Cinnamon Swirl Bread

I found this recipe a few years ago when I first started making homemade bread and we love it. There is nothing like delicious cinnamon bread for breakfast or a snack. You could also add raisins to this recipe if you are into them, but I have chosen to omit them. I think one of the things that usually scares first-time bread makers is getting the yeast activated. Think of "lukewarm" as the temperature you would take a bath in, then let the yeast do all the work:) Enjoy!

3/4 c. milk
1/2 c. water
1 pkg. active dry yeast
2 eggs
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter, softened
4 c. all-purpose flour

1 Tbsp. milk
3/4 c. sugar
2 Tbsp. cinnamon
1 Tbsp. butter, melted

Warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water and set aside until mixture is frothy, about 10 minutes (this is called proofing). Mix in eggs, sugar, softened butter, and salt. Stir in cooled milk. Add flour gradually to make a stiff dough. Knead dough on a lightly floured surface for about 5 minutes, until smooth and elastic in texture. Place in a large, greased bowl and turn dough so that oil coats all sides. Cover with a damp cloth and let rise until doubled (about an hour).

Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Moisten dough with a tablespoon of milk. Mix together sugar and cinnamon and sprinkle on dough. Roll up tightly. Cut in half and tuck the ends under. Place in two well greased bread pans. Lightly grease the top of the loaves. Let rise again for about an hour.

Bake at 350 for 45 minutes or until brown. Remove from pans and brush the tops with butter. Cool.

Makes 2 loaves.

Jambalya

This recipe was adapted from several different recipes. I make homemade corn fritters for a well-rounded New Orleans meal.

4 boneless, skinless chicken breast halves, cut into thirds
1 lb. kielbasa, sliced on the diagonal into 2-inch pieces
1 15 oz. can diced tomatoes, with juice
1 c. green or red bell pepper, diced into 1-inch pieces
1 c. yellow onion, diced (I omit)
1/2 c. chicken broth
1 c. tomato sauce
1 tsp. dried oregano
2 tsp. Cajun seasoning
1 tsp. minced garlic
1 c. long-grain white rice

Add chicken, kielbasa, tomatoes, peppers, onion, broth and seasonings to a sauce pan. Cook on medium-low for about 30 minutes, until chicken pieces fall apart. Add tomato sauce and rice. Cover and cook another 30 minutes, or until rice is tender. (Add broth or water as needed if it starts to dry out.) The longer you simmer, the better the flavor.

Serves 4.

Pesto Chicken

This is one of those recipes that is so simple, but has quickly become a family favorite. Our kids don't like pesto, so I make theirs without, but trust me, it is the best part of this chicken.

4 skinless, boneless chicken breasts
1 pkg. Shake N Bake (I use the Parmesan flavored one)
1 -2 Tbsp. pesto
1/2 c. shredded mozzarella cheese

Shake chicken in Shake N Bake to coat; place on a baking sheet or in a pie dish. Bake at 400 for 20 - 25 minutes, until chicken is cook through. Top with pesto and mozzarella cheese and bake for an additional 5 minutes, until cheese is melted. We serve this with steamed veggies and rice.

Serves 4.

Sante Fe Bean Soup

I have recently had an obsession with bean soups, mostly because they are so healthy and filling. I have never really like beans, but these soups make them so enjoyable. This recipe is from a wonderful friend, Kathryn. She gave it to me awhile back and I just now made it. Very easy, cheap, healthy and delicious - does it get any better?

1 lb. ground beef
1 onion, chopped (I omit)
1 pkg. Ranch dressing mix
1 pkg. taco seasoning
1 tsp. cumin
1/2 tsp seasoning salt
1/2 chili powder
1 - 16 oz. can black beans
1 - 16 oz. can pinto beans
1 - 16 oz. can dark red kidney beans
2 - 16 oz. can diced tomatoes (I use the kind that has chilies included)
2 - 16 oz. cans white or yellow corn
1 c. water
1 c. cooked brown rice
Sour cream and cheese to put on top

Brown beef and onions in a large soup pot. Drain. Add seasoning packets and seasonings and cook on low for 5 minutes. Add all canned items (do not drain anything!), water and cooked rice. Heat through. Serve topped with cheese and sour cream.

Serves 6-8

Black Bean Soup

I found this recipe in a Cooking Light magazine. Of course, I have altered it a bit, but the result is delicious and very healthy. I actually buy the dry beans, soak them overnight and cooked them for 2 hours the next day. I think they taste better when it is a labor of love!

3 cans black beans, rinsed and drained
3 celery ribs with leaves, chopped
1 large onion (I omit)
1 medium red pepper, chopped
4 cloves garlic
2 Tbsp. olive oil
2 cans chicken broth
1 can diced tomatoes with chilies
3 tsp. cumin
1 tsp. hot sauce
1/4 tsp pepper
1 bay leaf
1 tsp. lime juice
sour cream and salsa

In a small bowl, mash one can of beans; set aside. In a large pan, saute celery, onion, pepper and garlic in oil until tender. Stir in broth, tomatoes, cumin, hot sauce, pepper, bay leaf and beans (both mashed and unmashed). Bring to a boil. Reduce heat and simmer for 15 minutes. Discard bay leaf and add lime juice. Garnish with sour cream and salsa.