Kristin's Yummy Stuff

I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out. 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup oil 6 to 7 cups of flour Vanilla Glaze: 1/2 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 2-4 tbsp hot water Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness. Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes. Rol

This is so delicious and I have not made it in a long time. But fantastic on a cool crisp night. I was inspired to post this after reading Nicki's delicious sounding recipe for Potage Parmentier caught my eye. 3 pounds all-purpose potatoes, scrubbedand pierced in several places 1 tablespoon stick butter or margarine 1 1/2 cups finely chopped onions 2 tablespoons minced garlic 1 (14 1/2 ounce) can chicken broth 3 cups milk 1 teaspoon salt 1/4 teaspoon pepper Toppings: Shredded Cheddar cheese Crumbled bacon Chopped scallions Preheat oven to 400 degrees F.Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle

Chasen's was a famous resturant in Los Angeles that was known for it's fabulous chili. Try this. Completely worth the time. I like to eat it with a dollop of sour cream and shredded cheddar cheese. Mmmm... 1/2 lb pinto beans 5 cups canned tomatoes 1lb chopped green pepper (optional - I do not add this) 1 1/2 tbsp salad oil. I use olive oil 1 1/2 lbs onions chopped 2 cloves garlic 1/2 cup chopped parsley 1/2 cup butter 2 1/2 lbs ground beef - lean 1 lb lean ground pork 1/3 cup chili powder 2 tbsp salt 1 1/2 tsp pepper 1 1/2 tsp cumin seed 1 1/2 tsp msg (optional - I do not add) Wash beans. Soak overnight in water. Simmer covered in same water until tender. Add tomatoes and simmer 5 minutes. Saute greem pepper in oil 5 minutes. Add onion and cook until tender, stirring often. Add garlic and parsley. Melt butter and saute meat 15 minutes, sturring and turning until red color is gone. Add to onion mixture. Stir in chili powder and cook 10 minutes. Add mixture to beans