5-Minute French Bread

1 cup warm water
1 Tbsp. yeast (1 pkg) 
1 tsp. salt
3 cups flour 

Stir all ingredients together in a large Tupperware.  Dough should look too wet and slack.  Cover (not airtight).  Leave at room temperature for about 2 hours or until doubled.  Place in fridge.  Leave in fridge until ready to use (up to 2 weeks).   

When ready to bake, preheat oven to 450 degrees F.  Remove dough from fridge, dump out onto a floured counter, and cut into two pieces.  Shape into two logs by folding the dough towards the middle a couple of times.  Then roll into a log shape.  Place baguettes on greased cookie sheet.  Cover with a towel and leave for 20 minutes.  Slash tops of loaves a couple of times each.  Spray dough and oven with water.  Bake for 20-25 minutes or until well-browned.  Cool completely on wire racks. 

Makes 2 baguettes.  
 
Recipe:  Devon
 
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Taco Soup

**I think we all have this recipe, but it's not in the original book so here it is.

2 pounds hamburger (browned)
2 cans ranch beans (15 oz.)
1/2 onion
2 cans pinto beans (15 oz.)
1 can green chili’s
1 can white Hominy (15 oz.)
1 can yellow Hominy (15 oz.)
1 Lg. pkg. Hidden Valley Ranch Dressing (2 oz.)
2 cans crushed or petite diced tomato’s (14 oz.)
1 package taco seasoning
1 can water (ranch bean size)

Drain and rinse beans (excluding ranch beans) and hominy. Boil then simmer all ingredients till thickened (1 hour) Put in bowls and top with shredded cheddar and sour cream.

Eat with tortilla chips.

Recipe:  Alison

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Cake Mix Truffles

1 box  cake mix, any flavor you wish (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2.  Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
7. Add sprinkles or sugar to decorate.

 Recipe:  Angela

 

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Apple Pork Chops

4 loin pork chops
1 small onion, thinly sliced
2 bay leaves
2 cinnamon sticks
1/2 tsp. ground allspice or 5 allspice berries
3 cloves
3 Tbsp. brown sugar
1 cup hot water
2 cups apple sauce
2 Tbsp. olive oil


Add pork shops to the above mixed ingredients (a ziplock bag works well).  Turn a couple times to coat.  Marinate chops in fridge for 2-4 hours turning once or twice.  Grill or fry in pan.

*When fried to give them extra flavor cook them in some of the marinade.

Can be served with additional apple sauce.

Recipe:  Heather

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Cajun Chicken Pasta

2 Chicken breasts-cut into strips

2 tsp. cajun seasoning

2 Tbsp. butter

1 green pepper, sliced

1/2 red pepper, sliced

4 mushrooms, sliced

1 green onion, minced

linguine pasta

1 1/2 cups heavy cream

1/4 tsp. dried basil

1/4 tsp. lemmon pepper

1/4 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. pepper

2 Tbsp. parmesan cheese

Cook pasta.  Place chicken and cajun seasoning in bowl and toss to coat.  Saute chicken in butter until done.  Add peppers, mushrooms and onion.  Cook for 2-3 minutes.  Reduce heat and stir in heavy cream.  Add seasonings and heat through.  In large bowl toss linguini with sauce.  Sprincle with grated parmesan cheese.

Recipe:  Paula McKinlay

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Blueberry Cobbler

1 white cake mix
2 (16 oz.) Pkgs. Frozen blueberries
½ cup sugar
1 cube butter

Place frozen blueberries in bottom of 9x13. Sprinkle sugar over blueberries. Sprinkle cake mix over. Melt butter and dribble over cake mix. Moisten as much cake mix as possible. Bake at 350 for one hour or until golden brown.

Serve warm with ice cream.

Recipe:  Barbara Ann Searle

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Blender Pear Salad

1 large pkg. Jello of favorite flavor
2 cups water
1 large cool whip
1 (8 oz.) cream cheese
1 small can pears, drained

Boil water. Place in blender with jello and mix. Let stand 1 minute. Blend in cream cheese. When mixed add pears and blend. Add 1/2 carton of cool whip and blend. Place in 9x13 pan. Refrigerate several hours. Top with remaining cool whip.


