Eclairs

1 lb butter
4 cups water

4 cups flour

16 Eggs

Bring butter and water to a boil in heavy saucepan.

Add flour and cook until smooth. Remove from heat and beat in 16 eggs.

You can use a pastry bag and pipe them out or use a scoop.

Bake 400 for 30 minutes or until deep brown and dry

The inside will be hollow. If making small eclairs, you can fill a pastry bag with cream and fill.

This is the best way to have them: If making large ones, cut in half and fill bottom with pastry cream and top with whipping cream. Put back together and drizzle with chocolate.

Cheddar Risotto

this came from a Costco cookbook and is super easy and yummy

4 tbsp butter
1 cup chopped yellow onion
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 tsp kosher salt
1/8 tsp ground nutmeg
2 cups shredded sharp or medium cheddar cheese
1/2 cup black forest ham cut into 1/4 in dice
4-6 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
fresh ground pepper

In a 4-quart saucepan, melt butter over medium heat. Cook until butter starts to brown (about 3 minutes)

Stir in onion and rice; cook for 2 minutes

Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and bring to boil. Stirring occasionally. Cover and reduce heat to low and simmer for 12 minutes

Remove pan from heat and stir in cheddar cheese and ham. Then add the spinach.

*If you want a little different when you go to reduce the heat add a bag of mixed frozen veggies (the ones that have broccoli, carrots, ect) and finish with cheese.

Easy Chicken Marsala

I don't measure this recipe, I just eye it.

2-3 chicken breasts (to cook easier pound the chicken down a little bit)
flour - seasoned with salt and pepper
Marsala wine
Heavy cream - about 1/2 - 1 cup heated
Slurry - corn starch or flour and a little water
fresh rosemary (still left on branch)
salt and pepper
olive oil

Heat up a frying pan with some olive oil (just a couple swirls of oil in the pan). Dip the chicken in the flour and fry the chicken on both sides (till it has a nice golden crust).

Reduce heat to medium once the chicken is about done add the Marsala wine (add enough to fill pan to almost the top of the chicken). Add fresh rosemary. Let cook till wine is reduced some (about 10-15 minutes) making sure to turn the chicken about half way.

While wine is reducing, heat up the heavy cream and add it to the chicken. Add as much or little as you would like.

Slowly add the slurry till you get the thickness you would like. You can omit this part if you don't want the Marsala sauce thick.

Season with salt and pepper. Serve by itself or over pasta.

*If your not a fan of rosemary you can change the seasoning around to fit your taste.

Easy Chicken Pot Pie

2-3 chicken breast (boiled) - shredded or cubed
1 large family size can - cream of chicken
1 large family size can - cream of potato
1 small bag frozen peas and carrots
salt and pepper
2 pie pans w/ crust
puff pastry

mix chicken, soup, peas and carrots in bowl. Add salt and pepper to taste. Pour into 2 pie crusts and top with puff pastry. Bake 350 for about 45 minutes or until crust is golden brown and the insides are hot.

Easy Dry Rub

1/3 cup + 1 tbsp + 1 tsp sugar
1/3 cup + 1 tbsp + 1 tsp brown sugar
2 tbsp + 2 tsp salt
1 tbsp + 1 tsp pepper
1 tbsp + 1 tsp paprika
cayenne pepper (optional) - to taste

Mix together and rub on ribs. Let sit for 15-30 minutes and then cook.

If you bake, bake on 350 for about 2 hours. Wrap in foil for the first hour

Onion Herb Bread

This is one of my favorite breads

5 cups water (110 degrees)
1 oz yeast
1/2 cup sugar

Allow yeast to bloom
While yeast is blooming caramelize onions in butter and add the dill towards the end...

1 medium onion (diced)
1/2 lb margarine
1 tbsp dry dill weed or other herb (really good with rosemary)

Add caramelized onions to the yeast mixture and add:
1 1/4 oz salt
4 lbs 7 oz all purpose flour

*These instructions are for a Kitchenaid mixer but can easier be done by hand

Mix on speed 2 for 5 minutes
reduce to speed 1 and adjust flour if necessary
Transfer to a greased bowl and cover. Let double in size
Portion dough, let rest 5 minutes and shape.
Let dough double in size and bake.

