Bread Bowls

Bread Bowls
1 1/2 T yeast
2 1/2 c warm water
2 t salt
2 T vegetable oil
up to 7 c flour
1 T cornmeal

1. In a large bowl, dissolve yeast in warm water; let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour; beat well. Stir in remaining flour, 1/2 cup at a time, until soft but not sticky dough forms.
3. Turn dough out on to a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl; place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm spot until doubled, about 40 minutes.
4. Punch down dough and divide into 6-8 balls. Place balls on lightly greased baking sheet that's been sprinkled with cornmeal; score balls. Cover and let rise until doubled, about 35 minutes.
5. Preheat oven to 400*; bake for 15-18 minutes, until golden brown.
Carefully cut a hole in the top of the bowl and scoop out the insides; fill with soup.

Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce

4 eggs
1- 15 oz can pumpkin puree
1 c heavy whipping cream
1 c half & half
3 T melted butter, cooled
1 1/2 c sugar
2 t vanilla
1 T pumpkin pie spice
1 loaf day-old bread, diced into small pieces
Caramel Sauce:
1 c butter, softened
1 c heavy whipping cream
1 c packed brown sugar
1/2 c toasted pecans, chopped (opt)

1. Preheat oven to 350* and lightly grease a 9x9 pan.
2. In a large bowl, whisk together eggs, pumpkin, cream, half & half, butter, sugar, vanilla, and pumpkin pie spice. Toss in bread pieces and coat evenly.
3. Pour everything into the pan, cover with foil, and bake for 20 minutes; remove foil and bake for an additional 45-55 minutes.
4. Make the sauce toward the end of the bread pudding baking time. In a medium pot, stir together butter, cream, and brown sugar; bring to a boil. Reduce to a simmer, stir in pecans, and cook until it begins to thicken, about 5 minutes. Pour over bread pudding just before serving.

Pesto Chicken

Pesto Chicken
4 chicken breasts
1/2 c pesto
2 Roma tomatoes, sliced
Mozzarella or Cheddar cheese

1. Preheat oven to 400* and line a cookie sheet with foil.
2. In a medium bowl, toss chicken in pesto.
3. Bake chicken for 20-25 minutes.
4. Place tomatoes and cheese on chicken breasts; bake for another 3-5 minutes, until cheese is melted.
Serve over pasta.

Tomato Pie

Tomato Pie
6-7 Roma tomatoes
1/2 red onion, diced
1- 9" pie shell, prebaked
1/4 c fresh chopped basil
1 c Mozzarella cheese
1 c Cheddar cheese
3/4 c mayonnaise
1 t Frank's RedHot sauce, or more, to taste
salt and pepper, to taste

1. Preheat oven to 350*.
2. Cut tomatoes in half horizontally, deseed and remove excess juice, and then roughly chop. Lightly salt the tomatoes and set them in a colander over a bowl to drain for about 10-15 minutes.
3. Place onions in the bottom of the pie shell. With a clean cloth, squeeze as much remaining juice out of the tomatoes as you can before layering them on the onions; sprinkle basil over tomatoes.
4. In a medium bowl, combine cheeses, mayonnaise, hot sauce, and a pinch each of salt and pepper; spread over basil.
5. Bake for 30-40 minutes, until lightly browned.

Mini French Toast

Mini French Toast
3 eggs
1/2 c half & half
1/2 c milk
1/2 t cinnamon
1 day-old French baguette, sliced into 1" slices
1-2 T butter

1. In a medium bowl, whisk eggs, half & half, milk, and cinnamon. (At this point, you could cover and refrigerate overnight.)
2. Soak bread slices in batter for about 2 minutes each.
3. Place a pan over medium-high heat and melt about a tablespoon of butter; place bread slices in pan and cook until golden brown on each side, about 3 minutes per side. Melt more butter in the pan each batch, if needed.

One Pot Southwest Pasta

One Pot Southwest Pasta
1 lb rotini
2 c frozen corn
1 green bell pepper, cut into strips
1 sm red onion, sliced
1- 10 oz can Rotel
4 t chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 t red pepper flakes
1 t salt
2 t olive oil
4 c chicken broth
1- 15 oz can black beans, drained and rinsed
1 c Cheddar or Mexican blend cheese
sour cream (opt)
avocados (opt)

1. In a large pot, combine pasta, vegetables, Rotel, spices, olive oil, and chicken broth; cover and bring to a rolling boil. Reduce heat to medium-low and cook, covered, for 15 minutes, stirring occasionally.
2. Remove from heat, and add beans and cheese; let rest for 5 minutes before serving with sour cream and/or avocados.

Grilled Peaches

Grilled Peaches
1 stick butter, softened
2 t cinnamon
3 T sugar
4 large peaches, halved and pitted

1. In a small bowl, whip together butter, cinnamon, and sugar.
2. Place peaches, flesh side up, on grill over high heat; grill until golden brown and just cooked through, about 3 minutes.
3. Flip peaches over and spoon butter mixture into pit holes; grill, lid closed, for another minute.