Challah Bread

Growing up, every Christmas for our "neighbor gift" my mom would bake this bread. She would make batch after batch after batch. And we just couldn't get enough. Not only is it beautiful, but it is so so so delicious. So good that you shouldn't make it ONLY at Christmas time.

Challah Bread

1 1/4 cup warm water
5 cups flour
1 TB yeast
2 eggs
1 tsp salt
1/4 cup sugar
1/4 cup oil
2-3 drops yellow food coloring

1 egg yolk + 1 TB water

Put warm water in the Bosch. Sprinkle with 1/2 cup of the flour, then instant yeast. Mix slowly. Add eggs, sugar, salt, oil, and food coloring. Slowly mix in flour 1/2 cup at a time until a nice dough has formed. Cover and let rise until doubled. Punch down and divide into 3 parts (if making one loaf). Braid on long cookie sheet.* Let rise 1 hour, or until doubles. Very carefully brush egg yolk and water mixture on top and sides. Bake at 350 for 30-35 minutes.

1 recipe = 1 large loaf or 3 small loaves. You can fit 3 recipes in the Bosch at once.

*To braid, form each part into a long rope (about 18 inches long). Line up the 3 ropes 1 inch apart on greased cookie sheet. Braid loosely, beginning in middle and working towards ends. Pinch ends and tuck under.


Baked Potato Soup

I got this from my sister in-law and have made it a few times already. We really like it! It makes quite a bit, so I usually take dinner to someone when I make it to share some. I LOVE coming home from work to dinner all ready to eat!!!

6 large russet potatoes, peeled, and cut into 1/2 inch cubes
1 large onion, chopped
3-14 oz. cans chicken broth
1/4 c. butter
2 1/2 tsp. salt
1 1/4 tsp. pepper
1 C. whipping cream
1 c. (4 oz) shredded sharp cheddar cheese
3 Tbs. chopped fresh chives (I omit these)
1-8 oz. container sour cream
4 bacon slices, cooked and crumbled (or be lazy like me and use the fresh bacon bits)
shredded cheddar cheese

1. Combine first 6 ingredients in a 5 qt. slow cooker
2. Cover and cook on high for 4 hours or low for 8 hours or until potatoes are tender
3. Mash mixture until potatoes are coarsely chopped/mashed and soup is slightly thickened; stir in cream, cheese, and chives.

Top with sour cream, bacon, and cheese
If desired, serve with half sandwiches

Caramel Marshmallow Popcorn

I seriously never have the desire to make the true real sticky caramel popcorn ever again. This just totally did it for me! It's divine! Of course, I don't have a picture of this either, but I'm eating it RIGHT NOW! :)

2 cubes butter
3/4 C. brown sugar
4 C. marshmallows
2 pkgs. microwave popcorn (any flavor, I like "natural") - remove all the seeds if possible.

Melt butter and sugar on stove. Add marshmallows and remove from heat. Stir until melted (I had to put it back on the stove for about 45 more seconds, but try to have it on as little as possible or you'll make your goods harden when it cools, we want it to be STICKY!) - Add to popcorn and start eating immediately. You won't be able to stop until it's gone!

Crispy Southwest Chicken Wraps

Well, I just finished the last one and totally told myself I was going to take a picture before I started eating it. I just totally forgot and snarfed it down...it's good!

1 1/2 - 2 C. cooked rice (I use brown rice), warm or at room temp.
1 C. cooked, shredded chicken
1/2 red or green pepper, diced (I used a little of each)
1/4 C. fresh cilantro, chopped
juice of 1 lime
3/4 C. corn, cooked
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt
2 C. shredded cheese
sour cream (optional)
Flour Tortillas (of course, I only use the costco ones!)

Mix rice together with chili powder, cumin, and garlic salt. Add remaining ingredients except for the cheese and sour cream. Sprinkle cheese over tortillas then dot sour cream down center. Arrange chicken mixture down center. Roll stuffed tortillas. Arrange wraps seam side down on skillet (med-high heat) and cook until golden brown and crisp, about 2-3 minutes per side.

Recipe adapted from mykitchencafe