This was seriously YUMMIEST bread I’ve ever had!! I was so proud that I made this!
Now — I have never in my whole entire life made bread before, but I’ve wanted to try for a while. I couldn’t believe how easy this was!! It’s sooooo yummy toasted with butter and jam- I could just die. I really almost ate the whole loaf tonight. I feel quite sick but it was totally worth it.
English Muffin Bread
- 5 1/2 cups warm water
- 3 packages RAPID RISE yeast (You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
- 2 Tablespoons salt
- 3 Tablespoons sugar
- 11 cups flour
- Mix altogether, then spoon into (4) well greased loaf pans.
- Let dough rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (keep an eye on it for the last 10-15 minutes though.)
- 10 minutes before done, brush with melted butter. Makes 4 loaves.
- Bread will be moist at first. Allow to cool COMPLETELY before cutting.
taste rating: 10/10
like I said before, best bread I’ve ever had. no joke. it’s different than normal bread — it really is the consistency of English muffins. that being said, I don’t know if I ever want regular homemade bread again. especially when this was so stinkin easy!
ease of cooking: 9/10
this was a very very simple recipe — just throw everything in your mixer and be done with it. the only bummer was not having rapid rise yeast so I had to wait twice before I could get this goodness in the oven. even then, it was just a matter of patience, not a complicated recipe.
Special thanks to One Good Thing for this amazing recipe.
but that’s just what Pinterest calls it.
sorry it doesn’t look pretty, but it’s that weird brown mushy guy on the left.
- 4 [thawed] boneless skinless chicken breasts
- 1/2 cup yogurt or sour cream
- 1/4 cup parmesan cheese
- italian bread crumbs
- mix parm and yogurt/sour cream in a bowl
- place chicken in a baking dish
- cover chicken with sauce
- sprinkle bread crumbs on top
- bake for 20-30 [which actually means 45] mins [at 350]
taste rating: 5.5/10
I guess should’ve known before making this, but I’m not a big sour cream girl. so I tried to half the recipe and it turned out kinda weird. it ended up with this weird layer of sour cream on top, rather than baking in to the chicken. too much sour cream for my taste.
next time I would pick yogurt.
ease of cooking: 7/10
my biggest problem with this recipe is that it didn’t give me a temp. to cook the stupid chicken at! I guessed 350, but it took 45 minutes to cook the chicken all the way through. I also used frozen chicken that hadn’t been thawed, so that may have been part of the problem. everything else was simple enough though. the sauce took 2 seconds and it just sat in the oven, so that was nice.
so a little note about me.
and a little something I discovered the other night when I was going to make cookies.
there are four girls living in our house right now. it’s a decent sized house, and it never really feels cramped.
except for in the kitchen. there isn’t a lot of shelf space in our kitchen. there also isn’t anything at eye-level for any of us. and that makes things tricky. case and point – my pantry food items are stored in a cabinet in the laundry room, just off the kitchen. why? I was the last one to move in and there was zero storage space when I got there. that being said, it’s a pretty good option. just about as good as any of the other shelves in the main kitchen area.
this is my view of my shelf from where I stand. and that is our ceiling at the top of the photo. at 5’6″, I can reach the bottom shelf, and the stuff on the front of the 2nd shelf, but to get to anything else, I have to climb on the washing machine to get it. totally awesome. I hit my head on the ceiling last night trying to get the flour down.
I also have my own fridge and freezer (kind of cool, you’d think), but it’s in the garage. so I never ever want to cook anything because all my food is either hard to get to or …. well, no that’s really it. I forget that I know how to bake or that I have ample baking supplies because I can’t ever see them or reach them without very determined effort.
first world problems, I know. but, basically all I’m trying to say is, that whole “out of sight, out of mind” TOTALLY works. just in case you ever feel the need to test it for yourself, don’t because I’ve already done it for you.
sorry about the alliteration, guys. I just couldn’t help myself.
we made this smoothie in my cooking class at byu. I worked at Planet Smoothie in high school, so I know what good smoothie consistency means. and it is the only smoothie I’ve ever been able to recreate the Jamba Juice quality of — three times now!