Recipe: Devon Searle

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Chocolate Chip Treasure Cookies

1 ½ cups graham cracker crumbs
½ cup flour
2 tsp. Baking powder
1 (14 oz.) can sweetened condensed milk
½ cup butter, softened
1 1/3 cups flaked coconut
1 cup mini semi-sweet chocolate chips
1 cup chopped nuts.

*optional butterscotch chips


Heat oven to 375. In small bowl, mix graham cracker crumbs, flour and baking powder. In large mixing bowl, beat sweetened condensed milk and butter until smooth. Add dry mixture and mix well. Stir in coconut, chocolate chips and nuts. Drop by rounded tablespoon onto lightly greased cookie sheets. Bake 10 min. or until lightly browned.

Makes 2 ½ dozen.

Recipe:  Alison Fulton

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Chicken and Cous Cous

3 cups cooked cous cous
1 Tbsp Olive or veg. oil
1/2 cup coarse chopped almonds
Pinch of garlic powder
4 chicken breasts (skinless)
2 cups medium salsa
1/2 cup water
4 Tbsp. dried currents (or raisens)
2 Tbsp. honey
1 tsp. cumin
1 tsp. cinnamon

Heat oil in large skillet until hot.  Add almonds.  Cook 1-2 minutes or until golden brown.  Remove almonds, set aside.  Add garlic, stir and cook 30 seconds.  Add chicken, brown for 4-5 minutes on each side.  In medium bowl add rest of ingredients.  Mix well.  Add to chicken.

Reduce heat to medium.  Cover and cook 20 minutes or until chicken is tender and juices run clear.  Stir in almonds.  Cook cous cous according to package.  Serve over cous cous.

*Corn bread compliments well

Recipe:  Robin Friedbaum

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Beef Brisket

1 (5-6 lb.) brisket

Marinate:
1/2 cup Italian dressing
3/4 cup hot water
1 pkg. Lipton onion soup mix
1 pkg. brown gravy mix
1 can sliced mushrooms

Marinate brisket in fridge for several hours.  Cook in marinade at 270 degrees for 5-6 hours.

Reserve left over marinade and add water and cornstartch to make gravy.

Serve with boiled redpotatoes, mashed with skins and left lumpy.

Recipe:  Angela Haycock

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Cranberry Salsa

1 pkg. Ocean Spray fresh cranberries

3/4 cup sugar

2 green onions...all of it, chopped

1 seeded chopped jalepeno

1/4 tsp. cumin

2 Tbsp. fresh cilantro, chopped
Lime juice to taste, *optional

Serve over block of cream cheese with crackers

Recipe:  Paula McKinlay

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Italian Pasta Salad

1 (12 oz.) pkg. colored rotini, cooked

1 can olives, sliced
3 individual string cheese, cut into rounds
3 roma tomatoes, diced
3/4 cucumber, diced
1 (8 oz.) bottle Wishbone Italian dressing

Cook noodles till tender, drain and rinse.  Mix all ingredients in bowl and pour dressing over top and toss to coat.

Recipe: Heather Cummings

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Welcome to the Searle Girls Cooking Blog

Hi Girls!   Welcome to our new recipe club/recipe blog.  I'm sorry this has taken me so long to get going.  I have been working on finding a new way to do our old recipe club ever since we discontinued it.  We probably won't have 3 recipes a month, but I'll be emailing each of you asking for recipes every few months.  This saves me time and money because I don't have to print, cut out and mail them all to you. 

So, when a recipe is posted you will automatically receive an email with the recipe.  You can probably view and print the recipe directly from the email, but I haven't tested that out yet.  Other wise you just click on the link in your email and it takes you to the blog where you can see the recipe.  With in each posting there will be a picture of the actual recipe to print for your book.  Click the recipe picture (not the picture of the food) and it will pop open.  Click print and it should print it in the correct size for you.  I have to apologize that the print quality will not be fabulious because of the format that the blog will allow, but they work and are readable.  Try to keep up on printing them as I have to download them as either landscape or portrait depending on what slots are open in our recipe books and if you get behind you'll end up running out of slots in your books.  On the fourth when everyone is here we'll use 40% coupons at Roberts and everyone can take some page incerts home with them.

I'm so excited and hope this works out well.  I have missed having all your wonderful recipes to add to our favs.