Lemon Cheese Braid

Lemon Cheese Braid
Yield 12-14 servings

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour, divided

FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel

ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar,milk, butter, eggs, salt, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14 inch by 12 inch rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips, 3 inch into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.

Cereal Stuff

This delicious treat is a must during the Christmas season.  My mom always made it during the holidays and it has become a favorite with my kids as well.  It is very hard to resist the gooey, sweet, crunchy goodness.  I think it might be impossible to eat just one handful of this addictive snack.  You've been warned!

Cereal Stuff

8 oz. Corn Chex 
8 oz. Rice Chex 
8 oz. whole raw almonds
1 1/2 c. corn syrup
1 1/2 c. sugar
2 cubes butter
1 1/2 t. vanilla

Combine cereals and almonds in a large bowl and set aside.  In a medium saucepan combine corn syrup, sugar, butter and vanilla.  Bring to a boil and let boil 2 minutes.  Pour syrup over cereal and mix well.  Spread mixture on a large cookie sheet and bake at 250 degrees for 20 minutes.

Pot Roasted Pork

This pork roast boasts terrific flavor and makes the perfect Sunday dinner on a cold fall or winter evening.  Delicious!

Pot Roasted Pork

5 lb pork roast
salt and pepper
1 clove garlic, slivered
2 medium onions, sliced
2 bay leaves
1 whole clove
1/2 c. hot water
2 T. soy sauce

Generously sprinkle roast with salt and pepper and place in crock pot.  Add remaining ingredients.  Cook on high for 6 hours.  Alternately, you can bake in a covered pot in the oven at 300 degrees for 3-4 hours.

Shoyu Chicken

I've been making this recipe from my sister-in-law for almost 20 years!  Don't be fooled by the simple ingredients....this chicken packs big flavor with minimal effort!  Serve it with rice and stir-fried veggies for a complete meal.  This one is always a winner at my house.

Shoyu Chicken
Serves 6-8

12 boneless, skinless chicken thighs
3/4 c. shoyu (soy sauce)
1 inch piece of ginger, crushed or finely grated
1 c. water
1/2 c. sugar

Heat shoyu and bring to a boil.  Add the rest of the ingredients and simmer slowly until the chicken is tender, turning so chicken browns evenly.  Cook 35-45 minutes.

French Bread

This is a very simple and fast french bread that is great with soup, spaghetti, sandwiches or really any other use you can dream up.  It only takes a couple of minutes to mix it together but sure to allow time for the bread to raise.  My kids love it!

French Bread
2 loaves

2 pkgs. yeast
2 1/2 c. warm water
2 t. salt
6 1/2 c. flour (approximately)

Mix ingredients in a mixer with a dough hook attachment.  Let rise in bowl until double (about 1 hour).  Shape into two loaves.  Place on a cookie sheet that has been greased and sprinkled with cornmeal.  Cut slash marks across the top of the loaves with a knife.  Let rise until double (about 30 min).  Bake at 350 degrees for 30 minutes.

Arugula Salad with Avocado and Mango

This is a simple salad with simple ingredients but it's amazing what the perfect combination of simple ingredients can produce!  This delicious salad recipe, shared by a friend many years ago, has been a hit every time I've served it.  My kids don't yet appreciate it's simple elegance so you may want to reserve this for an adults only dinner party or a special night with your husband.  Either way, you won't be disappointed!

Arugula Salad with Avocado and Mango
6 servings

Salad:
2 bunches arugula, washed and torn
2 avocados, peeled and diced
2 mangos, peeled and diced
1/4 to 1/2 c. sliced almonds, toasted

Dressing:
2 T. olive oil
1 T. red wine vinegar
1 T. balsamic vinegar
1 t. kosher salt
1/4 to 1/2 t. black pepper

7-Up Marinated Chicken

This recipe for grilled, marinated chicken is a favorite from my childhood.  It has terrific flavor and is simple to throw together the night before.  The next day, when mealtime rolls around, it is quick and simple to grill up for the perfect summer meal.  We add corn on the cob, fresh fruit, fresh green beans and grilled potatoes to complete this easy yet delicious seasonal dish.

7-Up Marinated Chicken
6 servings

2 c. 7-Up (or other lemon-lime soda, diet is ok)
1 c.  reduced sodium soy sauce
1/2 c. olive oil
1/2 t. garlic powder
1/2 t. prepared horseradish
6 boneless, skinless chicken breast halves (6 oz. ea)

In a large resealable plastic bag, combine soda, soy sauce, oil, garlic powder and horseradish; add chicken.  Seal the bag and turn to coat.  Refrigerate overnight.

Drain and discard marinade.  Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.