Whole Wheat Raisin- Walnut Artisan Bread

1 1/2 cups whole wheat white flour
1 1/2 cups unbleached white flour
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cups purified or spring water
1 cup raisins
1/2 cup chopped walnuts (I like mine a little chunky to notice them in bread)

Mix together the dry ingredients.
Mix in water until the water is incorporated. Dough should be sticky.
Fold in raisins & walnuts.
Cover with plastic, and let sit overnight on counter.
In the morning transfer dough to floured board and flatten into a rectangle and fold in the thirds. Use enough flour to form dough and shape into ball. Transfer to well floured bowl or basket for proofing. Cover with towel and let rise about 1 1/2 hours. Bake in covered dutch oven preheated to 500 degrees for 30 minutes. Dutch oven should gradually heat along with the oven preheating. Let cool completly on rack.

Recipe Source: Tammy Engebretsen

One Dish Veggie Dinner

Sliced Pineapple
Sausage (chicken apple sausage)
cubed golden potatoes
mushrooms
red, green, orange peppers
avocado oil
garlic powder
everyday seasoning
salt & pepper

Chop up all veggies toss in oil and add the seasonings. Cook at 425 for 25-30 minutes, you can serve over brown rice (taste great without rice as well). 

*Note: I used sweet potatoes instead of potatoes, regular olive oil, and I haven't actually had it with the pineapple. Pretty much in veggies you have on hand, slice up and add. 

Recipe Source: Clean Eats

Chocolate Peanut Butter and Cream Cheese Cookies

AMAZINGLY RICH and if you are a Reese's fan, you will love these!!!

http://www.mynameissnickerdoodle.com/2013/09/chocolate-sandwich-cookie-with-peanut.html

This recipe won $25,000 in a cooking contest. YUM! Chocolate Sandwich Cookies with a Peanut Butter and Cream Cheese Filling

Cake Mix Cookies
1 cake mix (I used triple chocolate for the cookies in the photo)
1/2 cup oil
1/4 cup flour
2 eggs
Lightly whisk eggs and oil in a bowl. Mix in flour and cake mix until well blended. Roll into 2 inch balls and bake at 350ºfor 7-9 minutes on an ungreased cookie sheet. For really soft cookies, omit flour.

*So, of course, I have to have some extra tips for all the recipes. I had some leftover frosting in a tub that I "embellished" these cookies with. In the past when I have made these cookies, I have taken two chocolate cookies and sandwiched them with German Chocolate frosting. You could also use Cherry Chip mix and then use vanilla frosting. Sticking with the chocolate cookie you could also use this frostingto spunk them up a bit! So many possibilities! You can also make it easy on yourself and use a 2" ice cream scoop to help with uniformity.

Cream Cheese and Peanut Butter Frosting
4 oz. cream cheese softened
3/4 cup peanut butter
1 tsp vanilla
2 1/2 cups powdered sugar
2-4 TBSP milk
Cream together cream cheese, peanut butter and vanilla. Add in powdered sugar and mix until smooth. Add in milk a little at a time until you get the desired consistancy.

**I like mine slightly on the runny side so it spreads easier and doesn't tear up the dessert. Once I am done frosting I just chill it for a bit to help set up. I also did it by hand because my mixer is broken and it turned out great.

If you don't want to make them sandwiches, I had it with crumbled Reese's on top.

Butternut Squash Soup

This has been a go to soup this fall/winter. It's really easy to whip up, just make sure to get the already cut and peeled butternut squash from Costco. 

• ½ cup sweet onion, chopped
• 4 tablespoons butter
• 6 cups butternut squash, peeled & cubed
• 4 cups water
• 4 teaspoons chicken bouillon
• ½ teaspoon dried marjoram
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 6 ounces cream cheese, cubed
• 6 tablespoons Parmesan cheese, shredded (for garnish)
• 6 tablespoons Croutons or crackers (for garnish)

1. In a large pot, melt butter. Add onions and saute until tender.
2. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil, cover, cook on medium-high heat for 15 minutes or until squash is tender. Remove from heat and add cream cheese.
3. Puree cooked vegetables and cream cheese with a hand blender* until smooth. Serve garnished with Parmesan and croutons.

Recipe Source: Garnish & Glaze

Schmidt's Bakery Sugar Cookies

1 1/2 c. sugar
1 c. cold butter cut into pieces
1 c. sour cream
1 egg
1 tsp baking soda
2 tsp vanilla
1/2 tsp salt
5 c. flour

Preheat over to 425.
Cream sugar, butter, sour cream, and egg. 
Sift soda, salt and flour, add slowly to creamed mixture. Roll out onto lightly floured surface about 1/4 inch thick. Cut into your favorite shape. Bake for 6 minutes. Let cool

Cream Cheese Frosting:

1 ( 8 oz. ) pkg cream cheese, softened. 
1 stick of butter, softened.
package of powdered sugar
1 tsp vanilla

Mix together until smooth.