combined then form into a ball with hands. Knead for 2 minutes and let rest at least 15 minutes. You can make this ahead of time and then leave the dough in the refrigerator until dinner time. Just let it come to room temperature before rolling.

2. Divide dough into 8-10 pieces and roll out into circles the size of taco-sized tortillas. While rolling out the dough, heat an inch of oil in a small skillet.

3. Add the dough to the hot oil one at a time. Cook until brown and crispy, about 3 minutes per side. Fill with desired taco fillings and enjoy!

Potato-sausage foil packs

1 pkg turkey kielbasa, sliced

2-3 large potatoes, cut into wedges

1 green, yellow and red pepper cut into 1 inch pieces

1 onion, chopped

4 tsp lemon juice

4 tsp EVOO

1/2 tsp garlic powder

1/2 tsp pepper

1/4 tsp salt

Divide the sausage, potatoes, peppers and onion among 4 double lined foil sections-about 12x18 inches. Drizzle with lemon and oil. Sprinkle seasoning.

Fold the foil and seal tightly. Grill, covered, over med heat for about 30-35 min or until potatoes are tender.

Open carefully to allow steam to escape.

Fabulous Green beans

Fabulous Green beans

1 lb fresh green beans

1/4 cup butter cubed

1 tbs EVOO

1/2 tsp salt

1/2 tsp italian seasoning

1/2 tsp lemon juice

1/4 tsp grated lemon peel

Put beans in a steamer basket and plance in a large sauce pan over 1 inch of water. Bring to a boil, cover and steam for 8-10 min. Meanwhile, heat the remaining ingredients in a small pan until butter is melted. Transfer beans to a bowl and drizzle with mutter mixture.

Marinated veggie beef kabobs

1 pack onion soup mix

red wine vinegrette

1 large red onion

1 bell pepper

1 yellow squash

1 zucchini

1 beef top sirloin steak cut into cubes

Mix soup mix and vinegrette and cover steak. Let it sit 2 hours or more. Cut veggies and add to marinade.

Spray grill with cooking spray. Place beef and veggies on skewers. Grill, covered, over med heat for 10-15 min, basting with reserved marinade and turn occasionally.

For a quick and easy twist you can use meatballs instead of the steak.

Yummy in my tummy Hummus

I recently became a fan of hummus so I've been testing the waters to make it at home. So far I have 2 recipes. They are very loosy goosy because it all depends on how much flavor you like. Hummus is great on crackers and veggies.

Recipe 1

2 cans of chick peas/garbonza beans

2 heaping tbs minced garlic

1/4 cup or so EVOO

water

Put your beans in a blender and add the garlic. I like to puree mine but you can make it as thick and chunky as you like. Drizzle your EVOO in and add water to thin it out. You can add as much EVOO or water as you like or not add water. I added a dash of salt to mine.

Recipe 2

2 cans chick peas

fresh rosemary

EVOO

Put beans and rosemary in the blender and puree. Drizzle in EVOO and voila!

Easy Breadsticks

1T yeast
1 1/2 c warm water
1T powered milk
1T sugar
1T kosher salt
3c flour
1 stick butter
garlic powder
kosher salt for sprinkling

In large bowl, pour water, yeast, salt, powered milk, sugar. Add flour. mix with large spoon. Knead on floured surface. (8-15 min of kneading) Using rolling pin, roll out into a 11 inch ish rectangle. Use pizza cutter to cut to desired sized breadsticks. Melt 1 stick butter. I like to use my 11X15 inch baking sheet. The pan should have a lip. (to keep the butter in :) dip each breadstick into the butter. lay in pan. sprinkle garlic powder/salt. Let them rise 1/2 -1 hour.
Bake @ 400 for15 -20 min. I promise your family will inhale these. There will be no leftovers! Very yummy with warmed marinara sauce. Sorry no pic.

Chicken Cordon Bleu

Chicken Cordon Bleu

Make ahead:
Boneless chicken breast halves
Sliced Harvarti or Swiss cheese
Sliced Ham of your choice – I like VA baked

Pound breasts out thin. Place a slice of cheese and of ham on each. Roll up. Dip in melted butter then bread crumbs. Lay seam side down in baking pan.
Bake till done, 1 hour? At 350.