- 1 cup (or about 10 large) strawberries
- 1/4 sugar
- 1 cup milk
- 2 cups ice cubes
- 1 cup yogurt
- add milk and yogurt to the blender
- while blending (or after, if you’re chicken like me), add strawberries like 2 or 3 at a time until well mixed
- add ice cubes the same way
- add sugar (to taste)
- go lay outside and enjoy the sun
taste rating: 8.5/10
super yummy — but my roommates were totally turned off by the amount of sugar I put in. last time I even threw in half a banana and it was still fab. add your own fruit and tell me what you think! just be sure to add more yogurt or ice if the consistency gets off. hint – add yogurt, NOT milk, to fix consistency. milk makes it get too runny.
ease of cooking/preparation: 9.5/10
like I said before, this is the only smoothie known to mankind (or, me-kind) that can be the perfect Jamba Juice consistency right in your own stinking kitchen. super stinking easy and great for summertime. I kid you not, this was my dinner last night and it took me approximately 3 minutes.
need something super simple and (most likely) doable with what you’ve got in your kitchen?
look no further. even me – miss poor college graduate now intern girl – didn’t have to go to the grocery store for tonight’s dinner. yaaaaay for not spending money!!
pineapple bbq chicken
- 1/2 bottle of bbq sauce
- 3 frozen boneless skinless chicken breasts
- 1 20 oz can of pineapple tidbits (heh. isn’t that a funny word – tidbits?? I like that word.)
- throw it all in your crockpot
- cook on low for 6 hours
- serve over rice
taste rating: 6/10
maybe I didn’t cook it long enough, but my sauce was all runny. the chicken was delicious, but the sauce was almost too watery to have any taste. and next time I’d use white rice rather than brown, but that’s just personal pref.
ease of cooking: 9/10
super easy – I mean, it’s a crockpot recipe for crying out loud. but I did have to call my roommate and have her turn on the crockpot while I was at work because I couldn’t very well have it cooking for 9 hours when the recipe only called for 5. although with how runny the sauce was, maybe I should’ve cooked it for 9. wah wahh. oh well. it made TONS (way more than needed for my regular party of one dinner group) so now I have leftovers for tomorrow.
Seriously – you can use whatever you want for this. The recipe I found called for frozen blackberries, but I wanted peaches. I’ve also heard of people using frozen mixed berries and apples. They all sound good.
- a bag/sack/handful/whatever of … whatever. Fruit of some kind, hopefully.
- 1 dry cake mix (white or yellow)
- 1 can of Sprite or 7-Up
- Spray a 9×13 pan with cooking spray
- Evenly spread out the fruit on the pan
- Add the dry cake mix on top
- Pour that soda can slowly over the top (DON’T STIR!)
- Bake at 350 for 45 minutes
- Eat with ice cream and love your life
taste rating: 8/10
next time, I may not use the whole can of Sprite. parts of the cobbler tasted like lemon lime, so that was kinda weird. just make sure the whole thing is wet and you’ll be fine. seriously yummy though.
ease of cooking: 8/10
ummm… you put it in a pan. and then in the oven. what’s so hard about that? the hardest part is waiting for it to be done.
I’ve made this pie twice (once with a slightly altered recipe) and both times it’s been heavenly.
Key Lime Pie
- 4 egg yolks, beaten
- 2 (14 ounce) cans sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
The first time I made it, I used 5 egg yolks and 1 can sweetened condensed milk. It was more egg-y than I wanted, and all the comments said to change it up. So I did. It was perfect the second time.
taste rating: 9.5/10
it was sooooooo so yummy. tastes like summer. you’ll be seriously happy you made this — and you’ll have a veeeery hard time sharing it with anyone. I think I ate half the pie when I made it.
ease of cooking: 8/10
whisking it all together was the hardest part. and even that was not very hard. just make sure it’s really really all mixed together. but really – that’s it. just seriously try not to eat the whole thing.