If making:
rolls - 2 1/2 oz - 375 for 15-20 minutes
loaves - 16 oz - 350 for 30-35 minutes

Lemon Poppyseed Muffins

1 lb 4 oz all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 oz poppy seeds

1 lb unsalted butter (at room temp)
1 lb 4 oz sugar
2 tbsp grated or finely chopped lemon zest

10 egg yolks (at room temp
2 tsp vanilla extract
1 tsp lemon extract
12 oz sour cream

12 egg whites (1 1/2 cups)
2 oz sugar
1/2 tsp salt
1/2 tsp cream of tartar

Glaze:
3 cups confectioners sugar
Juice of 2 lemons (3/4 cup lemon juice - can use bottled)
2 Tbsp water

Stir with a fork until smooth. If glaze is too thick, add a little more water.

Sift the all purpose flour, baking soda, and baking powder. Mix in the poppy seeds

Cream the butter and add 1 lb 4 oz sugar and lemon zest. Beat till light and fluffy. Add egg yolks and vanilla and lemon extract. Mix for 2 minutes.

Mix in half of the dry ingredients at low speed. Add sour cream and mix until just combined. Mix in the remaining dry ingredients.

Whip the egg whites, salt and cream of tartar to a foam. Gradually add the remaining 4 oz of sugar and whip to soft peaks. Fold the beaten egg mix into the batter one quarter at a time

Fill muffin pans

Bake 375 for about 10 minutes then rotate and bake another 10 minutes (or until done)

Mix lemon glaze while muffins are baking.

let muffins cool for 5 minutes and dip the tops in the glaze.

Cinnamon Rolls (this makes 24 large rolls)

4 cups water (110 deg)
3 tbsp yeast
2 tbsp sugar
In a bowl, place these ingredients and let the yeast bloom

1 cup soft margarine (I use butter)
1 cup sugar
4 eggs
1/8 tsp cinnamon
Beat in a large bowl for 30 seconds (if you have a kitchenaid, this will make it easy)

Add bloomed yeast to this

2 tsp salt
4 lbs AP flour (adjust at end w/ 11 oz all purpose flour)
Add flour (in batches) and salt and mix
(do not add all the flour at once, hold back the 11 oz to adjust with)

Keep adding flour and knead until dough is slightly sticky, it needs to be workable.
Oil a large bowl, place dough in bowl and cover w/ saran wrap. Leave at room temp for 40-45 minutes.
Divide into 2 equal portions
roll dough out to 1/4 inch thick (should measure 24" X 18")
Spread filing and roll (if adding raisins, add before rolling)
Cut into 1 1/4 thick rounds (there will be 12 rounds)
Place on large cookie sheet (3 X 4 on each pan)
Proof in refigerator overnight OR proof in a proof box until doubled in size

Bake 350 for about 20 minutes (or until nice and golden brown)

FILLING:
2 cup butter (room temp)
1/2 cup flour
2 cup brown sugar
1 cup sugar
3 Tbsp cinnamon
Mix till smooth

FROSTING:
16 cups powdered sugar
1/2 cup corn syrup
4 Tbsp oil
1-2 cups milk (adjust to desired consistency)

Gingerbread cookies

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla

In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses and vanilla and continue to mix until well blended.

Gradually stir in dry ingredients until mixed. (Mine was a little crumbly looking but when smashed, it comes together)

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.(Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)

Preheat oven to 375. Line cookie sheets with parchment paper.

Roll dough to about 1/4 inch thick and use what ever cookie cutters you would like
(make sure you use plenty of flour to avoid sticking)

Bake for 7-10 minutes. If you want your cookies softer, stick more toward the 7 min mark (or cook on 350 for about 8-9 min).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Decorate and enjoy