Make just before serving:
Cream sauce: 1 stick butter, ½ cup flour, 1 t. chicken bouillon granules, stir together over heat to make a roux. Slowly add 2 cups milk or 1 cup milk and 1 cup whipping cream. Cook on low till thickened. Add some salt and pepper. Spoon over each serving of chicken.

Bubba Gump Shrimp

Yield: 4 servings.

1 stick butter
1 Tb. oregano
2 Tb. chopped garlic
1 Tb. Crushed cheyene pepper ( red pepper flakes)
24 pieces large peeled shrimp

Put all ingredient into large skillet except shrimp. Cook on med heat till butter is melted and hot. Drop in shrimp.
Stir occasionally. Toast 2 slices sour dough or other good bread.( we served this over thin spagetti w/ parmasaen cheese) Cook till shrimp are pink and just done maybe 5 minutes.

Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons sugar
3 teaspoons cinnamon

Directions

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 4 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes.


*note- this recipe calls for cream of tartar but I made mine without and couldn't taste any difference*

Bistro Mac & Cheese

This is the best homemade mac and cheese I've found so far. It's definitely a keeper.

1 package pasta (I used penne)
3 tbsp butter
3 tbsp flour
2 1/2c milk
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 1/4c shredded cheddar
1 1/4c shredded mozzarella
3oz. cream cheese
1/2c sour cream

Cook pasta. Melt butter and stir in flour until smooth. Gradually stir in milk and seasonings. Bring to boil and cook 2 min or until thickened. Keep stirring.

Reduce heat. Add cheeses and stir until melted. Add sour cream. Add pasta and mix. Enjoy the creamy goodness!

Chocolate Chip Cookie Dough Truffles (makes about 5 1/2 dozen)

These are really yummy, but VERY sweet. Be careful ladies! sorry no pic

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla

2 cups all-purpose flour

1 14 oz can sweetened condensed milk

1/2 cup miniature chocolate chips

1 bar chocolate candy coating

Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with the sweetened condensed milk, beating well after each addition. Stir in chocolate chips. Refrigerate for 1-2 hours.

In a microwave-safe bowl melt your candy coating following package directions. Take out your cookie dough mixture and roll into 1-inch balls. Dip balls into coating, drip off excess and let dry on a sheet of waxed paper, about 15 minutes. TRY to store in the refrigerator and TRY not to eat them all, it's a challenge I'm not gonna lie!

Pumpkin Roll (in memory of Samantha)

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
  
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

This is a tribute to my good friend Samantha. I will miss you!

Homemade chicken noodle soup

Homemade chicken noodle soup

2 chicken breasts -cooked and chopped

carrots
celery
onion-chopped
8 cups chicken broth (don't use low sodium bc it makes a huge difference in taste)
1 can cream of chicken
pepper to taster
1 tsp basil

boil veggies and broth for about 15 min then add chicken. Add the rest of the ingredients and boil again before adding the noodles. Add noodles last and cook an additional 5 min.

Homemade egg noodles*
these make the soup and they are ridiculously easy to make.
2/3 flour
pinch of salt
1 large egg
1/4 tsp evoo

mix flour and salt and mound in a heap. Make a well and add egg and oil. Stir the egg with a fork until all the flour is incorporated. You may need to use your hands to get it all.
Knead the ball of dough until smooth. Dust with flour and enclose with plastic wrap. Set aside to relax 30-45 min. (I have skipped this step and it still comes out fine).

On a floured surface roll out dough in to 12 inch circle. Cut in half (I like to use a pizza cutter for this). Then cut across the half to make 1/4 inch noodles. Let them dry 30 min before cooking. (I have also omitted this step before when I was in a hurry and they cooked just fine).

Virginia Spring Salad

adapted from Robyn Anderson's recipe

Salad greens
Sliced mushrooms
Sliced red onion
Dried Cranberries
Avocado, sliced or cubed
Sliced cucumber
Crumbled Feta cheese
Other nice additions are sliced Hearts of Palm, thinly sliced peppers


Heavenly Dressing:
(which you may want to bathe in!)
¼ red onion
1 cup sugar
2 tsp. dry mustard
½ cup red wine vinegar
1 cup extra virgin olive oil

(Puree in a blender until frothy. You can store this dressing in the refrigerator for a while).

