Easy Potato Knishes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 onions, large, diced
• 3 -4 tablespoons schmaltz or 3 -4 tablespoons vegetable oil
• 1 cup instant potato flakes
• 1 teaspoon salt
• 1/8 black pepper, ground
• 2 cups water, boiling
• 2 eggs, beaten
• 2 (10 ounce) packages pillsbury golden layers refrigerated flaky original biscuits

Recipe

• 1 saute onion in chicken schmaltz or vegetable oil until lightly browned.
• 2 combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
• 3 separate biscuits into layers.
• 4 place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, i bring the outside edges up into the center instead.
• 5 place on cookie sheet that has been sprayed with pam.
• 6 bake at 400 degrees fahrenheit until golden brown.
• 7 can be frozen before baking.

Caramel Banana Pie

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 2 1/4 cups whole milk or 2 1/4 cups 2% low-fat milk
• 1 (5 1/8 ounce) package instant vanilla pudding
• 1/4 cup caramel ice cream topping
• 1 graham cracker pie crust
• 1 -8 ounce light whipped topping
• 3/4 cup toffee pieces (divided)
• 2 bananas, peeled and sliced
• 1/3 cup coconut, toasted

Recipe

• 1 sprinkle 1/3 cup chocolate chips or toffee bits in the bottom of crust.
• 2 in a large bowl, combine caramel topping and milk, add pudding mix. whisk together for two (2) minutes. carefully fill pie crust with the pudding mixture.
• 3 chill at least 20 minutes.
• 4 arrange sliced bananas on top of the pudding. top with whipped topping. sprinkle with toasted coconut and remaining mini chocolate chips or toffee bits. serve immediately or refrigerate.
• 5 preparation time includes chill time.

Chocolate Chip Cookies - Weight Watchers

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed dark brown sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup fat free sour cream
• 1 large egg
• 3/4 cup quick-cooking rolled oats (not instant)
• 1/2 cup mini chocolate chip

Recipe

• 1 preheat the oven to 350. spray 2 large baking sheets with nonstick spray.
• 2 combine the flour, baking powder, baking soda, and salt in a bowl; set aside. with an electric mixer on medium-high speed, beat the brown sugar, butter, and vanilla in a large bowl until blended. beat in the sour cream and egg. with the mixer on low speed, add the flour mixture and beat until blended, about 1 minute. stir in the oats and chocolate chips.
• 3 drop the dough by level tablespoonfuls onto the baking sheets about 1-inch apart, making a total 36 cookies. dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2-inch round. bake, 1 sheet at a time, until lightly browned, about 12 minutes. transfer to racks and cool. repeat with the remaining cookies.

Florida Fruit Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 3 apples, chopped
• 1 (11 ounce) can mandarin oranges, drained
• 2 (15 ounce) cans pineapple tidbits, drained save juice
• 3 bananas, cut in pieces
• 1 pint strawberry, sliced
• 3 tablespoons tang orange crystals
• 1 (4 ounce) box instant vanilla pudding

Recipe

• 1 mix pudding with pineapple juice.
• 2 add tang.
• 3 pour over fruit.
• 4 mix well and chill until serving.

Bagels

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 3 1/2 cups unbleached bread flour
• 3 teaspoons salt, divided
• 3/4 teaspoon instant yeast
• 1 tablespoon barley malt syrup (or honey)
• 1 cup water
• 2 tablespoons water
• 1 teaspoon baking soda

