Boule Bread

This recipe is from my sister in law Casha and is way yummy. Especially dipped in balsamic vinegar and oil.

3 c. luke warm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. course salt
6 1/2 c. flour

Add water, yeast, and salt together. You don't need to let them dissolve. Measure flour without packing it down in cup, just use scoop and sweep method. Mix flour into water mixture with wooden spoon and mix just until moist and no dry spots. Don't over mix. Don't knead. Let rise at room temp. for 2 hrs, or for better results refridgerate over night. When ready to bake, cut out piece of dough the size of a grapefruit and "cloak" dough.( Quickly shape it into a round shape without kneading it) Put it onto a cornmeal crusted cutting board. Let rise for 40 min. 20 minutes into the rising, preheat oven and pizza stone at 450 degrees. Dust the top of the loaf with flour and cut 3 slashes on the top. Put in the oven with a cup of hot water ( I put it in a bread loaf pan) under neath the pizza stone. Bake for 30 min.

Broiled Salmon with Herb Glaze

I made this one the other night and when I went to take a picture my camera was dead. It was really good though.

Ingredients
2 Garlic Cloves
3 Sprigs Fresh Rosemary, stems removed
4 Sprigs Fresh Thyme Leaves, stems removed
1 Tbsp Dry White Wine
1 Tbsp Extra-Virgin Olive Oil
2 Tbsp Dijon Mustard
2 Tbsp Whole-Grain Mustard
Nonstick Olive Oil Cooking Spray
6 (6 to 8 oz.) Salmon Fillets
Salt and Freshly Ground Black Pepper
6 Lemon Wedges for Garnish.

Using the bowl, add garlic, rosemary, thyme, wine, oil, and both mustards. Blend until the mustard sauce is combined, about 30 seconds. Set sauce aside. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with lemon wedges.

Banana Whip

(Jared's mom got us a Ninja blender for Christmas, so these next two things are used with that. I'm sure they would work in a normal blender.)

Ingredients
1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.
¾ Cup Low Fat (not fat free) Milk, or as needed
1 Tsp Vanilla extract
1 Tbsp Chocolate Chips
*1 Tsp Cinnamon Sugar

Cut the bananas into 1 ½ inch pieces and add to the pitcher, top with the milk and vanilla. Using short pulses blend until the banana is fully pureed; it will have the consistency of frozen yogurt. Pour into 2 small bowls and sprinkle with chocolate chips and cinnamon sugar.
*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl. Store in air tight container.

Nuclear Fudge

1 pkg white chocolate chips
1 pkg milk chocolate chips
1 1/2 sticks butter (no margarine)
1 t. vanilla
1 can sweetened condensed milk
chopped nuts (optional)

Melt butter completely in glass bowl in microwave. Remove from microwave and immediately add white chocolate chips and stir until melted. Then add milk chocolate chips and condensed milk. Place in microwave on High for 5 minutes. Remove and add vanilla and stir till blended. Add nuts, if you want, and pour into container to set up. Enjoy!

Microwave caramels

1/2 c. Karo Syrup
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. sweened condensed milk
1/2 c. butter

Cook on High in microwave for 3:30 minutes. Butter will come to top. stir and cook again another 3:30 minutes. Pour onto buttered cookie sheet. Cool, cut, wrap in wax paper.

Chocolate Gingersnaps

3/4 c. sugar
1 package chocolate cake mix (without pudding in mix)
1 T. ground ginger
2 eggs
1/3 cup vegetable oil

Preheat oven to 350. Spray cookie sheets with cooking spray. Put sugar in a shallow bowl. Combine cake mix and ginger in a large bowl. Add eggs and oil, stir until well blended. Shape dough by tablespoonfuls into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes, transfer to wire racks to cool completely.

Makes about 3 dozen cookies

Enchilada Bake

I haven't made this yet, but got it off of Carly's food blog. It sounds easy and good.

4 1/2 c. cubed, cooked chicken
1 can green enchilada sauce
1 1/4 c. (10 oz) sour cream
9 corn tortillas (6 in.) cut into pieces
4 c. shredded cheese

Spray a 9x13 pan with cooking oil. Layer half of each ingredient, then repeat. Cover and bake at 375 for 40 min, uncover and bake 10 more minutes.