Cinnamon Swirl Bread

• 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
• 2 1/4 cups warm water (110 degrees)
• 3 tablespoons plus 2 teaspoons honey
• 4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
• 7 cups all-purpose flour, plus more for surface and dusting
• 4 teaspoons coarse salt
• 1 cup raisins
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon

Directions

1. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 1 cup raisins. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
2. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
3. Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
4. Combine 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon and melted butter. Roll out each dough half into a 1/2-inch-thick rectangle (about 8 by 10 inches); smear on avoiding edge. Starting with 1 short side, tightly roll dough into a log. Seal edges with fingertips, and tuck ends under. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Kickin' Up 7-Layers

I wanted to make 7-layer dip for the SuperBowl---but it would just kill me to make it without any secret ingredients! So I did lots of checking on allrecipes and other recipe sites to see what makes other people's dips super.

Here's what I came up with:

Layer 1

1 can refried beans mixed with 1-2 T. taco seasoning

Layer 2

about 3/4 c. sour cream mixed with 4 oz. softened cream cheese and about 1T ranch seasoning (dip or dressing, whatever you have)

Layer 3

guacamole (recipe to follow or use store bought)

Layers 4-7

(any combination of the following) shredded cheese, tomatoes, green or red onion, cilantro, olives

Guacamole

avacados

chopped cilantro

chopped red onion

chopped garlic

salt

lime juice

sprinkle of cumin

I know, I know--how much? It just depends on the avacados. You can can make a little batch with one avacado or a huge batch with tons of them. Just add a little at a time until you like it. (Remember you can always add more, but you can't always take it away!) And all the ingredients are optional depending on your preference. Don't not make it because you're missing cumin--just leave it out and pick up some cumin next time you're at the store---it really kicks it up.

Avacado Tip---you usually buy avacados before they're perfectly ripened. In the store they are usually very firm or hard and maybe even a little green. Plan to buy your avacados about 3-5 days before you want to use them. Just leave them sitting on the counter to ripen. They will be good when they feel a little soft all over and they are black. Haas are my favorite kind. You can ripen your avacados faster in an avacado emergency (it can happen!) by putting them in a brown bag with an apple or a tomato. I tried that this time and it worked wonders. My rock-hard avacados were perfect in two days.

Cake Balls

A friend of mine made these little treasures on a sucker stick as a baby shower favor and they were so cute. I just tried making them last week and they were a huge hit with the family. I made a second batch thinking I would freeze them and the girls could take them as Valentine treats for their classes, but everyone has been eating the second batch before I could freeze them!

cake mix--prepared, as directed, in a 9x13 pan---cooled

1 tub cream cheese frosting (it may work with other kinds, but I've only tried cream cheese)

Dipping chocolate (I use the kind from Michaels)

When the cake is cooled, start picking it up with your hands and crumble it in a large bowl. Then stir in the frosting and mix it all up.

Cover a sheet pan with wax paper and roll cake/frosting mixture into balls. I first them kind of big, but found that smaller ones turn out more manageable. Refrigerate for an hour or 20 min in the freezer.

When the balls are cold enough to handle, melt chocolate and then drop the balls in and roll them until covered. Set covered balls onto wax paper to set.

Mine are hideous compared to these beautiful samples on bakerella.com!

My version of Panera's Broccoli and Cheddar soup

It may not be exact but it's pretty darn close. Here's how it's done:

5 cups of broccoli florets

6 cups chicken broth

1 1/2 cups milk

1/2 cup plus 2 tbs flour

2-3 cups shredded cheddar cheese ( if you don't want a cheddary soup you can sub 1.5 cups cheddar and 1 cup colby/monteray jack)

add shredded carrots if you dare

Steam broccoli until tender. Chop finely or throw it in a food processor to save time. Set aside. In a large saucepan combine milk and broth. Slowly whisk in flour. Cook over med-high heat and keep stirring. Cook until it starts to thicken but don't let it get too thick. Add broccoli (and carrots) and reduce heat to med-low and cook for about 5 min more. Add cheese and stir until melted.