Recipe

• 1 in the bowl of an electric mixer or food processor or by hand, mix the flour, 2 tsps. salt, the yeast, barley malt syrup and 1 cup plus 2 tbsps. water until the ingredients form a stiff, coarse ball of dough (about 3 minutes if mixing by hand or in a mixer; or 1 minute in a food processor). if necessary, add a little more water. let the dough rest 5 minutes.
• 2 knead the dough on a lightly floured surface until the dough feels stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes. if the dough seems too soft or too tacky, sprinkle over just enough flour as needed.
• 3 place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to several hours. keep in mind that the bagels must be shaped before proofing overnight.
• 4 when ready to shape the bagels, line a baking sheet with lightly greased parchment paper or a silicone baking mat.
• 5 remove the dough from the refrigerator and divide it into 6 to 8 equal pieces. form each piece into a loose, round ball by rolling it on a clean, dry work surface with a cupped hand; do not use any flour on the surface. if the dough slides around and won't ball up, wipe the work surface with a damp paper towel and try again -- the slight amount of moisture will provide enough "bite" for the dough to form a ball. when each piece has been formed into a ball, you are ready to shape the bagels.
• 6 using your hands and a fair amount of pressure, roll each dough ball into a "rope" 8 to 10 inches long. (moisten the work surface with a damp paper towel, if necessary, to get the necessary bite or friction). slightly taper the rope at the ends so that they are thinner than the middle. place one end of the dough between your thumb and forefinger and wrap it around your hand until the ends overlap in your palm; they should overlap by about 2 inches. squeeze the overlapping ends together and then press the joined ends into the work surface, rolling them back and forth a few times until they are completely sealed.
• 7 remove the dough from your hand and squeeze as necessary to even out the thickness so that there is a 2-inch hole in the center. place the bagel on the prepared sheet pan. repeat with the other pieces. lightly wipe the bagels with oil, cover with plastic wrap and place in the refrigerator overnight.
• 8 remove the bagels from the refrigerator 90 minutes before you plan to bake them. fill a large stockpot with 3 quarts of water (be sure the water is at least 4 inches deep), cover with a lid, and slowly bring the water to a boil. when it comes to a boil, add the remaining teaspoons of salt and 1 teaspoons of baking soda, reduce the heat and simmer with the lid on.
• 9 thirty minutes before baking, heat the oven to 500 degrees.
• 10 test the bagels by placing one in a bowl of cold water. if it sinks and doesn't float to the surface, return it to the sheet, wait 15 minutes and then test it again. when one bagel passes the float test, they are ready for the pot.
• 11 gently lift each bagel and drop it into the simmering water. add as many as will comfortably fit in the pot. after 1 minute, use a slotted spoon to flip each bagel over. poach for an extra 30 seconds. using the slotted spoon, remove each bagel and return it to the lined baking sheet. continue until all the bagels have been poached. generously sprinkle each bagel with a topping, except for cinnamon sugar (see note below).
• 12 place the baking sheet in the oven and reduce the heat to 450 degrees. bake for 8 minutes and then rotate the sheet (if using two sheets, also switch their positions). check the underside of the bagels. if they are getting too dark, place another sheet under the baking sheet (i.e., double-pan it). bake until the bagels are golden brown, an additional 8 to 12 minutes. remove from the oven and transfer the bagels to a rack for at least 30 minutes before serving.
• 13 note: if using cinnamon sugar (1 part cinnamon to 5 parts granulated sugar), immediately brush the top of each hot bagel with melted butter and then generously sprinkle with the mixture so that it is coated. it will form a nice cinnamon crust as it cools.

Cinnamon Mocha Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cups sweetened powdered cocoa mix
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup instant coffee crystals

Recipe

• 1 combine all ingredients in a bowl -- seal and shake till combined really well.
• 2 store in a sealed container.
• 3 to use:.
• 4 combine 3 tbls mix with 2/3 cup boiling water or low fat milk to make a really delicious drink.

Gardener's Treat Bread (for Now)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups milk
• 6 tablespoons butter
• 2 eggs
• 2 1/2 teaspoons instant yeast
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 5 cups flour
• 4 ounces parmesan cheese (or other hard cheese)
• 2 tablespoons fresh herbs, minced (chives, basil, thyme, rosemary)

Recipe

• 1 heat milk and butter until butter melts, then pour into a large bowl.
• 2 add sugar, salt, and 2 cups of flour.
• 3 mix until blended, then add eggs and mix again.
• 4 be sure mixture is not over 110 degrees before adding yeast, remaining flour, cheese, and herbs.
• 5 knead on floured counter for about 5 minutes, place back into bowl and cover.
• 6 let rise for about 1 hour or until doubled.
• 7 halve the dough and form into balls and place on cookie sheet - be sure they aren't touching.
• 8 cover and let rise again (about 35-45 minutes), then bake at 400 degrees for 20 to 30 minutes.
• 9 before baking, loaves can be brushed with egg (1 egg mixed with 2 t. water) and sprinkled with additional herbs.