Hotdog Buns per the bread kitchen.com

450 g bread flour
50 g sugar
2 eggs
1 tsp salt
2 tsp yeast
25 g cooking oil or melted butter
200 ml water

Place water, oil, sugar, salt, and 1 egg slightly beaten with 1additional egg yolk ( save egg white for egg wash just before baking) in bread machine. Add flour, then yeast. Use dough setting on bread machine. When bread machine is done, place dough on a floured counter and shape into a nice flattened circle. Watch video on YouTube to see how to finish the rolls. Divide dough evenly into 8 smaller balls. Elongate a ball of dough and roll out with a rolling pin until it is the length of a hotdog roll and the width of about 5 inches. Fold dough into thirds "hotdog" style, tuck under ends, and place of lightly greased baking sheet. Repeat with other balls of dough to create two rows of 4 rolls on the sheet. Cover with waxed paper and let rise about 1 hour until rolls touch. Beat eggs white with a small amount of water to create an egg wash. Brush egg wash on the tops of the hotdog buns. Bake at 375 for about 15 minutes or until golden brown.

Shrimp Bowls with Scallion Vinaigrette from Woman's Day September 2017

1-1/2 cups rice
1 lb broccoli, cut into small florets (1/2 broccoli and 1/2 cauliflower works well)
2 Tbsp olive oil
    Kosher salt and pepper
20 large peeled and deveined shrimp, tails removed
1 Tbsp rice vinegar
1 tsp ground ginger (1Tbsp fresh grated)
8 oz plum tomatoes, cut into small (1/4 inch) pieces
2 scallions, thinly sliced
1 avocado, peeled and cut into small pieces

Heat oven to 425 degrees F. Cook rice according to package directions.

On a rimmed baking sheet, toss broccoli (broccoli/cauliflower mixture) with 1 Tbsp oil and 1/4 tsp each salt and pepper. Spread over a foil-lined rimmed baking sheet. Roast 15 minutes. Season shrimp with a pinch of salt and pepper, toss with the broccoli, and roast until opaque throughout, 6 to 8 minutes.

In a medium bowl, whisk together vinegar, ginger, and remaining oil. Toss in the tomatoes, scallions, and avocado.

Divide rice among large individual serving bowls (or plates), then top with broccoli/shrimp mixture. Add tomato vinaigrette over the top and serve.

Serves 4. prep time: 30 minutes

Cheese Onion Bread from Toastmaker The Bread Box Recipe Book

Add ingredients to the bread maker in this order:

3/4 cup water
1 tsp lemon juice
1/2 tsp salt
2 TBL sugar
2-1/4 cups bread flour
1tsp active dry yeast
1/2 cup shredded cheese
1 TBL dried onion

Use the dough setting. When setting is complete, remove dough from bread pan in machine, place on floured surface and punch down, then, place in greased glass bread pan, turning to coat evenly. Cover with a sheet of waxed paper, then cover with plastic wrap to let rise in warm, draft-free place, 40 minutes, or until doubled in size. Bake at 350 degrees for 30 minutes. Cool on rack 10 minutes then remove from pan to cool completely on rack. A wrinkled top is typical of this bread.

Note: I did not punch down and have it rise for a second time and it turned out well.

Works well for grilled cheese sandwiches!

Sweet Potato, Black Bean, and Spinach Quesadilla from Woman's Day September 2015

If the top burns, as it did here,
just remove it and eat it
as an open sandwich.

12 oz small sweet potatoes (about 2), halved lengthwise
2 Tbsp olive oil
2 cloves garlic, finely chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne
1 15-oz can black beans, rinsed
1 bunch spinach, thick stems discarded, leaves roughly chopped
4 medium tortillas
6 oz Monterrey Jack cheese, shredded
    Lime wedges and salsa

1. Place the sweet potatoes on a plate, cut-side down, and microwave on high until tender, 5 to 7 minutes.
2. Heat the oil and garlic in a large skillet over medium heat until the garlic just starts to sizzle. Stir in cumin, cinnamon and cayenne, and cook for 30 seconds.
3. Add the beans and 1/3 cup of water and cook, tossing occasionally, until heated through, about 2 minutes. Add spinach and cook, tossing until just beginning to wilt, about 1 minute; remove from heat.
4. Heat broiler. Line a large broiler-proof baking sheet with foil. Place the tortillas on the prepared baking sheet. Scoop the sweet potato from the skins and spread on one half of each tortilla. (Save leftover skins for an appetizers of sweet potato skins). Top with the bean mixture and cheese, then fold over the tortillas to cover the filling (they will look overstuffed). Broil until the top is golden brown and the cheese has melted, about 2 minutes. Serve with lime wedges and salsa, if desired.

Serves 4                                 Time to Make: 20 minutes

Per Serving: 432 CAL     14 G fat (5 G SAT FAT)   45 MG CHOL     939 MG SOD     15 G PRO

                     62 G CAR   9 G FIBER

Pico de Gallo to serve with Quesadillas a la Holly Jenkins:

2 tomatoes
1 onion
1 jalapeno pepper
1 large spoonful of chopped garlic
1 bunch of cilantro
1 good squirt of lime juice (fresh or bottled)
pinch of salt to taste

Dice all ingredients and let flavors marinate for a few hours before serving.

Reindeer Cookies

Vanilla wafer for muzzle
2 small pretzels for the antlers
1 red hot candy for the nose
1 large round cookie (hard) for head
2 eyes found in the cake decorating isle
chocolate frosting to cover large cookie and to "cement" the rest on to the cookie.

Party Pitas

8 oz cream cheese, softened
1/2 c mayo
1/2 tp dill weed
1/4 tp garlic salt
8 whole wheat pita pockets
3
c fresh baby spinach
2 lb shaved cooked ham
1 c thin Monterey Jack cheese slices

Mix first four ingredients, add shaved ham. Spread on pita bread. Layer with spinach and cheese. Cut into 6 wedges. Makes 48 wedges.

Turkey Tetrazzini (from McCall's Cooking School Cookbook)

Sauce
3/4 c butter or margarine
3/4 c all-purpose flour
salt
1/8 tp nutmeg
1 quart milk
2 c turkey stock
4 egg yolks
1 c heavy cream
1/2 c dry sherry

1 lb pkg thin spaghetti
6 c leftover cooked turkey or chicken, cut into 1-1/2 inch pieces
12 oz whole mushrooms (drain if canned)
8 oz sharp Cheddar cheese, grated (2 cups)

Make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, 3 tp salt and nutmeg until smooth. Gradually add milk and turkey stock; bring to a boil, stirring constantly; boil 2 minutes, or until slightly thickened.

In a small bowl, with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture. Pour back into saucepan of sauce mixture. Cook over low heat, stirring constantly, until sauce is hot - do not boil. Remove from heat and stir in sherry.

Meanwhile, in 8-quart kettle, bring 6 quarts water to boiling; add 2 tablespoons salt and the spaghetti; cook as directed on label; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce well combined.

Divide spaghetti in half and place in two 12-by-8-by-2 baking dishes, arranging around edges. Add 2 cups sauce to the turkey and mushrooms, mix well. Spoon half of turkey mixture into center of well. Spoon half of turkey mixture into center of each dish. Remove rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight. About 1 hour before serving, preheat oven to 350 degrees. Bake, covered, 45 minutes. Reheat sauce; spoon over spaghetti in each dish. Serves 12.

To freeze: Line baking dish with foil; assemble as directed. Fold foil over to seal and freeze right in dish. When frozen, lift out of dish and remove dish from freezer. To serve: Unwrap, let stand 1 our to thaw. Bake, covered, for 1 hour at 350, or until bubbly.