This is a fabulous recipe and I think it's even better reheated and served with the homemade french loaves.

Oatmeal Cookies

Oatmeal Cookies

Cream:
3 sticks of butter
2 cups brown sugar
1 cup sugar
2 eggs
1/2 cup water
2 tbs vanilla

add:
2 cups flour
2 tsp salt
1 tsp baking powder
5 cups quick oats

add a couple handfulls of chocolate chips if you want

bake at 350 for 10-12 minutes. I like to take them out at 10 minutes and let them sit for about 1-2 minutes then move them to a cooling rack. I know it's picky but this makes them perfectly crispy on the outside and soft and chewy on the inside.

Homemade waffles

I've been trying to find a good homemade waffle recipe and this is the best so far. I got this from the Sisters Cafe, a blog I discovered a while ago with some fantastic recipes.
When I don't have buttermilk on hand, I just use regular milk, which still tastes great. But try it however you like... you won't be disappointed!

Buttermilk Waffles

1 stick butter, melted
2 cups flour
1/4 cup brown sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3 large eggs
2 cups buttermilk
1 tsp vanilla


Preheat waffle iron. Beat eggs until fluffy. Beat in everything else just until smooth.

Yummy pork, beans and rice thing

I don't really have words for this set of recipes. We were treated to this when we visited John and Remi's. Let me just say it is FAB-U-LOUS!!! I like it bc it is very versitile. I never seem to have all the ingredients so I do a little of this and a little of that and it always comes out delish! It also will feed you for a week, no kidding! One thing you CANNOT do without is the tomatillo dressing. It is just devine. Here you go:


Spicy Black Beans
1 pound dried black beans
5 (10 ½ ounce) cans low-sodium chicken broth
1 cup chopped onion
½ cup chopped green pepper
½ tsp pepper
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground red pepper
2 large cloves garlic, minced
1 bay leaf
½ tsp salt
Sort and wash beans; place beans in a large Dutch oven. Cover with water to depth of 2 inches above beans; let soak overnight. Drain beans. Combine beans, chicken broth, and next 8 ingredients in Dutch oven. Bring to boil. Cover, reduce heat, and simmer 2 hours or until bean are tender. Remove and discard bay leaf. Stir in salt. Spoon 1 cup beans (including liquid) into each of 6 labeled heavy-duty, ziploc plastic bags. Store in refrigerator up to 1 week or in freezer up to 6 months. Yields 6 cups


** The beans I made sort of came from this recipe. I used canned beans, drained them, and added the chicken broth and some of the spices in this recipe. I think I added some lime juice as well


There are 3 different version of meat. I use the pork one. If you really want the beef and chicken just email me and I'll get you the other recipes.


PORK
2 pounds pork (i used pork roast)
3 cans Coke (NOT diet) I just got a 2 liter and poured as needed
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar


Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!


LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced


In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice


TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos (blanched)
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!

BLEND together…let sit for at least a few hours for best taste ( I let mine sit overnight bc it really is better)

**i never put in the tomatillos or the jalapeno and it still is yummy

**you must use fresh cilantro or it just isn't as good

serve with tortilla's, cheese, pico de gallo, tostido's, lettuce or just pile it up and eat it! Yummo!!!

Easy French Loaves

2 tbs active dry yeast

2 cups warm water

2 tsp salt

1 tsp sugar

4 1/2-5 cups flour

1 tsp cornmeal

In a large bowl, dissolve yest in warm water. Add salt, sugar and 2 cups flour. Mix until smooth. Stir in remaining flour to form soft dough.

Turn onto floured surface and knead until smooth and elastic (6-8 min). Place in a greased bowl and turn once to grease the top. Cover and let rise until doubled, about an hour.

Punch dough down. Turn onto a lightly floured surface and divide in half. Shape into 12 inch long loaves. Place seam side down ona greased baking sheet. Cover and let rise until doubled (about 30 min). Sprinkle with cornmeal. Make shallow slices with a knife across the top of each loaf. Bake a 450 for 15-20 min.