Muffin Mix Buffet Bread
1 (8 1/2 oz.) package corn muffin mix
2 packages active dry yeast
3/4 cup warm water
4 cups all purpose flour
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1/2 cup butter
Grease two 8 or 9 inch square pans. Set aside 2 tablespoons of the dry muffin mix. In a large bowl, dissolve yeast in warm water. Lightly spoon flour into a measuring cup; level off. Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes.
Heat oven to 375º. Divide dough in half; press each half into greased pan. Cut each into 8 strips. Drizzle remaining 1/4 cup melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12-15 minutes or until light.
Bake at 375º for 18-25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm. 16 servings
Farmhouse Ham Chowder
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
1 envelope ranch salad dressing mix
4 1/4 cups milk
2 cups frozen cubed hash brown potatoes, thawed
2 cup frozen corn, thawed
2 cups cubed fully cooked ham
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/2 cup shredded smoked Gouda cheese
In a large saucepan, saute` the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing, mix until blended; gradually stir in milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended. 8 servings.
Honey Thyme Butternut Squash
1 large butternut squash (about 5 pounds) peeled and cubed
1/4 cup butter, cubed
3 tablespoons half-and-half cream
2 tablespoons honey
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
In a large saucepan, bring 1 inch of water to a boil. Add the squash; cover and cook 10-15 minutes or until tender. Drain. Mash squash with the remaining ingredients. Makes 10 servings
Chocolate Pecan Pie Bars
Crust:
1 3/4 cups all-purpose flour
3/4 cup cold butter
1/4 teaspoon salt
1/4 to 1/2 cup ice water
Filling:
4 eggs
4 teaspoons vanilla extract
2 cups sugar
2 2/3 cups semisweet chocolate chips
1/2 teaspoons salt
1 cup all-purpose flour
1 1/2 cups chopped pecans
1 cup butter, melted and cooled
Mix flour and salt; cut in butter until crumbly. Gradually add ice water tossing with a fork until dough holds together when pressed. Shape into disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. Preheat oven to 350º. Roll dough to fit bottom of a 9 x 13 inch baking pan; press into pan. Refrigerate while preparing filling.
Beat eggs, sugar and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over pastry; sprinkle with pecans. Cover loosely with foil. Place on a a lower oven rack; bake 20 minutes. Bake, uncovered 30 minutes longer or until top is golden brown and a knife inserted near the center comes out clean. Cool and cut into 24 bars. Refrigerate leftovers.
Happy Cooking!
